Oven Vegetable Risotto

Delicious, easy, impressive, and colorful! I used the risotto method from this recipe but switched the ingredients.

Oven Vegetable Risotto

2 tablespoons butter

1 small onion, diced

1 cup arborio rice, uncooked

1/2 teaspoon salt

2 1/2 cups chicken broth (or 2 1/2 cups water mixed with 2 chicken bouillon cubes)

2 tablespoons olive oil, divided

1 zucchini, sliced

5-10 mushrooms, sliced

1 cup cherry tomatoes, quartered

8 oz fresh mozzarella, crumbled

Heat oven to 400 degrees. Put butter in a 9x13 casserole dish and place in oven for 5 minutes while oven is preheating. When butter is melted, remove dish from oven and place onions, uncooked rice, and salt in dish. Pour chicken broth on top and stir slightly. Cover tightly with aluminum foil and bake for 35 minutes. Meanwhile, saute sliced zucchini in 1 tablespoon olive oil. Combine sliced mushrooms and 1 tablespoon olive oil in a bowl, then spread over a rimmed baking pan and place in oven (on a different rack than the rice/broth/onion baking dish) for the last 15 minutes of cooking, until mushrooms are brown. Remove rice dish and mushroom pan from oven. Uncover baking dish and fluff rice. Stir in sauteed zucchini, crumbled cheese, cherry tomatoes, and browned mushrooms. Cover and return to oven for 5 minutes or until heated through. Serve hot.

Arlin's Biscuits

These are Arlin's famous biscuits... well famous around the Hendrix house. Doug watched him make them a few times, and then this weekend he decided to give it a shot. Success followed!

Here's the recipe (which Arlin often doubles):

Arlin's Biscuits

2 cups flour

4 teaspoons baking powder

1/2 cup butter or shortening

dash of salt if using unsalted butter

1 egg

2/3 cup milk

Mix flour and baking powder. Cut in butter/shortening until mixture resembles coarse crumbs. Beat egg together with milk. Pour egg mixture into flour mixture all at once. Stir until dough follows fork around bowl. Turn out onto lightly floured surface and knead about 20 times. Roll to 3/4 inch thick and cut with cookie cutter. Bake on ungreased baking sheet at 425 degrees for 16-18 minutes.

Creamy Mashed New Potatoes

We made these for supper and they were delicious!

Creamy Mashed New Potatoes

-2 lbs new potatoes, washed and quartered (leave skins on)

-1/2 cup creme fraiche

-1 stick butter

-salt and pepper to taste

-1 green onion or shallot, chopped

Put potatoes in a pot and cover with an inch of water. Bring to a boil, then reduce to low heat and let simmer for 15 minutes. Drain potatoes, then return to pot over very low heat and mash with a potato masher, stirring in butter, cream, salt and pepper. Remove from heat and stir in chopped green onion or shallot. Serve hot.

Yogurt Cake

I had been wanting to make this cake for a while but finally just found lemon yogurt to make it. It was very good... I ended up whisking together some water, lemon zest, and powdered sugar to pour a glaze on top for some added sweetness and to keep it extra moist.

Lemon Yogurt Cake

Pour 1 small container of lemon yogurt in a mixing bowl. Now use the yogurt cup as your measuring tool.

2 yogurt cups flour

1 1/2 tsp baking powder
1 1/2 yogurt cups sugar
1/2 yogurt cup oil
3 eggs
2 tsp lemon juice
1/2 tsp almond extract
1 tsp lemon zest
1/4 cup dried cranberries, soaked in hot water then drained

In a small bowl mix flour and baking powder; set aside. In a large bowl mix together yogurt, sugar and oil. Beat in the eggs, lemon juice, and almond extract. Stir flour/baking powder into the yogurt mixture. Fold in zest and cranberries.

Pour into greased loaf pan (or cake pan... or a pretty casserole dish... whatever you want!). Bake at 350 degrees for 30 minutes or until browned and knife inserted in center comes out clean.

If you want, whisk together a couple teaspoons of water with 1/4 cup powdered sugar and a teaspoon of lemon zest. Pour glaze over warm cake. Mmm...

Zucchini Quiche

This recipe is very good and pretty easy to make!

Zucchini Quiche

4 cups thinly sliced zucchini (about 2-3 zucchinis)

1 large onion, thinly sliced

3 tablespoons butter

2 eggs

2 teaspoons dried parsley

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 cups (8 oz) crumbled or grated mozzarella cheese

2 teaspoons Dijon mustard

1 uncooked pie crust

Sautee the zucchini and onion in butter over low heat until tender... it may take a while.

Remove from heat. In a large bowl, whisk together eggs, salt, basil, oregano, garlic powder, pepper, and cheese. Stir in zucchini and onion. Spread mustard over the pie shell, then pour in zucchini mixture. At this point, you can cover and freeze. Or, to bake same day, bake at 400 for 35 minutes.

Jamaican Banana Bread

This Sunday was a Caribbean-themed potluck at church. I made this recipe as a dessert.

Jamaican Banana Bread

2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
1 cup granulated sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed overripe bananas
1/2 cup milk
1 tablespoon rum flavoring
1/2 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup pecans
1/4 cup flaked coconut

-Preheat oven to 350 and grease a 9x5 loaf pan.
-Cream together butter and cheese; slowly add sugar until fluffy. Beat in egg, banana, milk, rum, zest, and juice.
-In a separate bowl, combine flour, baking powder, baking soda, and salt.
-In 3 parts, add the dry ingredients to wet and stir until just combined. Stir in pecans and coconut.
-Pour into loaf pan and cook for about 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, then invert onto a cooling rack until fully cooled.

Graham Cracker Crust

Here is a very easy recipe for a graham cracker crust... I made it for a pudding pie for Doug today.

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons melted butter

1/2 teaspoon cinnamon (optional)

Mix all ingredients together and press into a pie dish.

Bake at 375 for 7 minutes. Let cool before filling. Or, if the recipe calls for an unbaked crust, chill in the fridge for 1 hour.

Grown-up tuna sandwich

I'm not sure where I found this recipe, but it is a delicious, sophisticated version of a tuna sandwich.

Grown-up tuna sandwich

1 can tuna, drained

1 tablespoon salt-packed capers, rinsed and drained, finely chopped

1 1/2 teaspoons finely chopped red onion,

1 1/2 teaspoons finely chopped fresh basil, plus additional 2 leaves for garnish

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest

Mix all ingredients in bowl (except for 2 basil leaves), season with pepper, spoon onto crusty bread and top with basil leaves. (serves 2)

Pineapple Cobbler

This Sunday the Lyon church is having an Antilles-themed potluck, as many of the members are from francophone Caribbean islands. I don't have many Caribbean recipes, but this sounded tropical so I tested it today. It didn't end up tasting very tropical, but it was very delicious! And, of course, easy!

Pineapple Cobbler

1 cup flour

1 cup sugar

1 tablespoon baking powder

1 pinch salt

3/4 cup milk

1 teaspoon vanilla extract

1 stick (1/2 cup) butter, melted

20 oz can pineapple chunks or tidbits, drained (save the juice for fruit tea, another recipe, tropical ice cubes, etc.)

Mix the flour, sugar, baking powder and salt together. Add milk, vanilla, and melted butter. Pour batter into a 9x13 dish. Place drained pineapple chunks evenly around the dish. Bake at 375 for 25 minutes or until golden brown.

Pumpkin Apple Muffins

The last of my canned pumpkin got used in this yummy recipe:

Pumpkin Apple Muffins

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups chopped apple

1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Cranberry Nut Bread

This recipe is delicious sliced and toasted. It is pretty moist and rich... so only good every once in a while! For extra plump cranberries, I soaked the cranberries in the orange juice while I prepared the rest of the ingredients.

Cranberry Nut Bread

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup honey
2 eggs, lightly beaten
1/2 cup orange juice
1 teaspoon orange zest
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts

Preheat the oven to 350°F. Cream butter and honey together in a large bowl. Stir in eggs, orange juice and orange zest; set aside. In a separate bowl, whisk together flour, baking powder and salt and add to honey mixture in thirds, beating after each addition. Stir in cranberries and walnuts, then transfer batter to an oiled loaf pan. Bake for 50 to 60 minutes, or until cooked through.

Creamy Potato Soup

I had a little extra evaporated milk after making pumpkin pie, so I found this recipe on Carnation's website. It was so simple, and Doug loved it!

Creamy Potato Soup

2 tablespoons canola oil

1 medium onion, chopped

1 1/2 lbs potatoes (about 2 large potatoes), peeled and chopped into 1/4" pieces

3 1/2 cups water

1 chicken bouillon cube

3 tablespoons flour, mixed with 1/4 cup water

1 can evaporated milk

Heat oil in a large saucepan and saute onions for 1 or 2 minutes. Add potatoes, water, and bouillon, and bring to a boil, then lower to a simmer. Cook until tender, about 15 minutes. Add flour mixed with water and cook for 2 more minutes. Stir in milk and bring to a simmer. Serve with cheddar cheese, green onions, or bacon bits

Winter Chicken Salad

This Whole Foods recipe is a great spin on a traditional chicken salad.

Winter Chicken Salad

3 large roasted chicken breasts, cut into bite-size pieces (about 3 1/2 cups)
3/4 cup roasted chopped walnuts
1/2 cup dried cherries
1 Belgian endive, thinly sliced
1/4 cup roasted walnut oil
2 tablespoons balsamic vinegar
Black pepper to taste
Smoked salt to taste
Frisée lettuce for serving

Place chicken, walnuts, cherries and endive in a large serving bowl. In a small bowl, whisk the walnut oil into the balsamic vinegar and season with black pepper. Pour the vinaigrette over the chicken mixture and toss well to coat. Season the chicken with smoked salt and toss gently to combine all of the ingredients. Serve over a bed of frisée lettuce.

Pumpkin Apple Pie

I had some more canned pumpkin, so I made this pie. It was surprisingly tasty! Doug says it is a keeper and a must-make for next fall.

Pumpkin Apple Pie

1/3 cup firmly packed light brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon, divided

1/2 teaspoon salt, divided

1/3 cup water

2 tablespoons butter

2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)

1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk

1 (9-inch) unbaked pie shell (in pie pan)

Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.

Pumpkin Raisin Muffins

• DELICIOUS muffins!! Made these yesterday...
• Pumpkin Raisin Muffins
• 1 1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/3 cup raisins
• 1 large egg, lightly beaten
• 1/2 cup canned pumpkin
• 1/3 cup orange juice
• 1 stick butter, melted

1 tablespoon raw sugar, to sprinkle top of muffins

1. Preheat oven to 400°.

2. Combine first 6 ingredients in a large bowl; stir in raisins. Make a well in center of mixture. Combine egg and next 3 ingredients in a small bowl. Add to dry ingredients, stirring just until dry ingredients are moistened (batter will be very thick).

3. Spoon batter into muffin pans lined with cups, filling two-thirds full. Sprinkle raw sugar on top.

Bake at 400° for 15 minutes.

Mâche-beet-nut salad with honey-balsamic vinaigrette

I made this delicious salad for lunch today... we'll definitely have it again!

Mâche-beet-nut salad with honey-balsamic vinaigrette

2 Tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 cup canola oil
8 cups mâche
1/4 cup pecans or walnuts, slightly chopped
1/2 cup cubed beets (I used cubed steamed beets, from the produce section)

In a medium bowl, whisk together vinegar, honey, mustard, salt, and pepper. Gradually whisk in oil until blended. Pour dressing over salad and toss to combine, then add nuts and beets. Serve immediately.

Blueberry Muffins

I made these this weekend and they were really good!

Blueberry Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 teaspoon finely grated lemon zest
• 2/3 cup sugar, plus 1 tablespoon for the top of the muffins
• 2 large eggs, at room temperature
• 1/2 cup whole milk
• 1 1/2 cups fresh blueberries, or 3/4 cup dried blueberries, soaked for a few minutes in water or juice

Preheat the oven to 375 degrees. Line a muffin tin with liners, or grease with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

With an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined and then fold in the blueberries. Do not over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.