Cooking with KP

Easy Blueberry Muffins

This is one of the easiest muffin recipes I have ever found. I found it online and made 2 adjustments to my family's tastes. It makes 8 large head muffins or 12 regular. The perfect batch for breakfast. Whip up some today!

1 3/4 cup of self-rising flour

3/4 cup sugar, plus some for sprinkling the tops

1/2 cup milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla flavoring or orange flavoring (we like the orange sometimes) If you don't have orange flavoring you can use 3 teaspoons of fresh orange juice.

1 cup fresh or frozen blueberries

Preheat oven to 400 degrees. Place muffin cups/liners in baking pan. In a large mixing bowl, lightly beat egg, add flour, sugar, oil, flavoring, and milk. With a spoon, stir together until all is mixed. It will be a thick batter. If you feel the batter is too thick, add a little more milk--but not too much. You want to spoon the mixture not pour it. Fold in blueberries. Divide the mixture into the liners. Go all the way to the top if making 8. If making 12, lower the level a bit. Sprinkle the top with sugar. If you have dusting sugar or coarse sugar, this is great. Bake for 15-20 minutes or until toothpick inserted in middle of muffin comes out clean and the the tops are lightly golden.

I like to spread orange butter on mine when I get them. Simple mix a little orange juice with soft butter/margarine.

Kay's Chicken Pasta Primavera

Many people believe the pasta primavera is an Italian dish, but it isn’t. Primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s in a cooking contest in Canada. This is my version of several on the internet. I have added the prepared mustard because of the rich flavor it adds.

2 cups uncooked penne or spiral pasta
1 pound boneless skinless chicken breasts, cubed and lightly seasoned with garlic powder, pepper, and seasoned salt
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced (2 tablespoons minced garlic from store)
1 medium red bell pepper, diced
1 package (16 ounces) frozen carrots-broccoli-cauliflower blend, thawed
1 cup heavy whipping cream
1 cup grated Parmesan cheese (fresh—not the green shaker jar)
1 tablespoon spicy prepared mustard
1 teaspoon seasoned salt
½ teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken that has been seasoned with garlic powder, pepper and seasoned salt in 1 tablespoon butter and olive oil until chicken is no longer pink. Push to side of skillet. Add the other tablespoon of butter and the red bell peppers and garlic; cook 2 minutes longer. Mix with chicken. Add the vegetables and reduce to low. Cook for 4-5 minutes. And cream and prepared mustard; cook until vegetables done but still a bit crisp.

Pineapple Blueberry Crunch (Dump Cake)

There are many versions of this dessert on the internet and in cookbooks. We have had lots of fresh blueberries lately, so we made this. It is sweet but not overly sweet. The freshness of the blueberries really comes through. It is great with a scoop of vanilla ice cream or topped with fresh whipped cream.

1 can crushed pineapple (20 ounces, do not drain)
3 cups blueberries (fresh or frozen)

¾ cup sugar
1 package yellow cake mix
1 stick butter (melted)
½ cup brown sugar
1 to 1½ cup pecans (chopped)

Heat the oven to 350 F.
Generously butter a 9 x 13-inch baking pan.
Put pineapple and blueberries in pan; sprinkle with ¾ cup white sugar.
Pour the dry cake mix over the blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with ½ cup brown sugar and chopped pecans. Do not stir.
Bake for about 45-50 minutes or until bubbly and pecans are slightly roasted/crunchy,
Serve and enjoy!

PIZZA PASTA BAKE

I found this recipe on damndelicious.net and made just some minor adjustments. It is so tasty and easy. You will need a skillet that is broiler proof. If you don't have one, you can just pour the mixture into a broiler proof pan for the last step. Hope you like it.

1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
1 (5 ounce)package up mini pepperoni, divided
1 (15-ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
8 ounces rotini pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/2 the package of pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
While pasta is cooking, turn on oven broiler,
Remove from heat. (Use a baking pain if your skillet is not broiler-proof). Top with mozzarella and remaining pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
Serve immediately, garnished with parsley, if desired.

Easy Parmesan Mushroom Rice

This original version recipe has been around for a very long time. I enjoyed it very much, but felt it could have more flavor, so this is my take on it. It is perfect when you need a quick and easy side dish for dinner. It goes great with chicken, pork, or beef.

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 small can or jar of sliced mushrooms, drained

2 cups chicken broth (I use reduced sodium broth)

2 Tablespoons butter

1 teaspoon garlic powder (not salt)

a dash of pepper

2 cups instant rice

3 Tablespoons of freshly grated Parmesan cheese

In a medium sauce pan with lid add the soups, chicken broth, sliced mushrooms, butter, garlic powder and a dash of pepper Use a whisk to blend the soups into the liquid and heat over medium high heat stirring frequently until it comes to a boil. Pour in instant rice and cheese and stir 2-3 times. Remove from heat and cover with lid. Let stand for 5-8 minutes. Serve and enjoy! (You may want to top servings with parsley flakes and/or more cheese.

Hawaiian Macaroni Salad

There are thousands of varieties of macaroni salads around. The Hawaiian Macaroni Salad is a classic. I first had some in the 1980’s at a VFW luncheon. I loved it then, and I love it now. This is my version, based upon what I have gathered from cooking shows, cookbooks, and recipe blogs. This is a great side dish for cookouts and potlucks. I hope you like it. PLEASE NOTE THAT IT TAKES OVER 1 HOUR TO PREPARE THIS, SO TRY TO GIVE YOURSELF ENOUGH TIME OR FIX IT THE NIGHT BEFORE AS THE SALAD SHOULD BE CHILLED WHEN SERVED.

DRESSING
1 cup whole milk (do not use low fat—it makes the dressing too thin/watery)
2 cups mayonnaise
2 Tablespoons grated yellow onion
2 Tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon seasoned salt
PASTA SALAD
1 pound elbow macaroni
¼ cup apple cider vinegar
5 green onions, white and green parts sliced thin
2 large celery ribs, chopped
1 cup grated carrots (about 2 medium carrots)
¼ cup grated onion
½ Tablespoon garlic powder

Combine all dressing ingredients in a medium bowl and whisk together until smooth. Cover and refrigerate until needed.
Bring a large pot of salted water to a boil on the stove over high heat, then cook the macaroni noodles in it according to package directions. Except add an additional 3 minutes to the cooking time so the pasta will be very soft and plump and can absorb the dressing better.
Drain the macaroni well in a colander, then return it to the pot and add the apple cider vinegar, carrots, and celery and grated onion, stirring until the warm pasta absorbs the vinegar. Cover with a lid and let sit for 20 minutes.
Add half of the dressing to the cooked pasta, stirring to coat, then cover with the lid again for another 20 minutes so the pasta can absorb some of the dressing.
Add the remaining dressing, green onions (reserving a little for garnish), and garlic powder to the pasta; stir well to combine. Taste and adjust seasoning with salt and pepper, as needed.
Transfer to a large serving bowl and cover with plastic wrap. Chill in the fridge for 2 hours until completely cool before serving. It is even better if chilled overnight.
If it seems that all the dressing has been absorbed prior to serving, add a couple of tablespoons of milk and stir well. Sprinkle a few green onion slices on top to garnish.

Honey Mustard Chicken

I love the flavor of honey mustard dipping sauce, especially on chicken. So, I decided to make some chicken with the dipping sauce baked or glazed on top. I hope you try this and enjoy it as much as we do.

4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 teaspoons olive oil or bacon grease for a little added flavor
Seasoned salt and pepper
½ cup grainy mustard
4 tablespoons Dijon mustard
6 tablespoons honey
3 tablespoons butter, melted
cooking spray

Preheat the oven to 375 degrees.
Heat the oil in a skillet over medium high heat. Season the chicken breasts on both sides with seasoned salt and pepper.
Place the chicken in the skillet and sear on both sides until golden brown.
In a mixing bowl, whisk together the grainy mustard, Dijon mustard, honey and butter.
Coat a rectangular baking dish with cooking spray.
Spread half of the sauce into the bottom of the dish.
Arrange the chicken breasts on top of the sauce, then drizzle the remaining sauce over the top of the chicken.
Cover with foil, then bake for 22-24 minutes. Uncover and bake for an additional 10 minutes or until chicken is cooked through.

Note: You can add a dash or two of hot sauce or Hossein sauce to the mustard mixture for a spicy glazed chicken.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.