Creamy Chicken Stroganoff, Red Ranch Potato Salad & Amish Cake

Creamy Chicken Stroganoff

Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Creamy Chicken Stroganoff - tender chicken in a creamy mushroom sauce over egg noodles. Mix up the protein from classic beef stroganoff recipes.

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts , cut into thin strips

• 1/4 cup flour

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 Tbls vegetable oil , divided

• 2 Tbls butter , divided

• 1 (8 oz) package mushrooms, thinly sliced (I used baby bellas)

• 3 cloves garlic , minced

• 2 tsp fresh thyme , chopped

• 1 cup chicken stock

• 1 Tbls flour

• 1 tsp dijon mustard

• 1/2 cup sour cream

• 1 Tbls fresh parsley , chopped

• salt and pepper to taste

• 8 oz egg noodles , cooked according to package directions

Instructions

1 Toss together 1/2 cup flour, chicken, salt and pepper until well coated.

2 In a large skillet heat 1 Tbls oil and 1 Tbls butter together over medium high heat. Add chicken and cook for 5-6 minutes, turning occasionally, until done. Remove from pan and cover to keep warm.

3 Add remaining butter and oil to the pan. Add mushrooms and cook for 5 minutes. Stir in garlic and thyme and cook until mushrooms are browned and garlic is soft. Sprinkle 1 Tbls of flour over the mushroom and stir until mushrooms are coated, and no white flour remains. Whisk in chicken stock and bring to a simmer. Cook for 2-3 minutes until it starts to thicken. Add chicken back to the pan and cook for 1 minute to make sure chicken is hot.

4 Remove from heat and stir in dijon mustard and sour cream. Season with salt and pepper.

5 Serve over cooked egg noodles. Garnish with fresh parsley.

Recipe Notes

Adpated from Cooking Light

RED RANCH POTATO SALAD

Makes 8 servings

2 pounds red potatoes, scrubbed clean and quartered

1 (16-ounce) container sour cream

1/2 cup mayonnaise

1 (1-ounce) package ranch dressing mix

1 1/4 cups crumbled fried bacon

1 1/2 cups shredded cheddar cheese

2 bunches green onions, thinly sliced

Place potatoes in large Dutch oven and cover with water. Bring to a boil over high heat, then turn heat down to medium and simmer 20 minutes or until potatoes are just fork-tender. Drain and allow potatoes to cool completely.

In a small bowl, whisk sour cream, mayonnaise and ranch dressing mix together until well-incorporated. Set aside.

Pour cooled potatoes into large serving bowl. Gently stir in bacon bits, cheddar cheese and green onion. Pour sour cream mixture over all and gently stir until well-coated.

Cover bowl with lid or plastic wrap and cool in refrigerator at least 2 hours before serving.

Per serving: 434 calories (73 percent from fat), 35 grams total fat (15 grams saturated), 72 milligrams cholesterol, 17 grams carbohydrates, 14 grams protein, 529 milligrams sodium, 3 grams dietary fiber.

Amish Cake

Prep Time 10 minsCook Time  Total Time55 mins

An easy, 1-bowl, 9x13 cake with that is extra moist. This Amish cake recipe has a butter, brown sugar & nut topping that bakes into the top of the cake.

Course: DessertCuisine: AmericanServings: 15 Calories: 400 kcal

Ingredients

• 1/2 cup butter softened

• 2 cups brown sugar packed

• 2 cups buttermilk

• 2 teaspoons baking soda

• 3 cups all-purpose flour

• 1 teaspoon vanilla extract

Nut Topping:

• 6 tablespoons butter softened

• 4 tablespoons milk

• 1 cup brown sugar packed

• 1/2 cup chopped pecans or walnuts

Instructions

1 Preheat the oven to 375 degrees.

2 In a large bowl, cream together the butter and sugar.

3 Add the buttermilk and baking soda. Mix well.

4 Add in the flour and vanilla. Mix until combined.

5 Bake at 375 degrees for 30 minutes or until the center bounces back when you touch it.

6 While the cake is baking, make the topping. In a bowl, combine the butter, milk, brown sugar and nuts. Mix well.

7 Spread this mixture all over the top of the warm cake.

8 Place under the broiler (turned to low) and bake for 1-3 minutes or until the nut topping is bubbling.

9 Remove from the oven and allow the cake to cool.

10 Serve warm alone, with whipped cream or with ice cream.

Korean Chicken Wings

It has been over 30 years since we closed our restaurant in Junction City.  When we did, one or our regular customers hired our cook and one or two servers and opened her own restaurant.  We heard on facebook that she was retiring this week.  I thought about the lunch special she had and made one of our favorite recipes from it and made it today for dinner.

This recipe link shows a recipe that she made and Charlie thinks it is very close.

 https://norecipes.com/korean-fried-chicken-recipe

Steak, Potato Pancakes and Mac & Cheese

These two steaks had $2.00 of coupons on them so they became dinner tonight.  Charlie said he was tired of baked potatoes so I made Beth's potato pancakes but I added an egg.  Mac & Cheese were topped with buttered bread crumbs and baked for 30 minutes.

Potato pancakes from Beth Note: I made these from one potato, cut everything accordingly and added an egg.  I used a steel skillet so the browned really well. I got them dry in a salad spinner which is what I soaked them in as well.

4 gold potatoes, shredded and soaked in a bowl of salty water or frozen store-bought hash browns

2 finechopped green onions or your favorite herbs

fresh grated nutmeg 

salt and pepper to taste.  remember the water was salted

1 C. plain bread crumbs

Drain shredded potatoes, squeeze with paper towels if necessary

Combine all the ingredients

heat nonstick skillet with 1/2 inch oil

carefully spoon potato batter in the pan

cook about 5 minutes or until ti turns brown, flip over, cook another 5 minutes.

Spaghetti with Bolognese Sauce

Spaghetti With Bolognese Sauce

Submitted by: JudithHuerta

A chunky and meaty sauce classically paired with silky spaghetti. You’ll have this delicious dish on the table in less than 30 minutes.

SERVINGS: 4  PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES  TOTAL TIME: 40 MINUTES

Ingredients:

1 lb Lean Ground Beef

2 Carrots, shredded

2 Celery Ribs, thinly sliced

½ cup Chopped Onion

2 Garlic Cloves, minced

2 jars Spaghetti Sauce

1 tsp Italian Seasoning

2 Tbsp Heavy Cream

2 Tbsp Minced Parsley

8 oz Uncooked Spaghetti

Directions:

In a skillet, cook beef, carrots, celery, onion, and garlic over medium heat until meat is no longer pink.

Stir in spaghetti sauce and Italian seasoning. Bring to a boil.

Mix in heavy cream and parsley. Lower heat to a simmer, and cook uncovered for 10 minutes.

Cook spaghetti according to package instructions. Drain.

Add spaghetti to sauce and toss. Cook for 1-2 minutes or until heated through.

Green beans were boiled in salted water until done, then tossed with some minced cooked bacon and onion, then salted.

Tomato is from my garden.  I assembled salad from grocery store salad bar.

Shrimp Scampi, Pasta als Carbonara and roasted broccoli

Southern Shrimp Scampi

KIM SEVERSON YIELD 4 servings TIME 20 minutes

Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.

(The New York Times Company has partnered with Chef’d to make available a meal kit version of this recipe, here.)

Featured in: Cooking With The Locals. 

• 3 large garlic cloves, finely chopped

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 ¼ pound large shrimp, preferably wild American shrimp (16/20 or 21/25 count), peeled and deveined

• 2 tablespoons olive oil

• ½ cup wine

• 6 tablespoons butter

• 1 tablespoon lemon juice

• 2 tablespoons chopped Italian parsley

• ½ teaspoon red pepper flakes

Nutritional analysis per serving (4 servings)

345 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1

gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams

protein; 224 milligrams cholesterol; 808 milligrams sodium

1 In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point.

2 When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent.

3 Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it.

4 Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice.

5 Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Total:25 minPrep:15 minCook:10 minYield:4 to 6 servingsLevel:Intermediate

Ingredients

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

ROASTED BROCCOLI WITH SMASHED GARLIC

Here’s a great way to make broccoli if you are tired of making it the same old way. Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when’s dinner ready. This is a simple, yet elegant side dish. I like it topped with shaved Parmesan but you can also add red pepper flakes or top it with fresh lemon juice.

Roasted Broccoli with Smashed Garlic

Gina’s Weight Watcher Recipes

Servings: 4 •

  • 1 1/2 lbs broccoli florets, cut long with part of stem

• 6 cloves garlic, smashed

• 2 tbsp extra virgin olive oil

• kosher salt and fresh pepper

Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.

Pork Curry and Coca Cola cake

Curried Pork Stew

By DASH

This comforting aromatic stew is full of tender chunks of pork.

MAKES  6   ACTIVE TIME 25 min. TOTAL TIME 1 hr. 1 min. 

INGREDIENTS

1 (3-lb) boneless pork shoulder, cut into 1-inch cubes

3 Tbsp canola oil

3 Granny Smith apples (2 chopped, 1 sliced very thin)

1 large onion, chopped

1 tsp curry powder

1 tsp coriander

1 tsp cumin

1⁄2 tsp cayenne

2 (14-oz) cans reduced sodium chicken broth

1⁄2 tsp salt

1⁄4 tsp black pepper

1 1⁄2 cup baby carrots

1⁄2 (20-oz) package frozen butter nut squash cubes, thawed

Sour cream for garnish (optional)

DIRECTIONS

1 In a large pot, sauté pork in oil in several batches until browned.

2 Return all cooked meat to pot. Add chopped apple, onion, curry powder, coriander, cumin, and cayenne. Cook on medium, stirring, for 2 minutes. Add broth, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, for 1⁄2 hour.

3 Add carrots, reduce heat to low, and simmer for 20 minutes more. Add sliced apple and squash and cook for 10 minutes, stirring occasionally. When pork and vegetables are tender, remove pot from heat. Garnish each portion with sour cream, if desired.

KITCHEN COUNTER

Makes 6. Serve: 6. Per Serving: 460 calories, 22g carbs, 37g protein, 25g fat, 130mg cholesterol, 590mg sodium, 3g fiber

© 2016 AMG/Parade

https://parade.com/28627/dash/curried-pork-stew/

Note on the stew:  the store only had cooked winter squash in the freezer so I got that instead of frozen butternut squash.  Well the winter squash was not only cooked but pureed too.  I only added a couple tablespoons of the puree to the stew and stirred it in the liquid to thicken it a little. 

I had problems with this cake.  As made, the batter was too thin and I had to add a cup and a half more flour before it looked right. It took about 10 more minutes in the oven too. Later I looked up other recipes by the same name and some had a cup of cola and other had 12 ounces.  8 ounces would have worked out better.  Also the frosting was thin but I let it cool and thicken a little before I poured it over the hot cake as instructed.  The frosting promptly ran off the top of the cake and puddled under it.  The picture is of the cake slice is turned upside down. Also had some cinnamon added. There is a second recipe following the one I used which I think will provide better results. Also included in the second recipe is a history of the cake.

Coca Cola Chocolate Cake Author: Hayley Parker

Prep time:  1 hour 30 mins  Cook time:  30 mins  Total time:  2 hours Serves: 15-18

This Coca Cola Chocolate Cake is a dream come true for any soda pop fan! Moist, fluffy chocolate cake with a pourable, delectable cola frosting.

Ingredients

• FOR THE CAKE:

• 1 cup (2 sticks) unsalted butter, cubed

• ¼ cup cocoa powder

• 1 (12 oz) can Coke (do not use diet)

• 2 cups granulated sugar

• 2 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ cup buttermilk

• 2 eggs

• 1 tsp vanilla extract

• FOR THE FROSTING:

• 1 (12 oz) can Coke (do not use diet)

• ½ cup butter, cubed

• ¼ cup cocoa powder

• 4 cups powdered sugar

Instructions

1 Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.

2 In a medium saucepan, add in the butter, cocoa powder, and can of Coke and bring to a boil over medium heat, whisking occasionally until smooth. While Coke mixture melts, whisk together the granulated sugar, flour, baking soda and salt in a large bowl until combined. Pour the melted Coke mixture into the flour mixture and combine well.

3 Add in the buttermilk and gently whisk in to combine. Crack in the eggs and stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.

4 During the last 15 minutes of the cake baking, make your frosting. In a small saucepan, boil the second can of Coke for 12-15 minutes or until reduced by half and thickened slightly. Whisk in the butter to melt.

5 In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do so now. Pour the frosting over the still-hot cake and let set at room temperature for about an hour before cutting into squares.

I looked on-line for a history of Coca-Cola cake and hoped for a recipe that made a little more sense. I found this one. It uses a more conventional cake making method and less coke in both cake and icing recipes: 

History of Coca-Cola Cake:

In the deep South, drinking Coca-Cola soda pop is a religion.  It is such a staple in the Southern culture that most Southerners refer to Coca-Cola and all soda pop for that matter as just “Coke.”  Because of this Coca-Cola love, it seems natural that the Coca-Cola cake also finds its origins in the south.  It is very common to go to a church social or family reunion and find a Coca-Cola sheet cake on the dessert section of the buffet table.

“Of all the recipes, the most widespread, according to the Coca Cola Company, is one for a gooey chocolate cake with miniature marshmallows, pecans and probably more calories per square inch than anyone can count.”  

It is unclear to researchers if Coca-Cola cake was a created in a home kitchen or a clever way for The Coca-Cola Company to market their soda.  Historians have found newspaper articles to confirm that using cola in cake recipes originated in the Southern United States.  The earliest reference to a Coca-Cola Cake recipe appears in 1950’s Cookbooks and was brought to the forefront again in the 1990’s.

1952 – First reference found to a published recipe:  Chocolate Cola Cake recipe published in the Charleston Gazette, August 8, 1952 (p.20), “Unusual’ dishes awarded second, third place in contest“  Mrs. E.D. Greer or Lillybrook, W.VA. supplied the recipe

1997 – Cracker Barrel Old Country Store, founded in the south, was looking for ways to further incorporate Coca-Cola into their menu.  They came across the classic Coca-Cola cake recipe, increased the cocoa ratio and reintroduced it as Double Chocolate Fudge Coca-Cola Cake.  They decided to offer this dessert for limited periods on their menu.  The cake became so popular with customers that Cracker Barrel would continue to receive requests, letters and phone calls asking for the cake to be on the regular menu all year.  Finally in 2009, Cracker Barrel made the Double Chocolate Fudge Coca-Cola cake a permanent menu item and it has become their signature dessert.  When you mention Cracker Barrel, people strongly associate the Coca-Cola Cake.

 Coca-Cola Chocolate Cake Recipe:

Prep Time: 20 minutes  Cook Time: 40 minutes  Yield: 8 to 10 servings

Ingredients:

1 cup Coca-Cola soda

1/2 cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 cup butter, softened

1 3/4 cups granulated sugar 

2 eggs 

1 1/2 cups miniature marshmallows

* For buttermilk substitute:  In liquid measuring cup, add 1 tablespoon of lemon juice or white vinegar, pour in milk to the 1 cup line.  Let stand for 5 minutes then use the amount you need for your recipe. 

 Instructions:

Preheat oven to 350 degrees F.  Lightly oil and dust with flour a 13- x 9-inch baking pan.

In a small bowl, combine coca-cola soda, buttermilk and vanilla extract; set aside.

In medium-sized bowl, sift together the flour, cocoa powder, and baking soda; set aside.

In large bowl, on low speed, beat together the butter and sugar until combined.  Add eggs, one at a time, and beat until blended.  Starting with the flour mixture, beat in a little at a time alternating with the Coca-Cola mixture until you have ended with the flour mixture.  Continue to beat for 2 additional minutes until the batter is light and fluffy.  Stir in the marshmallows.  Pour the cake batter into the prepared baking dish.  It is normal for the marshmallows to float to the top of the cake batter when cooking.

Bake approximately 30 to 35 minutes, rotating the pan halfway through the cooking (once you reach 30 minutes, check cake every few minutes until done).  Cake is done when a toothpick inserted in the center of the cakes comes out clean or when the internal temperature  registers approximately 205 to 209 degrees F. on your cooking thermometer.

While the cake is baking, prepare the Coca Cola Chocolate Icing.  Do not make the frosting in advance, as you you need to pour it over the cake shortly after baking.

Remove cake from the oven to a cooling rack.  While the cake is still hot, pour the prepared Chocolate Icing over cake and spread evenly to cover the cake.  Let cake cool completely before serving.  Serve alone or accompanied by vanilla ice cream.

   Topping Suggestion:  Coarsely-chopped Pecans sprinkled on top of chocolate icing (optional).

Makes 8 to 10 servings.

Coca Cola Chocolate Icing:

1/2 cup butter, room temperature or softened

1/3 cup of Coca-Cola soda

3 tablespoons unsweetened cocoa powder

4 cups powdered (confectioners') sugar

2 teaspoons pure vanilla extract

In a large saucepan over medium heat, stir together the butter, Coca-Cola soda, and cocoa powder until butter has melted.  Whisk in the powder sugar, one cup at a time, and then add the vanilla extract.  Stir until icing is smooth.

History References:
FAQs: Cakes- Cola Cakes, by the Food Timeline, Colacake – Yes it’s true, Cooking with Coke, by Dena Kleinman, New York Times, June 6, 1190 (p.C6)

History of Cracker Barrel’s Double Chocolate Fudge Coca-Cola Cake, by Nora Zelevansky, May 30, 2013

Recipe Source:

I slightly adapted this Coca-Cola cake recipe featured on the Coca-Cola Company website.  Recipe contributed by Lee Avery Catts to Atlanta Cooknotes, published by The Junior League of Atlanta.