Home Cookin ~ Canning ~ Baking

Thursday, January 8, 2015

New Site!

Well hi there!
I know I know, its been a while since I have posted. Have you missed me? Well there is a great reason for the delay in posts and I think you will love it as much as I do.

…I have a new Website

Thats right a new site full of delicious country recipes straight from my family to yours. I have been working on getting this new site for a year now and am so happy to have finally got it up and running! It is still a work in progress, so please be patient as I continue to add recipes and work on the pages of the site. I am slowly transferring recipes from this site to the new site, including taking new updated pictures of most of the recipes! Yum!! It will be like seeing them all again for the first time. Along with the old recipes being added there will be a mix of new recipes as well. So keep an eye out!

The pages are turning out to be an even slower process. I plan on having pages for Tips & Tricks, Kitchen Essentials, FAQ, and an About me section. Please note that these pages are not yet up, but will be in time! I am working on them everyday and can't wait to show you all what I have come up with. For now enjoy the weekly postings of yummy recipes!

So what will happen to this site, you ask? I am leaving this site and all its contents up throughout 2015, at the end of the year I will dispose of the site. By that time everything will be transferred to the new site and therefore there will be no need for the old site. In with the new and out with old!

Thank you all so much for your support and for following through this journey. I hope you enjoy what you see!

your country girl,

Thursday, June 19, 2014

Warm You Up Soup | Throwback Thursday

Brrr! Just as I was adjusting to the heat of Summer the weather changed to a high of 35! Really? Brrr!!! I always crave warm comfort foods when the weather is cold, soups are among my favorites! So of course I searched the blog for a yummy hot soup to warm me up and decided on my Chicken Tortilla Soup recipe. Mmmm, so good! For this recipe click here! Enjoy!

Tuesday, June 17, 2014

Chicken Artichoke Pizza

A couple weeks ago my sister-in-law bought a chicken artichoke pizza from Papa Murphy's for everyone to enjoy. Although I will admit I was a little nervous to try the pizza, I was pleasantly surprised by how much I enjoyed it! The amazing combination of creamy garlic herb sauce, roasted chicken, spinach, artichokes, bacon and cheese meshed together amazingly! I knew I just had to try and make this pizza from scratch, with healthy fresh ingredients. And my friends, I did just that! And boy was it good!!! I did do one mistake however, I made my pizza (shown in the photo above) with a regular crust. Next time I will defiantly be using a thin crust as it will compliment the pizza much more. Makes 1 pizza.

Chicken Artichoke Pizza

1 large pizza crust, thin crust is best (Try my recipes! Whole Wheat, Easy Pizza Crust, Herb Crust.)
1/2 stick of butter
2 garlic cloves, minced
1 teaspoon Italian seasoning, plus more for seasoning
1/2 pint heavy cream, about 1 cup
2 Tablespoon shredded Parmasen cheese, divided
2 teaspoons corn starch
a little water
5 slices of bacon, chopped
1 chicken breast, sliced
salt and pepper
handful of fresh spinach
canned artichoke hearts, drained and quartered (I used about half a can)
1-2 cups shredded mozzarella cheese

Prepare pizza crust if making from scratch.  Preheat oven to 350 degrees.

In a medium-small sauce pan melt the butter over medium-high heat. Add minced garlic and Italian seasonings; sauté for once minute. Slowly add the heavy cream while whisking. Bring heat down to medium-low and cook to a simmer. Add 1 Tablespoon parmesan cheese. In a small bowl mix the corn starch with a little cold water until smooth. Add mixture to the cream mixture. Simmer while stirring until cream starts to thicken. Once thickened turn of the heat and set aside.

Meanwhile cook the bacon in a small skillet until crisp. Drain and set aside.

Cook the sliced chicken in a little olive oil in a medium skillet. Season chicken with a little Italian seasoning, salt, and pepper. Cook until slightly brown and cooked through. Remove from heat.

Layer ingredients as follows onto the prepared pizza crust. Ladle the garlic and herb cream mixture onto the pizza crust spreading it out evenly. You might not use all the cream depending on how much you want on your pizza. Sprinkle with 1 Tablespoon shredded parmesan cheese and half of the shredded mozzarella cheese. Cover the entire pizza with a layer of fresh spinach. Layer of the cooked chicken and then artichokes. Sprinkle with the crumbled bacon. Then top off with the remainder shredded mozzarella cheese. Bake in the oven for 20 minutes or until the cheese has melted and is slightly golden. Remove, slice, and serve. Enjoy!!!

Friday, June 13, 2014

Easy Whole Wheat Pizza Crust

I decided to spruce up my Easy Pizza Crust recipe for a healthier twist ...and from that Easy Whole Wheat Pizza Crust was born! I am really happy with how this recipe turned out and love knowing that my family are eating healthy on pizza nights. I simply swapped out more than half of the all purpose flour with whole wheat flour. I am still using 1 cup of all purpose so that it is not too over whelming of a change, but if you would like to use all whole wheat flour then I say go for it! My kids both ate 2 slices each with this crust and never muttered a word of the change. And although my husband and I could taste and see the change in the pizza curst it wasn't enough to detour use from eating it. I love this new healthier recipe and hope you and your family do as well!

Easy Whole Wheat Pizza Crust

1 Tablespoon yeast
1 cup warm water (110-115 degrees)
1 teaspoon salt
1 teaspoon sugar
2 Tablespoons vegetable oil
1 1/2 cups whole wheat flour
1 cup all purpose flour
about 1 Tablespoon olive oil 

Combine yeast and warm water and let stand about 3 to 5 minutes or until yeast grows. Add salt, sugar, and vegetable oil to the yeast mixture. Mix well.

In a large bowl mix together both flours. Add the yeast mixture and combine with electric mixer with a dough hook, such as kitchen aid. When using a dough hook mix for 1-2 minutes until a ball forms. (If you do not have a kitchen aid mixer you can mix by hand. Mix until a ball forms and then knead for 10 minutes until dough is smooth.) Turn dough into a greased bowl, turning dough to coat. Cover with a towel and let rise 30 minutes or until double in size. Don't punch down. 

Cut dough in half. Roll out each portion into desired shoe and to about 1/3 of an inch thick. Keep in mind the dough will rise in the oven. Pinch the outer rim of the dough inwards to form the crust. Makes two medium-large pizza crusts. 

Cook the pizza crust on a pizza pan or cookie sheet for about 10-12 minutes at 350 degrees. Thake out of the oven and add toppings as desired. Brush the visible (outer rim) curst lightly with olive oil. Bake an additional 20 minutes or until the crust is lightly brown and cheeses are melted. Do not over cook or the bottom will burn. Enjoy!

Thursday, June 12, 2014

Perfect Summer Pie | Throwback Thursday

Well summer is here, kids are out of school, and the summer BBQ's and get togethers are being planned. The weather has turned from warm to HOT and that means everyone will be looking for cool treats to quench their tastebuds and cool them off. One of my favorite pies for summer does just that! What is it you ask? Why Banana Cream Pie of course! I LOVE this pie! Its is so creamy and sweet. Its like heaven in a bite! Bonus: It is super easy to make!!!! See the recipe here: Banana Cream Pie

Tuesday, June 10, 2014

Healthy Pork Stir Fry

Stir fry's are a wonderful healthy menu option! Not only that but they are easy to throw together and are packed full of flavor! This specific meal is full of fresh vegetables and pork. The sauce is full of flavor and uses a very little amount of sugar. My family really enjoyed this meal! Serve over white rice or dress it up a bit with fried rice!

Healthy Pork Stir Fry

1 pound boneless pork chops, cut into thin stripes
1 bell pepper, cut into thin stripes (I used orange but use which ever you would like)
2 cups fresh broccoli florets
1/2 carrot, cut into then slices
olive oil
4 garlic cloves, diced
5 green onions, chopped (separate the greens from the whites)
1/3 cups soy sauce
1/4 cup water
2 Tablespoons brown sugar
4 cups prepared white rice

Drizzle some olive oil in a large wok or skillet to coat the bottom of the pan. Heat over medium-high heat. Add the pork stripes and cook until slightly brown. Add a little more olive oil if needed, then add the bell pepper, broccoli, and carrot. Cook, stirring occasionally, until tender but crisp, about 10 minutes. Add garlic and whites of the green onion. Cook 1-2 minutes, contenting to stir. 

Meanwhile mix the soy sauce, water, and sugar in a small bowl. Add the mixture to the stir fry. Cook for a few minutes until the sauce boils and thickens slightly. Turn off the heat and add the greens of the green onions. Serve over white rice. Enjoy!

Sunday, May 25, 2014

Hearty Vegetable Soup

One of my favorite childhood soups was alphabet vegetable soup. It was always my go to for lunches when I was just learning to make my own meals. There is something so homy and comforting about this soup. Then again it may be my body singing with joy that I am actually putting something healthy into it! Nah, that can't be it. ;)

 I really do love this soup and finally decided to come up with my own version! For my version I did not include the alphabet noodles, but feel free to include some if you want to! I love this vegetable combination, but feel free to make it your own by replacing some of the vegetables with your favorites. I love making this soup over the weekend and then distributing it into single serving containers for my lunches throughout the week! Serves 6.

Hearty Vegetable Soup

2 Tablespoons olive oil
1 medium-small onion, chopped (about 2 cups)
4 garlic cloves, minced
2 teaspoons Italian seasoning
salt & pepper, to taste
4 cups chicken or vegetable broth
1 - 28 ounce can diced tomatoes
1 Tablespoon tomato paste
3 cups water
3 celery stalks, chopped
2 carrots, chopped
1 large potato, cubed
1 cup frozen or fresh corn
1 cup frozen or fresh peas
1 - 14.5 ounce can green beans, drained

Heat a large stock/soup pot over medium-high heat. Drizzle olive oil to coat the bottom of the pan. Add the onion, garlic, Italian seasonings, and salt & pepper. Sauté until onions are translucent and tender.

Add broth, tomatoes, tomato paste, and water to the pot. Stir to blend and bring to a boil. Once boiling add the remaining ingredients. Bring back to a low boil and cook for 20 - 30 minutes until vegetables are tender. Serve hot with bread or crackers. Enjoy!

For bread ideas to go with this soup check out some of these yummy recipes!
Dinner Rolls
Gruyere Rolls
Italian Bread
Easy Bread Sticks

Wednesday, May 7, 2014

Bacon Jalapeño Popper Omelet

It is no secret. One of my favorite combinations is bacon, jalapeños and cream cheese, aka the Bacon Jalapeño Popper baby! There is just something magical about this combination. So of course it came naturally to make an omelet with this to die for combo. Can you say YUM?

Bacon Jalapeño Popper Omelet

5 large eggs
2 teaspoons milk
Salt and Pepper, to taste
3 Tablespoons butter
1/3 package bacon, chopped
2 Tablespoons jalapeño, chopped
2 Tablespoons yellow onion, chopped
2 Tablespoons cream cheese, cut into very small cubes
1 cup cheddar cheese, shredded (I like extra sharp!)
2 Tablespoons cilantro, chopped

Heat a frying pan over medium-high heat. Add bacon and cook until crispy. Drain over paper towels. Set aside.

Meanwhile melt 1 tablespoon of butter in a small frying pan. Add jalapeño and onion. Cook over medium-high heat until tender. Set aside.

Beat eggs and milk in a medium mixing bowl. Season with salt and pepper. Add 1 tablespoon butter to a clean medium-large frying pan. Melt butter over medium-high heat. Once melted add half of the egg mixture. Swirl pan until the egg coats the entire bottom of the pan. Cook until egg is nearly done. Add half the bacon, half the jalapeño and onion mixture, and 1 tablespoon cubed cream cheese down the center of the egg. Fold the sides of the egg over the center filling so that the filling is inclosed. Turn the omelet over so the seem side is down. Add half the cheddar cheese and 1 tablespoon cilantro to the top of the omelet, cover pan to melt cheese. Once cheese is melted remove from heat and serve immedentaly. Repeat the process with the remaining ingredients. Makes two omelets. Enjoy!