January Recipes

Use on Anything Sauce Makes a pint
1 C mayonnaise
1/4 C ketchup
1/4 C chili sauce (DO NOT substitute Thai Chili Sauce)
1 heaping TSP Dijon mustard
1 TSP onion powder
1/2 TSP garlic powder
2 TSP Worcestershire sauce
1 TSP ground black pepper
1/4 TSP Tabasco sauce
1/4 C light olive oil
Juice of one lemon

Mix all ingredients well and store in refrigerator. Let set overnight for flavors to ‘merge.’ Use more or less of the ingredients for your taste. It does work best, however, if you keep the ratio of mayonnaise, ketchup and chili sauce the same.

Buttermilk Chicken (Baked)
Vegetable oil, for baking sheet
Bread crumbs – your preference – I like crushed corn flakes mixed ½ & ½ with Panko.
1 C buttermilk
1 TSP Tabasco sauce
Salt and pepper
3/4 C grated Parmesan cheese (2 1/2 ounces)
1 TSP dried thyme
4 pounds chicken parts, rinsed and patted dry

Preheat oven to 400 degrees. Generously rub a baking sheet with oil.
In a large bowl, stir together buttermilk, Tabasco, salt, and pepper.
In a separate bowl, mix breadcrumbs, Parmesan, thyme, and pepper.

One piece at a time, coat chicken with buttermilk mix, remove chicken and let excess drip back into bowl; dredge in the breadcrumb mix, turning to coat evenly. Place coated chicken pieces on baking sheet. Leave space between the chicken pieces so that they crisp.

Bake until chicken is golden brown, about 35 minutes.

Rice Pudding Crock Pot
3 C instant white rice (uncooked)
3/4 C raisins (Optional – I’ve used dates, dried cranberries, dried blueberries)
1 TSP vanilla
1 can(14 ozs) sweetened condensed milk
1 TBSP sugar
1 can (12 ozs) evaporated milk
1 TSP cinnamon

Spray inside of 3 1/2 Crock pot with pan spray. Mix all ingredients and pour into pot. Cover and cook on low 3 to 4 hours or until liquid is absorbed. Stir every so often; if it gets too thick, turn cooker off and let set in crock pot with lid on until rice is cooked. Refrigerate leftovers.

Corn Chowder Crock Pot
6 slices bacon, diced
2 C. potatoes, peeled and diced
2 10-oz. pkgs. corn kernels, frozen (or 2 cans)
1 can cream-style corn
1 med. onion, chopped
1 rib celery, chopped
1 small red pepper, diced
1 14 oz. can chicken broth
1 to 2 cups milk

Fry the bacon until it is crisp. Remove the bacon from pan, reserve the drippings.
Add onion and potatoes to the drippings and saute for about 5 minutes. Drain well.

Combine all the ingredients in the crock pot. Cover and cook on Low for 4 to 7 hours.

Broccoli and Shrimp Chowder
1 medium uncooked potato, peeled and diced
2 C uncooked broccoli florets
1 medium uncooked shallot, minced
2 C chicken broth
1/4 TSP dried thyme (This is also good with dill instead of thyme)
1/2 pound cooked shrimp, peeled
1/2 C sour cream
1/2 C milk
Salt and pepper to taste

Combine potato, broccoli, shallot, broth and thyme, bring to a boil, partially cover and cook until vegetables are tender, about 15 minutes. Transfer to blender and purée; return soup to pot. (I use my immersion blender.)

Add remaining ingredients to pot; simmer on low until hot, about 3 minutes. (Do not allow to boil.)

Cream of Anything Soup Mix
2 C instant non-fat dry milk
3/4 C cornstarch
1/4 C low-sodium chicken bouillon granules
1 TSP onion powder or 2 TBSP dehydrated onions
1 TSP dried basil, crushed
1 TSP dried thyme, crushed
1/4 to 1/2 TSP black pepper

Combine all ingredients and mix well. Store in an airtight container.
Yield: 3 cups mix.

To make soup equal to 1 can (10 3/4 ounce) blend 1/3 cup mix and 1 1/4 cups water in a 1 quart saucepan or a microwave safe bowl until smooth. Bring to a boil or microwave 2 1/2 to 3 minutes. Stir occasionally; cool.
Add asparagus, broccoli, celery, mushrooms, cooked chicken, etc. as desired. Microwave the vegetables to soften before adding.
I like to puree it in the blender or use my emersion blender to puree the vegetables in the soup.