Kupasniak
1-2 lb pork hocks
1/2 qt sauerkraut
2 cups chopped potatoes
1 cup thinly cut carrots
1 onion
1 bay leaf

Boil pork hocks for an hour in just enough water to cover. Add the sauerkraut, potatoes, carrots, onion and bay leaf. Continue to boil for an hour or until all vegetables are cooked.

I used to go every friday to a small Thia restaurant with some of the other girls I used to work with.  We would all order these noodle bowls. I never realized after some research on the internet about them that they were actually a salad. You can pretty much add any kind of vegetable you like to them. Cucumber, radish, carrot, bean sprouts. The ones we had usually had bean sprouts and lettuce, then noodles, then grilled meat and some rolls that were deep fried, and you pour the sauce over them and dig in! YUM!

Grilled Chicken and Vermicelli Salad

2 boneless chicken breasts (1 whole breasts split to make 2 pieces) 
1 cloves garlic, minced or pressed 
1 whole shallots, finely chopped 
1 cups iceberg lettuce, shredded
1/2 cucumber, sliced
1/2 cup rice vermicelli
shrimp

Dressing

4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or olive oil

Mix dressing ingredients together in a bottle or container and shake to combine. I made lots extra and poured it into a bottle I wasn’t using.

Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft. Strain in colander.

Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour. When ready to cook, grill chicken on both sides until done (about 10-15 minutes). Cut into bite sized pieces.

In each of 2 bowls, divide lettuce and cucumbers.

Top with vermicelli.

Arrange chicken on top of pasta.

Pour about 2 ounces of dressing on each salad. Enjoy!

Whole Wheat Blueberry Muffins

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup skim milk
1/2 cup reserved blueberry juice (from thawed blueberries)
1  cup blueberries frozen (thawed)

topping:
1/2 cup warm milk
1/2 cup sugar

In a medium bowl mix the flour, baking powder and salt. In a large bowl mix the remaining ingredients together except the blue berries. Add the flour mixture until well blended and fold in the blueberries.

Bake at 350 for 25 mins. When done pierce with fork and brush the tops with milk and roll in sugar.

I must say, I like the nutty taste of the whole wheat flour and the blueberries go well with it. My oven was at 400 and they were definitely over cooked, so I recommend lowering the cooking temperature.

I did some reasearch and, thanks to Mildred Day, in 1928, who made rice krispies treats for a girls camp fundraiser, we now have these yummy treats. She was working for Kellogs at the time and decided to use the cereal to make them. They are a sister to puffed wheat treats and to the popcorn ball. Both also favorites of my family… maybe popcorn balls will be my next treat.. yum!

Rice Krispie Treats

1/2 cup butter
40 regular marshmellows (a full big bag)
6 cups Rice Krispies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Granny’s Rhubarb Cake

1 1/2 cups white or brown sugar
1/2 cup butter
1 cup sour milk *see note below
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
2 cups rhubarb (1″ pieces)

In a large bowl mix all the dry ingredients together. In a small bowl mix all the wet ingredients. Add the wet to the dry and mix. Fold in the rhubarb last. Pour into a greased pan and bake for 40 minutes in a 350 oven.

For Sour Milk

1 cup milk
2 tbsp vinegar.

Mix together and let stand foro 10 minutes.

Monkey Bread

Dough
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees, but don’t sweat having a precise temperature.  Just try to make sure it’s warm to the touch, but not hot)
1/3 cup water, warm
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Butter Bundt pan with 2 tablespoons softened butter. Set aside.

In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

Mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm spot until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. Separate them from the rest of the “grid” as you cut them into small pieces.

Working one at a time, use a fork to dip each piece in melted butter, allowing excess butter to drip back into bowl.  Roll in brown sugar mixture, then layer balls in Bundt pan.

Cover Bundt pan tightly with plastic wrap and place in warm spot until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Heat oven to 350°F. Unwrap pan and bake until top is golden brown, 25-30 minutes.  Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Do you ever get in one of those moods that you just absolutely need to try something new? I picked up this magazine the other day that was just chicken recipes. Everything from what to do with those roasted chickens you buy at the store, to how to properly cut the chicken, and chicken wings… its just absolutely full of new recipes I just can’t wait to try!

The BF and I have been talking about getting more healthy and watching portion sizes. We started splitting meat such as steak and pork chops into bags of one each, so we can have a full meal with vegetables and starch and meat. Well just starch and meat for the BF I guess.. I wish he would eat more veggies. But hey, this was definitely a huge hit with him so thats a plus!

Basil Pesto Alfredo Chicken

spaghetti for two
 1 (1o ounce) jar of alfredo pasta sauce
1/3 cup basil pesto
1/4 cup milk
2 chicken breasts
1 cup broccoli cut up

Cook spaghetti according to package. Grill the chicken until cooked all the way through and slice/pull apart. Also, while the spaghetti is boiling, in a bowl combine the pasta sauce, pesto, and milk. When there is only a couple minutes left on the spaghetti add the broccoli.

Once the spaghetti and broccoli is done drain and add the sauce and chicken. Mix well until heated through. Serve with garlic bread.

Rhubarb, my enemy.

When we moved into the new house, I noticed there was two really big rhubarb plants. The looked health, and green, and ready to use. Then to my horror in the fall when I was cleaning up I noticed that there wasn`t just two plants, there was 4. I researched ways to get rid of the two smaller plants. I thought about dumping boiling hot water on them, thats what mom told me Grandma used to do. She hated rhubarb. Must be where I get it from!

Rhubarb can be used as a laxative, and has been for over 5,000 years. Rhubarb has an astringent effect on the mucous membranes of the mouth and nasal cavity. The routes and stems are cathartic and laxative, which explains the sporadic use as a slimming agent. The earliest records of rhubarb date back to about 2700 BC in China where it was used for medicinal purposes. The earliest records of rhubarb in America identify a young Maine gardener having obtained seed or root stock from Europe between 1790 and 1800. He introduced it to growers in Massachusettes where its popularity spread in 1822 it was sold in produce markets. So the only question is, is it a fruit or vegtable. Its a vegetable, but there were a couple sites that stated that it is actually a fruit. What do you think…

Rhubarb Raspberry Jam

I have noticed a huge difference in all my day-to-day things. Everything from the amount of energy I have in the mornings, to wanting to do things again, like scrapbooks and cooking! YAY! Even my BF has noticed. I let him go out to the casino with the guys last night! What is wrong with me I keep asking myself! Three months ago I never would have agreed to such a thing, since I absolutely hate gambling and see no point in wasting money that we work so hard to save up.

So as things are getting better for me and I can find my happy places easier and just feel at ease with life, I have decided I need to start-up my blogging again. After a couple of month break its time to come back to it. So, with that. Here is my newest recipe:

Buffalo Chicken Pizza
3 boneless skinless chicken breasts – cooked and cubed
1/4 cup ranch dressing
2 tbsp butter
1 cup hot sauce
1 prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 450F. Prebake the crust for just a few minutes.

In a medium bowl combine chicken, butter and hot sauce. Mix well. Spread the ranch dressing over the pizza crust. Top with chicken and spread the cheese overtop.

Bake in preheated oven until cheese is golden brown and bubbly. About 5-10 minutes. Let sit for a few minutes before serving!

I finally have my laptop to myself and, actually, the house to myself! I’ve been doing a bit of blog reading today and I came across something called just4today. Basically, you come up every morning with 4 things that you want to get accomplished that day, 4 daily goals. This helps in the whole 1 day at a time theory I’m “really really really trying” to follow.

So, just for today, I’m going to take 20 minutes to write in my blog(check), I’m going to walk 4 km at lunch (which I did), not eat any “tempting sweet/junkie” foods (days not done yet!), and take my vitamins before bed(see previous goal).

Today I thought I would post a recipe I have been meaning to post since last weekend.

Potato Wedgies

1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 russet potatoes, scrubbed and cut into eighths

Preheat an oven to 425 degrees F (220 degrees C).

Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.

Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

We dipped these in ranch dressing.. yum yum!