Knox Blox (Jello)

I have to include these Knox Bloxs because my Kids (now 20 and 22) still like to snack on these. What you will need is...

Original Knox Blox

4 envelopes Knox® unflavored gelatine
3 small boxes fruit flavor gelatin
4 cups boiling water

In a large bowl, mix unflavored gelatine with fruit flavor gelatin, adding boiling water. Stir until gelatine is completely dissolved. Pour into a 13 x 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares.

My favorite way to chop onions - NO TEARS!

I love kitchen gadgets and this one is a favorite of mine.  No tears!

Parmesan Chicken (Barefoot Contessa Recipe)

Simply DELICIOUS! Crunchy hot tender chicken topped with cool spring greens with a lemon vinaigrette.  This is an original Barefoot Contessa Recipe, love her recipes.  I made a few changes (in red).  

Ingredients

• 4 to 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs (I used 3 large)
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs (I used 3/4 cup panko and 3/4 cup Italian seasoned bread crumbs)
• 1/2 cup freshly grated Parmesan, plus extra for serving
• Unsalted butter  (I used salted butter)
• Good olive oil
• Salad greens for 6, washed and spun dry (I used spring greens)
• 1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.  (I put cooked breast in a 200 degree oven to keep warm until ready to serve) Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Reuben Sandwiches

           

Reuben sandwiches are really delicious and easy to make.  Rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden.  One of my family favorites!

Butter (or mayo) side down.  Layer with Swiss cheese.

Layer on corned beef.

 

Layer on sauerkraut.

 

Drizzle with Thousand Island dressing.

 

Layer another slice of Swiss cheese.

 

 Top with rye bread butter (or mayo) side up.

 

 Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note) 

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note) 

1 cup sauerkraut, drained 

1/2 cup Thousand Island dressing

Directions:

1.  Preheat a large skillet (medium heat) or broil in oven (see note).

2.  Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese,  sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3.  Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note:  I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully.  It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corned beef:  Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef.  Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound  until very tender.  Slice meat across the grain.

Note:  When I'm making several sandwiches it's easier to make under the broiler.  Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown.  Turn and broil other side until golden brown.  Don't take your eyes off these as they will burn just like that!

Favorite Margaritas

This is my favorite recipe for margaritas. The pineapple juice cuts the sour of the lime and sweetens the drink perfectly. If there is any extra just freeze it, it doesn't freeze solid because of the liquor and it's ready for you whenever you want a margarita. Even better make up a few batches ahead of time and freeze.  Perfect on a hot summer day BUT since it's still cold make my Chicken Fajitas Pizza and dream of warmer days!

Ingredients: tequila, triple sec, limeade, pineapple juice and ice

If you want salt, use a lime sliceo go around glass rim to moisten and dip in salt (kosher).

Blend all the ingredients in blender and serve. These went great with the guacamole I made today!

Ingredients:

12 ounces Frozen limeade concentrate, undiluted

3/4 cup Tequila (Jose Cuervo)

1/4 cup Triple Sec

6oz can Dole pineapple juice

Ice cubes

Lime slices

Directions:
Rub rim of cocktail glass with wedge of lime. Place salt (I like to mix salt and sugar) in saucer; spin rim of each glass in salt (Optional). Set prepared glasses aside. Combine limeade concentrate, tequila, and Triple Sec and pineapple juice in container of an electric blender. Add enough ice cubes to fill blender; blend well. Pour beverage into prepared glasses; garnish with a slice of lime, if desired. 

Chicken Marsala

Fancy enough to serve for a special occasion and easy enough to serve any night of the week.  The original recipe comes from a Southern Living Five Star Recipes Cookbook, they call it Chicken Breast Lombardy.  Delicious!! 

I was making this for just the two of us so I just cut the recipe in half.

2 cups sliced fresh mushrooms (can also use 2 small cans mushrooms)

1 Tablespoons butter, melted

6 skinned and boned chicken breast, cut in half lengthwise (you will be flattening so you can get more servings)

1/2 cup flour

1/4 cup butter, divided

3/4 cup Marsala wine

1/3 cup chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese (freshly grated)

1/4 cup chopped green onions

1. Sauté mushrooms in butter in a large skillet until tender. Remove from heat, and set aside.
2. Place each piece of chicken between two sheets of wax paper, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
3. Dredge chicken lightly in flour. Sauté chicken (sauté a few at a time) in skillet using 2-3 Tablespoons butter.  Sauté 3-4 minutes on each side. Repeat with remaining chicken and butter.
4. Place chicken in 13x9 inch pan, overlapping edges if need be. Sprinkle mushrooms over chicken.
5. Reserve pan drippings in skillet. Add wine and chicken broth. Bring to a boil; reduce heat and simmer uncovered 8-10 minutes, stirring occasionally.  It will reduce. Stir in salt and pepper. Pour sauce evenly over chicken.
6. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered at 450 for 10-12 minutes. Broil 1 to 2 minutes or until lightly browned (watch carefully!). Serves 6-8

Pot Roast (Pioneer Woman's Recipe)

I heard Ree (Pioneer Woman) was going to be on Good Morning America so I taped the show.  She made Pot Roast.  I had seen the recipe on her blog but have never made it.  Something about watching her make it on TV made me go out and buy a Chuck Roast that same day.  This was comfort food at it's best.  It brought back childhood memories of having Pot Roast every Sunday after church.  If you haven't checked out her blog, click here Pioneer Woman.  What I love about her blog is she explains EVERYTHING every step of the way.  Once you go to her blog beware it's hard to leave!

Prep Time: 20 Minutes

Cook Time: 4 Hours

Difficulty: Easy

Servings: 10

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole (4 To 5 Pounds) Chuck Roast (I used a 3lb Chuck Roast and it served 5)
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I used all Beef Broth)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste (I used dried Thyme 1/4 teaspoon)
• 3 sprigs Fresh Rosemary, or more to taste (I used dried Rosemary 1/2 teaspoon)

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.


Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).


Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.


If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.


With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.


Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


To make the gravy - Mix 2 tablespoons flour with 1/4 cup water.  I put this in a jar with lid and shake until well mixed.  After taking out roast, carrots and onion leave broth in pan and bring to a boil.  Add flour mixture slowly and stir until thickened.  Only use enough flour mixture to thicken to your liking.

Scotcharoos

These bars are a family favorite. Chewy and crunchy with a wonderful combination of peanut butter, chocolate and butterscotch.


Ingredients: Sugar, Karo syrup, peanut butter, Rice Krispies, chocolate chips, butterscotch chips

Mix sugar and syrup in a large pan. Cook until boils. Remove....



Add peanut butter and mix well.


Add Rice Krispies and pour into pan.


Press into 9x13 inch buttered pan. (Butter back of spatula to help press into pan)


Melt chocolate and butterscotch in microwave.


Spread chocolate mixture on top.

1 c. sugar
1 c. light Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1 cup (6 oz.) chocolate chips
1 cup (6 oz.) butterscotch chips


Mix sugar and syrup in pan. Cook until boils. Remove and add peanut butter, mix well. Add Rice Krispies. Press into 9x13 buttered pan. Melt chocolate chips and butterscotch chips in the microwave. Spread on top. Cut into squares after chocolate has set.