A Taste of Apple Season

Autumn, it’s a season of memories for me. It’s time to stop by our favorite orchard for apples and cider. I enjoy remembering taking our kids to go apple and pumpkin picking every year. We would eat apples as we walked along the orchard and they would try and pick the biggest pumpkin they could find, such fond memories. Today seeing families pushing their large wheel barrels loaded up with apples and pumpkins against a backdrop of crimson and orange leaf trees as their tired little ones trail behind reminds me of those early years.

All these years later my husband and I still enjoy stopping by a wonderful orchard we know of for a bag of apples and a gallon of fresh cider. One of my favorite apples is Honey Crisp. To me it’s the kind of apple that you can actually taste the Fall. It’s not too sweet or tart but a balance of both and a wonderful crispness as you take a bite like the Autumn air.

Here are a few recipes for you to try.

Apple Cider Cinnamon Bread for the Bread Machine

Makes a 1.5 pound loaf. 

Use the basic or white bread setting. Makes a great French toast with some cooked sliced cinnamon apples on top or the side.

1 1/4 Cups Fresh Apple Cider

2 Tablespoons Vegetable or Canola oil

3 Cups Bread flour (I prefer using King Arthur Bread Flour)

2 Tablespoons Brown sugar

1 teaspoon Salt

1 teaspoon Cinnamon (Costco Ground Saigon Cinnamon is delicious to have on hand)

2 1/4 teaspoons active dry yeast

Follow the instructions that came with your bread machine as to which ingredients to put in the bread machine first.

Kneading: It should be a smooth, round ball.  If it’s too dry add liquid a teaspoon at a time until it looks right.  If it looks too wet, add flour a tablespoon at a time until it looks right. It’s always a good idea to check on the bread dough after five or ten minutes of kneading as every bread machine is a bit different. 

Apple Cider Donut Cake

Ingredients

  • Yellow box cake mix – your favorite 
  • 3/4 cup fresh apple cider
  • 1/4 cup water
  • ½ cup apple sauce (Homemade if you have made some would be great)
  • 3 eggs
  • 1 tbsp. brown sugar
  • 1 tsp vanilla
  • ⅛ cup cinnamon 
  • ¼ cup sugar
  • ¼ cup melted butter

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the brown sugar and vanilla to the cake mix batter.
  3. Pour mix into a well-greased Bundt pan.
  4. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Autumn, My Favorite Time of Year – Cottage Pie

Autumn

I have to admit I am not much of a Summer person, heat and humidity are not comfortable for me. Yes, I do love the bright sun, vegetables growing in the garden and longer daylight hours but when the temperatures get into those 90+ degree days I’m pretty unhappy and hide out in the air conditioning and just throw together some simple dinners that require very little cooking.

I love Autumn, the feel of the cool breezes and crisp air. The softness of long sleeve sweatshirts and sweaters again my arms. We are just getting started in this wonderful season here in the Northeast. By this time I have grown tired of the lighter dishes of Summer and start to crave comfort foods. The temperature was only in the high 60’s yesterday and I decided to celebrate and make Cottage Pie.

What is Cottage Pie? Many people also call it Shepherd’s Pie. Both use ground meats but the difference is the Irish specialty Shepherd’s Pie normally uses lamb while the English Cottage Pie uses beef. The names are pretty much interchangeable for most people though. But what ever you choose to call it it’s comfort food at it’s best. Here is the recipe I use, I hope you enjoy it.

Cottage Pie


Baked in an oven-to-table casserole or 9 x 13 pan, this dish will be very hot when it comes out of the oven, so be sure to let it cool for several minutes before serving.

Meat Filling:

1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
Salt and pepper to taste

Mashed Potato Topping:

6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white or yellow Cheddar cheese
Paprika

Step 1
Cook the corn according to the package instructions. Drain and set aside.

Step 2
Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.

Step 3
Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.

Step 4
Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won’t feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).

Step 5
Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.

Step 6
Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.

Step 7
To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.

Step 8
Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.

Step 9
Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don’t make them too soft, however; you want them to have some body.

Step 10
Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don’t accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving. Makes 5 to 6 servings.

August Harvest – Tomato Sauce Fresh off the Vine

Here in the Northeast it’s time to start harvesting what we planted in the late Spring. The tomatoes and zucchini are ripe on the vines, the herbs are fragrant and time to start cooking some dishes with them. Last time I posted my zucchini bread recipe and the other week some nice salads for using those cherry tomatoes this Summer. Have you tried that Orzo salad recipe yet? It’s a wonderful side dish with grilled meats.

There is nothing better than the taste of ripe tomatoes from the garden. I love using ripened cherry tomatoes for salads, Roma tomatoes for creating yummy pasta dishes or sliced Beefsteak tomatoes for putting on juicy burgers that were cooked on the grill. The possibilities are endless.

Here is my delicious recipe using fresh Roma tomatoes on pasta. We are a bit partial to having this fresh sauce on angel hair but you can use what ever pasta you prefer. The juicy chunks of fresh tomato, along with a simple garlic and basil sauce flavors this pasta dish. An easy Summer dish for you to enjoy at home.

So whether or not you are growing your own tomatoes or buying them from the market or vegetable stand this is a recipe you should really try.

Fresh Roma tomato sauce over angel hair pasta

Fresh Garden Tomato Sauce over Pasta

A simple fresh tomato sauce recipe made with just barely cooked tomatoes, garlic, basil and seasonings comes together in no time!

2 1/4-1/2 pounds ripe tomatoes (I’ve often used Roma, or Cherry but any tomato you have on hand.)

3 tablespoons Olive Oil

1 tablespoon fresh Lemon Juice

1/2 teaspoon Sugar, optional

1/4 cup Fresh Basil Leaves – chopped

1 Tablespoon Fresh Flat Leaf Parsley – Chopped

½ teaspoon Salt (to taste)

Freshly ground Black Pepper (to taste)

1 or more Garlic cloves – minced (depends how much garlic you like)

1 pound of your favorite spaghetti or angel-hair pasta or rotini/fusilli or penne

Freshly grated Parmesan cheese (Optional)

INSTRUCTIONS

Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem.

Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard any skin.

Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, parsley, basil, freshly ground black pepper and the minced garlic to the bowl.

Mix well. Let the mixture marinate while you cook the pasta.

Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions.

Reserve about a cup of the pasta cooking water before draining the pasta.

Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and the cup of the pasta cooking water.

Cook over medium-low heat for about 2 minutes, tossing gently and often, you want this step just long enough for the tomatoes to gently warm through and soften a bit.

Remove from heat and toss with Parmesan cheese.

Optional – You can add cooked shrimp or scallops to this dish if you would like to add a light seafood protein.

Fresh cherry tomato basil sauce over angel hair and cooked shrimp

Thank you for visiting!
Please share this site with your family and friends and ask them to join Recipes from a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Stay strong, Stay Safe and Keep positive!

The Zucchini are growing and time for a bit of a change

Well, here it is the end of July 2020. We are still social distancing, wearing our masks and keeping pretty much to ourselves and our family, thank goodness as I had missed them all so much. While I am happy to see the virus levels declining in the state where I live it has risen in other states and this makes me sad. So all I can do is encourage people to wear masks, wash your hands often and continue to do social distancing so our county can heal and get through this.

Hopefully you will have noticed I made a change to the the title of this blog. Now that I am fully retired Sundays is no longer my only day to cook. I have had the joy of cooking meals I would prepare on a Sunday during the week now. Not every day but more often than I used to. I felt it was time to update the title a bit. I hopefully have worked out all the changes and I should be able to move forward, if I find anything that still needs changes I will make them along the way and eventually get there.

So the zucchini are in from the garden and first thing I made was my zucchini bread and then for a meatless dinner we had zucchini pancakes served with sour cream and apple sauce.

I hope to make a few more loaves of zucchini bread for the freezer so we can have some for later in the fall. Served either spread with butter or my favorite cream cheese and a cuppa it’s a winner.

Here are my recipes that I used I hope you enjoy them.

Sorry I didn’t get a “pretty” plated shot of the zucchini pancakes but we had a hard time trying to keep from eating them as they were done frying.

The Barefoot Contessa’s Zucchini Pancakes

PREP TIME
10 minutes
COOK TIME
5 minutes
TOTAL TIME
15 minutes

Ingredients
2 medium zucchini
2 tablespoons grated sweet onion
2 large eggs, slightly beaten
6 to 8 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Instructions
Preheat the oven to 300 degrees F. (To keep the pancakes warm)
Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini,
add the remaining 2 tablespoons of flour.)
Heat a large (10 – 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan.
Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.

My Favorite Zucchini Bread

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24 – This recipe makes 2 loaves of zucchini bread

“A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.”

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts

Directions:

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

A Simple July 4th, 2020 Celebration

The 4th of July is a much loved holiday among Americans and I can’t imagine what’s not to love? Family, friends, barbecues, picnics, and the beach, the list goes on and on.

This year however, most families will probably not be having the larger celebrations that they may have had in previous years but people can still have smaller gatherings of family in their backyards. That is our plan for this year. I’ll send out a message to our kids and see if anyone wants to drop by, and even if they have other plans it can be just the two of us, our dogs and Cousin Brucie’s July 4th radio program. We will be sitting around the backyard fire pit enjoying great music and yummy food. It will still be fun.

As for the menu I think I will keep it simple this year.

Hamburgers and or Hot dogs on the grill with all the fixings

I’ll make either a homemade potato or pasta salad of some kind

Maybe some chips for snacking, our favorite wine and perhaps a fruit salad, dessert or both.

So here is a small parade of salad recipes I have made for get-together’s in years past, maybe you might like to try a few.

Orzo Pasta Salad

This easy salad is light and delicious

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Italian Style Bread Salad

You can get creative with this salad so feel free to add or substitute your favorites, it works well with what ever you have on hand

3 cup fresh Italian or French bread cut into cubes
6 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh oregano or basil
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. fresh mozzarella cheese, diced
1/4 lb. lb. fresh mushrooms, sliced and/or roasted red or yellow peppers sliced in strips
2 oz. thinly sliced Italian salami, or Genoa in strips or prosciutto
2 green onions, sliced or very thinly sliced red onion
1 bunch baby salad greens or favorite lettuce torn

Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil,
oregano, garlic, salt, pepper and pepper flakes together in large
bowl. Add remaining ingredients except greens; toss. Let stand 15
minutes. Add baby salad green, toss well and serve at once.
Makes 6 servings.

Instant Pot Potato with Egg Salad

PREP TIME – 10 minutes,

COOKING TIME – 4 minutes

ADDITIONAL TIME NEEDED FOR COOLING – 2 hours

This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time!
Cook hard-boiled eggs and potatoes together in the IP for quick, perfectly cooked eggs and potatoes every time.
This is our favorite Instant Pot potato salad recipe!

INGREDIENTS
6 medium Yukon Gold potatoes, peeled and large cubes
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
1/2 TO 1 cup chopped celery (as you prefer)
2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice
1 tablespoon yellow mustard
Salt and pepper to taste

INSTRUCTIONS
Put the steamer basket in the pressure cooker pot. Add the water, cubed potatoes, and eggs on top. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
Remove the steamer basket from the Instant Pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool completely.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes (you can now slice smaller if you prefer) and gently mix the mayonnaise mixture into the potatoes.
Peel and dice the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.
Chill at least one hour before serving.

Lastly an American favorite, Macaroni Salad. This recipe can be easily doubled for a large gathering.

Macaroni Salad

Dressing
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped green onions

Directions
Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Stay Healthy

Stay Strong

Stay at Home and remember to wear a mask when going out in public

Easy Summertime Supper

How about an easy chefs salad on a warm evening, simple to make for two or a few by taking your favorite veggies, maybe some leftover shrimp or diced deli ham and make matchstick slices of cheese and a light salad dressing of your choice. I sometimes set it up buffet style so the family can just dig in with their plates right from the kitchen counter. It’s easy clean-up afterward as everything is in the kitchen.

White Zinfandel Salad Dressing

If you are entertaining a group of friends you might want to consider this salad dressing as a part your summertime meal. it’s light and has a refreshing flavor.

1/4 cup White Wine Vinegar (I use Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine (I have also made this dressing using Moscato white wine and it was delicious too)

Pour Vinegar and Water into Salad Shaker

Add contents of salad pressing pouch, shake until well blended

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Staying Home and Chicken Etouffee’

I hope during these trying times you are all staying safe and remaining at home as much as possible. The virus here in the Northeast is at tremendous levels. My heart goes out to everyone during this awful pandemic and hope we reach an end soon. Prayers for all of those who are caring and serving the community in what ever capacity they are greatly needed. The healthcare workers are going above and beyond and deserving of our love and support, so I just want to put a huge Thank You out to all of them.

So while we are at home I was going through my old recipes and decided to try something I hadn’t made in quite a while. I had only made a version of Shrimp Etouffee so this time I decided to use boneless chicken thigh meat instead and use what I had available in my fridge and cupboard. I only had half a red pepper and a whole yellow pepper but it turned out fine. So if you are in the mood for a big flavors kind of dinner give this one a try.

Chicken Etouffee

Chicken Etouffee

Ingredients

2 cups all-purpose flour

1 tablespoon salt

1 tablespoon ground black pepper

1 teaspoon ground cayenne pepper or Cajun Seasoning (You can adjust depending on the heat level you prefer)

1/4 cup butter

2 tablespoon olive oil

1 (16 ounce) package skinless, boneless chicken breast halves or skinless boneless chicken thigh meat, cubed

1 large (or 2 small) green or red bell peppers, chopped (I like to mix colored peppers depending what I have on hand)

1 large onion, chopped

3 stalks celery, chopped

3 clove garlic, minced 

2-3 tablespoons butter, as needed (See the Directions)

1 (14.5 oz.) can Stewed Tomatoes with Onion, Celery & Green Peppers

1 cup chicken broth, to cover

3 cups cooked rice for serving

Directions

1. Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.

2. Place a large skillet on the stove and set to medium heat and melt 1/4 cup butter with the olive oil.

Dredge cubed chicken in the seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes.

Remove chicken, leaving butter mixture in skillet. Reduce the heat to low.

3. Add 1 tablespoon of butter to the skillet if the skillet seems dry from frying the chicken and add 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste/roux and cook to a dark caramel color, about 10 minutes, stirring constantly to avoid burning.

Add bell pepper, onion, celery, garlic, and 2 tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about another 10 minutes.

4. Stir in the can of stewed tomatoes and breaking up any large pieces. Then pour in enough chicken broth to cover vegetables, and bring to a simmer.

Stir in the cooked chicken to the skillet and cook until flavors are combined, about 10 more minutes.

Serve with cooked rice.

Stay Strong

Stay Healthy

Stay Positive

Stay at Home

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Escarole & Bean Soup to Perk You Up

The weather has been pretty gray and rainy here lately and being many of us are remaining indoors to help flatten the curve it’s a good time to make a pot of soup. I’m from the “old school of thought” that a bowl of soup will make you feel so much better whether you are ill with a cold, just feeling a bit glum or maybe chilly from the cold weather. Soups are one of my favorite meals to prepare. Depending on your mood you can make them from scratch if you want homemade stock or you can buy broth already prepared. You can make a very hearty soup or one that is light and still flavorful and satisfying. So why not give making soups a try. Soups can be easy on the budget too.

Escarole and Bean Soup

Ingredients:
3-4 Tbsp. of olive oil (enough to cover the bottom of a soup pot)
4-6 cloves of garlic, minced
¼ tsp. red pepper flakes
Salt, freshly ground pepper to taste
2 heads of escarole- Cut off the base, spread the leave and wash in a colander very well, rinse them a few times, drain, you can blot the water with a paper towel and chop into bite size pieces
2 (14 oz.) cans of cannellini beans, drained and rinsed- divided: 1 ½ cans whole,
½ can mashed (a potato masher works great for this)
8 cups of chicken broth (or 2-32 oz cans)
1 (8 oz.) can tomato sauce

Parmesan
Rustic crusty bread – sliced

Directions:
Heat a soup pot over medium heat and add enough olive oil to cover the bottom of the soup pot
Add the garlic and red pepper flakes plus a pinch of salt and sauté for a minute or two, be careful not to burn the garlic.

Add the chopped escarole and stir to coat with the oil. Sauté, stirring occasionally, until the escarole begins to wilt. Add a pinch of salt.
Stir in the beans (1 ½ cans whole and ½ can mashed)
Lower the heat, and add the chicken broth and tomato sauce
Add salt, pepper to taste.
Simmer for another 10-15 minutes

Serve with grated parmesan cheese (optional).

Serve soup with a slice of warm rustic crusty bread topped with butter or melted cheese.

Hot Dog Goulash and a No Bake Dessert the Kids will Enjoy

Right now families are trying to make ends meet and a meal that will stretch to feed everyone. With so many folks having to remain indoors I thought I would pull out one of my own kid friendly recipes that my children enjoyed when they were growing up. Sorry I don’t have any photos as it has been some time since I made these dishes but they are very simple and the kids can help make the dessert.

Hot Dog Goulash


• 1 medium onion, diced
• 2 tbsps. butter
• salt, pepper, and paprika, to taste
• 3 Russet or Idaho potatoes, diced
• 2 cans (14.5-oz.) Stewed Tomatoes (any favorite style), do not drain
• water
• 6-8 hot dogs, sliced (your favorite brand)
Directions

Sauté on medium temperature the onion in butter until almost transparent. Add salt, pepper, and paprika. Add diced potatoes. Mix in stewed tomatoes with the juice. Add just enough water to cover the potatoes. Simmer for 30 minutes or until potatoes are tender. Add sliced hot dogs, cook for another 8 minutes.
Serve in a bowl as is or you can do one of following: serve over noodles, or rice if you prefer, or a open faced grilled cheese sandwich on the side.
Options:
You can also sauté a diced green pepper along with the onion if you like.

Chocolate Chip and Cream Dessert

1 large container of frozen whipped topping, thawed

1 large package of crunchy chocolate chip cookies – reserve a few cookies to crush down to top the dessert just before serving.

In a large bowl or pan start with a layer of chocolate chip cookies, then cover in a layer of whipped topping. alternate layers making the final layer of whipped topping.

Refrigerate until ready to serve.

When you are ready to serve crush down the reserved chocolate chip cookies in a sandwich bag, top the dessert and serve in dessert bowls.

You can also top with mini chocolate chips, chocolate sauce or just chocolate sprinkles before serving.

This recipe can be adjusted for size very easily depending on the size of your family.

Bread Machine Burger Buns and Homemade Chicken Salad

Things are just are a bit crazy in the world right now. Keeping ourselves safe and healthy is a number one priority. I thought I would share a recipe that is easy to make this way you won’t have to run out to the store right now. Whether you like hamburgers, sandwiches like some homemade Chicken Salad (recipe is below) or perhaps some Sloppy Joe’s these buns are perfect. You can choose to make them with a seeded or plain top that’s completely up to you. So get out that Bread Machine as this is the perfect time to use it.

Bread Machine Burger Buns

Remember to put the Ingredients in the order that is recommended for your bread machine. I have a Zojirushi Virtuoso and this is the order I use.

Ingredients

• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1 egg, beaten
• 3 to 3-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 tablespoons active dry yeast (make sure it’s fresh)

Directions

Add the ingredients in the order that is recommended for your bread machine. This will then be mixed & rise on your dough setting.

Once the dough has risen, preheat your oven to 425 degrees. Now take the dough out of the bread machine pan and turn out on to a lightly floured cutting board. I like to put the rolled dough balls on baking sheet covered with and a piece of parchment paper but you can use a greased baking sheet. I use a kitchen scale and depending on how large I want the buns to be I weigh them between 2.5 to 3.5 ounces each, this will keep the buns all the same size.

To assemble just cut off a piece of dough, weigh and form into a ball, place on the baking sheet and pat the top down lightly. Once you have all the dough balls made cover with a linen towel and let rest for 10 minutes.

Seeded tops: With a beaten egg brush the tops of the buns and sprinkle with your favorite seeds. This step is optional.

Put the baking sheet of dough balls into the heated oven and bake for 8-10 minutes or adjust an extra minute or two if you are making larger buns. Once they are nice and golden remove from the oven.

I hope you will try making these delicious sandwich buns.

Chicken Salad for Sandwiches

2 whole cooked chicken breasts
1 cup celery, chopped
1 1/2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill (optional) 1 finely chopped scallion (optional)


Directions
In a food processor or by hand chop the chicken breast.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill, scallion, chopped celery and lemon juice.
Cover and refrigerate until chilled.

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and what see what you are making.