Almond Chicken Salad

Made from the leftovers of last nights Teriyaki Chicken.

(The original recipe is HERE)

Teriyaki Chicken

From another magazine page. This one from Simple & Delicious July/Aug 2009.

I use the leftovers to make THIS.

Chicken Milan

Once again, I was sorting through another pile of recipes cut out of magazines. I tried one and threw it away. This one was a keeper.

I used 1 lb chicken and also topped with steamed broccoli.

(Click on recipe to view or save for printing)

( Original recipe HERE)

Freezer Strawberry Jam

By request… (click on photo to view & print)

Hamhock and white bean soup

This is a great way to use your Easter ham leftovers.

Ham hock and Bean Soup
Spiral-cut ham, cooked with brown sugar and mustard
3 cups Great Northern beans (or 6 cans with 10 cups water)
15 oz. can tomato sauce
½ cup salsa
1 tsp pepper
1 ½ tsp garlic powder

Eat ham, save the bone and extra meat. Soak beans in 8 cups water overnight. Drain; add 8 cups water, salt and pepper. Bring to boil, and then simmer approximately 2 hours . Add 4 cups water, tomato sauce, salsa, pepper, garlic powder, ham hock and any remaining ham leftovers. Simmer together of 1 ½ to 2 hours, until ham falls off the bone. Add salt before serving (but not before. Salt makes the meat tough)

Goldenrod

Easter morning yields many hard boiled eggs in our home. Even with grown kids. It seems to be the only time we enjoy them in many varieties.

Traditional breakfast is this…

• White Sauce (see HERE)
• Hard boiled eggs
  • Chop egg whites
  • finely grate egg yolks
• Toast

Prepare the white sauce. Add the chopped egg whites. Spoon over toast and sprinkle yolks** on top.

Enjoy.

**I use the leftover egg yolks in Deviled Eggs.

Deviled Eggs

Another Easter favorite.

Here is the basic recipe, but I usually eyeball it…

• 6 eggs, hard-boiled – halved
• 1/4 C mayonnaise or salad dressing
• 1 tsp prepared mustard
• 1 tsp vinegar
• paprika

Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Season with salt and pepper, if desired. Stuff egg white halves with yolk mixture. Garnish with paprika.

Basic White Sauce

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend 2 tablespoons of flour into the melted butter.
3. Add 1/4 teaspoon of salt.
4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
5. Slowly add 1 cup of milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.
7. For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
8. For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
9. For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Perfect Black Beans

Part of my weekend routine includes the Food Network. This morning was no exception. Thank goodness I tuned in. I was looking for something new to make for dinner since the family was staying home, glued to the TV for the Semi-Annual General Conference of the the Church of Jesus Christ of Latter Day Saints.

I braised a Boston Butt and complemented it with these:

• 1/2 pound dried black beans
• 1 medium onion, roughly chopped
• 3 fresh garlic cloves, pressed
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• Pinch red pepper flakes
• 2 teaspoons sugar
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper
• Chopped scallions, for garnish

The night before**, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

** Since this recipe did not come to me in time to soak overnight, I used the speed soak method:
Rinse beans in warm water. Put in a medium pot and cover with enough water to cover beans plus about an inch. Bring beans and water to a boil. Continue to boil for about 2 minutes. Remove from heat, cover and let soak for at least one hour. Rinse the beans and continue as directed in the recipe.