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Archive for the ‘Food’ Category

Honey Butter

Feb 13, 2012 Author: Jessy | Filed under: Food

I love to bake bread, wheat bread, white bread, artisan bread, sour dough bread and I have recently realized that even if I make awesome bread, I can make it better when I spread on the honey butter.

I love recipes that I have all of the ingredients in my cupboard all the time, and this is one of them.


Honey Butter

1/2 Cup Butter (Room Temperature)

1/2 Cup Powdered Sugar

1/2 Cup Honey

1 tsp Cinnamon


Blend all ingredients with a food processor or hand mixer at room temperature until mixed.

Store in a small tuperware in the fridge.  Keep it on hand to put on your warm, fresh out of the oven, home baked bread.


Easy Chicken Wild Rice Soup

Sep 27, 2011 Author: Jessy | Filed under: Food
I love Creamy Chicken Wild Rice Soup, but I hate how long it takes to clean, and boil the wild rice before I can even start making the soup.
Here is a short cut recipe that might beat some restaurant wild rice soups.
1 box UNCLE BEN’S® long grain wild rice (including seasoning pack)
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
2 quarts chicken broth
1 lb cooked shredded chicken breasts
3 tablespoons butter
1 quart milk (I use 1% milk)
1/2 cups flour
1 teaspoon salt
Add two quarts of chicken broth to a large stock pot or dutch oven, boil chicken in the chicken broth until done, shred the chicken add back to the broth, while chicken boils, chop the vegetables, add chopped vegetables to the broth and shredded chicken along with all of the contents of the wild rice box including seasoning pack.   Simmer 30 minutes until rice is cooked and vegetables are soft. While rice cooks, make a white sauce.   Melting butter in a pan, then whisk flour into the butter and slowly add milk. Keep it on medium heat until the sauce gets thick about 10 minutes.  Add white sauce to the chicken, wild rice and veggie mixture and stir until well blended.  Add salt and pepper and heat through and serve.
Serve with warm bread sticks and you have an easy weekday chicken wild rice soup that tastes like you have been cooking all day long.

Flour Tortillas

Sep 21, 2011 Author: Jessy | Filed under: Food

Tacos are good. Tacos with home made flour tortillas are awesome!

One day I was going to make shredded chicken tacos for dinner, everything was almost finished, chopped the veggies, reached in the crisper drawer, and there were no flour tortillas!  I almost fainted!  My son was napping so I could not just run to the store, it was cold and snowy outside, so I didn’t feel like making a special trip to the store. I decided it was time to figure out how to make my own flour tortillas.

I started researching and there were not very many recipes for flour tortillas out there, plenty for corn tortillas but we are Minnesotans, we only use corn tortillas when we are really feeling crazy!   Many recipes included lard, or shortening, some had tons of oil, I wanted to make some that were not super bad for me and used ingredients that I always have in my house, and no, I don’t have any lard in my house!

Spend about an extra 15 minutes on cooking up your own tortillas, regular store tortillas don’t compare.



2 Cups Flour

1 1/2 Teaspoons of Baking Powder

1 Teaspoon of Salt

2 Teaspoons of Vegetable Oil

3/4 Cup of Lukewarm Milk

Spray Canola Oil

Salt shaker

Rolling Pin



Stir together the wet ingredients, mix together the dry ingredients and slowly add to the wet.

Just mix it with your hands, you need to use your hands to get it all mixed in and incorporate any dry ingredients into the dough ball.

Divide the well mixed dough ball into 8 balls.  Pat each ball flat on a clean flat surface.

Heat a skillet to medium heat.

Using a rolling Pin roll out each ball into about an 8 inch circle, trying to make it as flat as possible.  (Mine are not always round, some look like amoebas, but as long as they can hold the food, they taste the same)

Transfer rolled flat tortilla onto the hot skillet, spray one side with one quick burst of spray canola oil cooking spray and a sprinkle of salt.

Cook for about 30 seconds on each side and flip.  They should be slightly golden brown.

They will come out chewy on the center, with a nice crust on the outside, they puff up slightly when cooking.

I store them in aluminum foil to keep them warm until dinner is served.


After you eat your first one plain, you will see how much better a taco tastes with a fresh, warm, home made tortilla!

When you master this, jazz them up with adding other spices to the recipe, like some chili powder, cayenne pepper, or cumin.

Zucchini Bread

Sep 21, 2011 Author: Jessy | Filed under: Food

What the heck do I do with all of these zucchinis from my garden? I have eaten zucchini baked, fried, steamed, cut it up and have fully stocked my freezer for the winter.  It is time to mix it with flour, butter and sugar and make zucchini bread!

I tried a few recipes, one was too dry, one was just boring, so I improvised over the last few batches and made my own recipe.


2 1/2 cups of flour

2 1/4 cups sugar

1 teaspoon of salt

1 teaspoon of baking soda

2 teaspoons of cinnamon

2 teaspoons of vanilla extract

3/4 cup butter

2 eggs

1/2 cup of buttermilk  (No buttermilk?  Just substitute 1/2 cup milk mixed with 1 teaspoon lemon juice)

1 1/2 cups of peeled, shredded zucchini



Preheat oven to 350 degrees, grease two large loaf pans, I always use glass baking dishes to avoid the non-stick pan dangers.

Peel zucchini, and either grate or use a food chopper to chop it up into tiny bits, make a finely chopped, no big chunks.

Add flour, sugar, salt, baking soda, cinnamon, vanilla, butter, buttermilk, eggs, and zucchini and mix with a hand or stand mixer until well blended.

Pour mixture into the two greased loaf pans

Bake for approximately 1 hour 15 minutes,  test with a toothpick to see if it comes out dry and clean from the center of the loaf to see if it is done. I always use glass baking dishes to avoid the non-stick pan dangers.

Allow to cool completely in pan!  I am always impatient and want to eat the warm bread right out of the oven, so I usually sacrifice one loaf to the warm bread lust.  If you want to show it to anyone in one intact, pretty loaf, wait, even if it kills you!  Loosen the edges of the bread with a butter knife and tap the bread pan to remove it.








Leftover Turkey? Make Shredded Turkey or Chicken Tacos!

Jan 31, 2011 Author: Jessy | Filed under: Food

I love having a second meal from the previous nights left overs! Last night I made a turkey and potatoes for dinner for our family and ended up with a bunch of leftovers. Tonight I am making Shredded Turkey Tacos it is easy and awesome, you can even make it in the slow cooker!


3 cups shredded turkey or shredded chicken
2 cups chicken broth
1- 10 oz can Mexican tomatoes with diced chilies (Rotel) or 1 and 1/4 cup Salsa
1 packet of taco seasoning

I have done this a few ways.

Shred precooked chicken or turkey add to a saucepan along with the remaining ingredients and simmer on low for about 30 minutes. If you want to make it in a slow cooker add the ingredients and cook on low 4 hours to incorporate the seasonings into the meat.

If you want to make it in the slow cooker and don’t have left over meat add 3 boneless skinless chicken breasts in the slow cooker with the remaining ingredients and cook on low 8 hours or high 4 hours, shred the chicken breasts with two forks when you get home.

We dish it up with a slotted spoon to remove juice, serve with taco shells, and taco fixings and you have a simple meal and found a great use for that leftover turkey or chicken!!

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