Broiled Honey-Coriander Chicken

The sweet honey and ground coriander marinade flavors the chicken and makes it tender and delicious either broiled or barbecued.  Marinate the chicken for at least 2 hours, 8 is better.

4 lbs. cut up chicken

6 Tbs. soy sauce
1 Tbs. honey
1 Tbs. ground coriander
1 clove garlic, minced
2 tsp. fresh ginger root, finely grated
1/4 tsp. turmeric
1/4 tsp. cayenne pepper

Mix all ingredients, except chicken.  Put cut-up chicken in a gallon zip-lock bag or glass bowl.  Pour the marinade over the chicken, marinate 2 to 8 hours, mixing occasionally.

Preheat broiler to high, putting the oven rack to the second to the top level of the oven.  Remove the chicken from the marinade and put on a grilling pan and put under the broiler, or put it on the bar-b-que.  Cook 12 to 15 minutes on each side, until cooked through to meat temperature of 180 degrees F.  Place on a plate and cover for 5 minutes before serving.

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Monday, November 23rd, 2009 Broiled Honey-Coriander Chicken No Comments

Salmon Spread

My sister-in-law, Merry, shared this salmon spread with me.  It is easy to make and very good and can be used with  crackers as a spread, dip, or piped onto the crackers to make the appetizer.

1 1lb. can of salmon
8 oz. cream cheese, room temp.
1 1/2 tsp. lemon juice
1/4 to 1/2 tsp. liquid smoke
3 Tbs. finely grated onion

Drain, debone, and remove any skin from salmon.  Put into a mixing bowl and stir in the remaining ingredients.  Refrigerate for at least 2 hours.  Serve with Ritz or other buttery cracker.

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Monday, November 23rd, 2009 Salmon Spread No Comments

Mushroom Quiche Tarts

mushroom tartA couple Sunday’s ago my daughter, Marla, and I went to a restaurant in Eagle, Id.  We decided to try their mushroom quiche, sit in their outside dining area and enjoyed it and a glass of Chai bubble tea.  The sun was shining and it was a beautiful fall day.  The tea was great and the quiche was wonderful.  We decided to get the ingredients and make some the next weekend.  I checked out several recipes online and put together a recipe to try.  One recipe I saw used hash-browns for the shell which I thought interesting and I decided a bit of garlic and shallot would be a great taste to go in it but I didn’t want those flavors to over-ride the mushrooms.  Making them as individual tarts, so we could grab one and have it for breakfast or lunch at work, was another idea I liked.  I have made the regular size quiche with this recipe, but the size of the hash-brown shell is a little difficult to handle.

Mushroom Quiche Tarts
(with hash-brown potato shell)

3 medium potatoes, grated
1 Tbs. finely chopped scallion
1 small clove garlic, finely chopped
salt and pepper to taste
butter for frying

5 eggs
1 cup half and half
3/4 cup milk
pinch of ground nutmeg
pepper to taste

1 cup broccoli, finely chopped (or frozen spinach, thawed and chopped)

2 Tbs. butter
3 cups mushrooms, sliced and chopped
2 tsp. scallion, finely chopped
1 small garlic clove, finely chopped

½ cup Swiss cheese, shredded

¼ cup cheese, finely grated cheese (I used a pre-grated mixture that was a four-cheese Mexican blend)

Preheat oven to 375.

Potato shell:
Grate potatoes; mix in scallion, garlic, and salt and pepper to taste.  Heat skillet to medium heat, melt a tsp. of butter and spread out ¼ of the potato mixture in a thin round layer (squeeze the grated potato before frying it to get out hash-brownhash-brown shellexcess moisture).  Cook until nicely browned.  Spray an individual pie tin with cooking spray and turn the potato upside down in the tin so the cooked side is up.  Repeat until all 4 shells are done.

Put the chopped broccoli in a pan of boiling salted water.  Boil until tender but still bright green, about 5 minutes (or thaw and chop spinach).  Drain and rinse with cold water, drain thoroughly and set aside.
Grate the Swiss cheese.
Melt the butter in a skillet, put the mushrooms in and sprinkle them with salt and pepper, sauté until they start to brown and there is no liquid in the pan.  Add the scallion and garlic, cook, stirring frequently until the onion is translucent.  This only takes a minute or so.  Remove the pan from the heat.
Put the eggs in a bowl, whisk until smooth.  Add the half and half, milk, pepper, and nutmeg, mix until blended.

brocolli layercheese layerDivide the broccoli (or spinach) into four equal parts, squeeze out the excess moisture and put in the potato shells.  Scatter it in loosely, don’t make a solid layer.  Divide the Swiss cheese into four equal parts and scatter it over the broccoli/spinach layer.  Divide the mushrooms into four equal parts and add that layer to the tarts.
Pour the egg mixture over the layers and put into the oven.  Bake 30 ready for ovenfinished tartsminutes or until a knife inserted into the center comes out almost clean, pull out and sprinkle with the grated cheese.  Place the tarts on the bottom of the oven and continue baking for 10 minutes.  Remove from the oven and let rest 10 to 15 minutes before serving.

Makes 4 tarts

Note:  There is salt in all of the ingredients so I don’t add any to the egg mixture.  Baking the last 10 minutes on the bottom of the oven browns the bottom.

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Sunday, November 22nd, 2009 Mushroom Quiche No Comments

Cornmeal Pancakes

When my son was in kindergarten, his teacher would make treats for the class once a month.  This is one of the first treats she had the children help make.  The pancakes are like a light cornbread and have been a favorite of my family for years.

1 1/4 cup cornmeal
1/2 cup flour
2 Tbs. baking powder
1/2 tsp. salt
1 Tbs. sugar
2 eggs
1 1/4 to 1 1/2 cup milk
2 Tbs. butter, melted

Combine dry ingredients and wisk until combined; cornmeal through sugar.  In a seperate bowl wisk eggs, slightly, to break them up.  Add Milk, egg, and melted butter to dry ingredients and stir to combine.  Add more milk if the batter is too thick, it should be slightly thinner than regular pancake batter.

Heat a skillet to medium heat, melt 1 tsp. butter on skillet and pour on a couple spoonfulls of batter. When the pancake starts bubbling and the edges are starting to look dry, check to see if they are browning, if so flip the pancake over and continue cooking until done. Continue process until all pancake batter is used up. When the batter thickens, add more milk to thin it down.

If the skillet is too hot, the pancakes will burn and not cook through, if not hot enough, they will not brown and not cook.  Keep pancakes warm by covering them and putting them in a 200 degree warm oven.

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Saturday, November 21st, 2009 Cornmeal Pancakes No Comments

Hawaiian Sweet Bread

1 pkg. yeast
1/4 cup warm water
1/2 cup milk, warm
1 egg, slightly beaten
1/4 cup soft butter
1 tsp. vanilla
1/2 cup pineapple juice (room temp.)
3 1/2 cups flour
1/3 cup plain mashed potato flakes
1/3 cup sugar
1/2 tsp. salt
1/4 tsp. ground ginger

Dissolve yeast in water.  Stir in warm milk, egg, butter and vanilla.  Add 1 cup of flour and mix well.  Add warm pineapple juice, mixing well.  Mix in the potato flakes, sugar, salt, and ginger.  Add more flour until you have a soft dough.  Place on floured board and knead for about 5 minutes.  Return to the bowl that has been lightly oiled,  Cover and let raise until double.  Punch down and let raise again.  Turn oven on to 350.  Knead bread lightly and divide in half.  Cover dough and let rest 5 minutes.  Form into 2 round loaves, place on oiled cookie sheet and let rise until double in size.  Bake loaves 25-35 minutes or until light brown and hollow sounding when tapped.  Remove from cooking sheet and place on wire cooling rack.  lightly butter the loaves and let cool.

This recipe can be made in a bread machine.  Put dry yeast on the bottom of the mixing container.  Next add the flour and other dry ingredients.  Mix together the wet ingredients and add to the mixing container.  Turn the bread machine on manual and let it mix and raise the dough. Remove from bread machine before cooking cycle and divide in half.  Let rest and shape into two round loaves.  Follow the directions above for cooking.

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Friday, November 20th, 2009 Bread, Hawaiian Sweet Bread No Comments

Dill Bread

1 pkg yeast
1/4 cup warm water
1 cup sour cream (room temp.)
1 egg beaten
2 Tbs. sugar
1 Tbs. instant minced onion
1 Tbs. butter, softened
2 tsp. dill
1/4 tsp. soda
1 tsp. salt
2 3/4 to 3 cups flour

Desolve yeast in warm water.  Mix sour cream, egg, sugar,minced onion, and soft butter together. Mix in yeast mixture. Add 2 cups flour, dill, soda, and salt, mix well.  Continue adding flour and mixing until you have a soft dough.  Remove from bowl and knead on a floured board.  knead for around 5 to 8 minutes.  lightly oil the bowl and return the dough to it, cover and let rise until double in size.  Punch down and let rise until double again.  Knead the dough lightly and divide in half, cover and let rest 5 minutes.Turn on the oven to 350. Form into a round loaf, place on greased baking sheet, cover and let rise till double in size.  Bake in preheated oven 25-35 minutes or until the bread is a golden brown and sounds hollow when tapped.  Remove from oven place on a wire cooling rack.
Brush with melted butter and cool.

This recipe can also be used in a bread machine.  Put the yeast on the bottom of the mixing container in your bread machine.  Add dry ingredients.  Mix together the wet ingredients and pour into the machine.  Turn the machine on to the manual setting and let the dough mix.  I prefer removing the dough after the second rising (or the end of the manual setting) and not letting it bake in the machine.  Divide in half and and place on oiled baking sheet, cover and let rise, then follow the baking instructions above.

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Friday, November 20th, 2009 Dill Bread No Comments

Apricot Banana Jam

When I ask someone if they want to try some of my Apricot Banana Jam, they say “Banana???”  and give me this look that says: are you kidding?  I get them to taste it and they end up loving it, asking me for the recipe or a jar or two or three of the jam.

6 cups ground apricots
1 1/4 cups mashed ripe bananas
14 cups sugar
dash of salt
juice of 1 large orange (3/4 cup orange juice)
juice of 1 large lemon (1/4 cup lemon juice)
* 1 bottle Certo (or 2 pouches)
* 1 Tbs. Butter (not margerine)

Wash and remove pit from apricots then grind (grind, do not use food processor).  Mash bananas.  Put first 6 ingredients into a large pot, stir constantly and bring to a full boil.  Add butter and Certo, bring back to a full boil, stir, and boil 1 minute.  Skim off foam and pour jam into sterile, hot jars.  wipe rim of jar and place hot lids on the jars, screw on rings very snug but not really really tight.

Place jars in a canner, cover with water to 1″ over jars and heat until water boils.  Boil for 10 minutes.  Remove jars of jam from hot water bath and let cool.  Refrigerate unsealed jars.

makes 16 1/2 pints.

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Thursday, November 19th, 2009 Apricot Banana Jam No Comments

Red, White, and Blue Salad

This year instead of making the Red, White, and Blue Salad in a 9 by 13 pan, I decided to have a little fun with it for the 4th of July.  For the group at the office, I layered it in plastic tumblers and for a special celebration, I layered it in wine glasses.  I loved the effect and it was already portioned for everyone.

Red, White, and Blue Salad

1 small box raspberry Jello
1 cup hot water
1 small can blueberry pie filling

Mix water and Jello, stir until dissolved.  Stir in pie filling and pour into a 9X12 pan and refrigerate till set.

1 envelope unflavored Nox gelatin
½ cup cold water
1 pint whipping cream
½ cup sugar
8 oz. Cream cheese, room temperature
½ cup chopped walnuts
1 cup small marshmallows

Combine Nox gelatin and cold water, set aside.  Scald whipping cream, stir in sugar and marshmallows, stirring until marshmallows melt then stir in the gelatin mixture.   Mix into the softened cream cheese, slowly, so the mixture is smooth.  Add the nuts.  When mixture is cool, pour over blue layer and chill until set.

1 small package raspberry Jello
2 cups water

Dissolve Jello in 1 cup boiling water.  Add 1 cup cold water.  Cool then pour over white layer.  Chill until set.

Red, White, and Blue Salad

Piece of Red, White, and Blue Salad cut from a 9×12 inch cake pan.

Red, White, and Blue Salad

Casual presentation for Red, White, and Blue Salad

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Thursday, November 19th, 2009 Red, White, and Blue Salad No Comments

Orzo Salad with Corn, Tomatoes, and Basil

Dressing ingredients:
2 Tbs. Fresh lemon juice
1 Tbs. Olive oil
1 tsp. Red wine vinegar
½ tsp. Salt
¼ tsp. Pepper
3 cloves garlic, crushed

Salad ingredients:
1 cup uncooked orzo
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomato
½ cup finely chopped red onion
¼ cup finely chopped fresh basil

To prepare dressing, combine dressing ingredients in a jar, cover tightly, and shake vigorously.

To prepare salad, cook Orzo pasta according to package directions, omitting salt and fat.  Drain and place in a large bowl.  Spoon half the dressing over the pasta; toss to coat.  Cool to room temperature.  Add the remaining dressing, corn, tomato, onion, and basil to the pasta, toss to coat.  Let stand 30 minutes.

Yield:  4 servings (serving size:  about 1 ½ cups)

*from Cooking Light Magazine

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Thursday, November 19th, 2009 Orzo Salad No Comments

In-Home cooking Lessons

Have you thought of taking in-home cooking lessons?  Cooking lessons scheduled by you to take at your convenience.  Cooking lessons that allow you plan, cook, then serve what you prepare to your family and/or friends. My name is Beth Purdy, I live in Boise, Idaho and would like to offer you in-home cooking lessons.

Who would benefit from lessons with me?

A person:

* Wanting to learn a technique
* Newly married without much cooking experience
* Recently single
* Wanting to learn the basics
* Who knows the basics but wants to learn more
* Wanting to gain more confidence in the kitchen

Do you want to learn to cook and be able to share your accomplishments with those you love or just make something good to eat?

I learned to cook at an early age and know the value of preparing your own meals and the pride you experience when family and friends enjoy the food you create.  Teaching the basics and more advanced dishes is an exciting prospect for me. With more than 40 years of experience, I can share, with you, my knowledge and passion for cooking.

Consultation about your menu, one-on-one instruction in your home.  You buy the ingredients, learn in a familiar kitchen, then keep the food you prepare for yourself and your family.


1. Discuss with me your cooking ability and what you would like to accomplish in your lesson.
2. Give me ideas on what type of dish or meal you would like to create.
3. Discuss recipes, ingredients, and utensils you would need to accomplish your goal.
4. Make a shopping list.
5. Have fun creating something to eat.

$30 for one person (*$35 for a couple) for up to 1 1/2 hours
* $10 more if it takes longer (up to an extra hour)
Package of 5 lessons for $135 (*$150 for couples)

EXTRA:  If I do the shopping for ingredients, the cost would be $10 plus the cost of the ingredients.


* Learn basics
* Learn to make a special dish
* Learn to make a desert
* Create a meal

Available weekdays after 5:30 and weekends in the Boise, Idaho area.

(208) 631-2673

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Wednesday, November 18th, 2009 In-Home Cooking Lessons No Comments