Balsamic Asparagas

40 spears asparagas
2 tablespoons butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

Spray pan with cooking spray. Place asparagas on pan. Spray asparagas with cooking spray, salt and pepper. Put in 400 degree F oven for 12 minutes. Melt butter, remove from heat and add soy sauce and vinegar. Pour over asparagas.

Evil Chicken

I got this recipe from the book "Devil's Food Cake" by Josi S Kilpack. We love the flavor!!! Since I used 1/2 lb chicken, I only used 1/2 lb bacon. I added about 3 tablespoons water since I like some liquid to mix with the rice.

1 lb bacon, cut into bite-sized pieces

1/2 to 1 lb boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder. Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating. Serve mixture over hot rice. Serves 6.

Today is our 19th Wedding Anniversary

Balsamic-Glazed Carrots

I was surprised that my husband liked these carrots. I assumed he would not like the balsamic vinaigrette. I enjoyed this recipe also!!

10 carrots (1 1/4 lb), peeled, quartered lengthwise
1/4 cup Kraft Balsamic Vinaigrette Dressing
3 tbsp brown sugar
1 tbsp butter
1 tbsp finely chopped fresh parsley

Cook carrots in boiling water in large saucepan on medium heat 4 to 6 minutes or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 minutes or until thickened, stirring occasionally. Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 minutes or until carrots are heated through and evenly coated with sauce. Sprinkle with parlsey.

Caramelized Onion, Walnut and Cilantro Chicken Salad Sandwiches

I really like this recipe. I got it from www.bhg.com. I used canned chicken, dried cilantro, pecans, bread I had in the house and lettuce. I think you could replace the bread with lettuce to make a wrap.

1 tbsp butter
1 cup chopped sweet onion (1 large)
2 cups shredded chicken
1/2 cup coarsely chopped walnuts, toasted
1/4 cup sliced green onion (2)
1/2 cup mayonnaise
1 tbsp snipped fresh cilantro
1 tbsp lime juice
Salt and ground black pepper (optional)
10 sliced sourdough bread, toasted
10 slices tomato
3/4 cup baby spinach leaves
Pimiento-stuffed green olives (optional)

In a large skillet, melt butter over medium-low heat. Add onion. Cook, covered for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden. In a large bowl, combine onion, chicken, walnuts and green onion. Add mayonnaise, cilantro and lime juice; toss to coat. If desired, season to taste with salt and pepper. Place about 1/2 cup chicken salad on each of five bread slices. Top each with two slices tomato and some of the spinach. Top sandwiches with the remaining bread slices. If desired, secure each sandwich with a skewer and garnish with an olive. Makes 5 servings.

Slow Cooker Hoppin' John Chowder

I have seen the name Hoppin' John recipes everyyear but never did anything about it. So this year I decided to make it. When researching to find out about this soup I discovered it can be made with sausage or ham. This should be eaten at midnight. The person who finds a coin in their bowl receives good luck in the new year. We enjoyed this recipe and my husbands brother and sisters had not tried it before. I cooked it on top of the stove and it worked out great.

1 1/2 cups instant white rice
1 lb ground beef
1/2 cup chopped green bell pepper
1 cup chopped onion
3 (15.5 oz) cans black-eyed peas with liquid
1 (10.5 oz) can condensed beef broth
2 (10 oz) cans diced tomatoes with green chilies
1/2 cup water, or as needed

Prepare rice according to package instructions and set aside. Meanwhile, combine the ground beef, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently and crumbling beef until no longer pink. Drain off grease. Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything. Cover and cook on Low for 4 to 6 hours.

Memories

Christmas 1961
This is my younger brother and myself sitting on Santa (my Dad)'s lap.

Holiday Sugar Cookies

I found this recipe in the book "Call Me Mrs Miracle" by Debbie Macomber. I love sugar cookies and was very curious about this recipe since it's made with brown sugar rather than white sugar. They are very good with an obvious brown sugar taste. Watch Debbie Macomber's "Mrs Miracle" and "Call Me Mrs Miracle" movies on the Hallmark Channel.

2 cups (4 sticks) unsalted butter, at room temperature

2 cups brown sugar

2 large eggs

2 teaspoons vanilla extract or grated lemon peel

6 cups all-purpose flour, plus extra for rolling

2 teaspoons baking powder

1 teaspoon salt

In a large bowl with electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs and vani9lla; beat until combined. In a separate bowl, combine flour, baking powder and salt. Reduce mixer speed to low; beat in flour mixture just until combined. Shape dough into two disks; wrap and refrigerate at least 2 hours or up to overnight. Preheat oven to 350 degrees F. Line baking sheets iwth parchment paper. Remove 1 dough disk from the refrigerator. Cut disk in half; cover remaining half. On a lightly floured surface with floured rolling pin, roll dough 1/4-inch thick. Using cookie cutters, cut dough into as many cookies as possible; reserve trimmings for rerolling. Place cookies on prepared sheets about 1 inch apart. Bake 10 to 12 mintues (depending on the size of the cookies) until pale gold. Transfer to wire rack to cool. Repeat with remaining dough and rerolled scraps. Makes about 48 cookies.

TIP: Decorate baked cookies with prepared frosting or sprinkle unbaked cookies with colored sugars before putting them in the oven.