Hot Chicken Salad

Buying a rotisserie chicken will save you a lot of time in the kitchen! I can normally find one for less money than it would cost to buy a pound of boneless skinless chicken breasts. Just bring it home, pick the meat off the bone, use what you need, and save the rest for sandwiches or a little snack later.

Enjoy! ~Allison Y.

Hot Chicken Salad
Adapted from Paula's Home Cooking

Ingredients:
2 - 3 cups shredded chicken (see note above)
1/2 cup slivered almonds
1/2 t salt
1/2 t pepper
1/2 t onion powder
1/8 t red pepper
2 Tablespoons lemon juice
1 cup low-fat mayonnaise
1 cup shredded cheddar cheese
2/3 cup crushed potato chips (I used Parmesan & Garlic Kettle Chips.)

Directions:
Preheat oven to 350. Spray a small baking dish with vegetable oil cooking spray. In a medium-sized bowl, combine all ingredients except potato chips (chicken, almonds, salt, pepper, onion powder, red pepper, lemon juice, mayo, and cheese). Place mixture in the baking dish. Sprinkle potato chips over the top. Bake for 20 minutes.

I served this with white rice and green beans. It was a big hit with my hubby!

Spiced Cranberry Sauce

This is the perfect side for Thanksgiving revisited. Thank you Kay S. for sending in the recipe you cooked up for Thanksgiving. I was able to whip this up in no time at all.

XOXO,
Esra

Spiced Cranberry Sauce
Recipe created by the fabulous Barbara R.

1 cup water
1 cup sugar
1 3in piece of fresh ginger, peeled
1 firm pear, diced
1 tsp grated lemon rind
1 12 oz package cranberries
2 TBSP fresh lemon juice

In heavy saucepan, mix together first three ingredients. Bring to boil, stirring constantly, boil for 5 minutes. Add pear and lemon rind. Return to boil and cook for 3 minutes, stirring occasionally. Stir in cranberries. Reduce heat and simmer for 3-5 minutes until cranberry skins pop. Remove ginger. Chill (up to 2 days). Stir in lemon juice just before serving.

Yummy Pumpkin Gooey

This sinful dessert has turned into a Thanksgiving staple around my house. Wes and I pray for post-Thanksgiving leftovers because this gooey is delightful with coffee. I have to dedicate this recipe to my beautiful friend Meredith. It's her fave.

Gobble, gobble, and have a happy Thanksgiving friends! -Allison Y.

Pumpkin Gooey
Slightly adapted from Paula Deen

Ingredients:
Bottom layer:
1 package yellow cake mix
8 Tablespoons (1 stick) butter (melted)
1 egg

Filling:
1 package fat-free cream cheese (softened) - You might as well save some calories here - haha!
1 can pure pumpkin (15 oz.)
3 eggs
1 bag powdered sugar (16 oz.)
1 t vanilla
1 t cinnamon
1 t nutmeg
8 Tablespoons (1 stick) butter (melted)

whipped topping

Directions:
1. Preheat oven to 350. Using an electric mixer, thoroughly combine cake mix, egg, and butter. Pat the mixture into bottom of a lightly greased 13 x 9 inch pan.

2. In a large bowl, beat cream cheese and pumpkin until smooth. Beat in eggs, vanilla, and butter. Next, add powdered sugar, cinnamon, and nutmeg. Mix well using a spatula or large spoon. Spread pumpkin mixture over cake batter and bake for 1 hour. Be sure not to overbake because the middle should be a bit gooey. Sprinkle with powdered sugar. Serve with whipped topping.

Note: Cut the gooey into small squares and arrange them on a platter. Sift a little powdered sugar on top for an impressive plate.

Pumpkin Whoopie Pies!

How cute are these?!  This is a great bite-sized dessert to top off your Thanksgiving meal!

My friend Kelli from Clemson introduced me to Whoopie Pies, and although mine aren't quite as tasty as hers, I'm proud to say that they are pretty close!  Kelli makes many different variations of Whoopie Pies.  Every flavor is delish, but my fave was Red Velvet with Cream Cheese Frosting!

Try these..you'll love 'em!  Happy Thanksgiving!

Alison J.

Ingredients

1 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, lightly beaten

1 cup Libby's canned Pure Pumpkin Puree (NOT canned Pumpkin Pie Mix)

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups all purpose flour

1/2 block of cream cheese (4 oz.)

1 cup powdered sugar

Directions

Preheat the oven to 350.  Spray cookie sheet with Pam.

In large bowl, whisk together melted butter and brown sugar until smooth.  Then whisk in eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt.  Using a rubber spatula, gently fold in flour.

Using a tablespoon or small cookie dough scoop, drop mounds of batter onto cookie sheet.  Space evenly on baking sheet.  Bake for 10 minutes.  Transfer to cooling rack.

Using mixer, cream together butter and cream cheese.  Add vanilla, pinch of salt and powdered sugar.  Mix on low speed until blended, and then on medium-high speed for a couple of minutes or until fluffy.

Spread frosting on the flat side of 1/2 the cookies.  Top all of them with the other 1/2 of the cookies.

Recipe from RachaelRayMag.com

Pumpkin Bread with Cranberries

This LIBBY'S recipe is one of my absolute Fall favorites! It makes a great gift for friends and family around the holidays.  I wrap the loaves with clear paper and a festive dish towel and tie with pretty ribbon and gift tag!

This recipe will make 2-3 loaves or try muffin tins (regular or mini) to make individual servings.  The mini muffins are perfect for work functions or to serve at a brunch.

Enjoy,

Alison J.

Ingredients

3 cups all-purpose flour

1 tablespoon and 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 can (15 ounces) Libby's 100% Pure Pumpkin (not Pumpkin Pie Filling)

4 large eggs

1 cup vegetable oil

1/2 cup orange juice or water

1 cup fresh cranberries

Directions

Preheat oven to 350.  Grease and flour either (2) 9x5-inch loaf pans, (3) 8x4-inch loaf pans or muffin tins.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.  Combine sugar, eggs, oil and orance juice in large mixer bowl.  Beat these ingredients just until blended.  Add pumpkin mixture to the flour mixture and stir just until moistened.  Pour in cranberries and gently fold them into the batter.  Divide batter equally among loaf pans.

Bake for 60-65 minutes, but all ovens are different so make sure to test the loaves when you pull them out of the oven.  If a cake tester or toothpick comes out clean when inserted in the center of the loaves, then cool them in pans on a cooling rack for 10 minutes.  Remove from the pans and cool completely.

LIBBY'S (R) Pumpkin Cranberry Bread Recipe

Salmon with Shrimp Stuffing

Let's continue with the Thanksgiving recipes. This one is the perfect main course for our fans who don't eat meat (turkey, chicken, or red meat) but still enjoy having fish. The stuffing could be served alone or with crackers as a dip.

Gobble, Gooble,
Esra

Salmon with Shrimp Stuffing
3 Gals and a Kitchen

1 lb salmon
2 TBSP EVOO
2 TBSP lemon juice
Dash of salt/pepper
1 TBSP dill

Stuffing
3 Gals and a Kitchen

½ lb peeled shrimp, finely chopped
1 garlic clove, minced
1 c mushrooms, finely chopped
¼ c onion, finely chopped
2 c cubed ciabatta bread
4 oz fat free cream cheese

Preheat the oven on the broil setting.

Place salmon on a nonstick baking sheet. Cut a horizontal slit into the thickest part of the salmon creating a pocket for the stuffing. Drizzle EVOO and lemon juice over the entire piece of salmon, and then sprinkle the salt, pepper, and dill.

In a medium nonstick skillet, add the finely chopped shrimp, garlic, mushrooms, and onions. Cook until the shrimp turns pink and the onions turn translucent. Add ciabatta bread and cream cheese and cook until the cheese has melted.

Add the shrimp stuffing into the pocket you cut into the salmon. Cover the entire salmon with foil and broil for 10-15 minutes until the salmon has cooked through.

Serve with spinach.

30 Minute Beef Pho

I thought I would give the blog an international flare for one evening. 
XOXO,
Esra

30 Minute Beef Pho
3 Gals and a Kitchen

1.5 lbs thin cut beef (almost thin enough to see through), sliced into thin 1” strips (boneless steak)
1 package of Japanese Udon Noodles (International Aisle of any grocer)
8 c beef broth
1 c green onions, chopped
1 c button mushrooms, sliced
½ cinnamon stick
1 TBSP ground ginger
1 tsp fish sauce
1 garlic clove, minced
Salt/Pepper to taste

In a medium pot, cook noodles according to the directions on the package (bring 6 quarts of water to a boil, add noodles, cook for 13-14 minutes, drain, rinse noodles with cold water, and let stand).

Meanwhile, in a large soup pot, combine beef broth, green onions, button mushrooms, cinnamon stick, ground ginger, fish sauce, garlic clove, and bring to a boil. Reduce heat, let simmer while the noodles finish cooking.

Add beef to the broth mixture and let cook for 2 minutes. Since the beef slices are so thin they will cook very quickly.

Serve noodles into an individual sized bowl, top with beef and broth mixture. Avoid adding noodles to the same pot as the broth mixture because it will over cook the noodles.

If you like a little bit of spice, add a small amount of Sriracha sauce to your bowl and mix.  For more of a veggie flare, add broccoli and bean sprouts.

**This recipe would be perfect for vegetarians if you omit the beef.**