Parker

KJAN Mom’s Tips

Each week, Charlene Johnson shares some of her favorite recipes with you on the air.  If you didn’t get a chance to write them down, don’t worry, here they are!

Chicken Spaghetti (12-24-2020)

Mom's Tips

December 24th, 2020 by Jim Field

  • 5 oz. uncooked spaghetti
  • 2 cups diced cooked chicken, turkey or ham
  • 1 (10.75 oz.) can undiluted reduced fat cream of mushroom soup
  • 1/2 cup water
  • 1/4 cup diced pimiento
  • 1/2 cup diced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups (6 oz.) shredded cheddar cheese

Preheat oven to 350 degrees.

Break spaghetti into 2″ pieces.  Cook according to package directions for al dente (cooked but firm).  drain water.

In a mixing bowl, combine the cooked spaghetti, chicken, soup, water, pimiento, onion, salt, pepper and 1 cup of the cheese.

Pour into a lightly greased 2 1/2 quart casserole dish.

Bake for 30 minutes.

Remove from oven, sprinkle with the remaining 1/2 cup cheese.

Southwest Snack Mix (12-17-2020)

Mom's Tips

December 17th, 2020 by Jim Field

  • 4 cups unsweetened corn cereal squares
  • 2 cups unsalted pretzels
  • 1/2 cup unsalted pumpkin or squash seeds
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon minced fresh cilantro or parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg white
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice

Preheat oven to 350 degrees.  Spray baking sheet with nonstick cooking spray.

Combine cereal, pretzels and pumpkin seeds in large bowl.  Combine chili powder, cilantro, garlic powder and onion powder in small bowl.

Whisk egg white, oil and lime juice in separate small bowl until well blended.  Pour over cereal mixture; toss to coat.  Add seasoning mixture; mix lightly to coat evenly.  Transfer to prepared baking sheet.

Bake 45 minutes, stirring every 15 minutes.  Cool completely.  Store in airtight container.

Variation:  Substitute 1/2 cup unsalted peanuts for pumpkin seeds.

German Apple Pancake (12-10-2020)

Mom's Tips

December 10th, 2020 by Jim Field

  • 1 tablespoon butter
  • 1 large or 2 small apples, peeled and thinly sliced (about 1 1/2 cups)
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons ground cinnamon, divided
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • sugar-free maple syrup (optional)

Preheat oven to 425 degrees.

Melt butter in medium cast iron or ovenproof skillet over medium heat.  Add apples, brown sugar and 1/2 teaspoon cinnamon; cook and stir five minutes or until apples just begin to soften.  Remove from heat.  Arrange apples slices in single layer in skillet.

Whisk eggs, egg whites, granulated sugar, remaining 1 teaspoon cinnamon, vanilla and salt in medium bowl until well blended.  Stir in flour and milk until smooth and well blended.  Pour evenly over apples.

Bake 20 to 25 minutes or until puffed and golden brown.  Serve with maple syrup, if desired.

Creamy Cabbage and Sausage (12-3-2020)

Mom's Tips

December 3rd, 2020 by Jim Field

  • 1 1/3 lbs. bulk pork sausage
  • 3/4 cup chopped onion
  • 10 cups coarsely chopped cabbage
  • 1 1/2 cups dairy sour cream
  • 1 1/2 cups (6 oz.) shredded American cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups soft bread crumbs
  • 2 tablespoons butter or margarine

Preheat oven to 375 degrees.  In a dutch oven cook sausage and onion over medium-high heat until sausage is brown.  Drain off fat.  Stir in cabbage.  Cook, covered, over medium heat about 10 minutes or until cabbage is crisp-tender, stirring occasionally.  Drain off any excess liquid.

Stir in sour cream, cheese, salt and pepper.  Transfer mixture to a 3 quart rectangular baking dish.

In a small bowl, combine bread crumbs and melted butter or margarine; sprinkle over sausage mixture.  Bake, uncovered, for 20 minutes or until bread crumbs are golden.

Makes 8-10 main dish servings.

Savory Sweet Potato Casserole (11-26-2020)

Mom's Tips

November 26th, 2020 by Jim Field

  • 4 pounds sweet potatoes
  • 2 (5.2 oz.) packages garlic and herb spreadable cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees.  Place sweet potatoes on a baking sheet.  Bake one hour or until tender.  Cool slightly and peel.

Place sweet potato flesh in a medium bowl.  Beat together sweet potato flesh, cheese, salt and pepper until smooth, using a hand mixer with a whisk attachment.  Beat in eggs, one at a time, until blended.  Spoon sweet potato mixture into a 13″ x 9″ baking dish coated with cooking spray.

Stir together butter, pecans, panko, Parmesan and parsley in a bowl.  Sprinkle mixture over sweet potato mixture.

Bake at 400 degrees for 20 minutes or until puffed and golden.  Let stand 5 to 10 minutes before serving.

Hamburger Potato Casserole (11-19-2020)

Mom's Tips

November 19th, 2020 by Jim Field

  • 2 pounds ground beef
  • 5 small potatoes
  • 2 cans cream of mushroom soup
  • 1 1/2 cups cheese
  • 1 1/2 cups milk
  • Salt and pepper to taste

Preheat oven to 350 degrees.

Brown ground beef and set aside.  Peel and slice potatoes and set aside.

In a mixing bowl, combine cream of mushroom soup, milk salt and pepper.  Mix well. Set aside.

Spray a 9″ x 13″ baking dish with nonstick spray.

Layer potatoes, beef, soup and cheese in the pan.  Then repeat.  Top with remaining cheese.

Cover with foil and bake for one hour.

Remove foil and bake another 30 minutes until potatoes are tender.

Allow to sit for 10 minutes, then cut and serve.

Praline Pumpkin Pie (11-12-2020)

Mom's Tips

November 12th, 2020 by Jim Field

  • 1/3 cup chopped pecans
  • 1/3 cup brown sugar
  • 3 tablespoons butter

Combine these ingredients and press into bottom of 9″ unbaked pie shell.  Prick sides with fork.  Bake in 450 degree oven for 10 minutes and cool.

Pie Filling

  • 2 eggs, slightly beaten
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 cups cooked pumpkin
  • 1 (14 oz.) can condensed milk

Mix together eggs, sugars, flour, salt and spices.  Blend in pumpkin.  Gradually add milk.  Mix well.  Pour into baked pie shell and bake at 350 degrees for 50 to 60 minutes or until knife inserted in filling comes out clean.

Bacon-Cheddar Dutch Baby (11-5-2020)

Mom's Tips

November 5th, 2020 by Jim Field

  • 4 thick-cut bacon slices (about 6 oz.), chopped
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup all-purpose flour
  • 1 tablespoon unsalted butter, melted and slightly cooled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
  • 1 tablespoon finely chopped fresh chives

Preheat oven to 425 degrees.  Cook bacon in a 10″ cast iron skillet over medium, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes.  Remove from heat; transfer bacon to a plate lined with paper towels.  Reserve 1 1/2 tablespoons drippings in skillet.

While bacon cooks, process eggs, milk, flour, melted butter, salt and pepper in a blender on medium speed until completely smooth, about 30 seconds, stopping to scrape down sides as needed.

Return skillet to medium heat; let heat one minute.  Remove skillet from heat and pour batter into skillet.  Immediately transfer skillet to preheated oven.  Bake until Dutch baby is puffed and golden brown, about 18 minutes.  Do not open oven while cooking.

Remove Dutch baby from oven; immediately sprinkle with cheese.  Return to oven; bake at 425 degrees until cheese melts, 1 to 2 minutes.  Sprinkle with bacon and chives; serve immediately.

Fajita Frittata (10-29-2020)

Mom's Tips

October 29th, 2020 by Jim Field

  • 1/2 pound boneless skinless chicken breast, cut into strips
  • 1 small onion, cut into thin strips
  • 1/2 medium green pepper, cut into thin strips
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons canola oil
  • 8 eggs, beaten
  • 1 cup (4 oz.) shredded Coly-Monterey Jack cheese
  • salsa and sour cream (optional)

In a large ovenproof skillet, saute and chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken juices run clear.

Pour eggs over chicken mixture.  Cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set.  Uncover; broil 6″ from the heat for 2-3 minutes or until eggs are set.  Sprinkle with cheese.  Cover and let stand for one minute or until cheese is melted.  Serve with salsa and sour cream, if desired.  YIELD:  8 servings.

Lemon-Garlic Salmon with Tzatziki Sauce (10-22-2020)

Mom's Tips

October 22nd, 2020 by Jim Field

  • 1/2 cup diced cucumber
  • 3/4 teaspoon salt, divided
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon grated lemon peel, divided
  • 1 teaspoon minced garlic, divided
  • 1/4 teaspoon black pepper
  • 4 (4 oz.) skinless salmon fillets

Place cucumber in small colander set over small bowl; sprinkle with 1/4 teaspoon salt.  Drain one hour.

For tzatziki sauce, stir yogurt, cucumber, 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic and 1/4 teaspoon salt in small bowl until combined.  Cover and refrigerate until ready to use.

Combine remaining 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic, 1/4 teaspoon salt and pepper in small bowl; mix well.  Rub evenly onto salmon.

Heat nonstick grill pan over medium-high heat.  Cook salmon 5 minutes per side or until fish begins to flake when tested with fork.  Serve with tzatziki sauce.

Serving Suggestion:  Serve this Mediterranean-inspired dish with fresh vegetables or a savory salad, if desired.  (Makes 4 servings)