Heather says:
Have you ever come across one of those recipes that make you say, “And why have I never made this before?” Some fudge may be difficult, some fudge may be hard, but not this version. Later this week I’ll be testing a more complicated peanut butter fudge, but this four ingredient recipe is hard to beat.
Basic Peanut Butter Fudge
Ingredients:
- 1 cup butter + extra for greasing
- 1 cup peanut butter
- 1 tsp vanilla
- 1 lb powdered sugar
Line an 8×8 inch pan with foil, grease it well with softened butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.
In a large microwave safe container (capacity should be at least 6 cups) place the butter and peanut butter. Microwave on high for two minutes.
Carefully remove the container from the microwave and give it good stir. When you first remove it from the microwave it will be in 3 separate layers. Stir enough to create a smooth consistency.
Return to the microwave, cover, and heat on high for another two minutes.
Be careful, the peanut butter is extremely hot. Remove from the microwave and stir constantly while adding the powdered sugar and vanilla.
Once the mixture is smooth press into the foil lined pan and cover with the wax paper. Place in the fridge to cool. If your refrigerator has glass shelves, place a dishtowel beneath the pan. This is important, unless you firmly believe that nothing says fun like picking glass shards out of produce. Allow to cool completely (at least two hours, but preferably overnight) before cutting. Fudge dries out quickly, so cover with wax paper and store in an airtight container.
Tags: 4 ingredient peanut butter fudge · basic peanut butter fudge · Beginner fudge · Christmas gift · easy peanut butter fudge · frugal Christmas gift · recipe · simple
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Heather says:
I live near a small city, but my weekly shopping is close to home and the store doesn’t always have the same variety you can find elsewhere. I was happy to see they have begun carrying turkey cutlets. If you haven’t run across them before, they are simply turkey breasts cut across the grain into manageable portions.
Ingredients:
- 2 TBSP olive oil, divided
- 2 bell peppers cut into thin strips
- 1 small onion sliced thinly
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 lb turkey cutlets
- 1 cup chicken broth
Heat 1TBSP olive oil over medium heat in a skillet. Add the onions and garlic and cook stirring frequently until the onions are soft. Add the bell peppers and mushrooms and cook for an additional 2 – 3 minutes. Remove the vegetables from the skillet and set aside.
Add the second TBSP of olive oil to the skillet. Place the turkey cutlets in the skillet and cook for 3 – 5 minutes. Turn the turkey cutlets over and add the one cup of chicken broth to the skillet. Cover and cook for 12 – 15 minutes until or until the turkey thoroughly cooked. Use a probe thermometer (165°F) if you are unsure. Remove the turkey from the skillet and simmer until the broth’s volume has been reduced by half.
Add the vegetables back to the pan and stir. Slice the turkey into medallions cover with the sauce and vegetables before serving.
Side dish suggestions: rice or roasted potatoes.
Enjoy
Tags: recipe · simple
Heather says:
This is classic, but most of the ingredients are staples, so it can be thrown together on a night that you may otherwise say, “There is nothing to eat in this house!” Add a salad and a crusty loaf of bread and people will believe you know your way around a kitchen. Don’t worry, I won’t tell. As the noodles will be added and tossed with the sauce, it’s important to either choose a large enough sauce pan OR transfer both to a large bowl for the last steps.
Linguini With Clam Sauce
Ingredients:
- 2 cans minced clams, drained, but reserve the liquid
- 2 TBSP Butter
- 1/4 cup olive oil
- 1/2 small onion, finely chopped
- 3 cloves of garlic, minced
- 3/4ths cup white wine, something dry, like chardonnay
- 2 cups chicken broth
- 1/2 tsp crushed red pepper
- 1/2 tsp dried oregano
- 1 TBSP chopped parsley
- 1/2 cup grated Parmesan
- ground black pepper to taste
- 1/2 lb linguini prepared according to the package directions (drop it into the boiling water while the sauce is simmering)
Directions:
Over medium low heat, melt the butter, then add the olive oil, onions, and garlic. Cook until the onions are soft. Add the white wine and cook until the volume has reduced by almost half. Just estimate it’s OK if it’s not spot on.
Add the chicken broth, the clam juice from the cans, parsley, oregano, red pepper, and black pepper. Reduce the heat to low and simmer for 20 minutes. (Start your pasta).
Add the clams, and continue to cook just long enough for the clams heat, you don’t want them turning to rubber. Add your drained noodles to the sauce, stir, then add the Parmesan cheese and stir again.
Serve immediately topped with additional parsley and Parmesan.
Enjoy!
Tags: recipe · simple
Heather says:
I have updated this dilled salmon from an old baked salmon recipe that used mayonnaise. Those who know me are not the least bit surprised. Fish is much more delicate than chicken, pork, or beef. I will not be giving a specific cook time as oven temperatures vary and the thickness of your fillets will make a difference, too. The thinner the fillet the shorter the cook time. If you use a metal baking sheet your cook time will be shorter than if you use a ceramic baking dish. Raw salmon has a translucent appearance; cooked salmon will be opaque and will flake (seperate into pieces) easily with a fork. Overcooked salmon will be dry and less flavorful.
Dilled Salmon with Garlic
- 1 lb salmon
- 1/3 cup plain yogurt (Be absolutely sure to use plain and not flavored yogurt.)
- 1 clove garlic – minced
- 1/2 tsp dried dill
- 1/4 tsp fresh ground pepper
- salt to taste
Preheat the oven 400°F. Stir together the yogurt, garlic, dill, and ground pepper. Place the salmon skin down and smear the yogurt mixture across the salmon. Bake until the fish flakes easily with a fork. Don’t judge by the sauce, slice it and look at the flesh. Check the fish after 10 minutes, unless you are baking especially thick salmon it should be done by 15.
Yields 4 servings.
Tags: fish · recipe · salmon · simple
Heather says:
I love this simple chicken cooked with herbs mushroom, onions, and bell pepper. Use the baking time to prepare a salad or grab a book, hide in the kitchen, and rattle some dishes every now and then for some peace. No one will know you weren’t busy the whole time.
- 1 3-5lb chicken – cut up
- 1/4 cup oil (olive is best)
- 2 TBSP butter
- 1 cup flour
- 2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp rubbed sage
- 1 med onion – thinly sliced
- 12oz button mushrooms – cut in half
- 2 bell peppers – sliced – mixed colors makes a prettier plate
Preheat the oven to 350F.
In a heavy skillet, heat the oil and butter over medium low heat.
In a shallow bowl mix the flour, salt, pepper, paprika, thyme, and sage. Reserve 2 – 3 TBSP of the seasoned flour. Dredge the chicken in the flour mixture, place in the skillet, and cook until golden.
Place the cooked chicken pieces in a large casserole dish.
Add the onions to the pan and cook for 2 – 3 minutes, add the bell peppers, and mushrooms. Cook until the onions are soft.
Dust the onions, mushrooms, and pepper with the reserved flour mixture and stir to thoroughly combine. Pour this evenly over the chicken in the casserole dish. Bake at 350F for one hour.
Tags: recipe · simple
