Jim & Connie Erickson 

"Your Friends in Real Estate"

Showcase of Homes Realty (612) 382-6925

If you have not received any of our seasonal recipes by mail....

... we have them here!

Foil-Pack Taco Chicken

Jim & Connie say:

 “Easy, Delicious & Surprisingly Nutritious"

4 small boneless, skinless chicken breast halve

4 tsp taco seasoning mix (regular, medium or hot to your taste)

16 oz can of black beans

1/2 to 1 cup salsa (regular, medium or hot to your taste)

1 cup reduced fat 4 cheese Mexican style cheese

1/4 to 1/2 cup light or fat free sour cream

Sprinkle chicken with taco seasoning mix. Place black beans on center of each of four large Release™ aluminum foils, top evenly with chicken, salsa and cheese. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation. Place in 15x10x1 baking pan and bake at 400 degrees 30-35 minutes. Or place on heavy duty aluminum foil and grille on low heat for 30-35 minutes. (Chicken must be cooked to 165 degrees) Cut slits in foil to release steam before opening. Top with sour cream. May also top with your favorite raw veggies, ie; lettuce, tomatoes, peppers, olives, etc.

___________________________________

Rhubarb Cream Cake

Jim & Connie say:

“You don’t have to be a rhubarb lover to enjoy this seasonal dessert.”

1pkg white or yellow cake mix

3-5 cups (12-16 stalks) cut-up rhubarb

1 cup sugar

2 cups whipping cream

Prepare cake mix as directed. Pour into greased and floured 8 x 10 pan. Arrange rhubarb evenly on top of batter. Sprinkle with sugar. Pour whipping cream evenly over the entire mixture (Do not stir). Bake at 350 degrees for 40-45 minutes. May serve warm, but also is very good when served cold. Keep leftovers refrigerated as a custard forms at the bottom.

__________________________________________

Grilled Cheesy Potatoes

Jim & Connie say:

“quick, easy & yummy”

2 large baking potatoes, peeled & sliced (with or without skins)

1 small onion, sliced

1 small can mushrooms, undrained (substitute 1/3 cup chicken broth if you prefer to leave mushrooms out)

¼ cup grated parmesan cheese (for real cheese lovers add ½ - 1 cup mozzarella or cheddar cheese)

2 tbsp margarine

1 tsp salt (decrease if using broth) & ¼  tsp pepper

Arrange potatoes on a large square of heavy-duty aluminum foil which has been sprayed with non-stick oil. Top with onion slices, mushrooms and mushroom juice. Sprinkle remaining ingredients over the potato mixture. Fold foil loosely around potatoes and seal tightly. Grill over moderately hot coals or low gas grill setting for about 30 minutes or until tender. Turn packet over several times during the cooking process. Makes four to five servings.

__________________________________________

Fall Harvest Apple Crisp

Jim & Connie say:

“A trip to the apple orchard this fall will help make this apple delight”

5 lbs of Granny Smith or Haralson apples (peeled & sliced) enough to fill a 9 x 11 pan ¾ full

½ - 1 cup sugar

Cinnamon to taste

Fill pan with apples, sprinkle with sugar and cinnamon.

1 cup softened butter/margarine

2 cups flour

2 cups sugar

Mix butter, flour and sugar in bowl until crumbly. Sprinkle on top of apples.

Bake in 350 degree oven for one hour.

__________________________________________

Creamy Chicken Wild Rice Soup

Jim & Connie say:

“This soup is the cream of the crop "

Roux:

¼ lb. butter

½ cup flour

Soup:

4 cup whipping cream, ½ & ½ or milk (or any combination)

4 cup water

2 tbsp. chicken bouillon

½ tbsp brown sugar

1 ½ cup cooked wild rice (½ c. raw rice)

1 ½ cup diced cooked chicken or turkey

Prepare roux by melting butter. Add flour stirring constantly, until light brown in color. Combine cream or milk, water, chicken bouillon and cook until well heated. Add the roux stirring until medium consistency. Add rice, chicken/turkey & brown sugar. Cook on low to blend flavors. Salt & pepper to taste. Makes 2 quarts.

__________________________________________

Mom's Oatmeal Bread

Jim & Connie say:

“Goes great with the Creamy Chicken Wild Rice Soupl"

1/3 cup oatmeal

3/4 cup very hot water

2 tbsp margarine

1 tbsp molasses

2 tbsp sugar

1/8  salt

2 cups bread flour

1 ½ tsp yeast

This is the way Jim prepares this bread. Pull out your electric bread maker, plug it in, press a few buttons as directed by your operating manual and throw everything in except the yeast. The yeast goes into a little special holding spot at the top of the bread maker. (Jim feels so bad for all those who made bread prior to bread making machines)

__________________________________________

Quik & EZ Hash Brown Omelet

Jim & Connie say:

“This is one of our favorite family brunches; great with fruit smoothies!”

            4 slices bacon

            2 cups frozen hash browns

            ¼ cup chopped onion (optional)

            ¼ cup chopped green pepper (optional)

            4 eggs

            ¼ cup milk

            1 cup shredded American cheese or any favorite cheese

In 10-12 inch skillet, cook bacon until crisp. Remove bacon & leave some drippings in skillet. Mix potatoes, onion & green pepper & pat in skillet. Cook over low heat until underside is crisp & brown. Blend eggs, milk & dash of pepper. Pour over potatoes. Top with cheese & crumbled bacon. Cover & cook over low heat about 10 minutes. Loosen omelet and serve in wedges. Feeds 3-4 people.

Cocktails - Arise My Love

              Chilled Champagne

            1 tsp. Green Creme de Menthe
Put Creme de Menthe into a Champagne flute. Fill with chilled Champagne .

Appetizer - Olive and Tomato Bruschetta

Finely chopped tomato and Kalamata olives make for a simple appetizer.

                  1/8 c. finely chopped tomato

                  1/8 c. finely chopped Kalamata olives

                  1/4 tsp. crushed rosemary

                  1/2 tsp. extra virgin olive oil

Combine all of the ingredients in a small bowl. Mix to combine. To serve, spread one tablespoon over a thin slice of toasted Italian bread. 

Salad - Cranberry-Spinach Salads with Feta and Walnuts

This tangy salad does not require any dressing

            ¼ cup coarsely chopped walnuts

            2 cups baby spinach greens

            4 tbs. dried, coarsely chopped cranberries

            4 tbs. crumbled Feta cheese                             

Toast the walnuts by spreading in a single layer on a baking sheet. Broil for a couple of minutes. Remove from oven and allow to cool slightly. Toss chopped cranberries and crumbled Feta cheese with spinach. Divide into two salad bowls and sprinkle top with warm, toasted walnuts. 

Dinner - Lemon Pepper Fettucine with Portabella-Red Pepper Sauce

If lemon-pepper Fettucine is unavailable, use your another variety in its place.

                  10 oz. dried lemon-pepper Fettucine

                  1 T. olive oil

                  1 red pepper, diced

                  6 oz. sliced portabella mushrooms

                  1/4 c. coarsely chopped walnuts

                  1/2 c. grated parmesan cheese

Prepare Fettucine according to the package directions. Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the pepper and sauté for 2 minutes. Add the mushrooms and walnuts and continue cooking for 5-10 minutes or until the vegetables are tender and the walnuts are toasted. Toss the Fettucine and mushroom mixture in a warmed serving bowl. Grate fresh parmesan cheese over the top and serve immediately.

Dessert - Cherries Jubilee

            1 Can black pitted Cherries
            1/2 Cup Brandy
            1/2 Tsp. Cinnamon
            1/4 Cup Sugar
            2 Thin Lemon slices

Mix sugar and cinnamon. Heat cherries in their juice with the lemon slices. Sprinkle with the sugar mixture & add slightly heated Brandy. Set ablaze by lighting a spoonful of mixture & adding it to the mixture. When flame dies down, fan it out & serve at once over ice cream or sponge cake.

After Dinner Drink - Kat's Kiss

            1 oz. Creme de Noyaux, 1 oz. Baileys, 2 scoops of Ice Cream

              1/2 cup butter or margarine (softened)

              1 tbs. lemon juice

              1 tsp. poultry seasoning

              1/2 tsp. sage

              1 tsp. dried thyme

              1 tsp sweet basil

Mix the above ingredients. Baste on turkey every 30 minutes after the first hour of cooking, until turkey is done. Serve and ENJOY! Goes great with the 'Grilled Cheesy Potatoes' recipe.

__________________________________________

 

Light & Easy Chicken Parmesan

Connie says:

“How can anything taste so good and be healthy too!

            4 chicken breasts (pound to about ½” thickness)

            ½ cup grated Parmesan cheese

            ¼ cup fat-free sour cream

            1 tsp. dried basil leaves

            ¼ teaspoon onion or garlic salt                                              

Place chicken on baking sheet lined with Reynolds Release. Broil chicken, 4-6 inches from heat for 5-6 minutes. Turn chicken & broil for 3-4 minutes. In small bowl, blend remaining ingredients. Spread the chicken with the sour cream mixture & broil approximately 2 minutes longer or until topping is puffed & lightly browned. ENJOY!