July 29, 2013

Ella’s Kitchen

Have you been to the Farmer’s Market? The fresh produce is starting to come in… and is really good! Go to any of the many Farmer’s Markets that the QCA offers. Enjoy the freshness of the produce, the friendliness of the people and the creativity of the vendors.
– Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Crock Pot Sesame Chicken

Too hot to cook? Use the crock pot for delicious,
sensational meals like this one.

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve (by stirring)
2 teaspoons of cornstarch in 3 tablespoons of cold water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot mixing thoroughly with sauce. Serve over rice and sprinkle with sesame seeds.
If you desire, add 1/4 cup of various vegetables for the last hour of cooking. Suggestions: Broccoli pieces, sliced water chestnuts ,snow peas, bamboo shoots, bean sprouts, diced bell peppers – whatever you want.


Apple Pie Enchilada

A new take on an American Classic – the Apple Pie

1 (21 ounce) can
apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared 9X13 dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream, cool whip, or sprinkle grated cheddar cheese over the top with still hot.

Baked Crab Rangoon

1/8 tsp garlic salt 4 oz imitation crab
1/8 tsp Worcestershire sauce 3 oz cream cheese (softened)
1 small green onion, chopped 14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese
(Spoon into wontons, pinch edges securely.)
Bake at 425 °F for 8-10 minutes or until golden brown.
Serve with hot mustard, sweet sour sauce or plum jelly sauce for dipping.