From Tamara's Kitchen...

A Shout Out to Myfitnesspal.com

2011-10-05T07:31:00.002-04:00

At the beginning of this year, my husband and I had a good look at ourselves. We had become overweight. Just barely, but it still wasn't pretty. I had been living in denial. I avoided the scale (I don't own one, so that was easy), and was sure the mirror and pictures were lying. I wasn't that fat! I scoffed at those who DIETED and did such laborious things such as COUNT CALORIES. HA! I thought I was above such things, when the only thing I was above was my healthy weight limit.

I don't know what finally opened my eyes, but it hit me that I was no longer that 20 yr old that could eat anything I wanted and stay skinny. I searched apps on my iPod and found myfitnesspal. It's a FREE calorie counter you can also access online at myfitnesspal.com. You enter such things as your current weight, your goal weight, how much you want to weigh, and how much you want to lose a week. You enter what you eat each day, including any exercise, and it counts down he calories for you. I started using it and I never went hungry. My extra weight melted off and now I am within my healthy weight limit. It feels GREAT to be held accountable for what I eat, instead of just popping just anything I see in my mouth. America is overweight or obese--reaching 70%--and we need to do something about it! Anyone can go to National Lung Heart and Blood Institute to calculate their Body Mass Index (BMI).
You shouldn't starve yourself to lose weight. This is the healthiest option!
There are other calorie counters out there, so if you think you need help, check them out!

No Bake Chocolate/Peanut Butter Cookies

2011-09-23T12:39:00.002-04:00

This is probably the same no-bake cookie recipe everyone and their dog has. But that's because it's so delicious! :D They're so sweet (SO sweet) and yummy and addicting. :) My kids, of course, LOVE them, DROOL after them and beg for more. ;) Makes about 2 dozen.

No Bake Chocolate/Peanut Butter Cookies

2 c white sugar
3 Tbsp unsweetened cocoa powder
1/2 c butter
1/2 c milk
1 pinch salt

1/2 c peanut butter
1 tsp vanilla extract
3 c quick cooking oats

1. Line large cookie sheet with waxed paper; set aside.
2. In medium saucepan, bring sugar, cocoa, butter, milk and salt to a rapid boil. Once mixture is roiling, set timer for one minute. Remove from heat and add peanut butter and vanilla; stir until melted. Add quick oats; mix well.
3. Quickly drop by spoonfuls onto paper-lined cookie sheet. Let cool at room temperature, or in refrigerator for faster results.

Slow Cooked Carnitas

2011-09-15T20:12:00.001-04:00

This meat was so good. SO good. My husband made noises and raved through the whole meal. I served them on corn tortillas with a diced sweet onion, diced cilantro, and lime juice mixture. DELISH! I used a boston butt roast, which is the best. You could serve this with burritos, tamales, tortas, by itself...served with guacamole, salsa, refried beans, lime juice...OR add your favorite barbecue sauce and serve on buns. The possibilities are endless! The leftovers are still amazing. You won't be disappointed. Serves 8.

Slow Cooked Carnitas

1 1/2 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano flakes
1 tsp ground coriander
1/8 tsp ground cinnamon
1 4-lb boneless pork shoulder roast
2 bay leaves
2 c chicken broth

1. In a medium bowl, add salt, garlic powder, cumin, oregano, coriander and cinnamon; mix well. Stab pork with fork or sharp knife, making various punctures throughout all sides. Coat pork with spice mixture, patting it on well.
2. Place bay leaves on bottom of slow cooker. Place pork roast on top, sprinkling any remaining seasoning mixture on top. Pour chicken broth around sides of pork, trying not to rinse off any spices.
3. Cover and cook on Low 8 to 12 hours. Remove from pot and shred with forks. Use meat juice to keep meat moist as needed. Serve immediately.

Easy Pesto

2011-09-14T20:57:00.000-04:00

This pesto sauce is super tasty, my boys LOVED it! Granted I did call it "space noodles from Mars," which may have added to their appeal. They ate each last noodle. :) Toss with cooked, diced chicken or alongside baked chicken breasts. You won't be disappointed by this tasty recipe. Serves 4.

Easy Pesto

8 oz uncooked noodles of your choice
1/4 c toasted almonds or pine nuts*
3 cloves garlic
3 Tbsp Parmesan cheese, grated
squirt of lemon juice
1 1/2 c fresh basil leaves
1/4 c olive oil
1/4 c water
1/8 tsp nutmeg
salt and pepper, to taste

1. Cook noodles according to package directions.
2. Meanwhile, add nuts, garlic, cheese, lemon juice, basil leaves, olive oil, water, and nutmeg to food processor or blender. Process until well blended and no large chunks remain, scraping sides with spatula as needed. Add salt and pepper and blend, tasting as you go, until it attains desired flavor. Coat noodles and serve immediately.

* If using raw nuts, toast them in a skillet over medium heat until turn darker; just slightly toasted. Usually takes 5 to 10 minutes.

Tangy Slow Cooker Pork Roast

2011-09-12T14:19:00.004-04:00

I love slow cooked meals on Sundays. We're gone all afternoon, and nothing is better than coming home to such a heavenly aroma. This roast is full of flavor and will not disappoint. Serve over a bed of rice (I added a tsp of chicken bullion powder per cup of water to add flavor to rice and it was amazing) or a bed of buttered noodles. I like to add my favorite bbque sauce to the leftovers, heated it up, and served on homemade buns. It makes DELICIOUS pork sandwiches. Mmmm....Serves 6.

Tangy Slow Cooker Pork Roast

1 medium onion, sliced
1 2 1/2-lb boneless pork loin roast
1 c hot water
1/4 c sugar
4 Tbsp red wine vinegar
3 Tbsp soy sauce
2 Tbsp ketchup
1 tsp black pepper
1 tsp salt
4 cloves garlic, minced
1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over bottom of slow cooker. Place the roast on top; cut 5 to 10 slits on top of roast to allow flavor to seep in.
2. In medium mixing bowl, combine water, sugar vinegar, soy sauce, ketchup, pepper, salt, garlic, and hot sauce. Pour mixture over roast.
3. Cover pot and cook on Low 6 to 8 hours, or on High 3 to 4 hours.

Slow Cooker Creamy Chicken and Red Potatoes

2011-09-06T17:31:00.000-04:00

If found a recipe online and tweaked it. I do love tweaking. :) This dish doesn't look pretty, but my kids LOVED it. My husband and I went back for seconds. It's filling with a nice, soft flavor. mmmmm...serves 2-4. Serve with a green salad or steamed vegetable.

Slow Cooker Creamy Chicken and Red Potatoes

2 lb red potatoes, cut into cubes
1 c chicken broth
8 oz Neufchatel cheese, or 1/3 less fat cream cheese
3 Tbsp fresh chives, diced
1 tsp garlic salt
1 10-oz can cream of potato soup
1 envelope Ranch-style dressing mix
1 lb chicken breasts (2 breasts), cut into strips

1. Place potatoes in slow cooker. Cover with chicken broth.
2. In medium bowl, beat together cheese, chives, garlic salt, soup, and Ranch dressing. Stir in chicken strips and spread over pototoes.
3. Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 2-3 hours, again after 5-6 hours, and before serving.

No Bake Butterscotch Cookies

2011-09-06T17:17:00.001-04:00

I've always liked no-bake cookies, but had only tried the chocolate variety. :) Until now. These are delicious! I made them for my husband for our anniversary and he went ga-ga over them. Ate 6 the first night, though I don't know how because they're so rich! Makes about a dozen cookies.

No Bake Butterscotch Cookies

1 11-oz package butterscotch chips
1 c crunchy peanut butter
2 1/2 c cornflakes cereal
1/2 c semi-sweet or milk chocolate chips
1/2 c peanut butter chips, optional

1. Line large cookie sheet with parchment paper; set aside.
2. Melt chips and peanut butter together in a medium sauce pan over medium-low heat, stirring constantly. Remove from burner. Add cornflakes and stir until well blended. Add chocolate and peanut butter chips, if using. Stir until well blended. Drop by spoonful on paper-lined cookie sheet, the size of the spoon determining the size of the cookie. If cookies are too high, flatten a little.
3. Place cookie sheet in refrigerator and let cool until hardened, about 20 minutes. Serve cool or at room temperature.

Italian Baked Penne

2011-09-02T21:17:00.003-04:00

My sister sent me this message months ago. I found it a few days ago..and I'm SO glad!! It's the BEST baked pasta dish I've had HANDS DOWN! So full of veggies and so tasty! Give it a try. This feeds about 2,000,000 people. :) Or 8-10.

Italian Baked Penne

1 13.25 oz package penne noodles
1 lb ground turkey or ground turkey sausage
1 c onion, chopped
3 garlic cloves, minced
3 Tbsp fresh basil, chopped
8 oz mushrooms, sliced
1/4 tsp black pepper
1 1/2 tsp Italian seasoning
3 Tbsp fresh basil, chopped
1 can Italian style diced tomatoes
2 cans crushed tomatoes
1/2 tsp salt
3 c raw spinach, chopped
8 oz mozzarella cheese, shredded
1 c Parmesan Cheese

1. Preheat oven to 425 degrees. Lightly grease 9x13 baking dish; set aside.
2. Cook pasta according to package directions; drain and set aside.
3. In a extra large skillet over medium-high heat, cook ground turkey, onion, and garlic until turkey is no longer pink. Add pepper, Italian seasoning, fresh basil, mushrooms, and tomatoes; simmer 6-8 minutes. Add salt and simmer 2 minutes more.
4. Add cooked pasta to sauce and mix well. Add spinach, cheese, and 1/3 c of the Parmesan cheese; blend well. Add mixture to 9x13 baking dish. Sprinkle remaining 2/3 c Parm cheese on top.
5. Bake 15 minutes, or until Parm cheese is melted. Serve warm.

Grilled Marinated Shrimp

2011-08-30T20:03:00.002-04:00

I found this on allrecipes.com. Thank you, Robbie Rice. :) I accidentally used a whole can of tomato paste instead of 1 Tbsp and it was STILL fabulous (so yours will turn out less tomatoey looking :)). And while I usually prefer wheat pasta, I don't recommend it with shrimp. The textures don't go well together. Serve over lightly buttered fettuccine (or any non-wheat pasta) or rice. Serves 3-6.

Grilled Marinated Shrimp

1/2 c olive oil
2 Tbsp fresh parsley, chopped
1/2 lemon, juiced, or 1 1/2 Tbsp lemon juice
1 Tbsp hot sauce
2 cloves garlic, minced
1 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb large shrimp, pealed and deveined
skewers

1. In a mixing bowl, mix oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and pepper. Blend well. Reserve a few spoonfuls for basing later on. Pour remaining marinade in a large resealable plastic bag; add shrimp and mix well. Seal and marinate in refrigerator for 2 hours.
2. Preheat grill to medium-low heat. Thread shrimp onto skewers, piercing once near tail and once near the head. Discard excess marinade in bag.
3. Lightly oil grill. Cook shrimp about 5 minutes per side, or until opaque in color, basting frequently with reserve marinade. Serve warm.

Texano Burrito

2011-08-28T10:16:00.002-04:00

While we lived in UT, we'd go to a place called "Beto's" and get these amazing Texano Burritos. They were so delicious! I'd crave them fortnightly. ;) This is my cheap representation. The thinner/bettter the wrap you use, the tastier the chicken, the fattier the sour cream, the better the burrito. It's such yummy cheesy, potatoey, chickeny goodness wrapped in a chewy tortilla. mmmmmmm. Serves 4.

Texano Burrito (te-ha-no)

2 Tbsp olive oil
4 medium potatoes, washed and chopped into 1/2" piece*
1 tsp seasoned salt
3/4 c sour cream
1/2 tsp hot sauce
2 c seasoned cooked chicken, shredded, and kept warm**
1 c shredded cheese
4 large flour tortillas or wraps

1. Heat oil in large skillet, between medium to medium-high heat. Add chopped potatoes, coat in oil, and sprinkle with seasoned salt. Once a fork can enter one of the larger pieces easily, turn heat to low to keep warm.
2. Place sour cream in bowl. Add hot sauce; stir until smooth and creamy. Set aside.
3. Heat tortillas or wraps in microwave, 30 seconds or until warm and pliable. Spoon 1/2 c chicken, 1/4 of the fried potatoes, 1/4 c cheese, and 3 Tbsp sour cream on each; fold. For best results, heat burritos in microwave 1 minute more to meld flavors together.

* Baked potatoes work the best and cook the fastest.
** It's best to use yummy seasoned rotisserie chicken, but you can also slow cook 2 breast with seasoning, or place 2 breast and in a skillet, then cover and cook until cooked through. Season generously with seasoned salt and black pepper while cooking. Shred chicken and taste; make sure it's bursting with flavor (though not too much). :)

Pico de Gallo

2011-08-26T20:11:00.003-04:00

My friend gave me some fresh tomatoes from her garden...so I whipped up some of this. I served it over tacos and it was fantastic! It would also be fabulous with chips or served over any other Mexican dish. This serves 2-4 people, depending how much each person uses.

Pico de Gallo

2 vine-ripe tomatoes, seeded and chopped
2 cloves garlic, minced
3 Tbsp fresh cilantro, chopped
juice of one lime, or 2 Tbsp lime juice
1/8 tsp salt
1/8 tsp black pepper

Mix ingredients in a bowl and let sit in fridge at least 30 minutes to allow flavors to mix together. Serve cold.

Brown Speckled Rice Pilaf

2011-08-24T20:07:00.005-04:00

I made this rice dish up, and it's quite tasty. ;) It goes along any type of meat. Serves 8.

Brown Speckled Rice Pilaf

2 Tbsp butter
1/2 onion, chopped
2 c long-grain white rice
3 c chicken broth
1 c hot water
3 Tbsp fresh parsley, diced*
1 1/2 Tbsp fresh basil, diced*
1 packet onion soup mix

1. Melt butter in medium saucepan over medium heat. Add onion, saute until tender; about 4 minutes. Add rice. Stir 4 minutes more.
2. Turn up heat to high and add chicken broth, water, parsley, basil and onion soup mix. Mix well; bring to a boil then turn to medium-low and cover. Let simmer, covered, 15 to 20 minutes, or until water is absorbed.

* or 1 Tbsp dried parsley and 1 tsp dried basil

Fresh Tomato and Basil Pasta and Chicken

2011-08-19T20:24:00.002-04:00

This is such a light, tasty tomato sauce! I love it. Toss with any pasta of your choice and wa-la! You've got an easy, delicious Italian meal you can say you made from scratch! Serves 4.

Fresh Tomato and Basil Pasta and Chicken

14 oz uncooked pasta
1 Tbsp olive oil
6 large, ripe tomatoes, seeded and chopped
4-6 garlic cloves, minced
4 Tbsp fresh parsley, chopped
4 Tbsp fresh basil, chopped
1 tsp sugar
1 tsp salt
1/2 tsp ground pepper
3 tsp olive oil
4 boneless, skinless chicken breast halves
4 Tbsp lemon juice
1/2 c Parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.
2. In large skillet, heat 1 Tbsp of oil over medium-high heat. Add tomatoes, garlic, parsley, basil, sugar, salt, and pepper; stir constantly until bubbly; simmer on medium-low heat for 15 minutes.
3. Meanwhile, pound chicken breast halves to 1/2" thickness. Sprinkle both sides with salt and pepper to taste. In second large skillet, heat 3 tsp olive oil over medium-high heat. Add chicken and sear until browned on both sides and no longer pink inside, about 5 minutes per side.
4. When tomato sauce is ready, add lemon juice and simmer 1 minute more. Toss cooked noodles in sauce. Sprinkle Parmesan cheese evenly over top. Place chicken over noodles and serve warm.

Cheesy Mexican Chicken

2011-08-17T19:06:00.003-04:00

This is SO good! (Goodness, do I say that a lot?) This is a Kraft recipe, though I tweaked it a bit. It's easy and so scrumptious. Serve over white or brown rice. Serves 6.

Cheesy Mexican Chicken

6 boneless skinless chicken breast halves
1 10-oz can cream of chicken soup
2 c shredded cheese
1/2 c milk
1 pkg taco seasoning
2 c corn chips or tortilla chips, slightly crushed
chopped cilantro, optional
dollop of sour cream, optional

1. Preheat oven to 375 degrees. Lightly grease bottom of 9x13 baking dish.
2. Place chicken breast halves between plastic wrap and pound with mallet to 1/4-inch thickness.
3. Add soup, 1 cup of the cheese, milk, and taco seasoning to a medium bowl; mix until well blended. Spoon over chicken. Top with chips and cover.
4. Bake 30 minutes. Sprinkle with remaining 1 cup cheese and bake, uncovered, an additional 10 minutes, or until cheese is melted and chicken is no longer pink. Serve over rice. Top with chopped cilantro and a dollop of sour cream, if desired.

Fruit Cobbler

2011-08-12T21:36:00.005-04:00

I've always loved my mom's peach cobbler, but this one is better. ;) (Don't tell her I said that.) It's a variation of The Food Nanny's recipe, and it's the best I've had. :) Enjoy! Serves 4 to 10 people, depending on size pan you use*.

Fruit Cobbler

6 Tbsp butter, cut up
1 c flour
3/4 c sugar
1 tsp ground cinnamon
2 tsp baking powder
3/4 c milk
3 to 4 c fresh or canned fruit, drained
1/2 c firmly packed brown sugar

1. Preheat oven to 350 degrees.
2. Melt butter in square baking dish* in oven. Once butter is melted, remove from oven and set aside.
3. In medium bowl, mix flour, granulated sugar, cinnamon, and baking powder. Stir in milk. Gently and evenly pour mixture into dish over melted butter. Do not stir.
4. Place fruit evenly over the batter. Sprinkle brown sugar evenly over top. Bake until cobbler is well-browned and raw fruit is cooked, if applicable. Start checking at 40 minutes. Serve warm with vanilla ice cream or whipped cream.

*If you want to make a larger portion, melt 1/2 c (1 cube) butter in 9x13 baking dish; use 1 1/2 c flour, 1 1/4 c sugar, 2 tsp cinnamon, 3 tsp baking powder, 1 1/4 c milk, 5 c fruit, and 1 1/4 c packed brown sugar. Start checking doneness at 45 minutes.

Broccoli-Cheese Casserole

2011-06-21T20:00:00.003-04:00

I tweaked a recipe I got off of the internet. ;) It's so tasty...the BEST broccoli casserole I've ever had, hands down. Serve alongside any meat. I even added 1/2 c diced ham to make it a main dish. I know; I'm crazy like that. You could add 1-2 c cooked, diced chicken, also. Serves 8.

Broccoli-Cheese Casserole

1 egg
1/4 c onion, finely chopped
1/2 c mayonnaise
1 10-oz can condensed cream of mushroom soup
1 1/2 lbs fresh or frozen broccoli, chopped
8 oz sharp cheddar cheese, shredded
2 tsp paprika
salt and pepper, to taste

1. Preheat oven to 350 degrees. Butter 9x13 baking dish; set aside.
2. In a large bowl, lightly beat egg with whisk. Add onion, mayonnaise, and cream of mushroom soup. Add broccoli and mix well. Add shredded cheese; mix well. Spoon mixture into prepared dish. Sprinkle paprika evenly over top. Season with salt and pepper.
3. Bake, uncovered, 45 minutes to an hour, or until broccoli in center of pan are tender-firm.

Enchiladas With Green Sauce/Suizas

2011-06-15T20:35:00.005-04:00

I don't recall where I found this...but it's good. ;) You can make them just with green sauce, or the Swiss way with white cream over the top. The green sauce is a bit spicy, so if you want less spice, use less green chiles. You could let the green sauce cool and blend it. Also, you could use shredded chicken, pork, or beef. Your choice! Makes 12 enchiladas (I got full off of 2). ;) Enjoy!

Enchiladas With Green Sauce/Suizas

Green Sauce
2 Tbsp butter
2/3 c onion, diced
2 Tbsp flour
1 1/2 c chicken broth
3 green chile peppers, diced (1 c)
2 cloves garlic, minced
3/4 tsp salt
3/4 tsp ground cumin

Enchiladas
12 (8") corn tortillas
canola or vegetable oil for frying
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
2 c chicken breasts, pork, or beef, cooked and shredded
1/4 c green onion, diced

For Chicken Suizas
1 pint heavy cream

Toppings
4 plum tomatoes, diced
salsa
fresh spinach leaves, shredded

1. Green Sauce: Melt butter in medium sauce pan over medium heat. Saute onions until soft, 3 to 4 minutes. Stir in the flour, then the broth. Add the chiles, garlic, salt, and cumin. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside.
2. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Mix cheeses together; set aside.
3. In heavy skillet or frying pan, pour canola or vegetable until coats bottom of pan, about 1/4" to 1/2" deep and heat over medium to medium-high heat. Use tongues to fry tortillas 10-20 on each side, making sure the tortilla is still pliable. Let oil drip off; if desired, pat each one on a paper towel to help remove oil. Dip each tortilla in the green sauce (this softens the tortilla a bit). Place in pan and put about 2 Tbsp cooked meat and 2 Tbsp cheese inside each tortilla. Roll each tortilla and place seam side down in baking dish.
4. When all tortillas are filled, pour remaining green sauce over enchiladas. If making enchiladas suizas, pour heavy cream evenly over enchiladas. Top with green onions.
5. Bake uncovered 20 minutes. Serve immediately with diced tomatoes, salsa, and/or shredded spinach.

Halibut or Tilapia Salad

2011-05-31T17:17:00.005-04:00

I used tilapia and it was soooo tasty! :D My husband and I made noises as we ate. I also used spinach because we didn't have Romain lettuce. Improvise if necessary (you could probably use any white fish with this). Use two fish steaks instead of one (just double the other ingredients under Fish) if you like more meat, like me. ;) The dressing makes it spectacular! It's best to marinate the fish for one hour before cooking, but it's not absolutely necessary. It can sit one minute and still be great. Serve with yummy bread (I served with quesadillas even and it was perfect!) Serves 4 as a main dish, 6-8 as a side dish.

Halibut or Tilapia Salad

Fish
1 large halibut or tilapia steak
1 Tbsp lemon juice
1/4 tsp salt, or seasoned salt
1/4 tsp pepper
2 tsp
olive oil
Salad
3 c Romain lettuce or baby spinach, chopped
1 can garbonzo beans (chick peas), drained and rinsed
Dressing
1/4 c olive oil
1 Tbsp lemon juice
3 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp ground cumin, depending how much you like it

1. Place fish in bowl or airtight container with lemon juice, salt and pepper. Let marinate up to one hour. Heat 2 tsp oil in small fry pan over medium-high heat. Add fish and cook through, about 4 minutes each side. Let sit a minute, then cut into pieces or flake apart. Set aside.
2. Add lettuce or spinach to individual serving bowls. Set aside.
3. In small bowl, mix dressing ingredients. Stir until well mixed. Pour over each bowl of lettuce and toss to coat. Sprinkle fish and garbanzo beans on top and serve immediately.

Slow Cooked Minestrone Soup

2011-05-29T18:20:00.002-04:00

If you like minestrone soup, you'll LOVE this recipe! It's always my favorite to order at Olive Garden, and it was just as good homemade! It's so light and healthy, I just love it! Serve with yummy bread. mmmm...I found this on a website...can't remember which one now. ;) Serves 6.

Slow Cooked Minestrone Soup

3 c chicken broth, or vegetable broth
1 28-oz can diced tomatoes
1 15-oz can white cannellini or navy beans, drained
2 carrots, peeled and chopped
1 celery stalk, choped
1 c onion, chopped
1 tsp dried thyme leaves
1/2 tsp dried sage, or 1/4 tsp ground sage
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
2 c ditalini pasta, cooked
1 med zucchini, chopped
2 c fresh spinach--or frozen, defrosted, chopped
grated Parmesan cheese
salt and pepper, to taste
basil springs as garnish, optional

1. In a crock pot, combine chicken broth, tomatoes, beans carrots, celery, onion, thyme, sage, bay leaves, and salt and pepper. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
2. Thirty minutes before soup is done, add cooked pasta, zucchini and spinach. Cover and cook 30 minutes more.Remove bay leaves and season with salt and pepper to taste. Serve, passing the Parmesan cheese for flavor. Garnish with basil sprigs, if desired.

Southwestern Rice

2011-05-26T20:25:00.005-04:00

This is very good and filling! Serve as a side dish, or add cooked chicken to make it a main dish (recipe at bottom, or just cook diced chicken and season with garlic salt). My kids didn't want to try it--too many different things one one plate, the picky things--but my husband L-O-V-E-D it! This would also be really good as a burrito filling or served with chips and sour cream. Serves 4-6 as a main dish, 6-8 as a side dish.

Southwestern Rice

1 Tbsp butter or olive oil
1 medium onion, diced
4 -5 cloves garlic, minced
2 c chicken broth
1 tsp ground cumin
1 tsp ground tumeric
1/4 c cilantro, chopped
1 c uncooked long grain rice
1 15-oz can black beans, drained and rinsed
1 10-oz can tomatoes and green chilies, undrained
1 10-oz bag frozen corn, thawed
1 tsp salt

lime wedges, optional

1. Heat butter or oil in large skillet over medium heat. Add onion and garlic; cook 3-4 minutes. Stir in broth, cumin, turmeric, cilantro, and rice; bring to a boil. Reduce heat, cover and simmer 15 minutes or until rice is tender.
2. Mix in beans, tomatoes, corn and salt (and cooked chicken, if adding--recipe below). Heat over medium-high temperature, covered, until all ingredients are heated through. Serve hot with lime wedges, if desired.

Chicken (optional)

1 Tbsp olive oil
1 1/2 c uncooked chicken, cubed
1/2 c salsa
salt and pepper to taste

Heat oil in medium frying pan over medium heat. Add chicken and salsa. Cover and cook 5 minutes. Uncover and simmer until the liquid is mostly dissolved, about 15-20 minutes. Season with salt and pepper. Add to finished rice and stir well to make a main dish.

Italian Breaded Pork Chops

2011-05-26T11:22:00.000-04:00

You could also make this with chicken. It's the perfect compliment with any pasta! Serves 4.

Italian Breaded Pork Chops

2 eggs
2 Tbsp milk
1 c Italian seasoned bread crumbs
1/2 c grated Parmesan cheese
1 Tbsp dried parsley
1 tsp garlic salt
4 Tbsp olive oil

4 pork chops

1. Preheat oven to 325 degrees. Lightly grease 9x13 baking dish and place in the oven to keep warm.
2. In a small bowl, whisk together eggs and milk. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, parsley, and garlic salt.
3. Dip each pork chop into the egg mixture, then into the breadcrumb mixture, coating evenly.
4. Meanwhile, heat oil in a large skillet over medium heat. Add breaded pork chops and brown about 5 minutes on each side.
5. Place pork chops in heated baking dish and cook 25 minutes, or until no longer pink inside (internal temp of 160 degrees. Add at least 10 minutes for bone-in pork chops. Serve warm.

Alfredo Sauce

2011-05-26T11:08:00.002-04:00

I've tried several Alfredo sauces, and this is the best I've found so far! Not too oily, like some, and has a superior flavor. Serve with 1/3 to 1/2 box of pasta, and pour it over your steamed veggies for added flavor. So good! Serves 4-6.

Alfredo Sauce

3 Tbsp butter
1 clove garlic, minced
1 pint heavy whipping cream
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 c grated Parmesan cheese*
1 egg yolk

2 Tbsp grated Parmesan cheese, optional

1. Melt butter in medium saucepan over medium heat. Add garlic and saute 2-3 minutes, or until aromatic.
2. Add heavy cream, stirring constantly. Add salt, nutmeg and Parmesan cheese. Stir constantly until cheese is melted (have patience for this, it could take awhile), then mix in egg yolk. Simmer over medium-low heat for 3-5 minutes. Garnish with 2 Tbsp Parmesan cheese, if desired. Serve hot.

Artichoke Bruschetta

2011-05-26T11:00:00.004-04:00

This is the best bruschetta I've ever had. Ever! I get the recipe from a friend of mine who used to host get-together's at her house. She'd serve tons of delicious goodies, including this bruschetta. It's sooooo good!, and so easy to make. I used a long, thin french baguette, which makes perfect a perfect hors d'oeuvre, but you can use thicker loaves if you prefer. (You could also use the mixture as a dip.) Serves a lot, depending on the purpose. I served them alongside pasta for dinner. Mmmmmm.....Enjoy!

Artichoke Bruschetta (brews-ketta)

1 6-oz jar marinated artichoke hearts, drained well and chopped
1/2 c grated Romano or Parmesan cheese
1 plum tomato, seeded and chopped
1/3 c onion, diced
1/3 c fresh baby spinach, diced
5 Tbsp mayonnaise
1 clove garlic, minced
1 10 1/2-oz Italian or French bread baguette

1. In a large bowl, combine the first seven ingredients.
2. Cut baguette into 30 pieces, about 3/4" thick slices. Top with artichoke mixture and place on ungreased baking sheet.
3. Broil 3-4 minutes, or until edges of bread are lightly browned. Serve warm.

Baked Broccoli

2011-05-23T17:47:00.005-04:00

This is soooo good! Such a wonderful mix of flavors, like something you'd find at a fine restaurant. My boys didn't want to eat it because it had "stuff on it," but that just meant more for me! Serves 4-6.

Baked Broccoli

2 heads broccoli

4 Tbsp olive oil, divided

1/2 tsp salt

1/2 tsp pepper

4 cloves garlic, minced

1 Tbsp lemon juice (1/2 lemon)

3 Tbsp grated Parmesan cheese

2 Tbsp fresh basil, diced

1. Preheat oven to 425 degrees. Line baking sheet with foil; set aside.

2. Wash broccoli and cut into large pieces. Place in large mixing bowl and toss with 3 Tbsp of the olive oil, salt, pepper, and garlic. Place in single layer of prepared baking sheet and bake for 20-25 minutes, or until broccoli is crisp-tender and tips of some pieces are browned.

3. Place broccoli in medium bowl and mix in remaining 1 Tbsp of olive oil, juice of 1/2 lemon, Parmesan cheese, and fresh basil. Serve immediately.

Green Bean and Bacon Bundles

2011-05-22T08:04:00.004-04:00

I love to switch up my side dishes, and this one is soooooo good! It goes perfect with any steakhouse-style dish! I'd suggest preparing the bundles ahead of time because the prep can be time-consuming. These are great for the family--my kids LOVED them!--and to impress your family and friends. You can make these with asparagus, also. Serves 4-8 (I ate 3 because they were sooooo good). Enjoy!

Green Bean and Bacon Bundles

1 1/2 lbs fresh string beans*
8 slices lean, regularly sliced bacon
3 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
1 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp salt

1. Preheat oven to 400 degrees if cooking right away. If making head, preheat oven before baking. Line a baking sheet with foil; set aside.
2. Rinse string beans and cut ends off, discarding any icky looking beans or parts. Fill large saucepan 1/2 to 3/4 full of hot water. Lightly salt and bring to a boil. Add beans and boil for 2-3 minutes, or until the beans have turned bright green. Quickly drain in cold water until the beans have cooled.
3. Separate beans into 8 equal piles. Carefully wrap each bundle in a slice of bacon and place on prepared baking sheet. If you are preparing ahead of time, refrigerate until later.
4. If baking right away, place in preheated oven for 10-15 minutes, or until bacon is crisped and sizzling.
5. Meanwhile, melt the butter in a small saucepan over medium-high heat. When butter is bubbling, add onions and garlic and saute 2-3 minutes, or until onions are soft and fragrant. Turn heat to low and add vinegar, sugar, and salt. Stir for 30 seconds, then remove from heat and set aside.
6. When bundles are ready, pull them out of the oven and place on serving platter. Pour butter sauce over bundles and serve immediately.

* Can be made with asparagus, also. Snip of bottom of each stalk and cut in half. Boil 3-4 minutes and follow rest of directions accordingly.

Chicken Rollatini

2011-05-19T07:39:00.002-04:00

This is VERY YUMMY. :D Kind of like an Italian version of chicken cordon bleu. Similar, yet different. My kids LOVED it, and my husband and I went gaga over it. :D Serve over noodles of your choice (I chose Fettuccine and they were perfect!). Serves 4.

Chicken Rollatini (roll-uh-teenee)

4 skinless, boneless chicken breasts, cut in half
1/2 c shredded Parmesan cheese (or bottle for sprinkling)
2 cloves garlic, minced
1 Tbsp butter
4 oz thinly sliced proscuitto*
4-8 slices mozzarella cheese, enough to cover whole chicken breast
1 c white wine or chicken broth
2 Tbsp olive oil
ground black pepper, to taste

1. Preheat oven to 325 degrees. Lightly grease 9x13" baking dish; set aside.
2. Place chicken breast halves between plastic wrap and pound flat, 1/2" to 1/4" thick. Sprinkle both sides generously with Parmesan cheese. Spread 1/2 clove garlic on half of each breast. Cut butter into four equal pieces; place a piece in the middle of each breast. Cover each with a layer of mozzarella cheese and prosciutto, reserving enough prosciutto to top each breast. Roll up each breast and secure with toothpicks.
3. Combine white wine or chicken broth and olive oil. Arrange chicken rolls in dish. Place a piece of prosciutto on top of each breast and sprinkle with pepper to taste.
4. Bake for 30 minutes uncovered, or until juices run clear and chicken is no longer pink. Serve over hot, slightly buttered pasta. Pour juices from pan over chicken rolls and noodles. Serve hot.

* or super salty ham (proscuitto can be expensive, but it's unique taste makes this dish scrumptious)

Buttery Chicken

2011-05-10T20:05:00.002-04:00

This chicken is crispy, buttery goodness. :) I found this online (somewhere) and halved the butter. It could probably be halved again to reduce fat content (or taken out, though it might be as good). :D Goes well with any side dish! Serves 4.

Buttery Chicken

2 eggs, beaten
1 c buttery cracker crumbs
1/2 tsp garlic salt
ground black pepper, to taste
4 skinless, boneless chicken breast halves
1/4 c butter, cut into pieces

1. Preheat oven to 375 degrees. Lightly spray 9x13 baking dish; set aside.
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken into eggs, the dredge in the crumb mixture to coat.
3. Arrange coated chicken in baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Green Beans with Toasted Almonds

2011-05-10T19:59:00.000-04:00

My sister-in-law made me some green beans similar to these. They're so tasty! The almonds add protein and the Parmesan cheese adds a delicious flavor. Serves 4.

Green Beans with Toasted Almonds

1 lb fresh green beans, trimmed
2 Tbsp butter
2 tsp Dijon mustard
1/2 tsp garlic salt
2 Tbsp Parmesan cheese
3 Tbsp slivered almonds, lightly toasted

1. Boil green beans in salted water until crisp-tender, about 5 minutes. Drain and soak in ice water to cool them completely; drain well.
2. Melt butter in large, heavy skillet on medium-high heat; whisk in the Dijon mustard and garlic salt. Add beans to skillet and toss until heated through, about 4 minutes. Add Parmesan cheese and toss to coat. Transfer to a serving bowl and sprinkle with roasted almonds.

Creamy Chicken Marsala

2011-05-09T21:32:00.003-04:00

I tweaked a recipe I found online...so tasty! If you like Chicken Marsala, you'll love this! So rich and creamy. Serves 4.

Creamy Chicken Marsala

4 skinless, boneless chicken breasts, cut in half length-wise
1/2 c flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 Tbsp butter, divided
1/2 large sweet onion, chopped
1 c shiitake mushrooms, cut in half
1 c oyster mushrooms, cut in half
1 c cremini mushrooms, cut in half
1 12-oz package fettuccine noodles
2 Tbsp butter
2 Tbsp minced garlic
3/4 c Marsala wine, or chicken broth
1 8-oz container mascarpone cheese*
1 1/2 Tbsp Dijon mustard
1 c chicken broth
3 Tbsp chopped fresh flat-leaf parsley

1. Place chicken breasts between saran wrap and pound with the smooth side of a meat mallet to about 1/4" thick.
2. Whisk flour, paprika, cayenne pepper, salt and pepper in a shallow bowl; coat each chicken breast.
3. Heat olive oil and 1 Tbsp of the butter in a large skillet over medium heat until butter gives of a slightly toasted scent; fry the chicken until brown on both sides, about 3 minutes per side. Set aside. Melt 1 more Tbsp butter in skillet and add onions; cook until translucent, 4-5 minutes. Stir in the mushrooms and garlic and cook 10 minutes.
4. Meanwhile, cook noodles according to package directions, adding salt and a dash of oil to sauce pan; stir while cooking to prevent noodles sticking together. Once cooked, drain and add to a medium bowl; stir in 2 Tbsp butter until melted. Season with salt and freshly ground pepper; keep warm.
5. Pour Marsala wine or chicken broth into mushroom mixture and stir. Turn heat to high and stir until half the liquid evaporates, about 3 minutes. Stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; then place cooked chicken breasts into the sauce. Cook until chicken juices run clear and sauce has thickened, about 5 minutes. Stir in parsley and serve over buttered fettuccine.

* OR you can combine 8 oz cream cheese, 1/4 c heavy whipping cream, and 2 1/2 Tbsp sour cream. Measure out 1 cup.

Tomato Bruschetta

2011-05-08T09:52:00.012-04:00

I tried a few recipes before concocting this recipe. It's sooooo yummy...mmmmmmm...warm and toasty and fresh tomatoey. I craved them for breakfast the next morning! Use a thin baguette for smaller appetizers, a larger baguette to serve as a side for any Italian dish. It's best to let marinate 24 hours, but not an absolute necessity. They are what they appear; a party on a slice of bread! Serves 4-8.

Tomato Bruschetta (brews-ketta)

3 Roma tomatoes, chopped
1/2 sweet onion, chopped
2 Tbsp olive oil
4 Tbsp fresh basil, chopped
2 Tbsp fresh flat-leaf parsley, chopped
4-6 cloves garlic, minced
2 Tbsp basalmic vinegar
1/4 tsp salt
1/4 tsp pepper
1/2 loaf Italian or French baguette, cut into 1" slices

mozzarella cheese, shredded or sliced*
Parmesan cheese

1. Add tomatoes, onion, olive oil, basil, parsley, garlic, basalmic vinegar, salt and pepper in a medium bowl; toss to coat. Cover and let marinate 24 hours in refrigerator.
2. Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Set aside.
3. Lay slices of bread on baking sheet. Baste with olive oil or spread with thin layer of butter. Bake in oven 5 minutes. Turn bread over and add a slice or pinch of (shredded) cheese. Bake 5 minutes to let cheese get melty.
4. Spoon equal amounts of tomato mixture on top of bread slices. Sprinkle with a generous amount of Parmesan cheese. Bake 5-10 minutes more, or until bottom sides of bread turn darker brown. Serve warm or at room temperature, but serve soon after baking or they'll get soggy.

* I used Mexican blend cheese and it was still fabulous. Shredded cheese is messier, but melts easier. Sliced cheese should be cut to fit the bread and is less messy.

Slow Cooked Italian Chicken and Potatoes

2011-05-01T18:35:00.001-04:00

This is really good! Tasty like a pasta dish, without the pasta. The cheese is scrumptious and it all blends so well. I thought I'd need to add garlic salt for flavor, but it's delicious on its own! Serve with garlic cheese swirl bread, breadsticks, mini calzones, Italian bread, or dinner rolls. Serves 8.

Italian Chicken With Red Potatoes

26-oz of spaghetti sauce
1 1/2 c mushrooms, chopped
1 lb cubed boneless chicken breast, or pork
1 can crushed tomatoes
1 c fresh, chopped basil or 3 Tbsp dried basil
6 red potatoes, scrubbed and cut into 1" cubes
1/2 c chicken broth
1/4 c diced onion
1 c Parmesan cheese
8 oz shredded mozzarella cheese

1. Combine spaghetti sauce, mushrooms, cubed meat, crushed tomatoes, basil, potatoes, chicken broth, and onion in slow cooker; mix well.
2. Cook on low for 8 hours or on high for 4 hours.
3. Add 1/2 the mozzarella cheese and stir. Top with remaining cheese and Parmesan cheese. Serve immediately.

Cheesy Garlic Bread Swirls

2011-05-01T18:31:00.005-04:00

These are so good, and are still tasty the next day. Refrigerate or freeze any left overs (IF you have any) and reheat before eating. I slightly tweaked the recipe I found on ourbestbites food blog. They are SO good! :D Pure genius. :D Makes 12 yummy, cheesy rolls. Enjoy!

Cheesy Garlic Bread Swirls

1 Tbsp yeast
1 1/2 c warm water
1 1/2 Tbsp sugar
1 tsp salt
4 - 5 1/2 c flour
3 Tbsp olive oil
1 egg yolk

Garlic Butter
6 Tbsp butter, at room temperature
2 Tbsp garlic bread seasoning
1 1/2 to 2 c shredded mozzarella cheese

1. Combine yeast, water, and sugar in a large mixing bowl and allow to stand 10 minutes, or until bubbly. Add salt, olive oil, and egg yolk; combine. Add 3 c flour and combine. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead 2-3 minutes. Cover and let rise 1 hour.
2. Meanwhile, combine butter and garlic bread seasoning; set aside. Grease 12 muffin tins; set aside.
3. Roll dough into about a 20"x6" rectangle. Smear garlic butter over the entire surface of the dough. Sprinkle with cheese.
4. Roll up along 20"side. Cut into 12 equal pieces using dental floss or sharp knife. Place in greased muffin tins and cover with a clean cloth. Preheat oven to 350 degrees and allow rolls to rise while oven heats.
5. Bake 18-22 minutes. Watch closely during last 5-10 minutes of baking. Once cheese begins to brown, lay a loose sheet of aluminum foil over rolls to keep from burning. Test center of one to make sure dough is cooked through (it may be hard to tell, pull out the center and see if it's doughy, if necessary). Serve immediately.

Garlic Bread Seasoning

2011-05-01T18:30:00.002-04:00

I've had phenomenal garlic bread and wondered what the secret was...well here it is. :) Enjoy!

Garlic Bread Seasoning

2 tsp dried marjoram or thyme leaves
2 tsp dried oregano leaves
2 tsp dried rosemary leaves
2 tsp dried basil leaves
2 tsp dried parsley leaves
2 tsp salt
2 Tbsp garlic powder
1/2 c Parmesan cheese

Mix together well. Sprinkle on top of butter or olive oil-covered bread (or mix with butter or oil), toast , and enjoy! Or mix with olive oil as a bread dip. Store extra seasoning in a air tight container in refrigerator.

Vegetable Quinoa Stew

2011-05-01T08:25:00.005-04:00

This stew has a distinct flavor because of the quinoa. It's so tasty, hearty and filling, and you can serve it with any bread. I served it on a cold evening and it hit the spot! :D I tweaked the recipe from OFKT food blog. Serves 6-8.

Vegetable Quinoa Stew (Keen-wah OR Keen-o-uh)

2 Tbsp olive oil
1 small onion, chopped
3 stalks celery, chopped
2 large carrots, peeled and sliced
1 c sweet pepper, chopped
1 zucchini, quartered and sliced
32 oz chicken broth
15 oz can tomatoes
4 small red or golden potatoes, scrubbed and cubed into 1" pieces
1 1/2 c cooked quinoa
2 chicken breasts, cooked and shredded and seasoned with salt and pepper
1 Tbsp Dijon mustard
1 Tbsp hot sauce, optional

Salt, Pepper, and garlic salt to taste
2 Tbsp fresh parsley, chopped
lemon juice, to taste

1. Heat oil in a soup pot over medium heat. Saute onion, celery, carrots, sweet pepper, and zucchini until softened, about 5 minutes.
2. Stir in chicken broth, tomatoes, and potatoes. Increase heat until broth starts to boil; reduce heat to medium and let simmer 10 minutes or until potatoes are tender (knife inserts easily).
3. Reduce heat to low and stir in quinoa, mustard, and hot sauce. Season to taste with salt, pepper, and garlic salt to your liking. Careful not to add too much salt, give it a minute to dissolve before adding more (it's easy to over-salt!). Add a squirt of lemon juice to taste; stir in fresh parsley and simmer until ready to serve.

Orange Julius

2011-04-29T07:30:00.005-04:00

This is such a yummy, sweet, refreshing treat! And super easy. Serve it right away while still cold and slushy. And enjoy! Serves 4.

Orange Julius

6 oz frozen orange juice concentrate
1 c milk
1 c water
1/4 c sugar
1 tsp vanilla
about 8 ice cubes

1. Add o.j., milk, water, sugar and vanilla to blender. Mix until smooth.
2. Add ice cubes, one at a time, while blender is on and mix until desired consistency. Serve cold.

Banana Bread

2011-04-26T11:51:00.005-04:00

I got this recipe from my sister-in-law, and it's been my favorite so far. Spread a thin layer of butter when it's fresh out of the oven...mmmmmm....heaven. It doesn't need butter, it's so good it stands on its own. It's moist and slightly cake-like and has an excellent flavor. Give it a try! Makes 3 loaves.

Banana Bread

4 bananas, mushed
1 c shortening
4 eggs
2 c sugar
1 1/4 tsp baking soda
2 tsp baking powder
1 tsp salt
4 c flour

1. Preheat oven to 300 degrees. Grease 3 loaf pans by rubbing a thin layer of shortening or butter around inside of pan, then pat flour to coat.
2. Beat shortening, eggs, and bananas together in a large bowl with hand beaters or electric mixer. Add sugar, baking soda, baking powder, and salt and mix well. Add flour and mix well.
3. Pour batter evenly into the 3 greased loaf pans; bake 1 hour, or until toothpick inserted in middle comes out clean.
4. Let cool 10 minutes, carefully remove from loaf pans and place onto cooling rack.

Éclairs (Cream Puffs)

2011-04-25T20:50:00.010-04:00

These are the best cream puffs I've ever eaten, and they're easy to make! Store-bought ones are always too greasy for my taste, but I still eat them of course. :) But these blow them all out of the water!
Note: Make sure you use INSTANT pudding, otherwise it won't turn out. Makes about 24 small cream puffs, less for bigger ones. It all depends on the size. ;)

Éclairs (Cream Puffs)

1/2 c butter
1 c water
1 c flour
1/4 tsp salt
4 eggs
1 10-oz pckg instant vanilla pudding
1 c milk
2 c whipped topping

1. Filling: Mix vanilla pudding, milk and whipped topping in a medium bowl. Cover and refrigerate.
2. Preheat oven to 400 degrees. Line a cookie sheet and grease with cooking spray.
3. Bring butter and water to a boil in medium saucepan.
4. In a large bowl, mix flour and salt; dump into boiling butter and water. Cook, stirring vigorously until mixture forms into a ball of dough. Place dough back into large bowl. Add eggs, one at a time, beating until smooth after each one.
5. Place a scoop (melon baller or cookie scoop) of dough on greased cookie sheet about 2" apart. (They will triple in size while baking.) Wet your fingertips and gently smooth any lipping (peaks) on each ball of dough. Bake 15-20 minutes, or until golden brown.
6. Puncture small hole in top of each to allow steam to escape. Allow to cool for 5-10 minutes before inserting cream, as much as each puff can hold. Use a frosting bag or sandwich baggie and cake decorating tip to insert filling through steam holes. OR cut pastry in half and spoon filling inside. Top with powdered sugar or chocolate; see "Toppings" options below.
7. Refrigerate up to 3 days or freeze up to 3 weeks. Serve cold.

Toppings
Option 1 - Sprinkle with powdered sugar right before serving.
Option 2 - Remove lid and seal off a container of milk chocolate frosting; microwave for 30 seconds. Spoon over puffs.
Option 3 - Melt 1 c chocolate chips with 1 tsp olive oil and stir until smooth and creamy. Dip tops of cream puffs, or use spoon to drizzle it on, decorating as you wish. Set puffs in freezer or refrigerator to let chocolate set before placing any coverings over them.

Whole Roasted Chicken

2011-04-25T20:33:00.003-04:00

You just need a chicken that's around 4 lbs, and a bunch of seasonings you should have in your kitchen already. This chicken was tasty! Serve with a veggie, bread, or whatever tickles your fancy. It's got more of a sweeter taste rather than salty. My kids couldn't get enough of it! Serves 6-8.

Whole Roasted Chicken

1 4-lb chicken
3 tsp salt
1 tsp sugar
6 minced garlic cloves, separated
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cinnamon

1. Mix salt, sugar, 2 garlic cloves, allspice, nutmeg, and cinnamon.
2. Clean chicken by removing innards and rinsing thoroughly with water. Place in greased roasting pan. Poke tiny holes all over chicken chicken. Rub mixture from number 1 all over chicken, underneath the skin as much as possible. Optional: let marinade in refrigerator up to 24 hours.
3. Preheat oven to 500 degrees. Stuff 4 cloves of garlic in chicken's cavity. Place chicken so it is breast-side down in pan (flat side up). Roast 15 minutes at 500 degrees. Turn heat down to 450 and roast 15 minutes more. (Optional, flip chicken over for this last roasting session to crisp skin on other side and get the garlic juices flowing that way.) Reduce heat to 425 and roast 30 minutes, or until internal temperature is 180 degrees. Let sit 10 minutes before serving.

Frosted Sugar Cookies

2011-04-22T11:25:00.007-04:00

I got this sugar cookie recipe from my sister. :) These cookies with the frosting are the best I've ever had! The cookies are slightly salty, mixed with the sweet frosting, equal perfection. Try them. If you feel you have a better recipe, let me know. ;) Makes 2 dozen.

Sugar Cookies

1/3 c butter
1/3 c shortening
1 egg
3/4 c sugar
1/2 Tbsp milk
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 c flour

1. Preheat oven to 375 degrees.
2. Mix butter and shortening together with hand or electric mixer. Add eggs, sugar, milk, baking powder, salt, and vanilla; mix. Blend flour in slowly.
3. Roll dough flat on floured surface, patting flour on rolling pin and sprinkling flour on top of dough so it won't stick. Cut out shapes with cookie cutters. Use flat spatula, dipped in flour, to place on cookie sheets, 1/2" apart.
4. Bake 7-8 minutes, or until still white on top and light brown on bottom edges. Let sit 1 minute, then place on cooling rack or parchment paper. Frost.

Frosting

1 1/2 c powdered sugar
1/4 tsp vanilla
1 Tbsp milk

Mix ingredients together. Keep adding milk, 1 Tbsp at a time, until desired consistency. Add food coloring if desired, 1 drop at a time.

Yummy Ham and Potato Soup

2011-04-18T20:00:00.003-04:00

There's not much more satisfying than eating a tasty, filling dinner that is healthy and hits the spot. That's this dinner. ;) It's important to get the salt and pepper right; you want plenty of it, but not too much. To err on the side of caution, add less and keep tasting until it is to your liking. Serve with corn bread or breadsticks or any bread of your choice. And enjoy! Serves 4.

Yummy Ham and Potato Soup

3-4 medium potatoes, peeled and diced
1/2 c celery, diced
1/2 c onion, chopped
1 c cooked ham, diced
3 1/2 c water
2 Tbsp chicken bouillon granules
1/4 to 1/2 tsp salt, or to taste
1/2 tsp white or 3/4 tsp ground black pepper, or to taste
5 Tbsp butter
5 Tbsp flour
2 c milk

1. In a soup pot, combine potatoes, celery, onion, ham, and water; bring to a boil, then cook over medium heat until potatoes are cooked through, 10-15 minutes. Stir in chicken bouillon, salt and pepper.
2. In small sauce pan, melt butter over medium to medium-low heat (closer to medium). Whisk in flour and cook, whisking continuously 1 minute. Slowly stir in milk so no lumps form and stir until thickens.
3. Stir the milk mixture into the soup pot, and cook soup until heated through. Serve warm.

A Shout Out to HERB Substitutions

2011-04-17T19:58:00.004-04:00

Herb Substitutions
Basil	Oregano or thyme
Chervil	Tarragon or parsley
Chive	Green onion; onion; or leek
Cilantro	Parsley
Italian Seasoning	Blend of any of these: basil, oregano, rosemary, and ground red pepper
Marjoram	Basil; thyme; or savory
Mint	Basil; marjoram; or rosemary
Oregano	Thyme or basil
Parsley	Chervil or cilantro
Poultry Seasoning	Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red Pepper	Dash bottled hot pepper sauce or black pepper
Rosemary	Thyme; tarragon; or savory
Sage	Poultry seasoning; savory; marjoram; or rosemary
Savory	Thyme; marjoram; or sage
Tarragon	Chervil; dash fennel seed; or dash aniseed
Thyme	Basil; marjoram; oregano; or savory

Slow Cooked Pork Chops & Potatoes

2011-04-17T19:54:00.004-04:00

These pork chops fell off the bone (hence the not-so-beautiful picture) and thinner than I thought they were, but they were SO tasty! The potatoes are a perfect compliment. I like to use leftover potatoes to make hash browns (yummy, they don't need to be seasoned, just fried in 1-2Tbsp butter) the next day. Or you could cook just the pork chops without the potatoes, if you'd like (if so, cut broth down to 2 c and garlic to 2 or 3 cloves). Serves 4.

Slow Cooked Pork Chops & Potatoes

4-5 medium potatoes, peeled and sliced into 1/2" discs
1/4 c olive oil
2 c chicken broth
4 cloves garlic, minced
1 Tbsp paprika
1 Tbsp poultry seasoning*
1 tsp dried oregano
1 tsp dried basil
4 thick cut pork chops
salt and pepper to taste.

1. Place potatoes in bottom of slow cooker. Whisk the oil, broth, garlic, paprika, seasoning, oregano, basil in a medium bowl. Pour over potatoes.
2. Cut small slits in each pork chop and place on top of potatoes. Season with salt and pepper, cover, and cook on high for 4 hours or on low for 6-8 hours.

* you can substitute poultry seasoning for 2 tsp sage and 2 tsp thyme or rosemary.

Ham & Cheese Empanadas

2011-04-16T20:15:00.007-04:00

When I lived in Bolivia, my favorite treat was the many different kinds of empanadas. This recipe is tasty, the kids LOVED them. My husband said it reminds him of a chicken pot pie...kind of. The dough is a dream to work with and tastes great! Note that the process takes a while because you have to refrigerate the dough 30 minutes, twice. Makes 12 medium-sized empanadas.

Ham & Cheese Empanadas

Empanada Wrappers
3 c flour
1/2 tsp salt
2 tsp sugar
3 tsp baking powder
1/2 c shortening
1 egg
3/4 c chicken broth
1. Mix dry ingredients; cut in shortening with 2 knives or pastry blender until crumbly.
2. Whisk egg, then whisk in chicken broth. Add to flour mixture and knead only until soft dough forms. Cover and refrigerate 30 minutes.
3. Roll dough 1/4" thick (very flat) on lightly floured surface. Cut out 6" circles (I used a bowl with a thin lip, worked great).

Filling
3 Tbsp olive oil or butter
1 medium onion, finely chopped
2 Tbsp fresh parsley, minced
12 oz cooked ham, chopped
2 Tbsp bread crumbs
1/3 c Parmesan cheese
8 oz shredded Cheddar cheese
3 Tbsp sour cream
1 large egg, lightly beaten
1/2 tsp black pepper
Egg wash: 1 egg lightly beaten with 1 Tbsp water

1. Prepare empanada wrappers. Cover a large cookie sheet with parchment paper.
2. Filling: In a medium skillet, heat the oil or melt butter over medium heat. Add the onion and parsley; cook, stirring occasionally, until the onion is transparent, about 3 minutes. Add to medium mixing bowl (oil or butter included, helps it not be so dry) and allow to cool. Add the ham, bread crumbs, Parmesan cheese, sour cream, egg, and black pepper to bowl; mix well.
3. Assembly: Place 2 heaping Tbsp of filling in center of each empanada wrapper and place on cookie sheet. Lightly moisten the edge of circle with egg wash mixture. Fold the pastry in half and press edges firmly to seal. Dip a fork in flour; crimp edges and pierce top of each empanada. Repeat until all 12 wrappers are filled. Refrigerate for 30 minutes*.
4. Heat oven to 375 degrees.
5. Brush each emapanada with egg wash and bake until golden brown, 20-25 minutes. Let sit a few minutes before serving.

* Or freeze until ready to use. Add 15 minutes to baking time.

Cheesy Chicken

2011-04-15T18:52:00.006-04:00

This chicken is SCRUMPTIOUS! Soooo good. Four breast halves are supposed to feed four people, but you'll want more than just a half! I was stealing off the children's plates. What? They weren't appreciating it. ;) My 4 year old loved it (called it "yummy chicken", but could only eat half of a half). So tender and savory! You'd better believe I scraped the yummy cheesiness that baked to the bottom of the pan and ate it with my chicken. YUM-MY. Make it, you won't regret it. Serves...ahem...4. ;)

Cheesy Chicken

1/4 c butter*
3 garlic cloves, minced
1/2 c breadcrumbs
1/4 c Parmesan cheese
3/4 c shredded Cheddar cheese
1/4 tsp dried parsley or 1 tsp fresh
1/4 dried oregano or 1 tsp fresh
1/4 ground black pepper
1/4 tsp tsp salt
4 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
2. In a small sauce pan, melt the butter over medium-low heat. Add the garlic and cook about 5 minutes. Set aside.
3. In a shallow bowl, mix the breadcrumbs (Panko are my favorite), Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each breast in the garlic butter to coat, then coat with breadcrumb mixture. Arrange the coated chicken in greased baking dish. Drizzle any remaining garlic butter and crumb mixture over top of breasts. Bake 30 minutes, or until center of breasts are no longer pink.

*You could probably almost half that amount if you wanted to make it less fattening, and skip the step where you drizzle the excess on top before baking.

Banana Crumb Muffins

2011-04-15T08:37:00.006-04:00

These are great! I tweaked a recipe off of allrecipes. The muffin itself is good, but adding the crumb topping makes them even better! I have a better banana bread recipe, but the crumb topping on these makes them unique. They're best warm, but great cold the next day. VERY moist and tasty. Try them and let me know what you think! Makes 12 muffins.

Banana Crumb Muffins

1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, slightly beaten
1 tsp vanilla
1/3 c melted butter or olive oil

Crumb Topping
1/2 c sugar
3 Tbsp brown sugar
2 Tbsp flour
3/4 tsp ground cinnamon
3 Tbsp chilled butter

1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with cupcake papers.
2. In a large bowl, mix flour, baking soda, baking powder, nutmeg, cinnamon and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter or oil. Stir in the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. Topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in chilled butter with 2 butter knives or pastry blender until mixture resembles coarse sand. Sprinkle topping evenly over muffins, about 1 Tbsp each muffin.
4. Bake for 18-20 minutes, or until a toothpick inserted in center of muffin comes out clean.

Tuna Noodle Casserole (from scratch)

2011-04-15T08:01:00.004-04:00

No canned soup in this recipe! It's hearty and has such a good flavor! As far as tuna casseroles go, this is the best I've ever had. My boys didn't like it (they don't like tuna, go figure), but it is a great grownup dish. Serves 6-8. Give it a try!

Tuna Noodle Casserole

5 Tbsp butter, divided
1 (8 oz) pkg uncooked medium egg noodles
1/4 c chicken broth
1 medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced and chopped
1/2 tsp crushed marjoram or thyme leaves
1/4 c flour
2 c milk
1/4 tsp ground nutmeg
salt and pepper to taste
2 (6 oz) cans tuna
1 c frozen peas, thawed
4 Tbsp bread crumbs
2 Tbsp butter, melted
1 1/2 c shredded cheese

1. Preheat oven to 375 degrees. Lightly grease 8x8 baking dish.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook according to package directions, and drain. Set aside.
3. Melt 1 Tbsp butter in large skillet over medium-low heat. Add chicken broth. Stir in onion, celery, and garlic; and cook 4-5 minutes. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of liquid is absorbed.
4. Melt 2 Tbsp butter in medium saucepan over medium to medium-low heat (closer to medium); whisk in flour until smooth. Gradually whisk in milk and nutmeg; continue cooking until sauce is smooth and slightly thickened. Season generously with salt and pepper to taste. Add 3/4 c cheese, stir until melted. Pour sauce over mushroom mixture and stir in tuna, peas mushroom mixture, and cooked noodles until well mixed. Transfer to greased baking dish. Sprinkle salt and pepper on top.
5. Melt remaining 2 Tbsp butter in small bowl, mix in breadcrumbs and sprinkle over casserole. Top with remaining 3/4 c cheese. Bake 25 minutes uncovered, or until bubbly and lightly browned.

Creamy Artichoke Chicken

2011-04-13T18:14:00.004-04:00

I've mentioned I'm not a huge canned artichoke person, but THIS is such delicious mouth-in-your-mouth-creamy-goodness! :D You must take a bite of chicken with a bite of artichoke. mmmmmmm....drooling here. Try it and report. ;) Serves 4.

Creamy Artichoke Chicken

4 boneless, skinless chicken breasts
1 pinch garlic powder & pepper
1 15-oz can artichoke hearts*
3/4 c & 1/2 c Parmesan cheese
1/4 c mayonnaise
3/4 c sour cream

1. Preheat oven to 375. Lightly grease a 9x13 baking dish; place chicken inside in a single layer and sprinkle pinch of garlic powder and pepper on top.
2. Gently squeeze any excess juice out of each artichoke heart, cut into thirds, and place in medium mixing bowl. Add 3/4 c Parmesan cheese, mayonnaise, and sour cream; stir together. Spread evenly over chicken breasts.
3. Bake uncovered 30 minutes, or until chicken is no longer pink in center. After removing from oven, sprinkle evenly with 1/2 c Parmesan cheese right away; let sit and melt into sauce for 1 minute before serving.

* You could also use marinated artichoke hearts for more flavor.

Chocolate Chip Cookies...yes, I said vanilla pudding!

2011-04-10T07:57:00.003-04:00

I'm picky about my cookies. These are pretty much perfect...perfect dough (yum), perfect out of the oven (yummy), perfect even after cooled (yummers). They even keep the perfect shape while baking. The vanilla pudding keeps them soft and yummy. I varied the recipe I found on allrecipes. There is pudding in the mix, which blows my mind. I thought they'd taste funny, but they don't! They taste delicious, like normal choc. chip cookies. Try it for yourself if you don't believe it! :D

Chocolate Chip Cookies

4 1/2 c flour
3 tsp baking soda
2 c butter, softened
1/2 c sugar
1/2 tsp salt
1 1/2 c packed brown sugar
3-3.4 oz packages instant vanilla pudding
4 eggs
2 Tbsp vanilla
2 1/2 c chocolate chip cookies

1. Preheat oven to 350 degrees. Mix flour and baking soda in medium bowl; set aside.
2. In large bowl, cream butter, sugars and salt with hand beaters or mixer. Beat in instant pudding powder until well blended. Beat in eggs and vanilla until well blended. Mix in flour. Stir in chocolate chips.
3. Drop cookies by spoonful on ungreased cookie sheets. Bake 10-12 minutes or until edges are golden brown. Keep dough refrigerated in between each batch to avoiding cookies spreading too much.

Chicken Cordon Bleu

2011-04-09T18:52:00.005-04:00

This is THE BEST chicken courdon bleu I've ever had! Ever. So awesomely scrumptious. My family ate all of it, saying, "mmmmmmmm," the whole time (my boys even, who are picky about meat). Serve with rice pilaf and a steamed veggie. The sauce made from the chicken...mmmmmmmm....pour it over your rice and vegetable. I saved some for later. It's divine! Serves 6.

Chicken Cordon Bleu (cord-on bleh-like you're going to say "blur," but without the "r")

6 boneless, skinless chicken breast halves*
6 slices Swiss cheese
6 slices ham
3 Tbsp flour or Bisquick
1 tsp paprika
3 Tbsp butter
3 Tbsp olive oil
1/2 c dry white wine or chicken broth
1 tsp chicken bouillon granules
1 tsp cornstarch
1 c heavy whipping cream
1/4 c fresh chopped basil or herb of your choice**

1. Pound chicken breasts to flatten. (I covered them with plastic wrap and used a hammer...I really need to invest in a meat tenderizer.) Place a slice of cheese and ham on each breast within 1/2" of the edges. Fold the edges of the chicken in half over the ham and cheese. Secure with toothpicks or tie with baking string. Mix the flour or Bisquick and paprika in a small bowl and coat chicken pieces.
2. Heat butter and oil in a large skillet over medium-high heat; cook chicken until browned on all sides. Add wine or broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Meanwhile, blend the cornstarch, whipping cream, and herb in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened.
4. Remove toothpicks or string from breasts. Pour chicken sauce over chicken, then top with whipping cream sauce. Serve warm.

*You cut 3 breasts down the skinny middle, leaving you with 6 breasts, just thinner.
**Using an herb is optional. I added 3 sprigs of thyme and removed them before pouring over the chicken. Made a HUGE difference in the taste!

Mushroom Rice Pilaf

2011-04-09T18:50:00.002-04:00

I've tried many rice pilaf dishes, but this is my favorite by far. I mixed a few recipes and wa-lah! Perfection. :) Goes great alongside any meat. Let me know what you think! Serves 4.

Mushroom Rice Pilaf

1 Tbsp butter
4 Tbsp chopped onion
4 oz fresh mushroom or 1-8 oz can mushrooms, drained
2 cloves garlic, minced
2 c chicken broth
2 cook uncooked long grain rice
2 Tbsp fresh parsley, chopped, or 2 tsp dried parsley flakes
1/4 tsp salt
dash of pepper

Melt butter in medium saucepan over medium heat. Saute onion until tender, 2-4 minutes. Add mushrooms and garlic; cook 30 seconds. Stir in chicken broth, rice, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes, or until liquid is absorbed and rice is tender. Let sit 5 minutes before serving.

Banana Chocolate Chip Muffins

2011-04-09T12:43:00.010-04:00

This muffin recipe is a big hit with the kids! They try to stuff themselves until banana muffin is coming out of their ears. So tasty! :) Keep any leftovers in the fridge or freezer, in an air tight container. Makes 18-24 muffins. Enjoy!

Banana Chocolate Chip Muffins

1 3/4 c flour
3/4 c sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 c olive oil
1/2 c plain yogurt or sour cream
1 tsp vanilla
2 ripe bananas, mashed
3/4 c semisweet chocolate chips

1. Preheat oven to 350 degrees, 325 if you're going to pour them into greased dark muffin tins. Grease or place paper liners in muffin tins.
2. In a large bowl, combine the dry ingredients. In a medium bowl, combine the egg, oil, yogurt or sour cream, and vanilla. Stir into dry ingredients, just until wet.
3. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes, or until toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing.

Shrimp Francesca

2011-04-08T19:48:00.006-04:00

Francesca is a genius. She won some award for this and I see why. This shrimp dish is DIVINE, like something from a fancy restaurant. :D If you like shrimp you HAVE give this recipe a try. It's so good and EASY! I don't like canned artichoke hearts, but they were so good. The shrimp is pretty rich; I drooled as I chewed. :D Mmmmmm....
Serve hot over hot angel hair pasta (coated lightly in butter and seasoned with garlic salt and freshly ground black pepper) and a steamed veggie (like broccoli). Serves 4.

Shrimp Francesca

1 lb uncooked large shrimp, peeled and deveined
1 8-oz can artichoke hearts, drained
1/2 c Italian seasoned bread crumbs*
1 Tbsp fresh parsley, chopped
juice of 1 lemon (2-3 Tbsp)
6 Tbsp butter
10 garlic cloves, minced (1 1/2 Tbsp)
1 Tbsp finely shredded imported Romano cheese or grated Parmesan cheese

1. Preheat oven to 375. Lightly grease 9x13 baking dish.
2. Arrange shrimp on bottom of baking dish. Gently squeeze any liquid out of each artichoke heart and break into quarters, arranging in spaces between shrimp. Sprinkle parsley and breadcrumbs over shrimp and artichoke. Sprinkle lemon juice over crumbs.
3. Melt butter with garlic in small sauce pan over medium heat; drizzle butter over breadcrumbs. Sprinkle Romano or Parmesan cheese evenly on top.
4. Bake uncovered until crumbs and cheese are lightly browned and shrimp turns orange-pink, 10-12 minutes.

* to make 1/2 c Italian breadcrumbs, mix 1/2 c bread crumbs, 1/4 tsp salt, 1/4 tsp dried parsley, 1/4 tsp pepper, 1/8 tsp garlic powder, 1/8 tsp dried oregano, 1/8 tsp dried basil.

Bacon/Ham Potato Torte

2011-04-06T08:36:00.011-04:00

This was my first attempt at pie crust. It always intimidated me! But really, it was easy...as pie! :) For the pie crust recipe, click on this link (or the ones below). ;) This is tasty and filling and feeds lots of people. It takes a while to prepare, so be aware and start early enough...I made the crust in the morning to save time. Eat for breakfast or dinner. If you want to be creative, sprinkle some scrambled egg in with it! Serve with a salad or steamed veggie or fresh fruit...and let me know what you think!

Bacon/Ham Potato Torte

1 double pie crust
6 to 7 strips bacon, or 2/3 cup diced ham
4 sprigs thyme
1 c heavy cream
4 medium russet or red potatoes, peeled
Salt and freshly ground pepper
1/2 c grated Gruyere cheese
1 egg yolk, whisked with a 1 Tbsp of cold water

1. Prepare pie crust (I used the first one), placing bottom portion in pie pan. Keep top crust in bag. Refrigerate both until ready to use.
2. Preheat oven to 375 degrees F.
3. Cook bacon or diced ham over medium heat. Cook bacon just until crispy, the ham until it smokes. Let cool on paper towel-lined plate. Crumble bacon when cool to the touch.
4. Heat cream and thyme sprigs in small sauce pan over medium-low to medium heat until starts to simmer. Turn off heat and let sit for 5 minutes. Remove thyme sprigs.
5. Remove pie crust from refrigerator. Slice potatoes in half lengthwise then slice thinly. Layer potatoes on bottom of pie crust, sprinkling salt and pepper and bacon or ham on each layer. There should be 3-4 layers, depending if you use bacon or ham. Layer until pie tin is almost full. Spread grated Gruyere cheese evenly on top. Slowly pour the cream over the cheese as evenly as possible.
6. Roll out pie crust top. Place it over the pie, gently pulling off any remaining crust, and crimp edges closed. Brush top and edges with egg wash and make a few slits on top. Put pie pan on baking sheet and bake until the top is crispy golden brown and the potatoes are cooked (you can tell if you cut through some of it....if the knife goes easily through the potatoes, it's done. It takes 45-60 minutes, depending on your oven. If the crust edges get too brown, you can cover them with pieces of aluminum foil.
7. Remove pie from oven and let sit 15 minutes before serving.

Pie Crust

2011-04-06T08:25:00.004-04:00

Most people are intimidated at the thought of making pie. But the saying, "Easy as pie," comes from somewhere. 'Cause guess what? It really is easy! And delicious. Give it a try. These are recipes for double pie crusts, so if you want a single, half it. ;) Go for it! And let me know what you think!

Easy Double Pie Crust 1

1 c butter, cubed and chilled
2 1/4 c flour
1 tsp salt
8-10 Tbsp ice water

1. Put the butter, flour, and salt in a food processor. Pulse lightly until the mixture resembles wet sand. Add the water, 1 Tbsp at a time, pulsing briefly after each one. Keep adding water just until the dough begins to clump together.
2. Divide dough in half and place in gallon zip-lock bags. Flatten into disks and refrigerate at least 30 minutes.
3. When ready to use, roll flat--the flatter the better--and place in pie pan. Remove excess dough. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

Easy Double Pie Crust 2 (for those without food processors)

2 1/2 c flour
1 tsp salt
3/4 c shortening
1/4 c chilled butter, cut into small pieces
4 to 6 Tbsp ice water

1. Stir flour and salt in large bowl. Cut in the shortening and butter with pastry blender or two knives until mixture resembles course sand. Sprinkle with ice water, a Tbsp at a time, and stir with fork to moisten the dough.
2. Form the dough into a ball with your hands. Divide dough in half. Roll out one half on a lightly floured surface and place in pie pan. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

Easy Double Pie Crust 3 (makes 3 double crusts, more tasty)*

5 c flour
1 egg
1/2 tsp baking soda
3 Tbsp lemon juice
2 tsp sugar
2 tsp salt
small glass ice water
1 c shortening
1 c soft butter

1. Place dry ingredients in large bowl and mix with spoon. Add shortening and butter and mix with pastry blender or two knives until crumbly. Break the egg into 1 c measuring cup and add lemon juice and water to tota1 c. Pour over flour mixture then mix well until ball forms. Separate into six equal balls.
2. Roll out on slightly floured surface and place in pie pans. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

* Remember this makes 3 double pie crusts. If you don't want to make 3 pies, you could fit the extra dough inside aluminum pie pans (the disposable ones you find at the grocery store), cover with aluminum foil, and freeze any extra for future use.

Honey Mustard Salad Dressing/Dip

2011-04-04T20:02:00.004-04:00

Homemade dressing is always better than store bought. It's great on salads or as a dip. Give this a try and let me know what you think!

Honey Mustard Salad Dressing/Dip

1 c mayonnaise
1 1/2 Tbsp red wine vinegar
1 1/2 Tbsp white vinegar
1 tsp Dijon mustard
1/2 c honey
1 tsp sugar
1 tsp minced white onion
Dash dried parsley flakes
1/2 c canola oil
salt and ground black pepper

1. In a blender, mix the mayonnaise, red wine vinegar, white vinegar, and mustard until smooth. Blend in the honey, sugar, onion, and parsley.
2. Slowly add the oil while blender is running and mix until well-blended. Seas with salt and pepper to taste.
3. Use immediately or store in a tightly sealed container and refrigerate up to 1 week. Shake well before using.

New York Steak Salad with Gorgonzola

2011-04-04T19:58:00.006-04:00

This salad is soooooooo good. Seriously. Droolingly good. ;) Yes, I like to make up words. But man! The Gorgonzola melted on top of the steak is DELICIOUS and melds perfectly with all the flavors. You can use store bought honey mustard, but the homemade version is much, much better! They're both Food Nanny recipes. Try it out, enjoy, and let me know what you think! Serves 4-5 as a main dish. (It served 2 in our house because it was SO GOOD and we're PIGS.) hehehe...

New York Steak Salad with Gorgonzola

10 c romaine lettuce, chopped (1 medium head)
2 c croutons
2 medium tomatoes, cut into wedges
1/2 c thinly sliced red onion
1 c unpeeled sliced cucumbers
1 lb boneless New York steak
Olive oil
Seasoned salt, or salt and ground black pepper
1/2 c Gorgonzola cheese crumbles
Honey Mustard Dressing

1. Preheat oven to low broil (broil 450 degrees).
2. Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
3. Brush the steak lightly on both sides with olive oil. Sprinkle with seasoned salt or salt and pepper. Broil 6-11 minutes on each side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat). At the last minute, sprinkle the cheese on and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch strips.

4. Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates. Arrange steak slices on top of salad. Drizzle with salad dressing, if desired.

A Shout Out to Common Ingredient Substitutions

2011-04-04T12:14:00.000-04:00

Common Ingredient Substitutions

from allrecipes.com.

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Mom's Cinnamon Rolls

2011-04-04T08:00:00.008-04:00

One of my favorite memories is coming home from school to my mom baking these cinnamon rolls. And, well, any time she'd make them. They are so light and fluffy and delicious! I love the clear, simple glaze rather than the white, shortening-tasting glaze. I've had good cinnamon rolls in my time, but these are by far my favorite. Let me know if you agree! ;) I always double the recipe--if you're going to go through so much effort, might as well make extras. And they freeze perfectly! Give them a try!

Mom's Cinnamon Rolls

1 pkg (2 1/4 tsp) active dry yeast
1/4 c water, warm (110 degrees)
1 c milk, scalded (180 degrees)*
1/2 c shortening
1/3 c sugar
1 tsp salt
5 c all purpose flour
2 beaten eggs

1 c sugar and 2 Tbsp cinnamon, mixed
1/2 stick butter at room temperature
handful of brown sugar
chopped nuts and/or raisins, if desired

Icing
1 c powdered sugar
2 Tbsp milk

1. Soften yeast in warm water (sprinkle 1/2 tsp of sugar on top to help froth). Once yeast mixture is frothy (5-10 minutes), combine scalded milk, shortening, sugar and salt in large mixing bowl; cool to lukewarm. Stir in 2 c of the flour; beat well. Add eggs; mix well. Stir in softened yeast and enough of the flour that dough doesn't come off on your finger when you touch it. (Don't add to much flour; it should be a bit sticky.) Cover dough and let rest 10 minutes.
2. Knead dough 8-10 minutes on counter or in mixer. Place in lightly greased bowl, turning once to grease the surface. Cover lightly with saran wrap. Let rise in warm place until doubled in size (or has a good heap), about 1 hour.
3. Roll out (about 1/4" thick) into a rectangle. Cover with a thin layer of room temperature butter. Sprinkle evenly with cinnamon sugar mixture. You should barely be able to see butter and dough underneath. Top with brown sugar, crumpling it in your hand as you drop on top of cinnamon sugar. The more cinnamon sugar you add, the more will drip down as it bakes and caramelize at the bottom. Sprinkle raisins and/or chopped nuts, if using.
4. Roll up the longer side, making sure it's tight. Slice (using knife or dental floss) into 3/4" slices and place on lightly greased jelly roll pan or 9x13 baking dish. Cover and let rise again until doubled in size, about 30 minutes.
5. Bake at 375 for 20-25 minutes.
6. Mix glaze. It should be runny, but not too runny. If it's too thick, add 1 tsp milk and mix until reaches drizzling consistency. Spread evenly over each roll.

*To scald milk: Place the milk into a saucepan on medium temperature and heat just until it starts to boil. Immediately remove from stove and set aside.

Genuine Italian Lasagna

2011-04-02T08:29:00.008-04:00

I got this recipe from Our Best Bites recipe blog. SO GOOD! Labor intensive (took 3 hours), but soooo worth it. My husband says it's the best lasagna he's ever had (he had it for breakfast this morning, people), and our friend said it was "heavenly". HA! Most poetic thing I've heard him say.
I like this website, though I haven't loved everything I've tried from it. Funny people. She says, "Some...may balk at the idea of vegetables in their Man Food. If you're not a fan of chunky vegetables in your lasagna, you could try grating them or tossing them in your food processor and letting Ms. Cuisinart do all the hard work. That way, you'll still get the hearty flavor and nutrients of the vegetables, but no one really has to know." She also says, "This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life."

Genuine Italian Lasagna

Pasta/Lasagna Sauce

1/2 lb. ground beef or Italian sausage

2 15-oz. cans Italian-style diced tomatoes

1 15-oz. can tomato sauce

4-5 cloves of garlic, minced or pressed

1 onion, chopped

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 stalks celery, chopped

2 tsp. sugar

About 1/4 tsp. baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat. Taste to see if it needs more salt and/or pepper.

Béchamel (BAY-sha-mel) Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk

Preheat oven to 350.
To prepare Béchamel sauce, melt butter over over medium to medium-low heat (closer to medium) in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency (I don't know if it's my pots, but I always have to turn temp. to medium to get sauce to thicken and bubble). Mix with pasta/lasagna sauce.

FINALLY for the lasagna

12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. fresh shredded Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

1. Combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

2. Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over)

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely.

Chicken Niçoise

2011-03-29T20:05:00.005-04:00

I was craving some sort of seasoned chicken and rice tonight for dinner and this was perfect. I don't usually like bell peppers much, but this was good. :) Light and healthy, leaves your body feeling happy. ;) My kids loved it, even! Serves 4.

Chicken Niçoise (knee-swaz)

1 1/4 c dry white wine or chicken broth
4 boneless skinless chicken thighs or 1 lb boneless skinless chicken breasts*
3 cloves garlic, finely chopped
1/2 c largely chopped onion
1 Tbsp Italian seasoning
2 medium bell peppers of your choice, sliced
6 Kalamata olives, pitted and chopped**
salt, to taste
2 c hot cooked rice.

1. In 10-inch skillet, heat 1/4 c of the wine or broth to boiling. Cook chicken in wine or broth about 5 minutes, turning once, until outside of chicken is white.
2. Add garlic, onion, Italian seasoning, bell peppers, olives and remaining 1 c of wine or broth to skillet, alongside chicken. Heat to boiling; boil 10-15 minutes or until center of chicken is no longer pink. Serve alongside rice and season with salt, if desired. (I desire, I'm a salt LOVER!) :D

* If chicken breasts are very thick, cut them in half length-wise before cooking.
** Here's another recipe that calls for Kalamata olives.

Pork Fried Rice

2011-03-12T07:19:00.008-05:00

I tried a couple recipes before I tweaked this one to my liking. :D I think it tastes just like Chinese take-out. So yummy! It's great because you can use any veggies you like; just dice them up and toss them in the pan with the rest. Another great thing: this recipe uses ingredients one usually has around the house. If you want to sweeten it, add 1 Tbsp of sugar. Use as a main or side dish. Serves 4-6.

Pork Fried Rice

2 Tbsp sesame oil
1 c mushrooms, sliced
4 stalks celery, diced OR 1 c bean sprouts
1 c frozen peas, defrosted
2 large carrots, diced

1 c cold cooked pork, diced
2 green onions, diced
3 c cooked rice, cold
3 eggs, lightly beaten
1 Tbsp olive oil (optional)
3-5 Tbsp soy sauce
1/2 tsp pepper

1. Heat sesame oil in large skillet or wok, between medium and med-high. Saute mushrooms for 2 minutes. Add celery or bean sprouts, peas, carrots, pork, onion and rice; cook and stir for 6 minutes.
2. Push rice to side of skillet. If mixture seems too dry, add the 1 Tbsp olive oil. Add beaten eggs; stir until eggs begin to firm then stir them into the rice mixture.
3. Stir in 3 Tbsp soy sauce, making sure to mix well. Taste a small, cooled bite. If it needs more flavor, add another Tbsp soy sauce up to 5 Tbsp (or more, if you'd like). It's important you stir the rice mixture very well each time. Serve hot.

Mexican Lasagna

2011-03-11T06:59:00.008-05:00

This is really good and super easy. :D My husband said it tasted like tamales. HA! I don't normally like enchilada sauce, but I used it here and it was really good. Let me know what you think! Serves 6-8.

Mexican Lasagna

1 lb chicken breast, cooked and cubed (2 big breasts)
1 8-oz pkg cream cheese*
2 1/2 c shredded cheese
1/2 c finely chopped fresh cilantro
1 small onion, finely chopped (2/3 to 1 cup)
1 28-oz can enchilada sauce**
12 6-inch corn tortillas

1. Preheat oven to 400 degrees.
2. Place cream cheese in microwave safe bowl. Microwave in high 30 seconds, or until softened. Add 1/4 c of the cilantro and 1 1/2 cup of the cheese. Mix well. Spread 2/3 c of the enchilada sauce or salsa mixture over the bottom of a 11 x 7" baking dish. Pour remaining red sauce into a mixing bowl.
3. Assembly: dip four tortillas in the red sauce and arrange over sauce in baking dish, overlapping the edges. Spread half of the cream cheese mixture over the tortillas. Top with 1/3 of the chicken and 1/3 of the onion. Repeat process one more time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour last of the red sauce over lasagna and sprinkle with remaining cheese (1 c).
4. Cover baking dish with aluminum foil. Bake covered 40 minutes, or until sauce is boiling. Uncover and bake an additional 10-15 minutes to bake the cheese on top. Sprinkle top with remaining 1/4 c cilantro.

* I used low fat cream cheese and it was still fabulous!
** You can substitute the enchilada sauce for 3 c homemade salsa (or store bought) mixed with 1/2 c water.

Marniated Pork

2011-03-09T17:26:00.009-05:00

This pork is so yummy! Add juice to sheet before baking and serve over white rice. Or throw the juice out and serve with pork fried rice or chow mein, omitting the meat if desired. Very flavorful! I served it with orange slices and carrot sticks and it was a big hit with the husband, kids and the friend we had over for dinner. OR you could chop your favorite vegetables (carrots, mushrooms, etc), heat 1 Tbsp olive oil in large skillet. Add veggies and cook until tender (8-10 min). Then add marinade juice and simmer 10-15 minutes. Pour over rice, then place pork pieces on top. Serves 4.

Marinated Pork

1 lb of pork loin (cut into bite sizes)
2 stalks of scallion (green onion), diced
5 garlic cloves, diced
4 thin slices of ginger

2 Tbsp honey
3 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp ponzu sauce*

2 tsp sesame oil
sesame seeds

1. Mix all the ingredients together except toasted sesame seeds. Place in air tight container or zip-lock bag. Add pork and let marinate for at least 6 hours, preferably overnight. Toss the marinade about every few hours to assure the sauce is soaking in all the pork pieces.
2. Once the meat has marinated sufficiently, preheat oven to 400. Cover jelly roll pan (if going to cook sauce with pork) or cookie sheet with aluminum foil. Place pork on pan, fat side up. Sprinkle sesame seeds over meat chunks. Add some marinade, if desired. Cook for about 35 minutes, or till the edges turned slightly brown. Let sit 5-10 minutes before serving.

*if you can't find ponzu sauce, like me, mix 1 Tbsp soy sauce, 1 Tbsp lemon juice and 1 Tbsp sugar

A shout out to Flat Belly Solution

2011-03-08T12:36:00.009-05:00

This website, 5 Flat Belly Tips, is awesome. There is a short video that debunks common misconceptions about fat and goes over some good fats and five bad fats we should avoid.

Good Fats
real butter
olive oil
coconut oil
avocados
whole meats (hacked straight off the animal)
eggs
raw nuts

Bad Fats
hydrogenated oils
canola oil
vegetable oil
margarine
substitute butters

Artificial sweeteners and processed food (processed soy products) were mentioned as bad, also. They state that these bad things inhibit your body's ability to process fat. The bad fats are stored away as...well...bad fat. ;) When you eat good fats, however, your body can process them better AND they speed up your metabolism. Good fats are pretty much real, whole foods that come from nature. The stuff our bodies are supposed to eat. And we get those fats when we cook good, wholesome meals at home and stay away from prepackaged meals.
And don't starve yourself.
They mention things I've learned in school (the only thing I really remember from my California public school education) from nutritionists that would lecture in the assembly hall. ;) I've always been interested in nutrition.
Watch this! (You can stop once they start selling their product, unless you want to buy it, of course.)
You will probably be enlightened.

Meat Loaf the Kids Loved

2011-03-02T19:54:00.007-05:00

I'm calling this, "The Meat Loaf the Kids Loved" because it's just that. They are picky eaters, but they LOVED it. Before I could sit down and say grace, they had inhaled it and were asking for "more chicken," as my 2 yr old said. :) My husband LOVED it, also. Thank you, Betty Crocker. Serves 4-8.

Meat Loaf the Kids Loved

1 1/2 lb lean ground beef (at least 80% lean)
1 c milk
1 Tbsp Worcestershire sauce
1 tsp chopped fresh, or 1/4 tsp dried sage leaves
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1 clove minced garlic, or 1/8 tsp garlic powder
1 large egg
3 sliced bread, torn into small pieces, or 1/2 c dried bread crumbs
1 small onion, diced (1/4 c)
1/2 c ketchup, chili sauce, or barbecue sauce

1. Heat oven to 350.
2. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 8x4" or 9x5" loaf pan, or shape into 9x5" loaf in ungreased 13x9" pan. Spread ketchup over top.
3. Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until center is no longer pink and thermometer reads at least 160 degrees. Drain meat loaf.
4. Let stand 5 minutes; remove from pan.

Creamy Chicken Soup

2011-03-01T19:46:00.005-05:00

This is the warmest, yummiest, heartiest meal for any cool evening. So tasty. My hubby even praised it and he doesn't love soup! From the Food Nanny cookbook. Mmmmmm...Serve with hot rolls or crusty bread. Serves 4-6.

Creamy Chicken Soup

1 lb boneless, skinless chicken breasts
4 c chicken broth
1 small onion, diced
5 carrots, peeled and cut into thin slices
5 medium potatoes, peeled and cut into bit-size chunks
1/4 c butter
1/4 c all-purpose flour
2 c fat free evaporated milk
3/4 c frozen peas, thawed
salt and ground black pepper to taste

1. Put chicken breasts and broth in a soup pot and bring to a boil over high heat. Decrease heat, cover, and simmer until the chicken is tender, about 20 minutes (or less). Remove chicken to cool.
2. Add onion, carrots, and potatoes to the broth. Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.
3. Meanwhile, tear the chicken into bite-size pieces.
4. In a small saucepan, melt the butter over medium to medium-low heat (closer to medium). Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.
5. Add the white sauce and chicken pieces to soup pot. Stir and bring to a gentle boil over medium-high heat. Immediately decrease the heat to simmer, add peas, salt and pepper to taste, and cook just until peas are heated through. Sever immediately or keep warm, but do not boil.

Easy Crock Pot Chicken and Rice

2011-02-27T18:12:00.016-05:00

Sometimes you just want good ole' chicken and rice. I love it baked in the oven, but sometimes (like when you know you won't be home until late), it's nice to throw it in the slow cooker and forget about it until dinner time. Converted rice (instant rice) works the best; regular white rice comes out crunchy. Let me know what you think! :D Serves 4.

Easy Crock Pot Chicken and Rice

4 chicken breast or other parts
1 can cream of mushroom soup*
1 packet onion soup mix

4 c chicken broth
1 tsp garlic salt
Any other seasonings or veggies you'd like (4 cloves minced garlic, dash of parsley, pepper, or ground sage, diced green onions, diced celery, diced carrots, green beans, sliced mushrooms, etc.)
1 1/2-2 c. instant or parboiled rice

Mix mushroom soup, onion soup mix, broth and garlic salt (and any other ingredients) in bottom of crock pot. Add rice and stir. Place chicken breasts on top. Cook for 6-8 hours on low or 4 hours on high.

*use Campbells heart healthy mushroom soup to lower fat content

Crescent Chicken

2011-02-23T18:29:00.007-05:00

This is all around yumminess. This is Pillsbury's recipe I changed up a bit. You probably won't want to eat just one. My boys LOVED them (they love crescent rolls, so having chicken inside was bonus). Serves 4.

Crescent Chicken

1 package (3 oz) cream cheese, softened*

1 Tbsp butter, softened

2 large boneless, skinless chicken breasts, cubed

3 pieces of bacon or 1/2 c diced ham

1 Tbsp chopped onion

1/4 tsp salt

1/4 Tbsp pepper

2 Tbsp milk

1 (8 oz) can refrigerated crescent dinner rolls

1 Tbsp butter, melted

1/2 cup seasoned croutons, crushed

1. Cook bacon if using, just until cooked and not crispy. If using ham, cook it until just browning on the outside. Set aside on plate (covered with paper towel if using bacon). In same pan, cook cubed chicken pieces until no longer pink.

2. Beat cream cheese and softened butter in medium bowl until smooth. Add chicken, bacon, onion, salt, pepper, and milk; mix well.
3. Separate dough into 4 rectangles. Firmly press triangular perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly and pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with melted butter and sprinkle with crushed croutons.
3. Bake at 350°F for 25 to 30 minutes or until golden brown.

*I could not find a 3 oz package of cream cheese, so I bought a 8 oz cube and used a butter knife to mark off 8 sections (half it, then half those, then half them again and you have 8 equal pieces). Then I cut off three of those and called it 3 ounces.

Hungarian Goulash

2011-02-19T20:11:00.007-05:00

Oh gosh, goulash. :) This is a nice warm, filling meal. Very papricka-ey. :) And tasty. Nice thing is you can serve it over any type of noodle you want. I used spaghetti noodles I needed to use up and it was great! Use 2 tsp olive oil, lean beef and fat free sour cream to lower fat content. The picture is pre-sour cream. Please excuse. ;) Serves 4-6.

Hungarian Goulash

1 Tbsp olive oil
1 1/2-lb beef chuck, cut into 1-inch cubes
1/2 c beef broth
3 Tbsp paprika
1 1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp pepper
2 large onions, chopped (3 c)
2 cloves garlic, finely chopped
1 (14.5 oz) can whole tomatoes, undrained
1/4 c cold water
2 Tbsp all-purpose flour
6 c hot cooked noodles of your choice
Sour cream

1. Heat oil in 4-quart dutch oven or 12-inch skillet over medium heat. Add beef and cook 10-15 minutes, stirring occasionally, until beef is brown. Drain any fat from pan.
2. Meanwhile, pour contents of tomato can to medium bowl. Use fork or hands (hands are much easier) to break down the tomatoes into small pieces, then add broth, paprika, salt, caraway seeds, pepper, onions and garlic. Pour over meat and heat to boiling; reduce heat. Cover and simmer 1 hour 10 minutes, until beef is tender.
3. In zip-lock baggie shake water and flour until well mixed. Gradually add to meat mixture. Bring to a boil, stirring constantly, and boil 1 minute. Serve over noodles with a dollop of sour cream.

Classic Risotto

2011-02-17T19:48:00.008-05:00

I've always drawn a blank when it comes to side dishes. My mom always served plain white rice, which I couldn't stand, or some sort of potato. Well I've been experimenting with different sides and this Betty Crocker recipe is delicious. Creamy, cheesy risotto goes well with just about any meat or vegetable. ENJOY! Serves 4.

Classic Risotto

1 Tbsp butter
2 Tbsp olive oil
1 small onion, chopped
1 Tbsp fresh parsley
1 c uncooked Arborio or regular long-grain rice
1/2 c dry white wine or chicken broth
3 c chicken broth, warmed
1/2 c freshly grated or shredded Parmesan cheese
1/2 tsp coarsely ground pepper

1. In non stick 10-inch skillet or 3-quart saucepan, heat butter and oil over medium-high heat until butter is melted. Add onion and parsley and cook about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine or chicken broth. Cook about 3 minutes, stirring constantly, until liquid is absorbed.
3. Reduce heat to medium. Stir in 1 c of the broth. Cook uncovered about 5 minutes or until broth is absorbed. Repeat, adding another cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. (DO NOT over cook).
4. Stir in cheese and pepper.

New-Style Pork Chops

2011-02-13T20:08:00.009-05:00

I've been looking for a yummy pork chop recipe that doesn't involve cream of mushroom soup. Don't get me wrong, I always love my chops smothered in mushroom soup, but I knew there had to be another way...and then I found this recipe in my Betty Crocker recipe book. It's so good! If you're not an olive fan like myself, I'd still use them. You don't have to eat them, and they add a unique flavor. I served them over rice, but I'd suggest serving them alongside risotto, rice pilaf or mashed potatoes and a vegetable. PLEASE NOTE that they have to marinate at least 8 hours.
Serves 6.

New-Style Pork Chops

6 pork loin or rib chops, about 1" thick (about 2 lbs)
1 c dry Marsala wine or beef broth
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 tsp honey

Place pork in shallow glass or plastic dish. In small bowl mix wine, vinegar, lemon juice and honey. Pour over pork. Turn to coat on both sides. Cover and refrigerate at least 8 hours but no more than 24 hours, turning occasionally.

2 Tbsp olive oil*
1/2 c chopped red onion
2 cloves garlic, finely chopped
1 c Kalamata olives, pitted**
1 Tbsp chopped fresh thyme leaves
1 Tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper

After pork has marinated, heat oil over medium-high heat. Cook remaining ingredients in oil about 5 minutes, stirring frequently, until onion is tender.

Remove pork from marinade, reserving marinade. Add pork to skillet. Cook about 10 minutes, turning pork once, until pork is brown. Add reserve marinade. Heat to boiling; reduce heat. Cover and simmer about 20 minutes (or until pork is no longer pink when cut near bone). Serve pork with pan sauce.

* Use 1 Tbsp olive oil and trim fat off chops to lower fat content.
** Here's another recipe that calls for Kalamata olives.

A shout out to Betty Crocker

2011-02-10T20:16:00.004-05:00

When I finally became a housewife (2 years into our marriage), I decided I needed a good basic cook book. I didn't know much about cooking and needed the help. One day I was perusing the books at Costco and came across Betty Crocker, New Edition: Everything You Need to Know to Cook Today. It wasn't lying about "everything you need to know".
It's got just about every basic recipe you can think of and then some, and they're tasty! The inside cover has "Yields and Equivalents" showing conversions from cups to ounces or lbs, etc. The back cover, which is my favorite, has a list of "Emergency Substitutions". Did you know you could add 1 Tbsp lemon juice or white vinegar to 1 c milk in place of 1 c buttermilk? Either did I, until dear ole' Betty told me. She has substitutions for tons of things I never have on hand like beer, cooked Bulgur, red pepper sauce, or plain yogurt. The back cover is a jewel in itself. She shows you how to cut up a whole chicken, shows pictures of all the different cuts of beef, timetables for storing meats, explains how to buy fresh meat, how to cook it....ANYTHING you'd ever need to know. There's a metric conversion chart, even. It has 540 pages, NOT including the index (575 pages with). It's a great book, so if you want to start with the basics, or just have a handy cookbook around, this one is an excellent choice!

Moroccan Spiced Chicken

2011-02-09T17:37:00.011-05:00

This was goo-oood! ;) I'd forgotten to make "bland" chicken for my 2 & 4 yr old, so I cut up some of this chicken and gave them a quick rinse. They loved it! My husband praised me for it. :) And it's super duper easy. Serve with couscous (or rice pilaf, but couscous is Moroccan and the best choice) and papaya (or whatever fruit/veggie you want, but papaya was peeeeerfect). Serves 4.

Moroccan Spiced Chicken

1 Tbsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp allspice
1/4 tsp cinnamon
4 boneless, skinless chicken breasts (a little over 1 lb)
1 Tbsp olive oil
1 small papaya, sliced if desired
Hot cooked couscous, if desired

1. In a small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
2. In large skillet heat oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juices run clear (or 170 degrees in center).
Serve chicken with papaya and couscous, if using.

Southwest Pasta

2011-02-03T16:44:00.007-05:00

I got this recipe from my brotha from a different Motha, Thomas. He got it from a lady while living in Mississippi, so it REALLY comes from the south :D And it's sooooo good and easy. There's something magical about the marriage of cheese and tomatoes. Enjoy! And this sauce goes a looooong way. :)

Southwest Pasta

2 cans cream of chicken soup (16 oz) (or 1 family size)
1 can Rotel tomatoes (or any brand of diced tomatoes with green chilies)
8 oz cream cheese
1 c chicken broth (optional--I've never used it)

Combine all ingredients in a medium sauce pan. Stir frequently on low heat. When cream cheese is mostly melted it is finished.
Serve with any noodles of your choice--I prefer fettuccine or egg noodles.

Best when served with baked boneless, skinless chicken breasts. Put the chicken in the oven to bake. When there's 10 minutes until the chicken is done, sprinkle each breast with garlic salt and salsa.
DE-LISH. :D Enjoy!

Mini Calzones

2011-01-31T18:35:00.004-05:00

These just might be the best melt-in-your-mouth-ness ever. ;) So good. They're like breadsticks/rolls with gooey cheese and pizza toppings inside. And you dip them in your favorite marinara/pizza sauce. So delish. :) My husband went ga-ga over them and the kiddos loved them. I made them with my pizza dough recipe and they turned out fabulous! Serves 4-6. Enjoy!

Mini Calzones

Dough for 1 pizza (or 1 can refrigerated pizza dough)
marinara or pizza sauce
2 Tbsp grated Parmesan cheese
1 Tbsp olive oil or melted butter
1/2 tsp garlic salt
2 tsp dried Italian seasoning (or dried basil & oregano)
mozzarella cheese
pizza toppings of your choice

Preheat oven specified on pizza dough package or recipe.
With a rolling pin, flatten pizza dough until it's about 12" by 8". Use a pizza cutter to slice dough into 24 squares.
Place cheese and toppings on each square (NOT marinara or pizza sauce), just a little bit so you can enclose the toppings in each square. Carefully lift each square and wrap the dough around the toppings, pinching until completely shut. Place pinched-side down in lightly greased pie pan (or something similar). Brush tops of each ball with olive oil or melted butter then sprinkle with Italian seasonings and top with Parmesan cheese.
Bake in preheated oven for 15-20 minutes or until golden brown on top. Check often so they do not burn. Serve with warm marinara or pizza sauce for dipping.

Almond-Topped Chicken Casserole

2011-01-28T15:53:00.007-05:00

I was a little hesitant to try this casserole from The Food Nanny cookbook. I'm not a huge casserole-lover, but it's good! :) It's like a hot chicken salad or Hawaiian Haystacks. Be creative, add anything else you might like. Serve with green salad and bread. And enjoy!

Almond-Topped Chicken Casserole

3 c cooked chicken breast, shredded or cubed (about 1 lb or 2 large breasts)
1 c diced celery (2 to 3 ribs)
1/4 c diced yellow onion
1 Tbsp lemon juice
1 c cooked rice (regular or instant)
1 (10.75 oz) can condensed cream of chicken soup
1/2 c mayonnaise
1/2 c chicken broth
1 c crushed saltine crackers (about 25 crackers)
1/2 c slivered almonds
1/4 c (1/2 stick) butter, melted

1. Preheat oven to 350, lightly grease a square baking dish.
2. Combine the chicken, celery, onion, lemon juice, rice, soup, mayo, and broth in a bowl. Spoon into the prepared casserole dish.
3. Mix the cracker crumbs, almonds and butter. Sprinkle over casserole.
4. Bake uncovered for 45 minutes.

You can put this together ahead of time, adding cracker/almond/butter topping just before cooking.

Slow Cooked Roast Beef Dinner

2011-01-25T17:15:00.012-05:00

When I first saw this I was hesitant to try it. Especially after seeing the brown sugar. But it was SO. GOOD. I wanted to eat the whole roast myself, and I actually wanted to eat cooked carrots, which is a momentous occasion. :) It's easy and serves a lot, as well. Enjoy this one!

Crock Pot Roast Beef Dinner

1 (4-lb) beef sirloin or pork roast*
garlic salt
1/3 c packed brown sugar
3 Tbsp cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 (10.75 oz) can condensed cram of mushroom soup
1 (1-oz) packet onion soup mix
1 c beef broth
5 large carrots, peeled and cut into 1" pieces
6 red potatoes or medium russets, scrubbed and quartered

1. Place the roast in a slow cooker. Sprinkle with garlic salt.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to hold them.
4. Cook on high heat 5 of 6 hours on high heat, or 10 to 12 hours on high heat.

If you choose not to add the carrots or potatoes, then two alternate side dishes are mashed potatoes and a green salad.

* use less fatty beef, and trim off any fat you see, to lower fat content

Chicken Chow Mein

2011-01-19T20:41:00.011-05:00

Sometimes you just want Chinese, but don't know where to find good takeout (or just want it homemade). The nice thing about this recipe is you can really use whatever veggies you want. I tried thicker noodles and angel hair, and loved the angel hair best. :D The packet recipe easily feeds a family of four, if not more. Enjoy! It's yummy! :D

Chicken Chow Mein

Marinade:
2 tsp soy sauce
1 tsp Chinese rice wine or chicken broth
1/4 tsp sesame oil
1 tsp corn starch
***************
Sauce:
2 tsp soy sauce
2 Tbsp cornstarch
3/4 tsp sugar
2 Tbsp oyster sauce
1/3 c cold water
**************
1/2 lb cubed chicken meat (one large breast)
1 8-oz package chow mein noodles
1/4 c butter
8 oz mushrooms, chopped
2 sticks celery, chopped
1 carrot, pealed and chopped
1 onion, chopped
2 cloves garlic, minced
2 1/2 cups chicken broth
1 (15 ounce) can baby corn, drained
1 c bean sprouts

1. Mix marinade in zip-lock sandwich baggie. Add chicken. Marinade in refrigerator at least 20 minutes.
2. Meanwhile, cook noodles according to package directions. Drain and set aside.
3. Mix sauce in medium bowl. Set aside.
3. In a wok or large skillet, melt butter over medium heat. Add chicken and cook until no longer pink. Shove chicken to side of pan and add celery, carrot, onion and garlic; cook until the onions are tender. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the bean sprouts and soy sauce.
4. Slowly stir sauce into vegetables. Sauce should start to thicken a little. Add noodles and cook until most of the sauce is absorbed, up to 6 minutes.

Pancakes

2010-12-04T09:37:00.006-05:00

I love pancakes, but not all are created equal. My mom always made them from a Krusteaz mix and I thought those were good. These pancakes are even better, though. :) But that's not surprising since things are usually better when made from scratch. :) This made 10 large pancakes for me. My four year old ate 3 as big as his head. :D Give them a try. They're delish!

Pancakes

1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/4 c milk
1 egg
3 Tbsp butter, melted

1. In a large bowl, sift together flour, baking powder, and sugar. Make a well in center and pour in milk, egg, butter and mix until smooth.
2. Heat lightly oiled pan or griddle or medium-high heat. Pour batter onto griddle, using approximately 1/4 c mix for each. Brown on both sides. Serve hot.

Cheesecake Factory Pumpkin Cheesecake

2010-11-26T11:01:00.002-05:00

I'm not a huge pumpkin fan...but the pumpkin bread recipe and this delicious cheese cake are super tasty. My picky four year old even loved it. He tried it and said, "Yum, yum!" His only complaint was the whipped cream. :) And this delicousness isn't only for the holidays...

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

3 - 8 oz cream cheese, softened
1 c. sugar
1 tsp vanilla
1 can pumpkin puree (I used 15 oz of my own fresh puree, YUM)
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 allspice

Combine cream cheese, sugar, and vanilla and beat with electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and beat with electric mixer until smooth and creamy. Pour into crust and bake 60-70 minutes at 350 or until top has browned slightly and toothpick inserted in center comes our relatively clean.
Remove from oven and allow to cool to room temperature. Refrigerate for 2 hours or until thoroughly chilled. Remove pan sides and cut. Serve with whipped cream.

Bran Muffins

2010-10-23T19:43:00.008-04:00

This is my sister-in-law's recipe. She made these for me after I had my second baby and I thought they were good. :) I'm not usually one for bran muffins, but they're tasty!

Bran Muffins

2 c buttermilk*

2 c whole wheat flour

4 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 c sugar

1 c bran

2 eggs

4 Tbsp coconut or olive oil

Preheat oven to 375.

Mix dry ingredients together. In separate bowl, mix wet ingredients. Stir the dry and wet ingredients until wet. Do not over mix.

Pour into cupcake pan, about 1/2 to 3/4 way full. Bake 375 for 15 minutes, or until toothpick inserted comes out dry.

Makes 24 muffins.

* If you do not have buttermilk put 2 Tbsp lemon juice or vinegar in 2 c measuring cup and add milk to fill the rest of the way. Let sit at least 5 minutes.

Santa Fe Lime Rice

2010-10-18T12:06:00.003-04:00

My husband loves this recipe. It has a very subtle flavor and is great with any Mexican dish. From the Food Nanny. See if you likey-likey.

Santa Fe Lime Rice

1 c uncooked long-grain white or jasmine rice
2 c chicken broth
1/4 tsp salt
juice of 1/2 lime
2 Tbsp butter
2 Tbsp chopped fresh cilantro
1/4 tsp ground cumin

1. To use a rice cooker, combine all ingredients in the cooker. Cover and turn on.
2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-h9igh heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender and has absorbed the liquid.

Variation: Add 3 c (about 1 lb) shredded cooked chicken to take this recipe from side dish to main dish.

Chicken Curry

2010-10-16T18:28:00.006-04:00

My husband loved this. LOVED it. He repeated it a lot, to make sure I knew. To assure that I'd make it again. :D HA! It's a bit too much for the children, but we really liked it. If you like to get chicken curry at any restaurant, you'll love this! Serves 6-8.

Chicken Curry

3-4 red potatoes, pealed and cut into 1" cubes
1 lb chicken breasts, diced 1/2" chunks
1 tsp salt
1 tsp pepper
1 1/2 tsp olive oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, minced
1 (14 oz) can coconut milk*
1 (14.5 oz) can stewed diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar
a dash of crushed red pepper, if desired

1. Boil potatoes for 10 minutes. Drain and set aside.
2. Season chicken with salt and pepper.
3. Heat oil and curry powder in large skillet over medium-high heat for 2 minutes. Stir in onions and garlic; cook 4 minutes more. Add chicken, tossing lightly to coat. Reduce heat to medium and cook for 7 to 10 minutes, or until no longer pink.
4. Pour coconut milk, tomatoes, tomato sauce, sugar and potatoes. Stir to combine. Add a dash of crushed red pepper, if desired. Cover and simmer 30-40 minutes.
Serve over rice (about 4-6 c cooked).
Season with salt to taste.

* Use the low fat kind to lessen fat content.

Wild Rice Soup

2010-10-16T14:06:00.008-04:00

I am not a huge soup person. Neither is my husband, but we both liked this creamy, hearty soup. it sure hits the spot when it's cold outside. AND it's super easy and fast. Serve with warm bread and let me know what you think! Serves 4-6.

Wild Rice Soup

6 Tbsp butter
1 Tbsp minced onion
1/2 c flour
3 c chicken broth
2 c wild rice, cooked
1/3 c ham, minced
1/2 c carrots, finely grated
3 Tbsp almonds, slivered
1/2 tsp salt
1 c half & half (although I used whole milk and it turned out just fine)
salt and pepper to taste
Garnish: minced parsley or chives

Melt butter in a 4 or 6 quart saucepan over medium to medium-low heat (closer to medium); add onion and saute until tender. Blend in flour, cooking until bubbly. Add broth, cooking mixture until it comes to a boil. Boil 1 minutes. Stir in rice, ham, carrots, almonds, and salt. Simmer 5 minutes. Blend in half & half. Heat to serving temperature. Salt and Pepper to taste, if desired. Garnish with parsley or chives.

Butterscotch Brownies

2010-10-14T19:47:00.006-04:00

I've made this Betty Crocker recipe before and I crave it every so often. These brownies are delicious. Not too rich, not too bland. They are considered "low fat" (one brownie only has 3 grams of fat). :)
Dress warm brownies with powdered sugar or chocolate syrup if you'd like. Eat with a glass of cold milk. Enjoy!

Butterscotch Brownies

1/4 c butter or margarine
1 c packed brown sugar
1 tsp vanilla
2 tsp milk
1 large egg
1 c all-purpose flour
1/2 c chopped nuts, if desired
1 tsp baking powder
1/2 tsp salt

1. Heat oven to 350. Grease bottom and sides of 8" square pan with shortening.
2. In medium saucepan, melt butter over low heat; remove from heat. Stir in brown sugar, vanilla, milk and egg. Stir in remaining ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows. Serve warm.

Gourmet Chicken and Stove Top

2010-10-14T19:45:00.005-04:00

This is good and goes a long way because it can be pretty rich. It really is gourmet! Serve with potatoes and a vegetable. Serves 6 to 8 people. Let me know what you think. :)

Gourmet Chicken and Stove Top

8 boneless, skinless chicken breast halves
4 slices sharp cheddar cheese, cut in half
2 cans cream of chicken soup

1/2 c milk
2 Tbsp mayonnaise
1 package Stove Top stuffing
1/2 to 1 c butter, melted

Preheat oven to 350
Place chicken breasts in 9"x13" baking dish. Top each breast with 1/2 cheese slice.
In bowl, mix togehter soup, milk, and mayonaise; pour over chicken.
In another bowl, mix together stuffing and seasoning packet, if applicable. Sprinkle over chicken and soup mixture. Drizzle with melted butter.
Bake 30 to 45 minutes, or until chicken is no longer pink in the middle.

LOWER FAT VERSION: Swiss cheese can substitute cheddar and use 1/4 slice per chicken. Applesauce can substitute milk. Use less butter and omit mayonnaise.

Estrella Salad

2010-10-13T20:06:00.011-04:00

I was skeptical about this salad. I am not a vegetable person, but these mixed well together. (The photo is pre-dressing and cheese). A lettuce-less salad. It is super healthy and delicious. Tastes a lot like taco salad, but with a bigger variety of ingredients. If you hate one of the ingredients, leave it out or replace it with something similar. Add anything else you want (olives, etc.) Serves 4-6 as a main dish. Give it a try!

Estrella Salad

1 large tomato, chopped
1 red bell pepper, chopped
1 medium cucumber, chopped
1 can black beans, well drained
1 can corn, well drained

1 avocado, diced

1 1/2 c shredded cheese
1 1/2 c Fritos corn chips
1/4 c (or less) Catalina or Zesty Catalina salad dressing

Stir everything together in a medium bowl. Add avocado, cheese, corn chips and dressing only right before serving.

Pumkin Bread

2010-10-09T15:57:00.007-04:00

I'm not one to love pumpkin things. Pumpkin chocolate chip cookies are pretty good, in moderation. This pumpkin bread, however, is awesome...fresh out of the oven with a little butter. Mmmmmmm...Pure heaven! Makes 3 loaves.

Pumpkin Bread

Ingredients

2 c pumpkin puree* or 1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans (or one loaf pan and one muffin pan).
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven, or until toothpick inserted in center comes out clean. For muffins, fill cups 3/4 of the way and bake at 375 for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Fill any empty muffin cups 1/2 full with water. Keep checking to make sure top does not burn.
Place on cooling racks. Store in gallon zip-lock bag. Freezes well.

* If using real pumpkin (which I did and I'm sure it made a difference), steam pealed, chopped pumpkin pieces until a knife inserts easily. Puree in a blender and measure 2 cups. You can freeze any extra in the desired portions to use later. I used long neck pumpkin, but a regular pumpkin works just as well. CLICK HERE if you want detailed instructions on how to make long neck pumpkin puree.

Italian Bread

2010-10-08T20:55:00.003-04:00

This is yummy, yummy Italian bread. I mean it. It's yummy.The Food Nanny strikes yet again. Thank you, Liz Edmunds. :)

Italian Bread
Makes: 2 large soft Italian Loaves

3 c warm water (100-105 degrees)
1 1/2 Tbs (2 packets) yeast
1/2 tsp sugar
In a small bowl combine the warm water with the yeast and sugar. Stir just until dissolved. Cover with a small plate or paper towel and let this mixture sit until foamy on top, at least 10 minutes.

In a large mixing bowl or bread mixer place:
1 Tbs salt
2 Tbs sugar
1/4 c melted butter or margarine
6 c white flour

Pour the foamy yeast mixture into the bowl and stir together until well mixed. If the flour and yeast mixture is too wet add 1/4 cup more at a time, up to 2 cups. Add enough flour until the dough is nice and firm, nothing sticking to the sides of the bowl. Knead for 10 minutes. Cover with a dish towel and let rise until double in bulk. When dough has doubled punch it down again and divide in two equal portions. On a lightly floured counter top form each portion of dough with your hands into a a French loaf shape (about 10" long). Place the loaves side by side onto a greased cookie sheet. With a sharp knife make 3 angled slashes on top of each loaf.

1 beaten egg white
Sesame seeds (optional)
Beat one egg until stiff and brush over tops of bread loaves and sprinkle with sesame seeds (optional).
Let the dough rise again (uncovered) until double in bulk. Meanwhile, preheat oven to 350 degrees. Bake for 30 minutes or until top of loaves are golden brown.
Turn the loaves onto a cooling rack. Serve the bread hot if desired or allow to cool.

Variation: To make rolls, pinch off about 1 1/2 inch balls of dough for each roll and place side by side on a greased sheet pan. Let rinse until doubled in bulk, 30-45 minutes. Bake at 350 degrees until the rolls are lightly browned, 10 to 13 minutes.

Red-and-White Mostaccioli

2010-10-08T20:39:00.010-04:00

This is the Food Nanny's creation. She's famous for it. Here she is on ABC4.com demonstrating how to make it. It's tasty and serves a lot of people. I love to serve it with tasty chicken and bread (rolls or breadsticks or Italian Bread) and a salad or hot veggie. Or you can add cooked, diced chicken (bbqued chicken is perfect!) or ground beef to marinara sauce. I've had it with store-bought sauces and homemade...I'd almost say don't bother unless it's homemade...almost. :) But it makes a world of difference! This dish goes a long way; perfect for company, yummy leftovers, or put some in the freezer for later. Delish!

Red-and-White Mostaccioli ("little mustaches" in Italian, pronounced MASTA-choli)

1 lb uncooked mostaccioli or other tubular pasta
Alfredo Sauce, divided (recipe below) (you could use bottled Alfredo Sauce, but it's not as good)
1 - 26 oz jar spaghetti sauce
3 c shredded mozzarella cheese, divided

1. Preheat the oven to 350 degrees
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare Alfredo sauce (if making from scratch).
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.

Alfredo Sauce:

1/2 c (1 stick) butter
1 - 3 oz. package cream cheese
1 pint heavy cream*
1 tsp garlic powder
1/2 c grated Parmesan cheese
Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

*or half-and-half or fat-free evaporated milk to lower fat content

Chocolate Sour Cream Sheet Cake & Frosting

2010-10-08T20:25:00.005-04:00

This was my first cake made from scratch and it is soooooooooo good! From the Food Nanny. I'm getting a happy sugar rush just thinking about it. :) Give it a try! Tell me what you think!

Chocolate Sour Cream Sheet Cake

2 c sugar
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c sour cream
1 c (2 sticks) butter
1/4 c unsweetened cocoa powder
1 c water

1. Preheat oven to 350 degrees. Grease a 12 x 17" jelly roll pan.
2. Stir the sugar, flour, baking soda, and salt in a large bowl of an electric mixer. Add the eggs and sour cream and beat on low speed until well-blended.
3. Melt the butter in a medium saucepan over medium heat. Add the cocoa and water, increase the heat, and bring to a boil. Remove from the heat and gradually add the hot mixture to the batting in the bowl, mixing on low speed to combine thoroughly; do not over mix.
4. Pour the batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Meanwhile, make the frosting. Remove the cake from the oven and cook in the pan for 10 minutes. Frost the cake. Serve warm or allow to cool completely.

This is the frosting that comes with the cake recipe...

Half & Half Frosting

1/2 c (1 stick) butter

1/4 c plus 2 Tbsp milk

1 tsp vanilla extract

6 c powdered sugar, sifted

2 Tbsp unsweetened cocoa powder

1. Melt butter in medium saucepan over medium heat. Add the milk and bring the mixture to a boil. Remove from the heat. Add the vanilla and powdered sugar. Beat with a wooden spoon until smooth. Add milk if necessary for desired spreading consistency.

2. Spread half the frosting on half of the cake.

3. Add the cocoa to the remaining frosting. Spread it on the other half of the cake. Sprinkle chopped walnuts or pecans, if desired.

But this is my favorite on top...

Caramel Coconut Glaze

1/4 c (1/2 stick) butter

1/2 c firmly packed brown sugar

2 Tbsp milk

3/4 c coconut

3/4 c chopped pecans or walnuts (optional, I don't use them)

Melt the butter in a medium saucepan. Add the brown sugar and milk. Bring to a boil; boil for 1 minute. Remove from heat and add coconut and nuts, if using.

English Toffee

2010-10-08T20:06:00.006-04:00

My mom would make this almost every Christmas. It is so. good. Seriously. I'm drooling right now just thinking about it. :) I have a hard time adding this to Christmas plates for the neighbors. I want it all. Mine. My English Toffee.
Let me know if you love it, too.

English Toffee

2 1/2 c sugar
1 lb butter
1/2 c light Karo syrup
1/2 c water
2 c almonds
2 king size Hershey bars (plain chocolate)
1 c finely chopped walnuts (or more if you desire)

1. Blanch the almonds. Bring them to a boil then rinse them with cold water and skin them. I like popping the meat out of the skin (it pops out of the skinny part). You're left with the white meat of the almond. Set aside.
2. Place everything in a heavy 3 quart pan and bring to a boil, stirring constantly with a wooden spoon, until 280 to 290 degrees (about 15 minutes - candy begins to smoke but be careful not to let it get too hot, it'll burn fast). Immediately pour into jelly roll pan (cookie sheet with sides) and spread evenly with the wooden spoon.
3. Place Hershey bars on top of toffee right away and spread evenly after it melts. Sprinkle with finely chopped walnuts.

Let it cool completely before serving. Will harden. Can break candy apart by stabbing with a knife. Yes, stabbing. Must make "Psycho" high-pitch squeals while doing so for the candy to taste its best. ;)

The Fattier Corn Bread

2010-10-05T21:53:00.009-04:00

We love corn bread....So I decided to try the Food Nanny's corn bread recipe since all her other recipes are phenomenal. WOW. I don't think anyone could top THIS! Try it and let me know what you think.
It is better but more fattening than the other corn bread recipe (since there is oil and butter and an extra egg AND extra sugar), so I'll leave it for the more health-conscious and call this one....(drum roll, please)....

The Fattier Corn Bread

1 1/2 c + 2 Tbsp all-purpose flour
2/3 c sugar
1/2 c white cornmeal (I used yellow and it was still scrumptious)
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c milk
2 eggs
1/3 c canola oil
3 1/2 Tbsp butter, melted

1. Preheat oven to 350
2. Combine flour, sugar, cornmeal, baking powder, and salt into a medium bowl.
3. In a small bowl, combine the milk, eggs, oil, and butter and mix well. Add to the flour mixture and stir just until blended. Do not over mix.
4. Pour the batter into the prepared pan and bake for 35 minutes. The corn bread is done when the edges are lightly browned and a toothpick inserted in center comes out clean.

Serve with honey.

Dinner Rolls

2010-10-05T21:36:00.006-04:00

I gotta say it. I love bread. Good homemade bread is as tasty a treat to me as any dessert.
This recipe I got from a friend. They are so savory! Let me know if you think you have a better roll recipe. You can also use this recipe to make cinnamon rolls, but my mom's recipe is the best! :) Freeze any extras. It's always nice to have homemade rolls on hand!

Dinner Rolls

2 Tbsp yeast
2 c hot water
1/2 c water
3/4 c sugar

1. Combine above ingredients and let sit at room temperature for 15 minutes.

1 c butter, softened, half melted
4 eggs, beaten
8 c flour
2 tsp salt

2. Add above ingredients to yeast mixture, adding salt last. Knead until smooth, adding flour until dough is sticky, but does not come off on your finger when you to touch it. (You want it moist, not too much flour.) Lightly grease large bowl with olive or vegetable oil. Turn dough over in bowl to coat both sides with oil. Cover lightly with saran wrap and let sit until double in size, about 1 hour.
3. Gently push a hole in middle of dough to deflate. Shape into rolls (about 3 oz each) and place in greased 9x13 or jelly roll pan for baking. Let rise until doubled in size, 20-30 minutes.
4. Meanwhile, preheat oven to 375. Once dough has risen, bake 15 to 20 minutes or until light golden brown on top.

Makes 3 dozen rolls.

For cinnamon rolls: Follow steps 1-3, except instead of shaping dough into balls, roll it flat on a lightly floured surface. Baste with butter. Sprinkle with cinnamon and sugar. Roll up like a jelly roll and slice into 1/4 to 1/2 inch sections. Place in 9x13 or jelly roll pan to rise and follow directions for baking above.

Hershey's Perfect Chocolate Chip Cookies

2010-09-30T19:53:00.005-04:00

I'm pretty picky when it comes to chocolate chip cookies. I never like ones sold in plastic containers in the grocery store and am not much easier to please at home (although I do love cookie dough and warm cookies out of the oven). I know there are better recipes out there than this because I've tasted them...I just have yet to find them myself. :) Until then, these are pretty darn scrumptious.

Hershey's Perfect Chocolate Chip Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) (HERSHEY'S) Semi-Sweet Chocolate Chips (I used 2 c and it was too much...I'd say 1 to 1 1/2 cups is sufficient.)
1 cup chopped nuts(optional)

1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

BEWARE of PROCESSED MEAT

2010-09-30T16:22:00.004-04:00

I've always disliked processed meat. Hold the pepperoni, sausage, salami! No hot dogs for me! Bleck!
Here's an interesting article declaring "Processed Meat Too Dangerous for Human Consumption".
It says "Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals." It says to avoid these foods and to always read ingredient labels (for sodium nitrite or monosodium glutamate, cancer-causing ingredients) and that you shouldn't eat red meats served by restaurants, schools, hospitals, hotels or other institutions.
I have a couple recipes I LOVE that include bacon. Gotta go check the ingredients on the label!

Chicken Tagine

2010-09-29T19:36:00.015-04:00

This is a Moroccan stew recipe I found in my Better Crocker cookbook. I loved it. It's different, and I love having a sauce to pour over my rice. And my boys and husband loved it. Score! Serves 4-6.
I was a little intimidated at first because I don't know how to cut a whole chicken. BUT there are step-by-step instructions in my cookbook and here is a good site with clear instructions and pictures. If I can do it anyone can! :D

Chicken Tagine

1 Tbsp vegetable oil
3 to 3 1/2 lbo cut-up whole chicken
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 1/2 tsp salt
1 cinnamon stick, or ground cinnamon
1 c chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 small lemon, cut into fourths

1. In 4-quart Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning occasionally, until chicken is brown on all sides.
2. Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick or lightly sprinkle with ground cinnamon. Pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add lemon wedges, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170 degrees for breasts, 180 degrees for thighs and legs).
3. Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Serve over rice, placing chicken piece on mound of rice and smothering in sauce.
* Remove skin before eating to reduce fat content. (Skin does not add to the fat while cooking, just when consumed.)
** If it is too bland, sprinkle with salt to bring out the savoriness.

A shout out to WEEKLY MENUS

2010-09-28T11:27:00.016-04:00

If I could encourage one thing ever it would be to use menus. If you make a weekly menu on say, Sunday, for the whole next week or two (1) you can buy what you need at the grocery store, and (2) it makes cooking dinner 1,000,000 times easier! Seriously, 1,000,000 times. Figuring out what to make is often the hardest and most grueling part of dinner time.
This is a sample weekly menu (two weeks to a page). As you choose each dish, look at the menu and write down ingredients you need to buy at the right of the page. You go to the store once (Monday morning/afternoon), and wa-la! Dinner is as good as done for the whole week. While planning, try finding meals that will use up the ingredients you'll be buying. For example, if you need to buy cilantro for one meal (and you won't use the whole bunch), plan at least one other meal that week that uses cilantro, also. That way you waste less.
I assign a meal to each day but don't always stick to the assignment for the day. Some days are busier than others, and maybe you'll crave Tuesday's dish on Monday (who cares?). But no matter what, you'll start to LOVE making dinner!

Heapsbrick Oven Cookies

2010-09-27T20:36:00.011-04:00

This recipe has been requested. These cookies are good. Very good. :) My family has made these for years. Not sure where my mom got the recipe from. I like them baked so they're still white with light brown tips. I freeze them right away when they've cooled (I do that with all my cookies) so they stay fresh. I double the recipe and it barely fits into my mixer. But when we make them, we make a lot and since there is oatmeal they are really filling so you don't O.D. on them. I just love 'em. :) Let me know what you think!

Heapsbrick Oven Cookies

2 c sugar
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 1/3 c oatmeal
1 tsp vanilla
1 c shortening
2 Tbsp milk
1 egg
2 c flour
Chocolate chips
Mini M&M's (option, but tasty)

Preheat oven to 350
Mix ingredients together. It is a drier cookie dough, but if it is too crumbly add more milk, 1 Tbsp at a time until it will stick together when pressed into a ball.
Drop onto cookie sheet and flatten, just a little.
Bake 10 to 20 minutes or until slightly browned on top.
Let sit 2 minutes before placing on cooling rack. Great warm or frozen.

Taco Seasoning

2010-09-27T20:30:00.005-04:00

My husband actually found this...somewhere. :D It tastes exactly like the packages you buy at the store. Taco seasoning is not my favorite, but I'm pretty sure everyone else on the planet loves it. So if you don't feel like running to the store but want to season your taco meat, here's a homemade recipe. Enjoy!...uh...if you like that sort of thing. ;)

Taco Seasoning

1 Tbsp chili powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp black pepper

Mix together. Seasons 1 lb of meat.

From Tamara's Kitchen...

A Shout Out to Myfitnesspal.com

No Bake Chocolate/Peanut Butter Cookies

Slow Cooked Carnitas

Easy Pesto

Tangy Slow Cooker Pork Roast

Slow Cooker Creamy Chicken and Red Potatoes

No Bake Butterscotch Cookies

Italian Baked Penne

Grilled Marinated Shrimp

Texano Burrito

Pico de Gallo

Brown Speckled Rice Pilaf

Fresh Tomato and Basil Pasta and Chicken

Cheesy Mexican Chicken

Fruit Cobbler

Broccoli-Cheese Casserole

Enchiladas With Green Sauce/Suizas

Halibut or Tilapia Salad

Slow Cooked Minestrone Soup

Southwestern Rice

Italian Breaded Pork Chops

Alfredo Sauce

Artichoke Bruschetta

Baked Broccoli

Green Bean and Bacon Bundles

Chicken Rollatini

Buttery Chicken

Green Beans with Toasted Almonds

Creamy Chicken Marsala

Tomato Bruschetta

Slow Cooked Italian Chicken and Potatoes

Cheesy Garlic Bread Swirls

Garlic Bread Seasoning

Vegetable Quinoa Stew

Orange Julius

Banana Bread

Éclairs (Cream Puffs)

Whole Roasted Chicken

Frosted Sugar Cookies

Yummy Ham and Potato Soup

A Shout Out to HERB Substitutions

Slow Cooked Pork Chops & Potatoes

Ham & Cheese Empanadas

Cheesy Chicken

Banana Crumb Muffins

Tuna Noodle Casserole (from scratch)

Creamy Artichoke Chicken

Chocolate Chip Cookies...yes, I said vanilla pudding!

Chicken Cordon Bleu

Mushroom Rice Pilaf

Banana Chocolate Chip Muffins

Shrimp Francesca

Bacon/Ham Potato Torte

Pie Crust

Honey Mustard Salad Dressing/Dip

New York Steak Salad with Gorgonzola

A Shout Out to Common Ingredient Substitutions

Common Ingredient Substitutions

from allrecipes.com.

Ingredient

Amount

Substitution

Mom's Cinnamon Rolls

Genuine Italian Lasagna

Chicken Niçoise

Pork Fried Rice

Mexican Lasagna

Marniated Pork

A shout out to Flat Belly Solution

Meat Loaf the Kids Loved

Creamy Chicken Soup

Easy Crock Pot Chicken and Rice

Crescent Chicken

Hungarian Goulash

Classic Risotto

New-Style Pork Chops

A shout out to Betty Crocker

Moroccan Spiced Chicken

Southwest Pasta