Monday, December 22, 2008

Layered Sun-dried tomato and basil spread

Prep: 8 hrs. Make this recipe up to 3 days before the party.
Makes 20 servings
2 (8-ounce) packages cream cheese, softened
3/4 cup butter, softened
1 teaspoon salt, divided
1/4 teaspoon pepper
1 1/3 cups sun-dried tomatoes in oil, drained
2 (3-ounce) packages cream cheese, softened and divided
1/3 cup tomato paste
4 garlic cloves, chopped
1 1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Vegetable cooking spray
Garnishes: fresh rosemary sprigs, sun-dried tomatoes
Crackers or baguette slices
Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

Southern Living, Nov. 2005

Goat Cheese Wrapped in Phyllo

Yield:6 servings

1 tablespoon light butter
4 small white onions, chopped
1 teaspoon sugar
1/2 cup balsamic vinegar
1/3 cup honey
1 teaspoon chopped fresh thyme
4 frozen phyllo sheets, thawed
Butter-flavored vegetable cooking spray
1 (3-ounce) goat cheese log, crumbled
Garnish: fresh thyme sprigs
Melt butter in a large nonstick skillet over medium heat; add onion and sugar, and cook, stirring often, 30 minutes or until caramel colored. Add vinegar and honey, and cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened. Stir in thyme.
Stack phyllo, coating each layer with cooking spray. Cut into 6 (5-inch) squares. Spoon onion mixture evenly onto center of phyllo squares. Top evenly with goat cheese. Lift corners, and twist together. Place packets on a lightly greased baking sheet; coat each with cooking spray.
Bake at 375° for 12 minutes or until golden; garnish, if desired.

Thursday, December 11, 2008

Jon's Chicken Parmesan

I made this for the first time last night, and it was so easy and good.  Great for serving 8 or having leftovers, or in Jon's case serving 4 . . . . 

1.  Boil water for cooking pasta (I prefer thin spaghetti)
2.  Preheat oven to 350 for baking garlic bread
3.  Prepare tomato sauce (I use Muir Glen Organic in a jar - 2)

To prepare chicken:
1. Take 4 chicken breasts and slice in half then pound flat
2. Coat each piece with egg (I use 2 eggs in a pie plate with a little whipping cream)
3. Coat each piece with bread crumb mixture (in a large ziploc I mix Italian bread crumbs, garlic powder, crushed red pepper, S&P)
4. Place in refrigerator for a few minutes to set

Heat small amount of oil in a skillet and cook chicken; they are so thin it will only take 3-4 minutes per side.  While chicken is cooking, cook pasta, bread and heat sauce.

To serve, I place pasta on plate, cover with sauce, put chicken on top of that with a little more sauce and then sprinkle with mozzarella cheese.

Peppermint Bark

Cook Time: 25 minutes
8 ounces (about 1-1/3 cup) dark chocolate, chopped
8 ounces (about 1-1/3 cup) white chocolate, chopped
6 peppermint candy canes
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times, until the canes have been chopped into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
2. Prepare a cookie sheet by covering it with smooth aluminum foil.
3. Melt the dark chocolate. Pour the chocolate onto the prepared cookie sheet use an offset spatula to spread it to a unform 1/8” thickness. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up for 15 minutes.
4. While the dark chocolate hardens, melt the white chocolate.
5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
6. While the white chocolate is still wet, sprinkle the chopped candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.
7. Once bark is completely set, break into small, uneven pieces by hand.

Monday, December 1, 2008

Ambrosia Macaroons

Coconut lovers - these are delicious!  Recipe makes about 45 cookies.

1 stick unsalted butter, room temp
3/4 cup sugar
1/8 tsp. salt
2 tsp. finely grated orange peel
3 eggs
24 oz sweetened coconut flakes
6 oz bittersweet chocolate, melted

Position rack in center of oven and preheat to 325.   Line 3 baking sheets with parchment paper.  Using mixer, beat butter until smooth.  Add sugar and salt.  Add eggs one at a time.  Mix in coconut and stir together.  Add orange peel and stir together.  Drop onto baking sheets by spoonfuls.  Bake 1 sheet at a time for 20-25 minutes, until lightly browned.  (my oven cooks fast so I baked for about 15 mins).  Cool.  Using fork, drizzle chocolate over macaroons.  Chill 30 minutes.

Sunday, October 26, 2008

Double Layer Pumpkin Pie

4 ounces cream cheese,
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped
topping, thawed
1 (9 inch) prepared graham
cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant
vanilla pudding mix
1 (15 ounce) can solid pack
pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1.In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2.Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3.Refrigerate 4 hours, or until set.

Pumpkin Waffles

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
4 tablespoons butter, melted
1/2 cup canned pumpkin
1. Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it. (Remind your child never to touch the surface of the iron; she should touch only the handle and always cook with adult supervision.) 2. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined. 3. Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.) 4. Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.

Pumpkin Crunch Muffins

1 3/4 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup raisins, chopped nuts, or chocolate chips

3/4 cup milk

1/3 cup vegetable oil

1 egg

1/2 cup plain canned pumpkin

Brown sugarIn a large mixing bowl, mix together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves.Stir in the raisins nuts, or chocolate chips. In another bowl, mix together, milk, oil, egg, and pumpkin. Stir well.Pour the liquid ingredients onto the dry ingredients and gently stir until the dry ingredients are just moistened. Do not overmix.Generously grease muffin cups and fill 2/3 full with batter.Heavily sprinkle the top of each muffin with approximately 1 tablespoon brown sugar.Bake at 400 degrees F for 15 to 20 minutes.

Pumpkin Bread Pudding


For Bread pudding:

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes egg bread (about 10-ounces)
Caramel sauce:

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream
Powdered sugar

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Pumpkin Bisque

1 1/2 tbsp. unsalted butter

1 sm. onion, chopped

1 c. pumpkin puree or canned pumpkin

1 1/4 c. chicken broth

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. heavy cream

Salt and freshly ground pepper
In medium saucepan saute onion in butter until translucent, not brown. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat bisque until hot. Season to taste with salt and pepper.

Friday, October 24, 2008

Pumpkin Roll

3 eggs
¾ cup flour
1 cup sugar
1 tsp. baking powder
2/3 cup pumpkin
2 tsp. allspice
1 tsp. lemon juice
1 cup chopped nuts
1 cup powdered sugar 8 oz. cream cheese, softened
¼ cup butter, softened 1 tsp. vanilla

Beat eggs until think and yellow. Add pumpkin and lemon juice. Fold in flour, sugar, baking powder, and all spice. Spoon into jelly roll pan.
Sprinkle with nuts(optional). Bake at 375 for 15 minutes. Invert onto a towel
sprinkled with powdered sugar. Roll in towel as for a jelly roll. Beat
cream cheese with remaining ingredients. Unroll cake and spread cream
cheese mixture, and then reroll. Freeze roll. Thaw when ready to serve.

Pumpkin Risotto

1 tablespoon olive oil

1 tablespoon butter

2 large onions, chopped

2 cups chicken stock

2 minced garlic cloves

1 cup Arborio rice

1/4 cup dry white wine

2 cups cubed pumpkin, steamed or boiled until tender

1/4 cup grated Parmesan Reggiano cheese

2 tablespoons minced fresh parsley


freshly ground white pepper

Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.

Friday, October 17, 2008

Chicken with Pesto Pasta

This is something that I make quite often. Everyone in my family seems to like it.

2-3 chicken breasts, thawed and cut into one inch cubes
1 red pepper
1 red onion
1 pound angel hair pasta
olive oil for sauteing
For the Pesto:
2 cups fresh basil leaves or a combination of basil and parsley
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/3 cup pine nuts or walnuts
1/4 pound Parmigiano or Romano Cheese

Bring a pot of water to a boil. When the water is boiling, add pasta and cook until done (8 min or so.) Clean onion and pepper and cut into chunks. Heat some olive oil in a pan and then saute pepper and onion together until tender. Meanwhile, rub oil and salt and pepper on chicken. Add chicken to a pan and cook the chicken until is is done in the center and browned on the outside. While everything is cooking, make the pesto. For the pesto-Toast the pine nuts. Heat oil and garlic in the microwave for 20 seconds on high. Then add all of the ingredients into the food processor until paste forms. Pesto should be used at room temp.
Once pasta is finished, drain and return to pot. Add pesto and mix well with noodles. You may want to add more oil. Add chicken, onions, and pepper. Mix. Sprinkle with Parmesan cheese.

** You can buy a variety of already made pesto at the store instead of making your own. And also, add any veggies that you like for a variation.

Triple Peanut Butter Brownies

I got this from Kraft. I made it without the peanuts on top and liked it alot, but I am sure with the nuts on top would be good too. You could also half the recipe since it makes alot and is pretty rich.

Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.
What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped

Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Tuesday, October 14, 2008

Spahetti and Venison Meatballs

1 pound spaghetti
Salt, for pasta water
pasta sauce
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper

Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)

Monday, October 13, 2008

Casey's Mexican YumO!

8 oz. cream cheese - soften
small can diced green chilies (sp?)
1 small can black olives - drain
sliced jalapenos (like Trappey's)
1 can turkey chili - no beans
3 shredded chicken breasts
2 cups shredded Mexican cheese

Spread cream cheese in the pan. Layer the other ingredients in the pan. Heat for about 30 mins until
bubbly at 350 degrees.

You can omit any ingredient you would like.

Taco Soup

I got this from Beth H. and it is easy and really good. Everyone likes this in our house.

2 cans chicken, strained
1 carton chicken broth
1 can tomato sauce
1 can Rotel, strained
1 can black beans, strained
2 cups frozen corn
2 Tbsp. of olive oil
1 Tbsp cumin
1/8 tsp garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
tortillas cut in strips

Heat oil and spices in pot. Add chicken and coat with the spice mixture. Add 1/2 chicken broth, 1/2 a can of tomato sauce, beans, corn, and Rotel. Bring to a boil. Add more broth and sauce until you reach desired consistency. Simmer until dinner. Add tortilla strips before serving.
I also have served with fritos and also in a bread bowl. All ways are really good.

Saturday, September 27, 2008

Tuesday, September 23, 2008

Lasagna Pizza Cups

Yield:Makes 10 cups

1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese

1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.
2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.
Southern Living, AUGUST 2008

Citrus Shrimp Tacos

Prep: 25 min., Chill: 10 min., Grill: 6 min. Soak wooden skewers in water at least 30 minutes before grilling to keep them from burning.
Yield:Makes 6 to 8 servings

2 pounds unpeeled, large raw shrimp
20 (12-inch-long) skewers
2 tablespoons Southwest seasoning
3 garlic cloves, minced
1/3 cup lime juice
3 tablespoons lemon juice
16 (8-inch) soft taco-size flour tortillas, warmed
1 head iceberg lettuce, finely shredded
1 head radicchio, finely shredded
Garnish: fresh cilantro leaves

1. Peel shrimp; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
3. Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
Note: For testing purposes only, we used Emeril's Southwest Seasoning.
Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.
Southern Living, AUGUST 2008

Sunday, September 7, 2008

Chocolate Chip Cake

My friend Angel gave me this recipe and said it's no-fail, really moist, and easy to make. I agree!

1 box yellow cake mix
1 4 oz box chocolate instant pudding mix
3 eggs
8 oz sour cream
3/4 cup oil
3/4 cup water
6 oz chocolate chips

Heat oven to 350 degrees. Mix all ingredients except chocolate chips. Beat for 2 minutes. Fold in chocolate chips. Bake in Bundt pan for 45 minutes (or until toothpick comes out clean, may take closer to an hour). Cool for 10 minutes in pan.
I usually serve it as is (no frosting), but sometimes I pour a little caramel sauce and chopped nuts on top of the whole cake, or dust each serving with powdered sugar.

Tuesday, August 12, 2008

Corn and Cheese Dip

This is another recipe from Ashley's kitchen. This is really good with tortilla chips.

Mix the following:
2 cans of shoepeg corn (drained)
2 cups of Monterrey jack cheese
1 cup mayo
a dash of garlic powder
1 Tbs. chopped onion
2 Tbs. chopped jalapeno

Chill and serve.

Note from Ashley: I've made the dip even easier on myself by getting the jack cheese that comes with jalapenos in it and by using onion powder instead of real onions. It saves some time and effort and doesn't seem to change the taste.

Baked Chilean Sea Bass (or other mild fish)

You can use this recipe for as many fish fillets as you need - I like to get the thinner pieces rather than the really thick, short ones.

Preheat oven to 400.  Line a baking sheet with foil and place fish on foil.  Lightly drizzle some olive oil over top and using a brush, spread it evenly over each piece.  Salt and pepper each piece generously.  Place a couple of thin lemon slices on each piece.  Bake for 25 minutes.  Serve with your favorite veggies or rice.

Monday, August 11, 2008

Spaghetti w/Broccoli and Lemon

 from Living Simple - serves 4

12 oz spaghetti (I used the wheat)
3 Tbs. olive oil
4 cloves garlic, thinly sliced
1 pkg. frozen broccoli
1/2 tsp. crushed red pepper
1 lemon, zest and juice
1 cup grated Parmesan cheese

Cook pasta per the instructions.  Reserve 1 cup water, drain pasta, return to pot.

Heat oil over medium heat and add garlic - cook 1-2 minutes.  Add broccoli, red pepper, salt and cook 1-2 minutes until broccoli is tender.  Add that to the pasta with lemon juice, Parmesan and the reserved water.  Cook 2-3 minutes.  Sprinkle with lemon zest and serve.  Also good with chicken or shrimp.

Tuesday, June 24, 2008

Pizza Roll

I saw this recipe on the Food Network yesterday, tried it tonight, and was instructed to make it again, every night, forever. So I guess it was a hit! I really wouldn't mind making it often, since it only took about five minutes to put together. Here's how I made it:

1 can refrigerated pizza dough
1/4 pound pancetta
fresh spinach
1 cup mozzarella cheese
olive oil

Roll out the dough into a thin rectangle--not too thin, you don't want it to tear, and you can just use your hands if you don't have a rolling pin. Drizzle a little olive oil over the dough and brush it to the edges. Spread a thin layer of mozzarella, then all the pancetta; tear the spinach into pieces and lay it over the pancetta. Sprinkle the top with more mozzarella, then gently roll the dough up into a cylinder shape. Lay it seam-side down on a greased cookie sheet, and brush the top with a little more olive oil. Bake at 400 degrees for about 20 minutes until golden brown. Let it rest about five minutes before cutting it into slices.

I served this alone, but next time I'll heat up some good marinara sauce for dipping. It has also been suggested by a certain member of my family that this recipe would be good with seasoned hamburger and cheddar cheese. If I do switch up the ingredients, I'll post here how it turns out. Buon appetito!

Monday, June 16, 2008


36 lg. shrimp, peeled and cleaned
1 c. butter
3 tbsp. capers
2 cloves garlic, crushed
2 tbsp. lemon juice
1 c. grated Parmesan cheese

In large skillet, melt butter and saute shrimp, capers, garlic, and lemon juice until shrimp is done, 5-10 minutes. Add Parmesan and serve over spaghetti, linguine or other pasta. Serves 4.

* This was really good, but you can cut back on the butter and still be ok.


Tuesday, June 10, 2008

Asparagus Alternative

I really like asparagus and it's in season now, so it's a great summer vegetable. I usually grill or steam it, but this broiled version is nice too!

1 lb asparagus, trimmed
2 Tbs. olive oil

Heat oven broiler. On a baking sheet, toss asparagus with oil, S&P to coat. Arrange in a single layer and broil, shaking occasionally - about 6-8 minutes.

This works well with broccoli too, but I roast it at 400 instead.

Rosemary Chicken & Zucchini

This is from Real Simple and looks great!

1 lb. new potatoes
2 carrots
2 zucchini
1 bunch Rosemary (I Tbs.)
4 boneless, skinless chicken breasts
2 Tbs. Olive oil
2 Tbs. Whole grain mustard

Heat oven to 400. Quarter potatoes and cut carrots and zucchini into 2-inch sticks. Mix vegetables in bowl with olive oil, mustard, rosemary, S&P. Pour into 9x13 dish and place chicken on top (season chicken with S&P first). Roast for 25 minutes, toss vegetables and turn chicken, continue roasting until chicken is done (about 20-25 more minutes.

Thursday, May 22, 2008

Spiced Mini Burgers with Couscous

This is really quick and easy and we all eat it. It's a nice change from the usual ground beef options.
1 10 oz box couscous
1 lb ground beef
salt and pepper
1 1/2 tsp cumin
1 1/2 Tbl oregano
4 Tbl olive oil
6 green onions, sliced
4 Roma tomatoes, chopped
1 seedless cucumber, sliced into half moons
3 Tbl lemon juice
1/4 cup feta
1 8 oz container hummus and pita chips

Cook the couscous according to package directions.
Form the beef into 12 small 1/2 inch thick patties. Sprinkle them with 1 tsp salt, 1/4 tsp pepper, the cumin and oregano.
Heat 1 Tbl oil in skilllet over medium heat. Add patties and cook to desired doneness, about 4 minutes per side for medium.
Combine the couscous, green onions, tomatoes, cucumbers, lemon juice, 1 1/4 tsp salt and 1/4 tsp pepper, most of the feta and remaining oil in a large bowl.
Divide couscous and mini-burgers among plates, and sprinkle a little feta over the burgers.
Serve with hummus and pita chips.

Recipe courtesy Real Simple April 2008

Sunday, April 27, 2008

Thursday, April 10, 2008

Lemon Dill Chicken

I don't remember where I found this recipe, but it's so simple to make and is perfect for either kids or company.

1 package boneless, skinless chicken breasts, pounded thin
olive oil
6 Tbsp lemon or lime juice
2 cups chicken broth
3 tsp dill

Salt the chicken breasts and dredge them flour. In a large skillet, brown them in olive oil. Pour in the juice, broth and dill and simmer for five minutes or until chicken is cooked through.

All done! The extra liquid is delicious mixed with rice, and asparagus would be a nice vegetable to serve with it. This recipe also works well with boneless, skinless thighs as long as they're pounded very thin.

Monday, April 7, 2008

Roasted Sweet Potatoes with honey

Recipe courtesy Tyler Florence
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Meaty Cheesey Manicotti

From Southern Living
Meaty Cheese Manicotti Prep: 15 min., Cook: 20 min., Bake: 30 min., Broil: 3 min. A
n 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.
1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

Monday, March 31, 2008

Cranberry-Pecan Chicken Salad

8 cups chopped cooked chicken
3 celery ribs, diced
5 green onions, thinly sliced
1 1/2 cups chopped, toasted pecans
1 (6-ounce) package sweetened dried cranberries
1 cup mayonnaise
1/2 cup Sweet-Hot Honey Mustard

Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days.
Makes 6 to 8 servings

*** I did not add the green onions when I made it for Lunch Bunch. I also did not have that kind of mustard so I just used less of some stone ground mustard that I had on hand.

Friday, March 28, 2008

Broccoli Salad

This is Ashley Beard's recipe - super easy and SO YUMMY!

1 bunch of broccoli
1 lb. of shredded cheddar cheese
4 green onions, chopped
1 lb. bacon, cooked and crumbled
2 Tbs. vinegar
1 pt. mayo
1 cup sugar

Chop broccoli and onions. Combine with cheese and bacon. Mix mayo, sugar and vinegar. Add mayo mixture to the broccoli mixture. Serve chilled. I usually don't use that much onions or bacon.

Wednesday, March 19, 2008

Southestern Chicken and Black Bean Burritos

4 boneless, skinless chicken breasts
1 tsp ground cumin1 tsp chili powder
a couple shakes cayenne pepper sauce, such as Frank's Red Hot or Tabasco
1 Tbsp extra-virgin olive oil
1/2 medium spanish onion chopped (I just used regular yellow onion)
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 Tbsp smoky barbecue sauce
Kosher salt and freshly ground black pepper, to taste
1 heart of romaine, shredded6 scallions, thinly sliced
2 tomatoes, seeded and chopped
4 large flour tortillas, flavored or plain
Rub chicken with cumin, chili powder, and cayenne sauce. Heat a griddle pan to high. Cook chicken breasts 4 minutes on each side and remove from heat.While chicken is cooking, heat a skillet over medium-high heat. Go once around the pan with oil. Cook onions and garlic until onions are soft, about 5 minutes. Add beans and barbecue sauce. Chop cooked chicken breasts and drop into barbecued beans. Heat mixture through. Season with salt and pepper.Place a tortilla on a plate and pile chicken and beans in center. Top with lettuce, scallions, and tomatoes. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa.

Double Chocolate Tart with Dulce de Leche

From Food Network Kitchens

Crust: 1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
8 tablespoons cold unsalted butter, diced (1 stick)
1/2 cup confectioners' sugar
1/4 cup light brown sugar
2 large egg yolks
Filling: 1/2 pound quality semisweet chocolate, finely chopped
2/3 cup heavy cream
1/3 cup sweetened condensed milk
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup prepared dulce de leche(I used ice cream topping)
1/2 teaspoon medium gray salt or other quality sea salt, optional
Special equipment: 9-inch fluted tart pan with removable bottom
Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.
Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.
Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes.
Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo).
Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F.
Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.
Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired.

Busy Bakers' Tips: - Make dough and freeze for up to a month ahead. - Form, bake and freeze crust, tightly wrapped, for up to 1 week. - Assemble and refrigerate up to 2 days, tightly wrapped.

Smoky Mac and Cheese

This recipe is from Kellee and it is super easy.
12 oz. uncooked elbow macaroni (3 cups)
1 1/2 cups whipping cream
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
8 oz. shredded cheddar cheese (sometimes I'll put in 2 different kinds of cheese; mostly all cheddar and some Asiago but I've done it with all cheddar and its pretty much just the same)
2 cans (14 oz each) fire roasted diced tomatoes, well drained (Muir Glen is the brand I buy but it doesn't matter and if you can't find diced, just buy the whole tomatoes and dice them yourself; I've had to do that before)
1/4 cup sliced green onions--I think I usually do a little less
1/3 cup grated Parmesan cheese
1/3 cup bread crumbs--Italian or plain
2 tsp. olive oil
Heat oven to 325 degrees. Spray glass baking dish with cooking spray. Cook and drain macaroni as directed on box; return to pot and pour cheese mixture over and stir.While pasta cooks, heat cream, mustard, salt and cayenne pepper in saucepan until it comes to a boil. Reduce heat; stir in cheese(s) with whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In a small bowl, stir together Parmesan cheese and bread crumbs; stir in olive oil. Sprinkle over top of macaroni mixture.Bake 15-20 minutes or until edges are bubbly and top is golden brown. Serves 8.

Chicken Saltimbocca

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Fudge Pie

Recipe courtesy Paula Deen

2 squares (2-ounces) semisweet chocolate 1/2 cup (1 stick) butter 1 cup sugar 2 eggs, beaten 1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Tuesday, March 18, 2008

Carrot Cake Cookie Sandwiches with Cream Cheese Icing

These are the invention of my sister Katy - super yummy!

Carrot Cake Cookies
1 box carrot cake mix
1/3 cup vegetable oil
3 eggs
2 tablespoons water

Mix ingredients together, drop by tablespoonful onto cookie sheet, bake at 350 for 11-13 minutes. Cool.

Cream Cheese Icing
One 8 ounce package of cream cheese, softened
1/4 c. butter, softened
2 tsp. vanilla
1 lb. pkg. powdered sugar

Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.

Make sandwhiches with the cookies and cream cheese icing. Roll cookies in chopped pecans (they will stick on the icing) for a little extra crunch.

Monday, March 17, 2008

Chocolate Macadamia Nut Tart

1 cup heavy cream
1/2 cup chopped bittersweet chocolate
3 large eggs
1/2 cup pure maple syrup
1/4 cup sugar
1/2 tsp. salt
2 cups macadamia nuts

Preheat oven to 325. Butter a 9-inch pie plate. In bowl, microwave chocolate and cream for 25 seconds until melted. Whisk until smooth and let cool. Whisk in eggs, maple syrup, sugar and salt. Pour mixture into pie plate and add macadamia nuts to top in even layer. Bake for 40 minutes until set. Cool and serve in wedges.

Saturday, March 15, 2008

Warm Leek & Goat Cheese Dip

4 Tbs. unsalted butter
8 small leeks, white and tender green part only - thinly sliced
1 lb. goat cheese at room temperature
1/2 lb. cream cheese at room temperature
2 Tbs. snipped chives
Serve with flatbreads, pita crisps, crackers or crusty bread

Melt butter in large skillet. Add leeks and stir to coat. Cover and cook over high heat until leeks begin to soften - about 3 minutes. Uncover and cook over medium heat until starting to brown - about 8 minutes. Remove from heat. Stir in goat cheese, cream cheese and S&P; stir until melted. Transfer to shallow serving dish and sprinkle with chives.

You can make this ahead and then heat in oven at 325 for 15 minutes before serving.

Mustard Roasted Chicken

1 pkg chicken breasts
3 Tbs. whole grain mustard
2 Tbs. soy sauce
4 carrots, cut in half (or use the little ones from the bag)
1 medium fennel bulb, cut in wedges
1 red onion, cut in wedges
8 sprigs Thyme
2 Tbs. olive oil

Heat oven to 400. Combine mustard, soy sauce, 1/4 tsp. pepper in bowl. Add chicken and coat. Combine carrots, fennel, onion, thyme, oil, 1/2 tsp. salt and 1/4 tsp. pepper in roasting pan. Add chicken to vegetables. Roast until cooked - about 45 minutes.

I like to serve with mashed potatoes.

Monday, February 18, 2008

Monkey Bread

4 cans buttermilk biscuits
3 tsp cinnamon
1 ¾ cup sugar
¾ cup butter
¼ cup brown sugar
¼ cup sweetened condensed milk

Cut each biscuit into fourths. Combine 1 ½ tsp cinnamon and ¾ cup sugar in bag. Add biscuits, shake to coat. Arrange biscuits in greased Bundt pan. Mix butter, brown sugar, condensed milk, 1 cup sugar and 1 ½ tsp cinnamon in saucepan. Bring to a boil. Pour over biscuits. Bake at 350 for 30 minutes. Turn out on plate to cool. Best served warm.

Saturday, February 16, 2008

You Won't Be Single For Long Vodka Cream Pasta

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Friday, February 8, 2008

Salt & Pepper Shrimp

Less than 30 minutes / Serves 4-6

1 lb frozen peeled & deveined shrimp
3/4 tsp each salt & pepper
1 Tbs olive oil

Heat oven to 450. In a baking sheet, toss the shrimp with the other ingredients and roast in the oven until bright pink and cooked through (about 15 minutes).

Serve over a salad (I like this with both Casear and mixed greens) or pasta. You can also add some garlic to the shrimp before roasting.

Lemon Chicken with Olives

30 mintutes / Serves 4 / recipe from Real Simple

2 Tbs flour
1/2 tsp ground cumin
2 tsp lemon zest, plus 1Tbs lemon juice
1 1/2 lbs chicken cutlets
2 Tbs olive oil
2 shallots, thinly sliced
1 cup pitted green olives (I like the mixed olives)
1/2 cup dry white wine

Mix flour, cumin, zest, salt & pepper on a plate. Pat the chicken dry and dredge in flour mixture. Heat 1 Tbs olive oil in large skillet over med-high heat. Cook the chicken in 2 batches until brown. Transfer to a plate. Wipe out the skillet and return to med heat. Heat the remaining oil and cook shallots until soft. Stir in olives, lemon juice and wine and bring to a boil. Return chicken to pan, reduce heat and cook (covered) about 5 mintues. Divide among plates spooning olives, shallots and sauce over top. Serve with brown rice.

Friday, January 25, 2008

Deluxe Chicken Divan

1/3 cup sliced almonds
1 quart chicken stock
1 lemon, zested
2 to 3 sprigs fresh thyme
4 tablespoons butter, divided
1 1/2 cups white rice
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 tablespoons extra-virgin olive oil, 2 turns of pan
6 or 7 large button mushrooms, sliced
1/3 cup half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
2 scallions, chopped
Toast almonds in a small skillet until golden. Set aside.
Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes. Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges of rice. Sprinkle the plates with toasted nuts.

Monday, January 21, 2008

Spaghetti w/ Spinach, Tomatoes and Goat Cheese

3/4 lb. spaghetti
1/4 cup olive oil
2 cloves garlic, thinly sliced (or use the kind in a jar)
pinch of crushed red pepper
1 cup grape tomatoes, halved
S&P to taste
8 cups baby spinach
1/4 cup grated peccorino cheese (or parmesan/reggiano)
4 oz. goat cheese, crumbled

Cook spaghetti, drain and save 1/2 cup of the pasta cooking water.

In a large skillet, heat olive oil and cook garlic and red pepper until tender. Add tomatoes, season with S&P and cook over medium heat about 2 minutes. Add spinach and cook until wilted. Add the spaghetti, pasta water and peccorino cheese - toss over low heat until pasta is coated with sauce. Add the goat cheese and toss gently.

Transfer to serving bowls and top with additional greated cheese. Can be served with chicken or shrimp, but I like it plain. Serves 4 and only takes about 30 minutes!

Stuffed French Toast

This is so easy and sooo good!

4 oz cream cheese, softened
1/4 cup ricotta cheese
8 slices wheat bread, crust removed
3 Tbs. blueberry (or your favorite) preserves or jam
8-10 eggs, beaten
1/4 cup whipping cream
1 Tbs. vanilla

In a small bowl, stir cream cheese and ricotta until smooth. Divide cheese among 4 pieces of bread and spread to edges. Spoon jam in middle of each slice on top of cheese. Top with other slice of bread and slice in half diagonally.

In a 9x13 pan, beat eggs with whipping cream and vanilla. Soak "sandwiches" in egg mixture, turning once.

Heat butter in large pan or griddle over medium heat (I put an electric skillet on about 300). Saute French toast until brown on each side, turning once.

Serve with warm maple syrup and fresh fruit.

This easily serves 4-6 people.

Wednesday, January 16, 2008

Creole Shrimp with Garlic and Lemon

1 lb large shrimp, peeled and deveined
1 1/2 Tbs. minced garlic
1 Tbs. Creole seasoning
1 red bell pepper, finely chopped
2 Tbs. vegetable oil
Juice of 2 lemons
1/4 cup chopped parsley

Toss shrimp with garlic, Creole seasoning and bell pepper.

In a skillet, saute the shrimp in the oil over med-high heat, turning once until white throughout. Add the lemon juice and parsley and serve over/with rice or pasta.

This is a really quick recipe - only about 30 mins and serves 4.

Monday, January 14, 2008

Blackened Chicken

1 T. paprika 1 t. onion powder
1 t. garlic powder 1 t. cayenne pepper
¾ t. black pepper ½ t. dried thyme
½ t. oregano ¾ t. red pepper
½ stick melted butter
boneless, skinless chicken breasts
Mix all dry ingredients. Dip chicken in melted butter and sprinkle with mixture of dry ingredients. Heat a heavy skillet and cook chicken about 3 minutes on each side. Be sure chicken is cooked through.

Chocolate cake with icing

2 c. sugar 2 c. flour
1 stick margarine ½ c. Crisco
4 T. cocoa 1 c. water
½ c. buttermilk 2 eggs
1 t. soda 1 t. vanilla
1 t. cinnamon
Mix together sugar and flour into a large bowl. Put margarine, Crisco, cocoa and water into saucepan. Bring to a rapid boil, while stirring constantly. Pour over flour and sugar. Stir well. Add buttermilk, eggs, vanilla, cinnamon, and soda. Mix well. Bake in 16x11 sheet pan for 20 min. at 400. Spread soft chocolate icing over cake.

Soft Chocolate Icing
1 stick margarine
4 T. cocoa
6 T. milk
1 T. vanilla
1 box powdered sugar
1 c. finely chopped pecans(optional)
Melt together margarine, cocoa and milk. Bring to
Boil and remove from heat. Add powdered sugar,
vanilla and pecans. Beat well and spread on cake
is still hot.

Green Salas Chicken Enchiladas

8 chicken breasts(2 c. cooked chicken)
16-20 tortillas
2 28 oz. jars salsa verde (I used 1 medium/1 hot)
2c. Monterrey Jack cheese
2c. Cheddar Cheese
2c. whipping cream

Dip boths sides of tortilla in salsa. Put 3 T. chicken, some cheese and roll up. Fill pan with tortillas. Pour whipping cream over tortillas. Cover with remaining cheese and salsa. Cook uncovered at 350 for 20 min. You can put green onions on the top.

Tina's Cheese Soup

1 stick unsalted butter
1 small onion chopped
3 carrots grated
3 ribs celery sliced
saute above in the butter add 2 cans low salt chicken broth--simmer 30 mins.
add 2 cans potato soup
1 can fiesta nacho soup
1 lb.velveeta cheese
stir until melted
add 8oz lite sour creamstir until melted

add dash of curry,cayenne pepper,and nutmeg(or to taste)