Tried & True

Quicker-Than-Take-Out Chinese Orange Chicken

2012-01-23T19:34:00.002-05:00

Ingredients:
1 pound uncooked boneless skinless chicken breasts
1 packet (about 1/3 cup) Instant Healthy Grain Original Cream of Wheat unsweetened
1/4 cup reduced-sodium soy sauce
1 cup orange juice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup baby food carrot puree
2 tablespoons canola or vegetable oil
2 tablespoons sesame seeds (optional)

Directions:
Place chicken chunks in a plastic zip-top bag. Pour Cream of Wheat into the plastic bag, seal, and shake to coat chicken chunks evenly. In a mixing bowl, whisk together the soy sauce, orange juice, ginger, garlic powder, and baby food carrot puree.

Add oil to large skillet and heat over medium. Add chicken, turning occasionally, about 2 minutes each side, until lightly browned. Add sauce mixture to skillet, stir to coat chicken, and increase heat to bring to a boil. Reduce to simmer, and cover, cooking for about 5 minutes or until chicken is cooked through.

Sprinkle with sesame seeds before serving, if desired. This dish goes well served over brown or whole grain white rice.

I swiped this recipe from the Sneaky Chef online. It's really good and I served it with brown rice, steamed broccoli, and steam-in-the-bag edamame. Not bad for Asian night at the Barclays! I would recommend adding a bit of pepper to the sauce, maybe some salt (since I used reduced-sodium soy sauce).

My Favorite Pizza Sauce

2012-01-15T19:33:00.002-05:00

Ingredients:
2 (6oz) cans tomato paste
1 1/2c water
4 Tbsp olive oil
2-3 Tbsp pure maple syrup (depending on how acidic your sauce is)
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp oregano
1 1/2 tsp salt
1 tsp black pepper

Directions:
Combine all ingredients in a large saucepan over medium heat and stir until well combined. Heat through and serve warm. Add additional water if you want a thinner sauce.
Makes about 3 cups sauce.

DELICIOUS! Found this on Pinterest. Makes a ton, so you can freeze the leftovers.

Morning Glory Muffins

2012-01-14T10:09:00.002-05:00

Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed

I definitely made some adjustments to this (using more whole wheat flour and wheat germ than I did white, less sugar, and using some carrot/sweet potato puree I had instead of grating carrots all day!) but they are even healthier and good!

Stationery Card

2012-01-09T19:48:00.001-05:00

Classic Cherry Holiday Thank You Card

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View the entire collection of cards.

Braised Brussels Sprouts with Mustard Butter

2012-01-03T19:17:00.002-05:00

Ingredients:
1 pound small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper

Directions:
Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook , stirring constantly until smooth and creamy, about 30 seconds.
Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

I know, I know. You are thinking, "Brussels sprouts??!" But we really like them and I wanted to try making fresh ones. Had no idea what to do with a bag of fresh ones, as opposed to the frozen, steam-in-the-bag variety, so I googled and found this recipe. Delightful :) I'm really just posting this to save it for myself since I'm not sure that anyone is reading my food blog anymore anyway! *crickets chirping*

Oatmeal Waffles

2011-12-31T18:44:00.002-05:00

Ingredients
2 eggs, beaten
2 cups buttermilk
1 teaspoon vanilla
1 cup quick-cooking oats
1 tablespoon molasses
1 tablespoon vegetable oil
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Milk

Directions
1. In a large bowl, mix eggs, vanilla and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, baking soda, baking powder, cinnamon and salt; stir into the egg mixture. If batter becomes too thick, thin with a little milk. Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to manufacturer's directions. To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake.

I made these this morning in my new waffle iron and they were excellent! And, relatively healthy and filling. The cinnamon and vanilla were additions to the original recipe, as suggested by other reviewers.

Rosemary Ranch Chicken Kabobs

2011-08-30T15:43:00.003-04:00

Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions
1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

With all this record-breaking heat, I have been trying to do my part to avoid rolling blackouts by cooking everything I possibly can outside on the gas grill. (It was 112 in Austin on Sunday!) This was one of those super easy, very tasty weeknight dinners. Served with grilled asparagus, squash, zucchini, and purple onion. Yum!

I just used whole breasts rather than mess with cutting up the chicken. I cut the oil in half and added some extra ranch (made my own from a packet of Hidden Valley seasoning, plus milk and replaced the mayo with plain yogurt, worked fine.) I mostly tried this recipe because I was thrilled to have a use for all that rosemary I'm growing. Marinated for an hour and cooked the veggies in the leftover marinade. Throw it all on the grill for around 15 minutes, and you're done!

I really need to invest in a grill basket or pan of some sort. And maybe a bandana to catch the sweat. Happy Tuesday!

Chicken Enchiladas with Red Chile Sauce

2011-08-21T20:36:00.006-04:00

I needed to make a gluten-free meal today for a friend with a new baby, so I asked Megan Eidson for some recipes. She gave me this one from the Pink Parsley blog.

Adapted from Tide and Thyme, orginally from America's Test Kitchen
•1 medium onion, chopped fine
•2 jalapenos, seeded and chopped fine
•1 teaspoon canola oil
•3 medim cloves garlic, minced
•3 Tablespoons chili powder
•2 teaspoons ground cumin
•3 teaspoons sugar
•1 15-oz can tomato sauce
•1 cup water
•1 large beefsteak tomato, seeded and chopped
•1 pound boneless, skinless chicken breasts (2 large breasts)
•1 cup extra sharp white cheddar, shredded
•1 cup monterey jack cheese, shredded
•1/2 cup minced fresh cilantro
•12 (6-inch) soft corn tortillas
•cooking spray
•salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Other than not knowing what a beefsteak tomato is, this turned out great. A little less jalapeno next time for me, but I'm sure Jeremy will love them when he gets home. :)

Quinoa Avocado Salad

2011-08-21T20:20:00.003-04:00

This was absolutely amazing. Make this; you won't be sorry! Thank you, Megan Eidson!

Prepare 1 cup quinoa according to package directions. Place in bowl in refriegerator to cool. While it's chilling, cut up your veggies:

2 avocados
2-3 roma tomatoes (or other variety)
1 - 1 1/2 cups of corn (thawed frozen corn works fine)
1/2 large red onion, (I like mine chopped really fine!)

All ingredients for the vinaigrette are to taste, this is kind of a base recipe. but to round out the flavors, all ingredients are somewhat necessary. If you don't like cumin, add only a 1/2 tsp.. etc. taste as you go, and add in ingredients in smaller portions until it appeals to your taste buds!

Add all ingredients in a bowl and whisk until combined.

1 tbsp sugar
1 tbsp apple cider vinegar (or white vinegar)
Juice from one lime
1 tsp each: cumin and oregano (I used powdered, dry of each of these)
1/2 tsp of chili powder
1/4 cup of olive oil
2 tbsp of water
red pepper to taste
cilantro to taste
salt to taste

When the quinoa is chilled, add in the veggies. Add in the dressing according to your taste. Warning: if you use as many spices as I did in as little liquid, it's a really potent dressing.. you may not need very much! Stir well.

This recipe is vegan, GF, Casein free, soy free, and can be made corn free too if you leave out the corn.

Totally awesome! Next time, I will add black beans or edamame and call it a meal! I used a tsp of salt in the dressing and a little extra sugar. You know I like it sweet. :)

The Sneaky Chef: Peanut Butter & Jelly Muffins

2011-07-16T09:03:00.004-04:00

Wow! She's back! I have still been experimenting with new recipes but not having the time to post any! I especially love my Sneaky Chef cookbook. Buy it if you can. for me, it's not just that you are sneaking vegetables into your child's (or other adult's!) diet, but you are taking generally popular dishes and making them healthy...for everyone!

The Flour Blend
1 c. unbleached white flour
1 c. whole wheat flour
1 c. unsweetened wheat germ
Mix well.

Orange Puree
1 medium sweet potato, peeled and rougly chopped
3 medium to large carrots, peeled and sliced into thick chunks
3-4 tbsp. water
Steam or boil carrots and sweet potatoes until very tender. Puree until very smooth.

Peanut Butter & Jelly Muffins

Ingredients:

1 c. Flour Blend
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/4 cup brown sugar
1/4 c. canola oil
3/4 Orange Puree
3/4 c. smooth peanut butter
8 heaping tsp. jam*

*Note: jelly does not work as well; it disappears into the muffins.

Directions:
Preheat oven to 350. Line muffin tin with paper liners.

In a mixing bowl, whisk together the Flour Blend, baking powder, baking soda, and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Orange Puree, and peanut butter. Fold in dry ingredients and mix until just moistened (don't over mix or batter will be dense.)

Scoop about 2 tbsp. of batter into the muffin cups until half full. Place heaping tsp. of jam in the center. Cover the the jam with another 2 tbsp. of batter, filling cups just over top. Bake for 25 to 30 min, until tops are golden brown. Yields 8 large muffins.

Delish! And so filling! Today was the second time I made this recipe and I made a couple of adjustments that made them more yummy. I added a little individual serving cup of organic cinnamon applesauce and cut back on the oil a bit, so they were more moist. I used a peanut butter/honey combo for half of the peanut butter (made a double recipe this time). As written, these muffins are not very sweet. One of these is enough to fill me up, really. Serve with a glass of cold milk! :)

And...if you are short on time, or don't want to puree veggies, just buy some baby food!

The Sneaky Chef: Bonus Burgers

2011-04-03T15:04:00.000-04:00

Even though Noah refused to eat these, I still thought they turned out deliciously! We hardly ever eat hamburgers, so it could just be that this is something unfamiliar, which is a no-no in Noah's world.

Bonus Burgers
Ingredients:
1 large egg
1/4 cup Purple Puree*
3 tbsp. ketchup
1 tsp. salt
1/4 cup fresh whole wheat bread crumbs
1 lb. lean ground beef or turkey
8 to 10 cheese slices (optional)
8 to 10 whole wheat hamburger buns or English muffins
Garnish with pickles, mustard, ketchup, etc.

Directions:
In a large bowl, mix egg, Purple Puree, ketchup, salt, and bread crumbs. Add meat, mixing with hands until well combined. If too sticky, add a few more bread crumbs. Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. Spray skillet with non-stick spray and set over moderately high heat until hot but not smoking. Cook the burgers on each side for 3 minutes, then flip to add and melt cheese. Serve with buns and condiments of your choice. You can find whole wheat bread crumbs in natural or organic food stores but can make your own by pulsing whole wheat bread in the food processor. 3 slices yield about 1 cup.

Purple Puree
Ingredients:
3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach or collard greens)
1 1/2 cups fresh or frozen blueberries
1 tsp. lemon juice
3-4 tbsp. water

Directions:
Bring spinach or collards and water to a boil in a medium pot. turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse under cold water to thaw a little, then drain. Fill the bowl of your food processor with blueberries and cooked spinach (or collards), along with lemon juice and 2 tbsp of water, then puree on high until as smooth as possible. stop occasionally to push top contents to bottom. This makes 1 cup of puree.

I will admit that of the 3 "Sneaky" recipes I have made in the last week, Noah has liked none of them. But this could just be because he's been especially resistant to eating anything other than snacks all week in general. Jeremy and I both thought all the recipes tasted well. So I'm not giving up! I used fresh spinach and blueberries for this one and froze the leftovers. Make sure you immediately empty your blender and do not allow the purple puree to rest there! It was a challenge to get the blender clean. I am finding that these recipes are all pretty quick and easy to do, provided that you already have the "make ahead" recipes, such as the purple puree, already made. I would suggest making double or triple recipes all at once, when you have the time to devote to cooking, and freezing the leftovers. That should make for some easy, nutritious dinners. I should also add that the author states that a pureed form of a fruit or vegetable is highly concentrated so the small amount you add to your recipe should pack a punch! Oh, and the 8-10 meat patties made by this recipe are Happy Meal sized burgers, so you may need to double the recipe to fill up your crowd. Adding 2 tbsp. of pureed chickpeas is also suggested. My meat patties fell apart somewhat easily so maybe extra egg and bread crumbs would be helpful. Happy Sneaking!

The Sneaky Chef: Incognito Burritos

2011-03-31T13:39:00.004-04:00

My mother-n-law gave me The Sneaky Chef cookbook for Christmas and I finally got a chance to look at it the other day! I decided to give it a shot and made this recipe last night. The burritos were very good and the veggies are practically undetectable. I'll try to post recipes from this book as I make them. Parents can use some help with this stuff!

Incognito Burritos
Ingredients:
1/2 cup canned low-fat refried beans
1/4 cup White Puree (see below)
4 6-inch flour tortillas (whole wheat preferred)
1/2 cup low-fat shredded cheddar cheese
Optional toppings: salsa, shredded lettuce, chopped tomatoes, guacamole, sour cream, etc.

Directions:
Combine beans and white puree in skillet and mix while heating through on low heat. (Or, combine in bowl and microwave.) Place tortillas between moise paper towels and microwave for 30 seconds. Spoon about 2 tbsp. of bean mixture onto the bottom 1/3 of each tortilla, top with 1 to 2 tsp. of cheese, and any additonal toppings. Fold the end of the tortilla closest to you over the ingredients and then fold the right side over the ingredients and roll up.

White Puree

Ingredients:
2 cups cauliflower florets
2 small to medium zucchini, peeled and roughly chopped
1 tsp fresh lemon juice 3-4 tablespoons water, if necessary

Directions:
Steam cauliflower in vegetable steamer over 2 inches of water, for about 10 to 12 minutes, or until very tender. Or, place cauliflower in bowl, cover with water, and microwave 8-10 minutes, or until very tender. While waiting on cauliflower to steam, pulse raw zucchini with lemon juice only in food processor or blender. Drain the cooked caulifower and add slowly to the zucchini puree, adding water as necessary. Puree until smooth. Makes about 2 cups. Store leftovers in fridge up to 3 days or freeze in small portions.

I used fat-free organic refried beans and frozen cauliflower and they turned out great. I also added a can of tomatoes but don't recommend that because it made the beans a little runnier than I wanted. Mrs. Lapine is right: they are very similar to Taco Bell's bean and cheese burritos, which I happen to love! Hope somebody finds this useful! Noah will only occasionally eat sweet potatoes, no other veggies. (Except for his babysitter. He has eaten corn, mushrooms, and peas for her.) So I feel compelled to make things where he won't notice that he is eating them.

Chicken Breasts in Caper Cream Sauce

2011-02-22T12:00:00.002-05:00

Ingredients
4 boneless, skinless chicken breast halves
2 tablespoons lemon juice
1 teaspoon lemon pepper
1/2 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/4 cup white wine
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Directions
1. Mix together lemon pepper, salt, garlic powder, dill weed together in a small bowl.
2. Sprinkle chicken with lemon juice. Season chicken with the seasoning mixture, turning to cover both sides. Allow to marinate while making other preparations.
3. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
4. Deglaze the skillet with the wine. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Yum! I made a healthier version by using olive oil instead of butter, and using some fat-free half-in-half because I had it. I used about a pound of tenderloins instead of breasts that I had on hand and served over brown rice with a side of steamed broccoli. The rice is great because it absorbs the sauce. The sauce looked a little curdish and weird (maybe because of the half-in-half?) but it still tasted great. The original recipe did not call for wine and I cut back on the salt since capers are salty anyway. I had extra seasoning mixture leftover.

Slow Cooker Rosemary and Red Pepper Chicken

2011-02-14T21:25:00.004-05:00

Valentine's Dinner 2011! Good slow cooker recipes are hard to come by, right? Here is my most recent creation, including the multitude of changes I made as suggested by various reviewers.

Ingredients
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
1 lb. skinless, boneless chicken tenderloins
1 can diced tomatoes, drained
1/4 cup broth
1/4 teaspoon coarsely ground pepper
1/4 cup white wine
1/4 cup marinara sauce
3 tablespoons cornstarch
4 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley

Directions
1.In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Brown, drain, and crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Cover with tomatoes. Pour in wine, broth, and marinara. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
2.Transfer chicken to a warm, deep platter, and cover to keep warm.
3.In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley. Serve over pasta.

We really liked this. The main thing I would suggest is more of the cornstarch mixture. I did not drain my tomatoes, and the sauce was really more liquid than I would have liked. Maybe eliminate the broth? I used vegetable broth because I had some open but I'm sure chicken would be good as well. I have to say, it looks a little fancy when you serve it up! ;)

Lasagna Soup

2011-01-18T19:39:00.002-05:00

I finally cooked again tonight! In our new house. I looked at a couple recipes online, and then invented my own. Noah is scarfing it down :)

Ingredients:
1 lb. extra lean ground beef
1/2 onion
1 (14.5 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
About 3 cups water
1 tsp Italian seasoning
1/2 tsp ground oregano
1/2 tsp garlic powder
1/2 tsp salt (optional)
2 cups mafalda or rotini pasta
1/4 cup shredded/parmesan cheese
1/4 cup shredded mozzerella cheese

Directions:
Brown beef and onion. Drain grease. In a pot, mix beef, onion, tomato sauce, tomatoes, water, and seasonings. Add pasta. Bring to a boil and lower heat to simmer about 30 minutes. Mix in parm cheese just before serving. Top with mozzerella.

Thought this was tasty, quick, and simple. Next time, I'll probably try sneaking in extra veggies! You just have to be careful not to simmer too long, as your pasta gets larger and more slippery the longer it cooks!

Christmas Morning Biscuits

2010-12-25T12:34:00.002-05:00

I was so stinking proud of myself. For the first time, I made biscuits from scratch. Probably not a big deal to most, but oh well. Not only was it my first attempt, they were AWESOME!! Unfortunately, I could eat these every weekend. Unfortunately, I won't be doing that. Not hard to make at all, very simple recipe. And they will easily translate to Any Morning Biscuits, too. :)

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

Directions
1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

One reviewer suggested replacing half the shortening with butter to avoid blandness. I didn't have any shortening, so I used all butter. Great taste and texture! Soft, and not at all dry like biscuits can be. I also used a star cookie cutter for most of them since I don't have a real biscuit cutter and I wanted to be festive! Served hot out the oven with a buttery spread :), apple butter, honey, and blueberry jam.

T. Flo’s Dr. Pepper Chili

2010-12-06T18:11:00.002-05:00

A while back, I read this recipe on Tina's blog and, with my love of Dr. Pepper, knew I had to try it. Tonight was the perfect snowy, frigid night. And it is delicious! Besides being an amazing photographer, she makes a mean chili recipe too!

Ingredients
1.5 lbs of ground beef
5 slices of bacon, cut into 1/4 pieces
1 large onion, finely chopped
3-4 garlic cloves, minced
2 tbs. cumin
1 tbs. oregano
3 tbs. chili powder
1-2 jalapenos, seeded and diced
salt & pepper to taste
1 large tomato (from garden)
1 8 oz can of tomato sauce
1 can of tomato soup
1 can of Dr. Pepper
1 tsp beef concentrate or 1 cup of beef broth
1 block of chocolate
1 tsp cinnamon

Before you start cooking combine the onion and the jalapeno together. Also, mix the chili powder, cumin and oregano together in a bowl.

Render the bacon until crisp in a large pot; set bacon aside.

Brown meat in the bacon fat until brown, then drain and set aside. Salt & pepper the meat.

Add some OO to the pot, and when hot, add the onions and jalapenos. Cook until translucent (about 5 minutes). Add the garlic and cook for a minute, being careful not to burn it.

Add the chili powder, oregano and cumin to the onions and fry for a couple of minutes to release the flavors.

Add beef & bacon to the onions and spices. Mix together and cook for a few minutes.

Add the Dr. Pepper, tomato sauce and tomato soup and bring to a simmer. Let cook for 5 minutes.

Add diced tomato and beef concentrate (or broth). Stir everything together.

Bring to a simmer and cook for one hour.

After one hour add chocolate and cinnamon and continue simmering for another hour.

Adjust seasonings to your taste. Serve alone or with rice, nacho chips, shredded cheese, cilantro, sour cream and or hot sauce. Enjoy!

Served with cornbread made from scratch! I made a few adjustments based on what I had on hand, including using the slow cooker, but you can make your own! My only suggestion is frying the bacon whole, very crisp, then crumbling as small as possible before adding to the mix. I used turkey bacon because I have some, but it's probably better if you go whole hog. :) Thanks, T!

Sweet Potato Mash

2010-11-25T19:22:00.002-05:00

I read a few recipes online and then concocted this. Everyone loved it!

Ingredients:
Sweet potatoes (Sorry, forgot to measure. I used 2 large and 2 small.)
1 stick of butter
1 cup milk
1 tsp cinnamon
2 Tbsp. maple syrup
1/2-3/4 cup candied pecans, ground

Peel, cube and boil sweet potatoes until soft. Place in mixing bowl with butter, milk, cinnamon, and maple syrup. Mix using hand mixer until desired consistency. Top with finely chopped pecans.

Best Apple Pie

2010-11-25T14:50:00.002-05:00

From our Thanksgiving 2010 table to yours!

5 cups Granny Smith Apples, chopped
1 cup packed brown sugar
¼ cup water
1 Tbsp. lemon juice
¼ cup all-purpose flour
2 Tbsp. white sugar
1 tsp. cinnamon
Dash of salt
1 tsp. vanilla
3 Tbsp. butter

Mix the apples, brown sugar, water, and lemon juice in a pot, heat to boil, reduce heat and simmer until apples are tender, 7-8 minutes. Mix flour, white sugar, salt, and cinnamon. Add to the hot mixture, cook for one minute. Add vanilla and butter. Pour pie filling into the crust and bake for 25-40 minutes at 425. Use pie saver or foil to protect crust. It may be necessary to add an extra half recipe of pie filling to a 9 inch pie.

Tomato-Herb Fritatta

2010-11-11T14:27:00.002-05:00

I got this one from Alli's blog and it was scrumptious and simple!

Ingredients:

2 T olive oil
1 garlic clove, minced
1/2 (6 oz) package fresh baby spinach
1 (10 oz) can mild Rotel, drained
1/4 tsp salt
1/4 tsp pepper
12 large eggs, beaten
1/2 C crumbled garlic-and-herb feta cheese

Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof nonstick skillet over medium-high heat.

Add garlic & saute 1 minute. Stir in spinach & cook, stirring constantly, 1 minute or just until spinach begins to wilt.

Add Rotel, salt & pepper; cook, stirring frequently, 2-3 minutes or until spinach is wilted. Add eggs & sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula & tilting pan so uncooked portion flows underneath.

Bake at 350 degrees for 12-15 minutes or until set & lightly browned. Remove from oven & let stand 5 minutes before cutting into wedges to serve.

Tomato-Sausage variation:
Brown 1/2 lb ground pork sausage in skillet over medium-high heat, stirring often. Remove from skillet, drain & wipe skillet clean. Proceed with recipe as directed, adding sausage with the Rotel in step 3.

I had to fill in my feta with mozzerella to make a full half-cup and added my own herbs since I didn't have the proper type of feta. I think it would be much easier to have the herbed feta on hand and would go ahead and add some extra mozzerella to it anyway. You can never add enough cheese right? :) I think adding some meat would be good too. Nice weeknight dinner!

Butternut and Acorn Squash Soup

2010-11-04T18:29:00.002-04:00

Oh yum! Made this as an appetizer, sort of, tonight and it was excellent. I tried making couscous crusted tilapia for dinner from Sarah's blog but I didn't do a very good job of it. Probably lack of egg. Anyway, the soup was delightful. :)

Ingredients:
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2.Melt the butter in a skillet over medium heat, and saute the onion until tender.
3.In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4.Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

I used about 7 oz of reduced fat cream cheese and thought it was just fine. Only used one tbsp of butter and 1/2 tsp of cinnamon. Skipped the garnish. Sweet but not too sweet! And very easy!

Golden Chicken and Autumn Vegetables

2010-10-08T14:07:00.002-04:00

So, I saw this recipe on a box of chicken broth, thought it sounded good, threw the box away. Oops. Looked it up on the Swanson recipes website and Presto! SO GOOD!

Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Directions:
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender.

Here's how it went down. I used butternut squash from the farmers market since I didn't have enough sweet potato and needed to do something with the squash. Same story, asparagus instead of green beans. Cut the breasts into tenderloins basically. (Seriously overcooked the chicken and I don't recommend that.) Added some black beans for color. Used fresh rosemary. I think the chicken needed to be seasoned by itself prior to cooking but this still turned out great and will be made again!

Tomato Spinach and Basil Soup

2010-09-27T20:30:00.003-04:00

Oh yeah! Cooler weather inspires the beginning of comfort food season for me!

Ingredients
2 tablespoons butter
1 large yellow onion, chopped
1 teaspoon minced garlic
1 1/2 cups milk
1 (28 ounce) can tomato puree
1 tablespoon white sugar
2 cups fresh spinach, torn
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese

Directions
1.Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

I would recommend chopping the onion up in the blender for sure. Other people had trouble with milk curdling and suggested waiting until the very last to add it, but mine did not curdle. I added a half can of diced tomatoes because I like a chunky tomato soup. :) This was really good but I still love Amy's Organic Soups "Chunky Tomato Bisque" out of all I've ever tried! It just has that extra kick to it that I can't identify.

Weeknight Slow Cooker: Easy Cheesy Chicken

2010-09-13T20:35:00.002-04:00

The title of this recipe makes me laugh. Or shudder, not sure which. Julia Child would not be proud. But, this is sooooooo easy and the chicken comes out super tender. I threw it together before bed last night and put it in the crock pot this morning. (Note to self: remember to turn the crock pot ON before you leave for work so that your husband doesn't have to come home and do it.)
Ingredients
6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 packet dry Italian dressing seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom or cream of onion soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions
1.Rinse chicken, and pat dry. Sprinkle with salt, pepper, Italian dressing seasoning, and garlic powder. Place in slow cooker.
2.In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Pour over chicken.
3.Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

My usual adjustments include adding fresh baby spinach at the same time as sour cream and cooking a bit more. I added the salad dressing seasoning at the recommendation of another reviewer. I forgot to season the chicken with anything and mixed the salad dressing seasoning in with the soups. Next time, will definitely add some garlic powder and pepper to the chicken. Serve with pasta or rice. Another reviewer recommended adding a bag of frozen veggies, which sounds good too.

Slow Cooker Lasagna

2010-08-26T20:10:00.002-04:00

A Weight Watchers recipe that was given to me a while back and worked out pretty nicely for a busy weeknight after work! I'm just going to type it up as I made it this time!

Ingredients
1 lb. extra lean ground beef
1 small onion, chopped
1 tsp. minced garlic
28 oz. can (Italian) tomatoes
15 oz. can tomato sauce
1 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. dried basil (or 1.5 tsp of fresh basil)
1/4 tsp. crushed red pepper flakes
1 cup part skim ricotta
1.5 cups shredded mozzerella
1/2 cup shredded parmesan
6 no-boil (oven ready) lasagna noodles

Directions:
Brown the beef with onion and garlic. Drain grease. Stir in tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes, allow to simmer for five minutes to allow flavors to absorb. Meanwhile, combine ricotta with 1 cup shredded mozzerella.
Spoon 1/3 of beef mixture into a 5-qt. slow cooker. Break 3 of the noodles in half and cover the beef mixture as best you can. Spread half of the cheese mixture over the noodles. Layer another 1/3 of the beef mixture, covering with remaining 3 broken noodles, and spread on last of cheese mixture. Tope with remaining beef mixture. Cook for 4-6 hours on low.
Top with half cup of mozzerella and half cup of parmesan, mixed. Cover and allow to set removed from heat for 10 minutes to allow lasagna to firm.

If I would have been thinking I would have added some baby spinach! Or zucchini is also recommended. Jeremy loved it and Noah ate 2 small bowls! Salt not necessary. I made this up yesterday and left it in the fridge until this morning. The noodles were pretty sloppy so I'm not sure if its because of all the sitting and soaking in the fridge or sitting in the warm crock pot for several hours after cooking on low for four. I wonder if I could use regular noodles and get away with not boiling them first. Any thoughts on that? Anyhow, this worked out well for having dinner ready when we got home tonight!

Margherita Pizza

2010-08-24T20:27:00.003-04:00

So what do you do when you have extra tomatoes and leftover fresh basil that needs to used up? You make a margherita pizza of course! I had to look up a recipe because I wasn't exactly sure what I was doing but I made some changes. I guess a real margherita doesn't have sauce, but since the sauce is my favorite ingredient, I had to have it!

Ingredients
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Directions
1.Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
2.Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
3.Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

OK, so my pizza was only somewhat similar to this recipe. I made only one. I used a whole wheat crust, one tomato, and added sauce. I mixed together a little olive oil, garlic and kosher salt, brushed it on the crust, then brushed sauce over that. Added leftover shredded mozzerella and "italian blend cheeses" from fridge, added tomato slices, feta and powdered parmesan, and topped with basil. Had to break another rules and add fresh jalapeno slices to Jeremy's side. Yum! We make a lot of pizza around here and this one was pretty good!

Hamburger Noodle Bake

2010-08-15T15:49:00.002-04:00

I made this last week and we loved it so I am making it again tonight for some friends. The recipe is made to be a dish for two, so I double the recipe. Who doesn't want to have leftovers anyway?

Ingredients:
2 cups uncooked egg noodles
1/2 pound lean ground beef
2 Tbsp finely chopped onion
1 can (8 oz) tomato sauce
1/4 tsp sugar
1/8 tsp salt
1//8 tsp garlic salt
dash of pepper
1/4 cup cottage cheese
2 oz cream cheese, softened
1 Tbsp thinly sliced green onion
1 Tbsp chopped green pepper
1 Tbsp sour cream
2 Tbsp grated Parmesan

Directions:
Cook the noodles according to package directions.

Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink, drain. Remove from the heat, stir in the tomato sauce, sugar, salt, garlic salt, and pepper.

In a small bowl, combine cottage cheese, cream cheese, sour cream, green onion, and green pepper.

Drain the noodles, place half the noodles in a greased 1-qt baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; top with parmesan. Cover and bake at 350 for 20-25 minutes.

This was from Taste of Home too. I added a tsp garlic to the meat, some Italian diced tomatoes, and used all reduced fat dairy. It's kind of like a lasagna dish.

Tomato Chicken Pasta

2010-08-13T20:05:00.003-04:00

We have been blessed by some very talented gardeners recently who have kindly shared their produce with us. When Jeremy brought home some ripe, juicy, orange tomatoes the other night, I could not bear to waste them, so I looked up a recipe specifically to use a bunch of tomato. Pretty good stuff! I even have a picture to share because I thought it was pretty.

Ingredients
1 (16 ounce) package radiatore pasta
1/2 pound bacon
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
3/4 cup white wine
2 large tomatoes, cut into bite size pieces
1 teaspoon dried Italian seasoning

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 tablespoon bacon grease, then saute chicken until no longer pink, and juices run clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.

I used about half a box of whole grain shells (from a 13 oz box) and it was plenty. I also followed recommendations and added a tsp of minced garlic to the chicken and a tsp of crushed red pepper. I probably would not use the red pepper again, or at least use less of it because it was a little hotter than I like. I also used turkey bacon and sweet Moscato wine. I stirred the pasta into the sauce to soak up the juices. Served with a simple salad and topped with parm cheese!

Hearty Macaroni Casserole

2010-07-26T18:40:00.002-04:00

I just made this for dinner and it was SO GOOD that I had to post it right away! Found this in my Taste of Home magazine. :) First, I'll post the recipe as printed and then I'll add my adjustments.

Ingredients:
1 pkg. (7-1/4 oz.) macaroni and cheese dinner mix
1 lb. ground beef
1 cup chopped green pepper
1/2 cup chopped onion
1 can (14.5 oz.) Italian diced tomatoes, drained
2 cups (8 oz.) shredded cheddar cheese, divided
1 cup French-fried onions

Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper, and onion over medium heat until the meat is no longer pink; drain. Add to the prepared macaroni. Stir in tomatoes.

Divide half of the mixture into a greased 3 qt. baking dish. Sprinkle with 1 cup of shredded cheese. Add the other half of the mixture and cover with second cup of cheese. Top with french-fried onions. Bake, uncovered, at 350 for 30 minutes or until heated through.

In an effort to make this dish healthier, I used 99% fat free ground turkey (cooked with a tsp. of fresh garlic, a tsp. of chili powder, 1/2 tsp. of cumin, and a 1/2 tsp. of paprika--since ground turkey tends to be pretty bland, instead of beef. I used Velveeta Shells & Cheese made with 2% milk. I probably only needed between 1 and 1.5 cups of the shredded cheese to cover adequately. We loved it! Next time I might hide a little more veggies in there too. :)

Picante Chicken Rice Burritos

2010-06-13T15:49:00.002-04:00

Ingredients
2 tablespoons butter
1/2 cup chopped green onion
1 clove garlic, minced
7 cups shredded, cooked chicken meat
1 tablespoon chili powder
2 1/2 cups chicken broth, divided
1 (16 ounce) jar picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced black olives
3 cups shredded Cheddar cheese, divided
12 (10 inch) flour tortillas

Directions
1.To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside.
2.To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
3.Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4.To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
5.Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

Yummy! I will recommend lowering the oven temp to 300 and removing them before the tortillas stiffen. I used black beans instead of olives since I don't like them and used whole wheat tortillas. I only made a half recipe. Oh, and I used white onion instead of green since thats what I had. Enjoy!

Healthy Blueberry Muffins

2010-06-07T18:12:00.002-04:00

I started making this recipe without realizing it was a lighter version of someone's grandmother's made from scratch recipe. We really liked them.

Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries

Directions
1.In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

I followed the suggestions of some of the reviewers and added 1/2 tsp of almond extract and extra oil (someone recommended using a 1/4 cup). I added a tablespoon of applesauce and used all whole wheat flour. I also added some extra brown sugar since someone suggested using it and that the recipe wasn't sweet enough. And they were done in 20 minutes. The batter looked a little weird but they tasted great!

Herb Grilled Pork Tenderloin

2010-06-03T10:42:00.003-04:00

This was our anniversary dinner last night!

Ingredients
3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Directions
1.Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2.Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
3.Preheat an outdoor grill for medium-high heat.
4.Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

I think this would have turned out great, except that it was way too much salt and pepper for me. Noah cried because it was too much for his little tongue too. Oops. I used kosher salt, which I thought is supposed to be less potent. I will try cutting that in half maybe next time. I let the meat marinate in the fridge for about an hour and used the oven some too to help cook a little more. Also had to use dried thyme and added some fresh parsley since I had it. Something different and good for the grill! And now we have a TON of meat leftover so I recommend sharing!

Apricot Chicken

2010-05-27T10:23:00.002-04:00

And I'm back! I finally tried a new recipe that turned out good! And an Asian one too!

Ingredients
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

Directions
1.In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
2.Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.

OK, admittedly I could not foresee this recipe turning out well if cooked in the microwave, so I made it on the stove. I didn't have cashews, so I omitted that but will definitely add them next time. I also added snow peas, at another reviewer's suggestion. Next time, I will double the ginger, add maybe a tsp of garlic salt, and a tbsp of honey (suggested by another reviewer). It needed just a bit more flavor but Jeremy and I both really liked it anyway!

Baby's First Birthday Cupcakes

2010-04-08T19:48:00.003-04:00

I haven't made any new recipes lately to post but I think this one definitely qualifies!

Whipped Cream Frosting
(Makes 1 frosting for a 2 layer cake or 24 cupcakes)
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Directions
1. In a large bowl, beat cream cheese, sugar salt and vanilla until smooth.

2. In a small bowl, whip the heavy cream until stiff peaks form.

3. Fold into the cream cheese mixture.

Cake:
Cooking spray
2 cups sugar
3/4 cup unsalted butter, softened
3 large eggs
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk

Preheat oven to 350°.

To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.

Both recipes make enough for 24 cupcakes. I just baked them at 400 for around 15-20 minutes instead. I used fat free cream cheese this time and I think it made the icing runnier than usual but it still tasted great! Noah enjoyed his very much at his West Virginia birthday dinner.

Tangy Slow Cooker Pork Roast

2010-03-14T15:03:00.002-04:00

Ingredients
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Easy and delicious, of course! I just use a half pork roast and stuff it in the crock pot with as many chopped potatoes and carrots on top as I can fit under the lid. Instant meal. Making this one for dinner tonight! Warning, it makes a lot of food so invite people to share with.

Marinated Ranch Broiled Chicken

2010-03-12T18:44:00.002-05:00

Look, it's another quick, and easy chicken recipe! :) This might seriously be the easiest recipe I've ever made.

Ingredients
2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

Directions
1.Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
2.Refrigerate to marinate for at least 1 hour, or overnight if possible.
3.Preheat oven to Broil/Grill.
4.Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

I didn't trust just the broiling so I baked the chicken at 350 for about 20 minutes prior to broiling for just a few minutes. I think there is probably enough sauce to get by with 3 breasts if you needed extra. Yummy!

Ginger Mahi Mahi

2010-03-09T15:41:00.003-05:00

I got this recipe a while back and have not made it in a while but am bringin it back tonight!

1 package Mahi Mahi fillets, thawed and rinsed as package directs
3 Tablespoons Honey
3 Tablespoons Soy Sauce
3 Tablespoons Balsamic Vinegar
1 teaspoon greated fresh ginger root
1 clove garlic, crushed
4 teaspoons olive oil
Salt and Pepper to taste

Preparation:
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and 2 teaspoons of olive oil. Add fish; turn to coat. Cover and refrigerate for 20 minutes.
2. Heat 2 teaspoons olive oil in a large skillet over Medium Heat. Add fish to skillet. Reserve marinade.
3. Saute' fillets for 8 to 10 minutes, turning once, until fish flakes easily with fork.
4. remove fillets to serving plate and keep warm. Pour reserved marinade into the skillet; heat over Medium heat until the mixture reduces to a glaze consistency, 2 to 3 minutes.
5. Spoon glaze over fish; serve immediately

I think its best served with rice and whatever veggies you like. I actually have never made it with Mahi Mahi (which I love) because I couldn't find it at Wal-Mart. I use frozen tilapia filets instead and it works great. Also trying ground ginger tonight because I am not exactly sure what to do with a fresh ginger root! Before, I always skipped the ginger and it was quite good without it. I might even try baking it all together to spare a little oil. Delicious and healthy! Jeremy is not a fish eater and this is about the only way I have gotten him to eat it. :) Thanks to Wendy.

Braised Balsamic Chicken

2010-02-20T15:15:00.003-05:00

Ingredients
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Directions
1.Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2.Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

I made a half recipe of this one night this week since it was pretty simple and I had all the ingredients. I cooked it a bit too long waiting on Jeremy to get home but it was still good! I bet using fresh herbs would make it even better. I mixed the tomatoes, balsamic, and herbs ahead of time and let them soak together in the fridge then dumped them over the chicken and added a little chicken broth to the skillet while I was cooking. Love these easy chicken recipes!

Black Bean Burritos

2010-02-18T10:53:00.002-05:00

I whipped this up real fast last night after we came in from the gym and we loved it!

Ingredients
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt (optional)
2 tablespoons chopped fresh cilantro

Directions
1.Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2.Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3.Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4.Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

I would recommend mashing the beans up a bit before putting them in the burrito. I used burrito-sized tortillas. There might be enough to make 4 regular sized tortillas. Added about 1/2 tsp of chili powder too. Also, I was out of onion, so I added a couple spoonfuls of homemade Super Salsa to the mix instead. Didn't add the cilantro and used reduced-fat cream cheese. Turned out great, even though I had to cook beans from a bag and they weren't quite done! ;) Jeremy worked for a taco place when he was in high school so he rolled the burritos perfectly for me!

Spinach and Leek White Bean Soup

2010-02-15T11:26:00.003-05:00

I was feeling a little experimental and wanted to try something different! I had never used leeks before, so it was a little interesting. I had to talk to my aunt to actually find out what one does with a leek . :) It was actually pretty quick and simple to make.

Ingredients
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
Parmesan cheese, salt and pepper to taste

Directions
1.Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Here's the report: I used 3 leek bulbs instead of 4 because that was how many came in a bundle and it was plenty o' leek. I used low-sodium chicken broth instead of fat-free. I suggest topping with parmesan cheese for a little extra flavor. Very healthy and Jeremy and Noah enjoyed it too!

Peanut Butter Brownies

2010-02-11T11:16:00.002-05:00

Here is how I made someone's brownie recipe the other day. I just made a couple of adjustments to it based on the reviews. Pretty tasty.

Ingredients
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup packed brown sugar
4 tablespoons butter, softened
2/3 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips

Directions
1.Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
2.In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, cocoa, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the chocolate chips.
3.Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

Next time, I think I might follow another recommendation and use more cocoa and less baking powder, and see how that works.

Sweet and Sour Glazed Chicken

2010-02-10T08:06:00.002-05:00

Another wonderfully easy recipe! Found this one a while back and have made it several times. It's great when your husband gives you an hour and a half notice that you have guests coming to dinner!

Ingredients
1 (3 pound) whole chicken, cut into pieces (or breasts)
1 (8 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
1 (1 ounce) packages dry onion soup mix

Directions
1. Preheat oven to 325 degrees F (175 degrees C).
2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
3. Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 60 minutes (or until cooked completely), occasionally spooning the sauce over the chicken.

Super Salsa

2010-02-08T15:52:00.002-05:00

This was one of the recipes I made for our little Superbowl party and I think it was the favorite! Very easy and surprisingly fresh! Tastes just like some good Tex-Mex restaurant made it.

Ingredients
3 (10 ounce) cans Ro-Tel, well drained
1/2 white onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1 jalapeno, chopped and seeded
3 tablespoons chopped fresh cilantro

Directions
1.Place the tomatoes, onion, garlic, lime juice, salt, and cilantro in a blender or food processor. Blend (pulse) very briefly to desired consistency. If you do not drain and chop everything well before blending, it can become kind of watery.

That is how I made someone else's recipe last night. :) Next time, I think I may add a green onion and 4 ounce can of chopped green chiles. some reviewers suggested using fresh roma tomatoes and I think I will try that when I have more time. But it was still awesome, canned tomatoes or not!

Carmelized Baked Chicken

2010-02-06T19:46:00.002-05:00

Hooray! I have tried so many recipes lately that flopped but this one was good. Super simple (great for a weeknight) and healthy!

Ingredients
3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

I used boneless skinless chicken breasts and reduced sodium soy sauce instead. Served with baked sweet potatoes and steamed broccoli.

My Best Salad Yet

2010-01-26T15:43:00.002-05:00

When we had our dearest WV pals over to dinner Saturday night for Alli's Angel Chicken Pasta, I invented my favorite salad to date. Keep in mind that I just sort of dumped all of this together, so I am estimating on measurements here.

Salad:
1 box baby spinach
1 box baby romaine
1 bag Great Value Dried Mixed Berries (cranberries, blueberries, cherries)
Crumbled Feta Cheese (I used some with herbs mixed in)
1 box grape tomatoes, sliced in half, length-wise
Chopped Walnuts

Dressing:
1/2 cup Red Wine Vinegar
1/2 cup olive oil
2 Tbsp sugar
1 tsp garlic salt
1 Tbsp Italian herbs

As I mentioned, you might need to tweak amounts of things, particularly the dressing, to see what else it needs. Taste it out before serving!

Sarah's White Chili

2010-01-23T15:25:00.000-05:00

I made this one off of Sarah's recipe blog the other night and my little soup night crowd thought it was great! Jeremy said it was "the bomb" so you know its pretty good. :) You'll notice lots of soup and chili recipes on here since its been so cold lately and these recipes are just too easy and tasty!

1 can Great Northern Beans
1 can Garbonzo Beans
1 can white Kidney Beans
1-8oz package Heavy Whipping Cream
2-3 large chicken breasts
1 pkg McCormick White Chili Seasoning
1 small white or yellow onion, chopped
3 cloves garlic, minced
1 cup frozen corn
1 can green chili's, chopped
Chopped Jalapeno peppers (amount depends on how spicy you want your chili)
1 large spoonful of Sour Cream

First boil your chicken until almost cooked all the way. Save your water which is now broth and us it as your base. While your chicken is boiling, in a seperate pan, saute your onion and garlic in butter.

Once your chicken is cooked, chop it up and add it back to your broth. Add your whipping cream and your saute'd onions and garlic to your broth along with the seasoning packet.

Next add your green chilis and decide how much jalepenos you want your chili. I used canned whole jalapenos and chopped three. Three peppers made this a medium "heat".

Your corn and any other seasonings can also go into the chili at this time. I added a heaping spoonful of Sour Cream for flavor.

Let it simmer for at least an hour.

The only changes I made were that I used Navy beans intead of white kidney beans (couldn't find any), added 3 potatoes (because I had some), used 5 chicken breasts (mine shrank a lot when I boiled them), and used one can of corn (since that was what I had). Served with sweet, jalapeno cornbread. Delicious!

Butternut Squash and Turkey Chili

2010-01-21T20:07:00.000-05:00

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon oregano
1 teaspoon garlic salt

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.

2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

3. Serve with tortilla chips and sour cream.

*I forgot step 3 when I served it and it was fine! I used black beans instead of kidney beans, and white corn instead of hominy. Everyone loved it!

A Blog About Cooking!

2010-01-21T16:55:00.000-05:00

Who'd have guessed it? Not me! I am not one of those multi-talented people who has time to do a 365 Blog (where you post a picture and blurb about it everyday for a year) but I thought this would be fun to share recipes. Who doesn't need some extra good ones right? Thanks Sarah, for a fun idea! I will only be posting recipes that I made without having first tasted them elsewhere, just to keep things interesting!

Eat up, peeps!