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Monday, August 29, 2016

Spaghetti Squash and Tomato Bake




About 3 cups cooked spaghetti squash (1 medium one)
2 large garden tomatoes sliced
Kosher Salt
Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
5oz of fancy shredded Mexican cheese blend (separated)
Fresh Basil for Garnish (optional)

How to make it:

Preheat the oven to 350 degrees.
Spray a 11 x 9 casserole dish with non-stick spray.
Spread about 1 cup of spaghetti squash on the bottom.
Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
Top with 1.5 oz of cheese.
Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
Top with the last 2 oz of cheese and sprinkle with the spices one last time.
Bake for 30 minutes uncovered.
Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.

Sunday, August 28, 2016

Mini Garlic Monkey Breads


2 (7.5 oz) cans buttermilk biscuits
6 Tbl. butter, melted
3 cloves garlic, minced
2 Tbl. dried parsley flakes
1/4 c. grated Parmesan cheese
plus 2 Tbl. to sprinkle on top

How to mak it:

Cut biscuits into 4 pieces and place in a bowl.  Combine remaining ingredients and pour over biscuit pieces.  Gently toss to evenly coat.  Use a greased 12-cup muffin tin and place 6-7 pieces in each cup.  Sprinkle remaining 2 Tablespoons of cheese over the top.  Bake at 400 degrees for 12-14 minutes.  Serve warm.  Makes 12.  

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting


2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

How to mae it:

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1-1/2 tsp lemon zest
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

Saturday, August 27, 2016

Cheeseburger Pie


Ingredients

2 pounds ground beef (we get ours from Zaycon)
3 Tablespoons onion powder
4 eggs
1 cup mayonnaise
½ cup heavy cream
16oz shredded cheddar cheese
Salt and Pepper to taste

Instructions

Brown ground beef and drain.
Mix in onion powder and a little salt and pepper.
Stir in ¾ of the shredded cheese, leaving a handful or two for the top at the end.
Dump meat mixture into a 9 inch pie pan or any oven safe dish.
Whisk together the mayonnaise, heavy cream and eggs with a dash of salt and pepper. Pour over meat mixture and top with a handful of cheese.
Bake at 350 degrees for 30-35 minutes or until bubbling. Take out of oven and let stand for 10 minutes before serving.

Quick and Easy Chicken Burritos


Ingredients

2 cups cooked shredded chicken
½ cup Mexican cheese blend ( or mozzarella)
1 avocado diced
2 tablespoons cilantro chopped
4 large tortillas
1 tablespoon oil

Instructions

Mix the shredded chicken, cheese, cilantro, and the diced avocados.
Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
Burritos can be frozen cooked or uncooked for up to 3 months.

Meatballs Stroganoff


Ingredients:

Frozen Italian style meatballs (1/2 oz each)
generally, enough to cover the bottom of the pan. Depends on who is home.
Extra virgin olive oil
1+ Tbsp ­ just enough to brown up the meatballs.
2 cups beef broth
use more for more meatballs... just go with this recipe. Don't over think it.
Seasoning
kosher salt and black pepper to taste
dried herbs (probably at least 1 ­ 1 1/2 tsp each) ­ parsley, oregano, basil
it will look like a lot of seasoning, but in the end, it will be great!
2/3 ­ 1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles
enough for whoever is there.

Method:

I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand). I brown them in a
little olive oil in a black iron skillet. This is where you get all the good flavors ­ from the fond (the brown bits that stick
on the bottom) that gets stuck in the skillet. [I don't think this would work as well in a non­stick skillet b/c it releases too
much of that goodness.]
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson's brand). Bring to a
boil. Season generously with salt and pepper, dried herbs (parsley, oregano, basil). When it starts reducing, add
about 2/3 cup sour cream (I use Daisy light) and about a cup of heavy whipping cream. These will make the sauce
creamy and silky and also act as a thickener.
Meanwhile, boil water in a separate pot and add the wide egg noodles (I use No Yolks). Boil until they are still just a bit
al dente, drain briefly and add to the simmering sauce. They will finish cooking in the sauce and also soak up a lot of
that goodness.
The result is a nice, creamy sauce ­ slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a
little beefy from the stock. Yum!

Stuffed Zucchini


Ingredients:

3 zucchinis
1/2 large onion, chopped fine (~ 1/2 cup)
1 Tbsp butter
6 slices crispy bacon (~ 1/2 cup chopped)
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 Roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper
kosher salt 

Method:

Give the zucchini a quick wash for good measure.
Slice in half lengthwise.
Leave the ends on to keep the filling in.
Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn't make straight lines.  That's okay.  They were still delicious.  Arrange the zucchini boats in a baking dish.
Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion.
Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in!
Saute the onions in butter until soft and translucent. Add in the chopped bacon, then  season with curry powder and salt.  Cook until desired doneness of onions and remove from heat.
To the zucchini flesh, add the sour cream.. (How can this be bad?)
Rough chop some fresh thyme leaves.
Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.
Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don't really want the filling to be all runny when you cut into it. 
Refill the zucchini shells with the filling mixture. 
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 - 35 minutes, until tops are pretty and brown.
Of course you know me.  I'm gonna grate even more cheese on them again...  Aren't they gorgeous?!  Lots of texture.  Smokiness from the bacon.  Salty from the Parmesan cheese.  Soft and buttery zucchini.  Mmmm....
My, oh my!!  Promise me you'll try!
In hindsight, a sprinkle of fresh chopped parsley on top of these would be really pretty.  But I didn't have any at my disposal.

Friday, August 26, 2016

Sesame Chicken


1 1/2 lb boneless skinless chicken breasts, cut into pieces
1/4 tsp. salt
1/4 tbsp pepper
1 tbsp whole wheat flour
1 tbsp sesame oil
1/2 tbsp olive oil
2 garlic cloves, minced
1 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1/2 cup low-sodium chicken broth
2 tbsp. sesame seeds

Directions

Preheat the oven to 400 degrees.
In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
In another bowl, toss the chicken with salt, pepper, and flour.
In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.

Shrimp Scampi


Ingredients:

2 pounds shrimp (thawed, if frozen)
1 stick of butter
1 packet Italian dressing seasoning
1 lemon, sliced

directions:


Line a sheet pan with foil. Put the stick of butter in the pan and stick in a 350 degree oven to melt the butter. Once the butter has melted remove from oven. Add the shrimp in a single layer. Sprinkle packet of Italian dressing mix over the shrimp and top with lemon slices. Bake for 15-20 minutes.

ROTEL’S SOUTHWEST CHICKEN SKILLET


Ingredients

1 Tbsp. vegetable oil (I used EVOO)
4 chicken breasts cut into 1 inch chunks
1 cup uncooked rice
1 10 oz. can RoTel Diced tomatoes and green chilies
1 8oz. can tomato sauce
1 cup water
3 green onions thinly sliced, reserve 2 Tbsp. for garnish (I skipped the onions; I am still a child & don’t like them)
sour cream
1 cup shredded cheddar cheese

Directions

Heat oil in a large skillet over medium to high heat. Cook chicken until no longer pink, stirring frequently. Stir in rice, can of RoTel, can of tomato sauce, water, and green onions. Bring to a boil, cover. Reduce heat to low, cook for 20 minutes or until rice is tender. Stir the mixture. Top with shredded cheese and the reserved green onions. Cover. Cook 5 minutes more until cheese melts. Serve with sour cream if desired.

Thursday, August 25, 2016

Cloud Bread


Ingredients:

3 Medium Eggs
3 tbsp Quark
1/4 tsp Vinegar
Sweetener
Salt
Optional: Herbs

How to make it:

As I say they are really simple to make and I had them ready for the over in less than 10mins. Pre heat oven to 150°C.
1 Separate the eggs. Be sure not to get any yolk at all into the whites or they won’t whip up.
2 Add the quark, pinch of sweetener and salt to the yolks and mix well. If you want to add other herbs or spices add it to the yolk mix now. (I added a touch of mixed herbs to this to try out, I would probably add a little more next time)
3 In a separate bowl whisk up the egg whites until it’s nice and firm.
4 Add the yolk mixture to the whites and fold in gently. You want to make sure it is mixed well but be sure to take your time with this and do it gently so you don’t beat the air out of the whisked whites.
5 Spoon the mixture onto a baking tray in little roll size (you should probably use baking paper or something but I popped it straight on because I didn’t have any.
6 Spray with calorie free cooking oil. I used Olive Oil on one tray and Garlic on the other… I’m sure there are other options too.
7 Bake away! On the recipe I was given it instructed for 30mins cooking time although I took mine out after about 20 as I felt they would burn otherwise. Keep an eye on them and judge it yourself. You could just make one big loaf suppose, in which case it might take the full 30mins. I was able to make 11 with this amount and I think they are a good size.

MEATLOAF IN THE CROCKPOT


Ingredients:

1 pound ground beef
1/2 cup quick oats
2 tablespoons minced onion
2 tablespoons minced celery
1 tablespoon Worcestershire sauce
1 tablespoon ketchup 
1 teaspoon dried parsley
1 egg
 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (or less) milk
Ketchup for garnish on top of meatloaf 

How to make it:

Combine all ingredients, except milk. Add milk, a little at a time, until it is a smoother consistency, but not goopy.
You can use a 6 quart crock with a meatloaf pan inside it, or if your meatloaf pan won't fit, use a 4 quart and put the meat directly into the crock. (which is what I did) Spray the crock with non-stick spray, and either put your meatloaf pan or meatloaf itself into the cooker.
Cover and cook on high for 4 hours, or on low for 6-8.  Let the meat sit for about 30 minutes before you slice and serve.

Wednesday, August 24, 2016

Fried Apples


 2 Pillsbury Pie Crusts – Nana made her own but I’m not doing that!
2 Apples
¼ Cup Sugar – optional
¼ teaspoon cinnamon – optional

I wanted them to taste as close to nana’s as possible so I did not put in sugar or cinnamon, ingredients that were expensive and hard to come by during the depression so she made them without and then never put it in later years.


First, you peel the apples and chop them up.
Then you put them in a pot and cook them down on very low heat and mash them up until they look like this:
Roll out the pie crust on a lightly floured board. Using a 3 inch cookie cutter, cut out about 7 circles.*
Place a scant teaspoon of the cooked apples in the middle of the round.
Using very cold water and your fingers, wet all the way around the pie, fold it over and crimp edges with the fork and make a slit in the top

Put a little oil in a skillet and let it get hot first, then place the little pies in the skillet and cook for 2-3 minutes on each side.
Take them out of the oil when they are cooked and place on a wire rack with paper towels on them so that will take off the excess oil.

Icing recipe
You will need:
1 teaspoon softened butter
1 Cup Powdered Sugar
½ teaspoon vanilla
1-3 Tablespoons milk
Whip that up with a fork and then put the glaze over the warm pies. Don’t they look delicious?

Homemade oven baked hot wings


Ingredients

1 1/3 C flour
2 T cayene pepper
2 T black pepper, coarse ground
1/3 C (plus a little) Chili powder
2 1/2 tsp onion powder
1 1/2 tsp salt, sea prefered for its fine grain
*each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount

1 large bottle of Frank's Hot Sauce
1 stick of butter


How to Make It



Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 - 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!

Baking Cookies Made Easy


1 package yellow cake mix
1 cup creamy peanut butter (I use Jif)
½ cup vegetable or canola oil
2 large eggs

How to make it:

1 package white cake mix
½ cup vegetable or canola oil
2 large eggs
1 tablespoon water
1 cup chocolate chips

Tuesday, August 23, 2016

Chicken Broccoli Casserole


Approximately 3 cups of shredded chicken
16 oz bag of frozen broccoli (cooked) 
1 container of cream of mushroom soup*
1 cup of shredded cheddar cheese
Garlic powder and pepper to taste

How to make it:

Preheat oven to 350 degrees.  Mix all ingredients together in a bowl, pour into a 9x9 baking dish and cook for 25 minutes.  That's it!  Easy peasy :)
Note: you can use any type of shredded chicken.  Rotisserie chicken works great for this.  The chicken I used tonight was cooked in the crock pot all day and then shredded up.   Just put some frozen chicken breasts in the crock pot, cover with chicken broth and cook on low for 8 hours.  Viola!  Perfect shredded chicken. 
*The cream of mushroom soup that I use is in a container, not a can, but a small can would work fine here.  I just prefer to use Pacific Foods Cream of Mushroom because it has less unidentifiable processed junk in there. 

PHILLY CHEESESTEAK ROLLS


INGREDIENTS

 2 tablespoons all-purpose flour
 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
 1 tablespoon vegetable oil
 1 medium onion, cut in half and sliced (about 1 cup)
 6 ounces frozen beef sandwich steak(4 portions), cut into thick strips
 4 slices processed American cheese food product
 1 egg, beaten

DIRECTIONS

Heat the oven to 400°F.
Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut into 4 (5-inch) squares.
Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  Remove the onion from the skillet.
Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square.  Top each with 1 slice cheese.  Fold 2 opposite sides over the filling.  Roll up like a jelly roll.  Brush the pastries with the egg.  Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastries in half diagonally to serve.

creamy tomato pasta


for the tomato sauce -
1 1/2 pounds fresh tomatoes (about 9 medium)
1 small onion, finely diced
3 garlic cloves minced
1/4 cup minced fresh basil
olive oil

for the alfredo sauce -
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
1 tablespoon unsalted butter
2 teaspoons flour
3/4 cup whole milk
1/4 cup half & half
2 garlic cloves peeled and crushed
1 cup grated parmesan cheese

1/2 pound farfalle or other short cut pasta
bring a large pot of water to boil for the pasta.

start the tomato sauce. bring a large pot of water to boil. score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. roughly chop tomatoes and set aside.
in a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.
add the tomatoes to the onion and garlic. if you want a thin sauce like mine, blend the sauce with an immersion blender. cook about 15 minutes until thickened.
while the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.
while the pasta and tomato sauce are cooking, make the alfredo sauce. melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
whisk in the milk, half & half, and garlic and season with salt & pepper. continuously whisking, bring to a simmer and cook about 2 minutes until thickened. fish out the garlic with a slotted spoon and discard.
whisk in the parmesan. the sauce will be very thick, so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. remove from heat.
drain the pasta and add to the alfredo sauce.
mix the basil into the tomato sauce and add the tomato sauce to the pasta. mix well. 

Death By Chocolate Bundt Style


Mix together for 2 minutes 1 box of yellow cake mix
1 box of vanilla instant pudding
1 box of chocolate instant pudding
4 eggs
3/4 cup of oil
1 cup of sour cream
Half a 12 oz bag of semi sweet chocolate chips.
Pour half the batter in a bundt pan and pour half of the chocolate chips in.
Pour in the rest of the batter and sprinkle on remaining chocolate chips. 
Bake at 350 degrees for 50 minutes.

Crack-tastic Crackers


1 – 1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)

How to make it:

1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers.  Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies.  My husband has his bag ready to take to work.
That’s it!  So very easy and a great snack for a game or party.  Or a Tuesday.
P.S. I did make a really nice harvest salad tonight to offset my cracker munchies.  I’m not all bad.

PALEO COCONUT PECAN BREAKFAST BARS


INGREDIENTS

Coconut oil
2 eggs
1 banana
¼ cup honey
½ tsp vanilla
⅓ cup coconut flour
1 cup unsweetened shredded coconut
4 Tbsp coconut milk
½ cup chopped pecans

INSTRUCTIONS

Preheat oven to 350 degrees. Use the coconut oil to grease an 8x8 pan.
Crack your eggs into a medium sized bowl and quickly whisk them up.
Mash your banana - I like to just do this quickly on a plate - add to the bowl with the eggs along with the honey and vanilla.
Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.
Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.
Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top.
Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them - when the edges are golden brown and the center is firm, they're done!
Freezing these is a cinch too! Simply wait for them to cool, cut them to the desired size and store them in a freezer container or freezer bag. I tend to try to do this as soon as I can - if they stay on the kitchen counter, they tend to disappear quickly!
You can defrost them quickly by popping them in the microwave for about 30 seconds. If you're like my hubby and are not a fan of the microwave, you can pull out a few the night before and just leave them in the fridge and they'll be defrosted by breakfast the next morning.

Monday, August 22, 2016

Herb Crusted Chicken in Basil Cream Sauce


Ingredients

2 Boneless Skinless Chicken Breasts; pounded thin
1/4 cup milk
1/2 cup Progresso Garlic & Herb Bread Crumbs
2 teaspoons 'Perfect Pinch' Roasted Garlic and Bell Pepper Sea
1 teaspoon freeze dried chives
3 Tablespoons butter
3 cloves of garlic; minced
1/2 cup Chicken Broth
1/4 can of Italian diced tomatoes; drained and finely chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese blend
2 Tablespoons freeze dried (or fresh) basil
dash of fresh ground black pepper
Original recipe makes 2 Servings

Preparation

1.) Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
2.) Place milk in a separate shallow bowl.In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
3.) Dip the chicken in the milk, then coat with crumb mixture.
Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
4.) In the same skillet, add garlic and saute for approximately 1 minute. 
5.) Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
6.) Stir in cream and tomatoes; bring to a boil and stir for one minute.
7.) Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
8.) Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

MONTEREY CHICKEN


4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

How to make it

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Baked Chicken Breast Recipe


Ingredients

1 cup mayo (mayo...not miracle whip)
½ cup Parmesan
salt/pepper to taste
½ tsp garlic (optional)
boneless, skinless chicken (I used tenders here and always organic)

Instructions

mix up
layer on your chicken...do not overdo it or it won't brown up properly
bake in oven on 375 for 45 min

Sunday, August 21, 2016

Pumpkin Crumb Cake



Cake Batter

1 3/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1/3 cup milk
3/4 cup chopped walnuts (optional)

Topping
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter

Directions



・ Preheat oven to 350°F.
・ Grease 9x9 baking pan* and line with parchment paper.
・ To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.

-Original recipe called for a loaf pan, but I baked it in a 9x9 dish.

Fry Bread Tacos


Ingredients 

Choose your zip, pick favorite stores
1 lb ground beef
1 package (1.25 oz) taco seasoning mix
1 can (15.5 oz) pinto beans, with liquid
1 cup cheddar cheese, shredded
2 cup iceberg lettuce, shredded
1⁄2 cup picante sauce, divided
2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
4 cup oil, for frying, or as needed

Directions


Prep 20 min Cook 30 min Ready 50 min
Combine beans and 2 tablespoons picante sauce in a small saucepan over low heat. Cook until warmed through. In a large skillet over medium-high heat, cook ground beef with taco seasoning mix according to package directions. Cover and keep warm.
In a medium bowl, stir together flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry each piece in hot oil until golden on both sides, turning only once. Drain on paper towels.
Top each fry bread with beans, ground beef, lettuce, cheese, and picante sauce.

Saturday, August 20, 2016

The greatest Queso that ever lived


Ingredients

3/4 lbs. lean ground beef, browned and drained*
2 lbs. block of Velveeta, cubed
2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained
1 (7 oz.) can diced, roasted green chiles

Instruction

Combine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.

Cottage Cheese Scrambled Eggs recipe


Ingredients

1 organic egg
1 Pound MSG-free pork sausage
1/4 cup fine bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
2 Tablespoons chopped Italian parsley
1 box Pepperidge Farms Puff Pastry (2 sheets)
egg wash
1 organic egg
1 Tablespoon water

Directions

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
Beat egg in a large bowl until frothy. Add the sausage, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
Unwrap first sheet of puff pastry and place on a floured surface.
Cut along the fold lines to create three strips of dough.
Divide sausage mixture into 6 equal parts.
Make each section of sausage into a roll and place down the center of puff pastry strips.
Fold pastry over and press seam to seal.
Cut each roll into 6 equal pieces (about 2 inches).
Place on baking sheet and brush with egg wash.
Bake for 15 to 20 minutes, until puffed and golden brown.
Follow the same steps with the remaining sausage and puff pastry.
Serve sausage rolls while warm.
Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.

Puff Pastry Sausage Rolls


Ingredients

1 organic egg
1 Pound MSG-free pork sausage
1/4 cup fine bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
2 Tablespoons chopped Italian parsley
1 box Pepperidge Farms Puff Pastry (2 sheets)
egg wash
1 organic egg
1 Tablespoon water

Directions

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
Beat egg in a large bowl until frothy. Add the sausage, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
Unwrap first sheet of puff pastry and place on a floured surface.
Cut along the fold lines to create three strips of dough.
Divide sausage mixture into 6 equal parts.
Make each section of sausage into a roll and place down the center of puff pastry strips.
Fold pastry over and press seam to seal.
Cut each roll into 6 equal pieces (about 2 inches).
Place on baking sheet and brush with egg wash.
Bake for 15 to 20 minutes, until puffed and golden brown.
Follow the same steps with the remaining sausage and puff pastry.
Serve sausage rolls while warm.
Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.

Friday, August 19, 2016

"Easy Anytime Dinner" Chicken Marsala


Ingredients
    
8 chicken thighs, bone-in, skin removed
½ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
4 tablespoons butter
1 cup chicken broth
3 tablespoons fresh lemon juice
1 cup heavy cream
1 medium onion, sliced in rings or (8 ounces) mushrooms, fresh sliced 

Directions

In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture.
In a large somewhat deep frying pan, brown chicken in butter until both sides are a nice brown color.
Add chicken broth, lemon, cream and onions or mushrooms if desired. Cover and simmer for about 30 minutes or so, until meat is tender.
Garnish with parsley if desired and serve over rice or mashed potatoes.

Creamy Stove Top Lemon Chicken


Ingredients
    
8 chicken thighs, bone-in, skin removed
½ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
4 tablespoons butter
1 cup chicken broth
3 tablespoons fresh lemon juice
1 cup heavy cream
1 medium onion, sliced in rings or (8 ounces) mushrooms, fresh sliced 

Directions

In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture.
In a large somewhat deep frying pan, brown chicken in butter until both sides are a nice brown color.
Add chicken broth, lemon, cream and onions or mushrooms if desired. Cover and simmer for about 30 minutes or so, until meat is tender.
Garnish with parsley if desired and serve over rice or mashed potatoes. 

Chicken Marsala


Ingredients

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Instructions

Prepare rigatoni according to package directions.
Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.
Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels.
Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.
Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.
Bake covered at 375 for 30 minutes.
Uncover & bake 15 more minutes or until bubbly.


Chicken & Spinach Pasta Bake


Ingredients

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Instructions

Prepare rigatoni according to package directions.
Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.
Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels.
Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.
Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.
Bake covered at 375 for 30 minutes.
Uncover & bake 15 more minutes or until bubbly.


Cauliflower Tortillas


Ingredients:

3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste

Directions:

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

Wednesday, August 17, 2016

EASY FAJITA CHICKEN BAKE RECIPE



INGREDIENTS

3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Oilve oil
½ Cup Shredded Cheddar or Mexican Blend Cheese

INSTRUCTIONS


Trim the chicken breasts then lay them in a single layer in a glass baking dish.
Sprinkle the taco seasoning over the top of the chicken breast to taste.
Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
Drizzle the olive oil over the peppers and onions.
Sprinkle cheese over the top of the dish.
Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Fajita Stuffed Chicken Recipe



Ingredients:

1/2 cup sliced onion
1/2 cup sliced green and red bell peppers
2 tsp. fajita seasoning mix
Three boneless, skinless chicken breast
1/8 tsp. each salt and black pepper
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup salsa (optional)

Directions:

Preheat oven to 350 degrees. Spray a baking pan with nonstick spray OR get a silicone baking mat, and put that bad boy in the baking pan instead. Then it will not require any spray, which saves you calories!
Bring a nonstick pan or a skillet sprayed with nonstick spray to medium-high heat.
Add onion and bell peppers. Cook and stir until softened, about 6 minutes.
Transfer cooked veggies to a bowl and sprinkle with 1 tsp. fajita seasoning. Stir well.
Slice a pocket in to the chicken breasts so that you can stuff them. Make sure it is not too deep where everything will fall out.
Season chicken breasts with salt, black pepper, and remaining 1 tsp. fajita seasoning. Divide cooked veggies and stuff in to the pockets of the breasts.
Place in the baking pan. Cover the baking pan with foil and bake for 20 minutes.
Remove foil and sprinkle stuffed cutlets with cheese. Bake until chicken is cooked through, about 15 minutes.
Serve with salsa if you’d like.
Enjoy!

cheese and prosciutto stuffed chicken breasts



ingredients

2 boneless chicken breast halves
¼ cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
2 tbsp chopped oil packed sun-dried tomatoes
6-12 basil leaves, depending on size
2 tbsp olive oil
salt and pepper to taste

instructions

Preheat oven to 350 F degrees.
Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
Spread ½ of the cream cheese on each chicken breast. Scroll down for step pictures. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
Heat the olive oil in a oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides.
Place skillet in oven and bake chicken for an additional 40 to 45 minutes, until chicken is cooked through.
Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts. To double the recipe simply double all the ingredients.
 
 
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