Cooking For Fun

Recipe Swap: Holiday Salad with Berry Vinaigrette

2012-01-27T07:00:00.000-08:00

It's time for another recipe swap via The Nest's What's Cooking? board. I was given Holiday Salad with Cranberry Apple Orange Vinaigrette from the blog Fried Ice and Donut Holes. I'm not usually a big fan of salads with fruit but I liked this one. I could not find frozen cranberries so I decided to use mixed berries, hence the change in the recipe name. I am not in love with the dressing but I will play around with it and tweak it more to my liking. I made a few alterations (noted below) and also added some bleu cheese crumbles to my salad. Yum!!

For the Salad:
1 container Mixed Greens (used baby spinach)
1 Apple, cored and chopped (used 1/2 of a green and 1/2 of a red)
1 Pear, cored and chopped (used 1/2)
1/2 cup Dried Cranberries (used a dried cranberry and honey roasted pecan mix)
1/2 cup Chopped Walnuts, lightly toasted (used pecans)
1/4 cup Pepita Seeds, optional (I did not use)
Dressing (recipe to follow)

For the Dressing:
1 cup Cranberries, fresh or frozen (used frozen mix-strawberries, blueberries, raspberries)
1/4 cup + 2 tablespoons Apple Cider Vinegar
1/4 cup Maple Syrup
1 1/2 teaspoons Dijon Mustard
1/2 cup + 1 tablespoon Fresh Orange Juice
2 tablespoons Olive Oil
1/2 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

In a medium pot, heat the berries, syrup, and vinegar over medium heat until the berries burst, about 7-10 minutes. Slightly cool the cranberry mixture and place in a blender along with the rest of the ingredients, except the salt and pepper. Blend until smooth. Add the salt and pepper, to taste. Blend again, then adjust the other ingredients to taste, if necessary. Place in the fridge to chill. Keep in the fridge in an air-tight container for up to 7 days.

Fried Pork Chops with Gravy

2012-01-18T06:18:00.000-08:00

I had two pork chops left over from a recipe I did earlier (Pork Tonkatsu) and threw this together. I didn't measure anything and you can use any combination of spices. I just used what I had on hand. It was yummy!

Fried Pork Chops with Gravy

Garlic Powder
Pepper
Season All Salt
1 egg
Soy Sauce
Panko
Vegetable oil

In a bowl, beat egg and a splash of soy sauce and set aside. On a plate mix panko and seasonings (to taste). Heat a few tablespoons of oil in a frying pan. Coat pork chops on egg mixture then panko (press panko into the pork chop) and add to frying pan. Fry on each side for 2-3 minutes or till brown and crispy. Drain on a paper towel and serve.

I cheated and made gravy from a packet. The chops would be good without the gravy.

Honey Mustard Chicken

2012-01-16T17:56:00.000-08:00

This is a simple and yummy recipe. I loved the honey mustard so much that I plan on making it just for salads. I did double the honey mustard and use some as a dipping sauce. The original recipe (here) called for the chicken to be grilled but I baked it. Next time I will grill it and see how it turns out. Delicious, I'm sure!

Honey Mustard Chicken

1/3 cup Dijon Mustard
1/4 cup Honey
2 tbsp mayo
1 tsp steak sauce
4 boneless skinless chicken breasts
Salt & Pepper to taste

Preheat oven to 350. Mix dijon mustard, honey, mayo, and steak sauce in a bowl and set aside. Place chicken in a baking pan and sprinkle with salt and pepper then top with honey mustard. bake for 30 minutes or until done.

Recipe Swap- Pork Tonkatsu

2012-01-10T18:59:00.000-08:00

I am participating in a recipe swap from The Nest's "What's Cooking?" board. I was given the So Tasty, So Yummy blog and could choose any recipe from it to make. We had some pork chops in the freezer so I did a search and came up with several delicious looking options. I chose the Pork Tonkatsu recipe because I had all of the ingredients on hand. I followed the recipe but added a splash of soy sauce and a sprinkle of garlic powder to the egg mix. It was delicious!!

Pork Tonkatsu

1 egg
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Splash of Soy Sauce
1/4 teaspoon Garlic Powder
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided

Whisk eggs and mustard in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.

Shepherds Pie a la Kristina!

2012-01-04T18:03:00.000-08:00

Shepherds Pie a la Kristina! was created when my man asked for shepherds pie and I insisted on making it my way. You know I had to take a basic recipe and put my own stamp on it. It was AWESOME!! Next time I will put the ingredients in a smaller pan. It turned out kinda soupy/thin because I put it in a 9x13 pan.

Shepherds Pie a la Kristina!

1 pound ground beef
1/2 cup chopped onion
Seasonings
1 can green beans, drained
1 can cream of mushroom soup
1/4 cup ketchup
3 potatoes, cubed (to make into mashed potatoes)
1 can brown gravy
Shredded cheese

Preheat oven to 350 degrees. Bring pot of water to boil and add potatoes. Cook until soft; drain. Put into a bowl and add butter, milk, and salt/pepper to taste. Mash till the correct consistency (I used a hand mixer). Brown ground beef & onion adding desired spices (I used garlic powder, Italian seasonings, season all salt). Drain and return to pan. Add can of green beans, ketchup, cream of mushroom soup and mix well. Put meat mixture into a baking dish and top with mashed potatoes. Top potatoes with can of gravy (spread out over potatoes) and top with cheese. Bake for 20 minutes. Remove and let cool for a few minutes. Enjoy!

Bacon Ranch Chicken Bake

2012-01-03T15:52:00.000-08:00

This is one of those meals that was created out of a "what do we have" kinda situation. Well, we had chicken, bacon and ranch and this is what I did with it. It was a crowd pleaser and will definitely be added to the rotation!

Bacon Ranch Chicken Bake

2-3 chicken breasts
2-3 strips of bacon
Ranch (dressing or packet)
2 medium potatoes; diced, cubed or sliced
can of sweet corn; drained
1/2 cup onions, diced
Pam (butter flavored)
Spices (garlic, salt, lemon pepper)
Cheese (whatever you want, I used a block of cheddar/jack)

Preheat oven to 350 degrees. Add potatoes to a baking dish (you can cut them to your preference) and top with spices (you can choose whatever spices you like- I used the ones listed). Spray Pam (or any buttered flavor spray) on top of potatoes then top with corn and onions. Lay chicken breasts on top and add spices. Drizzle ranch on chicken (can be ranch dressing or a seasoning packet of ranch) and top with bacon. Bake covered for 30 minutes. Uncover, increase oven temperature to 400 and continue to bake for 20 minutes. Remove and top with cheese and cook another 10 minutes. Remove from oven, let cool and enjoy!

Chocolate Chip Banana Cake w/Cream Cheese Frosting

2012-01-02T14:52:00.000-08:00

I had a few old bananas and wanted to make something different than banana bread. I searched Allrecipes and found this recipe. I followed it pretty much but made a few changes and added the chocolate chips. My cake fell when I pulled it out of the oven. It was my fault though. I couldn't find the pot holders and used a hand towel. The pan was hot, causing me to drop it on the top of the stove.

Oh well. I had my man put the frosting on it. He's so cute when he's helping me in the kitchen. Yes, I did use frosting out of a can. Next time I will make it from scratch!
And here is the finished product. It was sooooooo moist and delicious!!

Chocolate Chip Banana Cake w/Cream Cheese Frosting

2 1/2 cups all purpose flour
1 tablespoon baking soda
1/2 cup butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
2 medium bananas, mashed
2/3 cup buttermilk
1/2 cup chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a small bowl, whisk together flour and baking soda; set aside. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Pour batter into the prepared pans. Bake in the preheated oven for 30 minutes. Frost after it cools and cut into squares. Top with banana slices, chocolate chips or nuts if desired.

I have also posted this recipe on S weet as Sugar Cookies blog. Click to check out all the delicious treats!!

Breakfast Scramble

2011-12-30T06:26:00.000-08:00

My "go to" breakfast meal is my breakfast scramble. It has everything you need to get your day started right. Eggs, sausage, potato, onion and cheese. Lots of cheese!! Next time I will add in some corn and maybe a little green bell pepper.

These pictures were taken with my cell phone so sorry for the poor quality. I'm getting back into the habit of food blogging and keep forgetting to have my camera ready.

Up close shot before the cheese gets added.

Lots and lots of glorious cheese. Ahhhhhhh, makes me smile. :)

Kristina's Breakfast Scramble:

3 eggs, beaten
1/2 tube of sausage (any flavor you like- today was maple)
1 medium potato
onion to taste (I use about 1/3 cup, chopped)
Cheese
Salt and pepper to taste

Brown sausage in a frying pan, breaking it up as it cooks. While it is browning cut the potato into cubes. Once the sausage is cooked, add the potato, chopped onion and salt and pepper. Cover with a lid and let it cook for about 10 minutes. If you need to, add a splash of water to the pan. When the potatoes are soft, scoot all of the contents of the pan to one side. Pour the beaten egg into the cleared side of the pan and scramble, adding it to the meat and potato mix as it cooks. Once done add the cheese and cover till its melted. Yummy!!

Spam Fried Rice

2011-12-25T17:51:00.001-08:00

So, it's Christmas day and we are turkey-ed out and the fridge is bare. I decided to put something together with what we had. The recipe below is what I came up with. Pretty good if I do say so myself (and my Japanese boyfriend said it was yummy). I would have done a few things differently if I had the ingredients in the cupboard. Let me know what you think!

Spam Fried Rice:

1 cup cooked rice
Half a can of span, cubed
Diced onions (I would have used green)
1/2 can green beans (I would have used peas)
2 eggs
Soy sauce
Cooking oil
Sesame seeds (I didn't have this but would have added it)

Brown Spam and add the onion and green beans. Set aside and scramble the eggs. In a wok add a few tablespoons of oil and fry the rice. Add a little soy sauce as you turn the rice and sprinkle in some sesame seeds. Once the rice is finished add the spam, green beans, eggs and onions and mix thoroughly. Serves 3-4

Thanksgiving Part One

2010-03-01T19:20:00.000-08:00

First, a few images of my beautiful table. I have been collecting my china since I was a little girl. It is Adrienne by Noritake. It is discontinued so it is hard to find, and when you do find it it is expensive. A few good ebay finds have helped me almost complete my quest for a table setting for 12. I found gold rimed wine and beverage glasses from Ross. Each were a set of 12 for $10!

You can't tell but I bought mini leaf cookie cutters, spray painted them gold and used them for napkin rings. The silver was passed down to me from my grandmother. I had never polished silver before and never want to again! Mini pumpkins and gourds finished off my table decor.

I gave each of my guests a favor box with a home made cinnamon scented candle inside. The favors also doubled as a place card. A friend of mine teased me about this saying it was like I was planning a wedding. Well, I am a wedding planner!

A few more shots of my table. It was so long that we had to eat in the living room!

Ok, and now on to the food. As to not make this the longest post ever I will break it up into several posts. I am going to do the appetizer and salad first. Both were amazing.

Hot Artichoke Dip (from Allrecipes):

2/3 cup Parmesan cheese
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped
2 tablespoons thinly sliced green onion
1 tablespoon chopped pimento peppers

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, until lightly browned.

Harvest Salad (from Allrecipes):

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced

2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Thanksgiving Part Two

2010-03-01T18:46:00.001-08:00

Now on to the ham, turkey and dressing. I wanted to stuff the turkey with it but everyone talked me out of it. I think it tastes better that way but didn't want to give my guests food poison. The ham came from Honeybaked Ham and was super tasty. I just wanted to show off my plate!

The boys carved the turkey before I had a chance to take of picture on it. I found a brine recipe on Allrecipes that got rave reviews so I decided to give it a go. Glad I did. It was moist and tasty.

Turkey Brine (from Allrecipes):

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

I did keep the drippings. I put it in a stock pot over medium high heat and added a packet of gravy mix. I whisked it till it was thick and put it in the gravy boat.

The dressing is a recipe handed down to me from my mother. She found it in a magazine when it was time for her first Thanksgiving. My mom knows it by heart so I am not sure which magazine it came from!

Mom's Stuffing/Dressing (from memory):

2 (6 ounce) packages cornbread stuffing mix
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth

Preheat oven to 350. In a large skillet add butter, onion, celery, and seasoning and cook till onions are translucent. Add sausage and brown; drain. In a large bowl mix cornbread stuffing and meat mixture. Add desired amount of chicken broth till mixture is moist. Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.

Thanksgiving Part Three

2010-03-01T18:00:00.000-08:00

Below are four of the side items I made. I purchased chafing supplies from party city so the food would stay hot. I covered them with aluminum foil till time to serve. There is a picture of my huge plate of food at the bottom of this post!

Broccoli Casserole:

2 eggs
1 cup mayonnaise
1 cup condensed cream of mushroom soup
2 (10 ounce) packages frozen chopped broccoli, thawed
2 cups shredded Cheddar cheese
3/4 cup crushed buttery round crackers

Preheat an oven to 325. Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, and cheddar cheese. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers. Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Sweet Potato Souffle (from my grandmother):

4 medium sweet potatoes or 3 cups canned (I use canned)
1 tsp vanilla
1 cup sugar
1 egg
1/4 cup bourbon
3 tbsp flour
1/2 cup butter
1 tsp cinnamon
Mini marshmallows

Mix all ingredients (except marshmallows) thoroughly and pour into greased baking dish. Bake 45 min at 350. Top with marshmallows when done and brown under broiler. *NOTE* I always double the recipe and add an extra splash of bourbon!
Paula Deen's Corn Casserole (recipe here):

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Chuck's Favorite Mac and Cheese (from Allrecipes):

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.

Yuuuuuuuumy!!!!!!!!!!

Thanksgiving Part Four

2010-03-01T17:45:00.000-08:00

The recipes below are your basics. Everyone has their own way of making them and these are mine!

Deviled Eggs:

8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing (Miracle Whip)
salt and pepper to taste
1 pinch paprika

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.Refill each egg half with the yolk mixture and sprinkle with paprika.
Mashed Potatoes:

6 medium potatoes
2 chicken bullion cubes
Milk
Butter

Peel and cube potatoes. Add to pot of water (enough water to cover potatoes) and bring to a boil. Boil uncovered till potatoes pierce easily with a fork (10-15 min). Drain and return to pot. In a microwave safe dish add i/2 cup water and 2 bullion cubes. Heat one minute and stir till cubes are dissolved. Add to potatoes and mash. Add a splash of milk and a pat of butter and continue to mash till creamy. Can use more milk and butter if needed to reach desired consistency.
Country Green Beans (from Allrecipes):

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham (I used a ham hock)
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
Collard Greens (from Allrecipes):

3 slices bacon, coarsely chopped
1 red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
3/4 cup water, or as needed1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed (I omitted)

Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.

Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.

Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.

About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Thanksgiving Pie

2010-03-01T11:48:00.000-08:00

I am such a slacker! I didn't realize it had been 10 months since I last updated this blog. I have been so busy with my wedding planning business that my food blog has suffered. So I am going to try and catch up by blogging about my first Thanksgiving feast. It was pretty good, if I do say so myself!

I made my signature chocolate bourbon pecan pie. It is sooooo good!

My newest addition was a pumpkin cheesecake. I found the recipe on Allrecipes.com.

Please excuse the styrofoam plate. I was so over everything by the time it came to dessert that I just wanted to eat it and not fuss over the nice china.

Chocolate Bourbon Pecan Pie:

1 (9 inch) deep dish pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 325. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Pumpkin Cheesecake:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Healthy Lasagna

2009-05-11T08:10:00.000-07:00

I am not sure where I found this recipe. If it is yours please let me know so I can link back to your blog. I want to give credit to the person who gave me this super yummy, healthy lasagna alternative. My husband loved it so much that he had seconds! Using ribbons of squash is brilliant. I used the side of my cheese grater to cut the ribbons and it didn't work as well as I wanted it to. I have since purchased something else to use but have not tried it yet. I used the recipe calculator on Sparkrecipes.com and came up with the nutrition information that is at the bottom of the post. Serves 6. :)

Healthy Lasagna:

1 lb ground turkey
1/4 t crushed red pepper flakes (more or less to taste)
salt
1 small onion, diced
3 cloves garlic, minced
2 large squash
2 cups tomato sauce
1 c grated Mozzarella
Freshly grated Parmesan

In a skillet cook the turkey, red pepper flakes, salt to taste, onion & garlic until the turkey is cooked through & the onions are translucent.

Using a peeler, slice the squash lengthwise into thin ribbons.

Spoon just enough tomato sauce onto the bottom of a baking dish to coat it. Lay 1/3 of the zucchini slices on top of the sauce overlapping as you go.

Spoon 1/2 of the turkey mixture on top of the zucchini. Then top with 1/3 of the remaining tomato sauce & sprinkle with 1/4 c of mozzarella. Add another layer of zucchini slices, using 1/2 of what you have left) then the rest of the meat, 1/2 the remaining sauce & 1/4 c mozzarella. Use the last of the squash slices to make one more layer. Top with the remaining tomato sauce & mozzarella & then some grated Parmesan.

Bake for 45 - 60 minutes until the cheese is melted & brown & the sauce is bubbly. Allow to sit for about 15 minutes before slicing & serving.

	Fat: 14.3g
	Carbohydrates: 13.8g
	Calories:296.3
	Protein: 30.1g

Creamy Au Gratin Potatoes

2009-04-11T18:37:00.001-07:00

I had some red potatoes on hand and had no idea what to do with them. I found this recipe but it called for russet potatoes. I decided to give it a try with the red potatoes and am sure glad I did! My husband and son had seconds and said this recipe was a keeper. I served it along side seasoned pork chops and roasted broccoli. Nummers. :)

Creamy Au Gratin Potatoes:

Ingredients:

4 russet potatoes, sliced into 1/4 inch slices (I used 8-10 red potatoes)
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:

Preheat oven to 400. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

No Bake Cookies

2009-04-11T18:31:00.000-07:00

I told a good friend of mine that I was making cookies with out baking them. She proceeded to lecture me on how a cookie is not a cookie unless it is baked and that what I was making was a candy. I will let you be the judge of that. Regardless of weather it is a cookie or a candy they are yummy.

No Bake Cookies:

Ingredients:

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Directions:

In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Chicken Tomato Pesto Pasta

2009-04-11T15:47:00.000-07:00

I was in the mood for a chicken and pasta dish the other night. I found this recipe on Allrecipes and made a few modifications. Below is my version of the dish. I didn't really measure the ingredients when I was making it. I just eyeballed it as I went along ant the below measurements are an approximation. Both my husband and myself gave this dish a big thumbs up. It makes a lot, too. Very nice for lunch the next day. :)

Chicken Tomato Pesto Pasta:

1 package of boneless, skinless chicken breasts
Olive Oil
Italian Seasoning
Salt
Pepper
3 cloves of garlic, minced
3 tbsp Basil Pesto
1 can diced tomatoes, Italian style
1 cup White Wine
Kalamata Olives, pitted
1/2 cup heavy cream
Red Pepper flakes (optional)
Box of Penne Noodles, cooked

Cube the chicken breasts and place in a dish. Lightly coat the chicken with olive oil and season with garlic, salt, pepper, and Italian seasonings. Cover and refrigerate for 20-30 minutes. (You can skip this step if pressed for time)

Heat skillet and add chicken cubes. Cook till no longer pink and juices run clear. Drain tomatoes and add to chicken along with cream, wine, red pepper flakes (if using), and olives. Reduce heat and simmer for 15 minutes.

Toss with pasta and serve.

Cream of Tomato Soup with Pesto

2009-04-11T15:40:00.001-07:00

We have a great bakery here in Atlanta called Alon's. They have the best Tomato Soup I have ever had. Since I no longer work next door to the bakery I have been craving this delicious soup for about 6 months! I found this simple recipe that comes really, really close to the delicacy I have been spoiled by. Make sure your puree the soup well or it will be chunky. Good either way but I did not like having to "chew" this soup.

Cream of Tomato Soup with Pesto:

Ingredients:

1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup half-and-half cream
salt and pepper to taste
2 tablespoons basil pesto

Directions:

Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Blueberry Crumb Pie

2009-04-11T15:27:00.000-07:00

My 15 year old son LOVES blueberry pie, go figure. I am not a baker but decided to give it a try. My mother-in-law- gave me some blueberries over the holidays and they were taking up freezer space so I scoured the net for a recipe using things I had on hand. I found several great looking recipes but they called for a crust top and I only had a bottom. I found this recipe from Allrecipes and it sounded good to me. I did NOT follow the advice of others and add 2 tablespoons of cornstarch so my pie was a bit soupy (I added it to the recipe below). I will make this again and add it next time as it was super yummy and my son hugged me for it. :)

Blueberry Crumb Pie

Filling:

1 (9 inch) deep dish unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 tbsp corn starch
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries

Crumb Topping:

2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter

Instructions:

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the sugar, corn starch, and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Roasted Whole Chicken

2009-03-02T07:33:00.000-08:00

I have never made a whole chicken before and was kinda afraid. They were on sale for 99 cents a pound so I decided to give it a try. I found this recipe from Allrecipes.com and it is the easiest and best tasting chicken I have ever eaten. I know the recipe sounds too simple and needs something else, but trust me, it doesn't need anything. I took the chicken out of the oven and photographed it, cut into it and decided it needed to cook a little longer. When it came out it was a bit more golden brown than the pictures below.

Oven Roasted Chicken:

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1 tablespoon garlic powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
1 medium onion

Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with seasonings. Place half of the butter/margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery and onion into pieces and place in and around the chicken. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Chicken Taco Soup

2009-03-02T06:30:00.000-08:00

I found this wonderful recipe from Mrs. Sac's Purple Kitchen. Her recipe uses the crock pot but mine had stuff in it already so I made it on the stove. It was a super yummy recipe that even my husband liked (he doesn't like my soups). It is definitely a keeper! :)

Chicken Taco Soup:

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 boneless, skinless chicken breasts cooked and shredded (I used leftover rotisserie chicken)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a soup pot and place on the stove. Add taco seasoning, and stir to blend. Add chicken breasts and combine with other ingredients. Set heat on low, cover, and simmer for 1-2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Hombres

2008-12-27T08:45:00.001-08:00

When I was about 15 we had a covered dish at our church. One of the ladies brought this dish and I was in love. I begged her for the recipe and it has been a family fave ever since. Not sure why it is called Hombre (Spanish for man). Maybe because it is so good it will get you one! I no longer have the recipe but make it from memory. Enjoy!

Hombre's:

1 1/2 pounds ground beef
1 taco seasoning packet
8oz sour cream
1 can condensed cream of mushroom soup (can also use cream of chicken)
1 small can diced green chilies (or jalapenos if you like a kick)
3 cups of cheese (I use a mexican blend)
8 flour tortillas

Preheat oven to 350. Brown ground beef, drain. Add taco seasoning packet and water (according to packet directions). Fill each tortilla with meat mix and a sprinkle of cheese (remaining cheese goes on top), roll up and place in a non-greased baking dish. Bake for 10-15 min. Remove. Mix sour cream, cream of mushroom soup, and chilies in a bowl. Spread mixture over tortillas and top with remaining cheese. Bake 20-30 min or till cheese is melted and bubbly.

Crock Pot Chicken Cacciatori

2008-12-27T08:25:00.000-08:00

I found this recipe from a fellow What"s Cooking Nestie, Erica from Erica's Kitchen Adventures.
I took her advice and spiced it up with some red pepper flakes. If you do not like it spicy I would omit it.

Crock Pot Chicken Cacciatori:

1/4 c flour

1/2 t salt

1 t dried Italian seasoning

1/4 t fresh ground pepper

3 lbs boneless skinless chicken thighs (I used boneless skinless chicken breasts)

1 medium onion, chopped

8 oz mushrooms, sliced (I omitted--HATE mushrooms)

2 stalks celery, chopped

2 cloves garlic, minced

1 (14 oz) can diced tomatoes, with juices

1 c pasta sauce or tomato sauce

2 T dry white wine1 bay leaf

1/4 c fresh chopped parsley

2 T freshly grated Parmesan

1-2 T crushed red pepper flakes

In a heavy plastic bag, combine flour, salt, Italian seasoning and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Place chicken into slow cooker. Add remaining ingredients. Cover and cook on Low for 5 to 7 hours or on High for 2 1/5 to 4 hours, until juices run clear when chicken is pierced with a fork. Can be serve over pasta or rice and sprinkled with Parmesan cheese.

Chicken Cordon Bleu

2008-12-27T08:12:00.000-08:00

This is my variation for a very popular dish. The whole family enjoyed it. :)

Chicken Cordon Bleu:

4 boneless skinless chicken breasts

8 slices deli ham

4 slices mozzarella cheese

salt and pepper

1 can diced Italian style tomatoes

1 tbsp extra virgin olive oil

Preheat oven to 350. Pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Place one slice of cheese and two slices of ham and roll, securing with a tooth pick. Top with canned tomatoes and drizzle it with the evoo. Bake for 30-45 min or till done.

Moms Crock Pot Roast

2008-12-26T17:34:00.000-08:00

This yummy recipe is part of a recipe exchange I participate in. I love doing these. I have never received a bad one yet! I also love any recipe involving the crock pot. :)

Moms Crock Pot Roast:

3lb. shoulder roast (or arm roast)

salt & pepper

1 chopped onion

1 package brown gravy mix

2 cups water

1/4 cup catsup

1/2 cup red wine

2 tsp Dijon mustard

2 tbsp Worcestershire

1 tbsp garlic powder

Place roast in crockpot, fat side up. Mix remaining ingredients in a bowl and pour over roast. Cook in crock pot on low 8-10 hours.

Chocolate Mint Bars

2008-12-26T17:14:00.000-08:00

I received this recipe as part of a holiday sweets exchange. I am not much of a baker and was surprised at how easy and delicious these bars were. They are so good my teenage son came up and hugged me for making such an awesome treat. They taste like a peppermint patty to me!

Chocolate Mint Bars

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation
1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes (mine was still "soupy" after 23 min and I cooked it for about 7-10 more min, checking on it after about 5 min) or until a wooden pick inserted in center comes out almost clean (you want them to be fudgy, not cake-y). Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve (refrigeration makes the glaze hard). Cut into 20 pieces.

Yield
20 servings (serving size: 1 piece)

Chicken Noodle Soup

2008-11-16T14:34:00.000-08:00

My husband was sick and asked me to make him some soup. What's better than chicken noodle soup when you are sick?? Nothing. :)

Chicken Noodle Soup:

Rotissere chicken
Carrots
Celery
Salt
Noodles

Boil chicken, cool. Remove meat from bones, discard waste. Chop carrots and celery. Bring broth to a boil, add noodles, carrots, chicken, and celery. Cook till noodles and veggies are soft. Add salt to taste.

Onion Ranch Porkchops

2008-11-16T14:21:00.000-08:00

I had absolutely nothing in my house but about five things. This creation is a result of that. It was a hit! I love a dish with only 2-3 ingredients. This would also be good with chicken. :)

Onion Ranch Porkchops:

1 package rach mix
French's Fried Onions
Porkchops

Preheat oven to 350. Place porkchops in a baking dish. Sprinkle both sides with ranch seasoning packet. Sprinkle top with French's Fried Onions. Bake for 25 min. Remove, change temp to broil and adjust rack to higher level. Broil for 5-10 min or till onion top is crispy. Enjoy

Pancho Villa Baked Tilapia

2008-11-14T10:01:00.000-08:00

I found this recipe on Allrecipes and made a few changes. My husband really liked it although I thought it needed a little something extra. It wasn't spicy enough (at all) for me. I will make it again and update my post when I get it just right. :)

Pancho Villa Baked Tilapia:

Pam Cooking Spray
4 (4 ounce) fillets tilapia
Salsa (fresh is best)
1 lime, juiced
4 tablespoons minced fresh cilantro
1 lime, thinly sliced
Taco Seasoning

Preheat oven to 350. Coat one side of 4 (8x10 inch) pieces of aluminum foil with Pam. Center each fillet on a foil square. Lightly sprinkle taco seasoning on top of tilapia and spoon a generous amount of salsa over fish. Sprinkle with lime juice and cilantro. Position 2 slices of lime on top of each fillet. Close and seal foil packets, and place on a baking tray. Bake in preheated oven for approximately 20 minutes, or until fish flakes easily with a fork.

Roasted Pumpkin Seeds

2008-11-14T09:24:00.000-08:00

First I want to show you a picture of my son's first pumpkin. He carved it all by himself and is super proud of it!

And now on the the delicious pumpkin seeds! I got this recipe from a fellow WC nestie, MrsKimandIan. Her blog The Spice of Life is full of yummy food. Thanks for the delicious recipe. This is definitely a keeper in my house

Pumpkin Seeds:

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees. Line a baking sheet with aluminum foil. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use such as pumpkin pie. Pumpkin should yield 1 cup seeds. Spread seeds on parchment/foil in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Beef Brisket

2008-11-14T09:12:00.000-08:00

It was time for another recipe exchange on the cooking board I participate in. Lucky for me I got a yummy recipe that my entire family enjoyed (even my picky teen!). I also love any recipe that involves the crockpot. :)

Beef Brisket:

--Brisket. The size really depends on how many people you want to feed, because it shrinks a ton when you cook it. I usually get about 3# for my husband and I, and that will give us enough for the 2 of us and for him to take for lunch the next day. When I made it for 6 people, I got about 7# and it was just enough. Make sure you get a piece with a cap of fat on top!
--A small bag of baby carrots
--A medium-sized onion
--1 Tbsp. minced garlic
--Salt and pepper
--Bay leaves (optional)

Directions:--Cut all of the baby carrots in half, and rough chop the onion. Put in the slow cooker.--Rub the minced garlic into each side (top and bottom) of the brisket. Season each side with salt and pepper. Place the brisket on top of the veggies with the cap of fat facing up (this way the fat melts over the brisket and keeps it moist).--I sometimes add bay leaves on top, sometimes not. Depends on my mood. =)--Cook on High for 1 hour, then turn the heat down to Low for 5-6 hours.

Blackened Tilapia

2008-10-27T11:06:00.000-07:00

I was in the mood for fish and decided to try it blackened. I found a basic recipe on Sparkrecipes and added a few of my own ingredients.

Blackened Tilapia:

3 tablespoons of paprika powder
1 tablespoon of salt
1 tablespoon of onion powder
1 teaspoon of ground white pepper
1 teaspoon of ground black pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried thyme
1 teaspoon of dried oregano
½ teaspoon of celery seed
1 pinch of garlic powder
1 pound of Tilapia fillets
1 lemon

Preheat oven to 350. Create a spice blend by pouring paprika powder, salt, onion powder, white pepper, black pepper, cayenne pepper, thyme, oregano, celery seed and garlic powder into a large ziploc bag. Shake till will blended. Add tilapia, shake til coated, and allow them to sit for 30 minutes in room temperature. Cover with foil and bake for 20 min. Remove from oven, move oven rack to top level, and switch to broil. Remove foil and broil for 10 min. Squeeze lemon juice over the Blackened Tilapia. Enjoy!

Fat: 1.5g
Carbohydrates: 0.0g
Calories:79.3
Protein: 18.0g

Butternut Squash

2008-10-27T10:22:00.000-07:00

I have never made a butternut suash and decided that since they are in season I would give it a try. I loved it and made an acorn squash the next day. I have a mini pumpkin that is begging me to make something yummy out of it. Maybe I will make it tonight. :)

Butternut Squash:

1 butternut squash

2 tbsp butter

1 tbsp brown sugar

Preheat oven to 350. Cut squash in half and remove the seeds. In a baking dish with one inch of water, place squash skin side up. Bake 20-30 min or til done. Remove from water and top with brown sugar and butter.

Ranch Chops

2008-10-27T09:20:00.000-07:00

So easy and so delicious! These pork chops were moist, tasty, and required only 2 ingredients! I used 2 butterflied pork steaks and cut them in to 4 pieces. You can use bone in chops, too.

Ranch Chops

2 boneless, butterflied pork steaks
1/2 packet Hidden Valley Ranch packet
1 tsp lemon pepper

Preheat oven to 350 degrees. Put chops in a baking dish and sprinkle ranch packet and lemon pepper evenly over chops. Cover with foil and bake for 30 min. Remove foil and bake and additional 10-15 min or till done.

Serves 2

Calories: 141.2
Total Fat: 8.0 g
Total Carbs: 0.3 g
Protein: 15.8 g

Peanut Chicken

2008-10-13T16:07:00.000-07:00

I liked it! I didn't have creamy peanut butter so I put the sauce ingredients in my magic bullet and blended it. It was very thick, next time I might thin it out. I also think the sauce recipe needs to be doubled. I would have liked to coat the entire piece of chicken with it.

Peanut Chicken:

2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves

Preheat oven to 350. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Place chicken in a baking dish and brush with the peanut sauce. Bake for 30-45 minutes, until chicken juices run clear.

Serves 4

Calories: 176
Total Fat: 5.6g
Cholesterol: 67mg
Total Carbs: 3.7g

Parmesan Dijon Chicken

2008-10-13T15:10:00.000-07:00

Easy, quick, and delicious. All the things I love in a meal. :)

Parmesan Dijon Chicken:

2 Chicken Breasts

4 tsp Dijon Mustard

4 tbsp Grated Parmesan Cheese

Salt & Pepper to taste

Red Pepper Flakes to taste

Trim all excess fat from the chicken.Season with salt, pepper, and pepper flakes (if you desire)Spread Dijon on one side of the chicken breast, then sprinkle cheese.Put that side down on a pan sprayed lightly with non-stick spray and repeat on the other side.Bake at 350 for 30 minutes until done all the way through.

Serves 2

Fat: 6.0g
Carbohydrates: 0.4g
Calories:315.2g
Protein: 58.6g

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

2008-10-13T14:58:00.000-07:00

My husband raved about this chicken. It was my first time eating goat cheese and it tasted really good. The next time I make it I will bake it instead of in a pan on the stove. I hate the mess the oil makes!

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes:

1/3 C sun-dried tomatoes, packed without oil, finely chopped
2 tsp olive oil, divided
1/2 C chopped shallots, divided
1 tsp Splenda3 garlic cloves, minced
2 1/2 T balsamic vinegar, divided
1/2 C (2 oz) crumbled goat cheese - to cut down on the fat, find the lowest-fat variety
2 T chopped fresh basil
3/4 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/8 tsp freshly ground black pepper
3/4 C fat-free, less-sodium chicken broth
1/4 tsp dried thyme

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 C shallots, Splenda, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp vinegar.Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 T cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 tsp salt and black pepper.Heat 1 tsp oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 T vinegar, and thyme; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Serves 4

Fat: 7.0g
Carbohydrates: 8.9g
Calories:192.7
Protein: 23.1g

Ground Beef Ricotta Bake

2008-10-13T14:42:00.000-07:00

Ground Beef Ricotta Bake:

1/3 box pasta
1 TBS margarine
1 pound lean ground beef
1 TBS minced onion
1/2 tsp garlic powder
3/4 c. part skim ricotta
1 TBS dried basil
1 TBS dried oregano
1 tsp dried rosemary
1 large tomato, chopped
4 TBS ketchup
1/2 c. part skim shredded mozzarella cheese

Cook pasta according to package directions. While waiting, brown ground beef. Drain. Add minced onion, garlic powder and salt and pepper to taste. After pasta is cooked and drained, add to an 8x8 square baking pan sprayed with non-stick cooking spray. Mix 1 TBS of margarine into spaghetti. Spread in an even layer. Add ricotta to the ground beef in its skillet. Mix well. Spread beef and ricotta mixture evenly over spaghetti. Sprinkle basil, oregano, and rosemary over the top. Cover this layer with chopped tomatoes. Distribute ketchup evenly over tomatoes. Cover it all with the mozzarella cheese. Bake in 350 degree oven for 20 minutes.

Serves 4

Calories: 367.5
Fat: 21.2g
Carbohydrates: 20.1g
Protein: 23.1g

Chicken Capri

2008-10-13T14:28:00.000-07:00

This is a really easy and tasty chicken dish that is low in calories. It is incredibly juicy and the flavor pops in your mouth.

Chicken Capri:

1 Cup Reduced-Fat Ricotta Cheese
1/2 tsp. Dried Oregano
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
4 Boneless, Skinless Chicken Breast Halves
1/2 tsp. Garlic Powder
2 Tbsp. Extra-Virgin Olive Oil
1 Cup Crushed Tomaotes
4 slices Reduced-Fat Mozzarella Cheese (or Provolone)

Preheat oven to 350 degrees. Blend ricotta, oregano, salt, and pepper in processor or belnder. Rub the chicken breasts with the garlic powder. Heat 2 T (all) extra virgin olive oil in large skillet over medium heat. Add chicken and cook for about 12 minutes per side. Remove from skillet and allow to cool in a large baking dish. When chicken has cooled, spoon 1/4 cup of chese mixture and 1/4 cup of crushed tomatoes on each breast half. Top each with slice of the reduced fat mozzarella and bake for 30-45 minutes or until chicken is done and juices run clear.

Serves 4

Calories: 377.1
Total Fat: 17.5 g
Cholesterol: 136.4 mg
Total Carbs: 9.2 g

Mexican Lasagna

2008-10-13T13:45:00.000-07:00

My husband always orders Chilaquiles when we go to the Mexican restaurant. I decided to try my own version of this dish in the form of a Mexican lasagna. I used flour tortillas because that is what I had on hand. Next time I will try it with the corn ones.

Mexican Lasagna:

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
2 cups shredded Colby cheese

1 can refried beans

1/4 cup chopped onion

1 tbsp minced garlic

Black olives

Sour Cream

Lettuce

Preheat oven to 350 degrees F. In a large skillet over medium-high heat brown the ground beef with onions and garlic, drain. Stir in the taco seasoning, refried beans, and tomatoes. Line a 9x13-inch baking dish with 1/3 of the tortillas. Spoon 1/3 the beef mixture onto the tortillas, then layer the remaining tortillas and meat mix. Spread salsa and olives on top, cover with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Top with lettuce and sour cream.

Kai Kang Dang (Chicken Curry with Coconut Milk)

2008-08-02T19:13:00.000-07:00

We love Thai food. My husband is the one who normally makes it in our family but I decided to give it a stab tonight. It was FABULOUS!! I found the recipe from allrecipes and it is a keeper. Just as an FYI, we had an open bottle of red curry and it had lost its kick. In order for it to be spicy we had to triple the amount the recipe called for. Next time we make it we will but new curry.

Kai Kang Dang (Chicken Curry with Coconut Milk):

1 can coconut milk
1 tablespoon red curry paste
3 boneless, skinless chicken breasts, cubed
3 tablespoons fish sauce
1 tablespoon brown sugar
3/4 cup bamboo shoots, drained
2 cups frozen mixed vegetables, thawed
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
3/4 cup fresh Thai basil leaves
2 tablespoons fresh lime juice

Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the remaining coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm over jasmine rice.

Pretzel Chicken

2008-08-02T18:40:00.000-07:00

I was looking for a new way to cook chicken (who isn't!) and was given this recipe from a fellow Nestie. My husband really loved it. He said it has everything a man wants in a meal.

Pretzel Chicken:

¼ cup spicy brown mustard
¼ cup homey
3 boneless, skinless chicken breasts
Pretzels

Combine mustard and honey in a bowl. Coat chicken with the mustard mixture. You can butterfly the chicken and coat with a layer of the mustard mix if desired.

Put the pretzels in a Ziploc bag and crush. Roll chicken in the pretzels to coat. Place in a baking dish.

Bake in a preheated 350 oven for 30-45 min or till done.

Wet Burritos

2008-08-02T18:15:00.000-07:00

Here is another recipe I found on allrecipes. I topped mine with lettuce, tomato, sour cream, and black olives. I also added a dash of chipotle flavored Tabasco sauce. It was yummy!

Wet Burritos:

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Preheat oven to 350. Take tortilla and spoon a generous 1/2 cup of the ground beef mixture onto the center and top with some cheese. Roll up tortilla and place in a baking dish. Repeat with remaining mixture-should make 8 burritos. Spoon sauce over the top and sprinkle with remaining cheese and green onions. Heat in the preheated oven for 15-20 min, or until cheese is melted.

Angel Hair Pasta with Chicken and Peppers

2008-08-02T16:58:00.000-07:00

I had some bell peppers on hand that needed to be used. I came across this recipe on allrecipes and modified it to my taste. The original recipe called for snow peas, water chestnuts, and deli chicken. Here is what I came up with.

Angel Hair Pasta with Chicken and Peppers:

1 teaspoon olive oil
1 tablespoon minced garlic
½ red bell pepper, julienned
½ orange bell pepper, julienned
¼ cup chopped onion
¼ cup chopped tomato
1 cup spinach
2-3 chicken breasts, cubed
1/4 teaspoon ground black pepper
1 pinch salt
½ cup chicken broth
¼ cup white wine
1 (8 ounce) package angel hair pasta

In a large skillet, heat olive oil to medium high heat. Add the chicken and cook till browned. Add garlic, bell pepper, and onion. Reduce heat to medium low and cover. Cook for 5 minutes.

Add the tomato, spinach, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.

In a separate small saucepan, heat the chicken broth and wine to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately. Top with parmesan cheese.

Cabbage Rolls

2008-07-16T17:36:00.000-07:00

I had a pound of gound beef and was in the mood to do something different with it. After looking at a few recipes for cabbage rolls I came up with my own version. It was very good. My skeptical husband even liked it.

Cabbage Rolls:

1/3 cup cooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can diced tomato w/basil and oregano

1/2 cup sauerkraut

1 tbsp soy sauce

1 tbsp minced garlic

1 tsp worcheshire sauce

1/2 tsp Italian seasoning

In a large bowl, combine the ground beef, chopped onion, rice, soy sauce, worcheshire sauce, garlic, Italian seasoning, 2 spoon fulls of diced tomato, egg, and salt and pepper.

Bring a large pot of water a boil. Separate 8 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 3 to 5 minutes. Remove from water, and set aside.

Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom.

Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut, seams down. Cover with remaining diced tomatoes. Bring to a boil, lower heat, and simmer for 40 minutes.

Crockpot Salsa Chicken

2008-07-13T10:43:00.000-07:00

While looking for mexican dishes I can across this recipe from Lovestoeat's Weblog and decided to give it a go. Glad I did because this was super easy and very good.

Crockpot Salsa Chicken:

4 frozen boneless, skinless chicken breasts

1 cup salsa-Fresh

1 package taco seasoning

1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup

1/2 cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. I topped mine with cheese, chopped green onions, and leftover green chile sauce from my chimichangas.

Chicken Chimichangas with Green Sauce

2008-07-13T10:37:00.000-07:00

I was in the mood for mexican again and wanted to try something different. I found this recipe from Allrecipes. It was so good. I served it with a side of mexican rice and black beans with pico de gallo (recipe below). I forgot to top mine with cheese but did the next day on the leftovers. It was good without the extra cheese but definitely better with it.

Chicken Chimichangas with Green Sauce:

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.

Preheat oven to 350. Spray top of chimis with Pam and place in heated oven. Bake 10-15 min or till crispy. You may also fry them but I wanted a healtier alternative.

To serve, place a chimichanga on a plate, and ladle the warm sauce over top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Black Beans w/ Pico de Gallo

2008-07-13T10:36:00.000-07:00

Black Beans with Pico de Gallo:

1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water

Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.

Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Crustless Spinach Quiche

2008-07-07T18:09:00.000-07:00

Crustless Spinach Quiche:

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten

1 small red bell pepper, chopped
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and red bell pepper and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Stuffed Pork Chops

2008-07-07T16:44:00.000-07:00

Spinach Stuffed Pork Chops

2 butterflied pork chops

1/2 cup frozen spinach, thawed and blotted dry

1/2 cup Ricotta cheese

1/2 cup Spaghetti sauce

Salt and Pepper to taste

Preheat oven to 350. Place pork chops in a baking dish and sprinkle salt and pepper inside. Place spinach on inside of pork cop followed by the ricotta cheese and spaghetti sauce. Fold top of pork chop over and top with spaghetti sauce. Bake for 30-45 min or till done.

Recipe Exchange: Mar-A-Largo Turkey Burger

2008-07-07T16:28:00.000-07:00

It was time for the next recipe exchange and I got Mar-A-Largo Turkey Burgers. It is a recipe from Oprah that she found while dining at Mar-A-Largo, Donald Trump's private club in Palm Beach. Click here for the original recipe. I loved this burger. It was not what I was expecting at all! I did cut the recipe in half and still came up with 6 big burgers.

Mar-A-Largo Turkey Burger

1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-A-Largo Pear Chutney (recipe below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Largo Pear Chutney

1 Anjou pear, peeled and diced
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.

Stuffed Zucchini

2008-06-24T18:17:00.000-07:00

Stuffed Zucchini

1 medium zucchini
1 green onion, finely chopped
1 tablespoon butter or stick margarine
1/2 cup white wine or chicken broth
1/8 teaspoon salt
1 dash white pepper
2 teaspoons grated Parmesan cheese

2 tbsp Ricotta cheese

2 tbsp spaghetti sauce

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp and onion in butter for 3-4 minutes or until tender. Add wine or broth and spaghetti sauce. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.

Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mixture. Mix both cheeses and crumble on top of mixture. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

Panko and Onion Crusted Chicken

2008-06-24T17:58:00.001-07:00

I made this up last night. I wanted to use the panko I had left after the Platinum Chef challenge. I originally thought about using a ranch packet but didn't have one on hand. I did, however, have an onion soup packet. :)

Panko and Onion Crusted Chicken:

3 boneless, skinless chicken breasts

1/2 cup Panko

1/2 packet onion soup mix

2 eggs

Salt & Pepper

Butter Pam

Mix panko and dry onion soup mix in a ziploc bag. Whisk eggs in a bowl til mixed. Sprinkle chicken with salt and pepper and coat with egg mix. Place in ziploc bag and shake to coat. Spray the bottom of a baking dish with butter Pam and place coated chicken breasts in it. Bake for 30-45 min or til done in a 350 degree oven.

Grilled Chicken with Avacado Salsa

2008-06-24T16:01:00.000-07:00

I got this recipe from Jessy of Everyday Gourmet . The only changes I made was to bake the chicken instead of grill it. My husband and I both loved this dish. I had extra salsa left over so I decided to put it on top of a bed of lettuce and drizzle ranch dressing on top (see below). Yum!

Lime Chicken with Avacado Pico de Gallo

4 boneless skinless chicken breasts
2 medium sized tomatoes, seeded and diced
2 scallions diced
2 tablespoons of cilantro minced
2 garlic cloves minced
2 limes- juiced
1 pepper of your choice-I used half of cubanelle and half of a salsa pepper
1 avocado
2 teaspoons of sea salt ( less if you are using table salt)
fresh cracked pepper
olive oil

Sprinkle 1/2 teaspoon of salt over chicken breasts along with pepper and a drizzle of olive oil. Turn over and season the other side as well ( with another 1/2 teaspoon of salt). Drizzle chicken with 1/2 of a limes juice. Cook for 30-45 min or till done in a 350 degree oven.

In a bowl combine diced tomatoes, scallions, cilantro, garlic, 1 teaspoon of salt, cracked pepper, the juice of 1 1/2 limes, minced pepper(s) of your choce, and avocado. Chill until chicken is done.

Once chicken is done, top with the Pico de gallo and enjoy!

Here is the salad I told you about. It was really good. I have started to keep this salsa in my fridge at all times because it is so good on lots of stuff. Sometimes I will put a plop on my eggs in the morning!

Prickly Pear Martini

2008-06-17T19:11:00.000-07:00

I was given a container of Prickly Pear Cooler drink mix as a gift. It has a yummy vodka martini recipe on it so I decided to give it a try tonight. I am soooo happy I did.

Prickly Pear Martini:

1 scoop Prickly Pear Cooler drink mix (http://tinyurl.com/6xlahm)

1 cup water

1/2 cup vodka

Squeeze of lime

Mix above ingredients. Put ice in a shaker, add mix, shake. On a small plate mix 1 spoon of sugar and some of the cooler mix. Wet rim of martini glass with lime juice and dip into sugar mix to coat the rim. Drain coctail into glass, serve.

Eggplant Parmesan

2008-06-17T17:26:00.001-07:00

I was looking for a non-breaded version and came up with this. It is very yummy but takes a while to prepare.

Eggplant Parmesan:

1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Platinum Chef Challenge #7

2008-05-25T05:13:00.000-07:00

I wanted to take part in the Platinum Chef Challenge this round. The ingredients are panko, bok choy, mint, mango, and yogurt. After much thought I decided to go with Panko Crusted American Red Snapper With Mango and Baby Bok Choy and a Spicy Red Curry Sauce for the first dish and Mint Yogurt Dessert with Marinated Fresh Fruit for the second dish. My husband and I really enjoyed taking part in the challenge and the food was really good. Definitely something we have never tried before!

Panko Crusted American Red Snapper With Mango and Baby Bok Choy and a Spicy Red Curry Sauce

4-6 ounces red snapper fillets, boned and skinned

4 heads of baby bok choy

6 mangoes

1-1/2 pound lobster

1 leek, diced

1 onion, diced

3 tablespoons tomato paste

2 tablespoon Thai red curry paste (Mae ploy) *

1 tablespoon grated ginger

2 shallots, medium size

Kosher salt

Togarashi (Asian pepper flakes) *

Panko (Japanese honey bread crumbs) *

3 tablespoons melted butter

For the sauce:
Break lobster into pieces. Saute with diced onion, leek and ginger. Add tomato paste and cover with water. Simmer for approximately three hours. Add red curry paste. Strain through fine mesh strainer. Reserve.

To prepare snapper:
Season fillets with salt and togarashi. Brush the top of fillets with melted butter and crust with panko bread crumbs. Saute encrusted side of snapper until golden brown. Turn over and finish in 350 oven until medium rare or desired temperature is achieved.

To prepare bok choy and mango:
Split bok choy in halves. Wash to remove all soil. Skin and dice all mangoes. Reserve three for puree. Peel and mince shallots. Saute bok choy and shallots in saute pans. Finish with 1/2 of mango. Put remaining mangoes in blender and puree into a pulp.

Presentation:
Place baby bok choy and mango on bottom of plate. Top with snapper, panko side up. Sauce around and finish with mango puree.

Serves four.

* Available in Asian markets.

Mint Yogurt Dessert with Marinated Fresh Fruit

1/4 Cup Sugar

1/2 Cup Mint Leaves

1/4 Cup Water

1 Cup Plain Yogurt

1 Cup Whipped Cream

Place sugar, mint leaves and water in a sauce pan over low heat. Let simmer for five minutes and stir until the sugar has dissolved. Let stand for five minutes and let cool. Place the yogurt and whipped cream in a mixing bowl. Add mint syrup mixture and beat until light and creamy.

Marinated Fresh Fruit

4 Cups of Diced Fresh Fruit of Choice

3 Tbs. Sugar

1 Tbs. Vanilla

Splash of Dark Rum (Optional)

Mix diced fruit with remaining ingredients in a bowl. Let marinate in the refrigerator for two hours before serving. Scoop on top of mint yogurt to serve.

WC Recipe Exchange--Sloppy Joe's

2008-05-11T05:49:00.000-07:00

It is time for the What's Cooking recipe exchange. I really enjoyed the last exchange and couldn't wait to see what recipe I would get this time. Lucky for me (and my son) I got a really easy and yummy recipe for an old favorite. My son had two sandwiches last night and laid claim to the leftovers. He asked me to make it often. :)

Ozzie's Sloppy Joe's (From: My Dad)

2 lbs mid grade hamburger (you want some fat to hold in the flavor)
1 small yellow onion diced
1 1/2 c. Ketchup
1 T. Yellow mustard
1 t. French brown mustard
1/4 tsp. Dill
1/4 t. Tarragon
1/4 t. Basil
1/4 McCormick Cajun seasoning
2 T. Parsley

Fry hamburger and onion together. Drain. Place in slow cooker with seasoning, cook for 3-4 hrs at least, but for best taste cook for 6-8. It best to cook for 2 or so hours, taste and adjust the seasonings if needed.

Wedding Cake

2008-04-13T16:40:00.000-07:00

My sister had a renewal of vows ceremony and asked me to make her a cake. My husband said he would make a grooms cake. Well, time comes to make both cakes and here is what I did. Yes, me and me alone made both cakes.

The white flowers were her toss bouquet, centerpieces were flowers in tin pots surrounded by Hershey's Kisses. Front flowers were her wedding bouquet, cake to right is brides cake and cake to the left is the grooms cake.

Bride's cake was a butterpecan cake with caramel filling topped with buttercream frosting.

The grooms cake was a dark chocolate cake with raspberry filling and a milk chocolate icing.

Spaghetti Squash w/ Meatballs

2008-04-02T07:22:00.001-07:00

I am trying to be a bit more healthy so I decided to have spaghetti squash instead of pasta. It is not the same but satisfies my craving for pasta. It can be tricky to make the first time. If you cook the squash too long it will be mushy and not pasta like at all.

Meatballs w/ Sauce

1 pound lean ground beef
3/4 cup dry bread crumbs
1/4 cup Parmesan cheese
Splash of milk
1 egg
2 cloves garlic, minced
2 onions, finely chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/8 teaspoon black pepper

2 (10.75 ounce) cans condensed tomato soup
2 (10.75 ounce) cans water
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper

To make meatballs: Combine in a bowl ground beef, bread crumbs, parm cheese, milk, egg, garlic, onions, salt, Italian seasoning and pepper; mix well. Roll into 1 inch balls and place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes. When cool, place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce.

To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 30 min to an hour.

While the sauce is simmering place a large pot of water on the stove and bring to a boil. Add salt and a pat of butter to the water. Cut the spaghetti squash in half and scoop out the seeds with a spoon (like you would a pumpkin). Add squash to the boiling water, shell side up. After 10 minutes pierce the flesh with a fork. If it goes in easily it is ready, if not cook for 5 more min and pierce again. One cooked, drain and allow to cool. When it is cool enough to handle (10-20 min), take a fork and hollow out the shell from top to bottom, making spaghetti like strands. I put the squash back in the shell and top with meatballs and sauce. You don't have to use the shell as a bowl. :)

WC Recipe Exchange--Irish Stew

2008-04-01T06:32:00.000-07:00

I participate in a cooking message board and they were having a recipe exchange. The theme was to focus on your region. The recipe I received is from Northern Ireland. I am not a fan of Lamb but my husband is. I could have made it with beef but I wanted to stick with the recipe. I have posted the recipe as it was given to me. Since I am not used to the metric system I had to convert some of the measurements. My conversions are in parentheses. My husband really loved this dish and I am going to have it for lunch today.

IRISH STEW
Serves 4 (Usually we only have 2 portions from this and save the rest for the next day or freeze for another time)

Ingredients:
1 tbsp vegetable oil
500g (1 lb) casserole lamb pieces
5 medium sized potatoes
2 large carrots
3 medium sized onions
400ml (1.5 cups) beef/lamb stock
Worcestershire sauce
Salt & Pepper
1.5 tbsp butter
1.5 tbsp plain flour
4 tbsp chopped spring onions

Recipe:
1. Preheat the oven to 190˚C (375 F).
2. Heat oil in a pan and add the meat. Brown for 5 minutes then add to a casserole dish.
3. Chop the potatoes, onions and carrots into chunky pieces. Add the carrots, onions and potatoes (in that order) to the casserole dish.
4. Add a few splashes of Worcestershire sauce, season with salt and pepper then pour in the stock.
5. Cover and place in the oven and leave for 1 hour 45 minutes
6. Melt the butter in a pot, then stir in the flour: this mixture is called a "roux". Pour the sauce in the casserole into the roux and mix. When it comes to the boil pour it back into the casserole dish.
7. Add the spring onions.
8. Mix the casserole, mashing up the potatoes slightly as you do.
9. Cover and place back in the oven for 15 minutes.
10. Remove and serve

Baked Broccoli

2008-03-11T08:34:00.001-07:00

Baked Broccoli

EVOO
Broccoli
Garlic
Salt
Pepper

Preheat oven to 400. Toss broccoli with evoo, garlic, salt, and pepper till well coated. Place on baking sheet (I covered mine with aluminum foil) and bake for 10 min. This is the BEST tasting broccoli I have ever had!

Salsa Chicken

2008-03-11T08:04:00.000-07:00

So it is pretty obvious that I love to make mexican chicken! My husband asked me to make a new-ish mexican dish and this is what I came up with:

Salsa Chicken

3 boneless skinless chicken breasts

1 package fajita seasoning

1/2 lime

Home made salsa (recipe below)

Sour Cream

Preheat oven to 350. In a Ziploc bag, empty fajita seasoning. Add chicken breasts one at a time in bag and shake to cover. Place chicken in a greased baking dish and place in oven for 20 min. After 20 min is up, take chicken out of oven and squeeze juice of 1/2 a lime over it and place it back in the oven for 15-20 more min or till done. Top with salsa and a dollop of sour cream.

Home made Salsa:

Cilantro

Lime juice

Onion

Tomato

Garlic

Jalapeno

Chop cilantro, onion, tomato, and jalapeno and mix together. Add garlic and lime juice and chill for at least 30 min. I make mine to taste, like sometimes I want more kick so I add more jalapeno.

Slow Cooker Chicken Cacciatore

2008-02-28T14:08:00.000-08:00

1/4 cup Zesty Italian Dressing
3 Boneless, skinless chicken breasts
1/2 med onion, cut into strips
2 med green pepper, cut into strips
2 tsp minced garlic
1 can (14.5 oz.) crushed tomatoes
1 tsp. Salt
1 tsp. dried thyme leaves

Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides. Place onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours). I serve chicken mixture over white rice.

Servings Per Recipe: 3

Calories: 262.6
Total Fat: 5.1 g
Total Carbs: 16.2 g
Dietary Fiber: 2.9 g
Protein: 36.3 g

Broiled Parmesan Tilapia

2008-02-28T13:24:00.000-08:00

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Servings Per Recipe: 8
Amount Per Serving
Calories: 231
Total Fat: 13.3g
Cholesterol: 65mg
Sodium: 278mg
Total Carbs: 0.8g
Dietary Fiber: 0.1g
Protein: 26.1g

Diet Wild Cherry Pepsi Cake

2008-02-06T17:41:00.000-08:00

1 12oz can Diet Wild Cherry Pepsi
1 box chocolate cake mix
1 egg

Mix above ingredients and back according to the box. You can use any flavor of soda. Top with cool whip or Chocolate Glaze (recipe below). :)

Chocolate Glaze

2 cups confectioners sugar
2 tbsp chocolate powder mix
1 tbsp butter, melted
1/2 tsp vanilla
4 tbsp milk

Mix all ingredients till smooth. Drizzle over cake.

Baked Chicken Parm

2008-02-02T17:25:00.000-08:00

3 Chicken Breasts
1/2 cup Italian Bread Crumbs
1/4 cup French's Fried Onions
1 cup spaghetti sauce
1/4 cup shredded cheese

Preheat oven to 350. Mix bread crumbs and fried onions in a ziplock bag. Add one piece of chicken to mixture and shake. Place chicken in a baking dish. Repeat with remaining chicken. Bake for 30 min. Top with spaghetti sauce and cheese and bake for 10-15 min. I served it with green beans and a side of pasta. Enjoy :)

Servings Per Recipe: 3

Calories: 451.8
Total Fat: 11.2 g
Cholesterol: 147.0 mg
Sodium: 947.3 mg
Total Carbs: 22.7 g
Dietary Fiber: 2.3 g
Protein: 60.9 g

Party Chicken

2008-01-30T17:48:00.000-08:00

This chicken is so good it is like a party in your mouth! :)

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. :)

Servings Per Recipe: 6
Amount Per Serving
Calories: 528
Total Fat: 26.2g
Cholesterol: 167mg
Sodium: 898mg
Total Carbs: 6.9g
Dietary Fiber: 0.3g
Protein: 62.5g

Magnificent Meatloaf

2008-01-19T13:54:00.000-08:00

1 pound ground beef or turkey

1/2 packet meat loaf seasoning

1 egg

2 tbsp soy sauce

2 tbsp worcestershire sauce

1/2 cup diced tomatoes, italian style

1/4 cup chopped onion

1 tbsp minced garlic

Optional:

French's Fried Onions

Ketchup

Preheat oven to 350. Mix all ingredients together and place in a baking pan. Bake for 45 min. Drain grease a few times during cooking process but do not let meat become dry. If desired, top with fried onions and cook for a few min til golden. You can also top with shredded cheese and ketchup, but keep in mind it will increase your calories, fat, and carb values.

Nutrition Info:

Servings Per Recipe: 4
Amount Per Serving
Calories: 407.5
Total Fat: 24.7 g
Cholesterol: 138.2 mg
Sodium: 1,485.8 mg
Total Carbs: 15.0 g
Dietary Fiber: 0.7 g
Protein: 22.4 g

Grilled Teriyaki Chicken

2008-01-15T11:30:00.000-08:00

This recipe is for 2 servings. Hope you enjoy! :)

Grilled Teriyaki Chicken:

1/3 cup water
1/4 cup sherry, or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 (6 ounce) skinless, boneless chicken breast halves

In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run clear.

Nutrition Facts:
196 calories
4 g fat (1 g saturated fat)
94 mg cholesterol
385 mg sodium
1 g carbohydrate
trace fiber
35 g protein

Stuffed Bell Pepper

2008-01-10T19:38:00.000-08:00

I love bell peppers. Sometimes I get lucky and find the stoplight peppers (red, yellow, green) on sale at the store. Sometimes I omit the rice if I am watching my carbs. I also sometimes substitute the rice with French's Fried Onions.

Stuffed Bell Peppers

1 lb lean ground beef
1 tbsp soy sauce
2 tbsp minced garlic
1/2 cup diced onion
1 tbsp Italian seasoning
1 cup rice (I use boil-n-bag)
1 can Hunt's Diced tomato w/ Basil, Garlic, & Oregano
4 Bell Peppers (Green or Yellow are good, too)

Preheat oven to 350. Cook rice according to package directions. Brown meat with garlic, onion, soy sauce, Italian seasoning and half of the can of diced tomatoes. Drain fat.Cut off tops of bell peppers and stand upright in a oven safe baking dish. Fill with meat mixture. Cover peppers and cook in preheated oven for 15 min. Remove from oven and top peppers with remaining canned tomatoes. Cover and place in oven for 15 min. Remove and serve.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 420.4
Total Fat: 23.8 g
Cholesterol: 85.1 mg
Sodium: 1,053.7 mg
Total Carbs: 27.2 g
Dietary Fiber: 4.0 g
Protein: 23.2 g

No Shell Taco Salad

2008-01-09T09:14:00.000-08:00

I am trying to eat more healthy in the new year in hopes of losing a few pounds. I have decided to include the nutritional information with my recipes. I will also try and go back and add them to the previously posted recipes. I have been in a Mexican mood lately so I hope you don't mind. I get like that sometimes!

No Shell Taco Salad

1 lb ground beef
1 packet taco seasoning
1/4 cup chopped onion
1/4 cup green bell pepper
1/4 cup red bell pepper
2 tbsp chopped cilantro
4 cups lettuce
1/2 cup shredded cheese
4 tbsp fat free sour cream
1/2 cup salsa

Brown meat and drain fat. Add taco seasoning and water according to packet directions. Once meat and seasoning are done add onion, peppers, and cilantro. Cook til veggies are soft. Put lettuce in a bowl and top with mixture. Add salsa, cheese, and sour cream. If you are not watching your carbs you can use a taco salad shell, add tortilla strips or eat it with nacho chips.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 301.8
Total Fat: 16.0 g
Cholesterol: 100.4 mg
Sodium: 753.7 mg
Total Carbs: 10.9 g
Dietary Fiber: 1.9 g
Protein: 28.4 g

2 Easy Ways to Make Chicken

2008-01-08T07:10:00.001-08:00

I have had several requests for my two best chicken recipes. You will be surprised how delicious these simple recipes are. Enjoy!

Ranch Chicken

3 boneless skinless chicken breasts
8 oz light sour cream
1 packet Ranch mix
Shredded cheese

Preheat oven to 350. Mix ranch packet with sour cream and add a splash of water. Mix til consistency of dressing. Top chicken with mixture and bake for 30-45 min or til done. Top with cheese when done.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 327.7
Total Fat: 2.9 g
Cholesterol: 141.9 mg
Sodium: 1,352.4 mg
Total Carbs: 14.1 g
Dietary Fiber: 0.0 g
Protein: 56.2 g

Easy Mexican Chicken Bake

3 boneless skinless chicken breasts
1 packet taco seasoning
Sour Cream
Salsa
Shredded Cheese

Preheat oven to 350. Empty taco packet into a Ziploc bag. Add one chicken breast, seal bag and shake til coated. Place chicken in a baking dish. Repeat with remaining chicken breasts. Bake 30-45 min or til done. Plate chicken and top with cheese, salsa, and sour cream.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 315.2
Total Fat: 5.0 g
Cholesterol: 144.4 mg
Sodium: 733.2 mg
Total Carbs: 7.5 g
Dietary Fiber: 1.0 g
Protein: 56.8 g

Chicken Stir Fry

2008-01-03T18:21:00.000-08:00

4 skinless, boneless chicken breast halves - cut into chunks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
3 tbsp Soy Sauce
2 tbsp Worscestershire Sauce
1 tbsp minced garlic
1 tsp green curry paste
1 cup green beans

Spray frying pan with Pam and brown chicken. Once chicken is cooked add soy sauce, worscestershire sauce, garlic, and green curry paste. Simmer for 5 min. Add red, yellow, and green bell pepper, onion and green beans. Cover and reduce heat to low. Allow to steam for 15 min or til veggies are cooked. Salt and pepper to taste and serve with rice.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 374.8
Total Fat: 12.1 g
Cholesterol: 136.9 mg
Sodium: 1,057.6 mg
Total Carbs: 7.5 g
Dietary Fiber: 1.6 g
Protein: 56.5 g

Mexican Dish

2007-12-30T11:10:00.000-08:00

Sausage con Queso Dip:

1 pound Sausage Roll, cooked drained, crumbled
1 (16 ounce) package VELVEETA® Pasteurized Prepared Cheese Product , cut up
1 (10 ounce) can diced tomatoes and green chiles, undrained
or 1 (16 ounce) jar of salsa

Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut VELVEETA® cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes.
Serve warm with tortilla chips.

Nutrition Info
Servings Per Recipe: 16
Amount Per Serving
Calories: 180
Total Fat: 13.9g
Cholesterol: 38mg
Sodium: 729mg
Total Carbs: 3.4g
Dietary Fiber: 0.2g
Protein: 7.9g

Mexican Chicken:

6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drain

Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Top with grated cheddar cheese and serve with rice if desired.

Nutrition Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 301
Total Fat: 3.7g
Cholesterol: 68mg
Sodium: 943mg
Total Carbs: 29.2g
Dietary Fiber: 10.7g
Protein: 37g

Margaritas:

1 (6 ounce) can frozen limeade concentrate
6 fluid ounces tequila
2 fluid ounces triple sec

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

New Year's Brunch

2007-12-29T15:34:00.000-08:00

Cheesy Ham and Hash Brown Casserole:

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Morning Mimosa:

1 (12 ounce) can apricot-mango nectar
1 (12 ounce) can pineapple juice
3/4 cup cold water
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 (750 milliliter) bottle cold champagne

Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.