Tuesday, November 24, 2009

Club Salad with Honey Mustard Dressing

Makes 4 dinner sized salads

Salad Ingredients:

1 bag lettuce

¼ cup shredded Monterey jack cheese

¼ cup shredded cheddar cheese

½ pound deli roast turkey cut into strips

6 strips applewood smoked bacon, cooked, drained and crumbled

1 large tomato diced

½ cup thinly sliced scallions

Dressing Ingredients:

6 tablespoons mayonnaise

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 ½ tablespoons honey

2-3 tablespoons room temperature water

salt and pepper


1. Combine mayo, Dijon mustard, yellow mustard and honey in a bowl. Whisk in enough water to thin the mixture to desired texture. Salt and pepper to taste.

2. Place lettuce in large salad bowl. Add dressing and toss.

3. Divide lettuce between plates and layer with cheeses, turkey, bacon, tomato and scallions.

Cobb Salad with Garlic Ranch Dressing

This makes 4 dinner sized salads

Salad Ingredients:

1 bag triple hearts (Romaine hearts)

1 ½ cups cooked chicken, chilled and cut into 1” pieces

½ pound bacon (about 10 slices), cooked and crumbled

6 hardboiled eggs, peeled and diced

6 roma tomatoes chopped and seeded

1 cup blue cheese crumbled

2 ripe avocados, peeled and diced

Dressing Ingredients:

½ cup sour cream

½ cup maynoaise (I’m assuming you can use low fat of both sour cream and mayo)

¼ teaspoon minced garlic

¼ teaspoon paprika

½ teaspoon dry mustard

1 tablespoon sugar

¼ cup reduced-fat buttermilk

salt and pepper


1. Place sour cream, mayo, garlic, paprika, dry mustard, sugar and buttermilk in a blender. Blend until sugar dissolves and dressing is smooth. Add salt and pepper to taste.

2. Place lettuce in a large salad bowl and add dressing to taste and gently toss.

3. Divide lettuce between plates and in rows top with the salad ingredients.

Crock Pot Minestrone

4 cups vegetable or chicken broth
4 cups fresh tomatoes, diced
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup sliced carrots
1 cup chopped celery
1/2 chopped onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup green beans, cleaned and trimmed
2 cloves garlic, finely chopped
1 bay leaf (remove at end of cooking)
1 1/2 cup uncooked rotini or macaroni pasta
Basil Pesto
Fresh Grated Parmesan cheese

Mix all ingredients except pasta in 4- to 5-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese and pesto, to taste.

Chinese Chicken Salad with Peanut Dressing

Salad Ingredients:

½ cup fresh snow peas

1 bag spring lettuce mix

2 cups shredded cooked chicken

2 carrots peeled and grated

¼ cup thinly sliced scallions

¼ cup fresh cilantro leaves

½ cup chopped roasted peanuts

2 limes, quartered, for garnish

Dressing Ingredients:

¼ cup rice wine vinegar

2 tablespoons creamy peanut butter

1 teaspoon freshly grated peeled ginger

1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons toasted sesame oil

½ cup canola oil

pinch red pepper flakes (optional)

salt and pepper


1. Mix dressing by combining all ingredients and shaking well.

2. Bring salted water to a boil in a pot, add snow peas and cook until a vibrant green and still crisp--about 1.5 minutes.

3. Drain peas and immerse in an ice water bath to stop the cooking process. Drain and place in a large salad bowl.

4. Add all ingredients and toss with dressing. Garnish with lime wedges (optional).

Pesto Chicken Pasta

This is Chuck's famous dish--he made it on our first date, and its one of the main things he cooks when it's his turn to cook--it is actually very yummy!

8 oz (4 cups) uncooked bowtie pasta
2 red or green bell peppers seeded and cut into slices
1 medium zucchini cut into slices
1/2 red onion cut into slices
3 boneless, skinless chicken breasts cut into cubes
1/2 cup Italian salad dressing
1/2 cup pesto sauce

1. Cook pasta, drain, and keep covered to keep warm.
2. While pasta is cooking, combine veggies, chicken and dressing in a medium bowl and toss well. Place in a baking pan and cook for about 15 minutes on 350 or so (our oven is messed up so you'll have to play with temperature). Stir occasionally throughout the cooking and it's finished when chicken is no longer pink.
3. Add pasta and pesto to chicken and veggies pan and mix well.

Sunday, November 1, 2009

Teriyaki Chicken Drummettes

a favorite growing up!


25 chicken drummettes

1 cup soy sauce

1 cup water

1 cup sugar

¼ cup pineapple juice

¼ cup vegetable oil

1 teaspoon ginger

1 teaspoon garlic powder


Combine all ingredients and pour over chicken in a baking dish. Bake at 350 for 1 hour.

Crock Pot Chicken Azteca


15 oz can black beans, drained
2 cups frozen corn
1 clove minced garlic
¼ teaspoon cumin
1 cup chunky salsa
2-5 chicken breasts
8 oz cream cheese cubed (this is ridiculous, so unhealthy and not needed! I add about a tablespoon of cream cheese to the pot and that is plenty!)
shredded cheddar cheese
cooked rice


1. Combine black beans, garlic, corn, cumin, and ½ cup salsa. Place in slow cooker.
2. Arrange chicken on top and pour remaining salsa over the chicken.
3. Cover and cook on low for 4-6 hours.
4. Remove chicken, cut into pieces and return to the cooker. Stir in the cream cheese until it melts.
5. Serve over rice and top with cheese.

Broccoli Cheese Noodle Soup

one of our family favorites :)

Note, this makes a lot, you will want to half this recipe!


2 Tablespoons oil

¾ cup chopped onion

6 cups chicken broth

8 oz noodles (egg noodles or small cork screws)

½ teaspoon salt

2 10oz packages frozen broccoli

1 clove minced garlic

5 cups milk

1 ½ pounds velveeta cheese




1. Heat oil in a large soup pot. Add onion and sauté for 3 minutes.

2.Add chicken broth and heat to boiling.

3.Gradually add noodles and salt so that the broth continues to boil.

4.Cook uncovered for 3 minutes, stirring occasionally.

5. Stir in broccoli and garlic—cook 4 minutes more.

6. Add milk, cheese and pepper, cook until cheese melts.

7.If you want it thicker, add 2 Tablespoons cornstarch or flour in ¼ cup cold water. Once the lumps are out, pour it in soup and stir for 3 minutes.

Wednesday, October 28, 2009

Enchillada Casserole

1 pound ground beef
1 10 oz can enchilada sauce
1 cup salsa
6 10" flour tortillas
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

That's where the main recipe stopped, but I had wished there were more veggies in here, so this time around I'm adding a can of black beans, and some chopped peppers and onions to the beef mixture.

1. Brown beef and drain off grease. Add the enchilada sauce and salsa, and mix til heated through.
2. Place 2 tortillas on the bottom of a greased 9x13 casserole dish, overlapping a little. Top tortillas with 1/3 of meat mixture, 1 cup corn, and 1.5 cups shredded cheese.
3. Repeat the tortillas, beef, corn, and cheese layers.
4. Bake at 350 for about 30 minutes or until cheese looks bubbly.

Tuesday, October 13, 2009

California Pizza Kitchen Tuscan Hummus

So last Christmas I was given a California Pizza Kitchen cookbook with the actual recipes of the famous dishes from the restaurant. This appetizer is one of my very favorite and now that I've started making my own hummus each week I think this one is going to have to make its way into the rotation!

makes 8-10 servings

8-10 medium cloves garlic
3 cups drained cannellini beans or great northern beans (2 15 oz cans)
1/2 cup tahini (sesame paste)
6 TBSP extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 TBSP plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4-1/2 cup cold water (if needed)

1. Mix in a food processor the beans and garlic.
2. Add in the Tahini paste
3. Pour in the olive oil, lemon juice, and soy sauce.
4. Add salt, cumin, coriander and cayenne. Process until thoroughly blended. If it's too thick, add in the water.
5. Chill before serving.

For the checca (tomato) topping toss together the following ingredients:
2 pounds roma tomatoes diced into 1/2 inch cubes
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup EVOO

Monday, October 12, 2009

Curried Hummus

We go through a TON of hummus each week, so I'm always looking for new options to try!

  • 2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 4 teaspoons curry powder
  • 6 tablespoons fresh lemon juice
  • 1/2 cup water
  • Salt, to taste
  • 1 tablespoon tahini sauce for smoothness
Blend in a food processor until smooth.

Crock Pot Lasagna

I've never tried this before but I'm told crock pot lasagna works well, so we're going to give it a shot!

1 pound ground beef
1 large onion finely chopped
2 cloves minced garlic
1 large jar spaghetti sauce
1 package (8 oz) no-boil lasagna noodles
16 oz shredded mozzarella cheese
1 pound ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan cheese
salt and pepper to taste

1. Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.

2. Add the spaghetti sauce into the browned meat mixture. Mix well.

3. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

4. Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.

5. Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

Monday, October 5, 2009

Cheese Biscuits

2 cups baking mix (ie: Bisquick)
2/3 cup milk
1/2 cup shredded cheddar cheese (I actually used 1/2 cup of an Italian cheese mix that I had in the fridge, and it was delicious too)
1/4 cup grated parmesan cheese
1/4 cup butter
1/2 tsp. garlic powder
1 tsp dried parsley flakes

1. Preheat oven to 450 degrees.
2. Combine baking mix, milk, and cheese in a bowl. Mix until a soft, sticky dough is formed.
3. Drop by the spool full onto an ungreased baking sheet, making approx. 16 2" balls of dough
4. Cook 10-12 minutes until golden brown.
5. Melt butter, stir in garlic powder and parsley. Brush over the tops of the warm, cooked biscuits.

Megan's Easy Corn Chowder

My amazing sister posted this recipe that looks delicious! We're totally trying it next week!

2 medium unpeeled red potatoes
1 cup cubed cooked ham (can usually be found packaged near the kielbasa at the grocery store)
1/2 cup diced red bell pepper
1/2 cup coarsely chopped celery
1 tsp. butter or margarine
2 Tbsp flour
1 can (14oz) chicken broth
1 can (12oz) fat-free evaporated milk
1 can (15oz) creamed corn
2 Tbsp sliced fresh chives
salt & pepper to taste
cooked crumbled bacon (optional - I usually forget it)

1. Cut potatoes and ham into 1/2 inch cubes, set aside. Dice bell pepper. Coarsely chop celery.
2. Heat butter in a large pot. Add bell pepper and celery; cook and stir 3-4 minutes or until crisp tender. Stir in flour; heat another minute.
3. Gradually whisk in broth, evaporated milk, and creamed corn. Add potatoes; bring to boil. Reduce heat; cook uncovered, 10 minutes or until potatoes are tender.
4. Stir in ham; heat through. Remove from heat, stir in chives, salt and pepper.
5. Ladle soup into bowls and top with crumbled bacon, if desired.

Sunday, October 4, 2009

Homemade granola bars

These are wonderful, one of our favorite on the go snacks!

2 cups oatmeal
1/2 cup brown sugar
1/2 cup wheat germ
3/4 teaspoon cinnamon
1 cup flour
3/4 cup raisins
3/4 teaspoon salt
1/2 cup honey
1 egg
1/2 cup vegetable oil
2 teaspoons vanilla extract
chocolate chips
dried cranberries

1. Mix together oats, sugar, wheat germ, flour, raisins, cinnamon, and salt.
2. In a separate bowl mix together honey, egg, oil, and vanilla, and pour into the dry mixture.
3. Use your hands to mix everything together well until all dry ingredients are well coated. Add in the chocolate chips and dried fruit.
4. GREASE a 9x13 baking pan and press mixture evenly into bottom of pan.
5. Bake at 350 for 25 minutes or until edges are brown. Let it cool for 5 minutes but then cut and remove from pan before they harden completely!

Crock Pot Spaghetti

  • 1 1/2 pounds ground chuck or ground round
  • 1 1/2 cups chopped onion
  • 2 cloves garlic, minced
  • 1 large can (28 ounces) tomatoes, broken up
  • 2 cans (6 ounces each) tomato paste
  • 2 ribs celery, chopped
  • 2 teaspoons salt
  • 2 teaspoons dried leaf oregano, crumbled
  • 1 teaspoon dried leaf basil, crumbled
  • 1 small bay leaf
1. Brown meat and drain off excess fat.
2. Place all ingredients in a skillet and cook on low for 6-8 hours. Serve over pasta.

Saturday, October 3, 2009

Vegetable Chowder

  • 3 tablespoons butter
  • 1 large onion, diced (about 2 cups)
  • 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
  • 1/2 teaspoon dried thyme
  • 3 cups milk
  • 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
  • 8 ears corn, kernels removed (about 4 cups)
  • Coarse salt and ground pepper
  • 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
  • Hot pepper sauce, for serving (optional)
  1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
  3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
  4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Parmesean Noodle Recipe

1 package (8 ounces) medium egg noodles
3 tablespoons chopped green onions
2 tablespoons butter
1/2 cup grated Parmesan cheese
Garlic salt and pepper to taste

Cook noodles according to package directions; drain. Toss with onions, butter, Parmesan cheese, garlic salt and pepper. Yield: 4 servings.

Loaded Baked Potato Soup

1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional


1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Chewy Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Cafe Latte Milkshake

1 1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup

Combine in blender and blend til smooth!

Freezer Friendly Bean Burritos

Ingredients (to serve 8):
  • 3/4 cup rice (brown or white)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 bag frozen corn kernels, (10 ounces)
  • 6 scallions, thinly sliced
  • 8 burrito-size flour tortillas, 10 inches each
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Salsa and sour cream, optional
  1. Cook rice according to package instructions; set aside.
  2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
  3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
  4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
  5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
  6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
Helpful Hint:
To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Freezer Friendly French Onion Soup

This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
Serves 8

  • 10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 3/4 cup dry red wine
  • 4 slices toasted multigrain bread
  • 4 ounces sliced Swiss cheese
  1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
  2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
  3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
  4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
  5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Taco Filling for the Freezer

This works great to make and freeze for future meals!

  • 1 tablespoon vegetable oil
  • 3 cups finely chopped onions (about 3 medium onions)
  • 6 garlic cloves, minced
  • 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 pounds lean ground beef
  • 1 can (28 ounces) crushed tomatoes
  • Coarse salt
  1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
  2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.
Serve in tortillas, over lettuce for a taco salad, or as the base layer for a taco dip!

Best Steak Marinade ever!

This is according to my husband :)

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)
  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Garlic Chicken Pizza

  • 1 skinless, boneless chicken breast half
  • 2 tablespoons butter or margarine, softened
  • 2 cloves garlic, minced
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon dried basil
  • 1 (10 ounce) can refrigerated pizza crust dough
  • 2 roma (plum) tomatoes, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  1. Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
  2. Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
  5. Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

BBQ Chicken Pizza

I love this recipe--my husband didn't as much but I'm still going to make it on nights he's gone!

  • 3 boneless chicken breast halves, cooked and cubed
  • 1 cup hickory flavored barbeque sauce
  • 1 tablespoon honey
  • 1 teaspoon molasses
  • 1/3 cup brown sugar
  • 1/2 bunch fresh cilantro, chopped
  • 1 (12 inch) pre-baked pizza crust
  • 1 cup smoked Gouda cheese, shredded
  • 1 cup thinly sliced red onion
  1. Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
  2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Cinnamon Coffee Cake

This was delicious!

  • 1 cup butter
  • 2 3/4 cups white sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sour cream
  • 1 1/2 cups chopped walnuts
  • 2 tablespoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
  2. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
  3. Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
  4. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
  5. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
  6. Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Pizzettes with Gorgonzola, Tomato and Basil

I got this recipe from the Oprah show, it looks absolutely delicious!


1 ball (12 oz) purchased pizza dough
5 oz gorgonzola cheese, crumbled
5 ounces cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
1/3 cup fresh basil leaves, torn into pieces
salt and pepper

1. Preheat oven to 450
2. Roll out pizza dough into 1/4 inch thick around.
3. Using a 2.5 inch cookie cutter, cut out 30 circles and arrange on a large baking sheet.
4. Sprinkle cheese over each circle of dough. Top with tomatoes, pressing them gently into the dough.
5. Bake about 10 minutes or until pizzas are golden brown.
6. Drizzle with olive oil and sprinkle with basil, salt and pepper.
7. Serve immediately.

Vegetarian Spaghetti

  • 1 (16 ounce) package spaghetti
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 3 tablespoons vegetable oil
  • 1 (26 ounce) jar meatless spaghetti sauce
  • 1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
  2. Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese.

Chili Cheese Cornbread

2 cans chili with beans
shredded cheddar cheese
1 box jiffy corn bread mix
1 egg
1/3 cup milk

1. Spread chili in a greased 8 1/2 x 11 baking dish.
2. Top with cheese
3. Stir milk and egg into corn bread mixture and spread on top of chili.
4. Bake at 375 until corn bread is golden brown and done.

Double Tomato Bruschetta

6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

"Throw it in the pot Chili"

Another crock pot chili recipe I found here, at Meg's recipes. Looks delicious!

2 lbs. Ground beef
3 cans kidney beans, rinsed and drained
1 can diced tomatoes
1 big can and 1 normal can tomato sauce
1/3 cup water
Sprinkle with garlic powder ( probably 2 Tbs)
2 Tbs chili powder
2 Tsp. Salt
1 tsp pepper
3 tsp sugar
diced onions if desired
red/green peppers if desired
1-2 Tbs Worchestershire sauce
Pinch of brown sugar :)

1. Add all ingredients to crock pot and cook on high for 4 hours or low for 6 hours.
Can serve over potatoes, spaghetti, plain, or add a little cream cheese and you've got a great dip!

Chicken Corn Chowder

2 skinless chicken breasts, boiled with 3 bouillon cubes and sliced/cubed/shredded
Stock from boiled chicken breasts
1 stalk of celery, chopped fine
A handful of short cut carrots, chopped
1 medium onion, sliced
Handful of dried parsley leaves
1 bay leaf
2 cups diced potatoes, skin on
3 cups frozen corn
2 cups cooked egg noodles (you use what you have, people)
1 cup heavy cream
Salt and fresh ground pepper to taste.

1. Place everything in crockpot EXCEPT the heavy cream and the noodles. Cook on high for 6 hours.
2. An hour before serving, add the cream and the noodles.

White Chili with Black Beans

It is FINALLY fall here in Los Angeles! (Which means it is only supposed to be 75 today, I am in jeans and a long sleeved shirt--WOO HOO!!!) Time to break out some good crock pot recipes!

3 T butter or oil
1 cup chopped onion
1 garlic clove, minced
1/4 c. flour
1 T ground cumin
3/4 t salt
1/4 t crushed red pepper (optional)
2 c milk
1 pkg frozen white corn
1 15.5 oz can great northern beans or white kidney beans, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
1 14.5 oz can chicken broth
2 c chicken breast, cooked and cubed
1 4 oz can diced green chilies

Combine in a Crock-Pot and cook on low until done.

Sunday, September 27, 2009

Chicken Parmesan Fingers Over Garlic Spaghetti

for chicken fingers:
2 pounds chicken breasts cut into strips
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 Tablespoons water
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3 Tablespoons olive oil

for the marinara sauce:
1 8oz can tomato sauce
1 4 oz can tomato paste
2 Tablespoons water
1 bay leaf
2 teaspoons italian seasoning
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes

for garlic spaghetti:
1/2 pound spaghetti, cooked. Reserve 1/2 cup cooking water from the pot
2 Tablespoons butter
3 Tablespoons EVOO
6-8 cloves minced garlic
1 Tablespoon salt
1 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

1. For chicken fingers: mix together flour, salt, and pepper on a small plate. In a small bowl wisk together eggs and water. In a second bowl mix together breadcrumbs, parmesean and seasonings.
2. Roll chicken breast in flour mixture, coat with egg mixture, and then roll in breadcrumb mixture.
3. Cook in a large skillet with 3 Tablespoons olive oil for about 5 minutes each side (over medium high heat).
4. For sauce combine all sauce ingredients in a sauce pan and cook on low for about 30 minutes, or let it simmer for up to 6 hours. Stir occasionally and add a teaspoon of water if it gets too thick.
5. For spaghetti: Heat butter over medium heat, add garlic and seasonings and cook for about 5 minutes. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes. Add spaghetti and combine well, and heat thoroughly. Sometimes extra cooking water is needed--you don't want sauce too soupy but you do want it to coat all the noodles.

Apple Feta Salad

2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 medium green apple, chopped
1/2 to 1 cup crumbled feta cheese

6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1-1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper

1. In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
2. Meanwhile, in a large bowl,combine the romaine, red lettuce, apples and feta cheese; set aside.
3. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.

Lemony Hummus--DELICIOUS!

  • 2 garlic cloves, peeled
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1/4 cup lemon juice
  • 3 tablespoons water
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Process all in a food processor. Delicious!

Loaded Tostadas

splash of olive oil
corn tortillas
taco seasoning
ground beef
black beans
refried beans
shredded cheese
sour cream

1. Brown hamburger with the onion, add taco seasoning and cook according to package instructions.
2. Heat oil in a skillet and brown tortillas about 20 seconds on each side.
3. Drain on a paper towel and top with favorite toppings!
Tip, spread the beans on the tortillas before adding the meat!

Sunday, September 20, 2009

Baked Chicken Teriyaki

Another find from last week's I'm an Organizing Junkie's menu! This one looks like it is bound to be a winner with the husband!

1 Tablespoon corn starch
1 Tablespoon cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper
12 skinless chicken thighs

1. In a small sauce pan combine the corn starch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let it simmer over low heat stirring frequently until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Line a baking pan with foil (to prevent a sticky mess to clean up later!) Place chicken in baking pan and brush chicken with the sauce. Turn pieces over and brush other side.
4. Cover pan with foil and bake for 30 minutes. Remove foil and turn chicken over and bake for another 30 minutes. Brush with sauce occasionally throughout cooking.

Also great with salmon apparently! Cook at 375 for less time than the chicken and til fish is flaky.

Pesto Chicken Packets with whole wheat penne

I got this recipe from last week's I'm an Organizing Junkie's post and it looks delicious!

4 whole boneless, skinless chicken breasts
2 whole zucchinis sliced into half moon slices
2 whole shallots or small onions
4 cups cooked whole wheat penne pasta
1/2 cup pesto
2 tablespoons chopped tomatoes for garnish

1. In a foil packet layer 1 tablespoon pesto, 1 chicken breast, 4-5 shallot slices, 6-8 zucchini slices, and top with 3 tablespoons of pesto.
2. Seal packets at the edges and bake in the oven for 30-40 minutes. Top with copped tomatoes for garnish. (I am guessing you serve the packet over the pasta, but that wasn't clear from the recipe!)

Alethia's Chocolate Chip Muffins

What's great about these muffins is that they only have 1/4 cup sugar in them yet still taste delicious!

1 3/4 cup flour (use half white and half whole wheat flour for a bit of a healthier option)
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
chocolate chips

1. Mix together flour, sugar, baking powder and salt.
2. In a separate bowl beat 1 egg and then add the milk and oil.
3. Add wet ingredients to the dry ones and mix well.
4. Mix in chocolate chips until it "looks yummy" (Alethia's directions!)
5. GREASE MUFFIN TIN! (I did not do this the first time, bad news!)
6. Bake at 400 for 20-25 minutes.

Blueberry Muffin variation:
Instead of chocolate chips, add 1 cup of fresh or frozen (thawed and drained) blueberries and 2 extra tablespoons of sugar and fold into the batter. You can also add 2 teaspoons of lemon juice for an optional zest!

Thursday, September 17, 2009

Darren's Chili--that I adapted :)

1 red pepper
1/2 onion
1 green pepper
1 can chili beans--lightly drained
1 can kidney beans--with juice
1 can pinto beans--lightly drained
1 can diced tomatoes
1 fresh roma tomato--diced
1 small can tomato paste
1 pound ground beef
3 garlic cloves (I used minced garlic)
1 1/2 Tablespoons chili powder
1 Tablespoon cumin
1 Tablespoon oregano

1. Saute red pepper, green pepper and onion until tender.
2. Add to crock pot with all ingredients except meat.
3. Brown meat and garlic together.
4. Add all ingredients to crock pot and cook for several hours.

Vegetable Soup

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 medium zucchini--peeled and diced
1 cup frozen peas
1 medium potato, diced
2 medium carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 28 oz can diced tomatoes with juice
2 quarts (8 cups) vegetable broth
2 teaspoons dried basil
1 teaspoon oregano
1 bay leaf
1 can kidney beans
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked pasta

1. Heat olive oil in a 12 qt pot. Add onions and garlic, cook 2 minutes, set aside.
2. Place all raw and frozen veggies in a microwavable safe dish, add 1/2 cup broth and cover with saran wrap. Microwave on high for 3-4 minutes.
3. Put all remaining ingredients except pasta in a pot and bring to a boil over medium heat. Turn down to a simmer, simmer for 20 minutes.
4. Add pasta and heat for 2 more minutes.

Friday, September 11, 2009

Layered Shrimp Spread

Snack for date night tonight :)

8 oz. fat free cream cheese, softene
1/2 c. sour cream
1/4 c. mayo
1 c. seafood cocktail sauce
2 c. shredded mozzarella cheese
3 green onions, thinly sliced
3/4 c. finely chopped tomatoes
2 cans (4 1/2 oz. each) tiny shrimp (rinse and drain)

Beat cream cheese, sour cream and mayo until smooth. Spread on a large round serving platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onion and tomatoes. Cover and chill. Serve with crackers.

Tuesday, September 8, 2009

Mini Ham and Egg Casseroles

I made these this weekend when my in laws were here, and they were a big hit! They saved and reheated well, so I'm mixing up another batch to have on hand this week for breakfasts!

  • 1/4 baguette, cut into small cubes
  • 4 ounces cream cheese, cut crosswise into 12 slices
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/4 pound thinly sliced ham, chopped (about 1 cup)
  • 4 scallions, white and green portions thinly sliced and separated
  • Pepper
  • 1-1/2 cups half-and-half
  • 6 large eggs
  • 1 teaspoon fresh thyme leaves
  1. Preheat the oven to 350°. Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.

  2. In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.

  3. In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.

Ranch Chicken

6 pieces Boneless, Skinless Chicken Thighs
1 cup low fat Ranch Dressing
½ cups Breadcrumbs
½ cups Cornmeal
¼ cups Parmesan Cheese
½ teaspoons Garlic Salt

Preheat oven at 425° F.
On a large plate mix together breadcrumbs, cornmeal, Parmesan cheese, cajun seasoning and garlic salt, set aside. Pour ranch dressing into a bowl and dip each chicken thigh into the dressing and then into the seasoned breadcrumb mixture. Place on a foil lined cookie sheet and repeat until you have all of the chicken thighs on the cookie sheet. Place in 425° F oven and bake for 30 minutes or until cooked through.

Yummy Yammy Fries

2 tbsp grated Parmesan cheese
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
4 x medium sweet potatoes
3 tbsp olive oil

1. Combine all spices: grated parmesan cheese, ground cumin, chili powder, paprika chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.

2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.

3. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.

Crock Pot Thai Chicken

-2 to 3 lbs. chicken drumsticks or thighs**
-1 large red bell pepper, seeded
-1 large onion, coarsely chopped
-1/2 cup chicken broth
-1/4 cup soy sauce
-1 Tbsp. ground cumin
-3 large cloves garlic, minced
-1/2 tsp. red chili pepper flakes
-1 tsp. salt, fresh ground pepper to taste
-2 Tbsp. corn starch
-2/3 cup creamy peanut butter
-1 Tbsp. soy sauce
-1/4 cup lime juice
-1/4 cup chopped fresh cilantro
-3 green onions, chopped
-1/2 cup chopped roasted peanuts (or omit this and use chunky peanut butter)

Deskin the chicken and place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours.

Whisk together the cornstarch, peanut butter, 1 Tbsp. soy sauce, and the lime juice. Add cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crockpost to blend well, but without breaking up the meat.

Cover again, and cook for another 20 - 30 minutes until sauce is well thickened. Garnish with green onions, cilantro and peanuts. Serve with rice.

**You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce.

Monday, August 24, 2009

Pasta and Pesto, Shrimp and Sweet 100s

Serves 2

8 ounces angel hair pasta
1 tablespoon olive oil
8 ounces shrimp, peeled
2 teaspoons minced garlic
1/2 cup pesto
1 cup halved sweet 100s or other cherry tomatoes
grated parmesan
lemon wedges for garnishing

1. Fill a large sauce pan 3/4 full of water. Bring to a boil over high heat and add salt (1 1/2 teaspoons salt per quart of water).
2. Add pasta and cook, stirring occasionally until barely tender--about 4 minutes. Drain the pasta and reserve 1 cup of cooking water.
3. Heat olive oil in the same pan over medium heat. Add shrimp and cook for about 1 minute.
4. Turn the shrimp and add garlic. Continue cooking until the shrimp is opaque in the center, about 1 minute more.
5. Add the reserved cooking water and the pesto and stir until well mixed.
6. Add the pasta and tomatoes, toss to combine. Season with salt and pepper to taste.
7. Top with cheese and garnish with a lemon wedge.

Perfect Pesto

Makes 1 1/4 cups

1/2 cup pine nuts
4 cups fresh basil leaves
1 1/2 teaspoons chopped garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
3/4 cup grated Parmesan cheese

1. Preheat oven to 325. Spread the pine nuts on a baking sheet and cook until aromatic and golden brown--8-10 minutes. Stir nuts to ensure even cooking. Remove from oven and let cool.
2. Combine basil, pine nuts, garlic, lemon juice, salt and pepper in a food processor and process until well blended.
3. Slowly add the olive oil and continue blending.
4. Add cheese and pulse until the mixture comes together and looks like a thick paste.
Use immediately or transfer to a container, drizzle with a thin layer of olive oil and refrigerate, covered tightly.

Tuesday, August 18, 2009

Pancake Puff

Ingredients (for 2 people, double for 4):
3 eggs
½ cup milk
½ cup flour
couple dashes salt
1-2 tablespoons butter

1. Place 1-2 tablespoons of butter in a 9x13 pan and place it in the oven as the oven preheats in order to melt butter and coat pan.
2. Wisk the 3 eggs together
3. Add the milk, and wisk
4. Add flour and wisk.
5. Pour into 9x13 baking pan and bake at 400 for about 15 minutes.
6. Serve with either syrup or my favorite, powdered sugar and lemon juice ☺

Honey Dijon Balsamic Vinaigrette Dressing

I've gotten into making my own salad dressing these days, here is this week's attempt.

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste
Mix all together in a bowl and use as a dipping sauce or salad dressing.

Honey Baked Chicken

a family favorite


½ cup melted butter or margarine
½ cup honey
¼ cup yellow mustard
½ teaspoon salt
1 teaspoon curry powder
4-5 boneless, skinless chicken breasts


1. Blend everything in a bowl and pour over chicken.
2. Bake chicken at 400for 45-60 minutes basting with sauce every 15 minutes (or you could just flip chicken every 15 minutes to ensure all sides are evenly coated in delicious yummy-ness!)
3. We love serving this over egg noodles because the extra sauce is delicious over noodles!

Sunday, August 9, 2009

Sarah's Turkey Panini

I kind of made this recipe up but it is delicious!

Panini rolls
sliced turkey
sliced havarti cheese
red onion slices
tomato slices

Mix about a tablespoon of mayo in a bowl with pesto--create enough spread to spread over both halves of the bread.
Spread mayo and pesto on slices of panini rolls.
Top with turkey, cheese, tomato, and red onion.
I grill mine in my George Forman until cheese is melted, onion is soft, and bread is toasty 

Mom's Teriyaki Hamburgers

2 pounds ground beef (you need this much or else the burgers will be too runny)
1/2 cup soy sauce
1 1/2 tablespoons red wine vinegar
1/2 cup sugar
2 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
can of pineapple rings

Mix all ingredients together by hand.
Form hamburger patties--let them stand in fridge for awhile to firm up
Grill until done
Grill pineapple rings on both sides for a few minutes.

Black Bean Taco Salad with Lime-Cilantro Dressing

Black Bean Taco Salad with Lime Vinagrette
* 1/4 cup chopped seeded tomato
* 1/4 cup chopped fresh cilantro
* 2 tablespoons olive oil
* 1 tablespoon cider vinegar
* 1 teaspoon grated lime rind
* 1 tablespoon fresh lime juice
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 1/4 teaspoon black pepper
* 1 garlic clove, peeled

* 8 cups thinly sliced iceberg lettuce (I used romaine for a bit more nutritional value)
* 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
* 1 cup chopped tomato
* 1 cup chopped green bell pepper
* 1 cup finely diced red onion
* 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
* 1 (15-ounce) can black beans, rinsed and drained
* 4 cups fat-free baked tortilla chips (about 4 ounces—1 cup per person)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Monday, July 27, 2009

Summer Corn and Tomato Pasta

from Rachel Ray
4 servings

  • Salt
  • 1 pound bow-tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 pint cherry tomatoes
  • 3 ears fresh corn, kernels cut off
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh basil leaves, torn into pieces
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.

  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.

  3. Add the vegetables, butter and basil to the pasta and toss.

Sundried Tomato and Garlic Hummus

1/3 cup water
2 tablespoons of chopped oil-packed sundried tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves
1 15 oz can garbanzo beans, drained

Combine all ingredients in a food processor (I use my magic bullet) and blend until smooth. We love it with carrots and broccoli dipped in it, but pita wedges are great as well!

Springtime Pasta

Makes 8 Servings
Prep: 15 minutes
Cook: 8 minutes

* 1 pound cavatappi or other corkscrew-shaped pasta
* 1 tablespoon olive oil
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into
* 1-inch pieces
* 1 yellow pepper, cored diced
* 1 bunch (1 pound) asparagus, trimmed and cut into
* 2-inch pieces
* 1 pint cherry tomatoes, halved
* 1 package (5.2 ounces) spreadable herb cheese (such as Boursin)
* 1/4 teaspoon each salt and pepper

1. Heat a large pot of lightly salted water to boiling. Add pasta and bring back to a boil. Cook 6 minutes.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil and tilt pan to coat. Add chicken. Cook 6 minutes, stirring occasionally. During last minute of cooking, add yellow pepper to skillet. Remove from heat.

3. Once pasta has cooked for 6 minutes, add asparagus pieces and cook an additional 2 minutes. Scoop out 1/4 cup pasta water, then drain.

4. In a large bowl, toss together hot pasta and asparagus, chicken and pepper, tomatoes, herbed cheese, reserved pasta water, salt and pepper until well blended and cheese is melted.

Cheesy Salsa

2 cups shredded Monterey Jack cheese
1 avocado, peeled and diced
1 medium tomato, diced
1 can (4 oz) diced green chilis
3 green onions, sliced
½ cup sliced ripe olives
¼ cup chopped fresh cilantro
1 cup Italian salad dressing


1. Combine cheese, avocado, tomato, chilis, onions, olives and cilantro in a large bowl.
2. Add salad dressing, stir to coat.
3. Season to taste with salt and pepper
4. Serve with tortilla chips—ole!

Sesame Ginger Chicken

from Sue Hanson


2 tablespoons soy sauce
1 tablespoon toasted sesame seeds
2 tablespoons honey
½ teaspoon ground ginger
4 boneless, skinless chicken breasts


1. In a small bowl combine first 4 ingredients.
2. Pound the chicken into ¼ inch thick
3. Bake at 350 for 30-40 minutes basting chicken frequently. OR, you can…
4. Grill over medium-hot coals, turning and basting frequently with soy sauce mixture for 8 minutes or until juices run clear.

Saturday, July 25, 2009

Vegetarian Enchiladas with homemade sauce

Tonight's dinner attempt is going to be a combination of two different recipes. We'll see how it turns out! I'm going to use the recipe for the interior of the enchilada that I found on line and my friend Jean's recipe for the homemade enchilada sauce. Stay tuned to see how it turned out!

I doubled it to make a huge batch to have some for the freezer, which worked really well.


Black Bean Enchiladas

2 cans black beans, drained and rinsed
1 tsp oil
1 c chopped onion
3-4 cloves garlic, minced
1 c corn kernels
½ c green bell pepper, diced
1 can (4.5 oz) chopped green chiles, drained
2 tsp ground cumin
1 c shredded Monterey Jack cheese

6 inch corn tortillas--a big stack of them!
salt & pepper to taste


2 tablespoons flour
1 ½ tablespoon chili powder
1 ¼ tablespoon cocoa powder
½ tablespoon sugar
¼ teaspoon salt
1 ½ cups water
2 ½ cups tomato sauce (this was 1.5 cans)
3 ounces tomato paste (1/2 a little can)

Directions for filling:

Preheat oven to 350° and lightly grease a 9×13″ baking dish. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté until aromatic and onions are softened. Add green peppers (and corn if using frozen), sautéing until softened. Stir in beans, cumin, green chiles & corn (if using fresh). Cook for ~5 minutes until warm; partially mash beans. Remove the pan from the heat, mix in 1/2 cup cheese. Season with salt & pepper as desired.

Spoon some of the black bean mixture down the center of a tortilla. Roll up and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 15 minutes. Remove foil, sprinkle with remaining shredded cheese and bake for 10 more minutes until cheese is melted.

Sauce Instructions:

Combine the flour, chili powder, cocoa powder, sugar and salt—set aside.
In a medium sauce pan, add tomato sauce, water, tomato paste. Heat and stir in flour mixture using a wisk. Continue stirring over medium heat while sauce thickens. Simmer 30-45 minutes stirring occasionally.

Tuesday, July 21, 2009

Vegetarian Enchilladas

from Martha Stewart

2 tablespoons olive oil + a little more for the baking dish
2 teaspoons ground cumin
1/4 cup flour
1/4 cup tomato paste
1 can reduced-sodium vegetable broth
coarse salt and ground pepper
12 oz grated pepper jack cheese
1 can black beans, rinsed & drained
10 oz box of frozen, chopped spinach, thawed and squeezed dry
1 10 oz box frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 6-inch corn tortillas

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

**To prepare for freezer,
Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
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