Tuesday, June 29, 2010

Banana-Mocha Cappucino

Okay, so a hot cup of coffee around here is a rarity.  I either get distracted with all of the things I can do while I'm up between 5 & 6 and everyone else is asleep (no, sleep is something a normal person would do) OR someone wakes up and needs something. 

Right now, both boys are napping and I'm having some coffee!!  It's 3:37, but who cares.  Ideally this would be a great to-go summer breakfast.  Today, it's just a fancy cup of coffee!

Banana-Mocha Cappucino

1 cup nonfat vanilla yogurt
1/4 cup brewed coffee (or a little extra if you're behind like me)
1 banana (that brown one will even work)
2 tsp. cocoa powder
4 ice cubes

Combine in a blender.  Process.  Get fancy and add some whipping cream with a drizzle of chocolate syrup, JUST like Starbucks does it.  Live a little!

(Serves 1 or 2, depending on how generous you're feeling)
(Source unknown...other than my Ziploc bag filled with drink recipes, cut out from a magazine.  Could be from Shape.)

Monday, June 28, 2010

Rosemary Chicken

This was even better than I thought it would be....I love it when that happens.  It was a hit with everyone in the house, not just me.  This was so yummy (and easy), I will definitely make again soon!

Rosemary Chicken

3/4 cup Grape Nuts cereal
1/2 tsp. garlic salt (I probably used 1 tsp.)
1/2 tsp. dried rosemary leaves, crushed (I used fresh from my backyard...and more than 1/2 tsp.)
1/8 tsp. pepper (more again, to taste)
1 lb. chicken breasts, halved (I used chicken tenders and would do it again)
1 T vegetable oil

Preheat oven to 400 degrees.  Place cereal in blender container (I used my mini chopper); cover.  Blend on low speed until cereal is finely crushed.  Mix with seasonings in shallow dish.

Brush chicken lightly with oil, then dip into cereal mixture, turning to evenly coat both sides.  Place in greast 15x10x1 baking dish or on greased baking sheet.

Bake 20-25 minutes or until chicken is cooked through.

(Serves 4)
(Kraft Food and Family Magazine Fall 2004)

Grilled Pork Tenderloin and Twice Baked Sweet Potatoes

We had a tenderloin in the freezer and Russ has this smoker that he loves and we've only cooked ribs on it. We made up a rub for the tenderloin to compliment the sweet potatoes. The sweet potatoes caught my eye long ago because it was a savory potato, not sweet. I've had this recipe for a long time and finally got around to trying it. We were NOT disappointed! They do take a long time, but they are worth it.

Smoked Pork Tenderloin


Ancho chili sear and crust rub
Brown sugar

Wrap rubbed tenderloin with a few strips of bacon.

Smoke in Orion Cooker for 40-45 minutes.

Oh my goodness, it was delicious!

Twice Baked Sweet Potatoes

6 medium sweet potatoes
1/4 cup butter, cubed
2 cups (8 oz) shredded cheddar cheese
6 bacon strips, cooked and crumbled (I'm not a fan of bacon bits and would definitely NOT use them here to speed things up)
1/2 tsp. salt
1/8 tsp. pepper

Scrub and pierce sweet potatoes. Bake at 375 degrees for 1 hour to 1 hour and 15 minutes or until tender.

When cool enough to handle, cut a thin slice off of the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. Stir in cheese, bacon, salt, and pepper. Spoon into potato shells.

Place on baking sheet and bake 20-30 minutes or until heated through.

Hubby said those sweet potatoes were the best he'd ever eaten. "Better than Outback?" I said. "Yes!" Wow, now that was great, especially considering this isn't the usual taste of sweet potato. No cinnamon or brown sugar as one would expect. We'll definitely make these again!

I think I was too busy eating to take any pictures of this one, sorry.

Thursday, June 24, 2010

Green Chile-Chicken Casserole

I've been wanting to try this but since it serves 12 I didn't want to make it for the 3 eaters at my house and continue eating it for a week.  Tonight my niece and her friend came into town, so I decided now was my chance.  My mother and father-in-law came too!  I served it with Spicy Caesar Salad, black beans, and French bread.

1/3 cups fat free, less sodium chicken broth
1 cup canned chopped green chiles, drained
NOT 1 cup chopped onion
1 cup fat free sour cream
3/4 tsp. salt
1/2 tsp. ground cumin (I used much more)
1/2 tsp. ground pepper
2 cans condensed 98% fat free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 corn tortillas
4 cups shredded cooked chicken breast (about 1 lb.)
2 cups finely shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Combine first 9 ingredients in a large saucepan, stirring with a whisk.  Bring to a boil, stirring constantly.  Remove from heat.

Spread 1 cup soup mixture in a 13x9 baking dish coated with cooking spray.  Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.  Repeat layers, ending with the cheese.  Spread remaining soup misture over cheese.  Bake at 350 degrees for 30 minutes or until bubbly.

*Leftover turkey works too*
*If you assemble casserole the day before, cover with cooking spray coated foil.  When ready to serve, bake 1 hour then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning.*

(Serves 12)
(Cooking Light, November 2003)

Sunday, June 6, 2010

Slow Cooker Pizza

Hopefully I'm back!  Instead of trying to catch up all of the recipes from the past, I'm starting with the here and now.  I planned for this based on the 103 degree forecast we had, but it ended up being not quite that warm, thank goodness.  This was a hit with the big little one and he asked for a shot of the "white stuff that goes on my salad" in it.  I'll never tell him that in high school we dipped every bite of pizza we ate in that white stuff.

Slow Cooker Pizza

1 16 oz pkg wide egg noodles
1 1/2 pounds ground beef or turkey (I used 1 lb)
NOT 1/4 cup chopped onion (I used garlic)
1 26 oz jar spaghetti sauce
1 jar sliced mushrooms (I don't like mushrooms in a jar so much, I would've preferred to use fresh, but didn't have any, so I threw in a can of sliced black olives in to substitute)
1 1/2 tsp. Italian seasoning
1 3 1/2 oz pkg. sliced pepperoni, halved
3 cups shreeded mozzarella cheese
3 cups shredded cheddar (I didn't use cheddar at all and certainly didn't use 6 cups mozzarella!  I'd even top it with some Parmesan)

Cook noodles according to package directions.  Meanwhile, in a large skillet, cook beef and NO onion over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce, mushrooms, and Italian seasoning.  Drain noodles.

In 5 qt. slow cooker coated with cooking spray, spread 1/3 of meat sauce.  Cover with 1/3 of noodles and pepperoni.  Sprinkle with 1/3 of the cheese.  Repeat layers twice.  Cover and cook on low 3-4 hours or until heated through and cheese is melted.

Another slow cooker recipe I wouldn't cook on a weekday when I had to go to work.  There isn't enough liquid.  Great for a Saturday when  you're outside doing yardwork or running errands.

(Made a TON, recipe says serves 6-8...we may eat it for a week!)
(Taste of Home Magazine)