Monday, November 14, 2011

Harvest Pumpkin Dip

I love pumpkin.  I love pumpkin anything!!  I have a collection of pumpkin recipes, 28 of which are for some variation of pumpkin dip.  I tried this one for a family birthday get together because it wasn't as sweet as the powdered sugar version and because I was curious how the sour cream would taste.

It was delicious, of course!!

Harvest Pumpkin Dip

1 cup solid pack pumpkin
1/2 cup sour cream
1/4 cup packed brown sugar
1/2 tsp cinnamon
1 cup thawed frozen whipped topping
pecans, chopped (optional)

Combine pumpkin, sour cream, brown sugar, and cinnamon; whisk together.  Fold in whipped topping and pour into bowl.  Sprinkle with chopped pecans if desired.  Refrigerate and serve chilled.

Serve with ginger snaps, apple slices, or pear slices.

(Pampered Chef recipe)

Saturday, November 12, 2011

Thai Chicken Coconut Soup

Okay, I love Thai food, but I haven't always.  Afraid to step out of "the box."  The curry box.  All because I didn't know there was more than one type of curry.  All curry isn't bad curry I realized while eating Thai food.  A favorite of mine is a Tom Kha soup.  This isn't Tom Kha, but it has the delicious combination of coconut and chicken that I love.

A few ingredients made their first appearance in my kitchen with this recipe too (lemongrass, bok choy, and miso paste).

I'm glad I broke through the fear of cooking with something new--it really paid off in this yummy recipe!!  And I kept taking photos of the bok choy, wishing I had some daylight while I was cooking it to get better pictures.  I'm enamored with this new vegetable in my life!!

I loved it, the boys ate it, and Babe still hasn't tried a bite.  I think I won't be offended--more for me to lap up!!

Thai Chicken Coconut Soup

NOT 1 medium onion, diced
6 T plus 1 t of oil (I think I'd use 4 max next time, but I also substituted garlic for the onion)
NOT 5 green onions or shallots, sliced
4 large cloves garlic, minced (I used 4 T of minced garlic)
2 stalks lemongrass--which I actually found at my grocery store with the fresh herbs (or you can substitute lemon zest and a teaspoon or so of minced fresh ginger)
1 quart chicken broth
1 T fresh grated ginger
3 medium carrots, peeled and sliced
2 pounds chicken thighs or breasts
3 T miso paste (I had to go to Asian market for this one)
1/2 cup fresh basil (or Thai basil)
juice of 1 1/2 limes, or to taste
8 baby bok choy (Chinese cabbage)
8-10 mint leaves (which I forgot about)
1 bunch of cilantro (leaves only) *I used about 1/4 of the bunch because Babe WHO hasn't even tried a bite of my soup yet doesn't like cilantro*
1 can coconut milk
1/4 cup fish sauce
1/4 tsp cayenne pepper
1/8 cup rice wine vinegar
*I did cook some soba noodles to add to it--will do that again*

Saute NO onion in 6 T oil in large stock pot until translucent.  Add green onions and garlic.  Discard tough brown stalk from lemongrass and chop tender green portion.  Add to saute along with chicken broth, grated ginger, carrots, and 1 quart water.

Meanwhile, debone chicken, cut into bite-sized pieces and saute in frying pan with teaspoon of oil until browned.  As chicken is cooking, remove about 1/2 cup hot broth from stock pot and mix with miso until smooth.  Return to pot along with basil and lime juice.  Trim and discard ends from bok choy and add to soup along with mint leaves, cilantro leaves, coconut milk, fish sauce, pepper, and vinegar.  Taste and adjust amounts of lime juice, fish sauce, and vinegar.  Add browned chicken and juices from skillet to soup.  Simmer an additional 10 minutes, or until carrots are tender.  Serve by itself or over noodles.

*When I make this again, I'll add more carrots and cook the soba noodles and add to entire pot of soup.*

I absolutely loved this soup and Riley did too except he thought it had "too much green stuff (bok choy)!!!"

(12 servings)
(From August 2011 issue of Texas Co-Op Power magazine....of ALL places!!)

Tuesday, October 25, 2011

Colby-Pepper Jack Cheese Dip

Colby-Pepper Jack Cheese Dip

1 (8 oz.) package cream cheese, softened

2/3 cup sour cream

1/3 cup mayo

1 T finely chopped canned chipotle pepper in adobo sauce

2 T chili powder

2 cups chopped cooked chicken (I didn't include chicken in mine)

2 cups shredded colby-Jack cheese blend

1 (4 oz.) can chopped green chilies

NOT 4 green onions, finely chopped

2 jalapeno peppers, seeded and minced

1/4 cup fresh cilantro

Tortilla and sweet potato chips

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased

8-inch square baking dish.

Bake at 350 degrees for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish with cilantro if desired. Serve with tortilla and sweet potato chips.

(Southern Living, November 2008)

Too Much Time on My Hands

An old post I never published...not because I'm eating this right now.  But boy, I'd sure like to!!!

I'm checking out food blogs from others blogrolls and finding all kinds of goodies! I'm posting to share (and so I can find them again later, when I can be in my own kitchen). Hope this is as fun for you as it is for me...YUMOLA!

The blogs I really love I'm adding to my blogroll over there to your right. Wheee!

Piece of Cake's Chocolate Dipped Coconut Macaroons
(I think I love anything with Coco Lopez in it!)

Sausage Cheese Scone from King Arthur's Flour

Alton Brown's Chocolate Chip Cookie
(because we're all searching for the best recipe)


I've always liked hummus, but it's not been my go to dip.  Now it is because it's the only one I can eat.  I didn't want to buy one that contained processed foods, so I emailed my trusty friend Greta, knowing that she would have a good one.  It is!!  I'm glad I have it, this one's a keeper.

Greta's Hummus

2 cups chick peas, soaked and cooked (equals 1 cup of dry)
3 cloves of garlic, minced
3 T lemon juice
1/4 cup water
3 T tahini
1 t. cumin (I probably used 1T)
1/2 t. paprika
1 jalapeno--seeded and veined and diced (optional)

Place all ingredients in a food processor and blend until smooth.  Use a variety of ingredients to make different flavors (kalamata olives, pesto, sun dried tomatoes, fresh herbs, etc.)  Great on toast, with veggies, on sandwiches to replace fattening mayo, with crackers, and of course on toasted pita!

*I made mine with kalamata olives and love it!  Best hummus ever!  I eat it with cucumber slices.*

Thank you, friend!!

Asian Edamame and Carrot Salad

This recipe is from Family Fun magazine.  I clipped it long ago because it was pretty (bright green and orange)! I thought my boys would eat it.  Well, I made it for the cleanse and I loved it!!

Asian Edamame and Carrot Salad

1 pound edamame (frozen, shelled)
3 grated carrots
pinch of salt
3 T rice vinegar
2 T soy sauce
2 tsp. toasted sesame oil
1 T sugar (I omitted for cleanse and used Stevia)

Cook edamame according to package directions.  Drain, rinse in cold water and blot dry with a paper towel.  Toss in large bowl with grated carrots and a pinch of salt.

In a small bowl, mix 3 tablespoons of rice vinegar, 2 T of soy sauce, 2 tsp. toasted sesame oil, and a tablespoon of sugar.  Pour this dressing over vegetables, tossing well.  Serve immediately or refrigerate--it's even better the next day.

**To fill me up as a main dish for lunch, I added a small can of tuna right on top of it and could eat this one often!**


Italian Fish and Veggie Pockets

Randomly saw this episode of Giada's show a day or two before the cleanse was starting.  I found the recipe so we could add it to our menu.  Delish!

Italian Fish and Veggie Pockets

1 lemon, zested
1 1/2 tsp. salt plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine (I omitted this because of the cleanse)
1/4 cup lemon juice
4 tsp olive oil
4 4 ounce trout fillets, skinned (or other fish about 1/2 inch thick)
8 thin slices lemon
1/4 cup chopped mint leaves (I skipped this one)

Preheat oven to 350 degrees.  In a small bowl, mix together lemon zest, salt, and pepper.  Set aside.

Lay out the 4 sheets of aluminum foil.  Place 1/4 of the sugar snap peans, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil.  Over each pile of vegetables drizzle 2 T of white wine, 1 T lemon juice, and 1 tsp. olive oil.  Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish.  Sprinkle the fish with some of the reserved zest mixture.  Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet.  Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.  Sprinkle the fish with mint just before serving.

( De Laurentiis)
(Serves 4)

Turkey Meatloaf Muffins

I inappropriately renamed these Turkey Balls.  Don't let that sway your opinion.  These were great!

Turkey Meatloaf Muffins

2 lbs ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp cumin (I probably used over 1T)
1/2 tsp dried thyme
2 tsp. dry yellow mustard
2 tsp black pepper
1 tsp salt
2 T garlic powder or 2 cloves minced
NOT 1 small onion (finely chopped)
2 celery stalks (I used 3 because I certainly didn't put that onion in my turkey balls!)

Preheat oven to 375 degrees.  Spray muffin pan with canola or olive oil.  Mix all ingredients together in large bowl.  Roll mixture into balls and place in muffin pan.  Muffins should be about the size of a racquetball.  (No they won't fill up the pan OR look like muffins).

Bake 40 minutes.

I'm a dipper and had mine with ketchup or mustard.

Women:  2 muffins
Men:  4 muffins

(80 calories, 2 grams fat, 4 grams carbs, 11 grams protein)

Oven Fried Sweet Potatoes

Oven Fried Sweet Potatoes

4 medium sweet potatoes, peeled and cut into 1/4 inch slices (about 1 1/2 pounds)
1 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
Olive oil cooking spray
1 T finely chopped fresh parsley
1 t. grated orange rind
1 small garlic clove, minced

Combine the first 4 ingredients in a large bowl; toss gently to coat.  Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray.  Bake at 400 degrees for 30 minutes or until tender, (probably about 40 minutes for me), turning the potato slices after 15 minutes.

Combine parsley, orange rind, and garlic in a small bowl; stir well.  Sprinkle parsley mixture over sweet potato slices.
(Serves 7)

Clean Eating

I have a backlog of recipes to share, but right now my focus is on clean eating.  My husband and I (yes, he was coerced) are doing a 10 day cleanse.  It's not anything over the top, just back to the basics.  It's a mild cleanse and we're eating fruits, vegetables, and fish mostly.  No dairy, no sugar, no beef, no pasta, no bread, etc.  It's been easier than I thought...and easier (for us) than some other cleanses where you only drink veggie/fruit smoothies.

Breakfast has been a shake with fruit.
Lunches have been salads or tuna.
Dinners have been pretty fantastic.

I've come across some recipes that we did on this 10 day cleanse from some of my usual sources like,, but also my eyes have been opened to some new clean eating food blogs (, and I'm so thankful for these new resources.

Keep in mind, I had to find something my family would eat.  Kids and all.  These were hits and will be recipes I make again.

It's been a learning experience and I've definitely gained more (knowledge) than I've lost (chocolate, Chuy's, and 5 pounds so far)!!

Saturday, October 1, 2011

Ham and Cheese Egg Cups

Found this recipe on Tasty Kitchen and thought it would be great because the ingredients are simple, it's quick, easy, healthy, and delicious...and it's a great way to use up deli meat before it gets nasty in the fridge!!

Ham and Cheese Egg Cups

12 slices deli ham (I used turkey; they were large slices, so I halved them)
1 box frozen spinach, thawed
2 cups shredded cheddar cheese (I didn't use near this much...a large pinch in each cup)
12 eggs
salt and pepper to taste

Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

Press a slice of ham into each muffin cup. On top of ham, place some spinach into each cup. On top of spinach, add some cheese. Crack an egg on top of each cup and season with salt and pepper.

Bake 25 minutes or until done.

Slow Cooker Orange Chicken

Perfect time of year to try a crockpot recipe. It's SO hot and I'm busy at work getting ready for my new students AND busy at home with my family! I thought these flavors would be appealing to all of us. A little Asian for me, sweet for the boys, and BBQ for the hubby.

Slow Cooker Orange Chicken

8 small boneless skinless chicken thighs (1 lb.)
3 T flour
1/3 cup orange marmalade
1/3 cup BBQ sauce
2 T soy sauce
1 T freshly grated ginger

Toss chicken with flour in slow cooker. Stir in all remaning ingredients; cover with lid. Cook on low for 6-8 hours or on high for 3-4. **I cooked on low (10 hours on mine AND put in frozen chicken thighs and it was done in 6-7 hours.)**

Serve with brown rice and steamed green beans.

(Serves 4)

Spinach Bacon Egg Bake

It's been so long since I've posted and I've made so many yummy things.  I must get back on track!  My favorite season is here and I have to get back into my food blog and other food blogs to find exciting new soup recipes, pumpkin recipes, etc.  I love fall!! 

It's been so long since I've actually been able to make breakfast on Saturday morning because of our t-ball schedule and church Sunday morning.  Today our game isn't until 4:00, so last night was my chance to put together this "Do Ahead Egg Bake" (that is it's original recipe title, but it's not interesting enough for me) I've been wanting to try.

Riley had seconds...and asked for some hot sauce on it too! 

Spinach Bacon Egg Bake

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch....this was almost an entire loaf)
1 pkg. frozen, chopped spinach (thawed, squeezed dry)
12 slices bacon (cooked and crumbled)
1 (8oz) shredded sharp cheddar cheese, divided

Whisk eggs and milk in large bowl until well blended.  Stir in bread.  Add spinach, bacon, and 1 1/2 cups cheese; mix lightly.

Pour into 13x9 inch baking dish (I used a 2.5 quart Pyrex) sprayed with cooking spray; top with remaining cheese.  Cover; refrigerate overnight.

Bake, uncovered, at 350 degrees for 50 minutes, or until top is puffed and golden brown.


(Serves 12)

Wednesday, July 13, 2011

Corn Salsa

Took this to Grandmom's (because she worked hard mking everything but the appetizer) for Marc's birthday. Another summer hit. This one was a little unusual. No tomato in the recipe...and of course NO onion for me. The red wine vinegar was different--and fantastic. This was a hit!

Corn Salsa

3 large cans corn (I used 6 cups of frozen, sweet corn)
2 avocados chopped small
NOT 1 red onion
1 red bell pepper (I prefer and used orange)
1 T minced garlic (I used 2+ because I omitted the onion)
1 T ground cumin (probably used more)
1 t crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 T olive oil
1/4 cup fresh lime juice
salt and pepper to taste
*I also added a can of drained and rinsed black beans.*

Mix all ingredients (except avocado--save those until just before serving) and toss at least an hour before serving so flavors can blend.

This was a hit with adults of all ages...and the kiddos! Also would be great on some tacos! I served with Scoop Tostitos.

Sunday, July 10, 2011

Margarita Dip

I finally found a way to have my margarita and eat it too!!

I got around to makingthis one when we went to Rockport for the 4th and it was a perfect, light, summery snack. I thought green apples would be good dippers--they were! The recipe also recommended Nilla wafers--I wasn't keen on that idea, but got them anyway. If they didn't work, Kace could eat them. I actually loved it wih the Nila wafers! Dip away, friends!!

Margarita Dip

1 pkg. 8 oz cream cheese

1/4 cup frozen limeade concentrate, thawed

2 T orange juice

1/2 cup thawed Cool Whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.

Refrigerate at least one hour.

Serve with fresh fruit and Nila Wafers.

Jazz it up and serve in a margarita glass!! Cuteness.

(Makes almost 2 cups)

Friday, July 1, 2011

White Strawberry Sangria

I wanted to make sangria for the Stella & Dot Trunk Show. I have a great recipe (thanks, Christine) for a White Wine Sangria and was going to make that one, but then came across this recipe. Had to try it!!

White Strawberry Sangria

750 mL bottle of Sauvignon Blanc

1/2 cup strawberry schnapps

1/4 cup sugar

sliced strawberries

In 2-quart pitcher, stir together wine, schnapps, and sugar until sugar is dissolved. Add sliced strawberries (I added mine to each glass); chill for 1-4 hours and serve over ice.

It was a big hit. Also great with Sprite, to lighten it up a little.

**I used 3 L of wine for a party of about 25 women. I had some leftovers, but not as much as you'd think!**

Wednesday, June 29, 2011

Orange Cheesecake Dip

This was another one I had to try for my Stella and Dot Trunk Show. Light, summery, fruity, delicious!! It was better than I thought it would be. I served with some thin, lightly orange flavored Swedish cookies I found at the grocery store. They were great with it, but probably not in every grocery store in America. I also served with apple slices. I thought pretzels might work too. Any suggestions?

Orange Cheesecake Dip

1 pkg reduced fat cream cheese, softened
1/2 cup orange marmalade
1/2 tsp. vanilla
orange zest
mint leaves

Combine cheese, marmalade, and vanilla in small bowl and mix well. (I combined using my mini chopper.) Garnish with orange zest and mint leaves.

Serve with fruit dippers (apples, strawberries).

(Makes 12 servings)
(Source unknown)

Tuesday, June 28, 2011

Blueberry Salsa

I had a Stella & Dot trunk show one evening recently and tried some yummy new recipes on my girlfriends that came over. This one sounded so fresh, summery, and different that I had to try it. Would be GREAT for celebrating the 4th of July, too!

Blueberry Salsa

2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup lemon juice
3 T chopped fresh cilantro
2 seeded and minced jalapeno peppers
1/3 cup diced red bell pepper (I used yellow for the party, but definitely red for the 4th!)
1/2 tsp. kosher salt

Toss together all ingredients large bowl and serve immediately, or cover and chill. Serve with tortilla chips.

(Southern Living July 2010)

Coco Loco Brownies

Finally had a chance to make this recipe. For some reason I've had coconut on the brain this summer! My father-in-law hates it, so can't try these recipes when he's around. Couples Bunco on the lake was the perfect time. They were a hit--no coconut haters in that crowd, thank goodness! These were amazing. My favorite brownie!

Coco Loco Brownies

1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 tsp salt
2 tsp vanilla
3 large eggs
1 cup flour
1 1/2cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat the oven to 325 degrees. Grease 9x13 baking dish; line crosswise with parchment paper, allowing ends to hang over sides.

In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in cocoa powder and 1/2 tsp. of the salt; let cool 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition.

Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and chocolate chips.

In a medium bowl (I actually did this in the already dirty saucepan the batter was cooked in), combine coconut, sweetened condensed milk, and remaining 1/4 tsp. salt. Spoon coconut mixture in dollops over the surface of the batter. Bake until coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.

(Rachael Ray magazine)
(Makes 16)

Tuesday, June 21, 2011

PB&J Snack Mix

Found this in an old Rachel Ray magazine and we've been munching on it since. There's no chance it couldn't be a hit around here. Kace can only eat the cranberries, but he loves every one (and doesn't know what he's missing)!

PB&J Snack Mix

Captain Crunch cereal (the peanut butter ones)
Dried cranberries
Peanut butter chocolate chips

Choose your own amounts of each. I used the most cereal and the least peanut butter chips (and listed ingredients from most used to least used).

Family friendly and fun!

Wednesday, June 15, 2011

Grilled (Strawberry and Goat Cheese) Cheese Sandwich

This was inspired by a recipe I saw in Southern Living magazine and when I saw the photo, my first thought was, "Why on Earth didn't I think of this deliciousness?" You should definitely make this now. At least put these ingredients on your grocery list, okay? And for those of you (erinandtracey...ahem) who don't like goat cheese, I say try feta. It won't be near as delish though. Your loss.

Grilled Cheese Sandwich

bread of your choice (make it a good one, please--sourdough for me)
goat cheese
baby spinach leaves
dab of butter

First I grilled each slice of bread (with a little butter) in a saute pan. When it's toasty enough for you, slather on some goat cheese. Top with strawberry slices, then baby spinach, then top it with another slice of toasted bread slathered in goat cheese. Make'll want another one!

Saturday, May 7, 2011

Pasta Cheeseburger Soup

We had an unusual cold front and the high today was in the mid 50s. It was a welcome change, but we were pretty used to the warm and sunny conditions we'd been enjoying for quite some time! I was bound and determined to make soup tonight and it needed to be pretty simple. This recipe fit the bill!!

Pasta Cheeseburger Soup

1 lb. ground beef
NOT 1/2 cup chopped onion (though I did cook the hamburger with minced garlic)
3 cups water
1 can cheddar cheese soup, undiluted
1 can condensed tomato soup, undiluted (I substituted a can of tomato paste)
3 T dill pickle relish
1 cup uncooked small shell pasta
*I also added a can of petite diced tomato

In a large saucepan, brown beef and NOT onion over medium heat, drain. Stir in water, soups, and relish. Bring to a boil. Reduce heat and add pasta. Cook uncovered for 15-20 minutes or until pasta is tender, stirring occasionally.

*We garnished with shredded cheddar and a few dill pickle chips. Thought it would be pretty novel to serve with toasted hamburger buns, too! We had French bread--it tastes much better!

(Serves 6-8)

Wednesday, March 30, 2011

PB&H Extreme

This one I've been anxious to make and I'm glad I finally got around to it! I really don't see how it could go wrong, with these ingredients. I was right--delish!

2 slices whole wheat bread, toasted (I only used one and made mine open faced)
2 T chunky peanut butter banana slices honey, for drizzling
ground cinnamon, for sprinkling
2 slices crispy cooked bacon

Spread 1 slice toast with the peanut butter. Top with banana slices. Drizzle with honey, then sprinkle with cinnamon. Top with bacon and remaining slice of toast. Cut into triangles and eat. Mmmmmm Mmmmmmm! The boys asked for another and we gobbled these up!

(Rachael Ray magazine)

Baked Oatmeal-Crusted Tilapia with Lemon Mayo

I try to keep tilapia fillets in the freezer because Riley will gobble this fish up. Salmon, not so much. It's a pretty family friendly fish, so I'm always looking for something new to do with it. The oatmeal in this one intrigued me, so I went for it...and it was gobbled up!

Baked Oatmeal-Crusted Tilapia with Lemon Mayo

4 whole tilapia fillets (fresh or frozen)
2 cups quick oats (I think 1 cup would be plenty, I had a lot to throw away)
1/3 cup breadcrumbs
1/3 cup Parmesan cheese, grated
NOT 1 T fresh chives
2 T parsley (I actually used dill...and less than 2T)
salt and pepper to taste
4 T lowfat mayo
1/2 tsp grated lemon rind
1 tsp lemon juice

Heat oven to 350 degrees. Line baking sheet with parchment paper or silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet.

In a bowl, mix together oats, breadcrumbs, Parmesan, NO chives, parsley, salt, and pepper. Mix thoroughly. In separate bowl, measure out mayo before adding lemon rind and juice. Stir.

Spoon mayo onto tops of fish and top with dry coating.

Bake 15-20 minutes or until fish flakes when forked.

I served this one with asparagus and maple glazed carrots.

(Serves 4)

Monday, March 28, 2011

Kickin' Chicken

I found this recipe while browsing PW's Tasty Kitchen. It seemed simple enough, with ingredients I usually have on hand (except the jerk seasoning, which I couldn't find at the store, so I used a Cajun spice from my cabinet--Slap Yo Mama!). I left out the red pepper flakes because the boys were eating it with us and the BBQ sauce and the seasoning made it spicy, but not too spicy for the boys).

It was great, we were pleased, and we even had an unexpected visitor for dinner that night and he loved it too. There wasn't a bite left. I consider that successful!

I even think this would be great as a marinade and grilled. I'll try that next time.
After we refill the propane tanks!!

Kickin' Chicken

8 whole skinless, boneless chicken breasts (I cut 4 in half)
1 cup crushed pineapple, not drained
1/2 cup KC Masterpiece Origianl BBQ sauce
1/2 cup firmly packed brown sugar
1 tsp Jamaican Jerk seasoning (I used Slap Yo Mama)
1/2 tsp red pepper flakes

Preheat oven to 375 degrees. Place all chicken breasts in 9x13 baking dish. In medium bowl, mix all other ingredients well then pour over top of chicken breasts. With a fork, poke holes in chicken breast, making sure to pick up chicken so sauce coats all around and also is underneath during baking. Bake in oven approximately 35 minutes.

(Mine just a little dry, probably because I cut the breasts in half and should've baked them a little less.)

I served with roasted cauliflower and asparagus. That was gobbled up too!

Saturday, March 26, 2011

Easy Mufuletta

This is one of my favorite sandwiches at Jason's Deli. I've had this recipe in my files for a while and could kick myself for not pulling it out sooner. Easy and delicious, loved by everyone!

Easy Muffuletta

2 12 inch Italian bread shells (I used Boboli, and just one, cut in half for the 3 eaters in my house and there were leftovers)
1 T olive oil
1 cup shredded mozzarella
1 16 oz jar of olive salad, drained (I couldn't find any in a jar, but was lucky to find some at the olive bar in my grocery's deli)
2 oz sliced provolone cheese (maybe about 4-5 slices for my half a muff!)
2 oz sliced ham
2 oz sliced salami

Place one bread shell on baking sheet. Brush crust with some of the olive oil. Sprinkle half of the cheese over the bread shell.

Top with olive salad, provolone, ham, and salami. Sprinkle with remaining cheese. Brush second bread shell with remaining olive oil. Put second shell, olive oil side down, on top of the first shell to make a giant sandwich.

Put a sheet of foil on top of the crust. (Just lay it on top, don't tuck it in or wrap it up).

Bake in a 450 degree oven for 20-30 minutes or until heated through and lightly browned. Remove from the oven and cut into wide triangular slices (with a pizza cutter!).

Big hit at my house...especially with me. I served it with fruit salad and we were good to go. I even had some for lunch the next day.

(Serves 8)


Sunday, February 13, 2011

Spiced Tea

This is a recipe from my sweet little Nana. I vividly rememer the hours I spent in her kitchen watching her cook, cooking with her, and eating her delicious meals. It was a wonderful place, so full of memories, smells, and happy times.

I lost my Nana about a year ago, she was 90 years young, but my memories in the kitchen with her live on.
Nana would make Spiced Tea when the weather started to cool off and we would drink it until it was gone. I obviously didn't drink coffee as a child, but it made me feel like such a grown up to be drinking something in a coffee cup! I love the smell, the taste, and especially the warm and happy feelings this recipe brings me.

I've never made it before, she always saved me a jar when she made it. I've been missing her and I made it with my family, to hopefully continue this tradition in our home. We miss you, Nana!
Some mornings, Riley asks for some Spiced Tea to drink in the car on the way to school. That's a huge step for a big hot chocolate fan!

Spiced Tea

1 18 oz. jar Tang (wow...they still make this stuff?)
1 cup instant tea (I had a hard time finding any without lemon)
2 1/2 cups sugar
20 oz. can lemonade
2 tsp. ground cloves
2 tsp. ground cinnamon

Blend all together in large container and store tightly. Nana would always use the Tang and lemonade containers to store hers in and give as a gift in a Mason jar. Enjoy! (Nana's recipe says 2 teaspoons per cup. That was never enough for me, I use 2-3 tablespoons.)

Saturday, February 12, 2011

Dorito Casserole

This was comfort food at it's finest. Or worst. However you choose to look at it. My boys loved it and my in-laws did too! It was quick, easy, and definitely kid friendly. And I'm warning you, it's not pretty, but I'm posting photos anyway.

Dorito Casserole

1 pound ground beef
1 pkg taco seasoning
NOT 1 small onion, chopped
1 can fiesta nacho cheese soup
1 can cream of mushroom soup
1 10 oz. can Rotel (undrained)
1 12 oz. bag Doritos, crushed
1 8 oz pkg. shredded cheese
*Next time I make this I will add some corn and black beans!*
Sour cream

Preheat oven to 350 degrees. In large skillet, brown ground beef and NOT onion; drain. Add taco seasoning and cook according to package directions.

In 3 quart baking dish, layer bottom of dish with half of crushed chips. Set remaining chips aside. In large bowl, combine seasoned beef mixture, nacho cheese soup, mushroom soup, and Rotel. Mix well. Top c hips with beef mixture. Layer with remaining chips and top with cheese.

Bake 20 minutes or until cheese is melted. Top servings with sour cream or salsa, if desired.

See, definitely a hit, even though it's not pretty.
(Serves 8)

Thursday, February 10, 2011

Crockpot BBQ Chicken

Another Superbowl Sunday recipe for the family. It was so easy and tasted good too! Great for the beautiful weather we had that day!

Crockpot BBQ Chicken

2 boneless, skinless chicken breasts (I used 3)
1 1/2 cups ketchup
3 T brown sugar
1 T Worcestershire sauce
1 T soy sauce
1 T cider vinegar
1 t. ground red hot pepper flakes
1/2 t. garlic powder (quite certain I used more)

Mix all sauce ingredients in slow cooker. Trim chicken and add to sauce. Coat well.

Cook on high 3-4 hours, or until chicken is fully cooked through. Then shred (I was able to do this in the crockpot) with fork. Mix shredded chicken with bbq sauce. Heat through and reduce heat to low.
Serve on hamburger buns or rolls. With pickles!

Wednesday, February 9, 2011

Jalapeno Popper Dip

I found this in my recipe collection and have been anxious to make it. I figured Superbowl Sunday was perfectly appropriate. We didn't go to a party, didn't have one, we just enjoyed the game at home. Thankfully, my sister-in-law stayed with us that night, so I did have some assitance eating this stuff. I don't think I'd trust myself alone with a dish of it. Nope, I'm sure I wouldn't.

Jalapeno Popper Dip

2 pkgs cream cheese, softened
1 cup mayo
1 4 oz can diced green chiles (I used a 7 oz can, undrained)
1/2 of a 4 oz can diced jalapeno peppers (I used a 7 ounce can, undrained)
1 cup grated Parmesan cheese
**I also added 1/2-1 cup of Panko Japanese breadcrumbs with the Parmesan cheese for a good ol' crunch)

Preheat oven to 375 degrees. In a large bowl, combine cream cheese and mayo (trust me and use your mixer for this), stir until smooth. Stir in green chiles and jalapenos.

Transfer to a baking dish and top with Parmesan cheese (and if you're smart, you'll add that Panko!). Bake 30 minutes.

I served with sea salt pita chips.

Makes 4 cups.


Sunday, January 16, 2011

Steel Cut Oatmeal

Steel cut oatmeal...we love this stuff around here. On this cold, rainy morning, Riley chose to top it with vanilla yogurt, blueberries, blackberries, and honey. It was delish!!

One happy fella...bedhead and all!