I just tried this recipe straight from the Martha Stewart Everyday Food blog. I was running low on groceries (as well as the grocery budget for the week!) and I basically had everything to make this. It turned out really tasty! The recipe says it serves 4, but it made a TON! Tony and I had seconds, and even a wee bit of thirds each, and there is still plenty left for a few more meals.
Spaghetti Carbonara
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise (I cooked and crumbled the bacon)
Coarse salt and freshly ground pepper (I used regular salt and pepper)
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving (I used shredded)
1/2 cup half-and-half
Directions:
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
** I was a little skeptical about the raw eggs, because I wasn't sure if they would really get cooked or not from the heat of the pasta. I still don't know if it really cooked them or not, but it was tasty, so I will just trust the recipe!
Wednesday, May 21, 2008
Thursday, April 24, 2008
Mandarin Pasta Salad
These recipes are from Lipton actually, but I got them from a Pampered Chef party back when a friend of mine was a consultant. Ireally love pasta salads!
Mandarin Pasta Salad
Dressing:
1 tsp finely chopped, peeled, fresh gingerroot
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tsp. sugar
Whisk together. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bowtie pasta
1/2 cucumber, scored, seeded, sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 pkg. (6 oz.) fresh aby spinach leaves
1 (11 oz.) can mandarin oranges, drained
2 cups diced, cooked chicken
1/2 cup toasted, sliced almonds
Cook pasta according to package directions. Drain and rinse under cold running water.Place in large bowl.Add eggies, chicken, oranges and almonds to pasta. Pour dressing over salad and oss to coat. Serve immediately.
Mandarin Pasta Salad
Dressing:
1 tsp finely chopped, peeled, fresh gingerroot
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tsp. sugar
Whisk together. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bowtie pasta
1/2 cucumber, scored, seeded, sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 pkg. (6 oz.) fresh aby spinach leaves
1 (11 oz.) can mandarin oranges, drained
2 cups diced, cooked chicken
1/2 cup toasted, sliced almonds
Cook pasta according to package directions. Drain and rinse under cold running water.Place in large bowl.Add eggies, chicken, oranges and almonds to pasta. Pour dressing over salad and oss to coat. Serve immediately.
Pecan Pear Salad
This is another yummy salad recipe I got from my mom. This is my favorite time of year because I can make yummy salads for dinner!
Pecan Pear Salad
Dressing:
2 tbls. fresh raspberries
3/4 cup olive oil
3 Tbls. cider vinegar
2 Tbls.+ 1 tsp. sugar
1/4-1/2 tsp. pepper
Press raspberries through sieve, reserve juice, discard seeds.
Combine dressing ingredients in a jar and shake well.
Salad:
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups torn salad greens
2/3 cups toasted pecan halves
1/2 cup raspberries
1/3 cup (2 oz.) crumbled feta or blue cheese
Combine pears with lemon juice and drain. Combine salad greens pears, pecans and raspberries. Sprinkle with feta cheese. Drizzle with dressing.
Pecan Pear Salad
Dressing:
2 tbls. fresh raspberries
3/4 cup olive oil
3 Tbls. cider vinegar
2 Tbls.+ 1 tsp. sugar
1/4-1/2 tsp. pepper
Press raspberries through sieve, reserve juice, discard seeds.
Combine dressing ingredients in a jar and shake well.
Salad:
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups torn salad greens
2/3 cups toasted pecan halves
1/2 cup raspberries
1/3 cup (2 oz.) crumbled feta or blue cheese
Combine pears with lemon juice and drain. Combine salad greens pears, pecans and raspberries. Sprinkle with feta cheese. Drizzle with dressing.
Fruited Cheese Log
I got this recipe from Better Homes and Gardens. I have had it in my holiday binder, but have yet to make it.
Fruited Cheese Log
1/2 cup snipped dried apricots
2 cups shredded monterey jack cheese
4 oz. cream cheese
2 Tbls. orange juice
1/3 cup golden raisins, chopped
1/4 cup chopped dates
1/4 tsp. salt
chopped toasted almonds, optional
In a small bowl, soak apricots in 1 cup hot water for i hour, until softened. Drain well, set aside. Meanwhile, place monterey jack cheese and cream cheese in a medium bowl and bring to room temperature, about 30 minutes. Add orange juice to cream cheese mixture. Beat mixture with an electric mixer until thorughly combined. Stir in raisins, dates, apricots, and salt. Divide mixture in half. On a lrage piece pf waxed paper, shape one portion into a log about 5 inches long. Repeat with remaining portion. Cover and chill, 4-24 hours. Roll in nuts before serving. Serve with crackers and apple slices.
Fruited Cheese Log
1/2 cup snipped dried apricots
2 cups shredded monterey jack cheese
4 oz. cream cheese
2 Tbls. orange juice
1/3 cup golden raisins, chopped
1/4 cup chopped dates
1/4 tsp. salt
chopped toasted almonds, optional
In a small bowl, soak apricots in 1 cup hot water for i hour, until softened. Drain well, set aside. Meanwhile, place monterey jack cheese and cream cheese in a medium bowl and bring to room temperature, about 30 minutes. Add orange juice to cream cheese mixture. Beat mixture with an electric mixer until thorughly combined. Stir in raisins, dates, apricots, and salt. Divide mixture in half. On a lrage piece pf waxed paper, shape one portion into a log about 5 inches long. Repeat with remaining portion. Cover and chill, 4-24 hours. Roll in nuts before serving. Serve with crackers and apple slices.
Southwestern Chicken Soup
I got this recipe from a Real Simple magazine, and it is easy and tasty. That's what i'm all about!
Southwestern Chicken Soup
1 12 oz. jar salsa verde
3 cups cooked, shredded chicken (use a rotisserie chicken!)
1 15 oz. can cannellini beans, drained
3 cups chicken broth
1 tsp. cumin
2 green onions, chopped
1/2 cup sour cream
tortilla chips
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Brin to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkle of green onions, a dollop of sour cream, and tortilla chips. For a soupier soup, add 4 cups broth.
This says it makes 4 servings.
Southwestern Chicken Soup
1 12 oz. jar salsa verde
3 cups cooked, shredded chicken (use a rotisserie chicken!)
1 15 oz. can cannellini beans, drained
3 cups chicken broth
1 tsp. cumin
2 green onions, chopped
1/2 cup sour cream
tortilla chips
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Brin to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkle of green onions, a dollop of sour cream, and tortilla chips. For a soupier soup, add 4 cups broth.
This says it makes 4 servings.
Creamy Caramel Dip
I am not sure where I got this recipe, but it is probably from my MIL. It's yummy!
Creamy Caramel Dip
1 (8 oz.)pkg. softened cream cheese
3/4 cups brown sugar
1 cup sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 cup cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, milk and pudding mix. Beat well after each. Cover and chill 1 hour. Serve with fruit.
Creamy Caramel Dip
1 (8 oz.)pkg. softened cream cheese
3/4 cups brown sugar
1 cup sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 cup cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, milk and pudding mix. Beat well after each. Cover and chill 1 hour. Serve with fruit.
Mom Black's Cheese Balls
Here are two very yummy cheese ball recipes provided by my MIL. These are super yummy!
Cheese Ball recipe #1
1 8 oz. pkg. cream cheese
1 1/2 cups grated cheddar
1 Kraft 6 oz. jar bacon cheese
1 tsp. worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 small can chopped olives
Mix together and roll into a ball or log. Serve with crackers.
Cheese Ball recipe #2
16 oz. cream cheese
6 oz. blue cheese (jar from Kraft?)
2 6 oz. jars Old English cheese spread
2 Tbls. grated onion
1 tsp. worcestershire sauce
1/2 cup chopped parsley (1/4 for ball, 1/4 for garnish)
1 cup chopped pecans ( 1/4 for cheeseball, the rest for garnish)
Mix all ingredients together and roll into ball or log. Roll outside of ball/log into crushed pecans and chopped parsley. Serve with crackers.
Cheese Ball recipe #1
1 8 oz. pkg. cream cheese
1 1/2 cups grated cheddar
1 Kraft 6 oz. jar bacon cheese
1 tsp. worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 small can chopped olives
Mix together and roll into a ball or log. Serve with crackers.
Cheese Ball recipe #2
16 oz. cream cheese
6 oz. blue cheese (jar from Kraft?)
2 6 oz. jars Old English cheese spread
2 Tbls. grated onion
1 tsp. worcestershire sauce
1/2 cup chopped parsley (1/4 for ball, 1/4 for garnish)
1 cup chopped pecans ( 1/4 for cheeseball, the rest for garnish)
Mix all ingredients together and roll into ball or log. Roll outside of ball/log into crushed pecans and chopped parsley. Serve with crackers.
White Chocolate Popcorn
Oh boy, this is TASTY! ANd really easy too. I have made this several times for girl's nights, or book groups or whatever, and it is always a hit.
White Chocolate Popcorn
8-10 cups air-popped popcorn
spread popcorn out on cookie sheets.
Melt one bag Nestle's White Chocolate chips in a double-boiler. Don't use the fake white chocolate, use the real stuff!
Drizzle over popcorn until lightly coated.
Yum!
White Chocolate Popcorn
8-10 cups air-popped popcorn
spread popcorn out on cookie sheets.
Melt one bag Nestle's White Chocolate chips in a double-boiler. Don't use the fake white chocolate, use the real stuff!
Drizzle over popcorn until lightly coated.
Yum!
Grandma Bowden's Fairy Biscuits
These are the best rolls ever made. At least that is what I always thought whenever we would be at grandma's and she would make them. I looked forward to Thanksgiving dinner at Grandma Bowden's especially because of these rolls. There may be better recipes out there, but nothing beats a memory...especially a childhood one. These really are good though...I promise!
Fairy Biscuits
2 cups hot water
1 cup shortening or butter
2 tbls. yeast
3/4 cup sugar
2 eggs
1 tsp. baking powder
1-2 tsp. salt
6 1/2 cups flour
In a large mixing bowl, pour hot water over shortening or butter. Let it cool to lukewarm, then add yeast, sugar, eggs and beat together. Add the rest of the ingredients. Let dough rise 20-25 minutes in a warm place. Pull off hunks of dough and form into rolls. Pplace on a greased baking sheet and let rise 15-20 minutes. Bake at 400 degrees for 15 minutes.
Fairy Biscuits
2 cups hot water
1 cup shortening or butter
2 tbls. yeast
3/4 cup sugar
2 eggs
1 tsp. baking powder
1-2 tsp. salt
6 1/2 cups flour
In a large mixing bowl, pour hot water over shortening or butter. Let it cool to lukewarm, then add yeast, sugar, eggs and beat together. Add the rest of the ingredients. Let dough rise 20-25 minutes in a warm place. Pull off hunks of dough and form into rolls. Pplace on a greased baking sheet and let rise 15-20 minutes. Bake at 400 degrees for 15 minutes.
Sweet Potato Casserole
This is the best side dish for Thanksgiving or Christmas! I know it's the wrong time of year, but I can never find this recipe when the time comes around to make it, and I just found it, so I thought I better post it before I lose it again!
Again, I got this tasty recipe from my sister-in-law Marlene who was living in Alabama at the time. Therefore, I consider this dish to be "southern". I do think she got it from a southern friend. Anyway...this is one of those things that really almost tastes like it could be dessert. Yum!
Sweet Potato Casserole
6-8 cups sweet potatoes, cooked and mashed (about 7-8 large potatoes)
4 eggs, beaten
1/2 cup milk
2 tsp. vanilla
2 1/2 cups sugar
2 sticks butter or margarine
Mix together and place in 9x13 baking dish.
Mix: 1 cup brown sugar
1/2 cups chopped pecans
1/4 cup flour
Sprinkle over the top of casserole and bake at 325 degrees for 25 minutes.
*** My SIL's notes:
I used 6 potatoes and halved the rest of the recipe to make it not so sweet. I also added some cinnamon, and a sprinkle of cloves.
When I have made this, I also try to half the rest of the recipe...especially the sugar! And it still turns out awesome!
Again, I got this tasty recipe from my sister-in-law Marlene who was living in Alabama at the time. Therefore, I consider this dish to be "southern". I do think she got it from a southern friend. Anyway...this is one of those things that really almost tastes like it could be dessert. Yum!
Sweet Potato Casserole
6-8 cups sweet potatoes, cooked and mashed (about 7-8 large potatoes)
4 eggs, beaten
1/2 cup milk
2 tsp. vanilla
2 1/2 cups sugar
2 sticks butter or margarine
Mix together and place in 9x13 baking dish.
Mix: 1 cup brown sugar
1/2 cups chopped pecans
1/4 cup flour
Sprinkle over the top of casserole and bake at 325 degrees for 25 minutes.
*** My SIL's notes:
I used 6 potatoes and halved the rest of the recipe to make it not so sweet. I also added some cinnamon, and a sprinkle of cloves.
When I have made this, I also try to half the rest of the recipe...especially the sugar! And it still turns out awesome!
Country Style chocolate Chip Cookies
I found a binder recently that happened to have some very yummy recipes I had saved. This recipe was actually handwritten on an entire piece of computer paper in pencil by me! I bet I was like 10 years old or something when I wrote it down.I have no idea where i even got the recipe from. I am not sure I ever made them, but they sound really good, so you better believe I will be making these the next chance I get!
Country Style Chocolate Chip Cookies
Preheat oven to 350 degrees.
Cream together until smooth:
1 cup softened butter
1 cup brown sugar
1 1/2 cups white sugar
Add:
1 Tbls. milk
1 1/2 tsp. vanilla
Beat and add:
2 eggs
Stir in:
1 cup fresh corn flakes, crumbled
3 cups oatmeal
Sift together:
* or to taste
1 1/2 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. mace*
1 1/2 tsp. cinnamon*
1/4 tsp. nutmeg*
1/8 tsp. powdered cloves*
Stir in:
4 oz. coconut
1 pkg. chocolate chips
1 cup walnuts
Drop batter by well rounded teaspoon onto greased cookie sheets. Bake 10 minutes at 350 degrees. makes about 8 dozen.
Again, this sounds like a very loaded, very yummy cookie. I look forward to trying it! I am sure you could substitute many of the ingredients as well, like pecans instead of walnuts, raisins instead of chocolate chips, or different flavor chips or baking pieces, no coconut, and maybe even a different type of flake cereal? The possibilities are endless.
Country Style Chocolate Chip Cookies
Preheat oven to 350 degrees.
Cream together until smooth:
1 cup softened butter
1 cup brown sugar
1 1/2 cups white sugar
Add:
1 Tbls. milk
1 1/2 tsp. vanilla
Beat and add:
2 eggs
Stir in:
1 cup fresh corn flakes, crumbled
3 cups oatmeal
Sift together:
* or to taste
1 1/2 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. mace*
1 1/2 tsp. cinnamon*
1/4 tsp. nutmeg*
1/8 tsp. powdered cloves*
Stir in:
4 oz. coconut
1 pkg. chocolate chips
1 cup walnuts
Drop batter by well rounded teaspoon onto greased cookie sheets. Bake 10 minutes at 350 degrees. makes about 8 dozen.
Again, this sounds like a very loaded, very yummy cookie. I look forward to trying it! I am sure you could substitute many of the ingredients as well, like pecans instead of walnuts, raisins instead of chocolate chips, or different flavor chips or baking pieces, no coconut, and maybe even a different type of flake cereal? The possibilities are endless.
Monday, April 21, 2008
Teriyaki Chicken and Strawberry Salad
This recipe is so yummy! My mom made it for me when she came to stay after Logan was born. I think I have only made it once since then. I actually misplaced the recipe, and just found it! I am totally going to have to make this soon!
** This recipe is made using ingredients from Sam's Club, so think large quantities! Just adjust accordingly to the size you need.
Teriyaki Chicken and Strawberry Salad
1 large bag salad greens
Teriyaki chicken strips (about 13)
2 baskets strawberries, quartered
1 1/2 cups walnuts, chopped
1 1/2-2 cups sun-dried tomato basil feta cheese
1 1/2 red onions, sliced thin
Virginia Brand Vidalia Onion Vinaigrette (1 1/2-2 cups)
Mix all ingredients together, and serve! If you aren't going to eat it all at once, serve the dressing on the side.
** I would probably cut up the chicken into bite sized pieces to make it easier to eat.
** if you can't find tomato basil feta, just use regular feta.
Enjoy!
** This recipe is made using ingredients from Sam's Club, so think large quantities! Just adjust accordingly to the size you need.
Teriyaki Chicken and Strawberry Salad
1 large bag salad greens
Teriyaki chicken strips (about 13)
2 baskets strawberries, quartered
1 1/2 cups walnuts, chopped
1 1/2-2 cups sun-dried tomato basil feta cheese
1 1/2 red onions, sliced thin
Virginia Brand Vidalia Onion Vinaigrette (1 1/2-2 cups)
Mix all ingredients together, and serve! If you aren't going to eat it all at once, serve the dressing on the side.
** I would probably cut up the chicken into bite sized pieces to make it easier to eat.
** if you can't find tomato basil feta, just use regular feta.
Enjoy!
Sunday, March 30, 2008
Company Chicken
I have my friend Mary to thank for this recipe!When we lived in Indiana, she had us over for dinner, and this is what she made! Apparently this is what she made for a lot of people who she had over for dinner, and it was always a hit! I had to get the recipe, and we have made it often too. It has been a while since I have made it though, so I am anxious to eat it!
I made a few small changes to my version that are slightly different from Mary's.I use two cans tomatoes instead of one, and I used 1 cup broth instead of a half. Mainly because I usually use a boullion cube which makes a cup. I also only had ground thyme, so I use between 1/4 and 1/2 tsp. of that. I believe this recipe is actually an adaptation from a recipe in the Fix-It and Forget-It Cookbok, although I don't know what it was originally called.
Company Chicken
6 chicken breasts
1 lb. fresh tomatoes, or 1 (15 oz.)can stewed tomatoes
1 bay leaf
1/4 tsp. pepper
2 garlic cloves, minced
1 onion, chopped
1/2 cup chicken broth
1 tsp. dried thyme
1 1/2 tsp. salt
Cook in crockpot on low 8-10 hours.
After cooking, remove chicken and tomatoes/onions to a serving plate. Pour remaining juices into a saucepan, and thicken into gravy by adding some cornstarch.
Serve with mashed potatoes and "gravy". Rice or even noodles might be good too, although Mary served it with mashed potatoes, so that is what I usually do.
Eat up! Yum!
I made a few small changes to my version that are slightly different from Mary's.I use two cans tomatoes instead of one, and I used 1 cup broth instead of a half. Mainly because I usually use a boullion cube which makes a cup. I also only had ground thyme, so I use between 1/4 and 1/2 tsp. of that. I believe this recipe is actually an adaptation from a recipe in the Fix-It and Forget-It Cookbok, although I don't know what it was originally called.
Company Chicken
6 chicken breasts
1 lb. fresh tomatoes, or 1 (15 oz.)can stewed tomatoes
1 bay leaf
1/4 tsp. pepper
2 garlic cloves, minced
1 onion, chopped
1/2 cup chicken broth
1 tsp. dried thyme
1 1/2 tsp. salt
Cook in crockpot on low 8-10 hours.
After cooking, remove chicken and tomatoes/onions to a serving plate. Pour remaining juices into a saucepan, and thicken into gravy by adding some cornstarch.
Serve with mashed potatoes and "gravy". Rice or even noodles might be good too, although Mary served it with mashed potatoes, so that is what I usually do.
Eat up! Yum!
Menu 3/29-4/3
Here is the menu for the week!
Saturday- Taco Soup
Sunday- Company Chicken, mashed potatoes, steamed broccoli, rolls, jello
Monday- leftovers
Tuesday- Creamy Spinach Ravioli- April 2008 Kraft magazine pg. 14
Wednesday- Chicken Rolls, salad, fruit
Thursday- leftovers
Friday- out to dinner?
I will post the recipes in the next few posts!
Saturday- Taco Soup
Sunday- Company Chicken, mashed potatoes, steamed broccoli, rolls, jello
Monday- leftovers
Tuesday- Creamy Spinach Ravioli- April 2008 Kraft magazine pg. 14
Wednesday- Chicken Rolls, salad, fruit
Thursday- leftovers
Friday- out to dinner?
I will post the recipes in the next few posts!
Tuesday, March 25, 2008
Vanilla Lime Sprite
This is a recipe I got from my friend Heather. She calls it Vanilla Lemonade, but since there isn't lemonade in it at all, I decided to call it something different.
It's really easy, and very yummy!
Vanilla Lime Sprite
1 can frozen limeade concentrate
1/4 cup vanilla syrup
1 2-liter bottle Sprite
Mix all ingredients togther in a punch bowl, or large pitcher! Enjoy!
This would be cute with some limes floating in it too, to make it pretty!
It's really easy, and very yummy!
Vanilla Lime Sprite
1 can frozen limeade concentrate
1/4 cup vanilla syrup
1 2-liter bottle Sprite
Mix all ingredients togther in a punch bowl, or large pitcher! Enjoy!
This would be cute with some limes floating in it too, to make it pretty!
Wednesday, March 19, 2008
Chicken Fajita Tostadas
This recipe is from my new copy of Martha Stewart's Everyday Food magazine.The picture is on the cover of the April 2008 issue. The recipe is on page 98. My friend Christy had a give-away on her blog at the beginning of the year, and I won the subscription to this! I was so excited to finally get it!
This recipe was seriously so good! I wiill definitely make it again.
Chicken Fajita Tostadas
2 medium onions, thinly sliced
2 bell peppers ( ribs and seeds removed) thinly sliced
1 box (10 oz.) frozen corn kernels
1 cup prepared fresh salsa
2 Tbls. olive oil
coarse salt and pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar cheese
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 Tablespoon olive oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and ightly browned, 15-20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. transfer chicken and vegetable mixture to a serving bowl, discarding foil. Reserve sheet.
3. Arrange tortillas on sheet. Dividing evenly, rush with remaining Tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5-8 minutes.
4. Dividing evenly, top tortillas with chicken- vegetable mixture and remaining 3/4 cup salsa.
* I made my own salsa with 2 roma tomatoes, diced up, a little minced garlic, and some chopped cilantro. I seasoned it with salt and pepper, and a splash of lime juice. It was tasty! I also topped my tostadas with a bit of sour cream. This was a bit hard to cut into with a knife, so if you want to eat it with your hands, don't pile it so high. I was also able to get about 6 tostadas instead of the suggested serving size of 4.It was really good. The veggies became almost sweet. I did use shredded chicken from a rotisserie chicken, so that was easy.
This said it was about 472 calories per serving. If you stretch it to 6, it might be a bit different.
Anyway...try it! They are good!
This recipe was seriously so good! I wiill definitely make it again.
Chicken Fajita Tostadas
2 medium onions, thinly sliced
2 bell peppers ( ribs and seeds removed) thinly sliced
1 box (10 oz.) frozen corn kernels
1 cup prepared fresh salsa
2 Tbls. olive oil
coarse salt and pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar cheese
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 Tablespoon olive oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and ightly browned, 15-20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. transfer chicken and vegetable mixture to a serving bowl, discarding foil. Reserve sheet.
3. Arrange tortillas on sheet. Dividing evenly, rush with remaining Tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5-8 minutes.
4. Dividing evenly, top tortillas with chicken- vegetable mixture and remaining 3/4 cup salsa.
* I made my own salsa with 2 roma tomatoes, diced up, a little minced garlic, and some chopped cilantro. I seasoned it with salt and pepper, and a splash of lime juice. It was tasty! I also topped my tostadas with a bit of sour cream. This was a bit hard to cut into with a knife, so if you want to eat it with your hands, don't pile it so high. I was also able to get about 6 tostadas instead of the suggested serving size of 4.It was really good. The veggies became almost sweet. I did use shredded chicken from a rotisserie chicken, so that was easy.
This said it was about 472 calories per serving. If you stretch it to 6, it might be a bit different.
Anyway...try it! They are good!
Menus
This is late, but here it is!
Sunday- Chicken Spaghetti from Pioneer Woman
* This was really good. Avery loved it too! Logan wouldn't even try it.
Monday- leftovers
Tuesday- Chicken Fajita Tostadas
Cilantro Lime Rice from my new Everyday Food magazine
* This was soooooooo good! I will definitely make this again! Yum!
Wednesday- Sweet and sour meatballs, rice and roasted green beans
Thursday- Pasta, spinach, and chicken salad
fruit
Friday- going out for pizza with the kids
Sunday- Chicken Spaghetti from Pioneer Woman
* This was really good. Avery loved it too! Logan wouldn't even try it.
Monday- leftovers
Tuesday- Chicken Fajita Tostadas
Cilantro Lime Rice from my new Everyday Food magazine
* This was soooooooo good! I will definitely make this again! Yum!
Wednesday- Sweet and sour meatballs, rice and roasted green beans
Thursday- Pasta, spinach, and chicken salad
fruit
Friday- going out for pizza with the kids
Monday, March 3, 2008
This week's menus
Sunday- ham (cooked in the crockpot)
glazed baby carrots
red potatoes
apple dumplings/vanilla ice cream
Monday- Kimber haystacks
Tuesday- Chicken Tortilla Soup
Wednesday- homemade mac and cheese
60 second Brussels sprouts
fruit
Thursday- leftovers
Friday- Utah!
glazed baby carrots
red potatoes
apple dumplings/vanilla ice cream
Monday- Kimber haystacks
Tuesday- Chicken Tortilla Soup
Wednesday- homemade mac and cheese
60 second Brussels sprouts
fruit
Thursday- leftovers
Friday- Utah!
Friday, February 29, 2008
Pineapple Dip
My friend Gigi mentioned on her blog that my "famous" pineapple dip was one of her favorite snacks. I figured I better post the recipe, so I can share the love with others!
Just a little background on this lovely snack. When I was expecting my first child, we were visiting my husband's brother's family in Alabama for New Year's. We got there a bit later in the evening on New Year's Eve, and they had had some friends over earlier with lots of yummy snacks and food. Of course we dug in to the leftovers when we arrived, and one of them was this scrumptious dip. The recipe originally has you shape it into a ball like a cheese ball, but who really wants to go to that much work? So we just mix it up and eat it. Anyway, I couldn't stop eating this stuff, and craved it all week-end. I have only made this once or twice, but I know Gigi has made it tons! Enjoy!
Pineapple Dip
2 pkgs. cream cheese, softened
1 cup powdered sugar
1 cup chopped pecans
1/4-1/2 cup flaked coconut
1/2 pkg. chopped dates*
1 large can crushed pineapple, well drained
1/2 tsp. lemon juice
1 tsp. vanilla
Mix together well. Refrigerate overnight. Serve with Wheat Thins, or whatever else sounds good!
* I found a container of chopped dates, so I just threw some in till it looked like a good amount to me. Of course you can adjust it to add more or less depending on your preference!
Gigi, if you have any notes on how you make it, feel free to comment!
Just a little background on this lovely snack. When I was expecting my first child, we were visiting my husband's brother's family in Alabama for New Year's. We got there a bit later in the evening on New Year's Eve, and they had had some friends over earlier with lots of yummy snacks and food. Of course we dug in to the leftovers when we arrived, and one of them was this scrumptious dip. The recipe originally has you shape it into a ball like a cheese ball, but who really wants to go to that much work? So we just mix it up and eat it. Anyway, I couldn't stop eating this stuff, and craved it all week-end. I have only made this once or twice, but I know Gigi has made it tons! Enjoy!
Pineapple Dip
2 pkgs. cream cheese, softened
1 cup powdered sugar
1 cup chopped pecans
1/4-1/2 cup flaked coconut
1/2 pkg. chopped dates*
1 large can crushed pineapple, well drained
1/2 tsp. lemon juice
1 tsp. vanilla
Mix together well. Refrigerate overnight. Serve with Wheat Thins, or whatever else sounds good!
* I found a container of chopped dates, so I just threw some in till it looked like a good amount to me. Of course you can adjust it to add more or less depending on your preference!
Gigi, if you have any notes on how you make it, feel free to comment!
Thursday, February 28, 2008
Leftover Supreme
There is a grocery store near our house called Hen House and they have these meal deals during the week where you can get dinner for either $10 or $15. I decided to try it out this week, since I haven't been grocery shopping, and
haven't sat down to figure out menus or anything. We went last night and got the meal they have available every day which was a rotisserie chicken, mashed potatoes, gravy, cole slaw and rolls. It was pretty good for $10, with some leftovers to spare.
Tonight for dinner I came up with a clever way to use up the leftover chicken and white gravy. I decided to make a variation of shepherd's pie.
Here is what I did, and it was pretty good!
I shredded up the leftover chicken and mixed it with the leftover white gravy. I sprinkled a little seasoned salt and poultry seasoning to add more flavor.
I chopped up half a large onion and sauteed it in about 1 Tablespoon butter, unti it got a little browned and golden.
I spread the chicken gravy mixture on the bottom of the casserole dish, then topped it with the layer of sauteed onions.
I steamed some frozen peas then layered the peas on top of the onions.
I topped the entire dish with a layer of mashed potatoes, sprinkled with some parmesan cheese, and then shredded cheddar cheese.
I baked uncovered for 30 minutes at 350, until the cheese was melty and it was heated through.
I am not sure it was the healthiest of meals, but it was a tasty way to eat leftovers!
haven't sat down to figure out menus or anything. We went last night and got the meal they have available every day which was a rotisserie chicken, mashed potatoes, gravy, cole slaw and rolls. It was pretty good for $10, with some leftovers to spare.
Tonight for dinner I came up with a clever way to use up the leftover chicken and white gravy. I decided to make a variation of shepherd's pie.
Here is what I did, and it was pretty good!
I shredded up the leftover chicken and mixed it with the leftover white gravy. I sprinkled a little seasoned salt and poultry seasoning to add more flavor.
I chopped up half a large onion and sauteed it in about 1 Tablespoon butter, unti it got a little browned and golden.
I spread the chicken gravy mixture on the bottom of the casserole dish, then topped it with the layer of sauteed onions.
I steamed some frozen peas then layered the peas on top of the onions.
I topped the entire dish with a layer of mashed potatoes, sprinkled with some parmesan cheese, and then shredded cheddar cheese.
I baked uncovered for 30 minutes at 350, until the cheese was melty and it was heated through.
I am not sure it was the healthiest of meals, but it was a tasty way to eat leftovers!
Layered Pinto Bean Dip
I am a sucker for all things "dip". I love dip. Love it! Anyway, I also have a weakness for almost anything in the mexican food genre. I came across this recipe recently, and while I haven't made it yet, I plan to soon. When I do, I will do my best to post pictures and let you know what I think!
Layered Pinto Bean Dip
Pinto Bean Layer:
2 cans (15oz each) pinto beans, rinsed, drained and divided
4 green onions, cut into 1-inch pieces
4 tsp. fresh lime juice
1/4 cup dairy sour cream
Corn-Cheese Layer
1 1/2 cups canned corn, drained
1 1/2 cups shredded jalapeno jack cheese
1/2 cup chopped red pepper
3 Tbls. chopped fresh cilantro
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp pepper
Top Layer:
1 1/4 cups dairy sour cream
tortilla chips
Preheat oven to 325 degrees. Place half of the beans, onions and lime juice in food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baing dish. Stir in remaining half of beans and sour cream. Spread evenly in bottoom of dish. For corn-cheese layer, combine all ingredients in a medium bowl; mix well. Spread over bean layer. For top layer, spread sour cream over corn cheese layer. Bake 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.
Makes 7 cups.
Layered Pinto Bean Dip
Pinto Bean Layer:
2 cans (15oz each) pinto beans, rinsed, drained and divided
4 green onions, cut into 1-inch pieces
4 tsp. fresh lime juice
1/4 cup dairy sour cream
Corn-Cheese Layer
1 1/2 cups canned corn, drained
1 1/2 cups shredded jalapeno jack cheese
1/2 cup chopped red pepper
3 Tbls. chopped fresh cilantro
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp pepper
Top Layer:
1 1/4 cups dairy sour cream
tortilla chips
Preheat oven to 325 degrees. Place half of the beans, onions and lime juice in food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baing dish. Stir in remaining half of beans and sour cream. Spread evenly in bottoom of dish. For corn-cheese layer, combine all ingredients in a medium bowl; mix well. Spread over bean layer. For top layer, spread sour cream over corn cheese layer. Bake 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.
Makes 7 cups.
Thursday, February 21, 2008
Bacon Ranch Green Beans
1 package (16 oz) frozen green beans
2 tbsp butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)
In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.
I used a little more than 2 tbls butter, and only about 3/4 of the ranch packet. I also used a package of bacon bits instead of real bacon, becuase I was lazy. I just sprinkled them in until it looked good. This is quite tasty, and a great variation on the regular green beans!
1 package (16 oz) frozen green beans
2 tbsp butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)
In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.
I used a little more than 2 tbls butter, and only about 3/4 of the ranch packet. I also used a package of bacon bits instead of real bacon, becuase I was lazy. I just sprinkled them in until it looked good. This is quite tasty, and a great variation on the regular green beans!
Sunday, February 17, 2008
Tex-Mex Confetti Rice
This is seriously the yummiest rice ever! If you like pico de gallo, you will LOVE this! It is so fresh and yummy. You will want to keep eating it, and it's pretty much ok, since it is so full of veggies!
Tex-Mex Confetti Rice
1 cup water
1/2 cup uncooked rice
1 small tomato, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained
1 jalapeno, chopped (optional and not on grocery list)
2 green onion, chopped
1/2 cup chopped fresh cilantro or (1 tbsp dried*)
1/4 cup lime juice
1 tsp salt
1/4 tsp pepper
Bring water to a boil in a saucepan and stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Add remaining ingredients and cook over medium heat, stirring constantly until heated through.
Enjoy!
Tex-Mex Confetti Rice
1 cup water
1/2 cup uncooked rice
1 small tomato, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained
1 jalapeno, chopped (optional and not on grocery list)
2 green onion, chopped
1/2 cup chopped fresh cilantro or (1 tbsp dried*)
1/4 cup lime juice
1 tsp salt
1/4 tsp pepper
Bring water to a boil in a saucepan and stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Add remaining ingredients and cook over medium heat, stirring constantly until heated through.
Enjoy!
This weeks Menus
Here are my menus for the week. I don't know what day I will make what. I will just see what I feel like that day!
1. Swedish meatballs
egg noodles
peas
2. french dip sandwiches
oven fries
fruit salad
3. Chicken Cheese Quesadillas
Tex-Mex confetti rice
pico de gallo, guacamole, and chips
4. crockpot lasagna
bacon ranch green beans
garlic bread
5. lemon pepper marinated chicken
couscous
glazed carrots
roasted asparagus
1. Swedish meatballs
egg noodles
peas
2. french dip sandwiches
oven fries
fruit salad
3. Chicken Cheese Quesadillas
Tex-Mex confetti rice
pico de gallo, guacamole, and chips
4. crockpot lasagna
bacon ranch green beans
garlic bread
5. lemon pepper marinated chicken
couscous
glazed carrots
roasted asparagus
Saturday, February 2, 2008
Banana Cupcakes
I made banana cupcakes for Avery's birthday. They were soooo yummy! Too bad she wouldn't eat it! She had a good time licking the frosting however!
This recipe is from the Better Homes and Gardens New Cookbook,1996 edition.I have made this recipe for banana cake before, and it was really good!I don't know why I haven't made it more often!It is a really moist cake, and not dry at all. Try it!
Banana Cake/Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cups buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1. Grease and lightly flour 2 8 or 9 inch round baking pans, or 1 9x13 baking pan. Or ine cupcake tin with papers. Set aside.
2.In a large bowl, stir together dry ingredients. Mix together. Add bananas, buttermilk, shortening, and vanilla. Mix on low speed until combined.Add eggs. beat on medium speed for 2 minutes.Pour batter into prepared pans. I filled the cupcake tins about 2/3 full.
3.Bake at 350 degrees for 15-20 minutes for cupcakes,25-30 minuted for round pans, and 35 minutes for 9x13.Test with a wooden toothpick.Cool round cakes for 10 minutes, then turn out on wire rack and cool completely. Cool 9x13 and cupcakes completely before frosting. Makes about 30 cupcakes.
I made a cream cheese frosting for these.
6 oz. cream cheese, 1/2 cup butter softened. Add 2 tsps. vanilla and mix together until creamy. Add 2 cups powdered sugar beating well. Gradually add 2-2 1/2 cups powdered sugar until desired spreading consistency. Frosts tops and sides of two 8 or 9 inch layers.
This recipe is from the Better Homes and Gardens New Cookbook,1996 edition.I have made this recipe for banana cake before, and it was really good!I don't know why I haven't made it more often!It is a really moist cake, and not dry at all. Try it!
Banana Cake/Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cups buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1. Grease and lightly flour 2 8 or 9 inch round baking pans, or 1 9x13 baking pan. Or ine cupcake tin with papers. Set aside.
2.In a large bowl, stir together dry ingredients. Mix together. Add bananas, buttermilk, shortening, and vanilla. Mix on low speed until combined.Add eggs. beat on medium speed for 2 minutes.Pour batter into prepared pans. I filled the cupcake tins about 2/3 full.
3.Bake at 350 degrees for 15-20 minutes for cupcakes,25-30 minuted for round pans, and 35 minutes for 9x13.Test with a wooden toothpick.Cool round cakes for 10 minutes, then turn out on wire rack and cool completely. Cool 9x13 and cupcakes completely before frosting. Makes about 30 cupcakes.
I made a cream cheese frosting for these.
6 oz. cream cheese, 1/2 cup butter softened. Add 2 tsps. vanilla and mix together until creamy. Add 2 cups powdered sugar beating well. Gradually add 2-2 1/2 cups powdered sugar until desired spreading consistency. Frosts tops and sides of two 8 or 9 inch layers.
Sunday, January 20, 2008
Mediterranean 7-layer dip
I made this dip the other night for book group. It was one of those totally last minute ideas, and while not the usual dip, it was really good, and super easy!This might appeal only to those who like hummus and feta, but it seemed to go over ok at book group.
Mediterranean 7-layer Dip
1 tub Hummus (about 12 oz. or so)
chopped lettuce
chopped tomatoes
chopped cucumbers
chopped olives
chopped red or green onion (I used green)
feta cheese
Spread hummus in a 9-inch pie plate, or other serving dish. Layer the rest of the ingredients on top. Serve with tortilla chips, pita chips, or pita wedges.Eat up, yum! And it's fairly healthy with all the veggies!
Mediterranean 7-layer Dip
1 tub Hummus (about 12 oz. or so)
chopped lettuce
chopped tomatoes
chopped cucumbers
chopped olives
chopped red or green onion (I used green)
feta cheese
Spread hummus in a 9-inch pie plate, or other serving dish. Layer the rest of the ingredients on top. Serve with tortilla chips, pita chips, or pita wedges.Eat up, yum! And it's fairly healthy with all the veggies!
Wednesday, January 2, 2008
Snickerdoodle Muffins
I got this recipe from Peabody, and made them for New Year's Eve. I made them in a mini muffin tin, and they were so good! They tasted almost like donuts...sooo good!
I will definitely make these again...and big next time! Or small....or some of both! Even if you aren't a snickerdoodle cookie fan, I am sure you will love these!
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
** I made them in the mini tins, and only baked them for about 10-12 minutes. I didn't grease the pan, and it worked out fine. I think the sugar and cinnamon coating kind of help keep them from sticking. All I did was scoop about a tablepoon of batter and plop it right into the bowl of sugar and cinnamon. I then used my fingers to cover the batter in the sugar, and once the top was covered, I could pick it up to continue coating it in the sugar without getting my hands sticky. Yummy! enjoy! And be sure to go visit Peabody's food blog to learn a very funny story about these muffins, as well as to see the beautiful pictures!
I will definitely make these again...and big next time! Or small....or some of both! Even if you aren't a snickerdoodle cookie fan, I am sure you will love these!
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
** I made them in the mini tins, and only baked them for about 10-12 minutes. I didn't grease the pan, and it worked out fine. I think the sugar and cinnamon coating kind of help keep them from sticking. All I did was scoop about a tablepoon of batter and plop it right into the bowl of sugar and cinnamon. I then used my fingers to cover the batter in the sugar, and once the top was covered, I could pick it up to continue coating it in the sugar without getting my hands sticky. Yummy! enjoy! And be sure to go visit Peabody's food blog to learn a very funny story about these muffins, as well as to see the beautiful pictures!
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