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!
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