tag:blogger.com,1999:blog-44381010295532919052024-03-13T10:45:52.329-07:00The Cooking ChicksSarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-4438101029553291905.post-54126980518176500762012-01-25T18:56:00.000-08:002012-01-25T19:42:48.405-08:00Pasta with Roasted Butternut Squash, Sage and Pine Nuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyd0g_-ihLUuKXRWYAcMYmPlc77Dk3TjKhOf9RDPOPYARZws9RhbwALZ-A-rbj4qCL0U7638ibGlgOU0oOJ44rVTW8e2TEQnFVTgHi37n-NlcmB2EsbCsYWMhgJlTwyloiJsa-mGqMgi7v/s1600/DSC06585.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyd0g_-ihLUuKXRWYAcMYmPlc77Dk3TjKhOf9RDPOPYARZws9RhbwALZ-A-rbj4qCL0U7638ibGlgOU0oOJ44rVTW8e2TEQnFVTgHi37n-NlcmB2EsbCsYWMhgJlTwyloiJsa-mGqMgi7v/s400/DSC06585.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701779633269792882" /></a><br /><span class="Apple-style-span" style="font-size:130%;">Okay, I know this may seem more like a "fallish" type of recipe but I made this for my family just this past Sunday and it was AMAZING!!!! I was instantly taken back with the first bite. This pasta dish has so much flavor and I love how all of the ingredients balance each other out and I love how it's both sweet and savory. The <a href="http://www.thekitchn.com/recipe-pasta-with-butternut-sq-64966">original</a> recipe calls for Parmesan cheese but since I try to eat more vegan like I left it out of the pasta and put it on the side for those who wanted it. Now on Sundays I am usually a little lax and will make my pasta dishes using just regular pasta (trying to appease the hubby who has to put up with my Sunday vegan meals) but I really wish I would have used whole wheat pasta on this one. I think it would have tasted just as good and would have been more filling. But nonetheless, this pasta will not disappoint and this is a recipe I am planning on using the next time we have company over... it's really that good! Oh, and I'm so sorry about this picture! I didn't have great lighting and this is the best that my camera could do at the time. </span><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">1 medium butternut squash, peeled and chopped into 1 inch chunks</span></div><div><span class="Apple-style-span" style="font-size:130%;">2 onions, peeled and chopped into 1 inch chunks</span></div><div><span class="Apple-style-span" style="font-size:130%;">3 cloves garlic, minced (I love garlic so I always add a bit more)</span></div><div><span class="Apple-style-span" style="font-size:130%;">Olive oil</span></div><div><span class="Apple-style-span" style="font-size:130%;">Salt and pepper</span></div><div><span class="Apple-style-span" style="font-size:130%;">1/2 cup fresh sage leaves, minced</span></div><div><span class="Apple-style-span" style="font-size:130%;">1 lb farfalle pasta (can totally use whole wheat penne or any other pasta)</span></div><div><span class="Apple-style-span" style="font-size:130%;">3/4 cup pine nuts, toasted</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Directions:</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Heat oven to 375 degrees. </span></div><span class="Apple-style-span" style="font-size:130%;">Before you cut the butternut squash, place it in the microwave for about 30-40 seconds in order to soften the skin. This will make the squash much easier to cut into. Cut the squash in half and scoop out the seeds and strings. Then flip each half of the squash over and peel them. Cut the squash into 1 inch cubes. Toss with the onion, garlic, olive oil, salt and pepper and half of the sage leaves. Spread the squash mixture in a large baking dish and roast for about 40 minutes or until the squash is soft.</span><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Cook pasta in boiling water until al dente. Drain and set aside. Just before the squash is finished heat about 2 tablespoons of olive oil in a large pan. Drop the rest of the sage leaves in the heated oil and saute for about a minute.</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Add the pasta to the pan along with the roasted squash mixture. Then add salt to taste... I love salt so I am pretty liberal when it comes to salting things. Cook, stirring frequently for 5 minutes or until the pasta starts getting crispy on some of the edges. Add the pine nuts and cook for another minute. </span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Now if you don't have a big enough pan just start with adding half of the pasta, half of the squash mixture and half of the rest of the ingredients. Then just repeat with the rest of the ingredients. <span class="Apple-style-span"> </span></span></div><div><span class="Apple-style-span"><div><span class="Apple-style-span" style="font-size:130%;"> </span></div></span></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com16tag:blogger.com,1999:blog-4438101029553291905.post-19301790005579154622012-01-17T19:51:00.000-08:002012-01-25T19:50:35.083-08:00Tacos de Papa (Potato Tacos)<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgougiFLrRpYHl-46j9hVhmHn0Qqj-HAfOz8o8Ad5SUjuJvcCkPCFNvSgIQFfRYVQ5w33hSBRh6uIsZjkUHC-7F_2AMEe7XeQlUjtr_6cLZv3hEVVJtDVGEyWKHXEtuAtYi_bN8IJua3leL/s1600/DSC06536.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgougiFLrRpYHl-46j9hVhmHn0Qqj-HAfOz8o8Ad5SUjuJvcCkPCFNvSgIQFfRYVQ5w33hSBRh6uIsZjkUHC-7F_2AMEe7XeQlUjtr_6cLZv3hEVVJtDVGEyWKHXEtuAtYi_bN8IJua3leL/s400/DSC06536.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5698828704798291554" /></a><br /><span class="Apple-style-span" style="font-size:130%;">I've been on a little vegan kick for a while and with that I have had the opportunity to experiment with all interesting kinds of recipes. Now I am not doing this whole vegan thing because I am an animal rights activist or extremist in any way. I am more doing it for my own health and wellness. Just trying to get more fruits and veggies in me, that's all! </span></span><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span">Anywho, I came across this recipe and I just had to try it. I <b>LOVE</b> both Mexican food and potatoes so I thought this was going to be a perfect combo... and it was! This was my first time <b>EVER</b> making or eating potato tacos and let me tell you I was pleasantly surprised. They exceeded my expectations and I will </span>definitely </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:130%;">be making these again. These tacos are really filling and flavorful. The veggie mixture is so delicious that you forget that these tacos are meat free! </span><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Ingredients</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">5 small-medium size russet potatoes, washed and cut into 1/2 inch cubes</span></div><div><span class="Apple-style-span" style="font-size:130%;">1 red bell pepper, coarsely chopped</span></div><div><span class="Apple-style-span" style="font-size:130%;">1-2 onions, coarsely chopped</span></div><div><span class="Apple-style-span" style="font-size:130%;">2 tablespoons olive oil</span></div><div><span class="Apple-style-span" style="font-size:130%;">1 teaspoon ground cumin</span></div><div><span class="Apple-style-span" style="font-size:130%;">1/2 teaspoon chili powder</span></div><div><span class="Apple-style-span" style="font-size:130%;">1 teaspoon basil</span></div><div><span class="Apple-style-span" style="font-size:130%;">1-2 teaspoons kosher salt (depending on taste, I think I might even usually add more)</span></div><div><span class="Apple-style-span" style="font-size:130%;">Corn topping (recipe below)</span></div><div><span class="Apple-style-span" style="font-size:130%;">Fresh avocado, diced</span></div><div><span class="Apple-style-span" style="font-size:130%;">Corn tortillas</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Directions</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Preheat oven to 420 degrees.</span></div><div><span class="Apple-style-span" style="font-size:130%;">Place all of the ingredients in a large bowl and toss until vegetables are well coated with the oil and seasonings.</span></div><div><span class="Apple-style-span" style="font-size:130%;">Pour the vegetable mixture into a 9x13 baking dish (I always add a little cooking spray to the dish even though the veggies are coated with oil).</span></div><div><span class="Apple-style-span" style="font-size:130%;">Bake for 40-60 minutes, depending on your oven and how coarsely chopped your veggies are, stirring your veggies every 20 minutes.</span></div><div><span class="Apple-style-span" style="font-size:130%;">Using a large skillet or griddle warm up the tortillas (about 15 seconds each side).</span></div><div><span class="Apple-style-span" style="font-size:130%;">To assemble the tacos first place the potato mixture on the tortilla, corn topping and then add the diced avocado on top. </span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div> </div><div><div><span class="Apple-style-span" style="font-size:130%;">Corn Topping</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">1/2 tablespoon olive oil</span></div><div><span class="Apple-style-span" style="font-size:130%;">2 cloves garlic, chopped</span></div><div><span class="Apple-style-span" style="font-size:130%;">8 oz fresh or frozen white corn</span></div><div><span class="Apple-style-span" style="font-size:130%;">4 oz can diced green chiles</span></div><div><span class="Apple-style-span" style="font-size:130%;">1 yellow bell pepper, chopped</span></div></div><div><span class="Apple-style-span" style="font-size:130%;">Juice of 1 lime</span></div><div><span class="Apple-style-span" style="font-size:130%;">Salt and pepper to taste</span></div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;">Heat oil in a skillet and saute the rest of the ingredients until heated trough (about 5 minutes).</span></div><div><br /></div></span></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com3tag:blogger.com,1999:blog-4438101029553291905.post-18587532060628778102012-01-01T18:54:00.000-08:002012-01-25T19:46:21.251-08:00Lasagna with a Bang!<span class="Apple-style-span" style="font-size:130%;"><span style="font-family:Georgia, ";">OK, so I'm the sister that annoys everyone with my vegan ways, but tonight is New Year's and I am quite due for a little cheat! My fam of five loves lasagna but tonight I decided to add a little bang in celebration of 2012 so PESTO CHANGO! And as always, made with hot mama love. OH! And a little bit of <span>sass!</span> </span><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LW4L6JPmpgo/TwEXzcxJFlI/AAAAAAAACTg/E4Apa_nMNiE/s1600/pesto+lasagna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-LW4L6JPmpgo/TwEXzcxJFlI/AAAAAAAACTg/E4Apa_nMNiE/s320/pesto+lasagna.JPG" width="320" /></a></div><br /><span class="Apple-style-span" style="font-size:130%;">Pesto Lasagna</span><br /><span class="Apple-style-span" style="font-size:130%;"><br /><span style="Times New Roman", serif;font-family:Georgia, ";">Trader Joe's no bake lasagna noodles</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">1 lb. ground hot Italian sausage or ground beef, browned and ready to go!</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">2 cans of tomato sauce</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">1 container of low fat small curd cottage cheese</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">chopped scallions and garlic to taste</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">1 tsp. or more crushed red pepper flakes</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">salt and pepper to taste</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">1 Tb. dried basil</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">1 TB. dried oregano</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">1 container of Trader Joe's pesto (in the refrigerator section)</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">Parmesan cheese</span><br /><span style="Times New Roman", serif;font-family:Georgia, ";">mozzarella cheese</span><br /><br /></span><span class="Apple-style-span" style="font-size:130%;"><br /><span style="Times New Roman", serif;font-family:Georgia, ";">In your most beautiful 9x13 pan, spray a little bit of canola oil. In a large bowl, place tomato sauce, cottage cheese, all spices, ground meat, scallions and garlic. Stir well. Spread a portion on bottom of the pan. Lay down three noodles. Spread another heaping portion of sauce mixture over noodles. Top with 1/3 of the cheeses and dollop pesto over. Layer another three noodles and repeat the process until sauce is gone. Top with cheese and generous spoonfuls of pesto. Bake uncovered at 375 for 45-55 minutes. Voila!</span><br /><br /><span style="font-family:Georgia;">xoxoxo-Stephanie</span><br /></span><div><div><div><div><div><span class="Apple-style-span" style="font-size:130%;"><br /></span><div class="separator" style="clear: both; text-align: center;"></div></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4438101029553291905.post-24586321534744406372011-10-27T12:26:00.000-07:002012-01-25T19:47:12.329-08:00Homemade Pizookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJH_NqWiwtE_pci7KKeyBQx1EY1QdQODC0Fo1cPPn91_ASzMvlUbiJDmyEPB9kJLJpm1lfLEsv3juEtjRitc388nYebJ7lxBiTFay99GS8_f8fa8HmcrFjLkMcBK74zFwmM7zUzmFDnZ0/s1600/homemade+pazookie.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJH_NqWiwtE_pci7KKeyBQx1EY1QdQODC0Fo1cPPn91_ASzMvlUbiJDmyEPB9kJLJpm1lfLEsv3juEtjRitc388nYebJ7lxBiTFay99GS8_f8fa8HmcrFjLkMcBK74zFwmM7zUzmFDnZ0/s400/homemade+pazookie.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5668256673860577522" /></a><br /><br /><span class="Apple-style-span" style="font-size:130%;">Mmmmm, pizookies are <strong>AMAZING</strong>! They are <strong>SOO</strong> good that they do not even require an intro... A slightly undercooked cookie topped with ice cream and hot fudge. My mouth is watering more than the Bellagio fountains! <strong>ENJOY</strong>!!!<br /><br />INGREDIENTS<br /><br />Chocolate chip cookie dough (I made my own 'recipe to follow soon', but you can easily use your favorite store bought brand...try other flavors too, yum)<br />Vanilla Bean Ice cream<br />Hot fudge<br />Whipped Cream (optional)<br /><br />DIRECTIONS<br /><br />Preheat oven to 375 degrees<br />Lightly grease a round pie dish (may have enough dough to make two pie pans)<br />Press dough in dish and bake for about 10-15 minutes. The trick is to underbake it by a minute or so. I check on mine at 6 minutes and every minute after that.<br />Take out of oven and top with a large scoop of ice cream and drizzle with hot fudge and whipped cream.<br />Serve immediately with spoons and eat right out of the dish...<strong>WARNING: this may create a feud over the last bite. :) </strong></span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com0tag:blogger.com,1999:blog-4438101029553291905.post-38169395566056093162011-10-21T07:18:00.001-07:002012-01-25T19:48:12.124-08:00Chicken Tortilla Soup with Homemade Salsa<span class="Apple-style-span" style="font-size:130%;">Holy cow! I am shocked that I haven't posted this recipe until now. My family eats this probably once a week, but my husband would gladly eat it EVERDAY! It is amazing! Promise me one thing: do not attempt to make this unless you pinky promise me that you will make the salsa (below) with it. I promise you that it is NOT the same with ANY store bought salsa. Been there once and will NEVER do that again. I came up with the soup recipe. The salsa recipe was graciously given to me by a <a href="http://adailypostforyou.blogspot.com/">friend</a>. Enjoy! :)<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5isn_blPv-M4UL71DPoYOicYlRBTO4LyeaSy9otZsx0ivz5FkdTBdx7HMd9eszOhKeQYKs7QmAxf8BQBia6AjUQlWRaA0ekUasOS-hFONLXs0sjAErbhJHqKcV-DliF6d4JwN-uFc57mN/s1600/homemade+salsa.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5isn_blPv-M4UL71DPoYOicYlRBTO4LyeaSy9otZsx0ivz5FkdTBdx7HMd9eszOhKeQYKs7QmAxf8BQBia6AjUQlWRaA0ekUasOS-hFONLXs0sjAErbhJHqKcV-DliF6d4JwN-uFc57mN/s400/homemade+salsa.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5665950330998342002" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRklxGOL81hOGqcCecbEAR9I_CAbKQWuEDv3allIlbrS-LatDY2rdAp9I-g8MecoMrmp55iXRqesSQ1lQJNakZSCxxVAqVWI0AUDCrjUK2BheRTD-2EEb_sM6zcyARjCl3Xg9ZOE-tWiP7/s1600/chicken+tortilla+soup.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRklxGOL81hOGqcCecbEAR9I_CAbKQWuEDv3allIlbrS-LatDY2rdAp9I-g8MecoMrmp55iXRqesSQ1lQJNakZSCxxVAqVWI0AUDCrjUK2BheRTD-2EEb_sM6zcyARjCl3Xg9ZOE-tWiP7/s400/chicken+tortilla+soup.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5665950328752104098" /></a><br /><span class="Apple-style-span" style="font-size:130%;">*just a note: when making the soup, make sure to taste test often. If you need more spice/salsa then add some...<br /><br /><em><strong>CHICKEN TORTILLA SOUP</strong></em><br /><strong>INGREDIENTS:</strong><br /><br />2-4 Chicken breasts, cooked and shredded<br />1/2 tsp olive oil<br />1/2 tsp minced garlic<br />1/4 tsp ground cumin<br />2 cups (or cans) chicken broth<br />1/2 tsp chili powder<br />1 TBL lemon juice<br />1 cup HOMEMADE EASY SALSA...recipe below<br />(I have tried it with store bought and it is NOT the same)<br /><br />DIRECTIONS:<br /><br />Place/mix all in the crockpot and warm until ready to serve.<br />Serve with tortilla chips, cheese, green onions, and extra cilantro for garnish.<br /><br />*Easily be doubled...recommended! Leftovers taste even better the next day. <br /><br /></span><span class="Apple-style-span" style="font-size:130%;"><em>HOMEMADE EASY SALSA</em><br />INGREDIENTS<br /><br />1 (14oz) can diced tomatoes (make sure it has garlic in it. I buy the basil, onion, garlic one)<br />1/4 of an onion sliced<br />1 bunch of cilantro, cut off stems<br />1 capfull of lemon juice<br />1 jalopeno, diced with seeds or without seeds (depending on personal preference. I do one half seeded.)<br />1/2 tsp salt<br /><br />DIRECTIONS<br /><br />Drain the juice from the tomato can into a serving bowl (do NOT throw away).<br />In a food processor, pulse the cilantro and jalopeno.<br />Add the tomatoes (without the juice) and onion and pulse again.<br />Carefully pour all into the serving bowl with the tomato juice.<br />Add the lemon juice and salt and mix.<br />Cover and refrigerate at least a few hours until ready to serve.<br /><br />*Can also be made in the blender, but wont be a chunky salsa.<br />*This salsa is a MUST for my Chicken Tortilla Soup Recipe...and of course with warmed chips, YUM!!!</span><div></div>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com9tag:blogger.com,1999:blog-4438101029553291905.post-814842657585774452011-10-20T14:39:00.001-07:002012-01-25T19:48:56.631-08:00Hannah's Stuffed Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZA1qrtbk582CUo47Mq-MYSpb-KGrw6crVn9AAEMnGy7NQi6JgFuBGM4efbrQ0DqN-qGp4zorEBkb5hAJpWMcDOK4iEF3ZmAiw5ZECnZ1zsXkSahL_60Uv0q954cB9GGGIj71t1aziT01/s1600/hannahs+stuffed+peppers.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZA1qrtbk582CUo47Mq-MYSpb-KGrw6crVn9AAEMnGy7NQi6JgFuBGM4efbrQ0DqN-qGp4zorEBkb5hAJpWMcDOK4iEF3ZmAiw5ZECnZ1zsXkSahL_60Uv0q954cB9GGGIj71t1aziT01/s400/hannahs+stuffed+peppers.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5665694137666617394" /></a><br /><br /><span class="Apple-style-span" style="font-size:130%;">These babies were featured on a recent episode of The Biggest Loser. I am a "so-so" fan when it comes to stuffed peppers, so I was a little leary about them. I am <strong>HAPPY</strong> to say that these were a <strong>HUGE</strong> hit with <strong>ME,</strong><strong> MY HUBBY, AND THE KIDS!!! </strong> The flavor is amazing and we ate every last bite...including the peppers themselves. The best part? Each serving is only 140 calories! :)<br /><br />INGREDIENTS<br /><br />olive oil<br />1/2 cup finely diced onion<br />1 tsp minced garlic<br />1 lb extra-lean ground turkey<br />Salt to taste<br />1 tsp garlic powder<br />1/2 tsp cumin<br />1/4 cup tomato sauce<br />1 cup low-sodium chicken broth DIVIDED<br />1 Tbl chopped cilantro<br />3 large sweet red peppers, washed<br />1/4 cup reduced-fat shredded cheddar cheese<br /><br />DIRECTIONS<br /><br />Preheat oven to 400 degrees<br />Lightly coat a large skillet with olive oil; heat over medium heat. Add onion and garlic to the pan and saute for about 2 minutes. Add the turkey and break meat apart. Season with salt, garlic powder, and cumin. Cook for about 10-12 minutes or until lightly browned, no longer pink, juices run clear and internal temperature reaches 165 degrees F. Add 1/4 cup tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat, simmer over low for 5 minutes. Add chopped cilantro. Set aside.<br /><br />Cut bell peppers in half lengthwise and remove seeds and stem. Place in baking dish and add spoonfuls of turkey mixture in each one. Pour the remaining 1/2 cup chicken broth to the bottom of the pan and tightly cover with foil. Bake 35 minutes and when done sprinkle each pepper with some cheese.<br /><br />*This can be made ahead. When ready to serve, bake in the oven. :)<br /><br />**original recipe found on nbc.com under The Biggest Loser</span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com0tag:blogger.com,1999:blog-4438101029553291905.post-49255954305502942032011-09-30T10:37:00.000-07:002011-09-30T11:27:07.003-07:00Everything But The... Brownies<span class="Apple-style-span" style="font-size:medium;">Okay, so I must say that these are the most </span><span class="Apple-style-span" style="font-size:large;"><b>RIDICULOUS</b></span><span class="Apple-style-span" style="font-size:medium;"> brownies I have ever made and tasted!!!! I take back ever saying that brownies from a box were disappointing, especially after making theses babies. I was searching around for some yummy brownies and when I came across </span><a href="http://www.kevinandamanda.com/whatsnew/new-recipes/cookies-n-cream-oreo-fudge-brownies.html"><span class="Apple-style-span" style="font-size:medium;">these</span></a><span class="Apple-style-span" style="font-size:medium;"> I couldn't resist. These brownies incorporate </span><span class="Apple-style-span" style="font-size:large;"><b>EVERYTHING</b></span><span class="Apple-style-span" style="font-size:medium;"> in the recipe that I want in a dessert- brownies, chocolate, ice cream, hot fudge and, yes there's more, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Oreos</span>! Hence the reason why I like to call them Everything But The... Brownies.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I had my son help me make these and he thought I was the coolest mom because I let him add the chocolate chips, hot fudge and, this part made him </span><span class="Apple-style-span" style="font-size:large;"><b>REALLY</b></span><span class="Apple-style-span" style="font-size:medium;"> excited, ice cream to the batter. Once we whipped up the batter I layered the first half of the mixture in the pan and had him layer on the Oreo cookies. Then we took the rest of the brownie mixture, covered the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Oreos</span> and popped them into the oven. We had them for dessert that night and topped them off with a scoop of ice cream (as if they needed more!). Seriously, can it get any better than this? I just look at it this way, I'm doing my gym a favor for making and eating these because I, and my behind, are just giving them more business:)! So not looking forward to my workout... </span><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKmNMwKp3KlnaSd3aOGukq1ce5LMcCqxuZTIpf-32XlbmwNiY0htqMC032hTIak_2PsHbhDMKJFge1XU6pOLb579jEGL4jS55YZtPsKmlJ2FfuCToKR-pegdlcFduA6liDmmVK0kgAtUX/s1600/DSC06136.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKmNMwKp3KlnaSd3aOGukq1ce5LMcCqxuZTIpf-32XlbmwNiY0htqMC032hTIak_2PsHbhDMKJFge1XU6pOLb579jEGL4jS55YZtPsKmlJ2FfuCToKR-pegdlcFduA6liDmmVK0kgAtUX/s400/DSC06136.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5658213923686947938" /></a><br /><span class="Apple-style-span" style="font-size:medium;">Ingredients:</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 pkg brownie mix (I used the family size)</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 eggs</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 c oil</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 1/2 c chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 heaping 1/2 c ice cream (whatever flavor you have on hand)</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/4 c hot fudge topping</span></div><div><span class="Apple-style-span" style="font-size:medium;">Oreo cookies</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Directions:</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Preheat oven to 350 degrees. Generously spray a 9x13 foil lined baking dish with cooking spray. Combine brownie mix, eggs and oil in a bowl. Then add chocolate chips, ice cream and hot fudge to the batter and mix. Pour half of the brownie mixture into the pan, layer with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Oreos</span>, then top with remaining batter. Bake for 40-45 minutes. </span></div></div></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com1tag:blogger.com,1999:blog-4438101029553291905.post-48937088883182701452011-09-27T00:01:00.000-07:002012-01-25T19:49:32.585-08:00Glorious Mashed Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInw_hivNHlqFTv0gui0kXEsl-SdgrGj4PF9cP2hYmdhMpCtU0RDOJDkmE6UGmlxMmLWmWgQiEA8HThfIcbtXg7P5kYzzBvxaswsWO1J7CdTLRzPfQEnTlKetq8IVWTCgPYWLJiMAvzo3Z/s1600/glorious+mashed+potatoes.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInw_hivNHlqFTv0gui0kXEsl-SdgrGj4PF9cP2hYmdhMpCtU0RDOJDkmE6UGmlxMmLWmWgQiEA8HThfIcbtXg7P5kYzzBvxaswsWO1J7CdTLRzPfQEnTlKetq8IVWTCgPYWLJiMAvzo3Z/s400/glorious+mashed+potatoes.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5656489980433675138" /></a><br /><br /><span class="Apple-style-span" style="font-size:130%;">The title and picture says it all! By far, this is my absolute favorite mashed potato recipe TO DATE (and I eat A LOT of potatoes)! The best part is that there is no need for gravy...they are THAT good! Mmmmm! I served this glorious side dish during our Sunday dinner of roasted garlic chicken, green garden salad, french bread, and warm peanut butter jumbo cookies with milk for dessert. Yumm-o!!!<br /><br />INGREDIENTS<br /><br />8-10 potatoes, peeled (Idaho spuds are my fav)<br />1 carrot, chopped<br />1 celery stalk, chopped<br />1 white onion, diced<br />4 cups chicken broth/stalk<br /><br />1/2 stick (1/4 cup) butter<br />1/2 cup milk (may need up to 1 cup)<br />1 can cream of chicken soup<br />1 cup grated cheddar cheese (I used 1/2 cup)<br />parsley<br />salt<br />pepper<br />garlic powder or garlic salt<br /><br />DIRECTIONS<br /><br />Place potatoes, carrot, celery, onion, and chicken broth in a large pot. Fill the pot with enough water to barely cover all the potatoes. Boil for about 30 minutes (I have also done it where I boil just the potatoes for 20 minutes and then the last 10 minutes I add the vegetables....this gives it more texture).<br />Drain the water leaving just a little bit in the pot.<br />Mash it all with a potato masher.<br />Add the butter, milk, soup, cheese. Mix and add more milk (a little at a time) until desired consititency. Spinkle in parsley, salt, pepper, and garlic powder to your liking. Serve! :)</span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com0tag:blogger.com,1999:blog-4438101029553291905.post-14345177327821644532011-09-25T10:41:00.000-07:002011-09-25T11:15:31.844-07:00Caramel Brownies<span class="Apple-style-span" style="font-size:medium;">It's been a </span><span class="Apple-style-span" style="font-size:large;"><b>HECK</b></span><span class="Apple-style-span" style="font-size:medium;"> of a long time since I have been able to post some recipes. Having a baby really throws things off a bit, especially when they are a preemie and have to be in the hospital for 4 months, but I am hoping I will be able to post more often now that our sweet little baby is home and things are starting to settle down a bit. </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Now before I begin, can I just say how </span><span class="Apple-style-span" style="font-size:large;"><b>AMAZING</b></span><span class="Apple-style-span" style="font-size:medium;"> these brownies are!?! A couple of weekends ago I tried making the old brownies from a box and I was </span><span class="Apple-style-span" style="font-size:large;"><b>TOTALLY</b></span><span class="Apple-style-span" style="font-size:medium;"> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">disappointed</span>!!!! Is it me, or are they really not as good as they used to be? Anyways, even though you still have to use boxed cake mix for these brownies they are </span><span class="Apple-style-span" style="font-size:large;"><b>SUPER</b></span><span class="Apple-style-span" style="font-size:medium;"> good. They are currently one of my new favorite desserts to make lately. They are so <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chocolaty</span>, rich and I just love the whole chocolate and caramel combo. If you are in need of a chocolate fix.... these will do the trick!</span><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QQ7Ib18sm-lU2iDWI6jTNBWLfhjng_uxxZeaEi9lGTwgSYxXL8xKyQdJ1ksgJqFvvAGMwzf3S_vjVImWi4Laygfjp_jJkKw5uJdj2YM4PGxci6tozRUmtJMF1f0J3Ol9qwjzmNZpRi0J/s1600/DSC05381.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QQ7Ib18sm-lU2iDWI6jTNBWLfhjng_uxxZeaEi9lGTwgSYxXL8xKyQdJ1ksgJqFvvAGMwzf3S_vjVImWi4Laygfjp_jJkKw5uJdj2YM4PGxci6tozRUmtJMF1f0J3Ol9qwjzmNZpRi0J/s400/DSC05381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656359255874962178" /></a></div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-size:medium;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 (12oz) pkg chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 German chocolate cake mix</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 c butter, softened</span></div><div><span class="Apple-style-span" style="font-size:medium;">2/3 c evaporated milk, divided</span></div><div><span class="Apple-style-span" style="font-size:medium;">50 caramels, unwrapped and ready to go</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Directions:</span></div><div><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 350 degrees. Mix together cake mix, butter and 1/3 c evaporated milk. Press 1/2 of the cake mixture into a 9x13 dish. Bake 6 minutes (make sure you do not over bake).</span></div><div><span class="Apple-style-span" style="font-size:medium;">Meanwhile, melt caramels with 1/3 c evaporated milk in a saucepan over low heat. Remove dough from oven and sprinkle the partially baked dough with 1/2 of the chocolate chips. Then pour melted caramel mixture over chocolate chips. Press the remaining dough on top of the caramel layer and bake for about 25 minutes.</span></div><div><span class="Apple-style-span" style="font-size:medium;">Remove from oven and sprinkle with the remaining chocolate chips. Allow to sit for 2 minutes, until melted, then spread evenly over the brownies. Cool completely before cutting.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Side Note: (I really like my brownies soft and on the gooier side. If you are like me, depending on the way your oven cooks, you make want to reduce the baking time from anywhere between 20-23 minutes or so.)</span></div></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com0tag:blogger.com,1999:blog-4438101029553291905.post-46259431211282499872011-08-16T08:44:00.000-07:002011-08-16T08:57:00.575-07:00Orange Glazed Pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwaMzdY74IbZoiQzN5keOw__vcGzB73y6O9N5OTVMKlcEwTLzimuPye7ZmG0mgJwb9Paf4zYbNCoBUJK131uurBxuwWT4gNuw-O-oHrEpgcHLPI787Ybnh9nn2Zw0QESQM9EO8JBhczJG/s1600/orange+glazed+pork.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwaMzdY74IbZoiQzN5keOw__vcGzB73y6O9N5OTVMKlcEwTLzimuPye7ZmG0mgJwb9Paf4zYbNCoBUJK131uurBxuwWT4gNuw-O-oHrEpgcHLPI787Ybnh9nn2Zw0QESQM9EO8JBhczJG/s400/orange+glazed+pork.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5641480530853519474" /></a>
<br />
<br />There is something about the Las Vegas summers that makes me crave the cooler fall weather! Maybe its the scorching heat or being quarantined indoors in fear of melting outside...ugh, I'm sweating just thinking about it! :) So when I came across this <strong>DELICIOUS</strong> fall pork dish I knew I <strong>HAD</strong> to make it pronto! Oh boy, it didn't disappoint! The aroma from the glaze was <strong>AMAZING</strong>!!! It literally took everything I had not to run to the garage and pull down my many footlockers of autumn decorations! Not only did it smell and look <strong>SOO GOOD</strong>, it tasted <strong>ABSOLUTELY DELICIOUS</strong>!!! I thought I made enough for leftovers, but it disappeared in what seemed like an instant! Enjoy!
<br />
<br /><strong>INGREDIENTS:</strong>
<br />
<br />Glaze:
<br />3 Tbl orange marmalade
<br />1/2 cup water
<br />1/2 cup carrot purée
<br />1 Tbl soy sauce
<br />1 tsp Ginger
<br />2 tsp apple cider or white vinegar (I used lemon juice)
<br />2 cloves minced garlic
<br />1/2 tsp cinnamon
<br />1/4 to 1/2 tsp red pepper flakes or ground cayenne
<br />
<br />2 lbs pork tenderloin (I sliced my large loin in half to make two)
<br />1/2 tsp salt
<br />1/4 tsp pepper
<br />1 Tbl olive oil
<br />1/2 cup water
<br />
<br /><strong>DIRECTIONS:</strong>
<br />
<br />Heat oven to 400.
<br />In saucepan, wisk all glaze ingredients until smooth. Heat until almost bubbles. Cook 10-15 min more until liquid reduces by 1/4 and glaze thickens.
<br />
<br />Meanwhile, sprinkle pork with salt pepper (I added a little more and added parsley).
<br />Heat oil in large ovenproof skillet over high heat. Carefully add pork and cook 10 minutes, turning once until both sides are browned.
<br />
<br />Off heat, add the glaze. Turn pork once to coat in glaze. Slide skillet in oven and bake at 400 for about 15-20 minutes.
<br />Remove skillet, add water, and return to the oven for another 15-20 minutes until pork is cooked through and water has somewhat evaporated. Remove pork to cutting board and stir the glaze from the skillet until smooth. Slice pork and serve with the glaze! Enjoy!
<br />Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com1tag:blogger.com,1999:blog-4438101029553291905.post-5421823778276399232011-08-11T11:36:00.000-07:002011-08-11T12:13:39.093-07:00Whole Grain Chicken Enchiladas with a Secret<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTx0qyRul3rdzCCnD5Uco9b4t3vLh6AQG18MgbIPzZNSkoje2hSwUfYMqIJVyhME3xK34QjfV_oVe6XTFc8TsCa8eLDru9eBeXztlsTyM5yOHuziTiYf-5UuI2pZs691n3ughz3bx_-fI/s1600/whole+grain+chicken+enchiladas+with+a+secret.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTx0qyRul3rdzCCnD5Uco9b4t3vLh6AQG18MgbIPzZNSkoje2hSwUfYMqIJVyhME3xK34QjfV_oVe6XTFc8TsCa8eLDru9eBeXztlsTyM5yOHuziTiYf-5UuI2pZs691n3ughz3bx_-fI/s400/whole+grain+chicken+enchiladas+with+a+secret.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5639671944093652690" /></a>
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<br />These babies are "Oh So Good" (as my 4 year old exclaimed) and quite HEALTHY! The secret? CARROT/SWEET POTATO puree and SPINACH have been sneakily added! This is a recipe inspired by Jessica Seinfeld (the master at adding fruits, veggies, and whole grains to every meal)! Thank you Jessica! Not only was I pleasantly suprised that this dish tasted amazing, but even more impressive was the fact that I had it whipped up and in the oven in a jiffy! :) Plus the ENTIRE dish is only 302 calories (with carrot puree) and 310 (with sweet potato puree)! Eat up!!!
<br />
<br /><strong>INGREDIENTS:</strong>
<br />
<br />Nonstick cooking spray
<br />1 Tbl olive oil
<br />2 boneless, skinless chicken breasts cubed (about 3/4 lb)
<br />1/2 tsp garlic powder
<br />1/4 tsp pepper
<br />1/2 cup carrot puree OR sweet potato puree
<br />1/4 cup fat-free sour cream
<br />1 cup shredded, reduced fat (2%) cheddar cheese or part-skim mozarella, divided
<br />6 whole grain or whole wheat flour tortillas
<br />1/2 cup spinach puree (I used fresh spinach...it wilts down in the oven anyway)
<br />1/2 cup mild tomato salsa
<br />
<br /><strong>DIRECTIONS:</strong>
<br />
<br />Preheat oven to 350
<br />Coat 9 by 13 inch pan in nonstick cooking spray
<br />Warm the oil in a large skillet over medium-high heat
<br />Sprinkle the chicken pieces with garlic powder and pepper
<br />Cook the chicken in the pan 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the middle
<br />Take the pan off the heat and mix in the carrot OR sweet potato puree, sour cream, and HALF the cheese in the skillet
<br />Fill each tortilla with the chicken mixture and roll up
<br />Place seam side down in baking dish
<br />Dot the tops of each enchilada with the spinach puree (or sprinkle the middle with fresh spinach like I did)
<br />Spoon the salsa over the spinach and sprinkle with the remaining 1/2 cup cheese
<br />Cover with foil and bake for about 30-40 minutes or until the cheese melts and the filling is hot
<br />
<br />I made a few slight adaptations to this:
<br />-I baked my chicken early in the morning with garlic powder, parsley, and pepper
<br />-I added about 1/4 cup more of the carrot puree and decreased the cheese in the filling by 1/4 cup: 3/4 cup carrot puree, 1/4 cup cheddar/mozarella mix
<br />-I used fresh spinach instead of the spinach puree...frankly I forgot to steam and blend the spinach earlier...the spinach wilts up anyways as it is cooked
<br />
<br />*This meal can EASILY be prepared in advance too! :) Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com0tag:blogger.com,1999:blog-4438101029553291905.post-53488178370400734432011-03-08T06:02:00.000-08:002011-12-14T16:07:12.707-08:00Cajun Chicken Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2pgu8tntUJnVLEnfTI5GsHM93S3pxQBjXShp8Fro2ZZKfeQ5zJC18xhBpfGRkGB183i0zxGvf5kSLPBC-XJup_LRjnXy9F3hRvi9_nxzHsMj3Oc99bMFqqB6SJZI9vNT8i3UDHgn_iv5/s1600/cajun+chicken+pasta.bmp"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5581714924897013170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2pgu8tntUJnVLEnfTI5GsHM93S3pxQBjXShp8Fro2ZZKfeQ5zJC18xhBpfGRkGB183i0zxGvf5kSLPBC-XJup_LRjnXy9F3hRvi9_nxzHsMj3Oc99bMFqqB6SJZI9vNT8i3UDHgn_iv5/s400/cajun+chicken+pasta.bmp" style="cursor: pointer; display: block; height: 299px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
Last year, Sarah mailed me a cookbook and I have been having so much fun trying the recipes! This one quickly became one of my family's <strong>ABSOLUTE FAVORITES</strong>!!! Not only does it <strong>SMELL SO GOOD </strong>cooking on the stove, it is quite easy to whip up and tastes <strong>AMAZING</strong>! I made the mistake of not making enough and my husband and I jokingly fought over who would get the leftovers the next day...he won when he found the hidden tupperware in the fridge, haha! Hope you all enjoy this meal as much as we do! It is definitely a keeper! :) <br />
<br />
<strong>Ingredients: </strong><br />
<br />
4-6 boneless skinless chicken breasts cubed<br />
2 tsp butter<br />
1 red bell pepper, sliced<br />
1 green bell pepper, sliced<br />
1 medium onion, chopped<br />
4-6 large mushrooms sliced<br />
1-2 cups heavy whipping cream (generic walmart brand is the best)<br />
1/8 tsp pepper<br />
1/4 tsp lemon pepper<br />
2 tsp Cajun seasoning<br />
1/4 tsp salt<br />
1/4 tsp basil<br />
1/8 tsp garlic powder<br />
4 oz linguini pasta cooked and drained<br />
grated parmesan cheese<br />
<br />
<strong>Directions:</strong><br />
<br />
Mix chicken with Cajun seasoning and saute over medium heat with butter until chicken is browned and cooked through. Add peppers, onion, and mushrooms and cook for an additional 2-3 minutes. Reduce heat. Add cream* and seasonings (add more cajun seasoning if you prefer spicier). Heat thoroughly...I crank up the heat and boil it for a bit until the sauce thickens a bit. During this time (while sauce is heating), I cook the pasta in another pan. When cooked to my liking, I add the pasta to the chicken sauce pan and mix it all together. Top with parmesan cheese! <br />
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*for a healthier option, add 1 cup of apple juice and 1 cup cream instead of the 1-2 cups cream called for in the original ingredientsNataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com2tag:blogger.com,1999:blog-4438101029553291905.post-36880877442297604692011-03-03T06:26:00.000-08:002011-03-03T09:55:33.570-08:00My Favorite No Bake Cookies<span class="Apple-style-span" style="font-size:medium;">This is my </span><span class="Apple-style-span" style="font-size:large;"><b>FAVORITE</b></span><span class="Apple-style-span" style="font-size:medium;"> no bake cookie recipe! It has the perfect amount of peanut butter and I </span><b><span class="Apple-style-span" style="font-size:large;">LOVE</span></b><span class="Apple-style-span" style="font-size:medium;"> the fact that the recipe calls for ingredients that most everybody has on hand. My family and I </span><b><span class="Apple-style-span" style="font-size:large;">ENJOY</span></b><span class="Apple-style-span" style="font-size:medium;"> these most when they are frozen! These are super </span><b><span class="Apple-style-span" style="font-size:large;">YUMMY</span></b><span class="Apple-style-span" style="font-size:medium;">, super </span><b><span class="Apple-style-span" style="font-size:large;">EASY</span></b><span class="Apple-style-span" style="font-size:medium;"> and I love the fact that there is no baking required.... especially on those </span><b><span class="Apple-style-span" style="font-size:large;">HOT</span></b><span class="Apple-style-span" style="font-size:medium;"> summer days that are just around the corner!</span><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyfYk_akIMc0mGRaag6geJdJr0qyrLRp-kmdxQpCKjbeClLdB2blqroaGsfUIn3a_DTVmYwuPwue4O-H2_46PD0VNB9ngue50KYn1FeWrqchzEV36-tqh4fvU29M4ZP6TYE-r_rAYh-Oy/s1600/DSC04965.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyfYk_akIMc0mGRaag6geJdJr0qyrLRp-kmdxQpCKjbeClLdB2blqroaGsfUIn3a_DTVmYwuPwue4O-H2_46PD0VNB9ngue50KYn1FeWrqchzEV36-tqh4fvU29M4ZP6TYE-r_rAYh-Oy/s400/DSC04965.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579861893021480594" /></a><br /><b><span class="Apple-style-span" style="font-size:medium;">Ingredients:</span></b><div><span class="Apple-style-span" style="font-size:medium;">1/2 C butter</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 C sugar</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 C milk</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 t cocoa powder</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 C peanut butter</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 C oats</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 t vanilla</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:medium;">Directions:</span></b></div><div><span class="Apple-style-span" style="font-size:medium;">1. Mix butter, sugar, milk and cocoa in saucepan over medium heat. </span></div><div><span class="Apple-style-span" style="font-size:medium;">2. Bring to a boil and turn off heat.</span></div><div><span class="Apple-style-span" style="font-size:medium;">3. Add peanut butter, oats and vanilla; mix well.</span></div><div><span class="Apple-style-span" style="font-size:medium;">4. Line cookie sheet with wax paper and drop by spoonfuls on baking sheet.</span></div><div><span class="Apple-style-span" style="font-size:medium;">5. Refrigerate for 1 hour and ENJOY!</span></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com2tag:blogger.com,1999:blog-4438101029553291905.post-50594719611472607752011-02-23T11:55:00.000-08:002011-02-23T12:16:36.602-08:00Chicken Tamale Casserole<span class="Apple-style-span" style="font-size:medium;">Oh my goodness!!!! I can't believe it has been so <b><span class="Apple-style-span" style="font-size:large;">LONG</span></b> since our last recipe. Let's just say "Life happens":). This recipe has been one that I have been <b><span class="Apple-style-span" style="font-size:large;">DYING</span></b> to post since forever ago. I </span><span class="Apple-style-span" style="font-size:large;"><b>LOVE</b></span><span class="Apple-style-span" style="font-size:medium;"> it because I am able to use up any leftover chicken that I have cooked up already. It's </span><span class="Apple-style-span" style="font-size:large;"><b>DEFINITELY</b></span><span class="Apple-style-span" style="font-size:medium;"> a nice change up from the usual chicken casseroles. The cornbread bottom adds a nice </span><span class="Apple-style-span" style="font-size:large;"><b>SWEETNESS</b></span><span class="Apple-style-span" style="font-size:medium;"> to the casserole.... which I </span><span class="Apple-style-span" style="font-size:large;"><b>LOVE</b></span><span class="Apple-style-span" style="font-size:medium;">!</span><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font- <a onblur=" try="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71oevja1NboKexPacMaKDtIc7ChYn5hPKMQc5dMo92cGmuR1xDS0UEg3kn0cFjmmdJ08w6V_A-jmW4EkLIR5dGTl9qFwHIm1CWJd27CjP0osB-eSfHVBAr8vdclbneiTHHXZbQRbEBq-O/s1600/DSC03815.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71oevja1NboKexPacMaKDtIc7ChYn5hPKMQc5dMo92cGmuR1xDS0UEg3kn0cFjmmdJ08w6V_A-jmW4EkLIR5dGTl9qFwHIm1CWJd27CjP0osB-eSfHVBAr8vdclbneiTHHXZbQRbEBq-O/s400/DSC03815.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576980983653037730" />
<br />
<br /><b>Ingredients:</b></span></div><div>1 C shredded Mexican cheese, divided (or I just use cheddar when I don't have it on hand)</div><div><span class="Apple-style-span" style="font-size:medium;">1/3 C milk</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 box corn bread muffin mix</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 egg</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 can chopped green chile's, drained</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 t cumin</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 can/jar red enchilada sauce</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/8 t red pepper</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 C cooked chicken breast, shredded</span></div><div><span class="Apple-style-span" style="font-size:medium;">sour cream, tomatoes and avocados</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><b>Directions:</b></span></div><div>1. Combine 1/4 C cheese, milk, muffin mix, egg, green chile's, and cumin in a large bowl; stirring just until moist.</div><div><span class="Apple-style-span" style="font-size:medium;">2. Pour into a greased 9x13 pan.</span></div><div><span class="Apple-style-span" style="font-size:medium;">4. Bake at 400 degrees for 15 minutes or until set. </span></div><div><span class="Apple-style-span" style="font-size:medium;">5. Pierce entire surface liberally with fork; pour enchilada sauce over top.</span></div><div><span class="Apple-style-span" style="font-size:medium;">6. Top with chicken, sprinkle with remaining 3/4 C cheese and bake for 15 minutes or until cheese is melted and the cornbread mixture is set.</span></div><div><span class="Apple-style-span" style="font-size:medium;">7. Remove from oven and let stand 5 minutes.</span></div><div><span class="Apple-style-span" style="font-size:medium;">8. Cut into squares and top each serving with sour cream, tomatoes and avocados. </span></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com2tag:blogger.com,1999:blog-4438101029553291905.post-33013782674718795192010-09-30T18:05:00.001-07:002011-03-03T06:54:25.292-08:00Quick and Easy French Baguettes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHCrKkBu-jw46LJjt8JDNBL0fb2T_ZwAyQjChuHRz0nilHXhZKqsM2KoD4C1LAHRgNdHvKApPhIZNzKO8UtNdfeiqOLRl_5sw5yaTL-NJqBoAivVIgDjrzeE4KrgYrCuf0e8BLcX021iP/s1600/french+bread+2.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHCrKkBu-jw46LJjt8JDNBL0fb2T_ZwAyQjChuHRz0nilHXhZKqsM2KoD4C1LAHRgNdHvKApPhIZNzKO8UtNdfeiqOLRl_5sw5yaTL-NJqBoAivVIgDjrzeE4KrgYrCuf0e8BLcX021iP/s400/french+bread+2.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5522882947417186450" /></a><br /><br /><span class="Apple-style-span" style="font-size: medium;">What's better than warm, crispy french bread? Being able to make it yourself! This is a recipe I have used for a long time. It is pretty amazing. Simple. Easy. And Quick! It only needs to rise once! The last few months I have made it almost weekly. It makes two baguettes and sometimes I just freeze one for another meal. We </span><span class="Apple-style-span" style="font-size: large;"><b>LOVE</b></span><span class="Apple-style-span" style="font-size: medium;"> to dip this bread in this </span><a href="http://thecookingchicks.blogspot.com/2010/08/best-alfredo-sauce.html"><span class="Apple-style-span" style="font-size: medium;">Alfredo Sauce </span></a><span class="Apple-style-span" style="font-size: medium;">as a dinner meal appetizer, use it to make sub sandwiches, crispen up for garlic bread, and use it in the morning for french toast! Hope you enjoy!<br /></span><br /><strong><span class="Apple-style-span" style="font-size: medium;">Ingredients: </span></strong><span class="Apple-style-span" style="font-size: medium;"><br />1 1/2 cups warm water<br />2 tsp brown sugar<br />1 1/2 Tbl (2 pkts) active dry yeast<br />3 1/4 cups flour<br />2 tsp salt<br />melted butter (to brush bread while baking)<br /><br /></span><strong><span class="Apple-style-span" style="font-size: medium;">Directions: </span></strong><span class="Apple-style-span" style="font-size: medium;"><br />Mix warm water, sugar, and yeast in a large mixing bowl<br />Let it sit for 5 minutes<br />When yeast has started to activate, gradually add the flour, and salt<br />With a mixer dough hook (Kitchen Aid), or a wooden spoon by hand, mix until the dough becomes nice and smooth<br />Knead for 5-8 minutes <br />Cut the dough in half and shape into 2 baguettes<br />Easiest way to do this is to roll out each half into a large rectangle and roll up lengthwise<br />Pinch the edges to seal and place on lightly greased baking sheet (or baking pad/Silpat) with the seam side down<br />Cover with a cotton towel and let rise for 30 minutes<br />Preheat oven to 450 degrees<br />Gently make a slash down the length of each baguette with a sharp knife<br />Bake bread for 15 minutes<br />Halfway through baking (7.5 minutes), brush with some melted butter</span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com24tag:blogger.com,1999:blog-4438101029553291905.post-54563918117761141862010-09-13T09:14:00.000-07:002011-03-03T06:57:14.336-08:00The Peanut Butter Chick Magnet Cookie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAI6AgN0074bDKrDvuK1njgIN-trYFYg4AF54WGz-8FqC30kFYUd9VNNAh5erDjTTnPdHvlTH4gL4c30juk1TwwLA-MDqCM68falyGmSjzJ-raCBeGKEYWhe_awjRpaoW6M2S1ROZNHE/s1600/cookie+chick.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516435889381925298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAI6AgN0074bDKrDvuK1njgIN-trYFYg4AF54WGz-8FqC30kFYUd9VNNAh5erDjTTnPdHvlTH4gL4c30juk1TwwLA-MDqCM68falyGmSjzJ-raCBeGKEYWhe_awjRpaoW6M2S1ROZNHE/s320/cookie+chick.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size:180%;"><br /><span class="Apple-style-span" style="font-size: 16px; "><span class="Apple-style-span" style="font-size: medium;">This is a </span><b><span class="Apple-style-span" style="font-size: large;">BLOW YOUR SOCKS OFF COOKIE</span><span class="Apple-style-span" style="font-size: medium;">!</span></b><span class="Apple-style-span" style="font-size: medium;"> About eight years ago, I started a cookie business: THE COOKIE CHICKS. We named all our cookies "something" chick. We had one called The Chick Magnet. It was the favorite. I recently came up with this new one that I now call the </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">''Peanut Butter Chick</span></span><span class="Apple-style-span" style="font-size: large;"> </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Magnet''</span></span><span class="Apple-style-span" style="font-size: medium;">. It's like eating a candy bar. In the middle of a moist peanut butter cookie is a peanut butter cup. It is dipped in chocolate, doused with chopped PB cups and mini chocolate chips, then drizzled with white chocolate. </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: large;">AMAZING</span>.</span></span><span class="Apple-style-span" style="font-size: medium;"> You will think you have died and gone to heaven. It is a beautiful cookie! </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">ENJOY</span><span class="Apple-style-span" style="font-size: medium;">!</span></span></span><br /></span><span class="Apple-style-span" style="font-size:large;"><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><b><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></b><span class="Apple-style-span" style="font-size: medium;"><br />1/2 cup Crisco<br />3/4 cup peanut butter<br />3/4 cups brown sugar<br />3/4 cups white sugar<br />1 egg<br />3/4 tsp salt<br />3/4 tsp baking soda<br />1 1/2 cup flour<br />3 T milk<br />1 tsp vanilla<br />miniature peanut butter cups<br />mini chocolate chips<br />white chocolate</span></span><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-size: medium;"><b>Directions:</b><br /></span></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Mix all but the last three ingredients together. Unwrap about 4 dozen mini peanut butter cups. Scoop about 2 T of dough, flatten, and place a PB cup in the center. Wrap dough around and shape into a ball. Place on cookie sheet. Bake at 350 for 8-10 minutes. Cool. Melt dipping chocolate. (I use Trader Joe's Milk Chocolate. It is the best!) Dip tops of cookies in chocolate and lay on wax paper. Chop up remaining PB cups. Sprinkle tops of cookies with the cups and mini chocolate chips. Allow to set. Drizzle with white chocolate.</span><b><span class="Apple-style-span" style="font-size: medium;"> YUM!</span></b></div></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4438101029553291905.post-15920122127263247472010-09-12T18:03:00.000-07:002011-03-03T09:59:04.254-08:00Amazing Cracker Toffee<span class="Apple-style-span" style="font-size: medium;">Okay, this is my </span><b><span class="Apple-style-span" style="font-size: large;">FAVORITE</span></b><span class="Apple-style-span" style="font-size: medium;"> thing to make right now! I started making this </span><b><span class="Apple-style-span" style="font-size: large;">SWEET-SALTY</span></b><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-size: medium;">treat every Sunday and it never disappoints. I </span><b><span class="Apple-style-span" style="font-size: large;">LOVE</span></b><span class="Apple-style-span" style="font-size: medium;"> it because it takes a few ingredients and a snap just to whip up and tastes like you actually had to put some time and effort into it. It is supper </span><b><span class="Apple-style-span" style="font-size: large;">YUMMY</span></b><span class="Apple-style-span" style="font-size: medium;"> and </span><b><span class="Apple-style-span" style="font-size: large;">ADDICTIVE</span></b><span class="Apple-style-span" style="font-size: medium;">. You can't just have one piece... I </span><b><span class="Apple-style-span" style="font-size: large;">DARE</span></b><span class="Apple-style-span" style="font-size: medium;"> you! </span><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkW9XNIDeklbIiczLq3djlG-7uhp_p_BzLaEWuBAlnAA4nWMxRTb08BA5_UE-frS8959fO931vKA3ANUFlcgL5_q7bISadUtsGGgxrqCCfNfW-enMj7HGXyhdjupHSj6FzR-fVSaMQcNy/s1600/DSC03714.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkW9XNIDeklbIiczLq3djlG-7uhp_p_BzLaEWuBAlnAA4nWMxRTb08BA5_UE-frS8959fO931vKA3ANUFlcgL5_q7bISadUtsGGgxrqCCfNfW-enMj7HGXyhdjupHSj6FzR-fVSaMQcNy/s400/DSC03714.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5516203280460931890" /></a><br /></div><div><b><br /></b></div><div><b><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></b></div><div><span class="Apple-style-span" style="font-size: medium;">1 sleeve of Saltine crackers</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 C butter</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 C brown sugar</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 C chocolate chips</span></div><div><span class="Apple-style-span" style="font-size: medium;">Handful of chopped nuts (anything that you have on hand will do)</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Directions:</span></b></div><div><span class="Apple-style-span" style="font-size: medium;">1. Preheat oven to 350 degrees. Line cookie sheet with foil.</span></div><div><span class="Apple-style-span" style="font-size: medium;">2. Lay crackers on cookie sheet in 6x6 rows.</span></div><div><span class="Apple-style-span" style="font-size: medium;">3. In saucepan melt butter and brown sugar together over medium heat. Bring to boil and boil for 2 minutes. Pour over crackers.</span></div><div><span class="Apple-style-span" style="font-size: medium;">4. Bake in oven for 5 minutes.</span></div><div><span class="Apple-style-span" style="font-size: medium;">5. Pour chocolate chips over crackers and allow to sit for 2 minutes before spreading. Spread chocolate chips to cover crackers completely.</span></div><div><span class="Apple-style-span" style="font-size: medium;">6. Sprinkle with chopped nuts and refrigerate at least 2 hours before breaking into pieces and serving.</span></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com2tag:blogger.com,1999:blog-4438101029553291905.post-85803153762869053442010-08-05T07:45:00.000-07:002010-09-13T16:56:40.274-07:00The Best Alfredo Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT6cxp91XqJNjkxZs6LJWus6l6BYog_ofPdROC13bMKtq8pMPdp5IBhWGWdqt7_mGJ6-f1ZHZ9hEpAlEj5uHqOWGkc6OrdA-Q4Kb50Kl2-sM4vTmRsCNWjwQndSsVp0bdgcKNhY1a-DMR/s1600/dad+staley%27s+alfredo+sauce.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT6cxp91XqJNjkxZs6LJWus6l6BYog_ofPdROC13bMKtq8pMPdp5IBhWGWdqt7_mGJ6-f1ZHZ9hEpAlEj5uHqOWGkc6OrdA-Q4Kb50Kl2-sM4vTmRsCNWjwQndSsVp0bdgcKNhY1a-DMR/s320/dad+staley%27s+alfredo+sauce.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5501947767496568114" /></a><br /><br /><br /><span class="Apple-style-span" style="font-size: large;">I am lucky to have a wonderful father-in-law, Garen, who has such a passion for cooking! I secretly want to submit him to compete in next seasons' Master Chef...he could definitely give Gordon Ramsey a run for his money! :)<br />He was gracious enough to share this recipe with me months ago and Im not going to lie, I have been scared to make it myself ever since...There is just something about Alfredo Sauce that is intimidating to me. (Maybe it has something to do from when I was in my teens and spent two hours scraping scortched butter from the bottom of my mothers cookware while trying to make my first go at alfredo...yeah, not too fun!)<br /><br />So when my husband requested me to add it to this weeks menu, I remembered how </span><strong><span class="Apple-style-span" style="font-size: x-large;">EASY</span></strong><span class="Apple-style-span" style="font-size: large;"> and </span><strong><span class="Apple-style-span" style="font-size: x-large;">DELICIOUS</span></strong><span class="Apple-style-span" style="font-size: large;"> it really is! I quickly ran to my recipe folders, pulled it out, and saw that my father in law mentioned the </span><strong><span class="Apple-style-span" style="font-size: x-large;">SECRET</span></strong><span class="Apple-style-span" style="font-size: large;"> to making this </span><strong><span class="Apple-style-span" style="font-size: x-large;">PERFECT</span></strong><span class="Apple-style-span" style="font-size: large;"> Alfredo...it read, </span><strong><span class="Apple-style-span" style="font-size: x-large;">"DO NOT BOIL, OR IT WILL SCORCH"!</span><span class="Apple-style-span" style="font-size: large;"> </span></strong><span class="Apple-style-span" style="font-size: large;">How I wish I had that advice years ago, lol!<br /><br />We ate it for our Sunday dinner (I served it chicken fettuccine alfredo style, with warm homemade french bread and a green salad). I have never heard more </span><span class="Apple-style-span" style="font-size: x-large;"><b>OOOOO's</b></span><span class="Apple-style-span" style="font-size: large;"> and </span><span class="Apple-style-span" style="font-size: x-large;"><b>AAAAAAHHHH's</b></span><span class="Apple-style-span" style="font-size: large;"> in my life! My husband said it was one of the top best meals he has ever had and my little guys had Alfredo sauce covering their mouths for days! The leftovers tasted just as great! Definitely a hit and will be made more often...now that I know the secret!<br />This is one of those meals that is <b><span class="Apple-style-span" style="font-size: x-large;">GOOD </span></b>on the lips, but not too good on the hips...don't worry, you can work it off later! It is </span><span class="Apple-style-span" style="font-size: x-large;"><b>SOOOO</b></span><span class="Apple-style-span" style="font-size: large;"> worth it!!!<br /><br />It makes a big batch... I would definitely divide it out and freeze (or plan on eating it over the next few days).<br />****Makes a great sauce for a chicken alfredo pizza, and tastes amazing dipped with warm french bread! Enjoy! And thanks again Pappi Staley for letting me share your recipe on this blog! :)<br /><br /></span><strong><span class="Apple-style-span" style="font-size: large;">INGREDIENTS:</span></strong><span class="Apple-style-span" style="font-size: large;"><br /><br />1 quart heavy whipping cream (Wal-mart's generic brand works the best)<br />2 cubes real butter<br />4 Tbl Olive Oil<br />1 tsp salt<br />1 SMALL jar of minced garlic<br />3 triangle blocks of parmesan cheese (Frigo brand)-freshly grated<br />1/4 cup flour mixed with 2 cups of water<br /><br /></span><strong><span class="Apple-style-span" style="font-size: large;">DIRECTIONS:</span></strong><span class="Apple-style-span" style="font-size: large;"><br /><br />Remember </span><span class="Apple-style-span" style="font-size: x-large;"><b>EVERYTHING</b></span><span class="Apple-style-span" style="font-size: large;"> must be done on medium heat or it will scorch!<br />Melt 2 cubes butter with olive oil and salt in a large pot<br />Once melted dump in as much garlic as you like to taste (usually about 1/2-3/4 of the small jar)<br />Blanche the garlic in the melted butter mixture<br />Pour in the 1 quart heavy whipping cream and heat to just short of boiling<br />Grate the parmesan cheese (if you haven't already) and dump in the pot<br />Stir with a wisk until completely melted<br />Add the water/flour mixture and stir until it is as thick as you want<br />*when you take it off the heat it will set some more<br />**you can make it as thick or as thin as you want by how much flour/water mixture you add</span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com4tag:blogger.com,1999:blog-4438101029553291905.post-11785366929385461702010-06-29T08:15:00.000-07:002011-03-03T06:53:02.636-08:00Honey Lime Chicken Enchiladas<strong><span class="Apple-style-span" style="font-size: large;">WOW</span><span class="Apple-style-span" style="font-size: medium;">!</span></strong><span class="Apple-style-span" style="font-size: medium;"> These babies are absolutely </span><strong><span class="Apple-style-span" style="font-size: large;">DELICIOUS</span></strong><span class="Apple-style-span" style="font-size: medium;">! Plus they are so easy to whip together and smell so good baking in the oven. It does have a little kick (thanks to the chili powder), so if you are a "heat baby", you may want to reduce the amount of powder to your liking. I made them last night with sides of bean dip/chips, and Spanish rice. Lets just say we were all full after devouring this meal and will definitely be making these quite often! You can search for different variations of this recipe like I did, but in my opinion, </span><a href="http://www.sisterscafe.blogspot.com/2009/08/honey-lime-enchiladas.html"><span class="Apple-style-span" style="font-size: medium;">these</span></a><span class="Apple-style-span" style="font-size: medium;"> made the best! </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfYJ_Eac5KCdJuwylBSWyc0zHy6dUvYt_2yltjM3_ahclbkZ-W1L2IsYeD5Q7EyvKFQeuXkMy4oDGT-dwjyu1I6B64Y9rUNB-lY-3_DbJ6Ph9ppsibNdkDeYK8r4ovpB2MR9EX94EZTCs/s1600/untitled.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfYJ_Eac5KCdJuwylBSWyc0zHy6dUvYt_2yltjM3_ahclbkZ-W1L2IsYeD5Q7EyvKFQeuXkMy4oDGT-dwjyu1I6B64Y9rUNB-lY-3_DbJ6Ph9ppsibNdkDeYK8r4ovpB2MR9EX94EZTCs/s320/untitled.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5488220240691981234" /></a><br /><br /><strong><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></strong><span class="Apple-style-span" style="font-size: medium;"><br />1 lb cooked, shredded chicken<br />Sauce:<br /> 1/3 cup honey<br /> 1/4 cup lime juice (fresh if possible)<br /> 1 Tb chili powder<br /> 1/2 tsp garlic powder (or 2 cloves minced garlic)<br />20 oz can green enchilada sauce<br />shredded cheese (half and half of mozzarella/cheddar, or Monterrey jack, whatever you have on hand)<br />flour tortillas (I used 16 and it made two pans)<br />fresh cilantro (optional)<br /><br /></span><strong><span class="Apple-style-span" style="font-size: medium;">Directions:</span></strong><span class="Apple-style-span" style="font-size: medium;"><br />Mix sauce ingredients in bowl and add the chicken. Toss chicken in sauce and cover with plastic wrap and place in refrigerator to marinate for 30 minutes.<br />Lightly spray a large baking dish (or 9 by 13 and 8 by 8, like I did) and pour some green enchilada sauce to just cover the bottoms. Fill tortillas with desired amount of meat mixture and cheese. Roll up and place seam down in dish.<br />Pour remainder of sauce over all the enchiladas and sprinkle with more cheese.<br />Baked UNCOVERED at 350 degrees for 30 minutes until bubbly and cheese is melted. If desired, broil a couple minutes longer to make cheese crisp and brown. Top with cilantro if wanted. Enjoy!</span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com37tag:blogger.com,1999:blog-4438101029553291905.post-40630413668438892702010-06-15T08:21:00.000-07:002010-06-18T08:33:33.978-07:00Yummy Pizza Rolls<span class="Apple-style-span" style="font-size: medium;">I am a </span><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: large;">complete lover</span> </span></strong><span class="Apple-style-span" style="font-size: medium;">of pizza! We had it all the time growing up (probably because my dad was co-owner of Pistol Pete's Pizza and my mom was busy with 8 kids). So if there is a </span><strong><span class="Apple-style-span" style="font-size: large;">new <span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">spin-off</span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></strong><span class="Apple-style-span" style="font-size: medium;">of the favorite, I rush to try it out. This meal definitely did not dissapoint! It also was a </span><strong><span class="Apple-style-span" style="font-size: large;">dilemma-solver</span><span class="Apple-style-span" style="font-size: medium;"> </span></strong><span class="Apple-style-span" style="font-size: medium;">because the hubs and I weren't trying to prove our point of the perfect pizza toppings. We each could have our own! Plus it was a lot of fun to </span><b><span class="Apple-style-span" style="font-size: large;">PREPARE</span></b><span class="Apple-style-span" style="font-size: medium;"> and </span><strong><span class="Apple-style-span" style="font-size: large;">EAT</span></strong><span class="Apple-style-span" style="font-size: medium;">. We gave it a definite </span><strong><span class="Apple-style-span" style="font-size: large;">"TWO THUMBS UP"</span></strong><span class="Apple-style-span" style="font-size: medium;">...even the kiddos! :)<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN82H7t29wz5ZdjOc03kVGXBqxQLjo1qNNCsM4Q-LKD20EhrgV60QA1dysuu4UT0oNiMXol9sYHDAZSWx3RUb5hDOhK2YNbml_qGZSuNNpfbVkvdoKUA3j4lUqwsOcO63uBDHxPpMvoNSg/s1600/pizza+rolls+2.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN82H7t29wz5ZdjOc03kVGXBqxQLjo1qNNCsM4Q-LKD20EhrgV60QA1dysuu4UT0oNiMXol9sYHDAZSWx3RUb5hDOhK2YNbml_qGZSuNNpfbVkvdoKUA3j4lUqwsOcO63uBDHxPpMvoNSg/s320/pizza+rolls+2.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5483025057737036770" /></a> original receipe found <a href="http://sisterscafe.blogspot.com/2010/05/pizza-rolls.html">here</a><br /><br /><strong><span class="Apple-style-span" style="font-size: large;">Ingredients: </span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: large;"><br /></span><br /></span><a href="http://thecookingchicks.blogspot.com/2009/04/homemade-pizza-dough.html"><span class="Apple-style-span" style="font-size: medium;">Homemade Pizza Dough</span></a><span class="Apple-style-span" style="font-size: medium;"> (click on title for the recipe or use your own)<br />toppings: such as shredded mozarella cheese, diced vegetables, pepperoni, canadian bacon/pineapple, meatballs, etc.<br />Olive Oil or melted butter<br />Galric powder<br />Italian Seasonings<br /><br /></span><strong><span class="Apple-style-span" style="font-size: large;">Directions:</span></strong><span class="Apple-style-span" style="font-size: medium;"><br /><br />Preheat oven to 400 degrees. Make pizza dough and roll out into a large rectangle. Cut into 12 pieces with a pizza cutter or sharp knife. Place a couple Tablespoons of the desired toppings into the center of each piece and stretch the dough around the toppings and seal the edges. After the edges are sealed completely, shape each piece the best you can to resemble a roll. Place seam down onto lightly greased baking dish. Brush each roll with butter or oil and sprinkle with garlic powder and italian seasonings. Bake for 25-30 minutes until lightly brown and serve with your favorite marinara or spaghetti sauce! Enjoy!!!</span>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com1tag:blogger.com,1999:blog-4438101029553291905.post-4809516081253192112010-06-07T17:54:00.000-07:002010-06-09T17:49:12.586-07:00Peanut Butter Truffle Brownies<span class="Apple-style-span" style="font-size: medium;">Okay, these are </span><b><span class="Apple-style-span" style="font-size: large;">SUPER</span></b><span class="Apple-style-span" style="font-size: medium;"> rich brownies and I </span><b><span class="Apple-style-span" style="font-size: large;">LOVE</span></b><span class="Apple-style-span" style="font-size: medium;"> them! I got them from the </span><a href="http://www.bettycrocker.com/recipes/peanut-butter-truffle-brownies/c5c602e4-007b-43e0-aaab-2f9aed89524c"><span class="Apple-style-span" style="font-size: medium;">Betty Crocker</span></a><span class="Apple-style-span" style="font-size: medium;"> website and they </span><b><span class="Apple-style-span" style="font-size: large;">TOTALLY</span></b><span class="Apple-style-span" style="font-size: medium;"> will satisfy your chocolate peanut butter craving. The </span><b><span class="Apple-style-span" style="font-size: large;">BEST</span></b><span class="Apple-style-span" style="font-size: medium;"> part about them is that they are super </span><b><span class="Apple-style-span" style="font-size: large;">EASY</span></b><span class="Apple-style-span" style="font-size: medium;"> but taste like they actually took some </span><b><span class="Apple-style-span" style="font-size: large;">EFFORT</span></b><span class="Apple-style-span" style="font-size: medium;"> to make. They would be </span><b><span class="Apple-style-span" style="font-size: large;">GREAT</span></b><span class="Apple-style-span" style="font-size: medium;"> take-alongs to a barbeque, picnic or </span><b><span class="Apple-style-span" style="font-size: large;">ANY</span></b><span class="Apple-style-span" style="font-size: medium;"> future get together you have planned. </span><div><br /></div><div> </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfImAH63JjcsHsmQ27UTRWJ5NoftN5l4vBVRdqzo9pv3cHrTQFW5rRJsu9v7KO9oW47ekpuS4Nkjv5QISSwDOJkUDBXYBGLnfBgOorrrWPnPexxR2YAQSN5RvEfffCu8Xy57PT93x2kcV/s1600/DSC03593.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfImAH63JjcsHsmQ27UTRWJ5NoftN5l4vBVRdqzo9pv3cHrTQFW5rRJsu9v7KO9oW47ekpuS4Nkjv5QISSwDOJkUDBXYBGLnfBgOorrrWPnPexxR2YAQSN5RvEfffCu8Xy57PT93x2kcV/s400/DSC03593.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480201662353098530" /></a><br /><b><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></b><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Brownie Layer</span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1 box brownie mix (I always use whatever is cheapest)</span></div><div><span class="Apple-style-span" style="font-size: medium;">Water, oil and eggs called for on the brownie mix</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Peanut Butter Filling</span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 C butter, softened</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 C creamy peanut butter</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 C powdered sugar</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 t milk</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Top Layer</span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1 C chocolate chips (semisweet or milk)</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/4 C butter</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: large;">Directions:</span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">- Make and bake brownie mix according to package. Let cool completely. (I lined the pan with foil, then greased the bottom of the foil for easier cutting and less of a mess)</span></div><div><span class="Apple-style-span" style="font-size: medium;">- Mix peanut butter filling ingredients in a medium bowl. Spread evenly over brownies.</span></div><div><span class="Apple-style-span" style="font-size: medium;">- Microwave the top layer ingredients for 30-60 seconds, stir until smooth. Allow to cool a little (few minutes or so) then spread over filling layer.</span></div><div><span class="Apple-style-span" style="font-size: medium;">-Refrigerate 30 minutes or longer.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span><br /></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com1tag:blogger.com,1999:blog-4438101029553291905.post-88166202615397167072010-05-05T16:23:00.000-07:002010-05-05T17:25:42.562-07:00Sweet Potato Enchiladas<span class="Apple-style-span" style="font-size: large;">Happy Cinco de Mayo everyone!!!! It has been a </span><span class="Apple-style-span" style="font-size: x-large;"><b>LONG</b></span><span class="Apple-style-span" style="font-size: large;"> time since I last posted and I totally apologize. I am </span><span class="Apple-style-span" style="font-size: x-large;"><b>OBSESSED</b></span><span class="Apple-style-span" style="font-size: large;"> with sweet potatoes and was in search of a </span><span class="Apple-style-span" style="font-size: x-large;"><b>YUMMY</b></span><span class="Apple-style-span" style="font-size: large;"> enchilada recipe. I found this baby on <a href="http://allrecipes.com/Recipe/Sweet-Potato-Enchiladas/Detail.aspx">allrecipes</a> and totally </span><span class="Apple-style-span" style="font-size: x-large;"><b>LOVE</b></span><span class="Apple-style-span" style="font-size: large;"> it!!!! The sweet potatoes make these enchiladas, of course, sweet but the rest of the spices and cream cheese help make it </span><span class="Apple-style-span" style="font-size: x-large;"><b>SUPER</b></span><span class="Apple-style-span" style="font-size: large;"> rich and </span><span class="Apple-style-span" style="font-size: x-large;"><b>SAVORY</b></span><span class="Apple-style-span" style="font-size: large;">. This is a </span><span class="Apple-style-span" style="font-size: x-large;"><b>GREAT</b></span><span class="Apple-style-span" style="font-size: large;"> alternative if you are going meatless... and if you are a vegetarian or vegan just leave out the cream cheese and cheese, or use a substitute. My husband even </span><span class="Apple-style-span" style="font-size: x-large;"><b>LOVED</b></span><span class="Apple-style-span" style="font-size: large;"> them which means these are a real </span><span class="Apple-style-span" style="font-size: x-large;"><b>WINNER</b></span><span class="Apple-style-span" style="font-size: large;">! Oh, and by the way, this recipe makes more enchiladas than what it states so be ready for leftovers... </span><span class="Apple-style-span" style="font-size: x-large;"><b>YAY</b></span><span class="Apple-style-span" style="font-size: large;">!!!!</span><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrBW8EqeF0HOkdDSqQlLhu_lQK-apCCCJiP9peh6G_TaLQBtKrlduGTYyWL14UyXFG6tM7P9SaLHkeMxqFZxkSmCtM9094bURX1OfSRc_C4jz4HzIeuQDUjA8uEmUuLSt6w6vYphjqYEs/s1600/DSC03434.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrBW8EqeF0HOkdDSqQlLhu_lQK-apCCCJiP9peh6G_TaLQBtKrlduGTYyWL14UyXFG6tM7P9SaLHkeMxqFZxkSmCtM9094bURX1OfSRc_C4jz4HzIeuQDUjA8uEmUuLSt6w6vYphjqYEs/s400/DSC03434.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467944456956181906" /></a><br /><br /></div><div><b><span class="Apple-style-span" style="font-size: x-large;">Sweet Potato Enchiladas</span></b></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">5 sweet potatoes</span></div><div><span class="Apple-style-span" style="font-size: large;">1 (8oz) pkg cream cheese</span></div><div><span class="Apple-style-span" style="font-size: large;">4 green onions, chopped</span></div><div><span class="Apple-style-span" style="font-size: large;">1 t chili powder</span></div><div><span class="Apple-style-span" style="font-size: large;">1 t ground cumin</span></div><div><span class="Apple-style-span" style="font-size: large;">1 t dried oregano</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 t salt</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 t ground black pepper</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 C vegetable oil for frying</span></div><div><span class="Apple-style-span" style="font-size: large;">12 corn tortillas</span></div><div><span class="Apple-style-span" style="font-size: large;">1 (19oz) can enchilada sauce</span></div><div><span class="Apple-style-span" style="font-size: large;">1 (8oz) pkg shredded Monterey Jack cheese</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><b>Directions:</b></span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">- Bake sweet potatoes in preheated 350 degree oven for about an hour until done. Remove skin and discard. </span></div><div><span class="Apple-style-span" style="font-size: large;">- Place the sweet potatoes, cream cheese, green onions, chili powder, cumin, oregano, salt and pepper and mash until well mixed.</span></div><div><span class="Apple-style-span" style="font-size: large;">- Preheat oven to 350 degrees (or just keep the oven on after baking the potatoes) and grease a 9x13 baking dish.</span></div><div><span class="Apple-style-span" style="font-size: large;">- Heat oil in skillet over medium-low heat and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs and drain on paper towel.</span></div><div><span class="Apple-style-span" style="font-size: large;">- Place about 1/3 cup of sweet potato mixture down the center of each tortilla and roll up.</span></div><div><span class="Apple-style-span" style="font-size: large;">- Place filled tortillas seam side down in prepared baking dish.</span></div><div><span class="Apple-style-span" style="font-size: large;">- Pour enchilada sauce over the tortillas and sprinkle with cheese.</span></div><div><span class="Apple-style-span" style="font-size: large;">- Bake in oven for 20-30 minutes until the enchiladas are bubbly and the cheese is beginning to brown. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><br /></div></div>Sarahhttp://www.blogger.com/profile/17595970990275409967noreply@blogger.com2tag:blogger.com,1999:blog-4438101029553291905.post-74052587836842884622010-03-17T07:22:00.000-07:002010-03-17T14:42:00.112-07:00Chicken-Broccoli-Stuffing Bake<span style="font-size:130%;">About a year ago, I went to visit my sister Stephanie and her family. She was preparing this dish for a neighbor of hers who just had a baby! I had to get the recipe from her right then! It looked and smelled <strong>incredible</strong>! Since that time, I have made it for our family numerous times and I love how easy it is to prepare in advance. Perfect comfort meal!!! Enjoy!<br /></span><br /><div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449611626465582130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispcbdNZlW2YSovUVOi5jNj8LC7hEC19kt6WAMe41XeEQ1sAK4mNy5BZCFhnB8_O1XrLTSy3jyYdxVzWCZuYrwSuqFlqH05cLwaQV_xgzoFs1UzQEQu8ZjXjBfcFhTgGsSXMMbEh1Pw3X_/s320/chicken+broccoli+stuffing+bake+2.bmp" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449611615681244114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlYRdzAyk7F0OCzuhLqwgK1fLsLVTNJrJQjZq9DtUm5fgvdTBYFPlKESpU65TRg-48nXJwTJ4Uj0Y81UkJEjjGo_Z6dY8VgW4abWAW06c3WPbjgGP_WFiAru8LUSn9SCILmWS4diUYjeg/s320/chicken+broccoli+stuffing+bake.bmp" /><br /><div><span style="font-size:130%;"><strong>Ingredients:</strong> </span></div><br /><div><span style="font-size:130%;">2-4 chicken breasts, cooked and shredded </span></div><div><span style="font-size:130%;">1 bag (10 oz) of frozen broccoli florets, steamed and drained</span></div><div><span style="font-size:130%;">1 can Cream of Chicken Soup</span></div><div><span style="font-size:130%;">1/2 cup milk</span></div><div><span style="font-size:130%;">1/4 cup mayonnaise</span></div><div><span style="font-size:130%;">1 cup shredded cheddar cheese</span></div><div><span style="font-size:130%;">1 tsp lemon juice</span></div><div><span style="font-size:130%;">salt and pepper, to taste</span></div><div><span style="font-size:130%;">1 box of chicken flavored stuffing</span></div><br /><div><span style="font-size:130%;"><strong>Directions:</strong> </span></div><br /><div><span style="font-size:130%;">Preheat oven to 350 </span></div><div><span style="font-size:130%;">Lightly grease the bottom of a 9 by 13 dish</span></div><div><span style="font-size:130%;">In the bottom of dish, arrange the chicken and broccoli</span></div><div><span style="font-size:130%;">In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed</span></div><div><span style="font-size:130%;">Add cheese, lemon juice, salt and pepper and stir until cheese is melted</span></div><div><span style="font-size:130%;">Pour over the chicken and broccoli and set aside</span></div><div><span style="font-size:130%;">Prepare the stuffing according to directions and sprinkle over all </span></div><div><span style="font-size:130%;">COVER dish with foil tightly and bake for 45 minutes </span></div><div><span style="font-size:130%;">Remove the foil and bake additional 10-15 minutes</span></div></div>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com3tag:blogger.com,1999:blog-4438101029553291905.post-65693371892465727002010-01-22T09:49:00.000-08:002010-01-23T15:33:44.735-08:00Yummy Breadsticks<span style="font-size:130%;">There is no better companion to a hearty bowl of soup or spaghetti and meatballs then BREADSTICKS! I wanted to try something new and after an online </span><a href="http://mykitchencafe.blogspot.com/2009/10/divine-breadsticks.html"><span style="font-size:130%;">search</span></a><span style="font-size:130%;"> I found these DELICOUS, QUICK, AND EASY babies! They make about 25 breadsticks and they all dissappeared VERY QUICKLY in our home last night! My three year old even asked if he could have more for breakfast this morning! The only adaptation I will make next time will be to add some extra melted butter to the top of the breadsticks before I sprinkle the herbs and cheese.<br /></span><div></div><br /><div><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429630638714531522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQK7QaXeQ9-DLKvkd9u4Ddz5uzB9-I7MHZa5JRAZuJ1zcXGab0LBfD2uLIGxlGREcNqK0qTVYdAwfPYbVvyjwJ-Q0LJUy_Sy1tahOaF8xPE7XXtfPLbMXSLg3Ajp530O8K91M4OVWqmE-/s400/yummy+breadsticks.bmp" /></strong></div><div><strong></strong></div><div><strong><span style="font-size:130%;">Ingredients:</span></strong></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">1 1/2 cups warm water</span></div><div><span style="font-size:130%;">1 Tbl yeast</span></div><div><span style="font-size:130%;">2 Tbl sugar</span></div><div><span style="font-size:130%;">3 1/2-4 cups flour</span></div><div><span style="font-size:130%;">1/2 tsp salt</span></div><div><span style="font-size:130%;">3-6 Tbls melted butter (for baking sheet)</span></div><br /><div><span style="font-size:130%;"></span></div><div><strong><span style="font-size:130%;">Topping: </span></strong></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">melted butter (optional)</span></div><div><span style="font-size:130%;">garlic salt</span></div><div><span style="font-size:130%;">basil, thyme, rosemary (any combination of the three, whatever you like)</span></div><div><span style="font-size:130%;">paremsan cheese</span></div><br /><div><span style="font-size:130%;"></span></div><div><strong><span style="font-size:130%;">Directions:</span></strong></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Mix warm water, yeast, sugar, flour, and salt in a bowl and knead for 3 minutes. (I used my Kitchen Aid and let my dough hook do all the kneading for me) Let the dough rest for 10 minutes. In the meantime, spread the melted butter onto baking sheet(s)...I used two sheets so each sheet had 3 Tbl melted butter spread on the bottom. On counter or bread board, roll out the dough into a rectangle about 1/4-1/2 inch thick and cut into strips with a pizza cutter. (I cut the dough in half and made 10-12 strips per half) Place each strip onto baking sheet about 1/2 inch apart and, if desired, spread some more melted butter onto each piece. Sprinkle with garlic salt, rosemary, thyme, and/or basil (whatever herbs you like) and sprinkle with parmesan cheese. Cover with lightly greased plastic wrap. Let rise for 30 minutes and bake in 375 degree preheated oven for 15-20 minutes until nicely golden. Enjoy! </span></div><br /><div></div>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com2tag:blogger.com,1999:blog-4438101029553291905.post-80634915800743832262009-12-29T07:36:00.000-08:002010-01-23T15:34:00.776-08:00Cheesy Potato Casserole<span style="font-size:130%;">On Sunday we decided to make a delicious ham dinner. I love ham dinners during Christmas time (especially the leftovers) and it gave me the perfect opportunity to experiment with side dishes. After searching through my numerous cookbooks, I came across a recipe given to me by a lady in our first married ward. It seemed very easy and our mouths were watering with each bite! I can't believe I waited this long to give it a try! The green onions made this dish extra yummy!<br /></span><div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420686168851296018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTlZkzD9fLC2_F1TtUfyGUA6zGbDLQ2XO6e7RAEEu0YOWpjrtU2Mam9TMB_hkGCZHSn2ExZ-o6QO1MtWzpI8vUtTlGgGqkLfvtUqTw1W_WYjoy8lHBQt9MvGxnu0_zCAqWodcmwae1Rk9/s400/cheesy+potato+casserole.bmp" /><br /><div></div><div><strong><span style="font-size:130%;">Ingredients: </span></strong></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">1 large package of hash browns</span></div><div><span style="font-size:130%;">2 cans cream of chicken soup</span></div><div><span style="font-size:130%;">1 pint of sour cream </span></div><div><span style="font-size:130%;">1 cube butter/margarine</span></div><div><span style="font-size:130%;">1/4 cup chopped green onions (or 2 Tbsp onion flakes) </span></div><div><span style="font-size:130%;">1 cup sharp cheddar cheese</span></div><div><span style="font-size:130%;">2 Tbsp melted butter</span></div><div><span style="font-size:130%;">1 cup crushed cornflakes</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"><strong>Directions:</strong> </span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">On the stove mix soup, sour cream, and cube of butter. Heat and stir until well mixed. Add onions and cheese, stir until melted. In a 9 by 13 baking dish, layer the potatoes and soup mixture. Top with crushed cornflakes that have been mixed with the melted butter. Cover and store in refrigerator until ready to bake or bake immediately at 350 for 30 minutes. </span></div>Nataliehttp://www.blogger.com/profile/11954510273320742956noreply@blogger.com2