Tuesday, December 30, 2008
I can thank Guy Fieri for this one. I was watching him make this other day and I needed to have it. It was easy and delicious and most people have these ingredients in their house. I did make a few changes (only 1 cup of cream and 2 cups of 1% milk) but that's just because I really cannot see myself using 3 whole cups. Here's the link and trust me, this is a good one!
Sunday, December 28, 2008
2 TBSP of oil
1-1/2 onions (vidalia is preferred) sliced into rings
1 TBSP honey
2 chicken breasts, diced
1/2 cup BBQ sauce
1 Cup shredded mexican cheese
8 ten inch flour tortillas
Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to carmelize. Mix in the honey and stir until it is golden brown. Remove and set aside.
Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.
Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.
Tuesday, December 23, 2008
My friend Colleen at Cooking This and That tagged me to tell seven weird or random facts about myself, so here we go!
1. I have very little patience. So little that rolling out dough frustrates me so now my husband is tasked with doing that whenever we have pizza.
2. I have my grandmother's hands. Every time I look at them I see hers and so I know exactly what they will look like when I'm 90.
3. I hate horror movies. I will run out of a room if a scene is scary and make whoever is else watching tell me what is going on.
4. I am one of those people who will play a song over and over again for months and then never listen to it again.
5. I love to sing in the car. I have a pretty good knack for remembering songs from way back when although sometimes I mess up the verses and my husband has a good laugh.
6. I am obsessed with coffee. I will never give it up.
7. My favorite animal is the capybara. I love rodents and this one is just so cute.
So now I need to tag some other people and here we go!
Dori at http://foodiefashionista.blogspot.com/
Amy at http://skinnyfoodbyamy.wordpress.com/
Ashlee at http://ashleescooking.blogspot.com/
Sunday, December 21, 2008
I don't have exact measurements but here's a pretty close estimate
1 package of no-boil lasagna noodles (I use Barilla)
26 oz. pasta sauce (jarred or homemade)
20 oz. part skim ricotta
8 oz. mozzarella
1 cup parmesan cheese
1 package frozen spinach, thawed and squeezed dry
Mix together the egg and cheeses, reserving about 1 oz. of the mozzarella to top the lasagna with at the end. Spread a think layer of sauce on the bottom of a baking pan. Starting with the noodles, layer the sauce and cheese until everything is done, finishing with a layer of noodles and top with the reserved cheese. Baked at 375 for 50 minutes or until the cheese has melted.
Friday, December 19, 2008
Since it was icy and snowy today, we decided to eat dinner at home, rather than go out like we usually do on Fridays. Being that I was home early due to early school dismissals, I had time to actually prepare a dinner. I've really wanted to use the puff pasty I recently bought and today was the perfect day. I've made these pockets before but usually using bread dough. Never again! The puff pastry was much easier to work with and must tastier! I have a lot of filling leftover and this recipe made 6 pockets so I would reduce what I used depending on how many you want to have. At least we have lunch for the 3 of us tomorrow too.
2 sheets puff pastry dough
4 chicken breasts, 3-4 oz. each
4 cups of chicken broth
1 bag of frozen broccoli, carrots and cauliflower, thawed
1/2 cup reduced fat shredded cheddar cheese
1/2 cup reduced fat shredded mozzarella cheese
1 TBSP oregano
Salt & pepper to taste
1 egg, beaten
Boil the chicken in the chicken broth and enough water to cover it for 25-30 minutes or until no longer pink. When cooked, removed the chicken breasts from the water onto a cutting board and shred with two forks. Mix the chicken, veggies and cheeses in a large bowl along with the salt, pepper and oregano.
Roll the pastry dough out to accommodate 6 generous sized slices. Place 2-3 heaping tablespoons onto each piece of dough. Fold over and press closed with a fork. Cut off any extra dough and discard. Place the pockets on a greased cookie sheet. Brush each pocket with the egg to brown the dough. Cook for 20 minutes in a 400 degree oven. These would make great appetizers as well if you made smaller pockets.
3 cups semi-sweet chocolate chips
1 can low fat sweetened condensed milk
dash of salt
1-1/2 tsp. vanilla extract
10 oz. white baking chocolate (I used Ghiradelli), chopped
Melt the chocolate chips with the sweetened condensed milk in a heavy sauce pan over a low heat. When it is smooth, remove it from the heat and stir in the vanilla and white chocolate.
Line an 8 inch square pan with wax paper and spread the fudge mixture evenly into it. Chill for 2 hours in the refridgerator. Remove from the wax paper and cut into bite-sized chunks. Store in a covered container in the fridge.
Sunday, December 14, 2008
1 whole wheat wrap
2 slices of turkey bacon, cooked and chopped into pieces
1/4 cup eggbeaters
1 slice of Alpine Lace reduced fat American Cheese
December's Cooking Light issue is filled with great ideas. I especially love the Pan-Frying section and have really learned to perfect this technique after reading through it. This stuffed chicken is based loosely on the Proscuitto-Fontina Stuffed Chicken breast they featured. Except I didn't have proscuitto OR fontina so I improvised and came up with this. Spinach, turkey bacon and mozzarella cheese. I didn't do any exact measurements but what I list below is pretty close. It was really good and will definitely continue to make pan-frying a staple in our house.
4 thin chicken breasts (3-4 oz. each)
4 oz. light cream cheese
1/2 cup reduced fat mozzarella
3 oz. frozen spinach, thawed and squeezed dry
2 slices of turkey bacon, cooked and chopped into smaller pieces
2 egg whites
1 tbsp of dijon mustard
1 cup panko
1 tbsp olive oil for frying
Mix together the cheeses, spinach and bacon. Salt and pepper both sides of the chicken. Cut a pocket into the thickest part of the breast and stuff with the spinach mixture. Whisk the mustard into the egg whites. Dip the chicken into the egg, allowing the excess to drip off, then dredge in the panko. Cook on each side for 8-10 minutes, until chicken is no longer pink.
Sunday, December 7, 2008
For pictures of everything visit Sarah's post here. She chronicled the day for us. Thanks again ladies for a great day!
Thursday, December 4, 2008
So I still had leftover mashed potatoes and really wanted some potato pancakes. I found this recipe on foodnetwork.com for mashed potato pancakes and voila, a side for tonight! I got to use up my mashed potatoes finally AND made something that may even be better than french fries! Just a note, I used cooking spray with just a little oil and they came out just fine, no need to use as much as the original says.
Tuesday, December 2, 2008
Sounds odd right? Well, it's delicious and very savory. The two flavors compliment each other so well, this may become a staple in our home. I found this recipe on Just2Good and pretty much copied it to a T except I used sweet turkey sausage. I had bought fresh sage earlier in the day and with the 1 cup of pumpkin I had left over was a perfect fit. Thanks Amy for a great dinner!
PS, I prepared the sauce on Sunday for a Tuesday night dinner and it saved me loads of time tonight. I love pre-planning!
Sunday, November 30, 2008
1 unbaked pie shell (I use Pillsbury)
2 cups 1% milk cottage cheese
2 cups mashed potatoes
1/2 cup sour cream
2 tsp. salt
1/8 tsp. cayenne pepper (I omitted)
1/2 cup scallions (I omitted)
1/2 cup shredded low fat cheddar cheese
Beat the cottage cheese until smooth. Add in the next 6 ingredients and beat in again until smooth. Stir in the scallions. Pour the mixture into the pie shell and sprinkle with the cheese. Bake at 400 for 45-50 minutes.
Friday, November 28, 2008
1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
1/2 cup (3 ounces) shredded guyere
2 ounces Alpine Lace American cheese
1/2 cup shredded monterey jack cheese
1/2 cup (2 ounces) shredded extra-sharp light cheddar cheese
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
1/3 cup panko
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Top with a little extra cheddar cheese and the panko. Bake at 375° for 30 minutes or until bubbly.
2 lbs lean ground beef or ground turkey
1 cup bread crumbs
1 teaspoon garlic powder
2 envelopes onion soup mix
2 teaspoons Worcestershire sauce
1 cup chopped onion
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
3 tablespoons red wine vinegar
1/2 cup brown sugar
12 oz. can beef broth
Combine meatball ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels. Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3).
Sunday, November 23, 2008
Surprisingly, I've never made mashed potatoes. Yes, this is true. The reason is because we usually only eat them at holidays and I don't host a holiday that would call for mashed potatoes. But tonight I made them. I mashed up about 3 lbs of potates with some milk and shredded cheddar cheese. Luckily for me, I didn't over mash or add too much milk so these came out quite good. I served a side of zesty broccoli casserole to round out the meal as well and I think everyone really liked it and were happy and full.
Zesty Broccoli Casserole
1 jar (12 oz) artichoke hearts, drained and chopped
1 package (10 oz) chopped spinach, thawed and drained
2 garlic cloves, chopped
1/2 cup sour cream
1/2 cup light mayonnaise
1/2 cup shredded part skim mozzarella
in a bowl, combine the artichokes, spinach, garlic, sour cream and mayo. Transfer to an oven-safe baking dish. Top with the mozzarella cheese. Bake at 375 for 20-25 minutes.
Saturday, November 22, 2008
Here's a pic of what was in my package. Love it all!
Thursday, November 20, 2008
1/2 cup margarine
1-1/2 cups sugar
1 cup canned pumpkin
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 cup white chocolate chips
Cream the margarine and sugar together with a hand mixer until light a fluffy.
Beat in the egg, pumpkin and vanilla.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Add the dry ingredients to the wet ones and mix together well. Fold in the chips.
Drop teaspoons of the cookie dough onto a greased cookie sheet (I needed 3) and bake at 350 for 10-12 minutes or until lightly browned.
Makes 3-1/2 to 4 dozen cookies.
Tuesday, November 18, 2008
Having just finished up the newest Cooking Light issue, I really wanted to try their Beer Cheese Bread recipe. People all over my cooking board have been making it so I figured it was my turn to see what it was all about. The verdict: I liked it. Definitely a different taste but it really was like no bread I'd ever had before. It's tangy but not sour. The cheese gives it a more savory taste, balancing with the tang. I'd definitely make this for a Super Bowl party or some other gathering. The recipe I used can be found here. If you want an easy, tasty bread to make, this is it.
Sunday, November 16, 2008
1 Box Shells, cooked al dente
1/2 large container of part skim ricotta cheese
1/4 cup parm cheese
1 cup mozzarella cheese, divided
5 oz. frozen spinach, thawed and drained
1 jar pasta sauce (or less depending on how much sauce you like)
1 TBSP oregano
1 TBSP dried basil
Cook the shells according to the directions on the box. Mix together the 1/4 cup of mozzarella cheese, parm, and ricotta cheese, spices, spinach and egg until well combined. Cover a 9x13 inch baking dish with some pasta sauce. Stuff each shell with the cheese filling until they are all filled. Top with the desired amount of pasta sauce and the remaining mozzarella cheese. Bake in a 350 degree oven for 30 minutes.
Sunday, November 9, 2008
My stepdaughter and I were watching Giada one day and she made sweet potato and beet chips to send in a care package to her niece. Since then, Emma has been asking to make them. I took advantage of the the Linens N Things liquidation sales this weekend and finally purchased a mandolin slicer so there was really no excuse not to make these. We only used sweet potatoes and flavored them with regular sea salt because I didn't feel the need to get that complicated, plus I don't like beets. Emma and I had a great time and now she has a snack to take with her lunch tomorrow.
2 TBSP light mayo
1 celery stalk, chopped
Salt & Pepper to taste
Makes 3 servings.
Saturday, November 1, 2008
1 pound lean
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped, I used red pepper
1 can (15 ounces) fat-free vegetarian chili
1 can (8 ounces)
2 tablespoons minced fresh parsley I omitted as I didn't have any
1 tablespoon dried basil
4 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon pepper
1/8 teaspoon 6 tablespoons shredded reduced-fat cheddar cheese
1 tablespoon minced chives
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving. Yield: 6 servings.
Thursday, October 30, 2008
1 package of frozen broccoli, defrosted
2 cans of Healthy Request Cream of Chicken soup
1/2 cup reduced fat mayo (optional)
12 oz. diced chicken breasts, cooked
2 oz. dry stuffing mix
1/2 cup reduced fat shredded cheddar cheese
Mix together the soups and mayo in a bowl. Cover the bottom of a 9x13 dish with the broccoli. Layer it with the cooked chicken and then top with the soup mixture. Spread the stuffing mix on top and sprinkle the cheese on that. Bake in a 350 degree oven for 25-30 minutes or until bubbly.
Tuesday, October 21, 2008
1/4 cup all-purpose flour
2-1/2 cups 1% low-fat milk
1 cup (4 ounces) shredded extra-sharp cheddar cheese, divided
6 ounces light processed cheese, cubed (such as Velveeta Light)
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
3/4 cup panko
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in the cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with the panko. Bake at 375° for 25 minutes or until bubbly.
Sunday, October 19, 2008
Tuesday, October 14, 2008
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower *omitted, I used cooking spray
4 scallions, thinly sliced *omitted
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet coated with cooking spray, heat the pan over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
As the rice cooks, place the broccoli in a steamer basket over the boiling water and steam the broccoli until desired tenderness. Add the steamed broccoli to the chicken and sauce and mix.
Serve sesame chicken over the rice and enjoy.
Monday, October 13, 2008
1 teaspoon extra-virgin olive oil
1 lb. chicken breasts, cut into chunk
Lemon pepper seasoning
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup low sodium chicken broth
1/2 bunch of asparagus, chopped (about 2 cups)
1/2 pound whole wheat rotini or fusilli
Heat a deep nonstick skillet coated with cooking spray over medium high heat. Add the chicken to the pan. Season chicken with the lemon pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add a teaspoon extra-virgin olive oil, the garlic, and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in the asparagus and chicken and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve.
Monday, October 6, 2008
Apple crisp! This may be very wrong of me to say this but I think I'm more in love with this than apple pie. All the yummy flavors... apples, cinnamon, sugar, butter (yes, real butter) AND crunch to go with it. Dave and Emma agreed, better than apple pie. I grabbed this off of allrecipes.com and based on comments, increased the baking time and used 1/2 cup of white sugar along with a 1/2 cup of dark brown sugar. Don't forget to top it with vanilla ice cream!
4 cups sliced apples
1/2 cup water
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup butter
3/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.
Bake in preheated oven 50 minutes, until apples are tender and crust is golden.
Chicken paprikash made another appearance for dinner tonight and was loved by the whole family. I love the different flavor of paprikash and the fact that it is still very easy. Tonight I didn't have whole wheat wide noodles so I used whole wheat pasta instead. Just so good!
8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
3/4 cup (1-inch) sliced green onions
1 cup broccoli
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add broccoli, green onions, and garlic; cook until broccoli is no longer raw. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
Sunday, September 28, 2008
8 oz. pkg. 1/3 less fat cream cheese, softened
1/2 cup light ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
10-15 oz. shredded chicken. I used a store bought rotisserie chicken, removed the skin and shredded the meat. Much easier than cooking breasts and doing it.
1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate or 1 1/2 qt. deep casserole.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken. Top the cream cheese with the mixture and top with a little shredded mozzarella cheese
3. BAKE 20 min. or until mixture is heated through.
1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers
Preheat oven to 350 degrees F (175 degrees C).
Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
Fill a deep pot with lightly salted water and bring to a boil.
To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth.