Ham and Pineapple Kabobs, Edamame, Corn, and Bacon, Fried Rice

Hi everyone!

Tomorrow we are having friends over for dinner and I am making Ham and Pineapple Kabobs.  These will be so easy to make up and I think kid friendly.  On the side I'm going to make Edamame, Corn and Bacon.  If you haven't tried edamame, you really should.  You can buy it in the freezer section and I always buy it shelled.  Then I'll be making Fried Rice.  This is a simple recipe I found in the Fun with Chinese Cooking cookbook that I checked out from the library.

Ham and Pineapple Kabobs
Amy (amylz)
Servings: 4 All Recipes

3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
3/4 pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
skewers

Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Edamame, Corn, and Bacon
in the style of The Bonefish Grill
*rebecca*

1/2 small onion
2 slices bacon
1 cup edamame, frozen
1 cup whole kernel corn, fresh or frozen
Salt and pepper to taste

Chop onion and bacon into pieces and place them in a food processor. Pulse until onion is minced but you can still see pieces of bacon. Saute over medium heat until onions are clear and bacon is done. Don’t let them get brown. Meanwhile, place edamame in a microwave safe bowl, cover with plastic wrap, and cook for 2 1/2 to 3 minutes. Add to bacon/onion mixture and also add the corn. Cook over medium heat until heated through and desired doneness is achieved. I like my edamame and corn with a bite to it, not mushy. Add salt and pepper to taste.

SHARON's NOTES: I didn't see any reason to dirty a second bowl so I cooked the bacon and onion until the bacon had browned (the recipe says not to let it brown but i like it better that way) and then I added the frozen edamame and put the lid on the pan (no need to add extra water, the onions had released some) and let it steam about 2 minutes or so. Then I stirred in the corn, turned off the heat and let it stay warm on the stovetop until we were ready. Easy dish!

Fried Rice
Amy - amylz
Fun With Chinese Cooking

1/2 pound chopped ham or cooked shrimp
1 egg
1 cup fresh or thawed frozen vegetables
4 cups cooked long grain rice
2 cloves garlic, finely chopped
1 tbsp light soy sauce
2 tbsp vegetable oil

Add 1 tbsp of the oil to the wok then place over medium heat. Add the garlic and stir fry until it turns pale golden brown. Add the ham or shrimp together with the vegetables to the wok. Stir fry for 1 minute. Add the rice and stir fry until all the ingredients are well mixed. Place the rice mixture on a plate. Add the remaining oil to the wok. Beat the egg in a bowl, then add it to the wok. Stir with a fork to scramble the egg. When cooked, put the rice mixture back into the wok. Pout the soy sauce on top and stir fry until well mixed. Serve hot.

CHICKEN BREAST BOURSIN

Hi everyone!

Tomorrow we are having Chicken Breast Boursin for dinner.  On the side we'll be having roasted potatoes and green beans.

CHICKEN BREAST BOURSIN
Judy
Printed from COOKS.COM Serves 2.

2 whole chicken breasts, boned and skinned
1 tbsp. butter
1/4 cup dry white wine
1/4 cup heavy cream
4 oz. Boursin cheese
Salt and pepper
Flour

Set oven temperature on warm. Season breasts with salt and pepper, then dust lightly with flour. In a skillet over low heat, saute both sides of breasts in butter. Do not brown. Add wine and cream; simmer until chicken is done. Remove breasts from the skillet, keeping them warm in the oven. Stir the cheese into the sauce. Simmer until cheese is melted and well incorporated into sauce. Pour over chicken.

Asian Flat Iron Steak

Hi everyone!

Tomorrow we are having Asian Flat Iron Steaks for dinner.  I will serve this over rice with a green salad.

Asian Flat Iron Steak
Michelle (AGMmom)

One 1 to 1/2 pound flat iron steak (or flank steak)
1/2 c soy sauce
1/4 c lemon juice
1/4 cup minced onion
1/4 c packed brown sugar
2 T sesame oil
1 T fresh ginger (I used about 1 1/2 t ground)
1 T minced garlic
1 t red pepper flakes (optional)


Place steak in a resealable bag. Add all ingredients. Seal bag and turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally. Preheat grill to medium-high heat. Remove steak from bag, reserving marinade. Grill for 10-15 minutes, or to the degree of doneness you like (medium rare is 135 F). Turn once halfway through grilling. meanwhile, bring marinade to a boil, then simmer over medium heat until reduced by half. Keep warm. Let steak stand 5 minutes before slicing. Slice in thin pieces across the grain. Drizzle with the marinade.

Buttermilk Chicken Caesar Salad

Hi everyone!

Here is a recipe for Buttermilk Chicken Caesar Salad that is from Martha Stewart.  I thought it looked tasty and I wanted to pass it along.

Buttermilk Chicken Caesar Salad
Lou - CallMeLou

1 1/2 cups low-fat buttermilk
2 tablespoons lemon juice
1 garlic clove, pressed
1/4 cup parmesan cheese, grated
coarse salt
black pepper
2 (6-8 ounce) boneless skinless chicken breast halves
2 slices multigrain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 romaine lettuce heads cut into pieces
1/2 small radicchio, thinly sliced

Heat broiler with rack set 4 inches from heat. Line a rimmed baking sheet with foil. In a medium bowl, combine buttermilk, lemon juice, garlic and parmesan. Season with salt and pepper. Reserve 1/2 cup for salad and place remaining mixture and chicken in a resealable plastic bag. Refrigerate chicken at least 15 minutes or up to one day. Meanwhile, make croutons by placing bread on prepared baking sheet. Brush both sides with oil and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side. Cut into 1 inch pieces and reserve baking sheet. Transfer chicken to baking sheet. Discard marinade. Broil until opaque throughout, about 14 to 16 minutes. Let rest 5 minutes. Thinly slice crosswise. In a large bowl, stir together mayonnaise and the reserved buttermilk mixture. Add romaine, radicchio, chicken and croutouns. Toss to combine. Serve immediately.

Cheeseburger Mac and Cheese

Hi everyone!

Here is a recipe for Cheeseburger Mac and Cheese that I thought some of you might like.  You know my non-cheese eating family, this would never fly.  It looks easy and good though.  Definitely add the dill pickles to the top.  We recently tried that on a pasta dish and it was great!

Cheeseburger Mac and Cheese
Rachael Ray
Yields: 4 to 6 servings

1 pound cavatappi pasta
1 pound ground sirloin
1 tablespoon (about a palmful) grill seasoning
1/4 cup ketchup
1/4 cup yellow mustard
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
2 tablespoons butter
1 medium red onion, chopped
Salt and ground black pepper
2 tablespoons flour
2 cups milk
1 1/4 cups grated yellow cheddar cheese, divided
1 1/4 cups grated Swiss cheese, divided
3 small tomatoes, seeded and chopped
1 deli-style pickle, chopped

Preheat oven to 400ºF. Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.  In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.  While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes. Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.  If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

BBQ Shrimp & Pineapple Kabobs

Hi everyone!

Tomorrow we are having BBQ Shrimp & Pineapple Kabobs for dinner.  I will probably do half with the shrimp and then half with chicken.  I will also do some roasted potatoes on the side.

BBQ Shrimp & Pineapple Kabobs
Amy - amylz
Kraft 2 servings, one kabob each

6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce

PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface. THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.) GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

NOTES: Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.

Chicken Caesar Burger, Shirley Temple Cupcakes

Hi everyone!

Tomorrow we are having Chicken Caesar Burgers for dinner.  I will serve these along with chips and a salad (maybe a Caesar Salad).  It is also my mom's birthday I am going to make Shirley Temple Cupcakes to surprise her with.

Chicken Caesar Burger
From Rachael Ray / Steph11/25

1 1/4 pounds ground chicken breast (the average weight of 1 package)
3 garlic cloves, 2 finely chopped, 1 cracked from skin
4 anchovies, finely chopped (optional, but recommended)
A handful of Parmigianino Reggiano cheese
Salt and coarse black pepper
1 tablespoon Worcestershire sauce
A handful flat leaf parsley, chopped
1 tablespoon lemon zest plus juice of 1/2 lemon
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1 teaspoon Dijon mustard
1 heart of romaine lettuce, chopped
2 plum tomatoes, thinly sliced
4 crusty rolls, split in half

in a bowl, combine the chicken, finely chopped garlic, anchovies, a handful of cheese, a pinch of salt and a generous amount of pepper, Worcestershire sauce, parsley and lemon zest. Mix the meat and form four oval shaped, rather than round, burger patties.

Shirley Temple Cupcakes
Amy (amylz)
The Whimsical Cupcake
Yields 12 cupcakes

For the cupcakes:
1 and 1/2 cups (6 oz) plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/2 cup Cherry 7-Up, at room temperature*
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring

*I used regular 7-Up with a splash of maraschino cherry juice. It worked well!!

To make the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your desired paper liners, set aside. In a medium bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), add the butter and sugar and beat on medium-high speed until creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. (My mixture looked satiny at this point.) Reduce the mixer speed to low, and alternate adding the flour mixture and the Cherry 7-Up, beginning and ending with the flour, mixing well and scraping down the sides of the bowl as necessary. Add the vanilla and almond extracts, mixing well. (My mixture actually looked a bit curdled but they baked up great!) Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint). Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per liner, gently smoothing out the batter. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters. Be sure to cover the red batter completely so it doesn’t bake up the sides and to the top. Bake for 15-20 minutes, or until a cake tester inserted in the middle comes out with a few moist crumbs attached (do not overbake). Let cool completely on a wire rack before frosting.

For the Buttercream frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
Pinch salt
2 and 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice

For garnish:
12 maraschino cherries with stems

To make the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. Add the pinch of salt, powdered sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice into the bowl. On low speed, incorporate the ingredients until the powdered sugar is mixed in. Increase the speed to medium and beat for about 2-3 minutes. If you like your frosting thicker, add more powdered sugar (small amounts at a time) and if you like it thinner add a bit more cherry juice. Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry. Enjoy!

Chicken and Basil Stir-Fry

Hi everyone!

Tomorrow we are having Chicken and Basil Stir Fry for dinner.  I will serve this with rice.

Chicken and Basil Stir-Fry
Amy - amylz
Sunset, MAY 2003 Makes 3 or 4 servings


1 pound boned, skinned chicken breast halves
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon hot chili flakes
2/3 cup fat-skimmed chicken broth
1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
2 teaspoons cornstarch
3 cups lightly packed fresh basil leaves, rinsed
Salt

1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

CALORIES 202 (25% from fat); FAT 5.7g (sat 0.9g); PROTEIN 30g; CHOLESTEROL 66mg; SODIUM 239mg; FIBER 3.2g; CARBOHYDRATE 6.5g

Double Chocolate Pancakes, Cinnamon Roll Pancakes, Peanut Butter Chocolate Chip Crescents

Hi everyone!

Today I'm doing an early post for the breakfasts of the week:

Double Chocolate Pancakes
Amy (amylz)
(4 servings)

1 large egg
1 cup milk
2 Tablespoons melted butter
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon grated orange peel
1/2 cup chocolate chips

In a small bowl, beat the egg with the milk and melted butter. In a separate medium bowl, mix together the flour, cocoa powder, baking soda and salt. Add the egg mixture and the grated orange peel to the dry ingredients and mix until just combined and moistened. Heat a griddle or large frying pan to medium heat. Grease with a Tablespoon of butter per batch of pancakes or a generous coating of cooking spray. Dollop batter in 1/4 cup portions per pancake. Immediately sprinkle 6 to 10 chocolate chips over each pancake. Cook until bubbles appear on the top and the edges appear dry - just 1 to 2 minutes. Flip each pancake and cook the other side about one minute or until browned. Serve warm with your favorite topping.

Cinnamon Roll Pancakes
Luckycat99(Jen) via lovintheoven.com

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

First, make the pancake batter. Mix together the flour, baking soda, and salt. Gradually whisk in the milk, oil, and egg until just combined. Make sure not to overmix-- Lumps are okay! Now make the cinnamon filling. Mix all the ingredients together and pour into a ziploc bag. You want this mixture to be very liquidy. Heat large skillet over medium-low heat. Scoop about 3/4 cup batter onto the skillet. Cut off the corner of your ziploc bag of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip over and cook until just browned (an additional 1-2 minutes). 

Peanut Butter Chocolate Chip Crescents
Amy (amylz)

1 tube of crescent rolls
peanut butter
mini chocolate chips
chocolate syrup

Begin by unrolling crescent rolls and spreading peanut butter over each. Older kids can use a butter knife to do this. For younger kids, I would offer the backside of a spoon to spread the peanut butter. Sprinkle mini chocolate chips over top of peanut butter. Starting with the fat end of the crescent, roll up each triangle. Place on a baking sheet and bake at 375 degrees for 11-13 minutes. Top with chocolate syrup and enjoy!

Chicken Noodle Hold the Soup

Hi everyone!

Tomorrow we are having Chicken Noodle Hold the Soup.  This is one of Rachael Ray's crazy recipes.  I love using a rotisserie chicken for dishes like this but you could totally use up any leftover chicken you have as well.

Chicken Noodle Hold the Soup
Amy - amylz
Rachael Ray Yields: 4 servings

1 rotisserie chicken
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
Salt and ground black pepper
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 cup (about a handful) flat-leaf parsley, chopped
1/2 10-ounce box frozen peas, defrosted

Bring a large pot of salted water over high heat for the egg noodles. Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve. Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender. While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through. To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Chicken-Cashew Stir Fry, Coconut Cupcakes with White Chocolate Buttercream

Hi everyone!

Tomorrow we are having Chicken Cashew Stir Fry over rice for dinner.  We are typically a nut free family so I will not add the cashews to anyone's but mine at the end.  This looks really fast and easy so it's perfect for a busy t-ball night.  It's also my dad's birthday so I'm making him Coconut Cupcakes with White Chocolate Buttercream.

Chicken-Cashew Stir Fry
Cindy (mommy_of_love1) from Cooking Pleasures Magazine 4 servings

1 lb. boneless skinless chicken breast halves, cubed (1 inch)
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, coarsely chopped
5 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
2 tablespoons soy sauce
1 cup salted cashews, divided
5 green onions, thinly sliced diagonally

1. Toss chicken and cornstarch in medium bowl until well-blended.
2. Heat wok or large skillet over high heat until hot. Add oil; heat until hot. Stir-fry chicken 2 to 3 minutes or until lightly browned. Add bell pepper, garlic and ginger; stir-fry 30 to 60 seconds or until garlic is fragrant but not browned.
3. Gradually stir soy sauce into chicken mixture; cook 1 minute or until chicken is no longer pink and sauce thickens. Stir in 1/2 cup of the cashews and green onions; sprinkle with remaining 1/2 cup cashews.

PER SERVING: 435 calories, 26.5 g total fat (5 g saturated fat), 31.5 g protein, 19.5 g carbohydrate, 70 mg cholesterol, 735 mg sodium, 2.5 g fiber

Coconut Cupcakes with White Chocolate Buttercream
Amy (amylz)

somewheresplendid.com Yields 24 cupcakes.

1½ cups unsalted butter
2 cups sugar
5 large eggs
1½ teaspoons pure vanilla extract
1½ teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
¼ cup shredded coconut

WHITE CHOCOLATE BUTTERCREAM
12 ounces white chocolate chips
1 cup softened unsalted butter
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract

In the bowl of a standing mixer, cream the butter and sugar on medium-high speed until the mixture is fluffy. and light yellow in color. Lower the speed setting to medium and add the eggs, one at a time, scraping the bowl down between additions. Add in the vanilla and coconut extracts and mix until well combined.  In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Set the mixer to low speed. Alternatingly add the dry ingredients mixture and the milk to the batter, beginning and ending with the dry ingredients. Add in the shredded coconut and continue to mix all ingredients have just combined.  Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to just under ⅔ of the way. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool.  n a double boiler, melt the white chocolate and set aside to cool slightly. Beat the butter on medium speed with the mixer until the butter becomes creamy. Add in the melted but cooled white chocolate, and mix to combine. Scrape the sides down if necessary.  Set the mixer speed to low and add the vanilla extract followed by the confectioner’s sugar in four smaller portions. Scrape down the sides of the bowl between additions. Continue to beat the buttercream mixture until light and fluffy.

Bren's Crockpot French Dip

Hi everyone!

Tomorrow we are having Bren's Crockpot French Dip.  I love doing dinner in the crockpot because it means less work for me at dinnertime!  I'm going to use my new meat slicer to cut this super thin.  We'll also have a big green salad with this.

Bren's Crockpot French Dip
jeannoula
Serves 6

1 lean roast, all fat removed
1/2 tsp. garlic powder
1/2 tsp. fresh ground black pepper
1 (14 oz.) can beef broth
1 envelope dry French onion soup mix
1 bottle of beer
3 cups water
12 slices Mozzarella cheese
6 hoagie rolls or French buns

Trim all fat from roast. Season with garlic powder & pepper. Place trimmed roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup mix, and water; bring to a boil. Pour over roast in crockpot. Pour beer in crock pot and cook for 7 hours. Remove roast to a platter and slice thin slices with an electric knife. Place open hoagie rolls on a baking sheet covered with foil. Place 2 slices of mozzarella cheese on each roll (two half slices on each side of the roll). Place under oven broiler for 1-2 minutes (make sure rack is not to close to broiler element). Remove from oven & place sliced beef over melted cheese. Strain Au jus broth from crockpot and place in 6 small serving bowls to dip. Add a sprinkling of freshly ground pepper to au jus just before serving.

Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

Hi everyone!

Tomorrow we are having Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw.  I'm also going to roast some potatoes.  This is Rachael Ray's take on healthy chicken strips.  I know my kids will love these.  For the slaw, I'll leave out the blue cheese since I'm the only one who likes that and I'll just add it to mine.

Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw
Amy - amylz
From Rachael Ray Yields: 4 servings

3/4 cup hot sauce, such as Frank’s Red Hot
6 tablespoons butter
4 pieces bone-in, skin-on chicken breasts, cut in half across
4 chicken drummers
Salt and freshly ground black pepper
1 cup blue cheese crumbles
Juice of 2 lemons
1/3 to 1/2 cup mayonnaise (or make it lighter with buttermilk)
6 to 8 ribs of celery from the heart with greens, thinly sliced on an angle
2 cups shredded carrots
6 scallions, white and green parts thinly sliced
1/2 head red cabbage, cored and shredded
3 cups salad croutons, ground into crumbs in a food processor
1/4 cup (a generous handful) flat-leaf parsley leaves, finely chopped

Preheat oven 400ºF. Melt butter over low heat in a small pot and combine with hot sauce. Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes. In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine. Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown. Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside

Heavenly Beef

Hi everyone!

Here is a recipe for Heavenly Beef.  I think everyone probably has their own version of this but I thought this looked easy and I wanted to pass it along to all of you.  This would probably be a great dish to make ahead and freeze.

Heavenly Beef
Grace (TigMode)

* 1 pound. hamburger
* 2 teaspoons minced garlic
* 1/2 teaspoons salt
* 30 ounces tomato sauce
* 8 ounces. cream cheese
* 1 pint sour cream
* 1 cup chopped onions
* 1 pound egg noodles
* 1 pound shredded Mozzarella

Brown hamburger then add garlic, salt and tomato sauce, and simmer for 30 minutes. While that simmers, mix together cream cheese, sour cream, and onions. Cook noodles.  In greased 9 x 13 pan layer 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 Mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, Mozzarella cheese and sauce.  Bake at 350 degrees uncovered for 30 minutes

Chili Sauce Chicken

Hi everyone!

Here is a recipe for Chili Sauce Chicken.  If you aren't familiar with chili sauce, it's found with the other condiments like ketchup.  I think it's very similar to ketchup.  I don't notice any spice to it all but I imagine if you're really sensitive to spice you may.

Chili Sauce Chicken

Andrew&Elliott’s Mom (Nicci) via tasteofhome.com

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours.  Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180°, basting frequently with reserved marinade. Yield: 8 servings.

Nicci’s Notes: I used a combination of thighs and drumsticks.

Carrot Cake Waffles, Strawberry Banana Bonanza

Hi everyone!

Here are the breakfasts for this week:

Carrot Cake Waffles
Amy (amylz)
(8 servings)

1 box carrot cake mix
1/2 cup chopped pecans or walnuts
1/3 to 1/2 cup water
2 Granny Smith apples
2 tbsp. butter
Juice of 1/2 lemon
Sour cream if you want

Prepare the cake mix according to package directions, adding the chopped nuts plus 1/3 to 1/2 cup more water than instructed, making a thick, flowing batter. Peel, core and dice the apples. Melt the butter in a saute pan and, when it stops foaming, add the apples and toss over medium heat. Cover, lower heat and cook until soft but still slightly crisp. Squeeze lemon juice over the apples. Heat the waffle iron and spray the grids with nonstick vegetable spray. Use a 1/4-cup measure to pour a puddle of batter in the center of each grid. Cook the waffles until they are firm enough to remove from the waffle iron. Put on plates. Spoon the hot apples over the waffles. Top with a spoonful of sour cream if you're into that.

Strawberry Banana Bonanza
Amy (amylz)
(1 serving)

4 fresh strawberries (stems & leaves cut off)
1/2 fresh banana
1 teaspoon vanilla
1 Tablespoon honey (or to taste)
4 ice cubes
1/4 cup low-fat/non-fat milk or soy milk
2 or 3 Tablespoons non-fat yogurt

Combine yogurt, ice, & milk in blender. Blend until smooth. Then, add strawberries & banana. Blend until smooth. Then, add vanilla & honey. You guessed it, blend until smooth. Enjoy :)

Chipotle Chicken Taco Salad

Hi everyone!

Tomorrow we are having a Chipotle Chicken Taco Salad for dinner.  This looks delicious!  Lucky for us, my kids love salad so dinners like these are usually a hit.  I'm not a huge fan of cilantro or cumin so I may only make a small amount of the dressing for the kids.  I actually like Italian dressing on my taco salad.  On the side we'll have chips and salsa.

Chipotle Chicken Taco Salad
Amy - amylz
Cooking Light, AUGUST 2006

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Yield: 4 servings (serving size: 2 1/2 cups)

CALORIES 249 (30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g

Crock Pot BBQ

Hi everyone!

Tomorrow we are having Crock Pot BBQ for dinner.  You can do this with pork or beef, just use whatever you prefer or whichever is on sale.  I love recipes like this because they're really more of a method and you can change it up with different flavors of sauce and vinegars.  On the side we'll be having baked potatoes and a salad.

Crock Pot BBQ
PrincessButtercup

1 (3-4 lb.) pork loin or Boston butt roast
2 tbsp. sugar
1 tbsp. salt
1 c. vinegar
1 bottle of your favorite BBQ sauce

Brown meat on all sides. Put meat, sugar, salt and vinegar in crock pot and cook 10 to 12 hours or until done.  Remove meat from crock pot. Remove bones and chop into small pieces. Mix out sauce and toss with meat. Put meat and sauce back in crock on warm to serve.

Brooklyn Girl's Penne Arrabiata

Hi everyone!

Tomorrow we are having Brooklyn Girl's Penne Arrabiata for dinner.  My 10 year old loves dishes like this.  The spicier the better in his mind.  On the side I'll serve a big green salad.

Brooklyn Girl's Penne Arrabiata
Amy - amylz
All Recipes Yields: 4 servings

1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

1. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
3. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
4. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
5. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Chicken Spring Rolls

Hi everyone!  Happy Mother's Day to all you moms out there!

Tomorrow we are having Chicken Spring Rolls for dinner.  On the side I'm serving fried rice and fresh fruit.

Chicken Spring Rolls
Amy - amylz
All Recipes Yields: 10 servings

1 quart oil for deep frying
2 (10 ounce) cans chunk chicken, drained and flaked
1 small onion, grated
1/2 cup finely shredded cabbage
1 small carrot, grated 

1/4 cup barbeque sauce
1 dash hot pepper sauce
1 dash soy sauce
1 dash Worcestershire sauce
1 (14 ounce) package spring roll wrappers

1. Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
3. Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
4. In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.

Chicken Thigh Pie, Stuffed Baby Peppers, Antipasto Pasta Salad 3, Bacon and Deviled Eggs

Hi everyone!

Tomorrow is Mother's Day and we are going to a BBQ at my SIL's house.  I am bringing a few things but I first wanted to share a recipe for Chicken Thigh Pie.  I wanted to share this recipe because it looks very hearty and yet very affordable.  I love the idea of using sweet potatoes but you could easily use regular potatoes if you don't like them.  On Friday night, I went to a party and brought Stuffed Baby Peppers.  The recipe is below.  Ok, for Mother's Day I am going to bring an Antipasto Pasta Salad and Deviled Eggs.

Chicken Thigh Pie
Cindy (mommy_of_love1) via Rachael Ray

6 sweet potatoes, peeled and cut into 1-inch dice
1 tablespoon EVOO - Extra Virgin Olive Oil
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
4 scallions, thinly sliced
1 cup frozen peas, defrosted
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup milk

Preheat oven to 400°F (for Jiffy) for the cornbread.  Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.  While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.   Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas, reserved chicken and potatoes to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish.  Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes

Stuffed Baby Peppers
fiveboys5

10 baby mixed peppers
275g (10oz) feta cheese, crumbled
2 tablespoons pesto sauce
10 pitted black olives, roughly chopped
30g (1oz) pine nuts
3 tablespoons extra virgin olive oil
Freshly ground black pepper

1. Preheat the oven to 400F
2. Cut each pepper in half and scoop out the seeds. Arrange cut side up on a baking tray.
3. Mix together the crumbled feta cheese, pesto sauce and chopped olives. Pile into the pepper halves. Scatter with pine nuts, drizzle with olive oil and season with black pepper.
4. Cook for 15 minutes until peppers soften, but are not so soft they lose their shape. Serve hot or cold, garnished with a fresh basil leaf if desired.

Antipasto Pasta Salad 3
Amy (amylz) 8 to 10 servings
Recipe courtesy Emeril's Potluck

2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups 1/4-inch cubes provolone
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves

Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes. Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil. Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.

Bacon and Deviled Eggs
Amy - amylz
Rachael Ray Yields: 4-6 servings

3 tablespoons yellow mustard (eyeball it)
2 teaspoons (about a small palmful) smoked paprika, plus additional for garnish
6 pieces thick-cut bacon
12 eggs (save the carton they came in!)
2 tablespoons pickle relish (eyeball it)
3 tablespoons grated onion (about 1/2 small onion)
A few dashes hot sauce (add more if you like it spicy!)
2 tablespoons mayonnaise (eyeball it)
Salt and freshly ground black pepper

Put the eggs in a saucepan, fill it halfway with cold water and set over high heat. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove the bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out the yolks into a medium-size mixing bowl. Place the egg white shells back into the egg container for easy transport and filling, making sure the holes are pointing up so you can fill them with the delicious bacon-y mixture. Grab your bowl of yolks and break them up a little bit using a fork. Add in the chopped bacon, smoked paprika, mustard, relish, grated onion, hot sauce and mayo, and give everything a good stir. Season to taste with salt and freshly ground black pepper. Make an instant pastry bag by spooning the egg mixture into a plastic, re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika, close the carton lid and you're good to go.

Bacon Cheeseburger Pasta, Salt & Vinegar Kale Chips, Corn Casserole 2, Chicken Pasta Salad with Grapes and Poppy Seed Dressing, Mini Caprese Bites, Cowboy Dip

Hi everyone!

Here is a recipe for Bacon Cheeseburger Pasta.  This is all done in one pot so makes for easy clean up.  If you like hamburger helper type meals, you will love this.  I am also planning to make these Salt & Vinegar Kale Chips this week.  I've been totally intrigued by all the different recipes floating around and thought I would finally give it a try.  The recipe here is for regular Kale Chips and the lady whose blog I got these from tried it with the Salt & Vinegar variation so those are her notes.  Then, we are celebrating Mother's Day with my mom tomorrow and I am bringing a few different things.  First is a corn casserole.  There are many different variations of this.  The Chicken Pasta Salad is done with a Suddenly Salad so it should be super easy.  I think I will double it and just buy a rotisserie chicken.  Then I'm doing two appetizers, mini caprese bites and Cowboy Dip.

Bacon Cheeseburger Pasta – One Pot Variation
Sandy~~*~Sandy~*~
with inspiration from Allison-Mommy_to_Josh

1 lb ground beef
4 pre-cooked bacon strips
1 can condensed tomato soup, undiluted
1 can macaroni (use the empty soup can, should be a little more than a cup)
1 cup cheddar cheese

In a skillet over medium heat add the ground beef. Using kitchen shears, cut the bacon into smaller pieces, directly into the skillet with the burger. Cook the beef until no longer pink; drain if necessary. Add the tomato soup to the beef mixture, along with 1 1/4 cans of water, bring to a boil. Stir in the uncooked pasta and simmer until tender, approximately 10 minutes. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with BBQ sauce and mustard if desired.

Sandy's Notes: Serve with BBQ sauce and yellow mustard.

Salt & Vinegar Kale Chips
Amy (amylz)
From The Cleaner Plate Club by Beth Bader & Ali Benjamin

1 bunch kale, 6 to 8 stems or 12 ounces
2 tbsp olive oil
2 tsp balsamic vinegar (*I used regular white vinegar because I was going for a salt & vinegar chips flavour from my childhood thing – it was subtle, but nice!)
kosher salt

1. Preheat oven to 350 degrees F.
2. Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet. (*I forgot this step, and there was plenty of oil to prevent sticking without it).
3. Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn kale, and bake for 6-9 minutes longer. Remove crisp pieces as they are done to prevent burning and allow remaining kale chips to get even heat. (*in order to do a single layer, I needed two baking sheets. A single layer is important for crispy results, rather than steaming them. By using 2 sheets I avoided the need to remove crisp pieces as they were done, and the kale was crisp after about 9 minutes total).

Corn Casserole 2
Breanna (mmy2kayli&mason)

1 can corn, drained
1 can cream corn
1 box of jiffy corn bread mix
3 large eggs, slightly beaten
1 stick of butter, melted
1/4 cup of mayonnaise
1 cup of sour cream
about 2 cups shredded cheddar cheese

Mix all of the above ingredients, except cheese, until smooth and creamy looking. Bake at 350 degrees for about 40-45 minutes...(I usually look for it to brown around the edges)I also usually test the corn for a springy feeling like a cake, in the middle before the cheese is added. Take out and sprinkle cheese on top, put back in until melted!

Chicken Pasta Salad with Grapes and Poppy Seed Dressing
Amy - amylz
Betty Crocker  Makes:4 servings (1 1/2 cups each)

1 box Betty Crocker Suddenly Salad classic pasta salad mix
1/2 cup refrigerated poppy seed dressing
1 1/2 cups cut-up cooked chicken
3/4 cup halved red grapes
1/2 cup thinly sliced celery
1/4 cup slivered almonds, toasted

1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

Mini Caprese Bites
Amy (amylz)

1 pt. cherry tomatoes, halved
1/2 pound fresh mozzarella, cut into cubes
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Fresh basil leaves
Kosher salt and pepper to taste

Thread 1 basil leaf, tomato half, 1 piece of cheese, and another tomato half onto toothpicks. Place toothpicks in a shallow serving dish. Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

Cowboy Dip
Amy - amylz

1 can corn, drained
1 can garbanzo beans, rinsed
1 can black beans, rinsed
4 Green Onion (diced)
1/2 bottle Hidden Valley Spicy Ranch

Mix everything and serve with tortilla chips.

Baked Bananas, Caribbean Banana Fritters, Denver Omelet Pie, Bacon Strip Pancakes

Hi everyone!

Here are the breakfasts for this week:

Baked Bananas
Amy (amylz)
(This recipe yields 6 servings)

6 firm and ripe bananas -- peeled and cut into 3 inch chunks
3 Tablespoons butter
3 Tablespoons fresh lemon juice
3 Tablespoons brown sugar
1 teaspoon cinnamon
grated coconut
orange or lemon zest

Place butter and lemon juice in shallow baking dish. Place in oven only until butter is melted. Stir butter and lemon juice together until mixed. Put banana chunks in baking dish and turn until bananas are well coated. In small bowl stir together brown sugar and cinnamon until blended. Sprinkle sugar mixture on top of bananas. Bake 18-20 minutes or until bananas are heated through and butter just begins to bubble. Do not overcook. Place bananas in small serving dishes. Sprinkle small amount of grated coconut and zest over each. Serve immediately

Caribbean Banana Fritters
Amy (amylz)
(4 servings)

2 very ripe bananas
2 large eggs - lightly beaten
1/4 cup milk
1/4 cup sugar
1 teaspoon vanilla extract
1 and 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
canola or vegetable oil for frying

In a medium bowl, mash the bananas with a fork. Add the eggs, milk, sugar and vanilla. Mix until well combined. In a separate bowl, mix together the flour, baking powder, cinnamon, salt and nutmeg. Add the dry ingredients to the wet ingredients and stir until just mixed and moistened. In a deep, heavy skillet, heat 1 inch of oil to 375 degrees. Carefully, dollop batter in heaping Tablespoon portions into the hot oil. Fry until golden brown on the bottom - about 2 minutes. Using a slotted spoon, gently flip the fritters and fry other side to golden brown - about 1 more minute. Transfer cooked fritters to stacked paper towels.

Notes: A 10-inch skillet will fit about 6 fritters per batch. Be sure to monitor the oil temperature between batches. If the temperature goes over 400 or under 350, take the time to adjust the heat. Makes about 16 fritters. Serve warm... alone, dusted with powdered sugar or drizzled with maple syrup

Denver Omelet Pie
Amy (amylz)
(5 servings)

6 large eggs
3 cups frozen shredded hash brown potatoes - thawed
1 cup shredded sharp cheddar cheese
1/2 cup cooked ham - diced
1/2 cup green pepper - chopped
6 strips bacon - cooked and crumbled
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
salt and pepper to taste

Lightly grease a 9-inch pie pan. In a medium-sized cup or bowl, beat the eggs with onion powder, thyme, salt and pepper. In a large bowl, combine potatoes, cheese, ham, green pepper, bacon and the egg mixture. Pour mixture into prepared pie pan. Bake at 350 degrees for 40 to 45 minutes or until knife or toothpick inserted in the center comes out clean.

Bacon Strip Pancakes
Amy (amylz)
(4 servings)

12 slices of bacon
2 cups prepared pancake batter (from a mix or from scratch)
softened butter
maple syrup

These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix: "Just about the best breakfast that ever greeted a hungry family! And it is as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake 'em golden brown on both sides. Couldn't be easier - couldn't taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"

For Best Results: Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other. Set your griddle to medium-high. Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy). Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes. Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You'll probably have to work in two batches.) Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown. Serve immediately with softened butter and warm maple syrup.

Beef and Mushroom Lasagna

Hi everyone!

Tomorrow we are having Beef and Mushroom Lasagna for dinner.  This reminds me a lot of Spaghetti Casserole which I love.  Somehow the mushroom soup and the red sauce work really well together.  On the side I'll be serving a big green salad.

Beef and Mushroom Lasagna
(LaurenEileen c/o Cambells Kitchen)

1 (10.75 ounce) can Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth. Cook the beef in a 10-inch skillet over medium-high heat until it is well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Lauren’s Notes: This is so yummy! I made 12 noodles and started the layering with a little sauce on the bottom of the dish, a layer of noodles, then the rest. I browned a bunch of sliced fresh mushrooms with the beef, and it really made the dish better! Enjoy!

Cathy's Creamy Chicken Bake

Hi everyone!

Tomorrow we are having Cathy's Creamy Chicken Bake for dinner.  My husband loves anything with stuffing so this should be a hit.  I will leave off the cheese.  On the side we will also have green beans.

Cathy's Creamy Chicken Bake
Amy - amylz
All Recipes Yields: 8 servings

8 skinless, boneless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-seasoned stuffing mix
1/4 cup butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.

Chicago-Style Pizza

Hi everyone!

Tomorrow we are having a Chicago Style Pizza for dinner.  I have no idea if this is really what a Chicago Style Pizza is like but it will work for us.  You can do a search for Atsa Spicy Pizza Sausage either here on the site or on the web.  I have made it before as a pizza topping.  It is basically a couple kinds of sausage, red wine and a few other seasonings.  For this particular pizza, I think I'll just do some spicy sausage and then I plan to have marinara for dipping on the side.  We'll also have a green salad.

Chicago-Style Pizza
Amy - amylz
Cooking Light, JANUARY 2001

2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper

Preheat oven to 450. Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450 for 2 minutes. Reduce oven temperature to 425 (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.

Yield: 8 servings (serving size: 1 piece)
CALORIES 313 (30% from fat); FAT 10.3g (sat 4.2g,mono 3.7g,poly 1.8g); PROTEIN 17.2g; CHOLESTEROL 32mg; CALCIUM 180mg; SODIUM 743mg; FIBER 0.7g; IRON 2.5mg; CARBOHYDRATE 36.5g

Baked Spaghetti Squash with Beef and Veggies

Hi everyone!

Tomorrow we are having Baked Spaghetti Squash with Beef and Veggies.  If you have never tried a spaghetti squash, you really should.  Don't be afraid.  A lot of people like to use it instead of pasta.  It doesn't really taste like pasta but when cooked it's in strands, just like spaghetti noodles.  I think it's really delicious.  I don't plan to serve anything on the side.  It looks like a complete meal to me!

Baked Spaghetti Squash with Beef and Veggies
Amy - amylz
All Recipes - Servings: 6

1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C). Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

AWESOME SPINACH SALAD, Chicken Enchiladas Ole

Hi everyone!

Here are a couple recipes I wanted to share with all of you.  First is an Awesome Spinach Salad.  This is a great salad to take to a potluck or to a friend's house.  I actually love salads like this but they don't fly in our nut free home.  The second recipe is for Chicken Enchiladas Ole.

AWESOME SPINACH SALAD
mama2AbbynJohn

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar or balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1 pint blueberries
1/4 cup almonds or pecans - toasted/chopped

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.  In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Chicken Enchiladas Ole
garden_frog

4 boneless skinless chicken breast halves
1 bunch green onions
10 peppercorns
3 ribs celery, tops only
1/2 tsp. salt
13 oz can tomatillos
4 oz can green chilies
1/3 cup cilantro leaves, snipped
3/4 cup whipping cream
2 eggs
1/4 cup chopped pickled jalapeno (seeded) - optional
2 cups monterey jack cheese, shredded - divided
1/2 cup grated parmesean cheese
1/2 tsp salt
1/2 tsp white pepper
olive oil
8 corn tortillas

1. In a large saucepan, combine chicken (trimmed), chopped onion tops (I use about the top third of the onions here), pepercorns, celery, salt and cover with water. Bring to a boil. Reduce heat and cook on low until chicken is tender. Drain and let chicken cool then shred and set aside.

2. Combine tomatillos, green chilies, cilantro, whipping cream, and eggs in blender. Process until smooth and set aside.

3. Combine chicken with remaining chopped green onions, jalapeno, 1 cup monterey jack cheese, and parmesan in a bowl. Season with salt and white pepper.

4. Heat oil in skillet and cook tortilla until soft. Remove from skillet, lay flat and fill with one-eighth* of chicken mixture into center. Form chicken into compact form and roll tortilla tightly. Place filled tortilla seam side down in sprayed 9x13 inch baking dish. Repeat with remaining 7 tortillas.

5. Pour tomatillo mixture evenly over tortillas. Sprinkle remaining monterey jack on top. Bake at 350 degrees for 20 to 25 minutes until bubbly.

*The recipe states to use one eighth of the chicken mixture but I've never used that much. In fact, I find the amt. of meat is enough for double the number of enchillads and the sauce is good for maybe 1 1/2 batches.

101 Chicken Salad Sandwich, Dagwood Sandwich

Hi everyone!

Here are the sandwiches for this week:


101 Chicken Salad Sandwich
Amy (amylz)
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices white bread

In a mixing bowl, add the chicken, celery, mayonnaise, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of white bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

Dagwood Sandwich
Amy (Amylz)
Makes 5 Sandwiches

10 slices crusty white bread
Assorted fresh greens (green leaf, shredded romaine, red leaf, and Boston lettuces)
1/4 pound pepper-jack cheese, thinly sliced
1/4 pound white American cheese, thinly sliced
1/4 pound white provolone cheese, thinly sliced
1/4 pound cheddar cheese, thinly sliced
1/4 pound turkey, thinly sliced
1/4 pound Pastrami, thinly sliced
1/4 pound Salami, thinly sliced
1/4 pound Cappocollo ham, thinly sliced
1/4 pound Pepperoni, thinly sliced
1/4 pound Roast beef, thinly sliced
1 ripe large-sized tomato, thinly sliced
1/2 yellow pepper, thinly sliced
4 pieces bacon, cooked crisp

Lay out five slices of bread. Layer two with green leaf lettuce. Layer each of the remaining three with one of the following: shredded romaine, red leaf lettuce, or Boston lettuce. Layer the first green leaf sandwich half with three slices pepper jack cheese, next add turkey and top with four tomato slices.
Cover with another slice of bread and place on spindle. Layer second green leaf sandwich half with three white American cheese slices, add pastrami slices and top with slice of bread. Place on spindle. Layer shredded romaine sandwich half with three slices of provolone cheese; on top of cheese, shingle two slices of salami, next fold one ham slice and place on salami. Then shingle two slices of pepperoni, fold and add one ham slice; top with yellow peppers and bread slice. Place on spindle. Layer red leaf sandwich half with three slices cheddar, two slices tomato, fold and add roast beef; top with bread slice. Place on spindle. Layer Boston lettuce sandwich with three slices tomato, add four pieces bacon and top with bread. Place on spindle. Garnish top of completed sandwich with cherry tomato skewered by a toothpick or miniature flag of favorite team.

Chicken Alfredo Lasagna

Hi everyone!

Here is a recipe for Chicken Alfredo Lasagna.  I believe this is from Pampered Chef.  It sounds amazing to me but of course my family would never go for this.  So, I want one of you to make it and send me a piece.  What is not to love, feta, garlic, Alfredo Sauce?  Yum!  This is another great recipe to use up leftover cooked chicken as well.

Chicken Alfredo Lasagna
Katie (Katiedid)

10 uncooked lasagna noodles
1- 16oz. jar white alfredo pasta sauce
1/4 cup milk
1 1/2 tsp dried oregano
3 cups coarsely chopped cooked chicken
1- 14 oz. can artichoke hearts in water, drained and chopped
1 red bell pepper, chopped
1/2 yellow onion, chopped
3 cloves garlic, minced or pressed
3 cups shredded mozzarella cheese
1 large package feta cheese, crumbled
1 cup grated parmesan cheese
1 bunch of fresh spinach
1 bunch of fresh basil leaves

Preheat oven to 375. Cook noodles according to package directions. In a small bowl, combine alfredo sauce, milk and oregano, whisk and set aside. Coarsely chop chicken, artichokes, bell pepper, onion and garlic. Place chicken, artichokes, bell pepper, onion and garlic in a large bowl. Add 2/3's of the mozzarella and all of the feta and mix well. Spread about 2/3 cup of the alfredo sauce mix over the bottom of 9x13 baking dish. Top with a layer of noodles. Add a layer of the chicken mixture. Top with spinach leaves and basil leaves. Drizzle some sauce over the top and repeat. Final layer consists of noodles, remaining sauce and mozzarella cheese. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more. Let stand 15 minutes and serve.

Beef Stew with Mushrooms

Hi everyone!

Tomorrow we are having Beef Stew for dinner.  This one if from Pioneer Woman so hopefully the family likes it.  On the side I'll serve rolls.

Beef Stew with Mushrooms
Cyndy (MyPB&Jelly) Pioneer Woman

2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
2 Tablespoons Flour
4 Tablespoons Butter
2 Tablespoons Olive Oil
2 whole Shallots, Minced
3 cloves Garlic, Minced
8 ounces, weight Cremini Or White Button Mushrooms
1/2 cups Red Wine
1/2 cans Beef Consomme
Salt And Pepper (to Taste)
Pasta - Cooked And Drained
2 sprigs Fresh Thyme
2 Tablespoons Flour

Sprinkle flour over meat. Toss to coat.  Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.  Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat.  Add mushrooms and cook for 2 minutes. Pour in wine and consommé.  Add salt and pepper to taste, and stir.  Bring to a boil, then add browned meat. Reduce heat to low. Add thyme sprigs to pot. Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes.  Turn off heat and allow stew to sit for 15 to 20 minutes before serving.

Buffalo Wing Pizza Roll-Up

Hi everyone!

Tomorrow I am going to cook up some Buffalo Wing Pizza Roll Up.  I think I saw this on Dinner Impossible but I can't remember.  No matter, it looked really good.  On the side we'll have a green salad.

Buffalo Wing Pizza Roll-Up
Amy - amylz
Robert Irvine,

Pizza Dough for 2 medium pizzas
1/4 cup cornmeal, for pizza stones
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium onions, chopped
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce
1/4 cup instant flour, or enough as need to thicken the pizza topping if it is too runny (recommended; Wondra)
1 pound ground chicken
3 ounces blue cheese
1/2 cup "buffalo wing" sauce (preferably Anchor Bay Wing Sauce made with the recipe
from the place where buffalo wings were originally invented)
1 (6-ounce) container plain yogurt

Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to integrate. (Begin the chicken as described below, while the sauce is cooking.) Remove from heat and whisk in instant flour to thicken. Mix with an immersion blender, then set aside briefly. While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour. Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.