Tuesday, May 4, 2010

Shredded Pork Tacos

If you love authentic-style Mexican food, this is for you. I tried this the other night, and it's fabulous. Get a pork tenderloin or Boston Butt. Cook it in the crock pot with a packet of taco seasoning, some cilantro and a can of rotel tomatoes.

Take it out and pull the pork. Saute the pork in olive oil, salt and pepper ( and maybe a couple spoonfuls of the juice from the crock pot), until slightly crispy on the outside of the pork pieces. Spoon into soft taco shells.

Top with fresh guacamole, lime (THIS is important- great taste!), and diced cilantro and onions. You can also add fresh salsa and shredded pepper jack cheese if you want.

Friday, April 9, 2010

Bourbon Chicken

Source: You're Gonna Bake It After All, originally from RecipeZaar

2 large boneless, skinless chicken breasts, cut into bite-size pieces Olive Oil Cooking Spray (or 1 tbsp. olive oil)
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup reduce sodium soy sauce
1 Tablespooon cornstarch/1 Tablespoon water (optional)

Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at at time to reach desired consistency.
Serve over hot rice, if desired.


Slow Cooker BBQ Chicken

- 4-6 boneless skinless chicken breasts
- 1 bottle barbeque sauce
- 1/2 cup italian dressing
- 2 tbsp worcester sauce
- 2 cloves garlic

- Combine all ingredients in slow cooker.
- Cook on high 4-6 hours or low 6-8 hours.


Buffalo Chicken Wing Dip (aka Crack Dip)

- 8 oz (1 package) cream cheese, softened
- 1/2 cup blue cheese dressing
- 1/2 cup Frank's hot sauce (do not substitute!!)
- 1/2 cup crumbled blue cheese
- 2 cups shredded cooked chicken (or canned chicken)
- 1 celery stalk, diced

- Combine all ingredients in microwave safe bowl, reserving some blue cheese crumbles for topping
- Microwave on High, 5 minutes
- Stir and top with reserved blue cheese crumbles
- Serve with tortilla chips, carrots and celery


Roasted Butternut Squash

- Butternut squash, cubed (can leave skin on if desired, it's where all the nutrients are!)
- Honey
- Cinnamon
- Nutmeg

- Preheat oven to 350.
- Toss all ingredients together.
- Place in baking pan
- Bake for 35-40 minutes


Easiest Pork Chops Ever

- 4-6 pork chops
- Roasted red pepper dressing
- Trader Joe's Oh My Omega Trek Mix (or any trail mix with assorted nuts, cherries and/or cranberries)
- Crumbled goat cheese

- Preheat oven to 350.
- If desired, sear pork chops to lock in juicyness
- Place pork chops in baking pan
- Cover with desired amount of red pepper dressing
- Top with desired amount of trail mix and goat cheese
- Bake for 35-40 minutes


Mexican Rice Casserole

Mexican Rice Casserole
Serves 6

1/3 c. olive oil
1 c. chopped onions
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 t. minced garlic
1 c. long grain rice
1 1/2 c. chicken broth
1 c. peeled seeded and chopped roma tomatoes
1 t. salt
1 pkg taco seasoning
1 lb ground turkey, browned
Chopped cilantro and green onions

Heat oil in large saucepan on medium heat.  Add onions and peppers.  Cook, stirring until soft about 4 min.  Add garlic and cook for 1 minute.  Add rice and cook, stirring, until opaque and nutty in aroma - 2 to 3 minutes.  Add turkey, chicken broth, tomatoes, salt and taco seasoning.  Bring to boil, cover with tight fitting lid.  Cook for 15 minutes or until rice is tender.  Top with chopped cilantro and green onions.

Cornmeal Crusted Fish Rolls with Spicy Slaw

Cornmeal Crusted Fish Rolls with Spicy Slaw
Serves 4

1 1/2 lbs fish fillets (I used tillapia, but you can use any kind)
1/4 c. cornmeal
2 t. cajun seasoning
1/4 c. oil
1/2 bag coleslaw mix
1/2 c. Asian or Italian dressing
1 T. hot sauce
8 small rolls

Cut fish into 8 pieces, rinse and pat dry.  Combine cornmeal and cajun seasoning in a shallow dish.  Coat fish with mixture. 
Heat oil in fry pan.  Add fish pieces and cook until tender and flaking apart when tested with fork.

In a small bowl, combine coleslaw mix and asian dressing.  Place fish pieces on each roll, top with slaw.


Big Breakfast Pie

Big Breakfast Pie
(my adaptation from a Today's Parent magazine recipe)
Serves 8

6 mild Italian sausages
1/2 package frozen puff pastry, thawed
7 eggs, divided
Salt and pepper
1 c. cheddar cheese, shredded

Preheat oven to 400 degrees.

Cook sausage on grill, or fry pan. Slice each into 6 pieces, set aside.
Roll pastry out into a rough circle, place in a 9" pie plate and let edges hang over the sides.
Place sausage in bottom of pie plate.
Whisk 6 eggs with salt and pepper.  Spoon a little of the mixture into a small bowl and set aside.  Pour remaining eggs over sausage in pie plate.  Sprinkle cheese over eggs.
In small overlapping sections, fold pastry up toward centre of pie tightly, with just a small hole showing.
Brush reserved egg mixture over pastry.
Bake for 15 minutes.  Remove from oven and crack remaining egg in centre of pie.  Return to oven for another 15 minutes.  Let stand 8 minutes before serving.


Meatball Sandwiches with Red Peppers and Onions

Meatball Sandwiches with Red Peppers and Onions
Serves 4

2 pita pockets
24 frozen Italian meatballs, cooked according to package instructions
1 red pepper, sliced into thin strips
1/2 red onion, sliced into thin strips
1 T. olive oil
1 jar (3 cups) pasta sauce
4 slices mozzarella cheese

Heat oil in large fry pan.  Add onions and peppers, cook until soft (approx 5 min).  Add pasta sauce and cooked meatballs. 
Cut pita pockets in half, stuff with meatball and pepper mixture.  Add sliced mozzarella.


Chicken Salad with Potatoes and Arugula

(my adaptation of a Real Simple magazine recipe)
Serves 4

1 pound baby potatoes
Salt and Pepper
3 chicken breasts, grilled
3 bunches baby arugula
1/2 c. shaved parmesan
1/2 c. low fat yogurt ranch or caesar dressing

Boil potatoes with salt until tender, about 15 minutes. Remove from water and slice each potato in half.
Slice or shred the chicken breasts using a fork.
Divide arugula between 4 dishes.  Place sliced potatoes and chicken on the arugula and drizzle with dressing.  Season with pepper, and top with shaved parmesan. 

This salad is excellent when served while the potatoes and chicken are still warm!
You can cook the chicken and potatoes 24 hours in advance. Slice the potatoes and assemble when needed. 


Orzo Pasta with Shrimp (or chicken)

Orzo Pasta with Shrimp (or chicken)
• 8 ounces uncooked orzo pasta
• 3 tablespoons plus 1/2 teaspoon  olive oil
• 3 cloves garlic, minced
• 1-1/4 pounds raw small shrimp, shelled and deveined (or 2 chicken breasts)
• 1-1/2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• Juice of 1 lemon
• 2 ounces feta cheese, crumbled
• Salt and black pepper

Directions :

1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.

Do you need a picture ?  this is from the
Orzo Pasta with Shrimp (or chicken)
• 8 ounces uncooked orzo pasta
• 3 tablespoons plus 1/2 teaspoon  olive oil
• 3 cloves garlic, minced
• 1-1/4 pounds raw small shrimp, shelled and deveined (or 2 chicken breasts)
• 1-1/2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• Juice of 1 lemon
• 2 ounces feta cheese, crumbled
• Salt and black pepper

Directions :

1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.

Do you need a picture ?  this is from the Filippo Berio Website

I am Mrs.N22 on the bump

Wednesday, March 24, 2010

Berry-Pine Nut Chicken Salad

Berry-Pine Nut Chicken Salad
Dressing3 Tbsp red wine vinegar
2 Tbsp seedless raspberry jam
1 tsp Dijon mustard
1/4 cup olive oil
1/8 tsp salt
1/8 tsp coarsely ground pepper

1/4 cup pine nuts
Publish Post

1 bag ( 5 - 6 oz) Boston lettuce salad blend
1 cup blueberries
1 lb cooked chicken breasts
1/4 red onion (sliced thin)
8 oz sugar snap peas

For dressing, combine vinegar, jam and mustard; mix well.  Add oil, salt and black pepper.  Mix again and set aside.

For chicken, marinate your chicken breasts in 2 Tbsp olive oil, 1/2 tsp salt, and 2 tsp Lemon Pepper seasoning.  Grill chicken breasts covered on hot grill pan for five minutes.  Turn breasts, cover and cook for five more minutes.  Turn again and turn heat off.  Leave on burner covered for five more minutes.

For salad, place pine nuts into saute pan; toast over medium heat 4 - 6 minutes or until fragrant and golden brown.  Remove pine nuts from pan; cool completely.

Wash lettuce and berries.  Thinly slice red onion.  Slice sugar snap peas in half.

To serve, layer lettuce, chicken, peas, blueberries and onion in a large serving bowl.  Pour dressing over salad just before serving.  Toss gently to coat.  Sprinkle with toasted pine nuts.
-katypresson (Pampered Chef recipe)

Tuesday, March 16, 2010

Chilli Lime Chicken Kebobs


4-5 cloves of garlic minced or crushed
1 jalapeño seeded and finely chopped
2 tablespoons finely grated lime zest
1.5 tsp salt
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp chipotle chili powder
1 tablespoon olive oil

1.5 pounds chicken breast cut into kebob sized chunks

Mix marinade with cut chicken, refrigerate for 1 hour. Place on
skewers and grill.

Also, if desired, you can add vegetables to the chicken skewers:

1 sweet onion cut into 1/2 inch slices
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
1 tablespoon olive oil
1/4 tsp salt
1 tsp minced garlic

Combine veggies with garlic, olive oil and salt and place on skewers
with chicken, grill


Monday, March 15, 2010

Buffalo Chicken Sandwiches

Buffalo Chicken Sandwiches
This is a quick and dirty meal that is super good and very easy. I didn't put amounts because you can adjust it to the number of sandwiches/size of sandwiches you plan on making.
Breaded chicken fillets or strips
Buffalo Wing Sauce
Ranch dressing (I like mine thicker so I use Marzetti's ranch veggie dip)
Italian or crusty rolls
Cook the breaded chicken following the directions given by the maker. After fully cooked, place the chicken into a bowl and cover with buffalo sauce and toss.
Split the rolls in half and place on a cookie sheet. Cover one half with mozzarella and place in oven to melt.
Once you take the rolls out of the oven, spread the ranch dip or dressing over the side without the cheese. Place chicken on top of the dip.
Serve with fries or salad. Enjoy!

Cheese Tortellini & Lemon Chicken Alfredo

Cheese Tortellini & Lemon Chicken Alfredo (Serves 2-3)
2 Large Boneless, Skinless Chicken Breasts (cut into small pieces)
1 clove (1 tbls) minced garlic
1 lemon squeezed
1 bag Frozen Cheese-Filled Tortellini
1 package cream cheese - softened
1 cup milk
1/2 cup white wine (optional)
1 stick butter or margarine
2 tbls butter or margarine
Salt & pepper to taste
*Preheat oven to 350 degrees.
*Melt 2 tbls butter or margarine into glass baking dish.  Add 1/2 lemon juice, 1/2 garlic and chicken.  Mix well.  Cover with salt & peper to taste.  Bake at 350 degrees for 45 minutes - stirring once.
*While chicken is cooking, cook tortellini according to package.  In small sauce pot whisk cream cheese, stick of butter, lemon juice, garlic, wine, and milk over medium heat until melted through.  Add salt & pepper to taste.  Sauce will thicken over time. 
*You can either serve pasta & chicken seperately...or mix together.  Your choice! 
This recipe can be easily doubled if parents/in-laws are over for dinner!
Tip:  I love to add additional seasonings to my sauces - such as Emeril's Parmesan Garlic season.  It goes great in almost anything!

Katy Presson

Tortellini and Spinach Soup

Tortellini and Spinach Soup
2 Tbs. butter
6-8 cloves garlic, chopped
1 box chicken broth
6-8 oz. cheese tortellini (dried or fresh)
1 14 oz. can diced tomatoes
1 bag baby spinach
10-12 basil leaves, roughly chopped
Parmesan cheese

Melt butter in large pot over medium-low heat. Add garlic and cook until fragrant--1-2 minutes. Add chicken broth and raise heat to bring to a boil. Add the tortellini and cook for 1/2 of the cooking time listed on the package (about 5-6 minutes for the dried). Add the tomatoes with their juice. Reduce to a simmer and cook until pasta is just tender. Stir in the spinach and basil and cook until wilted. Serve topped with a generous sprinkle of Parmesan cheese.
Sarah Price


1 cup mayo ( I use light)
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1-14 oz. can drained chopped artichokes
1/2 tsp garlic powder
Dash paprika
Mix all ingredients together.  Sprinkle paprika on top.  Place in 9 in. pie plate.  Bake 350 for 10 minutes uncovered, then 15 minutes covered.
Sarah Price

Yummy, Fast, and Easy Pork Chops

Yummy, Fast, and Easy Pork Chops
You will need:
Package of Chops - I buy the boneless thin sliced chops, but you could do the same for think and with bone
Oil - maybe a capful
1 small onion - I only use a small handful of 1" chopped pieces
3 eggs, mixed with a splash of water
Bread Crumbs (I add more and more as needed) - I use Progresso Italian Seasoned ones
I put the oil and onions in a pan, and then simmer on low while I bread my chops.  To bread my chops I dip in the eggs/water and then throw in the breadcrumbs until both sides are covered.  I do this twice so they're really good an covered. As I bread I put the chops in the pan.  When they're all in, I put a lid on it.  The chops Takes maybe 5 minutes on each side.  I just watch it.
I usually serve with apple sauce, stuffing and corn. Soooo good.

Crockpot Meatloaf

This is from sunnyday16
Crockpot Meatloaf
1lb ground beef
1lb Bob Evans Sausage
1/2 cup bbq sauce mixed with 1/2 cup ketchup
2 eggs
1/2 cup bread crumbs
Mix all of the ingredients together and 1/2 of the bbq/ketchup mixture. Form into a loaf and place in slow cooker. Cook on low for 4-6 hours. 30 min before serving, put the remaining bbq sauce/ketchup mixture on top and finish cooking. This is kind of greasy as it cooks so before I put the bbq sauce on, I took the loaf out, drained the grease then put bbq sauce on and let it cook for 30 min. This is extremely moist and delicious!

Shepherd's Pie

Shepherd's Pie
1lb ground lean hamburger
1 packet dry onion soup mix
1 can Cream of Mushroom soup
1 can Beef Gravy
4 Russet potatoes (peeled and cut in half)
4 oz (1/2 package) cream cheese - softened
Garlic Salt to taste
Pepper to taste
3/4 cup shredded cheddar cheese
*Preheat oven to 400 degrees. 
*Boil potatoes until tender. 
*While potatoes are cooking, brown hamburger along with onion soup mix and cream of mushroom soup.  Set aside. 
*Drain potatoes, return to pot.  Add cream cheese, garlic salt and pepper to taste.  Blend on low until smooth. 
*Lightly grease bottom and sides of baking dish.  Spread mashed potatoes evenly into bottom of dish. 
*Spread meat mixture on top of potatoes. 
*Spread beef gravy on top of meat.
*Top with shredded cheese. 
*Cover with foil. 
*Bake at 400 degrees for 30 minutes. 

Apple & Sage Pork Chops

Apple & Sage Pork Chops
1 1/2 tsp Rubbed Sage
1 tsp Minced Garlic
1 tsp Thyme Leaves
1/2 tsp Ground Allspice
1/2 tsp Paprika
1 Tbsp flour
1 tsp salt
4 boneless pork chops (1" thick - about 1 1/4 lb)
2 Tbsp Olive Oil
1 medium onion (thinly sliced)
2 apples (thinly sliced)
1/2 cup apple juice
1 Tbsp brown sugar
Combine the flour, salt and spices.  Sprinkle the spice mix lightly to cover both sides of the pork chops.

Slice apples and onions into thin slices.  Set aside for later.

Heat the olive oil in a frying pan over medium high heat.  When oil is hot, place chops in the pan.  Turn chops after about 5 minutes.  Allow to brown on the second side for about 5 minutes. Remove chops from pan.

Add onions to pan and cook for two minutes.  Stir brown sugar into remaining spice mix. Add apples to pan and cook for three more minutes. Add apple juice and remaining spice mix to pan.  Stir over medium heat until sauce is thickened.  Add pork chops to sauce, cover and cook until chops reach desired doneness.
- katypresson (thanks to McCormick Inspirations)
Note:  If you don't have all recommended spices, look in your local grocery store's spice isle.  McCormick makes "McCormick Inspirations" that come with this recipe and all spices pre-measured in little blister packets for only $1.99!

Katy E. Presson

Sunday, March 14, 2010

The Best Damn Potatoes on the Planet

If you love scalloped potatoes, look no further. These are not for the faint of heart...in fact these are not GOOD for the heart in any way, shape or form. But, they freaking rock. I would save them for special occasions (we do Christmas, Thanksgiving and occasionally when company comes over! Definitely not for the dieters out there...

2 (16oz.) containers of heavy cream
6-7 red potatoes, sliced thin
Salt and pepper
1/4 cup parmesan cheese
1 package shredded swiss cheese
1 stick butter

Preheat oven to 400 degrees. Peel and slice potatoes thin. In deep soup pot, bring potato slices, butter and both containers of heavy cream to a low boil over medium heat. Add parmesan and salt and pepper to taste. Boil until potatoes get soft but not completely done. Stir frequently to avoid scalding the cream.

Drain potatoes and reserve half the cream mixture. In a medium baking dish layer potatoes, cream mixture, and then half the cheese. Repeat the layering process until youve used all the cream and potatoes, and top with swiss cheese. Cover with foil and bake for 30-40 minutes. Take the foil off during the last ten minutes so cheese gets slightly brown and bubbly.

Monday, March 8, 2010

Puffy Popovers

Spray pan deep muffin pan with cooking spray

2 large eggs
1 cup milk
1/4 teaspoon salt
1 T. Olive oil or melted butter
1 cup flour

Beat the eggs into the milk until frothy. Add the salt, oil, flour. Beat the mixture about one minute or until you see large bubbles develop.

If you have the time, let it sit for 30 to 45 minutes at room temperature and then beat again.
Fifteen minutes or so before the second beating preheat the oven.

Fill muffin cups half full. Bake at 425 degrees for 20 minutes -- and 325 for 10 minutes.

Creamy Chicken Casserole

You will need:

2-3 cooked chicken breasts (I simply bake mine with salt and pepper
Chicken flavored stuffing (such as Stove-Top stuffing)
1 can of cream of mushroom soup
1 can of cream of celery soup
French-fried onions

Dice or shred the chicken breast and place in a glass baking dish, add the soups, stir. Add 1 or 2 cups of the stuffing, until desired thickness is achieved (you can thin it out with milk, if needed). Stir well to mix ingredients. Top with french fried onions.

Baked at 350 for 25 minutes or until golden brown

Tuesday, March 2, 2010

Penne With Ricotta and Asparagus

Sea salt
1 ¼ pounds thick asparagus, ends trimmed
1 pound penne rigate
1 clove garlic, peeled 15 ounces whole-milk ricotta
2 tablespoons olive oil
2/3 cups freshly grated Parmesan cheese.
1. Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
2. Bring the water back to a boil and add the penne.
3. Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.  


Lemon Chicken

1 large free-range chicken
1 lemon, pierced several times
Olive oil
1/2 lemon, juice only
1 glass white wine
1 cup chicken stock
1. For the chicken: Preheat the oven to 425F.

2. Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, and squeeze the remaining lemon half over the bird.

3. Roast in the oven, turning down the heat to 350F  after 20 minutes. Cook until the juices run clear (about an hour) when the leg of the bird is pierced with the tip of a knife.
4. Remove the chicken from the roasting tin and keep warm while you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.

Cranberry Chicken with Stuffing

1 package boneless skinless chicken breasts
1 cup chicken broth
1 can cranberry sauce
1 jar gravy
1 box stove stop stuffing

Mix together and bake at 400 for 30-45 minutes depending on cutlet thickness.


Cheesy Chicken Enchiladas

1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow onion, chopped
1 carrot, peeled and grated
2 jalapeño peppers, seeded and chopped
6 cloves of garlic, chopped
1/2 inch piece of ginger, peeled and grated
1 16 oz can vegetarian refried beans
1 packet taco seasoning(mild, hot or spicy)
1/4 cup salsa
1 large can of enchilada sauce
Mexican Cheddar Jack shredded cheese
A lot of 6 inch flour tortillas
1.25 lbs ground chicken
olive oil

Heat oil in heavy skillet pan, add peppers (red, green and jalapeño), onion, and carrot, stir for about 5 minutes

Add garlic and ginger, cook for about 5 minutes.

Add ground chicken, cook until done. Add refried beans. Stir until beans are well mixed in.

Add taco seasoning and salsa, stir until well mixed.

Spread some enchilada sauce on the bottom of a baking dish.

Place two large spoonfuls of mix into a flour tortilla, sprinkle generously with cheese, roll up and place in baking dish. Repeat until baking dish is full. You can save left over mix to make another fresh batch later.

Pour enchilada sauce over the rolled enchiladas. Cover liberally with cheese. Bake uncovered in 400 degree oven for about 10 minutes, or until cheese is melted.

Voila! Delicious!


Egg and Sausage Casserole Bake

1-16 oz. sausage, cooked, drained
4 cups (about 4 slices) “day old” bread**, cubed 
2 cups shredded cheddar cheese
12 eggs, lightly beaten
2-14 oz. cans evaporated milk
1 tsp. dry mustard
1/4 tsp. onion powder
ground black pepper, to taste

1. Cook sausage, drain fat, crumble into small pieces and set aside.

2. Evenly place 1/4" cubed bread in bottom of 9 x 13 inch baking dish. Sprinkle cheddar cheese evenly on top of bread.

3. In separate bowl, combine (whisk) eggs, evaporated milk, dry mustard, onion powder and black pepper. Pour into baking dish on top of bread and cheese.

4. Sprinkle crumbled sausage evenly over top of egg mixture

5. Cover, refrigerate overnight.

6. Preheat oven to 350 degrees.

7. Bake, uncovered for 50-55 minutes.

8. Let it sit for about 10 minutes before serving.

**Note: For “day old” bread, instead of leaving bread out, I toast the bread on the lightest setting, just long enough to harden it, but not long enough for it to brown. Also, I have used white and light wheat, both worked fine.**

from Trixie6717

Sugar Coated Pecans

1 egg white
1 tablespoon water or vanilla extract
1 pound pecan halves
1 cup white sugar
¾ teaspoon salt
½ teaspoon ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet.
In a mixing bowl, whip together the egg white and water (or vanilla) until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread nuts out on prepared baking sheet.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.

From Trixie 6717

Texan Salsa

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) HOT Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
2 whole Jalapenos, Quartered and sliced thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions:
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. 

from Trixie6717

Pumpkin Bread

(Makes TWO loaves)

3 c sugar
3 1/2 c flour
2 t baking soda
1 t cinnamon
1 1/2 t salt
1 t nutmeg
4 eggs (or egg beaters)
2 c pumpkin
1 c oil (or applesauce)
2/3 c water

Place dry ingredients in a large bowl. Make a hole in the center and add eggs, pumpkin, oil and water. Mix until blended. Pour into two loaf pans. Bake at 350 for 1 hour, may need 5-8 more minutes.

from Trixie6717

Neiman Marcus Bars

1 Box Cake Mix (Duncan Hines Yellow Buttered)
1 stick buttered (melted)
2 Eggs (beaten)

Mix well and pour into floured cake pan.
(Will be a little thick...so spread it out!)

In another bowl mix:
2 eggs
1 - 8 oz softened cream cheese
3/4 box confectioners sugar
1 cup chopped pecans (optional)

Pour over top of batter in cake pan.

Bake at 350 degrees for 45 minutes .

Cool about 10 minutes
Then sprinkle remaining ¼ box of powder sugar over top.

Let completely cool before cutting into bars.

from Trixie 6717

Bacon Wrapped Brown Sugar Bites

Bacon! Who doesn't love bacon? These bites are perfect for any gathering.

You will need:
1 package of cocktail weenies
1 package of bacon, cut in half
1 box of brown sugar

Wrap a cocktail weenie around half a slice of bacon and secure with a toothpick. Once you've done the whole package, place on a tin foil lined baking sheet.

Cover the weenies with brown suagr (be generous with it!) and bake at 350 for 1 hour. Serve immediately.

Monday, March 1, 2010

Biscuits and Tomato Gravy

What? Tomato gravy?

Trust me. I'm an expert.

This southern breakfast staple has been my favorite for years and I have recently turned my yankee husband on to this delicacy.

What you need:
Bacon drippings
Flour (to make a roux)
1 large can of crushed tomatoes in their juice
1 can of water
black pepper

While your biscuits are baking (use your favorite recipe) fry your bacon in a skillet. Once bacon is cooked, remove and set aside.

Reserve a few tablespoons of the bacon drippings and brown about 2-3 tbsp of flour. Once the flour is cooked, add tomatoes and water. Simmer for about 15-20 minutes, stirring. Add salt and pepper to taste.

Immediately serve of hot out of the oven biscuits. Enjoy!

Reuben Spread

1   16 oz. can sauerkraut, drained and rinsed
1   8 oz. package cream cheese, cubed
1   8 oz. package shredded Swiss cheese
1   package Buddig corned beef, chopped
Thousand Island dressing to taste—start with 3 Tbsp.

Combine all ingredients in crock pot and cook on low for 2 hours.

from nemtown

Hot Spinach Spread with Pita Chips

2 cups Monterey Jack cheese
10 oz. thawed and drained frozen spinach
8 oz. cream cheese, cubed
2 plum tomatoes, seeded and chopped
¾ cup onion, chopped
1/3 cup half-and-half
1Tbps. finely chopped, seeded jalapeno
6 pita breads
½ cup butter, melted
2 tsp. lemon-pepper
2 tsp. ground cumin
¼ tsp. garlic salt

In a large bowl, mix first seven ingredients. Transfer to a 1 ½ qt. baking dish. Bake uncovered at 375˚ for 20-25 minutes.

Meanwhile, cut each pita into 8 wedges. Please on a baking sheet. Combine butter, lemon pepper, cumin and garlic salt. Brush mixture over pita wedges. Bake for 7-9 minutes or until crisp. Serve with warm spread.

from nemtown

Broiled Zucchini and Potatoes with Parmesan Crust

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium sauté pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

from nemtown

Teriyaki Potatoes

1 ½ lb. tiny new potatoes or 5 medium red potatoes
1 Tbsp. butter, cut up
1 Tbsp. Teriyaki sauce
¼ tsp. garlic salt
¼ tsp. Italian seasoning
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1 tsp. fresh snipped rosemary (optional)

Wash potatoes; cut into 1 inch pieces.

Place potatoes in 1 ½ qt. microwave safe casserole pan. Add butter, teriyaki, garlic salt, Italian seasoning, black pepper and red pepper. Toss to combine. Cover; microwave on high for 11-15 minutes or until potatoes are tender, stirring Twice during cooking. Stir before serving.

Garnish with rosemary and serve with sour cream.

from nemtown

Pico de Gallo

3 ripe medium tomatoes, diced
1 medium white onion, diced
2 scallions, white and green parts, diced
1 jalapeno, minced
Juice of 2 limes
2 Tbsp. chopped cilantro
1 tsp. dried Mexican oregano
Salt and pepper to taste

Combine all ingredients in bowl for at least 1 hour, letting flavors marry.

from nemtown

Mango Salsa

2 ½ c. chopped, peeled mango (about 3 mangos)
1/3 c. chopped red onion
¼ c. chopped fresh cilantro
1 ½ Tbsp. minced seeded jalapeno pepper
1 ½ tsp. grated peeled fresh ginger
1 Tbsp. fresh lime juice

Combine all ingredients in bowl. Let stand 30 minutes before serving.

from nemtown

Hot and Sticky Wings

3 pounds chicken wings
1 (18-ounce) jar apricot-pineapple preserves
1 (1.25-ounce) packet chipotle taco seasoning
1/4 cup ketchup
1 jalapeno, finely diced

Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.

Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.

from nemtown

Roasted Chicken Caprese

4 boneless skinless chicken breast halves
Lemon Vinaigrette, recipe follows
6 medium Roma tomatoes
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup olive oil
8 ounces mozzarella cheese, cut in 1/4-inch pieces
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon pepper

Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.

Preheat oven to 375 degrees F.

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.

Reduce oven temperature to 350 degrees F.

Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.

To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.

Lemon Vinaigrette:
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup olive oil

Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.

from nemtown

Honey-Herb Chicken

4 boneless, skinless chicken breast halves (about a pound)
Juice of one lime (about 2 tablespoons)
1 to 2 tablespoons fresh coriander, chopped
1 tablespoon honey

With a mallet (the bottom of a heavy coffee mug works, too) pound each breast half to about 1/2-inch thick. Combine lime juice, coriander and honey in a small bowl. Brush chicken breasts with glaze. Brush grill lightly with olive oil. Grill (or broil) chicken approximately five minutes on each side. Can be served hot immediately or refrigerated for use in sandwiches or salads later.

from nemtown

Beer-Can Oven Roasted Chicken

1 whole chicken, about 3 lbs. 13.6 oz.)
1 Tbsp. vegetable oil
2 Tbsp. dry BBQ seasoning or rub
12 oz. beer or ginger ale

Preheat oven to 400°. Rinse chicken and pat dry. Open can of beer; using pointed tip bottle opener, puncture 2 holes in top of can. Pour ¾ cup beer out of can; drink or discard. Sprinkle 2 tsp. of BBQ seasoning into can. Sprinkle 1 tsp BBQ seasoning inside chicken. Brush outside of chicken with oil; rub with remaining seasoning.

Place beer can in 9x9 ungreased baking dish. Hold chicken upright with opening at bottom and lower it onto the beer can. Pull the chicken legs forward to form a tripod.

Bake the chicken until deep golden brown and thermometer reads 180°, about 1 hour 5 minutes to 1 hour 15 minutes.

The juices should run clear with no hint of pink in the meat. Let the chicken rest for 5 minutes, then carefully lift it off the can using tongs and paper towels (may need 2 people). Place the chicken on platter or carving board. Let rest 10 minutes before carving. Discard beer in can.

from nemtown

Keys-Style Citrus Chicken

4 boneless skinless chicken breasts
2-3 garlic cloves, peeled and thinly sliced
1 Tbsp. butter or margarine
1 tsp. finely shredded lime peel
2 Tbsp. lime juice
¼ tsp. ground ginger
1/8 tsp. crushed red pepper
1 medium orange

In large skillet, cook chicken and garlic in butter over medium heat 8-10 minutes or until chicken is tender and not pink, turning chicken once and stirring garlic occasionally.

In a small bowl, combine lime peel, lime juice, ginger and red pepper; set aside. Peel orange. Reserving juice, cut orange in half lengthwise, then cut crosswise into slices. Add any reserved orange juice and the lime juice mixture to skillet. Place orange sliced on top of chicken. Cook, covered, 1-2 minutes or until heated through. Spoon extra juices over chicken to serve.

from nemtown

Teriyaki Chicken Wings

4 chicken wings, separated at joint
Coarse salt and pepper
2 Tbsp. soy sauce
2 Tbsp. honey
2 Tbsp. rice vinegar
¼ c. long grain white rice
1 c. small broccoli florets

Heat broiler with rack 4 inches from heat. Arrange wings on foil-lined baking sheet; season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.

In small bowl, whisk together soy sauce, honey and vinegar. Reserve 2 Tbsp. for dipping.

Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, about 2-4 minutes. Brush with pan juices just before serving.

Broccoli Rice:
Meanwhile, in a small saucepan, bring ½ c. water and ½ tsp. salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, heat off, 10 minutes.

Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

from nemtown

Granite Steps Country Blueberry Coffee Cake

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

from nemtown

White Sausage Gravy (for Biscuits and Gravy)

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits or refrigerated biscuits

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

from nemtown

Straight from Grandma's cookbook to your table!

Here is a recipe for the blog straight from my grandma's recipe book (hence the lack of precise measurements and time).

You will need:
2 or 3 cans of Ortega Whole Green Chiles
1 small can of Ortega Jalapenos
1 can of tomatoes
1 large onion
4 or 5 cloves of garlic (minced)
Steak or Pork cut into small pieces
Salt/Pepper (to taste)
Cumin OR Thyme (to taste)

In a large pan add a little vegetable oil
Add meat and cook, if it starts to dry up add a little water
Add onions and garlic, let that cook for a bit
Add to taste sale and pepper and either cumin or thyme
Let that cook a little longer
Cut up the green chiles and put into a bowl
Add tomatoes to the bowl with the chiles and squeeze the tomatoes a bit to get the juices out
Add jalapenos
Add bowl contents to pan
Add water and cover meat mixture and let it simmer down
Cook for another 30 min. adding water if it gets too dry.

I like to serve with rice, tortillas and refried beans.


"BLT" Pasta

My husband swears this is better cold, but I like it hot.  I also like it with peas instead of spinach, if spinach just isn't your thing!

3 cups (8 oz.) penne pasta, uncooked
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 cup milk
1/4 cup  KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 cups  baby spinach leaves
1 cup grape or cherry tomatoes
1 tsp.  Italian seasoning 
COOK pasta in large saucepan as directed on package.
MEANWHILE, cook cream cheese, milk and Parmesan cheese in large skillet on medium-high heat 3 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining ingredients; cook and stir 5 min. or until heated through.
DRAIN pasta; return to pan. Add sauce; toss to coat.

From Kraft Recipes

Friday, February 26, 2010

Super Easy Crock-Pot Roast

2 lb Eye of Round Beef Pot Roast
1 can Beef Broth
1 can French Onion Soup
1 packet dry Ranch mix
1 packet dry Onion Soup mix
1 cup water
Pepper to taste
Place roast in bottom of Slow Cooker.  Pour all ingredients over top of roast.  Sprinkle with pepper to taste.  Cook on LOW for 8 hours.  Serve with mashed potatoes, and veggie of your choice.  Delish! 
Note:  I always use the leftovers for sandwiches another night.  Make sure to place meat in one container, and au jus sauce in a seperate container (otherwise sandwich will be soggy).  Take a loaf of French Bread, slice, butter (generously), sprinkle with garlic parmesan seasoning, place provel cheese on top. Bake for 6 minutes at 400 degrees.  Place pot roast on top of bread.  Serve with au jus.  This is ALWAYS a hit!
by katypresson

Thursday, February 25, 2010

Southwestern Chicken Soup

1 C chopped onion
3 cloves minced garlic
6 C low sodium chicken broth
1/4 C uncooked white rice
1 tsp cumin
1 can beans of your choice, rinsed & drained (sometimes I use corn instead)
3 C chopped cooked rotisserie chicken
1/2 C chopped cilantro
1/2 tsp black pepper
1/4 tsp salt
1 C chopped tomato (you can use canned)
3/4 C (about 1 medium size) chopped avocado
1 tsp fresh squeezed lime juice
6 lime wedges

Heat a large saute pan over med/high heat. Cover with cooking spray. Add onion & garlic and saute 3 minutes.
Add broth, rice, cumin and beans/corn. Bring to a boil.

Reduce heat and simmer 15 minutes. Stir in chicken, cilantro, peeper & salt. Simmer 5 minutes.

Remove from heat and stir in tomato, avocado and lime juice.

Serve with lime wedges and tortilla chips

Whole-Grain Mustard Tarragon Chicken

Leaves from 4 large sprigs of tarragon, stems reserved
2 quarts chicken or vegetable broth (may substitute low-sodium broth)
4 boneless, skinless chicken breast halves (4 to 5 ounces each), flattened to 1/2 -inch thick
1 teaspoon whole-grain mustard
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
3 cups salad greens

Place the tarragon stems and broth in a large saucepan over high heat. Bring to a boil. Reduce the heat to medium-low so the broth is barely bubbling. Add the chicken and gently poach for about 15 minutes or until firm to the touch and cooked through. Transfer the chicken to a cutting board and let it cool briefly before cutting into thin diagonal strips.

Meanwhile, prepare the dressing. A mini-blender is preferable: coarsely chop the tarragon leaves and puree with the mustard, lemon juice, oil and salt and pepper to taste. Or chop the tarragon finely and whisk in a small bowl with the other dressing ingredients.

Divide the salad greens among individual plates. Fan the chicken slices on top of the greens and drizzle with the dressing. Serve immediately.

Wednesday, February 24, 2010

SPAM Scrambled Eggs

1 bag frozen hashbrowns, either cubed or shredded (DH likes potatoes o'brien)
2 cans SPAM
5-6 eggs

Cook hashbrowns according to package.  While they are beginning to cook, cut SPAM into cubes.  Add to hashbrowns and continue to cook.  Scramble eggs in bowl.  When hashbrowns are done, push to one side of skillet.  Add eggs and cook just like regular scrambles eggs.  When eggs are done, stir mixture all together.  Voila!  Sometimes we add cheese or ketchup to it for a little more flavor. 

by kaylenpar1

BBQ Pulled Chicken Sandwiches

approximately 1 lb boneless, skinless chicken breasts
1 cup BBQ sauce
3 TBL brown sugar
1/4th cup water
Hoagie buns

Cut chicken into strips or cubes, and cook in either an electric or stovetop skillet.  Make sure chicken is cooked through (about 10 minutes).  Remove chicken and shred with fork and knife.  Put back in skillet, add BBQ sauce, brown sugar and water.  Stir around and let simmer about 4-5 mins until sauce is a little thicker.  Add BBQ and brown sugar to taste if you want more flavor of either.  Serve on hoagie buns with your favorite side.

by kaylenpar1

Tuesday, February 23, 2010

Potatoes Romanoff

4 pounds grated whole baked potatoes (6 large 50-count Idaho potatoes)
1 1/2 cups minced shallots
5 cups grated white Cheddar cheese
3 cups sour cream
1/1 Tbs./Tsp fine salt
1/2 Tsp. ground white pepper
In a large mixing bowl, combine the grated potato, shallots and 4 cups of the Cheddar cheese.
Season with the salt and pepper.
Fold in the sour cream by hand one cup at a time.
Well oil a 2.5-inch deep by 12.5 inch-square baking dish.
Place the potatoes Romanoff mixture in the pan without additional compressing.
Sprinkle the top with the remaining one cup of Cheddar cheese.
Bake in a 350-degree oven for 25 minutes until hot and cheese has browned.

Tollhouse Cookie Bars

2 cups unsifted flour
2tsp baking powder
1 tsp salt
3/4 cup butter, softened
3/4 cup firmly packed dark brown sugar
3/4 granulated sugar
1 tsp vanilla
3 eggs
12 oz pkg semi sweet chocolate morsels
preheat to 350
combine flour, baking powder and salt... set aside
mix butter, sugars and vanilla... beat until creamy.
add eggs one at a time
gradually add flour mixture... mix well
stir in chips
spread into 15x10x1 inch pan
bake for 30-35 minutes
cut into 2 inch squares... makes 35 bars

Kahlua Glazed Turkey

This is my mom's recipe. She's made it on many a Thanksgiving Day.

1 12-14lb Turkey (Hens are sweeter)
Stuffing of your choice
1/3 cup apricot jam
1/3 cup Kahlua

Stuff and truss turkey with favorite stuffing or cook stuffing on the side.

Strain jam or smooth in a blender or processor
Add Kahlua and mix well
Baste throughout roasting period.

You may add seasoning to this mixture as well.

My mom lines the bottom of the pan with carrots and onions. They will caramelize in the juices during roasting.