Monday, April 6, 2009

April Recipes

This month's recipes come from Jenn's Jumpin' Kitchen.

Jenn made Rachel Ray's Veggie Not-Sagna Pasta Toss recently and loved both the taste and the fact that it's good for you.

Her second selection for the month, Texas Chicken Quesadillas, comes from her own kitchen. I must say that I've sampled these bad boys, and they are GOOD.

Happy Cooking!

Tuesday, March 3, 2009

Dinner Divas Recipes: MARCH

Hey ladies! Sorry for the delay, but I hope this month's yumminess makes up for this post's tardiness. ;)

Erica has selected the following recipes:
Oven Roasted Red Potatoes with Rosemary and Garlic
It's an awesome side dish from the wonderful Paula Deen. My husband and I these potatoes for just about every cookout we have and they bowl is always left empty!

Asian Honey BBQ Chicken Drummettes
These are always a request from our two nephews...I'm not sure which they like more though. The taste or the 'getting messy fingers' part! I'm not a big fan of the bone-in wings, so I use the same marinade on boneless chicken breast also. It turns out great.

Mama Neely's Sock-it-to-Me Cake
This one is a dessert...but it is oh-so-good!! It's simple to make...but I try to make it only on very special occasions b/c it seems to be a 'trigger' food of mine and I could probably eat it all! haha. Hopefully someone else will like it as much as i do!!

Melissa says she is immediately drawn to Mexican-themed recipes, and is very excited to try Lime Chicken Soft Tacos.

Happy cooking!!

Monday, February 2, 2009

Feb Recipes

Feb's Recipes from kittybits
Just 2 recipes this month girls....

1. Arborio Rice Pudding (the hubs' request) - Dave Lieberman,

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

2. Asian Flank Steak Stir-Fry - Weeknight Cooking Made Easy ~ Taste of Home,

4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen stir-fry vegetable blend
1-1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1-1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside. In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.

Friday, January 2, 2009

Jan Recipes
Chili-Rubbed Steak Tacos
chosen by Kayash
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Yield: 2 cups (1 serving is 1/3 cup
Healthy Fried Chicken
Chosen by Kayash

1 1/2 cup(s) buttermilk
1/2 teaspoon(s) ground red pepper (cayenne)
3/4 teaspoon(s) salt
1 (3-pound) cut-up chicken, skin removed from all pieces except wings
1 1/2 cup(s) panko (Japanese-style) bread crumbs
1 teaspoon(s) grated fresh lemon peel
1. In large self-sealing plastic bag, place buttermilk, ground red pepper, and 3/4 teaspoon salt; add chicken pieces, turning to coat. Seal bag, pressing out excess air. Refrigerate chicken at least 1 hour or preferably overnight, turning bag over once.
2. Preheat oven to 425 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick spray. In large bowl, combine panko and lemon peel.
3. Remove chicken from marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.
4. Bake 30 to 35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with tip of knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden.
Creamy spinach and Mushroom Enchiladas
chosen by Kmays

1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops
Preheat oven to 350°.
To prepare sauce, combine first 4 ingredients; stir well.
To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.
Bake at 350° for 20 minutes. Top with tomato and green onion.
Baked Gruyere and Sausage Omelet
chosen by kmays

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes

Sunday, November 30, 2008

December Recipes

From Joelen & Rels09

From Joelen:

FN: Chicken Francese (Tyler Florence recipe) - we can never have too many chicken dishes and this one is a great one!
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging 4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Non FN: Nestle Toll House Cookie (Nestle recipe) - I'm curious to see how folks take this classic recipe and make it their own.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

From Rels09:

Dan and Steve's chicken and sausage stew over oven-roasted potatoes:
10 tablespoons butter
2 pounds boneless, skinless chicken thigh
meat, cut into 2 -inch chunks
Salt and pepper
8 ounces andouille sausage, sliced
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and cut into thick rounds
1 small fennel bulb, trimmed and sliced
2 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1 orange, zest grated
1/2 cup all-purpose flour
1/4 cup white wine
Oven roasted potatoes, recipe follows
Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
Oven Roasted Potatoes:
10 medium red potatoes, washed and diced or 25 small potatoes
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon chopped parsley leaves
Preheat oven to 375 degrees F.
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew

The second one is a fun appetizer recipe - Texas Caviar

3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.

Thursday, October 30, 2008

November Recipes!

1st batch of recipes comes from:

Hello there!

Yey! I'm so excited to be able to suggest recipes for this month! This is the link to my blog: Christine (nestie name Ceventa)

My first recipe is courtesy of the fabulous Paula Deen from the food network. Since it's starting to get nice and chilly outside, it's the perfect time of year for those great comfort foods, like chicken pot pie! This recipe is super easy to follow and it's sort of a quick version of the traditional recipe, hence the name "Hurry Up Chicken Pot Pie". Here's the link:

Hurry Up Chicken Pot Pie
2 cup chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 cup chicken broth

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy

For my second recipe, I wanted to choose something that was low in fat since my husband and I recentely started Weight Watchers.

One of my favorite dessert recipes is their Apple Pie, it's part pie and part cobbler, but tastes great.

Here's the recipe: Apple Pie

Serves: 8 Prep Time: 25min Cooking Time: 50min


2 tbsp. reduced calorie margarine

2 tbsp. sugar

5 tbsp. all purpose flour

1/3 cup uncooked old fashioned oats

1/2 tsp ground cinnamon

1 tbsp cornstarch

1/4 cup sugar

4 medium apples, thinly sliced

2 tbsp water

3 tbsp reduced calorie

2 tsp sugar

1 cup all purpose flour

1. Preheat oven to 400 F

2. To make the crust, compine 1 cup of flour and 2 tsp. of sugar in a alrge bowl or food processor. Add 3 tbsp of chilled margarine and process (more mix together with your fingers) until mixture resembles coarse meal. Add cold water, one tbsp at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9 inch pie plate. Pinch the edges to form a decorative rim and set aside.

3. To make filling, combine apples, 1/4 cup sugar, cornstarch, and cinnamon in a large bowl, toss to coat apples. Arrange mixture in prepared pie crust.

4. To make topping, combine oats, 5 tbsp flour, 2 tbsp sugar and melted margarine in a small bowl. Sprinkle over apples.

5. Bake until apples are tender and crumb topping is golden brown, about 45-50 mintues. Allow to cool for 30 min before slicing.

2nd batch of recipes comes from:


I can't believe it's November in a few days! Yikes!
My blog is


Here's my Food Network recipe:
I know not everyone is a fan of Rachael Ray, but I saw her make thisthe other day and was intrigued since I love, love, love spaghetticarbonara. I think it could be a fun meal, especially with a sidesalad.

2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

My non-Food Network recipe: Now that it's cold in most parts of the country I'm in the mood forsoup. This one looks like a great version and it only has 1/2 a cup ofcream so it it shouldn't be too rich.

Cream of Broccoli Soup
2 pounds broccoli

1/4 cup vegetable or olive oil

1 medium onion, chopped (about 1-1/4 cups)

1 celery stalk, chopped about (1/2 cup)

1 leek, white and light green parts, chopped (about 1-1/4 cups)

1/4 cup all-purpose flour

1-1/2 quarts chicken broth

1/2 cup heavy cream, heated

Fresh lemon juice, to taste

Salt, to taste

Freshly ground black pepper, to taste

Separate the broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of small florets. Coarsely chop the remaining broccoli florets and stems.

Heat the oil in a soup pot over medium heat. Add the onion, celery, leek and chopped broccoli. Cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.

Add the flour and stir well to combine. Cook, stirring frequently, 4 minutes. Add broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook, 45 minutes. Stir frequently and skim as needed.

Strain the solids, reserving the liquid. Puree the solids, adding liquid as necessary to facilitate pureeing. Combine the puree with enough reserved liquid to achieve the consistency of heavy cream. Strain the soup through a fine sieve (optional).

Return the soup to a simmer. Meanwhile, steam or boil the reserved broccoli florets until just tender. Remove the soup from the heat and add heated cream.

Season with lemon juice, salt and pepper. Serve in heated bowls, garnished with florets.

Makes eight servings

Thursday, October 2, 2008

October Recipes

Brought to you by....Mrsmike & Jakin

Jakins Choices link to jakins blog
I thought this would be a good, easy dessert perfect for fall. Cheesecake and caramel apples are two of my favorite things so combining them made a lot of sense. I hope you enjoy!
All Recipes Carmel Apple Cheesecake

It was hard to find a recipe that my picky husband would approve of but since Mexican is his favorite, I knew I couldn’t go wrong with a Tex-Mex dish. I’m not usually a fan of Rachael Ray’s recipes but I hope this will be delicious. Enjoy!
Mexican Lasgna By Rachael Ray

MrsMikes Choices: link to mrsmikes blog
My Food Network recipe is Honey Whole Wheat Pretzel Sticks from Ellie Krieger.

My non-Food Network recipe is from Cooking Light, September 2008 edition, it's Grilled Chicken and Pesto Farfalle: Thanks!!!