tag:blogger.com,1999:blog-52417996258511088672024-03-13T05:56:04.379-07:00Dinner DivasDinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-5241799625851108867.post-37897052062530912272009-04-06T17:05:00.000-07:002009-04-06T17:09:15.502-07:00April RecipesThis month's recipes come from <a href="http://jennyscooking.blogspot.com/">Jenn's Jumpin' Kitchen</a>.<br /><br />Jenn made Rachel Ray's <a href="http://www.foodnetwork.com/recipes/rachael-ray/vegetable-not-sagna-pasta-toss-recipe/index.html">Veggie Not-Sagna Pasta Toss</a> recently and loved both the taste and the fact that it's good for you.<br /><br />Her second selection for the month, <a href="http://jennyscooking.blogspot.com/2008/12/texas-chicken-quesadillas.html">Texas Chicken Quesadillas</a>, comes from her own kitchen. I must say that I've sampled these bad boys, and they are GOOD.<br /><br />Happy Cooking!Laurenhttp://www.blogger.com/profile/18210524656100220034noreply@blogger.com0tag:blogger.com,1999:blog-5241799625851108867.post-4816804295674929302009-03-03T10:48:00.000-08:002009-03-03T11:18:08.036-08:00Dinner Divas Recipes: MARCHHey ladies! Sorry for the delay, but I hope this month's yumminess makes up for this post's tardiness. ;)<br /><br />Erica has selected the following recipes:<br /><a href="http://www.foodnetwork.com/recipes/paula-deen/oven-roasted-red-potatoes-with-rosemary-and-garlic-recipe/index.html">Oven Roasted Red Potatoes with Rosemary and Garlic</a><br /><span><span style="font-family:Georgia;color:#800080;">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!</span></span><br /><br /><a href="http://www.kraftfoods.com/kf/recipes/asian-honey-bbq-chicken-52779.aspx">Asian Honey BBQ Chicken Drummettes</a><br /><span><span style="font-family:Georgia;color:#800080;">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.</span></span><br /><br /><a href="http://www.foodnetwork.com/recipes/neelys/mama-neelys-sock-it-to-me-cake-recipe/index.html">Mama Neely's Sock-it-to-Me Cake</a><br /><span><span style="font-family:Georgia;color:#800080;">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!!</span></span><br /><br /><a href="http://www.deliciousmeliscious.com/">Melissa</a> says she is immediately drawn to Mexican-themed recipes, and is very excited to try <a href="http://allrecipes.com/Recipe/Lime-Chicken-Soft-Tacos/Detail.aspx">Lime Chicken Soft Tacos</a>.<br /><br />Happy cooking!!Laurenhttp://www.blogger.com/profile/18210524656100220034noreply@blogger.com1tag:blogger.com,1999:blog-5241799625851108867.post-50329093362278899602009-02-02T16:33:00.000-08:002009-02-02T16:57:00.080-08:00Feb Recipes<span style="font-size:180%;color:#cc0000;"><strong>Feb's Recipes from <a href="http://www.tempestinablueteapot.blogspot.com/">kittybits</a></strong></span><br /><a href="http://www.tempestinablueteapot.blogspot.com/">http://www.tempestinablueteapot.blogspot.com/</a><br />Just 2 recipes this month girls....<br /><br /><span style="font-size:130%;"><strong>1. Arborio Rice Pudding (the hubs' request) - Dave Lieberman,</strong></span> <a href="http://www.foodnetwork.com/recipes/dave-lieberman/arborio-rice-pudding-recipe/index.html">http://www.foodnetwork.com/recipes/dave-lieberman/arborio-rice-pudding-recipe/index.html</a><br /><br /><br /><strong>Ingredients<br /></strong>1 cup water<br />Pinch salt<br />1/2 tablespoon butter<br />1/2 cup Arborio rice<br />2 cups whole <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">milk</a><br />4 tablespoons sugar<br />1 teaspoon vanilla extract<br />Few dashes ground cinnamon<br />Whipped cream, for serving<br />Directions<br />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.<br />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.<br />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.<br /><br /><br /><span style="font-size:130%;"><strong>2. Asian Flank Steak Stir-Fry - Weeknight Cooking Made Easy ~ Taste of Home,</strong> </span><a href="http://www.tasteofhome.com/Recipes/Asian-Flank-Steak-Stir-Fry">http://www.tasteofhome.com/Recipes/Asian-Flank-Steak-Stir-Fry</a><br /><br /><br /><strong>Ingredients:<br /></strong>4 ounces uncooked Asian rice noodles<br />2 teaspoons cornstarch<br />3 tablespoons soy sauce<br />2 tablespoons rice vinegar<br />2 tablespoons hoisin sauce<br />1 teaspoon minced gingerroot<br />1 teaspoon minced garlic<br />1/4 teaspoon salt<br />1/4 teaspoon pepper<br />1 package (16 ounces) frozen stir-fry vegetable blend<br />1-1/2 cups shredded carrots<br />2 teaspoons sesame oil, divided<br />1-1/2 pounds beef flank steak, cut into thin strips<br />2 teaspoons sesame seeds, toasted<br /><strong>Directions:</strong><br /> 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.Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com1tag:blogger.com,1999:blog-5241799625851108867.post-19423087642640950742009-01-02T06:23:00.000-08:002009-01-02T07:39:11.816-08:00Jan Recipes<strong><a href="http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe/index.html">http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe/index.html</a></strong><br /><span style="font-size:180%;"><strong>Chili-Rubbed Steak Tacos</strong></span><br /><span style="color:#990000;">chosen by Kayash</span><br /><strong>Ingredients</strong><br />1 tablespoon chili powder<br />2 cloves garlic, minced<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon salt<br />A pinch cayenne pepper<br />1 1/4 pound top sirloin steaks cut 1-inch thick<br />12 small <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">corn</a> tortillas (5 to 6 inches in diameter)<br />3 cups shredded red cabbage<br />1/2 cup chopped cilantro leaves<br />1 lime, cut into wedges<br />2 cups Avocado Lime <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">Salsa</a>, recipe follows<br /><strong>Directions</strong><br />In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.<br />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.<br />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.<br /><br /><strong>Avocado Lime Salsa:</strong><br />1 large cucumber peeled, seeded and cut into chunks (about 2 cups)<br />2 avocados, cut into chunks<br />1/2 red onion, diced<br />2 limes, juiced (about 1/4 cup)<br />Salt<br />1/4 cup chopped cilantro leaves<br />2 jalapeno chiles, chopped, plus more to taste<br />Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.<br /><br />Yield: 2 cups (1 serving is 1/3 cup<br /><br /><br /><a href="http://www.delish.com/recipefinder/healthy-fried-chicken-ghk">http://www.delish.com/recipefinder/healthy-fried-chicken-ghk</a><br /><strong><span style="font-size:180%;">Healthy Fried Chicken</span></strong><br /><span style="color:#660000;">Chosen by Kayash</span><br /><br /><strong>Ingredients<br /></strong>1 1/2 cup(s) buttermilk<br />1/2 teaspoon(s) ground red pepper (cayenne)<br />3/4 teaspoon(s) salt<br />1 (3-pound) cut-up chicken, skin removed from all pieces except wings<br />1 1/2 cup(s) panko (Japanese-style) bread crumbs<br />1 teaspoon(s) grated fresh lemon peel<br /><strong>Directions</strong><br />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.<br />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.<br />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.<br />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.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=709810">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=709810</a><br /><strong><span style="font-size:180%;">Creamy spinach and Mushroom Enchiladas</span></strong><br /><strong><span style="color:#993300;">chosen by Kmays</span></strong><br /><br /><strong>Ingredients<br />Sauce:<br /></strong>1 teaspoon garlic powder<br />1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted<br />1 (8-ounce carton) fat-free sour cream<br />1 (4.5-ounce) can chopped green chiles, undrained<br /><strong>Enchiladas:<br /></strong>Cooking spray<br />1 cup chopped onion<br />1 jalapeño pepper, seeded and chopped<br />2 cups sliced mushrooms<br />1 teaspoon garlic powder<br />1 teaspoon ground cumin<br />1/2 teaspoon salt<br />2 (10-ounce) packages frozen chopped spinach, thawed and drained<br />1 cup (4 ounces) shredded Monterey Jack cheese, divided<br />10 (6-inch) corn tortillas<br /><strong>Garnish:<br /></strong>1/2 cup chopped seeded plum tomato<br />1/4 cup chopped green onion tops<br />Preparation<br />Preheat oven to 350°.<br />To prepare sauce, combine first 4 ingredients; stir well.<br />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.<br />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.<br />Bake at 350° for 20 minutes. Top with tomato and green onion.<br /><br /><br /><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-gruyere-and-sausage-omelet-recipe/index.html">http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-gruyere-and-sausage-omelet-recipe/index.html</a><br /><strong><span style="font-size:180%;">Baked Gruyere and Sausage Omelet</span></strong><br />chosen by kmays<br /><br /><strong>Ingredients</strong><br />Butter, for greasing <a class="cimotif" style="BORDER-TOP: medium none; FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; BACKGROUND-COLOR: transparent; TEXT-DECORATION: none">baking</a> dish<br />2 tablespoons olive oil<br />1 small onion, diced<br />1/2 pound mild turkey sausage, casings removed<br />8 large eggs<br />1/3 cup whole <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">milk</a><br />1 teaspoon kosher salt<br />Freshly ground black pepper<br />1 red bell pepper, diced<br />1 1/2 cups (4 ounces) grated Gruyere <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">cheese</a><br />1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley<br /><strong>Directions<br /></strong>Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.<br />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.<br />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.<br />Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.<br />Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes<br /><strong></strong>Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com0tag:blogger.com,1999:blog-5241799625851108867.post-65409353689958866872008-11-30T18:21:00.000-08:002008-11-30T18:44:59.357-08:00December RecipesFrom <span style="color:#cc0000;">Joelen</span> & <span style="color:#009900;">Rels09</span><br /><br /><span style="font-size:180%;color:#cc0000;"><strong>From Joelen:</strong></span><br /><a href="http://joelens.blogspot.com/"><span style="font-size:130%;color:#cc0000;">http://joelens.blogspot.com/</span></a><br /><br /><a href="http://www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe/index.html"><span style="color:#cc0000;">FN: Chicken Francese (Tyler Florence recipe)</span></a><span style="color:#cc0000;"> - we can never have too many chicken dishes and this one is a great one!<br /><strong>Ingredients</strong><br />4 skinless, boneless, chicken breasts (about 11/2 pounds)<br />All-purpose flour, for dredging 4 large eggs<br />3 tablespoons water<br />1/4 cup extra-virgin olive oil<br />Kosher salt and freshly ground black pepper<br /><br />1/2 lemon, with rind, cut in thin rounds<br />1/2 cup dry white wine, such as Pinot Grigio<br />1 cup chicken broth<br />1/2 lemon, juiced<br />2 tablespoons unsalted butter<br />1/4 cup chopped flat-leaf parsley<br /><strong>Directions</strong><br />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.<br />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.<br />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.</span><br /><br /><a href="http://www.verybestbaking.com/recipes/detail.aspx?ID=18476"><span style="color:#009900;">Non FN: Nestle Toll House Cookie (Nestle recipe) </span></a><span style="color:#009900;">- I'm curious to see how folks take this classic recipe and make it their own.</span><br /><span style="color:#009900;">Ingredients:<br />2 1/4 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 cup (2 sticks) butter, softened<br />3/4 cup granulated sugar<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />2 large eggs<br />2 cups (12-oz. pkg.) </span><a title="NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels" href="http://www.verybestbaking.com/products/tollhouse/morsels.aspx"><span style="color:#009900;">NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels</span></a><span style="color:#009900;"><br />1 cup chopped nuts</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">Directions:PREHEAT oven to 375° F.</span><br /><span style="color:#009900;">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. </span><br /><span style="color:#009900;">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. </span><br /><span style="color:#009900;">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. </span><br /><span style="color:#009900;">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.</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;"></span><br /><strong><span style="font-size:180%;color:#cc0000;">From Rels09:</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> <a href="http://savorysafari.wordpress.com/"><span style="font-size:100%;color:#cc0000;">http://savorysafari.wordpress.com/</span></a></span></strong><br /><br /><a href="http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/chicken-and-sausage-stew-with-oven-roasted-potatoes-recipe/index.html"><span style="color:#cc0000;">Dan and Steve's chicken and sausage stew over oven-roasted potatoes: </span></a><br /><span style="color:#cc0000;">Ingredients<br />10 tablespoons butter<br />2 pounds boneless, skinless chicken thigh </span><a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; BORDER-BOTTOM: green 2px dotted"><span style="color:#cc0000;">meat</span></a><span style="color:#cc0000;">, cut into 2 -inch chunks<br />Salt and pepper<br />8 ounces andouille sausage, sliced<br />1 yellow onion, diced<br />2 garlic cloves, minced<br />2 carrots, peeled and cut into thick rounds<br />1 small fennel bulb, trimmed and sliced<br />2 sprigs fresh thyme<br />2 bay leaves<br />5 cups chicken stock<br />1 orange, zest grated<br />1/2 cup all-purpose flour<br />1/4 cup white wine<br />Oven roasted potatoes, recipe follows<br />Directions<br />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.<br />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.<br />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.<br />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.<br />Oven Roasted Potatoes:<br />10 medium red potatoes, washed and diced or 25 small potatoes<br />1/4 cup olive oil<br />2 teaspoons salt<br />1 teaspoon pepper<br />1 sprig fresh thyme<br />1 sprig fresh rosemary<br />1 tablespoon chopped parsley leaves<br />Preheat oven to 375 degrees F.<br />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</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#009900;">The second one is a fun appetizer recipe - </span><a href="http://www.epicurious.com/recipes/food/views/Texas-Caviar-from-the-Cowgirl-Hall-of-Fame-Restaurant-14807"><span style="color:#009900;">Texas Caviar</span></a><br /><br /><span style="color:#009900;">3 16-oz cans black-eyed peas, drained and rinsed of all juice<br />1 small jar chopped pimentos, juice included<br />1 bunch scallions, thinly sliced, green part only<br />1 tablespoon fresh oregano<br />1 tablespoon Tabasco sauce<br />1 tablespoon Worchestershire sauce<br />1 teaspoon black pepper<br />1/2 bunch parsley, chopped<br />3 canned or fresh jalapeño chiles, chopped<br />1 firm, ripe, chopped tomato<br />2 cups vinaigrette<br />1 green bell pepper, finely chopped<br />3 cloves fresh garlic, pressed or minced<br />Preparation<br />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!<br />Serve with old-fashioned saltine crackers or with corn tortilla chips. </span><br /><br /><br /><br /><br /><span style="color:#009900;"></span>Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com1tag:blogger.com,1999:blog-5241799625851108867.post-61897108743571046222008-10-30T11:13:00.000-07:002008-10-31T19:10:16.750-07:00November Recipes!<strong><em><span style="font-size:130%;color:#cc9933;">1st batch of recipes comes from:</span></em></strong><br /><br />Hello there!<br /><br />Yey! I'm so excited to be able to suggest recipes for this month! This is the link to my blog: <a href="http://journeysofmangonett.blogspot.com/">http://journeysofmangonett.blogspot.com/</a> Christine (nestie name Ceventa)<br /><br /><br /><br /><em>My first recipe</em> 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: <a href="http://www.pauladeen.com/recipe_view/289">http://www.pauladeen.com/recipe_view/289</a><br /><br /><br /><em>Hurry Up Chicken Pot Pie<br /></em><strong>Ingredients:</strong><br />2 cup chopped cooked chicken breast<br />2 hard-boiled eggs, sliced<br />1/2 cup thinly sliced carrots<br />1/2 cup frozen green peas<br />1 (10 3/4-ounce) can cream of chicken soup<br />Salt and pepper, optional<br />1 1/2 cup instant biscuit mix<br />1 cup milk<br />1 stick melted butter<br />1 cup chicken broth<br /><br /><br /><strong>Directions:</strong><br />Preheat oven to 350 degrees F.<br />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.<br />Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy<br /><br /><br /><br /><em>For my second recipe</em>, I wanted to choose something that was low in fat since my husband and I recentely started Weight Watchers.<br /><br />One of my favorite dessert recipes is their Apple Pie, it's part pie and part cobbler, but tastes great.<br /><br /><strong>Here's the recipe: Apple Pie</strong><br /><br />Serves: 8 Prep Time: 25min Cooking Time: 50min<br /><br /><strong><em>Ingredients:</em></strong><br /><br />2 tbsp. reduced calorie margarine<br /><br />2 tbsp. sugar<br /><br />5 tbsp. all purpose flour<br /><br />1/3 cup uncooked old fashioned oats<br /><br />1/2 tsp ground cinnamon<br /><br />1 tbsp cornstarch<br /><br />1/4 cup sugar<br /><br />4 medium apples, thinly sliced<br /><br />2 tbsp water<br /><br />3 tbsp reduced calorie<br /><br />2 tsp sugar<br /><br />1 cup all purpose flour<br /><br /><br /><br />1. Preheat oven to 400 F<br /><br />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.<br /><br />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.<br /><br />4. To make topping, combine oats, 5 tbsp flour, 2 tbsp sugar and melted margarine in a small bowl. Sprinkle over apples.<br /><br />5. Bake until apples are tender and crumb topping is golden brown, about 45-50 mintues. Allow to cool for 30 min before slicing.<br /><br /><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#cc6600;"><strong><em>2nd batch of recipes comes from:</em></strong></span><br /><br />Oct11bride2003<br /><br />I can't believe it's November in a few days! Yikes!<br />My blog is <a href="http://tasteofhomecooking.blogspot.com/">http://tasteofhomecooking.blogspot.com/</a><br /><br />-Sarah<br /><br /><br />Here's my Food Network recipe:<br />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.<br /><a href="http://www.foodnetwork.com/recipes/rachael-ray/carbonara-deep-dish-pasta-crusted-pan-pizza-recipe/index.html">http://www.foodnetwork.com/recipes/rachael-ray/carbonara-deep-dish-pasta-crusted-pan-pizza-recipe/index.html</a><br /><br /><strong>Ingredients</strong><br />Salt<br />2 packages fresh linguini, 9 ounces each<br />3 tablespoons extra-virgin olive oil<br />1/4 pound pancetta, cut as thick as bacon, chopped<br />3 to 4 cloves garlic, grated or chopped<br />1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it<br />1/2 cup grated Parmigiano-Reggiano, a couple of handfuls<br />Salt<br />Freshly ground black pepper<br />4 large eggs<br />1/2 cup cream<br />2 cups ricotta <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">cheese</a><br />A handful fresh flat-leaf parsley, finely chopped<br />1 cup shredded provolone or mozzarella cheese<br /><br /><br /><strong>Directions</strong><br />Preheat oven to 425 degrees F.<br />Heat water for pasta in large pot, salt it and add pasta for 3 minutes.<br />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.<br />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.<br />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.<br /><br /><br /><strong>My non-Food Network recipe</strong>: 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.<br /><a href="http://soup-aholic.blogspot.com/2007/02/cream-of-broccoli-soup.html">http://soup-aholic.blogspot.com/2007/02/cream-of-broccoli-soup.html</a><br /><br /><br /><br /><strong>Cream of Broccoli Soup</strong><br />2 pounds broccoli<br /><br />1/4 cup vegetable or olive oil<br /><br />1 medium onion, chopped (about 1-1/4 cups)<br /><br />1 celery stalk, chopped about (1/2 cup)<br /><br />1 leek, white and light green parts, chopped (about 1-1/4 cups)<br /><br />1/4 cup all-purpose flour<br /><br />1-1/2 quarts chicken broth<br /><br />1/2 cup heavy cream, heated<br /><br />Fresh lemon juice, to taste<br /><br />Salt, to taste<br /><br />Freshly ground black pepper, to taste<br /><br /><br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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).<br /><br />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.<br /><br />Season with lemon juice, salt and pepper. Serve in heated bowls, garnished with florets.<br /><br />Makes eight servingsDinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com2tag:blogger.com,1999:blog-5241799625851108867.post-42379126971400367302008-10-02T11:27:00.000-07:002008-10-15T17:39:38.148-07:00October Recipes<strong><span style="color:#cc6600;">Brought to you by....Mrsmike & Jakin</span></strong><br /><strong><span style="color:#cc6600;"></span></strong><br /><strong><span style="color:#cc6600;"><a href="http://jewelsinthekitchen.blogspot.com/">Jakins Choices<br /></a></span></strong><div>http://jewelsinthekitchen.blogspot.com/ link to jakins blog</div><div>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!<br /><span style="color:#cc6600;"><span style="color:#000000;">All Recipes</span> Carmel Apple Cheesecake</span><br /><a href="http://allrecipes.com/Recipe/Caramel-Apple-Cheesecake/Detail.aspx">http://allrecipes.com/Recipe/Caramel-Apple-Cheesecake/Detail.aspx</a><br /><br />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!<br /><span style="color:#cc6600;">Mexican Lasgna </span><span style="color:#000000;">By Rachael Ray</span><br /><a href="http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html">http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html</a> <br /><br /><span style="color:#cc6600;"><strong><a href="http://carrieinthekitchen.blogspot.com/">MrsMikes Choices:</a></strong><a href="http://carrieinthekitchen.blogspot.com/"> </a></span><br />http://carrieinthekitchen.blogspot.com/ link to mrsmikes blog</div><div>My Food Network recipe is <span style="color:#cc6600;">Honey Whole Wheat Pretzel Sticks</span> from Ellie Krieger.<br /><br /><a href="http://www.foodnetwork.com/recipes/ellie-krieger/honey-whole-wheat-pretzel-sticks-recipe/index.html">http://www.foodnetwork.com/recipes/ellie-krieger/honey-whole-wheat-pretzel-sticks-recipe/index.html</a><br /><br />My non-Food Network recipe is from Cooking Light, September 2008 edition, it's <span style="color:#cc6600;">Grilled Chicken and Pesto Farfalle: </span><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835297">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835297</a> Thanks!!!</div>Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com6tag:blogger.com,1999:blog-5241799625851108867.post-69025428456720254072008-09-29T09:43:00.000-07:002008-09-29T09:55:31.382-07:00New Idea - ROUNDUPS!Hello Dinner Divas!<br /><br />Heather has been soliciting your input for the group and we have been enjoying and talking about what you all have to say.<br /><br />Perhaps one of the biggest things we're excited about it to try monthly roundups.<br /><br />Here's how it will work in OCTOBER AND BEYOND:<br /><br />After you make ANY of the recipes, post a comment in the month's "reveal" post (where we announce the month's 4 recipes) with a LINK BACK TO YOUR POST WITH RECIPE.<br /><br />At the end of the month, we will post a roundup for each recipe, highlighting those of you who volunteered your blog entries!<br /><br />For the month of SEPTEMBER:<br /><br />Post a comment in THIS POST with a link to your creation, and we'll post the roundups in a few days.<br /><br />Am I making ANY sense?? ;)Laurenhttp://www.blogger.com/profile/18210524656100220034noreply@blogger.com3tag:blogger.com,1999:blog-5241799625851108867.post-30944948861042810882008-09-03T14:02:00.001-07:002008-09-03T14:04:21.895-07:00SEPTEMBER RECIPES...Here are the recipes for September Chosen by JennMackey and Kayash<br /><br /><strong><span style="color:#6600cc;">These 2 from JennMackey</span></strong><br /><br />Here is my food network recipe, my husband has been begging for an apple pie, and pie crust is one of my worst things, so I thought that I would stretch myself a bit. And with all of the fall talk on the WC board, I think that this one will be perfect for September!<br /><a onclick="return top.js.OpenExtLink(window,event,this)" href="http://www.foodnetwork.com/recipes/emeril-live/double-crust-apple-pie-recipe/index.html?rsrc=like" target="_blank">http://www.foodnetwork.com/recipes/emeril-live/double-crust-apple-pie-recipe/index.html?rsrc=like</a><br />This is also from the food network, but homemade mac and cheese sounds so good, and the chicken and broccoli will help bulk it up a it and make me feel like it is borderline healthy. Thanks for letting my pick, it was fun!<br /> <a onclick="return top.js.OpenExtLink(window,event,this)" href="http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe2/index.html" target="_blank">http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe2/index.html</a><br /><br /><strong><span style="color:#330099;">These 2 from Kayash</span></strong><br /><br />The non-food network recipe is New Coq Au Vin from the September 2008 Gourmet <a onclick="return top.js.OpenExtLink(window,event,this)" href="http://www.epicurious.com/recipes/food/views/NEW-COQ-AU-VIN-243531" target="_blank">http://www.epicurious.com/recipes/food/views/NEW-COQ-AU-VIN-243531</a><br /><br />And the Food network recipe is Alton Brown's Ramen Shrimp Pouch from The Pouch Principle episode. <a onclick="return top.js.OpenExtLink(window,event,this)" href="http://www.foodnetwork.com/recipes/alton-brown/ramen-shrimp-pouch-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/alton-brown/ramen-shrimp-pouch-recipe/index.html</a>Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com3tag:blogger.com,1999:blog-5241799625851108867.post-41974732348066982762008-08-14T06:16:00.000-07:002008-08-14T06:27:18.003-07:00August, Part 2Hey everyone!<br /><br />Your other two recipes for August are chosen by moi, and I really hope you enjoy them!<br /><br />First, for my Food Network dish, I selected Giada's <a href="http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36758_PRINT-RECIPE-FULL-PAGE,00.html">Rigatoni with Vegetable Bolognese</a>. If you read my <a href="http://lacucinadilauren.blogspot.com/">blog</a> (sorry, couldn't resist pimping it out...), you know that I am a huge pasta-holic, so I try to do what I can to make it a bit healthier. In addition, I've yet to be disappointed with Giada, so I figure this is a good dish to share with you!<br /><br />My second dish for the month is <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=491638">Orange Mandarin Chicken</a> from Cooking Light. My son, who will be two in November, absolutely goes nuts over Mandarin oranges, but is not much of a meat eater. Maybe this dish will help me get more chicken into this kid!<br /><br />That's it for now... can't wait to see what you all come up with. And we'll see you in September where two members will give you their Dinner Diva selections!<br /><br />Happy Cooking!<br />~LaurenLaurenhttp://www.blogger.com/profile/18210524656100220034noreply@blogger.com4tag:blogger.com,1999:blog-5241799625851108867.post-11087945834638400382008-08-13T12:31:00.000-07:002008-08-13T12:35:15.598-07:00Challenge #2Catfish Po Boy Sandwiches. I made this recipe last month and fell in love. So i wanted everyone else to give it a try too. Here is the link <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522117">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522117</a><br /><br />Here is the link to my recipe that i made <a href="http://theshannonskitchen.blogspot.com/2008/07/catfish-po-boy-sandwhiches.html">http://theshannonskitchen.blogspot.com/2008/07/catfish-po-boy-sandwhiches.html</a><br /><br /><br />It's a cooking light Recipe, and interpret it as you wish.<br /><strong>We are going to choose 2 people per month, and they can choose 2 recipes each. And we will post all 4 Recipes at the begining of the month and you have all month to make it. Post as you finish.</strong>Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com2tag:blogger.com,1999:blog-5241799625851108867.post-64961877169746972522008-08-07T14:02:00.000-07:002008-08-07T14:07:43.344-07:00First Recipe.....<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Inspired</span> by the Hot summer Air, I decided to Choose a Food Network Grilling Recipe.<br />Posting date will be on or before August 21st.<br />After that date we will Choose a different recipe for everyone to work with.<br />Remember the only rule is <span style="color:#993300;">THERE ARE NO RULES.......</span><br /><br /><a href="http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html">http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html</a><br /><br /><strong><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Ingredients</span> </strong><br /><em><strong>For the burgers:<br /></strong></em>8 (1/2- thick) strips bacon<br />1 1/2 pounds ground chicken, 90 percent lean<br /> 2 tablespoons canola oil<br />Salt Freshly ground black pepper<br /> 1/2 cup crumbled blue <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">cheese</a><br />4 burger buns, split<br />1 large ripe beefsteak tomato, cut into 4 slices<br />1 ripe avocado, peeled, pitted and cut into 8 slices<br /><br /><strong><em>For the vinaigrette:<br /></em></strong>2 tablespoons red wine vinegar<br />1 tablespoon fresh lemon juice<br />1 teaspoon Dijon mustard<br />1 teaspoon Worcestershire sauce<br /> 1 clove garlic, finely chopped<br />1/4 teaspoon sugar<br />1/4 teaspoon kosher salt<br />1/4 teaspoon freshly ground black pepper<br />3 tablespoons olive oil<br />1 cup finely shredded romaine lettuce<br /><br /><em><strong>For the burgers:<br /></strong></em>Heat the grill to medium.<br />Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.<br />Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.<br />Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.<br /><br /><strong><em>For the vinaigrette:</em><br /></strong>Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.<br />Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com11tag:blogger.com,1999:blog-5241799625851108867.post-21427355435171524632008-08-07T13:39:00.000-07:002008-08-07T13:40:59.059-07:00Hi!Just wanted to echo Heather's welcome. We are SO excited to start this up, and we are so blown away by the amount of interest it has generated already. We look forward to cooking with you, and we always welcome suggestions!<br /><br />~LaurenLaurenhttp://www.blogger.com/profile/18210524656100220034noreply@blogger.com0tag:blogger.com,1999:blog-5241799625851108867.post-8260021082399869672008-08-07T13:07:00.000-07:002008-08-07T13:34:23.953-07:00Welcome<span style="font-family:verdana;color:#330033;">Lauren and I want to welcome everyone to the Dinner Divas, Where cooking with no rules is the ONLY RULE!!!!</span><br /><br /><span style="color:#330033;">We thought it would be fun to see how many different ways people can cook one simple recipe.</span><br /><br /><span style="color:#330033;">We will have a new Recipe biweekly, one week it will be a Food Network Recipe the the other week it will be a random recipe. </span><br /><br /><span style="color:#330033;">You can choose to make the recipe or you can not make the recipe. No Strings attached. All creative minds welcome. Do as you wish with the recipe too. </span>Dinner Divashttp://www.blogger.com/profile/07700744176194464590noreply@blogger.com0