tag:blogger.com,1999:blog-84905694090343218122024-03-05T07:14:23.571-05:00This Mommy Cooksdelicious recipes, from my kitchen to yours. no short order cooks here!Unknownnoreply@blogger.comBlogger586125tag:blogger.com,1999:blog-8490569409034321812.post-64316644587631491602015-02-16T22:09:00.000-05:002015-02-16T22:09:33.002-05:00Italian Wedding Soup<div style="text-align: justify;">
We were supposed to get some good snow today, but instead we got rain and ice. I had planned to make this soup recipe for dinner tonight after a full day of fun in the snow. Instead, I made it after a full day of staying inside watching the ice and rain fall. Maybe we'll get some snow later this week. Regardless, this soup was delicious! I've never had this particular soup, and I don't know how I've missed it for so long. It really is easy to make, and nice and warm, perfect for these cold nights!</div>
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<b>Italian Wedding Soup</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://tastykitchen.com/recipes/soups/minestra-maritata-italian-wedding-soup/">tasty kitchen</a></span></i><br />
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<b>Ingredients:</b><br />
<i>for the meatballs</i><br />
½ pound ground beef<br />
½ pound ground pork<br />
½ small yellow onion, diced small<br />
1½ tablespoons dried parsley<br />
1 large egg, beaten<br />
1 clove garlic, minced<br />
¼ cup Italian bread crumbs<br />
¼ cups grated Parmesan cheese<br />
½ teaspoon Kosher or Himalayan salt<br />
¼ teaspoons freshly ground black pepper<br />
dash of ground nutmeg<br />
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<i>for the soup</i><br />
8 cups Chicken Broth<br />
3 whole large carrots, chopped<br />
1 pound spinach, washed<br />
½ tablespoons dried oregano<br />
1 cup dry orzo<br />
Kosher or Himalayan salt and freshly ground black pepper to taste<br />
fresh Parmesan, for serving<br />
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<b>Directions:</b><br />
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Preheat oven to 450° F. Prepare baking sheet by placing cooling racks on top of the baking rack so that the meatballs will cook evenly and the grease will drip off. Spray with nonstick spray. </div>
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In a large mixing bowl combine the meatball ingredients and mix thoroughly. Shape the meat mixture into ¾ to 1-inch diameter meatballs. Place the meatballs on your prepared rack. Place in oven and bake for 12-15 minutes until no longer pink. </div>
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To make the soup, bring the chicken broth to a boil in a large pot. I like to use Better Than Bouillon to make my chicken broth. Add the carrots, spinach, oregano, salt and black pepper to taste. Reduce the heat to medium and add the meatballs. Cook the meatballs and carrots until the carrots are tender. Add the orzo and cook until al dente, about 10 minutes. Add salt and pepper to taste. Serve topped with fresh Parmesan cheese and french bread.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8490569409034321812.post-57771497247715375842014-11-24T20:49:00.000-05:002014-11-24T20:49:06.684-05:00One Pot Sausage and Pasta <div class="separator" style="clear: both; text-align: justify;">
What the what? A new recipe? Yes, indeed, it is a new recipe. Life has settled down a little bit, and I thought I'd try out some new recipes again. This was so incredibly easy, and very tasty. My kids gobbled it up. They love sausage, so how could I go wrong? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01EpeNUqe7HwipqOQccG6AWgkfLLOpTR5KriQvcp6cSlDHn5GGydzDYUA0G7H6m8IBNwrgZA09V40ifNkeKeTQj4iq8sO4T7EqszgiwcESsHl4GXmDW8uNNjpNRWDn2AqUkfxBrHgBAe2/s1600/november2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01EpeNUqe7HwipqOQccG6AWgkfLLOpTR5KriQvcp6cSlDHn5GGydzDYUA0G7H6m8IBNwrgZA09V40ifNkeKeTQj4iq8sO4T7EqszgiwcESsHl4GXmDW8uNNjpNRWDn2AqUkfxBrHgBAe2/s1600/november2014.jpg" height="266" width="400" /></a></div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><b>One Pot Sausage and Pasta</b></span></li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>adapted from <a href="http://www.yellowblissroad.com/one-pot-cheesy-smoked-sausage-pasta-skillet/">yellow bliss road</a></i></span></li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp olive oil</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 lb smoked sausage, sliced (I used kielbasa.) </span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup onion, diced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 TBSP minced garlic</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups chicken broth</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">10-20 cherry tomatoes, sliced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk or heavy cream</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">8 oz dry pasta (I used spirals.)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt </span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon pepper</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1-1/2 cup cheddar cheese, shredded</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><br /></span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><b>Directions:</b></span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Add olive oil to a large saute pan. On medium heat, add onions and</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">sausage</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">and cook until lightly browned. Add garlic and cook about 1 minute longer. </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Add chicken broth, tomatoes, milk, pasta, salt, and pepper. </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender. </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Turn off the heat and stir in 1/2 of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. </span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-71145750082687592472013-09-15T06:00:00.000-04:002013-09-15T06:00:05.469-04:00Slow Cooker Sweet Garlic Chicken {slow cooker}<div class="separator" style="clear: both; text-align: justify;">
As you may have noticed, my blog posting has really slowed down. Our life is so incredibly busy that I don't have a lot of time to post! I am so glad I sat down to post this one though. It is made in the slow cooker (yay!) and it was tasty too! I loved having it on top of a cornbread pancake. I think that is my kiddos favorite part!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2RV6CLharEReSgBLHhNgvcPa_k-8B_vDWLuxzubnjCx1McC5s8rqdl6ldJhcbPkzWYOr4kiQcY5vE_FcELTwgwEbglYHCayM83wA2LmZb7j1Ofzo0yjTFCMjOSC945kgl60-Ogy0JK5a/s1600/081-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2RV6CLharEReSgBLHhNgvcPa_k-8B_vDWLuxzubnjCx1McC5s8rqdl6ldJhcbPkzWYOr4kiQcY5vE_FcELTwgwEbglYHCayM83wA2LmZb7j1Ofzo0yjTFCMjOSC945kgl60-Ogy0JK5a/s640/081-2.jpg" width="640" /></a></div>
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<b>Slow Cooker Sweet Garlic Chicken</b><br />
<i><span style="font-size: x-small;">from <a href="http://myfridgefood.com/ViewRecipe.aspx?recipe=21084">My Fridge Recipes</a></span></i><br />
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<b>Ingredients:</b><br />
4-6 chicken breasts<br />
1 cup packed brown sugar<br />
2/3 cup apple cider vinegar<br />
1/4 cup lemon-lime soda<br />
2-3 Tablespoons minced garlic<br />
2 Tablespoons soy sauce<br />
1 teaspoon fresh ground pepper<br />
2 Tablespoons corn starch<br />
2 Tablespoons water<br />
Red pepper flakes (optional)<br />
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<b>Directions:</b><br />
<div style="text-align: justify;">
Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. In a small bowl, mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. </div>
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Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Top with additional sauce and sprinkle red pepper flakes on top if desired. </div>
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This can be served over rice or noodles. We served it on top of a <a href="http://www.thismommycooks.com/2011/07/cornbread-pancakes.html">cornbread pancake</a>. </div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8490569409034321812.post-36889967262001012402013-09-08T13:20:00.003-04:002013-09-08T13:20:48.446-04:00Tilapia Bruschetta<div class="separator" style="clear: both; text-align: justify;">
This was so easy and healthy! I know tomato season is almost over, but I wanted to make sure and share this recipe with you. It was very tasty and definitely a healthy dinner option that is quick! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9iBa5qG5vwb-4nekxxOhWXoDrsokqDDXr0Nb_0PSPOIDkD_oJ0xoMam9WOkpdudabKls10PuoaFK6m-EjV7nU3CIwQV1FOih6RgoPc4_-x2crBIUYYflkOkGlDEqLTV2amwDwYXkrLgT/s1600/007-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9iBa5qG5vwb-4nekxxOhWXoDrsokqDDXr0Nb_0PSPOIDkD_oJ0xoMam9WOkpdudabKls10PuoaFK6m-EjV7nU3CIwQV1FOih6RgoPc4_-x2crBIUYYflkOkGlDEqLTV2amwDwYXkrLgT/s640/007-2.jpg" width="640" /></a></div>
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<b>Tilapia Bruschetta</b><br />
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<b>Ingredients:</b><br />
4 tilapia fillets<br />
1 cup tomatoes, diced<br />
1 Tablespoon fresh basil<br />
2-4 ounces fresh mozzarella<br />
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<b>Directions:</b><br />
Preheat oven to 450 degrees F.<br />
<br />
Salt and pepper tilapia fillets to your taste. Bake fish for 6 minutes. Remove fish from oven, turn fish over and top with mozzarella and tomato mixture. Place back in the oven bake for an additional 4 minutes.<br />
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Fish is ready when it flakes easily.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-25957828936994303272013-08-05T10:28:00.001-04:002013-08-05T10:28:11.069-04:00Cheesy Quinoa and Ham Bites<div class="separator" style="clear: both; text-align: justify;">
These are amazing!! So yummy, and all you need in one little bite! Protein, starch, dairy, and veggie! Definitely make these. They are a big hit at my house!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5wHUEt3G2pHZZ1dpYOEYNlRXZJ9ileNyunbCyvCiaKgW3rUY1a9Dek4q9d_1RiCXozV1D8LDmEm6aT07jQ6DVpedtszwsJmijpF1QDjEQwNiQ1EpK15X8veaL2v4jHwF3GI_3P_YtDux/s1600/092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5wHUEt3G2pHZZ1dpYOEYNlRXZJ9ileNyunbCyvCiaKgW3rUY1a9Dek4q9d_1RiCXozV1D8LDmEm6aT07jQ6DVpedtszwsJmijpF1QDjEQwNiQ1EpK15X8veaL2v4jHwF3GI_3P_YtDux/s640/092.jpg" width="640" /></a></div>
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<b>Cheesy Qunioa and Ham Bites </b><br />
<i><span style="font-size: x-small;">from <a href="http://www.melskitchencafe.com/2013/01/cheesy-ham-and-broccoli-quinoa-bites.html">Mel's Kitchen Cafe</a></span></i><br />
<br />
<b>Ingredients:</b><br />
3 cups cooked quinoa, chilled or at room temperature (I cook my quinoa in chicken broth.)<br />
2 eggs, lightly beaten<br />
8 ounces deli ham, chopped fine (about 1 1/2 cups)<br />
1-2 cups finely chopped steamed broccoli<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/4 cup finely shredded Parmesan cheese<br />
2 cups shredded sharp cheddar cheese<br />
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<b>Directions:</b><br />
Preheat the oven to 350 degrees F.<br />
<br />
In a large bowl, combine all ingredients, except cheeses, until combined. Stir in the cheese until well-distributed.<br />
<br />
Lightly grease two mini muffin cup tins. (My recipe made 48 mini muffins.) If you don't have two tins, you can do two batches. Scoop the quinoa mixture into the tins, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden on top. Remove from the tin and repeat with the remaining mixture if needed. Serve warm or at room temperature.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-85579878840028786072013-07-08T15:11:00.003-04:002013-07-08T15:11:44.061-04:00Hot Chicken Sandwiches<div class="separator" style="clear: both; text-align: justify;">
And, I'm back. Hoping to get back to posting recipes again. My life is so busy, it's really hard to get to the blog. But I didn't want to miss sharing this one. This sandwich was so incredibly good!! It tasted like a chicken and cheese dip with french bread. It was pretty good heated up in the toaster oven the next day too! All you have to do is mix up the ingredients and bake it, so easy! You do have to cook the chicken, but you could in a pinch use canned chicken if you wanted to. I'm making this tonight and I can't wait!!</div>
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<i>*note the original recipe includes olives, I omitted them.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoHxcwbrSudFpIn2yqax9lERxfqc-ahyphenhyphenHI0-keaHzQ5rtxp98KWshZm3HMX8qF8xb9P9DinnMFiShwFH4f2u5QmcTuR5ypI9yh3AuGCm-Y5ZhIDxnyx1tvC-vQGdnEV8NbcGyQgu2D3iT/s1600/002-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoHxcwbrSudFpIn2yqax9lERxfqc-ahyphenhyphenHI0-keaHzQ5rtxp98KWshZm3HMX8qF8xb9P9DinnMFiShwFH4f2u5QmcTuR5ypI9yh3AuGCm-Y5ZhIDxnyx1tvC-vQGdnEV8NbcGyQgu2D3iT/s640/002-2.jpg" width="640" /></a></div>
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<b>Hot Chicken Sandwich</b><br />
<i><span style="font-size: x-small;">from <a href="http://www.melskitchencafe.com/2009/05/hot-hoagies.html">Mel's Kitchen Cafe</a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 loaf french bread, cut lengthwise<br />
2 cups cooked, shredded chicken<br />
1/2 cup light mayonnaise<br />
1/2 cup reduced fat sour cream<br />
2 green onions, thinly sliced (white and green parts)<br />
1/2 teaspoon garlic salt<br />
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)<br />
2 cups shredded cheese (I used sharp cheddar cheese.)<br />
<b><br /></b>
<b>Directions:</b><br />
<div style="text-align: justify;">
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread.
Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-35896981124970617732013-06-12T07:00:00.000-04:002013-06-12T16:27:37.635-04:00Strawberry Swirl Cream Cheese Pound Cake {repost}<div class="separator" style="clear: both; text-align: justify;">
Still super busy around here! Here is one of my favorite cakes using strawberries, which are in season right now! Yum!!</div>
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I made this cake last week. We love pound cake, and this one was really good. I've only ever made my grandmother's sour cream pound cake recipe, but this one calls for cream cheese, and it was a good addition. I think it made it very moist. There is also a strawberry glaze swirl in the middle of this cake, even though you can't see mine very well. Mine isn't as red as Southern Living's picture, but I'm assuming that is because I made my own strawberry glaze instead of buying store bought. I'm on a strawberry kick around here lately, they are so cheap right now! We've also made strawberry banana muffins and a strawberry and spinach salad, both new recipes that will be coming soon. This cake has a lot of ingredients, but I think it is well worth it. Even if you omit the strawberry glaze, you'll have a yummy pound cake. We also served this with homemade whipped cream and sliced strawberries, I definitely recommend this addition! Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlg9-lJZYuTs8ggH_1yQWAepQeMduJEERCKq4NlgdQuCDDkgNisUf6wbuNe9OENTT65FaiRi8jCZDdCD5_SUGf1i320d0p-SRnzpLWKilqUhyphenhyphenM19k2UTMAQSaK5Tl4uob6gUhMmVpOIK3/s1600/strawberrypoundcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlg9-lJZYuTs8ggH_1yQWAepQeMduJEERCKq4NlgdQuCDDkgNisUf6wbuNe9OENTT65FaiRi8jCZDdCD5_SUGf1i320d0p-SRnzpLWKilqUhyphenhyphenM19k2UTMAQSaK5Tl4uob6gUhMmVpOIK3/s640/strawberrypoundcake1.jpg" width="424" /></a></div>
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<strong>Strawberry Swirl Cream Cheese Pound Cake</strong><br />
<em><span style="font-size: x-small;">slightly adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=showRatings&recipe_id=50400000110798&forwardAction=displayRecipe&user_recipe=&page=1">Southern Living</a></span></em><br />
<em><span style="font-size: x-small;"><br />
</span></em><strong>Ingredients:</strong><br />
1 1/2 cups butter, softened<br />
3 cups sugar<br />
1 (8-oz.) package cream cheese, softened<br />
6 large eggs<br />
3 cups all-purpose flour<br />
1 teaspoon almond extract<br />
1/2 teaspoon vanilla extract<br />
2/3 cup strawberry glaze (I made my own, recipe <a href="http://featuredish.com/strawberry-glaze/">here</a>. I halved this recipe.)<br />
1 (6-inch) wooden skewer<br />
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<strong>Directions:</strong><br />
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Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.</div>
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Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (I did not have a pan this big, I used my bunt cake pan.). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.</div>
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Bake at 325° for 1 hour and 15 minutes to 1 hour 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).</div>
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This recipe is linked to <a href="http://prairiestory.com/">Prairie Story</a>, <a href="http://tidymom.net/2011/easter-baking/">Tidy Mom</a>, <a href="http://www.mommyskitchen.net/2011/04/sloppy-joe-skillet-potluck-sunday.html">Potluck Sunday</a>, and <a href="http://www.everydaytastes.com/2011/03/31/its-a-keeper-thursday-recipe-project-linky/">It's a Keeper Thursday</a>.</div>
Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-8490569409034321812.post-18459937976968583102013-06-01T21:23:00.000-04:002013-06-01T21:23:59.080-04:00Grilled Teriyaki Chicken {repost}<div class="separator" style="clear: both; text-align: justify;">
I've been super busy lately, so I'm sharing some of my favorite recipes that are already on the blog. A few good recipes for summer! Enjoy!</div>
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This chicken was absolutely delicious. It was so juicy and flavorful. I love teriyaki chicken and I have cooked it many different ways, and this one is at the top of my list. It doesn't have a thick teriyaki sauce that goes with the meat, but instead a thinner marinade that really penetrates the meat and gives it a great flavor. Please make this. I promise you won't be disappointed. I served this over baked rice with a fresh salad. I'll be sharing the rice recipe later. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm4JAH2clMx2FqZGj9Hqdetb2row1jPTTJ3aBz2-ukev2UV1kvT_9QlOvvrg6TGzAj6t4gs6qrcfYH3mZhzLQo9Dg60bZRG3iE3XgrGDd6G0fFjE9IzLqEfrvMRi3dXuRv9rYtmJPkehx/s1600/DSC_0812_16108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm4JAH2clMx2FqZGj9Hqdetb2row1jPTTJ3aBz2-ukev2UV1kvT_9QlOvvrg6TGzAj6t4gs6qrcfYH3mZhzLQo9Dg60bZRG3iE3XgrGDd6G0fFjE9IzLqEfrvMRi3dXuRv9rYtmJPkehx/s400/DSC_0812_16108.JPG" t="" true="" width="400" /></a></div>
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<strong>Grilled Teriyaki Chicken</strong><br />
<em><span style="font-size: x-small;">from <a href="http://www.melskitchencafe.com/2011/06/grilled-teriyaki-chicken.html">Mel's Kitchen Cafe</a></span></em><br />
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<strong>Ingredients:</strong><br />
6 boneless, skinless chicken breasts**<br />
6 ounces (3/4 cup) pineapple juice*<br />
1/2 cup reduced-sodium soy sauce<br />
1 tablespoon molasses<br />
2 tablespoons brown sugar<br />
1/4 cup canola or olive oil<br />
3 tablespoons cider vinegar<br />
1 teaspoon garlic powder<br />
<br />
Fresh pineapple, for grilling*<br />
Hot rice, for serving<br />
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<em>*I used canned pineapple. As for measuring the amount of pineapple juice, I used the entire juice from a large can of pineapple rings.</em></div>
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<em>**I also halved the amount of chicken I used and plan on using the other half of the marinade in another recipe.</em></div>
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<strong>Directions:</strong></div>
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In a small bowl, whisk together the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar, and garlic powder. Add the chicken breasts to a large Ziploc bag or dish and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.</div>
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Remove chicken from marinade. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. <em>I brushed the chicken with the marinade when I first put the chicken on the grill, and again when I flipped it. I believe it cooked long enough after adding the marinade to kill all the germs, but use your own judgement.</em> When the chicken has about 4-5 minutes left to cook, add the rings of pineapple and grill for 2 minutes per side. Remove chicken and put on a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8490569409034321812.post-50284870102098999192013-05-16T22:02:00.001-04:002013-05-16T22:02:27.568-04:00Carolina Mustard Barbecue Sauce<div style="text-align: justify;">
Whenever we pick up barbecue from the local place here, I always make my husband get a ton of the mustard base barbecue sauce. We love it so much. Well tonight, I was making my <a href="http://www.thismommycooks.com/2010/09/barbecue-pulled-pork-no-smoker-needed.html">easy peasy crock pot barbecue</a> (If you haven't made this yet, you really should.) and I decided to try out a new bbq sauce recipe. This stuff was just like the stuff from our favorite barbecue place. I am so happy that I now know how to make it! And the best part was that I had all the ingredients and that it only took 30 minutes to make. Definitely try this out. You can put it on anything!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazce4emeNmjwq0hhzC8moUEnBY3uCKztBtJ-yYhfzvZKzjLf8pTlvbvyjK4v-FDtJP0ASiKl352jLpqKMw-MQAwXBOttn3SR2JbkjlBpgtUHgtKZ_lG64udZyuojepfhlN7adsHWX11j5/s1600/bbq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazce4emeNmjwq0hhzC8moUEnBY3uCKztBtJ-yYhfzvZKzjLf8pTlvbvyjK4v-FDtJP0ASiKl352jLpqKMw-MQAwXBOttn3SR2JbkjlBpgtUHgtKZ_lG64udZyuojepfhlN7adsHWX11j5/s640/bbq.jpg" width="640" /></a></div>
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<b>Carolina Mustard Barbecue Sauce</b><br />
<i><span style="font-size: x-small;">from<a href="http://www.simplyrecipes.com/recipes/south_carolina_mustard_bbq_sauce/#comments"> Simply Recipes</a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
4 Tablespoons butter<br />
1/2 onion, grated<br />
1/2 cup yellow mustard<br />
1/2 cup brown sugar<br />
1/2 cup cider vinegar<br />
1 Tbsp dry mustard<br />
1 teaspoon cayenne<br />
1 bay leaf<br />
Salt to taste<br />
<br />
<b>Directions:</b><br />
Heat the butter over medium heat until it's frothy, then add the onion and sauté for 3-4 minutes. Be careful not let the onions brown. Add in remaining ingredients, stir well and simmer slowly for 30 minutes or more.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-91280768518432995622013-05-14T16:03:00.000-04:002013-05-14T16:03:03.353-04:00Buffalo Chicken Tender Salad with Avocado Ranch Dressing<div class="separator" style="clear: both; text-align: justify;">
This chicken was so good! I love to get buffalo style chicken tenders when we go out, especially on top of a salad. The best of both worlds. The best thing about this chicken is that it isn't fried, it's baked! I can't wait to have this again. For the kids, I omitted the buffalo sauce, and it was a hit!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmExnE5RDEm4Xn3NpQVZn007DpWQVhQoHiC_EyeM2Tj1S19ucHw3h3X9YO2-7-EAJrTDAiQbTqPCsGmbb63M6Tq9c6fLz2p_n16MHAdEpjX4lvMlA655ij9xQzbeHDsYf-Gb9N8ChYysB/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmExnE5RDEm4Xn3NpQVZn007DpWQVhQoHiC_EyeM2Tj1S19ucHw3h3X9YO2-7-EAJrTDAiQbTqPCsGmbb63M6Tq9c6fLz2p_n16MHAdEpjX4lvMlA655ij9xQzbeHDsYf-Gb9N8ChYysB/s640/salad.jpg" width="640" /></a></div>
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<b>Buffalo Chicken Tender Salad with Avocado Ranch Dressing
</b><br />
<i><span style="font-size: x-small;">from <a href="http://www.annies-eats.com/2013/03/12/buffalo-chicken-salad-with-creamy-avocado-ranch-dressing/">Annie's Eats</a></span></i><br />
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<b>Ingredients:</b><br />
<i>for the chicken:</i><br />
1 1/2-2 cups panko breadcrumbs<br />
2 Tablespoons olive oil<br />
1/2 cup all purpose flour<br />
1 teaspoon garlic powder<br />
1/2 teaspoon kosher salt<br />
2 large eggs<br />
1 Tablespoon water<br />
1 Tablespoon Dijon mustard<br />
1/4 teaspoon dried thyme<br />
cooking spray<br />
1 pound boneless, skinless chicken breasts, cut into strips<br />
1/2-3/4 cup buffalo wing sauce<br />
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<i>for the dressing:</i><br />
1/2 avacado, roughly chopped<br />
1/2 cup mayonnaise<br />
1/3 cup sour cream (or greek yogurt)<br />
2 teaspoons olive oil<br />
2 teaspoons lemon juice<br />
1 small bunch of chives, coarsely chopped<br />
2 Tablespoons fresh parsley<br />
1 clove garlic, minced<br />
1/4 cup (or more) buttermilk<br />
kosher salt and freshly ground black pepper, to taste<br />
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<b>Directions:</b><br />
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Preheat oven to 475° F. </div>
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Heat oil and panko crumbs in a skillet. Toast over medium heat until golden, stirring often so they don't burn, about 5-10 minutes. Spread breadcrumbs in a shallow dish and allow to cool. In another shallow dish, combine flour, garlic powder, and salt. In a third shallow dish, whisk together eggs, water, mustard, and thyme until blended. </div>
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Prepare a rimmed baking sheet with tin foil and place a wire rack (or two) on top. Spray the rack with nonstick spray. </div>
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Lightly season the chicken strips with salt and pepper. Dredge chicken piece in the flour to coat completely, and shake off excess. Then dip into the egg mixture, and then into the panko mixture. Gently press the panko crumbs to make sure they stick. Place the chicken pieces on the prepared baking sheet. Repeat with all chicken pieces. Spray the tops of the chicken pieces lightly with cooking spray. </div>
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Bake chicken about 8-10 minutes, until chicken is cooked through and no longer pink in the middle. </div>
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Place the buffalo sauce in a bowl, and using tongs, dip each chicken piece into the buffalo sauce, coating completely. Set aside for a couple of minutes so the sauce will soak in.</div>
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To make the dressing:</div>
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Combine all of the ingredients in a blender or food processor, starting with 1/4 cup of buttermilk. Blend for about 10 seconds, check the consistency and taste and add in more buttermilk if you desire. Season with salt and pepper. Store in an airtight container in the fridge.</div>
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To serve prepare plate with salad, top with chicken strips and other toppings such as hard boiled eggs, crumbled cheese, shredded cheese, bacon, tomatoes, cucumbers, etc. Drizzle dressing over and serve.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8490569409034321812.post-71436458005870695292013-05-06T16:16:00.002-04:002013-05-06T16:19:49.034-04:00Homemade Buttermilk Biscuits<div class="separator" style="clear: both; text-align: justify;">
Mel at <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a> has done it again. I just love her site. A few years ago, I tried my hand at making biscuits. They weren't very good at all. Not moist, hard, and tasteless. Definitely not words you want to use to describe your food right? Well, after perusing Mel's site last week, I came across this recipe and I couldn't wait to try it. Well, today, I was craving biscuits and I decided to try my hand at making some. These were so simple to make and pretty foolproof. I couldn't wait to slather it with some butter and some of my favorite raspberry honey jelly. They were perfect. Quite possibly the best biscuit I've ever had!! If you have a food processor, this is even easier. Now I wanted to put a little plug in for this pretty awesome jelly we were gifted a few weeks ago. I honestly can't believe we haven't finished it off yet! It is from a local company, Honeyberry Farm, in Knoxville, TN and it is amazing. You should really try it! Ok, plug over. Now go make these biscuits!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCT2OWRFRMNzEC4VZPD5B0jITt8IM_pP28UmkuLAhTrt40_ZG0XBbzx1YjgbozBf-6T4C0-gs3yFYkr1phGRtUxpJbFwOG-140SH-woGq-VXb4zyOFcG3tALHPHGaP6zCMS8s-1LvMmb1/s1600/biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCT2OWRFRMNzEC4VZPD5B0jITt8IM_pP28UmkuLAhTrt40_ZG0XBbzx1YjgbozBf-6T4C0-gs3yFYkr1phGRtUxpJbFwOG-140SH-woGq-VXb4zyOFcG3tALHPHGaP6zCMS8s-1LvMmb1/s640/biscuits.jpg" width="640" /></a></div>
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<b>Homemade Buttermilk Biscuits</b><br />
<span style="font-size: x-small;"><i>from <a href="http://www.melskitchencafe.com/2013/04/buttermilk-biscuits-and-a-giveaway.html">Mel's Kitchen Cafe</a></i></span><br />
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<b>Ingredients:</b><br />
3 cups unbleached all-purpose flour, plus more for dusting<br />
1/2 teaspoon baking soda<br />
1 1/2 tablespoons baking powder<br />
1 teaspoon salt<br />
9 tablespoons very cold butter cut into pieces<br />
1 1/2 cups buttermilk, more or less<br />
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<b>Directions:</b><br />
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Preheat the oven to 450 degrees F.</div>
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Combine the dry ingredients in the bowl of a food processor, or in a bowl if you don't have a food processor. Add the butter to the food processor and pulse a few short times until the butter is small and pea-sized. If you don't have a food processor, cut the butter into the flour mixture with a pastry cutter or two knives until the mixture is like coarse meal and the butter is pea-sized. </div>
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Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together, don't overmix the dough.If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together. </div>
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Scrape the dough out of the food processor or bowl onto a lightly floured counter. Gently pat the dough to about 1/2-inch thick with your hands. (Do not use a rolling pin.) Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently to 1-inch thick after the last fold. This is what makes the biscuits flaky. Use a round biscuit or cookie cutter to cut into circles. Do not turn the cutter while pressing into the dough, just press firmly enough to cut all the way through the dough.</div>
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Prepare a large, rimmed cookie sheet with a silpat liner or parchment paper. Place the biscuits on the pan with the sides barely touching each other. This helps the biscuits rise up instead of out. If you like crustier sides to your biscuits, space them further apart. They won't rise as high but they'll have golden edges. </div>
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<br /></div>
<div style="text-align: justify;">
Bake for about 10-12 minutes until the biscuits are lightly golden on top and bottom, make sure not to overbake. Serve immediately.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-71145596019139157152013-05-04T19:59:00.001-04:002013-05-04T19:59:07.787-04:00Greek Meatballs (gluten free)<div class="separator" style="clear: both; text-align: justify;">
I finally made it back to cooking club this month! I have been so busy, I haven't been able to participate at all lately! Our theme this month was Greek. As usual, the dinner was delicious! I loved these meatballs my friend Stephanie brought. Super easy, and very tasty! Yum, yum!</div>
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<b><br /></b>
<b><br /></b>
<b>Greek Meatballs</b><br />
<i><span style="font-size: x-small;">from <a href="http://everydaypaleo.com/yummy-greek-meatballs/">everyday paleo</a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 pound ground lamb<br />
1/2 pound ground beef<br />
2 tablespoons minced chives<br />
3 cloves garlic, minced<br />
1/4 cup chopped parsley<br />
1 egg, room temp<br />
1 tablespoon dried mint<br />
1 tablespoon oregano<br />
1 teaspoon sea salt<br />
1 1/2 tespoons cumin<br />
1 tablespoon cinnamon<br />
2 tablespoons extra virgin olive oil<br />
8-10 dried apricots, chopped<br />
8 (or a many as you want) kalamata olives, chopped<br />
<br />
<b>Directions:</b><br />
<div style="text-align: justify;">
Preheat oven to 450 degrees F. Prepare baking sheet by placing cooling racks on top so that the meatballs will cook evenly and the grease will drip off. Spray with nonstick spray. </div>
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<br /></div>
<div style="text-align: justify;">
In a large bowl, mix all ingredients until all ingredients are distributed evenly. Form meat mixture into meatballs about 1 inch in diameter. Place each meatball on the baking sheet you prepared. </div>
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<br /></div>
<div style="text-align: justify;">
Bake at 450 about 10-15 mins, depending on size. Make sure the meatballs are cooked all the way through.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-6013332721116029532013-04-26T15:37:00.002-04:002013-04-26T15:37:16.474-04:00Blackened Tilapia TacosThese tacos area easy and delicious! I loved the seasoning on the tilapia. Definitely can't wait to try it again and toss the tilapia in another dish. Maybe over some pasta too. So good!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUZtKiJkZeaZXlaoFkgkwz_eqBdtJ1p8lZv6BHSn7zsWnZe9x6GYHYfI3vYer5HjZgwRB1kMDFck9UOJbj1Y6VOgVGdoSEf7RGr959heKmk0D6ZCG0RcM_SbvxzjwnuD8VT5BUPQEfjGt/s1600/fish+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUZtKiJkZeaZXlaoFkgkwz_eqBdtJ1p8lZv6BHSn7zsWnZe9x6GYHYfI3vYer5HjZgwRB1kMDFck9UOJbj1Y6VOgVGdoSEf7RGr959heKmk0D6ZCG0RcM_SbvxzjwnuD8VT5BUPQEfjGt/s640/fish+tacos.jpg" width="640" /></a></div>
<b><br /></b>
<b>Blackened Tilapia Tacos</b><br />
<i><span style="font-size: x-small;">slightly adapted from<a href="http://www.sarcasticcooking.com/2012/06/20/blackened-tilapia-tacos/"> Sarcastic Cooking</a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 Teaspoon Paprika<br />
1/2 Teaspoon Salt<br />
1/2 Teaspoon Pepper<br />
1/2 Teaspoon Cayenne Pepper<br />
1/2 Teaspoon Onion Powder<br />
1/2 Teaspoon Cumin<br />
4 Tilapia Filets<br />
1 ½ Tablespoons Olive Oil<br />
black beans, optional<br />
guacamole (could use just an avacado)<br />
soft tortillas<br />
<b><br /></b>
<b>Directions:</b><br />
<div style="text-align: justify;">
Combine the dry seasonings in a small mixing bowl. Whisk to combine. Lightly sprinkle each side of the tilapia filets with the seasonings. Heat the olive oil in a large skillet over medium heat. Add the tilapia to the pan and cook the tilapia for five minutes on each side until fish flakes easily. Warm the tortillas. Spread guacamole on each tortilla and top with some black beans. Place a half or more of a tilapia filet on to each tortilla. Break the filet apart a little bit so it flakes. Serve with pico de gallo or salsa if you desire.</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8490569409034321812.post-61032829764421263742013-04-15T09:04:00.002-04:002013-04-15T09:04:45.028-04:00Oven Roasted Broccoli<div class="separator" style="clear: both; text-align: justify;">
I love broccoli! I don't love soggy broccoli. Sometimes you get soggy broccoli when you steam it. well, I have a perfect way to prepare it where it doesn't get soggy! In the oven! I basically took how I make our favorite green beans, and changed it to broccoli. It turned out so perfect! </div>
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<br />
<b>Oven Roasted Broccoli</b><br />
<br />
<b>Ingredients:</b><br />
1 bag frozen, broccoli florets <br />
olive oil (2-3 TBSP or more)<br />
Kosher Salt<br />
Fresh Grind Pepper<br />
<br />
<b>Directions:</b><br />
Preheat oven to 400 degrees F.<br />
<br />
Place broccoli in a baking dish fitted with a lid (or use tin foil). Drizzle olive oil over frozen broccoli. Season with kosher salt and fresh ground pepper. Give it a stir so that all broccoli is coated with olive oil and seasonings.<br />
<br />
Cover and place in preheated oven. Cook for 1 hour, stirring halfway through cooking. Cooks perfect every single time!<br />
<br />
Add some lemon pepper seasoning for some added yumminess!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-55725055025547528302013-04-11T09:30:00.002-04:002013-04-11T09:30:28.282-04:00Salmon Rösti {Salmon Cakes} Gluten Free!<div class="separator" style="clear: both; text-align: justify;">
In an attempt to spice up my "canned salmon" dishes, I tried this version of a salmon cake that includes potatoes, specifically frozen hashbrowns. These were absolutely delicious, and the sauce adds so much to the flavor. Make sure when you're making them to pack down the mixture really well so they won't fall apart. I had no problems with them falling apart. I think you'll like them too!</div>
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<b><br /></b>
<b>Salmon Rösti {Salmon Cakes}</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.eatingwell.com/recipes/salmon_rosti.html">Eating Well</a></span></i><br />
<i><br /></i>
<b>Ingredients:</b><br />
<i>Salmon Cakes:</i><br />
2- 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained<br />
1 teaspoon onion powder<br />
3 large eggs, lightly beaten<br />
1 Tablespoon whole-grain mustard<br />
2 Tablespoons chopped fresh dill or 2 teaspoons dried, divided<br />
1/2 teaspoon freshly ground pepper<br />
1/4 teaspoon salt<br />
4 cups frozen hash-brown shredded potatoes (about 12 ounces)<br />
2 Tablespoons extra-virgin olive oil, divided<br />
<br />
<i>Dill Sauce:</i><br />
1/3 cup reduced-fat sour cream<br />
1 Tablespoon mayonnaise<br />
1 Tablespoon chopped fresh dill, or 1 teaspoon dried<br />
1 teaspoon lemon juice<br />
dash of salt<br />
<br />
<b>Directions:</b><br />
<div style="text-align: justify;">
<i>To make salmon cakes:</i></div>
<div style="text-align: justify;">
Combine salmon, onion powder, eggs, mustard, fresh dill or dried, pepper and salt in a large bowl. Add potatoes and stir to combine. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measuring cup about two-thirds full with the salmon mixture and firmly pack it down. I used another, smaller measuring cup to pack it down really firm. Run a knife along the inside of the measuring cup to loosen the mixture and flip out onto a clean surface or directly into the oil. Repeat, making a couple more, depending on how big your pan is. Cook until browned on the bottom, about 5 minutes. Gently turn over and cook until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven if you desire. Repeat process with the remaining 1 tablespoon oil and the remaining salmon mixture. Serve with dill sauce.</div>
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<br /></div>
<div style="text-align: justify;">
<i>To make dill sauce:</i></div>
<div style="text-align: justify;">
Combine sour cream, mayonnaise, lemon juice, salt and dill in a small bowl. </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-28648756342136833472013-04-01T21:41:00.001-04:002013-04-01T21:41:26.779-04:00Stove Top Stuffing Chicken Casserole {Slow cooker option!}<div class="separator" style="clear: both; text-align: justify;">
So this Stove Top chicken casserole recipe is the most popular post on my blog. I totally understand why. It is simple to make and it is pretty darn yummy. I have updated the recipe so that you can now make it int he slow cooker! Score! I was able to pop all of the ingredients in the slow cooker and head off to church and it was ready when we got home! I have the info for making it in the oven below too. If you haven't made this recipe you should, I'm sure your family will like it. I'm going to see if I can find another type of stuffing mix, maybe an organic option and see how it turns out. I'll let you know!</div>
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<br />
<b>Stove Top Chicken Casserole </b><br />
<b><br /></b>
<b>Ingredients: </b><br />
2 cups cooked chicken, shredded or cubed<br />
8 ounces sour cream<br />
1 can cream of chicken soup (<a href="http://www.thismommycooks.com/2010/03/cream-of-chicken-soup-substitute.html">Click here for a substitute</a>.)<br />
1/2 cup cheddar cheese, shredded (or more)<br />
1 box Stove Top Stuffing (I usually use chicken flavor.)<br />
salt and pepper to taste<br />
4 TBSP butter, melted<br />
<br />
<b>Directions: </b><br />
<i>To prepare in oven:</i><br />
Preheat oven to 400 degrees. Spray 9x13 baking dish with nonstick spray. Spread chicken on bottom of baking dish, season with salt and pepper. Sprinkle cheese on top of chicken. In separate bowl, mix sour cream and cream of chicken soup. Spread sour cream mixture on top of cheese. Sprinkle entire box of Stove Top on top of sour cream and soup mixture. Finally, drizzle melted butter on top of entire casserole. Cover with tin foil and bake in preheated oven for 30 minutes until bubbly.<br />
<i><br /></i>
<i>To prepare in slow cooker:</i><br />
Spray inside of slow cooker with nonstick spray. Layer chicken in the bottom, spreading it out evenly. Season with salt and pepper. Top chicken with shredded cheese. In a small bowl, combine sour cream and cream of chicken soup. Spread the soup mixture over the cheese evenly. Top with entire box of Stove Top Stuffing. Drizzle melted butter on top and cover. Cook on high for 2-3 hours until bubbly or low for 4-5 hours.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-23238615107951575452013-03-21T07:20:00.000-04:002013-03-21T07:20:29.455-04:00Mini Crab Cakes {updated}<div style="text-align: justify;">
These little guys have become a family stable at our house. I make them about every other week. The only thing I didn't like was having to layer the bread crumb mixture with the crab mixture. Well folks, I have made it simpler and it still tastes the same!! You can mix it all together and it still comes out perfect. I've adapted the instructions below and am reposting this now!<br />
<br />
These were absolutely delicious. I have found my favorite way to make crab cakes! I don't think I've ever had a crunchier crab cake, and that is a good crunch, not a bad one. I love panko bread crumbs. I really think they make everything so much better. I had seen these on Pinterest, and finally decided to give them a try. I didn't actually follow the actual crab meat recipe, but I loved the fact that they used a mini muffin tin! They were the perfect size. I served these for dinner, but they would be perfect as an appetizer too. I'm pretty sure you'll love these, so go make some!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz778kkLsqhU_q2zrW3xGAokjkyIfLPjNgdL_8sA95pViFxTo5Qcl_k-hgRlURPUmXu9FgrYoduLjB2N23L1q7g-wiP9LLeBazH6vqznJzw1xErOXuCoP9auj_l1MnXXTt2R6a5PTPHmUL/s1600/crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz778kkLsqhU_q2zrW3xGAokjkyIfLPjNgdL_8sA95pViFxTo5Qcl_k-hgRlURPUmXu9FgrYoduLjB2N23L1q7g-wiP9LLeBazH6vqznJzw1xErOXuCoP9auj_l1MnXXTt2R6a5PTPHmUL/s640/crab.jpg" width="640" /></a></div>
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<b>Mini Crab Cakes</b><br />
<i><span style="font-size: x-small;">inspired from<a href="http://noblepig.com/2010/03/25/mini-crab-cakes.aspx" target="_blank"> Noble Pig</a></span></i><br />
<br />
<i><span style="font-size: x-small;">*makes 22-24 crab cakes </span></i><br />
<br />
<b>Ingredients:</b><br />
2 Tablespoons mayonnaise<br />
2 Tablespoons plain yogurt (sour cream would work too)<br />
1/2 cup shredded Parmesan cheese, divided<br />
1 egg<br />
2 green onions, chopped<br />
1/2 Tablespoon lemon juice<br />
1/4 teaspoon cayenne pepper (or less)<br />
1/2 teaspoon salt<br />
12-18 ounces crab meat *<br />
1 cup panko bread crumbs<br />
1/4 cup butter, melted<br />
<br />
<i>*I have always use 18 ounces of crab meat with the same amount of other ingredients with great results!</i><br />
<br />
<b>Directions:</b><br />
<div style="text-align: justify;">
Preheat oven to 400 degrees F. Spray a mini muffin tin with nonstick spray and set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a small bowl, mix panko crumbs and melted butter. In another bowl, mix together yogurt, mayonnaise, Parmesan cheese, egg, green onions, lemon juice, cayenne pepper, salt, and crab meat and stir gently. Add in panko breadcrumb and butter mixture and stir until combined. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake in preheated oven for about 15-20 minutes until golden brown. </div>
<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-8490569409034321812.post-45863463340046569462013-03-08T15:28:00.000-05:002013-03-08T15:29:51.183-05:00Shredded Beef and Cheese Flautas<div class="separator" style="clear: both; text-align: justify;">
I made these last night and they were so delicious and super easy! I loved how the meat smelled while it was cooking in the slow cooker. After the meat is done cooking, all you have to do is shred it, and assemble the flautas, which is super simple. Enjoy!</div>
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<b>Shredded Beef and Cheese Flautas</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.fortheloveofcooking.net/2010/09/shredded-beef-and-cheddar-baked-flautas.html">For the Love of Cooking</a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
1/2-1 pound of chuck roast<br />
1-4 ounce can of green chiles<br />
1 Tablespoon olive oil<br />
1/2-1 teaspoon Chili powder<br />
1/2-1 teaspoon Paprika<br />
1/2-1 teaspoon Coriander<br />
1/2-1 teaspoon Garlic powder<br />
1/2-1 teaspoon Cumin powder<br />
1/2-1 teaspoon Oregano<br />
1/2-1 teaspoon Sea salt<br />
1/2-1 teaspoon freshly cracked pepper, to taste<br />
2-3 cloves of chopped garlic<br />
1-2 cups of beef broth<br />
Flour tortillas<br />
Cheddar cheese, shredded<br />
guacamole, salsa, and sour cream for dipping<br />
<br />
<b>Directions:</b><br />
<div style="text-align: justify;">
Sprinkle each seasoning on both sides of the meat, to taste. I used between 1/2 teaspoon to 1 teaspoon of each seasoning. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the olive oil in a skillet over medium-high heat. Sear the meat in the olive oil on all sides. Place roast in a slow cooker and dump the green chiles over the roast. Add beef broth and chopped garlic. Cover and cook on high for 3-4 hours, until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and add more seasonings if necessary. Set aside and let cool. </div>
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<br /></div>
<div style="text-align: justify;">
Preheat the oven to 375 degrees. Place some cheddar cheese in the center of a tortilla, then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the flautas, then spray the tops of them with cooking spray. </div>
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<br /></div>
<div style="text-align: justify;">
Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.</div>
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<br /></div>
<div style="text-align: justify;">
Serve with guacamole, sour cream, and salsa for dipping. </div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8490569409034321812.post-60219322023779185062013-03-04T15:41:00.001-05:002013-03-04T15:41:27.991-05:00Loaded Potato Rounds<div class="separator" style="clear: both; text-align: center;">
Here's another easy appetizer recipe that I made on Super Bowl Sunday this year. It was easy to prepare and tasted really yummy! You can choose to add the hot sauce or omit it depending on your preferences, either way, I think you'll like these potato bites!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLtz4YYAtQhPeCGIcnaTGk8OotbJnpJIbBkAi4Btph9o2pP00T1NsaIP944EdbOQJVtxmAt4Q1dDOEXEU_e2FdQ3u723KfkwOc8YOWIupvPDLrfi63UYUr4Jj7M9yGER9CR0NllxL-9O0/s1600/potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLtz4YYAtQhPeCGIcnaTGk8OotbJnpJIbBkAi4Btph9o2pP00T1NsaIP944EdbOQJVtxmAt4Q1dDOEXEU_e2FdQ3u723KfkwOc8YOWIupvPDLrfi63UYUr4Jj7M9yGER9CR0NllxL-9O0/s640/potato.jpg" width="640" /></a></div>
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<b><br /></b>
<b>Loaded Potato Rounds</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.acouplecooks.com/2013/01/loaded-sweet-potato-rounds/">A Couple Cooks</a></span></i><br />
<br />
<b>Ingredients:</b><br />
2 pounds red potatoes<br />
1 to 1 ½ tablespoons olive oil<br />
1 teaspoon garlic powder<br />
1 teaspoon kosher salt<br />
Hot sauce, optional<br />
Cheddar or Mexican blend shredded cheese<br />
3 green onions<br />
Sour cream<br />
<br />
<b>Directions:</b><br />
Preheat the oven to 450°F.<br />
<br />
Cut the red potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 to 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.<br />
<br />
While the potatoes bake, thinly slice the green onions (both the white and green parts).
When the potatoes are done, remove them from oven and add a dot of hot sauce (if you're using it) on each round. Top each round with shredded cheese and wait a few minutes for the cheese to melt.
To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and top with sliced green onions.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-15834236353323956672013-02-21T14:38:00.002-05:002013-02-21T14:38:34.484-05:00Shrimp Taco Bites<div class="separator" style="clear: both; text-align: center;">
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Oh I love shrimp, especially fried shrimp. I know I've confessed my love for shrimp tacos right? Oh there is a local restaurant here that makes them to my perfection. These are similar, but they are bite size and perfect for parties. I served these with some other goodies on Super Bowl night. Let's just say my husband and I gobbled them all up!! I am entering this recipe in a contest hosted by Mission Foods. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7KT14Vf-nJylphtWjwK75pwlZoozr8HFLVOZ_YbYMehQb_xl5Ft-wkWQwO14qofM1lgxeEpAxqC3Jxx82vJbn9GqIGs08_XOMAjTxtqVXSx71ileAb7bzm2ehPnvi0_KGPzxW4wtXJub/s1600/shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7KT14Vf-nJylphtWjwK75pwlZoozr8HFLVOZ_YbYMehQb_xl5Ft-wkWQwO14qofM1lgxeEpAxqC3Jxx82vJbn9GqIGs08_XOMAjTxtqVXSx71ileAb7bzm2ehPnvi0_KGPzxW4wtXJub/s640/shrimp.jpg" width="640" /></a></div>
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<br />
<b><br /></b>
<b>Shrimp Taco Bites</b><br />
<b><br /></b>
<br />
<strong>Ingredients:</strong><br />
<i>fried shrimp (you can use storebought if you prefer)</i><br />
1/2 pound shrimp peeled and deveined with tails left off<br />
1/2 cup milk <br />
1/2 cup buttermilk (<a href="http://thismommycooks.blogspot.com/2010/01/buttermilk-substitute.html">make your own here</a>)<br />
1/4 cup hot sauce <br />
1 cups self-rising flour (<a href="http://thismommycooks.blogspot.com/2010/01/self-rising-flour-substitute.html">substitute here</a>)<br />
1/8 cup self-rising cornmeal <br />
1 tablespoons coarse ground black pepper <br />
1 teaspoon salt <br />
Oil, for frying<br />
<br />
<i style="text-align: justify;">jalapeno lime mayo</i><br />
<div style="text-align: justify;">
1/4 cup mayonaise<br />
1/2 jalapeno pepper, stemmed, seeds removed and finely chopped <br />
1/2 teaspoon lime juice <br />
1/2 teaspoon minced garlic <br />
1/8 teaspoon salt <br />
pinch dried crushed oregano <br />
<br />
8 ounces pico de gallo (storebought or <a href="http://www.thismommycooks.com/2011/02/pico-de-gallo.html">make your own</a>)<br />
<span style="text-align: start;">Burrito Style Soft Tortillas (I used Mission Super Soft Tortillas)</span><br />
<span style="text-align: start;"><br /></span>
<strong>Directions:</strong><br />
<i>To prepare jalapeno lime mayo:</i><br />
Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.<br />
<span style="text-align: start;"><i><br /></i></span>
<span style="text-align: start;"><i>To prepare the shrimp:</i></span><br />
<div>
Preheat oil to 375 degrees F. I don't have a deep fryer and I don't have a thermometer for this, so I heated about an inch of oil, in a skillet, on medium high heat, then lowered it down to medium after cooking a couple of batches. </div>
<div>
<br />
Line a baking tray or plate with paper towels and set aside. In a shallow bowl, whisk together milk, buttermilk and hot sauce. In a separate shallow bowl, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.</div>
<div>
<br /></div>
<div>
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. If you're using a skillet instead of a deep fryer like me, you may want to flip the shrimp halfway through to make sure both sides get golden brown. Remove shrimp from oil with a slotted spoon and drain on the paper towel lined baking tray.</div>
<br />
<i>To prepare taco bites:</i><br />
While shrimp is cooking, preheat your oven to 450 degrees F. Prepare your tortillas. First you'll want to spread the jalapeno lime mayo on your tortilla. Next, using a pizza cutter, cut the tortillas into 1 inch wide and about 4 inches long strips. You'll get about 8-10 per burrito style tortilla.<br />
<br />
Once the shrimp is ready, place one shrimp on top of a strip of soft tortilla, top it with a little bit of pico de gallo, roll it up, and secure it with a toothpick. Place on an ungreased baking sheet. Continue process until you've used all of your shrimp.<br />
<br />
Place in preheated oven for 4-6 minutes until tortillas are golden in color.<br />
<br />
To serve, remove toothpicks and place on a serving dish. Try not to eat all of them before your guests arrive!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-40030133449984412482013-02-19T15:21:00.000-05:002013-02-19T15:21:10.293-05:00Perfect Cracker Barrel Buttermilk Pancakes<div class="separator" style="clear: both; text-align: justify;">
I just realized I haven't posted in a week. Sorry about that! My quest for the perfect pancake has finally ended. These are so fluffy and tasty; they are quite perfect! I've been making them for a few weeks now and I never fail to make them perfect every time. If you want a perfect pancake, look no farther! I have had success using half all purpose and half whole wheat flour as well. Mmmm, I wish I had some right now!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZp3sIuvpJd7kXIqMPq0wp0K9hJ9VcsdQMWQlmbEiqPanJvEDFRDtffRL5aNSeI4mu_0Gvhgz02BoMHVfWKIQCQnufoYUFo2ddaCvxpsd20Kev_yswwN1kmPzMievaGHfix8sKfq_uRGqq/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZp3sIuvpJd7kXIqMPq0wp0K9hJ9VcsdQMWQlmbEiqPanJvEDFRDtffRL5aNSeI4mu_0Gvhgz02BoMHVfWKIQCQnufoYUFo2ddaCvxpsd20Kev_yswwN1kmPzMievaGHfix8sKfq_uRGqq/s640/010.JPG" width="640" /></a></div>
<br />
<b>Perfect Cracker Barrel Buttermilk Pancakes</b><br />
<i><span style="font-size: x-small;">from <a href="http://www.food.com/recipe/cracker-barrel-buttermilk-pancakes-327922">Food.com</a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 cups sifted all-purpose flour (half whole wheat turns out well too!)<br />
2 teaspoons baking soda<br />
1 teaspoon salt<br />
1 tablespoon sugar<br />
2 eggs<br />
2 cups buttermilk (<a href="http://www.thismommycooks.com/2010/01/buttermilk-substitute.html">make your own here</a>)<br />
oil or butter (for cooking)<br />
maple syrup, for serving<br />
<br />
<b>Directions: </b><br />
<div style="text-align: justify;">
In a large bowl, combine all ingredients together until incorporated, but do not over mix. Heat a griddle or non-stick pan on med to med-high heat, and grease with butter or oil (more if you like a crispy edge). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Drop batter using a 1/4 cup measuring cup onto hot pan. Once the bottom side is golden and there are bubbles throughout the pancake, flip and brown remaining side. </div>
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<br /></div>
<div style="text-align: justify;">
Serve with butter and real maple syrup. </div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8490569409034321812.post-6166370909424491342013-02-12T16:33:00.001-05:002013-02-12T16:33:48.008-05:00Traditional King Cake 2 {Sweet Treat Fat Tuesday Edition!}<div class="separator" style="clear: both; text-align: justify;">
Happy Fat Tuesday!! Every year I make a king cake for my family, and every year the kids get so excited! This year I actually remembered to buy a baby to put in! My oldest is pretty excited to maybe get good luck for a whole year. haha I know it's a little late for this year, or maybe not if you get cooking, but this was the best king cake I've made. It was more moist than the ones I've made in the past. Definitely a keeper!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg587LR0mIWISL4bX_8kHGWSvrNXdEhgRqCMfly1N09HhdeypDXhhjVDCpQCLx_r_ws3p82l9UgtRRqP1IhppaG6Fam7WOngoaHqt0XRmSYbwfTkOlnNM2jxdBTNbXze2uE7Yr4dyXocjKi/s1600/047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg587LR0mIWISL4bX_8kHGWSvrNXdEhgRqCMfly1N09HhdeypDXhhjVDCpQCLx_r_ws3p82l9UgtRRqP1IhppaG6Fam7WOngoaHqt0XRmSYbwfTkOlnNM2jxdBTNbXze2uE7Yr4dyXocjKi/s640/047.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E_-AYeQAQ0I06p2XuMiD67_qo7F8DWpUqU1r7wFskSVelSznD0qq9yGvaZrmAruoeSxoCRostesid3WK9LzEqh4z25r6zdUOkB_GN-ZRdRafZplRfZpLg4znapBE3eyPiDqzHZSn9aWb/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E_-AYeQAQ0I06p2XuMiD67_qo7F8DWpUqU1r7wFskSVelSznD0qq9yGvaZrmAruoeSxoCRostesid3WK9LzEqh4z25r6zdUOkB_GN-ZRdRafZplRfZpLg4znapBE3eyPiDqzHZSn9aWb/s640/056.JPG" width="640" /></a></div>
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<b><br /></b>
<b>Traditional King Cake</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.myrecipes.com/recipe/traditional-king-cake-10000001152929/" target="_blank">my recipes </a></span></i><br />
<b><br /></b>
<b>Ingredients:</b><br />
<i>cake</i><br />
1 cup (8 ounces) sour cream<br />
1/4 cup sugar<br />
1/4 cup butter<br />
1/2 teaspoon salt<br />
1-1/2 tablespoons or 1 envelope active dry yeast<br />
1/4 cup warm water (100° to 110°)<br />
1/2 tablespoon sugar<br />
1 large eggs, lightly beaten<br />
3 to 3-1/2 cups all purpose or bread flour<br />
<br />
4 tablespoons butter, softened<br />
1/4 cup sugar<br />
3/4 teaspoons ground cinnamon<br />
<br />
<i>Creamy Glaze </i><br />
1/2 cups powdered sugar<br />
1-1/2 tablespoons butter, melted<br />
1/8 teaspoon vanilla<br />
1 tablespoon lemon juice<br />
1-3 tablespoons milk<br />
Purple, green, and gold-tinted sparkling sugar sprinkles<br />
<br />
<b>Directions:</b><br />
<div style="text-align: justify;">
Cook sour cream, 1/4 cup sugar, butter, and salt in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Stir together yeast, 1/4 cup warm water, and 1/2 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beat sour cream mixture, yeast mixture, egg, and 1 cup flour at medium speed with a stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (2 to 2 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes) or attach dough hook to electric mixer and knead that way. Once dough is smooth and elastic, place it in a greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts, 1 hour or until dough is doubled in bulk. (I do this in a slightly warm oven.) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Punch down dough. Roll into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on rectangle, leaving a 1-inch border. Stir together 1/4 cup sugar and cinnamon, and sprinkle evenly over butter.
Roll up each dough rectangle, jelly-roll fashion, starting at the top. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Cover greased plastic wrap and let rise in a warm place, free from drafts, 20 to 30 minutes or until doubled in bulk. </div>
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<br /></div>
<div style="text-align: justify;">
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pan on wire racks (about 10 minutes). </div>
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<br /></div>
<div style="text-align: justify;">
While the cake is baking, make the icing. In a medium bowl, stir together sugar, butter, vanilla, and lemon juice. Stir in 1 tablespoon of milk and add more until you have the consistency you want. After the cakes have slightly cooled, drizzle creamy glaze evenly over warm cake; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely before serving.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-66417327695500515672013-02-11T21:38:00.001-05:002013-02-11T21:39:12.167-05:00Slow Cooker Meatballs<div class="separator" style="clear: both; text-align: justify;">
Grape jelly and meatballs? Really? That's what I said when I found out that the popular party meatballs consisted of three ingredients: frozen meatballs, grape jelly, and barbecue sauce. And you cook them in the slow cooker. How easy is that? These are great appetizers for a party. They are also tasty for dinner. Serve them over some rice, couscous, or quinoa with a veggie and your set for dinner. The recipe amounts below are large. I halved the recipe for my family (we were also having other treats too) and it worked perfectly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZzORaX58Nlf7EUZHF8e3egyiBmykhtDDNvvJuQIvdElPFwEo14IbVDzClrnMtOxcOmJqVxSvZDVuzrM63DrKUCDvkQCg6eu7KRloV-5KHEqkGILbHOw6EQjYXy_Q2R59QG-tU9e4uUTI/s1600/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZzORaX58Nlf7EUZHF8e3egyiBmykhtDDNvvJuQIvdElPFwEo14IbVDzClrnMtOxcOmJqVxSvZDVuzrM63DrKUCDvkQCg6eu7KRloV-5KHEqkGILbHOw6EQjYXy_Q2R59QG-tU9e4uUTI/s640/meatballs.jpg" width="640" /></a></div>
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<b>Slow Cooker Meatballs</b><br />
<i><span style="font-size: x-small;"><a href="http://www.thecountrycook.net/2011/02/party-meatballs-slow-cooker.html" target="_blank"> from The Country Cook</a></span></i><br />
<i><br /></i>
<i><span style="font-size: x-small;">*This recipe works well halved as well.</span></i><br />
<br />
<b>Ingredients: </b><br />
1 (32 oz.) bag frozen meatballs<br />
1 (18 oz.) jar grape jelly<br />
1 (18 oz.) bottle of your favorite BBQ Sauce<br />
<br />
<b>Directions: </b><br />
<div style="text-align: justify;">
Pour the meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined.
Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until
completely cooked through (stirring occasionally).</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8490569409034321812.post-28661885754607381562013-02-07T15:00:00.000-05:002013-02-07T15:00:37.648-05:00Herb and Panko Crusted Mozzarella Stuffed Chicken {Guest Post}<div style="text-align: justify;">
Today my one of my closest friends is guest posting on the blog. Nancy from <a href="http://casualcuisine.blogspot.com/" target="_blank">Casual Cuisine</a> and I have known each other for about six years. We both love photography and good food. This recipe is a favorite at her house and I asked her to share it here on This Mommy Cooks. I actually made this chicken last week and it was really good. I made it without the wine and with all the seasonings. Make sure to visit her <a href="http://casualcuisine.blogspot.com/" target="_blank">blog</a>!</div>
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<a href="http://4.bp.blogspot.com/-q0fRjb5fZBY/UQfR5tuXNsI/AAAAAAAAKfg/caODyrjA5U4/s1600/stuffed+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-q0fRjb5fZBY/UQfR5tuXNsI/AAAAAAAAKfg/caODyrjA5U4/s640/stuffed+chicken.jpg" width="640" /></a></div>
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I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you may have noticed I tend to post recipes that are quick and simple, like this one. This dish is so good! It's very simple and easy, yet looks fancier than it really is. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. I try to assemble it while my kids are napping/in rest time so I can just put it in the oven later on. I serve it with rice pilaf and steamed broccoli or salad, and my husband and daughters always love it.<br />
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<b>Herb and Panko Crusted Mozzarella Stuffed Chicken</b></div>
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(AKA Chicken Simon & Garfunkel)</div>
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<i><span style="font-size: x-small;">from <a href="http://casualcuisine.blogspot.com/2013/01/panko-and-herb-crusted-mozzarella.html" target="_blank">Casual Cuisine</a> originally from Simple Suppers for Busy Moms</span></i></div>
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<i><br /></i></div>
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<b>Ingredients :</b></div>
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4 boneless, skinless chicken breasts (I like to get the butcher to cut these in half thickness-wise to make cutlets because it makes for easier rolling. For our family of four, I can get away with just 2 chicken breasts cut like this and it is plenty.)</div>
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salt and pepper</div>
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1 cup shredded mozzarella</div>
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1 egg</div>
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flour</div>
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1/2 cup bread crumbs (I used panko)</div>
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1 Tbsp. parsley</div>
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1/4 tsp. sage</div>
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1/4 tsp. rosemary (I actually omit this)</div>
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1/4 tsp. thyme</div>
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1 stick butter (I usually use just half a stick and it tastes great with a lot less fat.)</div>
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1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)</div>
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toothpicks</div>
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<br /></div>
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<b>Directions:</b></div>
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Season chicken breasts with salt and pepper and sprinkle mozzarella on top. </div>
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<br /></div>
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Roll and secure with toothpick. </div>
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<br /></div>
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Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. </div>
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<br /></div>
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Dip rolls in flour, then in egg, then in crumbs (roll to coat).</div>
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<br /></div>
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Place in greased casserole dish and top with melted butter. </div>
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<br /></div>
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Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8490569409034321812.post-19695748297718111422013-02-05T08:24:00.001-05:002013-02-05T08:25:34.801-05:00Real Strawberry Ice Cream {gluten and dairy free option!}<div style="text-align: justify;">
I've been wanting to try this recipe out for awhile. It sounded a little too good to be true. So few ingredients to make a sweet treat? Boy was I wrong. This ice cream is so easy to make, it's healthy, and it tastes great!! Another great thing? If you're dairy free, just use coconut milk! Just think of all of the flavor combinations you could make? I always have frozen fruit in the freezer, especially in the winter when it's harder to find cost friendly organic fruits. I made this for dessert for our family on the night of the Super Bowl. Such a nice treat. And one tip, don't freeze bananas in their peels, they don't come off! Slice them and then freeze them. I was thinking those little bags of mixed fruits that people use for smoothies would be perfect for this too! Oh the possibilities! Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFs7ZOTy5Bd7esEyOgh6Wxwofp0iIsS3OtTArACkaMsu5rYHzY7U6OPrQ6lo17y44Aurxp_Iu3drfZ6pRfmeM8xoxTXs8zHEF37wje9uGT_M27wrDzZ4GlK4n0SbGwmHnG8z0ibsifyhE/s1600/016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFs7ZOTy5Bd7esEyOgh6Wxwofp0iIsS3OtTArACkaMsu5rYHzY7U6OPrQ6lo17y44Aurxp_Iu3drfZ6pRfmeM8xoxTXs8zHEF37wje9uGT_M27wrDzZ4GlK4n0SbGwmHnG8z0ibsifyhE/s640/016.jpg" width="640" /></a></div>
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<br />
<b>Real Strawberry Ice Cream </b><br />
<i><span style="font-size: x-small;">from <a href="http://theprimalhome.blogspot.com/2011/07/strawberry-ice-cream-non-dairy-sugar.html" target="_blank">The Primal Home</a></span></i><br />
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<b>Ingredients:</b><br />
1 banana, sliced and frozen<br />
1 handful of strawberries, frozen<br />
1-2 tablespoons milk (coconut milk for dairy free)<br />
1 teaspoon vanilla extract<br />
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<b>Directions:</b><br />
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Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and milk.As soon as the mixture is somewhat smooth check it out to see if it's blended. You want it to be thick, but smooth. Once it is smooth but still thick scoop it out and enjoy! </div>
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This doesn't keep very well in the freezer, so it needs to be eaten right away. </div>
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Makes 2-3 servings. </div>
Unknownnoreply@blogger.com1