Beouf Borguigon

Bonjour les amis!  I finally watched Julia and Julie and of course I was inspired.  I had no idea what the movie was about other than Julia Childs.  I found out that Julie and I have a lot in common.  I too started many projects and never finished and that is excatly why I started my food blog.  I was searching for a recipe and came across my first food blog http://www.cookingwithcarrie.blogspot.com/ and was inspired.  Thank you Carrie!  What better way than to start my own food blog. I love this quote from Julia Childs “Find something you're passionate about and keep tremendously interested in it.”  I finally found a hobby that I love.

I apologize for not taking enough pictures.  I forgot to recharge my camara battery after Christmas, yes I was a little upset especially after spending four hours in the kitchen.  It was truly a labor of love.  I must admit I was very intimated to try this recipe but if Julie could do it so could I.  Did I mention how nervous I was? 

A little side note...My husband was playing Saboteur (xbox 360 game) it takes place during WWII in Paris...so I had french accents and music playing in the background...setting the mood.

 I followed the recipe exactly.  I went to this site http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/ for the recipe.  I also visited http://cookingnopfdoubleday.com/2009/07/08/attempting-boeuf-bourguignon/ she has great step by step pictures...I visited for support. 

Oignons Glacés À Brun, a.k.a brown-braised onions  (This is a seperate Julia Child recipe it must be made and included in the stew)  recipe is on the link posted above. 

Champignons Sautés au Beurre, aka sautéed mushrooms (this is also a seperate recipe that must be included in the stew) recipe is on the link posted above.  I love BUTTER and MUSHROOMS  I will never make them any other way but this way!  It was heaven in my mouth!! 

If you have been putting off making this recipe make time it is absolutely delicious its smooth, rich, hearty and perfect for a cold winters day.  Let me know how yours turn out! 

                       Bon Appetit!

Today I will attempt to make Boeuf Bourguignon stay tuned.....
....update....I wish all of you could smell my kitchen it smells so heavenly...ahhhh! This is so exciting....my husband keeps coming in the kitchen.....
               
      T minus 30 minutes...
Ohh my goodness.  If you have been waiting to make this dish or to intimidated to try it STOP!  Do not plan on making another recipe unless you make this one!  It is insanely delicious!

Slow-Cooker Turkey and Dressing

Oh my I didn't realize it been so long. I was really looking forward to sharing my Thanksgiving recipes with you but I was sick for three weeks!! It was so bad I ordered my turkey and ham from heavenly ham!! They were lifesavers!! I will just have to share my recipes with you next year. I did come across this easy-peasy recipe for Turkey and Dressing. It was soooo delicious and it smelled the whole house! Yummm....my husband told everyone how good it was!

Ingredients:

1 (8oz.) pkg herb-seasoned stuffing mix

1 onion, chopped

2 celery ribs, chopped

1 cup dried cranberries

3/4 cup chicken broth

3 Tbs. butter or magarine, melted

1 (3lb) frozen boneless turkey breast, thawed

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. dried thyme

1 (0.88oz)pkg turkey gravy mix

*Coat inside of a 4qt electric slow cooker with cooking spray. Add stuffing mix, onion, celery, and cranberries. Combine broth and melted butter. Pour over stuffing, and stir gently.

*Remove string from turkey breast. Rinse turkey breast. Place turkey in slow cooker on top of stuffing. combine salt,pepper, and thyme; sprinkle over turkey. Cover and cook at HIGH 1 hour. Reduce to LOW, & cook 5 to 6 hours or until a meat themometer inserted in turkey registers 17o degrees.

*Remove turkey to a serving platter. Stir stuffing gently in slow cooker, cover and let stand 3 to 4 minutes. Prepare gravy. Spoon stuffing around turkey on platter.

**Yield: 5 to 6 servings. Prep: 10 min Cook: 7 hours

Spinach and Artichoke Dip Pasta

I can't believe that Thanksgiving is just around the corner. Unfortunately my husband and father are working and my sister and her kids will be visiting my grandparents in Florida. So I will be cooking a small meal for 6 the Sunday before Thanksgiving. Did I mention I am working six days straight? I'm disappointed because I don't get to make everything I usually do and want to share...I guess I will save some for Christmas.
My sister shared this recipe with me she made it and it tasted exactly like spinach and artichoke dip! Another yummy recipe creation from Rachel Ray. The best part... as I have mentioned before my husband is a picky eater (he doesn't even like spinach and artichoke dip) but he loves this recipe. Psst...I didn't tell him about the artichokes!
Ingredients:
Salt
1 pound regular or whole wheat penne (I used whole wheat)
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel (I used canned)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PREPARATIONPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Banana Bread with Pecans

Did everyone have a great Halloween? Is everyone getting ready to plan for Thanksgiving? I know I can't believe it its just right around the corner. Anyways, I was craving banana bread and I came across Tyler Florence recipe and its by far one of the best I have ever made. I added 1/4 cup of cocoa to the recipe and it was delicious. Hope you enjoy and have a great day!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Happy Halloween!!

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I know its been awhile! We have been keeping busy between helping my parents move into their lake house, working, and planning for our Halloween Party time flies!  Speaking of which we had such a great time with our friends.  Here are a few things we made.

Monster Toes

Recipe Ingredients:

Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks
Directions
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard.
**adapted from Family Fun magazine

Finger Food

( Pardon the pun I know it sounds cheesy...sorry couldn't help it!)

These were so much fun to make!

 Ingredients

Mozzarella string cheese
Green bell pepper
Cream cheese
Instructions

*Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
*Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheeses.
*For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.
**adapted from Family fun magazine

Edible Eyeballs

These were a hit!  Who doesn't love pudding pops?  I found a new use for plastic Easter eggs they made perfect molds for this recipe.

Ingredients

3.4-ounce box vanilla pudding mix
Jelly beans
LifeSavers Gummies
Plastic eggs
2 empty egg cartons

Instructions

*Prepare the pudding according to the package directions. For each eye, fit a jelly bean into the center of LifeSavers Gummies candy and place it in a plastic egg half.
*Fill the egg cup with the pudding, then place the egg halves in an egg carton in the freezer until they're firm (about 3 hours).
*Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes.
*With the back of a fork, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you're not serving them right away, place the eyes in a freezer-safe dish in the freezer until you're ready.
**adapted from Family Fun magazine

Gina's Cheesy Witch Hat

I have been asking my friend Gina to share her cheese ball recipe for years.  For every occassion we ask her to make this recipe there are never any left overs.  This year she out did herself.  Isn't she creative?  It WAS to cute to eat but of course we are never shy so we had to eat it!

Ingredients:
2 (8 oz.) packages of cream cheese soften

1/2 cup butter soften
1 (.7 ounce) package of italian salad dreesing mix
10 ounces (2 1/2 cups) Cheddar Cheese shredded

Combine all ingredients and refridgerate. Once it has chilled, divide into two balls. One smaller than the other. Flatten the smaller ball out to make the brim of the hat, and shape the other ball into the hat.
I covered the cheese in fineyl chopped pecans, but the recipe calls for poppy seeds if you like them. Decorate to fit you own ghoulish taste. Have fun with it.

Gina's Spooktacular Mix

Gina makes this for every holiday and you just can't stop eating it.  Its so addicting.
1 jar of party peanuts
1 bag of candy corn
1 bag of M&M's
Mix all ingredients together and serve.  These bag great gifts for friends and co-workers.  I made some for my husband and I to take to work.

Thank you Gina for all of your help with our Halloween Party and for sharing your recipes!

Oreo Truffles

My sister and my neice and nephew (Lance, below) help make these truffles.  The kids had fun smashing the oreos.

1 pkg of oreo cookies

1 (8oz) pkg cream cheese

Crush oreos and add cream cheese and mix well.  Roll into balls and chill.  After they have chilled dip them in melted chocolate and decorate.

My sister and her friend Brittany made some halloween treats for their friends below are some ideas.

 

Everyone have a safe and happy Halloween!!

Penne Macaroni with Peppers and Grilled Chicken

I found this recipe on the box of Heartland Whole Wheat Pasta box and it looked very yummy and quick to fix. I took a few short cuts I used Tyson refrigerated chicken breasts and jarred roasted red peppers.

13.25 oz Heartland Whole Wheat Penne
1/3 cup extra virgin olive oil
1 cup sweet onions, diced
4 cloves fresh garlic, minced
1 oz fresh basil, chopped
1 cup (8oz) chicken, grilled and sliced
into strips.
1 cup roasted red peppers, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt and cracked black pepper to taste

• Cook the Penne according to pkg directions.
• Heat olive oil in a large skillet on medium heat;add onions and garlic;cook until onions are transparent.
• Add basil, chicken and red peppers
• Cook 2 more minutes
• Add chicken broth and hot Penne to skillet and toss together until all the ingredients are evenly distributed.
• Sprinkle with Parmesan cheese and season with salt and pepper as needed.
• Serve immediately. serves 5-7

Salisbury Steak

II have never made Salisbury steak before but I had one of those "I can crave it so bad I can taste it" moments. I just happen to be in line at the grocery store and I was flipping thru Paula Deens magazine and came across this easy recipe and all the ingredients were already in the cart....see it was meant to be! As soon as I put the groceries away I began making this...I couldn't wait I didn't even make green beans with it! Salisbury steak and mashed potatoes...how comforting. I thought about after I ate it but I should of served with the steak over the mashed potatoes. Yummmy!!
Ingredients:
2 lbs ground chuck
2Tbs Worcestershire sauce
1 Tbs prepared horseradish
2 tsp minced garlic
1/4 tsp salt
1/4 tsp ground black pepper
1 (8oz.) pkg. sliced baby bella mushrooms
2 Tbs all-purpose flour
1 (10.5 oz ) can french onion soup
1 (10.5 oz) can beef consumme

• In a lg bowl, combine ground chuck, Worcestershire sauce, horseradish, garlic, salt & pepper. Form mixture into 6 patties.
• Heat a lg skillet over med heat. Add patties, in batches if necessary, and cook for 5 to 6 minutes per side, or until browned. Remove patties from pan; set aside.
• Reserve 2Tbs. drippings in skillet. Add mushrooms to skillet and cook for 1 to 2 minutes or until tender. Add flour and cook, stirring constantly, for two minutes.
• Stir in soup and consumme. Return patties to pan, bring to a simmer.
• Simmer, uncovered, for 3o to 4o minutes or until patties are cooked through and sauce is thickened. Serve immediately.
• Serves 6 ( I cut recipe in half since its just hubby and I)

adapted from Paula Deen magazine (sept/oct 2009) p.55

Portuguese Shrimp

Wow! I can't believe we are in September! Where did the month of August go? It's been awhile since I have posted we have been so busy. I got to experience a concert with my six year old niece, Saige...I will never be the same again! We went to see the Jonas Brothers...rock on! My parents just purchased a Lake House for the whole family to enjoy. We are so excited but of course they put us all to work Labor Day weekend. I can't wait until we all start cooking together. Which reminds me....my mother used to make this recipe all the time growing up. Its quick and easy and soooo tasty.

Ingredients:
24 lg. shrimp
1 tsp. brandy extract
1/2 tsp. ginger
1/2 tsp. lemon pepper
2 cans (8oz) tomato sauce
2 tsp. A-1 steak sauce
2 med green peppers (diced)
2 med red pepper (diced)
4 green onion sliced
1 TBS. onion flakes
Cooked rice

• Combine brandy, ginger, lemon pepper, shrimp together and marinate 20 minutes.
• In a skillet add tomato sauce and remaining ingredients. Bring to a boil, then add shrimp.
• Do not over cook shrimp.
• Serve over rice.

All-American Patty Melt

I was craving some comfort food and I was flipping thru some cookbooks and came across Rachael Rays Top 30 Comfort foods. Perfect I thought and it will be done in thirty minutes! My favorite part....I have told you before my husband is a picky eater...so I didn't tell him what I was making he assumed I was making hamburgers. When we sat down for dinner he raised his eyebrow and looked at me and said "I don't know about this?" Give me a high five! I scored!!! He loved it! Now if I can just talk him into Turkey & Wild Mushroom Meatloaf Patties I'll have another recipe to share.
Ingredients:
1 lb. ground sirloin
2 rounded Tbsp dill pickle relish
2 Tbsp steak sauce
1 Tbsp Montreal steak seasoning (McCormick)
2 tsp. sweet paprika
A drizzle of extra-virgin olive oil
3 Tbsp butter, divided
1 lg. onion, thinly sliced
8 slices rye, white, or pumpernickel bread
8 deli slices Swiss Cheese

• Heat a large nonstick skillet over medium-high heat.
• Mix meat and relish, steak sauce, steak seasoning, and paprika. Divide meat and form 4 large, thin patties.
• Add oil to pan and cook burgers 3 or 4 minutes on each side. Take patties out and add another drizzle of oil and 1 Tbsp butter. When butter has melted into oil, fry onions until just tender, 5 minutes. Slide onions onto patties.
• Return pan to the stove and add the 1 Tbsp butter and 2 slices of bread. Top each bread slice with another slice of bread and press the patty melts together. Cook 2 or 3 minutes on each side to set the sandwich and toast the bread.
• Add remaining tablespoon butter to pan and repeat process to make 2 more sandwiches. Cut sandwiches from corner to corner.
• Serves 4
  

Apricot Squares

My father loves apricots. When I came across this recipe it made me think of him so of course I baked a batch and brought him a plate full. Did I mention I am his favorite? ;)
This recipe can be easily adapted you could use any flavor of preserves. If your like me you have a few jars in the refrigerator what a great way to use them and make room for more condiments!
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
1 tsp lemon extract
3 cups all-purpose flour
4 tsp grated orange peel
1tsp baking powder
1/4 tsp salt
Filling:
1 jar (18oz) apricot preserves
2 tsp lemon juice
1 tsp grated lemon peel

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and extract.
• Combine flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well.
• Set aside one-third of mixture for the topping.
• Press remaining dough into a greased 13-in. x 9-in. baking pan.
• Combine preserves, lemon juice and peel; spread evenly over crust.
• Crumble reserved dough over filling. Bake at 350 degrees for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
• Yields: 2 dozen

adapted from Taste of Home Bake Sale 2009 pg.8

Slow Cooker Pulled BBQ Pork

Hello everyone! Sorry its been so long. I meant to post some recipes while I was away on vacation but I got the flu and food was the last thing on my mind.

I made this recipe last week and it was the easiest and quickest meal ever! I put the ingredients together in the morning and in the evening instant meal!

1 (3lb.) pork shoulder (I used picnic)

1 cup of your favorite BBQ sauce

1 small onion chopped

Combine all ingredients in crock pot and cook on low for 7-10 hours. When done shred the meat and serve!

Chicken Picatta

Hello everyone! I'm sorry its been so long since my last post this month has just flown by. I noticed I have two new followers thank you and welcome. Hope everyone is having a wonderful summer. I have been busy teaching vacation bible school and my husband and I have a sailboat so we have been hitting the water as much as possible!!
I was watching Barefoot Contessa one day and she made this recipe and it looked so quick and easy I thought I would give it a try. Well, I was in such a hurry at the grocery store I accidentally picked up chicken strips instead of chicken breasts. By the way if you haven't purchased chicken that is already trimmed and pounded...BUY IT!! It saves me time although I always found pounding chicken somewhat therapeutic...well I have rambled enough. Everyone have a nice week !
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

The Lady's Cheesy Mac

I live in the South and no potluck is complete without someone bringing the mac and cheese. Of course, this recipe came from Paula Deen we love her! My favorite part is the corner edges they are a little crunchy. This side dish is perfect with just about any meal.


Ingredients
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Directions
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Kansas City Style Pork Ribs

This picture doesn't do any justice to my ribs! They were so tender the meat just fell off the bones. I am used to a sweeter taste I have never tried "Kansas style" before. I have been to Kansas City on business but I never had an opportunity to try ribs! These ribs give a little kick oh my they were so good...finger licking good.

Ingredients
2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
Dry Rub:
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Directions
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City Barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Yield: 3 cups

Recipe courtesy of food network The Neelys

Coconut Curried Chicken

I just love when my husband finds a recipe he wants us to try. I was really surprised when he picked this one because he is a picky eater and this recipe calls for curry and coconut milk. You will have half a can of coconut milk left over so I used it for in my rice...yummy.

Ingredients:

1 lb. boneless, skinless chicken breasts

(3 or 4 breasts), cut into bite-size pieces

2 Tbs. curry powder (I only used 1, not a big fan of curry)

1/2 cup canned light coconut milk

1 Tbs. canned tomato paste

2 tsp. vegetable oil

3 cloves garlic, minced

1 small onion, chopped

1 tsp chopped fresh ginger

1/8 tsp. cayenne pepper

1/2 tsp. salt

In a 2 qt, microwavable dish, stir the chicken with the oil until it's good and greasy. Stir in the curry powder, garlic, onion, ginger and cayenne pepper. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. Move the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly with the chicken and cover tightly with plastic wrap. Heat for 10 to 12 minutes , stirring a few times. Stir in salt and serve . Makes 4 servings

serve over rice to soak up the sauce and top with 1 tbsp. chopped cilantro.

adapted from men's health magazine , may 2005 A man, a can, a microwave.

Not Yo Mama's Banana Pudding

Oh my goodness!!! This is the BEST banana pudding recipe ever courtesy of Paula Deen. She uses Pepperidge farm chessman cookies instead of vanilla wafers. Trust me you have to make this for your next potluck! You will thank me later.


Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

French Toast

I love french toast...I was craving it for days so I decided to cave in and make some. I didn't follow any written recipe I just used what I had on hand. I use vanilla and chocolate soy milk to make my cappuccino so I am always looking for other ways to incorporate them in other recipes.

Texas toast
egg substitute
cinnamon
orange juice
vanilla soy milk
fresh berries

YUmmY!

Asian Chicken & Noodle Skillet

This was the easiest dinner ever!!! If you are short on time this is a quick skillet dish. Although the look on my husbands face was priceless....he asked me why he was getting ramen noodles for dinner? I told him that these were special ramen noodles and I had "dressed" them up. He wasn't impressed but it sure was tasty!

2 medium carrots, julienne strips

1 medium red bell pepper, cut lengthwise or chopped

5-6 green onions with tops, divided

2 lbs boneless skinless chicken breast, cut into thin strips

2 T. toasted sesame oil

2 T. Asian Seasoning Mix (I used pampered chef)

4 pkg. (3oz. each) oriental-flavor ramen noodles

1 T. vegetable oil

4 cups of water

• Cut carrots into julienne strips, cut bell pepper lengthwise into 1/3 in. strips ( I chopped mine because I wasn't paying attention). Slice green onions; set aside tops for garnish.
• Thinly slice chicken breast. Combine chicken breast, sesame oil, seasoning mix, and two of the ramen seasoning packets ( I used one so it would not be over powering) in bowl; mix well.
• Add vegetable oil to (12 in) skillet; heat over medium high heat 1-3 minutes or until shimmering. Add chicken and cook; remove from skillet and keep warm.
• Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets ( I omitted this step); stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet.
• Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add chicken; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until chicken is heated through. Garnish with reserved green onion tops.

This recipe was adapted from Season's Best recipe collection Pampered chef spring/summer 2009 p.13. You can substitute the chicken for 2 pork tenderloins about 1 pound each. I cut the recipe in half there fore I only used one packet of ramen noodle seasoning mix. I didn't want it to taste salty.

Whole Grain Penne with Fresh Vegetables

I just love asparagus! I am taking advantage of them now that they are in season. I found this recipe on the back of Barilla pasta box. Its a perfect dinner to fix for the summer.

1 box of Barilla Whole Grain Penne

2 Tbsp. extra virgin olive oil

1 clove garlic

1 small white onion, finely chopped

1 (1 cup) yellow bell pepper, thinly sliced

1 small (2cups) zucchini, diced

1 small (2 cups) yellow squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint (2cups) cherry tomatoes, halved

salt and black pepper, to taste

4 fresh basil leafs, torn

• Cook pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and saute in skillet for 1 minute, until slightly brown.
• ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
• ADD tomatoes, season with salt and pepper and saute for 2 additional minutes.
• DRAIN pasta and toss with sauce and basil.
  

Asparagus Carbonara

I found this recipe in "Everyday with Rachel Ray" magazine. It is very quick, easy and yummy!

2 large eggs

2/3 cup grated Parmesan cheese

3/4 pound spaghetti

1 bunch asparagus, halved lengthwise,

and cut crosswise into 2-inch pieces

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 cloves garlic, finely chopped

1/4 cup dry white wine

salt and pepper

• In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.


• Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic, add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Serves 4 prep: 15 min cook: 15 min

Lemon Pound Cake with Limoncello Cream and Fresh Berries

This cake was so perfect for our family gathering! A wonderful refreshing treat..fresh berries, lemon and fresh whipped cream! You absolutely have to try it! I used my mothers homemade limoncello liqueur its was a perfect treat to honor my mother and sister for mothers day.

2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

4 tsp lemon zest

5 large eggs

2 cups all-purpose flour

1/4 tsp salt

1/2 cup milk

1 tsp vanilla extract

1 recipe Limoncello Cream (recipe follows)

Fresh blueberries

Fresh strawberries

Fresh blackberries

Garnish: lemon zest

• Preheat oven to 300 degrees F. Spray a 10 inch round cake pan with nonstick cooking spray; line with parchment paper.
• In a large bowl, combine sugar , shortening, butter, and lemon zest, beat at medium speed with an electric mixer until creamy. Add eggs, one at a time beating well after each addition.
• In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, alternately with milk beating to mix well. Beat in vanilla. Spoon batter into prepared pan . Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack, and cool completely. Spread Limoncello cream on top of cake. Top with fresh berries. Garnish with lemon zest, if desired.

Limoncello Cream (makes 4 cups)

2 cups heavy whipping cream

1/2 cup confectioners' sugar

1/4 cup Limoncello

• in a medium bowl, beat cream at high speed with an electric mixer until soft peaks form. Gradually add sugar beating until stiff peaks form. Beat in Limoncello. Cover, and chill until ready to serve.

Easy Oatmeal-Chocolate Chip Cookies

After a busy week I was craving a little comfort. I could not make up my mind if I wanted a warm gooey chocolate chip cookie or an oatmeal cookie...How about both!! Did I mention it was a busy week? The last thing I wanted to do was cream eggs, butter, and sugar. I came across this SIMPLE and quick recipe from Christmas Southern Living 2002 cookbook. I was unsure of it at first but what the hey....can I just say they were awesome!

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups uncooked quick-cooking oats

1 cup sugar

1 cup firmly packed light brown sugar

1 cup chopped pecans

1 cup (6oz) semisweet chocolate morsels

1 cup vegetable oil

2 large eggs, beaten

1 tsp vanilla extract

• Stir together first 9 ingredients in a large bowl. Add oil, eggs, and vanilla; stir well.
• Shape mixture into 1"balls. (Dough will be crumbly & greasy) Place balls on ungreased baking sheets. Bake at 350 degree F. for 10 minutes or until golden. Let cool on baking sheets 1 minute. Remove to wire racks to cool. Yield 6 dozen.

Back from vacation.....

Hello everyone! I'm sorry it has been so long since my last post but I have been on vacation and then had a small kitchen crisis! After returning from San Francisco our refrigerator decided to break down after we had just went grocery shopping! I wish I was still in San Francisco! Anyway this is a busy time of year at work and of course Sailing season started so my goal is to post one recipe a week. Have a great and safe summer!

Linguini with Shrimp

This was a simple and easy dish to make. It took longer to clean up then to make this meal!

1/4 lb. linguini

2 Tbs. olive oil

2 garlic cloves, minced

1lb. large shrimp, peeled and devain

1/3 cup freshly squeezed lemon juice

1/2 cup white wine

1 cup chopped fresh, flat-leaf parsley

salt and freshly ground black pepper to taste

• Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.



• Meanwhile, heat the olive oil in a large skillet over a medium -high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp form the pan and set aside. Add the lemon juice , white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Return the shrimp to the pan and stir in the parsley.



• Add the drained linguini to the shrimp mixture, tossing to combine. Season with salt and pepper to taste.



• serves 4

adapted from small changes big results ellie krieger, ms,rd

Angel Hair Pasta with Chicken

This is the quickest meal ever to make. I sometimes take shortcuts when making this recipe. I use precooked grilled chicken and a frozen bag of broccoli normandy. I serve it with some garlic bread and in 20 minutes I have a great dinner.

2 Tbs. olive oil, divided

2 skinless, boneless chicken breast halves

cut into 1-in cubes

1 carrot, sliced diagonally into 1/4 inch pieces

1 (10oz) bag frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz. angel hair pasta

2/3 cup chicken broth

1 tsp. dried basil

1//4 cup grated Parmesan cheese

• Heat 1 TBS. oil in a medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.


• Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet;cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.


• Cook pasta according to package directions. While pasta is cooking , add chicken broth, basil and Parmesan to skillet. stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.


• Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. serve immediately.


• serves 4

Sugar-Crusted Citrus Muffins

These lemon and lime muffins have a tangy topping that separates into a sticky syrup and a crunchy sugary crust.

Makes 10

1-3/4 cups self-rising flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup superfine sugar

1 cup milk

Finely grated zest of 1/2 lemon

Finely grated zest of 1/2 lime

1 egg, lightly beaten

6 Tbs. butter, melted

For the crunchy topping:

1/2 cup sugar

juice of 1 small lemon

Thinly pared strips of rind of 1/2 lemon

Thinly pared strips of rind of 1/2 lime

• Preheat the oven to 375 degrees F. Grease 10 cups of a 12-cup muffin pan or line 10 cups with paper muffin cups.
• For the muffins, mix the flour, baking powder, salt and sugar in a large bowl. Pour the milk into a bowl. Stir in the lemon and lime zest, egg and melted butter. Add the wet ingredients to the dry ingredients and mix briefly until just combined.
• Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for about 20 minutes, or until risen and golden. Remove from the oven and leave the baked muffins in the pan.
• While the muffins are baking, make the crunchy topping. Mix the sugar and lemon juice in a bowl until blended. Stir in the thinly pared strips of lemon and lime rind. When the muffins come out of the oven, spoon the citrus mixture over the hot muffins. Leave to cool in the pan, then turn out and serve.

Orange Teriyaki Salmon

I haven't made salmon in awhile and this is a quick and simple recipe. I keep all the ingredients on hand so I have dinner ready in thirty minutes. I also made steamed snow peas and rice to go with it.

3 Tbs. orange juice

2 Tbs. low sodium soy sauce

1 Tbs. rice vinegar

1 Tbs. honey

1 tsp. bottled minced garlic

2 tsp. ground fresh ginger

4 (6oz) salmon fillets

• Preheat oven to 450 degrees F.
• Combine first 6 ingredients in an 8"sq. baking dish, stirring with whisk. Add fresh fish to baking dish; spoon sauce over fish. Bake at 450 degrees F. for 15 minutes.
• yield 4 servings

White Chocolate, Lemon & Raspberry Muffins

I was craving some warm delicious muffins and I love the combination of raspberries and lemons.

Makes 12
2 cups self-rising flour
1 tsp. baking powder
1/4 cup butter
1/3 cup sugar
2/3 fresh or frozen raspberries (don't thaw)
Scant 1 cup white chocolate, coarsely chopped
Finely grated zest of 1 Lemon
2 eggs. lightly beaten
1 cup milk

• Preheat the oven to 400 degree F. Grease a 12-cup muffin pan or line the cups with paper muffin cups.
• Mix the flour and baking powder in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, raspberries, white chocolate and lemon zest.
• In a separate bowl, mix together the eggs and milk, then pour the egg mixture all at once into the dry ingredients and mix briefly until just combined. (Careful do not over mix)
• Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for 18-20 minutes, or until well risen, golden and firm to the touch. Cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or cold.

Adapted from Muffins Galore by Catherine Atkinson.

Meatballs for Two

I have been craving spaghetti and meatballs for the last three days. As soon as Mike and I came home from vacation this is what I made for dinner the next day. After eating out for lunch and dinner for the last four days it was so good to have a home cooked meal. This recipe is great just for two...but of course my husband does not like meatballs. I guess I know what I will be bringing to work tomorrow for lunch. I made homemade tomato sauce that simmered all day and I put the meatballs in the sauce for about thirty minutes to give the sauce more flavor.

For those of you who are on a time crunch you can use any spaghetti sauce of your liking...yes, even if it comes in a jar.

1 egg

3 Tbs. seasoned, bread crumbs

2 Tbs. chopped onion

1 Tbs. Parmesan cheese

1/8-tsp. black pepper

1/2 lb. ground beef

Tomato sauce of your choice

Hot cooked spaghetti

In a bowl combine first 5 ingredients. Crumble beef over mixture and mix well. Shape into 2-in. meatballs. Brown in a skillet over medium heat; drain. Stir in spaghetti sauce, uncovered, for 20-30 minutes until meatballs no longer pink.

**My favorite brand of pasta other than homemade is Barilla. When choosing a pasta always make sure the first ingredient is Semolina otherwise it will turn to mush when you cook it. Cook until "al dente" which means firm to the bite. **

Fresh Pineapple Salsa

I thought this would be tangy and refreshing. I made this for an appetizer and used the left overs over grilled chicken.

2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeno pepper
1 medium pineapple
1 lime
1/2 tsp. salt
lime tortilla chips or Lay's jalapeno flavored tortilla cups

• Hull and remove seeds form tomatoes. Dice tomatoes, onions, cucumbers. Chop cilantro. Combine tomatoes, onion , cucumbers, and cilantro in bowl. cut jalapeno in half length wise and remove seeds. Finely chop jalapeno and add to the bowl.
• Slice top and bottom off pineapple to create flat base. Core and peel pineapple. Set aside half of pineapple for another use. Dice pineapple flesh, juice lime to measure about 2 tsp juice. Add pineapple, lime juice and salt to bowl. Mix thoroughly until combined.
• Yield 16 servings (3 cups)

Adapted from Pampered Chef's Spring/summer 2009 season's best recipe collection.

Crab Cakes Our Way

I love when my husband suggests ideas for dinner so I was excited when he said he wanted crab cakes. Since he is a picky eater I was happy to find an easy recipe with ingredients he would enjoy. You'll love how simple these are to prepare.

1 lb. fresh crabmeat ( I used imitation crabmeat)
6 to 8 multigrain saltine crackers, finely crushed ( I used breadcrumbs)
1/2 cup mayonnaise
1 large egg, lightly beaten
1 TBS. minced fresh parsley
1-1/2 tsp. Old Bay seasoning
1/2 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
2 TBS. butter or margarine

• Drain and flake crabmeat, removing any bits of shell. (If using imitation crabmeat like I did make sure it is chopped up very fine)
• Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.
• Melt butter in a skillet over medium heat. (I used canola oil, when I used the butter it burned my patties to quickly)

Add crab cakes: cook 4 to 5 minutes on each side or until golden. Drain on paper towels.

Adapted from Southern Living Cookbook pg. 237

I'm Sorry....

Just a note to let you know I am sorry I haven't posted anything in awhile. I have been so busy at work and planning for inventory I haven't had time. Meanwhile, my wonderful husband has bought me three new cookbooks...I can't wait to share some recipes with you all.

Perfect Potstickers

My husband and I absolutely love potstickers it is our favorite appetizer. I could not find the recipe I was looking for so I searched on the food network and came across this easy one from Alton Brown. They were delicious but it tasted as if something were missing. I have made potstickers before ( I wish I could find that recipe--did someone borrow it?) and they were the best.

1/2 pound ground pork

1/4 cup finely chopped scallions

2-Tbsp. finely chopped red bell peppers

1 egg, lightly beaten

2 tsp. ketchup

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tsp. light brown sugar

1-1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

35 to 40 small wonton wrappers

3 to 4 vegetable oil, for frying

water for sealing wontons

1-1/3 cup chicken stock, divided

• Preheat oven to 200F.


• Combine the first 11 ingredients in a medium mixing bowl (pork through cayenne), set aside.


• To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush two edges of wrapper lightly with water. Place 1/2 rounded tsp. of pork mixture in the center of the wrapper.


• Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of filling is gone.


• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes without touching. Once two minutes are up gently add 1/3 cup chicken stock to pan, turn heat down to low, cover, and cook for another two minutes.


• Remove wontons to a heatproof platter and place in warm oven. Clean pan in between batches by pouring in water and allowing the pan to deglaze.


• Repeat until all wontons are cooked. Serve immediately.


• cook time: 20 minutes yield 35 to 40 potstickers.