Thursday, December 18, 2008
Saturday, December 13, 2008
Tuesday, December 9, 2008
Yummy, yummy, yummy! This meal was delicious...especially with the Honey Mustard Sauce to top it off. Cody doesn't like mustard, so he ate it plain and still loved it. It is a relatively easy meal that has a great presentation. Making this for guests would WOW them without much work from your end...now that's what I call a good meal!
From: The Open Pantry
4-8 slices of Ham
4 slices of Swiss Cheese
1/3 cup bread crumbs
Lay the butterflied chicken breasts flat, lightly salt and pepper. Place a slice or two of ham and then swiss cheese on top of chicken and roll up, secure the rolled chicken with toothpicks and then dredge milk or egg, and then in bread crumbs.
Honey Mustard Sauce
1 can Cream of Chicken soup
1/4 cup Mayonnaise
3 Tbsp Honey
2 Tbsp Brown mustard or Whole Grain Mustard
1/2 tsp paprika (optional)
3 Tbs Milk
Combine all the ingredients in a sauce pan and heat thru, add milk to reach the consistency that you desire. Serve the sauce hot with Chicken Cordon Bleu.
Sunday, November 16, 2008
Chalk it up for another DELICIOUS 30-minute meal! I seriously made this in about 3 minutes. What a wonderful thing a crock pot is...
Okay, so is it just me or do ALL crock pot recipes tell you to cook on HIGH for way too long of a time? I seriously never pay attention to the time on the recipes...I have just lived and learned I guess! This was such a different recipe for us, which is ALWAYS fun! For me to cook, anyway! It ended up really well. There are a few things that I would change here and there, and I have done that. I was afraid, for some reason, that this would be way too strange for our taste buds. Well, it ends up that is was very fitting. It was FLAVORFUL, not spicy, which is always good for us, we are wimps! It was also a quick, yummy, crock pot meal, which gives it a couple more stars on my list.
Thai Peanut Chicken
3 boneless, skinless, chicken breasts(I threw them in the crock pot frozen!)
3/4 cup medium or hot salsa(we used mild)
1/4 cup creamy peanut butter
2 Tbs. lime juice
1 Tbs. soy sauce (or this to be GF)
1 Tbs. brown sugar
½ tsp. minced garlic
1 tsp. grated fresh ginger root (or 1 tsp. ground ginger)
1/3 cup coconut milk
cilantro(for garnish, a necessity to us!)
chopped peanuts(for garnish)
Place chicken breasts in a slow cooker. In a small bowl, mix salsa, peanut butter, lim juice, soy sauce, brown sugar, garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5 hours. remove chicken from cooker and shred into large pieces. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.
Serve over rice or noodles.
Top with cilantro and peanuts. My husband LOVED the cilantro, as did I. I would NEVER make this meal without it...it gives it just the right PUNCH at the end! Enjoy!
ADAPTED from Family Dinners Cookbook
Monday, November 10, 2008
Talk about easy and delicious, this is it! My husband whipped this up in minutes, and we loved every bite! I highly recommend this meal, I know that we will be eating it often! I consider this a 30 minute meal, because it literally takes 10 minutes or less to prepare.
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red or russett potatoes, cut into chunks and pre-cooked
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions(which I pureed) and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I blended mine before adding in order to make a chunk-free meal!), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
Friday, November 7, 2008
Tuesday, November 4, 2008
Saturday, November 1, 2008
Wednesday, October 29, 2008
From: The Open Pantry
5 Tbsp Unsalted Butter
2 1/2 cups Crispy Rice Cereal
1/4 cup mini semisweet Chocolate Chips
8 oz Cream Cheese, softened
One 14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla
1 cup Heavy Cream
1/2 cup Chocolate Chips
2 Tbsp Heavy Cream
Milk Chocolate Curls, for Garnish
Make the Crust: In a double boiler(I just used a regular saucepan), melt 1 cup chocolate chips and butter over low heat. Remove from heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 Minutes to set the chocolate.
Prepare the filling: In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter and vanilla.
In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.
Make the topping: In a double boiler(I did this in the microwave), melt the chocolate chips over hot water. Add the cream and stir until blended. Set aside to cool slightly, then drizzle over the top of the pie. Refrigerate pie until firm, about 2 hours. Garnish with chocolate curls.
Sunday, October 26, 2008
Monday: Chef Salad
Tuesday: Mexican Lasagna
Wednesday: Honey Glazed chicken with brown rice and steamed broccoli and corn
Thursday: Apple Cider chicken with brown rice and corn
Saturday: White Chicken Chili
Sunday: Lasangne and Divine Breadsticks(these are not gf but the lasagna is)
Saturday, October 25, 2008
Yummy, yummy...or so I hear! I am still doing the Gluten-free thing, but not everyone in my life is! I was headed to a dinner with my hubby, sister + fam, Grandma and Grandpa, and Aunt and Uncle and I was in charge of dessert. My mom had made these and said that they were delicious. She took them to work and every was ranting and raving about how wonderful they were. So, I decided, even though I can't eat them, I have to make them just to see how they turn out. My hubby's first reaction was, "O, these are NOT good!" Aka: never make them again because I will just eat the entire batch and get fat. Thanks for another one Mel!
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Friday, October 24, 2008
I have had a few inquiries about the spice that I use on EVERYTHING, Alpine Touch. I use it in virtually every recipe, even if I do not list it. From eggs in the morning to casseroles, chicken, and steak at night. I put it on potatoes, broccoli, asparagus, every side dish that you can think of. Anyway, enough of the raving. I am not sure how to explain it...it is a spiced-up salt and pepper with 10 times the flavor. It is delicious! I challenge you to try it...you will not regret it!
Wednesday, October 22, 2008
Tuesday, October 21, 2008
Thursday, October 16, 2008
Okay, so I know that these are not the prettiest pictures, but they were rushed!
Wednesday, October 15, 2008
Please find at least 10 more blogs, of any kind that you love to read. Write a post about the blogs you picked, linking back to me and to them. Once you’ve posted, return here to let me know your post is done and be sure to let them know too!!! (If you don't come up with 10, that's fine too!)
2) Karina at Gluten Free Goddess. She has provided me with many recipes and I have learned a ton about gluten-free eating from her great site.
3) Melanie and Liz at Kill the Gluten. This blog has literally helped me survive these past 6 weeks! Thanks!
4) AnonyMOM Cooks. Almost all of her recipes are totally kid-friendly...which helps me when I am feeding my picky husband!
Tuesday, October 14, 2008
Saturday, October 11, 2008
Friday, October 10, 2008
1 small onion, diced
3 (15 oz) cans corn, drained
2 cups chicken broth
2 cups milk or cream
1 (4 oz) can diced green chiles
1 tsp cumin
1/4 tsp garlic salt
2 cups cooked diced chicken
toppings: sour cream, cheese(this was my favortie), salsa, tortilla chips, avocado
Wednesday, October 8, 2008
This is the dessert that I learned to make in my most recent cooking class. It is simply...delightful. Not to mention, it is done in a microwave! A traditional curd is done on a double-boiler, and can curdle very easily. This is stirred every minute, preventing it from curdling. Kelcey was honestly embarassed to give us a microwave recipe, but she said it is her #1 go-to recipe for lemon curd, and that she will never do it any other way!