tag:blogger.com,1999:blog-17959176072242130852024-03-18T20:18:05.217-07:00simply delish recipes!Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-1795917607224213085.post-85424291508576010132013-03-06T10:12:00.002-08:002013-03-06T10:12:47.337-08:00Easy Chicken Lo Mein<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37wqTJ8cOJg63JUEgl_wdO1fAm8SVUw6aA9J1FuBNrRqv428GC7puXbnsSE0ufknrOWB98v7Us4-jXu2omK_CCD4aJ1Tv9ceXoMti8WlhFrempNXng3bWFhEUReqntxL_U-n7EWPTguAH/s1600/IMG_20130209_172043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37wqTJ8cOJg63JUEgl_wdO1fAm8SVUw6aA9J1FuBNrRqv428GC7puXbnsSE0ufknrOWB98v7Us4-jXu2omK_CCD4aJ1Tv9ceXoMti8WlhFrempNXng3bWFhEUReqntxL_U-n7EWPTguAH/s320/IMG_20130209_172043.jpg" width="320" /></a></div>
<br />
<div align="center">
This is one of our favorite dinners. My kids can’t get enough of
it. <br />My 2 year old eats all of the veggies and then sneaks more from her
brother’s plates when they aren’t looking. It’s super easy and comes together
really quick for a perfect weeknight meal.</div>
<ul>
<li>3 chicken breasts, cubed
</li>
<li>1/4 cup soy sauce
</li>
<li>1 tbsp. sesame oil
</li>
<li>2 small zucchinis, cut in 1/2” wedges
</li>
<li>2 cups broccoli florets
</li>
<li>1 red bell pepper, cubed
</li>
<li>1 can baby corn
</li>
<li>16 oz. box thin spaghetti </li>
</ul>
Sauce:<br />
<ul>
<li>2 tbsp. soy sauce
</li>
<li>1 tbsp. sugar
</li>
<li>3 garlic cloves, minced
</li>
<li>2 tbsp. rice vinegar
</li>
<li>1 tbsp. canola oil
</li>
<li>1 tbsp. sesame oil
</li>
<li>2 tbsp. hot pasta water </li>
</ul>
Combine soy sauce and chicken in a bowl, stir to coat and set aside. Chop all
vegetables as directed, set aside. Combine sauce ingredients (except hot pasta
water. Add that just before you drain your spaghetti), set aside. Fill a large
pot with water and cook spaghetti according to package directions. Meanwhile,
coat a large pan with the sesame oil and pour in chicken/soy sauce. Cook on
medium heat until just cooked through. Add zucchini, broccoli, red pepper, and
baby corn. Stir to combine and continue to cook until vegetables are just fork
tender. When pasta is ready, drain and add to chicken and vegetables. Add sauce
and combine everything until well coated.<br />
Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-84252952246673321912011-11-11T13:15:00.001-08:002011-11-11T13:15:03.084-08:00Coconut Curry Soup<p><a href="http://lh4.ggpht.com/-VCOWnojee2c/Tr2QVNeqBKI/AAAAAAAAF8I/e2WzdlzKWmw/s1600-h/DSCN6061%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/-V1zxsb3BcSo/Tr2QVqQywoI/AAAAAAAAF8Q/3cZbKQotpFU/DSCN6061_thumb%25255B8%25255D.jpg?imgmax=800" width="357" height="347" /></a></p> <p align="center">Oh. My. LOVE. <br />This is my new favorite soup. We’ll be eating it A LOT this soup season. <br />The coconut milk adds a fantastic depth to the flavor. SO GOOD!</p> <ul> <li>1 can Cream of Chicken Soup</li> <li>1 cup Water</li> <li>2-3 tsp. Curry Powder (I used 3 tsp.)</li> <li>1 tsp. Salt</li> <li>1/2 tsp. Pepper</li> <li>1-2 lbs. chicken breasts (I used 3 frozen breasts)</li> <li>2 lbs. Carrots, sliced</li> <li>2 Yukon Gold Potatoes, cubed</li> <li>1 cup frozen Peas, thawed</li> <li>1 can Unsweetened Coconut Milk</li> <li>1 Red Pepper, diced</li> <li>1/2 cup Sliced Green Onions</li> </ul> <p>Combine the chicken soup, water, curry powder, salt and pepper. Put carrots and chicken breasts in a crock pot and pour the soup mixture over the carrots and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred or cube and return to crock pot. Add remaining ingredients, cover and cook for 30 minutes on high. Potatoes should be just fork tender when ready.</p> <p>Enjoy!  </p> <p><font size="2">{Recipe adapted from </font><a href="http://onourdinnertable.blogspot.com" target="_blank"><font size="2">On Our Dinner Table</font></a><font size="2">}</font></p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-62559333115831245252011-11-11T12:42:00.001-08:002011-11-11T12:42:58.046-08:00Cilantro Lime Rice<p><a href="http://lh4.ggpht.com/-B4fwqtqzsIA/Tr2Iz-_v9fI/AAAAAAAAF74/rvKDRCYQVSs/s1600-h/DSCN6056%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/-pxHM3hy-gF8/Tr2I0TPiVVI/AAAAAAAAF8A/qzFvGrmfEes/DSCN6056_thumb%25255B2%25255D.jpg?imgmax=800" width="400" height="198" /></a></p> <p align="center">My boys eat this by the pound! :) <br />It’s a copy-cat recipe for Chipotle’s rice (which my kids adore). It’s a keeper. </p> <ul> <li>1 cup extra long grain rice or basmati rice </li> <li>1/2 lime, juice of </li> <li>2 cups water </li> <li>1 tsp. salt </li> <li>3 tbsp. fresh chopped cilantro </li> <li>3 tsp. vegetable oil </li> </ul> <p>In a small heavy pot, add rice, water, 1 tsp oil and salt (I just used my rice cooker, and it worked perfect). Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.</p> <p>In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed. </p> <p>Makes 4 servings.</p> <p>{Recipe from <a href="http://www.skinnytaste.com" target="_blank">Gina’s Skinny Recipes</a>}</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-90065948183866131292011-09-01T14:10:00.000-07:002011-09-09T13:32:30.039-07:00Zucchini Bites<a href="http://lh4.ggpht.com/-tDVrwoDEKjM/Tl7pktDH_HI/AAAAAAAAFoQ/asPsqNLLMkc/s1600-h/2011-08-20%2525252016.16.20%25255B6%25255D.jpg"><img alt="2011-08-20 16.16.20" border="0" height="268" src="http://lh4.ggpht.com/-nFaDtV1-lcU/Tl7plagM12I/AAAAAAAAFoU/w7t25mvtAA4/2011-08-20%2525252016.16.20_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="2011-08-20 16.16.20" width="350" /></a><br />
<div align="center">Be careful! These are so addicting! We’ve made several batches <br />
in the last 2 weeks using our garden fresh zucchinis!</div><ul><li>2 cups shredded Zucchini</li>
<li>1/2 cup Bread Crumbs</li>
<li>1/2 Onion, finely chopped</li>
<li>8 oz. Sharp Cheddar Cheese, shredded</li>
<li>2 Eggs</li>
<li>1/4 cup Fresh Parsley, finely chopped {I have used 1 Tbsp. Dried Parsley, that was good too}</li>
<li>1/2 tsp. Garlic Salt</li>
</ul><span style="font-size: xx-small;">{If you’re lazy, like me, put your parsley and onion in a food processor and chop it up in there! I don’t like huge chunks, so that does the job perfectly!}</span><br />
Combine all ingredients in a bowl. Mix well. Scoop into a well greased mini muffin pan. Fill to the top, but not overflowing. Bake at 350* for 18-20 minutes. Let cool.<br />
Makes about 2 dozen.Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com3tag:blogger.com,1999:blog-1795917607224213085.post-67860992829339634892011-08-31T18:51:00.001-07:002011-08-31T18:51:24.877-07:00Homemade White Bread<p align="center"><a href="http://lh3.ggpht.com/-bh9Te6qZ8aY/Tl7lGjSGntI/AAAAAAAAFoI/E7DHpvglg3w/s1600-h/330805_2433386152948_1200502510_33071186_3308911_o%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="330805_2433386152948_1200502510_33071186_3308911_o" border="0" alt="330805_2433386152948_1200502510_33071186_3308911_o" src="http://lh6.ggpht.com/-d4ziE2IKCN8/Tl7lHHxTXVI/AAAAAAAAFoM/q7qpuSvKlmA/330805_2433386152948_1200502510_33071186_3308911_o_thumb%25255B2%25255D.jpg?imgmax=800" width="400" height="300" /></a>This bread was SO easy to make. <br />My first time making bread loaves ever and all 4 turned out perfect! <br />My kids devoured a whole loaf hot out of the oven. DELISH!</p> <p>In a small bowl, combine:</p> <ul> <li>2 Tbsp. Yeast </li> <li>1 Tbsp. Sugar </li> <li>1/2 cup Warm Water </li> </ul> <p>Set this aside for the yeast to grow.</p> <p>In a large* bowl, mix together:</p> <ul> <li>4 cups HOT Water </li> <li>1/3 cup Oil </li> <li>1/3 cup Sugar </li> <li>4-1/2 tsp. Salt </li> </ul> <p>Then add:</p> <ul> <li>6 cups Flour </li> </ul> <p>Mix together well.</p> <p>Now pour your yeast mixture into your large bowl with your flour mixture. Mix well. </p> <p>Now add:</p> <ul> <li>5-7 cups Flour {This entirely depends on the temperature, humidity, and atmosphere of your baking area – you want the dough firm, and just barely not sticky} </li> </ul> <p>Knead for 5-8 minutes, until your dough is a nice firm ball. (*If you use a REALLY large bowl, you can knead right in your bowl with no need to dirty your countertop! Use one hand to rotate the bowl around and one hand to knead right inside your bowl) </p> <p>Cover the dough, and let it rise until double (about an hour) and punch it down. </p> <p>Let is rise again until it’s double. </p> <p>Punch it down and divide into 4 equal balls. Roll each ball into a rectangle (about the width of your bread pan and 1 inch thick), then roll up the long way to make a loaf. Pinch the ends down. Place in a greased loaf pan, seam side down, and let rise about an hour and a half. Bake at 375* for 20-25 minutes. Optional: Butter the top of the loaves right when you pull them out of the oven. Enjoy!</p> <p>{If you’re using dark bread pans, reduce your heat to 350* and bake for about 25 minutes.}</p> <p>Makes 4 loaves.</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-17013724047316477782011-05-27T13:50:00.001-07:002011-05-27T13:51:44.978-07:00Mexican Lasagna<p><a href="http://lh6.ggpht.com/-RqxiBPRx_pA/TeAOlImJovI/AAAAAAAAFQA/rEFFOUxK6ig/s1600-h/DSCN5159_edited-1%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/-hsC8MdGJYCQ/TeAOlrOkymI/AAAAAAAAFQE/xia7sswZSRQ/DSCN5159_edited-1_thumb%25255B6%25255D.jpg?imgmax=800" width="307" height="312" /></a></p> <p align="center">This is soooo yummy. It kind of has the flavor of <br />tamales meets enchiladas, lasagna style. <br />…So if you dig those, then you’re going to want to try this. <br />I just had leftovers for lunch and it' was just as good reheated. YUM!</p> <ul> <li> <div align="left">1 lb. ground beef</div> </li> <li> <div align="left">1 medium onion, chopped</div> </li> <li> <div align="left">1/4 tsp. garlic powder</div> </li> <li> <div align="left">1/2 tsp. salt</div> </li> <li> <div align="left">1 can black beans, rinsed and drained</div> </li> <li> <div align="left">8 oz. can tomato sauce</div> </li> <li> <div align="left">8 oz. sour cream</div> </li> <li> <div align="left">8 oz. cottage cheese</div> </li> <li> <div align="left">4.25 oz. can chopped green chiles</div> </li> <li> <div align="left">1 cup grated cheddar cheese</div> </li> <li> <div align="left">1 bag corn tortilla chips</div> </li> </ul> <p align="left">Preheat oven to 350*</p> <p align="left">Brown the ground beef and onion until beef is cooked through. Add garlic powder, salt, black beans and tomato sauce. Simmer for 5 minutes.</p> <p align="left">Combine the sour cream, cottage cheese and green chiles. Set aside.</p> <p align="left">Lightly spray an 8x8 baking dish with no-stick spray, then put a layer of chips at the bottom (you could just as easily use corn tortillas for this step) of the pan. Then put half of the meat mixture, then half of the sour cream mixture and half of the cheese. Repeat layers.</p> <p align="left">Top with crushed chips and bake for about 35-40 minutes or until it’s all bubbly and heated through.</p> <p align="left">Let it sit for a few minutes to cool. Serve with a side salad and/or corn!</p> <p align="left">{{This recipe is fantastic to freeze. I usually double the recipe and freeze one! Just assemble (don’t bake it), cover tightly and freeze. Thaw in the fridge overnight and bake as directed.}}</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-75283071165050062012010-10-26T14:21:00.001-07:002010-10-26T14:22:18.492-07:00Stuffed Zucchini<a href="http://lh6.ggpht.com/_jXh3uSZfRGU/TMdGQNlih0I/AAAAAAAAEyA/WwnRSaKz9R4/s1600-h/zucchini%5B2%5D.jpg"><img alt="zucchini" border="0" height="236" src="http://lh6.ggpht.com/_jXh3uSZfRGU/TMdGQrqcO4I/AAAAAAAAEyI/5sQYNOD42ns/zucchini_thumb%5B2%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="zucchini" width="302" /></a><br />
<div align="center">This was really tasty. <br />
The stuffing mixture is delish, and it’s pretty dang healthy too!</div><ul><li>2 medium zucchinis </li>
<li>1/2 pound ground beef </li>
<li>1/2 pound Italian sausage </li>
<li>1/2 small onion, chopped </li>
<li>1/2 cup dried Italian bread crumbs </li>
<li>1 egg, beaten </li>
<li>1 can (15 oz.) crushed tomatoes </li>
</ul>Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick spray. <br />
Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. Salt and pepper the seeded zucchini. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg, crushed tomatoes and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish. <br />
Bake in preheated oven for approximately 45-55 minutes.Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-74166281608738963562010-08-11T11:53:00.001-07:002010-08-11T11:53:44.641-07:00Garlic Lime Chicken<p align="center"><a href="http://lh4.ggpht.com/_jXh3uSZfRGU/TGLxtBVxNbI/AAAAAAAAEns/5AVioy3Mh4M/s1600-h/DSCN4254%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSCN4254" border="0" alt="DSCN4254" src="http://lh5.ggpht.com/_jXh3uSZfRGU/TGLxt55DiSI/AAAAAAAAEnw/FJ1NlcD5Mf4/DSCN4254_thumb%5B3%5D.jpg?imgmax=800" width="297" height="230" /></a>This is very good! My favorite part of this was the broth over the rice. <br />It had a very good flavor! I will definitely make this one again… </p> <ul> <li>4-5 Chicken Breasts</li> <li>1/2 Cup Soy Sauce (low sodium is best)</li> <li>1/3 Cup Lime Juice </li> <li>1 Tbsp. Worcestershire Sauce</li> <li>2 Garlic Cloves, minced OR 1 tsp. Garlic Powder</li> <li>1/2 tsp. Dry Mustard</li> <li>1/2 tsp. Pepper</li> </ul> <p>Place chicken in a crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 4-5 hours or low for 6-8 hours. Serve over rice. Make sure to get some broth over the rice, yum!</p> <p>This would also be delish added in with a stir fry of veggies. Shred the chicken into large pieces and stir fry the broth with some veggies. Yum!</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-55777928313538158242010-08-08T16:24:00.001-07:002010-08-08T16:24:32.530-07:00Bridget’s Make-Ahead Meatballs<p>I didn’t take a picture, sorry. They’re meatballs. Pretty easily imagined… ;) This is my favorite recipe that I’ve tried so far for meatballs. They’re so much better than those grossly fatty frozen kind from the grocery store (not that those don’t work in a pinch!) But these are worth the time, very yummy!</p> <ul> <li>4 lbs. Ground Beef</li> <li>4 Eggs</li> <li>2 cups Dry Bread Crumbs (I used the Garlic and Herb flavor – deLISH!)</li> <li>1/2 cup Onion, chopped finely</li> <li>1 tbsp. Salt</li> <li>2 tsp. Worcestershire Sauce</li> <li>1/2 tsp. Black Pepper</li> </ul> <p>Preheat oven to 400*. <br />In a large bowl, beat eggs well. Add the next 5 ingredients. Mix. Add beef and mix really well. <br />Spoon (I used my small pampered chef cookie scoop) onto a cookie sheet and bake for 10-15 minutes. </p> <p>Using the small scoop, this recipe yielded 115 meatballs. To freeze, arrange in a single layer on a cookie sheet (once they are cooled) and freeze for about 30 minutes. Remove from freezer and pack into freezer ziploc baggies. Return to freezer. <br />I did mine in the quart size bags and counted out 16 in each, so each time I want to use meatballs I just pull out one bag. Excellent!</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-79309065828838992472010-07-13T12:57:00.001-07:002011-08-31T19:16:54.904-07:00Cheesy Garlic Pinwheel Rolls<div align="center"><a href="http://lh5.ggpht.com/_jXh3uSZfRGU/TDzFPSlzP8I/AAAAAAAAEmw/NN3_XVK70ug/s1600-h/DSCN3999%5B6%5D.jpg"><img alt="DSCN3999" border="0" height="269" src="http://lh5.ggpht.com/_jXh3uSZfRGU/TDzFQLXcB3I/AAAAAAAAEm0/mFC22PMkr28/DSCN3999_thumb%5B4%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCN3999" width="387" /></a>These are the BEST rolls I have EVER had in my life. Seriously. </div><div align="left"><span style="color: magenta;">French Bread Dough:</span> <br />
1 Tbsp. yeast <br />
1 1/2 c. warm water <br />
1 1/2 Tbsp. sugar <br />
1 tsp. salt <br />
4-5 1/2 c. flour <br />
3 Tbsp. vegetable oil <br />
1 egg yolk <br />
<br />
<span style="color: magenta;">Garlic Butter:</span> <br />
1/2 c. (1 stick) of real butter, softened to room temp. <br />
1 1/2 Tbsp. garlic bread seasoning (I use Johnny’s Garlic Spread) <br />
<br />
Shredded mozzarella cheese (enough to cover the dough)</div><div align="left"><br />
</div>Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (discard egg white) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer, for another 2-3 minutes. Cover and allow to rise 1 hour. <br />
While dough is rising, combine butter and garlic bread seasoning. Set aside. <br />
Roll your dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. <br />
Roll up jelly-roll style and then use thread to cut into 12-18 equal slices. Place each slice in a muffin tin(spray with cooking spray first). Cover with a clean damp cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating. <br />
When the oven is ready, bake for 18-22 minutes. <br />
You're going to need to keep a CLOSE eye on these during the last 10 minutes--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down, just lay it on top).<br />
<span style="font-size: xx-small;"> *Original recipe from <a href="http://www.ourbestbites.com/">Our Best Bites</a></span>Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-57976905520883959622010-06-03T17:31:00.001-07:002010-06-03T17:31:33.772-07:00South Pacific Chicken<p align="center"><a href="http://lh4.ggpht.com/_jXh3uSZfRGU/TAhJYVLSEEI/AAAAAAAAEiY/gd_Tr6czbU0/s1600-h/DSCN3924%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSCN3924" border="0" alt="DSCN3924" src="http://lh6.ggpht.com/_jXh3uSZfRGU/TAhJZHrRJvI/AAAAAAAAEic/kkoc8B-y6co/DSCN3924_thumb%5B3%5D.jpg?imgmax=800" width="352" height="272" /></a> I found this recipe on some random recipe site and thought it sounded interesting. <br />It’s pretty good. Not my favorite, but I will definitely make it again. It could be a little <br />sweeter, if you ask me. Maybe a tablespoon or two of brown sugar? </p> <ul> <li>4 boneless/skinless chicken breasts </li> <li>1 can chicken broth </li> <li>1/4 cup vinegar  </li> <li>1/4 cup soy sauce </li> <li>3-4 garlic cloves, minced</li> <li>1 can (20 oz.) pineapple tidbits, don’t drain</li> <li>1 red pepper, chopped</li> <li>5 green onions, sliced </li> </ul> <p>Put your chicken in a crockpot. Add peppers and green onions. Mix the remaining ingredients in a bowl and pour over the chicken/veggies. Cook on low 6-8 hours. <br />Before serving, break chicken up into chunks or roughly shred. Ladle broth/chicken mixture over a bowl of rice. </p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-34648733445243643692010-06-01T07:25:00.001-07:002010-06-01T16:48:33.888-07:00Mom’s Frog-Eye Salad<div align="center"><a href="http://lh5.ggpht.com/_jXh3uSZfRGU/TAUYU9-Qx7I/AAAAAAAAEhU/rCGHvtHS5L8/s1600-h/DSCN3923%5B6%5D.jpg"><img alt="DSCN3923" border="0" height="257" src="http://lh5.ggpht.com/_jXh3uSZfRGU/TAUYVQNKhuI/AAAAAAAAEhY/nNeQvBOMPDA/DSCN3923_thumb%5B4%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCN3923" width="401" /></a><i> There are lots of different variations of this salad. But this is by far my favorite. <br />
My kids inhale this stuff. It’s super tasty, super easy, and can be <br />
made ahead of time for any occasion. </i></div><ul><li>6 oz. Acini de Pepe (found in the pasta aisle)</li>
<li>2 (15 oz.) cans Tropical Fruit, reserve 1 cup of juice</li>
<li>3-1/2 oz. Flaked Coconut</li>
<li>1 small pkg. Instant Vanilla Pudding</li>
<li>1 (8 oz.) Cool Whip</li>
<li>1/2 bag Mini-Marshmallows</li>
</ul>Cook the acini as directed. Rinse and allow to cool completely. Add each of the remaining ingredients, except juice and marshmallows. Add 1/2 cup of the juice first. Mix together well. Add more juice if needed. Add the marshmallows right before serving. Enjoy!Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com1tag:blogger.com,1999:blog-1795917607224213085.post-20178415510948688182010-06-01T07:07:00.001-07:002010-06-01T07:09:14.315-07:00Baked Potato Salad<h5><font color="#000000"></font></h5> <p align="center"><font color="#000000"><a href="http://lh6.ggpht.com/_jXh3uSZfRGU/TAUUI5T123I/AAAAAAAAEhM/Cr3c68kPNy0/s1600-h/DSCN3921%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSCN3921" border="0" alt="DSCN3921" src="http://lh6.ggpht.com/_jXh3uSZfRGU/TAUUJalnLlI/AAAAAAAAEhQ/OA3Bde41qGg/DSCN3921_thumb%5B3%5D.jpg?imgmax=800" width="353" height="272" /></a><em> This is my number 1 favorite potato salad recipe ever. <br /></em></font><font color="#000000"><em> It tastes just like a baked potato with all of the best toppings. <br />It goes perfectly with all of the summertime BBQ flavors!</em></font></p> <ul> <li><font color="#000000">3 <em>large</em> baked potatoes, cooled, peeled and cubed</font> </li> <li><font color="#000000">1/2 cup </font><a href="http://www.recipezaar.com/library/sour-cream-147"><font color="#000000">sour cream</font></a><font color="#000000"></font> (I used lite and it tasted great)</li> <li><font color="#000000">1/2 cup </font><a href="http://www.recipezaar.com/library/mayonnaise-159"><font color="#000000">mayonnaise</font></a><font color="#000000"></font> (I always use the “made with olive oil” kind to save a few calories/fat)</li> <li><font color="#000000">8 slices </font><a href="http://www.recipezaar.com/library/bacon-352"><font color="#000000">bacon</font></a><font color="#000000">, cooked and crumbled (I use the precooked kind) </font></li> <li><font color="#000000">4 ounces shredded </font><a href="http://www.recipezaar.com/library/cheddar-cheese-564"><font color="#000000">cheddar cheese</font></a><font color="#000000">, divided </font></li> <li><font color="#000000">2 </font><a href="http://www.recipezaar.com/library/green-onion-363"><font color="#000000">green onions</font></a><font color="#000000">, sliced and then chopped </font></li> <li><font color="#000000">1/2 teaspoon </font><a href="http://www.recipezaar.com/library/pepper-337"><font color="#000000">fresh ground black pepper</font></a><font color="#000000"></font> </li> <li><font color="#000000">1 dash celery salt or </font><a href="http://www.recipezaar.com/library/salt-359"><font color="#000000">seasoning salt</font></a><font color="#000000"></font> </li> <li><font color="#000000">1 dash </font><a href="http://www.recipezaar.com/library/garlic-powder-501"><font color="#000000">garlic powder</font></a><font color="#000000"></font> </li> <li><font color="#000000">1 dash </font><a href="http://www.recipezaar.com/library/paprika-335"><font color="#000000">paprika</font></a><font color="#000000"></font> </li> <li><font color="#000000">1 tablespoon </font><a href="http://www.recipezaar.com/library/parsley-171"><font color="#000000">fresh parsley</font></a> or chives </li> </ul> <p>Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish. </p> <p>Top with reserved shredded cheddar, green onion slices and bacon crumbles.</p> <p>{{When I make this for family get-togethers, I double this recipe.}}</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com1tag:blogger.com,1999:blog-1795917607224213085.post-17766314653914547412010-05-27T20:21:00.001-07:002010-05-27T20:23:57.344-07:00My Vegetable/Rice Stir-Fry<p align="center">{{a healthier version of fried rice}} <br /></p> <img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSCN3897" border="0" alt="DSCN3897" src="http://lh4.ggpht.com/_jXh3uSZfRGU/S_82z7M9PRI/AAAAAAAAEfw/Ax8YoqrJTX4/DSCN3897_thumb%5B4%5D.jpg?imgmax=800" width="408" height="314" /> <ul> <li>2 cups Cooked Rice, cooled slightly (leftover rice works perfect too!) </li> <li>2 cups Broccoli Florets</li> <li>2 cups Zucchini, cut it small wedges</li> <li>1 cup Carrots, shredded (or cut baby carrots in 1/2” slices)</li> <li>1 cup Snow Peas, halved</li> <li>1 cup Peas, frozen</li> <li>1 clove garlic, minced</li> <li>2 eggs, fried and scrambled</li> <li>1 cup Turkey Ham (or Chicken Breast), diced</li> <li>1 tbsp. Extra Virgin Olive Oil</li> <li>1/4 cup Classic Stir-Fry Sauce (by House of Tsang)</li> <li>1 tbsp. Low-Sodium Soy Sauce</li> </ul> <p>In a large wok or saucepan, steam all veggies in 1/4 cup water with lid over the pan for 5 minutes on med-high heat. Remove lid, and push all veggies to the outer edges of the pan. Add olive oil and minced garlic to the center of the pan and let cook for one minute. Stir around to coat veggies. Add turkey ham and stir fry until heated through. Add rice, stir-fry sauce and soy sauce. Stir around to coat. Add scrambled egg and gently stir. Serve hot.</p> <p>1-1/2 cup serving = about 240 calories <br />This recipe serves 6, 1-1/2 cup servings (approx.)</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-14166864459580512432010-05-14T09:11:00.001-07:002010-05-17T07:58:30.212-07:00Chocolate Cobbler(aka: Molten Fudge Cake)<br />
<a href="http://lh3.ggpht.com/_jXh3uSZfRGU/S-12GTKEJsI/AAAAAAAAEfM/4oeGF7L_TJk/s1600-h/DSCN3893%5B5%5D.jpg"><img alt="DSCN3893" border="0" height="276" src="http://lh3.ggpht.com/_jXh3uSZfRGU/S-12G0uOU1I/AAAAAAAAEfQ/MBsn_EWMdp0/DSCN3893_thumb%5B3%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="DSCN3893" width="358" /></a><br />
<div align="center">Make this tonight! It is soooo yummy! It’s a bit richer than I thought <br />
it was going to be, but the vanilla ice cream balanced it out quite nicely. <br />
I think this is one of my new favorite desserts! </div><ul><li>1 cup Flour</li>
<li>2 tsp. Baking Powder</li>
<li>1/4 tsp. Salt</li>
<li>7 tbsp. Cocoa Baking Powder, divided</li>
<li>1-1/4 cup Sugar, divided</li>
<li>1/2 cup Milk</li>
<li>1/3 cup Melted Butter</li>
<li>2 tsp. Vanilla</li>
<li>1/2 cup brown sugar, packed</li>
<li>1-1/2 cups <i>Hot</i> Tap Water</li>
</ul>Preheat oven to 350*. <br />
Stir flour, baking powder, salt, 3 tbsp. of cocoa, and 3/4 cup of white sugar together in mixing bowl. Reserve the remaining cocoa and sugar. <br />
Add the milk, melted butter and vanilla to the flour mixture. Mix until smooth. <br />
Pour the mixture into an UNgreased 8x8 pan. <br />
In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and the remaining 4 tbsp. of cocoa. Sprinkle mixture evenly over the batter. <br />
Pour the hot water over the mixture in the pan. DO NOT STIR. <br />
Bake for 40-45 minutes. Let stand for a few minutes. Serve with vanilla ice cream. DELISH! {store any leftovers in the refrigerator!}Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-63052447183840151372010-05-13T18:06:00.001-07:002010-05-17T08:08:24.450-07:00Cheesy Chicken and Veggie Casserole<div align="center"><a href="http://lh3.ggpht.com/_jXh3uSZfRGU/S-yiGVdxmOI/AAAAAAAAEfE/l91wMLEe5EM/s1600-h/Untitled-2%5B5%5D.jpg"><img alt="Untitled-2" border="0" height="274" src="http://lh4.ggpht.com/_jXh3uSZfRGU/S-yiGxUEHvI/AAAAAAAAEfI/9rF5RDfXH5E/Untitled-2_thumb%5B3%5D.jpg?imgmax=800" style="border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;" title="Untitled-2" width="355" /></a> This casserole is super easy to throw together and it has a ton of flavor! <br />
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish! <br />
This is a great one dish meal for a busy weeknight!</div><ul><li>3 cups chopped cooked chicken</li>
<li>1 (14 oz) pkg frozen broccoli florets</li>
<li>2 cups cooked white rice</li>
<li>1-1/2 cups frozen peas</li>
<li>1 (10.75 oz) can cream of chicken soup</li>
<li>1 (10.75 oz) can condensed cheese soup</li>
<li>1 (10 oz) can diced tomatoes with green chiles, undrained</li>
<li>1/2 cup milk</li>
<li>1/4-1/2 tsp. crushed red pepper flakes (opt.)</li>
<li>1/2 cup shredded cheddar cheese</li>
<li>1/2 cup shredded mozzarella cheese</li>
<li>1 cup crushed ritz crackers</li>
</ul>Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.<br />
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.<br />
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)<br />
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com1tag:blogger.com,1999:blog-1795917607224213085.post-13134459723176934412010-05-13T10:24:00.001-07:002010-05-13T10:24:04.311-07:00Potato Salad<p>(the only potato salad recipe i willingly eat…)</p> <p><a href="http://lh6.ggpht.com/_jXh3uSZfRGU/S-w1sQPU2xI/AAAAAAAAEeM/R5-PHvlaHDA/s1600-h/DSCN3857%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSCN3857" border="0" alt="DSCN3857" src="http://lh6.ggpht.com/_jXh3uSZfRGU/S-w1s-uCutI/AAAAAAAAEeQ/6GbLVJ-dd_s/DSCN3857_thumb%5B2%5D.jpg?imgmax=800" width="353" height="272" /></a> </p> <ul> <li>5 lbs. Red Potatoes, cubed</li> <li>1-1/2 cups Real Mayonnaise</li> <li>3 tbsp. Yellow Mustard</li> <li>1 tbsp. Dijon Mustard</li> <li>6 Green Onions, sliced</li> <li>8 Baby Dill Pickles, diced</li> <li>1 tsp. Salt, more to taste</li> <li>1/2 tsp. Paprika</li> <li>3/4 tsp. Black Pepper</li> <li>1 tsp. dill</li> <li>8 Eggs, hard-boiled</li> </ul> <p>Boil the potatoes in salted water, until they are fork tender. Drain water and add mayo, mustards, green onion, pickles and seasonings. Mix well. Rough chop 5 eggs and fold them into the salad mixture. Slice remaining eggs and display on top. Sprinkle salad with a little dill, if desired before serving. Best if served at room temp.</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-17008391129524881912010-05-07T12:49:00.001-07:002010-05-07T12:49:14.996-07:00Creamy Lemon Squares<p>ok, so i totally slacked… i said i’d post these on wednesday and now it’s friday! oops. what can i say… life is busy. :) i have a picture i’ll post soon, but i just wanted to get the recipe posted for the weekend. they’d be perfect on mother’s day for dessert! </p> <ul> <li>20 Nilla Wafer, finely crushed </li> <li>1/2 cup Flour </li> <li>1/4 cup Brown Sugar, packed </li> <li>1/4 cup (1/2 stick) Butter, cold </li> <li>1 pkg. Cream Cheese </li> <li>1 cup Sugar </li> <li>2 Eggs </li> <li>3 tbsp. Flour </li> <li>1 heaping tbsp. Grated Lemon Peel </li> <li>1/4 cup Fresh Lemon Juice </li> <li>1/4 tsp. Baking Powder </li> <li>Powdered Sugar, to sprinkle on before serving </li> </ul> <p>Preheat oven to 350*. Line an 8-inch square baking pan with foil, with the ends of foil extending over the sides of the pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in a medium bowl.Cut in butter with two knives (or a pastry blender if you have one) until mixture is course crumbs; press firmly onto bottom of prepared pan. Bake for 15 minutes.</p> <p>Meanwhile, beat cream cheese and sugar with an electric mixer on medium speed until well blended.Add eggs and 2 tbsp. flour; mix well. Blend in lemon peel, lemon juice and baking powder; pour over crust.</p> <p>Bake for 25 to 28 minutes, until center is set. Cool completely. Cover and refrigerate at least 2 hours before serving. Sprinkle with powdered sugar before serving.</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com1tag:blogger.com,1999:blog-1795917607224213085.post-31066069720412375692010-04-30T07:25:00.001-07:002010-04-30T07:25:16.131-07:00Italian Angel Chicken<p><a href="http://lh5.ggpht.com/_jXh3uSZfRGU/S9roSZZB5ZI/AAAAAAAAEbk/JhLnq0urxKc/s1600-h/Untitled%284%29%5B7%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Untitled(4)" border="0" alt="Untitled(4)" src="http://lh4.ggpht.com/_jXh3uSZfRGU/S9roS3py_4I/AAAAAAAAEbo/2-PQZRw-5p0/Untitled%284%29_thumb%5B5%5D.jpg?imgmax=800" width="291" height="291" /></a></p> <ul> <li>4 oz. Cream Cheese, softened</li> <li>1 can (10.75oz) Cream of Mushroom Soup</li> <li>1/2 cup Italian Salad Dressing/Marinade (from the bottle)</li> <li>1-1/2 lbs. Boneless/Skinless Chicken Thighs, cut into bite size pieces (you could also use chicken breast if you preferred)</li> <li>1/2 lb. Angel Hair Pasta, uncooked</li> <li>2 Tbsp. Chopped Fresh Parsley</li> </ul> <p>Beat cream cheese, soup and salad dressing with a whisk until blended; pour over chicken in a crock pot. Cook on low for 4 to 5 hours or high for 2 to 3 hours.</p> <p>Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and fresh parsley.</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-84893957713987362242010-04-27T21:05:00.000-07:002010-04-28T14:23:46.585-07:00Kristy's Cowboy Caviar (Bean Salad)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEu0eRvrZXaJSkgEmMm-cbA8e1lfviUua8uaBkXUD0Z14XVRzt272YDQHwshXz5m7X11L4IKo_61Ni309DbSIyCglQGbE82AXgPOHS7C8QoMzJP9WP7a3M1cTlfCeFUcRxhvLZ_aDXpPT/s1600/DSCN5983-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEu0eRvrZXaJSkgEmMm-cbA8e1lfviUua8uaBkXUD0Z14XVRzt272YDQHwshXz5m7X11L4IKo_61Ni309DbSIyCglQGbE82AXgPOHS7C8QoMzJP9WP7a3M1cTlfCeFUcRxhvLZ_aDXpPT/s320/DSCN5983-1.JPG" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I got this awesome recipe from my sister-in-law, Kristy... It's <em>definitely</em> a keeper.</div><div class="separator" style="clear: both; text-align: center;">Just looking at this picture makes my mouth water!</div><div class="separator" style="clear: both; text-align: center;">Perfect for summer get-togethers, or <em>any</em> meal, really. :)</div><div class="separator" style="clear: both; text-align: center;">And the best part - it's so healthy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul><li>1 can black beans</li>
<li>1 can black-eyed peas (or any beans you want to use)</li>
<li>1 can white shoepeg corn</li>
<li>2 avocados, cubed</li>
<li>4 tomatoes, chopped</li>
<li>Juice from 1 lime</li>
<li>1 bunch of cilantro, finely chopped</li>
<li>4 green onions, chopped (optional)</li>
<li>Garlic salt and pepper, to taste (optional)</li>
<li>1 package Italian dressing mix, prepared according to directions but <em><strong>without</strong></em> the oil </li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;">Combine all ingredients. Let sit for about an hour to let flavors blend well. Serve with tortilla chips, or just as a salad. So delicious!</div>kimhttp://www.blogger.com/profile/12594752484496802696noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-86777558145194988902010-04-27T20:50:00.000-07:002010-04-27T20:52:56.332-07:00Buck-Eyes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLH9WzKLjw7og78JwXK9vKPPPXQGjDwXPYKmo-N84aPvoLKeCONIaAqpRzgztnyuF7vpfAkQKKOPVyvt1DlAiS5jwoOIoUKOH_porzP4KV2VB5ckdbZfCa02FVS0rHflpuB9UPD_RAWdi/s1600/DSCN5984-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLH9WzKLjw7og78JwXK9vKPPPXQGjDwXPYKmo-N84aPvoLKeCONIaAqpRzgztnyuF7vpfAkQKKOPVyvt1DlAiS5jwoOIoUKOH_porzP4KV2VB5ckdbZfCa02FVS0rHflpuB9UPD_RAWdi/s320/DSCN5984-1.JPG" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mmmmm!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* 1 stick butter</div><div class="separator" style="clear: both; text-align: left;">* 1 1/2 c. creamy peanut butter (almost a full 18 oz. jar)</div><div class="separator" style="clear: both; text-align: left;">* 4 c. powdered sugar</div><div class="separator" style="clear: both; text-align: left;">* 1 tsp. vanilla</div><div class="separator" style="clear: both; text-align: left;">* Bag of your favorite melting chocolate</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix all ingredients well, except the chocolate. Dough will be crumbly. Mold into 1 inch balls, and place in fridge for a few hours.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Melt bag of chocolate chips, or chocolate flavored candy coating (Western Family Almond Bark works very well). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Use any wooden skewer/tooth pick to poke peanut butter balls and dip into the melted chocolate. Dip one side, and then the other, to make them look like "eyes," if you want to! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let cool on parchment paper.</div>kimhttp://www.blogger.com/profile/12594752484496802696noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-84825784833154328842010-04-27T20:30:00.000-07:002010-04-28T14:33:37.503-07:00Cafe Rio Style Creamy Tomatillo Salad Dressing<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12IX8failJxlI5PY-5MAIMDVpRH7dmVuaFaietivb5WwYaGcYJOORu7b-vrHheo2z8YDiokLvuZN4p086XTxbRZwoOTOmGv4h3mK43DNGaVAZI_B5ewkfnq8UM4bY92s9WnxQ0DIdDK7b/s1600/DSCN5982-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12IX8failJxlI5PY-5MAIMDVpRH7dmVuaFaietivb5WwYaGcYJOORu7b-vrHheo2z8YDiokLvuZN4p086XTxbRZwoOTOmGv4h3mK43DNGaVAZI_B5ewkfnq8UM4bY92s9WnxQ0DIdDK7b/s320/DSCN5982-1.JPG" tt="true" width="240" /></a></div><div style="text-align: center;">Thanks to my friend, Heather, I have this fun recipe! </div><div style="text-align: center;">Click <em><a href="http://kalynskitchen.blogspot.com/2009/07/recipe-favorites-cafe-rio-style-creamy.html">here</a></em> for the original recipe and more detailed instructions.</div><div style="text-align: center;">It was so much fun to make, and now we can enjoy some scrumptious salad dressing!<br />
</div><ul><li>Ranch Dressing packet, prepared (Hidden Valley Ranch buttermilk mix works great)</li>
<li>1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)</li>
<li>2 large or 4 small tomatillos</li>
<li>1/2 tsp. minced garlic</li>
<li>2 T fresh lime juice</li>
<li>1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper </li>
</ul><br />
Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.<br />
<br />
Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. <br />
<br />
Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.<br />
<br />
<em>Variations:</em><br />
~To make a roasted tomatillo dressing, dice tomatillos, place on a baking sheet, and roast at 400F for 15-20 minutes before adding them to the food processor.<br />
~If you'd like even more tomatillo flavor, use 4-5 large tomatillos and decrease the buttermilk or milk in the Ranch dressing by about 1/4 cup.kimhttp://www.blogger.com/profile/12594752484496802696noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-10935068891553400912010-04-26T09:30:00.001-07:002010-04-26T09:31:43.623-07:00PW’s Chicken Spaghetti<p>(with a few of my changes… you can view the original recipe <a href="http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/">here</a>.)</p> <p><a href="http://lh4.ggpht.com/_jXh3uSZfRGU/S9W_s5EnWWI/AAAAAAAAEZI/PMjXi8n8eWA/s1600-h/Untitled%283%29%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Untitled(3)" border="0" alt="Untitled(3)" src="http://lh3.ggpht.com/_jXh3uSZfRGU/S9W_teFEvwI/AAAAAAAAEZM/eFSarAmDsqU/Untitled%283%29_thumb%5B3%5D.jpg?imgmax=800" width="324" height="244" /></a> **pardon this yucky picture… i couldn’t find my real camera so i used my cell phone’s… :)</p> <ul> <li>2 cups Cooked Chicken </li> <li>3 cups Dry Whole Grain Thin Spaghetti, Broken Into Two Inch Pieces (my pasta box contained 13.25 oz. i didn’t use the whole box)</li> <li>1can Cream Of Mushroom Soup </li> <li>1 can Cream Of Chicken Soup</li> <li>2 cups Grated Sharp Cheddar Cheese </li> <li>1/2 cup Finely Diced Red Pepper</li> <li>1/2 cup Finely Diced Onion </li> <li>1 cup Asparagus, chopped into 1 inch lengths </li> <li>2 cups Low-Sodium Chicken Broth</li> <li>1 teaspoon Lawry's Seasoned Salt </li> <li>1/8 teaspoon Cayenne Pepper </li> <li>Salt And Pepper, to taste </li> <li>1 cup Additional Grated Sharp Cheddar Cheese</li> </ul> <p>Cook chicken (i used 3 small breasts) and shred or cube. Cook spaghetti in same chicken water until very al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.</p> <p>Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com0tag:blogger.com,1999:blog-1795917607224213085.post-32082692473542857212010-04-26T09:04:00.001-07:002010-04-26T09:04:46.465-07:00Peanut Butter Blossoms<p><a href="http://lh6.ggpht.com/_jXh3uSZfRGU/S9W5mqna25I/AAAAAAAAEZA/xV3OPI1jvuI/s1600-h/Untitled%282%29%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Untitled(2)" border="0" alt="Untitled(2)" src="http://lh6.ggpht.com/_jXh3uSZfRGU/S9W5nV4fBkI/AAAAAAAAEZE/4w6vhoL5QX8/Untitled%282%29_thumb%5B3%5D.jpg?imgmax=800" width="361" height="282" /></a>These were a favorite when I was a kid! They’re easy to make and fun to eat. My boys love to lick the gooey chocolate first. So yummy! </p> <ul> <li>Hershey’s Kisses (milk chocolate) (about 40-48)</li> <li>1/2 cup butter, softened</li> <li>3/4 cup creamy peanut butter</li> <li>1/3 cup + 3 tbsp. sugar</li> <li>1/3 cup brown sugar, packed</li> <li>1 egg</li> <li>2 tbsp. milk</li> <li>1 tsp. vanilla</li> <li>1-1/2 cups flour</li> <li>1 tsp. baking soda</li> <li>1/2 tsp. salt</li> </ul> <p>Preheat oven to 375*. Beat butter and peanut butter in a large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt in a bowl. Gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Put the leftover 3 tbsp. sugar in a shallow bowl; roll each cookie in the sugar and place on a cookie sheet(do NOT spray or grease). Bake for 8 – 10 minutes, until lightly browned. Immediately press a chocolate kiss into the center of each cookie; cookies will crack around the edges. Move to a wire rack and cool completely before serving. Store in an air tight container.</p> Jennhttp://www.blogger.com/profile/05162949436471287370noreply@blogger.com1tag:blogger.com,1999:blog-1795917607224213085.post-61564815867102593042010-04-14T09:30:00.000-07:002010-04-14T09:44:31.927-07:00Creamy Chicken with Bacon & Penne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie18im5L_XLdcAuf_G_POa_zw1miCO0T9UiKtpBcCA5ZcqfTAy-mOyP2R-RFdjyMCBUozEkRBanMmDAt9wxq7oJY-pYtw33vnm3AOPIaAA_LWRx7FezYcPMel9BCl-SFYuJolAxTgXFPA_/s1600/DSCN5840-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie18im5L_XLdcAuf_G_POa_zw1miCO0T9UiKtpBcCA5ZcqfTAy-mOyP2R-RFdjyMCBUozEkRBanMmDAt9wxq7oJY-pYtw33vnm3AOPIaAA_LWRx7FezYcPMel9BCl-SFYuJolAxTgXFPA_/s320/DSCN5840-1.JPG" wt="true" /></a></div><div align="center">I got this recipe from a friend (Thanks, Sheena!) and finally tried it out. Everyone loved it! The flavors all blend together really well. I will definitely make this one again!</div><br />
<div align="left">4 slices of bacon</div><div align="left">4 small boneless skinless chicken breasts, halved</div><div align="left">2 cups penne pasta</div><div align="left">1 cup chive and onion cream cheese spread</div><div align="left">1 1/4 cup chicken broth</div><div align="left">1/2 cup grape/cherry tomatoes, halved</div>2 green onions, chopped<br />
<br />
Wrap 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium heat. (I also lightly coated the bottom of skillet with olive oil.) Add chicken; cover. Cook 5 to 7 minutes on each side or until chicken is done. Remove from skillet; cover to keep warm. Discard any drippings remaining in skillet.<br />
<br />
<div></div><div align="left">Cook pasta according to directions. Cook cream cheese and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with a whisk. Stir in tomatoes and onions. Cook 2 minutes or until heated through, stirring occasionally.<br />
</div><div align="left"></div><div align="left">Drain pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.<br />
</div><div align="left"><div></div></div><div align="left">* Sheena's recipe called for only 1/2 cup chive and onion cream cheese, and 3/4 cup chicken broth, but I added more since we like it saucy!<br />
</div><div align="left"><div></div></div><div align="left">* Very tasty with a tossed spinach salad. Yum!</div>kimhttp://www.blogger.com/profile/12594752484496802696noreply@blogger.com1