Monday, November 23, 2009

Chunky Two-Bean and Beef Chili

Chunky Two-Bean and Beef Chili

Another of our favorites!!! I substitute stew meat with ground beef, and cut out some of the simmering. I also use balsamic vinegar in place of the wine, and I omit that ancho chile. This is spicy and delicious. If any of you use this in the chili cook-off while we're here, I get to claim your prize!


  • 1 tablespoon canola oil, divided
  • Cooking spray
  • 1 1/2 pounds beef stew meat
  • 3/4 teaspoon salt
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons finely chopped jalapeño pepper
  • 2/3 cup Cabernet Sauvignon or dry red wine
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground ancho chile pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can hot chili beans


Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

Fettuccine and Tofu with Finger-Licking Peanut Sauce

Fettuccine and Tofu with Finger-Licking Peanut Sauce

This is a staple in our house, only we usually have it with chicken, and shrimp would be delicious too!


  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chunky peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons chile paste with garlic
  • 4 garlic cloves, minced
  • 8 ounces uncooked fettuccine
  • 1 pound firm tofu, drained and cubed
  • 1 cup (2-inch) sliced green onions
  • 1 cup shredded carrot


Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Pad Thai with Tofu

Pad Thai with Tofu


  • Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 to 2 tablespoons hot sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon maple syrup

  • Noodles:
  • 1 teaspoon vegetable oil
  • 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
  • 1 cup grated carrot
  • 1 garlic clove, minced
  • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup light coconut milk
  • 2 cups shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1 cup (1-inch) sliced green onion tops
  • 1 cup chopped fresh cilantro
  • 1/3 cup dry-roasted peanuts
  • 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
  • 5 lime wedges


To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.

Spinach and Ricotta Pizza

Spinach and Ricotta Pizza

Yield: 6 servings (serving size: 1 wedge)


  • 1 portion Homemade Pizza Dough
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup New York–Style Pizza Sauce
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 1/2 cups loosely packed baby spinach leaves
  • 1 teaspoon minced garlic
  • 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup part-skim ricotta cheese
  • 2 plum tomatoes, cored and thinly sliced


1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Preheat oven to 500°.

3. Coat a 12-inch perforated pizza pan with cooking spray.

4. Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.

Cranberry, Walnut Turkey Sandwich

Cranberry, Walnut Turkey Sandwich
(Great for Thanksgiving leftovers!)

Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving

What You Need
2 slices honey wheat bread, toasted
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
5 slices OSCAR MAYER Thin Sliced Honey Smoked Turkey Breast
1 Tbsp. whole berry cranberry sauce
1 Tbsp. PLANTERS Walnut Pieces

Make It
SPREAD toast slices evenly with dressing.
TOP 1 of the toast slices with lettuce, turkey, cranberry sauce and walnuts.
COVER with remaining toast slice.

Kraft Kitchens Tips
Substitute 1 Tbsp. cranberry-orange crushed fruit (when available) or a slice of jellied cranberry sauce for the whole berry cranberry sauce.

Substitute 1 Tbsp. PHILADELPHIA Cream Cheese Spread for the MIRACLE WHIP Dressing.

Penne with Sausage, Eggplant, and Feta

Penne with Sausage, Eggplant, and Feta

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5
minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next
3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Yield: 4 servings (serving size: 2 cups)

Ravioli Alfredo With Mushrooms

Ravioli Alfredo With Mushrooms

This is an awesome recipe! Delicious and easy to make. Serve with your favorite veggie and garlic bread. YUM!

Ingredients -
1 Package Cheese Ravioli, (20 ounce)
3 Tablespoons Salted Butter
1 Package Fresh Mushrooms, (8 ounce), sliced
4 Cloves Garlic, minced
1 Container Alfredo Sauce, (10 ounce)
2 Tablespoons Fresh Parmesan Cheese, grated
2 Green Onions, finely chopped
1/4 Teaspoon Crushed Red Pepper Flakes, to taste

1. Bring water to a boil in a large pot of water.
2. Add the ravioli and cook for 6 to 8 minutes or until the pasta is al dente.
3. Drain.
4. In a skillet over medium heat, melt the butter.
5. Stir in the mushrooms and garlic and cook until they are tender.
6. Toss the cooked ravioli with the Alfredo sauce to coat in a medium saucepan over low heat.
7. Mix in the mushrooms and garlic.
8. Cook and stir until the sauce is heated.
9. Garnish with Parmesan cheese, green onion, and red pepper.
10. Serve and enjoy.

Spicy Burgers and Fries

Beefy Mexican Burgers (2 servings)
1/3 lb lean ground beef
1/3 teaspoon ground black pepper
Dash of salt
Dash of ground cumin
Dash of ground oregano
Dash of crushed red pepper flakes
2 slices low fat cheddar cheese
2 whole wheat burger buns
Chopped cilantro
Sliced tomatoes
Sliced red onion
Shredded lettuce
Gently combine ground beef and seasonings; shape into 2 burgers about ¾- inch think.
Broil to desired level of doneness. Immediately add a cheese slice to each burger.
Serve on buns with desired garnishes and enjoy!

Herbed Oven Fries
1 lb russet potatoes
1 Tablespoon chopped fresh Italian parsley
1 ½ teaspoons olive oil
½ teaspoons dried thyme, crumbled
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt\
Preheat oven to 450 degrees. Spray a heavy baking sheet with non-stick spray
Scrub potatoes and cut into ½-inch-thick matchsticks. Pile potato sticks in the center of
prepared baking sheet and sprinkle with parsley, oil, thyme, pepper and salt. Toss to coat
well then spread potatoes in and even layer.
Bake fries, turning SEVERAL times, for 20-25 minutes, or until crisp and browned.

Jackie's Homemade Mac 'N Cheese


1 1/2 C. uncooked macaroni
8 oz. Cheddar Cheese, cubed
1 sm. onion, chopped (optional)
2 TBS. butter
2 TBS. flour
2 C. Milk
salt & pepper to taste

Cook Mac until almost done. Melt butter in medium saucepan. Sauté onion in butter.
Add flour, whisk until blended. Add the milk a few TBS. at a time and whisk in each
time until well blended. (This avoids lumps) lower to a medium heat and whisk often to
avoid burning at bottom of pan. When sauce starts to thicken and bubble add cheese, salt
and pepper. Stir and cook until cheese is melted. Put Mac. in to 8x8 or 9x9 pan. Pour
sauce over top. Sprinkle paprika on top if desired. bake at 350 degrees for 20-25 mins or
until bubbly around edges.

Spicy Black Bean and Yam Chili

Spicy Black Bean and Yam Chili
1 rating/review
MAKES 11 cups ACTIVE TIME: 15 min TOTAL TIME: 40 min

1 Tbsp Wegmans Basting Oil
1 pkg (16 oz) Food You Feel Good About Sliced Peppers and Onions (Produce)
1 dry chipotle pepper, coarsely chopped
2 cups Food You Feel Good About Vegetable Culinary Stock
3 cans (15.5 oz each) Food You Feel Good About Black Beans, undrained
1 can (14.5 oz) Food You Feel Good About Diced Tomatoes with Roasted Garlic & Onion
1 medium yam or sweet potato (about 1/2 lb), peeled, diced 1/2-inch
2 Tbsp Italian Classics Chianti Red Wine Vinegar
1 clove Food You Feel Good About Peeled Garlic, chopped
1 Tbsp Wegmans Hot Cocoa Mix
2 Tbsp Wegmans Pure Honey
1 1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp ground cinnamon
Salt and pepper to taste

Heat basting oil in medium stockpot on MEDIUM-HIGH. Add peppers & onions and chipolte pepper. Cook, stirring, 3-4 min until soft, but not browned. Add stock, beans and liquid, tomatoes, yam, vinegar, garlic, cocoa powder, honey, chili powder, cumin, and cinnamon.

Bring to a boil. Reduce heat and simmer on LOW, uncovered, 25-30 min. Season to taste with salt and pepper.

Use Wegmans Patisserie Hot Cocoa Powder.

Friday, November 20, 2009

Pizza Crust/BBQ Chicken Pizza

Pizza Crust

3 cups flour (substitute 1 cup whole wheat if you want)
1 teaspoon salt
2 Tablespoons oil (usually olive)
1 cup warm water
1 packet of active-dry yeast (2 1/4 teaspoons)
1 teaspoon sugar

Dissolve yeast in warm water and add sugar. Wait until the yeast starts to foam. Combine yeast mixture and all other ingredients in a bowl. Knead for several minutes until dough clings together and no longer sticks to the bowl. (If you've been kneading for a while and the dough is still gooey, just add a little more flour). Knead for a few more minutes to mix everything together thoroughly. Spread over 9x13 pan or cookie sheet or a pizza pan. Add toppings. Bake at 350 for 20-30, minutes until crust is golden.

For the BBQ chicken pizza (our favorite), we add Sweet Baby Ray's BBQ sauce, mozzarella, cooked shredded chicken breast, diced green peppers & red onions, cooked chopped bacon, diced fresh pineapple, fresh cilantro. Delicious!!

Sunday, November 8, 2009

artichoke dip

1 cup mayonnaise
8 oz cream cheese
1 cup Parmesan cheese (it works with the kraft kind, but I usually use the fresh kind from Wegmans)
1/2 cup onion chopped
1 can artichoke hearts in water, drained and chopped

Mix all ingredients well sprinkle top with paprika and bake at 350 for 20 min

Usually I just throw everything in my food processor without even chopping the onion or artichoke hearts. Then I just pulse until the consistency I like, makes this super simple!

Serve warm with crackers, pita chips, or bread chunks.

another website to check out

This week I discovered a great website with lots of yummy and easy recipes...

I tried the caramel crunch bars, skillet lasagna, and honey lime enchiladas. ALL were totally fabulous. Just passing on a good thing.

Sunday, October 25, 2009

Cilantro Jalapeno Hummus

Cilantro Jalapeno Hummus
2 T tahini
3 T lemon juice
2 cloves garlic, minced (add extra if you are making garlic hummous)
1 can garbanzo beans, rinsed and drained
3 T water
1/2 tsp salt
1 bunch cilantro, loosely chopped
1 jalapeno, seeded and diced

Optional: You could skip the cilantro and jalapeno for a garlic hummus Blend well in your food processor! Serve with any vegetable, chips and pitas.

FYI: If you want it less spicy make sure you remove all the membrane from the jalapeno and make sure you get a nice a shiny (no white lines) jalapeno. The darker and more white lines a jalapeno has on it the spicer it is.

Chicken Satay with Orange Noodles

Takes some time to make but absolutely delish.

Need: For Chicken
2 limes
1/2 c. Rice Vinegar
1/3 c. Chunky Peanut Butter
1/4 c. Cilantro (minced)
1 Tlbs Ginger (minced)
3 cloves Garlic (minced)
3 Tlbs Soy Sauce
3 Tlbs Light Brown Sugar
1 Tlbs Asian Sesame Oil
4 chicken breasts (about 1 1/2 lbs or about 12 frozen chicken tenders)

1. Marinate the chicken
Place 8 bamboo skewers in cold waters to soak until ready to use. Grate 1 tsp zest from the limes and squeeze 1/4 c. juice. In a bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar, and sesame oil. Reserve about 1/2 c. of the mixture in a separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.

2. Cook the chickenMeanwhile, prepare a charcoal grill or, preheat a broiler grill. When ready to cook, remove the chicken from the marinade, discarding the marinade. Divide the strips among the 8 skewers (I cut the tenders in half lengthwise), threading the strips on lengthwise. Place the skewers on the grill, or put them on a baking sheet and place under the broiler. Cook turning once until seared and opaque throughout, about 6 minutes. Drizzle with some of the reserved sauce, or use reserved sauce for dipping.

Need: Noodles
2 Oranges
1/2 lbs Fresh chinese egg noodles (we use fettuccine noodles)
2 Tlbs Canola or Peanut oil
1 Tlbs finely chopped Ginger
3 Garlic cloves (minced)
6 oz sugar snap peas
2 Tlbs soy sauce
about 1/2 c. chopped green onions
1/2 c. dry white wine

1. Grate 1 tsp zest from the oranges and squeeze 1/2 c. juice and set both aside. Bring a large pot of water to a boil. Add the noodles to the boiling water and cook, stirring occasionally, until the noodles are tender. Drain and set aside.2. In a large frying pan over high heat, heat 1 Tlbs oil. Add the ginger and garlic and stir-fry just until fragrant, about 30 seconds. Add the sugar snap peas and stir fry just until tender crisp, about 1 minute. Stir in the orage zest and juice, wine (optional), and soy sauce and cook until slightly reduced, 1-2 minutes. Add the cooked noodles and green onions and toss gently to combine. Divide noodles to plates and top with chicken skewers. Serves 4.

Pizza Crust

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar

Place yeast and sugar in bowl; pour warm water over and allow to sit for about 5 minutes.
In another {larger} bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
Mix for a minute.
Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a cookie sheet and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.
Cook the pizza for 15 minutes in an oven heated to 425 degrees.

Lime(or Lemon) Chicken, Black beans and Rice

This is one of my kids favorite things to eat. I'm pretty sure they were meant to be latino.

1/2-1 whole onion (chopped however you like..extra fine in this house)
2 tsp oil (i use olive)
sautee onions for a few
add 1 tsp cumin, 1/2 tsp tumeric (in spice isle); sautee for a min.

Add 1 cup of rice, sautee for 2 mins.

Add 2 cups water and 1 tsp salt. Bring to a boil. Reduce heat and simmer for 15-18mins ( i check after 8 mins or so and give a stir or 2)

1 costco sized can of chicken, shred. Add 1 tsp oil, 2 T lemon or lime juice and a handful of cilantro (rough chopped)

Open can of beans, drain and rinse.

Once rice mixture has cooked down add beans, 2 T of lemon or lime juice and handful of cilantro. Cover for 5mins.
Add chicken.

My kids eat it without tortillas but the adults eat this with the uncooked tortillas from Costco. Heat them in a pan with a dash of oil. Dry on papertowels. YUM

Broccoli Cheese Soup

Joseph and I have been looking for the perfect broccoli cheese soup for YEARS. I hate when I eat a creamy soup and I get the flour burn on the back of my throat. This soup DOES NOT do this. It is perfection. seriously.

From my friend Elizabeth Paul
1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp salt
Combine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.
Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).
Add cheese.
Add broccoli/broth/salt mixture and stir.

French Toast Souffle

10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
Cooking spray
8 oz 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 C 2% milk
2/3 C half-and-half
1/2 C real maple syrup
1/2 tsp. vanilla extract
2 Tb. powdered sugar
3/4 C maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Oatmeal Pancakes

2 cups oatmeal
2 cups buttermilk
Combine and refrigerate overnite covered

2 eggs
2 T sugar
1/4 cup butter melted and cooled
1/4 t salt
1/2 cup flour
1 t baking powder
1 t baking soda
1/2 t cinnamon (sometimes I use about a teaspoon)
Mix well (use an electric hand mixer) and cook - makes about 14-15 pancakes.

Sandy's Amazing Bluberry Coffee Cake

Sandy’s Amazing Blueberry Coffee Cake

Filling:1 tsp butter
1 1/2 c blueberries
1/2 c sugar
1 juiced lemon
1/4 c water
2 T cornstarch

1 stick butter
1 c sugar
2 eggs
3 1/2 c flour
1 t soda
1/2 t cinnamon
1 c buttermilk
1 t vanilla

1/2 c brown sugar
4 T butter
1/2 c flour

1 c powdered sugar
2 T maple syrup
2 T milk


Cook berries with sugar, lemon juice, and butter. Bring to boil and reduce to a simmer - cook 3 minutes. Whisk water and cornstarch together. Add to fruit mixture and cook 4 minutes. Allow to cool.Batter:In a mixer, cream butter, sugar, and eggs. Beat until smooth. Mix flour, baking powder, soda, and cinnamon. Mix buttermilk and vanilla. Alternate adding flour and buttermilk. Mix until smooth.Topping:Mix all three ingredients until crumbly.Glaze:Mix until smooth.TO

Place half of the batter in a greased 9x13 pan and spread evenly. Spread blueberry filling on top. Drop remaining batter on top of the fruit in globs trying to cover most of the filling. Sprinkle on the topping. Bake at 350 for 30-35 minutes or until top is golden and a toothpick inserted comes out clean.Allow to cool for 5 minutes and drizzle glaze over the cake.

Sausage Potato Soup

Sausage Potato Soup (with secret ingredients)

5-6 medium sized potatoes, cut into 1" cubes

1 lb. bulk pork sausage

1 medium onion, chopped1 cup light cream

1/4 cup butter6 cups chicken stock

1 1/2 Tbsp. vanilla extract

2 Tbsp. balsamic vinegar

freshly ground black pepper

Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.

*if the men in your life are picky you can omit the vanilla and vinegar or cut them back but I think it's perfectly WONDERFUL as is*

Red Mango/Iceberry/Pinkberry

RED MANGO Frozen Yogurt
*I used lowfat yogurt and whole milk*-
2 C plain yogurt (greek style yielded the best results)-
1/2 C sugar (a little less than 1/2 cup, actually)-
1/2 C milk
between 1/8 - 1/4 tsp xanthan gum
Mix ingredients together, follow directions for your ice cream maker (Cuisinart - 25 minutes)*you can get xanthan gum at whole foods. It works as an emulsifier. It keeps ice crystals from forming, so you get a creamier texture.*

Chicken Cordon Bleu

This is one of my most requested recipes. It's so yummy and uber easy.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (just smash boullion cubes if you don't have granules)
1 tablespoon cornstarch
1 cup heavy whipping cream


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Buttermilk Syrup


1 stick butter
1/2cups buttermilk (make your own 1T lemon juice and 1/2cup milk; let sit for 5mins)
1T Karo Syrup
1 cup sugar

Melt butter; add sugar; add Karo; add buttermilk; mix together until small bubbling begins, stir constantly for 1 min.

Remove from heat.
Add 1/2 tsp baking soda
1/2 tsp vanilla extract
cinnamon if you wish (i don't do this)

Make sure you are using a pot that is pretty deep, the soda causes the syrup to "foam". Stir together. Syrup keeps in the fridge for 2 weeks.

You'll never buy syrup again.

visiting teaching chicken salad sandwiches

by Mallory Steele

mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.

Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.

refridgerate for 1 hour
Add 1 C chopped cashews just before serving.

makes 8 croissant sandwiches. super yummy.

Chicken Chili (served at cooking group)

3 cans (15 oz. each) Great Northern Beans
1 can (49 1/2 oz.) Chicken Broth

Add to the broth:

2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion

Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.

AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.

lettuce wraps (like PF Changs but better)

2 tsp Vegetable Oil
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce

Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.

Dipping Sauce

1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions

wisk together and serve with wraps.

This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!

Wednesday, June 24, 2009

hearty and yummy bran muffins

1 1/4 cups flour
1/4 teaspoon salt
1 1/2 cup All-Bran cereal
1 egg, beaten
1 Tablespoon baking powder
1/2 cup sugar
1 1/4 milk
1/4 vegetable oil

Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only combined. Spoon into greased muffin cups and bake at 400 degrees for 15-17 minutes. Makes about 1 dozen. This batter may be refrigerated for up two weeks before baking.

** My Mom made these for me in CA and they were SO good. I love that it makes a small recipe, but can also be easily doubled. We added some cut up cherries and reconstituded dried cranberries. I think these would be delish with fresh blueberries. My favorite way to enjoy them has been just plain, fresh out of the oven with butter and jam.

Topsy Turvy Lasagna

Preheat Oven to 350

Boil one 10 oz package of egg noodles

Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes

In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles

add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.

Mix well and pour into a greased 9x13

Top with another cup of mozzarella cheese and handful of Parmesan

bake uncovered at 350 for 15-20 minutes

Friday, May 29, 2009

Strawberry Cake (or Cupcakes)

1 package yellow or white cake mix
4 eggs
3 Tablespoons flour
1 small package strawberry jello
1/2 cup water
1 scant cup of oil (almost but not quite full)
1/2 of a 10oz package of strawberries

Combine all ingredients (except strawberries). Mix well for 3 minutes or so. Add strawberries and mix well. Bake at 350 degrees in a greased and floured pan...

25-30 minutes for 9'' rounds
40-45 minutes for 9 x 13'' pan
20-23 minutes for cupcakes

Cool and ice.

Strawberry Buttercream Frosting

cream together one stick of softened butter and approx 4 cups of powdered sugar. blend together until very fluffy. add the other half of the 10 oz package of strawberries very slowly. I usually blend mine in a blender or mash them up. Add the strawberries until the frosting reaches desired taste and consistency.

Tuesday, March 24, 2009

fruit dip

super easy once you get the marshmallow fluff out of the container.

1 package Cream Cheese
1 small jar Marshmallow Fluff or Cream
2 tsp Lemon Juice
Zest of one Lemon

Mix together until creamy and smooth. It is easiest if you bring the cream cheese to room temperature and warm up the fluff a little. Serve with a variety of fruits and enjoy!

Monday, February 9, 2009

Strawberry Heart Cupcakes

Strawberry Heart Cupcakes

1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles

In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.

Decorate with colored frosting and sprinkles as desired.

Makes 2 dozen.

German “Puffy” Pancakes of Love

German “Puffy” Pancakes of Love

1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*

Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.

These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.

**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.

molten chocolate cakes

Molten Chocolate Cakes

(makes 4 small cakes)
4 squares BAKER'S Semi-Sweet Chocolate (or other good quality baking chocolate)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.