Tonight I made the Chicken Carbone and needless to say it was seriously a nasty mess. It took an hour to long to make and the kitchen was a ridiculous disaster. There was pasta everywhere, water was boiling and believe it or not ice cubes falling all over the floor. Don't ask.
It was a yummy dish but I was a bit upset by the time I started eating. PLUS I seriously made to much. This dish will probably feed a table of 10. HA! So if anyone wants some leftovers come on over. he-he!
Well back to the kitchen to finish the dishes.
Tuesday, May 12, 2009
Fruit Pizza- I made it!
I made Fruit Pizza this last weekend for Mother's Day. It was a fabulous hit. Being so easy to make even I could do it. I would recommend making this recipe that Jenni shared with us was perfect for a quick whip up. I used my favorite berries. Here is my turn out!
Chris was the top designer of the fruit. Didn't he do a great job!
Thursday, May 7, 2009
Chicken Carbonara by yours truly
This recipe is the BOMB! It's probably the only real dinner recipe I can make well.2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Enjoy in the delight!
Wednesday, May 6, 2009
Cheesy Enchiladas by Abbey
This is a recipe I created because I'm not a huge fan of enchiladas with red sauce. It's creamy, easy & delicious!!
2 chicken breast (cooked)
1 cup of sour cream (we use fat free or light)
1 cup of green tomatilla salsa, we use Pace
1/2 cup of cilantro
1/2 a medium sized lime
1/4 cup of onions
1/2 cup of mozarella cheese
Swiss cheese
5-6 Corn flour tortillas
2 chicken breast (cooked)
1 cup of sour cream (we use fat free or light)
1 cup of green tomatilla salsa, we use Pace
1/2 cup of cilantro
1/2 a medium sized lime
1/4 cup of onions
1/2 cup of mozarella cheese
Swiss cheese
5-6 Corn flour tortillas
Cream sauce: Mix the sour cream, green salsa, cilantro, fresh lime juice, onions, and mozarella cheese in a medium bowl. Add salt if needed. We also add a few drops of green tabasco sauce, but you can add your favorite kind if you want a little extra spice.
Heat the tortillas so they roll easily. Place chicken in the tortilla & some extra mozarella cheese. Roll & place in baking dish. Sometimes we also add black beans & corn. After the baking dish is filled with enchiladas, pour the white sauce over them. Sprinkle a little bit of mozarella & swiss cheese on the top (& cilantro for color). Bake until golden brown/bubbly at 350 degrees (usually about 10-15 minutes).
Italian Shrimp by Jaclyn
Layered cookie cream cake by Jaclyn
1 cup milk
1.5 cups cool whip
1 tsp. cinnamon
1 package jello instant pudding (chocolate)
30 Chips Ahoy cookies
1. Pour milk in a bowl, add pudding and beat with a wire whisk. Stir in the cool whip.
2. spread 2 teaspoons of that mixture on each cookie and stack cookies together on edge to make a log. Frost entire log with remains of the mixture.
3. Refrigerate overnight, cut diagonally to serve.
1.5 cups cool whip
1 tsp. cinnamon
1 package jello instant pudding (chocolate)
30 Chips Ahoy cookies
1. Pour milk in a bowl, add pudding and beat with a wire whisk. Stir in the cool whip.
2. spread 2 teaspoons of that mixture on each cookie and stack cookies together on edge to make a log. Frost entire log with remains of the mixture.
3. Refrigerate overnight, cut diagonally to serve.
Grandpa's Cheeseball by Jenni
1 (8oz) pkg. Philadelphia Cream Cheese, softened
1 pkg. Dried Beef
1/4 teaspoon WorchesterchireSauce
1 Tablespoon Dried Onion Flakes (soak in water to soften)
Light Sprinkle of Garlic Salt
Chop dried beef fine in blender. Keep enough out for rolling ball to cover the outside when mixed. Mix all above well (be sure to taste to satisfy. May need a little more of salt or Worchesterchire). Shape into a round bal and roll into excess dried beef. Wrap in wax paper and place in refrigerate overnight.
Gospel Salad by Jenni
3/4 C. Vegetable Oil
1/4 C. Lemon Juice2 Garlic Cloves, Minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 bunches (1lb each) Romaine ,torn2 Cups Chopped Grape Tomatoes
1 C. (4 oz.) Shredded Swiss Cheese
2/3 C. slivered almonds or pine nuts, toasted
1/2 C. Grated Parmesan Cheese8 bacon strips, cooked and crumbled
1 cup caesar salad croutons
In a jar with a tight fitting lid, combine oil, lemon juice, garlic, salt & pepper; cover and shake well. Chill. In a bowl toss romaine, tomatoes, swiss cheese, almonds, parmesan cheese and bacon. Right before serving, shake dressing and pour over salad; toss. Add croutons & serve immediately. Serves:14
1/4 C. Lemon Juice2 Garlic Cloves, Minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 bunches (1lb each) Romaine ,torn2 Cups Chopped Grape Tomatoes
1 C. (4 oz.) Shredded Swiss Cheese
2/3 C. slivered almonds or pine nuts, toasted
1/2 C. Grated Parmesan Cheese8 bacon strips, cooked and crumbled
1 cup caesar salad croutons
In a jar with a tight fitting lid, combine oil, lemon juice, garlic, salt & pepper; cover and shake well. Chill. In a bowl toss romaine, tomatoes, swiss cheese, almonds, parmesan cheese and bacon. Right before serving, shake dressing and pour over salad; toss. Add croutons & serve immediately. Serves:14
Fruit Pizza by Jenni
1 (18 oz) Tube refrigerated "slice & bake" sugar cookie dough
1 (8oz) pkg. cream cheese, softened
1 (4 1/2 oz) ctn. cool whip
1 cup sugar
1 cup orange juice
2/4 cup water
3 Tablespoons cornstarch
1/4 cup lemon juice
1 (8oz) pkg. cream cheese, softened
1 (4 1/2 oz) ctn. cool whip
1 cup sugar
1 cup orange juice
2/4 cup water
3 Tablespoons cornstarch
1/4 cup lemon juice
Variety of Fruit: Strawberries, Grapes, Kiwi, Pineapple, Mango, Peach, Etc.
Crust: Can also use homemade cookie dough.
Cut cookie dough into 1/4 inch thick slices and arrange on a greased pizza pan, or 10 1/2 x 15 1/2-inch baking pan. Press together, completely covering botton of pan. Bake at 350 for 10 minutes. Cool. Filling: Blend cream cheese and cool whip. Spread on cooled crust. Topping: Cut bigger pieces of fruit into smaller bites, and arrange fruit on filling layer. Sauce: In small saucepan, combine sugar and cornstarch. Add liquids and heat over medium heat, stirring constantly until thickens and boils. cool mixture thoroughly and pour over fruit. Chill.
Friday, May 1, 2009
Just-As-Good Ice Cream Sandwiches (Suzanne from Wisconsin)
Fat-Free Cool Whip Frozen between two low fat graham crackers (2 weight watcher points!)
Out-Of-Control Instant Banana Pudding (Suzanne from Wisconsin)
1/2 c. prepared sugar-free vanilla pudding
1/2 banana, sliced
1 graham cracker crumbled
Heat above ingredients in microwave about 30 seconds.
Top with a heaping spoon of fat-free cool whip.
Heat, again for a few more seconds just to get the chill out of the cool whip.
The hardest part....eating just one serving!
1/2 banana, sliced
1 graham cracker crumbled
Heat above ingredients in microwave about 30 seconds.
Top with a heaping spoon of fat-free cool whip.
Heat, again for a few more seconds just to get the chill out of the cool whip.
The hardest part....eating just one serving!
Wednesday, April 29, 2009
Grilled chicken with gorgonzola, asparagus, & carmelized onions (Abbey from Woodbury, MN)
2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves
cook pasta as directed on package.
Heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside.
Drain and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.
*tip-The recipe calls to add the tomatoes and cook for a few minutes-I usually hold them off or they get mushy and lose flavor. I would add them in at the last minute!
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves
cook pasta as directed on package.
Heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside.
Drain and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.
*tip-The recipe calls to add the tomatoes and cook for a few minutes-I usually hold them off or they get mushy and lose flavor. I would add them in at the last minute!
ENJOY WITH GOOD BREAD & WINE! :)
This is delicious, simple to make & doesn't take a ton of time. I've made it for guests and it's been a hit. I would recommend extra gorgonzola cheese & also sprinkling fresh parmesan on the top for extra flavor.
Home Made Guacamole (Katie from Texas)
5-6 Ripe Avocados (You know they are ripe when they are soft to touch….but not way mushy!!)
Cilantro (I just buy a jar of it in the seasoning section of the grocery store – but you could buy fresh!)
Tomatoes
Onions
Lime Juice
Cut and seed the Avocados in bowl. I use my electric mixer to mush them all up! You could use a spoon if you prefer a more “chunky” guacamole! Add about 2 tsp of cilantro, tomato and onions (to preferred taste). Add some lime juice it really helps it from turning brown too quickly. My sister in law has even said that keeping a seed stored with it helps slow the browning process as well!
Cilantro (I just buy a jar of it in the seasoning section of the grocery store – but you could buy fresh!)
Tomatoes
Onions
Lime Juice
Cut and seed the Avocados in bowl. I use my electric mixer to mush them all up! You could use a spoon if you prefer a more “chunky” guacamole! Add about 2 tsp of cilantro, tomato and onions (to preferred taste). Add some lime juice it really helps it from turning brown too quickly. My sister in law has even said that keeping a seed stored with it helps slow the browning process as well!
Chicken Enchilada Casserole (Katie from Texas)
K – this one takes a little more time, but you could actually prepare it on a weekend and enjoy the left overs ALL week long!! Also… I never really measure anything when I make this…. So I apologize if this seems vague!! Believe me, it’s nearly impossible to mess up!!
*1 Chicken (or 4 -5 chicken breasts)
2 Cans Campbells Tomato Soup
1 16oz Sour Cream
1 Jar Salsa (I usually use Pace)
10-15 Flour Tortillas
Taco Seasoning
Cheese (I like a Colby Jack Blend)
Green Pepper
Onion
** If you are not a “chicken” person, substitute beef – tastes yummy too!
*I like to purchase a rotisserie chicken that is already cooked and simply pull all the meat off! Cuts out a complete step where you need to cook the chicken!
Cook chicken Рin a small amount of olive oil. (do not season) In a pan, saut̩ (cook over medium heat in a little Olive Oil) green peppers and onions (set aside for later)
In a large bowl (LARGE!! You’ll need it!) Dump one can of Tomato Soup (save the second for later, I sometimes end up needing it); about 2/3’s of the Sour Cream; approximately 1 cup of salsa. MIX WELL! Add one package of Taco Seasoning and mix. Add cooked green peppers and onions; cooked chicken; and about 1 cup shredded cheese. Mix it all up J (There is nothing “pretty” about this… but it sure tastes good!!) Finally, shred flour tortillas into strips and mix in.
So by now you have a one large bowl with a mixture of everything listed above! In a 9x13 baking pan spread mixture in, pressing it down to get it all to fit! Top with some shredded cheese and bake and 350 degrees for approximately 40 min (or until warm all the way through!)
Simple Side Dishes to go with this meal:
I live to buy the packets of Spanish Rice or Mexican Rice to serve with this!
*1 Chicken (or 4 -5 chicken breasts)
2 Cans Campbells Tomato Soup
1 16oz Sour Cream
1 Jar Salsa (I usually use Pace)
10-15 Flour Tortillas
Taco Seasoning
Cheese (I like a Colby Jack Blend)
Green Pepper
Onion
** If you are not a “chicken” person, substitute beef – tastes yummy too!
*I like to purchase a rotisserie chicken that is already cooked and simply pull all the meat off! Cuts out a complete step where you need to cook the chicken!
Cook chicken Рin a small amount of olive oil. (do not season) In a pan, saut̩ (cook over medium heat in a little Olive Oil) green peppers and onions (set aside for later)
In a large bowl (LARGE!! You’ll need it!) Dump one can of Tomato Soup (save the second for later, I sometimes end up needing it); about 2/3’s of the Sour Cream; approximately 1 cup of salsa. MIX WELL! Add one package of Taco Seasoning and mix. Add cooked green peppers and onions; cooked chicken; and about 1 cup shredded cheese. Mix it all up J (There is nothing “pretty” about this… but it sure tastes good!!) Finally, shred flour tortillas into strips and mix in.
So by now you have a one large bowl with a mixture of everything listed above! In a 9x13 baking pan spread mixture in, pressing it down to get it all to fit! Top with some shredded cheese and bake and 350 degrees for approximately 40 min (or until warm all the way through!)
Simple Side Dishes to go with this meal:
I live to buy the packets of Spanish Rice or Mexican Rice to serve with this!
Chicken Alfredo (Katie from Texas)
Chicken Breasts (Boneless & Skinless)
1 Jar of your Favorite Alfredo Sauce (mine is Classico)
Pasta
Olive Oil
Garlic Seasoning
This meal is so quick and easy! Simply cut up chicken breasts and cook in a large sauce pan with a little bit of Olive Oil. Season with garlic as needed. Make sure to start boiling your water for your pasta right away – the chicken won’t take long to cook!
I like to warm up the Alfredo sauce on the side – I do not mix it in with the Chicken. This will allow others to take as much or as little as they like! And the extra won’t go to waste!
Do you pasta noodles always come out sticky??? Here’s the trick – don’t rinse them under cool water!!!!! In fact, don’t rinse them at all. Drain them and place them back into the warm pot they came from – then add a little butter or olive oil to them.
You can make your own garlic bread for an great side!
Enjoy =)
1 Jar of your Favorite Alfredo Sauce (mine is Classico)
Pasta
Olive Oil
Garlic Seasoning
This meal is so quick and easy! Simply cut up chicken breasts and cook in a large sauce pan with a little bit of Olive Oil. Season with garlic as needed. Make sure to start boiling your water for your pasta right away – the chicken won’t take long to cook!
I like to warm up the Alfredo sauce on the side – I do not mix it in with the Chicken. This will allow others to take as much or as little as they like! And the extra won’t go to waste!
Do you pasta noodles always come out sticky??? Here’s the trick – don’t rinse them under cool water!!!!! In fact, don’t rinse them at all. Drain them and place them back into the warm pot they came from – then add a little butter or olive oil to them.
You can make your own garlic bread for an great side!
Enjoy =)
Tuesday, April 28, 2009
Let's do this!
I'm a married young inexperienced cook... actually I a very good baker. I have been married for 3 years and haven't really tackled the task of cooking. Cooking for me is plain chicken and broccoli. Nasty! My high school girlfriend suggested that ladies unite together and "exchange" recipes. I thought what a fab-boo idea!
Here is the scoop ladies... start digging in through your cupboards, pull out your recipes (simple or detailed, dessert, main course, whatever) and email them to me as often as you'd like. I will then start posting your recipes one by one (including your information with it). If you happen to try one of the recipes posted be kind enough to snap a photo of your delight + email it along with your thoughts (ie, did it taste good? was it difficult to make? would you recommend it?).
With that being said I must must must put my recipe for my famous chocolate chip cookies. This is how often I cook that I can't even think of a "main course" recipe to post first. sad
Chocolate Chip Cookies.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE 2 sticks butter(melted), granulated sugar, brown sugar and vanilla in large mixer bowl.*mix *mix. Add eggs one at a time, beating well (this is beating until it becomes fluffy like) after each addition. Lick each beater. Take time to relax and enjoy the dough. Just a few pinches! Gradually beat in flour, baking soda and salt in small bowl.
Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Enjoy!
Here is the scoop ladies... start digging in through your cupboards, pull out your recipes (simple or detailed, dessert, main course, whatever) and email them to me as often as you'd like. I will then start posting your recipes one by one (including your information with it). If you happen to try one of the recipes posted be kind enough to snap a photo of your delight + email it along with your thoughts (ie, did it taste good? was it difficult to make? would you recommend it?).
With that being said I must must must put my recipe for my famous chocolate chip cookies. This is how often I cook that I can't even think of a "main course" recipe to post first. sad
Chocolate Chip Cookies.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE 2 sticks butter(melted), granulated sugar, brown sugar and vanilla in large mixer bowl.*mix *mix. Add eggs one at a time, beating well (this is beating until it becomes fluffy like) after each addition. Lick each beater. Take time to relax and enjoy the dough. Just a few pinches! Gradually beat in flour, baking soda and salt in small bowl.
Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Enjoy!
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