Roll It, Shake It, Bake It, Make It

Strawberries, Cake, Whipped Cream!

2011-06-14T17:49:00.000-07:00

Strawberry Shortcake
Recipe for shortcake:

2 cups all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
6 Tablespoons fat-free Greek yogurt (Would use regular yogurt or sour cream)
1/2 teaspoon salt
1/2 cup skim milk (I used heavy cream)
4 Tablespoons unsalted butter, melted and slightly cooled

Recipe for Strawberries:

1 cart of strawberries
1 1/2 cups sugar

Recipe came from Cook's Country magazine.

Directions for shortcake:

Adjust oven rack to middle position and heat oven to 400 degrees.
Line baking sheet with parchment paper.
Combine flour, sugar, baking powder, and salt in small bowl.
Whisk yogurt, milk, and butter in large bowl until smooth.
Stir in flour mixture until combined (crumbly).
Turn dough out onto lightly floured work surface and knead until smooth, 8 to 10 times.
Pat dough into 8-inch circle (I just rolled out dough) about 1/2 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out shortcakes and transfer to prepared baking sheet.
Gently pat dough scraps into 1/2-inch-thick circle and cut out additional shortcakes.
Bake until golden brown, 12 to 15 minutes.
Cool cakes about 10 minutes.

Directions for strawberries:

Cut strawberries into quarters or your preference of bite size.
Place strawberries in a plastic container with lid.
Pour sugar over the tops of the strawberries. Then place lid on container and shake well.
Refrigerate for at least 6 hours so there is enough syrup accumulated. May want to shake container every now and then to make sure sugar has been completely dissolved.

For homemade whipped cream click here.

Thanks to Caroline who found this recipe for me, I am able to share this wonderful mouth watering summer treat with you all. The shortcake itself is such a nice balance of flaky goodness combined with the soft and sweetness of the strawberries. Add a little whipped cream on top and enjoy this light weight treat!

Till next time, from my kitchen to yours... Bon Appétit!

Creamy Chocolate Pie

2011-06-04T07:56:00.000-07:00

French Silk Chocolate Pie
Recipe:

1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces (1 cup) bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1 (9-inch) pie shell, baked and cooled (I made my own gram-cracker crust)

Got this recipe out of Cook's Country magazine.

Directions:

Whip cream with an electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes (until it resembles whip cream texture). Transfer whipped cream to a small bowl and refrigerate.
Beat eggs, combine eggs, sugar, and water in a large heatproof bowl set over medium saucepan filled with 1/2-inch barley simmering water (do not let bowl touch water). With an electric mixer on medium speed, beat until egg mixture is thickened and registers to 160 degrees, about 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
Beat, fold, and cool. While your egg mixture is cooling down go ahead and melt your chocolate in a heatproof bowl. Can either melt chocolate in microwave(be careful not to burn it) or in a glass bowl place over boiling water and stir until chocolate is melted.
Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipping cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Then serve.

*For homemade gram-cracker crust and whip cream click here.

Serves 8 to 10 ( depending on portions you can probably serve up to 13)

Calories: If you are making this and planning on eating it, calorie counting is out.

Hands down! This is one amazing pie I have ever had. The smooth silky texture of the chocolate followed by the gram-cracker crust leaves you wanting more. Since this delectable dessert is rich you really only need a small portion... so this pie can easily serve a small dinner gathering.

Although this pie is time consuming, it is worth making... especially for special occasions. So grab a nice slice of this incredible pie and a cup of coffee, and savor this delicious treat.

Till next time, from my kitchen to yours... Bon Appétit!

Summertime Scones

2011-06-03T07:59:00.000-07:00

Lemon Cranberry Scones
Recipe:

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 cup buttermilk
1 tablespoon grated orange or lemon zest
1/2 (2 ozs.) unsalted butter, melted for brushing
1/4 cup sugar, for dusting

A Julia Child's recipe modified and changed by Caroline.

Directions:

In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork.
Then add cold butter pieces and, using a pastry blender or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal (I use my fingers to do this. It is okay if some largish pieces of butter remain they will add to the scones' flakiness.
Toss in the zest and mix with the fork (see note).
Add in the 1 cup cold buttermilk. Mix with a fork (again I used my hands) until just moistened.
Flour your counter top then turn out onto your counter and knead 10 to 12 times. This should be where you see it all come together. Do not over mix! (If the dough looks dry, add another tablespoon of buttermilk) Gather the dough into a ball. Cut the ball in half.
Bake at 425 degrees for 10 to 12 minutes and watch carefully after 10 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.

*Note: If you are adding anything add it here before you add the buttermilk. Examples like: Chocolate chips, cran-raisins (I used 1 cup), raisins, lemon zest, blueberries. I use about a cup of whichever ingredient I choose. I also use jams in the center such as raspberry, blueberry, strawberry preserves. I use the rolled out version below and match two rounds and make a sandwich with approximately 1 ½ tsp jam per two rounds. I brush with water to make them stick and sealed.

TO MAKE TRIANGULAR SHAPED SCONES: Roll/Pat the dough into a ½ inch thick circle, cut the circle into 6 triangles. Brush the dough with some melted butter and sprinkle with crystal sugar. Place the scones on an ungreased baking sheet/parchment paper or silpat and place in the refrigerator, while you roll out the rest of the dough or make the other half of triangle scones.

TO MAKE ROUND SCONES: Roll the dough out to approximately ¼ inch thick. Cut with round 2-inch circle cutter, biscuit, glass or round cookie cutter. Place two rounds together when adding jams or preserves. If making simple round scones roll to ½ inch thick.

Serves 12 ( I did the triangular shaped scones)

Calories: Unknown, but who cares... they are delicious.

Another fantastic summer breakfast recipe to make. The zest of the lemons and cranberries mixed together made for a wonderful combination.

The scones are always better right out of the oven... like all baked goods, but continue to be delicious even after sitting for awhile.

Till next time, from my kitchen to yours... Bon Appétit!

Pancakes, Lemon Zest, and Blueberry Sauce... Yum!

2011-06-02T13:58:00.000-07:00

Lemon Ricotta Pancakes with Blueberry Sauce
Recipe for pancakes:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 tablespoon, plus 1 teaspoon canola oil (divided)

I got this wonderful and refreshing recipe from Caroline who found it in a cookbook/ magazine a few years ago.

Directions for pancakes:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, lemon juice and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with 1/2-teaspoon oil, then heat over medium-low. With a 1/4-cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.
Cook the pancakes until browned on the underside and beginning to set, about two minutes. Flip and cook until browned on the second side and cooked at the center, about two minutes longer.
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.

Recipe for blueberry sauce:

1 tablespoon lemon juice
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt

Directions for blueberry sauce:

In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about two minutes more.

Serves 5 to 7 (I doubled the recipe and got 16 pancakes)
Calories (pancakes): 260 per serving
Nutrition information per serving (pancakes): 80 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 67 mg cholesterol; 29 g carbohydrate; 16 g protein; 1 g fiber; 642 mg sodium.

What a great breakfast assemble to eat during the summer time. My family and I found these pancakes to be light and airy. The ricotta cheese defiantly adds great texture to the pancakes, but also leaves you wanting more since they are so light on the stomach.

Although I found this recipe to be a little more time consuming than other pancake recipes this will be one I will make more then once.

Till next time, from my kitchen to yours... Bon Appétit!

Zesty Muffins

2011-04-29T15:37:00.000-07:00

Lemon Cranberry Muffins
Recipe:

4 1/2 cups freshly ground whole wheat flour (I used non-bleached all-purpose flour)
1 1/2 cups sugar, sucanat or honey granules (I went with sugar)
2 tablespoon plus 2 teaspoon baking powder
1 teaspoon sea salt
3 eggs
1 1/2 cups whole milk
3/4 cup coconut oil or melted butter (I went with butter)
2 lemons (juice and zest)
3 cups cranberries (frozen or fresh), diced or halved (1 bag 10 ounces is 3 cups)

Added By Me:

Sliced almonds
Raw sugar
1 cup of white sugar (read in comment area)

Found recipe on a another food blog called Creative Kitchen.

Directions:

In a large bowl stir together flour, baking powder and salt. Place sugar in a small bowl, add lemon zest and rub zest into sugar until fragrant (I just used my KitchenAid). In another bowl, beat eggs, milk, melted butter or oil and lemon juice. Slice cranberries in half (I just added whole ones, since mine were frozen).
By hand, add dry mixture to wet mixture and stir until just combined (I used my KitchenAid on medium power). Do NOT over mix. Fold in cranberries gently. Grease muffin pans or use muffin cups. Using your ice cream scooper, scoop batter into each cup about 2/3 full (Using the ice cream scooper or something similar is less messy, and helps to have an even amount in each cup). If desire this is the time to sprinkle raw sugar and sliced almonds on top of the batter muffins.
Preheat oven to 400 degrees and bake muffins for 18 to 20 minutes. Then cool in muffin pan on a cooling rack if you can wait that long.

Serves 33

Calories: 270 per serving

The freshness of the lemon juice and zest, combined with the cranberries makes these muffins a tasty breakfast treat.

I have now made these zesty muffins a second time and since then I have soaked my cranberries over night with a cup of white sugar and then placed them in the fridge. I wanted to take a little of the bitterness out. I also tried using whole wheat flour this time around and the muffins did not turn out as fluffy. It also took away from the lemon flavor, unlike when I used white flour. However, the cranberries turned out to be a success, by allowing them to soak overnight (I even added the syrup to the mixture as well).

Till next time, from my kitchen to yours... Bon Appétit!

A Savory Salad

2011-04-28T23:04:00.000-07:00

Mandarin Orange Salad
Recipe:

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped (I would probably only use 1/4 or 1/2 of the onion)
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained

Recipe can be found on Allrecipes.com website.

Directions:

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Serves 6

Calories: 397 per serving

This savory salad is not only the most incredible and flavorful salad that I have had in a long time, but the recipes only takes 25 minutes to make. The most time consuming of it all is the chopping of onions and celery, but trust me... this side dish is worth making.

Till next time, from my kitchen to yours... Bon Appétit!

Easter Cut-Outs

2011-04-22T16:45:00.000-07:00

Sugar Cookie Cut-Outs
Recipe:

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract (I had to substitute lemon extract)
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar

Recipe came from Betty Crocker's website. For the frosting, I used a cream cheese frosting. For recipe click here.

Directions:

Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
Heat oven to 375 degrees. Lightly grease cookie sheet. Bake 7 to 8 minutes or until edges are light brown.
Remove from cookie sheet and cool on wire rack.

Serves 5 dozen (Depending on the cookie cutter size and shape. I maybe got a dozen out of the dough do to my large cut-outs).
Calories: 60 per cookie (Again depending on the size... mine would probably 120 per cookie)

This was a semi quick recipe to make... if you don't mind waiting two hours for the dough to chill. However, the cookie taste itself was well worth the wait. I defiantly will have almond extract on hand next time around when I make these delightful treats.

Till next time, from my kitchen to yours... Bon Appétit!

Another Delicious Banana Treat

2011-04-15T09:05:00.000-07:00

Banana Cake With Chocolate Frosting
Recipe for Banana Cake:

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk (I substituted with 1 cup milk and 1 tablespoon of lemon juice; let sit for 10 minutes)
1/2 cup chopped walnuts

I found this delicious recipe off of Bunny's Warm Oven food blog, who got this recipe from Allrecipes.com.

Directions for Banana Cake:

Preheat oven to 350 degrees.
Grease and flour (2) 8-inch round pans.
In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes (I had to go for an extra 10 minutes). Remove from oven, and place on a damp tea towel to cool.

Recipe for Chocolate Frosting:

1/2 cup butter or margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions for Chocolate Frosting:

Melt butter and then whisk in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Makes about 2 cups of frosting.

Serves 8 to 10
Calories: Unknown

I'm not sure I would call this cake number one of all times like it was presented to me, but the recipe itself was delicious. I would make this again... especially the chocolate frosting.

So brew up some coffee, cut yourself a thin slice of cake, and enjoy all the flavors combined.

Till next time, from my kitchen to yours... Bon Appétit!

Sweet Chocolate Banana Bars

2011-03-29T15:06:00.000-07:00

Black Bottom Banana Bars
Recipe:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Found this delicious recipe on Bunny's Warm Oven food blog, who found the recipe on Tammy's Recipe food blog. Lisa, thanks for finding my site and posting this recipe on your food blog.

Directions:

In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Serves 24
Calories: Umm, there's bananas in it, so it can't be all that bad for you, right?

This delicious mouth watering recipe is one that I would not only make again, but recommend to others out there who don't know what to do with very ripe bananas... other then making a traditional banana bread.

I decided to make this recipe last minute to share with some girlfriends of mine this morning and only had 45 minutes to do this... that's how quick and easy this recipe is to make. Yep, 15 minutes of prep time and 30 minutes to bake and voila sweet treats.

Till next time, from my kitchen to yours... Bon Appétit!

Chocolate, Caramel, and Pecans!

2011-03-28T10:13:00.000-07:00

Turtle Cheesecake
Recipe:

2 cups vanilla wafer crumbs (I used a graham cracker crust, see recipe below)
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped (I used homemade caramel, see recipe below)
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Original recipe can be found at Allrecipes.com website. Graham cracker crust, whip cream, and caramel recipe can be found in Better Homes and Garden Recipe Cook Book.

Directions for original recipe:

Preheat oven to 350 degrees. Butter one 9 inch springform pan.
Toast the pecans at 350 degrees for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees. In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees. Remove and allow to cool. *If you want to use graham cracker crust recipe scroll down to see directions.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. *If you want to use homemade caramel recipe scroll down to see directions. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Recipe for graham cracker crust:

1/3 cup butter
1/4 cups sugar
1 1/4 cups finely crushed graham crackers

Added By Me:

2 tablespoons cinnamon

Directions for graham cracker crust:

Melt butter; stir in sugar and cinnamon. Add crushed graham crackers; toss to mix well.
Spread evenly into a 9-inch pie plate or springform pan. Press onto bottom and sides to form firm, even crust.
Chill about 1 hour or till firm (Or bake at 375 degree oven for 4 to 5 minutes or till edges is lightly browned. Cool on a wire rack before filling).

Recipe for caramel:

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup water
1/3 cup half and half or light cream
2 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla

Directions for caramel:

In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half and half or light cream and corn syrup.
Cook and stir till bubbly (mixture may appear curdled). Cook and stir for 2 minutes more.
Remove saucepan from heat; stir in butter and vanilla. *I would save just enough for drizzling over the top of the cheesecake as well.

Recipe for whip cream:

1 cup of whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

Added By Me:

Chocolate Brown food dye

Directions for whip cream:

In a mixing bowl combine whipping cream, sugar,and vanilla. Beat together with a Kitchen Aid or an electric mixer on medium speed till soft peaks form. If adding food dye whip slowly by hand (don't want to take away from the thickness of the whip cream).

Serves 12 (depending on portions)
Calories: If you're planning on making this I assume you're not a calorie counter. Enjoy!

If you love chocolate and cheesecake this is the sweet dessert for you! This light fluffy cake will have you going back for more.

Till next time, from my kitchen to yours... Bon Appétit!

Triple Chocolate Goodness

2011-03-25T08:40:00.001-07:00

Triple Chocolate Cranberry Oatmeal Cookies
Recipe :

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips (Didn't have on hand)
1/2 cup white chocolate chips (Didn't use)
1/2 cup coarsely chopped fresh or frozen cranberries (Substituted raisins)
2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Recipe can be found at Epicurious website.

Directions:

Position rack in center of oven and preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using Kitchen Aid mixer or an electric mixer, beat butter, brown sugar, and sugar together in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Serves 30 (depending on cookie size)
Calories: Unknown

Although I wish I could take credit for making these delicious mouth watering cookies, sadly I can not. My husband was the one to make them and they turned out great. Even though we were missing some of the ingredients this recipe, this one should still be made.

Till next time, from my kitchen to yours... Bon Appétit!

Pasta With Cayenne Sauce

2011-01-10T16:01:00.000-08:00

Bow Pasta with Sweet Pepper-Cayenne Sauce
Recipe:

12 ounces dry fettuccine pasta (I used bow pasta)
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons olive oil

Recipe found at Allrecipes.com website.

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
Meanwhile, spray cooking oil (I used olive oil) in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Serves 4 to 6 (depending on portions)
Calories: per serving 410

If you want pasta that has some kick to it, look no further... this is the recipe. This recipe is quick and easy, and taste delicious too.

Till next time, from my kitchen to yours... Bon Appétit!

Mmmm... Cookies

2010-12-18T11:42:00.000-08:00

Peanut Butter Cookies
Recipe:

1/2 cup butter or margarine
1/2 cup peanut butter (I find that Peter Pan peanut better is the best for this recipe)
1/2 cup granulated sugar (I don't scrap off extra sugar from the measuring cup)
1/2 cup brown sugar or 1/4 cup honey (I would stick with brown sugar)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
Granulated sugar

Recipe can be found in Better Homes and Gardens Cook Book.

Directions:

In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds.
Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till combined, scraping sides of bowl occasionally. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle (I do not chill).
Shape dough into 1-inch balls. Roll in additional granulated sugar, (I just sprinkle some on top of the cookie).
Place 2-inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with tine lines of a fork.
Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Transfer cookies to wire rack and let cool.

Severs 36 give or take

Calories: 83 per cookie
Nutrition Facts per cookie: 4 g total fat (2g. sat fat), 13mg chol, 68 mg. sodium, 10 g. carbo., 0 g. fiber, 1 g. pro.
Daily Value: 2 percent vit. A, 0 percent vit. C, 0 percent calcium, 2 percent iron

This recipe seems to be everyones favorite. We have a good friend who puts in his request for my peanut butter cookies each year... he likes them that much.

What a great project to share with young kids and family around the holiday times too.

Till next time, from my kitchen to yours... Bon Appétit!

Can't Wait To See How This Recipe Turns Out!

2010-11-03T10:54:00.000-07:00

If you haven't already guessed we are expecting another addition to our beautiful family. What does this mean...? Well, this pregnancy is 180 degrees different from my first, so my cooking is going to be put on hold for awhile. I have never felt morning sickness like this before.

Please check back now and again... you never know when my morning sickness will go away.

Thanks to all my loyal viewers!

Update

2010-10-15T06:29:00.000-07:00

As you can see I haven't made anything new this week. Since I have a bad case of bronchitis and my son has been running a fever, I haven't felt like making anything.

Please keep checking back... hopefully there will be something new for next week.

A Ham and Swiss Quiche To Eat

2010-10-06T23:48:00.000-07:00

Ham and Swiss Quiche
Recipe:

4 large eggs
1 cup 2% milk
2 tablespoons Dijon mustard
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
1 cup diced ham steak, (5 ounces)
3/4 cup Swiss cheese, shredded
Crushed red pepper

Directions:

Preheat oven to 375 degrees. Coat a 9-inch glass baking dish with cooking spray.
Whisk eggs and milk in a medium bowl. Then add mustard, rosemary, and pepper; whisk to combine.
Toss ham, Swiss cheese, and crushed red pepper in a large bowl. Add the egg mixture and toss well to coat. Place in baking dish.
Bake until the custard has set, 50 to 60 minutes. Transfer to a wire rack and cool for 5 to 10 minutes before serving.

Severs 8 to 10
Calories: Estimate 190 to 245

This recipe has some kick to it, but it is worth it. Another hardy breakfast to serve at your table.

Till next time, from my kitchen to yours... Bon Appétit!

Flavorful Chicken

2010-10-05T13:55:00.000-07:00

Parmesan Chicken
Recipe:

6 boneless chicken breast
1 teas basil
1 teas rosemary
1/2 teas garlic powder
1 table olive oil
1/4 cup lemon juice
1/3 cup dry white wine
1/2 cup Parmesan cheese
1 cup croutons, crushed
1 cup walnuts, crushed
1 cup saltine crackers, crushed
1 egg
Parsley

Directions:

In a shallow bowl, combine rosemary, basil, garlic, Parmesan cheese , croutons, walnuts, and saltines.
In another bowl, beat the egg. Then dip chicken into egg,
Then coat chicken with dry mixture.
In a large skillet, brown chicken olive oil over medium heat for 3-5 minutes on each side or until juices run clear.
Before serving sprinkle parsley over the top if desired.

Serves 6
Calories: Unknown

This recipe is quick and easy and can be thrown together last minute.

Till next time, from my kitchen to yours... Bon Appétit!

Pasta With Pancetta

2010-09-29T20:02:00.000-07:00

Spaghetti With Pancetta And Oil
Recipe:

3 tablespoon extra virgin olive oil
1 pound of spaghetti
3 ounces thinly sliced pancetta (Italian bacon), chopped
4 cloves of garlic, sliced
1/3 cup dry white wine
1 lemon, juice
1/2 cup freshly grated Parmesan cheese
Pepper
Salt
Fresh parsley, chopped

Recipe came from thenest.com 2006 magazine issue.

Directions:

Boil spaghetti in salt water until al dente according to package directions.
While waiting for pasta to cook, heat 1 tablespoon olive oil over medium heat in a large saucepan (big enough to later hold all the pasta). Add pancetta and stir until brown (about 3 minutes).
Add garlic and stir for a minute not letting it burn. Mix in the wine, 2 more tablespoons of olive oil and cook over low heat until it has reduced to half. Stir in the lemon juice and set sauce aside until pasta is ready.
Drain spaghetti, leaving about a cup of water in pot-you might need it to add it to the pasta if it is too dry. Add the noddles to your sauce and toss until well coated. Add pasta water, one tablespoon at a time if needed.
Just before serving toss spaghetti with cheese and parsley.

Serves 4 to 6 depending on portions
Calories: Unknown

What a great 20 minute meal to make for people who have tight schedules. Plus, this dish is so incredibly flavorful and fulfilling I highly recommend making it.

Till next time, from my kitchen to yours... Bon Appétit!

No New Recipes This Week

2010-09-15T21:16:00.000-07:00

Due to unforeseen events I will not be posting new recipes this week.

Sorry guys! Will be back next week, so check back.

Home-Made Bread Anyone?

2010-09-12T21:50:00.000-07:00

French Bread
Recipe:

5 1/2 to 6 cups all-purpose flour
2 packages of active yeast
1 1/2 teaspoon salt
2 cups warm water (120 to 130 degrees)
Cornmeal
1 slightly beaten egg white
1 tablespoon water

Added By Me:

Sesame seeds

Recipe came from Better Homes and Gardens Cook Book.

Directions:

In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the warm water to the dry mixture. Beat with an electric mixer or KitchenAid on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (I just used my KitchenAid).
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in warm place till double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
Roll each portion of the dough into a 15X10-inch rectangle. Roll up, jelly-roll style, starting from long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet. In a small mixing bowl stir together egg white and water. Brush some of the egg white mixture over loaves (hang onto leftover mixture) Here I added sesame seeds to one of the loaves. Cover and let rise till nearly double in size (for 35 to 45 minutes). Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.
Bake in a 375 degree oven for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or till bread sounds hollow when you tap the top with your fingers.
Immediately remove bread from baking sheet. Cool on wire racks.

Makes 2 loaves
Serves 30
Calories: 80 per serving

I found this recipe to be more involved than what I would have liked, but the outcome was worth it. If you have the time I would recommend making your own french bread... much better than store bought.

Till next time, from my kitchen to yours... Bon Appétit!

Nothing Like A Whole Chicken

2010-09-11T22:06:00.000-07:00

Key West Chicken
Recipe from website:

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

My Modifications To Recipe:

9 tablespoons soy sauce (If you like soy add more if desired)
3 tablespoon honey
3 tablespoon vegetable oil
3 teaspoon lime juice
3 large cloves garlic, minced
1 whole chicken
1/2 cup sesame seeds
Reynolds Oven Bag

Recipe found at Allrecipes.com website.

Directions for website recipe:

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Directions for whole chicken:

Pull loose chicken parts out. Wash chicken under cold water, drain; set aside.
In a medium-small dish combine soy, honey, vegetable oil, lime juice, and garlic.
Stir ingredients together and then spread over chicken. Set some sauce to the side.
Place in a Reynolds Oven Bag (A must have if you hate basting any meat product).
Drizzle the remainder of the sauce over the chicken. Then sprinkle sesame seeds on top. Tie bag in a knot. Place bag in a turkey pan (remove rack). Poke 3 to 4 holes in the bag to allow ventilation.
Bake oven at 375 degrees for an hour and 15 minutes or until chicken's meat thermometer registers at 160 to 165 degrees.
Let cool for 5 to 10 minutes before serving.

Directions for Soy Gravy Sauce:

Cut bag and allow all the juices to run out into the turkey pan. Move chicken to a carving plate and throw away bag once emptied.
In the turkey pan add 1 cup chicken broth and 1 to 2 cups water. Bring to a boil over medium heat, while whisking.
Then in a medium-small container with lid add 1/4 to 1/3 cup water and 3 to 4 tablespoons flour. Cover and shake well, should look like a liquid paste, whisk together if lumps.
Slowly add liquid flour mix to turkey pan, whisk together until you get desired thickness for sauce.
Can drizzle on chicken or have on the side.

Caroline taught me how to make gravy. :)

Serves 4 (website recipe) and 8 to 10 (my way)
Calories: 184 per serving (website)

First let me apologize for the below-par picture I have taken, and second, let me tell how flavorful I thought this recipe was. Hands down this dish is a must. I am not a huge fan of recipes that are made up primarily of soy sauce, but this one took me by surprise.

I hope you all enjoy this dish as much as my family did.

Till next time, from my kitchen to yours... Bon Appétit!

Who Wouldn't Like Chocolate and Peanut Butter!?!

2010-09-08T11:56:00.000-07:00

Aut-yum Leaves
Recipe:

1 egg
1 teaspoon of water
Prepared pie crust or shortbread
Mini chocolate chips (I used Hershey's dark chocolate kisses)
Peanut butter chips (I used 1/2 teaspoon of plain peanut butter)
Raw sugar

Recipe came from Disney Family Fun Recipes.

Directions:

Whisk one egg with a teaspoon of water and set it aside.
On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (they used 4 1/2-inches wide) to make as many dough leaf pairs as possible.
For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips (I used one Hershey kiss and 1/2 teaspoon peanut butter), on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
Brush the top with egg wash and sprinkle it generously with raw sugar. Heat the oven to 375°. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

This recipe was quick to make if you have the pastry made up ahead of time. What a great festive treat to have around for the holidays. Modifying this recipe for Christmas time is going to be fun! I'm picturing crunched up peppermint candy canes, maybe some marshmallows, and a whole lot of dark chocolate. YUM!

Another great recipe to do with family.

Till next time, from my kitchen to yours... Bon Appétit!

Brownie Swirl

2010-09-03T22:59:00.000-07:00

Pumpkin Brownies
Recipe:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips (I used dark chocolate Hershey Kisses, cut into quarters)
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Added By Me:

1/2 teaspoon pumpkin pie spice

Recipe can be found at Allrecipes.com website.

Directions:

Grease an 8X8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened.
Divide the batter in half in two separate bowls.
Into one bowl of batter, blend the cocoa powder and chocolate chips.
In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer.
Drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
Preheat oven to 350 degrees. Bake for 40 to 45 minutes until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Cool in the pan, cut into squares, and serve.

Serves 12
Calories: 241 per serving

I seriously don't think I can ever go back to regular brownies again! Alright, maybe I can because well, it is chocolate after all. But bottom line is... this recipe is amazing! What a great festive treat to have around the fall season.

The only requirement for this recipe is to make sure you have a big glass of milk near by.

Till next time, from my kitchen to yours... Bon Appétit!

Crumble Top Muffins!

2010-09-03T00:30:00.000-07:00

Pumpkin Praline Muffins
Recipe:

3 tablespoons butter, cut into pieces
1/3 cup all-purpose flour
3 tablespoons light brown sugar
1/3 cup finely chopped pecans
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup canned pumpkin
1/3 cup unsulfured molasses
1/3 cup canola oil
2 eggs
1/4 cup milk
1 teaspoon vanilla extract

Added By Me:

Raw sugar

Recipe can be found at Disney Family Fun website.

Directions:

Combine butter, 1/3 cup flour, brown sugar, and pecans in a small bowl and use your fingers to rub them into a crumbly topping. Set it aside.
In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In a medium bowl, whisk together the pumpkin, molasses, oil, eggs, milk, and vanilla extract. Stir the pumpkin mixture into the dry ingredients just until the batter is blended.
Divide the batter among the muffin cups and sprinkle on the praline topping (I sprinkle raw sugar on top as well).
Bake oven at 400 degrees. Grease the bottoms only of 12 standard muffin cups. Bake muffins for 15 minutes or until toothpick comes out clean.
Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

Serves 12
Calories: Unknown

I would not place this recipe in my favorite category, but I would make again. The molasses amount in this recipe took away from the pumpkin flavor of the muffin, which defeated the purpose of a pumpkin muffin.

Till next time, from my kitchen to yours... Bon Appétit!

Casserole With Potatoes

2010-09-02T17:44:00.000-07:00

Thyme Potatoes Au Gratin
Recipe:

3 cup whipping cream (I used 2 1/2 cup cream 1/2 cup of 2% milk)
1 large garlic clove, minced (I used 2... there can never be to much garlic)
2 tablespoons of butter
4 pounds red potatoes, peeled, thinly sliced (I used yellow potatoes with skin, thinly sliced)
4 ounces Parmesan cheese, grated
2 tablespoons snipped fresh thyme
1/4 teaspoon freshly grated nutmeg (I used spice jar nutmeg)
1/4 teaspoon freshly ground pepper
1 teaspoon salt
Shaved Parmesan, Italian (flat leaf), optional
Parsley, optional
Dried tomato slices, optional

Added By Me:

3 boneless chicken breast, cut into cubes
1/4 cup chicken broth
1/3 cup dried white wine
1/4 cup water
3 Bay leaves, optional

Recipe came from Better Homes and Garden Magazine, December's 2009 issue.

Directions:

In a medium size skillet add chicken broth, wine, water, and chicken breast. Cook for 5 to 10 minutes, flipping twice, set aside.
In a medium saucepan combine cream and garlic, bring to a simmer over medium heat. Simmer, uncovered, 5 minutes; do not boil. Remove from heat.
Generously butter 3 to 3 1/2-quart baking dish. Layer one-third potato slices.
In small bowl combine grated cheese, thyme, nutmeg, salt and pepper. Sprinkle one-third cheese mixture and chicken; pour one-third hot cream. Repeat layers twice. Cover with foil.
Bake oven at 350 degrees for 1 1/4 to 1 1 /2 hours until potatoes are almost tender and liquid absorbed.
Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist.
If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes.

Serves 8 depends on portions
Calories: 382 per serving... could be more since I added chicken, broth, and wine.

Alright, where do I even start with describing this dish!?! Well, I'm not sure I would make it again, because I am just not a person who like a lot of thyme, and well, this dish has a ton of thyme. However, my husband really liked it and would eat it again.

If I were to make this dish again I would do 1 cup cream, 2 cups milk, and 1 tablespoon of thyme instead of what is called. Since the dish was too creamy for the two of us the chicken really helped offset some of the smoothness.

Till next time, from my kitchen to yours... Bon Appétit!

Hot Cakes

2010-09-02T09:51:00.000-07:00

Pumpkin Pancakes
Recipe:

2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Added By Me:

1 teaspoon pumpkin pie spice
1/3 cup milk (better liquid consistency)

Recipe can be found at Allrecipes.com website.

Directions:

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

*Side Note:
I used a ladle to pour my pancakes onto griddle and then made circular motions to form the size and thickness of my pancakes. If you just pour batter onto griddle you are not going to get an even thickness and it won't cook evenly.

Serves 6 to 12 (completely depends on the size and thickness of the pancake).
Calories: 278 per serving... maybe more depending on how much more milk you add.

Found this recipe to be quiet delicious and fulfilling. Defiantly a great dish to have during the holiday times when you need one meal to go a long way with large family gatherings. My husband and I could only handle one pancake, because they are so filling.

Till next time, from my kitchen to yours... Bon Appétit!

Smells Like Pumpkin Spice In This Kitchen!

2010-09-01T06:25:00.000-07:00

Pumpkin Chocolate Chip Muffins
Recipe:

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all -purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips (I used dark chocolate Hershey Kisses, cut into quarters)

Added By Me:

1/2 teaspoon pumpkin pie spice
Raw Sugar
Coconut

Recipe came be found at Allrecipes.com website.

Directions:

Preheat the oven to 400 degrees. Grease and flour muffin pan or use paper liners.
In a medium size bowl mix sugar, oil, and eggs together. Then add pumpkin and water, mix on medium speed until smooth.
In a separate bowl mix together flour, baking powder, baking soda, spices, and salt.
Mix wet mixer and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. If desired Sprinkle raw sugar and coconut over the tops of the muffins.
Bake in preheated oven for 20 to 25 minutes.

Serves 12... but I got 13. :)
Calories: 197 per serving

What is it about the smell of pumpkin muffins, pie, and bread that put anybody in a good mood. I just can not get enough of the fall fragrances.

Grab a cup of coffee and a muffin, and go sit outside to enjoy the beautiful fall weather.

Till next time, from my kitchen to yours... Bon Appétit!

Fall Is Here!

2010-09-01T00:00:00.000-07:00

Coming your way!

Although it is not (weather wise), fall here yet in Arizona... September first always feels like the beginning of a new season to me.

So majority of this weeks dishes will be in celebration of fall.

I love the change in seasons, don't you?

Chicken Cooked In A Skillet

2010-08-30T16:56:00.000-07:00

Chicken Marengo
Recipe:

1 cup fresh mushrooms
2 tablespoon butter
1 broiler-fryer (3 to 4 pounds) cut into 6 servings (I used chicken legs)
2 to 3 tablespoon cooking oil (I used olive oil)
4 green onions, with tops removed, sliced
1 clove garlic, minced
1/2 cup consomme or dry white wine
2 tomatoes, cut into wedges and seeded
1/4 teaspoon thyme
1 tablespoon chopped parsley
Salt and pepper

Recipe came form The Church Supper Cook Book.

Directions:

Saute mushrooms in butter for 2 minutes; set aside.
Sprinkle chicken pieces with salt and pepper to taste, and saute in hot oil until brown. Remove Chicken from skillet and set aside.
Saute onions and garlic in drippings until onions are soft.
Stir in consomme or wine, tomatoes, and thyme, scraping bottom of skillet well. Add chicken to skillet. Cover and simmer for 30 minutes or until chicken is tender (turn three times).
Add sauteed mushrooms. Sprinkle with parsley and serve.

Serves 6
Calories: Unknown

I wasn't a fan of the mushrooms, but then again I am not a huge fan of mushrooms in the first place. However, the mushrooms combined with the other ingredients added a nice overall flavor to the dish.

Till next time, from my kitchen to yours... Bon Appétit!

Carrot Cake For You!

2010-08-29T09:59:00.000-07:00

Carrot Cake
Recipe for Carrot Cake:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup begetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups grated carrots
1 teaspoon vanilla
2 eggs

Recipe came from Great American Recipes Cook Book Cards.

Directions for Carrot Cake:

Preheat oven to 350 degrees. Grease and lightly flour a 9X5 inch loaf pan.
Stir together flour, baking powder, baking soda, salt, and cinnamon. Mix well.
Add oil, sugars, grated carrots, vanilla, and eggs. Beat for 2 minutes at medium speed.
Pour batter into prepared loaf pan, smoothing top.
Bake at 350 degrees for 1 hour or until cake test is done.
Let cake rest a few minutes in pan before turning out on a rack for cooling.

Recipe for Cream Cheese Frosting:

1 package (3oz.) cream cheese
4 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted
1/4 cup chopped walnuts

Directions for Cream Cheese Frosting:

Combine cream cheese, butter, and vanilla.
Then add powder sugar, stirring until smooth and creamy.
Spread on a cool cake.
Sprinkle with chopped walnuts

Serves 9 to 12 depending on portions
Calories: 561 per serving

This wholesome cake is delicious as is or with the cream cheese frosting on top. If you're wanting the cake but not ll the calories skip the frosting.

Till next time, from my kitchen to yours... Bon Appétit!

Quiche For Breakfast!

2010-08-28T10:43:00.000-07:00

Onion Squash Bacon Quiche
Recipe:

3 slices of bacon
2 large yellow squashes, chopped
1 medium yellow onion, finely diced
1 cup of Swiss cheese
1 cup half and half
4 eggs
1/4 teaspoon salt
1/4 teaspoon garlic powder or 2 garlic cloves, minced
1/8 teaspoon lemon pepper
Fancy thyme for extra flavor or decor
2 tablespoons olive oil

Directions:

Cook bacon until crisp, set aside.
In a large skillet add onions, and olive oil. Saute onions for 5 minutes before adding squash. Then cook for 5 minutes more or until tender.
Beat eggs with cream, and cheese.
Stir in onions, squash, salt, garlic powder, or garlic cloves, and lemon pepper.
Crumble bacon. Stir in 1/2 of crumbled bacon into egg mixture.
Pour mixture into 9-inch pie plate
Bake at 350 degrees for 30 to 35 minutes (mine need to go for 50 to 55 minutes) or until a knife inserted halfway between center and edge comes out clean.
Top with remaining bacon and thyme if desired.

Serves 8 to 10
Calories: Estimated 320 to 450 depending on portion.

Want a quick and easy breakfast to make? Well, this is the recipe for you! This savory quiche is great to have at big family gatherings or if you have a large family to feed. Either way... you can't go wrong.

Till next time, from my kitchen to yours... Bon Appétit!

Fall Leaf Cookies

2010-08-25T21:30:00.000-07:00

Vanilla-Bean Leaf Cookies
Recipe:

1 cup butter, at room temperature, plus more for pans
3/4 cup granulated sugar
1 vanilla bean (3 to 4 inches)
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Coarse sugar crystals

Recipe came from Sunset Magazine November's 2007 issue.

Directions:

Preheat oven tp 325 degrees and butter 2 to 3 baking sheets.
Put butter and sugar in large bowl. Slit vanilla bean and, with a knife tip, scrape seeds into bowl. With mixer on medium speed, beat butter, sugar, and vanilla seeds until smooth.
In another bowl, whisk together flour, baking powder, and salt. Reduce speed to low and beat or stir flour mixture until blended.
Beat on medium speed until dough forms a ball. Divide dough in half.
Transfer dough to a lightly floured surface. With a lightly floured rolling pin, roll each half into a 1/8-inch thick round.
Cut out cookies with a flour 3 to 4-inch leaf shaped cutter. Place cookies 1/2-inch apart on prepared pans. Gather excess dough into a ball to reroll and cut out remaining cookies.
With the back of knife, lightly press a decorative vein pattern into cookies. Sprinkle with coarse sugar.
Bake cookies until edges are just beginning to brown, 12 to 15 minutes, switching pan positions halfway through baking. Cool completely on baking sheets, then transfer to an airtight container.

Serves: 22 to 26
Calories: per serving 154

I found these cookies really fun to cut and decorate. However, not the best cookie recipe I have made. The cookies were good, but I have to admit... I have had better. But you never know, you may like them.

Till next time, from my kitchen to yours... Bon Appétit!

Fall Casserole

2010-08-25T14:01:00.000-07:00

Autumn Leaves
Recipe:

2 cups diced summer squash
1 cup finely chopped onions
6 medium tomatoes, skinned and cut-up
6 tablespoons butter (I used olive oil)
2 cups chicken broth
1/2 cup cream
1 teaspoon basil
1 Tablespoon parsley
Black pepper
4 cups cooked rice
1/4 cup Parmesan cheese

Added By Me:

1 cup green pepper, diced

Recipe can be found in The Church Supper Cook Book.

Directions:

Saute squash, onions, (green peppers if desired), and tomatoes in 2 tablespoons butter until tender.
Melt remaining 4 tablespoons butter in sauce pan. Blend in flour and gradually add chicken broth, stirring until thickened.
Stir cream, basil, and parsley. Season to taste with black pepper.
Mix vegetables with rice and sauce (also sprinkled extra Parmesan cheese in).
Turn into2- quart casserole. Sprinkle with Parmesan cheese.
Bake at 350 degrees until bubbling and heated through.

Serves: 6 to 8 depending on portions.
Calories: Unknown

What a savory dish!

Not only does this bright casserole bring to mind the bright reds and yellows of fall, but the flavors complement each other nicely. This would not be a dish I would serve as the main course if left alone, but I would if I added shredded chicken to the recipe. Something I will definitely try the next time I make this dish.

Till next time, from my kitchen to yours... Bon Appétit!

Springtime Salad

2010-08-23T19:18:00.000-07:00

Springtime Chicken Salad
Recipe:

3 chicken breast halves
1 pound fresh asparagus
1 head iceberg lettuce
Lemon slices, for garnish
1/2 cup olive oil
2 Tablespoons lemon juice
2 small garlic cloves, pressed
1 teaspoon tired oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon fresh pepper
1/4 cup slivered almonds, toasted optional
1/4 cup chicken broth

Recipe came form Great American Recipes Cook Book Cards.

Directions:

Place chicken, 1/4 cup lemon juice, and 1/4 cup chicken broth in a sauce pan. Cover and let simmer on medium for 20 minutes until done. Remove and cool.
Wash asparagus. Snap off stalks at the point of tenderness (I chopped the entire asparagus up and used).
Partially fill large skillet with water. Bring to a boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover.
Slowly for 4 to 5 minutes until spears bend a little when lifted. Drain and cool.
With a knife shred half of the lettuce. place in large salad bowl.
Combine olive oil, lemon, garlic, oregano, basil, salt, and pepper. Shake until blended. Drizzle half of the dressing over lettuce.
Shred the chicken. Slice the asparagus into 2-inch diagonal pieces. Combine with lettuce.
Drizzle with remaining dressing. Garnish with lemon slices and lemon zest. Serve, sprinkle with sliced almonds, if used.

Serves: 4
Calories: per serving 433... so worth it!

If I had to vote which salad has been my favorite thus far it would have to be this one. I was seriously surprised by all the flavors that came together with this toss-together type dish. I know the recipe is calling this a springtime salad, but I would make it throughout the year... it is just that good.

My husband and I found this dish to be so filling, but light at the same time. This is definitely a great quick dish to wipe up for lunch.

Till next time, from my kitchen to yours... Bon Appétit!

Chocolate Brownies

2010-08-21T19:08:00.000-07:00

Chocolate Chunk Brownies
Recipe:

1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup toasted almonds, pecans, or walnuts
4 oz. semisweet chocolate squares (I used 15 dark chocolate Hershey kisses cut into quarters)

Recipe from Great American Recipes Cook Book Cards.

Directions:

Melt butter. Add the sugar, eggs, cocoa, and vanilla (After butter melted I took off of burner and add the other ingredients).
Combine the flour and baking powder. Stir into chocolate mixture.
Toast the nuts by spreading in a simple layer in a shallow pan. Bake at 325 degrees for 10 to 15 minutes.
Coarsely chop the chocolate squares, keeping in large chunks.
Stir in the nuts and chocolate to batter.
Spread batter in an 8X8 baking pan that is lightly greased.
Bake at 350 degrees for 35 to 40 minutes or until toothpick comes out barely moist.
Cool in pan on a rack. Cut into squares and serve.

Serves: 12
Calories: per serving 180

I found this sweet treat to be quite delicious. Although, I am a sucker for the brownie batter, I have to say that the cooked brownies came out rather well.

Till next time, from my kitchen to yours... Bon Appétit!

Fish Anyone?

2010-08-20T13:32:00.000-07:00

Shaker Sugar Cookies In The Shape Of Goldfish
Recipe:

1/2 cup unsalted butter, soften
3/4 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon lemon extract or lemon peel
1/8 teaspoon nut meg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Sugar, for sprinkling, optional

Recipe From Great American Recipes Cook Book Cards.

Directions:

Beat butter until creamy and light. A mixer will easily cream, by hand it will take longer.
Beat in sugar until mixture is creamed. Add egg and beat. Add vanilla, lemon extracts, and nutmeg.
In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Then combine flour mixture to creamed mixture. Mix until blended.
Chill, covered, in freezer for about 30 minutes or in refrigerator for 2 to 3 hours.
Roll out portion of dough carefully on a floured board to 1/4-inch thickness. Cut into shapes.
Place on greased cookie sheet. Sprinkle with sugar, if used.
Bake at 375 degrees for 8 minutes (I had to go 10 minutes, so use your judgment). Cool for a few minutes.
Remove to rack to cool completely. Store in tin.

Serves: Recipe says 3 dozen, but if you do big shapes that is going to change matters. Mine made 2 dozen.
Calories: per serving 53 (does not include butter cream frosting)

*Butter Frosting Recipe can be found here.

My little man and I thoroughly enjoyed making these crumble-in-your-mouth-delicious goldfish cookie cut-outs. The recipe is quick and easy to put together, and anyone who has small children will enjoy doing this together with them.

Till next time, from my kitchen to yours... Bon Appétit!

California Style

2010-08-20T00:00:00.001-07:00

California-Style Chicken
Recipe:

1 chicken, 3 pounds., cut into pieces (I used chicken legs)
2 tablespoons oil (I used olive oil)
2 teaspoons minced garlic (I used garlic powder)
2 teaspoons grated lemon rind
4 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon each salt and pepper
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
Pinch red pepper or crushed red pepper

Added by me:

1/2 Green bell pepper, chopped

Recipe can be found in Great American Recipes Cook Book Cards.

Directions:

Cut off excess fat from chicken. Rub a baking dish, large enough to hold chicken in one layer with 1 tablespoon of oil.
Rub chucken with garlic. Place skin side down in dish. Sprinkle with lemon rind.
Combine remaining oil, lemon juice, and honey. Pour over chicken. Sprinkle with salt, pepper, oregano, thyme, green bell pepper, and red pepper (I also drizzled more honey over each chicken piece).
Bake at 400 degrees for 30 minutes.
Turn pieces. Bake for another 20 minutes. Baste the chicken during the last 20 minutes (I didn't do this and they came out fine).
Remove to serve dish. Spoon with pan drippings.

Serves 4 to 6 (Mine serves 6, since I did chicken legs)
Calories: per serving 443

This mouth watering dish can go with noodles, rice, or vegetables if you're looking for a side.

I not only found this meal to be quick and easy to make, but semi-healthy too. Hope you all enjoy!

Till next time, from my kitchen to yours... Bon Appétit!

Tavern Casserole

2010-08-20T00:00:00.000-07:00

Tavern Zucchini Casserole
Recipe:

1 pound zucchini (about 3 medium) coarsely grated
1/3 cup minced onion
1 cup grated sharp Cheddar cheese
1 cup soft bread crumbs
2 beaten eggs
3 tablespoons melted butter or oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped celery leaves
1 teaspoon mixed dry herbs, like thyme, sage, and marjoram

Added by me:

2 cups crookneck squash

Recipe can be found in Great American Recipes Cook Book Cards.

Directions:

Drain zucchini. Combine the zucchini, squash, onion, cheese, bread crumbs, eggs, butter or oil, and salt and pepper.
For herbs mixture, chop the celery leaves together with the dry herbs to freshen the flavor. Stir into the zucchini mixture.
Spoon mixture into a buttered 9-inch pie plate.
Bake at 350 degrees for 40 to 45 minutes or until golden.
Let cool for about 10 minutes before serving.

Serves 8 to 10 (depending on portions)
Calories: per serving 300, which really isn't too bad for a casserole

I must admit that I am not a fan of breaded casseroles, but this flavorful dish was wonderful. I will defiantly be serving this on Thanksgiving as a side.

Till next time, from my kitchen to yours... Bon Appétit!

Cheesy Soup

2010-08-19T18:20:00.000-07:00

Cheddar Cheese Soup
Recipe:

1 medium onion, finely chopped
3 tablespoons butter or margarine
1 clove garlic, finely chopped
1 cup mashed potatoes (instant may be used)
1 cup chicken broth
2 cups milk
1 cup grated cheddar cheese
Salt and pepper
5 drops Tabasco sauce
3 tablespoons chopped parsley

Added by me:

1/2 cup Romano cheese

Recipe came from Great American Recipes Cook Book Cards

Directions:

In a large 2-quart sauce pan, melt the butter. Saute the onion over low heat for 2 minutes.
Add the garlic. Cook 3 minutes more.
Add mashed potatoes, broth, and milk. Stir over medium heat until smooth. Simmer an additional 8 minutes.
Add grated cheddar cheese and the tabasco sauce. Stir gently until the cheese is melted and soup is hot.
Add salt and pepper to taste. Sprinkle with parsley.

Serves: 10 to 15 (depends on portions)
Calories: per serving 357

The soup turned out quite tasty, but I found that I needed to add flour to dish to make it creamer. Let me know how this turns out for you.

Till next time, from my kitchen to yours... Bon Appétit!

Quiche!

2010-08-19T11:47:00.000-07:00

Asparagus Bacon Quiche
Recipe:

4 slices of bacon
4 eggs
1 cup half-and-half (or 1/2 cream and 1/2 cup milk)
2 cups asparagus, chopped
1/4 teaspoon salt
1/8 garlic powder
1/8 teaspoon lemon pepper

* Side Note: This was a Broccoli recipe, but I didn't have broccoli available. So if you want the broccoli just replace asparagus with 2 cups broccoli flowerets.

Another recipe from Great American Recipes Cook Book Cards.

Directions:

Preheat oven to 350 degrees.
Cook bacon until crisp, set aside.
Beat eggs with cream, and cheese.
Stir in asparagus (or broccoli), salt, garlic powder, and lemon pepper.
Crumble bacon. Stir in 1/2 of crumbled bacon into egg mixture.
Pour mixture into 9-inch pie plate
Bake at 350 degrees for 30 to 35 minutes (mine need to go for 50 minutes) or until a knife inserted halfway between center and edge comes out clean.
Top with remaining bacon.

Serves 8
Calories: per serving 320... worth it!

This was the first quiche that I have ever made and it turned out to be delicious. If you would like this recipe for a big brunch gathering I would recommend tripling the ingredients... it is so good that people will be going back for more.

Till next time, from my kitchen to yours... Bon Appétit!

Chicken For Dinner

2010-08-18T19:02:00.000-07:00

Italian Chicken Breast
Recipe:

4 boneless, chicken breast halves
1 tablespoon fresh basil, minced
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
4 thin slices (4 oz.) Swiss or Mozzarella cheese
All-purpose flour
2 tablespoons butter or margarine
2 tablespoons olive oil
1/2 cup whipping cream

Optional

Chopped fresh parsley, for garnish
Cubed tomatoes, for garnish

Recipe came from Great American Recipes Cook Book Cards

Directions:

Combine the mined basil, 1 tablespoon oil, and Parmesan cheese. Spread 1/4 of the mixture on each of the chicken breast.
Place 1 slice of cheese on each of the breast. Fold long sides on the chicken breast towards center about 1/2-inch, roll-up. Press chicken edges together to seal.
Dust chicken with all-purpose flour.
Heat butter and 2 tablespoons oil in heavy skillet over medium-high heat. Add chicken.
Brown slowly, turning often. Cook until chicken is done, 10 to 15 minutes. Add cream to the pan. Simmer until slightly reduced and thickened.
Lift chicken onto serving plate. Pour cream over. Garnish with parsley and tomato cubes, if used.
Serve immediately.

Serves: 4
Calories: per serving 474

I was surprisingly shock how savory this dish was. All the food elements complemented each other nicely. Since the chicken is so flavorful just add brown rice to the dish and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

Spices Always Makes The House Smell Nice

2010-08-18T08:23:00.000-07:00

Gingerbread Pancakes
Recipe:

1/4 cup butter or margarine
1/2 cup light brown sugar, packed
1/2 cup molasses
2 eggs, beaten
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
Dash of ground ginger
1 teaspoon nutmeg
1 teaspoon salt
1/4 cup water, optional

Recipe came from Great American Recipes Cook Book Cards.

Directions:

Cream butter with sugar and molasses.
Add eggs and buttermilk.
Combine dry ingredients and stir in by spoonfuls, combining well after each addition. Then combine with water if batter is too thick.
Grease surface of griddle and heat to 375 degrees (I would turn down to 300 degrees when ready to place batter on). The griddle is ready when drop of water skitters across the surface.
Pour batter by spoonfuls onto griddle. Turn pancakes when top surface bubbles.
Cook on second side, then remove to plate.
Serve with butter, maple, honey, or even powdered sugar.

Serves: 8 to 15 (depending on size)
Calories: per serving 579

These delicious cakes need no sugar add to them... they are just that good. Pour yourself a cup of coffee and enjoy the bitter with the sweet of this delightful breakfast. This is such a great dish to have anytime of the year, but especially nice during the fall season.

Till next time, from my kitchen to yours... Bon Appétit!

Bread Wreath

2010-08-17T20:38:00.000-07:00

Rosemary Herb Wreath
Recipe:

2 tablespoons warm water, 105 to 115 degrees
1 package active dry yeast (2 1/4 teaspoons)
3 tablespoons butter or margarine
2 tablespoons granulated sugar
1/2 teaspoons to 1 teaspoons salt
1/2 cup milk
1 1/2 tablespoons minced fresh rosemary or 2 1/4 dried rosemary
2 1/4 to 2 1/2 cups unbleached all-purpose flour
2 tablespoons butter and margarine
1/2 teaspoon dried thyme leaves
3 tablespoons minced parsley
1/8 teaspoons cayenne

Recipe came from Great American Recipes Cook Book Cards.

Directions:

In a large, warmed bowl, soften yeast in warm water. Let stand until creamy for 10 minutes.
Combine butter, sugar, salt, milk, and rosemary in saucepan. heat until warm, stirring to dissolve sugar and salt.
Beat in egg (I add the egg to the yeast bowl not the saucepan). Mixture should feel lukewarm when adding to the yeast mixture to combine.
Gradually mix flour. Work into a stiff dough. Knead until satiny and smooth, about 3 minutes.
Place in greased bowl, Cover. Let rise in warm place, about an hour or until doubled (if you live in Arizona, place cling wrap over bowl and place it outside for heat).
Then melt butter with thyme, parsley, and cayenne in small saucepan.
Shape dough into 3 ropes, each about 18-inches long. Brush with herb butter. Braid and shape into wreath.
Let rise on greased baking sheet about 30 minutes.
Bake at 3560 degrees for 20 to 25 minutes, until golden brown.

Serves: 10 to 16
Calories: per serving 108

What a great side to have with any Italian dish or at a bread, wine, and cheese party .

Till next time, from my kitchen to yours... Bon Appétit!

Pot Pie

2010-08-14T22:25:00.000-07:00

Chicken Pot Pie
Recipe for Chicken Pot Pie:

2 cut-up broiler-fryers (I used boneless chicken breast)
1 large onion, quartered
4 carrots, peeled and cut into pieces
2-3 cups water (I used 4 cups)
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 marjoram
2 teaspoons salt
1 teaspoon pepper
1 package (10 ounce) frozen peas
1/3 cup butter
1/3 cup flour
1 cup cream (I used 2% milk)

Added By Me

1/4 teaspoon garlic powder
1 teaspoon parsley
1 cup chicken broth, canned

Recipe can be found in The Church Supper Cook Book.

Directions for Chicken Pot Pie:

In a large sauce pan place chicken, onions, and carrots. Add water to cover, rosemary, thyme, marjoram, parsley,garlic powder, and salt and pepper. Bring to boil and simmer, covered, for about 45 minutes, or until chicken is cooked.
Drain chicken and reserve broth/ Remove bones and skin from chicken piece and cut meat into bite-size chunks.
Return chicken to vegetables and add frozen peas.
In a medium sauce pan add butter. When butter is melted add chicken broth, and flour. Gradually add cream, stir constantly until thick and smooth. Add salt and pepper.
Then pour sauce over chicken and vegetables, adding more broth if necessary.
Place bottom crust in a 9-inch deep dish pie plate. Then add to filling into pie crust. Place top layer crust over filling. With a fork, careful pierce top layer 3 to 4 times.
Bake in oven for 350 degrees for 34 to 40 minutes. Place foil around edge of pie crust for 10 minutes and then remove, allowing the crust to finish baking.

Recipe for Flaky Pie Crust:

5 1/4 cups pastry flour or all-purpose flour
1 tablespoon kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 3/4 cups (11ounces) solid vegetable shortening, chilled
1 cup ice water

Recipe found in Backing With Julia Cook Book.

Directions for Flaky Pie Crust:
*Use a mixer or KitchenAid

In a large mixing bowl put flour and salt, and stir to mix.
Add butter and mix on low until it is cut into the dry ingredients and the mixture looks course and crumbly.
Add shortening in small bits and continue to mix on low. When the mixture is clumpy and curdy and holds together when a small bit is pressed between your fingers, add water and mix only until it is incorporated.
Turn the dough out onto a work surface and fold it over on itself two or three times, just to finish the mixing and to gather it together.
Then wrap dough in plastic and refrigerate for at least two hours or for as long as 5 days.
When dough is thoroughly chilled and firm, it is ready to roll out and use in any recipe calling for flaky pie crust.

Serves: 6 to 8
Calories: Unknown

This hearty dish is great to have at any gathering.

Till next time, from my kitchen to yours... Bon Appétit!

Cinnamon Swirls

2010-08-12T13:37:00.000-07:00

Cinnamon Rolls
Recipe for Cinnamon Rolls:

4 to 4 1/3 cups unbleached all-purpose flour
1 package active dry yeast (or 2 1/4 teaspoon)
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs
3 tablespoons butter or margarine, melted (I would use 1/2 cup)
1/2 sugar
2 teaspoons ground cinnamon

Recipe can be found in Better Homes and Gardens Cook Book.

Directions for Cinnamon Rolls:

In a large mixing bowl combine 2 cups of the flour and yeast, set aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm (120 to 130 degrees) and butter almost melts.
Then add milk to dry mixture along with the eggs. Beat with an electric mixer on low to medium for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Use wooden spoon or KitchenAid dough hook, stir in remaining flour as you can.
Turn dough onto a floured surface. Knead in enough remaining flour to make moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.
Then place in a lightly greased bowl, turn once to grease dough. Cover and let rise in warm place till double in size for about an hour. *Caroline's Tips: (If you live in AZ you can cover bowl and place it outside or just turn your oven on and set bowl on top of the oven for extra heat).
Punch dough down. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9X1 1/2-inch round baking pans.
Roll each portion of the dough into a 12X8-inch rectangle. Brush the melted 3 tablespoons (I would use 1/2 cup room temperature) butter over dough. Combine 1/2 cup sugar and cinnamon; sprinkle over dough.
Then roll up, jelly-roll style, starting from long side. Seal seam by pinching the dough with your fingers, beginning at one end working toward the other. Then slice each roll into 12 equal pieces 1-inch thick with a dough cutter. Place in prepared pans. Cover and let rise in a warm place till nearly double (about 30minutes).
Bake at 375 degrees for 20 to 25 minutes or till golden. Cool slightly; remove from pan.
Serve warm!

Recipe for Butter Frosting:

1/3 cup butter or margarine
4 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Milk as needed

Directions for Butter Frosting:

In a mixing bowl beat butter till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency.

Serves: 26 rolls
Calories: Don't ask... just enjoy.

I found this tasty sweet treat delightful. However, next time I will add more butter during step 6 just so I can get the gooey consistency of a commercial cinnamon roll.

What a great dish to make for a ladies brunch gathering. Make some coffee, grab a cinnamon roll, and enjoy!

Till next time, from my kitchen to yours... Bon Appétit!

Bagel Time!

2010-08-11T21:25:00.000-07:00

Assorted Bagels
Recipe:

4 1/4 to 4 3/4 cups of all purpose flour, (I used unbleached flour and only 4 cups of flour)
1 package active dry yeast, (measures out to 2 1/4 teaspoons)
1 1/2 Cups warm water (120 to 130 degrees)
1/4 cup sugar
1 teaspoon

Added by me

Sesame seeds
Poppy seeds

Recipe can be located in Better Homes and Gardens Cook Book. If you have the time to make this I would recommend doing so.

Prep: 1 1/2 hours Rise: 20 minutes Bake: 25 minutes

Directions:

In a large mixing bowl combine 2 cups of the flour and yeast. Add warm water, 3 tablespoons of the sugar, and 1 teaspoon salt to the dry mixture. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (I would use the dough hook instead if you have a KitchenAid). (If you want to added raisins and cinnamon this is the time to stir that into the dough.)
Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Cover and let rest 10 minutes. Grease a baking sheet.
Working quickly, divide dough into 12 portions; shape into smooth balls (I did not find this part easy, so take your time). Punch holes in the center of each; pull gently to make a 2-inch hole. Place on prepared sheet. Cover; let rise 20 minutes. (Start timing after first bagel is shaped.)
Broil bagels in oven standard heat, 5 inches from heat for 3 to 4 minutes, turning once (tops should not brown).
Meanwhile, in a deep 12-inch skillet or large pot bring 6 cups of water and the remaining 1 tablespoon of sugar to boiling. Reduce heat. Simmer bagels, uncovered, 4 to 5 at a time, for 7 minutes, turning once. Drain on a paper towels. Place drained bagels on a well-greased baking sheet. (Once placed on baking sheet add your own topping if desired.)
Bake in a 375 degree oven for 25 to 30 minutes or till tops are golden.

Extras:
Onions: Prepare as above, except stir in 2 tablespoons dried minced onions into the flour with yeast.
Raisins: Prepare as above, except stir in 3/4 cups raisins with the all purpose flour that is stirred in at the end step one.

Serves: 12, (I would double the recipe).
Calories per serving: 166 Does not including cream cheese, butter, or any other spreads.

This recipe was very time consuming, and took more time than I'd want to put into it. However, the bagels are worth making... I thoroughly enjoyed my sesame seed bagels the most. My first time making the recipe and I thought it was a success.

Go nuts with this recipe! Add any toppings that you want. The best thing about bagels is that they can be eaten no mater what time of day it is.

Till next time, from my kitchen to yours... Bon Appétit!

Not Just Used As A Side

2010-08-10T22:44:00.000-07:00

Corn Bread
Recipe:

1 cup unbleached all-purpose flour
1 cup cornmeal
2-4 tablespoons (I added 6 Tablespoons), sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1 cup of milk
1/4 cup cooking oil or shortening, melted

Recipe found in Better Homes and Garden's Cook Book.

Directions:

In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
In another bowl combine the eggs, milk, and cooking oil or melted shortening (I just combined all ingredients into one bowl). Add egg mixture all at once to dry mixture. Stir just till moistened.
Grease muffin pans, filling pans 2/3 full. Bake oven at 425 degrees for 12 to 15 minutes or till golden brown.

Serves: 12 to 14 regular size muffins. Mini size unknown.
Calories: 74 per serving
Nutrition Facts per serving: 3g total fats (1 g sat. fat)

These tasty little bite size morsels are great on their own as quick snack or as a side to a main dish. Another quick and easy recipe to make last minute.

Till next time, from my kitchen to yours... Bon Appétit!

Soup For You!

2010-08-05T23:47:00.000-07:00

Chicken Noodle Soup

Recipe:

3 Boneless chicken breast, shredded or chopped
2 Zucchini, 1-inch cubed
2 Crookneck yellow squash, 1-inch cubed
1 1/2 yellow onion, chopped
1 Stalk of broccoli, chopped
5 Garlic cloves, diced
8 Chicken bouillon cubes
1/2 Cup of chicken broth, canned
1/2 Cup wild rice
1/2 Bag of egg noodles
3 Tablespoons of parsley
Water
Salt and pepper

Another recipe of mine. Hope you enjoy!

Directions:

In a large pot fill with water half way. Then add chicken breast and cover with lid. Bring to a boil for 15 minutes on medium-high.
Once chicken is cooked, remove chicken from pot, set aside. Then add zucchini, squash, onion, broccoli, garlic, chicken bouillon, chicken broth, wild rice, egg noodles, parsley, and salt and pepper. Cook on medium heat for 30 minutes.
Then shred or chop up the chicken breast, and add it back into the pot. Cook for another 30 minutes or until rice and noodles are soft.
When ready to serve crumble up some crackers and sprinkle on top of the soup.

Serves: 10 to 20 people (depending on portions)
Calories: I would estimate no more than 400.

Break out the saltine crackers, a good book, and enjoy this savory dish.

Till next time, from my kitchen to yours... Bon Appétit!

Mmmm... Summer Vegetables With Chicken.

2010-08-04T21:25:00.000-07:00

Orange Chicken with Vegetables

Recipe:

3-4 boneless chicken breast
1 orange
1/4 of a yellow onion, (chopped)
2 large garlic cloves, (chopped)
1/2 a yellow crookneck squash, (chopped into cubes)
1/2 a zucchini, (chopped into cubes)
1/2 a red pepper, (chopped into cubes)
1/2 cup of walnuts, (chopped)
3 tablespoons olive oil
3 tablespoons aged white wine vinegar
Morton's seasoning blend
All purpose seasoning
Weber's "Kick N' Chick" seasoning
Poppy seeds
Cumin seed, (ground)
Salt and pepper

Directions:

On a large plate season chicken on both sides with Morton's seasoning blend, all purpose seasoning, Weber's "Kick N' Chick" seasoning, poppy seeds, and cumin seed, set aside.
In a large pan add 2 tablespoons of olive oil, 2 tablespoons of aged white wine vinegar, and chicken breasts.
Cut the orange in half, set one half aside. Take the other half and squeeze it into the pan with the white wine and olive oil. Cook on medium-high for 4-6 minutes on one side, and 4-6 minutes on the other side.
In another large pan add 1 tablespoon of olive oil, 1 tablespoon of aged white wine vinegar, garlic, onions, zucchini, squash, red pepper, orange, salt and pepper, and walnuts. Cook over medium heat for 10 minutes or until vegetables are soft.
When ready to serve place the chicken on the plate and then spread the vegetables on top.

I had so much fun mixing and matching with what I had lying around in my kitchen.

This tasty meal is quick and easy to make, and... it's healthy too. Not only was this delicious dish colorful, but each flavor complemented each other well.

Till next time, from my kitchen to yours... Bon Appétit!

White Pasta Sauce

2010-08-03T22:35:00.000-07:00

Spaghetti With Alfredo Sauce
Recipe:

4 Tablespoons of butter
4 Tablespoons of flour
1 cup whipping cream or half and half or milk
1 cup chicken broth (can is fine)
1 cup shredded Mozzarella (could substitute with Romano)
3/4 cup shredded Parmesano Reggiano or Plain Parmesan
3 Tablespoons Parsley (fresh) or 1-2 Tablespoon dried parsley
4-5 Cloves of Garlic, minced (even if doubled still use only 5 cloves)
1/2 teaspoon nutmeg
1/4 cup of Sherry or White wine (any white wine will do)
Fresh cracked black pepper (1-2 teaspoons or more)
1 package of spaghetti

This is another one of Caroline's famous white pasta sauces. Enjoy!

*Side Note: Have all your ingredients measured and near the stove.

Directions:

In a large saucepan boil hot water. Once pot is brought to a boil add salt, olive oil, and spaghetti noodles. Heat on medium-high for 25-30 minutes.
Melt butter in medium to large saucepan. Over medium heat.
Add flour, stir (with a whisk) well and cook over medium heat for 3-4 minutes. Stir constantly, it will look very thick and grainy.
Add cream and broth at the same time one after the other. Whisk well.
Add the Mozzarella and Parmesean. (Stir with a spoon).Will appear very gooey, but as the mozzarella melts it will get very smooth.
Then add Parsley, Garlic and Nutmeg to the mixture.
Continue to cook over medium heat. Do not boil! Cook for about 3-5 minutes
Then add the Sherry or White wine. Start with 1/4 cup and then add in increments of a 1/4 cup if needed. If it gets too thin continue to cook over low heat, and the wine will cook out making the sauce thick again.
When ready to sever sprinkle some Parmesan cheese and some parsley over the dish, and enjoy.

*Side Note:

Reheating: If it is too thick you can spoon into a saucepan, add some additional broth, cream or milk to thin back out. You can also microwave on 50%.

Serves 8 to 10 people (depending on portions)
Calories: You probably don't want to know if you are watching your calories.

Although this sauce is quiet tasty, I found it to be a little to thick and heavy this time around. I think next time I will try to add more wine to lighten it up. Still it is one that I think everybody should try making.

White wine and garlic bread sticks goes great with this wonderful dish.

Till next time, from my kitchen to yours... Bon Appétit!

Chili With Some Kick!

2010-08-03T21:40:00.000-07:00

Chili Corn
Recipe:

1 large yellow onion, (chopped 1 inch cubes)
5 cloves garlic, (chopped)
1 pound ground turkey, (used Jennie-O)
2 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoon Chili Powder
(2) 15 ounce canned diced salsa style tomatoes "Fire Roasted"
(2) 15 ounce organic kidney beans, (rinsed thoroughly)
(2) 15 ounce canned sweet golden corn
1/2 cup water
Salt and pepper

I can not take full credit for this tasty dish. I took my existing Spicy Chili recipe and changed it up some.

Directions:

Heat oil in a large saucepan, (I used a skillet first) add onion, bell pepper and garlic. Cook on medium high or until tender, 4 to 6 minutes.
Then add turkey and cook 3 to 5 minutes.
Stir in tomato paste and chili powder. Cook for 1 minute.
Add tomatoes, beans, corn, 1/2 cup water, salt and pepper. Bring to a boil, reduce heat and simmer for 12 to 15 minutes.
When ready to serve add saltine crackers, sour cream, and cheese.

Serves 6 to 8, (depending on portions).
Calories: Unknown, but if I were to estimate I would say no more than 365

What a delicious dish! Not only did it packed a punch, but it was healthy, tasty, and quick and easy to make.

Till next time, from my kitchen to yours... Bon Appétit!

Hello World!

2010-08-03T14:41:00.000-07:00

Hello everyone! Looks like I have down time again, and will be back this week posting new and exciting dishes again. Sorry for the long inactivity with my food blog.

Hope everyone is still well and checking back here for fun recipes.

Stay tuned!

Will Be Back

2010-06-09T11:34:00.000-07:00

I am so incredibly sorry that I have not been faithfully posting new and exciting meals over the past two months. Hopefully things will slow down around here, and I will be back after the 21st of June.

Until then, please stay tuned and check back in two weeks.

Something Quick and Easy

2010-05-21T12:35:00.000-07:00

Orzo With Cherry Tomatoes
Recipe:

1/2 pack of Orzo
1/4 to 1/3 cup of olive oil
1/3 cup of fresh basil, chopped
Salt and pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
Cherry tomatoes cut into halves or regular tomatoes diced into 1-inch cubes
Parmesan cheese, shredded

Another one of Caroline's amazing pasta recipes that is quick and easy to make.

Directions:

In a medium sauce pan bring water to a boil. Add Orzo and cook for 10 minutes or until pasta is tender.
Drain pasta and run under cool water in the colander, set aside.
Chop up tomatoes and basil.
In a medium to large mixing bowl combine orzo, olive oil, tomatoes, basil, salt and pepper, garlic powder, and onion powder.
When ready to serve sprinkle a little bit of Parmesan cheese for extra flavor.

Serves 6 to 8
Calories are between 250 to 375

This tasty dish is healthy, quick and easy to make, and is great if you have small children too. Why wouldn't you make it!?!

Till next time, from my kitchen to yours... Bon Appétit!

My Apologies

2010-05-07T23:42:00.000-07:00

My apologies that it is taking me so long to post new and exciting recipes. Please bare with me, for this has been another busy week. I should be posting again early next week.

Stay tuned!

Post Coming!

2010-04-27T17:48:00.000-07:00

Thank you all for patiently waiting. The last week or so has been incredibly busy, but I will have delishious meals coming your way soon.

Stay tuned!

A Quick Meal For A Sunday Afternoon

2010-04-18T20:20:00.000-07:00

Garlic Squash With Chicken Fettuccine and Lemon Sauce
Recipe:

8 ounces fettuccine pasta
1 spring green squash, cut into 1-inch pieces
1 spring yellow squash, cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon butter
1/2 cup whipping cream
1/2 cup chicken broth
1/4 cup Parmesan cheese, shredded
2 teaspoons finely shredded lemon peel
2 tablespoons fresh lemon juice
2 to 3 boneless chicken breast
Salt and pepper

Directions:

In a large sauce pan boil water. Cook pasta according to package directions or until soft; drain. Return pasta to saucepan.
Preheat grill on high. Sprinkle salt and pepper on the chicken, and then place on grill. Turn heat down to medium and cook for 5 to 7 minutes each side.
Meanwhile, in a large skillet cook green and yellow squash, butter, and garlic for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently.
Then combine whipping cream, chicken broth, Parmesan cheese, lemon juice, salt and pepper, and lemon peel to the skillet. Bring to boiling.
Boil for 4 to 5 minutes or until mixture thickens a little, (the sauce isn't going to be thick like normal white sauces, because we're keeping this low in calories).
When ready to serve, pour cream mixture over pasta; toss gently to coat.

Serves 4
Calories: 450

I thoroughly enjoyed this dish even though the sauce wasn't as thick as I would have liked. However, the recipe is still worth making. Sometimes low calorie meals mean fewer ingredients... like flour to thicken a white sauce up.

Till next time, from my kitchen to yours... Bon Appétit!

Spicy Chili

2010-04-17T17:26:00.000-07:00

Turkey and Bean Chili With Chili Corn Bread
Recipe for Turkey and Bean Chili:

1 onion, (chopped 1 inch cubes)
1 green bell pepper, (chopped 1-inch cubes)
2 cloves garlic, (chopped)
1/2 pound ground turkey, (used Jennie-O)
2 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon Cumin
2 teaspoon Chili Powder
(2) 15 ounce canned diced tomatoes
(2) 15 ounce Kidney Beans-, (rinsed thoroughly)
1/2 cup water
Salt and pepper
1/4 cup reduced fat sour cream
Cilantro
Avocado
Colby cheese, (shredded)

This spicy, but very delightful chili recipe came from my friend's wife's blog. However, the chili corn bread can be found in the Better Homes and Gardens Cook Book.

Directions for Turkey and Bean Chili:

Heat oil in a large saucepan, (I used a skillet first) add onion, bell pepper and garlic. Cook on medium high or until tender, 4 to 6 minutes.
Then add turkey and cook 3 to 5 minutes.
Stir in tomato paste, cumin and chili powder. Cook for 1 minute.
Add tomatoes, beans, 1/2 cup water, 1 1/4tsp salt and pepper. Bring to a boil, reduce heat and simmer for 12 to 15 minutes.
When ready to serve add avocado, sour cream, cheese, and cilantro.

Recipe for Chili Corn Bread:

1 cup unbleached all-purpose flour
1 cup cornmeal
2 to 4 tablespoons sugar, (I used four since I was adding chilies)
1 tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1 cup milk, (I use 2%)
1/4 cup cooking oil or shortening, melted, (I used cooking oil)

Directions for Chili Corn Bread:

Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside.
In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
In another mixing bowl combine the eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to the dry mixture. Stir just until moistened.
Spoon batter into the prepared pan. Bake in a 425 degree oven for 20 to 25 minutes or till a wooden toothpick inserted near the center comes out clean.
Cool on a wire rack.

Turkey and Bean Chili:
Serves 6 to 8, (depending on portions).
Calories: Unknown, but if I were to estimate I would say no more than 365

Chili corn bread:
Makes 8 to 9 servings
Calories: 222
Nutritional Facts: 9 g total fat (2 g sat. fat), 56 mg chol., 301 mg sodium, 29 g carbo., 1 g fiber, 6 g pro.
Daily Value: 4 percent vit. A, 0 percent vit. C, 14 percent calcium, and 11 percent iron.

This meal is so great to make in general, but especially on lazy weekend days when you just want to take it easy. My friend's wife's recipe for the chili is so incredibly delicious. I was hesitant at first, because I have never tasted chili with turkey meat in it. But I was pleasantly surprised to find this dish very tasty, and it's healthy for you. So why not make it!?! Oh, the chili corn bread is great too. :)

Till next time, from my kitchen to yours... Bon Appétit!

Red Sauce Pasta

2010-04-15T23:43:00.000-07:00

Chicken and Sun-Dried Tomatoes Orzo

Recipe:

8 ounces orzo, preferably whole-wheat
1 cup water
1/2cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 9-ounce package frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided

Recipe can be found at Fitness Magazine's website.

Directions:

Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Serves 4

Calories: 457

Nutritional Facts: Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 68 mg, Sodium 372 mg, Carbohydrate 54 g, Fiber 10 g, Protein 36 g, Potassium 546 mg. Daily Values: Vitamin C 15%, Calcium 15%, Iron 25%. Exchanges: Starch 3,Vegetable 1,Lean Meat 3,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet

This dish does take a lot of prep time, but if you have the time it is worth making. I'm not a huge fan of red sauces, but this one was quite tasty. I'm not sure if I would use orzo or sliced sun-dried tomatoes again with this exact recipe, but overall I recommend it. This dish is really great if you have small children under the ages of five... the orzo is so easy for them to not only eat, but digest too.

Till next time, from my kitchen to yours... Bon Appétit!

More Greens!

2010-04-12T23:47:00.000-07:00

Taco Salad
Recipe:

1 pound of beef
1 package of taco seasoning
1 head of lettuce, chop
2 to 3 avocados, slice into 1-inch cubes
10 grape tomatoes, cut in half ( or 3 regular tomatoes, diced)
Colby cheese, shredded
Sour cream
Refried beans (optional)
Fritos (optional)
Catalina dressing (optional)

I do not know if this recipe has been around, but I got it from my talented mother-in-law. She really has a knack for finding anything in the pantry, refrigerator, or freezer and turning it into a delicious meal to feed many mouths. My in-laws use everything I listed as optional and they love it, but I on the other hand, like the salad just as it is.

Directions:

In a large skillet cook the beef until brown then drain the oil onto a paper towel. Place meat back into the skillet and follow directions on the taco seasoning package. Estimate time 10 minutes.
Thoroughly wash lettuce and tomatoes. Then chop and dice the vegetables, set aside.
Cut avocados in half and throw away the bulb, or seed. Then with a spoon carefully scoop the avocado out of the skin. Then slice into cubes.
Shred enough cheese for the number of guest.
In a large salad bowl toss together lettuces, tomatoes, and avocado.

Serves 6 to 15 (depending on portions)
Calories: Unknown

So this weeks seems to be turning out to be salad week, but that is okay by me. Salads are just one of many ways to get all your veggies.

This dish in particular is great for large families! If you have ever shredded a whole head of lettuce before, ( I think almost everyone has at one point of another), then you know that there are a lot of servings already there. But add some extra veggies, dairy, and meat to this dish, and it can go a long way. This tasty Mexican dish is not only a meal itself, but can be a great side dish to take over to a Mexican-themed party.

So grab a margarita, some corn chips, and a side of this delicious taco salad, and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

A Savory Salad

2010-04-12T00:01:00.000-07:00

Apple-Blue Cheese Salad
Recipe:

1 container, (1 pound), of organic baby greens
3 Granny Smith apples, chopped
2 cups of cranberries
2 cups feta cheese
2 cups sour cream
1 blue cheese, crumbled
Salt and pepper
Juice of 1/2 of a lemon
1/4 cup fresh chives, chopped

Another master piece that Caroline put together and was just amazing. So I had to make it and share it with everyone. However, the dressing recipe can be found at Creative Homemaking's website.

Directions For Dressing:

In a medium size bowl combine sour cream, blue cheese, lemon juice, salt and pepper, and chives.
Mix well until dressing comes out smooth. Refrigerate for at least 30 minutes before serving.

Directions For Salad:

On a cutting board chop up apples, set aside.
In a large salad bowl add baby greens, apples, feta cheese and cranberries. Add dressing when ready to serve.

Serves 6 to 8
Calories: Unknow, but if I were to estimate I would say 250, (with a 1/2 cup of dressing).

Here is a quick and easy recipe to make, that you won't be able to pass up. I am not one who enjoys blue cheese dressing, but this one is fabulous.

This savory dish can make your mouth water just by looking at it. The combination of sweet Granny Smith apples, cranberries, feta cheese, and blue cheese dressing are all get complements to one another. So the next time you're wondering what side dish to serve for dinner keep this one in mind.

Till next time, from my kitchen to yours... Bon Appétit!

Tangy Sweet

2010-04-11T23:29:00.000-07:00

Tangy Apple Cabbage Slaw

Recipe:

1 medium head green cabbage, chopped fine
2 teaspoons of salt
2 Granny Smith apples, cut into match sticks
2 scallions, sliced thin
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Djion mustard
1/4 teaspoon red pepper flakes

I got this incredible recipe from Caroline, who got it from a cooking magazine, (name slips my mind right now), but this is the best cabbage slaw I have ever had. I always wanted to like cole claw, but never found one that I could eat more than just one bite. But now, I have!

Directions:

Toss cabbage and salt in a colander set over medium bowl.
Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain dry well with paper towels, and transfer to large bowl.
Add apples and scallions, and toss to combine.
In a medium sauce pan boil oil, vinegar, sugar, mustard, and pepper flakes over medium heat. Pour over cabbage mixture and toss to coat.
Cover with plastic and refrigerate at least 1 hour or up to one day.

Serves 10 to 15
Calories: Less than 350

This tangy sweet dish can either be an appetizer or a small meal in itself. Each bite will leave you wanting more. Throw in some crackers to the mix and enjoy this healthy dish.

Till next time, from my kitchen to yours... Bon Appétit!

Lemon Herb

2010-04-06T22:26:00.000-07:00

Lemon Herb Chicken With Potato Soup and Veggies

Recipe:

5 to 7 pounds whole chicken
2 tablespoons olive oil
1 teaspoon rubbed dalmatian sage
1 teaspoon powdered garlic
2 teaspoons thyme
2 teaspoons lemon-pepper seasoning
2 teaspoons Morton Nature’s Seasons
1 teaspoon dried parsley
2 tablespoons of fresh lemon juice
1 large Reynolds oven bag

Directions:

Rise chicken off under warm water thoroughly. Then place on top of triple layer paper towels to dry; Set aside.
In a medium-small bowl add olive oil, sage, garlic, thyme, morton seasoning, lemon pepper, dried parsley, and lemon juice. Stir together until dried ingredients are covered in olive oil.
Get a large plate and place the chicken on it. With a brush take the ingredients in the medium-small bowl and brush over the entire chicken until completely covered.
Then place chicken in a Reynold's oven bag and tie shut, ( I just put a knot in mine). Poke a few small holes on the top of the bag to allow ventilation. Place in a large 2 to 3 inches deep oven pan, and put a poultry thermometer into the inner thigh, ( do not let it touch bone).
Bake oven at 400 degrees for 60 minutes or until the thermometer reads 160 to 170 degrees.

Serves 6 to 8
Calories: Unknown, but can not be more than 400.

This delectably juicy dish is a must serve at any big dinner gathering. Not only is there just so much food to go around, but the chicken just has so many terrific flavors you should not keep to yourself.

I can not tell you enough just how much I love using the Reynold's oven bags. The bag not only seals in all the juices leaving basting a thing of the past, but it gives you freedom to go mingle with your guests.

Any side dishes can go with this fabulous lemony herb dish, but I decided to go with homemade potato soup, (made by my wonderful husband), and mixed veggies. So pour a glass of your finest white wine and relish in all the flavors this dish has to offer.

Till next time, from my kitchen to yours... Bon Appétit!

Fixed Recipe For Ganache Frosting:

2010-04-05T16:26:00.000-07:00

Bittersweet Ganache

Recipe:
For the ganache frosting:

2 cups heavy whipping cream
1 pound bittersweet chocolate, chopped
1 teaspoon vanilla
11 tablespoons powdered sugar

Thanks to Caroline, (who is a wonderful chef by the way), who helped me fix the ganache recipe for the Chocolate Stout Cupcake recipe. The recipe that I was given would have never worked, so here is the correction if you're still interested in making it.

Directions:

In a large microwaveable bowl melt chocolate.
In another large mixing bowl combine heavy whipping cream, chocolate, vanilla, and powdered sugar. Beat with an electric mixer or KitchenAid until thick, (like whipped cream).
Then spread on cool cupcakes when ready.

Since I ran out of cupcakes I only have this picture of what the ganache frosting is supposed to look like. The frosting turned out thick, rich, and amazing. This is a must make!

Till next time, from my kitchen to yours... Bon Appétit!

An Easter Sweet Treat

2010-04-04T01:00:00.000-07:00

Chocolate Stout Cupcakes With Bittersweet Ganache
Recipe:

2 cups Stout
2 cups Unsalted Butter
1-½ cup Unsweetened Cocoa Powder
4 cups Flour
4 cups Sugar
1 Tablespoon Baking Soda
1-½ teaspoon Salt
4 whole Eggs
1-½ cup Sour Cream
2 cups Whipping Cream
1 pound Bittersweet Chocolate, Chopped

Recipe can be found at the Tasty Kitchens website.

Directions:
For the ganache frosting:

Bring whipping cream just to a simmer over medium heat. Remove from heat, and immediately whisk in bittersweet chocolate until smooth.
Cover and refrigerate for at least two hours. Stir before frosting.

For cupcakes:

Preheat oven to 350°F. Mix butter and stout in a medium saucepan.
Bring just to a simmer and then remove from heat. Immediately add cocoa powder and whisk until mixture is smooth. Set aside to cool while you prepare the other ingredients.
Whisk the dry ingredients (flour, sugar, baking soda, and salt) in a large bowl. Beat together eggs and sour cream in another bowl using an electric hand held mixer or a KitchenAid. Pour in the butter/cocoa/stout mixture and mix to combine. Add the dry ingredients and mix until batter is smooth.
Pour batter into prepared (lined or greased) muffin pans. Bake for 16-18 minutes or until a toothpick inserted in middle of cupcake comes out clean. Cool completely on a wire rack before frosting with bittersweet ganache.

Servings: 52 cupcakes, (fill cupcake cups 2/3 of the way high).
Calories: Unknown

This tasty little treat is great to serve at big social gatherings. The cupcakes are quick and easy to make, and taste absolutely delicious. Although the recipe for the frosting was an epic fail for me, I quickly came up with a better idea... powdered sugar. If you do end up making the frosting do not be alarmed if it does not thicken like the directions say, just take a spoon and drizzle some on top. The cupcake itself, is amazing with or without frosting.

So grab a nice cold glass of milk, and a delightful bite size treat and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

Warm Soup

2010-04-03T23:15:00.000-07:00

Creamy Chicken-Wild Rice Soup

Recipe:

4 slices of beacon
1/4 cup chives, chopped
3 boneless chicken breast, cut into 3/4-inch pieces
1 cup of wild rice
3 large potatoes, chopped into cubes
1 onion, chopped
4 cups of chicken broth with 33% less sodium
2 cups water
4 cups milk
sprinkle thyme leaves
sprinkle fancy rosemary leaves
sprinkle dried parsley
salt and pepper
sprinkle Morton's seasoning blend
2 cups light sour cream
3/4 cup all purpose flour
Cheddar cheese, shredded

Directions:

In a large sauce pan add broth, water, chicken, onions, thyme, rosemary, parsley, salt and pepper, Morton's seasoning blend, wild rice, and potatoes.
Cook on medium high for about 10 minutes. Then gradually add milk to the sauce pan. Constantly stir.
Cook for another 30 minutes, then whisk in flour. Constantly stir.
Once flour is thoroughly mix in continue cooking for another 10 minutes or until rice is soft. Then add sour cream, and whisk.
On a plate with paper towel underneath place strips of beacon and cook on high in microwave for 3 to 5 minutes, or until beacon becomes crispy. Then break into small pieces.
When ready to sever add shredded cheddar, beacon pieces, and chives on top of soup to add more flavors.

Serves 6 (depending on portions)
Calories are between 300 to 375.

I found this soup to be quite tasty and so did my husband. But he recommends either adding the wild rice or the potatoes, but not both. He said that the flavors conflicted... I think differently. However, ultimately it does comes down to your preference.

This is such a great soup to have around the house, especially on cold, drizzly, rainy days. So grab a pillow, a blanket, a good book, and a bowl of this creamy savory soup, and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

Low Calorie Dessert... Is There Such A Thing? Yes, There Is!

2010-04-02T21:32:00.000-07:00

Warm Chocolate Pudding
Recipe:

1 large egg
2 1/4 cups nonfat or low-fat milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract

Recipe can be found on Fitness Magazine's website.

Directions:

Lightly beat egg with a fork in a medium bowl.
Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

Tip:
MAKE AHEAD TIP: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

Serves 6
Calories: 164 (Yep! That's all... can not beat that).
Nutritional Facts: Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 37 mg, Sodium 110 mg, Carbohydrate 34 g, Fiber 3 g, Protein 6 g, Potassium 311 mg. Exchanges: Other Carbohydrate 2.
Percent Daily Values: are based on a 2,000 calorie diet

If someone were to tell me that I could make a homemade, low calorie pudding, I would tell them they are crazy. But, lo and behold a dessert that is not only incredibly delicious, but is healthy and low in calories. This delectably delicious pudding may be served in small dessert dishes, but don't let that fool you... it is very filling.

This dessert can either be a great lunch time snack or for dessert served after dinner. Either way, this chocolate pudding is a must make dish.

So pour yourself a small cup of coffee, throw a little bit of whipped cream and some fresh fruit on top of the of your tasty low calorie dessert, and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

Get Your Sandwich Here!

2010-03-31T15:47:00.000-07:00

Turkey and Tomato Panini
Recipe:

3 tablespoons reduced-fat mayonnaise (I only used 2)
2 tablespoons nonfat plain yogurt (I used 3)
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper, to taste
8 slices whole-wheat bread
8 ounces thinly sliced reduced-sodium deli turkey
8 tomato slices
2 teaspoons canola oil (I used olive oil instead)

Recipe can be found at Fitness Magazine's website.

Directions:

Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
Combine mayonnaise, yogurt, parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
Heat 1 teaspoon canola oil, (olive oil), in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Serves 4
Calories: 272 (if you make with their ingredients and a little less if you make it with my substitutes).

Nutrition Facts: Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 27 mg, Sodium 680 mg, Carbohydrate 36 g, Fiber 5 g, Protein 10 g, Potassium 118 mg. Daily Values: Calcium 15%, Iron 15%. Exchanges: Starch 2,Lean Meat 1. Percent Daily Values are based on a 2,000 calorie diet

Most sandwiches you eat that are healthy are flavorless, but not any more. This sandwich is far from flavorless... with the mix of lemon juice, basil, parmesan, salt and pepper, and yogurt. This very light sauce spread adds a nice smooth flavor to the turkey and wheat bread.

So if you are looking for something quick, easy, and delightfully tasty then I would recommend this panini sandwich. Since this sandwich is already flavorful no need to add a pickle or olive to the dish. If anything grab some grape tomatoes, a glass of water, and dig in.

Till next time, from my kitchen to yours... Bon Appétit!

Casseroles Can Be Healthy!?!

2010-03-22T21:02:00.000-07:00

Chicken and Broccoli Casserole

Recipe:

2 tablespoons of butter
2 tablespoons of all purpose flour
1 cup of milk
1 tablespoon of lemon juice (I use fresh lemon juice)
1 cup of sour cream
1 10oz. package frozen cauliflower or broccoli (I use fresh, two heads of broccoli)
1 cup freshly grated Parmesan cheese
2 cups of cooked chicken or turkey, diced (I use 2 large boneless chicken breast)
1 cup cooked rice, white, brown, or wild (I use brown rice, healthier and more fulfilling)
1/2 bag of bow pasta, (I use mini bows)
1/2 bag of Caesar croutons (I crumble the croutons up finely)
Salt and pepper

Added By Me:

1/2 cup swiss cheese, shredded
1/2 cup colby cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 bag of Saltine crackers, crumble

A recipe that has matured over time. This recipe first started with Brian's mom, but then my friends Brian and Cory, and myself kept adding and taking away ingredients to this mouth watering casserole dish.

Directions:

If cooking brown rice without a rice cooker then start this process first, since brown rice takes about 60 minutes to cook.
In a medium sauce pan boil water on high. Then add pasta and cook for 15 minutes or until pasta is soft.
In another medium sauce melt butter. Then gradually whisk in flour and milk. Stir until smooth.
Once the sauce is smooth remove from heat and add sour cream, lemon juice, and salt and pepper; set aside.
Steam broccoli or cauliflower, which ever one you desire to use. I place my broccoli in a steamer sauce pan on the stove, which takes about 10 minutes to steam.
Cook chicken on the grill at medium-high for 6 minutes on each side.
In a large mixing bowl combine rice, broccoli or cauliflower, chicken, and white sauce. Mix together until everything is covered.
In a large bowl shredded and combine the cheese.
In a food processor or a large zip lock bag crumble and mix croutons and saltines together.
In a large casserole dish add half of the pasta, (enough to cover the bottom), then sprinkle cheese over the pasta. Next add the rice, broccoli, chicken mix, covering the pasta and cheese. Then add another layer of cheese. Add remaining pasta over the cheese, and then layer with another layer of cheese. Then cover over the top with crouton and saltine mix.
Bake oven at 350 degrees for 40 minutes. Can serve right away, but I let casserole cool for 5 to 10 minutes before serving.

Serves 6 to 8 (depending on desired portions)
Calories: estimated between 275- 500, (depends on portion size and ingredients used)

For me, this dish is very time consuming, but well worth it when everything is done. Plus, there are always leftovers for the next day. Now my friends do their casseroles semi-differently than I do, so theirs may take less time. Brian and Cory, please feel free to leave your way in the comment box if you like.

Really, you can not go wrong with having everything you need in one dish... protein, carbohydrates, and vegetables. If you have children who do not like vegetables this dish is a great way to hide them, and with all the other flavors combined you can hardly taste the broccoli. Now, I am a broccoli lover, but I do have a friend who hates vegetables, and he even eats this, heck his mom is the one who came up with the recipe. :)

This casserole dish is so delicious, and not that high in calories if eaten in the right portions. If you are making a meal for someone, or having a large dinner party, or even have a large family this is just one of many great casserole dishes to make.

Till next time, from my kitchen to yours... Bon Appétit!

Irish Bread

2010-03-22T16:53:00.000-07:00

Irish Soda Bread

Recipe:

5 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, cut into cubes
2 1/2 cups golden raisins (I only used 2 cups, since I added dried cranberries)
3 tablespoons Caraway Seeds (Substituted with Poppy Seeds)
2 cups plain Greek yogurt (Substituted with sour cream)
1/2 cups milk
1 whole egg

Added By Me:

Raw Sugar
1/2 cup dried cranberries

Recipe can be found at Tasty Kitchen website.

Directions:

Generously butter a heavy ovenproof 10- to 12-inch skillet, (I used a 9-inch springform pan). Whisk the first five ingredients (flour, sugar, baking powder, salt, baking soda) in a large bowl to blend. Add butter; using fingertips, rub the butter in until coarse crumbs form. Stir in golden raisins, cranberries, and caraway seeds. Whisk together the Greek yogurt, milk and egg in a medium bowl until blended. Add to the dough; using a wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer the dough to a prepared skillet; smooth the top, mounding slightly in the center. Using a sharp knife dipped into flour, cut a 1-inch-deep X in the top center of the dough.
Sprinkle raw sugar over the top if desired.
Preheat oven to 350 degrees for 1 hour and 15 minutes or until bread is cooked through. Take a wooden skewer inserted into the center comes out clean.
Cool the bread in the skillet for 10 minutes. Butter, (I mixed in raw sugar with the butter) the top and cover with a clean linen towel. Turn out onto a rack and cool completely.
This can be made 1 day ahead. Wrap tightly in foil; store at room temperature.

Serves 8 (depending on slices you might be able to serve more).
Estimated Calories: 180 to 250 per serving
Nutritional Facts: To many sites to get an average.

As you can tell I didn't copy the recipe exactly, but I really wanted to try this Irish soda bread out... so I had to improvise on a few ingredients. To my surprise everything seemed to have worked out.

I found this bread very tasty, but nothing at all like what I was expecting. I was thinking that the bread was going to be sweeter than it was. However, even though the flavors from the raisins, cranberries, raw sugar, and poppy seeds gave the the bread a more mellow taste, overall this bread was very satisfying.

So grab a slice of bread, pour yourself a nice hot cup of coffee or tea, and enjoy a delightful breakfast on the go.

Till next time, from my kitchen to yours... Bon Appétit!

A Twenty Minute Meal

2010-03-21T02:53:00.000-07:00

Mediterranean Chicken and Pasta
Recipe:

1 6-ounce jar marinated artichoke hearts
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces
3 garlic cloves, thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon dried oregano, crushed
1 7-ounce jar roasted red peppers, drained and cut into strips(I used fresh peppers and seared them in another skillet)
1/4 cup pitted kalamata olives (I did not have on hand)
3 cups hot cooked campanelle or penne pasta (I used conchiglie, but really I would used your desired pasta)
1/4 cup crumbled feta cheese (optional)

Recipe can be found on Fitness Magazine website.

Directions:

Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.
Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, olives, and salt and pepper.
To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Serves 5 to 6
Calories: 347 (1/2 cup of pasta and 1 1/2 ladle full of sauce)
Nutrition facts per serving: 26g protein, 38g carbohydrate, 9g fat (1g saturated), 3g fiber

Fantastic!

I know some people are hesitant about the taste of low calorie meals, but this meal was delightful, seriously. This dish can be a lovely size appetizer or a meal, either way this recipe is one you must make.

So grab a plate, a bread stick or two,with a glass of your finest white wine, and celebrate with a candle light dinner.

Till next time, from my kitchen to yours... Bon Appétit!

Healthy Eating

2010-03-20T00:45:00.000-07:00

Starting this coming week I will be going back to healthy meals. WOOT! So for you health nuts out there sit back, and enjoy some delicious and nutritious low calorie meals..

Stay tuned for exciting dishes to come!

Spring Pie

2010-03-20T00:00:00.000-07:00

Lemon Lime Pie

Recipe for Crust:

1 1/4 cups finely crushed graham crackers
1/2 teaspoon ground cinnamon ( I used 1 tablespoons)
1/4 cup of sugar
1/3 cup of butter, melted

Recipe can be found in Better Homes and Garden Cook Book, (I mixed two recipes together).
Directions:

Grease an 8- or 9-inch Springform pan.
For crust, combine crushed graham crackers, cinnamon, and sugar in a medium size bowl. Swift dry ingredients together. Stir in melted butter.
Press the crumb mixture onto the bottom and about 2 inches up sides of an 8- or 9-inch Springform pan.
Bake in oven on 375 degrees for 4 to 5 minutes. Set pan aside on a cooling rack until ready for filling.

Recipe for Lemon Lime Filling:

2 eggs, separated
1 egg
1 can (14ounces) sweetened condensed milk (fresh is best)
1/3 cup lime juice (2 limes)
1/2 cup lemon juice (2 large lemons)
Lemon zest
Lime zest
5 drop green food coloring (optional)
4 drops yellow food coloring (optional)
3 tablespoons sugar

I thoroughly enjoyed creating this pie. I took my favorite pie, Key Lime, and adding a couple of twist to the recipe.

Directions:

In a large mixing bowl beat 1 egg, two egg yolks, and mix thoroughly with milk, (make sure you have fresh milk). Then add lemon and lime juice. Add one drop green food coloring, and 4 yellow drops of food coloring.
Pour mixture in pie crust. Add the remaining 4 drops of green food coloring, (spacing dots around), and with a toothpick swirl a pattern in the mixture; set aside.
Bake at 350 degrees for 15 minutes. Then cool on a wire rack for 5 to 10 minutes.
In another large mixing bowl beat 2 egg whites until soft peaks form, and beat in sugar gradually until stiff, (appearance and consistency would be that of whipped cream). Then spread over pie, and put under boiler until lightly brown (30 seconds to 1 minute). *Watch closely!
Refrigerate 6 to 8 hours before severing.
When ready to serve add some whip cream, lemon, and lime zest to the top, and enjoy.

Recipe for Whipping Cream:

1 cup of heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla

Recipe can be found in Better Homes and Garden Cook Book.
Directions:

Combine all ingredients in a large mixing bowl, (use mixer or KitchenAid). Beat until you get a thick consistency. Serve on pie when ready.

Serves 6 to 8 (However, I would recommend thin slices)
Estimated calories per slice 550 to 700.

I thoroughly enjoyed the tartness to this pie. I found that there was just enough of the sour sweet blend to this delightful treat. I hope you all enjoy!

Till next time, from my kitchen to yours... Bon Appétit!

Warm and Cheesy

2010-03-19T00:24:00.000-07:00

French Onion Soup

Recipe:

6 large red or yellow onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef broth, chicken broth, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere or Mozzarella cheese

Recipe can be found at Simply Recipes website.

Directions:

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees, or until the cheese bubbles, and is slightly browned. Serve immediately.

Serves 6 to 8
Estimated calories anywhere from 300 to 475.

Here is another quick and easy recipe that can be whipped up in no time, and anybody who taste it will think you spent hours preparing it.

My husband and I found this dish delicious. The sweetness of the caramelized onions, the mild mellow flavors of the melted Mozzarella, and ciabatta bread set this meal off nicely.

So pour some white wine, grab a slice of ciabatta bread, and ladle up some French Onion soup, and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

C.I.A.B.A.T.T.A.

2010-03-19T00:00:00.000-07:00

Ciabatta Bread

Recipe:

1 teaspoon salt
1/4 teaspoon dry yeast
2 cups warm water
4 cups all-purpose flour
Oregano
Basil
Rosemary

Added By Me

Parmesan cheese

Recipe can be found at Stepcase Lifehack.

Directions:

In a large mixing bowl whisk together warm water and dry yeast.
Then add flour and salt. Mix together with a spoon until mixture is combined evenly, (will have a heavy batter consistency).
Then cover with plastic wrap or a cloth towel and set aside for 8 to 12 hours.
On a 10x15 size cookie sheet butter and flour surface. When bread is finish rising, slowly pour out onto pan you just prepared. Round the edges out if you can, (the dough will be kind of sticky, that is okay).
Sprinkle on top of the loaf oregano, basil, rosemary, and Parmesan for added flavor
Bake oven at 400 degree, and cook for 25 minutes or until top of bread turns golden. Then set on a cool wire rack for 10 minutes.

Serves 6 to 10 (depending on slices)
Calories... nothing low carb here!

Ciabatta bread, like most can be used for sandwiches, but I prefer digging right into the fresh baked bread when it comes right out of the oven. Honestly, I don't think I can ever go back to store bought, and why would I? This amazing bread is quick and easy to make. Yum!

When ready to serve pour a little olive oil and balsamic vinegar in a dipping dish, cut some bite sizes pieces, and place on a serving dish. This delectable bake good is great for dinner party appetizers or sitting on the couch eating right off the plate..

Till next time, from my kitchen to yours... Bon Appétit!

Spicy Sweet Bread

2010-03-18T19:31:00.000-07:00

Carrot Banana Bread

Recipe:

3/4 cup Non-Fat Greek Yogurt or Regular Fat Sour Cream, (I used low fat sour cream)
3/4 cup Honey or 1 cup sugar, (I used honey, but might recommend sticking with sugar)
2 eggs
1 teaspoon Vanilla
1 cup All-Purpose Flour, run a fork through before measuring
1 cup Whole Wheat Flour, run a fork through before measuring
1 teaspoon baking soda
1/2 teaspoon salt
1 + 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup mashed ripe Banana (about 2 large)
1 + 1/2 cup grated Carrot (about 3 large)
1/2 cup chopped Golden Raisins, tossed with a teaspoon of flour, (I used dark whole raisins, and no flour)
1/2 cup chopped Walnuts
Sunflower seeds for sprinkling over top, optional, (I would leave off, actually)

I came across this recipe on another person's blog called, Cinnamon Spice and Everything Nice, and thought I would give it a try.

Directions:

Preheat oven to 350 degrees. Butter and flour a loaf pan, (No need to flour). Set aside.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg in medium mixing bowl; set aside.
In a large mixing bowl whisk the yogurt/sour cream and honey/sugar together. Add eggs and vanilla. Mix well.
Add 1/4 of the flour mixture at a time and stir in - alternating with the banana and ending with the flour mixture. Scrap down sides and just mix until incorporated; don't over mix.
Add carrot, raisins and walnuts. Stir until evenly mixed throughout. Spoon into the greased loaf pan. Sprinkle sunflower seeds over top if desired, (I did add sunflower seeds, would not recommend. I also sprinkled sliced pecans and raw sugar on top as well).
Bake 55-60 minutes until a toothpick comes out clean, (I had to bump my temp. up to 375 degrees for 20 minutes longer). Cool for 15-20 minutes. Remove from pan and continue cooling on wire rack.

Serves 6 to 8
Calories are unknown
Nutrition unknown

I have to admit that I was not completely thrilled with this bread because it was too doughy on the inside. Still tasty by all means, but not one I would make on a consistent basis. Also, having to go 20 minutes longer than the suggested baking time was irritating, (because the center remained doughy). So with that said, I would not say that this bread is a complete disaster, but I would not say it was successful either. However, I could be wrong.

If you do decided to make this I would be curious to know what you think of the taste, and how the bread baked for you.

Till next time, from my kitchen to yours... Bon Appétit!

Yep, More Soup For You!

2010-03-18T19:27:00.000-07:00

Chicken With Rice Soup*Special Notes:

I do not recommend that women who are pregnant cook this soup. Allow me to explain, because you are already sensitive to foods, cooking the poultry is going to make you go running for fresh air. However, if you just have a dire need to make this amazing soup then I would recommend baking some sort of spice bread before you start. The sweet aroma spices will over power the poultry.
If you happen to be short on time this is not the soup to make. The soup itself takes between 4 to 6 hours to make.

Recipe:

1 Whole chicken
2 Large potatoes, chopped
1 large onion, chopped
5 large celery sticks, chopped
1 cup of brown rice
36 cups of water
Added By Me
7 carrots, chopped
Salt and pepper

Here is another one of my favorite recipes that my mother-in-law makes.

Directions:

In a large stockpot add water and whole chicken, (remove innards before putting chicken in pot). Boil on medium-high heat for 3 to 4 hours.
When the meat starts falling off the carcass then the chicken is ready to betaken out of the pot and set aside on a plate. Let the chicken cool for about 15 to 20 minutes before pulling the meat off. Make sure you pull out all the bones,skin, and meat out of the pot. Leave broth in pot.
Once chicken has cooled pull the meat off the bones, and either shred or cut into cubes. Then place meat back into the pot with the broth, (I like chicken without the skin, so I through the skin out).
Turn pot back on to medium-low heat to boil. Add brown rice, salt and pepper.
Then chop up onion, carrots, potatoes, and celery, and place into pot. Stir constantly.
Place lid on pot and cook for another 1 to 2 hours until rice, carrots, and potatoes are soft.

Serves 10 to 15
Calories: Unknown, but very healthy for you. Estimate between 200 to 300 at the most.

This recipe is such a great one to have around the house when friends or family members are sick. Unlike the store bought chicken soups that leave an oily, waxy, and watery flavor in your mouth, this savory home-made soup does not. Everything is natural, flavorful, fulfilling, and fresh. Once I had home-made chicken soup I have never gone back.

This soup may take a long time to make, but is worth every hour it takes. The chicken is not only mouth watering delicious, but flavorful when combined with the other ingredients.

The nice thing about most soups is that they can go well with many main course dishes or they can become the main course. So slice up some sourdough or ciabatta bread and ladle yourself or a guest a bowl of this healthy refreshing soup, and enjoy.

Till next time, from my kitchen to yours... Bon Appétit!

Green Pie!?!

2010-03-14T20:01:00.001-07:00

Southern Key Lime Pie

Recipe for Crust:

1 3/4 cups finely crushed graham crackers
1/2 teaspoon ground cinnamon ( I used 2 tablespoons)
1/4 cup of sugar
1/2 cup of butter, melted

Recipe can be found in Better Homes and Garden Cook Book, (I mixed two recipes together).

Directions:

Grease an 8- or 9-inch Springform pan.
For crust, combine crushed graham crackers, cinnamon, and sugar in a medium size bowl. Swift dry ingredients together. Stir in melted butter.
Press the crumb mixture onto the bottom and about 2 inches up sides of an 8- or 9-inch Springform pan.
Bake in oven on 375 degrees for 4 to 5 minutes. Set pan aside on a cooling rack until ready for filling.

Recipe for Key Lime Filling:

2 eggs, separated
1 can (15ounces) sweetened condensed milk
1/2 cup lime juice (6 to 8 limes)
2 to 3 drops green food coloring (optional)
3 tablespoons sugar

Recipe can be found in The Church Supper Cook Book.

Directions:

In a large mixing bowl beat egg yolks and mix thoroughly with milk, (make sure you have fresh milk). Then add lime juice and add food coloring, (since this coming week is Saint Patrick's Day I turn my pie green).
Pour mixture in pie crust, set aside.
In another large mixing bowl beat egg whites until soft peaks form, and beat in sugar gradually until stiff, (appearance and consistency would be that of whipped cream). Then spread over pie, and put under boiler until lightly brown ( 15 to 30 second).
Refrigerate 3 to 4 hours before severing.

Recipe for Whipping Cream:

1 cup of heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla

Recipe can be found in Better Homes and Garden Cook Book.

Directions:

Combine all ingredients in a large mixing bowl, (use mixer or KitchenAid). Beat until you get a thick consistency. Serve on pie when ready.

*Side Note:
I add a 2 tablespoons of lime juice to the whip cream, adds something extra to this tasty sweet dessert.

Serves 6 to 8
Calories...

Ever since I learned to make my own key lime pie, with this recipe I have found no other key lime pies that compare. Call me a snob, but whenever my husband and I go out to eat, I order a key lime pie for dessert to compare... mine always wins thanks to this incredible recipe book I got when I got married.

All joking aside, this pie is so mouth watering deliciously sweet you will keep going back for more even when you think that you can not eat another bite.

If you want a more tart flavor to the key lime then I suggest adding more lime juice to this recipe or find another, because this recipe is sweet. But, oh... so... good!

Till next time, from my kitchen to yours... Bon Appétit!

Drizzle With Cherries

2010-03-14T20:00:00.000-07:00

Warm Cherry Pie with Vanilla Bean Ice Cream

Recipe for Cherry Filling: (when cherries are not in season)

2 cans of cherries, (should already have syrup mixed in)
1 cup of sugar

Directions:

In a medium size mixing bowl stir together cherries and sugar. Set aside.

Recipe for Crust:

2 cups all purpose flour
2/3 cup shortening
6 to 7 tablespoons cold water

Added By Me

1/2 cup butter
1 tablespoon cinnamon
2 tablespoons sugar
Raw sugar

Recipe can be found in Better Homes and Gardens Cook Book

Directions:

Stir together flour and a 1/2 teaspoon salt.
Using a pastry blender, cut in shortening till pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the mixture, gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon water at a time, till all the dough is moistened. Divided in half. Form half into a ball.
On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie pan plate. Ease pastry into pie plate, being careful not to stretch the pastry, (with a fork gentle poke a few whole along the bottom).
In a cup melt butter, cinnamon, and sugar together. Then with a pastry brush, brush mixture on the inside of the pastry, (leave some mixture, because you will add more to the top pastry).
Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
Roll remaining dough into a circle about 12-inches in diameter. Cut slits to allow steam to escape, (I took a cookie cutter, and cut out patterns in the pastry instead).
Place remaining pastry on filling; trim 1/2-inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edges as desired.
With the leftover butter mixture brush the remaining over the top of the pastry. Then sprinkle, (a good amount) raw sugar over the top of the pie.
To prevent over-browning, cover edges of the pie with foil. Bake in a 375 degree oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 25 to 35 minutes more for fresh fruit (about 30 minutes for frozen fruit) or until top is golden. Cool on wire rack.

Serves 6 to 8
Calories: Unknown

Although, I did not do much with the cherry filling, I did improve the pie crust significantly. Before when I made this pie I found the crust to be very bland, with nothing but the taste of shortening flavor... yuck! But when I added butter, cinnamon, sugar, and raw sugar to the pie crust I managed to turn a gross, bland, and oily crust into a crispy sweet delight.

This dessert is one that everybody should break out at big picnic gatherings and enjoy on warm sunny days... along with vanilla bean ice cream. Yummmm!

Till next time, from my kitchen to yours... Bon Appétit!

Chocolate Cake To Make!

2010-03-11T16:00:00.000-08:00

Mediterranean Chocolate Cake with Lemon

Recipe:

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
4 large eggs
1/4 teaspoon salt
1 cup sugar
2 teaspoons finely grated lemon zest
2/3 cup light olive oil
1 cup confectioners' sugar
2 tablespoons water
1/2 cup unsweetened cocoa powder
Pinch salt
1 tablespoon light olive oil
1 to 2 teaspoons water

Recipe came from North American Olive oil Association. However, I came across this scrumptious delight through another blog I follow from time to time called, One Perfect Bite.

Directions for Cake:

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan or a deep 9-inch round cake pan with light olive oil, (I also greased with butter just in case). Set aside.
Sift flour and cocoa in a large bowl. Then combine baking soda and cinnamon to bowl.
Place eggs and salt in a small sized bowl. Whisk to combine. Gradually whisk in sugar and lemon zest.
Add egg mixture to large bowl. Fold in until the mixture is smooth.
Gradually fold in olive oil. When mixture is smooth, fold into prepared pan.
Bake in center of oven for 40 to 45 minutes, or until cake tester inserted into center of cake comes out clean.
Cool on a rack for 10 minutes. Remove cake from pan and continue to cool on a rack.

Directions for Glaze Icing:

For glaze, combine confectioners' sugar and water in a small saucepan and stir until smooth.
Mix cocoa and salt in a small bowl. Stir into sugar mixture and blend well. Add olive oil and stir until combined.
Add 1 to 2 teaspoons water to thin mixture to glaze consistency, (I found that I needed more water than just 1 to 2 teaspoons, so use your judgment).
Drizzle glaze over top of cake, (I found the icing too sweet for my liking. So I just sifted powder sugar over the cake, along with lemon zest, and then I drizzled a little chocolate icing over the cake. Simplicity is sometimes better). Let stand for 10 minutes before slicing.

Serves 8 to 10
Calories... None! :) Enjoy!

I was surprised by how easy this cake was to make without using a mixer or KitchenAid. This is definitely a great baking project for small children, because the cake is all mixed in by hand, really.

I'll admit, I was a little suspicious about using olive oil instead of cooking oil, but I am pleased to say this cake was a major success.

Brew up some coffee, steam some milk, grab a dessert plate, and serve some cake. This dessert is so incredible you have to try it.

Till next time, from my kitchen to yours... Bon Appétit!

Chop, Dice, and Scramble

2010-03-11T15:52:00.001-08:00

Veggie Omelet

Recipe:

1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 a tomato
2 scallions, chopped
1 cup cheddar cheese, shredded
1 cup of Dandelion Greens, chopped
3 eggs
2 tablespoons milk

Directions:

On a large cutting board chop up red and green bell peppers, tomato (seedless), scallions, and dandelion greens. Set aside.
Then shredded cheddar cheese on a cheese grater. Set aside.
In a medium bowl beat eggs and milk together. Set aside.
In a large skillet spray with cooking oil. Set to medium-high heat.
Add eggs to skillet, along with red and green bell peppers, scallions, tomatoes, dandelion greens, and cheddar.
Let eggs bubble on the edges for about 1 to 2 minutes. Carefully flip omelet in half, cook for a minute. Then flip the omelet over to the other side and cook for a minute or until you think it is done.

Serves 1
Less than 350 calories. If you want an ever healthier omelet only add one egg and two egg whites.

This omelet is so flavorful with all the veggies mixed together there was no need to add salt and pepper. So grab a plate, some sour cream, picante sauce, and dig in!

Till next time, from my kitchen to yours... Bon Appétit!

Fixed Problem

2010-03-07T19:45:00.000-08:00

Sorry to my devoted readers who have been trying to leave comments, and they never got posted. I have fixed the issue, and you should now be able to leave comments.

I have also replied back to those who have left comments. Thank you for your patience, and I look forward to reading more of your comments.

Can't Go Wrong With Casserole

2010-03-07T18:42:00.000-08:00

Potato Ham Casserole

Recipe:

1 3 to 5 pounds cut slab of ham, 1-inch cubes
5 large brown potatoes, thin sliced
1 pound block of Colby cheese, shredded
1 large container of sour cream
1 large onion, thin sliced
Salt and pepper

This is another one of my mother-in-law's recipes, and it is fabulous.

*Side Note:

Will be doing a second layer.

Directions:

On a large cutting board, peel and slice potatoes and onions, 1/2 to 1-inch thick. The thinner the slices the faster the casserole will cook, (don't go to thin though), set aside.
On the same or new cutting board cut the ham into 1-inch cubes, set aside.
In a medium size bowl take a cheese grater, and shred the Colby cheese.
In a 15-inch casserole dish layer the sliced potatoes on top of each other. Then break apart the thin slice onions and sprinkle them on top of the potatoes.
Then sprinkle the ham cubes on top on potatoes and onions.
Sprinkle salt and pepper.
Apply a semi thick layer of sour cream over the whole dish.
Add shredded cheese on top.
Second layer... repeat process.
Once second is done lay tin foil over the top of the casserole dish and seal sides.
Bake oven at 375 degrees for 1 hour and 40 minutes or until potatoes are soft.

Serves 10 to 15 (depending on serving size)

Calories: Ummm, don't ask. But, if eating in moderation this meal could be healthy.

Alright, so there is nothing attractive about casserole dishes, really. But lets face it, it is not about looks now is it? I am happy to say this dish is worth every single calorie you place into your mouth. Seriously!

Whether you have a dinner party, a big or small family there will be more than enough food to go around. I love making casserole dishes for three reasons, one, it is really hard to mess them up, two, once they are placed in the oven I am free to do whatever I want and I don't have to constantly check on it, and three, there is always, I mean always plenty leftover. So why not make it, right?

Till next time, from my kitchen to yours... Bon Appétit!

Mmmm Pizza!

2010-03-04T21:47:00.000-08:00

White Pizza

Recipe:

1 pint heavy cream (2 cups)
1/2 cup butter
1 cup grated parmesan cheese
pepper, (1 to 2 teaspoons)
parslley
2 3/4 cups of unlbleached all purpose flour
1 package of active dry yeast
1/4 teaspoon salt
1 cup water
2 tablespoons cooking oil
1/4 cup cornmeal
3 slices of beacon, chopped
1 cup of Dandelion Greens, chopped
3 to 4 cups of mozzarella cheese
1 boneless chicken, chopped 1-inch
1/2 cup pine nuts
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon Italian spice

Thanks to Liberty Market I was inspired. I enjoyed their White Pizza so much I just had to try to duplicate it. I would have never been able to pull this pizza off without another one of Caroline's amazing recipes... her Alfredo sauce, baby! The pizza crust recipe came from Better Homes and Garden Cook Book.

Directions for Pizza Crust:

In a large mixing bowl combine 1 1/4 cups flour, yeast, and salt. Add water and oil. Beat with an electric mixer, (I would recommend using a KitchenAid if you have one), on low speed for 30 seconds, scraping bowl.
Continue to beat on high for 3 minutes. Stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic.
Divide in half, (not important), Cover and let rest for 10 minutes.

Directions for Alfredo Sauce:

In a medium to large sauce pan heat heavy cream over medium-low heat. Bring to a simmer, but do not boil.
Add butter and stir until completely dissolved.
Sprinkle Parmesan cheese and stir until dissolved, season with pepper.
Add parsley to the sauce, and stir.
Cooks for roughly 5 to 10 minutes, or until thick, (cheese melted).

Directions for Pizza:

Fire the grill up, on high. On a medium size plate season the chicken with marjoram, basil, and Italian seasoning. Then place on grill over medium heat for 6 minutes, each side, or until no longer pink in the middle.
On a large plate, place a thick layer, (5 to 7 large sheets), of paper towels down. Then lay beacon on top of the paper towels. Lay another 2 to 3 large sheets (paper towels) on top of the beacon. Place in the microwave for 2 to 4 minutes, (want the beacon a little crispy, but still soft).
Take chicken off the grill, let cool for 2 minutes, then chop into 1-inch cubes; set aside.
On a medium cutting board chop up Dandelions, set aside.
Once beacon is finished chop into medium to small pieces; set aside.
Shred enough mozzarella cheese to cover pizza; set aside.
Grease two 11x7x1 1/2-inch or 9x9x2 inch baking pans, (I just used a large pizza pan). At this time, if desired, sprinkle cornmeal over the pan(s) covering the whole area.
Roll out the pizza dough and shape crust to desired thickness. Place on pan(s), and roll dough edges up, so it can hold in the sauce.
Once dough is ready add 1 to 2 cups of sauce with a ladle, (will have lots of sauce left over), add chicken, Dandelion greens, cheese, beacon, pine nuts, (I would toast pine nuts before hand), and more cheese.
Bake oven at 375 degrees for 20 minutes or until pizza is bubbling. Cut up and serve.

So many steps! However, you will not be disappointed.

Side Note:
Cook up some pasta noodles, and used the left over Alfredo sauce to make another dish the next night.

Serves 6
Calories are unknown, sorry.

I am exceptionally proud of myself tonight!!! I have never in my life made pizza dough let alone my own pizza, and tonight I did it. Seriously, I am so surprise that this turned out perfect.

Magnifico!

Try serving this tasty and semi healthy, (very semi), dish at your next small dinner gathering. Throw in some Italian bread, white wine, and excellent conversation, and your guest will not want to leave.

Till next time, from my kitchen to yours... Bon Appétit!

Love For White Pasta

2010-03-04T20:38:00.000-08:00

Creamy Lemon Orzo

Recipe:

2 cups of heavy whipping cream
2 cups chicken broth
1 1/2 to 2 cups water
salt and pepper
1 cup orzo
2 medium white potatoes, chopped 1-inch
1/2 red pepper, diced 1/2-inch
1 lemon juice
1 teaspoon of lemon zest
1 teaspoon parsley
1/2 teaspoon marjoram
1/2 teaspoon basil
4 garlic cloves, chopped

This afternoon I felt like such a little chef... making my own pasta dish. Whether this dish is already out there I do not know, but I like to think that my brilliant creative side came out today with this tasty dish.

Directions:

In a large sauce pan on medium heat, add heavy whipping cream, chicken broth, water, salt and pepper, orzo, garlic, parsley, and marjoram. Stir constantly.
On a large cutting board chop potatoes, red pepper, and garlic. Then add to sauce pan.
Then add lemon juice, lemon zest, and basil. Stir constantly.
Cook for 10 to 15 minutes or until potatoes and pasta are soft.

Serves 6 to 8 (depending on portions)
Calories unknown, but assume high.

Note:
Those of you who are watching their calorie intake you may only want to have 1/2 cup worth.

I thoroughly enjoy how all the flavors just come together at the end, and not over power each other. I thought about serving this dish with chicken, (whether I stuff the chicken with the pasta or have it on the side), but I found this meal quite delicious just as is.

Those of you who have small children, this is a great dish to serve them since the pasta is so soft and easy to digest.

Till next time, from my kitchen to yours... Bon Appétit!

Coming Soon... Food.

2010-03-03T14:58:00.000-08:00

Thanks to all my loyal readers for being patient. This week as been a very busy week, and I haven't gotten around to posting anything new. I promise to have new things posted soon.

So stay tuned.

Presto Pesto

2010-02-26T22:37:00.000-08:00

Pesto Shell Pasta

*Heads Up:
To avoid any sort of complications or in my case the urge to throw stuff in my kitchen make sure you own a food processor. :)

Recipe:

3 tablespoons chopped garlic (9 cloves) You can use jar garlic already chopped
5 cups fresh basil leaves, packed
1 teaspoon kosher salt (Go easy on the salt both cheeses are very salty)
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
1 cup grated Romano cheese
1/4 cup walnuts
1/4 cup Pine nuts (pignolis)

This is one of Caroline's amazing pesto sauce recipes. Yummy!

Directions:

On a small cookie sheet space the nuts out. Bake in the oven at 350 degrees for about 10 to 15 minutes. Watch closely, can burn easily.
In a medium sauce pan boil water. Once water is boiled add shell noodles or noodle of your preference, and cook for about 15 to 20 minutes.
Place the walnuts, pine nuts, and garlic in the bowl of a food processor. Pulse for 15 seconds.
Then add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube, and process until the pesto is thoroughly pureed.
Once pureed then add the Parmesan and Romano cheese, and pulse for 1 to 3 minutes.
Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Keep in a Mason jar(s). Refrigerates for about 2 to3 weeks. Always stir pesto before using

Caroline's special instructions:

Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner or just place on paper towels to dry. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
DO NOT MICROWAVE IT WILL CONGEAL AND TURN TO A BLOB OF A MESS.

Serves 6 to 8 (estimated)
Calories... don't know and I don't want to.

The sauce is so incredibly delicious you will not be sorry you made it. Next time I make this sauce I will go out and buy a food processor.

Have with Italian bread, pasta, chicken, or whatever else you can think of to put with the pesto sauce. If I wasn't trying to eat healthy I would make a big thing of Italian sourdough bread, heat up a bowl of pesto, and just make a night of it. Yes, a date night with the pesto sauce.

Till next time, from my kitchen to yours... Bon Appétit!

Pork!

2010-02-24T19:36:00.000-08:00

Herb-Crusted Pork Loin

Recipe:

2 tablespoons ground cinnamon
1 tablespoon ground cumin
1/4 crushed rosemary
1/4 teaspoon basil
1/4 teaspoon marjoram
Sea salt and pepper
5 1/2 pounds pork loin roast
1 onion, roughly chopped
3 cloves garlic, smashed
2 tablespoons ground ginger
1 teaspoon lemon, zest
1 tablespoon lemon juice
4 tablespoons olive oil
1/4 teaspoon parsley
1/2 cup plain bread crumbs and saltines (mix together in a large zip lock bag) (half a bag of crackers and 3 slices of toasted wheat bread)
2 tablespoons Boars Head Delicatessen mustard

Directions:

In a small bowl, mix together the cinnamon, cumin, rosemary, marjoram, basil, and salt and pepper.
Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a casserole dish, fat side up.
In a food processor, combine the onions, garlic, ginger, parsley, and lemon zest. In the same saute pan in which the pork was browned, add the onion mixture and cook until softened. Stir in the bread crumbs and saltine cracker crumbs, lemon juice, mustard, and cook for another 1 to 2 minutes. Season with salt, for extra taste.
Then press the herb crust into the pork loin. Bake on 3 75 degrees for about 90 minutes or until the internal temperature reaches 160 degrees F on an instant-read thermometer.
Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

*Side Note:
Those who are not fond of basting meat or just don't have the time to keep checking on the pork loin I would recommend getting the Reynolds Oven Bags, sold at local grocery stores. These bags are the best things invented. They hold in all the moisture, juices, and flavors.

Serves 6 to 8
Calories: Estimating somewhere between 375 to 550.
Nutrition: Unknown

I thoroughly enjoy experimenting with this dish tonight. To my surprise this dish not only came out smelling wonderful, but tasted amazing. All those flavors packed into the pork loin... mmmmmm, yum. Serve this dish with some creamy buttermilk mashed potatoes and green beans, and you will have everyone kissing the cook at the end of this meal.

Till next time, from my kitchen to yours... Bon Appétit!

Something Sweet To Eat

2010-02-23T19:55:00.000-08:00

Marshmallow Corn Flake Treats

Recipe:

1/3 cup butter
1 package (10 oz.) marshmallows
1/2 teaspoon vanilla
6 cups Corn Flakes cereal
Green food coloring (optional)
Green sprinkles (optional)

Directions:

In a large bowl add corn flakes, then set aside.
In a medium sauce pan melt butter. Once butter is melted add marshmallows and cook over low heat, stir constantly, until marshmallows are melted.
Remove from heat. Add vanilla and green food coloring to the melted marshmallows.
Combine melted marshmallow mixture to corn flakes, mix together gently until covered.
Chill for about 30 minutes and then serve.

*Side Note:

Can place on a cookie sheet, and take festive cookie cutters and make patterns.
Can place in a bowl until chilled then move to a zip lock bag and crumble them up into bit size treats.
Can place in a casserole dish and cut into squares.
Around the holidays these treats can be turned into Christmas wreaths with red hots as berries.

Serves 10 to 16 (depends on cut size)

Calories... not important if you are eating it, and you probably don't want to know.

Nutrition... we're using corn flakes, so that has to be some brownie points, right?

Tonight I had a craving for this sweet treat, so I just had to make it. Since I am part Irish, and Saint Patrick's Day will be here in no time I thought I would make this tasty treat green.

There is just something about the sweet gooey taste of the marshmallows, and the crunch from the corn flakes that I love. The mix of the two flavors is oh... so mouth watering delicious. I like this treat better than rice krispies, but to each their own.

Till next time, from my kitchen to yours... Bon Appétit!

More Pasta With Cream Sauce

2010-02-22T20:46:00.000-08:00

Garlic Asparagus & Pasta with Lemon Cream

Recipe:

8 ounces dried mafalda or rotini pasta (I used mini bows)
2 cups asparagus spears cut into 2-inch pieces
8 baby sunburst squash and/or pattypan squash, halved (4 ounces) (I used yellow and green zucchini)
2 cloves garlic, minced (I used 3, but next I would use 4)
1 tablespoon margarine or butter
1/2 cup whipping cream
2 teaspoons finely shredded lemon peel (1/2 teaspoon of lemon juice)

Added by me:

Parmesan cheese, shredded
Parsley
Lemon juice

Recipe found on Fitness Magazine's website.

Directions:

In a medium sauce pan boil water, ( I add a drizzle of olive oil, and a pinch of salt). Cook pasta according to package directions; drain. Return pasta to saucepan.
Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently, ( Add salt and pepper to veggies, adds more flavor). Remove with a slotted spoon and add to pasta. (Asparagus was not bad prepared this way, but I think next time I will grill mine... adds more flavor. For grilling directions go to my Chipotle Style entry and see how the asparagus is made).
Combine whipping cream and lemon peel, (I also added lemon juice at this time), in skillet. Bring to boiling. Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat.

*Side Note:
When ready to serve sprinkle parsley, fresh or dry, and parmesan cheese. I think next time I'll try some sliced pecans to the mix to see how the dish will turn out.

Nutrition facts per serving:

Calories 370, Total Fat (g) 15, Saturated Fat (g) 8, Cholesterol (mg) 41, Sodium (mg) 49, Carbohydrate (g) 49, Fiber (g) 4, Protein (g) 10, Vitamin A (DV%) 22, Vitamin C (DV%) 21, Calcium (DV%) 4, Iron (DV%) 18

Percent Daily Values: are based on a 2,000 calorie diet

I thoroughly enjoyed this dish, especially when I added parmesan cheese to the mix. However, if you only follow the recipe, then the meal itself will be kind of bland. I will make this dish again, because it was very healthy and fulfilling... but I will do it my way. My husband and I didn't need to have any side for this dish... it was just that fulfilling. But if you do want a side to go with then I probably add either garlic bread sticks or Italian sour dough with butter. Yum!

Till next time, from my kitchen to yours... Bon Appétit!

Crackers, Nuts, and French Onion

2010-02-18T15:22:00.000-08:00

Cracker Walnut-Onion Chicken

Recipe:

3 boneless chicken breast
1/2 cup of French's Fried French Onion
1/2 cup walnuts
16 saltine crackers
3 tablespoons butter

Recipe came from my mother-in-law and yours truly... enjoy!

Directions:

In a medium to large casserole dish lay the chicken down; set aside.
In a large zip lock bag add friend french onion, walnuts, and crackers. With a rolling pin smash the dry ingredients into crumbs.
In a small microwavable bowl/cup melt the butter.
Cover the whole chicken breasts on both sides with the dry ingredients (Pat the crumbs on the chicken).
Once chicken is cover drizzle the melted butter over the chicken.
Cover casserole dish with tin foil, poke three holes on top for ventilation. Bake in the oven for 350 degrees for 45 minutes or until chicken is cooked.

Servings 3
The chicken itself is not the most healthiest chicken I have cooked, but still tasty to say the least.
Calorie estimation 1,190 (If you only have half the chicken breast that's half the calories)

This delectably delicious dish was inspired by my mother-in-law. So I took her recipe and changed it a bit. Instead of using Ritz cracker I used the above ingredients, saltines, walnuts, and fried french onion. There are so many delightful flavors in the chicken, that when adding sides to this dish you want something bland. So I took brown rice and finely thin green beans with a bit of sliced pecans sprinkled around.

Yum!

This dish is so easy to prepare and cook, but gives the appearance that you spent hours in the kitchen. Next time you have a household full of guest or just your typical family dinner consider this tasty dish.

Till next time, from my kitchen to yours... Bon Appétit!

Veggie Spaghetti

2010-02-17T15:28:00.000-08:00

Whole Grain Thin Spaghetti with Zucchini and Parmesan

Recipe:

4 small zucchini, diced (used two green and two yellow zucchini)
Sea salt to taste (added pepper too)
1 box of whole grain thin spaghetti
2 tablespoons Olive oil
1 clove garlic, chopped (I used two, adds more flavor)
2 cups (1pt.) cherry tomatoes (I just used one large tomato, diced)
4 leaves fresh basil, cut into strips (I used dried parsley)
1/2 cup Parmesan cheese, freshly grated

Recipe found in Fry's mymagazine

Directions:

Bring a large pot of water to a boil (I always add salt and olive oil to the water). Once brought to a boil add thin spaghetti, and cook for about 15 to 20 minutes.
Dice and season the zucchini with salt and pepper, then set aside.
In a medium skillet heat up olive oil and saute garlic for two minutes. Then add zucchini to the skillet and cook for two minutes more.
Add cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated through (I found that using one large tomato added more juices to the pasta, which in the end was nice).
Drain pasta, add to skillet and toss with basil and cheese, (I just sprinkled the cheese over the top instead).

Serves 4 to 5
Less than 300 calories

Although this dish didn't have a lot of ingredients used and there was no sauce, really, I was amazed by all the flavors the veggies added to it. The aroma that fills the kitchen is fantastic, but the taste is even better by far. If entertaining guests I would recommend a nice Riesling (white wine), garlic bread sticks, and a Greek garden salad to complement this savory dish.

Till next time, from my kitchen to yours... Bon Appétit!

When Bananas Go Bad... Make Bread

2010-02-17T15:27:00.000-08:00

Banana Bread

Recipe:

1 1/2 cups all-purpose flour (I used whole wheat flour)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon ( used between 1/2 to 1 teaspoon)
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cooking oil
1 teaspoon finely shredded lemon peel (they say optional, but I used the peel and some juice)
1/2 cup chopped walnuts or pecans (I used both)

Added by me

Raw sugar

Recipe found in Better Homes and Gardens Cook Book

Directions:

Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 teaspoon of salt. Make a well in the center of the dry mixture; set aside.
In another bowl combine the egg, bananas, sugar, cooking oil, and, if desired lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts (I add nuts with wet mixture, then sprinkled more cinnamon over top of batter once in pan).
Spoon batter into the prepared pan. Bake in a 350 degree oven for 50 to 55 minutes, (I did 53 minutes, came out moist), or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and stor overnight before slicing.

Added by me:

While bread is still warm sprinkle any extra nuts and raw sugar.

Makes 1 loaf (16 servings depending on the slices cut)

Nutrition Facts per severing:
154 cal., 6g total fat (1g sat. fat), 13mg chol., 75mg sodium, 23g carbo., 1g fiber, 2g pro.
Daily Value:
0% vit. A, 3% vit. C, 3% calcium, 5% iron

Brew up some delicious hot coffee and serve this nutty sweet delight! I found this bread very light, but fulfilling since I substituted white flour with whole wheat. Next time you think of throwing away bruised up bananas think of this recipe. The darker and uglier the banana looks the better the banana bread is going to taste... trust me!

Till next time, from my kitchen to yours... Bon Appétit!

The Sweetness Of Marmalade

2010-02-16T16:30:00.000-08:00

Marmalade Chicken

Recipe:

1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade (I used an orange instead)
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest

Recipe found on the Eating Well website

Directions:

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Makes 4 serving

Nutrition Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.

If tonight is one of those nights when you are craving something semi-sweet with a citrus flavor this dish is the one to make. The red-wine vinegar and shallots really are a nice complement with citrus.

Side Note:
Next time, I would probably just go ahead and make brown rice instead of a baked potato, but the baked potato and grilled asparagus still went nicely with this dish.

Till next time, from my kitchen to yours... Bon Appétit!

Coming Up...

2010-02-16T13:10:00.000-08:00

New posts are coming soon, so please stay tuned.

Valentine's Day

2010-02-14T00:00:00.001-08:00

Well, Valentine's Day is finally here! I hope you have enjoyed this weeks sweet treat recipes as much as I have enjoyed making them for you.

Later today I will be making what looks like a deliciously mouth watering dish that involves steak. So here is hoping that it turns out great, so that I can share the recipe with my loyal readers. So look for the recipe later today!

I wish you all a Happy Valentine's Day!

Sugar Heart Love

2010-02-13T16:26:00.003-08:00

Heart Shaped Sugar Cookie Cut-Outs

What is Valentine's Day without cutely-decorated heart shaped sugar cookies?

Recipe:

1 cup of butter, softened
1 1/4 cup sugar
1 egg
1 teaspoon vanilla
2 3/4 cups all purpose flour (I used unbleached all purpose flour)
1/2 teaspoon baking powder
1 teaspoon baking soda

Directions:

In a large mixing bowl add butter and sugar, beat until smoothed.
Once smoothed add egg, vanilla, flour, baking powder, and baking soda, mix completely.
Chill until firm (I don't ever chill mine). Then cut-out desired shapes or roll into balls. Bake at 375 degrees for 10 minutes for cookies that are 1-inch thick.

Recipe for homemade icing:

2 1/4 cups confectioners sugar
5 tablespoons of milk

Directions:

In a small mixing bowl combine confectioner sugar and milk, stir until mixture is a thick-thin liquid. Add food coloring for desired color(s), and then decorate your sugar cookie cut-outs.

Calories are unknown, and it is probably better that way.

My lovely sister-in-law gave me this recipe a couple of years ago, and by far it is one of my favorites, as far as sugar cookie cut-outs go. This recipe also was a lovely contributor to my weight gain when I was pregnant... yes, they are just that good.

Till next time, from my kitchen to yours... Bon Appétit!

Chocolate Swirl

2010-02-13T16:26:00.001-08:00

Chocolate Swirl Cheese Cake
Recipe:

1 3/4 cups finely crushed graham crackers
1/2 teaspoon ground cinnamon ( I used 2 tablespoons)
1/4 cup of sugar
1/2 cup of butter, melted
3 8-ounces packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour (I used unbleached all purpose flour)
1 teaspoon vanilla
2 eggs
1/4 cup milk
2-ounces semisweet chocolate

Recipe found in Better Home and Gardens Cook Book (However, recipe has been altered by me)

Directions:

For crust, combine crushed graham crackers, cinnamon, and sugar in a medium size bowl. Swift dry ingredients together. Stir in melted butter. Press the remaining crumb mixture onto the bottom and about 2 inches up sides of an 8- or 9-inch springform pan. Set pan aside.
For filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla. Add eggs, beat on a low speed just till combined. Stir in milk.
Pour filling into crust-lined pan.
Melt semisweet chocolate. Stir the melted chocolate and then pour into the crust-lined pan. With a spatula or a clean kabab stick make swirl motions with the cake fillings. Place on a shallow baking pan in oven. Bake in a 375 degree oven for 45 to 50 minutes for 8-inch pan, 35-40 minutes for 9-inch pan, or until center appears nearly set when shaken.
Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool for 30 minutes more. Removes the sides of the pan (if you remove side to quickly splits will occur in the cheesecake); cool cheesecake completely. Cover and chill at least 4 hours before serving.

Makes 12 to 16 servings

Nutrition Facts per serving:
429 cal., 32g total fat (18g sat. fat), 137mg chol., 329mg sodium, 30g carbo., 1g fiber, 7g pro.

Daily Value:
35% vit. A, 0% vit. C, 5% calcium, 10% iron.

I am not a cheesecake lover, but my husband is. So every so often I surprise him with a cheesecake. This year I thought I would try a different kind of cheesecake, and let me tell you... this one was another success. I also served this cheesecake with my homemade whipped cream, chocolate shavings, and strawberry syrup. If you would like those recipes, refer back to this weeks sweet recipes for instructions.

Once you make and serve this extravagant delight you will never buy store bought cheesecake again. Trust me!

Till next time, from my kitchen to yours... Bon Appétit!

Coming Up Tonight!

2010-02-13T15:18:00.000-08:00

I have two more delicious sweets coming your way later tonight... just in time for Valentine's Day.

So stay tuned!

A Twist To Fettuccine Alfredo

2010-02-13T09:38:00.000-08:00

Zucchini Bow Alfredo

Recipe:

3/4 cup vegetable broth, or reduced-sodium chicken broth
4 large cloves garlic, pelled
4 onces whole wheat fettuccine (I used bows)
1 small zucchini, cut into matchsticks
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
Pinch of freash grated nutmeg (or already to go grounded)
1/8 teaspoon freshly ground pepper
3/4 cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley or dry

Recipe came from Fitness Magazine's website

Directions:

Bring a large saucepan of water to a boil. In a smaller saucepan combine broth and garlic cloves; bring to a boil over high heat. Cover, reduce heat to simmer and cook until garlic cloves are soft, about 15 minutes.
After the garlic has simmered about 10 minutes, cook fettuccine (or any pasta noodles you want) in the boiling water, stir often, for about 8 to 15 minutes. Drop in zucchini and cook until the pasta noodles are tender.
Meanwhile, transfer the garlic and broth into a blender. Process until mixture is smooth, about 1 minute(use caution when blending hot liquids). Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until thickened, about 15 seconds (I just added cornstarch into blender when mixing broth and garlic). Remove from heat and whisk in sour cream, nutmeg, and pepper. Return pot to very low heat to keep the sauce warm (do not boil).
Drain pasta ans zucchini in a colander. In a large bowl add pasta, sauce, and 1/2 cup of Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

Nutrition Facts:
Calories 379, Total Fat 11 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Cholesterol 33 mg, Sodium 628 mg, Carbohydrate 52 g, Fiber 8 g, Protein 21 g, Potassium 326 mg.

Daily Values:
Vitamin A 20%, Vitamin C 25%, Calcium 40%. Exchanges: Starch 3, Vegetable 1, High-Fat Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

My family and I really enjoyed this delightful dish. I would probably recommend doubling the sauce recipe if you are not watching your calorie intake though. If the dish is not ready to eat as soon as it is served the sauce drys up rather quickly. I thoroughly enjoyed the added flavor of the zucchini brought to the dish. But maybe next time I'll try adding some chicken or shrimp to the pasta dish for extra flavors.

Till next time, from my kitchen to yours... Bon Appétit!