Tuesday, December 20, 2011

Indian Chicken and Mango curry

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Friday, December 9, 2011

Cookies and Cream Brownies

Cookies & Cream Brownies

*One batch brownies with chopped up Oreos added.

*Cookies & Cream Frosting, doubled :)
2 cups powdered sugar 4 Tbsp. butter, room temperature 1 Tbsp. heavy cream, plus a little extra approx. 8 oreos, crushed well Combine all frosting ingredients except the oreos and beat with a hand mixer until light and fluffy. You may need to add a bit more heavy cream to get a spreadable consistency. Mix in crushed oreos (more or less). Spread frosting evenly over cooled brownies.

You can fancy these up by topping each bar with an oreo cookie half or you can top the whole thing with ganache thus smothering the “cream” between two chocolate layers.

Creamy Strawberry Jello pie

Creamy Strawberry Jello Pie
1 1/2 cups crushed pretzels (about 3 1/2-4 cups small pretzels; they can be easily crushed in a blender or food processor)
1/4 c. sugar
3/4 c. melted butter
2 8-ounce packages cream cheese
1 small can crushed pineapple, drained (optional)
3/4 c. sugar
1 8-oz. tub thawed Cool Whip or 8 ounces sweetened whipped cream
2 cups water
2 3-oz. packages strawberry Jello
1 14-16-ounce package frozen sliced strawberries

Preheat oven to 350. Combine the crushed pretzels, 1/4 c. sugar, and melted butter in small mixing bowl and then gently press into a 10″ springform pan. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely.

When the crust is completely cool, place the cream cheese, 3/4 c. sugar, and pineapple in a medium mixing bowl and beat with an electric mixer until the cream cheese is smooth.

Fold in the Cool Whip or prepared whipped cream and then gently spread over the cooled crust.

Refrigerate for at least an hour.

When the creamy layer has cooled for an hour, boil 2 cups of water, then stir in 2 3-ounce packages of strawberry Jello. Stir in the frozen sliced strawberries and continue stirring until the strawberries have thawed. Gently pour over the creamy layer and then refrigerate until the Jello is set (at least 2 hours).

When ready to serve, gently run a butter knife between the edge of the pie and the pan and then slowly loosen the edge of the pan. Cut into wedges. Serves between 12-14.
**This recipe can also be made in a 9×13″ pan**

Thursday, December 8, 2011

Peanut Butter Cup Cookie

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C). Place unwrapped peanut butter cups in freezer. Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool in fridge and carefully remove from pan.

Monday, November 28, 2011

Bermuda Spinach Salad

6 eggs
1/2 pound bacon (can use cooked bacon store bought)
2 pounds spinach, rinsed and chopped
2 3/4 ounces croutons
1/4 cup sliced fresh mushrooms
1 onion, chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth (can use bottle with lid and shake up ingredients).
In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

Traditional Pot Roast

1 (3 pound) bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
6 small new potatoes, halved
Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
Cover, and cook on low for 6 to 8 hours, stirring occasionally

Easy Weekday Pot Roast and Veggies

Super easy crock pot recipe that uses canned gravy as the sauce. Scary to use canned gravy but pretty amazing how it turns out.
From: Allrecipes.com

1 (2 pound) boneless beef bottom round roast or chuck pot roast
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potato, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced
2 teaspoons dried basil leaves, crushed
2 (10.25 ounce) cans Campbell's® Beef Gravy (may substitute 1 can for cream of mushroom)
Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides.
Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef. Pour the gravy over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.
*Or on HIGH for 5 to 6 hours.

Moist Banana Bread

Banana Bread
This recipe uses sour cream which makes it super moist and freeze well.

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 325 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Asian beef with snow peas stir fry

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin
8 ounces snow peas
* add whatever veggies you have on hand, peas, mushrooms, broccoli etc.

1.In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2.Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Printed from Allrecipes

Sunday, November 13, 2011

Lion house rolls

Lion House Rolls
2 cups warm water
2/3 cup instant nonfat dry milk
2 Tablespoons dry yeast (2 packages)
1/4 cup sugar
2 tsp. salt
1/3 cup butter or shortening
1 egg
5-5 1/2 cups all purpose flour (bread flour can be used if you have it on hand)
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.

Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). The less flour you use, the softer the dough will be. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size.

Sprinkle a cutting board or counter with flour and put the dough on the flour. You can roll these into crescent rolls or do it the traditional Lion House way. Here is a video showing how to roll them the Lion House way. Roll into a rectangle. You want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans. Clear as mud?
Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.

Printed from http://thegirlwhoateeverything.blogspot.com/

Homemade butterfingers

Candy Corn Butterfingers~ Taste of Home forums

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Monday, October 17, 2011

Guacamole Brushetta

Guacamole Bruschetta found at just a taste.
Yield: 12-15 servings
Prep Time: 15 min
Cook Time: 6 min

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.

Sunday, September 25, 2011

Caramel Apple Cream Cheese Cookie bars

Caramel Apple Cream Cheese Cookie Bars
found at http://picky-palate.com/

3 Tablespoons melted butter

3 Cups Golden Graham Cereal, ground in food processor

1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts

8 oz softened cream cheese

1/4 Cup sugar

1 teaspoon vanilla

21 oz can apple pie filling

1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)

9.5 oz Kraft Caramels

1/2 Cup half and half

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.

2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

Wednesday, September 7, 2011

Mongolian Beef

Mongolian Beef Recipe:

makes 2 servings

You will need:

1 lb of flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Thursday, August 25, 2011

Greek Style Pita Sandwiches

Greek Style Pita Sandwiches
Recipe by Our Best Bites

12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4″ slices
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2 teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper

1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion

6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt

4 Lettuce leaves
4 pita bread halves
2-3 Tbs crumbled Athenos Feta cheese

Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. Too assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Recipe by Our Best Bites

1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)
1 clove garlic, minced
1-2 tsp. lemon juice
3 green onions, firm ends finely chopped
1 tsp. dry dill weed
Kosher salt and freshly ground black pepper, to taste
1/2 medium cucumber, peeled, seeded, and thinly sliced
Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.

P.F. Chang's lettuce chicken wraps

P.F. Chang's China Bistro Lettuce Chicken Wraps
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package

Cooking Sauce
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Applebee's Hot Artichoke and Spinach Dip

I just love this stuff. On the events that we go to Applebee's, my husband knows I love this stuff and lets me get it every time. It is completely gone by the time dinner comes. Even my kids like it. Serve with tortilla chips, crackers or on bread.

Applebee's Hot Artichoke and Spinach Dip

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese

Preheat oven to 350 degrees F.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Franks hot sauce buffalo chicken dip

I had this dip a couple times, always good and tasty. I served with tortilla chips and celery. Just the right amount of spice.


8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained


HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.


recipe found on ourbestbites. love that site.

Chicken or Steak Fajitas
Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.

1 lb boneless skinless chicken breasts, chicken thighs, or steak
2-3 bell peppers, stem and membranes removed and peppers quartered
1 large onion (any color/variety) sliced into 1/2″ slices
1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1-2 t liquid smoke
1 t salt
1/2 t chili powder, or chipotle chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?
Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.

Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:

Flour Tortillas
Black Beans
Lime-Cilantro Rice
Pico de Gallo
Diced avocado
Sour Cream

Tuesday, July 19, 2011

Peppered shrimp alfredo

Recipe from Allrecipes, I just have to try it!
"A jar of Alfredo sauce gets an added kick with cayenne pepper, Romano cheese, and extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dish!"
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to
Salt and pepper to taste
1/4 cup chopped parsley

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Caribbean pork

I received this delicious recipe from a friend during a recipe exchange. It was an instant hit in my house. We like to slice the meat pretty thin after letting it rest. Even my kids love it. Pairing it with the salsa is divine!!
This recipe originated from Martha Stewart (love her).
Prep 20 minutes
45 minutes total
Serves 4
2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil

Avocado-Pineapple Salsa (I've replaced pineapple with fresh mango and its amazing)
2 avocados cubed
1 can sliced pineapple
cut green onions

1.Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.

Pork recipe:Directions
1.In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.

2.Heat broiler, with rack 4 inches from heat source. Line a broiler proof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.

3.Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.

4.Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

Grilled marinated shrimp

Recipe from Allrecipes
Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 40 Minutes
Servings: 6

"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste 2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and
deveined with tails attached

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade

Can also saute in pan or cook in george foreman and still turns out delish!

Chicken Cordon Bleu

I got this yummy recipe from allrecipes, the sauce is outstanding.

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

I would double the sauce and pound your chicken really thin because after rolling they get pretty big.

Curried coconut chicken

I got this amazing recipe from allrecipes
Curried Coconut Chicken
Rated: 5 stars

Prep Time: 20 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes
Servings: 6

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."

2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced 2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
crushed pecans for serving over dish (I added this part, makes it crunchy and yummy)
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes

Monday, July 18, 2011

Sausage stuffed mushrooms

5 STARS. These little guys are packed with flavor, always gobbled right up once people get past the looks of them. Not pretty but taste so good!


-30 mushrooms
-1 pckg. Sausage (the bigger you get, the more meat inside)
-1 8 oz. pckg. cream cheese
-2 cups shredded mozzarella cheese
-finely chopped chives (if desired)


-Pre-heat oven to 350 degrees
-On the stovetop, cook the sausage, and once sausage is cooked, add cream cheese, mozzarella cheese and chives and heat until everything is mixed
-While cheese/sausage mixture is cooking, remove stems from mushrooms, and then stuff mixture into each mushroom
-Place on a pan and stick them in the oven to cook for 10-15 minutes

Stir fried turkey lettuce wraps

5 STARS. I love this recipe because it is so easy but people think you spent a ton of time on it. It takes 20 min total to prep and cook this baby! I got the recipe from Martha Stewart (love her). These lettuce wraps are so easy yet taste so good!
You can substitute any ground meat -- pork, chicken, or beef -- in this dish. My favorite is the ground turkey.

Serves 4

1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped (green onions work great too)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped (if you leave seeds in the dish can get pretty hot, for less hot remove seeds before chopping)
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated

In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serve with rice and crispy Asian noodles.

Butter Tandoori Chicken

5 STARS. I got this recipe from a close friend. I loved it immediately. It's an Indian dish that has a rich creamy sauce that melts in your mouth. I serve it over rice with naan bread. I have never had anyone walk away from this dish without 2nd or 3rd helpings...it's really that good! Below I posted a "healthier" option if you can feel your butt getting bigger just as you read, but it's sooo worth it!

1 C butter
1 onion, minced
1 T minced garlic
1 (15oz) can tomato sauce
3 C heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 lbs skinless boneless chicken breasts, cut into bite-sized chunks
2 T veg oil
2 T tandoori

1. Preheat oven to 375 degrees
2. Melt a few tablespoons of butter in skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 min.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, simmer for 30 min. stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with veg oil until coated, then season with tandoori and spread out onto baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 min. Once done, add the chicken to the sauce and simmer for 5 min before serving.

*Don't forget to cook your rice and heat up your naan bread just before serving.

use 1/4 c. of butter instead of 1c. and 1 can of evaporated skim milk instead of cream.