Found this on Allrecipes and can't wait to try it! It's one of my husband's favorite chinese dishes.
---------------------------


"I've been looking for a good sesame chicken recipe. I adapted a few, and this tastes something like what I think it should. I used Fish and Things Teriyaki Marinade (on this site). It tastes a lot like Mr. Yoshida's teriyaki. If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder."
Original recipe yield: 6 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
Servings:
6

INGREDIENTS:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

DIRECTIONS:
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

Reviews:
Erin
Categories: asian, chicken

This is my favorite thing that my mother-in-law makes. She doesn't really have a written recipe for it (same with the mashed potatoes I posted before), so I had to start with an Allrecipes.com recipe that was similar and sort of edit it a little to try and replicate my mil's dish. I haven't actually tried this yet, but will post a review when I do (and edit if needed!)

Salmon Baked in Phyllo with Pesto

Time: 25 minutes

4 pieces of salmon, skinned - about 2" wide by 4" long by 1" thick (5cm X 10cm x 2.5 cm)
12 sheets of phyllo dough
pesto - fresh homemade pesto is best (I'll post mil's recipe for THAT later) but you can use jarred pesto to make your life easier
1/3 cup butter

Phyllo dough is very fragile and prone to drying out. Take one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel.

Rinse salmon and pat dry. Melt butter. Take 1 sheet of phyllo dough, brush lightly with butter.
Repeat two more times with Phyllo sheets, placing them on top of one another.

Place salmon on narrower end of dough about 3 inches from edge, the 'side that had skin on' down. Spoon some (I told you this recipe wasn't exact) pesto on top of the salmon.

Bring dough over salmon and fold in sides. The phyllo is now as wide as the salmon (4 inches). Roll the salmon forward one complete turn so that 'the side that had skin on" is once again, on the bottom. Cut off any remaining phyllo and discard. Brush both sides of packet with butter and place bottom side down on a baking sheet. Repeat with the other 3 pieces of salmon. Bake at 400F (200C) for 15 minutes.

She often serves this with orzo or risotto (I can't tell the difference), as well as some kind a vegetable.
These can also be made into bite-size packets so you can serve them as an appetizer.

Categories: salmon

These didn't take long, they came together quickly and best of all? They tasted EXACTLY like my mother-in-law's mashed potatoes. (she makes the world's best garlic mashed potatoes, I tell you... drool) I did have to add a tiny bit more half and half after I mashed them... but that's the only modification I made to the recipe I posted.

Categories: recipe_reviews

This was in my email from Cambell's Kitchen. Sounds good!

Vegetable Stuffing Bake
from Campbell's Kitchen

Prep Time: 15 min. - Bake Time: 35 min.

Ingredients:
4 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. butter OR margarine, melted
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup sour cream
2 small zucchini, shredded
2 medium carrots, shredded
1 small onion, finely chopped


Directions:
MIX 1 cup stuffing and butter. Set aside.
MIX soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1 1/2-qt. baking dish. Sprinkle with reserved stuffing mixture.
BAKE at 350°F. for 35 min. or until hot. Serves 6.

TIP: To melt butter or margarine, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.

If desired, pick up a rotisserie chicken at the deli to serve with this vegetarian casserole.

Categories: easy_sides, casseroles

My husband loves spinach salad... so we'll probably give this one a try in the near future. Personally, I find goat cheese revolting, so I may be changing that particular ingredient.

Spinach Salad with Pepper Jelly Dressing
allrecipes.com

"Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!"
Original recipe yield: 2 servings.
Prep Time:
5 Minutes
Cook Time:
2 Minutes
Ready In:
7 Minutes

INGREDIENTS:
3 tablespoons mild pepper jelly
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard

2 cups baby spinach leaves
2 ounces goat cheese, sliced
2 tablespoons chopped walnuts
DIRECTIONS:
In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.
Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.

Categories: salads

I heart Greek salad. I almost cried when I was pregnant and found out I couldn't have feta cheese. (next time I'm tossing that rule out the window)

Classic Greek Salad
Provided by: McCormick® & Company

"Capture the robust and sunny flavors of the Mediterranean in this traditional salad dressing made easy with McCormick® Gourmet Collection® Greek Seasoning - a traditional blend of onion, garlic, oregano, lemon, and even a hint of mint."
Original recipe yield: 8 servings.
Prep Time:
20 Minutes
Ready In:
20 Minutes

INGREDIENTS:
2 tablespoons McCormick® Gourmet Collection® Greek Seasoning
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1/4 cup crumbled feta cheese
1 head romaine lettuce (or 8 cups mixed salad greens)
1 medium cucumber, peeled, halved, seeded and sliced
1/2 cup kalamata or black pitted olives, sliced
1 cup cherry tomatoes, cut in half
1/2 medium red onion, cut into rings
DIRECTIONS:
Blend together Greek seasoning, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.
Meanwhile, wash, dry and tear lettuce or salad greens into bite-size pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing; pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese, if desired.

Categories: salads

I'm always sort of at a loss when making a salad. I mean, I know HOW to do it, but I never seem to remember all the stuff when I'm making my grocery list and when I'm at the store. I buy too many of those bagged salads (that aren't really complete salads ANYWAY). I'm going to add a few good salad recipes to our site since that's what I want to work on mastering next. (umm.. not that I've mastered any of the other meal categories yet)

Classic Tossed Salad (Allrecipes.com)

"This is a delicious salad that goes great with any meal, especially Italian!"
Original recipe yield: 12 servings.
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Ready In:
30 Minutes

INGREDIENTS:
1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing
DIRECTIONS:
Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Categories: salads

The Sweet Potato Soup was wonderful. You do have to bake the sweet potatoes and the red onion for about 45 minutes - 1 hour and then let them cool before you can start assmbling, so if you make it, that's something to keep in mind. Otherwise, it met all my requirements for quick, easy and yummy!

The Red Lobster Cheddar Bay Biscuits were AWESOME. I modified the recipe only slightly... I used a combination cheddar/monterey jack cheese that I had on hand because I forgot to buy cheddar. That didn't seem to make a big difference. I also added about a teaspoon and a half of cayenne pepper to the batter, a little extra garlic powder to the butter wash and baked them at 450. Ten minutes was sufficient at the higher temperature. (just good to know now that we've tried it both ways here on TNG) As Krystyna recommended, I did the butter wash both before they went in the oven and after. OH, and I baked them on my baking stone. Not sure if that made any difference,but they did come out great, so I thought I should mention it.

Not the best picture, but you get the idea!

Yep. We'll be having these again!

Categories: recipe_reviews

Made these last night. They did need a little more than the half cup of water to hold them together (either that or I'm just not experienced enough to get the dough to really gel) I did add about a half teaspoon of garlic powder to the batter - you can never have too much garlic ;)

They puffed up rather nicely, and looked very similar to the ones at Red Lobster. The butter wash was crucial to getting the taste to match the taste of the real ones. In fact, I think the next time I'll make these, I'll do two washes - one before baking, and one afterwards.

They were very fluffy on the inside, and were quite tasty. The outside was a little crustier than the ones at Red Lobster, but it didn't bother either of us too much. The hubby even had to ask if I made them myself (I'm not sure if that works out to be a compliment or not).

So all in all, not 100% like those at Red Lobster, but a darn good clone nonetheless.

EDIT:

There were a few left over, so we had them with dinner last night. I popped them into the microwave for about 20 seconds to warm them up. YUM. I think they tasted even better than they did straight out of the oven. The crust became a nice soft outside, and the garlic-y smell was pungent. They tasted even more like the ones at Red Lobster on the second night. Go figure. This recipe is a keeper!

Categories: recipe_reviews

My mom makes these 3-4 at a time and freezes them for a quick and easy dinner! You can easily make it in a bread machine with a dough cycle.

I have been on a quest to fool my two-year-old into eating vegetables, and he loves pizza. I figure between the whole wheat crust and the carrots and/or squash I'll mix into the sauce (shhh) this will be a pretty healthy regular meal we can have.

Recipe from allrecipes.com

"A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes."

Original recipe yield: 10 servings.
Prep Time:
25 Minutes
Cook Time:
20 Minutes
Ready In:
45 Minutes

INGREDIENTS:
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
DIRECTIONS:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Categories: pizza, kid_friendly, one_dish_meals, biscuits_and_bread

Ooey Gooey Mexican Chicken Crockpot

I actually didn't make this in the crockpot. I cooked the chicken in my skillet and then dumped in all the rest of the ingredients and stirred. When I knew it was almost time for the hubby to be home, I dumped in the cheese and put the lid on so it had time to melt, warmed some tortillas and voila, dinner.

The other modification was that I was way more liberal with the cayenne, cumin and chili pepper than the recipe called for. It was HOT HOT HOT! Yum.

It was indeed "ooey, gooey", as advertised. :)

Categories: recipe_reviews

This is (heavily) adapted from a combination Allrecipes.com recipe and my mother-in-law's recipe (for which there really is no written "recipe" perse, so I'm guessing)


Original recipe yield: 4 servings.

INGREDIENTS:
8 medium red potatoes
1 head garlic
1/2 cup butter or margarine
1/4 cup fat free half and half

DIRECTIONS:
Bake potatoes at 350 until easily pierced with a fork. This is going to take awhile, so don't try and throw this together at the last minute. Usually takes about an hour or so for the potatoes to get done.

In the meantime, peel and press the garlic. Saute the garlic in a tablespoon or so of olive oil for a short time just to bring out the flavor. Set aside.

Peeling the potatoes is optional. Personally, I prefer skins on.

Combine butter, half and half, potatoes and garlic. Mash by hand (um... you know, with a potato masher, not actually with your hands) ;) until they reach your desired consistency. They are best when they are a little lumpy and creamy. If you mash them for too long, they get sticky and starchy!

I know this will not even come close to resembling my mother-in-law's potatoes... but I'm going to give it a try. I've heard the key is BAKING the potatoes instead of boiling them and of course, that entire HEAD of garlic. Hee hee...

Categories: easy_sides, potatoes

Reviews:
Erin

// posted by Erin @ 12:06 PM 2 comments  

This recipe couldn't have been easier. I used the McCormick Caribbean Jerk Seasoning and it was great! (actually, we have the big ginormous container of it and use it all the time anyway)

If I had had another veggie on hand, I would have served that with it just to have something green... or maybe a big salad. But I wasn't thinking! D'oh!

Anyway, it was wonderful. Try it!

Categories: recipe_reviews

Rachel Ray's Turkey Corn Chili

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds light and dark meat cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Categories: turkey, one_dish_meals

// posted by Erin @ 2:12 PM 0 comments  

I'm always looking for interesting side dishes... hoping to begin boosting the side-dish content of this site by starting with this one that I found today. (from foodtv.com)


Click photo to enlarge
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings

2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 1/2 pounds fresh green beans
2 slices bacon
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews
In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Categories: easy_sides

This was posted on my mommy message board the other day.

Moroccan chicken stew
This is very good and has a lot of flavor!

3-4 chicken breasts cut into pieces
1 tb Oil, vegetable
1 lg Onion, chopped
2 lg Garlic, cloves, minced
1/2 ts Turmeric
1/4 ts Cinnamon
1/8 ts Pepper, red
4 ea Cloves, whole
2 ea Bay leaves
4 c Stock, chicken
16 oz Tomatoes, whole, canned
-- quartered with juice
1 md Pepper, green, sliced in
-- 1-inch pieces
2 ea Carrots, sliced
1/2 ts Salt
19 oz Chick peas, drained
4 c Couscous, hot, steamed
1/4 c Raisins, seedless
1/4 c Almonds, sliced

Pour the oil into a Dutch oven over medium-high heat. Add the
onion, garlic, and cook, stirring, about 2 minutes or until the onion
is soft but not brown.

Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until
liquid boils.

Reduce heat to low, cover and cook for 25 minutes.

Add tomatoes, green pepper, carrots, and salt, and cook for
another 10 minutes or until the chicken and the vegetables are tender.

In each of eight soup plates, place one-eighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the
couscous. Ladle broth over all, sprinkle with raisins and almonds.

Categories: morrocan, chicken, one_dish_meals, soups

From Allrecipes.com

For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes."
Original recipe yield: 6 servings.
Prep Time:
5 Minutes
Cook Time:
3 Hours
Ready In:
3 Hours 5 Minutes

INGREDIENTS:
12 chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 1/2 cups blue cheese salad dressing

DIRECTIONS:
Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Categories: chicken

Very very excited about this one. I think I'll try it tomorrow or Thursday and post back to see if they even resemble the original.


Ingredients:
2 C. Bisquick
1/2 C. cold water
1 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Mix bisquick, water and cheese until a soft dough forms.

Drop by spoonfuls onto an ungreased cooking sheet.

Bake 10-12 min at 400 until golden brown.

Mix butter and spices. Brush mixture over warm biscuits before removing from cookie sheet.


Categories: easy_sides, biscuits_and_bread

Reviews:
Krystyna
Erin

I gave in to the peer pressure, and decided to try this out. I made a few changes to the recipe while cooking. I used about a half cup of dry white wine while simmering the sun-dried tomatoes to release the flavors, and also used the wine to de-glaze the pan after searing the chicken.

I cut the chicken breasts into cutlets, and sautéed it that way. It didn’t turn out dry at all.

Oh, and I added about a half cup of fresh mushrooms to the sauce at the same point when I combined the pan juices to the tomato sauce. I thought it added an extra veggie, and really went well with the other flavors.

I enjoyed it, and I think the hubby did too, but he did have to add a mound of parmesan cheese and about six tablespoons to crushed red pepper because it “wasn’t spicy enough.” Go figure.

Categories: recipe_reviews

I made the Macaroni Grill Chicken Cannelloni for dinner tonight. It was probably the best copycat recipe I've ever tried. This is one of my favorite things to order at MG and this recipe tasted EXACTLY like it.

It was easy, but did take awhile to put together, so it's one I'll probably save for weekends when there is someone else around to watch the toddler. ;)

I served it with warm bread and seasoned olive oil to dip it in. (just like MG!) :) Oh, and it got rave reviews from the husband!

If you are looking to lighten this recipe up a little bit (as I might next time), my thoughts were to maybe serve it with whole wheat penne instead of stuffed into the lasagna noodles.(since I have yet to see whole wheat lasagna anywhere) I DID use the part-skim ricotta (but could use low-fat next time) and the low-fat mozzerella. Not sure how to get around the fat in the alfredo sauce. Any suggestions?

Categories: recipe_reviews

// posted by Erin @ 4:14 PM 0 comments  

Source: The Pampered Chef Stoneware Inspirations Cookbook

Really yummy! I'll give you the listed ingredients and put in paranthesis what I substituted.

Ingredients:
Pasta Mixture:
1/2 cup chopped onion (I skipped this...Ed and I aren't onion fans)
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16 oz) white Alfredo pasta sauce (I used a Sun-Dried Tomato Alfredo sauce)
2 packages (9 oz each) refrigerated cheese-filled regular or spiniach tortellini (I used a bag of Barilla tortellini)
1 1/2 cups cubed cooked chicken (Shortcuts work well, but it can come out a little salty)
1 cup milk
1 cup water
1 cup frozen peas (I used spinach instead)
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves

Crumb Topping
1/4 cup grated fresh Parmesan cheese
2 tablespoons butter or margarine melted
1 cup fresh bread crumbs
(to be honest, I just used dried Italian-style bread crumbs mixed with Parm...it worked fine)

1. Preheat oven to 400. If using dried tortellini, cook according to package directions. In a large skillet, heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas (or spinach), and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.
2. Melt butter and stir in bread crumbs and Parm; mix well.
3. Spoon pasta mixture into large casserole or stone square baker. Sprinkle with crumb topping. Bake 15-20 minutes 0r until edges are bubbly and topping is golden brown.

Categories: chicken, one_dish_meals, Pampered_Chef, italian

2 pounds carrots, approximately 12 to 15 medium
1/2 cup mayonnaise
Pinch kosher salt
1/3 cup sugar
1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
1/2 cup raisins
2 teaspoons curry powder
1 teaspoon minced garlic
Pinch celery seed and/or caraway seed, optional

Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.

In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine.

Serve immediately or refrigerate for 1 hour to serve cold.


Categories: easy_sides

It's sweet potato month! They're in season, and very yummy this time of year.

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket.

Allow to steam for 20 minutes or until the potatoes are fork tender.

Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine.

Serve immediately.


Categories: potatoes, easy_sides

Makes 4 servings.

2 large sweet potatoes
1 red onion
2 cups chicken broth
½ Tsp salt
½ tsp sage
Dash of hot sauce
½ cup half-and-half

Coat baking pan with nonstick spray.
Cut the sweet potatoes and onion in half, and place cut side down in pan.

Bake at 450 degrees for 45 minutes until tender.

Let cool, then scoop out flesh into a food processor. Discard the skin of the onion, and also place in food processor and blend until smooth.

Move to a large saucepan, and add the chicken broth, salt, sage and hot sauce.

Bring to a boil, reduce heat to medium-low and simmer 5 minutes.

Remove from heat and stir in half-and-half.

Serve.

Reviews:
Erin

Categories: potatoes, soups

From this month's Family Circle magazine.

Makes: 4 Servings
Prep Time: 15 min

½ Pound carrots, peeled and sliced into thin coins
½ pound green beans, trimmed and cut into 1 inch pieces
1 14oz can coconut milk
1 to 2 teaspoons red curry paste
2 Tablespoons Fish Sauce
1 Tablespoon Sugar
4 boneless chicken breasts, cut into cubes
½ cup basil
1 package wide rice noodles

Blanch green beans and carrots in a large pot of salted boiling water for 4 minutes. Drain, and rinse under cold water.

In a large nonstick skillet, add 1 cup of the coconut milk, stir in the curry paste and bring to a simmer. Simmer 1 min, until smooth, then add the remaining coconut milk, fish sauce and sugar. Stir until combined.

Bring back to a simmer, add the chicken and cook uncovered for 10 minutes, turning the chicken halfway through.

Add carrots and beans and heat through.

Turn off the heat, and add basil.

While curry is cooking, prepare the rice noodles according to the package directions.

Pour the curry over the noodles, and serve, garnishing with additional basil if desired.

NOTE: Thai curry paste is very spicy. If you’re unfamiliar with this product, start with a half teaspoon and increase gradually to taste.

Categories: indian, chicken, one_dish_meals

The prep work for this was a PAIN. (ever tried chopping three tablespoons of fresh garlic?) Yeah. Next time, I'm totally buying the garlic in a jar for this.

HOWEVER. The cooking was easy and VERY quick. The peanut sauce was good, though next time, I'll add more cayenne, because it definitely could have been spicier. It could also stand to be doubled.

This will definitely go into the meal rotation around here though!

Categories: recipe_reviews

This recipe was invented by my Brother in law who is an awesome cook. He revised it for me cause we are only a family of three. If you are making it for more then just a couple of people you may want to double it!

2 Chicken breast or 1 Steak
1 onion
1 cilantro half a bunch (basically buy a bunch and only use half)
2 peppers (whatever color you want. I like the red and yellow ones)
3 cloves of garlic
2 limes
salt
pepper
chili powder (all 3 of these put in as much as you like to the taste you like. I usually buy the packets of Hot Chili Powder and use 3/4 of it.)

Cut chicken or steak into thin strips. Cut up onion, peppers into strips as well, and cut up the cilantro. Set them all aside. Spray a deep skillet (or I use just a big pot because I don't have a deep enough skillet) with Pam or use a little olive oil. Mince Garlic into oil and brown. Add chicken and vegetables. Cut up limes and squeeze over the top of the veggies and chicken. Next add the Chili powder, salt, and pepper (you can add more to taste after it is cooked). Cook on high stirring constantly until chicken is no longer pink on the outside. Cover and let simmer stirring occasionally for 20-25 minutes (or until chicken is cooked and veggies are soft).
Put on your favorite tortilla and add all the fixings. I like to eat this over a salad. I put down the salad, then the fajitas, black beans, sour cream, and cheese. It's sooo good, and perfect if you are watching your carbs.

Categories: chicken, beef, mexican, one_dish_meals

This good-for-you recipe contains:
COOKED TOMATOES: Grape tomatoes
LEAN PROTEINS: Egg whites
GREEN VEGGIES: Spinach
LOW-FAT DAIRY: Part-skim mozzarella


Yields: 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 11 minutes


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 large eggs
4 large egg whites
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
Salt
1 tablespoon olive oil
1 cup grape or cherry tomatoes



1. Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.

2. In broiler-safe nonstick 10-inch skillet, heat oil over medium heat . Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.

3. Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.

4. To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.



Based on individual serving.

Calories: 230
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 233 mg
Sodium: 570 mg
Carbohydrates: 6 g
Fiber: 2 g
Protein: 18 g

Categories: breakfast, eggs, one_dish_meals

I'm on a roll with my GH mag today...

This good-for-you recipe contains:
WHOLE GRAINS: Brown rice
YELLOW-ORANGE VEGGIES: Red pepper and carrots
LEAN PROTEINS: Steak
GREEN VEGGIES: Broccoli and snow peas


Yields: 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 10 minutes


1 beef top round steak (1 pound)
1/3 cup reduced-sodium soy sauce
2 large garlic cloves, crushed with press
1 medium onion
1 red pepper
2 teaspoons vegetable oil
1 package (8 ounces) sliced cremini mushrooms
1 bag (16 ounces) fresh vegetables for stir-frying (such as broccoli, carrots, snow peas)
2 tablespoons grated peeled fresh ginger
3/4 cup water
1 pouch (8 1/2 ounces) precooked brown rice, heated as label directs


1. With knife held in slanting position, almost parallel to cutting surface, cut round steak crosswise into 1/8-inch-thick slices. In medium bowl, toss steak slices with 1 tablespoon soy sauce and 1 crushed garlic clove. Let stand 5 minutes.

2. Meanwhile, cut onion in half, then thinly slice crosswise. Cut red pepper into 1/4-inch-thick slices. Set vegetables aside.

3. In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot but not smoking. Add half of beef and stir-fry 30 to 45 seconds or just until beef is no longer pink. Transfer beef to plate. Repeat with remaining beef, without adding additional oil.

4. In same skillet, heat remaining 1 teaspoon oil until hot. Add mushrooms and onion; cover and cook 3 to 4 minutes or until mushrooms are browned, stirring occasionally.

5. Add vegetables for stir-frying, red pepper, ginger, water, and remaining soy sauce and garlic to skillet. Cook 5 to 6 minutes or until vegetables are tender-crisp, stirring frequently. Remove skillet from heat; stir in beef with its juices. Serve over rice.



Based on individual serving.

Calories: 380
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 68 mg
Sodium: 790 mg
Carbohydrates: 34 g
Fiber: 7 g
Protein: 34 g

Categories: asian, beef, one_dish_meals

Another one from this month's Good Housekeeping...

1/2 lb. spaghetti
2 large eggs
1 container (15 oz) part-skim ricotta cheese
3/4 cup plus 2 tbsp grated Parmesan or Romano cheese
1 cup marinara sauce
1/2 cup shredded mozzarella cheese

1. Cook spaghetti according to package directions; drain.

2. Meanwhile, preheat oven to 350. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir in ricotta and 3/4 cup Parmesan until blended.

3. Add spaghetti to ricotta mixture and stire until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining 2 tbps Parmesan.

4. Bake pie 25 minutes. Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve.

Categories: one_dish_meals, pasta, italian

This is from the issue of Good Housekeeping I got yesterday! (I nixed the pineapple lime slaw that was also part of this, btw)

This good-for-you recipe contains:
YELLOW-ORANGE VEGGIES: Sweet potatoes
LEAN PROTEINS: Pork tenderloin


Yields: 6 main-dish servings
Prep Time: 10 minutes
Cook Time: About 20 minutes


Jerk Pork and Sweet Potatoes:
3 small sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices
1 teaspoon olive oil
4 teaspoons jerk seasoning
1 whole pork tenderloin (about 1 pound), trimmed

1. Preheat oven to 450° F. Grease 15 1/2" by 10 1/2" jelly-roll pan.

2. Prepare Jerk Pork and Sweet Potatoes: In large bowl, toss sweet potatoes with oil and 1/2 teaspoon jerk seasoning until evenly coated. Arrange potatoes around edges of prepared pan in single layer, leaving space in center to add pork later. Roast potatoes 5 minutes.

3. On waxed paper, rub pork with remaining 3 1/2 teaspoons jerk seasoning to coat. Place pork in center of pan. Roast pork and potatoes 15 to 18 minutes or until meat thermometer inserted in center of pork reaches 155° F. Internal temperature will rise to 160° F upon standing.

4. When pork is done, transfer to cutting board. Slice pork and serve with potatoes.

Each serving pork with potatoes: About 175 calories, 17 g protein, 18 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 45 mg cholesterol, 225 mg sodium.

Reviews:
Erin

Categories: pork, potatoes

Monday, December 05, 2005
Easy Chicken Fajitas (crock pot)
4 Chicken Breasts
1 envelope Fajita Seasoning
2 cups salsa
Tortillas
Place Chicken in crockpot, sprinkle seasoning on chicken and pour salsa on top. Cook on low 4-6 hours. Shred chicken and serve on tortillas with favorite garnishes.
Enjoy!Diana
I adapted the previous posted recipe to fit my needs, it was fabulous. Thanks Diana.
I used what would equate to stew meat, mine was moose, but you can use beef from your local store. It was so tender, the pieces just fell apart in your mouth. I also added chopped bell pepper and onions during the last hour. I had an array of fajita toppings and people made their own. They were so yummy

Categories: recipe_reviews

This was on one of the mommy message boards I read. As you can tell, I'm hunting and gathering lots of new stuff today! ;)

Crockpot Ooey Gooey Mexican Chicken

2 or 3 Large Boneless Skinless Chicken Breasts
1 Can Low Fat Cream of Mushroom Soup
1 Can Low Fat Cream of Chicken Soup
1/2 Can Water
1 Cup Salsa
1 - 15oz. Can Black Beans, Drained, Rinsed
1 - 4oz. Can Diced Green Chilies
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
1-1/2 Cups Shredded Low Fat Monterey Jack Cheese

In the cropckpot whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts in the mixture. Cook on low 6 hours. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.

Serve with warm low fat flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

Note: I served this with tortillas the first night and had it over brown rice the next day for lunch. It was great both ways! :)

Reviews:
Erin
Carrie

Categories: mexican, chicken, crockpot, one_dish_meals

Cannelloni Filling
8 ounces chicken breast (about 2), cooked thoroughly
1 ounce fresh spinach, chopped
1 ounce sun-dried tomatoes, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon table-ground black pepper
1 teaspoon salt
12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce
16 ounces Asiago cream sauce, or your favorite Alfredo sauce
16 ounces Macaroni Grill tomato sauce, or your favorite
tomato-based pasta sauce
3 ounces Parmesan cheese, grated

Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees F.

Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees F for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Serves 6.

Source: Macaroni Grill

Reviews:
Erin

Categories: italian, chicken, pasta, one_dish_meals

From Allrecipes.com
"This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce."
Original recipe yield: 8 servings.

Prep Time:
25 Minutes
Cook Time:
15 Minutes
Ready In:
40 Minutes

INGREDIENTS:
2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger root
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup unsalted dry-roasted peanuts
DIRECTIONS:
Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Reviews:
Erin

Categories: asian, chicken, one_dish_meals

Found this one on a link off of Domestic Diva. (I'll grab the actual link later)
Not the healthiest thing in the world, but it sure sounds good!

Preheat oven to 400

In a large baking dish (or 9 x 13 pan), mix:

3 diced apples
1/2 cup each: butter, syrup, brown sugar.

Place in oven and let heat while preparing pancake batter.

While heating, mix in large bowl:

2 tbsp butter
2 cups milk
2 eggs
1 tsp vanilla

When mixed, add:

2 1/2 cups flour
4 tbsp sugar
4 tsp baking powder

This is a simple pancake batter, that is quite nice. At this point, pull the apple mixture out of the oven. Spread the apple mixture evenly on the bottom of the pan, and pour the pancake batter on top of it.

Return to oven and cook 25 more minutes. Serve warm with additional syrup if desired.

Categories: breakfast

All I had to see was chili powder and hot pepper sauce in the ingredients list and I was all over this. Review to come next week! This is one I'll have to prep during naptime... but the cooking part seems like you pretty much put it on autopilot once the chicken is browned. I'm guessing this could make a good crockpot dish as well!

Chicken Breasts Pierre -- Allrecipes.com

Original recipe yield: 6 servings.
Prep Time:
30 Minutes
Cook Time:
40 Minutes
Ready In:
1 Hour 10 Minutes


INGREDIENTS:
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
DIRECTIONS:
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Categories: chicken

The Rosemary Chicken was very good. Not a ton of prep work involved and didn't take a long time to cook. I usually have a problem baking chicken breasts (they always come out dry), but since these are covered while you cook them, there is more moisture circulating and so even with me cooking them, they weren't really dry at all! I served it with Sweet Potato Fries and whole wheat rolls. This would be a great one to make on the grill too, I think.

Hrm... where to start.

When I assembled this, I had high hopes. It had TONS of spices in it and that usually means GOOD. I have to say though, that I was pretty disappointed at the final product. It tasted generically "crockpotty" and tasted NOTHING like Chicken Curry. I can't even begin to say what I'd change about it because I'm pretty sure I'd have to start from scratch and just recreate the whole recipe.

On the positive side, it WAS a hearty meal, had plenty of all the right food groups (when served over rice). I just thought it was a little bland. We tend toward more flavorful/spicy stuff over here and this just didn't cut it.

Warning: Do NOT attempt this recipe with a very cranky small child at your feet. I recommend trying it only it on a weekend OR when said child can be happily entertained for at least 45 minutes-1 hour with a video/pots and pans/chef's knives... whatever . ;)

Okay....

The sauce to this was freakin' amazing. I could tell as soon as it started simmering with the sun-dried tomatoes in it that it was going to be GOOD.

However, I have not yet unlocked the secret of how to cook chicken breasts properly. On my planet, "FOUR minutes on each side" does not a fully cooked piece of chicken make. So I kept flipping them, eight minutes, twelve minutes... still pink inside. Finally I just put the lid on my skillet and let them go for awhile, hoping the steam would speed things up. Welll.... as usual for me, they were almost inedibly dry by the time I considered them "done". Next time, I think I'll cut them into strips or small pieces and saute them with a little white wine (or more liquid of any kind really). It seems to be the only way I can cook decent chicken. If anyone has any tips for me on this topic, PLEASE share them.

Anyway, aside from the dry chicken. This meal was AMAZING when it was all put together. As Paige warned, it is pretty labor intensive and requires a pretty good chunk of time to prep and then cook, but it's a good one for a nice romantic dinner for two.

I'll definitely make it again! Tom said it really did taste like the Macaroni Grill. Oh, and I found a copycat recipe for the Macaroni Grill's Foccia, so I might give that a try to go with it next time!

I stole this from Domestic Diva. Her website is pretty amazing, btw. Go check it out!

This dish sounds SO good and is definitely going on the menu for next week.

1 tablespoon butter (or substitute with olive oil)
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (I chopped them very small.)
1 cup chicken broth, divided
1 cup heavy cream (I used half & half to cut down on fat.)
1 pound skinless, boneless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh basil (I substituted with dried basil.)
8 ounces dry fettuccini pasta (I used penne)

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Recipe adapted from Allrecipes.

Notes from Domestic Diva: If you've had the Pasta Milano at the Macaroni Grill, this dish is very similar (minus the mushrooms). Kevin and I made it for dinner on Saturday night, and we both loved it. It comes together fairly quickly, but it is somewhat labor intensive. If you follow the directions, you'll have three pots going on the stove at the same time (which also means lots of dishes to wash). But in the end, it was worth it. From reading the reviews on Allrecipes.com, the sauce is even better the next day, but we didn't have enough left over to attest to that.

Categories: one_dish_meals, chicken, italian

Reviews:
Erin
Paige
Krystyna

Easy. Yummy. Goodness. From joyofbaking.com



This scone recipe makes a scone that is similar to what you find in all the coffeehouses these days. Using buttermilk, instead of heavy cream, and omitting the egg makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust. If you find the bottoms of the scones are browning too much during baking, use two baking sheets (place one pan inside another).

**Note from Erin** I didn't have any parchment paper, so I used my pizza stone (I floured it a little) to bake these on and it worked just fine. The scones were evenly baked and golden brown! Also, the second time I made them, I substituted 1/2 cup of cinnamon chips for the cranberries and sprinkled cinnamon sugar on top. YUM. Later, I'm going to try chocolate chips! Also, I used powdered buttermilk.

Preheat oven to 400 degrees. (move rack to center of oven)

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

1/2 cup (50 grams) dried cranberries or cherries

2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Turbinado sugar, or white granulated sugar, for sprinkling the tops of the scones. Turbinado sugar is a raw sugar that has been steam cleaned. It is light brown in color and coarse grained, with a slight molasses flavor.

middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the cranberries. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).

Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Can serve with Devon cream or whipping cream and jam.

Makes 6 scones.

Note: Brushing the tops of the scones with the egg/cream mixture helps brown the tops of the scones.

Note: Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk. However, in the past it was the liquid left over after churning butter. You can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

Categories: desserts

My mom used to make this when I was growing up, though her stuffing was from scratch. I don't have that kind of time when I get home from work, so I use Stove Top. The recipe calls for pork flavor stuffing, but I really like it with the sourdough stuffing. Of course, I'm San Franciscan, so I'm genetically partial to sourdough. I like to serve this with asparagus or steamed fresh string beans. Also, with a larger baking dish this recipe doubles easily.

4 medium sized pork chops
1 box pork flavor Stove Top stuffing (you'll need margarine and water for this, but I can't remember how much, it's on the box)

Preheat oven to 375.

Brown porkchops in a skillet and set aside. Prepare stuffing as directed on the box. Spoon a small amount of stuffing into one end of an 8x8 glass baking dish, enough to lean a pork chop against it so the porkchop leans against it at an angle. Spread stuffing over the top of the pork chop and continue to layer in this manner.

Cover with foil and bake 45 minutes, uncovering for the last 5-10 minutes.


Categories: pork

Oven Baked Orange Chicken
:Serving Size : 4
-------- ------------ --------------------------------
5 chicken breast, no skin, no bone
1/4 cup melted butter
3/4 cup fine dry breadcrumbs
1/2 cup flour
6 ounces orange juice, frozen concentrate -- undiluted
1/4 teaspoon thyme
1/4 cup honey
1 teaspoon paprika
Place a sheet of waxed paper on a large cookie sheet. Brush chicken breastswith butter. Combine orange juice and honey in a shallow dish. Mix breadcrumbs, flour, and seasonings in a separate bowl. Roll chicken in honeymixture, then in crumbs. Place each coated chicken piece on the wax paper,not touching other chicken parts. Drizzle remaining butter over chicken.Flash freeze until firm then remove to freezer bag.To serve: Place frozen chicken pieces on an oiled baking sheet. Preheat ovento 375 degrees. Bake frozen chicken 30 to 45 minutes until thickest part isno longer pink and juices run clear.

This was made and frozen for me as a "bring new baby home dish". It was fabulous to have in the freezer and just take out frozen and bake.

Categories: chicken

I found this on E-Diets Recipe club. I am going to try this tonight because I have chicken breasts thawing and just wanted something different other than usual baked boring chicken. I'll let ya know how this turns out. It seems easy enough and sounds good.

Ingredients
1/8 cup Italian-style dried bread crumbs
4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Directions
1
Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
2
Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
3
Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Categories: chicken

Had this in Disney - in Morocco. SO good, and I don't even like olives. Searched a while on the net and found this recipe. You can easily use chicken thighs, or even chicken breasts for this recipe. I'm not sure if Erin will let us post full size pictures, but here is one I took while I was in Disney (the chicken is on the right).

Serves 4
Ingredients
2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tblsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced ( fresh lemon is OK too)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits

In medium stockpot, sauté onions in olive oil.
Add chickens and all other ingredients except water.
Sauté for 5 minutes.
Add water and boil for 1 hour.
Remove chickens, place on baking sheet and brown in oven.
Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.
To serve, place chicken in serving dish with cover, garnish with pickled lemon slices, and cover with sauce.
Serve with couscous.

Categories: chicken, moroccan

But this time, it's spicy!

2.5 lbs. Red skinned potatoes (any variety of potato may be used)
3 Tbsp Olive oil
2 tsp Curry powder
1 tsp Turmeric
1/2 tsp Garlic powder
1/2 tsp Paprika
Salt and Pepper to taste

Wash potatoes well, and cut into wedges.
In a large bowl mix the spices and olive oil.
Add the raw potatoes.
Coat the potatoes with the spice mixture.
Place the potatoes on a baking sheet, place in a preheated 350 F oven and bake for 30 minutes.

Categories: easy_sides, potatoes

Makes a great Sunday morning breakfast. Not the healthiest thing in the world, but sooooo good.

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 tsp cinnamon
1 egg
1/4 cup milk
1/2 tsp vanilla extract
oil for frying
whipped butter if desired
Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice.
Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket, again depending on size. Set aside.
Mix sugar and cinnamon. Set aside.
Mix egg, milk and vanilla until well blended.
Heat about 4 inches of oil in a pan to 350 F.
Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.
Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once. Top as desired.


Categories: breakfasts, kid_friendly

So easy to make! I'm trying to find kid-friendly stuff to post, and this was one of my favorites from when I was little. Plus, it has a shelf life of practically forever, so if your little ones don't consume it all in one sitting, you can save it for another rainy day.

1 cup peanut butter
1 cup white corn syrup
1 cup powdered sugar
3 cups powdered milk

In a large bowl, mix peanut butter, corn syrup, and powdered sugar together. Add powdered milk and knead until smooth. (Add more powdered milk if needed)


Categories: snacks, kid_friendly

1 box uncooked lasagna noodles
1 lb hamburger, cooked and drained
1 jar prepared pasta sauce (You can skip the hamburger if you use Ragu Mama's Meat Sauce)
1 pint cottage cheese
1/2 lb. mozzarella
1 cup water

Combine the hamburger, the water and the pasta sauce (you can use the water to rinse the jar if you want). Spread some of the meat sauce in the bottom of a lasagna pan (13x9x2) spread some meat sauce. Place 3 lasagna noodles adjacent to each other
allow space for them to expand as they cook. Place a layer of cottage cheese and mozzarella on top. Add some sauce. Continue with additional layers. Sprinkle the last layer of sauce with mozzarella, and you can add some grated parmesan cheese if
you like.

Cover the pan with foil and bake for 45 minutes to an hour at 350 degrees. Uncover for the last few minutes. Let the lasagna sit for 15 minutes before you cut it.

Categories: ground_beef, ground_turkey, one_dish_meals, italian, casseroles

I have come across a lot of sweet potato fry recipes that have lots of totally unncessary ingredients...(sugar?! Who needs to put sugar on a sweet potato?)

Here's the one we make. They're quick, easy and yummy.

sweet potatoes (I usually use about 5 medium ones and that's plenty for the three of us plus leftovers)
olive oil
kosher salt

Heat oven to 425. Slice sweet potatoes lengthwise... (I usually get about eight slices from each potato) Place on a foil-lined baking sheet and brush with olive oil. Sprinkle with kosher salt. Bake for 20-30 minutes, flipping potato slices halfway through.

Categories: easy_sides, kid_friendly, potatoes

courtesy of Joan. :)


1 box Duncan Hines yellow cake mix
1 box (small) Jello chocolate instant pudding mix
4 eggs
1 cup oil
3/4 cup water
1/4 cup Kahlua
1/4 cup Vodka
Mix all together. Pour into bundt pan (greased and floured) and bake at 350 degrees for 50-60 minutes. Sift powdered sugar on top and enjoy!
This is the original recipe as provided to me by a friend. I believe it must be a Duncan Hines recipe, since it calls for their yellow cake mix. To reduce calorie and fat content, I use half the amount of oil—it does change the texture of the cake, but it still tastes great. I also made the glaze with skim milk and confectioner’s sugar or kahlua and confectioner's sugar.

Categories: desserts, cakes

You need a Pampered Chef Rice Cooker Plus for this one.
**edited by Erin to add... you can order this at http://www.pamperedchef.biz/adahling** I have one and I love it! :) (sorry that's not a link, it's not allowed to be! Silly Pampered Chef rules)

Any cake mix (except for the "add butter" kind) with the eggs, oil and water called for on the back of the box
Any creamy icing

Simply prepare the cake mix according to package directions. Pour into Rice Cooker Plus. Add six small scoops of the creamy frosting on top of cake mix. Put on double-lid.

Microwave on high for nine minutes. Let stand for 15 minutes.

Dump onto a large platter and scoop to serve. Great with ice cream or whipped cream!

You can get creative with this. Use chocolate cake with chocolate icing. Spice cake with cream cheese icing. Strawberry cake with french vanilla icing. Whatever you like best is the perfect way to make it!

Categories: Pampered_Chef, desserts, cakes

We have been trying to eat a lot healthier in our household lately. So I came across this recipe and tried it tonight with Sloppy Joes. It is a great alternative to tater tots or french fries and super duper easy. And my toddler absolutely loved them. I think he ate half of them.

3 or 4 potatoes peeled and sliced thin length-wise
cooking spray
your choice of seasonings (I used seasoned salt)


Preheat oven to 450
Coat a baking sheet with cooking spray.
Lay the fries on the baking sheet and lightly coat the fries with the cooking spray.
Season to desired taste.
Bake for about 15 minutes or until they start to brown up.

Categories: easy_sides, kid_friendly, potatoes

This is from my Kenmore Microwave Cooking book.

1 cup plain yogurt
1/2 cup chopped green pepper
2 tablespoons finely chopped onion
1/4 teaspoon dried mint leaves
1 1/2 pounds ground lean beef
1 clove garlic, minced
1 can (8 ounces) stewed tomatoes, chopped
1 tablespoon dried parsley flakes
4 loaves (6-inch) pita bread
1 1/2 cups shredded lettuce

1. Combing yogurt, green pepper, onion and mint in a bowl to make dressing; set aside.
2. Combine ground beef and garlic in a 2-quart microwavable casserole. Cook covered with waxed paper 4 to 5 minutes at m. high or until no longer pink; stir twice. Drain. Stir in tomatoes and parsley. Cook covered 2 to 2 1/2 minutes on medium high or until heated thoroughly; stir once.
3. Spoon beef mixture evenly over each pita bread and sprinkle with shredded lettuce. Serve with yogurt dressing.

Categories: one_dish_meals, ground_beef, ground_turkey

Easy but yummy!

1 package regular Oreos
1 8-oz block cream cheese
White and/or Milk Chocolate Pieces for Melting

In a food processor, crumb all the Oreos. Transer to a mixing bowl and add cream cheese. Blend until well combined. Shape mixture into bite-sized balls. Dip into melted white or milk chocolate.

Categories: cookies

Edited by Erin:
Here is the original Kraft recipe for reference too.
And last but not least, THIS one is going in my permanent recipe file. (100 calories a piece, in case you're keeping track!)

Easy OREO Truffles

Recipe Rating:
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each


1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

// posted by Mandy @ 5:00 PM 0 comments  

Okay, my original post for this disappeared. Anyway, basically it said this:

YUM.

It was super easy to make... the hardest part was just prepping everything before hand. But after that it was "dump it all in and heat it up".

It made enough for hubby and I to each have huge bowls for dinner and then leftovers for lunch the next day. And since there is chicken in it too, it really was a wonderful one-dish meal! :)

I was looking for something new to make for dinner tonight and found this on Allrecipes.com. I'll post a review tomorrow! :)
I'm thinking I might make sweet potato fries or garlic mashed potatoes and some green beans to go with it.

Original recipe yield: 4 servings.
Servings:
4
INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 1/2 teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Reviews:
Erin

Categories: chicken, chicken

// posted by Erin @ 6:23 AM 0 comments