Kitchen Creations

Potato Soup

2010-12-26T12:00:00.001-05:00

A simple recipe to make your own version of a however-loaded-you-want potato soup. Perfect for nights when you're craving something really warm and tasty, but don't have a lot of time.

Potato Soup

4-5 large potatoes, peeled and cubed

1 Tbs. butter

1 Tbs. flour

Salt

Pepper

Toppings: cheese, onions, vinegar, bacon, green onions, sour cream... really anything you want!

Cover cubed potatoes with water in a large pot and bring to a boil. Boil until potatoes are soft and starting to fall apart. Turn to medium heat and mash potatoes until completely mixed with water. Do not pour water out! Don't worry, the "soup" will be a little lumpy. You could also use a hand blender for this.

In a small saucepan melt butter and add flour to make a roux. Add roux to soup mixture and stir constantly until thickened. Repeat this step as needed to make the soup as thick as you want. Add salt and pepper to taste and top with whatever toppings you like!

Christmas Baking: Sugar Cookies

2010-12-24T14:00:00.000-05:00

A classic. This dough is simple to make and keeps well in the refrigerator until you're ready to roll it out and make cookies. Or until you're ready to just eat dough.

Sugar Cookie Dough

1 cup butter or margarine, softened

3/4 cup sugar

1 egg yolk

1 egg

1 tsp. almond extract (I use vanilla instead)

2 cups flour

Stir together butter and sugar. Add egg yolk, whole egg, and vanilla extract. Then add flour. Mix together until soft dough forms. Refrigerate for at least 2 hours.

When ready to make cookies, roll dough out onto floured surface and cut to desired shape. Bake at 350˚F for 8 minutes.

Christmas Baking: Fudge

2010-12-24T13:30:00.001-05:00

Mmmmm... fudge. Chocolate, creamy, goodness. So perfect for this time of year!

Chocolate Fudge

2 cups sugar

1 stick butter

12 large marshmallows

dash salt

2/3 cup skimmed evaporated milk

1 cup chopped nuts (optional)

6 oz. package of chocolate chips

1 tsp. vanilla

Bring sugar, butter, marshmallows, salt, and evaporated milk to a slow boil, stirring constantly. When the mixture begins to boil, set timer for exactly 5 minutes. After 5 minutes, remove from heat and stir in chocolate chips and vanilla until chips are melted. Add nuts if desired. Pour into 8" square buttered pan. Allow fudge to cool before cutting.

Christmas Baking: Date Nut Balls

2010-12-24T10:18:00.004-05:00

This "cookie," if you will, is something I look forward to every Christmas. They are so easy to make and are so delicious!

Date Nut Balls

1 8oz. package chopped dates

1 stick butter

1 cup sugar

1/2 cup coconut

1 cup chopped pecans

2 cups rice krispies cereal

Powdered sugar

Mix together the dates, butter, and sugar over low heat until mixture is combined and sugar and butter have melted. Remove from heat and add coconut, nuts, and cereal. Allow to cool slightly, then form into 1 inch balls and roll in powdered sugar.

Honey Barbecue Chicken

2010-06-24T20:58:00.003-04:00

This is a great recipe for a quick and delicious meal, especially when you're short on time, since they don't need to marinate very long, and they cook up really fast.

Honey Barbecue Chicken

1 lb. chicken thighs

1 cup barbecue sauce

2 Tbs. honey

1/2 tsp. red pepper

1/2 tsp. garlic powder

1 Tbs. worcestershire sauce

Whisk together all ingredients in a medium size bowl and marinate chicken for 30 minutes. Preheat grill to medium heat and grill until done, basting the chicken with remaining sauce while cooking.

Chicken Fajitas

2010-06-23T20:34:00.003-04:00

YUM! There's not a lot to say about these, except GO MAKE THEM!

Chicken Fajitas

adapted from here

2 Tbs. vegetable oil

1 tsp. lemon juice

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 tsp. cayenne pepper

1/2 tsp. crushed red pepper

1 tsp. dried oregano

1 tsp. cumin

1 tsp. salt

1/2-1 lb. chicken breast, cut into thin strips

Add all ingredients to a large gallon-size zip-lock bag and marinate anywhere from 30 minutes to overnight. When ready to make, preheat grill to medium heat and skewer the chicken so that they are flat. Grill until done. Serve on warm tortillas with any condiments you like. I usually make guacamole, and saute onions, and serve them with sour cream, cheese, and salsa. SO GOOD!

Gumbo

2010-06-16T07:00:00.001-04:00

This is another favorite recipe of my Mom's that I made a while back but never shared. There's a lot of prep involved, but once everything is cubed, chopped, and minced, it's a pretty easy one-pot-meal.

I do think it's a little too warm and heavy for summertime, but keep it in the back of your mind come fall. It's delish.

Chicken-Tasso-Sausage Gumbo

adapted from Southern Living

2 lbs. chicken thighs, cubed

1 package (~1 lb.) smoked sausage (I used a light turkey sausage), cubed

1/2 lb. cubed cooked deli ham

1/2 cup vegetable oil

1/2 cup flour

2 medium onions, chopped

2 celery stalks, chopped

2 large garlic cloves, minced

2 32oz. boxes chicken stock

1 tsp. dried thyme

black pepper, to taste

crushed red pepper, to taste

Brown meat in large stockpot or dutch oven for 20 minutes, or until chicken is done. Remove and wipe out pot. Add vegetable oil and whisk in flour to make a roux. Make sure you are constantly stirring so that the mixture does not overheat or burn. It will turn a dark color - that's normal. Stir in onions, celery, and garlic and cook until tender. Gradually add chicken stock and add meat back in. Add spices to taste and allow to simmer for 2-3 hours. Serve over hot rice.

Grilled Salmon

2010-06-15T22:19:00.002-04:00

Another super simple meal that doesn't require much preparation is any kind of grilled fish. Salmon happens to be a favorite of mine, and it is so good with just a little salt, pepper, lemon juice, and crushed red pepper.

Grilled Salmon

2-4 salmon filets, skin on

salt, to taste

pepper, to taste

1/2 Tbs lemon juice per filet

crushed red pepper, to taste

Pat salmon filets dry before adding lemon juice and spices. Place directly on the grill or use one of those fancy grill baskets. Either way, grill to desired doneness, usually about 10 minutes total, or until the inside is flaky.

Asparagus Quiche

2010-06-11T06:00:00.001-04:00

I like quiche a lot, but it's just one of those meals I don't think to make very often.

I had bought some fresh asparagus and "just-laid" eggs at the farmers market last week and was trying to think of a good recipe I could use both in. I saw this recipe on Food Network and thought it sounded really good - and it was! I highly recommend trying it out, and although it doesn't look it, it was really easy.

Asparagus Quiche

adapted from here

1 pre-made crust, thawed

3 large eggs

1/2 cup heavy cream

1/2 cup fat free milk

1/4 cup chopped fresh parsley

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup cheese mixture - I used parmesan, asiago, and romano

7 stalks asparagus, divided

2 slices deli ham, chopped

1 small onion, diced

2 small mushrooms, diced

Preheat oven to 425˚F. Roll out pie crust into 9" quiche pan (or tart or pie pan), and poke a few holes in the bottom. Place foil in the bottom of the pan and bake for 7-8 minutes until it starts to feel firm. Reduce heat after you take the pie crust out to 350˚F.

Chop 2 of the asparagus stalks into small pieces and add to a small frying pan. Spray with cooking spray and saute with ham, onion, and mushrooms until soft. In a medium sized mixing bowl, add eggs, cream, milk, parsley, salt, pepper, cheese, and saute mixture. Mix well and pour into pie crust. Arrange remaining 5 asparagus stalks on top and bake for 30 minutes or until eggs have cooked through.

Shrimp & Chicken Kabobs

2010-06-10T20:00:00.000-04:00

Super easy, throw together meal for a light and simple summer dinner. Great for cookouts as well. I plan to make this when we head to the beach in a few weeks with Mike's family and I can't wait to have it again!

Shrimp & Chicken Kabobs

adapted from here

1/4 pound large raw shrimp, peeled

2 boneless chicken thighs, cut into 1 inch pieces

1/3 cup vegetable oil

1/4 cup soy sauce

1/4 cup lemon juice

2 Tbs. sugar

2 Tbs. vinegar

1 tsp. crushed red pepper

1 each of yellow, orange, red bell pepper

1 medium white onion

3-4 medium white button mushrooms, sliced or cut into fourths

1 can pineapple chunks

Combine ingredients for marinade in a small bowl and whisk until mixed well. Pour over meat and vegetables in a gallon sized plastic bag and marinade for 4-6 hours. Prepare grill to medium-high heat. Skewer ingredients in whatever order you want. The vegetables and shrimp will cook a little faster than the chicken, so you may want to do skewers of chicken only, and then mix the rest and stagger the cooking so they are all done at the same time.

Tequila Garlic Lime Flank Steak

2010-06-10T06:00:00.002-04:00

Flank steak is typically a tougher cut of meat, but if marinated correctly, cooked correctly, and sliced correctly, it can be so tender and delicious. It's a great stand-alone entree, but would be really good for homemade fajitas as well.

This recipe is one I found through Food Network, and although it had a really great flavor, I would probably omit the tequila next time, or at least use less.

Tequila Garlic Lime Flank Steak

adapted from here

1 cup roughly chopped garlic

3/4 cup lemon juice

1/2 cup clear tequila

1/4 cup soy sauce

1 tsp. cumin

1 tsp. crushed red pepper

1 Tbs. ground black pepper

2 lb. flank steak, trimmed

Combine all ingredients in a gallon sized bag and marinate in refrigerator for at least 2 hours. I marinated mine for almost 6 hours and I think it increased the tenderness. Remove from the refrigerator about 30 minutes prior to cooking and let rest. Heat grill to medium-high heat and grill on one side for 8-10 minutes, flip and grill for another 10-12 minutes or until it's cooked to your desired doneness. Remove from grill and allow to rest for 5-10 minutes. Slice against the grain and serve immediately.

Peach Ice Cream

2010-06-09T11:15:00.003-04:00

Peaches are in season here in North Carolina, and the farmers market is busting at the seams. I picked up quite a few last weekend and one of my favorite summer things is homemade peach ice cream. With the use of my ice cream maker, it's super simple.

Fresh Peach Ice Cream

adapted from Cuisinart

makes approximately 2 qts.

3 cups fresh peaches, sliced

4 Tbs. lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp. vanilla extract

Combine peaches and lemon juice with 1/2 cup sugar in a small bowl and set aside. In another medium size mixing bowl, add milk and remaining sugar, and mix until sugar is dissolved. Stir in cream, some of the juice from the peaches, and vanilla. Pour mixture into freezer bowl and turn machine on for 20-25 minutes or until thickened. Five minutes before mixing is complete, add sliced peaches and mix in completely. Pour ice cream into freezer safe container and freeze for 2 hours.

What's For Dinner?

2010-06-09T11:02:00.002-04:00

As a way to introduce new recipes, and to hold myself accountable for my loose weekly "menu," I have added a section on my sidebar called "What's For Dinner?"

My hopes are to update this weekly, and link the meal to the recipe I will be using. More often than not, it will be a recipe that I haven't tried before, or at least a new variation, which will allow me to then post it to the blog to share pictures, and to note what changes I've made.

Happy cooking. We'll see how long this lasts :-)

Pantry Challenge: Update

2010-04-15T12:29:00.000-04:00

So my pantry challenge is done. I made 14 dinners - two weeks worth - and many more snacks, desserts, etc. without having to go to the grocery store! I still have ingredients on my original list that I'm hoping to use soon, but I was running out of the little things that I needed to make a true "meal." I'm still pretty impressed with ourselves! I don't even know how much money we saved on groceries, but I don't think we went shopping for almost 3 1/2 weeks, except for a few things such as bottled water and milk. We've recently re-stocked and I have a few new recipes I plan to share soon! Stay tuned.

Pantry Challenge: Dinner #14

2010-04-08T10:33:00.002-04:00

Meatloaf is definitely not a staple in our house, though when we decide to make it, I do enjoy it. And, it is pretty simple to put together. This is a different recipe than one I've posted before. It wasn't by any means better, just different.

Meatloaf

adapted from Southern Living

1 lb. ground beef

9 crackers, crushed

1/2 onion, chopped

1 egg, beaten

1 Tbs. worcestershire sauce

1 tsp. yellow mustard

1/4 cup brown sugar

1/2 cup ketchup

Preheat oven to 350˚F. Combine all ingredients except sugar and ketchup in a large food processor bowl. Process together until completely mixed. Place mixture into a lightly sprayed bread loaf pan. Bake for 1 hour. Remove from the oven and drain. Stir together the ketchup and brown sugar and pour over top. Bake another 15 minutes or until meat reads 160˚ on a thermometer.

**I did cover the meatloaf with the sugar and ketchup mixture, but will probably not do that again. It was incredibly sweet. I will probably try covering it with just ketchup if I make this again.

Items used:

1lb. ground beef

1/2 white onion

1 egg

brown sugar

ketchup

Pantry Challenge: Dinner #13

2010-04-08T10:03:00.004-04:00

I love crab cakes. I don't make them too often, only because I don't routinely buy crab, but we had some left over from the last time I made crab dip, and I decided the other night would be a perfect night for them. They're very easy and almost always turn out great.

Crab Cakes

adapted from here

1 lb. crab meat

1/3 cup crushed crackers (I usually use Ritz)

1 Tbs. mayonnaise

1 egg, beaten

1 Tbs. parsley

1/2 tsp. salt

1 tsp. old bay seasoning

1 Tbs. worcestershire sauce

Lightly mix all ingredients in a bowl and form into individual patties. Refrigerate patties for about 30 minutes if possible. Heat a small amount of oil in a deep frying pan and cook each cake approximately 2 minutes on each side, or until golden brown.

I made a very simple risotto to go along with the cakes, which is a little more time consuming, but is so worth it. Risotto is even good left over, and I don't like leftovers at all.

Risotto

2 Tbs. butter

1 cup arborio rice

1/2 onion, minced

1 Tbs. parsley

1 tsp. pepper

3 cups chicken stock

Melt butter in medium saucepot, and saute onions. Add rice, parsley, and pepper and stir until coated and soft. Slowly add 1 cup of chicken stock at a time until rice has cooked through and all liquid has been absorbed.

Items used:

crab

worcestershire sauce

1 white onion

3 cups chicken stock

arborio rice

Pantry Challenge: Dinner #12

2010-03-24T16:00:00.002-04:00

Chili is another favorite in our household. It's comforting and so easy. A lot of times I'll get everything together and let it cook in the crock-pot all day, but it works even if you want to throw it together in 30 minutes after a long day. I've posted a similar recipe for chili before, but I'll re-post.

Chili

1 lb. ground turkey

1 28oz. can diced tomatoes

1 can black beans

1 can kidney beans

1 onion, chopped

3 garlic cloves, minced

salt

pepper

garlic powder

chili powder

red pepper flakes

Brown ground turkey until done. Add onions and garlic and cook until soft, making sure not to burn the garlic. Add a pinch of salt and pepper. Add remaining ingredients and spices to taste. If I were using the crock-pot, this is where I would transfer everything and cook on low all day. If not, simmer for 20-30 minutes or until beans are soft.

I serve my chili over rice. There are tons of options for toppers, but we usually just use cheese, sour cream, and green onions.

Items used:

ground turkey

black beans

kidney beans

diced tomatoes

1 white onion

garlic

shredded cheddar cheese

sour cream

green onions

Pantry Challenge: Dinner #11

2010-03-23T16:00:00.000-04:00

This is another recipe that I found on the Chaos blog. I will admit, it looks a lot better than I thought it tasted, which disappoints me a little. I like all the ingredients separately, and maybe it was just the way I made it, but it's probably not a recipe I will go back to often unless I try to make a few changes to it.

Coconut Lime Chicken

adapted from here

2 chicken breasts

zest of 1 lime

1 tsp. cumin

2 Tbs. soy sauce

1 tsp. salt

2 Tbs. sugar

2 tsp. curry powder

1/2 cup coconut milk

1/2 tsp. red pepper flakes

3 Tbs. oil

lime wedges

Place chicken breasts in a large ziplock bag and pound until flat. Whisk all ingredients, except lime wedges, together in a bowl. Pour marinade into bag and marinate for up to 2 hours. Heat a non-stick skillet or grill pan to medium-high heat and cook chicken, about 5-6 minutes on each side, or until done. Pour remaining marinade in a small saucepot and bring to a boil, stirring frequently. Set aside to use as a sauce if you prefer. Squeeze fresh lime over chicken once done.

I served this over coconut rice.

Items used:

chicken

limes

soy sauce

coconut milk

rice

Pantry Challenge: Dinner #10

2010-03-22T21:00:00.002-04:00

I'm SO glad the weather is warming up and we're able to pull out the grill again. BBQ chicken is a favorite of mine, and it makes me feel like summer is right around the corner. Once again there isn't truly a "recipe" for this, but I'll give you my usual directions. Mike is in charge of the grill and he does a great job of continually basting the chicken as it's cooking to get the best flavor. I'm having to be pretty creative with my sides, as my list of produce is dwindling, so I roasted some potatoes and home-grown green beans, which turned out pretty good.

BBQ Chicken

chicken breasts (bone-in, or boneless)

bbq sauce

salt

pepper

garlic powder

In order to cook the chicken all the way through, but not allow them to dry out on the grill, I boil them for about 5 minutes before marinating. The marinade is super simple - just a mixture of bbq sauce, salt, pepper, and garlic powder - and there isn't a magic number on how long it needs to marinate. Grill over low heat until done.

Roasted Potatoes & Green Beans

4 medium size potatoes, cubed

fresh (or thawed) green beans

olive oil

salt

pepper

rosemary

Preheat oven to 450˚F. Boil potatoes and green beans for approximately 3 minutes and drain. Transfer to large baking sheet and sprinkle with olive oil, salt, pepper, and rosemary. Roast, stirring often, for about 15-20 minutes, or until potatoes are soft.

Items used:

chicken breasts

bbq sauce

potatoes

green beans

Pantry Challenge: Dinner #9

2010-03-22T19:28:00.003-04:00

There isn't really a recipe for this. It's just a mixture of kielbasa (I use turkey kielbasa) and onions, cooked until soft, and served over rice. It's an easy meal and one that we often make on a night when we want something good but quick.

Items used:

kielbasa

1 white onion

rice

Pantry Challenge: Dinner #8

2010-03-14T19:15:00.003-04:00

Another "new" pantry challenge recipe. It's not a new recipe to me, but another one that I don't make quite as often as I'd like. I'm all about recipes that are quick and easy this one is no different.

Beef Stroganoff

1 lb. ground beef

2 cups cooked egg noodles

1/2 cup milk

1/2 cup sour cream

1 can cream of celery soup

1 small onion, chopped

s&p

Cook egg noodles until done. Brown ground beef. Drain liquid and add onions, cooking until tender. Add remaining ingredients and simmer for about 10 minutes until well blended.

Items used:

1 lb. ground beef

milk

sour cream

1 white onion

egg noodles

cream of celery soup

Pantry Challenge: Dinner #7

2010-03-12T16:49:00.002-05:00

This is definitely a staple meal for us. So easy and so fantastic. I've blogged about this before and you can find the recipe here. If you haven't tried it yet, definitely make a plan to do so.

Items used:

chicken

cream of chicken soup

chicken broth

frozen mixed vegetables

2 pie crust rolls

Pantry Challenge: Dinner #6

2010-03-12T16:29:00.004-05:00

This is such a great recipe. My Mom has made it in the past and I really enjoyed it. It takes a while to cook, so start early if you're going to make it!

Herb Crusted Pork Tenderloin

Adapted from Paula Deen

1 4lb. boneless pork loin

1 Tbs. salt

2 Tbs. vegetable oil

4 garlic cloves, minced

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried rosemary

Preheat oven to 475˚F. Place tenderloin on a roasting rack. Combine all ingredients in a small bowl and rub onto the tenderloin until covered. [I use vegetable oil instead of olive oil like the recipe calls for, because at 475˚F, olive oil will burn and will make your house fill with smoke. Believe me, I've tried.] Cook for 30 minutes, then reduce heat to 425˚F and roast for another hour. This may vary depending on the size of your roast - I didn't have to cook mine quite as long because I had two smaller loins instead of one larger one. Internal temperature should reach 155˚F before it's done.

I threw some carrots and onions in the pan and allowed them to roast along with the tenderloin. They were delicious.

Items used:

pork tenderloin

carrots

1 white onion

garlic

Pantry Challenge: Dinner #5

2010-03-03T19:56:00.004-05:00

Another new recipe for the pantry challenge. I found both of these recipes on this blog, which I absolutely love, and use for inspiration often. The only thing I had in the house that I thought would work well as a "filling" was deli turkey and cheddar cheese. It worked, but I will probably try something else next time I make it.

The homemade rice-a-roni was excellent and I highly recommend trying it out.

Stuffed Chicken

adapted from here

2 boneless chicken breasts, flattened

1/4 cup bread crumbs

1/4 cup parmesan cheese

2 tsp. garlic powder

cooking spray

filling of your choice - I used deli turkey meat and shredded cheddar cheese

Preheat oven to 400˚F.

Season chicken with salt and pepper. Combine bread crumbs, parmesan cheese, and garlic powder on a separate plate. Place your filling of choice on top of the chicken and roll up burrito style. Spray chicken with cooking spray and roll in bread crumb mixture. Transfer to a greased baking sheet. Use your hands to pat on a thicker layer of the crumb mixture until completely covered. Bake for about 25 minutes or until chicken is cooked through.

Homemade Rice-a-Roni

adapted from here

3/4 cup white rice

1/2 cup broken spaghetti

3 Tbs. butter

14oz. chicken stock (I made my own using 14oz. hot water and 2 chicken bouillon cubes)

1/2 tsp. dried parsley flakes

1/2 tsp. garlic powder

Melt butter in a large saucepan over medium heat. Add rice and noodles and saute until somewhat browned. Add chicken stock, parsley, and garlic powder and bring to a boil. Cover with a lid and turn to low. Cook for 15 minutes without removing the lid.

Items used:

2 frozen chicken breasts

deli turkey

shredded cheddar cheese

italian bread crumbs

parmesan cheese

white rice

spaghetti

2 chicken bouillon cubes

butter

Pantry Challenge: Dinner #4

2010-03-03T19:43:00.004-05:00

The pantry challenge is going well and making me be creative with my meals, which is nice. It gives our routine, week-to-week meals, a break.

This next recipe is one I have made before, but certainly not a recipe I make often, and I don't think I've ever blogged about it. The picture doesn't do it justice - it looks so bland and boring, but it's quite the opposite. If you like garlic, you'll love this recipe.

Chicken Diane

2 chicken breasts

5 garlic cloves, minced

1/2 onion, chopped

2 Tbs. worcestershire sauce (or more, depending on your taste)

16oz. sour cream

1/2 cup heavy cream

parsley

Saute garlic and onions in a small amount of olive oil on medium heat until soft. Pan seer chicken, about 5 minutes on each side, allowing the garlic and onions in the pan to adhere to the chicken. Take the chicken out of the pan and set aside. Add sour cream, heavy cream, and worcestershire sauce to pan and simmer until sauce thickens. Add chicken back to sauce and continue to simmer on low for another 10 minutes, or until chicken is cooked through. Serve over rice.

Items used:

2 frozen chicken breasts

garlic

worcestershire sauce

heavy cream

sour cream

1/2 white onion

white rice

Pantry Challenge: Dinner #3

2010-03-01T09:45:00.004-05:00

This is my first new recipe of the pantry challenge. I've made a lot of different shrimp pasta dishes before, but this one was by far the best. The original recipe calls for mushrooms, but Mike doesn't like mushrooms, and we didn't have any - so we did without. The meal itself is very rich and filling. I think it was a big hit - there were NO leftovers.

Creamy Shrimp Fettuccine

half a box of fettuccine

1 stick butter

3 garlic cloves, minced

3 oz. cream cheese

1/2 cup boiling pasta water

1 lb. frozen shrimp

parsley

basil

Boil and salt a large pot of water for pasta. Cook pasta to al dente. Over medium heat, melt a small amount of butter and cook shrimp until pink. Reserve in a separate bowl. Melt the rest of the butter and add cream cheese, garlic, and herbs, allowing to simmer until well blended. Add pasta water, stirring quickly to smooth out mixture. Add shrimp back in and simmer until mixture has thickened, about 10-12 minutes. Toss with cooked noodles and serve.

Items used:

frozen shrimp

fettuccine

garlic

cream cheese

butter

Pantry Challenge: Dinner #2

2010-02-24T08:52:00.004-05:00

The second of my pantry challenge dinners was another meal that I make pretty often. Chicken stir-fry is easy, quick, and really good. I did change the sauce up a little so I could use more ingredients, and I added carrots and onions, but it was still delicious. I didn't even take a new picture, but I'll post the picture from the last time I made it.

Items used:

2 frozen chicken breasts

white rice

fresh broccoli

carrots

1 white onion

garlic

oyster sauce

soy sauce

stir-fry sauce

sesame seed oil

honey

Pantry Challenge: Dinner #1

2010-02-14T21:04:00.005-05:00

The first dinner of my pantry challenge was not a new recipe, but rather one that I really enjoy but don't make quite as often as I'd like. I've posted about this delicious sausage pasta dish before, so if you haven't made it yet, make plans to do so! I didn't have the peppers that the recipe calls for, so I just left them out! And, I used egg noodles instead of bowtie pasta. It was still fabulous.

Items used in my first pantry challenge dinner:

olive oil

1 package of frozen sweet italian sausage

crushed tomatoes

egg noodles

heavy cream

1 white onion

garlic

Pot Roast

2009-10-28T08:55:00.002-04:00

This is an easy recipe you can throw together and let cook all day in the crock-pot while you're at work or doing something more fun than slaving in the kitchen! It's so delicious. Pair it with mashed potatoes and peas and it's perfect for a cold fall night.

Pot Roast

2-4 lb. beef chuck roast

1 medium onion

1/2 bag baby carrots

S&P

1 can cream of mushroom soup

1/4 cup soy sauce

1/2 cup water

Spray crock-pot with cooking spray. Place carrots in bottom and roast on top. Sprinkle with salt and pepper. Roughly chop onion and layer on top of roast. In a separate bowl, mix together soup, soy sauce, and water and then pour over onions and roast. Cook on low for 6-8 hours.

When you're ready to eat, take everything out of the liquid. To make gravy out of the sauce, pour the liquid into a saucepan and heat on medium-high heat. Mix together 2 Tbs. corn starch with 1/2 cup water and pour into sauce. Stir until mixed well then let simmer for 5 minutes or until thickened.

Hashbrown Casserole

2009-09-10T14:05:00.004-04:00

This is a recipe that was introduced to me by my sister-in-law Katie, and it has quickly become one of my favorite things to make. It was originally made for a baby shower brunch and I think it's meant to be a breakfast food, but I have recently been making it as a side for dinner. The best part is that it's so easy to put together and can be made ahead of time.

I usually halve the recipe for a smaller amount, which still feeds 2 people with lots of leftovers.

Hashbrown Casserole

2 lb. frozen hashbrown potatoes

2 cans cream of potato soup

8 oz. sour cream

1/4 tsp. garlic salt

1 small onion, chopped

1/2 cup milk

8 oz. grated sharp cheddar cheese

1/2 cup parmesan cheese

butter

Preheat oven to 350˚F. Mix together all ingredients except parmesan cheese and butter in a large mixing bowl. Spread in a greased 9x13 baking dish, or 2 1/2 qt. casserole dish. Sprinkle with parmesan cheese and dot with pats of butter. Bake, uncovered, for one hour.

**I tend to make this with low-fat or fat free ingredients, because it's just what I have on hand, and it still tastes incredible!

Banana Bread

2009-09-10T10:16:00.002-04:00

We had a bunch of bananas that were on the verge of getting brown and we were heading out of town for the weekend, so I decided to make some banana bread so that they wouldn't go to waste.

This recipe is actually very easy and the end product is beautiful and very good!

Banana Bread

adapted from the Better Homes & Gardens New Cookbook, Bridal Edition

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

2 eggs, room temperature

1 1/2 cups bananas (I used 3 large bananas)

1 cup granulated sugar

1/2 cup vegetable oil

Preheat oven to 350˚F and grease a 9x5x3 loaf pan. In a large mixing bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Make a well in the center of the mixture and set bowl aside. In another bowl, mix together the eggs, bananas, sugar, and oil. Pour egg mixture into well of dry mixture and stir together just until moistened. The batter should be lumpy. Pour into loaf pan and bake for one hour. Allow bread to cool on a wire rack before cutting.

Fettuccine Alfredo

2009-09-07T20:22:00.006-04:00

I love homemade alfredo sauce. You should try this recipe - it's delicious. And creamy. And cheesy.

You could easily add chicken or shrimp, or really anything else to this dish to jazz it up, but it's good all by itself and you can see in the picture that I just threw some broccoli in to add some vegetables.

Fettuccine Alfredo

6 oz. uncooked fettuccine

2 cloves garlic, whole

1 Tbs. butter

1/2 cup whipping cream (or half & half)

3/4 cup parmesan cheese

1/4 cup asiago cheese

S&P to taste

**I added one bag of frozen broccoli

Cook fettuccine al dente. A trick I use to get more flavor into the pasta is to cook the pasta with two whole cloves of garlic - it's really good. About one minute prior to the pasta being done, add broccoli and stir until bright green. Drain pasta mixture and return to saucepot. Add butter, whipping cream, and cheese. Mix until cheese and butter are melted. Add salt and pepper to taste.

Chicken Parmigiana

2009-06-18T20:08:00.004-04:00

This is probably one of those meals that looks deceptively difficult, but in actuality, it's pretty easy to make. Bobby Flay even said so himself.

Chicken Parmigiana

adapted from Bobby Flay

4-5 boneless skinless chicken breasts

2 cups flour

3 large eggs, beaten

2 cups panko bread crumbs

1 cup vegetable oil

1/2 pound mozzarella cheese

1/4 cup parmesan cheese

salt & pepper to season

spaghetti sauce - whatever recipe you normally use

spaghetti noodles

Preheat oven to 400˚F. Season both sides of each chicken breast with salt and pepper. Beat between sheets of wax paper until thin. Place flour, eggs, and bread crumbs in separate bowls. Dredge chicken through flour, then egg, then bread crumbs. Heat oil in a non-stick skillet and cook until lightly brown, approximately 2-3 minutes per side. Place on baking sheet and top with spaghetti sauce, mozzarella cheese, and parmesan cheese. Bake for 7-10 minutes or until cheese has melted and chicken is done. While chicken is baking, prepare spaghetti noodles.

Pork BBQ

2009-06-15T20:30:00.005-04:00

It's been forever since I've posted anything new. This recipe is one of those that's really good, but also really super easy. The best kind.

Pork BBQ

3-4 lb. pork loin

2 cups vinegar

2 Tbs. sugar (white or brown)

Place pork loin with fatty side up in a crock pot. Pour vinegar and sugar over pork and cook on low for 6-7 hours. When done, take out of the vinegar mixture and place in a bowl to pull apart. Cover with your favorite bbq sauce and enjoy!

Guinness Cupcakes

2009-03-03T11:58:00.005-05:00

Recently I've been seeing a lot of recipes for beer cupcakes or beer cakes, which I initially thought would be gross. How could beer make cake better? Well, I've figured out if you use a dark stout, like Guinness (one of my favorites...), it actually makes them more moist and cuts back on the intense sweetness that cupcakes normally have. I think this will be my go-to chocolate cupcake recipe from now on...yum.

And, to top it off - delicious vanilla bean cream cheese frosting.

Guinness Cupcakes

adapted from here and here

2 eggs, at room temperature

2/3 cup sour cream

6 Tbs. butter, melted

1 cup granulated sugar

1 1/2 tsp. vanilla extract

1 1/2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/4 tsp. ground cinnamon

6 oz. Guinness

Vanilla Bean Cream Cheese Frosting

8 oz. cream cheese, at room temperature

2 1/2 cups powdered sugar

4 Tbs. butter, at room temperature

seeds from 1/2 vanilla bean

Preheat oven to 350˚F. Line a cupcake pan with cupcake papers and spray with nonstick baking spray.

In a large mixing bowl, whisk eggs and sour cream together until well combined. Add Guinness and vanilla extract. In a separate bowl, sift together the dry ingredients. Add about 1/3 of the dry mixture to the wet mixture and beat with a hand mixer until smooth. Continue mixing, adding about 1/3 of the dry mixture at a time. When combined and smooth, add the melted butter and mix well. Fill the cupcake papers approximately 3/4 full and bake for 25 minutes. Allow to cool before frosting.

In the bowl of a stand mixer (or in a separate bowl if you want to use a hand mixer), add the cream cheese, butter, and vanilla bean seeds. Mix well on medium speed. Slowly add the powdered sugar, a little at a time, until the mixture is completely combined and smooth. Use immediately.

Tuna Noodle Casserole

2009-02-13T15:50:00.005-05:00

You may be thinking..."Another casserole!?"

I admit, I do make a lot of these, mainly for the sake that they're easy and I can get a lot done in the time that they're baking, but this one is an oldie that my Mom made when I was growing up and I wanted to share. I don't make it too often, but when I do - it totally takes me back to those days. It's a real comfort food for me.

Tuna Noodle Casserole

2 cups uncooked wide egg noodles

1 cup frozen peas

1 can cream of mushroom soup

1 cup sharp cheddar cheese

1/2 cup milk

1 large can tuna, drained

1/2 cup bread crumbs

1/4 cup parmesan cheese (fresh or from the can)

Preheat oven to 350˚F. Cook noodles according to package. Do not overcook. About one minute before the noodles are done, add the peas and allow to cook together. Drain and pour in a large mixing bowl. Add milk, cheddar cheese, mushroom soup, and tuna, mixing well. Pour into a small greased baking dish. Top with bread crumbs and parmesan cheese. Bake for 20-30 minutes.

Chocolate Buttercream Frosting

2009-02-10T14:32:00.007-05:00

My husband is quite the chocoholic, so I was not surprised at all when he quickly responded that he wanted a chocolate on chocolate cake for his birthday. The cake part was easy. The frosting - a whole new issue. I set out to find the perfect frosting recipe - mainly because I despise pre-made chocolate frosting from the store. It has a weird, bitter, cardboard taste to me. Not that I exactly know what cardboard tastes like, but I can imagine.

I found many recipes that looked good, but I chose to combine a couple and sort of make my own. I had intended on making a trial-run batch about a week before so I would have time to tweak it, or find a completely new recipe if I needed to, but in the midst of my 10 day work stretch, I never found time. Thankfully, to save my sanity, it turned out pretty good on the first try, and the birthday boy seemed to love it.

Beware: I never said this would be good for you.

Chocolate Buttercream Frosting

8oz. bittersweet chocolate

8oz. semisweet chocolate

4 sticks (32 Tbs.) butter, softened

1 cup granulated sugar

1 cup egg whites (from approximately 6-7 large eggs)

2 tsp. vanilla extract

1/2 tsp. cream of tartar

Melt chocolate in the top of a double boiler (or in a bowl over a saucepan of boiling water) over until smooth. Set aside, off the heat, to cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over the same saucepan of boiling water and whisk until the mixture reaches 140˚ F.

Remove mixture from the heat and place in a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and has doubled in volume. Reduce speed to low and add the softened butter 1 Tbs. at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate, vanilla extract, and cream of tartar and beat until fluffy.

Shrimp Scampi Over Rice

2009-02-02T22:11:00.004-05:00

I hadn't planned on making this for dinner tonight - though I knew I wanted something with shrimp, because it's been in our freezer for a few weeks now.

I've never made shrimp scampi before, but love all the flavors of wine and garlic and lemon mixed together. I gave it a shot and it wasn't too bad. When I was tasting it before it was finished, I thought it was too salty, but once it was over the rice it was really yummy. And the best part - it was so easy to make.

Shrimp Scampi Over Rice

1 lb. raw shrimp, shelled

3 Tbs. unsalted butter

3 Tbs. flour

1 can chicken broth

1/2 cup white cooking wine

1/2 tsp. garlic salt (or to taste)

1/2 tsp. ground pepper

parsley, for garnish

Prepare rice. Melt butter in large saucepan over medium heat. Add flour and stir until thick and bubbly. Add chicken broth, wine, garlic salt, and pepper and let reduce until sauce thickens. Add shrimp and cook until done. Serve over rice and garnish with parsley.

* You could probably add some chopped onion and coarsley chopped garlic that would make it really good too.

** I recently got a new camera lens and I LOVE it. It's awesome.

Mac and Cheddar Cheese with Chicken and Broccoli

2009-01-29T10:52:00.005-05:00

I saw this recipe on foodnetwork.com and thought it would be perfect for a cold and rainy day, like yesterday was here. I will admit that this recipe was a bit more involved than I had imagined, or hoped. Don't get me wrong, it wasn't hard by any means - just get all your ingredients out and prepared before you start cooking anything!

On a side note, it's so hard to photograph a dish that has multiple ingredients thrown together. I apologize if the picture looks more like something you would see in a dog bowl, and not on a pretty white plate. When it comes to taste, however, it's much more palatable.

Mac and Cheddar Cheese with Chicken and Broccoli

from Rachel Ray

1 lb. chicken, cubed

s&p to taste

1 small onion, chopped

1 lb. macaroni

2 1/2 cups broccoli florets

3 Tbs. butter

3 Tbs. flour

1/2 tsp. cayenne pepper

1 tsp. paprika

3 cups whole milk (or half & half, or whipping cream)

3 cups sharp cheddar cheese

1 cup chicken stock

1 Tbs. dijon mustard (I didn't use this)

Start a pot of water to boil for the macaroni.

Over medium heat, saute chicken in a large skillet with 2 Tbs. olive oil for about 5 minutes. Season with salt and pepper. Add onion and continue to cook until onions are soft and chicken is cooked through.

While chicken is cooking, boil macaroni until al dente. Add broccoli and continue to boil for about 3 minutes or until broccoli becomes tender (but not overcooked). Drain. When chicken mixture is done, add to macaroni and broccoli.

In a medium saucepot, melt butter and add flour to make a thick roux. Add cayenne pepper and paprika and continue to whisk until roux starts to bubble. Add milk and chicken stock, continue to whisk for about 5 minutes, or until sauce thickens. Add cheese, stirring until completely melted. Season with extra salt and pepper as needed. Pour over macaroni mixture and stir to coat evenly.

Chicken Stir Fry With Udon Noodles

2009-01-13T21:37:00.005-05:00

This was somewhat of a last minute dinner decision, as I ended up getting to leave work 3 hours earlier than I had originally expected. I was craving an easy-throw-together meal, but didn't want rice, so I improvised. I have never made this before and I didn't use a recipe, so bear with me as I estimate all that I included.

I really liked this meal and I think Mike did too. He ate every last bite. It's definitely getting added to the rotation!

Chicken Stir Fry With Udon Noodles

2 8oz. pkgs. udon noodles (pre-cooked)

1/2-1lb. chicken, flattened and cubed

1/2 head broccoli, separated into florets

1 large carrot, sliced

1/2 onion, sliced into rings

2 Tbs. vegetable or peanut oil

2 Tbs. + 1 tsp. soy sauce

1 Tbs. + 1 tsp. oyster sauce

In a large mixing bowl, combine broccoli, carrots, and onion. Mix in 2 Tbs. soy sauce and 2 Tbs. oyster sauce, tossing well. Heat oil in large skillet. Cook chicken for about 3-5 minutes or until outside is white. Place in separate bowl. Stir fry vegetables in same skillet for about 2-3 minutes or until broccoli turns bright green. Place back in mixing bowl. Add udon noodles to skillet and separate, cooking for 2-3 minutes or until softened. Add chicken, remaining soy sauce, and oyster sauce, and cook covered until chicken is cooked through; approximately 3-5 minutes. Remove cover and add vegetables, tossing all ingredients together for another minute or two. Serve hot.

Texas-Style Enchilada Casserole

2009-01-13T21:25:00.003-05:00

This was a casserole my Mom threw together a few weeks ago, and as usual, I loved it. It's quick and very very tasty - which was exactly what Mike and I needed the other night when we both worked late.

p.s. If any of you have tried my other enchilada recipe and liked it, you'll really like this.

Texas-Style Enchilada Casserole

1 lb. ground beef

1/2 medium onion, chopped

1 4oz. can diced green chiles

12 6" corn tortillas, sliced into 1" pieces

1 10oz. can cream of mushroom soup

1 small can sliced ripe black olives (I left these out)

1 cup mild enchilada sauce

1/2 cup sour cream

8oz. shredded cheddar cheese

Preheat oven to 400˚F. Cook first 3 ingredients in a large skillet until beef has cooked through and onions are soft. Drain well and place in large mixing bowl. Add tortilla strips, mushroom soup, olives, enchilada sauce, sour cream, and half of the cheese (~1 cup). Spoon into lightly greased baking dish and top with remaining cheese. Bake for 20-25 minutes or until cheese is bubbly.

Serve over rice. Optional toppings include lettuce, sour cream, salsa, guacamole, diced tomato and more cheese.

Deviled Eggs

2009-01-09T12:40:00.002-05:00

There isn't really a "recipe" for deviled eggs that I want to share with you all, but more or less the ingredients that I enjoy blending with the egg yolks to make the perfect creamy and tasty deviled egg mixture.

My husband isn't a fan of relish in his eggs, and although I don't enjoy pickles at all, I like the sweet taste of relish juice. I will add varying amounts of mayonnaise, relish juice, salt, pepper, garlic powder, and a small amount of mustard to the already hard-boiled egg yolks, mixing well until you get the exact taste and consistency you love.

A trick I use is to scoop all the yummy mixture into a zip-lock bag and snip the corner of the bag open, squeezing the mixture into the eggs and making the eggs look perfect for presentation. Top with a sprinkle or two of paprika.

Enjoy!

Baked Crab Dip

2009-01-09T10:26:00.005-05:00

I absolutely love this dip. It's so easy to make and looks so great when you present it. The first time I had it was when my Aunt made it for one of my bridal showers (thanks, Sheryl!). I think it was pretty much a hit! Perfect for get-togethers!

I copied the recipe as quickly as I could...

Baked Crab Dip

2 8oz. pkgs. cream cheese, softened

1/3 cup mayonnaise

1 Tbs. powdered sugar

1 Tbs. Chablis wine

1/2 tsp. onion juice (grate an onion to make juice)

1/2 tsp. yellow mustard

1/4 tsp. garlic salt

1/4 tsp. salt

1/2 lb. crabmeat, picked through

chopped parsley

Preheat oven to 375˚F. Combine first 8 ingredients and blend well. Gently stir in crabmeat. Put mixture in a lightly greased 1 quart baking dish and bake for 15 minutes. Sprinkle with parsley.

Serve with plain crackers. I use water crackers.

Christmas Yummies

2008-12-24T16:00:00.007-05:00

Just a few pictures of some of the treats we've been making for the holiday week. I'll post recipes for things when I get back home sometime next week...

Hope everyone is having a wonderful and relaxed Christmas holiday!

Shrimp & Rice Casserole

2008-12-04T22:23:00.003-05:00

I've been trying to find creative ways to use up some leftovers in the fridge, so I thought I'd throw a few things together to see what I could come up with. I love casseroles, particularly on a night when we have a lot to do, because they are super easy to throw together - but also super easy to clean up, since everything is cooked in one (or maybe two) dishes!

This is just my creation. You could certainly use different meats or vegetables, depending on what you have on hand.

Shrimp & Rice Casserole

2 cups leftover cooked rice

1 can cream of mushroom soup

3/4 cup water

3/4 cup frozen vegetables

1 medium onion, chopped

2 garlic cloves, minced

1 lb. uncooked shrimp

s&p to taste

1 cup cheddar cheese

Preheat oven to 375˚F. Heat 1 Tbs. oil in a large saucepan. Add onions and garlic and saute until soft (~5 minutes). Add frozen vegetables, s&p, and shrimp until shrimp are cooked through. Add soup and water and simmer for 5-10 minutes. Transfer to a greased baking dish and top with cheese. Bake for 20-30 minutes, or until cheese is bubbly.

Pumpkin Chiffon Pie

2008-11-27T22:52:00.006-05:00

This is my Grandmother's recipe that I have always enjoyed, but never made myself until this year. I was intimidated by the directions at first, but it was actually pretty easy to make.

You can tell by the pictures that it's not like your typical pumpkin pie. It's lighter and fluffier (is that a word?) and almost melts in your mouth. Yum.

Pumpkin Chiffon Pie

1 Tbs. unflavored gelatin

1/4 cup cold water

3 egg yolks

3 egg whites

1 cup sugar

1/2 tsp. salt

1 tsp. ground mace

1 1/3 cup canned pumpkin

1/3 cup milk (I used fat free and it still turned out great)

Bake a pie crust for about 8-12 minutes, then let cool. Soften gelatin in cold water. Beat egg yolks until thick and lemon-colored. Add ½ c sugar, and mix well. Beat in pumpkin, milk, salt and mace. Cook over hot water until thick (either in double boiler or in a metal bowl over boiling water), stirring constantly for about 10 mins. Add gelatin, stir until thoroughly dissolved, and cool. In a separate small bowl, beat egg whites stiff (this works best in a glass bowl). Add remaining ½ c sugar gradually, beating after each addition until stiff. Fold into cooled pumpkin mixture. Spoon lightly into baked pie shell. Chill in refrigerator for several hours or overnight. Serve with whipped cream.

HAPPY THANKSGIVING!!!

Fried Rice

2008-11-25T22:54:00.003-05:00

Such a great way to use up that leftover rice you know you have sitting in your fridge!

This is an easy, and quick, side dish or meal. I made it for lunch one day when I was searching for something yummy to eat.

Again, I don't think you have to have a wok to make this!

Fried Rice

2 cups cold (previously cooked) rice

1 cup frozen vegetables

2 eggs, beaten

s&p to taste

1 Tbs. oyster sauce

3 Tbs. soy sauce

~2 Tbs. vegetable oil

and anything else you want to throw in there (shrimp, chicken, pork, peppers, onions, etc.)

Heat wok over medium-high heat and add some vegetable oil. Stir fry vegetables (and any meat that you may add) for about a minute. Push to the side and pour eggs in the middle; scramble until about half way done. Add rice and other seasonings and continue cooking for a few minutes, mixing everything together. Serve with toasted sesame seeds or green onions if desired!

Mini Pecan Pumpkin Pies

2008-11-24T21:55:00.006-05:00

My parents are coming to town for Thanksgiving, and because I have to work that day, my Mom is going to be doing a lot of the cooking. I offered to make dessert, since I can make those in advance.

We had a birthday luncheon at work today so it gave me an excuse to try out this new recipe that I had planned on making for Thursday - and, oh-my-goodness, they are little niblets of heaven! Small enough that you don't feel bad popping a couple in your mouth, but packed with flavor to totally satisfy your craving for something sweet - and very Thanksgiving-ish!

Mini Pecan Pumpkin Pies

from FoodNetwork

makes 2 dozen mini pies

Dough:

1/4 cup pecans

1/4 cup sugar

1/2 tsp. salt

3/4 cups all-purpose flour

6 Tbs. butter, cold

2-3 Tbs. ice cold water

Filling:

1 egg, plus 1 egg yolk

1/2 cup dark corn syrup

1 Tbs sugar

1/2 cup canned pumpkin filling

1 tsp. vanilla extract

1/4 cup pecans, chopped

24 pecan halves for garnish

Preheat oven to 350˚F. Spray bottoms and sides of the mini muffin tins with cooking spray. In a food processor, pulse pecans with sugar, salt, and flour until the nuts are ground and the ingredients are combined. Add butter and continue to mix until dough resembles coarse meal (I took my "dough" out at this point and put it in a bowl to mix with a hand mixer). Slowly pour in ice water until the dough comes together. Remove dough and place on clean floured work surface. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a small ball and place in bottom of each tin cup so that the bottom is covered. Sprinkle with flour if the dough is sticky. Bake 15-18 minutes or until crusts are golden.

Meanwhile, make the filling by whisking the egg and egg yolk with the corn syrup, sugar, pumpkin filling, and vanilla. Stir in chopped Pecans.

Remove dough from oven and add 1 Tbs. of the filling into each cup. Top with 1 pecan half and return to the oven for 12-15 minutes or until the pumpkin filling is set. Cool before removing from the pans.

Chicken & Broccoli Stir Fry

2008-11-17T18:58:00.012-05:00

We received a wok as a wedding gift (thanks, JD!!) and have been really looking forward to using it. Mike and I love asian food, but I had never used a wok before, so I was pretty intimidated. Luckily, the other day, I found a recipe for a chinese-take-out-like chicken and broccoli that seemed pretty easy.

Needless to say, it was a little more involved than what I was expecting, but it was delicious! I think you could use this same recipe in a heavy skillet if you don't have a wok.

Chicken & Broccoli Stir Fry

from this recipe

1 lb. boneless, skinless chicken breasts, cubed

1 large egg white

1 Tbs. cornstarch

1/4 tsp. salt

2 Tbs. oyster sauce

2 Tbs. soy sauce

1 Tbs. water

1 12-16oz. package frozen broccoli florets

1/2 cup water

1/4 tsp. salt, or to taste

1/2 tsp. granulated sugar, or to taste

2 garlic cloves, crushed (I minced mine)

1 tsp. cornstarch mixed with 1 tablespoon water

2 cups plus 2-4 tablespoons vegetable oil, for frying

Cube chicken and mix in velveting sauce: egg white, 1 Tbs. cornstarch, and 1/4 tsp. salt. Marinate in refrigerator for 20-30 minutes. In a small mixing bowl, combine oyster sauce, soy sauce, and water and set aside. In another small mixing bowl, mix together 1 tsp. cornstarch and 1 Tbs. water and set aside.

Preheat wok on medium-high heat. Add 2 cups oil after wok is heated, and allow to heat for approximately 2-3 minutes. Add chicken and just cook until white on the outside (~30-60 seconds), then remove and allow to drain in strainer or on paper towel. Drain the majority of oil out of the wok (leaving ~2 Tbs.) and add the crushed garlic and stir fry for 10 seconds. Remove. Add the broccoli, sprinkle with salt and sugar, stir fry briefly. Turn down the heat if necessary to make sure it doesn't burn. Add 1/2 cup water, cover, and cook for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

FYI - the process of "velveting" can be read about here, but basically it's to make the chicken moist and have a smooth velvet-like texture.

Artichoke Chicken

2008-11-14T18:03:00.003-05:00

This is a recipe that someone else had referenced on their blog a while ago. It sounded different, but yummy, and all the reviews were excellent.

It was delicious. I will most definitely be adding this to my regular rotation of meals!

Artichoke Chicken

adapted for 2 (instead of 4) from this recipe

1/2 15oz. can of artichoke hearts

1/2 cup grated parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. ground pepper

1/4 cup sour cream

1/4 cup mayonnaise

2 boneless, skinless chicken breasts

Italian style breadcrumbs, if desired for topping

Preheat oven to 375˚F. In a medium sized bowl, mix all ingredients, except chicken, together. (I chopped the artichokes in my food processor before mixing them with everything else). Place chicken breasts in oven-safe baking dish. Cover chicken with artichoke mixture. Sprinkle breadcrumbs on top. Bake uncovered for 40 minutes or until chicken is done.

I served this with rice and peas, but could definitely be served with other sides.

Snickerdoodles

2008-11-14T15:29:00.004-05:00

I don't have a big sweet tooth, but my husband definitely does. Luckily for him, I love to bake. Works out well...

These cookies are so incredibly easy to make and are very good. And, they're so pretty!

Snickerdoodles

2 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1 stick of butter (or margarine), room temperature

1 1/2 cup sugar

2 large eggs

Preheat oven to 350˚F. In a medium bowl, combine flour, tartar, baking soda, and salt together and set aside. In another bowl, beat together the butter and the sugar until light and fluffy. Beat in eggs one at a time, making sure to mix well between eggs. Stir in flour mixture until well blended and smooth. In another bowl, combine another 1/4 cup sugar and 3 tsp. ground cinnamon, mixing well. Shape dough in 1 inch balls between palms. Roll each ball in sugar/cinnamon mixture and place on ungreased cookie sheet. Bake for about 10-12 minutes, or until tops are brown and cracks look slightly undercooked. Allow cookies to cool before transferring from cookie sheet.

Makes approximately 3 dozen cookies.

Beef Stew

2008-11-11T21:24:00.006-05:00

I have seen several variations of stew recipes recently and they've all sounded so good that I decided I would give it a try tonight. Mike and I both had off from work today so we had some time to play around with the taste. I think the key is to let everything cook long enough so that all the flavors mingle together.

Beef Stew

2-3 lbs. beef roast, cubed

2 Tbs. vegetable oil

1 large onion, coarsely chopped

2-3 garlic cloves, minced

4 Tbs. flour

1/2 cup dry red wine (I used a Shiraz)

1 cup beef broth

1 1/2 cups chicken broth

2 bay leaves

1/2 tsp. thyme

1 Tbs. worchestershire sauce

4 medium potatoes, peeled and chopped

1/2 bag of baby carrots (about 1-2 cups)

1 cup frozen peas

s&p to taste

Heat 1 Tbs. oil in large saucepot. Brown half of the beef, one side at a time, and then transfer to a separate bowl. Repeat with the other half of the beef. Reduce heat to medium, add onions and 1/4 tsp. salt, cooking until tender (~5 minutes). Add garlic and cook another minute. Stir in flour until dissolved. Add wine and stir until mixture has become thickened. Stir in beef broth, and chicken broth, making sure to scrape the bottom of the pan to loosen all browned bits from the beef. Add bay leaves and thyme and simmer for 5 minutes. Add beef, continue to simmer for another 5 minutes. Transfer to crock pot and cook for 1 hour.

Add potatoes and carrots after first hour and let cook for another hour. Add peas for last 5 minutes. Remove bay leaves and serve hot.

I served this with biscuits, but would definitely be good with any kind of bread.

Pimiento Cheese Spread

2008-11-11T20:37:00.006-05:00

One of my favorites. This recipe is from a really great family friend and really good cook! Thanks, Beth!

Pimiento Cheese Spread

8 oz. shredded sharp cheddar cheese

1 medium onion, finely chopped

2-3 Tbs. mayonnaise

4 oz. jar of pimientos, finely chopped

1 tsp. worchestershire sauce

1/4 tsp. finely chopped pepper

1/4 tsp. salt

Mix all ingredients together and blend in food processor (or mixer) until fluffy.

Deep Dark Chocolate Cheesecake

2008-11-08T21:27:00.008-05:00

Again, I can't take credit for this. My Mom makes such great cheesecakes, and this one wasn't any different.

I love being home. :-)

Deep Dark Chocolate Cheesecake

Crust

24 chocolate wafer cookies (from one 9oz. package)

1 Tbs sugar

¼ cup (1/2 stick) butter, melted

Filling

1 9.7oz bar 70% cocoa bittersweet chocolate, chopped

4 8oz. packages cream cheese, room temperature

1 ¼ cups plus 2 Tbs sugar

¼ cup unsweetened cocoa powder

4 large eggs

Topping

¾ cup whipping cream

6 oz. 70% cocoa bittersweet chocolate, chopped

1 Tbs sugar

For crust:

Preheat oven to 350˚F. Butter 9-inch springform pan with 3-inch high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evently onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight (or however long you have).

For topping:

Stir cream, 6oz. chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within ½ inch of edge and filling any cracks. Chill until topping is set, about 1 hour.

Release pan sides. Transfer cheesecake to platter. Let stand 2 hours at room temperature before serving.

**Can be made up to 3 days in advance. Keep refrigerated.

Bowtie Pasta Goodness

2008-11-08T21:10:00.005-05:00

I can't take credit for this meal, but it was so good I wanted to share the recipe. My Mom is a great cook, so I had high hopes. As always, I wasn't disappointed.

Bow Ties with Sausage, Tomatoes & Cream

1 12oz. box of bow tie pasta

2 Tbs. olive oil

1 lb. sweet Italian sausage, casings removed and crumbled

½ tsp red pepper flakes

½ cup diced onion

3 cloves garlic, minced

1 (28oz.) can crushed tomatoes

1 ½ cups heavy cream (we didn't have heavy cream, so we used a mixture of whipping cream, half & half, and skim milk)

½ tsp salt

3 Tbs minced fresh parsley (optional)

1 red pepper, chopped

1 yellow pepper, chopped

1 green pepper, chopped

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or until al dente; drain.

Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion, garlic, and peppers, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8-10 minutes.

Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Meatloaf

2008-11-08T20:41:00.005-05:00

This is my husband's recipe and he tends to make it often when the weather starts to get chilly. It's a real treat when he makes it for me, and it's perfect with mashed potatoes!

Meatloaf

1 lb. ground beef (or turkey)

1 medium onion, chopped

1 12oz. can stewed tomatoes

1 egg

s&p to taste

garlic powder to taste

2-3 cups italian seasoned bread crumbs (start with 2 and see what the consistency is, if you need more, add another)

ketchup for topping

Preheat oven to 350˚F. Mix all ingredients together and form into individual loaves. Top with ketchup and bake in greased baking dish for 40 minutes.

Chicken Enchiladas

2008-11-05T23:28:00.005-05:00

I found this recipe on another food blog, and it looked so good that I couldn't wait to try it! It was really easy to prepare, and very tasty!

Chicken Enchiladas

from Dinner Diaries

1 10oz. can cream of chicken soup

1 8oz container sour cream

1 cup picante sauce

2 tsp chili powder

2 cups chopped cooked chicken

1 cup shredded monterey jack cheese (I just used a mexican blend)

8-10 flour tortillas

Preheat oven to 350˚F. Combine soup, sour cream, picante sauce, and chili powder in a medium sized bowl. In another bowl, combine 1 cup of the picante sauce mixture with the chicken and cheese.

Spread about 1/4 cup of chicken mixture to each tortilla, roll, and place in ungreased baking dish seam down. Add remainder of picante mixture over tortillas, and sprinkle some cheese on top.

Cover with foil and bake for 40 minutes, or until cheese is bubbly.

Pasta Salad

2008-11-03T21:20:00.004-05:00

I'm crazy about this recipe.

I had half of a cucumber in my fridge that I was afraid would go bad if I didn't use it, so I was trying to think of what I could make with it. Ah-ha! I'm glad the pasta salad thought crossed my mind because now I have lunch for the whole week! Yes!

This recipe came to me from a friend's mother, who is such a great cook! Thanks, Martha!

Pasta Salad

1 lb. rotini pasta (I tend to use bowtie pasta, but only because I like the shape better)

1/2 cup sugar

1 cup white vinegar

1/2 cup olive oil

2 tsp. dry mustard powder

2 tsp. dill weed

1/2 tsp. black pepper

1 tsp. salt

1 tsp. garlic powder

1/2 red onion, chopped

1/2 cucumber, chopped

cherry tomatoes, halved

Slightly undercook pasta to al dente and drain. Mix together the dressing and add to the pasta while still warm. Stir in vegetables. Refrigerate in tupperware overnight.

Steak Marinade

2008-11-03T20:43:00.005-05:00

This is a recipe that a good friend of mine used to use all the time whenever he was grilling steak. I had tasted it but never used it myself until I started cooking for my husband, but only because I've never been a big red meat fan. This is so simple, can be put together hours before you're ready to start cooking (like, in the morning before you leave for work), and gives an absolutely incredible flavor to whatever it is that you're making.

Steak Marinade

1/4 cup red wine vinegar (I've used just plain white vinegar in the past, as well)

2 Tbs. worcestershire sauce

2 Tbs. soy sauce

1/2 cup ketchup

s&p

garlic powder

onion salt

Mix all ingredients together and marinate for at least 30 minutes. If making more than 2-4 steaks, double the recipe (or just eye it).

**I've been told this is also good for chicken and fish, but have never tried it. Let me know if you do, and what you think!

Spaghetti Sauce

2008-11-01T22:39:00.009-04:00

Last night I had to work late, then leave soon after I got home to head to another work obligation, so I knew I didn't have a lot of time to get dinner together. For some odd reason I was craving pasta, but I knew my usual go-to spaghetti sauce (my Mother-in-law's recipe...SO good) would take too long. I did some researching at work and found this recipe, which I tweaked a little, and my loving husband made dinner for us! He even thought it was easy, and considering its simplicity, it was delicious!

Meat Sauce

1 lb. ground beef or turkey

1 large onion, chopped

4 6oz. cans tomato paste (or 2 12oz. cans, whichever you find)

1 28oz. can peeled stewed tomatoes

s&p to taste

Garlic powder to taste

Crushed red pepper to taste

2 Tbs. sugar

1 cup water

Brown the beef and onion together in large saucepot, then drain off the fat. Add the rest of the ingredients and simmer for 30 minutes. Serve over your favorite pasta.

Chicken Curry. In A Hurry.

2008-10-30T22:44:00.009-04:00

This is another Mom special. I remember it being so good when she made it, so I borrowed the recipe and thought I'd give it a shot. I was definitely in a hurry tonight, and this recipe really is quick. And, there are only a few ingredients, so chances are you have most of these things on hand already.

Chicken Curry In A Hurry

1 Tbs. olive oil

3 or 4 boneless, skinless chicken breasts

1/3 cup raisins (optional)

1 onion, sliced

s&p to taste

1 1/2 tsp. curry powder

1 cup sour cream

cilantro or parsley for garnish, if desired

Heat oil in large skillet over medium heat. Add onions (and optional raisins) and let cook for approximately 5 minutes, or until onions are translucent. Add s&p and half of the curry powder to onions. Season chicken breasts with s&p and other half of curry powder before adding to skillet. Push onions to one side of skillet and add chicken, cooking approximately 3-5 minutes on each side. Transfer chicken to plate.

Add sour cream and stir constantly over medium heat until sauce thickens. Add chicken back to sauce and allow to cook until chicken is cooked through. Garnish with cilantro or parsley and serve over rice.

**I don't particularly like raisins, so I don't use them. However, I do think it would be good with something sweet added in, and although I didn't do this tonight, I was thinking that a little nutmeg would be really good. Let me know if you try it with the nutmeg and what you think!

Pumpkin Roll

2008-10-28T11:32:00.006-04:00

Beware: Mess Ahead.

[But definitely worth the clean-up]

This is something that I've made for years, and look forward to making every year around Thanksgiving. It's one of those desserts that can be eaten any time of the day, including breakfast!!

Pumpkin Roll

from Libby's

Cake:

3/4 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

3 large eggs

1 cup granulated sugar

2/3 cup Libby's pure pumpkin

powdered sugar to sprinkle on towel

Filling:

1 8oz. package of cream cheese, softened

1 cup sifted powdered sugar

6 Tbs. butter or margarine, softened

1 tsp. vanilla extract

extra powdered sugar to sprinkle on top

Preheat oven to 375˚F. Grease 15x10 inch jelly-roll pan and line with wax paper. Grease and flour paper (make sure you grease the wax paper well, otherwise it will stick to your cake!). Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in separate large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched.

Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate at least one hour before serving. Sprinkle with powdered sugar before serving, if desired.

Garlic Parmesan Chicken

2008-10-27T22:20:00.003-04:00

Tonight's dinner: baked garlic parmesan chicken. Incredibly easy, and so good. This is definitely one of my go-to dinners if I don't have much time or if I haven't planned for something else.

Garlic Parmesan Chicken

1 package chicken tenderloins

1/2 package of McCormick Garlic, Herb, and Wine dry marinade (or Good Seasons Garlic & Herb dry salad dressing mix)

1/2 cup parmesan cheese

Preheat oven to 375˚F. Mix dry seasoning and parmesan cheese together in large Ziploc bag. Place uncooked chicken into bag. Seal and shake until chicken is coated. Place chicken on ungreased cookie sheet. Sprinkle remaining seasoning mix onto top of chicken. Bake for 20-25 minutes.

This meal can easily be served with many different sides, but I typically serve it with rice and some kind of steamed vegetable.

Chicken Pot Pie

2008-10-27T14:50:00.009-04:00

This is one of my favorite [made-up] meals. That may not mean a lot since I'm not a very picky eater, but for someone who is as picky as my husband, it's also one of his favorite meals.

It's incredibly simple, and makes a lot of food!

Chicken Pot Pie

1 lb. boneless, skinless chicken breasts (or tenderloins - I tend to buy whatever is on sale)

1 12oz. bag frozen mixed vegetables (I use Birds Eye Steamfresh)

1/2 14oz. can of chicken broth

2 10oz. cans of cream of chicken soup

1 package of 2 pre-made pie crusts (I use Pillsbury - from my experience, store brand falls apart)

s&p to taste

Preheat oven to 400˚F. Let pie crusts sit at room temperature. Boil chicken until done. Remove chicken and cut into small cubes. In medium saucepan, add chicken broth, cream of chicken soup, bag of frozen vegetables, chicken cubes, and s&p. Allow mixture to heat until vegetables have thawed. In the meantime, line a 2-2 1/2 quart round baking dish with one of the pie crusts. When mixture is warm and veggies are thawed, pour mixture into baking dish and cover with other pie crust. Cut slits in the top pie crust to allow heat to escape. Bake for about 25 minutes or until crust is golden brown.

Chili

2008-10-27T14:20:00.003-04:00

There's something about a big pot of warm and hearty soup cooking all day when it's cold and windy outside. I love how it engulfs the entire house in such a wonderful smell.

I often make my Mom's chili on cold fall weekends when Mike and I have plans to be around the house all day. It makes great leftovers, as well!

Mom's Easy Chili

1 Tbs. EVOO

1 28oz. can diced tomatoes

1 15oz. can black beans

1 15oz. can light kidney beans

1 lb. ground turkey

1/2 large onion, chopped

Salt and Pepper to taste

Garlic Powder to taste

Chili Powder to taste

Heat EVOO in large saucepan. Brown ground turkey and onions together. Add s&p and garlic powder to turkey and onions while browning. Pour off extra oil once turkey and onions are done. Add diced tomatoes, black beans, and kidney beans (including the juice that the beans are in) and let simmer on medium heat for about 20 minutes. After everything has mixed together, add chili powder to taste, and any other s&p you desire. Allow chili to simmer as long as you like.

**I serve my chili over rice, and also add shredded cheddar cheese and sour cream

First Edition

2008-10-27T12:32:00.000-04:00

I don't consider myself a gourmet chef, but that has always sounded so appealing to me. Cooking, baking, creating - all great ways for me to unwind and be expressive.

I've always wanted to archive my favorite recipes and have a way to share them. Some are very old, some very new, and some very made-up; but hopefully all very tasty.

Stay tuned, and enjoy!