feeling hungry

Spiced Peach-Carrot Bread

2011-07-31T11:25:00.000-07:00

* 3/4 cup chopped pecans
* 2 1/2 cups flour
* 1 cup sugar
* 1 tsp. cinnamon
* 3/4 tsp. baking soda
* 1/2 tsp. baking powder
* 1/2 tsp. salt
* 1/4 tsp. nutmeg
* 1 1/2 cups fresh ripe peaches, peeled & chopped
* 3/4 cup grated carrots
* 2/3 cup vegetable oil
* 1/2 cup milk
* 2 large eggs, lightly beaten

- stir together flour, sugar, cinnamon, baking soda, baking powder, salt, nutmet.
- add pecans, peaches, carrots.
- add vegetable oil, milk, eggs.
- stir until just moistened
- spoon into lightly greased & floured loaf pan
- bake @ 350 for 1 hour 5 mins - 1 hour 10 mins
- cool

Scallops with Rice

2009-05-24T17:45:00.000-07:00

* 1 cup rice
* 1 Tbsp. oil
* 1/2 cup red pepper, cut into 1" pieces
* 1/2 cup green pepper, cut into 1" pieces
* 1/2 cup sliced green onion
* 2-3 cloves minced garlic
* salt, pepper
*1 lb. scallops
* flour
* 1 cup chopped canned tomatoes
* fresh basil, chopped

- cook rice
- saute peppers, onion, salt & pepper in oil until tender, 3-4 mins.
- toss scallops in flour to coat
- add scallops to skillet, cook 1-2 mins. while stirring
- add tomatoes with liquid.
- cook until thickened and scallops cooked through, 5-6 mins.
-serve over rice

Pumpkin Cheesecake Bars

2009-05-03T15:36:00.000-07:00

Cheesecake Layer:
* 6 Tbsp. butter
* 8 oz. cream cheese
* 3/4 cup sugar
* 3 eggs
* 1 Tbsp. vanilla
* 3 Tbsp. flour

- cream butter
- add cream cheese & mix
- add sugar & beat till fluffy
- beat in eggs, vanilla, flour
- place in 13 x 9 baking dish lined with parchment paper
- bake @ 350 degrees 25 mins.

Pumpkin Layer:
* 15 oz. can pumpkin
* 2 eggs
* 1/3 cup sugar
* 1/3 cup brown sugar
* 1/4 tsp. salt
* 1 1/2 tsp. pumpkin pie spice
* 1/3 cup milk
* 1/3 cup heavy cream

- mix pumpkin & eggs
- add sugars & mix
- add remaining ingredients
- pour over cheesecake layer
- bake 30-45 mins. till set

Eggplant Rollatini

2009-02-15T17:36:00.000-08:00

* 1 eggplant
* 3 Tbsp. extra virgine olive oil
* salt & pepper
* 3/4 cup freshly grated Parmigiano-Reggiano cheese
* 1/2 cup grated mozzarella cheese
* 1/2 cup grated Fontina cheese
* 1/2 cup ricotta cheese
* tomato sauce

- Cut eggplant lengthwise into 8 slices
- brush both sides with olive oil, salt & pepper
- Bake @ 375 degrees 15-20 mins.
- Remove from oven & cool
- Combine cheeses, salt & pepper
- Mound cheese onto short egg of each eggplant slice. Roll to enclose mixture.
- place seam side down in casserole
- pour tomato sauce over top
- Bake @ 375 degrees 30-45 mins. until hot and bubbly.

Sour Cream Pound Cake

2009-02-15T17:31:00.000-08:00

* 2 sticks butter
* 3 cups sugar
* 1 cup sour cream
* 1/2 tsp. baking soda
* 3 cups flour
* 6 eggs
* 1 tsp. vanilla

- cream together butter & sugar
- add sour cream, vanilla & mix
- sift flour & baking soda together
- add dry to wet ingredients, alternating with 1 egg at a time
- pour into greased & floured Bundt pan
- Bake @ 325 degrees 1 hour + 2 mins.

Chicken & Yellow Rice

2009-02-08T15:15:00.000-08:00

* 10 oz. package yellow rice, cooked per directions
* 1 cup chopped onion
* 1/2 cup chopped green pepper
* 1/2 cup chopped carrot
* 1 Tbsp. olive oil
* 2 cups cubed cooked chicken (grocery store rotisserie chicken works great!)
* 15 oz. can black beans, drained & rinsed
* 10 oz. can diced tomatoes w/ green chiles, undrained
* 2 cups (8oz) grated Monterey Jack cheese

- Saute onion, green pepper, carrots 10 minutes till tender.
- Combine rice, onion mixture, chicken, beans, tomatoes & chiles, 1 1/2 cups cheese
- Spoon in 13 x 9" baking dish
- Cover with remaining cheese
- Bake @ 350 degrees 30 mins. covered, then 10-15 mins. uncovered
- Yummy topped with sour cream and jalapenos if you like.

Apricot Bars

2009-02-08T15:11:00.000-08:00

* 1 1/2 cups flour
* 1 1/2 cups oatmeal
* 1 cup sugar
* 1 cup finely chopped nuts
* 1/2 tsp. salt
* 1 tsp. baking powder
* 1 cup melted butter
* 2 cups apricot preserves

- Blend together dry ingredients
- Add melted butter
- Press 2/3 of mixture in bottom of 13 x 9" pan
- Spread preserves over mixture
- Spoon remaining mixture over jam
- Bake @ 375 degrees for 40-45 mins.
- Cool & cut into bars

Cranberry Orange Nut Bread

2008-12-20T17:49:00.000-08:00

* 2 cups flour
* 1 cup sugar
* 1 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1 tsp. salt
* 3/4 cup orange juice
* 1 Tbsp. orange zest
* 1 egg
* 1/4 cup butter, melted
* 1 cup fresh cranberries, chopped
* 1/2 cup nuts

- grease & flour loaf pan
- combine flour, sugar, baking powder, baking soda, salt
- combine orange juice, zest, egg, butter
- mix wet into dry ingredients
- add cranberries & nuts

- Bake @ 350 degress 1 hour

Kahlua Banana Brunch Cake

2008-12-20T17:46:00.000-08:00

* 1 cup butter, softened
* 1 1/2 cup sugar
* 3 cup flour
* 1 cup mashed banana
* 1/2 cup Kahlua
* 4 eggs
* 1/4 cup milk
* 1 Tbsp. baking powder
* 1 tsp. baking soda
* 1 tsp. salt
* 3/4 cup flaked coconut
* 3/4 cup chopped walnuts

- grease & flour 10" tube pan
- cream together butter & sugar
- beat in eggs
- add milk & Kahlua
- beat in dry ingredients
- beat in bananas
- stir in coconut & nuts

- Bake @ 350 degrees 45-50 mins.
- cool 10 mins, remove from pan

Kahlua Chocolate Cheesecake

2008-12-20T17:42:00.000-08:00

Crust:
* 1 1/3 cup chocolate wafer crumbs
* 1/4 cup softened butter
* Tbsp. sugar

- press in 9" springform pan

Cheesecake:
* 1 1/2 cup chocolate chips
* 2 Tbsp. butter
* 1/4 cup Kahlua

- melt over medium heat, stirring until smooth, set aside

* 2 eggs, beaten
* 1/3 cup sugar
* 1/4 tsp. salt
* 1 cup sour cream
* 16 oz. cream cheese, softened & cut in pieces

- combine eggs, sugar, salt
- add sour cream & blend well
- add cream cheese & beat until smooth
- blend in chocolate mixture

- Bake @ 350 degrees 45-60 mins. until just set
- let stand at room temperature 1 hour
- refrigerate several hours or overnight

Key Lime Bars

2008-08-31T14:38:00.000-07:00

Crust:
* 2 cups flour
* 1/2 cup powdered sugar
* 1 cup softened butter

- mix until crumbly. press in bottom of 13 x 9 pan. bake @ 350 degrees 20-30 mins. until light golden brown

Filling:
* 4 eggs
* 2 cups sugar
* 1/4 cup flour
* 1 tsp. baking powder
* 1/4 cup key lime juice

- mix together. pour over crust. return to oven 25-30 mins. until light golden brown.
- cool completely.

Topping:
* 1 1/2 cup powdered sugar
* 3-4 Tbsp. key lime juice

- blend until smooth & drizzle over cooled bars.

Cherry Cheese Pie

2008-08-03T15:07:00.000-07:00

* 8 oz. cream cheese
* 1/3 cup powdered sugar
* 1 egg yolk
* 1 tsp. vanilla
* 1 can cherry pie filling
* 2 cans crescent rolls

- open crescent rolls and place on pizza pan
- mix together cream cheese, sugar, egg yolk, vanilla and spread over top of crescent rolls
- put cherry pie filling on top
- bake @ 350 degrees 25-30 mins.

mix and drizzle over top: powdered sugar and milk

Rigatoni w/ Butternut Squash & Shrimp

2008-04-06T15:30:00.000-07:00

* olive oil
* salt, pepper, garlic
* 1/2 cup chopped fresh basil
* lb. rigatoni, cooked
* lb (3 - 3 1/2 cups) butternut squash, peeled & cut into 1" pieces
* 1 cup vegetable stock
* 3/4 - 1 cup whole milk
* lb. shrimp, peeled & deveined

- saute 3 Tbsp. olive oil, salt, pepper, 2 cloves garlic, butternut squash in deep saucepan for approx. 7 mins.
- add vegetable stock, bring to simmer, cover until squash very soft, approx. 7-10 mins.
- puree in blender, return to pot
- add milk, cheese, basil
- stir in cooked pasta
- sprinkle shrimp w/ salt & pepper, saute in olive oil in frying pan until just pink, approx. 3 mins.
- serve shrimp over top of pasta

Fish Bake

2008-02-25T17:19:00.000-08:00

Toss fish and veggies of your choice with olive oil and spices. I used tilapia, shrimp, and scallops for the fish. Zucchini, corn, and red onions for the veggies. Salt, pepper, garlic powder, and thyme for the spices. Place in center of foil square. Fold top of foil over on itself twice. Fold sides of foil over on itself twice, making a packet and leaving room for steam inside. Place on baking sheet. Bake @ 400 degrees for 20 minutes. Cut open to let steam escape and enjoy!

Pumpkin Pecan Pancakes

2008-01-01T17:22:00.000-08:00

* 1 1/2 cup flour
* 3 Tbsp. sugar
* 1 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 3/4 tsp. allspice
* 1/2 tsp. cinnamon
* 1/2 tsp. salt
* 1 cup canned pumpkin
* 2 eggs
* 1/2 tsp. vanilla extract
* 1 cup milk
* 3 Tbsp. melted butter
* 1/2 cup chopped pecans

- whisk dry ingredients together
- whisk wet ingredients together, then whisk into dry ingredients
- stir in pecans
- cook 1/4 cup batter per pancake, 2-3 mins. per side

... also good without pecans, I leave them out these days as I don't think my daughter would like them.

Fish Pie

2008-01-01T17:18:00.000-08:00

* 4 potatoes, cooked & mashed
* 2 large handfuls spinach, steamed
* 1 onion, chopped finely
* carrots & celery, chopped finely
* extra-virgin olive oil
* 1 cup heavy cream
* 2 handfuls cheddar cheese
* 1 lemon, juiced
* 1 Tbsp. dijon mustard
* chopped parsley
* salt, pepper, nutmeg
* 1 lb. fish

- saute onion, celery, carrot in olive oil 5 mins.
- add cream & bring just to boil
- remove from heat and add cheese, lemon juice, mustard, parsley
- stir until cheese melted
- put spinach and fish in 8 x 8 baking dish
- pour creamy sauce over top
- top with mashed potatoes
- bake @ 450 degrees 25-30 min. until golden on top.

Chocolate Peanut Butter Pie

2008-01-01T17:14:00.000-08:00

* 9-inch prepared chocolate cookie-crumb crust

Filling:
* 8 oz. cream cheese, softened
* 1 cup sugar
* 1 cup peanut butter
* 1 Tbsp. melted butter
* 1 tsp. vanilla extract
* 1 cup heavy cream, beaten until stiff

- beat cream cheese, sugar, peanut butter, vanilla until creamy
- fold in 1/2 cream, then fold in other half until blended
- spread filling in crust, smooth top

Topping:
* 1 cup chocolate chips
* 3 Tbsp. brewed coffee

- melt chocolate chips & coffee in microwave
- cool slightly and pour over top of filling
- once slightly firm, slice chocolate top

- cool pie in refrigerator several hours before serving

Pecan Cheesecake Pie

2007-11-11T19:28:00.000-08:00

* piecrust
* 8-oz. package cream cheese
* 4 eggs
* 3/4 cup sugar
* 2 tsp. vanilla extract
* 1/4 tsp. salt
* 1 1/4 cups chopped pecans
* 1 cup light corn syrup

- put piecrust in pie pan.

- Beat together with mixer: cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, salt. Pour in piecrust

- Sprinkle evenly with pecans

- Whisk together: corn syrup, 3 eggs, 1/4 cup sugar, 1 tsp. vanilla. Pour over pecans.

- Place on baking sheet.

Bake @ 350 degrres 50-55mins. until set.

Tomato-Zucchini Tart

2007-07-29T17:08:00.000-07:00

* refrigerated pie crust
* 1 med. zucchini, thinly sliced
* 3 plum tomatoes, thinly sliced
* 1/2 cup fresh basil, chopped
* 1/3 cup freshly grated parmesan cheese
* 1/3 cup mayonnaise
* pepper

- place pie crust in tart pan and bake @ 450 degrees for 9-11 mins. until lightly brown
- let cool
- saute zucchini in olive oil 3-4 mins. until tender
- let cool and arrange in baked tart
- arrange tomato slices over zucchini
- mix together mayonnaise, cheese, basil and drop by spoonfuls on top of tomatoes.
- sprinkle with pepper.
- bake @ 425 degrees 10-15 mins. until cheese melted and slightly browned.

Cheesy Chicken & Corn Risotto

2007-07-15T15:39:00.000-07:00

* 2 - 14 oz. cans chicken broth
* 5 Tbsp. extra virgin olive oil
* 1 small onion, finely chopped
* salt
* 1 1/2 cups Arborio rice
* 1/3 cup white wine
* 2 Tbsp. red wine vinegar
* pepper
* 1 container (12 oz) grape tomatoes, cut in half
* 1/2 cup coarsely chopped basil leaves
* 2 cups fresh corn kernels, cut from 2 or 3 ears
* 1/3 cup finely grated Parmigiano-Reggiano cheese
* 1 rotisserie chicken, meat removed from bones

- combine broth and 1 3/4 cups H2O and set aside
- heat 2 Tbsp. olive oil in stock pot over medium heat, add onion and cook until soft, 3-4 mins.
- stir in salt and rice
- add wine and 3 cups broth mixture, bring to a boil. reduce heat and simmer approx. 10 mins. until liquid is absorbed
- add remaining broth mixture, 1/2 cup at a time to rice. stir frequently until rice is al dente & creamy, approx. 10-12 mins.
- stir in corn and 1/2 cup H2O, cook 2 mins. until heated through
- add cheese and stir in until melted, 1-2 mins.
- whisk together 3 Tbsp. olive oil, salt, vinegar, and pepper. toss in tomatoes and basil.
- spoon risotto onto plate. top with chicken and tomato mixture.

Yum! Summery and fresh!

Greek Bow Tie Pasta Salad

2007-06-24T17:34:00.000-07:00

* 8 oz. cooked bowtie pasta
* 1 cup grape tomatoes, cut in half
* 2.5 oz sliced kalamata olives
* 1 Tbsp. finely chopped onion
* 3 Tbsp. olive oil
* 3 Tbsp. balsamic vinegar
* 1/4 tsp. salt
* 1 glove minced garlic
* 1 tsp. chopped fresh oregano
* 4 oz. crumbled feta cheese

- toss together pasta, tomatoes, olives, onion
- whisk together olive oil and spices, toss to coat pasta
- let stand 10 mins, then stir in feta
- chill & enjoy!

Rigatoni w/ Gorgonzola Cheese Sauce

2007-03-11T19:03:00.000-07:00

* 1/2 lb. rigatoni, cooked
* 1/2 lb. chicken breasts, but into 1/2" slices
* 14/lb. shittake mushrooms, sliced
* salt & pepper
* Tbsp. olive oil
* 1 cup heavy whipping cream
* 1/2 cup crumbled gorgonzola cheese
* 1/3 cup grated parmesan cheese

- sprinkle chicken w/ salt & pepper
- heat oil in pan, add chicken, cook
- add mushrooms, cook 2-4 mins. until soft
- stir in cream, cook 3 mins. until reduced by half
- stir in cheeses, stir until melted
- toss hot pasta with sauce

Linguine With Clam Sauce

2007-03-04T16:59:00.000-08:00

* 12 oz. linguine, cooked
* (2) 10 oz. cans clams
* 2 Tbsp. olive oil
* 1 Tbsp. butter
* 3 garlic cloves, minced
* 1/2 cup chopped fresh parsley
* 1/2 cup chopped fresh basil
* fresh ground black pepper
* 1/4 cup dry white wine

- drain clams and reserve juice
- boil clam juice over med. heat 15 mins. or until reduced by half - set aside.
- heat oil in large skillet, add garlic, cook until golden
- add clam juice & parsley, cook 2 mins.
- add clams, wine, basil. cook 5 mins. until wine reduced by half.
- add butter and melt.
- add pasta & black pepper
- serve w/ parmesan cheese.

Chicken w/ Tomato & Feta Cheese Sauce

2007-02-18T15:35:00.000-08:00

* 2 Tbsp. olive oil
* onion, chopped
* 4 chicken breasts
* 2 tsp. dried rosemary
* salt & pepper
* 28oz. can chopped tomatoes, with juice
* 1 1/2 cup chicken broth
* 1 cup feta cheese
* 1/2 cup chopped kalamata olives
* egg noodles, cooked

- heat oil in large skillet
- add onions & cook 3 mins.
- add chicken & cook 3 mins. per side until brown
- add tomatoes, including juice & chicken broth - bring to boil
- reduce heat & simmer, covered, 7-10 mins. until chicken coooked through
- transfer chicken to plate
- boil sauce until thickened, approx. 5 mins.
- add feta cheese & olives, stirring, until heated through
- spoon sauce over noodles and chicken.

Fruity Cole Slaw

2007-01-21T09:43:00.000-08:00

We are going to my parents later for a birthday dinner for my Grandma who is 91! This is what I am bringing.

* 16 oz. bag cole slaw mix
* 2 granny smith apples, cored & sliced thinly (I soak in water with lemon juice after slicing and before putting in cole slaw to prevent them from turning brown)
* 1 cup chopped celery
* 1 cup seedless red grapes, halved

DRESSING: whisk together:

* 1/2 cup orange juice
* 1/2 cup plain yogurt
* 4 Tbsp. mayonnaise
* 2 Tbsp. lemon juice
* 2 Tbsp. sugar
* 1 tsp. celery seed

Ham & Cheese Casserole

2007-01-01T05:41:00.000-08:00

* 8 oz. wide egg noodles
* 1 1/2 cups cooked diced ham
* 2 cups or 8 oz. shredded swiss cheese
* 1/3 cup green pepper, chopped
* 2 Tbsp. onion, chopped
* 1 cup sour cream
* salt, pepper, onion powder, garlic powder

- cook egg noodles
- toss together noodles, ham, cheese, green pepper, onion, spices
- blend in sour cream
- put in 2 quart casserole and bake @ 375 degrees until cheese is melted and casserole is heated through.

New England Cole Slaw

2006-12-27T18:42:00.000-08:00

* 1 med. head cabbage, chopped
* 1 large carrot, grated
* 1 med. onion, chopped
* 2 stalks celery, chopped
* 1 green pepper, chopped

DRESSING:

* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/4 cup olive oil
* 2 Tbsp. Dijon mustard
* 2 Tbsp. red wine vinegar
* 2 Tbsp. honey
* 5-6 drops (or more!) tobasco sauce
* salt

- chop veggies
- whisk together ingredients for dressing until smooth
- pour over veggies and marinate overnight

Company Casserole

2006-12-03T15:01:00.000-08:00

* 8 oz. elbow macaroni
* 1 lb. hamburger
* 2 jars spaghetti sauce
* 8 oz. pkg. cream cheese
* 8 oz. cottage cheese
* 1/4 cup sour cream
* 1/4 cup finely chopped onion
* 1/4 cup finely chopped green pepper
* 2 Tbsp. melted butter

- cook macaroni & drain
- brown hamburger, drain fat, add spaghetti sauce
- soften cream cheese, mix with cottage cheese, sour cream, onion, green pepper
- in casserole dish layer half macaroni, then cheese mixture, then rest of macaroni
- pour melted butter over top of macaroni
-top with meat sauce
- Bake @ 375 degrees 30-45 min.
can make ahead and refrigerate, then bake for 1 hour

Taco Soup

2006-11-25T14:03:00.000-08:00

* 2 lb. ground beef
* 1 medium onion, chopped
* 28 oz. can pureed tomatoes
* 15 oz. can tomato sauce
* small can tomato paste
* 1 3/4 cup beef stock
* 15 oz. can pinto beans, drained & rinsed
* 14 oz. can corn, drained
* 2 pkg. taco seasoning mix

(though the recipe doesn't call for it I also dump in extra chili powder, onion powder, and garlic powder)

- brown beef & onion, drain grease
- add tomatoes, tomato sauce, tomato paste, beef stock, beans, corn, spices
- bring to boil, reduce heat, simmer 15 minutes

Top with your favorite ingredients: shredded cheese, sour cream, sliced black olives, sliced green onions, jalapeno peppers. I also serve with tortilla chips.

This is a super easy and super yummy recipe!

Turkey Casserole

2006-10-08T15:43:00.000-07:00

* can cream of celery soup
* can cream of potato soup
* 1 cup milk
* 4 cups mixed vegetables
* 2 cups turkey or chicken (I use a rotisserie chicken from the grocery store, which makes this recipe so easy!)
* 1/4 tsp. dried thyme leaves
* salt, pepper, onion powder, garlic powder
* 4 cups stuffing in a bag, prepared

- mix together all ingredients
- put in 13 x 9 in. baking dish
- top with prepared stuffing
- Bake @ 400 degrees 30-45 mins. until hot.

Pumpkin Parmesan Risotto

2006-10-01T14:17:00.000-07:00

* 2 1/2 cups water
* 1 3/4 cups chicken broth
* 3 Tbsp butter
* 1 cup finely chopped onion
* 1 finely chopped garlic clove
* 2 cups arborio rice
* 1 cup dry white wine
* 1 1/2 Tbsp finely chopped fresh sage
* 1 cup canned pumpkin
* 1/2 cup grated parmigiano reggiano cheese

- bring water & broth to simmer in saucepan and keep hot over low heat
- melt butter in saucepan & cook onion and garlic until soft, approx. 3 mins.
- stir in rice & cook until grains coated, approx. 1 min.
- add wine & simmer until absorbed, approx. 1 min.
- stir in sage & 1/2 cup broth mixture
- stir constantly at low simmer until liquid completely absorbed
- contine adding broth mixture in this manner until rice tender & creamy but still al dente, approx. 20 mins. total
- stir in pumpkin & cheese, approx. 1 min.

Pumpkin Chocolate Chip Cookies

2006-09-30T15:58:00.000-07:00

Pumpkin Chocolate Chip Cookies

2006-09-30T15:50:00.000-07:00

* 3/4 cup butter
* 1 cup dark brown sugar, packed
* 1/2 cup white sugar
* 1 large egg
* 1 cup canned pumpkin
* 1 tsp. vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 2 tsp. pumpkin pie spice
* 1 1/2 cups chocolate chips

- combine dry ingredients, set aside
- blend together butter and sugars
- add egg, pumpkin, vanilla & blend until smooth
- gradually add dry ingredients, mixing until combined
- stir in chocolate chips

- Bake @ 350 degrees for 15 minutes until just brown around edges

Cheesy Chicken & Rice Casserole

2006-08-28T18:44:00.000-07:00

Cheesy Chicken & Rice Casserole

2006-08-27T18:40:00.000-07:00

This recipe is ridiculously easy and the prep and clean-up time literally 15 minutes - just the thing us busy mamas need!!!

* 1 can cream of chicken soup
* 1 1/3 cups water
* 3/4 cup uncooked rice
* 2 cups frozen vegetables
* 4 boneless, skinless chicken breast halves
* salt, pepper, onion powder, garlic powder
* shredded cheddar cheese

- stir together soup, water, rice, vegetables, spices
- put in 12 x 8" ceramic or glass baking dish
- top with chicken breasts. season chicken breasts
- cover with foil & bake @ 375 degrees for 45 mins.
- top chicken breasts with cheese, put back in oven for a few minutes to melt
- Enjoy!

2006-07-24T17:17:00.000-07:00

Summer Squash & Couscous

2006-07-23T17:22:00.000-07:00

*14 oz. can chicken broth
* 3/4 cup uncooked couscous
* 2 1/2 cups sliced yellow squash
* 1/2 cup sliced green onions
* 2 Tbsp chopped fresh or 2 tsp. dried basil
* 1 Tbsp. chopped fresh or 1 tsp. dried oregano
* 1-2 garlic cloves, minced
* 1/2 cup shredded fontina cheese
* 1/2 cup shredded parmigiano-reggiano cheese
* 1 egg
* salt & pepper

- bring 1 cup chicken broth to boil in medium saucepan, gradually stir in couscous. remove from heat, cover and let stand 5 minutes. fluff with fork.

- heat 1-2 Tbsp. olive oil in large skillet over medium-high heat. add squash, onions, basil, oregano, garlic. saute 3 minutes until squash is tender.

- combine squash mixture, couscous, half of cheese, remaining chicken broth, salt & pepper. let cool a bit before adding egg so it does not scramble.

- lightly coat 8 x 8 baking dish with olive oil. spoon in squash-couscous mixture. top with remaining cheese.

- bake @ 400 degrees 35 minutes until golden.

2006-05-21T17:27:00.000-07:00

Bow Tie Pasta Salad

2006-05-21T09:49:00.000-07:00

* 16 oz bow tie pasta, cooked
* lb asparagus, cut into 1" pieces - cook with pasta last 2 minutes - then drain and rinse in cool water
* 1 - 1 1/2 cup lemon garlic & herb vinaigrette
* 1 oz fresh basil, chopped
* pint grape tomatoes, cut in half
* 8 oz provolone cheese, cut in small cubes
* lb peeled, de-veined, cooked shrimp
* salt & pepper

- toss all together, chill & enjoy!

2006-04-30T17:15:00.000-07:00

Oven Fried Chicken & Brocoli Rice Casserole

Brocoli Rice Casserole

2006-04-30T17:08:00.000-07:00

* 1 cup rice, boiled according to package directions
* 1 - 1 1/2 bags frozen brocoli florets
* 1 cup chopped onion
* 1 can cream of chicken soup
* 1 can cream of celery soup
* 1 stick butter, added to cooked rice and melted in
* 1 small jar cheez whiz

Topping: 2 cups Ritz cracker crumbs mixed with melted butter

- mix ingredients together and put in 9 x 13" pan
- sprinkle topping over top
- Bake @ 375 degrees for 30-45 mins.

Oven Fried Chicken

2006-04-30T17:06:00.000-07:00

* 1/3 cup melted butter
* 2 Tbsp. Dijon mustard
* garlic powder
* salt & pepper
* 1 cup Ritz cracker crumbs
* 1/2 cup grated parmesan cheese
* 1 1/2 lb. chicken breasts, pounded thinly

- mix together butter, mustard, spices
- combine cracker crumbs & cheese
- dredge chicken in butter mixture, then in cracker crumb mixture
- place on baking sheet with sides
- Bake @ 4oo degrees for 25-30 min. until done

2006-02-05T17:05:00.000-08:00

Mexican Lasagne

2006-02-05T17:00:00.000-08:00

This is a recipe from one of the nurses I work with... it is sinfully easy!

* 1 lb. ground beef - uncooked (yes, that is right!)
* 1 can refried beans
* 2 tsp. oregano
* 1 tsp. cumin
* 1 tsp. garlic powder
* 1/2 tsp. onion powder
* 12 uncooked lasagne noodles
* 2 1/2 cups salsa
* 2 1/2 cups water
* 2 cups sour cream
* 3/4 cup sliced green onion
* 1 can sliced black olives
* 2 cups shredded mexican cheese

- combine beef, refried beans, and spices
- place 4 uncooked noodles in bottom of 13 x 9" pan
- spread half of beef/ bean mixture over the noodles- top with 4 more noodles
- add remaining beef/ bean mixture
- cover with remaining noodles
- combine water and salsa and pour over all
- cover tightly with aluminum foil and bake @ 350 degrees for 1 1/2 hours
- combine sour cream, green onions, and olives. spread over casserole
- top with cheese
- bake uncovered 5-10 mins.

I served it with jarred sliced jalapenos... but again, I am spice girl!

2005-12-20T18:30:00.000-08:00

Cheddar Corn Chowder, with tomato salad and "Artisan" sundried tomato bread

Cheddar Corn Chowder

2005-12-18T18:58:00.000-08:00

* 4 oz. bacon, chopped
* 1/8 cup olive oil
* 3 cups chopped yellow onions
* 2 Tbsp. butter
* 1/4 cup flour
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/4 tsp. turmeric
* 6 cup chicken stock
* 3 cup unpeeled diced potatoes
* 5 cups corn
* 1 cup half-and-half
* 4 oz. shredded sharp white cheddar cheese

- in lg. pot, cook the bacon until crisp. remove & set aside.
- cook onions in butter & olive oil until soft
- stir in flour and spices, cook 3 min.
- add chicken stock & potatoes, bring to boil & simmer uncovered 15 min. until potatoes are tender
- add corn, then half-and-half and cheddar
- cook 5 min. until cheese is melted
- garnish with bacon

2005-12-18T16:59:00.000-08:00

Pumpkin Swirl Bread

2005-12-18T16:55:00.000-08:00

* 8 oz. cream cheese
* 1/4 cup sugar
* 1 egg

- mix together, set aside

* 1 3/4 cup flour
* 1 1/2 cup sugar
* 1 tsp. baking soda
* 1 tsp. cinnamon
* 1/2 tsp. salt
* 1/4 tsp. nutmeg

- mix together

* 1 cup canned pumpkin
* 1/2 cup butter, melted
* 1 egg
* 1/3 cup water

- mix together
- add dry ingredients to wet
- in 9" square greased and floured pan, layer 1/2 pumpkin mixture, then cream cheese mixture, then rest of pumpkin mixture
- swirl with knife
- bake @ 360 degrees for 70 min.
- cool 5 min. & remove from pan.

2005-12-04T18:19:00.000-08:00

Spicy Black Bean & Sausage Soup

2005-12-04T18:08:00.000-08:00

* 2 Tbsp. vegetable oil
* 1/2 lb. chorizo sausage, taken out of casings & crumbled
* 1 Lg. onion, chopped
* 1 red pepper, chopped
* 1 green pepper, chopped
* 3 garlic cloves
* 1-2 canned chipolte chile peppers in adobo sauce, chopped
* 2 Tbsp. ground cumin
* 2 tsp. ground coriander
* 1 tsp. dried oregano
* salt & pepper
* 14 oz. can diced tomatoes with green chiles, undrained
* 2 cups chicken broth
* (2) 15 oz. cans black beans: 1 can undrained & 1 can drained and rinsed
* 1/2 cup frozen corn

- heat oil in lg. pot over med. heat, add sausage & cook until browned
- remove sausage from pot & set aside
- add onion, red & green peppers and cook 3-4 min. until soft
- add spices & cook briefly
- stir in tomatoes, broth, undrained black beans
- bring to boil, reduce heat to low & simmer 10 min.
- puree in batches in blender
- return to pot and add sausage, drained black beans & corn
- garnish with sour cream & sliced green onions

NOTES:
(1) be VERY careful pureeing hot soup in blender - only fill about 1/3 full and pulse - hot soup in blender will splatter out the top from the steam. Better yet, let it cool a bit before pureeing!
(2) do not be like me, she who loves spicy food and says "Hmmmm... if recipe calls for 1-2 chipolte chiles, I'll add 3 to kick it up a bit" - it WILL be TOO hot!!! I did this the first time I made the recipe. 2 is quite spicy. If you like your food milder, only use 1.
(3) Canned chipolte chiles can be difficult to find. I live in an area with a HUGE Hispanic population and I have a hard time finding them in most grocery stores. You may need to go to a Hispanic store.
(4) Likewise, chorizo sausage can be difficult to find. I've also made this recipe with mild italian sausage and it is a perfectly acceptable substitute.

2005-11-20T18:24:00.000-08:00

Couscous Salad

2005-11-20T18:10:00.000-08:00

* 1 box sundried tomato couscous, cooked & cooled
* 1 1/2 cups chopped cooked chicken
* 3/4 cup cubed mozzarella cheese
* 1/2 cup pitted calamata olives, sliced in half
* 1/2 cup italian salad dressing

- mix all together and chill

2005-10-17T18:09:00.000-07:00

Chicken Tetrazzini (in one of my pretty pottery dishes which is extra special as it was made by a friends husband!)

Chicken Tetrazzini

2005-10-17T18:04:00.000-07:00

* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup butter
* 13 oz. can chicken broth
* 8 oz. cream cheese, cubed
* 3/4 cup grated parmesan cheese
* 8 oz. spaghetti, cooked & drained
* 6 oz. jar mushrooms, drained
* 1-2 cups cooked chopped turkey or chicken (I use rotisserie chicken from the grocery store, very easy & yummy )

- cook onion & celery in butter until tender
- add broth, cream cheese, 1/2 cup parmesan cheese
- stir on low until cream cheese is melted
- add remaining ingredients except parmesan cheese, toss lightly
- spoon into casserole & top with remaining parmesan cheese
- bake @ 350 degrees 30-45 min. until hot

2005-09-20T18:02:00.000-07:00

Cajun Shrimp Casserole

2005-09-19T18:36:00.000-07:00

* 2 lb. shrimp, peeled & de-veined
* 1/4 cup butter
* 1 small red onion, chopped
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped yellow bell pepper
* 1/2 cup chopped green bell pepper
* 4 minced garlic cloves
* 2 cups fresh sliced okra
* 1 Tbsp. lemon juice
* 1 1/2 tsp. salt
* 1 can cream of shrimp soup
* 1/2 cup white wine
* 1 Tbsp. soy sauce
* 1/2 tsp. cayenne pepper (or a little more if you like your food kicky as I do!)
* 3 cups cooked long-grain rice (3 cups after cooking, not before cooking... oops I read this wrong and now have LOTS of extra rice!)
* 1/4 cup grated parmesan cheese

- melt butter in large skillet
- add onions and peppers & saute until tender, approx. 7 mins.
- add garlic & saute 1 min.
- stir in okra, lemon juice, salt & saute 5 mins.
- add shrimp & cook approx. 3 mins. until shrimp turn pink
- stir in soup, wine, soy sauce, and cayenne pepper until blended
- put in 11 x 7 in. baking dish.
- sprinkle with parmesan cheese
- bake @ 350 degrees 30 min. until bubbly & cheese is lightly browned
- serve with lemon wedges

2005-09-04T17:35:00.000-07:00

Baked Ziti

2005-09-04T17:28:00.000-07:00

* 16 oz. ziti, cooked
* 1 lb. hamburger, browned
* 2 jars spaghetti sauce
* 15 oz. ricotta cheese
* 1/2 cup grated parmesan cheese
* 1 egg, slightly beaten
* 8 oz. shredded mozzarella cheese

- combine hamburger, ricotta cheese, parmesan cheese, egg, 1 jar spaghetti sauce
- mix in cooked ziti
- put in 13 x 9 pan
- cover with 2nd jar spaghetti sauce
- cover with mozzarella cheese
- bake @ 350 degrees 30-45 minutes until hot and cheese is golden