Recipe Monday, I mean Thursday

I'm a little behind on searching out new recipes. And I know my 2 readers wait excitedly each week for me to post something:) Well I found something post-worthy this week! 

Lila & I love rice. Nate likes rice. Scott doesn't love or like rice. Hence, I don't make it much. But I decided to go out on a limb and see if we would like this crock pot recipe found on Crockin' Girls. Check out this site if you haven't yet.

I made a few changes to this recipe, mostly just for personal taste.

Slow Cooked Chicken & Rice (http://www.crockinggirls.com/)

3 cans condensed cream of chicken soup (I used 2 cans - 1 chicken & 1 mushroom)
2 cups quick cooking rice
1 cup water
1 lb boneless skinless chicken breasts or tenders
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/2 cup chopped celery (I left this out)

Place chicken in the bottom of slow cooker and top with celery (optional). Add soup, water, and seasonings to taste. Cook on LOW for 6-8 hours and the last 30 minutes add the uncooked rice to the chicken mixture.

So good! Even Scott liked it!

Enjoy!

Recipe Monday

Just in time for Easter, here's a sweet one...It's also a treasured family recipe from my Aunt Mil.

Pecan Chewies

1 lb light brown sugar
1 stick margarine
3 eggs
1 tsp vinegar
1 1/2 cups self rising flour
1 cup pecans, chopped

Cream together brown sugar & margarine. Add eggs one at a time, beat well. Add other ingredients and mix well.

Bake in greased 9x13 pan at 350 for 30 minutes until toothpick comes out clean.

Enjoy!

Recipe Monday

Nate loves feta. So when I see a recipe that calls for feta, I jump on it. He was a little under the weather the night I made it this week for the first time, so he didn't get to eat it, but I hope he will like it when he tries it.

Lemon Feta Chicken with Oregano (http://www.skinnytaste.com/)

8 skinless chicken thighs (I used boneless skinless breasts)
juice of 1 lemon (mine was out of a squeeze bottle)
2 tsp garlic powder
3 tsp oregano
salt & fresh ground pepper
1/3 cup feta cheese, crumbled

Preheat oven to 375. Trim all fat off chicken. Season chicken with salt, pepper, oregano, and lemon juice. Place in roasting pan and bake for about 30-45 minutes. When chicken is cooked, remove from oven and sprinkle with feta. Broil on low for about 2-3 minutes until cheese is golden brown (careful not to burn).

Delicious and healthy too!

Enjoy!

Recipe Monday

With hopefully warmer weather soon to be the norm around here, my thoughts turn to our favorite spring/summer dishes. This is a recipe that first made it to our house when Scott was a pharmacist at Wal-Mart back in the day. It is our go-to recipe for pot-lucks or when we have to bring a salad to a dinner. Nate loves tortellini and Lila likes spinach leaves. How could they be more different?

Layered Tortellini - Spinach Salad (http://www.tasteofhome.com/)

•1 package (19 ounces) frozen cheese tortellini

•2 packages (6 ounces each) fresh baby spinach

•6 cups shredded red cabbage (I leave these out)

•1 pint cherry tomatoes, quartered

•3 tablespoons thinly sliced green onions (I leave these out)

•1 package (1 pound) sliced bacon, cooked and crumbled

•1 bottle (16 ounces) ranch salad dressing

•Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions.

•Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.
 
Enjoy!

Recipe Monday

I have posted this recipe before and if you've been to my house in the past few years, you are sure to have eaten this dish. But I had to post it again, because if you haven't made it and are looking for your go to recipe, try it! It is my most asked for recipe.

I found it soon after we moved to STL when I didn't really cook much. It looked like something we would like, not to mention easy, so I gave it a try. It is now one of our staples, even Nate likes it, and of course Lila loves it. She ate 2 helpings last night!

It freezes very well too!

Creamy Chicken Lasagna (http://www.allrecipes.com/)


3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce

1.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

2.Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.

3.Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

4.Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

5.Bake for 45 minutes in the preheated oven.

Enjoy!

Recipe Monday

This is a Taste of Home recipe from a few years ago and it is so tasty! I used skim milk instead of whipping cream, so mine was not as creamy but still tasted good nonetheless and was a little more healthy. You can also use the white wine vinegar/water combo OR white grape juice in place of the white wine. Either tastes fab. If you're like me, you don't want to open a whole bottle of wine for cooking purposes especially if you don't plan on having a glass with dinner. I didn't use fresh sage leaves, but instead used some sprinkles out of a spice jar.

Penne Gorgonzola Pasta with Chicken (http://www.tasteofhome.com/)

•1 package (16 ounces) penne pasta

•1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

•1 tablespoon olive oil

•1 large garlic clove, minced

•1/4 cup white wine

•1 cup heavy whipping cream

•1/4 cup chicken broth

•2 cups (8 ounces) crumbled Gorgonzola cheese

•6 to 8 fresh sage leaves, thinly sliced

•Salt and pepper to taste

•Grated Parmigiano-Reggiano cheese and minced fresh parsley


•Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

•Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

•Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

Enjoy!

CrockPot Recipes Needed

I am really slacking off in the recipe department.  The last few weeks have been crazy busy and I've had to use up almost all my pre-made freezer meals.  I guess that's what they are there for anyway:) But there is just something ultra-comforting about having pre-made meals stacked in the freezer. Yes, I'm weird.

I know I've said countless times before that I love my crockpot. Some of my friends even have crockpot envy. My sweet mother-in-law got it for me for my birthday a few years ago.  It is a Hamilton-Beach "Set It and Forget It." You can set the desired temperature, insert the probe into the meat, and the crockpot will switch to warm when it is reached. No more scorched food.

I say all this to say, I really need some new crockpot recipes! Please help! I look at so many websites, but haven't found anything that really stuck out to me in a while. I know you must have a favorite that I need to cook! Leave me a comment!

Recipe Monday

Doesn't this look scrumptious? I love the Skinny Taste website. Check it out if haven't before. Lots of fun recipes that are on the healthy side.

I plan on making Chicken Rollatini with Prosciutto and Cheese very soon!

Enjoy!

Recipe Monday

I found this recipe in the February / March Taste of Home issue. I didn't figure my kids would eat the sandwich whole, but since we deconstruct alot around here, it looked like a winner.

Mediterranean Turkey Panini (Taste of Home, Feb/Mar 2012)

1/4 cup marinara or spaghetti sauce
1/4 cup crumbled feta cheese
2 tbsp chopped aritchoke hearts
3 tomato slices
4 oz sliced deli turkey
Ciabatta rolls

Spread marinara on the cut sides of one split ciabatta roll. Top bottom half with feta, artichoke hearts, tomato slices and turkey. Replace top. Cook on panini maker or indoor grill for 4-5 minutes or until cheese is melted. Serve with warmed marinara.

Ingredients listed above make 1 serving. Double or triple for family meals.

Enjoy!

Recipe Monday

So this is not a dinner recipe that I know we all look for...but these cookies are awesome! And I found some new dinner recipes that I'll try soon and share.  I found this cookie recipe on a mom blog I read, Jenna's Journey.  It looks like she originally got it from Bon Appetit (in full disclosure, ya know).

Deep Dark Chocolate Cookies (109 Calories!)

1 1/2 cups bittersweet chocolate chips (about 9 ounces) divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tblsp cornstarch
1/4 tsp salt

Preheat oven to 400. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff.

Place 1/2 cup sugar in bowl. Roll 1 rounded tblsp dough into ball; roll into sugar coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack. Cool.

Note:

I used bittersweet Ghiradelli chocolate bars and smashed into pieces. I couldn't find bittersweet chips and this worked great too!

Enjoy!

Recipe Monday - It's Back!

I need some new dinners to cook...how about you?? One of my favorite recipe sources is Taste of Home.  If you don't get this magazine and you are in your prime dinner cooking years, check it out.  Seriously. 

Chicken Caesar Florentine (Taste of Home)

2 cups grated parmesan cheese
2 cups Caesar salad croutons, coarsely crushed, divided (I considered using Italian breadcrumbs too)
1 cup fresh baby spinach
1 cup creamy Caesar salad dressing, divided
4 bone-in chicken breast halves, skin removed (I used boneless skinless)

In a large bowl, combine 1 cup cheese, 1 cup crushed croutons, spinach and 1/2 cup salad dressing. Cut a pocket in the thickest part of each chicken breast; fill with cheese mixture.

Place remaining dressing and crushed croutons in separate shallow bowls. Dip chicken in dressing, then roll in croutons.

Transfer to greased 13 x 9 baking dish. Bake, uncovered at 375 for 30 minutes. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until a meat thermometer reads 170 (or until juices run clear).

Enjoy!

Recipe Monday

I wouldn't say that fish is my favorite meat, but for some reason fish sandwiches appeal to me.  I made these this weekend and they were very good! I made Nate's tilapia separate since he wouldn't have liked the seasoning.  Very good and very easy!

Blackened Tilapia Sandwiches (Paula Deen, November-December 2011)

1 1/2 lbs tilapia fillets

1 tblsp blackening seasoning (I used Durkee New Orleans Style)

2 tblsp butter

4-6 hoagie rolls

Sauce (I took a shortcut and used Boar's Head Cajun Remoulade Mayonnaise)

Lettuce

Tomato

Sprinkle tilapia with blackening seasoning. Melt butter in skillet over medium-high heat. Add tilapia and cook for 2-3 minutes per side. Serve on toasted hoagies with sauce, lettuce & tomato. 



Super Duper Sauce (in case you feel like making it)

1 cup mayo
1 tblsp green onion
2 tblsp lemon juice
2 tsp sweet pickle relish
2 tsp hot sauce
1 tsp Creole seasoning

Enjoy!

Recipe Monday

I will admit that I haven't tried these yet, but only because I just haven't had time.  I did purchase the fingerling potatoes so hopefully I will be able to make them this week.  Don't they look yummy??

Braised Dill Potatoes (Taste of Home, November 2011)

Arrange 1 lb fingerling potatoes in single layer in a large saucepan. Add 1 cup chicken broth and 1 tblsp butter. Cover and cook for 10 minutes or until almost tender. Uncover, cook 8-10 minutes longer or until potatoes are tender and brother is evaporated. Press each potato lightly to crush. Sprinkle with 3 tblsp dill. Season with salt and pepper. Cook for 2-3 minutes or until bottoms are lightly browned. Serve with sour cream. 

Enjoy!

Recipe Monday

[Update] This is very spicy!!  But it is really good! Next time I make it, I will cut the wing sauce with regular bbq sauce. 

We love the Zesty Chicken BBQ in the crockpot, so when I stumbled onto this recipe from Big Oven, I knew I had to try it.  Great for cool days and easy dinner nights!

Slow Cooker Buffalo Chicken Sandwiches (http://www.bigoven.com/)

4 frozen boneless skinless chicken breasts
1 17 1/2 bottle buffalo wing sauce divided
1/2 oz dry ranch salad dressing packet
2 tblsp butter
Hoagie rolls or buns

Place the frozen chicken breasts into slow cooker and pour 3/4 of the wing sauce and the ranch dressing mix. Cover and cook on low for 7-8 hours (or longer, which is what I do).

Once the chicken has cooked, add the butter and shred the meat finely with 2 forks. Pile on hoagie or bun.  Splash with extra wing sauce if desired. 

Enjoy!

Recipe Monday

This recipe comes from my dear friend Penny in Nashville (AKA Penny Lou, Penny Pen or just Pen - yes, I have a problem with nicknames:) who is ALWAYS helping me out.  No task too big or small for her.  She noticed that the last few weeks I've been struggling with my recipes, so she sent me this one to help me out.  And it's good, or better, for you! Thank you Pen!

Heart Healthy Sugar Cookies (saintthomasheart.com)

1 cup white sugar
1/3 cup canola oil
1 tsp vanilla extract
1 tbsp lemon zest
2 egg whites
1 cup unbleached all purpose flour
1 1/2 cups white whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup skim milk

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or spray with nonstick spray. In a large mixing bowl, beat sugar, canola oil, vanilla, lemon zest and egg whites until fluffy. Combine flours, baking soda and salt in a separate bowl. Stir flour mixture into wet ingredients, a little at a time, alternating with skim milk.

Cover with plastic wrap and refrigerate several hours. Roll dough out onto a lightly floured surface about 1/8 inch thick. Cut into desired shapes. Transfer to prepared cookie sheets. Bake 10 minutes or until just browned on edges. Cook completely. Decorate with cream cheese frosting if preferred. Oh yes, I prefer!

Enjoy!

Recipe Monday

I have to admit, I'm dragging my feet a bit on fall this year.  Not because I don't love fall, but because winter comes next.  If you remember, me and winter didn't exactly get a long last year:) But fall is certainly my favorite recipe season.  Nate loves pumpkin pie and I found this one that uses a little less sugar and applesauce instead. He loves it. 

Applesauce Pumpkin Pie
(New York Times, adapted from Little Pie Company Pies & Other Dessert Favorites, Wilkerson, Henly, Deraney, Righter)

Pastry for one 10 inch pie crust
1 1/2 cups canned or fresh pumpkin puree
1/3 cup unsweetened applesauce
3 large eggs
1/2 cup packed, dark brown sugar
1/4 cup granulated sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup evaporated milk
1 tsp vanilla extract

1. Preheat oven to 425 degrees. Line a 9 inch pie shell with the pastry, making high fluted edge.

2. Mix the pumpkin, applesauce and eggs. In another bowl, mix the sugars, cinnamon, ginger, clove, and salt and stir into pumpkin mixture. Stir in evaporated milk and vanilla.

3. Pour the filling into the pastry lined pie pan, place in the oven and bake for 15 minutes. Reduce the heat to 350 and bake for 45 minutes longer.

4. Cool to room temperature and serve with whipped cream.

Enjoy!

Recipe Monday

I gotta tell ya...this last week felt like 3 weeks in 1. We all survived, but I can tell you we were tired last night!  Lots of fun activities, visitors, and stories to tell - plus several stressful moments about life and futures in general. I'll get caught up one of these days. 

I did want to share a site that was passed on to me in honor of Recipe Monday.  There are several great recipes on here - Chicken Parmesan and the Broccoli Noodle Casserole in particular.  Check it out!

Skinny Taste - Click HERE.

Have a fabulous Monday!

Recipe Monday

You've probably noticed a theme. I'm big into the crockpot these days. If it isn't in the crockpot, it's prolly not gettin' cooked around here. Unless its the weekend. Here's one that we tried this past week.

Creamy Italian Crockpot Chicken (Big Oven)

Boneless Skinless Chicken Breasts
1 pkg Italian salad dressing mix
1/2 cup water
1 pkg cream cheese, softened
1 can cream of chicken soup
1 4 oz mushroom stems & pieces drained (I omitted)

Place chicken in the bottom of crockpot. Combine salad dressing mix and water. Pour over chicken. Cover & cook on low for 3 hours. In small mixing bowl, mix cream cheese & soup until blended. Stir in mushrooms. Pour over chicken. Cook for 1 hour or longer, until chicken juices run clear. Serve over noodles or rice.

Note: I put everything in the crockpot at once since I made it on a work day. It didn't seem like it made a big difference. Still yummy!

Enjoy!

Recipe Monday

I haven't been cooking much lately, sadly. It's been crazier than crazy round these parts. But I did see this fabulous fall dessert on a blog I read last week and I am definitely trying it!

Pumpkin Chocolate Chip Bundt Cake (Bon Appetit)

2 sticks unsalted butter
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp allspice
1/4 tsp fresh nutmeg
1 tsp salt
1 15oz can pumpkin puree
3/4 cup well-shaken buttermilk
2 tsp vanilla
1 1/4 cups granulated sugar
3 large eggs
2 cups chocolate chips

Preheat oven to 350. Spray a 10 inch bundt pan, then dust with flour. Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg and salt in a bowl.

Separately, whisk together pumpkin, buttermilk and vanilla in a bowl.

Cream butter and sugar in mixer. Mix in eggs one at a time. On low, add flour and pumpkin mixtures in batches. Mix just until combined, do not over mix. By hand, fold in chocolate chips.

Bake for 1 hour or until a toothpick comes out clean. Cool the cake in plan and then invert on to plate. Dust with powdered sugar if desired.

Yummo! Enjoy!

Recipe Monday

Happy Labor Day! In honor of all things barbeque, if you haven't tried the Zesty Slow Cooker BBQ recipe I posted HERE, you are truly missing out! It is the bomb.com as my friend Nicole would say:)

Here's another crockpot one for you...

Amazing Pork Tenderloin in the Slow Cooker (www.bigoven.com)

1 2lb pork tenderloin
1 1oz package dry onion soup mix
1 cup water
3/4 cup red wine (or you can sub cider vinegar)
3 tblsp garlic
3 tblsp soy sauce
Freshly ground black pepper to taste

Place pork tenderloin in slow cooker with soup packet. Pour wine, water, and soy sauce over the top, turning the pork to coat. Carefully spread the garlic over the pork, leaving as much on top of the roast as possible. Sprinkle with pepper, cover and cook on low for 4 hours. Serve with cooking liquid on the side as au jus.