Friday, February 26, 2010
1/2 cup cream
2 medium russet potatoes
1/2 cup onion chopped
4 cups chopped kale or spinach
1 lb spicy Italian sausage (it calls for the links but I like the spicy ground sausage better in this soup)
1/4 tsp crushed red pepper flakes
Combine the broth and cream in a saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to soup.
Saute the sausage in a separate pan until cooked through. Add the sausage and kale/spinach to soup. Add spices and let soup simmer for 1 1/2 to 2 hours.
*My mom made this soup for us when she was in town and we loved it. Leslie mentioned that Camie makes a really good version of this soup and hers has lentils in it instead of the potatoes. Let's get that one up as well, pronto!
Tuesday, February 23, 2010
-1 chicken breast (cut into smaller bite-size cubes)
-2Tbs of oil
Brown chicken in oil and then add:
-1 can chicken broth
-1 can tomato sauce
-1 packet of taco seasoning
(Bring to boil, 5 min)
-drained canned corn (or frozen)
-1 1/2 cups minute rice
Put lid on, turn off heat, cover and let sit 5 minutes. Sprinkle cheese on top. Serve with tortilla chips. Whala!
Friday, February 19, 2010
Friday, February 12, 2010
Put all the ingredients in your kitchen aide if you want…it’s what I did
31/2 c. flour
1/3 c. gluten
1T + 3/4 tsp yeast
21/2 c. hot water (120ish)
Mix together 1 minute, cover and let rest 10 minutes
1/3 c. oil
1/3 c. honey
1 T. salt
1 T + ¾ tsp lemon juice
21/2 c. flour
Put in mixer and let mix for 10 minutes (so machine does kneading) or else just mix it for 10 minutes.
Heat oven to 350 for 1 minute (literally, it never heats to that temp, but it gets the oven just warm enough), turn oven off and put dough in the oven to rise for 30 minutes.
Grease 2 bread pans. Divide dough evenly & shape into loaf. Let rise until double. Cook at 350 for 30 minutes. Brush top with butter if desired.
This is another delish recipe from Tiffany. I say it once I say it a million times - she is an amazing cook!
Wednesday, February 10, 2010
4 chicken breasts
3/4 cup bread crumbs
6 Tbsp. parmesan cheese, divided
2 eggs (beaten)
8 oz mozzarella cheese
1 jar (16 oz) spaghetti sauce
1. Pound chicken to 1/4" thickness. Mix bread crumbs and 4 Tbsp. parmesan cheese. Dip chicken in egg and then bread crumb mixture.
2. Heat oil in skillet, place chicken in skillet and brown chicken on both sides.
3. Put browned chicken in 9x13 casserole dish. Cover each piece of chicken with mozzarella cheese.
4. Pour spaghetti sauce over chicken, being sure to cover all chicken. Sprinkle remaining 2 Tbsp. parmesan cheese and garlic salt on top.
5. Cover with foil and bake at 350 for about 30 minutes. (Be sure it's hot and bubbly.)
Seriously, it's no fail. Serve with some salad, corn and breadsticks. Can't go wrong!
*recipe from bff Rachele. Feel free to make tonight and take a picture for me, Linsy!
Tuesday, February 9, 2010
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole
I am not sure why the recipe is so huge (3 boxes of pasta!?!) but obviously you can half it or freeze the rest. It actually freezes well. Also, sometimes I add fresh spinach to make myself believe that it is a little more healthy!
Saturday, February 6, 2010
Here is a fun Valentine's Day dessert that we have made in the past. Simple ingredients, easy to make and really yummy. You can't go wrong with a puff pastry, cool whip and chocolate, right? Also...Valentine's Day is only 1 week away!
Makes:16 servings, one heart each
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.
CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and
refrigerate up to 1 hour.
recipe from here
Monday, February 1, 2010
I found this recipe several years ago and I'm telling you they are not only absolutely delicious, they are beautiful too! This only makes 8 muffins, trust me you'll want to double this recipe. Also, I have used frozen (thawed out) blueberries too. Nothing beats fresh but it was still really, really good with the frozen berries.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
-Preheat oven to 400 degrees. Grease muffin cups (This usually doesn't work too well for me) or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Take a bite of heaven.