Thursday, November 4, 2010

Time for a face lift...

This blog will be going into retirement as of...well now. My sisters/sister-in-laws/mom will be starting a new recipe blog. So...not sure if anyone still reads this blog, but the new one is

Sunday, October 31, 2010

Pasta Milano - Macaroni Grill

Served this for dinner group and at a YW training the other night and it was a big hit, easy, and so delicious!

By the way...this says it serves 4, however it's probably closer to 6! Just figure out how many ounces of pasta your family eats and then go from there!



Chicken Pasta Cream Sauce Garnish

Love this recipe

Panera's Broccoli Cheese Soup

1T. melted butter
1/2 med. onion, chopped
1/4 c. melted butter
1/4 c. flour
2 c. half & half
2 c. chicken stock
1/2 lbs. fresh broccoli
1 c. grated carrots
salt and pepper to taste
1/4 t. nutmeg
8 oz. grated sharp cheddar

1. Saute onion in 1 T. butter. Set aside
2. Cook butter & flour over medium heat, using whisk, for 3-5 minutes. Stirring constantly slowly add half & half. Add broth whisking constantly. Simmer 20 min.
3. Add broccoli, carrots, & onion. Cook over low heat until veggies are soft (approximately 25 minutes).
4. Puree with a hand blender. Add cheese, salt and pepper, and nutmeg.

Serves 4

Thursday, July 15, 2010

Delicious Granola Bars
These were so good, Kenny and Bennett both loved them. I made one batch with white chocolate chips and cranberries and cut the honey down a little. I also made some with peanut butter and just reduced the honey and put in a big heaping spoonful or two of peanut butter.

Saturday, July 3, 2010

Tuesday, April 13, 2010

Roasted Eggplant Pizza with Goat Cheese

Our Scrumptious Dinner last night consisted of:

-Pizza Dough from Sunflower Market (love them!)

Topped with:
-Caribbean Sauce
1/2 Cup light brown sugar
1/4 Cup water
1/4 Cup ketchup
1/4 Cup light corn syrup
1/4 Cup minced white onion
2 Tablespoons red wine vinegar
1 Teaspoon minced garlic
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon crushed red pepper flakes
1/4 Teaspoon ground black pepper
1/8 Teaspoon dried thyme
1/8 Teaspoon ground allspice

-Roasted Egg Plant
-Sauteed Red Peppers and Red Onions
-and sprinkled with Goat Cheese


Tuesday, February 23, 2010

Creamy White Chicken Chili

I just love Taste of Homes recipe. This is a pretty easy and super yummy soup I made last night!
  • 7 Servings
  • Prep: 10 min. Cook: 40 min.


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy whipping cream


  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.

Tuesday, February 9, 2010

Chicken Marsala

4 boneless skinless chicken breasts
1/4 c. flour
salt & pepper
3 T. butter
2 T. olive oil
1/2 c. dry marsala wine
1/2 c. chicken broth
1/4 c. fresh-grated Parmesan cheese
1/4 c. freshly-squeezed lemon juice

Flatten chicken with mallet.

In shallow dish, combine flour, salt & pepper. Dredge chicken pieces until well-coated, shaking off excess flour.

In saute pan over medium-high heat, melt butter and olive oil. Add chicken & brown well, turning often to prevent sticking, for approximately 2 to 3 minutes.

Add marsala wine and chicken broth. Cover, reduce heat to low and simmer for 3 min (or until chicken is cooked through). Sprinkle w/cheese and cover until melted.

Remove chicken. Pour lemon juice into pan and whisk pan juices and browned bits together. Pour sauce over chicken. Serve immediately

I served this with wild rice but pasta would work as well. I also added mushrooms. Very easy recipe...not low in fat though, less butter could be added and it would still be great!

Monday, February 8, 2010

Barbecue Homestyle Ribs

These are super Yummy. I usually don't had the liquid smoke.

2 lbs country style pork ribs, bone-in or boneless
1 lg. bottle of catsup
1 c. brown sugar
2 T. Worcestershire sauce
3 T. White Vinegar
3-5 drops liquid smoke

**To use sauce with chicken, add 1/2 cup cooking oil.

Combine catsup, oil (if using chicken), sugar, Worcestershire sauce, vinegar, and liquid smoke - mix well. Set aside. Warm a small amount of oil in a frying pan and heat over medium-high. Brown the outsides of the meat on all sides and salt and pepper to your liking. You can add garlic or other seasonings you like here to spice things up. :) Place the meat in a covered cooking pan (a 9x13 covered with foil works fine), pour the sauce over the meat and cover well. Bake at 375 for 1 to 1 1/2 hours -- more time, more tender. Serve warm. Ladle sauce over the served meat.

Thursday, February 4, 2010

Pizza Dough & Sauce

1 pk. dry yeast
1 c. warm water (~110*)
2 c. flour (I use half whole wheat half white)
1 t. salt
2 t. white sugar

Let yeast dissolve in 1 c. warm water for approximately 10 minutes. Add remaining ingredients. Let rise until it has doubled in size. (When i'm in a hurry i preheat the oven to the lowest temperature, turn in off, and then let the dough rise in the warm oven. It takes a lot less time this way).

Cooking temp. depends on if you are using a stone or not. I cook for about 20 minutes at 375* on a cookie sheet/pizza pan....or until cheese in bubbly.

1 can tomato sauce
1 can tomato paste
1 t. oregano
1 t. basil
1 t. garlic powder
1/2 t. onion powder
1 t. paprika
1 t. sugar
1/4 t. salt
2 T. olive oil
1 t. vinegar

(if you'd like it thinner add a little water...i usually add a bit more of each of these seasonings. This sauce is delicious!)

Wednesday, December 3, 2008

What'd you have for dinner tonight?

Here's what we had and it was YUM-O. Kenny doesn't like blue cheese so we used Parmesan and Pepper jack...but I think blue would be better.

Cobb Pasta Toss

* 3 pints grape or cherry tomatoes
* 3 tablespoons extra virgin olive oil (EVOO), divided
* Salt and freshly ground black pepper
* 6 slices bacon
* 1 pound whole wheat penne pasta
* 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
* 2 avocados, pitted and diced
* 1 lemon
* 2 cloves garlic, grated or finely chopped
* A few dashes of hot sauce
* 4-5 scallions, thinly sliced on the bias
* 1 cup blue cheese crumbles
* 1/4 cup fresh basil (about a handful), chopped
* 1/4 cup flat leaf parsley (about a handful), chopped


Pre-heat the oven to 400ºF. Place a large pot of salted water over high heat to boil.

Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Toss lightly to coat and roast the tomatoes in the hot oven until they burst open and are tender, about 12-15 minutes.

Place the bacon on a broiler pan and transfer to the oven along with the tomatoes. Cook until crispy, about 15 minutes.

While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente, according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.

While the pasta is cooking, season the chicken pieces with salt and freshly ground black pepper. Heat a large skillet with one turn of the pan of EVOO, about 1 tablespoon, then add the chicken and sauté until golden brown and cooked through, about 6 minutes.

While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.

When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.

In a large serving bowl, mash the cooked tomatoes together with the scallions, then add the reserved pasta water and pasta.

Top the pasta and tomatoes with the chicken, then crumble the cooked bacon over it and toss with the avocado, blue cheese, basil and parsley.

Tuesday, December 2, 2008

Plethora of Great Recipes!

This chicken is not necessarily the healthiest but it is very good and maybe something new to do with chicken breasts.

Pound out the chicken breast until it is as thin as you can get it without creating holes. Put a thin layer of sour cream (or tick layer if your a sour cream lover) over flattened chicken breast and add some grated cheddar cheese. Roll chicken breast (use a tooth pick if you need to). Dip in butter then bread crumbs and brown on each side. Then bake in oven at 350 for about 30 minutes.

Our Thanksgiving Turkey


* 1 small (golf-ball sized) onion, peeled and coarsely chopped
* 1 lemon, scrubbed clean
* 12 fresh sage leaves
* Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
* 3 tablespoons extra-virgin olive oil, plus more for oiling pan
* 1 teaspoon salt, plus more as needed
* 6 fresh bay leaves
* 4 tablespoons butter
* 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
* Freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1/4 cup apple or regular brandy (recommended: Calvados)
* 2 to 3 cups apple cider
* Salt and pepper


Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

This turned out really good. I was not able to find a boneless turkey breast with skin so I got a turkey breast with bone with skin. It ended up taking about 1 to 1 1/2 hours longer then it said to cook it so we had our Thanksgiving meal sans turkey. It was great leftover with sandwiches though and for homemade turkey noodle soup. Lesson learned...use a meat thermometer.

Green Chicken Chili Soup (from Alta Vista Ward cookbook)

8 c. chicken broth
1 onion, finely chopped
8 portions chicken breast (about 2 lbs)
2 pkg. Knorr roasted chicken gravy mix
3 (7 oz.) cans mild diced green chilies
6 cloves garlic, minced
1/2 c. fresh cilantro chopped
1/2 tsp. ground cumin
2 jalapenos, seeded and chopped
1 (28 oz.) can white hominy, drained
flour tortillas
1 tomato, diced
sour cream

In a large pot, combine chicken broth, onion, and chicken breast. Heat to boiling over high heat. Reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool. Use a whisk to blend gravy mix into the broth. Add chilies, garlic, cilantro, cumin, jalapenos, and hominy. Bring to a boil over medium-high heat, then reduce heat to low. Shred the cooked chicken by pulling it apart with two forks; add it back into the broth. Cover and simmer for 40 minutes. To top it off, add a dab of sour cream and a spoonful of diced tomatoes to each bowl before serving. Use the tortillas to dip into the soup.

(My personal touches...I only add about half of the garlic and onion to this one, just depends how strong you like things. I have tried using other gravy besides Knorr's brand and it definetely wasn't as good, stick with Knorr's. We also like to use a white bean instead of hominy. And lastly, (this is probably not the low cal option but good) I cut the tortillas and fry them to have little tortillas strips on top.)

Cheesecake Factory Santa Fe Salad (from Lindsey Futrell)

(this serves 40 by the way!!)
2 heads iceberg lettuce, chopped
1 bunch red leaf lettuce, washed and broken
2 bunches green onions, sliced halfway up green
3 bunches cilantro, wahsed, stems removed
3 c. grated mexican cheese mix
2 red peppers diced
2 green peppers diced
6 ears fresh corn, boiled and sliced from ear
2 large cans black beans
8 plum tomatoes, chopped
1 small can diced green chilies (or jalapenos)
8 chicken breasts, grilled and diced
6 flour tortillas, lightly fried and cut in small strips for garnish

mis 1 1/2 bottles Brianna's Santa Fe dressing with 1/2 cup southwestern ranch and 1/2 cup guacomole type dressing.
(Pampered Chef has a chipotle rub that makes a delecious ranch that is so good on taco salad and would be really good on this as well).

Only read the following if you can cook without specific measurements
Fruit Salad
Whipped cream (lightly whipped...maybe 1 c?
spoonful of orange juice concentrate
vanilla pudding mix (depending on how much fruit salad you are making you may want the whole thing or you may only want half)
and a little milk...maybe 1/2 c?

Ok, next time I make it I will try to see how much of what I put in, but for now, just try to wing it, that's what I do and it always turns out good! :) This is the best fruit salad I have ever had, I love it! For Thanksgiving we made this and put in apples, bannanas, pomagranit seeds, grapes, mandrin oranges, pinapple, and mini marshmellows. Berries are supper good in this too, just out of season.

Friday, October 17, 2008

Another Great One!

I have put this recipe on my other blog, but it has been improved so I thought I would post it again. This is CPK's Chipotle Chicken Pizza. Below is the actual recipe, here is how I make it:

(this makes 4 personal size pizza)
Cut up 5 chicken tenders and coat with chipotle sauce (you can just buy this in a can either with the mexican food or near the tomatoes). Brown Chicken. I use whole wheat pitas for convenience but any pizza dough is fine.
Put chipotle sauce on pittas (this stuff is spicy so beware of putting too much), then layer with mozzarella cheese and chicken. Drizzle with cilentro sauce (recipe on website) and bake until cheese is bubbley.
Roast in a pan 1 can of drained corn (thawed corn from the freezer will work as well) and 1/2 red pepper. Then add 1 can drained black beans and 1 sm. can of chilis. Top this mixture on pizza and drizzle again with cilantro sauce.

Thursday, October 16, 2008

Tortellini Tomato Spinach Soup

I made this a while ago and it was excellent! I love when it starts to get a little cooler and it's time for soups! For some extra nutrients you could also add zucchini or squash (add towards the end just before spinach, they should cook up fairly fast), or carrots (add with broth).

Tortellini Tomato Spinach Soup


* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 clove garlic, minced
* 4 to 6 cups broth, chicken or vegetable
* 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
* 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
* Coarse grained salt and cracked black pepper
* 10 ounces fresh or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated Parmesan, very loosely packed


In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Thursday, October 9, 2008

More Recipes!

I can't take credit for this one, I got it off of Food Network's Everyday Italian. I have yet to try these but they looked so delicious I couldn't wait to post them until after I tried them. Here are two recipes we will be eating at the Lee residence next week.

Stuffed Zucchini & Bell Peppers


* 2 tablespoons olive oil
* 1 small onion, grated
* 1/4 cup chopped fresh Italian parsley leaves
* 1 large egg
* 3 tablespoons ketchup
* 3 garlic cloves, minced
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup grated Pecorino Romano
* 1/4 cup dried plain bread crumbs
* 1 pound ground turkey, preferably dark meat
* 2 zucchini, ends removed, halved lengthwise and crosswise
* 1 short orange bell pepper, halved and seeded
* 1 short red bell pepper, halved and seeded
* 1 short yellow bell pepper, halved and seeded
* 1 1/2 cups marinara sauce


Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

Broccoli Puree


* 1 large russet potato, peeled and cut into 1-inch chunks
* 1 pound broccoli florets
* 1/2 cup chicken broth
* 4 ounces cream cheese
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper


Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.

Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.

Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.