spinach
sliced strawberries
feta
thinly sliced red onion
Dressing
1/2 cup sugar
1/2 cup mayo
2 Tbs. rice vinegar
1/4 cup milk
Combined all ingredients and mix well.
Cinnamon roasted almonds
1 egg white
1 tsp cold water
4 cups whole almonds or slivered ( I used slivered as well as just 3 cups of almonds)
1/2 cup white sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1. Preheat oven to 250 degrees F. Lightly grease a 10x15 jellyroll pan
2. Lightly beat the egg white: add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan.
3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
Wednesday, March 31, 2010
Tuesday, March 30, 2010
4 easy dinners to try!
Chicken Enchiladas
**not the healthiest dish in the world, but oh-so-delicious!**
2-3 chicken breasts, cooked and shredded
1-2 cans green chiles
green salsa (optional)
salt and pepper to taste
1 onion chopped
1 tbs. butter
1 lb. shredded monterey jack cheese
8 oz. cream cheese
1/2 pint whipping cream
6-8 tortillas
Put chicken breasts with 1 can green chiles and about a cup of green salsa in crock pot on low, cook 5-6 hours. (green salsa is just to flavor it up a little, optional, and you don't have to cook chicken in crock-pot either, i just like it that way!). Shred chicken. In saucepan, saute chopped onion in butter. Add 1 more can green chiles and cream cheese and stir until melted. Add shredded chicken to mixture. Put mixture into tortillas and roll up. Top with shredded monterey jack cheese (it seems like a lot but is soooo good!). And then pour whipping cream on top of that. Bake at 350 until bubbling and cheese is golden brown, about 20 minutes.
Russian Chicken Tenders with Rice - don't have a good name for this one! :)
1 small bottle of wishbone Russian salad dressing
1 jar of pineapple apricot jam (you can find some at walmart)
1 package of dry lipton onion soup
As many chicken tenders as you'd like!
Blend the three ingredients together and then poor over chicken. Bake for 30-40 min (or until its done) and then broil 5 min or until chicken is brown on top. Serve over rice and enjoy!
Chicken Parmesan Sandwiches
1 loaf garlic bread
marinara sauce
frozen breaded chicken tenders
mozzarella cheese
Bake garlic bread and chicken tenders per instructions. Top garlic bread with marinara sauce, then chicken tender. Put some mozzarella on the chicken and put back in oven to melt cheese. And voila!, an open faced (is that the right word?) delicious sandwich!
Sun-dried Tomato and Chicken Ravioli
1 bag costco Ravioli - frozen
3 jars Sun-dried Tomato Alfredo (classico makes one)
16 chicken tenders
Parmesan Cheese (grated)
(This is the party size - only 1 jar and 8 tenders are needed for an 8x8 for 1 family)
Cook tenders in 1 tbs butter, cube when cooked 1/2 way through. Continue cooking until done.
Add jars of Alfredo sauce to chicken. Add about a 1/8 cup water to each jar when empty, put top on, and shake to get extra sauce, add to chicken. This helps thin the sauce as well.
Take large pan and start layering:
Add a small amount of sauce 1st so the ravioli doesn't stick
1. Ravioli - lay pieces side by side filling whole bottom
2. Add chicken sauce to cover ravioli
REPEAT
Sprinkle top with grated parmesan cheese
Place in oven 350 for about an hour, for large pan, - remove when bubbling - let sit for a minute to thicken... enjoy!
**not the healthiest dish in the world, but oh-so-delicious!**
2-3 chicken breasts, cooked and shredded
1-2 cans green chiles
green salsa (optional)
salt and pepper to taste
1 onion chopped
1 tbs. butter
1 lb. shredded monterey jack cheese
8 oz. cream cheese
1/2 pint whipping cream
6-8 tortillas
Put chicken breasts with 1 can green chiles and about a cup of green salsa in crock pot on low, cook 5-6 hours. (green salsa is just to flavor it up a little, optional, and you don't have to cook chicken in crock-pot either, i just like it that way!). Shred chicken. In saucepan, saute chopped onion in butter. Add 1 more can green chiles and cream cheese and stir until melted. Add shredded chicken to mixture. Put mixture into tortillas and roll up. Top with shredded monterey jack cheese (it seems like a lot but is soooo good!). And then pour whipping cream on top of that. Bake at 350 until bubbling and cheese is golden brown, about 20 minutes.
Russian Chicken Tenders with Rice - don't have a good name for this one! :)
1 small bottle of wishbone Russian salad dressing
1 jar of pineapple apricot jam (you can find some at walmart)
1 package of dry lipton onion soup
As many chicken tenders as you'd like!
Blend the three ingredients together and then poor over chicken. Bake for 30-40 min (or until its done) and then broil 5 min or until chicken is brown on top. Serve over rice and enjoy!
Chicken Parmesan Sandwiches
1 loaf garlic bread
marinara sauce
frozen breaded chicken tenders
mozzarella cheese
Bake garlic bread and chicken tenders per instructions. Top garlic bread with marinara sauce, then chicken tender. Put some mozzarella on the chicken and put back in oven to melt cheese. And voila!, an open faced (is that the right word?) delicious sandwich!
Sun-dried Tomato and Chicken Ravioli
1 bag costco Ravioli - frozen
3 jars Sun-dried Tomato Alfredo (classico makes one)
16 chicken tenders
Parmesan Cheese (grated)
(This is the party size - only 1 jar and 8 tenders are needed for an 8x8 for 1 family)
Cook tenders in 1 tbs butter, cube when cooked 1/2 way through. Continue cooking until done.
Add jars of Alfredo sauce to chicken. Add about a 1/8 cup water to each jar when empty, put top on, and shake to get extra sauce, add to chicken. This helps thin the sauce as well.
Take large pan and start layering:
Add a small amount of sauce 1st so the ravioli doesn't stick
1. Ravioli - lay pieces side by side filling whole bottom
2. Add chicken sauce to cover ravioli
REPEAT
Sprinkle top with grated parmesan cheese
Place in oven 350 for about an hour, for large pan, - remove when bubbling - let sit for a minute to thicken... enjoy!
Wednesday, March 17, 2010
Honey Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice
2 1/2 tsp. chili powder
2 cloves garlic or 1/2 tsp garlic powder
8 Uncooked Tortillas
1 lb. chicken (approx. 2 breasts) cooked and shredded (the chicken tastes the best if you cook them on the grill, but you can boil them or cook them in the crock pot too)
2 or more cups shredded monterey jack cheese
14 oz. can green enchilada sauce
3/4 cup half & half
Mix the first four ingredients and add to the chicken.
Let the chicken soak while you prepare the tortillas.
Cook: (in frying pan) the fresh tortillas
Fill tortillas with some chicken and some cheese and roll up. Place in baking dish.
Mix the enchilada sauce and half & half together (and any remaining honey lime sauce*). Pour over the enchiladas and sprinkle with more cheese. Bake at 350 degrees for 20-30 minutes, uncovered. Serve with quacamole, spanish rice, refried beans and chips.
*I used 4 chicken breasts and 12 tortillas and the same amount of the honey lime sauce...there was no sauce left over to mix with the half & half/enchilada sauce; so I used 1 1/2 cups half & half...I also used lots of cheese...it was yummy!)
Spanish Rice
In large skillet:
2 TBSP vegetable oil
1 cup uncooked long grain white rice
1 chopped onion
1/2 chopped bell pepper
Saute until rice is brown and onions transparent.
Stir in:
2 cups chicken broth
1 10 oz can rotel tomatoes
2 tsp chili powder
1 tsp. salt
Barely simmer on low heat until the liquid is absorbed (about 30 min.)
1/4 cup lime juice
2 1/2 tsp. chili powder
2 cloves garlic or 1/2 tsp garlic powder
8 Uncooked Tortillas
1 lb. chicken (approx. 2 breasts) cooked and shredded (the chicken tastes the best if you cook them on the grill, but you can boil them or cook them in the crock pot too)
2 or more cups shredded monterey jack cheese
14 oz. can green enchilada sauce
3/4 cup half & half
Mix the first four ingredients and add to the chicken.
Let the chicken soak while you prepare the tortillas.
Cook: (in frying pan) the fresh tortillas
Fill tortillas with some chicken and some cheese and roll up. Place in baking dish.
Mix the enchilada sauce and half & half together (and any remaining honey lime sauce*). Pour over the enchiladas and sprinkle with more cheese. Bake at 350 degrees for 20-30 minutes, uncovered. Serve with quacamole, spanish rice, refried beans and chips.
*I used 4 chicken breasts and 12 tortillas and the same amount of the honey lime sauce...there was no sauce left over to mix with the half & half/enchilada sauce; so I used 1 1/2 cups half & half...I also used lots of cheese...it was yummy!)
Spanish Rice
In large skillet:
2 TBSP vegetable oil
1 cup uncooked long grain white rice
1 chopped onion
1/2 chopped bell pepper
Saute until rice is brown and onions transparent.
Stir in:
2 cups chicken broth
1 10 oz can rotel tomatoes
2 tsp chili powder
1 tsp. salt
Barely simmer on low heat until the liquid is absorbed (about 30 min.)
Sunday, March 14, 2010
Mint Brownies
1 cup butter
2 cups sugar
4 eggs
6 TBSP cocoa
1 1/2 cups flour
1 tsp. vanilla
1/4 tsp. mint extract
Cream butter and sugar. Beat in eggs one at a time until mixture is fluffy. Add the rest of the ingredients and blend. Bake in a greased and floured 9 X 13 pan at 350 degrees. (16 to 20 minutes or until done...toothpick comes out clean...for best results, don't overcook)
FROSTING
1 cube butter (I have used 1/2 cube butter and it turns out)
3 cups powdered sugar
3 TBSP milk
1 tsp. vanilla
1/4 tsp. mint extract
8-10 drops green food coloring
Mix until smooth and fluffy. top with chopped Andes mints (optional:drizzle with melted milk chocolate)
2 cups sugar
4 eggs
6 TBSP cocoa
1 1/2 cups flour
1 tsp. vanilla
1/4 tsp. mint extract
Cream butter and sugar. Beat in eggs one at a time until mixture is fluffy. Add the rest of the ingredients and blend. Bake in a greased and floured 9 X 13 pan at 350 degrees. (16 to 20 minutes or until done...toothpick comes out clean...for best results, don't overcook)
FROSTING
1 cube butter (I have used 1/2 cube butter and it turns out)
3 cups powdered sugar
3 TBSP milk
1 tsp. vanilla
1/4 tsp. mint extract
8-10 drops green food coloring
Mix until smooth and fluffy. top with chopped Andes mints (optional:drizzle with melted milk chocolate)
Tuesday, February 23, 2010
Lemon-Coconut Chessecake Bars
(2 1/2 cups coconut toasted)
3/4 cup butter softened
1 1/2 cup flour
1/2 cup powdered sugar
1 cup toasted coconut
Place in food processor and mix well, then press to bottom of 9 X 13 ungreased pan. Bake at 350 for 15-20 minutes or until light brown.
1 8 oz cream cheese
2/3 cup sugar
2 eggs
1/3 cup lemon juice
1 TBSP lemon zest
Beat sugar and cream cheese until fluffy. Beat in eggs and lemon juice until mixed. Pour over crust and bake 18-20 minutes
1 1/2 cup sour cream
1/3 cup sugar
1/2 tsp vanilla
Mix well. Pour over above layers. Sprinkle with the remaining 1/1/2 cups toasted coconut. Bake 10 minutes
Cool on wire rack. Refrigerate for at least 4 hours before cutting.
( One of the girls at work shared this recipe with us...it's rich and tart at the same time. If you like lemons and coconut you'll love this one!!)
(2 1/2 cups coconut toasted)
3/4 cup butter softened
1 1/2 cup flour
1/2 cup powdered sugar
1 cup toasted coconut
Place in food processor and mix well, then press to bottom of 9 X 13 ungreased pan. Bake at 350 for 15-20 minutes or until light brown.
1 8 oz cream cheese
2/3 cup sugar
2 eggs
1/3 cup lemon juice
1 TBSP lemon zest
Beat sugar and cream cheese until fluffy. Beat in eggs and lemon juice until mixed. Pour over crust and bake 18-20 minutes
1 1/2 cup sour cream
1/3 cup sugar
1/2 tsp vanilla
Mix well. Pour over above layers. Sprinkle with the remaining 1/1/2 cups toasted coconut. Bake 10 minutes
Cool on wire rack. Refrigerate for at least 4 hours before cutting.
( One of the girls at work shared this recipe with us...it's rich and tart at the same time. If you like lemons and coconut you'll love this one!!)
Monday, January 18, 2010
Garlic Chicken Farfalle
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Saturday, January 16, 2010
Faux Fried Ice-Cream
This is a favorite that I make but I have never really had a recipe...which made it difficult to tell people how to make it (so washburn right?!) But today I measured everything and came up with this:
NOTE: This is the yummiest when you let it re-freeze overnight
1 and 1/2 tubs of vanilla ice cream (regular size...about 3 quarts)
*Get this out and let it get soft while you are making the rest. A good tip is to se your muscles
(or like me a mixer) to stir the ice cream so that it is soft and smooth which will make it
easier to spread.
In a saucepan over medium high heat:
2 sticks butter (I think real butter is key)
3 cups brown sugar...not packed, just scooped
Allow to melt and stir until mixture comes to a soft boil. Remove from heat and stir in:
5 cups rice cereal
1 cup coconut (optional...if you don't like it just leave it out!)
Stir until completely coated/combined
Scoop 1/2 of cereal mixture into the bottom of a 9x13 and spread out.
Spread vanilla ice cream over top of cereal layer
Spread the rest of ceral mixture on top of ice-cream
Sprinkle 2-3 Tablespoons of cinnamon sugar on top
*sometimes I also sprinkle that much cinnamon sugar on top of the bottom layer of the cereal
mixutre...but I really like cinnamon so that is up to you.
Cover and refreeze until firm. (I like to leave it overnight..it's easier that way.)
To serve:
Top squares of faux fried ice-cream with carmel or chocolate (or both) ice cream topping and a scoop of whipped cream.
Enjoy!!
NOTE: This is the yummiest when you let it re-freeze overnight
1 and 1/2 tubs of vanilla ice cream (regular size...about 3 quarts)
*Get this out and let it get soft while you are making the rest. A good tip is to se your muscles
(or like me a mixer) to stir the ice cream so that it is soft and smooth which will make it
easier to spread.
In a saucepan over medium high heat:
2 sticks butter (I think real butter is key)
3 cups brown sugar...not packed, just scooped
Allow to melt and stir until mixture comes to a soft boil. Remove from heat and stir in:
5 cups rice cereal
1 cup coconut (optional...if you don't like it just leave it out!)
Stir until completely coated/combined
Scoop 1/2 of cereal mixture into the bottom of a 9x13 and spread out.
Spread vanilla ice cream over top of cereal layer
Spread the rest of ceral mixture on top of ice-cream
Sprinkle 2-3 Tablespoons of cinnamon sugar on top
*sometimes I also sprinkle that much cinnamon sugar on top of the bottom layer of the cereal
mixutre...but I really like cinnamon so that is up to you.
Cover and refreeze until firm. (I like to leave it overnight..it's easier that way.)
To serve:
Top squares of faux fried ice-cream with carmel or chocolate (or both) ice cream topping and a scoop of whipped cream.
Enjoy!!
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