Green Chili Black Bean Chicken – Serves 4, 252 calories per serving

1 ½ pounds of chicken breast or tenders sliced into bite sized pieces

¾ cup chopped onion
¼ tsp each, salt and pepper
1 15 oz. can black bean rinsed and drained
1 cup grape tomatoes halved
1 4.5 oz. can of diced green chilis, undrained
¼ cup chopped frozen cilantro
¼ cup fat sour cream (optional)

 

Directions:

1.       Place large nonstick skillet over medium high heat until hot. Coat pan with cooking spray.

2.       Add chicken and onion to the pan, coat with spray and season with salt and pepper. Cook for 7 minutes or until done, stirring occasionally

3.       Add black beans, tomatoes, green chilis and cook for 2 minutes, stirring occasionally until heated through. Sprinkle cilantro over chicken and serve topped with sour cream (optional).

 

Very filling and very yummy!!!

Crockpot Chicken and Rice

Hi Everyone,

First, let me apologize for not updating this blog in a very long time. I have not cooked anything new or original in such a long time, is why I have had no updates. Thank you to all the people that have requested I updated my blog as well, as I was not sure anyone even read this blog. So, a huge thank you to all the readers, it makes me smile. :) :)

Anyways, Andrew and I are getting back to our Sunday Crockpot days so you should start seeing updates again. This Sunday, we decided to make a crockpot dish as we had tons of running around to do including some family time, and we knew we would not want to make dinner. Our crockpot meal turned out to be AMAZING!! I have always been a fan of chicken and rice but never could make it just right, until now. I have found something that works perfectly for us, easy to make and takes no time at all. That to me is a huge win.

If you end up making it, let me know how yours turns out. I would love the feedback. ENJOY!!! Happy June, Everyone.

Heather

What do you need:

• 3 can (10 3/4 oz each) condensed cream of chicken soup
• 2 cups quick cooking white rice
• 1 cup water
• 1 pound boneless chicken breasts (we usually go with two frozen chickens)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Directions:

1. Place frozen or thawed chicken in the bottom of your crockpot.
2. Add cream of chicken soups, water and seasonings to taste.
3. Cook on low for 8 hours and the last 30 minutes add the rice to the chicken mixture.
4. After the 30 minutes are up, shred the chicken, mix all together and let cook another 10 minutes.
5. Serve in a bowl or with a side salad and ENJOY!!

ice cream fun

http://instagr.am/p/KYz-VZvOVH/

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Pomegranate Smoothie by Bethenny Frankel

Serves 2

What do you need-

1 cup berries

1/4 cup pomegranate juice

1/4 cup water

1/2 banana

1 cup ice

Directions-

Combine all ingredients in a blender until smooth.

Enjoy!!!

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Blackened Chicken Pizza with Yellow Tomato Salsa

Hey Everyone,

Sorry about the delay in sending out something new and fun. We have had a lot of fun things going on and have been super busy. I am hoping to get back in business this month for you. To start this month off right, I have included a yummy meal that Andrew and I enjoyed recently. This homemade blend is zesty, low in calories and big on the flavor. I hope you enjoy it as much as we did.

Blackened Chicken Pizza with Yellow Tomato Salsa

Ingredients:

1 1/2 tablespoons paprika

1 tablespoon garlic powder

3 teaspoons of salt

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried thyme

1 teaspoon cayenne pepper

1 1/2 teaspoons dried oregano

1 pound skinless, boneless chicken breast halves - cut into 1 inch strips

3 tablespoons canola oil

2 yellow pear tomatoes, stems removed

1/4 cup chopped red onion

1 fresh jalapeno pepper, seeded and chopped

1 clove garlic, crushed

3 tablespoons chopped fresh cilantro

salt and freshly ground black pepper to taste

1/2 lime, zested and juiced

1 pre-baked thin pizza crust

8 ounces shredded pepper jack cheese

Directions:

1. Preheat Oven to 450 degrees F. In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Set aside any extra for a later use.

2. Heat a large skillet over high heat. Pour oil into a hot skillet, and cook chicken in oil for 2-3 minutes or until fully cooked. (no pink)

3. Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.



4. Bake in preheated oven for 10-15 minute or until cheese melts.

5. Cool and enjoy!! This is so yummy!!!

Picture 1 is the before picture.



Picture 2 is the final product.

Slow cooker Chicken Taco Soup

Thanks to my good friend Teresa, I learned about this soup. She made it and liked it, so we know I had to do the same. This Sunday dish was what my husband likes to say "Chicken Chili like." The reason he says that is because its like chili and chicken. We enjoyed this soup because its cold outside and who doesn't want to snuggle up next to a fire with a big bowl of soup. This meal was quite tasty. Enjoy.

What do you need:

1 onion chopped

1 can chili beans (16 ounce)

1 can black beans (15 ounce)

1 can whole kernel corn, drained (15 ounce)

1 can tomato sauce (8 ounce)

1 can of beer

2 cans diced tomatoes with green chilies (10 ounce cans) undrained

1 package taco seasoning

3 chicken breasts, skinless

Shredded cheddar cheese

Sour cream ( optional)

Crushed tortilla chips (optional)

Directions:

1. Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in the slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing slowly down until lightly covered. Set for 5 hours on low heat.

2. Remove chicken from the soup and shred. Stir shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with cheddar cheese, a dollup of sour cream and crushed tortilla chips, if desired.

3. Enjoy!! Happy eating.

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Seafood Stoup

Seafood stoup is so good, there are no words. Of course, as long as you like seafood. The first time I had this I was in CA, and I didn't know if I would like it but I'm always willing to try new things. I'm glad I did, because I love this and its perfect for those chilly days. Enjoy.

What do you need:

1/4 cup Extra virgin olive oil

2.5 lbs. Bag frozen seafood medley from costco. This bag has scallops, shrimp, mussels, and calamari.

1 cup Chicken stock

Salt and pepper

6 cloves garluc, chopped

1 tsp. Crushed red pepper

1/2 cup white wine

1/2 cup shredded basil

Lemon zest

6 flat anchovies

2 cups tomato sauce

Box of crusty bread or tx toast

What do you do:

1. Heat oil over medium to low heat.

2. Add scallops, season with salt and pepper. You will want to make sure and cook threse first. Turn once. Transfer to plate.

3. Add garlic, anchovies, red pepper. Cook until anchovies dissolve.

4. Add wine, reduce slightly. Add tomato sauce, and chicken stock. Boil season shrimp, and fish and add to sauce. Simmer for 6 minutes.

5. Stir in scallops, basil and zest.

6. Cook tx toast as directed on box.

7. Pour stoup in a big bowl, and add toast on the side.

8. Now....enjoy!! Happy stouping!!!

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Pork Taco Bake

My friend Teresa told me about this yummy casserole so you know I had to try it out myself. I'm so glad I did because it was quite delightful. Enjoy.

What do you need:

1 package Spanish rice mix

1 to 1 1/2 pounds ground pork

1 can cream of mushroom soup

1 1/2 cups crushed whole grain tortilla chips

16 oz. Green salsa

1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 350. Prepare Spanish rice according to package.

In a skillet, cook pork over medium heat until no longer pink. Stir in soup and simmer while rice finishes cooking.

Spread rice on bottom of a 2 quart baking dish.

Top with beef mixture, salsa and 2/3 cups of cheese.

Top with crushed tortilla chips and remaining cheese.

Cook for an additional 5 minutes or until chips are toasted.

Now go enjoy this yummy meal.

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Langosta or Crawfish beignets with Cajun dipping sauce

A few nights ago, we had our close friends, The Reeds over for dinner. We always love having them over so we can catch up, lay around in our comfy clothes and they are always willing try any dish we make. This time we decided to start with an appetizer, which I am sharing with you today. This yummy treat is sure to make you smile....at least, it did for us.

What do you need-

1 egg beaten

1 pound chopped crawfish tailmeat, shrimp or langosta (can be found at Costco)

1/2 tsp. Salt

1/2 tsp. Butter, melted

4 green onions

1/2 tsp. Cayenne pepper

1/3 cup bread flour

Oil for deep-fat frying

3/4 cup mayonnaise

1/2 cup ketchup

1/4 tsp. Prepared horseradish, optional

1/4 tsp. Hot pepper sauce

In a large bowl, combine the egg, langosta or your choice, onions, salt, butter, and cayenne. Stir in flour until blended.

In electric skillet or deep-fat fryer, heat oil to 375. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.

In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.

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Crock Pot Liners for the win

Hey Friends!!

I was out shopping and came across the crockpot liners and I had to pick them up. They are amazing and I would recommend purchasing them. They make your cleaning process so much easier. So, next time you are at the grocery store, make sure and pick them up. They can be found by the foil, ziploc bag section. :)

Crockpot Sunday- Cheesy Chicken and Rice

Crock pot Sunday- Cheesy Chicken and Rice

This Sunday meal consists of something new. I had read a posting from the Crock pot Girls and decided to see if I could make the cheesy chicken from their website. I end up using the exact recipe but adding in my own little combination which ended with a chicken and rice combination. We fell in love with this dish and I hope you do too. If you are in need of some comfort food, I believe this is calling your name. Enjoy and let me know what you think. Happy Sunday from my home to yours!!!!

What do you need:

• 4-6 boneless chicken breasts
• 1 can of cheddar cheese soup
• 1 can of cream of celery soup
• 1 small can of evaporated milk
• 1 box of white rice

Directions:

1. Combine all of the above in your crock pot and then stir mixing together
2. Cook on low for 6 hours, shred the chicken and then on keep in crock pot on warm for another hour
3. Cook white rice according to directions
4. Pour the rice on your plate and chicken mixture on top, tossing it together
5. Add a veggie or small salad on the side and enjoy

 after mixing the rice and chicken together

before mixing the rice and chicken together

Morning Mini Quiches as seen in The Biggest Loser

This yummy  breakfast came from the television show, The Biggest Loser. This meal is low fat and very good for you. I hope you enjoy it as much as we do.

Servings: 4
Per serving: 3 quiches
178 calories, 17 gram protein, 21 grams carbs, 2 grams of fiber, 4 grams of fat, 1 gram of sat fat, and 456 mg sodium

What do you need:

• 1/2 cup finely chopped sweet onions (1/2 small onion)
• 2 oz (about 2 slices) turkey bacon, cut into 1/4 dice
• 6 large egg whites
• 1/3 cup fat free milk
• 2 tsp Dijon mustard
• 4 all natural, low-fat, whole grain tortillas
• 2 oz (about 3/4 cup) finely shredded all-natural, low fat cheddar cheese

Directions:

1. Preheat oven to 375 F. Lightly coat cups of standard nonstick muffin tin with olive oil spray. Lightly coat smll nonstick skillet with spray and set over medium heat. Add onion and bacon and cook 4-6 minutes, or until onions are just tender. Remove pan from heat and set aside.
2. Combine egg whites, milk, mustard, and ground black pepper to taste in large measuring cup and whisk until well combined. Set aside. Cut 3 circles out of each tortilla with a cookie cutter and place circles between two paper towels. Microwave 15-20 seconds to soften. Fit each circle into 1 cup of perpared muffin tin.
3. Divide cheese and bacon-onion mixture evenly among cups. Fill cups three-quarters full with egg mixture. Bake the quiches 20-22 minutes, or until insides are completely set and tortillas are lightly crisped on edges.
4. Place on a plate and enjoy with a glass of milk or oj.

Happy Breakfast!

Panko Chicken from Cheryl's Kitchen to Yours

Panko Chicken from Cheryl's Kitchen to Yours

Good evening!! Tonight's meal was one of my favorites of all time. A couple of days ago I received this text from my friend Jason telling me his future wife, Cheryl made an amazing chicken dish. So, this past weekend Cheryl and Jason came to visit and we had decided that we would make this meal on Saturday night. However, after a day of playing outside, we decided to just order pizza and put off making that meal that evening and I would do it at another time. Since we had already bought the stuff and Cheryl told me how yummy it was, I was looking forward to making it this evening. So, we made it and loved it. I have never been that great with bread crumbs but I have to say I am quite impressed  this evening with my skills. Thank you, Cheryl for introducing me to this Panko Chicken. Yummmmmy!!!!! I hope you enjoy this dish as much as Andrew and I did.

What do you need:

• 5 boneless chicken breasts (we only made 3)
• 1/4 cup butter, melted
• 2 cloves of garlic, minced
• 1/4 cup Dijon mustard
• 1/2 cup Panko crumbs or bread crumbs will work
• 3 tablespoons of Parmesan cheese, shredded
• 1 tablespoon of parsley flakes

Directions:

1. Mix melted butter, garlic and mustard together. Set aside.
2. Mix Panko or bread crumbs, Parmesan cheese and parsley. Set aside.
3. Coat chicken in mustard sauce on both sides.
4. Dip chicken tops only in the crumb mix to coat.
5. Lay chicken in baking pan, crumb mixture faced up. (use smaller pan placing chickens next to each other)
6. Bake at 500 F for 15-20 minutes. Some ovens will require longer.
7. Take out this yummy dish and make sure there is no pink inside and then ENJOY!!

We added a side of noodles, side salad and drink of your choice. Andrew went with milk as he loves milk with noodles.

*Suggestion: Take the chicken out of the freezer that morning. If frozen, dish will take longer to cook in the oven.*

Sharing is Caring

Friends!!

If you have any yummy recipes that you would like me to add, please feel free to forward over to me. I will add that to my blog and try it myself. I love trying new things. My thoughts are it's 2012 and let's make this year about sharing. :)

Happy New Year and I hope your 2012 is everything you wished for and more.

Pasta with Chicken Sausage and Broccoli

Pasta with Chicken Sausage and Broccoli

(can be made in 30 minutes or less)

Tonight, we went with a healthier option and decided to eat chicken sausage instead of the normal pork or beef sausage. I would say that the chicken sausage was good but I think this recipe would be a lot more yummy with pork sausage links. Either way, this meal is delicious and very light meal.

What do you need:

• 12 ounces rigatoni
• 1 tablespoon olive oil
• 1 onion sliced (we did not include the onion but the recipe calls for it)
• 6 ounces fully cooked chicken sausage links, sliced
• 1 small bunch broccoli, cut into florets and stems sliced
• 1/4 cup grated Parmesan

Directions:

1. Cook the pasta according to the package directions; drain and return into the pot.
2. Meanwhile, heat the oil in large skillet over medium-high heat. Cook the onion, stirring frequently, until beginning to soften, 2-3 minutes. Add the sausage and cook, tossing until browned 2-3 minutes more.
3. Add the broccoli and 1 1/4 cups water to the skillet and simmer, covered, until the broccoli is tender, 5-6 minutes.
4. Add the sausage mixture and Parmesan to the pasta and toss to combine.

-I cooked the links for about 2 minutes and then removed them and cut them up into small pieces and then threw back into the skillet. I wanted to make sure they were completely cooked.


*Add a side salad and enjoy this yummy meal. Heck, why not treat yourself to a glass of white wine.*

Enjoy a couple of pictures and let me know how you think I did....

Recipe can be found in the cookbook called "Real Simple Dinner Tonight: Done!"
Pasta Section, page 269
Hands-on time: 20 minutes/total time: 20 minutes

Golden Rum Cake

For New Years Eve, we visited Andrew sister in California. We joined her family and friends and decided to hit the slopes in Big Bear. That was such a great trip, I snowboard for the very first time and let's just say, I am not to shabby. The best part of the trip was all the yummy food that they made for everyone. Andrew and myself enjoyed trying new things and I cannot wait to start sharing all her recipes with my friends and family. The first recipe that I made was her rum cake. Andrew and I were going over to our friends, The Carters house for dinner on Saturday night and I told them I would bring the dessert. Since this was my first time making it, I was not sure how it would turn out but it end up turning out quite delicious.

(the picture to the right gives you an idea of what it looks like)

Golden Rum Cake

What do you need:

• 1 cup chopped pecans
• 1 package of yellow cake mix
• 1 small box of instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
1/2 cup butter or margarine
• 1/4 cup water
• 1 cup sugar
• 1 cup rum (split between 1/2 cup each time) (Captain Morgan rum works best)

Directions:

1. Preheat oven to 325 degrees.
2. Grease a 10 inch bundt pan. I sprayed with Pam Spray throughout the pan to avoid sticking.
3. Sprinkle chopped nuts evenly over  the bottom of the pan.
4. In a large bowl, combine cake mix, pudding mix, 4 eggs, 1/2 cup rum, 1/2 cup water and 1/2 cup oil.
5. Blend well.
6. Pour batter over chopped nuts in the bundt pan.
7. Bake in oven for 60 minutes or until toothpick inserted into cake comes out clean.
8. Let sit for 10 minutes in the pan.
9. Then turn cake onto wire rack.
10. Using a tooth pick, prick a lot of holes into the cake so that the glaze may absorb into the cake.

Now, to make the glaze:

1. In a sauce pan, combine butter or margarine, 1 1/4 cup water and 1 cup sugar. Bring to a boil and over medium heat, continue to boil for 5 minutes. Stirring constantly.
2. Remove from the heat and stir in the 1/2 cup rum.
3. Then with a cooking brush, brush the glaze over the entire cake until all glaze is gone.
4. Carefully slide onto cake plate.
5. Wrap securly with a plastic wrap until ready to serve. This helps keep the cake moist.

This is such a yummy cake and very fun to enjoy with friends.



 

Crockpot Sunday- Mexicali Round Steak

Happy Sunday Folks!!!

I am sorry that it has been a while since I updated my blog, but we have been enjoying the holidays with friends and family. Either way, I am back in action and I plan to include a new meal each week for you to enjoy.

Sunday Crockpot Day

Not everyone loves the flavor of cilantro, but if cooked for a long time the flavor becomes mild and can be make a delightful little dish. This Sunday, I decided to go outside my comfort zone and make something new. I usually pick my menu from pictures in cookbooks, but this cookbook did not have any pictures and I just went for it. I found this meal to be very yummy.

What do you need:

• 1 1/2 pounds beef boneless round steak
• 1 cup frozen whole kernel corn, thawed
• 1 cup chopped fresh cilantro
• 1/2 cup beef broth
• 3 medium stalks celery, thinly sliced (1 1/2 cups)
• 1 large onion, sliced
• 1 jar (20 ounces) salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese with or without jalepeno peppers

**A couple of things we did different: 

• We did not use the black beans, which I wish we would have b/c it would have soaked up a little more of the juice. Next time, we will use the beans.
• We just used regular Monterey Jack cheese and it worked perfect.

Directions:

1. Trim excess  fat from the beef. Cut beef into 6 serving pieces. Place the beef in 3 1/2 to 6 quart slow cooker. Mix remaining indegredients except cheese; pour over beef.
2. Cover and cook on low heat setting 8 to 9 hours or until beef is tender. (our slow cooker is fast, so it was done in 7 hours)
3. Sprinkle cheese over beef mixture and serve.

To add an additonal touch, serve with warm tortillas to enjoy with this hearty steak meal.


This can be found in the Betty Crockers Slow Cooker Cookbook. Page 65 in the Meaty Main Dishes Section. :)

Please note: this picture makes it look a little soupy but if you add the beans, it should fix that up. Either way, we loved it and will do it again.

Chicken and Wine Crockpot Happiness

This past Sunday I could not decide what to make, so I just decided to see what I could mix together. We'll, with that being said I ended up with something quite yummy.

What do you need:

1/2 cup white wine
3 chicken breasts (can be frozen)
salt and pepper
creamof mushroom soup can
anytype of noodles


Now what?

1. in a small bowl, mix the wine and cream of mushroom soup together to make a soup texture
2. place the chicken in the crockpot and pour the mix together
3. sprinkle some salt and pepper on top
4. Cook for 5 hours
5. pour the noodles in the crockpot
6. mix it all together and let the noodles cook for about 10 minutes
7. pour out the food onto a plate with a sprinkle of pepper
8. ENJOY and why not finish off that wine as well. :)

Bacon Ranch Chicken in the Crockpot

Every Sunday Andrew and I try to make it crockpot Sundays. It is always easy, relaxing and fun to do together. About a month ago, my good friend Michelle shared her new fave crockpot secret with me and that was called Bacon Ranch Chicken. I am so thankful that she told me about this new favorite dish as it has become one of our favorites as well. I have included this yummy crockpot recipe for you to try. I hope you enjoy it as much as we did.

What do you need:
4 boneless skinless chicken breasts- can be frozen
2 tablespoons of real bacon bits
1 tsp minced garlic
1 package of ranch dressing mix
1 can of cream of chicken soup
1 cup of sour cream
egg noodles (you pick the amount you desire)

Combine bacon, garlic, ranch dressing mix, soup and sour cream; mix well. Pour over chicken in the crock pot. Cook on high for 3-4 hours. I then shred the chicken and put back in the pot and add the egg noodles; mix together or pour mixture on top of the noodles. Cook the entire mixture for another 5-7 minutes and then serve.

It does make you very full but it is so yummy. ENJOY!!!

Stuffed Green Peppers

Heather Stuffed Green Peppers

What do you need:
1-1/3 cups water
2/3 cup uncooked rice
margine or butter
2 large green bell pepppers, halved and seeded
1 pound lean ground beef
2/3 onion diced (red or white works)
garlic powder to taste
salt and pepper to taste
15 ounce can tomato sauce or tomato soup for a thicker taste
1-1/3 cups finely shredded mozarella cheese

Directions:
1. In medium saucepan, bring water to a boil. Add rice, butter and salt and stir. Reduce heat, cover and simmer for 20 minutes.
2. preheat oven to 350 degrees F.
3. Place green bell peppers in a medium saucepan with enough water to cover the bell pepper. Bring to a boil and cook for 10 minutes or until tender. Remove from the water and set aside in 9x13 baking dish.
4. In a large saucepan over medium heat, brown the ground beef and drain.
5. Return the beef to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce or tomato soup and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
6. Spoon the meat mixture onto each half of the green peppers. Sprinkle a little cheese inside and on top of the green peppers to make it extra cheesy.
7. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
8. Sprinkle mozzarella cheese over the top of each stuffed pepper.  Return to the oven and bake until cheese is lightly browned, about 5-10 minutes.
9. Now enjoy....oh, and throwing a small side salad makes the meal a perfect treat.

This usually takes about 1 hour and 15-30 minutes.

Chicken, ham and Swiss Roulades

Tonight dinner was quite delis but let's be honest, I am no cook. I did not know what a cutlet was which is quite funny as I just did some guessing. I actually was suppose to wrap the chicken cutlet around the ham and cheese, but I wrapped the ham around the chicken. However, it turned out great. Here is the directions, so get at it and of course...ENJOY!!

What do you need:

8 small chicken cutlets (about 1 1/2 pounds total)
8 thin slices of cooked ham
8 thin slices Swiss cheese
4 tablespoons olive oil
6 cups of mixed greens or a salad of your choice


1. Heat oven to 400 F. Season the chicken with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roll each cutlet (chicken) with 1 slice of the ham and 1 slice of the swiss cheese. Skewer the roulades (combination of chicken, cheese and ham) closed with toothpicks.

2. Heat 2 tablespoons of the oil in a large oven proof skillet over medium-high heat. Add the roulades and cook, turning occasionally until golden brown. (4-6 minutes) Transfer the skillet to oven and roast the roulades until cooked. (8-10 minutes)

3. Meanwhile, create the salad of your choice to have on the side.

4. Enjoy your dinner and as always add a glass of wine for that extra kick.




This comes from the cookbook Dinner Tonight: Done!! page 87

FOOD FOOD

Sweet and Spicy Beef Stir-Fry

Andrew made this delicious dish for everyone to enjoy. I do not like spicy stuff but a little bit of spice, never hurt anyone.

What you need:
8 ounces of white rice or noodles
1 tablespoon canola oil
1 pound of flank steak, thin and sliced
1/2 of snow peas or a mixed of stir fry veggies
1/2 cup of red pepper jelly

Directions:
1. cook the rice according or noodles according to directions
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing occasionally, until cooked through, 3-4 minutes, transfer to a plate.
3. Add the new snow peas or mixed of stir fy veggies for 6 minutes.
4. Return the beef to the skillet, add the jelly and cook and toss for 1-minute. Serve on rice or noodles.
5. ENJOY!

Country Breakfast Casserole

I found this recipe online and thought I would give it a shot. We had a few friends stay over and I made it for them this lovely Sunday morning. They all really liked it and it was so easy to cook, so I have to share. Sorry for no pictures as I wasn't expecting it to be so yummy. :)

What do you need:
1 (16 ounce) package of breakfast sausage
2 cups shredded cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 (2.64 ounce) package country gravy mix
6 slices of bread, cut into 1 inch cubes (we used wheat)
2 tablespoons melted butter

Directions:
1. Preheat oven to 325F

2. brown sausage in a large skillet, drain fat.

3. Place sausage on bottom of the baking dish. Top with shredded cheese. (Save a handful to use again.)

4. In a seperate bowl, whisk together eggs, water, milk and gravy mix; add mixture to baking dish.

5. Arrange bread squares evenly on top. Drizzle butter on top of break, sprinkle with the left over cheese.

6. Bake for 40 minutes in oven or until knife inserted comes out clean. Set aside for 10 minutes before serving.

7. Optional: if you would like to add a little salsa for extra flavor, please do.

8. Now, go enjoy your new Sunday favorite country breakfast casserole.
 **The recipe does call for green onions which we decided to leave out, but feel free to add as you wish.**

Printed from Allrecipes.com

Noodle Salad

My good friend Kristin also known as Ming Ling use to always make me this yummy salad that had ramen noodles in it. After many years of asking for the recipe, she finally gave me the recipe. I asked her this evening if I could share her recipe and she said yes. You should feel honored.....This is one of those recipes that I had to share. You never know if you will like it or not, unless you try. SO, do yourself a favor and make a salad tonight. (PS- it's best to to refrigerate before serving, its best served)

2 oriental ramen noodle packages
1 pkg. coleslaw mix
1 bunch of green onions
1 cup sunflower kennels
1 cup toasted almonds
3/4 cup of oil
1/2 cup sugar
1/3 cup vinegar

Crunch up the noodles at bottom of bowl
Coleslaw on top of the noodles
Toasted almonds, sunflower kennels and green onions on top of coleslaw
In a seperate bowl combine oil, sugar, vinegar and ramen flour packets
Pour over salad
Refrigerate
DO NOT TOSS UNTIL ready to serve

ENJOY!!

Thanks again Kristin for allowing us to share in this wonderful recipe. YUMMMY!

Creamy Ravioli and Pesto Gratin & Chicken

prep time: 10 minutes, cooking time: 40 minutes

This is by far one of my fave recipes that I have made in my short cooking experience. As I have mentioned in my introduction, I use to never want to cook but now I am becoming addicted. I think my husband loves the fact that I am cooking but knows become I am new with it, that I can be quite clueless and known to make a mess or two. I think the wine that I have while cooking probably helps as well. Either way, I have found a new passion for cooking and I hope you enjoy this recipe as much as I do. Now, comes the fun stuff.

What do you need:
18 ounces of cheese ravioli (frozen or fresh)
1/4 cup pesto (pesto is good on anything)
1 cup heavy cream
1/4 cup grated Parmesan (1 ounce)
1 chicken breast per person Marinated in your choice of flavor

Directions:
1. Heat oven to 400 F. Cook the pasta according to the directions on the package.
2. In a large bowl, whisk together the cream and pesto. Add the pasta and toss to combine.
3. Transfer the mixture to a shallow 2-quart baking dish and sprinkle with Parmesan. Bake until golden brown and bubbling. Usually 20-25 minutes.
4. While all of this is baking, cook the chicken breast on 400 F with the pasta or on the grill. We love our grill, so we made ours on the grill, but you can go with your choice.
5. After all is said and done, place everything on a plate with a small side salad and a glass of vino and enjoy your dinner.

I love this recipe b/c it looks fancy but is so easy to make. Trust me, if I can do it...we'll anyone can. ENJOY!!!


This comes from the Real Simple Dinner Tonight Cookbook. Page 275

Creamy Shrimp with Corn and Poblanos

This recipe was in my new cookbook that the Oxley's bought for us. My fave type of cookbook is one with pictures and this book provides a picture with every recipe. That is my type of book. :) This recipe only takes around 30 minutes and can be served for 2-4 people. I hope you enjoy as much as we did.

What types of things do you need to get started:
1 cup of long-grain white rice
butter will be needed for rice
1 tablespoon olive oil
2 poblano peppers, seeded and cut into 1//2 inch pieces
1 1/2 pounds peeled large shrimp (frozen or thawed work fine)
1 cup frozen corn
3/4 heavy cream
Salt and Black Pepper to taste

Now let's get started:
1. cook the rice according to the package directions (water & butter as directed)
2. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender.5-6 minutes.
3. Add shrimp, corn, cream, 1/2 teaspoon of salt, 1/4 black pepper to skillet. Simmer until the shrimp are opaque (not see through) throughout, 3-5 minutes.
4. Serve over rice and enjoy.

The End Result!!

Of course me showing my mad skills

Breakfast Crescent Rolls Recipe

Every summer Andrew and I go on a River Trip and stay with these wonderful people Roy & Suzanne. They always provide this wonderful breakfast for all the kids in the house. NO matter how old we get, we look forward to this trip. Andrew and I have done this for 3 years and hope to continue to do so in the years to come. I hope you enjoy this recipe as much as we do.

What you will need:
1 pkg. of ground sausage (regular or hot)
1 large pkg. of cream cheese (set out to often)
1 pkg. of crescent rolls ( large and fluffy are ideal)

Let's get started:
1. Brown sausage on the stove and drain
2. Stir sausage and cream cheese together until it looks equally mixed. (it mixes best when the sausage is warm)
3. Roll out rolls flat- leave in rectangle- pinch together openings (one long solid piece)
4. Distribute sausage/cream cheese mix on flat roll
5. Fold in sides and pinch seams together in middle and end
6. You can put butter on top
7. Bake everything according to the directions on the Crescent Rolls Can
8. Once done,take out and cut into small pieces and distribute.

Tips:
You can make the sausage/cream mix the night before and place in the fridge. You can soften in the microwave when use it. Just take out the next morning when you are ready to place on the rolls.

ENJOY!!!

Steak Night with the AFO

Andrew and I recently put in a nice outdoor grille and with anything new, it usually takes time. I am happy to say, Andrew has got the grill down pretty well. He has started making some delicious little items on the grille and this one I had to share as its easy and quite tasty. :)

Directions:

Steak: 1lb. (each) Thick Cut NY Strip Steak, slap on hot grill and cook for 3-4 minutes each side.

Asparagus: Season 1 bunch of asparagus with butter, salt, pepper, grill for same time as steak making sure to roll around so they don't get burned.

Side was a box recipe and as gross as it sounds. Its quite delicious!

Scalloped potatoes, follow instructions on box.

Enjoy a nice glass of wine and bon appetite!