Tag Archives: cooking

Writer’s Workshop…

Posted by Jo on November 25, 2011 2 comments

Mama Kat, in all her amazing awesomeness (YES, that IS a word, it has to be, I’ve used it twice today!) hosts this blog meme or carnival or whathaveyou every week called “Writer’s Workshop” and I thought I would join in this week. It’s basically to give people ideas to get them blogging and sharing…

So, it’s been a while since I’ve done this. A long while.  I thought I’d do it again just for giggles.  We’ll see how it goes.  One of the prompts for this weeks workshop was…

1.)  Share a Thanksgiving recipe you will be cooking up this week.

Thanksgiving was yesterday, I know. So, sue me.

This is what I brought. No, I don’t have any pictures.  Maybe next time…

Green Bean Casserole

find this:

  • 4 cans french style green beans (or whole green beans or cut green beans if you prefer, what-ev)
  • 1 family size can Campbell’s Cream of Mushroom Soup (yes, it must be Campbell’s, come on people!)
  • 1 container Frenchs Fried Onions (yes, it has to be French’s, pay attention folks!)

do this:

  • open and drain beans
  • put beans in casserole dish
  • open and pour soup over beans; mix with spatula
  • top with fried onions
  • bake @350°F about 30-35 or until onions are golden brown and soup is bubbly and hot
  • remove from oven and allow to sit about 5 minutes before serving
  • enjoy with family

This is a family favorite not only for the holidays but at other times during the years whenever we decide we get a craving for it.  It’s a great dish.  And it’s easy to make! Hope you enjoy it as much as we do.

 

 

 

Crock Pot Chicken

Posted by Jo on November 4, 2011 2 comments

UPDATE: This recipe was somewhat of a disappointment.  I’m not sure what went wrong.  I don’t know if there wasn’t enough cream cheese or not enough seasoning or what, but it seemed bland to me or something.  I don’t know.  what did y’all think?? Could we teak it and make it better? Any suggestions? If not, I don’t think I’ll make this one again…

I’m calling this recipe Crock Pot Chicken because the person who made it before didn’t call it anything.  I need to come up with something more inventive than that, though. Help me out here, folks. This recipe needs a really cool name.  After we try it, it’ll come to me, I just know it.  I have a feeling it’s gonna be AMAZING!!

Trust me, I’ll let you know!

before

In fact, I might wait to post this til after we eat tonight, I don’t know.  Maybe I will just update it later.  We will see.  This is another recipe I found on Pinterest.  It is my new BFF(not really)!! I do adore it so…

Anywhoodle.  Here is the recipe. Again I tweaked it just a bit, cause you know me, that’s what I do…  ;)

Crock Pot Chicken (for now)

What you’ll need:

  • bag of frozen chicken breast tenderloins (2-3lbs) or chicken breasts ( I used chicken breasts cause that’s what I had)
  • 8 oz block of cream cheese ( can use 1/3 less fat cream cheese) (I never buy whole fat cream cheese)
  • can of black beans, drained & rinsed
  • can of corn, drained.
  • can of Rotel® (or just tomatoes with chile’s)

What to do:

  1. put frozen chicken in the crock pot.
  2. put cream cheese on top of the chicken.
  3. Dump in the black beans (make sure they are drained & rinsed!!!)
  4. Dump in the drained corn.
  5. Dump in the Rotel®.
  6. Cover & cook in your Crock Pot on low for 6-8 hours.
  7. Stir ingredients every 2 hours.
  8. Shred the chicken when it is done.

Enjoy!! Hope you try this recipe at home!! TTFN…

Honey Chicken

Posted by Jo on November 2, 2011 None comments

Tried a new recipe today.  Found it on Pinterest.  I love me some Pinterest!!  Hello, my name is Jo and I am addicted to Pinterest!! :)

Anywhoodle, I saw this recipe and I knew I had to try it.  #1, it’s Honey chicken.  #2 It serves two.  #3 It’s.Honey.Chicken.  Hehe.

I tweaked the recipe a bit, cause hey, that’s what I do peeps.  It’s what I do! You can go here for the original. Or you can try mine, it was really good!!  :)

Before Baking

Before Serving

Honey Chicken

What you’ll need:

  • 1 lb chicken boneless, skinless chicken breast, cut into bite size pieces
  • Natures Seasons® seasonings to taste
  • 3/4 c. honey
  • 1/4 c. soy sauce
  • 2 T. dehydrated onion
  • 2-3 T. ketchup
  • 1 T. vegetable oil
  • 1 clove garlic, minced
  • pinch cayenne pepper
  • non-stick cooking spray

What to do:

  1. Cut your chicken breasts into bite size pieces
  2. Season your bite sized pieces of chicken with Natures Seasons® seasonings
  3. Place your chicken in a sprayed 8×8 baking dish
  4. In a small bowl combine honey, soy sauce, onions, ketchup, oil, garlic and cayenne.
  5. Pour over chicken.
  6. Bake at 350°F.  for 30 minutes, stirring after 15.
  7. Alternately, you can put whole chicken breasts in a crock pot, seasoned on both sides with the seasoning.  Pour the honey mixture over top.  Cook on low for 3 hours or on high for 1 1/2 hours.  Cut chicken into bite size pieces and return to pot and toss with sauce (or shred chicken). Serve with rice or noodles.

Please, please, please, try this recipe, I promise, you won’t be disappointed!!

Til next time friends,

Zucchini Chips

Posted by Jo on November 1, 2011 1 comments

Thought I’d link up with Lisa today for Tempt My Tummy Tuesday, cause I haven’t done it for a while and it’s super-duper fun and all…

I have an unnatural affection for all things salty and crunchy and unhealthy for you.  There i said it.  I put it out there.  I admitted it.  They say that is the first step, you know, admitting you have a problem.  Hello, my name is Jo, I am a chipaholic!! :)

So, when I saw this recipe for zucchini chips, I fell in love!

Source

Yes, they are chips, but for goodness sake, they are made from zucchini, so they have to be good for you, no? :)

Zucchini Chips

What you’ll need:

(serves 1)

  • 2 zucchini
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • ground pepper (to taste)

What to do:

  1. slice 2 medium zucchini (about 1/2 pound each) thinly with a mandolin
  2. toss the sliced zucchini in a bowl with olive oil, salt and garlic powder
  3. line the dehydrator screen with the zucchini without teflex sheets or parchment to allow them to dry better
  4. sprinkle them with freshly ground pepper
  5. dehydrate at 140°F for about 4 hours (until dry and crispy)

I think you could probably do these in the oven as well, if you don’t have a dehydrator.  But you would have to be careful not to burn the zucchini.  So I would use a cool oven, and a little thicker slice on the zucchini.  Hope you enjoy!! Come back and let me know how you like them!! :)

As always,

Homemade Chewy Granola Bars

Posted by Jo on October 27, 2011 None comments

My husband is arguably the most spoiled loved man I know.  I love to make him happy by baking or making things for him.  I especially love when I can make things that not only he likes, but that are good for him. Of course, I love it when I can enjoy the things I make, too… :)

That is why I love this recipe.

I did tweak the original recipe to make it my own, cause that’s how I roll.  :)

Homemade Chewy Granola Bars

What you’ll need:

  • 1/2 cup natural (no sugar added) peanut butter (you can totes use regular peanut butter if you wish!!)
  • 1/3 cup honey
  • 1/3 cup coconut oil (or another oil of your choice, i had to use canola, cause that’s what i had)
  • 2 T. butter
  • 1/2 c. splenda (go ahead and use sugar if you must)
  • 3-4 T. cocoa
  • 1 cup quick oats
  • 1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips (gasp)

What to do:

  1. In a medium sized saucepan, melt together peanut butter, honey, butter, splenda, cocoa and oil.
  2. Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (mine just  dried cranberries, yummy) Pour in and stir well.
  3. Spread mixture into a 8×8 or 9×9 inch pan.
  4. Chill for 2 hours, then cut into bars. (you could probably just drop by tablespoon full on wax paper and let set up like when making no-bake cookies)
  5. Wrap in plastic wrap for a quick grab and go snack!

Hope you try this recipe cause they are really good!! :)

Going to link up with Alli tomorrow for Sweet Tooth Friday!! Cause it’s really fun!! Go see what other treats she has come up with!!

Til we meet again,

Salsa Chicken

Posted by Jo on October 21, 2011 None comments

This recipe is so quick and easy, and sounds so good.  I haven’t tried this one yet, but it’s on my counter top for next week!! It’s so quick and easy!! Can’t wait to try it out!

Doesn’t it look DELISH?!?!

Source

Salsa Chicken

What you’ll need:

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup salsa
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons sour cream (optional)

What to do:

  1. Preheat oven to 375 °degrees.
  2. Place chicken breasts in a lightly greased 8×8 or 9×9  inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake  for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
MMMMM, makes my mouth water just thinking about it.  As with all the recipes here, if you try this, please come back and share with us how you liked it, or if you tweaked it to your liking and made it better!!
Til next time friends,

Just Like Starbucks Pumpkin Spice Latte

Posted by Jo on October 19, 2011 None comments

I don’t remember where I got this recipe from so I apologize to whomever I got it from in advance, for I cannot give them credit.  If this is your recipe, make sure you stop by and let me know so I can give you credit for your genius!!

UUMMM Yes Please!!!  :)

Just Like Starbucks Pumpkin Spice Latte

What you’ll need:

  • 2 c. milk
  • 2 T. canned pumpkin
  • 1/4 c.  splenda (or sugar)
  • 2 t. vanilla
  • 1/2 t. pumpkin pie spice
  • 1/2 c. strong brewed coffee (or 1/4 c. espresso)

What to do:

In a saucepan, stir together milk, pumpkin and splenda (sugar).  Cook and stir over medium heat until steaming.  Remove from heat, stir in vanilla and pumpkin pie spice, transfer to a blender and blend for 15 seconds or until foamy.  You can skip this last step and just whisk vigorously in pan if you want.  Pour into a large mug (or two if you decide to share).  Add coffee to top.  Top with whipped topping of choice (I used Reddi Whip). Sprinkle with cinnamon, nutmeg or more pumpkin pie spice.  ENJOY!!

You will not be disappointed with this recipe! It’s amazing! And pumpkin is really good for  you, so it’s almost like a health drink!  teehee  ;)

Til we meet again…

Classic Cobb Salad with Red Wine Lemon Vinaigrette

Posted by Jo on October 18, 2011 None comments

I often make a big salad for dinner because it is healthy and can be very satisfying if done right.  If you don’t do it right, you will be left hungry and unsatisfied, though.  This recipe makes the kind of salad you have to make in order to walk away from the table completely satisfied and feeling like you have had a meal!

Just look at this beautiful salad…

Source

Classic Cobb Salad with Red Wine Lemon Vinaigrette

What you’ll need:

salad

  • one large head of romaine or iceberg lettuce
  • 2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped
  • 6 hard boiled eggs, chopped
  • 1/2 lb bacon, chopped and cooked crisp
  • 2 large avocados, chopped
  • 1/2 red onion, diced
  • 2 large tomatoes, diced
  • 1-2 cups Monterrey and Colby cheese (or crumbled blue cheese)
  • salt and pepper to taste

dressing

  • 1 teaspoon lemon zest
  • juice of 1 lemon
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • salt and pepper to taste

What to do:

1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.

2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.

3. Combine lemon zest, red wine vinegar and honey for salad dressing to a small bowl. Whisk in olive oil. Add salt and pepper.

4. Serve salad with dressing on individual plates and enjoy!

I tweaked the original recipe just a bit, click on the source link for the original recipe. If you try this recipe, please come back and let me know how you like it.  This of course, is gluten and sugar free as are most of my recipes!!

I’m linking this recipe with Lisa and Tempt My Tummy Tuesday!! Go see what other goodies she has over there!!  :)

Til we meet again, please…

Sirloin Three Bean Chili

Posted by Jo on October 17, 2011 None comments

I like soups and chili’s this time of year.  It’s windy and cold outside and it’s nice to feel the warmth of a soup or chili sliding down your throat and into your tummy on a cold fall night!

Not to mention I am learning that I love beans, which I used to think I hated.  And beans are so very good for you! So without further ado…

Source

What you’ll need:

  • 1 tablespoon vegetable oil
  • 2 lbs boneless beef sirloin, cut into 1-inch cubes
  • 1 large onion, coarsely chopped (1 cup)
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • 2 cans (28 oz each) diced tomatoes
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (19 oz) red kidney beans, rinsed and drained
  • 1 can (15 or 19 oz) black beans, rinsed and drained
  • 1 cup  beef broth
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon chili powder

What to do:

  1. In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
  2. Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
  3. Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.

Doesn’t this recipe sound yummy? Perfect for this time of year too, right? MMHHMM!! :) Try it out and let me know what you think!!

Yum-Yum!

Posted by Jo on October 13, 2011 None comments

I was looking for a really good recipe to share with y’all today and I came across this:

Source

Doesn’t it look divine? Yeah,I though so, too!! It’s called  Quick and Easy Cilantro-Lime Broccoli Slaw.  It’s bright and Light and Oh so Yummy!!

Quick and Easy Cilantro-Lime Broccoli Slaw

What You’ll Need:

  • 1 bag broccoli cold slaw mix
  • fresh cilantro, chopped
  • lime juice, fresh or bottled
  • a generous amount extra virgin olive oil
  • ground coriander, to taste
  • cumin, to taste
  • agave to taste, or honey

What to do:

  1. Mix all ingredients in a large bowl.
  2. Taste and adjust seasonings.
  3. Allow to sit overnight before serving, for optimal flavor.
  4. Can stay in refrigerator for several days.

If you try this, make sure you come back and let me know how you like it, or if you tweaked it to your liking!!  And as always…

On the Fly Chicken Chili…

Posted by Jo on October 11, 2011 1 comments

Yesterday I needed something quick and easy to throw together for lunch. I wasn’t feeling the greatest and I didn’t have a lot of time either. I did happen to have everything on hand that I thought would make a good recipe…

The fact that I didn’t have a of fresh items on hand made for an interesting lunch prep. So, in a rush I came up with this recipe. It’s similar to a recipe I have for white chili, only simplified. I hope this will be a simple recipe you can enjoy on the fly like I did!

On The Fly Chicken Chili


What you’ll need:

  • 1 lb chicken breast cut into bite size pieces (I happened to have already cut up chicken in the freezer I had bought at Meijer, it comes already cut up in a bag, a nice to thing to keep in the freezer, no?!?)
  • 1 medium onion, chopped
  • app. 4 cloves garlic, minced (I used the kind already minced in a jar, I keep it in the fridge at all times)
  • 2 cans white northern beans, drained
  • app. 4 cups chicken broth
  • 1 can corn
  • 1 can green chiles
  • pepper to taste
  • app. 2 teaspoons cumin
  • shredded Mexican style cheese
  • sour cream
  • olive oil for cooking

What to do:

  1. Warm your olive oil in a pan over medium heat; once warm add onion, garlic and chicken; season and then cook meat until done and onion is tender.
  2. Add beans, corn and green chiles; stir.
  3. Add chicken broth; stir again
  4. Bring everything to heat.
  5. Serve hot, with shredded cheese and sour cream. Could serve with tortilla chips as well, if desired.

I’m linking up with Lisa for Tempt My Tummy Tuesday!! Cause It Makes Me Happy!! :)

Please, if you try this, come on back and let me know if you liked it or not, or how you tweaked it to improve it!! And as always…

Fiesta Chicken

Posted by Jo on October 10, 2011 None comments

This is a super easy chicken recipe that can be thrown together in a matter of minutes that is so good, you’ll think it took hours to make!

Fiesta Chicken

What you’ll need:

  • 1 lb boneless, skinless chicken breasts
  • 1 jar your favorite salsa
  • 1 can black beans, drained and rinsed
  • 1 c. light Mexican blend shredded cheese
  • black olives (optional)

What to do:

  1. Cook chicken 4 minutes on each side til browned.
  2. Add salsa and beans; cover and bring to a boil.
  3. Turn down to med-low; cover and simmer for 5 min.
  4. Uncover and top with cheese; let stand about 5 min. or until cheese is melted.
  5. Can serve with extra salsa, tortilla chips and/or sour cream!
  6. Enjoy!

If you try this recipe, please stop by and let me know how you like it, if you tweaked it at all to make it better or even if you hated it!! And as always….