Tomato-Basil Pasta Salad

This was what I paired the Bruschetta chicken with. I am always looking for a great pasta salad recipe and this one seemed to come out very well...my family let me know this :) It is a very fresh looking salad so it would look be a great dish to take to a cookout in the spring or summer. Good anytime of the year though. The colder it is, the better it tastes!

Tomato-Basil Pasta Salad

Ingredients:

3 large ripe tomatoes (about 1 1/2 lb) coarsely chopped (3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz fusilli pasta (or your favorite short pasta)
1 cup fresh basil leaves, cut into thin strips

Directions:

Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.

Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

Cooking tip! No fresh basil, dried gives it a great taste as well! This is what I had on hand.
*Tip-Using ripe tomatoes will make this easy-to-assemble salad a real success.

Grilled Bruschetta Chicken

When I heard the word "Bruschetta", I didn't even care what it was paired with. Chicken was so awesome!! Gives you that definite Italian feel. Made it alongside Tomato-Basil Pasta Salad and sipped on a glass of wine...bon appetit!

Grilled Bruschetta Chicken

Ingredients:

1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1lb)
1 tomato, finely chopped
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp dried basil leaves

Directions:

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min to marinate. Remove chicken from marinade; discard bag and marinade.

Grill chicken on uncovered side of grill 6 min. Meanwhile combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.

Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min or until chicken is cooked thorough (170F)

Makes 4 servings. Serving suggestions: Enjoy with cooked spaghetti and grilled or steamed vegetables.

Tip! Do not want to grill? After all items (except cheese) are placed on the top of the chicken, you can bake it for 20 minutes at 425F. Pull out and put shredded cheese on top. Bake for another 3-5 minutes.

Pepperoni Pizza Chili

This recipe won "Grand Prize" in Taste of Home magazine. Awesome on a chilly day and leftovers freeze well :)

Pepperoni Pizza Chili

Ingredients:

1 lb ground beef
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pizza sauce
1 can (14 1/2 oz) Italian stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups water
1 package (3 1/2 oz) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
1 teaspoon salt
Shredded mozzarella cheese, optional

Directions:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired. Yield: 8 servings.

Crowd Pleasing Taco Salad

I am always up for a good taco salad and this one was great!!

Crowd Pleasing Taco Salad

Ingredients:

1 lb ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 oz) shredded taco cheese
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10 1/2 oz) corn chips

Directions:

In a large saucepan, cook beef over medium heat until lo longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Chocolate Chip Banana Bread

Banana bread is always a comfort food. How great was it to find one with another favorite involved? Chocolate!! The chocolate and banana is such a nice blend of ingredients...you get the fruit and the candy satisfaction :)

Chocolate Chip Banana Bread

Ingredients:

1 1/3 mashed rip bananas (2 cups)
3/4 cup sugar
1/4 cup milk
3 Tbsp vegetable oil
1/2 tsp vanilla
3 eggs
2 2/3 cups Original Bisquick
1/2 cup semi sweet chocolate chips

Directions:

Heat oven to 350F. Grease bottom fo 9x5x3 loaf pan. Combine bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick and chocolate chips. Pour in pan. Bake 50-60 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pan.

Bangers and Mash

I am always looking for a recipe that my kids will absolutely love...this just became one of them! My first experience with Bangers and Mash was when I was pregnant with my 6th child. I was at the hospital getting blood work done. At this hospital, they give a meal voucher after getting blood work done. This was the main dish the chefs were making that day. I was never the same since....and kids can't resist anything that looks like a hot dog :)

Bangers and Mash

Ingredients:

3 lb Yukon gold potatoes, peeled and quartered
Salt and Pepper
4 Tbsp unsalted butter, softened
1 cup milk
3 Tbsp Dijon mustard
1 1/2 lb cooked chicken or turkey sausage links
1 Tbsp vegetable oil
1 large onion, chopped
2 Tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth

Directions:

Place potatoes in a large pot; cover with water. Add 1 Tbsp salt. Bring to a boil and cook until tender, 20-25 minutes. Drain, return potatoes to pot, and mash with butter. Mix in milk and mustard. Season with salt and pepper. Cover to keep warm.

Prick sausages all over with a fork. Warm oil in a skillet over medium-high heat; brown sausages on both sides, about 5 minutes. Remove to plate.

Add onion to skillet and saute until softened, about 3 minutes. Add flour and saute 1 minute. Slowly stir in broth and cook, whisking, until sauce has thickened, about 3 minutes; season with 1/2 tsp salt. Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through, about 5 minutes. Slice and serve over mashed potatoes, with extra mustard for dipping.

Menu Plan Monday! Week of 9/12/11-9/18/11

It is "Menu Plan Monday" Here is what we hope to have this busy week!

Monday: Bangers and Mash

Tuesday: Crowd-Pleasing Taco Salad

Wednesday: Grilled Bruschetta Chicken

Thursday: Fend

Friday: Tomato-Basil Pasta Salad

Saturday: Eat Out

Sunday: Lasagna

Dessert for the week: Chocolate Chip Banana Bread

Tasty Black-Eyed Peas

My family is always looking out for a good "different" recipe for average things like black-eyed peas. I came across this one in my 3,4,5 ingredient cookbook and it really did the trick!

Tasty Black-Eyed Peas

Ingredients:

2 (10 oz) packages frozen or canned black-eyed peas
1 1/4 cups chopped green pepper
3/4 cup chopped onion
1 (15 oz) can Mexican stewed tomatoes with liquid

Directions:

Cook black-eyed peas according to package directions and drain. Saute green pepper and onion in 3 tablespoons butter. Add peas, tomatoes and a little salt and pepper. Cook over low heat until hot and stir often.

Oven-Fried Chicken

Everyone needs a good fried chicken recipe and this one is beyond yummy!! I used Italian Seasoned Breadcrumbs!

Oven-Fried Chicken

Ingredients:

1 (2 to 3 pound) chicken, cut in serving pieces
1/4 (1/2 stick) butter, melted
1 cup seasoned breadcrumbs

Directions:

Wash and dry chicken. Coat each piece of chicken with melted butter and roll in breadcrumbs. Coat well. Bake in greased 9 x 13 pan at 350F for 50 minutes for 1 hour.

Mushroom and Onion Potato Wedges

I wanted to throw together a side dish to go along with the Coca-Cola Barbequed Chicken recipe tonight, but could not find anything in my cookbooks that I liked. Hubby just bought potatoes so...potato wedges it is. This is the most simple recipe in the world!

Mushroom and Onion Potato Wedges

Ingredients:

2-3 lb potatoes
Lipton Mushroom and Onion Soup Mix
Olive Oil

Directions:

Slice potatoes lengthwise into wedges (keep skins on). Pour Lipton Mushroom and Onion Soup Mix packet into a large ziploc bag. Add enough olive oil to moisten. Place wedges into bag and close. Shake well. Place wedges onto a baking sheet. Sprinkle with salt and pepper. Bake at 425F for 15-20 minutes.

Coca-Cola Barbequed Chicken

I was in an outdoors-y type of mood tonight and decided to go barbeque indoors! I came across this recipe in my 3,4,5 ingredient cookbook and was tickled to have such simple ingredients on hand for it :) This meal tasted like barbeque with a hint of the cola. Mmm...so good!

Coca-Cola Barbequed Chicken

Ingredients:

4 to 6 boneless, skinless chicken breast halves
1/2 cup ketchup
1 (12 oz) can cola soda

Directions:

Place chicken in baking dishes. Combine cola and ketchup together and pour over the chicken. Bake at 425F for 25 minutes.

Breakfast Wake-Up

I was wanting to make a big breakfast for our last morning in the Schellsburg House. This house just makes you want to take advantage of that kitchen table :)  Kaplyn really wanted to try to make the breakfast herself so besides putting it in and taking it out of the oven, she did everything else. What a great little chef!!!

Breakfast Wake-Up

Ingredients:

12 eggs
2 (7 oz) cans chopped green chilies with juice
2 (16 oz) packages shredded cheddar cheese
Salsa, optional

Directions:

Drain green chilies and save juice. In seperate bowl, beat eggs with juice of green chilies and add a little salt and pepper. Spray 9 x 13 inch pan and spread half cheese on bottom of pan and layer chilies over this. Top with remaining cheese. Pour eggs over top and bake uncovered at 350F for 45 minutes. Serve with toast.

*At the little store we go to for groceries, we were unable to find a can of  green chilies. So, we used a can of diced tomatoes mixed with green chilies. It think it tasted better than just plain green chilies would have!

Pumpkin Cake

Although this was supposed to be a cupcake recipe, I made the cake version (forgot to pick up cupcake liners :(  Was a little early, but definitely gives your home the smell of fall!

Pumpkin Cake

Ingredients:

1 (18 oz) package spice cake mix
1 (15 oz) can pumpkin
3 eggs
1/3 cup oil

Directions:

Blend cake mix, pumpkin, eggs, oil and 1/3 cup water and beat for 2 minutes. Pour into cake pan (or 24 paper-lined muffin cups and fill 3/4 full. Bake at 350F (follow directions on back of spice cake mix box for minutes on a cake) If you do a cupcake it is 18-20 minutes or until toothpick is inserted in center comes out clean. Spread with commercial icing if you like.

Unbelievable Crab Dip

This was a side dish that I made for our seafood dinner at the Schellsburg House. Went great with the fish...lots of seafood taste to the dinner :)

Unbelievable Crab Dip

Ingredients:

1 (6 oz) can white crabmeat, drained, flaked
1 (8 oz) package cream cheese
1/2 cup (1 stick) butter
Chips or crackers

Directions:

In saucepan, combine crabmeat, cream cheese and butter. Heat and mix thoroughly. Transfer to chafing dish and serve with chips or crackers.

Chips and Fish

While on our mini-weekend trip to the Schellsburg house (yes, our second trip this summer) we decided to have a seafood night. Mmm....was it a good one! My husband is not a huge seafood person and he absolutely loved it...even ate seconds!! I am a sour citrus nut and this one had plenty between what was in the recipe and what was squeezed over it after :)

I went with 2 different seafood dishes along with a veggie and some dessert. This was our main dish:

Chips and Fish

Ingredients:

3 to 4 fish fillets, rinsed, dried
1 cup mayonnaise
2 tablespoons fresh lime juice and lime wedges
1 1/2 cups crushed corn chips

Directions:

Preheat over to 425F. Mix mayonnaise and lime juice. Spread on both sides of fish fillets. Place crushed corn chips on wax paper and dredge both sides of fish in chips. shake off excess chips. Place fillets on foil-covered baking sheet and bake for 15 minutes or until fish flakes. Serve with lime wedges.

Watermelon Basket with Fruit Salad

This was my first attempt at making something out of the actual rind of the watermelon...I was very pleased with myself!!

Watermelon Basket with Fruit Salad

Ingredients:

1 Oblong Watermelon
Cantaloupe
Blueberries

Directions:

Using an oblong watermelon, slice 1/4 inch off the bottom lengthwise to provide a stable base. Use a pencil to draw lines for handle placement and basket opening. Cut the handle first, then make zig-zag cuts with a paring knife, all the way through the rind (be careful not to cut through handle base on either side) Use an ice cream scoop to remove flesh from inside of basket and cut scoop quarters for the fruit salad. Place in basket. Use a melon baller to cut into cantaloupe. Toss in with watermelon pieces. Add blueberries and attach some on toothpicks to handle for a decoration.

Banana Split With a Twist

This is a very healthy dish! Yum, yum and yum!!!!! What else can I say? Oh, yeah...yum!

Banana Split With a Twist

Ingredients:

Bananas
Watermelon Balls
Whipped Cream
Chopped nuts (optional)
Granola (optional)

Directions:

Cut bananas in half lengthwise and place the halves on plates. Top with watermelon balls formed with an ice cream scoop. Add dollops of whipped cream, then sprinkle on chopped nuts or granola.

*Just for fun, I used red sugar sprinkles on top to make it more dessert like :)

Watermelon Marshmallow Puffs with Chocolate Dust

This was such a gorgeous dish and tasted amazing!!!

Watermelon Marshmallow Puffs with Chocolate Dust

Ingredients:

1 cup semi sweet chocolate chips
8 squares 4 inch wide x 4 inch x 1 inch thick squares of seedless watermelon
2 cups marshmallow fluff

Directions:

Pulse the chips in a food processor until ground to the texture of coarsely ground coffee. Arrange the watermelon squares on a serving platter. Spoon the marshmallow fluff into puffs onto each watermelon square. Sprinkle the ground chocolate over the marshmallow. Serve immediately. Serves: 8.

Watermelon Sailboats

This was a fun recipe to make with the kids (and tasty too!) Very healthy with just the right amount of amusement to entice the kiddies :)

Watermelon Sailboats

Ingredients:

1 watermelon, seedless
1 quart fresh blueberries, rinsed and picked over for stems and leaves
2 cups Grape Nuts or similar breakfast cereal

Directions:

Cut a 3 inch by 3 inch square log about 6-8 inches long from the center of the watermelon by cutting off the sides and ends of the watermelon to create such a shape (Use the unused watermelon for slice and snack or puree flesh for a drink)

Slice the log into 3/4 inch thick squares. Cut the squares diagonally to form right triangles.

Puree the blueberries. Spread the blueberry puree on a serving platter imitating a pond or lake. Sprinkle the cereal around the edge of the blueberry puree like sand or pebbles at the "water's" edge. Float the triangles of watermelon upright on a short side like sailboats on the water moving in the same direction. Add a toothpick with a blueberry for the flag on the sailboat. Serve immediately. Servings 4-6.

*I didn't have Grape Nuts around, but did have dry oatmeal. Sprinkle it around like sand. When you go to eat it, swipe the watermelon through the blueberry puree and then the oatmeal...delicious!!

Kid's Watermelon Grape Fizz

Just add a cute slice of melon and you have a fun drink for the kids :)

Ingredients:
1 cup seedless watermelon puree
1/4 cup grape juice
3/4 cup sparking water
1 serving crushed ice to taste

Directions: Mix together the watermelon puree and grape juice in an over sized tumbler. Add the sparkling water, then the ice, which causes a nice fizz. Serve immediately. Makes 1 drink.

*The watermelon taste was very strong so I doubled the grape juice ingredient to 1/2 cup for 1 cup watermelon puree. You could even add more depending on what you want to taste.

Watermelon Salsa

Today was "National Watermelon Day" and my family took advantage! With one watermelon for $3.99, we made 6 recipes!! This was the first one...how easy is this?!!!

Watermelon Salsa

Ingredients:

1 cup of watermelon puree
16 oz mild salsa

Directions:

Puree watermelon until you have 1 cup after puree. Mix with a 16 oz jar of mild salsa. Serve with chips.

Cinnamon Toast

I threw together these toast pieces in no time and the whole family loved them! Great for breakfast or snack :)

Cinnamon Toast

Ingredients:

2/3 cup sugar
1 heaping tablespoon cinnamon
Bread
Butter, softened

Directions:

Make cinnamon-sugar by mixing sugar with cinnamon. Place in large salt or sugar shaker. Place bread on baking sheet and toast top by broiling in oven until light brown. Remove baking sheet and spread soft butter on toasted side. Sprinkle with cinnamon mixture. Return to oven and broil until tops are bubbly. Watch closely because sugar burns easily.

Pesto Ravioli

My hubby gets credit for these yummy raviolis that he made this past Sunday :)

Pesto Ravioli

Ingredients:

1 pack frozen cheese ravioli
1 pack frozen meat ravioli
1 package of frozen broccoli, thawed & cooked
Pesto sauce, homemade or packet
2 cans of diced tomatoes
Oregano
Garlic
Parmesan cheese

Directions:

Cook ravioli per package directions. While pasta is cooking, put together your homemade or packet pesto sauce. Drain pasta and toss with pesto sauce, both cans of diced tomatoes, broccoli, oregano and garlic to taste. Serve with Parmesan cheese and enjoy!

Menu Plan Monday! Week of 8/1/11-8/7/77

I have been really busy trying to finish my kitchen revamp along with starting up cheerleading camp. Sorry if I have been a little behind!

Here is what we hope to have this week!

Monday: Hoagie Bun Pizzas (New Recipe)

Tuesday: Cinnamon Toast

Wednesday: Flounder Italiano

Thursday: Salami on Rye Sandwiches

Friday: Spinach Orange Salad

Saturday: Fend for Yourself

Sunday: Baked Pasta with Oregano Bread

Also hoping to get in a drink:

Emerald Punch

Be sure to check back for recipes and final photos :)

Create-Your-Own Meat Loaf

Our main dish last night is a recipe from my Better Homes and Gardens cookbook that my in-laws got us as a wedding gift. This has been a tried and true recipe for almost 16 years now. Yum!

Create-Your-Own Meat Loaf

Ingredients:

1 beaten egg
3/4 cuup soft bread crumbs (1 slice) or 1/4 cup fine dry bread crumbs
1/4 cup milk, beer, apple juice, or water
1/4 cup finely chopped celery or green pepper, or shredded carrot; or one 2 oz can mushrooms, drained & chopped (optional)
2 tablespoons snipped parsley (optional)
1/2 teaspoon dried sage, thyme, basil, or oregano, crushed; or dried dillweed
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb ground beef or ground lamb
2 tablespoons bottled barbecue sauce, chili sauce, or catsup

Directions:

Preheat to 350F. In a mixing bowl combine egg; bread crumbs;  milk; onion; celery and parsley, if desired; herb; salt; and pepper. Add ground meat and mix well. In a shallow baking dish pat mixture into a 7 x 3 x 2 inch loaf. Or, shape into a circle with a 6-inch diameter. Foram a 2 inch-diameter hole in the center of the circle.

Bake in a 350F oven for 45-50 minutes for the loaf (25 to 30 minutes for the ring)  or till no pink remains. Transfer to a serving plate. Spoon barbecue sauce over meat. Makes 4 servings.

Italian-Mashed Potatoes

I had a recipe for Ranch-Mashed Potatoes that I fully intended to make this week until I realized that the packet I thought was ranch was actually Good Seasons Italian. So, this recipe was made! It was unbelievably creamy with that hint of Italian spice. This is one of those recipes that would probably be awesome on a cold winter's night...I know that makes me hot right now in the middle of the summer, but just a thought come this December :)

Italian-Mashed Potatoes

Ingredients:

4 cups instant, unsalted mashed potatoes, prepared
1 packet Good Seasons Italian style dressing mix
1/4 cup (1/2 stick) butter
1/2 cup sour cream

Directions:

Combine all ingredients in saucepan. Heat on low until potatoes are thoroughly heated.

Peanut Butter Cookies II

While in the our Schellsburg vacation house, we did a lot of our own cooking and baking as a family instead of hitting restaurants for every meal of the day. We saved money and had lots of family time in the kitchen! This was a different peanut butter cookie recipe than I am used to making.

Peanut Butter Cookies II

Ingredients:

1 box yellow cake mix
1 cup peanut butter
2 eggs
2 Tablespoons water
1/2 cup oil

Directions:

Mix all ingredients together. Preheat oven to 350F. Roll into balls and mash with a fork. Bake on ungreased cookie sheet for 10 to 12 minutes. Makes approximately 3 dozen cookies.

*Tip: I used a spring cake mix instead of yellow, just for some festivity. Had speckles of color in it!

Barbecue Pennsylvania Dutch-Style

This has been my absolute fave sloppy joes recipe for about 15 years. I found it in my FBI cookbook oh so long ago. Try it!!

Barbecue Pennsylvania Dutch Style

Ingredients:

1 lb ground beef
1 cup ketchup
1 Tablespoon vinegar
1 Tablespoon mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon Sugar
1/4 cup onions, chopped

Directions:

Brown ground beef and drain grease. Add remaining ingredients and stir. Allow ingredients to cook for approximately 15 minutes.

Use this recipe for each pound of ground beef you need for any cookout or party. This is good on hot dogs or just by itself on a bun.

*Tip: Add sweet relish after you put it on the bun...yum!!!

Steamwhistle Hot Dogs

A yummy twist on the hot dog!

Steamwhistle Hot Dogs

Ingredients:

6 Oscar Mayer beef franks
6 hot dog buns
6 Kraft Singles, cut diagonally in half
6 slices Oscar Mayer Bacon, cooked
1/4 cup Claussen Sweet Pickle Relish

Directions:

Heat grill to medium-high heat. Grill franks until done (160F). Fill buns with Singles, franks and remaining ingredients.



*Tip-I got this recipe from Kraft Foods magazine which is why certain brands are stressed. I did use Oscar Mayer franks, but everything else was generic brands. I also used american cheese singles and sliced colby jack cheese. Everyone had one of each.

Mediterranean Pizza

This pizza looks just like one you would find in a fancy restaurant. Makes you look like a first class chef!

Mediterranean Pizza

Ingredients:

1 pk pizza crust
1 jar (6.4 oz) marinated artichokes
1 1/4 cup Parmesan cheese
2 oz sliced salami
1/4 cup red onion
2 plum tomatoes
1 cup mozzarella cheese
Sprinkle oregano
1/2 cup bell pepper

Directions:

Preheat oven to 425F. Drain artichoke hearts. Save marinade. Brush crust with marinade. Sprinkle Parmesan cheese on crust. Cut salami into quarters. Arrange on crust. Chop artichokes, pepper and onion. Put on crust. Slice tomatoes. Top pizza with mozzarella cheese and then tomatoes. Sprinkle with oregano. Bake for 12 minutes.

Menu Plan Monday! Week of 6/20/11-6/26/11

Sorry this is coming to you late...though it was typed up yesterday, it didn't launch like it should have. Anyway...this is our plan for dinner this week! Some of the meals planned for last week didn't get made so we will be trying to hit those.


Monday: Medeterranean Pizza (New Recipe)

Tuesday: Buttered Noodles

Wednesday: Italian Cod Filets (New Recipe)

Thursday: Heidelberg Soup (New Recipe)

Friday: Black Olive Spread (New Recipe)

Saturday: Fend for yourself

Sunday: Genin's B-day party

Dessert: Diamond Fudge (New Recipe)

Green Bean Amandine

Our veggie dish for the Father's Day dinner :)

Green Bean Amandine

Ingredients:

2 (10 oz) packages frozen green beans, thawed
1/3 cup almonds, slivered
3 tablespoons butter

Directions:

Cook beans according to package directions and drain well. In small saucepan, saute almonds in melted butter. Stir almonds and butter into green beans.

Crunchy Chicken Kiev

I found this main dish recipe in Woman's World magazine. It was a huge hit during my husband's Father's Day dinner!

Crunchy Chicken Kiev

Ingredients:

1/4 cup butter, at room temperature
1 Tbs chopped fresh parsley
2 cloves garlic, finely chopped
1/2 tsp. chopped fresh or 1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
1/3 cup all-purpose flour
2 eggs
1 1/2 cups panko breadcrumbs
1/4 cup oil

Ingredients:

In small bowl, combine butter, parsley, garlic, thyme, 1/4 tsp salt and 1/8 tsp pepper. Place on sheet of plastic wrap; press into 3"x 2" rectangle. Wrap; freeze until firm, 15-20 minutes.

Place each chicken breast half between 2 sheets of plastic wrap. Using meat mallet or can covered with foil pound each breast to 1/2" thickness. Cut butter into 4 (1/2" wide) sticks; place 1 stick butter lengthwise down center of each breast.

Fold short sides of chicken over butter, as shown. Starting with long side, roll up. Repeat with remaining chicken and butter.

Line plate with wax paper. In shallow bowl, combine flour and remaining salt and pepper. In separate bowl, beat eggs. in third bowl, place breadcrumbs. Roll each breast piece in flour mixture, tapping off excess; dip into egg mixture. Roll each breast in breadcrumbs until coated; transfer to plate. Cover; refrigerate until chilled, about 1 hour.

Preheat oven to 375F. Line jellyroll pan with foil; coat with cooking spray. In large nonstick skillet, heat oil over medium heat. Carefully add chicken; cook, turning several times, until lightly browned on all sides, 8-10 minutes. Transfer to pan. Bake 15-20 minutes or until meat thermometer inserted into thickest part register 180F. If desired, serve with rice pilaf and garnish with fresh parsley.




Servings: 4
Calories: 503
Protein: 41 g.
Fat: 26 g. (10 g saturated)
Trans fat: 0g
Chol: 230 mg
Carbs: 24g
Sodium: 553mg
Fiber: 1g
Sugar: 1g
Kitchen time: 45 minutes
Total time: 2 hours, 15 minutes

Mustard Bourbon Kabobs

Ok, here it is! If your hubby loved the Mock Fillet Mignon, he will love these! The tangy and subtly sweet blend of mustard and bourbon (or apple cider) in these tasty, no-fuss kabobs. Make a little extra marinade and serve them with a side of brown rice. I believe I got this recipe from Taste of Home magazine? Either way, thank you Barbara White from Katy, TX!!

Mustard Bourbon Kabobs

Ingredients:

6 Tbsp brown sugar
6 Tbsp Dijon mustard
3 Tbsp bourbon or apple cider (I used apple juice)
3 Tbsp reduced-sodium soy sauce
1 pork tenderloin (1 lb) cut into 3/4-in cubes

Directions:

In a small bowl, combine the brown sugar, mustard, bourbon (or apple cider/juice) and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

If grilling the pork, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in from the heat for 8-10 minutes or until juices run clear, turning and basting occasionally with reserved marinade.




*Tip: If you let them sit 8 hours or more, would probably taste incredible, but I thought they were pretty awesome just after 1 hour of marinade. I also basted mine with leftover sauce just before serving.

I have the nutrition facts since I tore this one out of a magazine.

Nutrition Facts:

1 kabob equals 172 calories, 4 g fat (1g saturated fat), 63 mg cholesterol, 355 mg sodium, 8g carbohydrate, 0 fiber, 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Menu Plan Monday! Week of 6/13/11-6/19/11

It is Menu Plan Monday! Check out what we will be nibbling on this week :)

Monday: Fend for yourself

Tuesday: Irma Moullet's Sunday Chicken (New Recipe)

Wednesday: Italian Fettucine Alfredo

Thursday: Fun Shaped Pancakes!

Friday: Black Olive Spread Sandwiches (New Recipe)

Saturday: Hot Dogs and all the fixins, chocolate fountain, cupcakes (Kaplyn's B-day Pool Party)

Sunday: Eat Out

I want to fit in a dessert if I can (besides the b-day cupcakes)

Frozen Lemonade Pie (New Recipe)

Be sure to check back for new recipes and final photos!

Deluxe Asparagus

This was a very interesting dish going in (because of the egg), but totally yummy after it came out! A nice way to dress up a boring can of asparagus!

Deluxe Asparagus

Ingredients:

1 (15 oz) can cut asparagus with liquid
2 eggs, beaten
3/4 cup shredded, Mexican-style-4-cheese blend

Directions:

Drain asparagus and reserve 4 tablespoons liquid. In bowl, combine eggs and reserved asparagus liquid and mix well. Arrange asparagus in sprayed baking dish and pour egg mixture over asparagus. Sprinkle cheese over top and bake at 350F for 30 minutes.

Berries in a Cloud

Do you know how easy it is to please my kids? This simple dessert did it!

Berries in a Cloud

Ingredients:

Strawberries (or any other berries)
Cool Whip

Directions:

Simply spoon creamy Cool Whip around the inside of a dessert dish and fill the center with fresh juicy berries. Enjoy!

Campbell's Broccoli & Cheese Casserole

I have made this one in the past, but do not believe that I have ever posted it for others to try. Broccoli casserole is a great way to get those stubborn kiddies to eat their broccoli :)

Campbell's Broccoli & Cheese Casserole

Ingredients:

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup (I used generic)
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 oz) broccoli flowerets, thawed
1 cup shredded Cheddar cheese
1/3 cup dry bread crumbs
2 tsp. butter, melted

Directions:

Stir soup, milk, mustard, broccoli and cheese in 1 1/2 qt. casserole. Stir bread crumbs and butter in small bowl. Sprinkle over broccoli mixture. Bake at 350F for 30 minutes or until broccoli is tender and topping is golden brown.

Fettuccine with Shrimp & Zucchini

This was my first attempt at a recipe from The Olive Garden. I had picked up the recipe card when it was offered at the restaurant. Turned out just like the real thing and was fairly easy!

Fettuccine with Shrimp & Zucchini

Ingredients:

1 lb Fettuccine, dry
1/2 cup Colavita Extra Virgin Olive Oil (I used generic)
1 Tbsp Garlic, chopped
2 Tbsp Parsley, chopped
1 med Zucchini
1 lb Large shrimp (I used a lb of the already cooked from Save-a-Lot)
1 cup Dry white wine (I used White Zinfandel)
3/4 tsp Salt
3/4 tsp Black Pepper
4 Tbsp Butter
6 Lemon wedges
dash Parsley, chopped

Directions:

Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute' pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.




Cook time: 20 minutes. Serves 4.

Suggested Wine Pairings-White: Bottega Vinaia Pinot Grigio
Blush: Sutter Home White Zinfandel
Red: Cavit Pinot Noir

Crispix Mix Sweet Minglers

I think just about everyone has made these at one point or another. Some call them Crispix Mix, also referred to as "dog food". I made this for a friend's party Saturday night. If you don't have the recipe for this yummy snack, here it is!

Crispix Mix Sweet Minglers

Ingredients:

1 package (6 oz, 1 cup) semi-sweet chocolate morsels
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups Kellogg's Crispix cereal
1 cup confectioners' sugar

Directions:

In a large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir Kellogg's Drixpix cereal into chocolate-peanut butter mixture, until well coated.

Place confectioners' sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator.



Yields about 8 cups.

Menu Plan Monday! Week of 6/6/11-6/12/11

We had a lot of running to do last week and missed out on some of the meals we had planned so I will be attempting to serve some of those items this week along with some new ones, but for the most part this week...repeat week.

Monday: Fend for yourself

Tuesday: Italian Chicken and Deluxe Asparagus (New Recipe)

Wednesday: Mediterranean Pizza (New Recipe)

Thursday: Mustard Bourbon Kabobs (New Recipe)

Friday: Campbell's Broccoli & Cheese Casserole (New Recipe)

Saturday: Heidelbert Soup (New Recipe)

Sunday: Pasta and Meatballs with Crispy Breadsticks

Dessert: Berries in a Cloud

Check back this week for recipes and final photos!

Pea Salad

This was a staple growing up at any picnic or cookout we attended. It gives you a nice little change if you are a macaroni or potato salad fan. Must like peas, which I do!

Pea Salad

Ingredients:

2 cans of peas, drained
4 hard boiled eggs, diced
1 medium onion, chopped
Mayonnaise until desired consistentency (I usually do around 4-5 Tablespoons with this recipe)

Directions:

Mix all ingredients together. Serve chilled.

Onion Biscuits

These biscuits were so quick to whip up and they do not have to be precise on the shape :)

Onion Biscuits

Ingredients:

2 cups biscuit mix
1/4 cup milk
1 (8 oz) carton French-onion dip

Directions:

Combine all ingredients and mix until soft dough forms. Drop dough into mounds onto sprayed cookie sheet. Bake at 375F for 10-12 minutes or until golden brown.




*Tip* If you like round cut-out biscuits, sprinkle extra biscuit mix on wax paper and spoon dough over biscuit mix. Sprinkle 1 tablespoon biscuit mix over dough and knead 3 or 4 times. Use a little more biscuit mix if dough is too sticky. Pat out to 1/2-inch thickness and use biscuit cutter.

Chili Snacks

This recipe has you spreading it on party rye bread, but I served it on the plate and let you dip the bread into it. Either way, it is really good!!

Chili Snacks

Ingredients:

1 (15 oz) can chili without beans
1 cup shredded cheddar cheese
Party rye bread slices

Directions:

Combine chili and cheese in saucepan and heat until cheese melts. Spread on party rye bread. If desired, place bread on cookie sheet and bake at 350F for 15-20 minutes.




*If you are serving it as a dip like I did, it tastes just as good if you use chili with beans. If you are making sandwiches out of it, the beans may make it drip to much.

Egg and Cheese Dip

My hubby said this is just as awesome on bread for sandwiches as it was to dip the crackers in it. It is like egg salad with a twist...cheese!

Egg and Cheese Dip

Ingredients:

5 hard-boiled eggs, mashed
1 cup mayonnaise
4 oz shredded Monterrey Jack cheese
1/2 teaspoon prepared mustard

Directions:

In bowl, combine all ingredients and mix well. Add salt to taste and refrigerate. Serve with wheat crackers.




*I used tricuit crackers, yum!

Stroganoff Sandwiches

These were some very tasty sandwiches! Great for a game day--at a tailgate party or at home. Meat mixture can be made ahead of time if you wish, just add sour cream later, reheat and serve :)

Stroganoff Sandwiches

Ingredients:

1-1/2 lb ground beef
1 medium onion, chopped
6-8 bacon strips, cooked and crumbled
2 garlic cloves, inced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
1 cup (8 oz) sour cream
8 hamburger buns, split

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.

Stir in soap and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns. Yield: 8 servings.

Menu Plan Monday! Week of 5/30/11-6/5/11

It is "Menu Plan Monday". Here is what we plan on feasting this week :)

Monday: Appetizer Day! Chili Snacks, Onion Biscuits, Egg and Cheese Dip, Pea Salad. All new recipes. Didn't get to this one last week.

Tuesday: Italian Chicken and Asparagus Au Gratin (New Recipe)

Wednesday: Cabbage Casserole (New Recipe)

Thursday: Fend for yourself

Friday: Mustard Bourbon Kabobs (New Recipe)

Saturday: Friend's Birthday Party! Taking a snack with us to share: Crispix Mix Sweet Mingers (New Recipe)

Sunday: Mediterranean Pizza (New Recipe)

I hope to get in a bread and dessert this week as well!

Amish Friendship Bread (New Recipe)

Diamond Fudge (New Recipe)

Be sure to check back for recipes and final photos. Have a great week!

Pineapple Crush

Wanted to try out a new beverage last night. Chose this nice, citrus one. The kids loved it!

Pineapple Crush

Ingredients:

1/2 cup orange juice
1/2 cup pineapple juice
1 cup frozen pineapple chunks
1/2 frozen very rip medium banana

Directions:

Blend together. Serves 2.




The riper the pineapple and banana, the sweeter your outcome. This is an awesome smoothie--fresh, tropical and an excellent source of vitamin C.

*Note: 2 ingredients need to be frozen ahead of time so this is a more planned recipe, not a spur of the moment one.

Mexican Corn

This was a really tasty and easy way to add some jazz to plain corn kernels!

Mexican Corn

Ingredients:

1 (16 oz) package frozen corn, thawed
1/2 cup thick and chunky salsa
1/4 cup sliced ripe olives

Directions:

Cook corn according to package directions and stir in salsa and olives. Cook until hot and drain.



*I served it alongside barbeque chicken drumsticks :)

Menu Plan Monday! Week of 5/23/11-5/29/11

It has been a busy last few months in the King House with soccer, school parties, school fundraisers, etc... But now, I am back full force and ready to give you some awesome recipes that we try out right here in our home. Here is this week's menu!

Monday: Soccer Night! Fend for Yourself

Tuesday: Chicken and Mexican Corn (New Recipe)

Wednesday: Appetizers for Dinner! Chili Snacks, Onion Biscuits, Egg and Cheese Dip (All New Recipes)

Thursday: Easy Pork Loin Roast (New Recipe)

Friday: Stroganoff Sandwiches (New Recipe)

Saturday: Memorial Day Picnic with my Family :) Pea Salad (New Recipe)

Sunday: Fettuccine with Shrimp and Zucchini (New Recipe)

I would love to throw in a new drink and dessert too!

Pineapple Crush (New Recipe)

Berries in a Cloud (New Recipe)