Monday, June 29, 2009
Saturday, June 27, 2009
Chicken and Broccoli Alfredo
5 chicken breasts, cut into bite size pieces
2 Tablespoons olive oil
Freshly ground pepper (I use the McCormick Peppercorn Grinders)
Italian Seasoning (McCormick Grinder, again)
1 bag frozen broccoli (fresh would be even better)
1 box fettuccine noodles
1 1/2 jar alfredo sauce
a splash of milk (helped to rinse out alfredo jar)
Cook chicken in olive oil. Add pepper and italian seasoning. Once chicken is fully cooked, add broccoli. After broccoli is no longer frozen, stir in alfredo sauce. To clean out jar, add a little milk and shake and add to chicken also. Prepare noodles and toss the two together. Serve immediately.
2 Tablespoons Olive Oil
1 red pepper, sliced
1/2 green pepper, sliced
1/2 red onion, sliced
5-10 mushrooms, sliced
1 - 2 handfuls of fresh spinach
Freshly ground pepper
1 /2 jar alfredo sauce (1 jar was a mushroom alfredo)
splash of milk (to rinse jar)
1 box fettuccine noodles
Saute vegetables in olive oil with pepper and italian seasoning until tender. Add sauce and let simmer. Cook noodles according to box. Combine with sauce and serve immediately. Enjoy! :)
Thursday, June 25, 2009
But, for now, I will share with you the Mint Ice Cream Cake that was made up entirely by me, so... as usual... not many exact measurements. Sorry!
Ice Cream -- whatever size comes in the rectangular box shape (2 pints maybe?) I used a combination of vanilla and chocolate chip ice cream.
Creme de Menthe Syrup, about 1/3 cup or to taste -- I got this from the ice cream topping aisle.
Oreo Cookie Pie Crust
Hot Fudge, about 3/4 jar
Mint Oreos, about 1 1/2 rows, crushed
Melt the ice cream to the point it can be easily stirred and add the Creme d Menthe Syrup. Spread a layer of hot fudge on bottom of Oreo crust. Top with 1/2 the ice cream mixture. Freeze for approximately 2 hours. Remove from freezer and add a layer of crushed Mint Oreos. Top with hot fudge (do not heat up, just spread the best you can). Top with remaining ice cream and then add remaining crushed Oreos on top. Freeze 2-4 hours or preferably overnight. Serve and enjoy! ;)
You could easily just use Mint Chip Ice Cream rather than mess with adding the syrup to vanilla ice cream. :)
Sunday, June 21, 2009
Friday, June 19, 2009
Thursday, June 18, 2009
8 Layer Tortilla Bake
8 flour tortillas, burrito size (corn tortillas could also be used)
2 cans refried beans
1 can black beans
2 cups salsa, divided
1/4 tsp. garlic powder
1 tomato, diced
1/2 cup cilantro, chopped
3 cups shredded cheese, any variety, I used mozzarella, cheddar and a Mexican cheese blend
** feel free to use more or less cheese, I didn't measure mine, so this is only an approximation of what I used**
Combine 1 cup salsa, 2 cans refried beans and garlic powder. Separately (from refried bean mixture) mix black beans, remaining salsa, diced tomato and chopped cilantro.
Use cooking spray to coat a pizza pan (or large cookie sheet, anything large enough to allow the tortilla to lay flat). Place first tortilla on pan and top with enough refried bean mixture to cover; top with cheese. Place second tortilla on top. Cover with enough black bean mixture to cover and top again with cheese. Continue layering like previous two layers until you reach the eigth tortilla. On the eight tortilla, spread the last of the refried bean mixture, top with cheese and loosely cover with tin foil.
Bake at 400 degrees for 40 minutes. Serve with additional salsa and sour cream along with any other toppings of your choice. I served it with lettuce, black olives and extra tomatoes also.
I had to laugh when Lucas (my boyfriend) said, "it was really good, but it would have been better with some meat!" I laughed because it was something my dad would definitely say. So, next time I make it... I might just try adding some meat... I think it would be good with ground beef, seasoned steak or chicken. And, hopefully next time I can take a picture before it disappears!
Wednesday, June 17, 2009
Saturday, June 13, 2009
Wednesday, June 10, 2009
I apologize for the poor picture -- but the chili was so good that the only thing I had left to take a picture was a small container of leftovers that Lucas will be eating today for lunch!
With the weather we've been having lately, Lucas suggested that I should make chili for supper, so yesterday I made a new chili recipe and it was delicious!
2 pounds ground beef
4 cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons salt
2 teaspoons oregano
4 (14.5 oz.) cans stewed tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans
1 (15 oz.) can chili beans
Fry ground beef with garlic, add rest of ingredients and allow to simmer.
Feel free to add vegetables. Lucas isn't a big fan of onions, green pepper or celery, otherwise I would have added those. Also, some people don't serve their chili with noodles, so feel free to leave those out too. We ate our chili with shredded cheese, sour cream and saltine crackers. Hopefully this weather will warm up and I won't need to make chili again until the fall! :)
3/4 cup light corn syrup
3 Tablespoons butter
1 package milk chocolate chips -- the must be milk chocolate, not semi-sweet!
1 teaspoon vanilla
12 oz. box Golden Graham cereal
3 cups mini marshmallows
Grease 9x13 pan. Heat corn syrup, butter and chocolate chips to boiling, stirring constantly. Remove from heat and stir in vanilla. Pour over cereal in a large bowl; toss until completely coated. Fold in marshmallows 1 cup at a time. Press into pan. Let stand 1 hour. Store loosely covered at room temperate. If you seal the pan tightly, the s'mores will get a little soggy.
Tuesday, June 9, 2009
Sunday, June 7, 2009
Sunken Chocolate Cake
(adapted from Dinner with Julie)
1 heaping cup of semisweet chocolate chips
1/2 cup butter, softened
6 large eggs
1 cup sugar
Preheat the oven to 350°F. Line the bottom of a 9″ springform pan with a circle of parchment.
Melt the chocolate with the butter. Separate 4 of the eggs, placing in two seperate bowls. Add the remaining eggs and half of the sugar to the egg yolks. Whisk in the warm chocolate mixture until smooth.
Beat the egg whites with an electric mixer until foamy. Gradually add the remaining sugar, beating until the egg whites form soft mounds. Fold about one-quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the rest, without deflating the egg whites. Pour the batter into the prepared pan.
Bake for 35-40 minutes, until the cake is puffy and cracked on top, and the middle isn’t wobbly. Cool the cake completely in the pan without loosening the sides; the batter needs to cling to the sides of the pan as it cools so that it can properly sink in the middle and keep its high edges.
Run a thin knife around the edge of the pan to loosen the cake, remove the sides of the pan and transfer it to a serving plate, leaving the cake on the pan bottom. Serves about 12.
1 cup whipping cream
2 cups semisweet chocolate chips
Bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate. Let stand 5 minutes and stir until smooth. Cook for 15 minutes and soon over cake.