Saturday, June 30, 2012

Caribbean Salad

I found this recipe on


1 large bunch of romaine lettuc
1 lb boneless chicken breast, grilled
8 oz can mandarin oranges, drained
1 red bell pepper, diced
4-5 green onions, sliced
1/3 cup chopped cilantro
6-8 Tbsp dried cherries or cranberries
Sesame Seeds
Diced Fresh Pineapple

Vinaigrette Dressing

1/4 cup orange juice
3 Tbsp white wine vinegar
1 1/2 tsp dry mustard
2 Tbsp sugar
1/4 tsp sesame oil
1/4 tsp salt
3/4 cup canola oil


To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt  in the jar of a blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.  You can prepare a day or two ahead of time.

To prepare salad, divide lettuce between 4 plates, top with chicken, oranges, bell pepper, green onion, and cranberries.  Drizzle with dressing and sprinkel with sesame seeds and pineapple.  Serves 4 main dish or 6-8 sides.

Wednesday, May 16, 2012

Lemon Chicken

1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1 1/2-2 pounds boneless, skinless chicken breasts*
*also great on fish and grilled vegetables
Combine garlic, lemon zest, lemon juice, herbs, salt and pepper.  Add olive oil until mixture comes together like a thick sauce.  If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto.  Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes.  When ready to cook, preheat outdoor grill or indoor grill pan.  Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees). 

I found this recipe here.

Tuesday, April 24, 2012

Italian Crock Pot Chicken

3 lb Boneless Chicken Breasts or Pork
8 oz Cream Cheese Softened
1 Packet Zesty Italian Dressing Mix
1 can Cream of Chicken Soup
½-¾ cup Water
Trim chicken and place in crockpot. Mix remaining ingredients in a blender and pour over chicken. Cook on low for 8-10 hours. Shred meat and serve over pasta or rice.

Wednesday, March 14, 2012

Vegetable Cheese Soup

I found this recipe here. 

  • 2 (10 3/4 oz) can of chicken broth
  • 2 tsp or 2 cubes chicken bouillon
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups diced potatoes
  • 1/4 cup butter
  • 2 cups milk (I used skim)
  • 1/2 cup flour
  • dash of cayenne pepper
  • 3 cups shredded cheddar cheese
  1. In a large pot, combine the chicken broth, bouillon, and onion. Bring to a boil and simmer for 5 minutes.
  2. Add the celery, carrots, and butter. Simmer for another 5 minutes.
  3. Add the potatoes and simmer until tender – about 20 minutes.
  4. In a medium bowl, whisk the milk and flour together until smooth.
  5. Gradually add the milk mixture to the vegetable mixture stirring constantly.
  6. Add shredded cheese and cayenne. Blend until cheese in melted. Serves 6.

Saturday, March 10, 2012

Nothing Bundt Cake Copycat

Pete's Birthday Cake

I found this recipe here and on pinterest.

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).

Monday, March 5, 2012

Tortellini-Alfredo Casserole

  • 2 containers (10 ounces each) refrigerated Alfredo sauce
  • 1/8 teaspoon black pepper
  • 1 package (20 ounces) refrigerated green and white mixed cheese tortellini
  • 1 package (10 ounces) frozen chopped broccoli, thawed, drained
  • 1/2 cup garlic and herb-flavored or Parmesan-flavored bread crumbs
  • 1 tablespoon olive oil


1. Heat oven to 375 degrees F.
2. In medium-size bowl, stir together Alfredo sauce, 2 cups water and pepper. Pour 1 cup sauce mixture into bottom of 2-1/2-quart shallow casserole. Arrange half the tortellini (uncooked) in a single layer over sauce; sprinkle with chopped broccoli. Pour 1-1/2 cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil.
3. Bake at 375 degrees F for 45 minutes. Remove from oven. Heat broiler.
4. In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
5. Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving. Makes 8 servings.

I found this recipe on pinterest.

Sunday, March 4, 2012

Creamy Mushroom Chicken

I found this recipe here.
  • 4 or 5 slices bacon
  • 4 chicken breasts
  • salt & pepper
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 8 oz mushrooms, sliced  (I used canned musrooms)
  • 2 cans (10 3/4 oz) cream of mushroom soup
  • 1/4 cup chicken broth
  • 2/3 cup Monterrey jack cheese
  • 8 oz spaghetti, fettuccine or linguine
  • parsley, optional for garnish
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
  3. Season chicken breasts with salt and pepper.
  4. Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
  5. Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
  6. Add the soup, chicken broth and cheese.  Heat until the cheese is melted.
  7. Spoon the sauce over the chicken in the 9 x 13 dish.
  8. Bake at 350 degrees for 25 minutes.
  9. While the chicken bakes, cook the pasta.
  10. Crumble reserved bacon.
  11. Serve chicken on top of the pasta with sauce and sprinkle with crumbled bacon and parsley if desired..

Friday, January 27, 2012

Funeral Potatoes

  • 6 c. diced potatoes  ( I use frozen hashbrowns)
  • 1 can cream of chicken soup
  • 1 stick butter, melted
  • 1 c. sour cream
  • 2 c. cheddar cheese, grated, divided
  • 1/4 c. grated onion (I used green onions)
  • Salt and pepper to taste
  • 3/4 c. crushed cornflakes (optional for crumb topping)
  • Additional 3 T. butter (optional for crumb topping)


  1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced or shredded potatoes. Let the potatoes thaw before using them in the recipe.
  2. Combine soup, butter, sour cream, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
  3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
  4. Optional: Mix 3 tablespoons butter with crushed corn flakes and sprinkle over the potato mixture.
  5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Thursday, January 5, 2012

Slow Cooker French Dip Sandwiches

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

I found this recipe here.

Wednesday, January 4, 2012

Cilantro Lime Chicken

In a slow cooker, mix together:
One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
Add 2 - 4 chicken breasts.

Heat on low for 6 hours.  Shred Chicken and use on tortillas for tacos, or add to salad for taco salads.

I found this recipe here.

Tuesday, January 3, 2012

Baked Tortellini

  • 20 oz. of tortellini, cheese-filled, cooked
  • 15 oz. of Alfredo sauce, prepared
  • 4 oz. of prosciutto, minced  (I used ham, but I think bacon would also be good.)
  • 8 oz. mozzarella cheese, shredded
Boil Tortellini according to package directions.  Spread 1/4 cup of Alfredo sauce in greased 9x13 pan.  Mix remaining sauce, ham, tortellini together, then place in the pan.  Top with mozzarella cheese.  Bake uncovered at 350 degrees for about 20 minutes.