Saturday, July 26, 2008

PW Crashed Hot Potatoes

Pioneers Woman blog rocks== that is all I got to say. I like to try everything she makes as it seems like everything comes out just right. Here is another winner!!


New Potatoes
Olive Oil
Kosher Salt
Black Pepper
Herbs- whatever you like (I used parsley and garlic)
( I also added some cheese)

Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Preheat oven to 450. Generously drizzle olive oil on a sheet pan (dont skimp as you dont want potatoes to stick). Spread potatoes out on sheet. With a potato masher- gently press down the potato until it mashes. Then rotate the masher 90 degrees and flatten it down. Do this to all the potatoes. Next, brush the tops rather generously with olive oil. Salt & Pepper the potatoes with Kosher salt to your liking. Next add your herbs- chop and sprinkle it over the potatoes. I used parsley and garlic. MMM. Next I added cheese. Now put them in oven for 20-25 minutes or until golden and crispy. Enjoy!

Stuffed Peppers

I am not a fan of peppers- but I do indeed like the inside of stuffed peppers. Because the hubby likes stuffed peppers I made 2 peppers for him and I just made some of the insides in a separate bowl for me. This recipe was from Cooking Light.


1 (3.5 oz) bag boil in bag long grain rice (I just used boxed rice and heated it in the microwave)

4 Medium red bell peppers- (I used only 2)

3/4 lb ground sirloin (I used about 1 lb)

1 cup chopped onion

1/2 c chopped fresh parsley

1 tsp paprika

1/2 tsp salt

1/8 tsp ground all spice

2 cups bottled tomatoe and basil pasta sauce

1/2 cup grated Parmesan cheese

1/2 cup dry red wine


Preheat oven to 450. Cook Rice. Cut off tops of peppers (reserve) and discard inside. Place peppers cut side down in an 8 inch square baking dish. Cover with plastic wrap. Microwave at high for 2 minutes or until peppers are crisp-tender. Cool

Heat a large nonstick skillet over medium-high heat. Add beef, onion, parsley, paprika, salt and allspice. Cook for 4 minutes or until beef is browned. Remove from Heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture. Stir.

In a small saucepan combine 1 1/2 cupes pasta sauce and wine. Bring to a boil.

Spoon beef mixture into peppers. Place peppers in a 2 qt baking dish coated with cooking spray. Add wine/pasta sauce mixture on top. Cover with foil. (As I did some without the peppers... I just added the remaining mixture into a small dish and poured the wine/pasta sauce mixture on top and covered)

Bake for 20 minutes. Uncover. Bake an additional 5 minutes or until lightly browned. Garnish with pepper tops.


Monday, July 21, 2008

Ground Chicken Taco Burgers

This is the first time I had ever had a Ground Chicken Burger and I was very impressed. I liked it alot. I will definitely be trying different spin-offs of this recipe!! I got this recipe from Kristy's Recipes!!


1 lb ground chicken

1 tbsp dried minced onion

1 tsp minced garlic

1 package of dry taco seasoning mix

1 egg

salt and pepper

Combine all the ingredients. Shape into hamburgers. Grill. Top with cheese if you would like.

Sunday, July 20, 2008

Potato Candy

I remember when I first tried Potato Candy. My mom bought some from a bake sale and was telling me to try it. I turned my nose up at it... but as she kept insisting I try a piece- I finally did. And mmmmm. Soooo different.


1 medium potato- cooked and peeled

1 tsp vanilla extract

1 lb powdered sugar

1 tablespoon butter

Peanut Butter (what ever and how much you like)

Cut the peeled and cooked potato into pieces and place in a mixer. Beat until mashed. Add Butter and vanilla. Slowly add the powdered sugar, mixing until you have a stiff dough. If dough is sticky- put in fridge for 2 hours. Spread waxed paper onto your counter and sprinkle with powdered sugar. Roll the dough out on the waxed paper. Then spread it with a layer of peanut butter. Roll up as you would a jelly roll (tightly). Wrap each roll with waxed paper and refrigerate for 2 hours. Slice the logs into slices and store in refridgerator in an airtight container.


Pioneer Womans Penne a la Betsy with Chicken

Pioneer Woman's Blog is a must see. This recipe came from her blog. The hubby and I aren't fond of seafood... so I replaced seafood with Chicken. It still turned out exceptional.


Chicken- about 1 lb cut into cubes

1 lb Penne- or other short pasta

3-Tbsp Butter

3-Tbsp Olive Oil

1 small onion- chopped

2 cloves of garlic- minced

1/2 cup- Dry white wine or chicken broth

8 oz tomato sauce

1 Cup heavy whipping cream

Tbsp Parsley- chopped

Tbsp Basil- chopped

Salt & Pepper

Bring a pot of water to a boil. Add penne and cook according to directions. Drain

In a skillet- heat 1 tablespoon of butter and olive oil. Add the chicken and cook. Move to a plate to cool.

Now heat 2 tablespoons of butter and olive oil again in a skillet. Add garlic and onion. Cook for about 5-7 minutes. Add white wine, tomato sauce and whipping cream. Stir all together. Turn heat to low.

Add the chicken to the tomato suace. Add some salt and pepper to taste. Throw in the herbs and stir together. Add the penne to the mixture now also. Serve.


Sunday, July 13, 2008

Chicken Stuffed Shells

The hubby loves stuffed shells- and I thought I would give this Chicken Stuffed Shells recipe a try. I got it from the Allstar Recipes on Now that's Whats Cooking. It was Ok- Hubby would give it a 6 out of 10.


15 jumbo pasta shells

2 tsp oil

2-4 cloves garlic

8 oz cooked chicken

15 oz fat free ricotta cheese

1/3 cup dry breadcrumbs

28oz marinara sauce

Salt & Pepper

1 tsp parsley

Parmesan cheese

I added some mozzarella cheese also

Heat oven to 400 degress. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain. Boil chicken and shred.

Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic and cook for 3-5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper.

Spread 1/2 Cup sauce in bottom of baking dish. Fill shells with chicken mixture and place in pan. Pour remaining sauce over shells ( I added mozzarella cheese to the top of this) Bake covered with foil for 15-2o minutes- remove foil and continue baking until cheese melts. Sprinkle with Parmesan cheese.

Grilled Balsamic Bruschetta Chicken

I love to try anything with balsamic vinegar. This was good!! Got this recipe courtesy of Picky Palate. Thanks!


4 boneless skinless chicken breasts

Pinch of salt

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

8 slices of mozzarella cheese

4 Roma tomatoes- seeded and diced

8 fresh basil leaves- rolled and thinly sliced

3 cloves fresh garlic- minced

Pinch of salt

1 Tablespoon balsamic vinegar

Preheat grill over medium (recipe calls to do this over the stove but I did it over the outside grill). Combine the balsamic and olive oil in a bowl. Season both sides of the chicken the salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook 4-5 minutes and flip chicken. Brush with additional balsamic and cook for 4-5 minutes or until done. During the last 2 minutes of grilling- place 2 slices of cheese over top of chicken and melt.

In a large bowl combines the tomatoes, basil, garlic and balsamic vinegar. Toss gently to combine. Serve over chicken.

I entered this in Joelen's Blogging event for Balsamic Vinegar... Check out her blog-- she is awesome!!

Salsa Chicken

This was definitely an easy meal. The hubby is the one who usually cooks using the crock pot but this time I took over the crockpot. Delicious and easy. I found the recipe on Lovestoeat blog!! Thanks

4 boneless, skinless chicken breasts
1 cup salsa Fresh made
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup or cream of chicken soup
1/2 cup reduced fat sour cream.

Add chicken to the slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup together and pour over chicken. Cook on low for 6-8 hours. I shredded the chicken wiht a four- stir in sour cream until heated and served over rice. You can obviously serve it over noodles- or with tortillas.


Friday, July 11, 2008

Grilling Giveaway

This is one awesome giveaway. Please check out this blog for details!!!!

Tuesday, July 8, 2008

Pepperoni and Cheese Stuffed Chicken

MMMM- Easy and delicious. I found this at Melissa's Magic in the Kitchen


Boneless Skinless Chicken Breasts

Sliced Pepperoni


Extra Virgin Olive Oil

Italian Seasoning

Salt & Pepper


** I made a bechamel sauce to serve over the chicken- see bottom link and be sure to make while the chicken is in the oven**

Between wax paper pound out the chicken breasts until thin

Layer down your sliced pepperoni- however much you would like

Layer down your cheese (I used a mix of monterrey jack and muenster cheese)- however much you would like also

Roll the chicken up and secure it with toothpicks

Place in oven safe dish- drizzle with EVOO and sprinkle with S&P and Italian Season to your liking

Bake on 325 for about 30 minutes or until done

I also made a bechamel sauce-I cut the linked recipe in half and added some Parmesan and garlic to it. I served the sauce over the meal.


Sunday, July 6, 2008

Pizza Casserole

I figured I would give this recipe a try- afterall the hubbie really likes Pizza. I got this recipe from Lauren's Kitchen. Very good!


1 lb ground beef

1/2 chopped onion

2 minced garlic cloves

Package of mushrooms

1 jar tomato sauce

Pam Spray

10 oz can of refrigerated pizza dough

6 oz part skim mozzarella cheese

Preheat oven 425 degrees. In a nonstick skilled over med-high cook onion and garlic until softened. Add meat. Brown. Drain if necessary.

Add Mushrooms and tomato sauce to meat and heat throughout. (you will want your meat mixture more on the dry side than the saucy side)

While the meat cooks, coat a 13 x 9 baking dish with PAM cooking Spray. Unroll pizza dough and press into the bottom and halfway up the sides of the baking dish. Pre-bake in oven for 5 minutes.

Remove crust from oven. Add a layer of cheese, then a layer of the meat mixture, then top with a layer of cheese. Bake- uncovered- at 425 for 12 minutes or until crust is browned and cheese melts. Cool for 5 minutes.


Saturday, July 5, 2008

Peanut Butter Cup Ice Cream

MMMM- This was my first attempt at Ice Cream with my Kitchen Aid attachment. I know I should've just tried simple vanilla - but I was craving Peanut Butter so I went ahead with it and did it. I love my Kitchen Ait Ice Cream Attachment. Homemade ice cream is soooo good. I got this recipe from: www.!!


1/4 cup sugar

3 eggs

1 cup whole milk

3/4 cup peanut butter

3/4 cup sweetened condensed milk

1/2 cup half and half cream

2 tsp vanilla extract

12 minature peanut butter cups

- In a bowl, beat the sugar and eggs with an electric mixer until thick. Set aside. Pour milk into a saucepan and bring to simmer over low heat. Gradually pour the hot milk into the eggs while whisking. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half and half and vanilla. Cover and refrigerate until chilled.

- Pour the mixture into an ice cream maker according to the mfg instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.

MMMM good.