Wednesday, February 29, 2012

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese


2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto


Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Tuesday, February 28, 2012

Arugula Salad with Citrus Vinaigrette


1/3 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced


In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Monday, February 27, 2012

Slow Cooker Turkey Chili


1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste


Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.

Sunday, February 26, 2012

Delicious Smokin' Turkey Chili


2 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 habanero pepper, seeded and chopped
2 pounds lean ground turkey
2 tablespoons chili powder
2 teaspoons red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained
1/2 cup cheap beer
1/2 cup canned whole kernel corn
1 tablespoon hot pepper sauce


Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

Saturday, February 25, 2012

No Bake Macadamia Nut Cookies


1 cup white sugar
1 cup brown sugar
1/2 cup butter
1/2 cup soy milk
2 tablespoons carob powder
1/4 cup macadamia nut butter
3 cups oats


Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

Friday, February 24, 2012

Lacy Oatmeal Cookies


1 cup quick cooking oats
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup white sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Thursday, February 23, 2012

Pudding No-Bake Oatmeal Cookies


2 cups white sugar
3/4 cup butter
1/2 (12 ounce) can evaporated milk
1 (3.4 ounce) package instant butterscotch pudding mix
3 1/2 cups quick-cooking oats


In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

Peanut Butter Fingers


2/3 cup white sugar
2/3 cup white corn syrup
1 (16 ounce) jar crunchy peanut butter
3 cups cornflakes cereal
2 cups milk chocolate chips

Heat sugar and syrup together in heavy pan until boiling. Add peanut butter. Mix until well blended. Pour over corn flake cereal , coating the cereal well.
Press into a 9 x 13 inch pan. Melt chocolate chips in a small sauce pan. Spread over batter. Chill for 20 -25 minute. Cut into bars

Wednesday, February 22, 2012

Peppered Filet Mignon With Mushroom Wine Sauce

4 filet mignon steaks , 1 inch thick
1 tablespoon freshly ground black peppercorns
1/2 teaspoon kosher salt

Wine Mushroom Sauce
3 ounces chopped shiitake mushroom caps
1 tablespoon flour
1/4 cup shallot (minced)
1 tablespoon balsamic vinegar
1/3 cup red wine
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary
1/2 teaspoon Dijon mustard

Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
In a medium skillet, combine wine, shallots, and balsamic vinegar.
Bring to a boil and cook until thickened.
Reduce heat.
Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
Add mushrooms and cook 3 minutes, until mushrooms are tender.
Stir in mustard, serve over filets.

Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
Heat a non stick skillet over medium high heat or grill over a medium heat.
Cook steaks for 3-5 minutes on each side until filet is cooked the way you like it.
Serve with sauce.

Tuesday, February 21, 2012

Crockpot Barbecue Beef for Sandwiches

2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well.Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

Monday, February 20, 2012

Delicious Stuffed Mushrooms

12 gourmet stuffing mushrooms (Washed with stems removed and set aside)
1/2 cup white wine
2 tablespoons minced garlic
1 tablespoon olive oil
1 cup breadcrumbs
8 slices chopped pre- cooked bacon
1 tablespoon dried parsley
1/4 cup fat-free mayonnaise
1 cup crumbled gorgonzola
3 slices provolone cheese
salt and pepper


Arrange Mushrooms in a large glass casserole dish, set aside.
Preheat oven to 350 degrees.
In a pan, sauté mushroom stems, garlic, and olive oil for about 3- 4 minutes.
Add wine and continue to sauté for about 5-10 minutes.
Remove mixture from heat and place in a bowl.
Stir in bread crumbs, chopped bacon, parsley, mayo and gorgonzola cheese. Mix well.
Scoop small amounts of mixture into each mushroom cap. Bigger caps will need more of the mixture.
Sprinkle tops with salt and pepper.
Cut provolone cheese into fourths.
Place small pieces of provolone onto each mushroom cap.
Cook in oven uncovered for 20-35 minutes. The bottom of the casserole dish will be wet when mushrooms are ready, and the cheese on top should be brown and bubbly.

Sunday, February 19, 2012

Slow Cooker Pot Roast

1 (4 -5 lb) beef roast , any kind
1 (1.25 ounce) package brown gravy mix , dry
1 (1.25 ounce) package dried Italian salad dressing mix
1 (1.25 ounce) package ranch dressing mix , dry
1/2 cup water

Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.

Saturday, February 18, 2012

Slow Cooker Cranberry Pork Roast

3 lbs boneless pork loin roast
1 (16 ounce) can cranberry sauce
1 tablespoon sugar
1/2 cup orange juice
1 teaspoon dry mustard
1/8; teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt and pepper


Place roast in slow cooker.
In medium bowl mash cranberry sauce;stir in sugar, juice, mustard and cloves.
Pour over roast. Cover and cook on Low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices.
Measure 2 cups of the cooking liquid adding water if necessary;pour in a saucepan.
Bring to a boil and thicken with mixture of cornstarch and water.
Season with salt and pepper.

Friday, February 17, 2012

Roman-Style Chicken by Giada

I don't usually borrow recipes from television, but this one is delicious, I got it from Giada De Laurentiis and her wonderful show Everyday Italian

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Thursday, February 16, 2012

Chicken Fried Lamb Chops with Creamy Gravy


For the gravy:
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups whole milk
Freshly ground black pepper
1 teaspoon sugar

For the lamb:
Oil, for frying
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
12 single-rib frenched lamb chops, 2 chops per person
2 cups buttermilk


For the gravy:
In a saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.

For the lamb:
Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.

Serve with gravy.

Wednesday, February 15, 2012

Slow Cooker Beef Brisket

3 to 4 pound beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket in slow cooker; cover and cook on low 9 to 12 hours (high 5 to 6 hours).Serve brisket with juices. Serves 8.

Tuesday, February 14, 2012

Chocolate Covered Strawberries

2 pints strawberries , with stems if possible
1 1/2 cups semi-sweet chocolate chips (or milk chocolate chips)
2 tablespoons corn syrup
6 tablespoons butter


Wash strawberries and pat dry.
Place on paper towels until they reach room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
Allow excess chocolate to drip off into pan.
Place stem side down on waxed paper covered baking pan or cookie sheet.
Refrigerate until set, about 15-20 minutes.

Italian Love Cake

2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 (3 3/4 ounce) box instant chocolate pudding mix
1 cup milk
8 ounces non-dairy whipped topping , thawed (such as CoolWhip)
1 box fudge marble cake mix


Preheat oven to 350 degrees.
Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
Spoon over unbaked cake.
Bake cake for 1 hour.
Mix instant pudding with milk; fold in whipped topping.
Spread over cake; refrigerate.

Valentine's Day Drink- Cupid's Cosmo

1 1/2 ounces vodka
1 ounce Grand Marnier
2 ounces cranberry juice
1/2 ounce fresh lime juice

Place all in a shaker with lots of ice and shake well.
Pour into a chilled martini glass.
Garnish with an orange rind.

Valentine's Day Drink- Love Martini

1 1/2 ounces coconut rum
1 ounce peach schnapps
2 ounces cranberry juice

Serve chilled with 1 strawberry cut into halves as a garnish.

Monday, February 13, 2012

Slow Cooker Beef Bourguignon

1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt

Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, sauté bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.

Sunday, February 12, 2012

Slow Cooker Beef & Barley Stew

6oz Stewing Beef Cubes
1 Potato
1/2 Onion
6oz Baby Carrots
1/4 cup Pearl Barley
2 cups beef bouillon

Chop potatoes and beef into bite sized cubes.
Dice onion half.
Place in the cooker in the following order: potatoes, beef, barley, carrots, onion. Top with 2 cups of beef bouillon.
Cook on high 4-5 hours.

Creamy Broccoli Soup


* 1/4 cup chopped onions
* 1 tablespoon butter or margarine
* 1 tablespoon flour
* 2 cups milk
* 1/2 (8 ounce) package Cream Cheese, cubed
* 1 (8 ounce) package Shredded Cheddar Cheese
* 1 (10 ounce) package frozen chopped broccoli, cooked, drained
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon pepper


1. Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Blend in flour.
2. Add milk and cream cheese; cook on medium heat 2 min. or until cream cheese is melted, stirring frequently.
3. Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

Saturday, February 11, 2012

Creamy White Chicken and Artichoke Lasagna


* 2 cups boneless skinless chicken breast, cooked and shredded
* 1 (14 ounce) can artichoke hearts, chopped
* 1/2 cup chopped sun-dried tomatoes
* 1 (8 ounce) package Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
* 1/2 cup Grated Parmesan Cheese
* 2 (8 ounce) packages Cream Cheese, softened
* 1 cup milk
* 1/2 teaspoon garlic powder
* 1/4 cup basil, chopped
* 12 lasagna noodles, cooked


1. Heat oven to 350 degrees F.
2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
3. Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Friday, February 10, 2012

Creamy Chicken Enchiladas Verde


* 1 cup Sour Cream
* 1 cup tomatillo salsa
* 1 small onion, chopped
* 2 cloves garlic, minced
* 2 teaspoons oil
* 3 cups shredded cooked chicken breasts
* 1 (4 ounce) can chopped green chiles, drained
* 1 1/2 cups Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
* 8 (6 inch) flour tortillas


1. Heat oven to 350 degrees F.
2. Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
4. Bake 15 to 20 min. or until heated through.

Thursday, February 9, 2012

White Cheese Chicken Lasagna


* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping


1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Wednesday, February 8, 2012

Slow Cooker Beef & Mushroom Casserole

1 can cream of mushroom soup
4 oz can sliced mushrooms
1 envelope onion soup mix
1/2 c milk
2 lbs stew meat

Combine all ingredients. Cook on low 8 hours. Yummy if served over rice!

Creamy Chicken Lasagna


* 3 skinless, boneless chicken breast halves
* 6 uncooked lasagna noodles
* 1 cube chicken bouillon
* 1/4 cup hot water
* 1 (8 ounce) package cream cheese, softened
* 2 cups shredded mozzarella cheese
* 1 (26 ounce) jar spaghetti sauce


1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven.

Tuesday, February 7, 2012

Hearty Vegetable Lasagna


* 1 (16 ounce) package lasagna noodles
* 1 pound fresh mushrooms, sliced
* 3/4 cup chopped green bell pepper
* 3/4 cup chopped onion
* 3 cloves garlic, minced
* 2 tablespoons vegetable oil
* 2 (26 ounce) jars pasta sauce
* 1 teaspoon dried basil
* 1 (15 ounce) container part-skim ricotta cheese
* 4 cups shredded mozzarella cheese
* 2 eggs
* 1/2 cup grated Parmesan cheese


1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Monday, February 6, 2012

Jalapeno Poppers


* 1 (4 ounce) package cream cheese, softened
* 4 ounces shredded Cheddar cheese
* 6 ounces fresh corn kernals
* salt and ground black pepper to taste
* 8 fresh jalapeno peppers, halved lengthwise and seeded
* 8 slices bacon, cut in half
* 16 toothpicks


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix together the cream cheese, Cheddar cheese, corn, salt, and black pepper in a bowl.
3. Fill the jalapeno halves with the cream cheese mixture.
4. Wrap each stuffed pepper with bacon, securing it with a toothpick. Be sure the toothpick pokes through the bacon as well as the pepper.
5. Place the poppers face down on the grill over direct heat. Grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes.

Sunday, February 5, 2012

Three Chicken Wings Recipes and a Spicy Blue Cheese Dip

Wings Recipe #1- Spicy


* 4 pounds chicken wings
* 4 tablespoons Cajun seasoning
* 1 (5 ounce) bottle hot sauce


1. Rinse wings in cold water and place on baking sheets. Generously sprinkle Cajun seasoning on both sides of chicken, then dash all with hot sauce (enough to cover wings, without leaking off baking sheets). Refrigerate for 3 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Bake chicken in preheated oven for 20 minutes. Turn and bake for another 10 minutes, or until chicken is cooked through (juices run clear).

Wings Recipe #2- Sweet Hot Mustard


* 2 pounds chicken wings, separated at joints, tips discarded
* salt to taste
* 2 tablespoons Dijon mustard
* 2 tablespoons prepared yellow mustard
* 3 tablespoons honey
* 2 teaspoons cider vinegar
* salt and ground black pepper to taste
* 1 teaspoon hot pepper sauce


1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
2. Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
3. Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
4. Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

Wings Recipe #3- Spicy Garlic


* 1 (4 pound) bag chicken wing drumettes
* 2 tablespoons hot chili oil
* 2 tablespoons minced fresh ginger
* 4 cloves garlic minced or pressed
* 2 green onions (including tops) minced
* 1/3 cup Kikkoman Soy Sauce
* 3 tablespoons Kikkoman Rice Vinegar
* 1 1/2 tablespoons sugar
* 1 tablespoon sesame oil
* 1/2 cup chopped cilantro
* 1 teaspoon cornstarch
* 1/4 cup water


1. Heat over to 400 degrees F. Bake chicken wings on a nonstick baking sheet for 20 minutes, drain liquid. Turn wings over and bake for an additional 25 minutes until done and lightly browned.
2. In the meantime put hot chili oil in a small saute pan. Add ginger, garlic, and green onions. Saute for 3 minutes, turn saute pan heat down to low and add in the rice vinegar, sugar, sesame oil, and cilantro. Stir well to combine.
3. In a small bowl mix cornstarch and water, pour into sauce pan with vegetable. Stir together and heat until it thickens, about 5 minutes. Place cooked wings in a large bowl, toss with the thickened sauce.

Spicy Blue Cheese Dip


* 2/3 cup reduced-fat sour cream
* 2/3 cup crumbled blue cheese
* 1 tablespoon distilled white vinegar
* 1/4 teaspoon cayenne pepper


* Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.

Saturday, February 4, 2012

Artichoke and Scallion Dip

One more awesome dip recipe in my series of Superbowl Party foods!

1 14 oz (390 g) can artichoke hearts, drained
3 scallions, white and green parts, coarsely chopped
1 garlic clove, halved
1/4 cup mayonnaise
salt and freshly ground black pepper

Place the artichokes, scallions, garlic, and mayonnaise in a food processor or blender and process to form a smooth puree.
Season to taste with salt and pepper, then spoon into a serving bowl, cover, and refrigerate until ready to serve.
The dip can be made up to 24 hours in advance, covered with plastic wrap, and chilled until ready to serve.
Good with pita bread, vegetable crudites, or bread sticks, or spread on baguette slices and broil until lightly browned.

Friday, February 3, 2012

Crab And Avocado Dip

This is definitely one that your Superbowl Party guests will want the recipe for!

30 mins total 15 mins prep


* 4 whole firm but ripe avocados (peeled pitted and roughly chopped)
* 1/4 cup sour cream
* 4 tablespoons fresh lime juice
* 2 tablespoons finely chopped fresh chives
* salt and freshly ground black pepper
* 15 ounces fresh crabmeat
* 1/2 cup mayonnaise
* 3 tablespoons thinly sliced fresh basil
* 1 whole red jalapeno chili (finely chopped)
* canola oil for deep frying
* 12 fresh corn tortillas (cut into wedges)
* fresh basil leaves for garnish


* Mash the avocados sour cream 3 tablespoons of lime juice and the chives in a large bowl.
* Season the avocado mixture to taste with salt and pepper.
* Spoon the avocado mixture evenly into the bottom of a clear glass serving bowl forming an even layer and smoothing the top.
* Squeeze the crabmeat gently to exude any excess liquid.
* Mix the crabmeat mayonnaise sliced basil chili pepper and the remaining 1 tablespoon of lime juice in another bowl.
* Season the crab mixture to taste with salt and pepper.
* Spoon the crab mixture over the avocado mixture forming a second even layer and smoothing the top.
* Cover and refrigerate the dip until ready to serve.
* Heat 3 inches of oil in a wok over medium-high heat.
* Working in batches fry the tortilla wedges for about 3 minutes or until they are crisp and golden brown stirring often so that they cook evenly on both sides.
* Using a slotted spoon or mesh strainer transfer the corn chips to paper towels to drain any excess oil.
* While the chips are still hot sprinkle them lightly with salt.
* Garnish the dip with basil leaves and serve with the tortilla chips.

Thursday, February 2, 2012

Seven Layer Dip

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!


* 1 1/2 pounds ground beef
* 1 (16 ounce) can refried beans
* 4 cups shredded Cheddar-Monterey Jack cheese blend
* 1 (8 ounce) container sour cream
* 1 cup guacamole
* 1 cup salsa
* 1 (2.25 ounce) can black olives, chopped
* 1/2 cup chopped tomatoes
* 1/2 cup chopped green onions


1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Wednesday, February 1, 2012

Reuben Dip Recipe

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!


* 1/2 cup mayonnaise
* 1/2 cup Thousand Island dressing
* 16 ounces sauerkraut, rinsed and squeezed dry
* 8 ounces shredded corned beef
* 16 ounces shredded Swiss cheese


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine mayonnaise and dressing.
3. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
4. Bake for 20 to 25 minutes.