Saturday, February 21, 2009

Chicken Crescent Wreath

2 tubes (8 oz. each) refrigerated crescent rolls
1C (4 oz.) shredded Co-Jack cheese
2/3C cream of chicken soup
1/2C chopped fresh broccoli
1/2 C chopped sweet red pepper
1/4 C chopped water chestnuts
1 can (5 oz) white chicken, drained or 3/4 C cubed cooked chicken
2 Tbs. chopped onion

Arrange crescent rolls on a 12-inch pizza pan, forming a ring with the pointed ends facing the outer edge of pan and wide ends overlapping.

Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).

Bake at 375 for 20-25 minutes or until golden brown. Serves: 6-8

This is one of my husband's favorite dinners. The nice thing about this dinner is that you can put whatever vegetables in it that you want -- you could even change up the meat or the soup (cream of mushroom, cream of celery, etc.). When I made this the other night I used a can of mixed vegetables instead of broccoli and red pepper. I think my mom got this from a Taste of Home magazine, but I could be wrong. Try it. You won't be sorry.

Wednesday, February 18, 2009

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

Everyone has different Egg Bakes. I have an Italian recipe with foccaccia bread and zucchini that I love, but this one is fantastic. Sun-dried tomatoes in olive oil can be found at Whole Foods. Alas, I cannot take credit for finding this recipe. It was Doug's stepsister Chelsea, who made it for her hubby's pancake b-day party. I had her email it to me so I could make it a few Sundays ago to accompany french toast (which Doug makes at our house), strawberry sauce with orange zest, water, and powdered sugar and of course sliced strawberries and homemade whipped cream. It was all delicious.

You can view the complete recipe online at:


  • 1 pound Italian sweet sausage, casings removed
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 4 tablespoons chopped fresh parsley
For Egg Mixture:
  • 5 large eggs
  • 3 large egg yolks
  • 1 cup half and half
  • 1 cup whipping cream
  • 2 cups grated mozzarella cheese
  • 1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Bon Appétit
April 2002

P.S. As a plug for Lisa's coconut lime banana bread - make it. You will not be sorry. It is fab.

Monday, February 16, 2009

She put the lime in the coconut, she drank em' both up!!

This recipe is the best banana bread recipe EVER!! I've made it over a dozen times. It is amazing. It's off of the Cooking Light website:

I've used lime yogurt as a substitute for the plain to give it an extra 'limey' flavor. Instead of rum, I use the rum imitation flavoring. I put in a full teaspoon of vanilla and I add the same amount of rum flavoring as vanilla. (1 teaspoon) Enjoy!

Thai Chicken Pizza

I got this recipe from my friend Kristin Lowe. It is super delish! I also add 2 tablespoons of gluten which I found made the crust light and puffy. Try it-you won't be disappointed. It goes great with Sriracha sauce. Spicy!!
Peanut Sauce:1/4 c. creamy peanut butter2 T. Hoisin sauce (I did not include this when we made it because I haven't been able to find it)1 clove garlic, minced1/2 tsp. crushed red pepper flakes1 T. granulated sugar2 T. brown sugar2 T. water2 tsp. sesame oil (or canola oil)2 T. soy sauce1 1/2 tsp. minced onion1 tsp. minced ginger-root

Mix above ingredients in microwave safe bowl. Pour this mixture into blender and blend for 15 seconds or until mostly smooth. Pour back into bowl and microwave for 1 minute. The peanut sauce should be darker now. At this point, you can add more sesame oil to achieve desired consistency.

Toppings:1 cup cooked, chopped chicken1 1/2 c. grated mozzarella1-2 green onions, sliced (you could also try using thinly sliced red onion instead)1/4 c. grated carrot2 tsp. minced cilantro1 T. chopped peanutsSpread peanut sauce onto prepared pizza crust. Sprinkle 1 c. mozzarella, onion, chicken, carrots, cilantro, nut, and then the rest of the mozzarella. Bake pizza for 10-15 minutes at 425 degrees, or until edges of crust turn golden brown.Here's the pizza crust recipe I use (thanks to Mike's mom) just in case you don't have one you like:

Pizza Crust 1 1/2 c. warm water1 pkg. yeast (2 1/4 tsp.)2 tsp. salt3 T. Oil31/2 - 4 C. flour, enough to make a stiff doughDissolve yeast in water. Add other ingredients and knead for 8 minutes. I actually don't let the dough rise at all, so pizza night is actually pretty time friendly. I just plop the dough on a cookie sheet on which I've drizzled olive oil and sprinkled corn meal and use my hands to roll it out. Then put your toppings on and bake it up.

Friday, February 13, 2009


Finally, my first post! This is one of Pampered Chef's freezer meals, that I got from a friend who did a Pampered Chef party for me a couple years ago. It's great because not only can it be a freezer meal to save for later, but it's done in the crock pot, which I love because it's easy! And, it is soooo good!

Aloha Pork Chops

4-6 boneless pork chops (thick)
½ green (or red) bell pepper, chopped
½ cup dry onion
1 can (20 oz) crushed pineapple, drained
1 bottle (18 oz) honey-mustard BBQ sauce
Nutmeg (optional)

Place pork chops in greased crock-pot. Sprinkle pepper and onion over chops. Spread pineapple over top. Pour BBQ sauce over all. Cook on Low 6-8 hours or High 3-4 hours. Cut meat in pieces and serve over rice. If making a meal to freeze, put all ingredients in larger freezer bag. Freeze.

That's it...Enjoy!

Saturday, February 7, 2009

Super Easy Sides

Well, tonight we were dying to go out to eat, but luckily I watched an old episode of 30 minute meals of Rachel Ray and I got the ingredients for these sides that looked delicious and they were really good and so quick. We are so lucky to live next Snider's meat market on Highland and about 6200 South. So I just had a couple Sweet Bourbon Chicken Breasts on the side.

BLT Salad (my new fave ingredient is Balsamic Vinegar)
  • 1/3 cup extra-virgin olive oil, plus a drizzle
  • 6 slices thick cut bacon, chopped
  • 1 clove garlic, grated or minced and crushed with flat blade of a knife
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped chives
  • 1 large heart romaine lettuce
  • 1 head Traviso lettuce or radicchio
  • 1 pint multi colored, red or yellow cherry tomatoes
Directions: Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.

In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Roasted Thick Potato Chips
  • 2 large Idaho potatoes, scrubbed
  • 1/3 cup extra-virgin olive oil, for brushing potatoes
  • 2 sprigs rosemary, leaves finely chopped
  • 2 tablespoons grill seasoning
Directions: Heat the oven to 500 degrees F.

Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.

Doug and I actually thought the seasoning was a little too strong. Honestly, I think they would be good with just a little salt and pepper. Another way to cook potato fries at home is to whip egg whites together until fluffy and toss the potatos (cut like spears). Salt and pepper to taste. Cook at 375 or 400 degrees until golden brown, turning once. So this isn't the exact recipe, but I did get it from What to Expect When You're Expecting. We've made those a few times and when I was pregnant, I liked them with mustard! I really don't like mustard that much.

Friday, February 6, 2009

Baked Sesame Chicken with Creamy Mushroom Sauce

I'm so excited to be a part of this blog!  I thought I would do my first post as my all time favorite recipe.  

My mom found this recipe years ago in a newspaper, so the source is vague.  When I was in high school I received a $2500.00 scholarship from Tyson Chicken in a contest (recipe didn't have to be original).  This is also the dish my mom would bribe my brother with if he brought a girl home. :0) This is great for entertaining but not great for the waistline. 

 I have included two great sides for this dish.  The chicken itself is super easy and takes awhile to cook so the other sides can be prepared while it is in the oven. 

-12 large halves of chicken breasts boned and skinned (I usually just prepare 6, but don't half anything except the chicken and butter.  I've found the batter sauce isn't deep enough if you do.)
-2 eggs, slightly beaten
2 T. water
2 T. soy sauce
***2 tsp salt
***1/4 tsp pepper
***1/2 c. flour
3/4 c. sesame seeds
3/4 c. butter 

***I like to use Dixie Fry instead of the flour, salt, and pepper.  However, it is hard to find in some places.  The original recipe calls for flour but the Dixie Fry gives it extra flavor.  

Heat oven to 400.  Divide butter between two 9x13 baking dishes and melt in oven. (Only need 1 pan if halving). Blend eggs, water, soy sauce, salt, and pepper.  Dip Chicken into egg mixture then into flour (or Dixie Fry).  Sprinkle both sides with sesame seeds.  Arrange the chicken breasts in the baking dishes, turning to coat with butter.  Bake for 40-50 minutes.  Serve with Creamy Mushroom Sauce.  

CREAMY MUSHROOM SAUCE (I don't halve this)
1/2 c. butter
1/2 c. plus 2 T. flour
2 (10 oz.) cans chicken broth
1 c. heavy cream
1/2 tsp. salt
white pepper
1/4 c. FRESH parsley, chopped
1 (4 oz.) can mushrooms but I HIGHLY recommend fresh chopped mushrooms.

Melt butter in medium saucepan.  Stir in flour.  Remove from heat; add chicken broth and stir until smooth.  Return to heat; cook and stir until thick.  Add cream, salt, and a pinch of white pepper, parsley, and mushrooms.  Serve hot over chicken breasts.  I also use it as a gravy over the potatoes.


Mashed potatoes (boil with a couple cloves of garlic) Add sour cream when mashing.  Sauce goes great on these.

BACON CARROTS (Sounds weird, but I'm telling you these are the best carrots in the world.  I have SO many people compliment me on these).

-3 lbs. fresh carrots (I actually just buy the frozen ribbon carrots and you can't tell a difference).
-5 slices of bacon
-3/4 tsp. salt
-dash of pepper
1/4 c. snipped FRESH parsley

1.  Peel and slice carrots in med. saucepan.  Combine w/ 1/4 c. water and salt.  Cover and simmer five minutes.  Remove from heat and drain.  (OR USE FROZEN AND COOK IN MICROWAVE!)
2. Meanwhile, fry bacon until crisp.  Remove bacon and drain.  SAVE DRIPPINGS.  Crumble bacon.  
3.  Pour 3 T. bacon grease (I know...horrible for you but SO good) over carrots.  Serve carrots with crumbled bacon and parsley.

Okay, I hope this all makes sense.  Let me know if you have questions.  :0)

Raspberry Trifle

This recipe is so easy it's not even a real recipe, but it's delicious.
We have it for Christmas Eve, but it works anytime and you can change the flavor of filling or the fruit.


1 frozen Sara Lee pound cake (you can use fresh too)
1 large package Instant Vanilla pudding
1 package raspberries or 1 bag frozen raspberries
thawed and drained
2-3 kiwi - peeled and sliced
1 container Cool Whip (I use Lite)

Slice the pound cake in cubes. Put one half in the bottom of a glass trifle dish, or punch bowl.
Prepare the pudding as directed on package and spread one-half on top of the cake.
Layer all the kiwi along the sides of the glass container vertically so you can see from the outside and spread any remaining on top of the pudding.
Spread one-half of the raspberries (reserve about 5)
Cover with Cool-Whip
Repeat cake, pudding, raspberries and Cool-Whip
Top with remaining raspberries.
Refrigerate until serving.

So easy and always impressive!!

Wednesday, February 4, 2009

Thai Basil Hummus

I had this last night at dinner group and loved it. So I thought I'd share it, for us hummus lovers.

1 (15oz) can garbanzo beans
2 Tbs. peanut butter
2 cloves garlic, roasted
juice and zest of 2 limes or one lemon
1/4 c fresh basil leaves, minced
1/4 tsp cayenne pepper
a couple pinches of salt
pepper to taste
1/2 c EVOO (extra virgin olive oil)

In food processor combine roasted garlic, garbanzo beans, ad 1.2 of liquid from can of beans. Blend.

Add peanut butter, basil, zest and juice of limes or lemons, cayenne, salt, pepper. Blend.

Drizzle 1/2 c EVOO while blending.

Let flavors blend in fridge for a few hours.

The world is better when there is hummus among us.