Dragonfly Kitchen

Oven Baked Chili Dogs

2012-01-24T18:20:00.000-08:00

Terrible picture, but it's the only one I got in my excitement to enjoy these!

8 hot dogs
8 hot dog rolls
1 can of chili (no beans!)
1 medium onion, diced
Cheddar Cheese
Mayonnaise
Mustard
Hot Dog Relish
Black Pepper

Preheat oven to 350 degrees F.
Line inside of hot dog buns with mayonnaise and sweet relish. I know the mayo sounds gross, but it will keep your buns from getting dry while you bake the hot dogs.
Sprinkle some pepper on top of each one.
Add a line of mustard down each roll..
Add your the hot dogs, and place into a 13x9 pan (they should fit perfectly!)
Top hot dogs with chili, cheese, and diced onion.
Cover with aluminum foil and bake for 45 minutes.

My review: These tasted amazing! We were both skeptical about having to wait 45 minutes for hot dogs for dinner, but they were really yummy. I think they would be a great thing to make if you are having a lot of people over, even possibly for the super bowl. Even though I don't like relish or mustard on hot dogs, I loved the flavor of these. Try them!!

Slow Cooker Bolognese Sauce

2012-01-15T17:59:00.000-08:00

(adapted from recipe at SkinnyTaste)

Ingredients:

4 slices bacon, diced
1 large onion, diced small
2 celery stalks, diced small
15 baby carrots, diced small
8 oz. mushrooms, sliced
2 cloves garlic, minced
2 lb ground beef
1/2 cup red wine
2 (28 oz) cans crushed tomatoes
2 tsp Italian Seasoning
salt and pepper
3 tbsp parsley flakes
3/4 cup half & half

Directions:

In a large frying pan, cook the bacon on low heat for about 5 minutes.
Add in the onion, celery, carrots, and mushrooms, and cook for another 5 minutes on low.
Add the ground beef and garlic, and turn the heat up to medium high and cook until browned.
Drain the grease off, and add in the wine. Cook for another 3-4 minutes.
Add to crock pot. Add tomatoes, italian seasoning, salt and pepper.
(If preparing the night before, cover and put in the refrigerator)
Cover and set slow cooker to low for 8 -10 hours.
Adjust
salt and pepper to taste,
add parsley and half and half.
Serve over your favorite pasta.

My review: This was delicious and made a TON! I ended up making a lasagna with the leftover sauce - which makes about 4 meals for John and I. You could make this and freeze into 2-4 meals for your family. We both really loved the flavor of the sauce, and it's a nice, hearty, healthy meal, with lots of vegetables.

Cheesesteak Pizza

2012-01-12T09:03:00.000-08:00

1 green pepper, diced
1/2 onion, diced
2 cups sliced mushrooms
6 sandwich steaks (like SteakUmms), chopped in bite size pieces
1 pound pizza dough (homemade or store bought)
1/2 cup Steak Sauce
6 slices provolone cheese
6 slices white american cheese

Preheat oven to 400 degrees.
In a nonstick skillet, melt 1 tablespoon butter over medium-high heat.
Add mushrooms, peppers, and onions, and steaks.
Season with salt and pepper, and saute until soft (about 8-10 minutes) and steaks are cooked.
Drain off any excess grease.
Roll out the pizza dough on a floured surface. Put on your pizza pan/stone/cookie sheet.
Cover the surface with the american cheese and add the layer of steak sauce.
Add the steak mixture and top off with the provolone cheese.
Bake 15-20 minutes, until all melty, delicious, and golden brown.

My review: This was delicious, and better than any that I've had out at a pizza restaurant. It's nice, because you can control the grease. We liked it dipped in a little ranch, but it would also be good with more steak sauce. Yum!

Lasagna Soup

2012-01-11T18:03:00.000-08:00

1 pound ground beef
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tsp thyme
1 tbsp firmly packed brown sugar
1 (32 oz) box chicken broth
2 (14.5 oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 cups broken lasagna noodles
1 (5 oz) package grated Parmesan cheese
2 cups shredded mozzarella cheese

In a large pot, combine ground beef, onion, bell pepper and garlic.
Cook until beef is browned.
Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt.
Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
Add noodles, and simmer until noodles are tender. (If you want, you can boil these separately and then just add in at this point).
Stir in Parmesan cheese.
Serve in bowls, covered in mozzerella cheese.

My review: This was delicious! Tasted just like lasagna, with a little less work! Serve with crispy baguette slices and a yummy green salad.

Pinterest!

2012-01-11T06:11:00.000-08:00

I've not dropped off the face of the earth... I have about 6 recipes waiting to be shared with you, but my camera is holding my pictures hostage. My SD card is stuck in my camera, and as soon as I figure out how to remove it without killing my camera, you will get some new recipes - most of which my husband claimed were "good as hell" which is apparently his new compliment that means something is really good -- I think he should work on it, what do you think? ;-)

In the meantime, I want to tell you about my current obsession: Pinterest! It's still in an invite only stage, but if you need an invite, just leave a comment with your email address or email me (address is to the right...) and I will send you one!

Basically, it's this cool social network tool, where you can pin pictures you find on any website to a board, and when you want to go back to the original site, you just click on the picture. It's like using bookmarks, but you get a picture, and you get to share your bookmarks with other users.

Here's a screenshot of one of my recipe boards...

I love finding new recipes on here, as well as crafty new projects. I may go broke if I try to do all the crafty projects I've found, but it's a great place to find decorating inspiration, crafty projects, wedding ideas, cleaning tips, fun ideas for kids, and other things you never knew you wanted to find :-) You can link up with any of your friends on facebook, and tweet your pins -- it's very cool!

Seafood Mac and Cheese

2011-12-20T12:53:00.000-08:00

I don't have a picture of this, but I promise, it is delicious!!

Ingredients

2 cups Velveeta Cheese
1/2 cup Milk
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 cup chopped red and green peppers
Any Seafood Desired (I used 1 small can of crabmeat (from the Tuna aisle), 2steamed tilapia fillets, and 1 packet of precooked salad shrimp)
1 box medium pasta shells
Italian bread crumbs
4 tbsp Butter

Directions

Combine the cheese, milk, cayenne pepper, paprika, red andgreen peppers and seafood together in a saucepan on medium heat. Stir often to keep the cheese from burning.
Boil pasta according to the package directions, and drain.
Combine pasta and cheese sauce together, and pour into a greasedsquare casserole dish. (you can butter the dish or just use cooking spray).
Sprinkle bread crumbs to cover the top.
Cut the butter into small slices and evenly place over thetop.
Bake for 30-35 minutes, until the bread crumbs are crispyand golden brown.

My review: This is delicious and oh so rich and satifying. All I did was make my seafood cheese fondue recipe and added pasta and breadcrumbs. Delicious!!

Crispy Creamy Southwest Chicken Burrito

2011-12-17T20:52:00.000-08:00

Makes 6-8 Burritos
Adapted from the Crispy Southwest Chicken Wraps recipe on Mel's Kitchen Cafe.

Ingredients
2 boneless skinless chicken breasts, cooked and shredded
1/2 onion, diced
1/4 red pepper, diced
1/4 green pepper, diced
1 cup rice, cooked
1 can black beans, rinsed and drained
2 tbsp lime juice
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups cheddar cheese (Mexican would probably be good too!)
Burrito Size Tortillas
Sour Cream

Instructions
Mix the rice with the lime juice, chili powder, cumin, garlic salt, and onion powder in a large bowl.
Add all remaining ingredients except the sour cream and cheese.
Turn your panini press on medium high - high and spray with cooking spray. If you dont have a panini press, use a skillet.
On each tortilla, spread about a tablespoon of sour cream, and cover with cheese.
Fill with the chicken mixture, and wrap up tightly.
Put on the panini press, or in the skillet flap side down first. If on a skillet, press down with a spatula (and turn once golden brown).
Repeat with each burrito.

My review: These were delicious and we have put it on our "rotation list" as one of our favorites. I made the filling one night, and we had these at least 3 different nights, without getting tired of them! They are delicious and creamy and crispy and wonderful. Also a plus, they are HEALTHY!

Philly Cream Cheese and Tomato Pasta

2011-12-14T12:55:00.000-08:00

Ingredients

1 pound fusilli or rotini pasta, cooked according to package directions
1 pound ground beef
1 tbsp minced garlic
Salt and pepper to taste
1/2 onion, diced
1 jar of your favorite red pasta sauce (I used Prego Mushroom)
3/4 block of cream cheese, cubed
1/4 cup Parmesan cheese

Directions

Cook the pasta according to the package directions.
In a large skillet, cook the ground beef and onion on medium high heat.
Drain the grease off of the beef, and return to the stove.
Add in the garlic and salt and pepper to taste.
Add the sauce and bring the whole mixture to a simmer.
Once it is simmering, add in the cream cheese and parmesan and stir well. It will take about 5 minutes for the cream cheese to melt and incorporate into the red sauce. Keep stirring.
At this point, you can either mix together with the pasta in a large dish, or you can just serve on top of the pasta, whatever floats your pasta-loving boat!
Serve with a green salad, as the sauce is very creamy and rich.

My review: This was amazing, and something I just threw together on a weeknight for dinner. I planned on making spaghetti, but opened the fridge and saw cream cheese, and it was all over after that. It was such a good hot meal after a crappy cold rainy day. We both loved it, and it was another one where we were fighting over who got to eat the leftovers. Yum!

Naughty Chicken

2011-12-14T12:30:00.000-08:00

This chicken dish is getting straight up coal in its stocking this year, because it is deliciously naughty. Serve it with some steamed broccoli, or a brisk 30 minute walk, because you're going to need it. Joking aside, this chicken dish was to die for, and I couldn't wait to eat the leftovers! I adapted the recipe from Mandy's Recipe Box, you can find the original recipe here.

Ingredients

1 pound bacon, diced into pieces (try not to get anything with a fancy flavor...)
1 pound boneless skinless chicken breasts, cut into bite size pieces
3 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 cup brown sugar
up to 1 cup of water, as needed
Cooked rice, for serving (the amount depends on what you like, I made 4 dry cups)

Directions

Fry the bacon in a large skillet, until it's almost done and crispy and delicious.
Remove all bacon grease but about 1/2 cup (you can leave more in if you like -- the original recipe didn't have you taking any out, but we found it to be a little too greasy -- we had really fatty bacon. If your bacon is meatier, you probably wouldn't want to take any out).
Stir in the chili powder, onion powder, garlic powder, and chicken.
Cook until chicken is cooked through.
Add in the brown sugar, and continue to cook on medium high, until sugar is dissolved, and sauce begins to thicken. If you notice your sauce getting too thick, add in some water.
Serve over rice and indulge. Yum!

My review: I loved this dish. The bacon grease added a depth of flavor, and the spicy sweet flavors added later were very dynamic too. We really enjoyed this dish. I want to try it with some stir fry vegetables added into the sauce too.

Stuffed Pepper Mini Meatloaves

2011-11-29T18:30:00.000-08:00

I love the filling in stuffed peppers, but I never eat the actual pepper. This was my way of still having the stuffed pepper flavor, but not wasting the pepper.

Makes about 16 mini meatloaves.

Ingredients

2 green bell peppers, diced
1 sweet onion, diced
2 plum tomatoes, diced
1 pound ground beef
1 package Zatarain's Dirty Rice (cooked acoording to package directions, without the ground beef)
1 1/2 cups shredded cheddar cheese

Instructions

Cook your rice the night before if possible -- it takes about 30 minutes, so it's nice to not have to do that the night that you plan to bake your mini meatloaves.
Preheat your oven to 350 degrees F.
Throw the peppers, onion, tomatoes, ground beef, and rice in a large bowl and mix until well combined.
Spray a regular size muffin pan with cooking spray.
Fill each muffin hole with the beef mixture. Pack it in - they will shrink as they cook.
Bake for 30 minutes.
Top each with some cheese.
Bake for 10 more minutes.
Serve with a big green salad -- I even broke up the loaves and mixed them into my salad.

My review: This was an idea I had when my peppers didn't look very pretty, and when I remembered that I don't even like the pepper part of stuffed peppers. I loved this. It was pretty spicy, and if your family doesn't like much spice, then you may want to just use 2 cups of regular white or brown rice.

Missing in Action

2011-11-29T05:57:00.001-08:00

After a crazy summer of living basically alone in the new house, while John was away working to make money for said new house, and I wasn't using my beautiful new kitchen to cook meals for myself....

and then a crazy fall of getting married....

and then honeymooning on Cape Cod

and taking care of our many animals - Lily, Jack & Sawyer, and Boo

and unpacking and decorating to make our house feel like a home

and just dealing with life,

Dragonfly Kitchen was lifeless for months.

But the air is getting cooler now and I'm ready to get my butt back in the kitchen and start testing and creating some yummy recipes to share with all of you.

In the meantime, try this recipe. It's life changing and delightful and delicious and amazing. I served it for dinner with friends a few weeks ago, and they raved. And I'm not gonna lie, I'm dying to make it again. So worth all of the work.

I'm so glad to be back :)

Baked Zucchini Fries

2011-07-15T10:20:00.000-07:00

3 zucchinis (about 1 lb.)
1/4 cup grated Parmesan cheese (the powdery stuff!)
1 packet Shake N Bake Chicken coating mix
2 eggs, beaten

Heat oven to 450 degrees F.
Cut the ends off each zucchini. Cut crosswise in half and then cut each piece into 1/4 inch matchlike sticks.
Add cheese to coating mix in a ziploc bag and shake to combine.
Add zucchini to the beaten egg in a bowl and toss to coat.
Place 1/4 of the zucchini in the bag with the breading and toss to coat.
Spread onto a baking sheet sprayed with cooking spray.
Repeat with remaining zucchini.
Bake 7 minutes, and then turn.
Bake 7 more minutes.

Serve with ranch dressing, or any other dipping sauce you would like.

My review: These were delicious. My fiance was a little apprehensive because he loves fried zucchini and was disappointed when he heard I was planning on baking these. He was pleasantly surprised, and said that these were just as good! I loved them. I would like to try them with a different flavor of shake and bake, like the herb one... Also, some fun dipping sauce. I think thousand island would be good, or a spicy ranch. So many possibilities, and this is one of my favorite foods!

Tortellini Spinach Salad

2011-07-11T18:23:00.000-07:00

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss. Serve with a delicious vinaigrette.

My review: This was yummy! I loved the combination of salad and pasta. Very good made as a meal with the addition of the meat, but also great as a side without it!

Saucy Burgers!

2011-07-11T18:15:00.000-07:00

10 cooked burgers (grilled or pan cooked, either way)
1 cup ketchup
2 cups water
1 tsp mustard
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
2 tbsp sugar
1 tsp onion powder
1/4 tsp garlic powder
4 tbsp Worcestershire sauce

Mix all ingredients together and stir them, until boiling.
Simmer for 10 minutes.
Add burgers. (At this point, you can put them in the crock pot with the sauce, if you like, and leave on low for up to 6 hours).

My review: These are delicious. I seriously love them. Yum! This recipe is easily halved or doubled, or even more! Delicious.

Stained Glass Jello

2011-07-11T18:08:00.000-07:00

So, I suck, and I shoulda posted before July 4th, but I wanted to share this anyways, because you can do any color combination, and it's so pretty!!

1 (6oz) box Jell-O (I used Cherry)
1 (6oz) box Jell-O (I used Berry Blue)
4 cups boiling water
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 (14 oz) can sweetened condensed milk

In two separate rectangular (13x9) pans, sprinkle each box of Jell-O. Add 2 cups of boiling water to each pan and stir until the Jell-O dissolves. Put in the refrigerator for at least 3 hours until set.
Cut each pan into small cubes and then mix the cubes in a 9x13 pan.
In a medium bowl, sprinkle the 2 pouches of unflavored gelatin into 1/2 cup cold water. When the gelatin blooms (let it sit for 3-5 minutes), add the 1 1/2 cups boiling water. Whisk together until all the gelatin dissolves. Then, add the can of SC milk. Stir and let cool at room temperature.
Pour the milky mixture over the Jell-O cubes, and stick in the refrigerator overnight.
Cut into squares and enjoy!

My review: This is so pretty, and tastes soooo good! I want to make it with green and yellow, because I think it would be pretty! How fun would it be to do your favorite sports teams colors? Fun stuff! Enjoy!

Corn Salad

2011-07-11T17:50:00.000-07:00

10 ears of corn, shucked
1/2 cup red onion, finely diced
1 cup cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup feta cheese, crumbled
2 tbsp basil leaves, dried
1 tsp garlic powder

Bring a large pot of water to a boil. When boiling, add 1 tbsp sugar and 1 tbsp vinegar. Add the 10 ears of corn to the water and bring to a rolling boil. Cover the pot, remove from heat, and let sit for 10 minutes, covered. Remove from the pot to cool. Once cooled, cut the kernels off the cob, cutting close to the cob.

Toss the kernels into a medium bowl with all the other ingredients, and chill for at least 1 hour before serving. Add additional salt and pepper if you want.

My review: This is delicious! So summery and fun, and pretty! It tastes amazing. I actually put mine on top of romaine lettuce as a salad, and it was a delicious lunch. It's also good for a summer picnic side.

Loaded Baked Potato Casserole

2011-06-12T16:19:00.000-07:00

4-6 russet "baking" potatoes
6 slices bacon, cooked until crispy and chopped
2 green onions, diced
4 tbsp butter
1 cup Cheddar Cheese
Sour Cream

Wash the potatoes and pierce each one a few times with a knife.
Microwave the potatoes for about 15-20 minutes, until they are soft and "baked" texture.
Let them cool until you are able to cut them, and dice. Place the diced potatoes in a square baking dish that you can put in the microwave (8x8 or 9x9).
Top with butter, putting a slice every few inches so that most potatoes get a little butter.
Shake some salt and pepper on top of the potatoes for taste.
Sprinkle with bacon and onions.
Top with cheese.
Put back in the microwave, and cook for 2 minutes.
Serve with Sour Cream for topping!

My review: I love making this! It has a casserole feeling, but can all be done in the microwave. Everyone loves it! It's great paired up with a steak and salad. What I like is that you can make it all up ahead of time before microwaving, go cook your steaks on the grill and then come back and microwave for the two minutes, and then you can eat! If you're looking to save time, buy some real bacon bits instead of making the bacon.

Greek Salad

2011-06-12T16:05:00.000-07:00

All week long, I wanted a greek salad! So when it came time to make dinner Saturday night, I knew I had to have a greek salad as a starter.

1 bag romaine lettuce

1/2 red onion, sliced

1 tomato, diced into large pieces

1/2 cucumber, sliced and then quartered

Feta Cheese, as desired

Black Olives, if desired (you don't see them here because I don't like them!)

Greek Vinaigrette dressing (Gazebo Room Lite is my favorite! It also makes a great steak marinade...)

Toss all ingredients together in a large bowl and enjoy! A great summer meal when you add a little bit of chicken!

My review: Yum! We paired this with some grilled filet mignon, and baked potato casserole.

Buffalo Chicken Stuffed Shells

2011-06-12T15:56:00.000-07:00

24 Pasta Shells, Cooked according to package directions
2 chicken breasts, cooked and shredded (or diced)
1/3 cup Frank's Red Hot sauce
1/4 cup Ranch Dressing or Blue Cheese Dressing
1 cup Ricotta Cheese
1 egg, beaten
1/2 cup Cheddar Cheese
1/2 cup Mozzarella Cheese
1/2 tsp salt
Vegetable Oil
Extra Cheese for sprinkling on top of shells

Preheat oven to 400 degrees F.
Mix together all ingredients except the pasta and oil in a large bowl.
Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
Fill each of the shells with chicken mixture. Place the shells in the baking dish, seam side up.
Sprinkle with extra cheddar and mozzarella cheese.
Cover with aluminum foil.
Bake for 30 minutes, covered. Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese. They would also be good as an appetizer!
Double the recipe to use a whole box of shells.

My review: These rocked! I really liked these. I think they would make a great appetizer too. We had them as a meal with a big green salad. Pretty tasty! If you like buffalo wings, you will like this new take on them! Delicious! They were also incredibly easy and quick to make. You could make them ahead the night before and just pop them in the oven when you want them.

Dragonfly Kitchen is back in action!

2011-06-12T15:52:00.000-07:00

Dragonfly Kitchen is back in order, in its new, improved, bigger, and beautiful location!

Dragonfly Kitchen is getting a new kitchen!

2011-05-24T19:25:00.000-07:00

I've gone and disappeared again! This time, it's because Dragonfly Kitchen will be getting a new kitchen to work from! My lovely fiance and I will be closing on a house this Friday, and I've got some work to do.

Things have been crazy around here for the last few weeks, and they're only going to get crazier for the next few weeks! As soon as I'm settled in my new kitchen, you better believe I'll be back here, sharing some new recipes.

Until I return, check out the older recipes on the site, and check out my favorite food blogs that I've mentioned before.

Orange Creamsicle Cookies

2011-04-13T18:03:00.000-07:00

1 Betty Crocker Sugar Cookie Mix (the 17.5 oz size)
1 stick butter, softened
1 egg
1 1/2 tsp vanilla
1 1/2 tsp orange extract
1 cup white chocolate chips
8 drops red food coloring
8 drops yellow food coloring

Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl, except white chocolate chips, and mix thoroughly.
Fold in the white chocolate chips.
Drop dough in small scoops on a cookie sheet.
Bake 8 - 10 minutes.

My review: Yum! These taste just like orange creamsicles. Delicious.

Creamy Southwest Enchiladas

2011-04-06T17:09:00.000-07:00

The Santa Fe Cooking Creme Kicks the Italian Herb Cooking Creme's butt. These enchiladas were easy and delicious, and only took about 40 minutes to prepare, and most of that was baking time.

2 cups frozen corn, cooked
1 can black beans, drained and rinsed
3 cups cooked chicken, shredded (I put 3 boneless skinless breasts in the crock pot on low all day, then shred when I get home) (1 lb of ground beef, browned, could be a substitute)
1 tub Philadelphia Santa Fe Blend Cooking Creme
1/2 cup Mexican Shredded cheese, plus more for topping
8 (6inch) flour tortillas

Preheat your oven to 350 degrees F.
Combine the corn, black beans, chicken, cheese and 3/4 cup of the cooking creme.
Spoon about 1/3 cup of the mixture down center of each tortilla and roll up.
Place in a greased (cooking spray will work) 13x9 baking dish.
Spread the remaining cooking creme on the top of the enchiladas, and then top with some shredded cheese.
Cover with foil and bake for 25 minutes.

My review: These were awesome! I was actually excited to have to eat them as leftovers. They are creamy, but not overbearing. The recipe on the tub called for tomatoes, and I decided to substitute and use corn and black beans instead, making them southwestern. I'm glad I did, because these were great! I wouldn't change a thing. I think the filling would also be good as a taco or quesadilla filling. Yum! Pair it with a big salad.

10-minute Tortellini Dish

2011-03-29T15:34:00.000-07:00

I have a new love... It's called Philadelphia Cooking Creme. It's delicious, it's easy, and it makes a quick, delightful meal! I plan to try all the flavors, but this is my first.

1 (19oz) package frozen cheese tortellini
8 oz. mushrooms, sliced
1 cup frozen peas
2 chicken breasts, cooked and chopped
1 tub Philadelphia Cooking Creme, Italian Cheese & Herb flavor

Cook the tortellini as directed on the package.
In a large skillet,using medium heat, heat 1 tbsp olive oil and 1 tbsp water, and add peas and mushrooms.
Cook until the peas are warm throughout, about 5 minutes.
Add the cooking creme and chicken to the vegetables and stir, let heat up for 2 minutes.
Drain the tortellini, and stir into the cream mixture.
Enjoy!

My review: This was delicious. A wonderful quick meal for nights that I'm on the go. I can't wait to try the other flavors of the cooking creme. This would be great with any other vegetables you like too. I think I would like it with broccoli or pea pods.

Frosty Fruit Salad

2011-03-22T18:54:00.000-07:00

2 large Gala apples, cubed
2 large firm bananas, sliced thick
2 tsp lemon juice (use fresh squeezed, not the bottled stuff!)
1 (6oz) fat free sugar free raspberry or strawberry yogurt
1/4 cup raisins
1/4 cup sunflower kernels

Combine the apples and bananas in a large bowl.
Sprinkle with lemon juice and toss to coat.
Stir in the yogurt, raisins, and sunflower kernels.
Serve immediately.
This only stores about a day or two in the fridge. Try to eat as soon as possible.

My review: This is yummy! It would be a great hit at a brunch! The yogurt gives a great flavor. I wish it lasted longer in the fridge, but unfortunately it turns brown after about a day.

BBQ Round Steak

2011-03-22T18:45:00.000-07:00

This makes about six servings. Believe me, you're going to want leftovers.

3 pounds Round Steak, cut into portions

Flour, for dredging

2 tbsp vegetable oil

1 small onion, diced

3 tbsp sugar

2 tsp salt

2 tbsp Worcestershire sauce

3 tbsp Yellow Mustard

1 (29oz) can tomato sauce

1 cup water

Heat the vegetable oil in a large pan. (make sure that pan has a lid!)

Dredge the steaks in flour and cook until brown on both sides.

Mix the remaining ingredients in a bowl, and then add to the steaks.

Cover and simmer for 1.5 to 2 hours. The steaks should be fork tender.

My review: This is the most amazing, fork tender, melt-in-your-mouth, delicious meat that I have ever tasted in my life. It's amazing because round steak is a cheaper cut of meat, too. Served with mashed potatoes, the sauce is great used as a gravy. I can't tell you enough times how delicious this was.

Tomato Spinach Tortellini Soup

2011-03-22T18:18:00.000-07:00

Who's a huge slacker?? This girl. I've been up to my ears in my last 2 grad classes, wedding planning, house hunting, cleaning, and working that I haven't had much time to cook, much less be able to post recipes. Thanks to an anonymous comment begging me to come back, I'm back! I'm not promising crazy amounts of posts, but I'm hoping one new recipe a week. So... here comes the first recipe!

adapted from the Well Fed Newlyweds recipe found here: Tortellini Soup. Check out their blog for more delicious and wonderful recipes!

1 tbsp olive oil
4 cloves garlic, minced
1 small onion, minced
1 tsp Italian Seasoning
1 quart vegetable broth (you can also use chicken broth)
1 (15oz) can diced tomatoes (or canned whole tomatoes)
Salt
Pepper
2 (9oz) packages frozen tortellini, cooked according to the package
2 cups fresh spinach, chopped
Parmesan Cheese and Mozzarella Cheese, for garnish
1/2 pound ground Italian sausage, cooked and drained (optional)

Heat olive oil on medium heat in a large soup pot. When heated up, add the garlic and onion, and saute until the onions are soft.
Add the broth, oregano, and tomatoes. Add salt and pepper to taste. If you plan to add sausage, add it at this time.
Bring the soup to a boil. (You can be cooking your tortellini separately at this time)
Once the soup is boiling, stir in the spinach and cook for 1 minute.
Add the tortellini, and remove soup from the heat.
Serve immediately with cheese to garnish.
With garlic bread, this makes a great dinner!

My review: This was delicious. I'm not a huge fan of cooked spinach, so I wish I would have chopped my spinach up smaller, but other than that, it was delicious! I like it best with vegetable broth, and no italian sausage, but if I'm making it as a meal, I like to have the meat in there for some extra protein and flavor.

BBQ Chicken Corn Soup

2011-01-04T16:44:00.000-08:00

Inspired by the BBQ Chicken Pizza soup over at Picky Palate

I added more chicken broth and more corn, and kicked out the cilantro for parsley.

Also took out the salt, because it was plenty salty enough.

And added some cheese, because it makes everything better!

This made it more Alisa - friendly. :)

2 tablespoons olive oil

1 small onion, diced

2 tablespoons minced garlic

2 (11 oz) cans mexicorn, drained (corn with green and red peppers)

2 (12 oz) cans chicken, drained (or two boneless skinless chicken breasts, shredded -- or 2 cups cooked chicken)

2 cups chicken broth

1/2 cup BBQ sauce

1/4 tsp black pepper

1/4 tsp garlic salt

2 tbsp parsley flakes

Sharp cheddar cheese for garnish

(Makes 4-6 servings)

Heat the olive oil in a medium pot, on medium heat.

When hot, add the onion, and cook for about 5 minutes, until soft.

Add in the garlic, corn, and chicken, and stir.

Pour in chicken broth, bbq sauce, pepper, garlic salt, and parsley flakes.

Turn the heat up to medium high, and heat until simmering. Turn the heat down to low and simmer until ready to serve.

Top with cheddar cheese.

My review: This tastes like BBQ chicken pizza. So yummy! The BBQ sauce added a great depth of a flavor. I served this with some crusty french bread, as a meal. It was also great that the soup was ready in about 15 minutes. Delicious!

Our Shutterfly Christmas Cards

2010-12-01T06:34:00.000-08:00

So I have just ordered our Christmas Cards from Shutterfly, which y'all helped me on a couple posts ago.... Of course, when I went to creat them, I found more designs that I liked better, and didn't go with any of your suggestions anyways... I'm a jerk, I know.

Here's the final product:

First of all, they include one of our beautiful engagement pictures from Jim Strathearn Photography.
Second, they aren't obnoxiously christmas-y. I love the snowflakes. The brown strip is different for a christmas card, too.
I love that it is short and sweet. I only send Christmas cards to close friends and family, so it is not necessary for me to have a lot of space to say things. I don't wanna give you an update on my whole year. Most years, it wouldn't be that exciting. This year, I could say, we got engaged and we went on some really amazing trips. We had a lot of fun together. Our lives are pretty everyday, and that's what I love about us. We don't have to have this amazing mindblowing year to be incredibly happy. Being together makes an ordinary day pretty darn extraordinary.
So these are our Christmas cards -- they are simple, fun, and subtle. AND I can't wait to send them out!

I still wish we coulda have had a picture with Lily for our Christmas cards. She's such a large part of my life that I really wanted her on there. But John said no. He didn't want a "family" christmas card with the cat.
Hope he knows that next year, he'll have no choice. :)

Who wouldn't want this cute face on their Christmas card?

Crockpot Breakfast Casserole

2010-11-30T16:55:00.000-08:00

I don't have a picture of this one -- but just imagine an egg casserole :)

1 dozen eggs
1 cup milk
1 (32oz) package frozen hash brown potatoes
1 lb cooked meat - sausage, bacon, or ham (I've actually made it using a mixture of 2 meats before too)
1/2 cup onions, chopped
1 green pepper, chopped (optional)
3/4 pound cheddar cheese, shredded
1/4 tsp dry mustard
salt and pepper to taste

Using a crockpot that is at least 3 quarts, start layering the potatoes, onions, green pepper, and cheese, in about 2 or 3 layers each.
In a large bowl, beat the eggs, milk, mustard, salt, and pepper together.
Pour over the ingredients already in the crockpot.
Cook on low for 10-12 hours, until eggs are set and thoroughly cooked.

My review: I took this in to work as a birthday brunch treat, and everyone loved it. You can add any veggies you would like to it, I imagine some fresh spinach would be good. It's great because you can prepare it before bed, and it's ready in the morning! Served with some bagels and fresh fruit, this was a great brunch! It's also a great dinner!!

French Onion Mushrooms

2010-11-30T10:08:00.000-08:00

I know the picture doesn't look appetizing, but it's so good, I promise!

1 tbsp butter, unsalted
1 can Campbell's Condensed French Onion Soup
1 pound mushrooms, thick sliced
3 slices swiss cheese

Melt the butter in a saute pan and add the french onion soup.
Heat on medium heat, until the mixture simmers.
Add in the mushrooms, and simmer, until there is very little liquid left, about 15 minutes.
Spoon the mushrooms into a small baking dish, and cover with cheese.
Place under the broiler for 3 minutes, or until cheese is brown and bubbly.
Serve alone, or with toasted slices of baguette.

My review: This recipe was inspired by Pioneer Woman's French Onion Stuffed Mushrooms recipe. This was an easier variation. So yummy! I ended up spooning mine onto toasted sliced of baguette, but it was good by itself too.

Mini Pumpkin Cheesecakes

2010-11-30T09:48:00.000-08:00

In the bustle of Thanksgiving, I forgot to take a picture of these babies... Sorry!

This recipe makes 48 cupcake sized cheesecakes (recipe can be halved)

4 (8oz) packages cream cheese, softened
1 1/2 cups sugar
1/3 cup flour
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
6 eggs
1 (15oz) can pumpkin puree
1 bag Ginger Snaps

Preheat the oven to 325 degrees.
Line cupcake tins with paper liners, and place a ginger snap in the bottom of each one.
In a large mixing bowl, beat the cream cheese until light and fluffy.
Add the sugar, flour, and spices, and mix well.
Beat in the eggs one at a time, making sure that they each mix in well.
Add in the pumpkin puree and mix well.
Pour the filling into the cupcake tins, 2/3 of the way up in each cup.
Bake for 25 minutes, or until the tops are firm, and slightly golden.
Take out of the cupcake tins to cool, and place on wire racks. (I don't have a wire rack, so I just put them in a cake pan.
The middles will sink a little bit.
Store in the refrigerator and top with whipped cream to serve.

My review: These were delicious and got great reviews from both sides of the family! They were easy to prepare and tasted just like regular pumpkin cheesecake, without the hassle of using a springform pan, and without having to cut it into pieces.

It's the most wonderful time of the year...

2010-11-12T07:14:00.000-08:00

So, I know this is usually a cooking blog, and that's great and fabulous, and I plan to keep it that way for all intensive purposes. But, when you find something you love so much that you want to blog about it, and you will be rewarded for it, well, you just have to jump. Rules go out the window.

What in the world am I talking about? Well, Shutterfly is a fabulous picture hosting site, where you can also order photos, cards, and other gifts. Their photo books are amazing and incredibly affordable. They are easy to put together, and make fabulous gifts. I did one for John and I's trip to Paris back in 2009, and it's one of my favorite things to look at when I'm missing France.

So, back to my point. Shutterfly is offering 50 free Christmas cards to bloggers who blog about their amazing Christmas Cards. If you are a blogger and would like to participate, go here.

Bloggers get 50 free holiday cards from Shutterfly… sign up: http://bit.ly/sfly2010

Last year was the first year I made Christmas cards. I had wanted to make sure I had a good picture of Lily in her Christmas outfit to send out. It was her first Christmas and she was so darn cute. The response was fabulous, and it was really good to send out Christmas cards to everyone I love.

I haven't decided who's going on our Christmas cards yet this year.... a picture of John and I, a picture of John, Lily, and me, or just a picture of Lily. The plan is to have a photo shoot this weekend/early next week, and see what picture is best. That doesn't mean I can't try to figure out which card I like best. So, with that, here's my favorite Christmas card layouts from Shutterfly.

#1. I love this one. It's so simple, pretty and elegant. Problem is, I don't know if I can find FOUR pictures I like well enough to send out on Christmas cards. So, I just had to put it in here as a possibility because I love it, but I probably won't use it because I would need four photos. Link to this card

#2. This one is different colors for a Christmas card, with the brown, cranberry, and pistachio. I think this makes it feel kind of country, and homey. I like that there's a lot of room to write a message, but that is also daunting, because I'd have to think of something cute and clever that I want to say to everyone... It's got only one picture to fill, which makes it a great option and one of John and I's engagement photos would look fabulous in this one because of the natural colors. Link to this card

#3. I love the fun, whimsical feeling of this one! It would be a great layout if I had kids, but I think it would be great for a picture of Lily too. There's a lot of room to write a message again, but I guess I could handle it. It's very fun and modern. Plus, aren't those kids adorable...? Link to this card

#4. I can't decide why I like this one so much. It feels so festive, and the cranberry/pistachio colors are really growing on me as Christmas colors. Also, for some reason, I really love the black. It feels very vintage. Its name is Retro Kaleidoscope and I just really like that name. It's seriously cute. Link to this card

#5. Let's try to ignore that adorable blond headed boy over there with the curls and the blue eyes. Whew. I love this card. It's got your red, your green, some holy, and a quote from a well known Christmas song. What's not to like? This card is gorgeous and fantastically designed. I would only need one good picture -- and as long as I can remember our names, I think I could handle filling out the text! This is definitely a contender. Link to this card

#6. Goodness gracious. the lime, the candy cane letters, the stars. There is so much I love about this card. What I don't love? 3 pictures! Sure, I could find 3 pictures from our engagement shots that I love and put them in there. Or I could put in 3 pictures of Lily. But I would be too picky about whether or not the pictures "flow" with one another, or match the background that I would drive myself absolutely batty. It's still a contender because goodness gracious i love that lettering at the top. It's gorgeous. Link to this card

#7. This card is very classic, perhaps a little too mature for me, but the snowflake damask on the side has just captured my heart and won't let it go. I think this would look great with one of our engagement shots in black and white. Beautiful. Link to this card

#8. I love the color scheme on this. The winter blue with the red, and then the white, with a black and white picture? So festive and fun. I love the snowflakes. It's another fun, silly one, and I like that. Link to this card

HOW AM I EVER GOING TO DECIDE??? Someone please help. I am unable to kick any of them out of the running just yet...

I don't have any pictures of Lily yet so that you could see what she would look like, but here's my favorites from our engagement session that I've thought about using... Imagine any of them in color or black and white...

All engagement photos taken by Jim Strathearn Photography. Jim does an amazing job. If you are within an hour of Delta, PA, he's your guy for kid pictures, engagement pictures, wedding pictures, or anything else you could possibly need!

Someone help choose! And please, head on over to Shutterfly to make your Christmas cards this year.

Crustless Mushroom and Feta Quiche

2010-11-04T18:51:00.000-07:00

I'm baaaaaaaack! I apologize that I've been hiding behind loads of wedding planning, school, work, and LIFE, but I'm hoping to be back in action!

When I made this recipe, I cut it, and only made a 3rd, which filled my two small casseroles you see in the picture. I'm going to give you the recipe sized for a 9x13 pan, so you can make it for a brunch or for more than 2 people, like I was.

18 eggs (yes, 18 -- they're good for you! and this is serving lots of people!)
4 tbsp milk, cream, or half and half
1 pound mushrooms, washed and sliced
1 small onion, diced
Olive oil
1 1/2 cups crumbled feta cheese (use the reduced fat -- I think it has a better flavor!)
2 tsp Lawry's season salt
Pepper (fresh ground or the powdery stuff)

Preheat your oven to 375 degrees F.
Spray a glass or pottery 9x13 dish with nonstick spray. (Don't use a metal dish -- gives the eggs a funny taste!)
Heat some olive oil in a saute pan.
Once heated, add the mushrooms and onions, and saute them for about 5 minutes, until the mushrooms are brown and the onions are soft. Drain any liquid off the vegetables when finished cooking.
Spread your mushroom mixture over the bottom of the pan. Cover with the crumbled feta cheese.
Beat the eggs in a large bowl with your milk (cream or half and half), season salt and pepper.
Pour over the mushroom mixture in your dish, and then stir if necessary to make sure the mushrooms and cheese are distributed evenly and deliciously. :)
Bake for 45 minutes. Make sure the eggs are set, and the top will be starting to brown.
If you like, top with a little extra cheese on top -- I used just a small sprinkle of mozzarella.

My review: Yummy! What a delicious easy recipe that was fun to make, and delectable to eat! I made this for a friend and I for dinner, and we both agreed that it was very good. You could add more vegetables, too, if you like. I think it would be good with some broccoli or zucchini.

Southwestern Fettucine

2010-07-19T17:10:00.000-07:00

1/2 lb (8 oz) uncooked fettuccine noodles
1 cup chunky salsa
1 cup frozen corn, thawed
1/4 cup water
1 tsp Tabasco sauce
1 tsp Chili powder
1/2 tsp ground cumin
1 can black beans, drained and rinsed
Shredded mild cheddar cheese for topping

Cook and drain fettuccine as directed on package. Spray with cooking spray to make sure they don't stick together once drained. (or you can throw some olive oil in the water while it's cooking)
While the noodles are cooking, mix salsa, corn, water, Tabasco, chili powder, ground cumin, and black beans in a small saucepan. Cook over medium heat 8-10 minutes, then turn down to simmer. Make sure that the corn is tender.
This makes four servings, so divide fettuccine noodles among four bowls. Then top each with about 3/4 cup of the sauce mixture. Sprinkle with shredded cheddar cheese for extra yumminess!

My review: This was phenomenally good. I have no words. :-) Very yummy. I think it would be really good to use medium or hot salsa and give it a little more kick. You could add chicken if you have major meat eaters who can't handle a meal without meat!

I'm still alive!

2010-07-06T17:00:00.000-07:00

Fortunately, I am still alive... Unfortunately, I haven't set foot in my kitchen to make anything not completely microwavable in what feels like weeks. Summer is insane, and apparently, I'm a glutton for punishment, taking 2 grad classes this semester. I've been living off bags of salad, microwave pizza, eggs, and takeout -- and LOTS of diet coke. It's too hot to cook, and I'm in a food rut. I miss cooking, but have no time! But don't worry, I'll be back.

I plan to get back into all of this in about a month -- 2nd week of August to be exact... After that, I will have my summer classes completed, and 2 relaxing weeks of vacation under my belt. I will be ready to get back in the kitchen and start creating more delicious things.

Please bear with me. :-) There are over 100 delicious recipes here on dragonfly kitchen that you can enjoy until then. If you run out of ideas, please go check out my favorite places to find recipes:
Tasty Kitchen
Skinny Taste
How Sweet It Is
Cooking Ventures
Pioneer Woman Cooks!
Picky Palate

Spinach & Mushroom Lasagna Roll Ups

2010-06-22T16:39:00.000-07:00

I seem to have lost the picture that goes along with this... I will post it if I find it...

10 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed, and completely drained
10 oz. fresh mushrooms, sliced
15 oz. fat free ricotta cheese
1/2 cup grated parmesan
1 egg
salt and pepper
1 jar of your favorite pasta sauce
1/2 - 1 cup of mozzerella cheese (depends how much you like!)

Preheat oven to 350 degrees F.
Saute fresh mushrooms in some olive oil until they are cooked through. Set aside.
Combine spinach, ricotta, Parmesan, egg, mushrooms, salt, and pepper in a large bowl.
Pour about a cup of sauce on the bottom of a 9x13 baking dish.
Place a piece of wax paper or a cuttting board on yoru counter top and lay out lasagna noodles. Make sure that they are dry.
Spread ricotta mixture over each noodle (about 1/4 - 1/3 cup per noodle). Roll carefully, placing the seam side down.
Pour remaining sauce over the noodles and top each one with mozzerella.
Cover the dish with foil and bake for 45 minutes.

My review: These were good! If I make them again, I want to try adding some zucchini too! One roll up was really filling, I paired it up with a small salad, and I was so full!

Lemon Feta Chicken Breasts

2010-06-07T19:07:00.000-07:00

2 Boneless Skinless Chicken Breasts
Juice from one lemon
2 tsp garlic salt
3 tsp oregano
Fresh ground pepper
1/4 cup fat free feta cheese

Preheat oven to 375 degrees F. Mix together the lemon juice, garlic salt, and oregano.
Place chicken breasts in a baking dish.
Pour flavor mixture over top of the chicken.
Bake for 35 minutes, until the chicken juices run clear.
Remove from oven and sprinkle with feta.
Broil on low for 2-3 minutes, until cheese is soft and melty.

My review: This was really good. The flavors all mixed together well, and was very Mediterranean. I had mine with an ear of corn, but it would also be good with some rice or pasta, or just some veggies with hummus. Yum!

Baked Bananas

2010-06-07T18:55:00.000-07:00

This is like a lighter version of Bananas Foster, that gets all rich and buttery tasting, but contains no butter, and is very lowfat!

2 ripe bananas (they should be starting to get black speckles)
4 tsp honey
Cinnamon

Preheat oven to 400 degrees F.
Cut bananas in half lengthwise.
Place in an oven safe dish.
Pour the honey over the bananas, and then sprinkle with cinnamon.
Cover the dish with aluminum foil.
Bake for 10-15 minutes.
Serve with ice cream, whipped cream, or in crepes. Tastes just like bananas foster!

My review: These were delicious! I was looking for a way to use my over ripened bananas, and this was great. I had mine with a scoop of frozen lowfat Cool Whip, but would like to try them in a sweet crepe, with some ice cream on the side.

Spanokopita Stuffed Chicken Breasts

2010-06-03T20:00:00.000-07:00

I am on such a Greek food kick right now. The filling for these chicken breasts is inspired by Spanokopita, which is a Greek pie, with spinach, onions, and cheese. It's yummy! I served it with a version of my Tuscan Marinated Mushrooms, but used Greek salad dressing instead.

Serves 2.

5 oz package frozen chopped spinach, thawed and juice squeezed out (1/2 of a 10 oz package
1 tsp olive oil
1/4 cup fat free Feta cheese
1/4 cup fat free ricotta cheese
2 tsp dried parsley flakes
1/2 onion, diced small
2 cloves garlic, minced
salt and pepper
2 chicken breasts, pounded flat
1 egg
1 tbsp water
1/2 cup seasoned breadcrumbs

Heat the oil in small skillet. Add the onions and garlic. Cook for 2 minutes.
Add the spinach, parsley, salt and pepper, and let cook for another 2 minutes.
Take off the heat, and add in the feta and ricotta cheeses.
Preheat the oven to 350 degrees F.
Lay the chicken breasts flat on a cutting board. Put half the spinach mixture on one end each chicken breast, and roll up, securing with 2-3 toothpicks.
Beat the egg and water together in a small bowl.
Put the seasoned breadcrumbs in another small bowl.
Dip each chicken breast in the egg wash, and then into the breadcrumbs, covering completely.
Place each chicken breast on a greased (I used PAM) cookie sheet, and bake for 30 minutes.

My review: This was absolutely delicious, and easy to prepare. I did everything up to securing the chicken breasts with toothpicks the night before. Then, all I had to do was dip in egg and breadcrumbs, and bake! It was a delicious meal that I will definitely make again. Another plus is that it's very low fat. The original recipe was a weight watcher recipe, but I took out some extra items that weren't necessary for the full flavor, and helped my grocery bill be a bit smaller!

Gyro Wraps

2010-05-25T17:48:00.000-07:00

1/2 pound ground turkey
2 tsp minced garlic
1/2 tsp oregano
1/4 tsp salt
red onion, diced
tomato, diced
romaine lettuce, shredded
cucumber, diced
1/4 cup feta cheese
2 burrito size tortillas
Sour Cream

In a skillet, brown the garlic and ground turkey on medium heat until no longer pink.
Stir in the oregano and salt.
Spread sour cream on tortilla.
Top with lettuce, ground turkey mixture, onion, tomato, cucumber, and feta cheese.
Wrap up and eat!!!

My review: This was delicious, and a great, lighter version of a gyro. Lots of yummy veggies went into it, and the ground turkey has a great flavor. If you like gyros, you will love this!

Greek Chicken Salad

2010-05-25T17:26:00.000-07:00

Serves Two

I know the picture isn't great, but trust me...

Two boneless skinless chicken breasts
Greek Marinade/Salad Dressing (Gazebo Room)
1/4 red onion, diced
1/2 cucumber, diced or sliced
4 mushrooms, sliced
1/4 cup feta cheese crumbles
Romaine lettuce
Croutons

Marinate chicken breasts in a cup of greek salad dressing for at least 2 hours.
Grill, bake, or skillet fry until juices run clear, and then slice.
Grab two plates, and put a large amount of romaine lettuce on each.
Layer with onion, cucumber, and mushrooms.
Top with chicken, croutons, and feta cheese.
Use the greek dressing for salad dressing.

My review: the biggest reason I made this was because i had feta, cucumbers, and red onions left from the gyro pizza. However this turned out to be really good, and just like a greek chicken salad you would get in a restaurant. Makes a great lunch to pack for work!

Gyro Pizza

2010-05-19T15:44:00.000-07:00

This tasted just like a real gyro sandwich! Delicious!

1 can classic pizza crust (not thin, there's too many ingredients on top, it wouldn't hold up!)
1/2 lb ground turkey
2 cloves garlic, minced
1/2 tsp oregano
1/4 tsp salt
1/2 cup light sour cream
1 1/2 cups mozzerella cheese
3/4 cup cucumber, chopped coarsely
1 medium tomato, chopped coarsely
1/2 red onion, sliced
1/2 cup crumbled feta cheese

Preheat oven to 425 degrees F.
Spray 9x13 pan with cooking spray and press pizza dough in the bottom and up sides to form a crust.
Bake for 7 minutes, until crust begins to turn brown on the edges.
Meanwhile, in a skillet, brown the garlic and ground turkey on medium heat until no longer pink.
Stir in the oregano and salt.
Spread the sour cream over the warm pizza crust.
Top with 1 cup of the mozzerella.
Top the cheese with the cooked turkey.
Sprinkle with cucumber and tomato.
Separate the red onion into rings and arrange over the top.
Sprinkle with remaining mozzerella and feta cheese crumbles.
Bake 13-15 minutes.

My review: I loved this, but then I order gyro sandwiches every time I go to restaurants that offer them. The ground turkey cooked with garlic, oregano, and salt made it taste just like the lamb used for gyro sandwiches. I have some leftover that I want to mix up into some gyros, and that recipe will be up here soon! I will definitely be making this more often!

Chicken Wrapped Asparagus Cheese Bundles

2010-05-18T16:45:00.000-07:00

Serves 2.

Two chicken breasts (boneless skinless), flattened to about 1/4 " thickness
About 10 stalks asparagus with the ends trimmed
1 tbsp butter
1 clove garlic, minced
2 slices provolone cheese
1 lemon, zest and juice
1 tsp dijon mustard
3 tbsp mayonnaise
Salt
Pepper
Italian seasoned Breadcrumbs

Preheat your oven to 350 degrees F.
Heat pan on medium heat. Melt the butter. Add in the garlic and let brown for a few seconds, then add the asparagus and saute for 5-10 minutes.
Mix lemon zest, juice, mustard, and mayonnaise together, and add salt and pepper as desired.
Salt and pepper one side of the chicken breasts.
Place a piece of provolone on each chicken breast. Then top with 4-5 pieces of asparagus.
Roll up and secure with a toothpick if necessary.
Place seam side down in a greased baking dish.
Spoon mixture over top each chicken breast.
Top with breadcrumbs.
Bake for 30-40 minutes.

My review: This was amazing. I was skeptical of the mayo sauce, but it turned out amazing. Delicious. I hope to make this again soon! It combined three of my favorite things: chicken, cheese, and asparagus. 2 thumbs up! I served it with brown rice flavored with lemon juice and some dried basil, and tomatoes with fresh ground pepper and balsamic.

Repeat...

2010-05-12T21:42:00.000-07:00

I made these again this week. And I've been eating leftovers of them all week.

And guess what?

They're bettter than I remembered. And if you haven't tried them yet, you're crazy. Go. Cook. Now.

They are so easy to make, and you are going to love them.

Teri's Hot & Sweet Drumsticks = total love.

I hope to be back next week with new recipes... but until then, check out the old ones... I won't tell.

Slow Cooker Buffalo Chicken Tacos

2010-05-06T11:10:00.000-07:00

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA. If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Lettuce
Tomato
Onion
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings. Rice is a good touch because it helps with the spiciness.

My review: This was awesome. I will definitely be making this again. It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco. This would even be good on a sandwich too.

Margarita Cake with Tequila Lime infused frosting

2010-05-04T17:19:00.000-07:00

Not giving you enough notice, but this is a great recipe for Cinco de Mayo!

1 boxed white cake mix
3 egg whites
3/4 cup bottled margarita drink mix
1/2 cup water
1/3 cup vegetable oil
1 container Cool Whip
1 tablespoon tequila (optional)
2 tablespoons lime juice (fresh or bottled) (if using fresh, zest the lime and add that too!)

Preheat the oven to 350 degrees F. Spray a 9x13 pan with cooking spray, and flour it. (if using the spray for baking, omit the flouring).
In a large bowl, combine the cake mix, egg whites, drink mix, water, and oil, and mix for 1-2 minutes on medium until smooth. Pour into prepared cake pan.
Bake for 25 minutes or until a toothpick comes out clean.
Mix the tequila and lime juice into the Cool Whip until combined, and use to frost the cake once it has cooled.
Store in the refrigerator.

My review: Yum! This tasted really good, and the margarita flavor wasn't overwhelming like I thought it would be. Make without the tequila if you're having an underage crowd, or people who won't enjoy the taste.

Sirloin Steaks with Dijon Mushroom Sauce

2010-04-19T19:03:00.000-07:00

Recipe adapted from Simple & Delicious

3-4 Sirloin Steaks (about 1.5 lbs)
Lawry's Season Salt
1 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup beef broth
2 tbsp Dijon mustard
1/2 tsp crushed dried rosemary
1/2 tsp dried thyme

Sprinkle steaks lightly with season salt on each side. Broil 4 inches from the heat for 6 minutes on each side, or until your desired doneness.
While your steaks are cooking, melt the butter in a large skillet on medium heat. Saute the mushrooms until tender. Once tender, stir in the remaining ingredients. Bring the liquid to a boil, then cook until the liquid is reduced by half.
Serve the sauce over top of the steaks.

This sauce can also be served over pork chops, if you prefer that over steak.

My review: This tasted like something from a restaurant. It was amazingly delicious. The sauce had the right tinge of dijon to make it spicy and the depth of the sauce because of the herbs made it really pop. Make this!! I want to try it on top of pork chops next!

Hawaiian Quesadillas

2010-04-08T19:59:00.000-07:00

4 wheat tortillas, burrito size
2 teaspoons mayo
8 slices thin sliced cooked ham, cut in strips
1 can (8oz) crushed pineapple, drained well
1/2 cup chopped green bell pepper
1/4 cup shredded mozzarella cheese



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	In nonstick skillet, place tortilla. Spread with half of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with another tortilla.
	Cook over medium heat 2 to 4 minutes, turning once, until lightly browned on each side, and cheese is melted.
	Repeat to make second quesadilla. My review: I loved this! It was a nice twist on Hawaiian pizza, and on quesadillas. Very fun.

Ree's Springy Shells

2010-04-08T19:56:00.000-07:00

In celebration of spring, I decided to finally make Ree's Springy Shells, and they were to die for. I knew I was going to be visiting one of my local farmer's markets, and all of the green ingredients are in season right now, so I'd be able to find it all. I'm not going to post the recipe here, because you can find it at the link above.

But I will tell you, that they are amazing. And make sure to use lots of salt and pepper, otherwise they can be pretty bland. My family enjoyed it, but they were hoping for some meat, so we had smoked pork chops with them. The recipe makes a ton, so if you don't want to eat it for 10 days straight, you may want to halve or even quarter the recipe.

But definitely make it, you will not regret it. Also, if you do try it and find it a little bland, I think adding some red sauce to the mixture would be delicious. Maybe add 2 layers of red sauce into the mixture. I'll let you know if I end up trying it!

Tuscan Marinated Mushroooms

2010-04-08T19:54:00.000-07:00

1 (8 oz) package mushrooms, quartered
1/2 cup Kraft Tuscan House Italian Dressing
Parmesan cheese, optional

Wash and cut your mushrooms into quarters. Place into a skillet
Pour the dressing over top.
Cook on medium heat, sauteing and turning as needed, for about 8-10 minutes.
Sprinkle with Parmesan cheese, if desired.

My review: I had mushrooms that needed to be used, so I went to my pantry on a hunt for something to cook them in, besides the usual butter or olive oil. This was amazing. I plan on making these many many more times. These would be good served with a steak, on a salad, or with a chicken breast.

Meaty MushroomThin Crust Pizza

2010-04-08T19:53:00.000-07:00

I'm going to be making a lot of variations of these coming up. I have class 2 evenings a week, with very little time to get something for dinner, and this is a quick, fun, and healthy meal. My lovely friend, Nicole, is south beaching it, and she told me about this yummy way she gets to enjoy pizzas. Here, I'm giving you the ingredients to make two, but you can make as few or as many as you want!

2 low carb wheat tortillas (the wheat, low carb ones get crispier!)
4 tbsp pizza sauce
Reduced fat shredded mozzarella cheese
4 mushrooms, sliced
2 slices deli cooked ham
10-20 turkey pepperonis

Spray a cookie sheet with a little bit of Pam, and then place your tortillas side by side, not overlapping. You might need two cookie sheets. Spread 2 tbsp of sauce on each tortilla. If you like more sauce, feel free to add more.
Top the sauce with your desired amount of cheese on each pizza, and then follow with pepperonis, ham, and mushrooms. Other topping options could be turkey sausage, onions, peppers, tomatoes, or any other veggie. Be creative!
Bake at 450 degrees F for 10 minutes.

My review: Nicole is a genius. This was so good. What a nice, easy, low-carb meal. I can't wait to make more. I know it's cheating for new recipes, but I'm going to post all my variations that I end up making. This is really yummy! Try making your own, and if you get any good variations, lemme know so I can try them too!

Barbecue Chicken Pasta Skillet

2010-03-17T16:52:00.000-07:00

Adapted from recipe at MelsKitchenCafe.com

Olive Oil
3 boneless skinless chicken breasts, cut in chunks
1 small red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne
2/3 cup of your favorite barbecue sauce
1/2 cup light sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
About 6 green onions, diced

In a large pot heat the olive oil over medium heat.
When hot, add chicken and red onion, stirring occasionally, until the chicken is browned and cooked through. Remove to a plate and set aside.
In the same pot, add water, chicken broth, penne and salt. Bring to a boil and simmer for 15 minutes, until the liquid is almost absorbed.
Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with green onions and shredded cheese.

My review: This was yummy. Such a nice change from red tomato sauce. I liked the tangy spicy flavors of the sauce and onions together. This was actually even better the next day cold. The flavors all sunk into the pasta and it was awesome!

ZAM Pasta!

2010-03-15T15:36:00.000-07:00

I'm gonna call this ZAM Pasta (Zucchini, Asparagus, Mushrooms). It was created by me this evening, because I had fresh veggies that needed to be used. It turned out absolutely amazing.

1 whole zucchini, sliced thick and then cut in quarters
1 (12 oz) package mushrooms, sliced
1/2 yellow onion, diced
1 bunch asparagus, cut in half lengthwise (try to get thin ones)
3 cloves garlic, minced
Olive Oil
1 package ground turkey (1.3 lbs)
1 jar of your favorite spaghetti sauce
Salt and Pepper to Taste
1 pound thin spaghetti

Put the asparagus in a small saucepan, and cover with water. Put on the stove on high, covered until boiling, then turn off the heat, but leave it on the burner for about 5 minutes, then drain.
In a separate, large skillet, heat olive oil on medium heat. Add the garlic, mushrooms, onions, and zucchini. Cook for about 8 minutes, until cooked. Remove from pan.
Heat the pan back up and add the ground turkey and brown.
Once browned, add the asparagus, mushrooms, and zucchini and stir.
Pour in the spaghetti sauce and stir. Turn the heat down to simmer and let simmer for 5-10 minutes until heated through.
Serve over spaghetti.

My review: This was aaahhhhmazingly good. I love spring and summer for the fresh veggies and this recipe is fabulous for that. You can use any mixture of fresh vegetables, but I highly recommend this combination!

Hamburger Stir-Fry

2010-03-08T17:31:00.000-08:00

2 cups rice, cooked
1 pound ground beef
2 tbsp canola oil
4 oz. snap peas (about 30)
1/4 red onion, diced
10 oz. mushrooms, sliced
20 baby carrots, diced
1/2 large zucchini, sliced into half moons
2 cloves garlic, minced
1/2 cup stir fry sauce

In a large skillet, brown the ground beef on medium high heat. Set aside in a bowl.
Return the skillet to the heat, and add the canola oil. Heat until hot.
Add the peas, onion, mushrooms, carrots, zucchini, and garlic.
Stir frequently, until all the veggies are cooked, but still crisp, which will take about 5-7 minutes on medium high heat.
Add the ground beef back to the pan, and pour the stir fry sauce over top.
Stir to combine and heat for another minute.
Serve over top of brown or white rice.

My review: I knew I had all these fresh vegetables and I wanted something good to do with all of them. I also didn't have any steak or chicken, which are my first choices when making stir fry, so I used some hamburger. This was great, I will definitely be making this again! It would be great with broccoli, peppers, and mini corn cobs, too! Also, it was on the table within about 20 minutes, which made it a great weeknight dinner.

Bacon Mushroom Pasta

2010-02-24T17:20:00.000-08:00

Pioneer Woman read my mind when she posted this recipe on Monday. I had a variation of the ingredients in my refrigerator and pantry, and decided to cook this up. All inspired by Ree, but with the portions scaled down, and some differences in ingredients because I didn't feel like going to the store. It was delicious paired with a steak, but next time, I'll make it a meal!

2 tablespoons olive oil
3 slices bacon, diced into small pieces
2 cloves garlic, minced
1 (10oz) package mushrooms, sliced thin
1/2 cup chicken broth
3/4 cup half and half
2 tablespoons parsley flakes
1/2 cup parmesan cheese, grated
salt and pepper to taste
1/2 lb. thin spaghetti

Cook pasta according to directions on package.
In a skillet, heat the olive oil on medium high heat and add bacon pieces until browned. Remove and set aside on a paper towel.
Without cleaning the pan, add the garlic and mushrooms and stir over medium high heat for 5 minutes, until the mushrooms are golden brown.
Pour in the chicken broth and stir, scraping any bits off the bottom of the skillet. Cook on medium high for several minutes, until the liquid is reduced by half.
Reduce the heat and pour in the half and half. Stir and let thicken for a few minutes.
Add parsely and stir, cooking for one more minute.
Finally, add Parmesan and stir, letting the cheese melt into the sauce, and turn off the heat.
Drain the pasta and toss with half of the mushroom sauce, using tongs.
Top each serving with the rest of the sauce and some Parmesan cheese.

My review: This was delicious and easy, and many of my favorite flavors all together. Make it now. It would be great with chicken added to the sauce as well. Very good!

Italian Stromboli

2010-02-17T16:08:00.000-08:00

Pizza Dough (I buy mine at the grocery store, from the bakery. You can also get it at some Italian restaurants, or you can even use the Pillsbury kind. Or make your own, too)
Olive Oil
4 oz. mushrooms, sliced
1/2 small onion, diced
1/2 green pepper, diced (optional)
1/2 lb ground beef or italian sausage, browned (optional)
2 cloves garlic, minced
6 slices Cooked Deli Ham
6 slices Hard Salami
About 20 pepperonis
6 slices Provolone Cheese
1/2 cup shredded Mozzerella

Preheat oven to 400 degrees F.
Heat 2 tbsp olive oil in a skillet. Saute your mushrooms, onions, and garlic. If you were using ground beef or sausage, you could cook it with the mushrooms and onions.
Flatten out your pizza dough into a rectangle on a cookie sheet with some olive oil to keep it from being sticky.
Start by layering your ham on the bottom, leaving room on the edges to fold up. Then, place 3 slices of Provolone. Top with your hard salami and pepperonis. Then, top with the remaining Provolone. Spoon your mushrooms and onions (and ground beef or sausage) on top. Then, top with Mozzerella. Fold up the sides.
Bake for 20-25 minutes, or until golden brown. Serve with Pizza sauce for dipping.

My review: My mom makes homemade stromboli all the time, and I love it. It's one of the things I usually request when I'm visiting, or for my birthday. Most people don't realize that it's a simple, quick, and fairly cheap meal to prepare at home for yourself. And most importantly, it's delicious!

Valentine's Day Dinner

2010-02-17T14:24:00.000-08:00

I was gone for way too long. I apologize. But the stupid stomach virus got me, and then it was one of my favorite holidays: Valentine's Day!!! And for Valentine's Day, I cooked one of the best meals I have ever cooked: Ranch Chicken and Potatoes. I can't take any credit for this recipe, and I can't give you any better instructions on how to cook it, and basically, I'm too lazy to share step by step, so I will refer here for the printable and here to check out Cooking Ventures, the blog, where Vince cooks up all kinds of amazing things. This recipe was boyfriend approved, me approved, and absolutely darn delicious, and incredibly easy to prepare!

Amazing Chicken Fajitas! (and a great marinade too!)

2010-02-03T19:48:00.000-08:00

adapted from recipe over at My Kitchen Cafe

Marinade:

1/4 cup lime juice

1/2 cup water

3 tbsp oil (olive or vegetable)

2 tsp minced garlic (about 2 large cloves)

2 tbsp red wine vinegar

1 tbsp soy sauce

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp liquid smoke (this is found near the steak sauce and worcestershire sauce)

salt and pepper

Fajitas:

3 large chicken breasts (about 1-1.5 pounds)

1 yellow or red onion, cut in thin strips

1 red pepper, cut in thin strips

1/2 pound (8 oz) mushrooms, thickly sliced

1 tbsp soy sauce

2 tbsp water

1 tsp lime juice

salt and pepper

Mix all marinade ingredients together in a ziploc bag and shake. Add chicken breasts and refrigerate for at least 3 hours, overnight if possible.

Discard the marinade and grill or broil the chicken until cooked through. Under the broiler, it takes about 6 minutes on each side.

In a large skillet, heat some olive oil over medium heat.

Add onion, mushrooms, and pepper, stirring and cooking until crisp tender (about 3 minutes).

Add soy sauce, water, lime juice, salt, and pepper. Cook for another few minutes and stir frequently.

Slice chicken on the diagonal and toss in with the veggies.

Serve on tortillas, topped with your favorite toppings, like cheese, lettuce, tomatoes, sour cream, salsa, and guacamole.

My review: I LOVED THIS. I plan to use this marinade for me than just fajitas, but I think this will become a favorite recipe. It would also be good for quesadillas or chicken taco salad. You have to try this!!

Baked Strips of Fire

2010-02-02T15:55:00.000-08:00

1/2 tsp ground red cayenne pepper

1 packet Shake N Bake Extra Crispy coating mix

1 pound boneless, skinless chicken breasts, cut into strips

1/2 cup Frank's Red Hot Sauce

Heat oven to 400 degrees F.

Add pepper and coating mix to shaker bag included with Shake N Bake.

Dip each chicken strip into the hot sauce, and then shake into coating mix until coated.

Spray baking sheet with cooking spray, and place chicken strips in a single layer.

Bake 25 minutes and serve with ranch dressing, celery, and carrot sticks. They would also be good served on top of a salad or in a wrap.

My review: These were amazing! I loved them. It was a nice healthier substitute for boneless buffalo wings. They would be great for a Superbowl party!

Pioneer Woman's Sesame Noodles

2010-02-02T15:34:00.000-08:00

So I've been saving this recipe up in my file for a long time, and decided to finally make it this week. This is another recipe from the amazing Pioneer Woman, and if you would like her step by step instructions, you can find those here. Her measurements are a bit loose, so I'm including the ones that I used.

12 ounces thin noodles (angel hair, spaghetti, asian style)
1/4 cup soy sauce
2 tbsp sugar
3-4 cloves garlic, minced
2 tbsp rice vinegar
3 tbsp pure sesame oil
1/2 tsp hot chile oil (this can be substituted by vegetable oil, with a pinch of cayenne pepper)
4 tbsp canola oil
3 tbsp hot water
3-4 green onions, sliced thin

Cook noodles as directed on package.
Whisk all other ingredients except green onions together in a bowl.
Taste and adjust if needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.

My review: I actually have to be honest and say that this wasn't my favorite. It was good, but the flavors were a little too strong for me. Try it!

Lasagna Roll-Ups

2010-01-27T15:00:00.000-08:00

12 Lasagna Noodles
2 eggs
1 (15 oz) container Part Skim Ricotta Cheese
Salt, Pepper to taste
1 tsp garlic salt
2 tsp Italian Season blend
1 jar of your favorite sauce (or leftover meat sauce from spaghetti) (i used leftover veggie puh-sgetti sauce)
2 cups shredded mozzerella

Cook lasagna noodles as directed on package. Drain, and lay flat on a cutting board or wax paper.
Mix eggs, ricotta, salt, pepper, garlic salt, and italian season blend.
Spread across the length of each noodle, about 1 tbsp per noodle.
Roll up each noodle.
Cover the bottom of a square baking dish with a layer of sauce. Arrange the roll-ups in a single layer.
Cover with sauce.
Bake for 30 minutes at 350 degrees F.
Cover with shredded mozzerella, and return to the oven until melted and bubbly, about 5-10 minutes.
Enjoy!

My review: This was my quick alternative to making lasagna. I didn't feel like fussing with all the layers, and I didn't want to make very much. The recipe can be easily halved, which is what I did. Just as delicious as lasagna, but a nice change. If I make it again, I will just use jarred sauce, no meat. It could have used a "saucier" texture. Yum!

Crock Pot Turkey Chili

2010-01-20T14:34:00.000-08:00

1 package 97/3 Ground Turkey (1.3 lbs)
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and diced (only add the seeds if you like lots of heat!)
2 cans light kidney beans, slightly drained
1 can black beans, slightly drained
1 can diced tomatoes
1 can tomato paste (6 oz)
1 small can tomato sauce
1 cup frozen corn
1 tsp salt
1 tbsp Worcestershire sauce
2 tbsp chili powder

Brown the turkey with the onion, garlic and jalapeno.
Mix turkey and all other ingredients in your Crock Pot.
Cook on low for 7-8 hours or high for 3 hours.
Serve topped with shredded cheese, onion, black olives, or crushed tortilla chips.

My review: This was a good chili. I think next time I will add at least one or two more jalapenos, because I felt like it needed a bit more heat, but overall it was a really good chili. I topped it with cheese and dipped it with tortilla chips. Obviously ground beef can be substituted for the turkey.

Crab Melt

2010-01-19T16:03:00.000-08:00

6 oz can Crab Meat, drained
1/2 cup Grated Sharp Cheddar Cheese
1 stalk celery, diced
1/2 small onion, diced
2 tbsp Light Mayonnaise
2 tbsp Melted Butter or Margarine
1/2 tsp Old Bay seasoning
1 dash Garlic Salt
Pepper to taste
4 English Muffins (try the 100 calorie ones -- they are delicious!)

Preheat oven to 350 degrees.
Split the English Muffins.
Mix the crab meat, cheese, celery, onion, mayonnaise, butter, and garlic salt together in a small bowl.
Spread about 1 tablespoon of mixture onto each muffin.
Bake for 20 minutes, then place under the broiler for 3 minutes.

These can also be prepared and frozen before baking. Do not top with shredded cheese and freeze, separating layers with wax paper or parchment paper. Bake for 30 minutes.

My review: This was absolutely scrumptious. I had something like this in a restaurant once and decided to try my hand at making my own. I think it would make a good appetizer for parties, too, if you would cut in quarters. I made this full recipe, and froze the rest to use for quick dinners later.

Pomegranate Chipotle Sauce

2010-01-12T16:36:00.000-08:00

So first, I apologize for no picture. I forgot.

Second, this recipe is a copycat of the Tastefully Simple Pomegranate Chipotle Sauce. So if you want to go the simple route, buy it from them. But this is pretty easy to make and incredibly delicious. You can make double and triple recipes, because it refrigerates well for up to 3 weeks.

This sauce is good on ribs, chicken, pork chops, wings, or even spread on top of cream cheese as a dip.

Olive oil
2 garlic cloves, minced
1 cup pomegranate juice
2 tbsp tomato paste
2 tbsp molasses
1/2 tsp dry mustard
1 tsp brown sugar
3chipotles in adobo, diced thin
1 tbsp adobo
1 tbsp lemon juice

Heat oil and garlic in a skillet on medium heat until the garlic is softened.
Add pomegranate juice, tomato paste, molasses, dry mustard, brown sugar, chipotles, and adobo.
Mix together with a whisk to combine all ingredients.
Simmer and let reduce for 10-15 minutes, or until it reduces to your liking. (I let mine get pretty thick, because I like a thicker sauce, but you can let it more runny, especially if you would like to use as a marinade).
Remove from heat and stir in lemon juice.
Refrigerate any unused sauce for up to 3 weeks.

My review: This was delicious, spicy, and sweet. It definitely has a kick to it. I have used it to marinate chicken breasts for grilling, as a sauce for chicken wings, and on ribs, and haven't found a way I don't like it yet! It would also be good as a dipping sauce for chicken nuggets.

happy 2010!

2010-01-07T07:48:00.000-08:00

Happy 2010, a week late. I need your help! Anyone know any good websites, blogs, or cookbooks for cooking for one? I'm on a hunt :-) I miss cooking, but haven't been doing much of it, because I hate having to eat leftovers for 4 meals. So help me out!

Baker's Simply Sensational Truffles

2009-12-21T19:35:00.000-08:00

2 1/2 packages Baker's Semisweet chocolate (20 squares)
1 package cream cheese, softened
decorations, chopped peanuts, sprinkles, crushed peppermints

Melt 8 chocolate squares. Beat cream cheese until creamy and add melted chocolate.
Refrigerate for one hour until firm.
Shape into 36 balls. Place on wax paper covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles. Return to baking sheet.
Decorate and then refrigerate for at least one hour.

My review: Simply divine. Delicious, easy to make truffle recipe that is sure to impress your friends! I love making these... almost as much as I like eating them!!

No Fail Rocky Road Fudge

2009-12-21T19:33:00.000-08:00

1 (12 oz) bag semisweet chocolate chips
1 container Betty Crocker Rich & Creamy Chocolate Frosting
1 1/2 tablespoons milk
1 teaspoon Vanilla
1 cup mini marshmallows
1/2 cup chopped walnuts

Line a square pan with foil, leaving 2 inches on each side. Spray with cooking spray lightly.
Microwave chocolate chips in a large bowl on high for 1 minute. Stir until melted, and if needed, microwave for 20-30 seconds longer or until chocolate is smooth.
Microwave frosting for 20 seconds, uncovered. Stir into melted chocolate chips.
Add milk and vanilla and stir until smooth and creamy.
Stir in marshmallows and walnuts. Spread in pan.
Refrigerate for 3 hours or until firm.
Remove fudge from pan by lifting foil. Remove foil and cut into 8x8 rows. Store covered tightly in the fridge for up to 2 weeks.

My review: I love fudge, but can never make it without it being gritty. This recipe solved that, and is absolutely delicious! This is great!

No Bake Aphrodisiacs

2009-12-21T17:46:00.000-08:00

I clipped this recipe from Cosmo a long time ago, hence the name... but I thought I'd keep the name, because it's pretty catchy, and maybe they work!

2 cups sugar
1 stick unsalted butter
1/3 cup cocoa powder
1/2 cup milk
1 tsp pure vanilla extract
1/2 cup peanut butter, crunchy or creamy
2 1/2 to 3 cups rolled oats

Combine the first 5 ingredients in a medium saucepan on medium heat and bring to a slow boil.
Let simmer until the sugar has all dissolved.
Stir in the peanut butter.
Remove from the heat.
Stir in 2 1/2 cups of the oats. The mixture should be thick, if not, add another 1/2 cup of oats.
Line a cookie sheet with parchment or wax paper. Drop heaping tablespoonfuls of the mixture on the cookie sheet and allow to firm up at room temperature, which will take about an hour.

My review: Wow, wow, and wow. Cosmo recommended these to make to "make up with your boyfriend", but I don't care who you make them for, they will forgive you, love you, and probably follow you around forever. They are scrumptious! I'm glad I'm giving my batch away as gifts, because I could eat them all!!!

Turtles!

2009-12-21T17:38:00.000-08:00

These are very similar to the last recipe, but I think they deserve their own post...

Rolo Candies
Round wheel pretzels or the waffle shape ones
Pecans

Preheat your oven to 350 degrees F.
Arrange your pretzels on a cookie sheet in a single layer.
Top with one Rolo candy each.
Bake for 5 minutes.
Immediately smash a pecan onto each Rolo Pretzel.
Let cool! These may need to go into the refrigerator to get completely set. They are also good straight from the oven... but I didn't tell you that :-)

My review: Yummy!! These are so good, and another pretty, easy candy to make for friends and family as gifts. Enjoy!

Hershey Kiss Buttons!

2009-12-21T17:34:00.000-08:00

Hershey Kisses (You can use regular kisses, hugs, or any of the special variety)
Round Wheel Pretzels or Waffle shaped pretzels
M&M's
(you decide the amounts, you just need the same amount of each)

Preheat your oven to 350 degrees F.
Place pretzels on a cookie sheet, in a single layer.
Top with one hershey kiss each.
Put in the oven for 2 minutes. (the kiss will maintain its shape, so don't wait for it to melt completely!)
Immediately use an M&M to smash the top of the kiss down.
Let cool.
TIP: don't try to do too many at a time or by the time you're to the end of your pan, the kisses are too cool to be smashed!

I did one batch with regular kisses:

One batch with hugs:

And one batch with the seasonal Candy Cane kisses:

My review: I never knew how to make these, but I really liked to eat them! What a cute little snack and filler for Christmas gift bags. I imagine these would be fun to make with kids, because they would like the smashing with the M&M's and even the unwrapping of all the kisses! Try them!

Chocolate Peanut Butter Bark

2009-12-20T17:29:00.000-08:00

6 squares Baker's Semi Sweet Chocolate
6 squares Baker's White Chocolate
1/4 cup creamy peanut butter

Microwave each chocolate in separate bowls, 30 seconds at a time, until melted, stirring after each 30 seconds. It will most likely take about a minute and a half. Stir well until both are completely melted. Add the peanut butter to the melted white chocolate and stir until combined.
Spoon alternating chocolates onto a wax paper lined cookie sheet, and use a table knife to swirl the two together.
Refrigerate at least one hour and break into pieces.

My review: Delicious and so pretty! Fun and easy to make! It's so creamy and melt in your mouth - y that it is ridiculous. Would be absolutely lovely paired with some coffee. Yum!

Peppermint Chocolate Bark

2009-12-20T17:28:00.000-08:00

6 squares Baker's Semi Sweet Chocolate
6 squares Baker's White Chocolate
12 candy canes, crushed (about 1 cup)

Microwave the chocolates in separate bowls, 30 seconds at a time, stirring after each time. Do not overheat! Make sure to stir well after each 30 seconds. Once completely melted, stir a 1/2 cup candy canes into each chocolate. Spoon alternating chocolates onto a wax paper lined cookie sheet. Swirl together with a table knife.
Refrigerate one hour or until firm and break into pieces.

My review: Easy and yummy! Perfect for gifting and great for snacking!

Stuffed Chicken Breasts

2009-12-20T17:02:00.000-08:00

2 boneless skinless breasts, cut in half, then butterflied
2 cups stuffing mix, divided
1/2 cup hot water
2 tbsp tub margarine
Nonstick Cooking Spray

Mix 1 cup of stuffing, hot water, and margarine in a bowl and set aside.
Crush the remaining stuffing mix and put on a plate.
Stuff the prepared stuffing into the chicken breasts, and fold closed. Spray the chicken with cooking spray and roll in crushed stuffing crumbs until coated.
If you have a GT Xpress, at this point, place one piece of chicken in each well, and cook for 15 minutes.
If you are using your oven, bake at 350 degrees F for 20-30 minutes in a baking dish.

My review: YUM! This was surprisingly very good, and so easy and quick to prepare! I served it with hot chicken gravy and mashed potatoes on the side. Good comfort food meal that was awesome to prepare in the GT Xpress, but is easy for the oven as well!

Pizza Wraps

2009-12-20T16:57:00.000-08:00

2 (8 inch) flour tortillas
2 tbsp pizza sauce
10 sliced pepperonis (turkey pepperoni is great!)
6 mushrooms, sliced
1/4 cup shredded mozzerella
Grated Parmesan cheese
Dried oregano, if desired
Garlic Powder, if desired
Any other pizza toppings desired (onions, peppers, ham, bacon, sausage)

Spread the tomato sauce on each tortilla. Top with half of the remaining ingredients, seasoning and adding Parmesan cheese as desired.
Fold in sides and roll. Use a panini press, George Forman, or GT Xpress to heat. This will take about 8 minutes. You can also use a skillet, spraying it with PAM, and turning the wraps halfway through heating time.

My review: This is a variation on a recipe for the GT Xpress. I wanted to add some veggies, and you know how I love mushrooms!! This is a nice quick meal, and a healthier version of a hot pocket. I like to make these on nights when I am running off to class and need something on the go. They are also good warmed up the next day. You can add in any of your favorite pizza toppings!

Easy Chicken Carbonara

2009-12-14T15:57:00.001-08:00

1/2 pound Spaghetti
8 slices Bacon, cut into 1/2 inch pieces
1 medium onion, chopped finely
1 garlic clove, chopped
2 cups cut up cooked chicken (or turkey)
1/2 cup grated Parmesan
1/2 cup heavy whipping cream (light can be used too, but the sauce won’t get as thick)
1 tsp. Italian Seasoning
Fresh ground pepper to taste

Cook and drain spaghetti as directed on package.
While your spaghetti is cooking, cook bacon in a 2-3 quart saucepan, stirring frequently until crisp. Remove bacon with a slotted spoon to a bowl lined with paper towels and discard all grease, except one tablespoon.
Place saucepan back on medium heat, and add garlic and onion to the pan, stirring and cooking until the onion is tender.
Add Parmesan, chicken, whipping cream, and Italian seasoning and stir. Add spaghetti, and toss together, stirring and leaving on heat until heated through.
Toss with bacon, and top with fresh ground pepper.
Serve with a big green salad and some crusty French bread.

My Review: I love Carbonara pasta, but have always been turned off by the raw eggs added at the end. This recipe gets the same flavor without the raw eggs. This had a great flavor and only took about 15 minutes to make, which was awesome.

Snow Cream

2009-12-07T06:56:00.000-08:00

This is what happened at my house on Saturday night. The first snow of the year. And it was enough to make one of my favorite things in the world!

You need snow for this recipe. Clean snow. What I usually do, is go to the second floor, open a window, and scoop it off the roof. But it doesn't matter, as long as it's clean.

1 cup milk

1/2 cup sugar

1/2 teaspoon vanilla

large bowl of snow (about 3 quarts)

Blend milk, sugar and vanilla. Stir in snow.

Eat!

Stir in Hershey's syrup if you want a chocolate fix!

My review:  This doesn't need a review.  It's just yummy!

happy holidays!

2009-12-03T10:32:00.000-08:00

I don't know how much I'll be posting in the next month, so I hope you all have a wonderful holiday season. I hope to share some of my holiday tricks, but can't make any guarantees. If anyone has any great holiday recipes that you would like shared on dragonfly kitchen, please feel free to email them to me (with pictures, if you have them!) and I will post them up here. The best email to use is dragonflykitchen AT yahoo.com. Again, enjoy your holidays!

Good Ol' Fashioned Hog Maw

2009-11-20T05:37:00.000-08:00

The name is incredibly unappealing and the picture doesn't do it any justice, but the flavor = amazing! Think of it as a meatloaf made with sausage...

2 pounds ground pork sausage
5 potatoes, peeled, cubed, and rinsed
20 baby carrots, sliced into coins
2 ribs celery, diced
1 medium onion, diced
1/4 head cabbage, sliced, diced, however you like
Salt and Pepper

Place sausage in a large bowl. Add each vegetable one at a time, mushing together to distribute.
Once mixed together, you have two options: Crock Pot or Oven.
In the crock pot, cook on low for 7-8 hours. You may want to put a little water on it if you are afraid of it getting dry. If you are cooking in the oven, place in a casserole dish or roasting pan, and cook for 1-2 hours on 375 degrees F. I usually throw a little salt and pepper over the top for while it cooks. Don't salt too much, unless you know that your sausage isn't salty!

Note: the "REAL" way to make this is to stuff your "meatloaf" into a cleaned pig's stomach to cook. If you want to be that authentic, go ahead. Personally, I don't like to eat that part, and find it a waste of $8 to buy something just to cook the hog maw in.

My review: One of my favorite home cooked meals. Being cooked in the pig's stomach will undeniably give it a better flavor, but it is still delicious when cooked just like a meatloaf! Serve with some flaky, buttery rolls.

White Enchiladas!

2009-11-18T09:23:00.000-08:00

These were inspired by Pioneer Woman's White Chicken Enchiladas... but unfortunately, I didn't buy all the right ingredients, and ended up improvising.

2 cups cooked, shredded Turkey or Chicken (great for Thanksgiving leftovers!!)
2 cups Chicken Broth
8 whole corn flour tortillas (cafe style tortillas)
1 medium-large onion, diced
1 can (4 oz) diced green chiles
1 jar (4 oz) pimientos, diced, drained
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1(8oz) container sour cream
2 cups Colby Pepperjack mix cheese (or you can use cheddar, monterey jack, colby, whatever you like)
Salt and Pepper to taste (mine didn't need this...)
Parsley

Heat one tablespoon of oil in a large skillet over medium heat. Throw in your onions and saute for a minute or so. Add the chicken, half the chilies, half the pimientos, and 1/2 tsp paprika. Stir together. Add 1/2 cup of chicken broth and stir. Add cream and stir, allowing mixture to get hot and bubbly. Turn off heat and sit aside.
In another large skillet, melt the butter. Sprinkle in the flour, and whisk together, cooking over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for 2 minutes. Stir in the other half of the chiles and pimientos. Reduce heat, stir in sour cream. Add 1/2 cup grated cheese and stir to melt. Add 1/2 tsp paprika. Check the flavor and add salt and pepper if needed.
Spoon your chicken mixture in each of the tortillas, top with cheese, and roll up. Place seam side down in a 9x13 baking dish.
Pour the cheese mixture over the tortillas, and top with whatever cheese you have left (or any other cheese you want to add).
Bake at 350 degrees for 30 minutes.
Once you take them out of the oven, sprinkle some parsley flakes over the top.
Serve with picante sauce, if you like.

My review: These were delicious! I love enchiladas, but don't like a lot of the red sauce. This got rid of that, because the white sauce was awesome. They were gooey, cheesy, and had a bit of a kick to them. Great way to use up some leftover turkey!

Spicy Chicken Lo Mein

2009-11-12T09:26:00.000-08:00

Sorry for the lack of a good picture. This was one of those dishes that just doesn't photograph well! And, since it gets dark so early, I don't have my natural light to help anymore!!

1/2 lb. spaghetti or thin linguine, uncooked

1/3 cup Kraft Light Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips(you can also use pork tenderloin)

2 cloves garlic, minced

1/2 red bell pepper, diced or cut into thin strips
1 small onion, diced or cut into thin strips
(you can also add mushrooms, green peppers, yellow peppers, sprouts, etc.) (or a frozen bag of peppers and onions works too!)

1/2 cup chicken broth (if using pork, use beef broth)

1 Tbsp. peanut butter

1/4 cup soy sauce

1/4 tsp crushed red pepper (leave this out if you don't want the spicy part)

Cook pasta in large saucepan as directed on package.
Heat dressing and crushed red pepper in large nonstick skillet on medium-high heat. Add chicken, veggies, and garlic; stir-fry 3 min. or until chicken is no longer pink. Add broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
Drain pasta; return to pan. Add chicken mixture and soy sauce; mix well.

My review: This was such a quick and easy meal to throw together! It tasted pretty similar to what you get in a chinese restaurant, but was still pretty healthy! Next time, I think I will add more veggies, like some pea pods and mushrooms, even some cabbage! I also want to try making it with pork.

Pioneer Woman's Chicken Parmigiana

2009-11-10T06:00:00.000-08:00

What really MADE this dish was the sauce. Way worth the effort. This dish was amazing delicious. If you would like step by step pictures, step over to Pioneer Woman's site, where she gives the play by play of amazingness.

4 Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper (to Taste)
½ cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine) ( I used Rosé)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cups Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

My review: The sauce was to die for. So was the chicken. Mmm and I found some wheat linguine that was out of this world bursting with flavor. (Have you tried wheat pasta?? I think it has more flavor. I've been converted). Make this, immediately.

Pudding Poke Cake

2009-11-10T05:50:00.000-08:00

1 cake mix, prepared by the box instructions
2 (3.9 ounce) packages instant pudding mix
1 cup confectioners' sugar
4 cups milk

First of all, you have to pick your flavor combination. Yellow cake with chocolate pudding is good, it tastes like boston cream pie, or you can try these other flavor combinations mentioned by Kraft on their website: For variety, experiment with these flavor combinations: yellow cake mix and Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.

I was feeling very autumn-y, and decided to take advantage of the pumpkin spice limited edition pudding, and paired it with a yummy spice cake!

Prepare and bake cake mix according to package directions for one 9x13 inch cake.

Remove cake from oven and poke holes through cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat.

Before pudding thickens, pour 1/2 of the pudding evenly over the warm cake and into the holes.

Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving.

Store in the refrigerator. Good to serve with a big dollop of whipped cream!!

My review: Yum! This is really good, and moist. It comes in second to my love for jello poke cake, but believe me, it's not far behind!! I would like to try mixing the 1/2 of pudding used to frost the cake with some cool whip before frosting. I think that would thicken it up and give a good flavor. I will do that next time! Another option would be to only make 1 of the boxes of pudding, and then frost with Cool Whip. oh, the possibilities!!

Pioneer Woman's Chicken Fried Steak and Gravy

2009-11-08T16:07:00.000-08:00

This is another recipe from PW's recently released cookbook. BUY IT NOW! Again, I have halved the recipe, because I am not cooking for dozens of hungry cowboys and cowgirls, and I'm going to give those measurements here. If you've got a big crowd, double it. If you suck at math and can't double it, buy her cookbook and she'll do the work for you! :-)

1.5 pounds cube steak
1 egg
3/4 cup milk
1 cup milk for the gravy
1 1/2 cups flour
1/6 cup flour for the gravy
1 tsp Lawry's season salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp black pepper
1 1/2 tsp season salt
1/2 cup vegetable oil for frying

Beat the egg and 3/4 cup milk together in a small bowl.
Mix the flour, season salt, paprika, cayenne, and black pepper together, in a large bowl or a pie plate works really well too!
Season each piece of meat with salt and pepper, then dip into the egg milk mixture on both sides, flipping to coat. Then place the meat on the plate of seasoned flour and turn to coat. Place the meat back into the milk mixture, then back into the flour. (This creates the deliciously thick amazing crust!) (and yes, it's messy!)
Repeat with each piece of meat, laying the finished ones on a plate until you're finished.
Heat the oil in a large skillet over medium high heat. Fry 3 pieces of meat at a time, cooking each side until golden brown, about 2 1/2 minutes on each side, maybe longer.
Remove to a paper towel lined dish and repeat until all meat is cooked. (at this point, I put the meat on an oven safe dish, and had my oven on the "keep warm" setting, and let the meat in there to stay warm)
After the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to medium low heat on the stove, and add 1/8 cup grease back to the pan. Allow the grease to heat up.
Sprinkle the 1/6 cup flour evenly over the grease. Using a whisk, mix them together, creating a golden brown paste. If it seems too oily, add a bit more flour. After a couple minutes, the paste will be golden brown. At this point, you will pour in 1 cup cold milk, whisking constantly. Whisk to combine, then let the gravy come to a slow boil. It will thicken gradually, but if it seems too thick at first, add some more milk. Season generously with season salt and pepper.
Place your meat on the plate, and smother with some delicious gravy! Great with a side of mashed potatoes!

My review: OMG. I hadn't had this in years, not since one day at Denny's. The crispy breading on the steak, and the gravy are amazing. The flavor was just awesome, and it was a really good "comfort food' dish. This was the first recipe in the PW cookbook that I just KNEW I had to try, partially because I had some cube steak in my freezer that needed to be used.

Seasoned Potato Wedges

2009-11-05T09:20:00.001-08:00

I wouldn't call this a recipe, just a "preparation suggestion". Either way, these are a favorite at my house, and they will be at yours, too!

Russet Potatoes, washed, cut into wedges
Lawry's season salt

Deep fry the potato wedges until they float to the top of the oil and are browned to your liking. (I like mine crispy, so this takes about 10 minutes). Once they are ready, get them out and place on paper towels to blot the extra oil out of them. Sprinkle Lawry's over the potato wedges.
You can eat them at this point, or you can keep following me...
Place in a baking pan in a single layer, and bake at 350 degrees F for 20 minutes. Often, I will make these ahead, and if whatever else I'm cooking is in the oven, I'll throw the wedges in to keep them warm, and for them to get a little bit more crisp.

My review: You can't go wrong with potatoes. Really.

Pioneer Woman's Meatloaf

2009-11-05T09:15:00.000-08:00

Did I mention how much I love The Pioneer Woman's new cookbook?? I want to buy it for everyone on my Christmas list, except that most of those people don't like to cook, and it would be wasted, and that would make me sad. So, tonight I ventured into making her meatloaf, adjusting it to serve four, which I will share those measurements here...

1/2 cup milk
3 bread slices
1 pound ground beef
1/2 cup grated Parmesan
1/2 tsp salt
1/8 tsp Lawry's season salt
Fresh ground black pepper
1/4 cup parsley
2 eggs, beaten
6 thin bacon slices

Tomato Gravy:
3/4 cups ketchup
3 tbsp brown sugar
1/2 tsp dry mustard
Hot Sauce, to taste

Preheat oven to 350 degrees F.
Pour the milk over the bread and let it soak in for several minutes.
Then, combine the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the beaten eggs.
With clean hands, mix the ingredients until combined.
Form into a loaf on a broiler pan.
Lay bacon slices over the top, tucking underneath.
To make the tomato gravy, pour the ketchup in a small mixing bowl, and add the brown sugar, dry mustard, and Tabasco. Stir until combined.
Pour one third of the tomato gravy over the meatloaf. Bake for 45 minutes, then pour another third of the gravy over top. Bake another 15 minutes.
Serve the remaining tomato gravy as a dipping sauce.

My review: This had such a delicious, savory flavor. John's first reaction was "it's wrapped in bacon, awesome!". We both loved it. Very, very good.

Stuffed Shells

2009-11-04T09:55:00.000-08:00

1 jar spaghetti sauce
1 box Jumbo Shells
30 oz. Ricotta Cheese
2 cups Shredded Mozzerella
1/2 cup grated parmesan cheese
2 Eggs
1 tablespoon parsley flakes
1 tablespoon Italian Seasoning
1 tsp. garlic powder
Salt and Pepper to taste

Preheat your oven to 375 degrees F.
Cook shells according to package. Drain and run cool water over them to cool.
Mix ricotta, half the mozzerella, parmesan cheese, eggs, parsley, italian seasoning, garlic powder, salt and pepper in a mixing bowl, using a fork.
Spread a thin layer of sauce in the bottom of a 13x9 baking dish.
Stuff a spoonful of cheese mixture in each shell, and place in a single layer on the sauce. Cover the shells with the remaining sauce, then the remaining mozzerella.
Cover with aluminum foil, and bake for 35 minutes.
Let stand for 5-10 minutes before serving to allow cooling, and for the ricotta mixture to firm up.\

My review: Yum! I always thought of stuffed shells being a lot of work, but they aren't at all. And they are so worth it! Delicious! Serve with garlic bread and a big green salad! (and don't burn your garlic bread like I did...)

Honey Roasted Red Potatoes

2009-10-30T07:47:00.000-07:00

I originally saw this recipe on the Provident Woman's blog, but also found it on AllRecipes.com.
Please excuse the picture, I couldn't get a good one of these for some reason.

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat your oven to 375 degrees F. Spray a baking dish with cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake for 35 minutes or until tender, stirring halfway through the cooking time.

My review: Honestly, I didn't like these as much as I wanted to. My first mistake was not using a big enough baking dish, so the potatoes were swimming in the honey juice, which made them way too sweet for me. I also used too much onion. I plan to try these again, following the recipe for real, and using a bigger dish, but until then, I thought I'd share the recipe, because I'm sure someone out there will like them as much as I wanted to like them... and maybe you'll be smart enough to follow the recipe!!

Pioneer Woman's Simple, Fried Pork Chops

2009-10-30T07:36:00.000-07:00

From Pioneer Woman's recipe, found here.

7-8 bone in pork chops
1 cup all-purpose flour
2 tsp season salt
cayenne pepper, to taste (a couple shakes will do it)
1 tsp black pepper
Canola Oil to cover the bottom of a frying pan (or vegetable oil, that's what I used...)
2 tbsp butter

Rinse the pork chops, then salt and pepper both sides.
Combine all the dry ingredients, then dredge your pork chops through the flour mixture. Set aside on a plate.
Heat oil on medium high heat, and add butter. Once the butter is melted, add your pork chops.
Don't try to put too many in the pan, cook them 3-4 at a time.
Cook for 3-5 minutes on each side. (it will depend how thick your pork chops are... when they have bones, it's better to get the thinner ones...) Poke them to make sure no pink juice creeps out.
Dig in!

My review: Usually, when eating pork chops, I prefer shake and bake, but these pork chops had an amazing flavor to them because of all the seasoning, and they got incredibly crispy and delicious. The butter addition also made them get a really pretty shade of brown. I'll take this over shake and bake any day! It's a lot quicker and you don't have to heat up your oven, too!

The Cookbook to end all cookbooks...

2009-10-29T06:49:00.000-07:00

I got this in the mail yesterday.

After drooling over it for a couple hours last night, due to the deliciousness of the food and Ree's gorgeous photography, it's very safe to say that you will be seeing lots and lots of PW recipes here very soon. It is one of the first cookbooks I've ever gotten that I want to cook from start to finish.

Support Pioneer Woman, buy this cookbook. It's got recipes that aren't up on her website, along with gorgeous pictures, and stories, and step by step photos of the recipes. You seriously can't go wrong. Buy it for yourself, buy it for a friend. And get cooking!

French Onion Soup

2009-10-29T06:27:00.000-07:00

I love French Onion Soup. When I went to Paris in January, the first thing I wanted to try was real, authentic french onion soup, la soupe de l'oignon gratinée. Unfortunately, it was the worst french onion soup I've ever had. For some reason, I don't like it when there's wine included in the mix. Maybe someday I will try making it with the wine, but until then, there's always Campbell's... or this recipe. :-)

4 Large Onions, thin sliced
3 cloves Garlic, fine chopped
2 sprigs Fresh Thyme, minced
2 Tbsp Butter
2 Tbsp Flour
2 quarts (8 cups) Beef Broth
Mozzerella, Swiss, or Gruyère Cheese (shredded or sliced)
Toasted Baguette Slices or Croutons

Melt the butter on medium heat in a large pot. Add onions, garlic and thyme, and stir.
Cook for 20 minutes or until the onions and garlic are nice and caramelized. If necessary, add a bit more butter, you don't want the onions to burn, you want them to be nice and brown and gorgeous.
Sprinkle the flour over the onions and cook for 5 minutes until thickened.
Pour in the beef broth and simmer for approximately 10 minutes, stirring occasionally.
Ladle the deliciousness into a bowl, and top with toasted baguette slices or croutons, and lots and lots of cheese! I like to slice up a baguette, drizzle a cookie sheet with olive oil, place the slices on top, and drizzle with more olive oil. Then, I sprinkle some garlic salt and fresh ground pepper over the top, and place under the broiler on low for 5 minutes. Watch them closely, they burn easy!
If you want to take this soup to a party, it is easily doubled, and can be thrown into a crock pot!

My review: This was so easy to make, and delicious! I only wish that I had an oven safe bowl, because I would have thrown that sucker under the broiler and made it all browned and gooey, but unfortunately, I've only got my Corelle dishes. So, anyone out there who loves me, and wants to buy me an oven safe bowl, please put that on my Christmas wish list. And make this soup, cuz you'll love it!

Chicken à la King

2009-10-28T06:40:00.000-07:00

When I was a kid, one of the staples my mom kept in the freezer was Chicken a la King packets. They were these pouches, filled with a gravy/chicken/vegetable mixture, that was amazing over top of toast. I remember eating them on snow days; you would take the pouch out, and boil it in hot water, or put it in the microwave after stabbing the heck out of the bag. This recipe tastes just like those Chicken a la King packets, and I still love it just as much. Basically, it's like a hot chicken sandwich, with peppers, mushrooms, and peas. Great cold weather recipe!!

1 stick butter or margarine
1 small bell pepper, chopped
1/2 small onion, chopped (omit these if you're not a fan)
8 oz. fresh mushrooms, sliced (you can also use a can of mushrooms)
1 tbsp water
1/2 cup flour
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 cups milk (I used skim)
1 1/4 cups chicken broth
2 cups cooked chicken or turkey (or even tuna) (you can used canned chicken)
1 (2 oz jar) pimientos, drained
Toasted bread, cooked rice, or egg noodles (it's good on french fries, too, which is the way my dad likes it)

Melt butter in a 5 quart saucepan, on medium high heat. Once the butter is melted, add the mushrooms, green peppers, and onions. Saute until the veggies are crisp tender. Add the water.
Next, stir in the flour, salt, and pepper. Turn the heat down to medium and let cook until bubbly, stirring constantly.
Remove the pan from the heat, and stir in the milk and chicken broth. Return to heat, and keep stirring until the mixture boils. Boil for 2 minutes, letting the sauce thicken. Stir in the pimientos and chicken (or turkey or tuna). Turn the heat down to medium low, and let cook until hot.
Serve over toast, cooked rice, egg noodles, or even french fries.

My review: This recipe was delicious, and tastes just like the kind I had when I was a kid! I also love the red and green colors of the veggies in it. This is comfort food at its absolute best. Try this on a cold rainy day. You'll love it!

Steamed Cabbage

2009-10-27T13:07:00.000-07:00

1/2 large cabbage, shredded (or a whole small cabbage)
1/2 cup water
1/4 cup Worcestershire sauce
3 tbsp. butter

Put your shredded cabbage in a large saucepan and add water. Sprinkle some kosher salt over the top.
Put on the stove on high, covered.
Once the water in the pot is boiling, cook for another 5 minutes, steaming the cabbage. If it runs out of water, add more.
After it steams for five minutes, add the butter and Worcestershire sauce. Cover and turn heat down to medium.
Cook for about 10 minutes, covered, or until the cabbage is soft.
Enjoy!!

My review: I love this. It gives the cabbage such a good flavor. Paired with sausage and potatoes, it is one of my favorite meals.

Crispy Red Potatoes

2009-10-27T13:06:00.000-07:00

4 large red potatoes
Vegetable oil
Pepper
Salt

Wash your potatoes. Pierce each one once with a fork.
Microwave the potatoes for 8 minutes.
Slice the potatoes.
Coat the bottom of a skillet with vegetable oil and heat on medium high.
Once the oil is hot, add the potatoes.
Season the potatoes with salt and pepper.
Cook on medium high, turning as needed. This won't take long, since you mostly cooked the potatoes in the microwave.
They are done when they're all crispy and brown!

My review: These are yummy. I like to bake the potatoes first, because they get nice and crispy that way, and they don't take so long! You can also use regular potatoes.

Chicken Enchilada Soup

2009-10-23T10:02:00.000-07:00

It's no secret that I have a great love for all of Pioneer Woman's recipes. So, when she created Tasty Kitchen, I was very excited, because it would be this huge community of wonderful cooks, sharing all of their wonderful recipes. This recipe was featured on the side as a "Ree Recommends" recipe. Thank you, Ree, for recommending this recipe, and thanks to RealMomKitchen for sharing. I love CrockPot recipes, and this one is definitely going to stay in my file.

1 can Black Beans, Rinsed And Drained
1 can Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
Pepper Jack Cheese, Sour Cream, Crushed Tortilla Chips for topping!

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

My review: This was a delicious, filling soup. I used skim milk, which I think made it a little thinner, but that was good for me. Definitely make this. And enjoy!

Mexican Stuffed Shells

2009-10-21T18:37:00.000-07:00

24 jumbo pasta shells
1 pound ground beef
2 cups salsa
1 (8oz) can tomato sauce
1/2 yellow onion, diced
1 cup frozen corn
1/2 cup black beans (drained and rinsed)
1 cup mexican cheese blend
Optional Toppings: black olives, salsa, green onions, sour cream, fresh tomatoes

Cook the pasta shells as directed on package. Drain in a colander and run cool water on them to cool, making them easier for handling, when it's time to fill them.
While your pasta is cooking, brown your ground beef and drain. Add the 2 cups of salsa, tomato sauce, frozen corn, and black beans, and mix well.
Fill the shells with the beef mixture, and arrange in a baking dish.
Sprinkle cheese over the top of the shells.
Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Serve with any desired toppings: my favorites are salsa, sour cream, and fresh tomatoes.

My review: My mom made these once a couple years ago, and I was hooked on them. They are delicious! I think they also make a fun appetizer for parties.

Steak Sauce Pot Roast and Noodles

2009-10-21T06:09:00.000-07:00

1 (2-3 pound) beef roast
1 (8 oz container) fresh mushrooms, sliced (or 1 can of mushrooms, drained)
1 medium onion, sliced thinly
1-2 cups water
3/4 cup A-1 Steak Sauce
Garlic Powder
Pepper (Fresh Ground or the powdery stuff)
3/4 cup milk
1/4 cup flour
1/2 pound egg noodles, cooked as directed on package OR hot cooked rice

In a large crockpot, create a bed of mushrooms and onions, with the middle "hollowed out". (leave space in the middle for your roast)
Place the roast in the middle of the crockpot. Pour the water over top of the roast, using your judgement on how much to add. I used about 1 1/2 cups. Season the roast with garlic powder and pepper. Pour the A-1 over the roast.
Turn your crock pot on low for 7-10 hours. You can do it on high for 4-5 hours, but it will be more moist and tender if you do 7-10 hours on LOW.
Once your roast is finished, (when you get home from work or a long day of shopping!), use a soup ladle or large spoon, and spoon off some or all of the juicy stuff, and all the mushrooms and onions you can grab and put in a small saucepan. Place on the stove on medium high heat. Mix the milk and flour together with a fork, trying to get rid of any lumps. Once your "broth" comes to a boil, add in the milk mixture slowly, stirring as you go.
Keep stirring, on medium high heat, until the gravy thickens and comes to a boil.
Now you're ready to assemble the deliciousness! Start with a bed of egg noodles (or rice), top with some gravy, then top with your meat (or put it on our side, if you like, because that's what I did) and top again with a little more gravy.

My review: This is the best pot roast ever. Carrots can be added to it too. But, back to the roast: it is the most moist pot roast ever, with insanely good flavor. It reminded me of steak, but the meat melts in your mouth. Absolute deliciousness. Try it sometime!! It can also be done in the oven, baked for 2 hours on 350 degrees F, but if you have a crockpot, USE IT!

Chicken Cordon Bleu Wraps

2009-10-14T06:36:00.000-07:00

This recipe makes 2-3 wraps.

2 Boneless Skinless Chicken Breasts, chopped in bite size pieces or strips
4 tbsp dijon mustard
Salt and pepper to taste
6 slices of thin sliced cooked deli ham
2 slices mozzerella cheese
2 slices swiss cheese
2-3 Burrito size tortillas

In a small skillet sprayed with cooking spray, cook your chicken until cooked through.
Once it is cooked, spoon the dijon mustard over the chicken, and reduce to low heat. Stir to mix the chicken up with the mustard. Add salt and pepper to taste. Careful with the salt, the ham will add a salty taste to the wrap.
In a separate pan, heat up the ham. You won't need to spray the pan with anything, just throw the ham on medium heat to let it get warm. Once it's warmed up, remove the ham.
Place one burrito in the pan. Place desired amount of ham (I prefer 3 slices, since it's thin-sliced) on the bottom. Then, spoon 1/3-1/2 of the chicken over top. If you like dijon mustard a lot, you can add some more at this step. It's up to you! Top with one slice of each cheese, and wrap up. Flip it over, so that the folded size is now on the heat. This will melt your cheese. Repeat with the 2nd (and possibly the 3rd) wrap.

My review: This is a quick, easy sandwich I like to whip up for myself on weekends. I always have chicken breasts in my freezer, so this is a go-to for me. I love all the flavors mixed together. You can also do this on a bun, if you prefer. Leave the chicken breasts whole when cooking, add the dijon mustard, and top with ham and cheese on a kaiser roll.

Eggplant Parmesan

2009-10-09T06:41:00.000-07:00

What do you do when you find cheap eggplants at a farmer's market? You make eggplant parmesan!

1 large eggplant or 2 small eggplants
2 eggs
2 tsp milk
1 cup flour
1 1/2 cup Seasoned Breadcrumbs
3 tbsp Parmesan Cheese (the powdery stuff)
Olive Oil
1 tbsp butter
1 jar of your favorite pasta sauce
Sliced Mozzerella Cheese (anywhere from 4-8 slices) (about 1/2 cup - 1 cup)

Slice your eggplant(s) into discs, about 1/2 inch thick.
Crack the eggs into a bowl, add the milk, and beat with a whisk or a fork.
Put the flour in another bowl.
And finally, in another bowl (yes, I do LOVE doing dishes.... haha), put your breadcrumps and parmesan cheese.
Dip each eggplant disc into the flour, then the egg, then the breadcrumbs, and arrange in a single layer on a plate. Doing this with a fork while reduce the mess, but if you like to get your hands dirty, be my guest.
Heat olive oil in a pan, making sure that you have enough to cover the whole bottom of the pan, but you don't want your eggplant to swim in it. Medium heat should be good enough for this. Add your butter in as well (this will give a nice, golden brown crust to the eggplant. If you want to leave it out, that's fine).
Once the oil is hot, fry your eggplant until the breading is browned.
Dry the eggplant on paper towels to soak up the extra olive oil
Spread some sauce in the bottom of a 13x9 baking dish. Layer the eggplant slices in the dish. Pour your desired amount of sauce on top and spread around. Then sprinkle cheese on top. I don't like a ton of sauce, so I don't normally use the whole jar.
Bake for 35 minutes at 350 degrees F.
Serve with hot pasta or fresh Italian bread.

My review: This was delicious! Very easy to make, and tasted like it was from a restaurant. I actually halved the recipe, and made it in an 8x8 baking dish. It was perfect!

Pumpkin Crisp

2009-10-07T18:26:00.000-07:00

1 (15 oz) can pumpkin
1 cup evaporated milk (this is a little less than the normal sized can)
1 cup sugar
1 1/2 tsp vanilla extract
1 heaping teaspoon of cinnamon or pumpkin pie spice
1 package of a butter recipe yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted

Preheat your oven to 350 degrees F.
Spray a 13x9 baking dish with cooking spray.
Mix together the pumpkin, milk, sugar, vanilla, and cinnamon.
Pour the mixture into the greased dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the pecans over the cake mix.
Drizzle the butter over the top.
Bake for 1 hour.
Serve with whipped cream, ice cream, or milk. I had to try it as soon as it was out of the oven, because it smelled so good!

My review: This is now my favorite pumpkin recipe EVER. Forget pumpkin pie, pumpkin whoopie pies, and pumpkin delights. This is delicious. I will definitely be making this again and again.