Can limes please go on sale soon? I want to make this yummy drink!!
Fresh Strawberry Limeade Slush
juice from three limes
1/3 c. sugar syrup (heat 1/2 c. sugar and 1/4 c. water until sugar is dissolved)
3 c. frozen strawberries
1 1/2 c. water
ice
Squeeze the juice from three limes into a blender. Add sugar syrup, strawberries, and water. Blend until smooth. Add ice. Blend to desired slushy consistency, adding more ice and/or water as needed.
http://amysfinerthings.com/kitchen-tip-tuesday-fresh-strawberry-limeade-slush
Wednesday, June 2, 2010
Maple Rosemary Chicken
My sister has requested I start posting with pictures, and I will - after this post. This recipe sounded delicious when I spotted it from $5 dinners, and it was! Enjoy!
Ingredients
1/3 cup maple syrup
1 Tbsp olive oil
2 Tbsp chopped rosemary, fresh or dried
3 large chicken breasts, about 1.5 lb S
alt and pepper
1 lb. asparagus
1 cup brown rice
Directions
1. In a small bowl, add the maple syrup and the olive oil. Mix in the chopped rosemary.
2. In an 8×8 baking dish, add the chicken breasts and season with salt and pepper. Pour the maple rosemary sauce over the chicken and coat evenly.
3. Bake at 350 for 50-60 minutes, or until chicken has cooked through. Cooking times may vary slightly depending on the thickness of the chicken.
4. Just after putting the chicken in the oven, prepare the asparagus. Rinse and pat dry. Snap the ends off of the asparagus and place into the skillet. Drizzle with olive oil and season with salt and pepper. Let “marinate” in the olive oil for about 30 minutes.
5. Saute for 4-5 minutes on high heat.
6. Prepare brown rice as directed on package. (If using plain brown rice, this can take 50 minutes! If using minute brown rice, it takes about 5 minutes!)
7. Serve Maple Rosemary Chicken with Asparagus and Brown Rice.
http://www.5dollardinners.com/2010/03/maple-rosemary-chicken.html
Ingredients
1/3 cup maple syrup
1 Tbsp olive oil
2 Tbsp chopped rosemary, fresh or dried
3 large chicken breasts, about 1.5 lb S
alt and pepper
1 lb. asparagus
1 cup brown rice
Directions
1. In a small bowl, add the maple syrup and the olive oil. Mix in the chopped rosemary.
2. In an 8×8 baking dish, add the chicken breasts and season with salt and pepper. Pour the maple rosemary sauce over the chicken and coat evenly.
3. Bake at 350 for 50-60 minutes, or until chicken has cooked through. Cooking times may vary slightly depending on the thickness of the chicken.
4. Just after putting the chicken in the oven, prepare the asparagus. Rinse and pat dry. Snap the ends off of the asparagus and place into the skillet. Drizzle with olive oil and season with salt and pepper. Let “marinate” in the olive oil for about 30 minutes.
5. Saute for 4-5 minutes on high heat.
6. Prepare brown rice as directed on package. (If using plain brown rice, this can take 50 minutes! If using minute brown rice, it takes about 5 minutes!)
7. Serve Maple Rosemary Chicken with Asparagus and Brown Rice.
http://www.5dollardinners.com/2010/03/maple-rosemary-chicken.html
Wednesday, April 28, 2010
Tuscan Flat Bread
These breadsticks will knock your socks off! I got the recipe from my sister-in-law Janelle, or Nelly as my son calls her. I could eat them every day with a little bit of olive oil and vinegar.
Tuscan Flat Bread
Tuscan Flat Bread
1 tablespoon yeast
1 tablespoon sugar
2 cups warm water
4 cups flour
2 teaspoons salt
2 teaspoons crushed rosemary
1/2 cup melted butter
Dissolve yeast in sugar and warm water, let sit for 2-3 minutes. Add flour, salt and rosemary. Mix. Dough will be sticky. Put dough in greased pan (with Crisco!!), spread out flat. Cut into breadsticks. Let rise 30 minutes. Pour melted butter over dough. Bake at 400 degrees for 20 minutes.
Friday, April 16, 2010
YAY for AwArDs
My dear friend Star from A Load of Craft gave me an award. I haven't gotten an award since high school I'm sure, so this is a big deal :) The rules are to post the picture, answer some questions and tag some people! I really only have two non-personal blog friends besides Star (who are also my personal blog friends) so I may be breaking the rules a little with who I tag . . . sorry :)
1. Who is your Style Icon?
I don't have one go-to style icon, but whenever I see Keri Russel or Anne Hathaway they are usually dressed in a way I would like to dress. Or the girls in the Anthro catalog :)
2. What is your favorite book?
Hmmm . . . Too many to tell. I love books that are set in futuristic, alter-societies. 1984, Brave New World, The Handmaids Tale, The Hunger Games, The Giver; but I just read a book called Honolulu and loved the historical aspect! I LOVE to read! Find me on goodreads.com.
3. Favorite party theme?
Anything that I can make cute cupcakes for. I look forward to doing a cupcake themed first birthday party for my daughter. She already has a fabulous outfit for it!
4. Biggest pet peeve.
I kinda have a lot of pet peeves, but one that gets to me is when people are tactless. Have some manners!
5. Extravagance you can't live without.
Getting my hair done by my fabulous hair dress, Summer.
6. Living person you admire.
I admire lots of people for having qualities I wish I had so it's hard to name just one individual. I think I will skip this one :)
7. Greatest Fear?
Childbirth . . . just kidding :) Failure.
8. Traits you deplore in yourself.
Lack of self control. Lack of patience. I could go on, but I think awards are supposed to make you feel good about yourself, so I won't :)
9. What talent would you most like to have?
I would like to have an eye for decorating. For now I just copy things I see and like.
10. What is your greatest achievement?
Probably just where I am in my life right now. I am proud of the decisions I've made that have brought me my wonderful husband, beautiful children, beautiful home and a life I love.
I tag
Tuesday, April 13, 2010
Firehouse BBQ Chicken w/ Garlic Roasted Vegetables
I love the recipes I see on Picky Palate, so tonight I decided to try one out. It was a huge hit! The husband served up two full plates, even of the veggies. The only thing I did differently was I reduced the hot sauce to maybe 1/8 cup. I was afraid it would be too hot for our toddler, but I think 1/4 cup would be fine! I am such a pro on the grill now ;)
Firehouse BBQ Grilled Chicken
6 thawed boneless skinless chicken breasts
½ Cup Frank’s Red Hot Sauce
¾ Cup of your favorite BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worstershire sauce
1. Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stovetop grill pan (this is what I used) or outdoor grill over medium heat (I used our new grill). Grill chicken for 5-6 minutes each side or until chicken is cooked through.
Garlic Roasted Vegetables
(I reduced the amount of each veggie since it's just the three of us!)
1 lb bag of carrots, peeled and cut into 1 inch pieces
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry’s Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil
1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.
Firehouse BBQ Grilled Chicken
6 thawed boneless skinless chicken breasts
½ Cup Frank’s Red Hot Sauce
¾ Cup of your favorite BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worstershire sauce
1. Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stovetop grill pan (this is what I used) or outdoor grill over medium heat (I used our new grill). Grill chicken for 5-6 minutes each side or until chicken is cooked through.
Garlic Roasted Vegetables
(I reduced the amount of each veggie since it's just the three of us!)
1 lb bag of carrots, peeled and cut into 1 inch pieces
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry’s Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil
1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.
Wednesday, March 31, 2010
Strawberry Shortcake
These shortcakes are yummy!
1/4 cup sugar
2 cup flour
2 tsp baking powder
1/2 cup butter
1 egg beaten
2/3 cup milk
add sugar, flour and powder together. Cut in butter until it makes coarse crumbs. Add eggs and milk to dry mixture, stir to moisture. Drop dough in ungreased mounds. Flatten to 3/4 inch thick. Bake at 450 degrees for 10 minutes or until golden. Let them cool. Serve with strawberries and a yummy whipped cream.
1/4 cup sugar
2 cup flour
2 tsp baking powder
1/2 cup butter
1 egg beaten
2/3 cup milk
add sugar, flour and powder together. Cut in butter until it makes coarse crumbs. Add eggs and milk to dry mixture, stir to moisture. Drop dough in ungreased mounds. Flatten to 3/4 inch thick. Bake at 450 degrees for 10 minutes or until golden. Let them cool. Serve with strawberries and a yummy whipped cream.
Snickerdoodles
These are pretty good and thanks to this article, I am freezing the extra dough to make another time!
1cup shortening/butter/margarine (I used butter-flavored shortening)
1 1/2 cup sugar
2 eggs
Mix all these with a mixer until you can tell the eggs have been well beaten
2 3/4 cups flour
1 tsp soda
1/4 tsp salt
Put all these in together, and mix well with mixer. Then roll into 1" diameter balls and roll them in this mixture:2 tbsp sugar2 tsp cinnamon. Place on a cookie sheet, and cook for 8-10 minutes at 400 degrees Fahrenheit. You will know when they are done because they will appear slightly cracked on the top. They will puff up, then collapse as they cool. Recipe from: http://colliesue.blogspot.com/2010/03/snickerdoodles.html
1cup shortening/butter/margarine (I used butter-flavored shortening)
1 1/2 cup sugar
2 eggs
Mix all these with a mixer until you can tell the eggs have been well beaten
2 3/4 cups flour
1 tsp soda
1/4 tsp salt
Put all these in together, and mix well with mixer. Then roll into 1" diameter balls and roll them in this mixture:2 tbsp sugar2 tsp cinnamon. Place on a cookie sheet, and cook for 8-10 minutes at 400 degrees Fahrenheit. You will know when they are done because they will appear slightly cracked on the top. They will puff up, then collapse as they cool. Recipe from: http://colliesue.blogspot.com/2010/03/snickerdoodles.html
Tuesday, February 16, 2010
Chicken & Gravy with Homemade Noodles
This was delicious, it could easily be baked in a yummy crust to make a wonderful chicken pot pie. Unfortunately, my husband doesn't like pot pie so I settled for serving it over noodles. It can be prepared beforehand with ease. Enjoy!
Ingredients:
4 c. chicken stock
1 – 2 lb. chicken breasts or thighs
1/2 lb. baby carrots
2 t. dill
1/2 t. salt
1/2 t. black pepper
1 bag egg noodles
Directions:
1. In a large sauce pan or stock pot, combine chicken stock, chicken, carrots and seasoning. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until chicken is fully cooked. Remove chicken with a slotted spoon and set aside to cool.
2. Add cut noodles to pot. Return to a boil and let boil until noodles are desired tenderness, about 7-10 minutes, depending on the thickness of the noodles. The broth will thicken as the noodles cook until it is a gravy consistency.
3. Shred or dice cooled chicken and return to pot. Stir to combine and continue cooking until heated through. Serve immediately, or refrigerate and warm on the stove before serving.
Recipe from: http://www.stolenmomentscooking.com/
Ingredients:
4 c. chicken stock
1 – 2 lb. chicken breasts or thighs
1/2 lb. baby carrots
2 t. dill
1/2 t. salt
1/2 t. black pepper
1 bag egg noodles
Directions:
1. In a large sauce pan or stock pot, combine chicken stock, chicken, carrots and seasoning. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until chicken is fully cooked. Remove chicken with a slotted spoon and set aside to cool.
2. Add cut noodles to pot. Return to a boil and let boil until noodles are desired tenderness, about 7-10 minutes, depending on the thickness of the noodles. The broth will thicken as the noodles cook until it is a gravy consistency.
3. Shred or dice cooled chicken and return to pot. Stir to combine and continue cooking until heated through. Serve immediately, or refrigerate and warm on the stove before serving.
Recipe from: http://www.stolenmomentscooking.com/
Thursday, February 11, 2010
Black Bottom Cupcakes
You know what? I just don't love cupcakes or cake. At all. But they are fun to make and decorate cute! If you do like cake, I'm sure this recipe is just fabulous!
Cream Cheese Filling:
8 oz cream cheese
1 egg
1/3 c. sugar
1/8 tsp salt
1 (6-oz) pkg semisweet chocolate chips
1 egg
1/3 c. sugar
1/8 tsp salt
1 (6-oz) pkg semisweet chocolate chips
Cupcake Batter:
1 ½ c. sifted flour
1 c. sugar
1 tsp soda
¼ c. cocoa
½ tsp salt
1 c. water
1/3 c. oil
1 T. vinegar
1 tsp vanilla
1 c. sugar
1 tsp soda
¼ c. cocoa
½ tsp salt
1 c. water
1/3 c. oil
1 T. vinegar
1 tsp vanilla
Beat cream cheese, egg, sugar and salt in a bowl. Stir in chocolate chips (mini sized is best!). Set aside. Beat all remaining ingredients until blended. Fill cupcakes liners 1/3 full. (Yes, that's right - use cupcake liners! With the rich centers they are likely to fall apart after baking if you try to extract them from the tin without liners.) Top each with a heaping spoonful of cream cheese mixture. Bake at 350 for 25 to 30 minutes. Makes 1 ½ dozen.
Recipe from: The Sister's Cafe
Williams and Sonoma Blueberry Muffins
Top these muffins with a crumbly top and you are sure to have a hit!
2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 teaspoon ground cinnamon
1 cup milk
1/2 cup unsalted butter
2 eggs
1 cup blueberries (I use frozen, they taste great!)
Preheat oven to 400 degrees. Grease standard muffin pans to make 16 muffins (If you use a cupcake pan that makes 12, you should get two batches out of this recipe)
In a bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together the milk, melted butter, and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon the batter into the prepared muffin pans, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean. 15-20 minutes. Let cool in the pans for 3-5 minutes, then remove.
2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 teaspoon ground cinnamon
1 cup milk
1/2 cup unsalted butter
2 eggs
1 cup blueberries (I use frozen, they taste great!)
Preheat oven to 400 degrees. Grease standard muffin pans to make 16 muffins (If you use a cupcake pan that makes 12, you should get two batches out of this recipe)
In a bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together the milk, melted butter, and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon the batter into the prepared muffin pans, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean. 15-20 minutes. Let cool in the pans for 3-5 minutes, then remove.
Cajun Chicken Pasta
This recipe is an original by my husband. If anyone tries it, please let me know, he will be excited!
Ingredients
1/2 Onion
1 Bell Pepper (Green, Red, Yellow or any color)
1 hand full of mushrooms
Cajun Hot sauce (Easier to find at Harmon’s, there are several types with varying degrees of spiciness.)
your favorite Pasta, preferably one that is easy to eat like bow tie or curly types (The more edges and caverns in the noodle allow it to carry more flavor)
1 tbsp of Corn starch
1/2 cup of Spaghetti Sauce, preferably Prego or Classico
1-2 cups of water (The corn starch is added to the water to thicken the sauce)
1 lbs of your favorite meat (Chicken is traditional, however Chorizo is also preferable, we tried sausage and it was fine), the meat is not the main item it is just a garnish for the sauce
Salt, apply according to your desire
Directions
Dice the meat and cook in a saute pan on medium to medium high heat
Chop the onion, bell pepper, and mushrooms and place off to the side until the meat is cooked and then add them to the meat.
Cook for about 8-12 minutes or until the onions turn a slight tan color.
Add the spaghetti sauce and mix all ingredients
Add the water
Add the corn starch through a small screen strainer and pour it around the entire pan to maximize thickening.
Stir and cook until the sauce boils.
Add the Cajun sauce gingerly. Sample the sauce after adding to make sure you don’t add too much. As mentioned above there are varying types of Cajun sauces with varying degrees of spiciness. One time I used the entire bottle because it was pretty weak. The bottle I have now is really powerful so I only add about a tbsp.
Add salt to bring out the flavor.
Pour over the pasta and enjoy.
It really was yummy! Great job husband!
Ingredients
1/2 Onion
1 Bell Pepper (Green, Red, Yellow or any color)
1 hand full of mushrooms
Cajun Hot sauce (Easier to find at Harmon’s, there are several types with varying degrees of spiciness.)
your favorite Pasta, preferably one that is easy to eat like bow tie or curly types (The more edges and caverns in the noodle allow it to carry more flavor)
1 tbsp of Corn starch
1/2 cup of Spaghetti Sauce, preferably Prego or Classico
1-2 cups of water (The corn starch is added to the water to thicken the sauce)
1 lbs of your favorite meat (Chicken is traditional, however Chorizo is also preferable, we tried sausage and it was fine), the meat is not the main item it is just a garnish for the sauce
Salt, apply according to your desire
Directions
Dice the meat and cook in a saute pan on medium to medium high heat
Chop the onion, bell pepper, and mushrooms and place off to the side until the meat is cooked and then add them to the meat.
Cook for about 8-12 minutes or until the onions turn a slight tan color.
Add the spaghetti sauce and mix all ingredients
Add the water
Add the corn starch through a small screen strainer and pour it around the entire pan to maximize thickening.
Stir and cook until the sauce boils.
Add the Cajun sauce gingerly. Sample the sauce after adding to make sure you don’t add too much. As mentioned above there are varying types of Cajun sauces with varying degrees of spiciness. One time I used the entire bottle because it was pretty weak. The bottle I have now is really powerful so I only add about a tbsp.
Add salt to bring out the flavor.
Pour over the pasta and enjoy.
It really was yummy! Great job husband!
Monday, February 8, 2010
Breakfast Casserole
The concept of a breakfast casserole usually grosses me out, but seriously - this was awesome!
BREAKFAST CASSEROLE
1/2 c. onion, chopped
1/2 c. green peppers
2 c. cubed ham, bacon or sausage (I purchased Jimmy Dean's precooked sausage, yummy!)
1 c. grated Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 (10 oz.) pkg. thawed hash browns
1 tsp. salt
1/2 tsp. pepper
Brown onion and green pepper together. Mix all ingredients together and pour into a 9x13 greased pan. Top with more grated cheese. Bake 30 minutes or until set at 350 degrees. Serves 10-12.
Recipe from Corrine!
BREAKFAST CASSEROLE
1/2 c. onion, chopped
1/2 c. green peppers
2 c. cubed ham, bacon or sausage (I purchased Jimmy Dean's precooked sausage, yummy!)
1 c. grated Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 (10 oz.) pkg. thawed hash browns
1 tsp. salt
1/2 tsp. pepper
Brown onion and green pepper together. Mix all ingredients together and pour into a 9x13 greased pan. Top with more grated cheese. Bake 30 minutes or until set at 350 degrees. Serves 10-12.
Recipe from Corrine!
Thursday, February 4, 2010
White Chocolate Raspberry Brownies
My friend Sarah made these for me back in college and I have been hooked ever since!
1 stick butter (1/2 c)
1/4 c white chocolate chips (plus more for drizzling on top)
2 eggs
1/2 c chopped almonds (I reduced to 1/4 c in case some don't like nuts)
2/3 c sugar
1 tsp vanilla
1 c flour
1/2 tsp baking powder
1 c raspberries (I use frozen)
Melt butter and white chocolate over low heat. Stir in eggs and almonds. Remove from heat and add in dry ingredients and vanilla. Cover a 9x9 pan with foil and grease, fold in batter. Place raspberries throughout batter. Bake at 350 for 30-35 minutes until golden. Drizzle melted white chocolate on top.
Find friends to share it with or you will eat it all!
(recipe from Sarah's kitchen)
1 stick butter (1/2 c)
1/4 c white chocolate chips (plus more for drizzling on top)
2 eggs
1/2 c chopped almonds (I reduced to 1/4 c in case some don't like nuts)
2/3 c sugar
1 tsp vanilla
1 c flour
1/2 tsp baking powder
1 c raspberries (I use frozen)
Melt butter and white chocolate over low heat. Stir in eggs and almonds. Remove from heat and add in dry ingredients and vanilla. Cover a 9x9 pan with foil and grease, fold in batter. Place raspberries throughout batter. Bake at 350 for 30-35 minutes until golden. Drizzle melted white chocolate on top.
Find friends to share it with or you will eat it all!
(recipe from Sarah's kitchen)
Baked Chicken Supreme
Yummy flavorful chicken. Serve with some tasty rice!
1 clove garlic, pressed
1.5 cups sour cream (we went low fat)
2 tbsp lemon juice
1.4 tsp seasoned salt
1 tsp paprika
dash hot sauce
3 pounds chicken (I just did five chicken tenders, but you could easily do much more chicken with the amounts listed)
1.5 cups breadcrumbs
Place first six ingredients in large zipper-type bag; mix well. Add chicken pieces and marinate overnight. Remove chicken. Roll each piece in crumbs and place in coated baking dish. You could drizzle with melted butter at this point. Bake at 350 degrees until chicken is tender and golden brown, 30-40 minutes depending on your oven.
(from RushHour Recipes)
1 clove garlic, pressed
1.5 cups sour cream (we went low fat)
2 tbsp lemon juice
1.4 tsp seasoned salt
1 tsp paprika
dash hot sauce
3 pounds chicken (I just did five chicken tenders, but you could easily do much more chicken with the amounts listed)
1.5 cups breadcrumbs
Place first six ingredients in large zipper-type bag; mix well. Add chicken pieces and marinate overnight. Remove chicken. Roll each piece in crumbs and place in coated baking dish. You could drizzle with melted butter at this point. Bake at 350 degrees until chicken is tender and golden brown, 30-40 minutes depending on your oven.
(from RushHour Recipes)
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