Tuesday, November 30, 2010
Cheesy Broccoli, Chicken, and Rice Casserole
Monday, November 29, 2010
Around the House
Tuesday, November 23, 2010
There are many things in our lives to be thankful for. I am thankful to God to have a wonderful family and great friends. And another thing I am definitely thankful for it a delicious and perfect homemade pie crust! My client, Judith, makes the BEST pie crust and always adds embellishments to put on top. She made about 7 leaf embellishments and I ate 3 before baking.... This is my favorite part of course, unbaked pie crust!
- 1 whole unbaked pie crust
- 1 cup white sugar
- 3 Tbs brown sugar
- 1/2 tsp salt
- 1 cup corn syrup
- 3/4 tsp vanilla
- 1/3 cups melted butter (salted)
- 3 whole eggs, beaten
- 1-2 TBS bourbon/whiskey (I used Makers' Mark) - optional
- 1 cup (heaping) chopped pecans
Monday, November 22, 2010
Creamy Pasta with Shrimp
This recipe is delicious. I trust the Pioneer Woman and once again she does not fail! We made this last week and devoured it and I was actually thinking of making another batch, but that would be a bit obsessive! You need to serve it with a nice spinach salad to add some green to your life. I have had several friends make this and everyone raves over the ease of preparing this recipe and the yummy taste. And, for the BG's out there... I heard thru the grapevine that this might be your Christmas Dinner :)
- ¾ pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small), finely diced
- 2 cloves Garlic, minced
- ½ cups White Wine (or To Taste)
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- Fresh Parsley, to taste
- Fresh Basil - To Taste
- Salt To Taste
- Pepper To Taste
Cook the penne pasta until al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp (I bought the shrimp with a 26-31 count). Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do NOT overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine (then pour yourself a glass). Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil.
Add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. I also added a little bit of red pepper flakes cause I like things spicy!
This meal is delicious and everyone will love it! Just serve alongside something green!
Thursday, November 18, 2010
Tropical Granola Bars
I was introduced to these delicious granola bars by Sharon at Pilates on Highland. Her friend makes them and she passed along the recipe. I love them! So delicious and healthy. Don't be intimidated by the list of ingredients - you literally just dump everything in, mix, and then bake. There are a lot of variations you could do with this recipe. I am going to experiment and will pass along other great combinations as I do so. So moms, make these for your kids and you will know what you and your kids are eating!
Rochelle's Tropical Granola Bars
3 c organic quick oats
½ c organic flour
¼ c wheat germ
¼ c ground flaxseed (if you buy it whole, just grind in a coffee grinder or food processor)
½ c pine nuts
½ c toasted walnuts, chopped fine
¾ c flaked organic unsweetened coconut
1 c dried pineapple and mango, chopped fine
1 egg, beaten
½ c vegetable oil
½ c honey
¼ c brown sugar
½ tsp salt
1 tsp baking powder
2 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
1 tbsp candied ginger, chopped
Set oven at 325 degrees. Mix all ingredients together. Spread and pack in greased 9x13 pan. Bake for 25 minutes at 325. As granola bars are cooling, press down with flat spatula. (Substitute pecans, sunflower seeds, berries and cherries for tropical nuts and fruits if desired.)
Tucher really wants a big bite! And after this picture he got one cause he is so stinking cute
Tuesday, November 16, 2010
Right before the freezing weather came last week, Ryan picked the rest of the peppers that were still producing in our garden. We didn't want them to freeze. Those pepper plants in our garden really produced a ton of peppers this year.
- 2 bell peppers (use what you have on hand, or mix the colors up) - peppers should be halved and cleaned of seeds
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 - 8 oz package of button mushrooms, cleaned and roughly chopped
- 2 - 3 roma tomatoes, diced
- 1 - 10 oz package of chopped frozen spinach, thawed and squeezed of excess water
- 1 1/2 cups fresh kale - stemmed and chopped
- 1/4 cup olive oil
- 1 cup greek feta, crumbled
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 - 1 tsp red pepper flakes
- 1 cup tomato sauce
- 3/4 lb italian spicy sausage - optional
Wednesday, November 10, 2010
Broccoli and Portobello Sandwich Bake
I love being able to have lunch at home. There are only a few creative things you can come up with for taking lunch to work, especially if you are limited and don't have a microwave or oven. Ryan loves taking leftovers, which is great, but I don't care much for leftovers other than once. He will eat the same thing for a week (good for me)!
Tuesday, November 9, 2010
Eat your Salad
Saturday, November 6, 2010
Quick Breakfast Idea - Muffin Melts
Breakfast is the one meal that is usually a constant for us. We usually eat eggs (either omelets or an egg english muffin) and when it gets colder we like Oatmeal (recipe for good oatmeal to follow soon). I don't change it up too much so when I do, I have a lot of expectation. I made these English Muffin Tops from Pioneer Woman and they were delicious! It made enough for 4 days worth of breakfast for Ryan and I. Can't beat that - a warm breakfast that takes only about 3 minutes to warm. Breakfast is my most favorite meal - I get to relax, watch some news, sip on coffee and just CHILL - have some "me" time.
- Dozen Hard-boiled eggs - peeled and roughly chopped
- 1 1/2 cup organic grated cheddar cheese
- 1/2 - 1 cup mayonnaise (experimenting with greek yogurt is a good idea also. The mayo is just a binder)
- 6 - 12 slices of all natural bacon, cooked and roughly chopped into bite size pieces (if adding bacon to the whole recipe you will want 12, I only added the bacon to Ryan's portion so he only got 6 slices)
- 1 Heaping TBS Dijon Mustard (good quality)
- 1/2 tsp garlic powder
- 3 dashes worcestershire sauce
- 6 whole wheat English Muffins, split