Opened Face Chicken Sandwhichs

So....I have been so busy at work and working late I haven't been even making my own recipes. That is why I have been so bad lately. However, my sister made me a dinner and I thought I would share the recipe with everyone. Super easy! It is kinda of like semi-homemade. Enjoy

1 - Rotassaire Chicken from the store
1 - box of stuffing
1/2 - stick of butter
1 - small onion
1/4 cup celery
2 cans chicken brooth
1 can of chicken gravy
4 - large hoogie rolls

Basically you tear apart piecees from the roastssaire chicken and place aside. In a frying pan place a couple tbsp. of butter and saute the onions and the celery until a little soft. Once that is done make the stuffing in a saucepan according to directions. Instead of using water use chicken broth. Stir in the onions and celery into the stuffing mix and set aside. In large skillet add chicken gravy (need to get the receipe for this from my sis) and add chicken to it to heat.

Once you have the mixtures prepared and mixed place them on top of the hoagie rolls that are cut in half. Serve and enjoy. Hope you like!

Grocery List

First off, I want to apologize for not updating this blog for the past couple of weeks. I got a new job and I have been so busy I haven't even been planning meals for myself. Just winging it when I go to the grocery store everynight. However, things have settled down a bit and I have a little insomnia so I decided to catch up a little. Here is the grocery list for the recipes this week. Hope you enjoy!!

Produce:
1 small white onion
fresh ginger root
garlic - check how much you have
Red Pepper
Yellow Pepper
Bok Choy
1 small red onion
1 small zucchini
1 avocado
Cilantro - if you would like to top the enchilada pie with it

Meat/Poultry/Fish:
1 Rotisserie Chicken - I buy this the day of
1 lb. flank steak
2 chicken breasts

Pantry:
Package of Gnocchi - Can usually find in the pasta section
Jarred Pesto - I like classico's
2 cans cream of mushroom soup
1 package of egg noddles
Five Spice powder - check to see if you have
small bottle of dark sesame oil - normally in Asian section
1 can beef broth
Soy Sauce - Check to see how much you have
Cornstarch - Check to see if you have
Sesame Seeds - in spice aisle
White or brown rice
1 can of green or red enchilada sauce - I use green
Flour Tortillas
Favorite Salsa - Check to see if you have

Dairy:
2 small containers of heavy cream
1 package of monterray jack cheese
8 oz. of sour cream
small container of ricotta
Parmesan cheese

Creamy Pesto Gnocchi w/ricotta

This is a recipe I tried last night and it was surprisingly very good. I changed a few things from the orginal receipe I got from Real Simple but it was a VERY quick easy meal and I served it with garlic crostini to mop up all the good left over sauce.

1 - 1lb gnocchi
1 - 8oz store bought pesto
1/2 cup heavy cream
1/4 cup ricotta
1/4 cup parmigiana cheese

Cook the gnocchi according to the package directions. Drain and return to pot. Add the pesto and cream to gnocchi and cook over medium heat, stirring, just until through, about 2-3 minutes. Add in ricotta cheese and parmigiana cheese and stir until melted. Salt and pepper...and then serve with garlic bread/crostini to mop up the extra yummy cheesy sauce. Enjoy!

Chicken Stroganoff

We all like Beef Stroganoff (and I am still trying to find the perfect recipe for it) so why can't we like Chicken Stroganoff. I found this recipe on Better Homes & Gardens (surprise, surprise) and I found it a little intriguing. It may be just as tasty as the beef version. What makes this version so wonderful is that it is another slow-cooker recipe. So..prepare in the morning, and set it in the crock pot and dinner is ready when you get home! Always a bonus!

2 skinless, boneless chicken breast halves and/or thigh
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream Freshly ground black pepper (optional)

Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

Sesame Beef Stir-Fy

I got this recipe from Cooking Light b/c I wanted to find a healthy recipe that we could all try. I know with the holidays around the corner we are going to be eating the most wonderful foods that are really just plain bad for us..who cares though!!! However, wouldn't it be to nice to eat healthy on the downtime. So here one is....I have not tried it but I am very excited to try it. Let me know what you think. Keeper...or tosser?

1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.

Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

Quesadilla Pie

As you all have figured out I get a lot of receipes from Real Simple and I just kind of keep them around and keep using them. This one is a really simple Quesadilla Pie that I got from them. I haven't changed a thing about the recipe so they get all the credit. If you would like to make a vegetarian variation of this subsitute 2 cups of corn for the chicken and you can also add black beans.

1 10-ounce can green or red enchilada sauce

1/4 cup heavy cream

4- 8-inch flour tortillas

2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top

1 3 1/2- to 4-pound rotisserie chicken, shredded

1/2 small red onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced

1 cup salsa

1 avocado, diced

1 cup fresh cilantro leaves

Heat oven to 400° F.

In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, sour cream and cilantro

Grocery List

Hope everyone had a wonderful turkey day!! I know that I did..but that is mainly b/c I got to see my cute nephews and got to sit around with my family all day. The food wasn't so bad either:) Anyway...here is the grocery list. I threw a few recipes that have already been in the mix that are simple and easy that I have liked before. Hopefully you like them too! Have a great week!

PRODUCE

Garlic - Check to see if you have enough alraedy
1 lb. small red potatoes
3 medium carrots

POULTRY/MEAT/SEAFOOD
4 chicken breasts
17 oz. refrigerated beef roast au jus

PANTRY
Box of Spaghetti noddles
8 oz. of french fried onions
2 - 14oz cans of chicken broth
1 - 11oz can of tomato soup
Balsamic Vinegar - check to see if you already have

FROZEN
1 - 10oz package of frozen spinach

DAIRY
1 - 8oz. block of cream cheese
Parmesan cheese - check to see if you already have
1/4 lb. Gorgonzola cheese
1 9oz package of refrigerated cheese tortellini
8 oz. container of sour cream
Bag of shredded monteray jack cheese
eggs - check to make sure you have 1

Monterey Spaghetti

This recipe was given to me by a friend and I have not tried it out yet, but it looks yummy. If you try this recipe you will have to let me know if you liked it or not. I am trying to take every ones input and then get rid of the recipes that were not so popular and keep the favs. b/c I do recycle some of my recipes on any given week. So try it out and let me know.

4 ounces spaghetti, broken into pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/8 teaspoon crushed garlic
3 cups shredded Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (6 ounce) can French fried onions

In a large pot with boiling salted water cook spaghetti until al dente. Drain.

In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onions to the slow cooker. Stir contents of slow cooker until just blended.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.

In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.

Tomato-Tortellini Soup

This one has become a favorite between Logan and I. It is my go too easy recipe and is very filling. Great with a salad or just alone.

2 - 14oz cans of chicken or vegtable broth
1 - 9oz package of refrigerated tortellini
1/2 an 8oz package of cream cheese (you can also use the cream cheese with chive/onion)
1 - 11oz can of tomato soup
Snipped fresh chives to garnish

In medium bowl, bring broth to boiling. Add Tortellini, reduce heat. Simmer, uncovered for 5 mins. In a bowl whisk 1/2 cup of hot broth into cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving.

Herb-Garlic Beef Roast

Sometimes I try to find recipes that are super quick and are very easy to prepare. This is one of them. Now it isn't the best tasting recipe I have ever had...but it is a time saver b/c you use already package cooked beef. You can find it in the refrigerated section. This recipe just jazz's up what is already in the container a little to make it taste a little more homemade. Let me know if you add anything to it or what you think about it.

1 17-oz. pkg. refrigerated cooked beef roast with the au jus
1 lb. small red potatoes
3 medium carrots
1 Tbsp. cooking oil
Frsshley grounded pepper
3 Tbsp. chopped fresh Italian flat-leaf parsley
3 to 6 cloves garlic, minced depending on how much you like garlic

In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

For herb-garlic mixture, in a small bowl combine parsley and garlic. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. I serve this with mashed potatoes or rice. Makes 4 servings.

Gorgonzola Chicken Breasts

I am really not one for Gorgonzola cheese or blue cheese...I think they may be the same....I just don't like the bitterness of it all. However, this recipe swears that the cheese gets eat up by the chicken and just gives it a hint of flavor and it is not over-powering at all. So, I thought why the heck not. It got great review on http://www.epicurious.com/. Enjoy!

4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar

Preheat oven to 425°F with rack in middle.

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

Salmon Glazed with Honey and Mustard

You know I love Salmon. What's not to love? It is good for you, tasty, and isn't all the expensive. Here is another recipe that I found. This time I found it on http://www.epicurious.com/. It got some good reviews so I thought I would try. Enjoy!

1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 tablespoons grainy Dijon mustard
2 tablespoons mild honey
1/2 teaspoon cider vinegar
1/2 teaspoon caraway seeds, crushed

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.

Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.

Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.

Transfer salmon to a platter with 2 large spatulas

Shrimp Stir-Fry with Ramen

Alright...I know what you are thinking. Ramen noddles? Isn't that the stuff I ate in college? Well yes it is. However, I found this recipe on Better Homes and Gardens and I couldn't pass it up. I have to try it out. I remember trying to dress up ramen noddles all the time and this one seems like it could be a keeper. I read the recipe and I have made some changes to make it a little easier on us to try out. :) I hope you enjoy.

12 oz. of peeled and deveined shrimp
2 packages of oriental or shrimp flavored ramen noddles
1 pacakge of frozen vegrables for stir-fry (they have them in the frozen aisle ready to make stir-fry with the terayaki sauce in the vegtables, super easy, you just add the chicken/shrimp/beef)

Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Set aside.

Meanwhile in a large skillet add a little cooking oil and cook shrimp until they are a light colored pink. After cooking set-aside and begin cooking the stir-fry vegtables according to package directions. After vegtables are done stir in shrimp. Serve mixture on top of ramen noddles and enjoy!

Garlic Chicken with Orzo

Quick and easy recipes. If you want to go vegetarian with this dish it is really easy to do so would add more vegtables if you do. Like chopped zucchani, tomatoes, and squash.

1 cup uncooked orzo pasta
2 cans chicken broth
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves

Pinch of fresh basil
Grated Parmesan cheese for topping

Bring a large pot of chicken broth to a boil, lightly salted. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese and fresh basil.

Meatballs and Greens on Ciabatta

I have yet to try this recipe but this seemed like a fresh approach to eating meatballs instead of just with pasta and sauce...so let's give it a try. I found this recipe on Better Homes & Gardens website. And they always have such wonderful pictures for me to post with the recipe. I find that pictures always help:) Anyway, let me know if this is a keeper or if I should toss it out of the recipe box!

1/3 cup extra-virgin olive oil
1/4 cup lemon juice
1 bunch Italian flat-leaf parsley, large stems removed
2 cloves garlic
Salt and ground black pepper
1 16- to 18-oz. pkg. frozen cooked Italian-style meatballs, thawed*
1/2 of a small head romaine, cut-up or torn
4 ciabatta rolls, split and toasted

In a food processor or blender combine oil, lemon juice, parsley, and garlic; cover and process until finely chopped. Salt and pepper to taste.

Transfer parsley mixture to a large skillet; add meatballs and heat through, covered, over medium heat, stirring and spooning sauce over meatballs occasionally.

Place one ciabatta roll, toasted side up, on each plate. Top with romaine. Remove meatballs from skillet with a slotted spoon; place atop romaine. Drizzle warm parsley mixture atop.

White Chili Recipe

This recipe comes from my friend Jessica Jasa. She said the chili was great. Her office had a chili cook-off and this was the winner! I have never tried white chili before but I am really excited to give it a try.

1 Tbsp veg (or olive) oil
1 ¼ cup chopped onions
3 cans Great Northern White bean- drained
2 tsp ground cumin
1 ½ cup shredded Monterey Jack cheese
3 large chicken breast- boiled - then shredded
1 Tbsp minced garlic
1 can chicken broth
1 can green chilies
½ tsp oregano
½ cup sour cream
Approx ½ of block of Velveeta cheese

Place all ingredients into crock pot and cook on high until nice and warm and mixed well together. Then add the boiiled shredded chicken and serve!

Grilled Salmon w. Teriyaki Citrus Sauce

Very yummy looking salmon that I found in a Kikkoman ad. I made a few changes to the receipe but other then taking out the ginger and yuzu juice it is basically the orginal recipe as I found it. Serve with white or brown rice and endame! Enjoy!

1/3 cup Terayaki Marinade & Sauce
1/3 cup orange juice
1 tblp. lemon juice
1 tblp. lime juice
1 crushed garlic clove
4 scallions, cut into pieces (use the white parts for marinade and the green for garnish)
4 salmon filets - I just get two for Logan and I and I don't change the amount of sauce
1/3 cup rice wine vinegar

First make the marindae. Combine all ingredients (except salmon and rice wine vinegar), reserving 1/2 cup for the citrus sauce. Add salmon, cover and chill for one hour.

Strain reserved 1/2 cup marindae and combine with rice wine vinegar to make dipping sauce and set aside. Lighly oil and heat grill over moderate heat. Drain excess marinade from salmon. Bring marinade to a boil in a small saucepan and set aside for basting. Season salmon with salt and pepper and grill to desired doneness, basting with marinade from saucepan.

Garnish with scallions and pour citrus sauce over filets. Serve with white or brown rice.

Butternut Squash Bake

Found another recipe at Better Homes and Gardens. This looks like a really yummy vegetarian dish and looks so simple. I love butternut squash so I can't wait to try something different and new! Let me know how you like this one if you give it a try.

1 1/2 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes (about 3 cups)
2 tbsp. olive oil
8 oz. of dried extra-wide noddles (I am using the wide no-yolk egg noodles)
4 tbsps. butter
6 shallots, chopped
1 tbsp. lemon juice
1 - 8oz. bar of cream cheese (you can use lite cream cheese)
3/4 cup Parmesan cheese
1/2 cup flat leaf parsley
1 cup of panko or soft bread crumbs

Preheat oven to 425 degrees. In a bowl toss squash in oil, place in oiled baking pan. Roast uncovered for 30 mins. until lightly browned and tender stirring twice.

Meanwhile, in dutch oven or a pasta pot cook noodles according to package. Drain and set aside. In same pot melt 2 tblps. butter. Add shallots and cook over med-high heat for 3-5 mins. and until butter begins to brown. Add lemon juice.

Add noodles and squash to shallot mixture. Stir in cream cheese, 1/2 cup Parmesan cheese, 1/4 cup parsley, 1/4 tesp. of salt and pepper. Transfer to greased 2 quart baking dish.

In a small saucepan melt remaining 2 tblps. butter, stir in bread crumbs, remaining Parmesan, and remaining parsley. Sprinkle over noodle mixture. Bake, uncovered for 10 minutes or until golden brown.

Quick Pork and Apples Dinner

I found this recipe on Better Homes and Gardens and it looked quick and easy..which I am always happy about. I love the combination of pork and apples. I think I will add cinnamon at the end to my apples...but other then that I will first try it as it is. Let me know what you think about this recipe and if you added any personal touches that tasted yummy with it.

1 lb. pork tenderloin

2 cloves garlic, chopped

1 tblp. butter or olive oil

1 - 20oz can of sliced apples, drained

2 tesps.. sniped fresh thyme or 1/2 tesp. dried thyme

Cut tenderloin, crosswise into 1/2 inch slices. In a large skillet cook garlic in oil/butter over med-high heat for 15 seconds. Carefully place the pork slices in the oil. Cook for 2 mins. on each side or until browned and no longer pink.

*Update - I tried this out and it was really good and so quick and simple. I loved how the apples complimented the pork and I did go ahead and added a dash of cinnamon at the end right before the apples were done being cooked. Great easy dinner. I think this one may be a keeper for the recipe box:)

Add drained apples and thyme into skillet. Cover and cook for 1 min. or until apples are heated through.

Serve with your choice of side item. I think I am going to make my cunnuflings with this recipe....I know it isn't healthy but it is really yummy!

Steak and Drunken Mushrooms

Now I really don't like mushrooms, but I know many people love them and since the orginal recipe calls for the mushrooms I left them in. However, if you do not like mushrooms either pick them out or just omit them from the recipe all together. Also, the orginal recipe is for 4 servings but I just buy two steaks and still use the same amount of sauce. Also, to add a bit more flavor and to make this a little more creamy I highly suggest making a gravy with this. You can use a beef packet gravy mix or use campbells gravy from the can and just pour over the egg noddles.

3 Tblps. butter - or use lite butter land o' lakes makes a good one
Four 8 oz sirloin steaks, pounded to 1/2 inch thick
Salt and Pepper
8 ozs. of mushrooms
2 cloves of shallots, finely chopped
1 clove garlic, finely chopped
1 cup beer, a beer like bass ale works well
1 dash worcestershire sauce

In a large skillet, melt 1 tblp. butter over med-high heat. Season 2 steaks with salt and pepper and add to the pan, weighing them down with a dutch oven or another skillet (you want to press down on them hard). Cook until browned, about 1 1/2 mins per side. Transfer steaks to a large platter and cover with foil to keep warm.

In the same skillet, add the mushrooms, shallots and garlic. Cook stirring frequently, until the mushrooms are sofened and the shallots are translucent, about 5 mins. Reduce heat to med., add beer and simmer until liquid is reduced by half, about 3 mins. Remove from the heat and whisk in the remaining butter and the worcestershire sauce.

Top steaks with mixture and serve. This recipe is really good on top of the frozen egg noddles or even rice..

Crunchy Herb Chicken

This is a version of what my mom used to make for us all the time. It was by far my favorite chicken dish my mom made....close to Chicken and Rice and I still have not perfected her version of that. I hope you enjoy!!

4 slices white bread, toasted

1/2 cup flat leaf parsley

1 clove garlic, chopped (I use two cloves b/c I LOVE garlic)
Kosher salt and black pepper

1 Tblp. Olive Oil

1/4 cup Dijon Mustard

2 fresh leaves of basil, chopped finely

4 skinless chicken breasts

Heat oven to 400 degrees. In a food processor, pulse bread, parsley, garlic, basil, and 1/4 tsp. of salt and pepper until coarse crumbs form. Add the oil and pulse to combine. Transfer to plate.

Spread the mustard over the chicken and dip the pieces in the bread-crumbs mixture, pressing gently to help the mixture stick.

Place on baking sheet and bake until golden and cooked through, about 18-20 mins.

Potato Leek Soup

This week is all about trying something new. Logan really wanted to try out leeks so after digging thru some recipes I found a soup with leeks in it. Might be a good way to introduce leeks into our diet.

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Cunnuflings...

Those of you that know me...know about cunnuflings. I know I have the spelling all wrong and they have been many other things by my friends. This is a childhood recipe that my dad would make and would always serve with a pork tenderloin and peppercorn gravy. I had to have these on my birthday..and while in college I made these all the time as my comfort food. If you have any questions about the recipe let me know....it took me a couple of times to make them right. :)

2 cups Flour
1 egg
3/4 cup water (give or take)
1 small onion
1 package of peppercorn gravy mix (I would make 2 packets if you like gravy)

In a medium sized mixing bowl add flour, water, and egg. Mix together. You will want the mixture to be sticky and thick...just a bit thicker then waffle mix. To get the desired thickness you may need to add water a little bit at a time until you get that thick sticky consistency that you are wanting. If it gets to be to thin just add a little flour. Sometimes you will just have to go back and forth.

Bring a large pot of water to boil. Once boiling and you have your mixture ready. Spoon dumpling mixture out of bowl (spoon out like you are making cookies). Drop the mixture spoonful at a time into boiling water. Add only the amount of mixture until it covers the bottom of the pot.

While dumplings are cooking have a medium pan ready to go with chopped onions sauteing in olive oil. The dumplings will rise to the top of the pot when they are done (You may need to give them a little hand with a light stir in the pot to stop them from sticking to the pot). Once dumplings have risen use a slotted spoon to remove and shake access water out. Place each dumpling as they are done into frying pan with onions. You will keep repeating this process until all the mixture is done.

In the long run what you want is the dumplings to be a light golden brown and have a little crisp to them. Make peppercorn gravy according to directions and serve.

Balsamic Pork and Dumpling Recipe

I got this recipe from Better Homes and Gardens. It is a really quick and easy recipe. If you do not want to use the frozen peroigies with the meal then I would substitute with new potatoes, or my cunaflings recipe that is always yummy...but a little bit more time consuming.

16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary

Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4

Extra Receipe: Creamy Parmesan Polenta

This is a fast easy side dish and goes great with any beef dinners...if you are going to cook the short ribs receipe this would be a great side dish receipe to add. If you want to try this receipe be sure to add the ingredients to your grocery list.

1 tablespoon kosher salt
1 cup instant polenta
1/2 cup (2 ounces) grated Parmesan
4 tablespoons butter

Bring 4 cups of water and the salt to a boil in a saucepan. Stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving.

Slow-Cooker Red Wine Short Ribs

I love short ribs...they are so good and tender. I found this recipe on Real Simple and have tried it once so I made my own littler version of it. Let me know how you like it or if you made any variations to it.

1 medium onion, cut into wedges
4 cloves garlic, peeled and crushed
6 small carrots, peeled and cut in half crosswise
4 small potatoes, peeled and cut in quarters crosswise
1 can (80z) diced tomatoes, drained
1 small bunch sage
2 pounds short ribs
Kosher salt and pepper
1/2 bottle red wine
1 loaf crusty bread

In the bowl of a slow cooker, combine the onions, garlic, carrots, potatoes, mushrooms, tomatoes, and sage. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. Set the slow cooker to low and cook until the meat is tender and falls from the bones, 8-9 hours. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.

Chicken and Bok Choy Stir-Fry

I had one of my friends mention that she loves Bok Choy now and it is very easy to cook and really tasty...so I set off to find a recipe that has it in it. I got this recipe from Real Simple I have not tried this recipe out but it does look pretty good....and maybe if you didn't like the previous chicken stir-fry recipe you will enjoy this one. Some people may not like chicken very much but I am sure you can substitute the chicken with pork...I am not sure about seafood. Serve with steamed white or brown rice.

1 tablespoon canola oil
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low-sodium soy sauce
1/4 cup store-bought barbecue sauce
4 scallions, thinly sliced

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.

In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.

Risotto With Edamame, Lemon Zest, and Tarragon

Good dish to say goodbye to summer to. This is a light vegetarian dish we tried out earlier this summer and loved it. However, if you would like more substance add cooked chicken or shrimp. We served this with a Tomato, Mozzarella, and Basil salad.

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan Kosher salt and pepper

Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

One-Pot Salmon with Endamame and Rice

1 cup long-grain white rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
4 ounces frozen Endamame, thawed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
1-2 cloves of garlic, diced

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

Scatter the endamame over the salmon and rice. Cover and cook until the rice and endamame are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

Mix the soy sauce, scallions, vinegar, garlic, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and endamame and serve.

Rotisserie Chicken Salad w/potatoes and spinach

Okay...I may be cheating a bit but I am having a craving for this salad. It is really yummy and so fast and simple to make. Just run to the store the night of and buy the rotisserie chicken that night. Barely no mess for you.

1 lb new potatoes
Kosher Salt and Pepper
1/4 cup extra virgin olive oil
1 tblp. white wine vinegar
1 tblp. Dijon mustard
1 1lb rotisserie chicken (can be bought from store cooked and ready the day of)
1 med. sized container full of fresh spinach (I get it from the salad bar)
1/4 cup fresh chopped basil leaves (you can use tarragon if you prefer)
1 cup Parmesan cheese (shaved/grated)
1 tblp. fresh minced garlic

Place potatoes in large pot and cover with water. Bring to boil. Add 1 1/2 tblp. salt, reduce heat, and simmer until tender. Takes about 12-15 mins. Drain, run under cool water and slice.Meanwhile, in small bowl, whisk together the oil, vinegar, mustard, 1/2 tesp. salt, 1/2 tesp. pepper, and garlic. Using fork shred the chicken, discarding bones and skin.Combine chicken, spinach, basil, and potatoes. Drizzle with dressing and sprinkle with Parmesan. Feel free to add any of your favorite ingredients you like in salads.

Chicken Teriyaki Stir Fry

I whipped this recipe up one day when I had a bunch of leftover stuff just sitting around that I needed to use. This is fast and easy. Feel free to add your favorite veggies, more or less Teriyaki sauce, and soy sauce.

1 lb. chicken breasts, diced
1/2 cup of your favorite teriyaki sauce (I use Lawry's marinade)
1 can of diced water chestnuts, drain the water
1 bag (10-12oz) of frozen stir-fry veggies
1-2 cloves of garlic, diced
1/4 cup soy sauce

Heat a large non-stick pan on medium high heat. Add your diced chicken and cook until browned and not pink in the middle. Once chicken is cooked add in frozen veggies,water chestnuts, and diced garlic.Stir.

Stir in teriyaki sauce and soy sauce. Place pan on Low-Medium heat and cover. Cooking for about 10 mins., or until frozen vegetables are cooked thru. Stir occasionally and serve with white or brown rice.

Plaza III Steak Soup

This is one of my favorite recipes and it is a copy-cat recipe that I found online of the Plaza III's steak soup that is famous around Kansas City. The weather is starting to get a little cold, and this is perfect if you are wanting to make something on a busy week and needing leftovers. Yummy Yummy stuff! Hope you enjoy!

1 stick (1/2 cup) butter

1/2 cup flour

4 cans (10 1/2 oz. each) beef broth

1 (8 oz) can diced tomatoes

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onions

2 beef bouillon cubes

1 1/2 tsp Kitchen Bouquet

1/2 tsp freshly ground black pepper

1 pound ground round/sirloin

1 (10 oz) package frozen mixed vegetables

Melt butter in a soup pot over medium heat until just melted, do not brown. Whisk in the flour to form a smooth paste. Cook over moderate heat for 3 minutes, whisking all the while. Whisk in the consomme until smooth and slightly thickened. Bring to a full boil. Add the tomatoes and their juices, carrots, celery, onions, bouillon cubes, Kitchen Bouquet, and pepper. Return to a full boil, reduce heat, and simmer, covered, for 30 minutes or until the carrots are tender. Stir occasionally.While simmering vegetables, cook the ground round over medium heat until browned. Drain off the grease from meat. Add the ground round and frozen veggies to the soup. Simmer, covered, for another 15 minutes. Serve with oyster crackers.

Asian Grilled Salmon

This looks like a really great simple recipe for Salmon that my friend Jessica Jasa has shared with me. Try it out and let me know if you like it! :)

2 medium sized fresh salmon filets, boned and skinless(about 1.5 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 1/2 teaspoon minced garlic

Light the grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon on hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Serve with fresh veggies and rice.

Shrimp Fajitas

Love this receipe. Sooo very yummy. If you would like you can switch it up a bit and use chicken....or you can use tilapia or another kind of white fish. I have not tried this recipe with beef yet.

1 tablespoon Worcestershire sauce
1 lime (for the juice)
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium zucchini, cubed
1 red onion, chopped
1 (10 ounce) box or bagged frozen corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro

1 Avacado

1/4 cup sour cream

In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.

Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.

In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro. Cut and serve avacado inside fajitas if you would like...and top with sour cream

Marinated Flank Steak

Simple, easy, marinated flank steak. Very basic recipe that I use..you can change this however you want. Add spices you really love or take some out that you may not be found of. Make sure that you get this ready in the morning so it can marinate while your at work. I usually serve this with Brocolli and then a box of pasta roni or something. So very quick!

1/4 cup vegetable oil
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2-1/4 teaspoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground black pepper
3/4 pound flank steak

Preheat grill for medium-high heat.

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Grilled Honey Lime Chicken Sandwhiches

You can eat these as sandwhiches or if you just want to enjoy them without the carbs they are just as good. You can use the cilantro from another recipe from this week. Let me know if you like!

1 lime - Juiced
2 Tbsp. Honey
1 tsp. cumin
Handful of cilantro - finely chopped
2 Tbsp. olive oil
2 pieces of skinless chicken breasts
1 tsp. steak seasoning - I use Montreal
2 Crusty Rolls

Toppings:
lettuce, tomatoe, red onion, avacado, salsa

Combine first 5 ingredients in a small bowl to made a dressing. Sprinkle chicken with seasoning blend. Coat chicken in dressing and set aside for 10 mins.

Grill chicken on an indoor or outdoor grill. 6-7 mins on each side or pan fry over med-high heat in a large non-stick skillet, uncovered, 6 mins per side.

Slice grilled chicken on an angle and pill on rolls bottoms. Top with your choice of toppings.

Italian Mac & Cheese

This is our hands down favorite recipe!! I am only posting 4 recipes b/c this recipe you will have leftovers with and they are yummy. I normally serve this with a salad and garlic bread. Orginally this recipe has mushrooms in it...however I do not like mushrooms. So add in the mushrooms while sauteing the garlic if you would like them. :)

1lb penne pasta
1lb Italian sausage cooked and crumbled (if you can only find in casings, remove them from casings)
2 Tbsp. Olive Oil
1 Tbsp. Butter
3-4 garlic cloves garlic, chopped
Salt and Pepper
12 crimini mushrooms (if you desire)
2 Tbsp. Flour
1 cup Chicken Stock
1 cup Heavy Cream
1 - 10oz sack of shredded cheese - 4 cheese Italian blend
1 can diced tomatoes, drained well
1/2 cup parmesan cheese

Bring a large pot of water to boil. Salt water and cook pasta to your desired taste.

In a large non-stick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add olive oil, butter, garlic, and mushrooms (if desired). Season liberaly with salt and pepper. Saute 3-5 mins. Add flour and stir, cooking 2 mins. This will make your roux.

Preheat oven to broiler on high

Once you have a pasty smooth roux whisk in chicken stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. Wait tell sauce bubbles and keep stirring.

Combine cheese, sausage, pasta in a large bowl. Stir in diced tomatoes. Transfer to baking dish. Sprinkle parmeasan cheese on top and place in oven. Cook until golden brown on top and serve.

Skillet Seared Salmon

This receipe has a little spice to it but still really mild.....I would recommend Halibut if you do not like Salmon for this recipe. I am sure Tilapia might taste just as well. If you try a different fish with this let me know. I would love to try it out:)

2 - 5-6oz. skinless salmon fillets, about 1 inch thick
1 Tbsp. Olive Oil
2 large roma tomatoes, seeded and chopped
1 small jalapeno pepper, seeded and thinly sliced
1 Tbsp. Butter
1/3 cup fresh cilantro, chopped.

Lightly season salmon with salt and pepper. Heat olive oil in large skillet over med-high heat. Add salmon and cook 8-10 mins until salmon flakes easily when tested with a fork, turning once halfway thru cooking.

Set aside salmon. Add tomatoes, jalapeno, and butter to skillet; cook and stir for a 1 min. Spoon over salmon and sprinkle with cilantro and serve. Enjoy!

Baby Spinach Salad with Swiss Cheese Crisps

This one again is not one I have tried but I have always wanted an excuse to try it. Better now then never...so feedback is appreciated on this one. It is from Rachel Rays Cook book. Of course I changed a few things:)

1 1/2 cups shredded swiss cheese
1 pack baby spinach - or a large container at the salad bar
1 small red apple, cored and thinly sliced
1 bunch of strawberries, or any of your favorite berry
1 wedge of a lemon
3-4 sprigs of thyme, stripped from stem and chopped...or a dash of grounded thyme
1 tsp. dijon mustard
1 1/2 tblsp red wine vinegar
1/3 cup extra virgin olive oil

1) Heat nonstick skillet over med-high heat. Add shredded cheese in small piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 mins, move with a spatula, turn the cheese rounds and cook another 15-20 seconds then remove from skillet. Repeat...you will want 3 or 4 per salad.

2) Place spinach in bowl. After slicing your apple squeese lemon juice over so it won't turn brown. and toss apple and berries into salad.

3) For Dressing, combine thympe, dijon, and vinegar with whisk. Stream in olive oil while continuing to whisk dressing. Pour over the salad and toss to coat grees and fruit evenly.

4) Serve and top with cheese crisps.

Enjoy!

Chicken Paillard on Baby Greens

This is from my favorite cookbook..Rachel Ray. Fast, easy, and yummy. It sound fancy but it really takes no time at all.

4 Chicken breasts cutlets
Extra virgin olive oil, for drizzling
2 sprigs fresh thyme, stripped and finely chopped..or use a couple of dashes of grounded thyme
2 lemons - zested..and then place aside to squeeze for juice
Salt and pepper to taste
2 tblps. butter
2 tblps. flour
2 cups chicken broth
1 5 oz sack of baby greens
2 tblps. olive oil - for dressing

1) Prepare large nonstick skillet over medium-high heat. Arrange chicken in a shallow dish and drizzle with olive oil to just coat the chicken.

2) Combine herbs and lemon zest and sprinkle over the chicken. Season with salt and pepper. Using your hands, rub the chicken to coat evenly with the herbs. Wash your hands :)

3) Using tongs, transfer chicken in a single layer to hot skillet and cook 3-4 mins on each side. Remove cooked chicken to a warm serving dish and cover losely with foil and repeat with remaining cutlets.

4) Return pan to heat and add butter. When butter melts, add flour to the butter and cook, stirring with a whisk. 1-2 mins makes a light roux. Whisk in chicken broth and when it thickens to just coat the back of a spoon, remove pan from heat and turn off burner.

5) Toss salad greens with lemon juice and salt. Drizzle 2 tblps. olive oil around bowl and retoss greens.

6) Serve covering bottom of plate with juice. Top with salad greens and 2 chicken cutlets on each.

Enjoy!

Spinach Artichoke Calzones

I got this idea from doing Super suppers or Let's Dish..the calzones were great b/c you can make them ahead of time and freeze them or just do them the day off and they are so fast and easy and really yummy. Feel free to add your favorite meats or other veggies...I am just trying to do one non-meat dish a week. Trying...it is hard. I like my protein

2 cups part-skim ricotta cheese
few pinches of grounded nutmeg
few pinches of grounded pepper
1/2 parmigian chees
1 package (10 oz) from chopped spinach, defrosted and squeezed dry.
1 can (15 oz) quarted artichoke hearts in water, drained and coarsley chopped
2 cloves garlic, finely chopped
2 tubed of prepared fridge pizza dough (10 oz cans)
2 cups mozzarella cheese, shredded
2 cups tomatoe, marinara, or pizza sauce, warmed for dipping.

1) Preheat over to 425 degrees

2) Combine first 7 ingredients in a bowl to make the filling. Roll both tubes of pizza dough out on 2 seperate nonstick cookie sheets and cut each dough in half across.

2) Spread 1/2 cup mozzarella and up to 1/4 cup of filling in each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

3) Repeat process spacing calzones evenly on baking sheets, and bake 12-16 mins or until golden brown. Serve with warm tomatoe sauce, marinara, or pizza sauce.

Enjoy!

Tuna Parmesan

I picked this one b/c I love Tuna steaks and they are really healthy for you and I am trying not to eat too much read meat...and I have some tuna steaks in the freezer that are begging to be cooked. If you don't like potatoes you can subsitute them with asperagus.

2 lemons
1/3 cup extra virgin olive oil
1/2 tsp. black pepper
1/3 tsp. salt
1/2 lb new potatoes
3 4oz tuna steaks
1 5oz package of baby greens
1/3 cup parmesan cheese

1) Preheat over to 450 degrees
2) Finely shred 2 tsp. peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel, and juice, pepper, and salt. Set aside. Cut remaining lemons in wedges.
2) Place potatoes/asperagus in a single layer in a shallwo baking pan. Drizzle 2 tblps. dressing. Bake uncovered until cooked.
3) Meanwhile, heat 2 tble dressing in large skillet. Add tuna, cook 4-6 mins each side until browned and center slightly pink.
4) Divide greens on plates. Top with tuna and potatoes or asperagus. drizzle remaining dressing. Sprinkle parmesan cheese and place lemon wedges.

Enjoy! Let me know if you like!

Maple Glazed Chicken w/sweet potatoes

This receipe in Better Homes and Gardens looked way to yummy to pass by and since it is feeling very fall out there right now...I thought it would be a great dish. I hope you enjoy. I have not tried this one out yet...so any feedback will be great.

Maple Glazed Chicken with Sweet Potatoes
1 - 1lb 8-oz package of frozen/fridge mashed sweet potatoes
1 lb chicken breast tenderloins
2 tsp. steak grilling seasoning...I am going to using Montreal.
2 Tbsp. Butter
1/4 cup maple syrup
1/2 cup sliced green onion

1) Prepare sweet potatoes in microwave oven according to package directions.
2) Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over med=high heat, add chicken. Cook 5-6 mins until no longer pink turning half way. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 mins. Stir in green onions.
3) Serve chicken with potatoes and drizzle maple syrup mixture.

Enjoy!

Donate to a wonderful Cause - Autism

Hello there! As many of you already know my two nephews have been diagnosed with Autism. Their names are Ben and Jake and they are the two most wonderful boys, in my opinion:) They are high functioning, but they face struggles everyday and will continue to face those struggles.

It is no surprise that we need to find a cause for Autism before we can find a cure. More money needs to be put towards research of Autism b/c it is effecting many of our children today. I would appreciate your support as I walk for autism in October. To donate to a very good cause click the link below.

http://www.walknowforautism.org/c.lgLUIZOwGlF/b.3744189/siteapps/personalpage/ShowPage.aspx?c=lgLUIZOwGlF&b=3744131&sid=euLXIaOLLlJ3JfMPIoF

Thank you!!!!
Maggie

Chicken w/ Creamy spinach and shallots

I of course...once again got this receipe from Real Simple. Made a few changes. I promise I will get receipes from other sources but this month's real simple had some yummy meals in it!

2 tbpl olive oil.
3 chicken breasts
Kosher salt and Pepper
2 shallots, thinly sliced
1/4 cup dry white wine (sauvignon blanc)
1/4 cup sour cream
1 bunch spinach, thick stems removed

Heat olive oil in a large skillet over medium high heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until browned and cooked through. 8-10 mins. per side. Transfer to plates.

Spoon off the discard all but 1 tbsp. of the fat and return to skillet to medium heat. Add the shallots and cook, stirring, until they begin to softened about 2-3 mins.

Stir in wine and sour cream. Add the spinach, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, tossing gently, until the spinach begins to wilt, 1-2 mins. Serve with chickenn. Enjoy.

Garlicky Broiled Salmon

I have not tried this receipe but it looks really yummy! I got this receipe from Real Simple and of course made some changes. Real Simple serves this with Broiled tomatoes...however I am going to serve this with some steamed brocolli and garlic bread.

Oh..by the way most of the stuff I make is for 2 servings...since I don't have any kids yet. Some adjust if you would like to add more servings.

2 - 6oz pieces skinless salmon fillet
1/2 tsp. Paprika
2 tblp. olive oil
Kosher salt and Pepper
4 springs of fresh thyme
2 cloves of garlic

Heat Broiler. Place the salmon in a broiler proof roasting pan or on a rimmed baking sheet. Sprinkle salmon with the paprika. Drizzle olive oil over salmon and season with salt and pepper. Scratter thyme and garlic over the top.

Broil until the salmon is opaque throughout. About 8-10 minutes. Serve with sides and enjoy! Let me know how you like it!

Creamy Shrimp Rolls

This receipe is from Real Simple. Another one that I tried and made some changes too. It is very good and I served it with potato chips.

1/4 cup mayo
1 tblp. fresh lemon juice
Kosher salt and pepper
1 1/2 lbs cooked medium shrimp (I use the cocktail shrimp cooked and peeled ready to go)
2 stalks celery, chopped
1/4 cups sliced chives
4 hot dog buns
1 tbsp. minced garlic
1 bag of potato chips

In medium bowl, whisk mayo, lemon juice, salt, pepper, and garlic. Fold in shrimp, celery, and chives.

Take any cheese you have in house (I used mozzerla) and line buns with cheese and place under broiler in the oven on high until cheese is melted. After buns are ready pour in shrimp mixture into buns. You can also line the hot dog buns with lettuce. Serve and enjoy. You can also add any other veggies you like in a chicken salad/shrimp salad.

Chicken Salad w/ potatoes and spinach

I got this receipe from Real Simple and tried it. I changed a few things from the orginal receipe. It is very tasty and great with crunchy bread.

1 lb new potatoes
Kosher Salt and Pepper
1/4 cup extra virgin olive oil
1 tblp. white wine vinegar
1 tblp. dijon mustard
1 2lb rotisserie chicken (can be bought from store cooked and ready the day of)
1 small container full of fresh spinach (I get it from the salad bar)
1/4 cup fresh chopped basil leaves (you can use tarragon if you prefer)
1 cup parmesan cheese (shaved/grated)
1 tblp. fresh minced garlic

Place potatoes in large pot and cover with water. Bring to boil. Add 1 1/2 tblp. salt, reduce heat, and simmer until tender. Takes about 12-15 mins. Drain, run under cool water and slice.

Meanwhile, in small bowl, whisk together the oil, vinegar, mustard, 1/2 tesp. salt, 1/2 tesp. pepper, and garlic. Using fork shred the chicken, discarding bones and skin.

Combine chicken, spinach, basil, and potatoes. Drizzle with dressing and sprinkle with parmessan. Feel free to add any of your favorite ingredients you like in salads.