Saturday, May 21, 2011

Spicy Crispy Chicken

This dish is a great way to make chicken less boring.  Here I served it with pineapple salsa.  Enjoy!

4 chicken breasts
juice from one lemon
2 tablespoons pineapple juice
2 tablespoons paprika
4 garlic cloves
2 tablespoons olive oil
pinch of cayenne pepper
2 tablespoons parsley
2 cups flour
Thinnly slice chicken breasts into 1/4 inch thick pieces.  I usually get about 4 slices out of one chicken breast. 

In a large bowl or a plastic bag add the lemon juice, pineapple juice, and olive oil.  Add the chicken.  Finely chop the garlic cloves and the parsley and add to the mixture.  Then add the paprika, cayenne pepper, salt, and pepper.  Stir the mixture together. 

Allow to marinade in the refrigerator for about an hour. 

After the hour, heat a large skillet with olive oil.  Coat each chicken breast with flour and then fry in the pan.  Cook for 4-5 minutes per side, or until golden brown.  Serve with pineapple salsa and enjoy!

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Friday, May 20, 2011

Pineapple Salsa

This recipe is a great summertime recipe.  It can be served with anything.  Its great with chips or any kind of meat you grill on your barbecue.  Tomorrow I'll show you how I served it with chicken.  Enjoy!

1/2 pineapple (about 2 cups cubed)
1/2 green bell pepper, finely chopped
1/2 red onion, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon lemon juice
1 garlic clove, finely chopped
hot sauce (optional)

Peel, core, and cube a pineapple into 1/2 inch cubes.  Finely chop the green pepper and the red onion.  Mix all ingredients in a bowl.  Add the chopped garlic clove and stir.  Then add the parsley, dill, and lemon juice.  Stir until combined.  Sprinkle salt and pepper.  Shake in hot sauce.  I use about 4 dashes, but use however much you choose.  Very spicy would be about 8 dashes and little spice would be about 2 dashes.  Of course, you can always leave this out.  Stir all the ingredients together.  Chill in the fridge for an hour.  Stir at the half hour work because the pineapple juice from the pineapple may settle to the bottom of the bowl.  Enjoy with chips or your favorite grilled meats!

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Thursday, May 19, 2011

Spinach and Artichoke Macaroni and Cheese

I combined two of my favorite recipes: Spinach and Artichoke Dip and Macaroni and Cheese.  Hope you enjoy this recipe!

1 lb any short cut pasta (rigatoni, penne, elbows)
4 tablespoons olive oil or butter
4 tablespoons flour
4 oz frozen spinach
4 oz frozen or canned artichoke hearts
2 cups white cheddar cheese, shredded
4 tablespoons parmesan cheese
2 cups milk
1/2 onion, finely chopped
2 garlic cloves, finely chopped

Preheat oven to 350 degrees.  Boil a pot of water and salt.  Cook pasta in the water for 8-10 minutes. 
Drain and set aside.

In a small pot, melt the butter or oil.  Saute the onions and garlic until tender.  Then add the flour and whisk until a paste forms.  Slowly add the milk.  Whisk until no clumps remain.  Allow to thicken for 7-8 minutes. 

Defrost the spinach and artichoke hearts.  If spinach is frozen, squeeze out all of the water.  Chop the artichoke hearts into bite sized pieces. 

Once the sauce has thickened.  Stir in 1 3/4 cups of cheddar, and the 4 tablespoons of parmesan.  Add the spinach and artichoke hearts and stir.  Then add a pinch of salt and pepper. 

Grease a baking dish with cooking spray.  Add a layer of the spinach and artichoke sauce.  Then add all of the pasta.  Add the rest of the sauce and stir until every noodle is coated.  Sprinle with remaining cheddar cheese.

Bake in the oven for 20 minutes.  Enjoy!

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Wednesday, May 18, 2011

Raspberry Iced Tea

Summer is just around the corner.  This drink is easy to make, refreshing, and much better than the powdered iced tea mixes. Enjoy!

8 1/4 cups of water (divided into 4 cups, 4 cups, and 1/4 cup)
2/3 cup -1 cup sugar (depends on your desired sweetness)
5 tea bags
1/4 cup lemon juice
3 cups raspberries


In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard the tea bags. Add 4 cups water.

In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lemon juice to the tea mixture. Serve in chilled glasses over ice.  Enjoy!

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Thursday, May 12, 2011

Zucchini Meatloaf

Do you cringe when you hear the word meatloaf because of its notorious dry texture and tasteless flavor?  This meatloaf will change your view on this homestyle dish. It's moist and flavorful and will become one of your favorite meals.  Enjoy!

1 lb ground beef or turkey
1 medium zucchini
1 egg
2 tablespoons water
1/2 cup parmesan cheese
1/2 cup bread crumbs
2 teaspoons garlic powder
2 teaspoons parsley

Preheat oven to 375 degrees. 

Peel and grate the zucchini into a large bowl.  Add the egg and stir together.  Now add your meat of choice.  I used turkey this time.  Sprinkle in the parmesan cheese and bread crumbs.  Mix with your hands.  Then add the water, salt, pepper, garlic powder, and parsley.  Mix just until combined.  Form into a log shape on a baking sheet or in a loaf pan.  Making a long, thinner meatloaf will promote a juicy center with a crispy crust. 

Bake in the oven for 25-30 minutes with aluminum foil on top.  Then take the foil off and continue to cook for 15 minutes.  Serve and enjoy!

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Thursday, May 5, 2011

Mashed Potato Bake

This is a great way to dress up regular mashed potatoes.  Enjoy!


  • 6 medium russet potatoes, peeled and cubed

  • 1/2 cup warm milk

  • 1/4 cup butter or margarine

  • 3/4 teaspoon salt

  • Dash pepper

  • 1 egg

  • 1 teaspoon garlic powder

  • 1/2 cup bread crumbs

  • 1 cup mozzarella cheese

  • 2 tablespoons parmesan cheese

  • Directions:
    Preheat oven to 400 degrees.

    After potatoes have been peeled and cubed, place them in a saucepan and cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender. Drain well.

    Warm the milk in another sauce pan on low.  Be care not to let the milk boil. 

    After potatoes have been drained, mash them very well.  Then add the warm milk, butter, salt and pepper.  Continue to mash until desired consistency. 

    Add the garlic powder, parmesan cheese, egg, and 3/4 cup of the mozzarella cheese.  Mix this all together.  Then place in a greased baking dish.  Top with bread crumbs and the remaining mozzarella cheese.  Bake in the oven for 20 minutes or until golden brown on top.  Enjoy!

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    Wednesday, May 4, 2011

    Coconut Cake

    I made this cake for my dad's birthday and even people that hate coconut loved it.  If you are short on time you can use a boxed white cake mix and add coconut flavoring and use the frosting recipe here!  Enjoy!

    1 c. butter, softened
    2 c. sugar
    4 eggs
    3 c. all-purpose flour
    Dash of salt
    1 c. milk
    1 tsp. vanilla
    1 tsp. coconut flavoring
    2 tsp. baking powder
    3 egg whites
    1/4 tsp. cream of tartar
    Pinch of salt
    6 tbsp. cold water
    1 1/2 c. sugar
    2 tsp. vanilla
    3 tsp. white corn syrup
    Cream butter; add sugar, and beat 10 to 15 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk beginning and ending with flour mixture.
    Mix well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes or until a pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and let cool completely.

    Put all ingredients, except vanilla, in top of double boiler, over boiling water. Beat with electric hand mixer for about 15 minutes, or until icing is stiff enough to stand in peaks. Remove from heat and add vanilla. Spread on cake immediately.

    Sprinkle coconut generously between layers, top and side of cake. Enjoy!
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    Monday, May 2, 2011

    Crostata with Raspberry Jam


    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1/2 teaspoon grated lemon peel
    • 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
    • 1/4 teaspoon salt
    • 3 tablespoons ice water
    • Flour for dusting, as needed
    • 1 jar (3/4 cup) raspberry preserves
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon sliced almonds, toasted
    • Powdered sugar, for dusting, optional


    Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

    Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.

    Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool.

    Sprinkle with the almonds and dustwith the powdered sugar, if you wish. Slide a spatula under the crust to free the crostata from the baking sheet and serve. Enjoy!

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    Sunday, May 1, 2011

    Chocolate Caramel Fondue

    Serve this easy and fun dessert at your next party.  Its great for a crowd and everyone loves picking what they want to dip.  Enjoy!

    16 ounces semisweet chocolate, broken in pieces chocolate chips work fine 
    1 cup whipping cream
    1/2 cup caramel topping

    Things to dip:
    pound cake


    Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.

    Serve with strawberries, bananas, pretzels, pound cake, marshmallows, and pineapple for dipping.  Enjoy!

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