I had a great night last week in creating something new. Tell me what you think if you desire to try it out.
1/2 of a whole chicken
1/2 cube of softened cream cheese
5-6 bannana peppers
2 diced up roma tomatoes
6 tbsp cumin
4 tbsp smoked paperika
Cook in Crockpot and cook on high for 5/6 hours. Serves 4 people. Serve over rice.
Monday, October 31, 2011
Thursday, July 21, 2011
Homemade Apricot Jam
This is just as easy as homemade apple sauce. I had received a plethora of apricots and what I did was added very little water and blended them. I then transferred them to a pan and cooked them at a relatively moderate heat and added sugar. It was perfect on our morning waffles! Enjoy!
Tuesday, July 12, 2011
Homemade Apple Sauce
I am thrilled to have someone in the family that has an apple tree. David's grandfathers house is still in the family and because of it had picked up some apples. Homemade apple sauce is definitely so easy to do and work the small time it takes. Give it a try!!
Wednesday, May 4, 2011
Jam/Syrup
Just have to say it has been awhile since I have made "Quick Freezer Jam" and it is so fun to have where it would last awhile. Thank goodness for easy recipes like this. If at all interested I'll add the recipe on as well as an easy syrup too without the High Fructose Corn Syrup all the other junk. I don't know what I would do with a kitchen!!
Monday, April 25, 2011
Vegetable Salad
1 pd fresh green beans, tipped and tailed, blanched in boiling water until crisp-tender, immediately drained and shocked with cold water and ice
1/2 cup loosely packed basil leaves, chopped
I used 1/4 cup loosely cut up fresh rosemary leaves
To Finish
Caper Dressing/Marinade
Salt and freshly ground pepper to taste
Large red-leaf and butter leaves, washed and thoroughly dried
Fresh tomatoes, cut in wedges
Feta cheese (optional)
Caper Dressing/Marinade
1/4 c extra virgin olive oil
1/4 cup red wine vinegar
1 1/2 Tbsp grainy Dijon mustard
1 Tbsp hot sauce
3 cloves garlic
Juice of lemon
1/4 to 1/3 bottle capers, rinsed (optional) I left them on the side for those that wanted them.
Pour about a third of the Caper Dressing over salad and toss well. Season with salt and pepper to taste. You will have some dressing left over to serving.
Marinate for at least 4 hours, preferably 1 to2 days.
Place all the dressing ingredients except the capers in a food processor and buss until the garlic is pulverized. Add the caper and pulse/chop, just until the capers are finely minced but not smooth.
1/2 cup loosely packed basil leaves, chopped
I used 1/4 cup loosely cut up fresh rosemary leaves
To Finish
Caper Dressing/Marinade
Salt and freshly ground pepper to taste
Large red-leaf and butter leaves, washed and thoroughly dried
Fresh tomatoes, cut in wedges
Feta cheese (optional)
Caper Dressing/Marinade
1/4 c extra virgin olive oil
1/4 cup red wine vinegar
1 1/2 Tbsp grainy Dijon mustard
1 Tbsp hot sauce
3 cloves garlic
Juice of lemon
1/4 to 1/3 bottle capers, rinsed (optional) I left them on the side for those that wanted them.
Pour about a third of the Caper Dressing over salad and toss well. Season with salt and pepper to taste. You will have some dressing left over to serving.
Marinate for at least 4 hours, preferably 1 to2 days.
Place all the dressing ingredients except the capers in a food processor and buss until the garlic is pulverized. Add the caper and pulse/chop, just until the capers are finely minced but not smooth.
Monday, April 11, 2011
Avocado Hummus
Mash/Puree 2 avocados
1/2 jalapeno pepper or 1 tsp paperika
7-ounce tub of hummus
pinch of salkt
squeeze of lemon juice
Garnish with chopped cilantro
serve with celery sticks or crackers
1/2 jalapeno pepper or 1 tsp paperika
7-ounce tub of hummus
pinch of salkt
squeeze of lemon juice
Garnish with chopped cilantro
serve with celery sticks or crackers
Monday, March 21, 2011
Chocolate Cake with Broiled Topping
1 pouch Ghirardelli Chocolate Chunk Cake mix
3/4 cup water
1 egg
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 Tbsp butter or margarine
2 Tbsp flaked coconut
2 Tbsp chopped pecans
1. Heat over to 350. Bake cake mix as directed on package, using 3/4 cup water.
2. While cake is baking, mix oats and brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is well blended. Stir in coconut and pecans. Sprinkle over hot cake.
3. Set control to broil. Broil cake with 4 to 6 inches from heat 1 to 2 minutes or until topping is light golden brown. Serve warm or cool. 8 servings.
The original recipe is to use a Betty Crocker Snackin Cake chocolate chunk cake mix. I didn't see one plus I like Ghirardelli chocolate much better. You may choose to use which ever you prefer. Instead of using oil I used all water. It looks so good and can't wait to taste it for tonight. ENJOY!!
3/4 cup water
1 egg
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 Tbsp butter or margarine
2 Tbsp flaked coconut
2 Tbsp chopped pecans
1. Heat over to 350. Bake cake mix as directed on package, using 3/4 cup water.
2. While cake is baking, mix oats and brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is well blended. Stir in coconut and pecans. Sprinkle over hot cake.
3. Set control to broil. Broil cake with 4 to 6 inches from heat 1 to 2 minutes or until topping is light golden brown. Serve warm or cool. 8 servings.
The original recipe is to use a Betty Crocker Snackin Cake chocolate chunk cake mix. I didn't see one plus I like Ghirardelli chocolate much better. You may choose to use which ever you prefer. Instead of using oil I used all water. It looks so good and can't wait to taste it for tonight. ENJOY!!
Sausage with Fettuccine
1 pkg (9oz) regrigerated spinach or regular fettuccine
2 cans (15 oz) chunky garlic and herb tomato sauce
1 bag (1 pd) frozen stir fry bell peppers, thawed and drained
1/2 onion
1 ring (1 pd) fully cooked fat-free Polish or kielbasa sausage, cut inot 1/2 inch pieces
Finely shredded Parmesan cheese, if desired
1. Cook and drain fettuccine as directed on package; keep warm.
2. Heat tomato sauce, bell pepper mixture, onion, sausage to boil in same saucepan. Serve sause over fettuccine, or toss fettuccine with sause mixture. Serve with cheese.
4 servings.
2 cans (15 oz) chunky garlic and herb tomato sauce
1 bag (1 pd) frozen stir fry bell peppers, thawed and drained
1/2 onion
1 ring (1 pd) fully cooked fat-free Polish or kielbasa sausage, cut inot 1/2 inch pieces
Finely shredded Parmesan cheese, if desired
1. Cook and drain fettuccine as directed on package; keep warm.
2. Heat tomato sauce, bell pepper mixture, onion, sausage to boil in same saucepan. Serve sause over fettuccine, or toss fettuccine with sause mixture. Serve with cheese.
4 servings.
Wednesday, March 16, 2011
Cajun Guacamole
Just made this early afternoon. You can add more spice to it but I thought to leave as is so my kid can have some.
4 avocadoes
1/4 cup fresh lemon juice
1 tsp salt
1 green bell pepper, finely chopped
1 1/2 cups cherry tomatoes, haved or quartered
1 bunch scallions, thinly sliced
5 large cloves garlic, finely chopped
2 tsps chopped fresh thyme
1 tsp smoked or hot paprika
1/2 tsp celery salt (optional)
1/2 tsp cayenne pepper
I had the Costco "Multigrain" chips with this guacamole and it was awesome. You can use whatever chips you want. ENJOY!!
4 avocadoes
1/4 cup fresh lemon juice
1 tsp salt
1 green bell pepper, finely chopped
1 1/2 cups cherry tomatoes, haved or quartered
1 bunch scallions, thinly sliced
5 large cloves garlic, finely chopped
2 tsps chopped fresh thyme
1 tsp smoked or hot paprika
1/2 tsp celery salt (optional)
1/2 tsp cayenne pepper
I had the Costco "Multigrain" chips with this guacamole and it was awesome. You can use whatever chips you want. ENJOY!!
Roasted Rosemary-Onion Potatoes
4 medium potatoes (1 1/3 lbs)
1 small onion, finely chopped
2 Tbsp olive oil
2 Tbsp chopped fresh or 2 tsp dried rosemary leaves
1 tsp chopped fresh or 1/4 dried thyme leaves
1/4 tsp salt
1/8 tsp pepper
Heat oven to 450. Spray jelly roll pan, or cookie sheet with cooking spray.
Cut potatoes into 1/inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread on pan.
Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender.
4 servings
1 small onion, finely chopped
2 Tbsp olive oil
2 Tbsp chopped fresh or 2 tsp dried rosemary leaves
1 tsp chopped fresh or 1/4 dried thyme leaves
1/4 tsp salt
1/8 tsp pepper
Heat oven to 450. Spray jelly roll pan, or cookie sheet with cooking spray.
Cut potatoes into 1/inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread on pan.
Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender.
4 servings
Monday, March 14, 2011
Lentil Soup from Ecaudor
A Robust Soup for a cold winter's night. Last week was perfect for this and my entire family loved it. I had even doubled the recipe and wished I had more left over. Doesn't quite make a lot.
1/2 cup brown lentils
2 teaspoons very finely chopped onion
1 medium clove garlic, smashed, peeled, and minced
3/4 tsp unsalted butter
1 small tomato, peeled and cut into 1/2 inch cubes
1/2 tsp dried oregano
1/8 tsp ground cumin
1/2 pd firm potatoes, peeled and cut into 1/2 inch cubes
2 green cabbage leaves, cut into 1 1/2 inch squares
2 tsp chopped cilantro
1 tsp kosher salt
Freshly ground black pepper, to taste
In a Medium saucepan, stir together the lentils, 3 cups water, the onion, garlic, butter, tomato, oregano, and cumin. Bring to a boil. Lower heat and simmer, covered for 25 minutes, or until the lentils are tender.
Stir in the remaining ingredients. Cover. Simmer until the potatoes are tender, about 20 minutes.
Add the cilantro in at the very last just before serving.
Makes 4 cups.
1/2 cup brown lentils
2 teaspoons very finely chopped onion
1 medium clove garlic, smashed, peeled, and minced
3/4 tsp unsalted butter
1 small tomato, peeled and cut into 1/2 inch cubes
1/2 tsp dried oregano
1/8 tsp ground cumin
1/2 pd firm potatoes, peeled and cut into 1/2 inch cubes
2 green cabbage leaves, cut into 1 1/2 inch squares
2 tsp chopped cilantro
1 tsp kosher salt
Freshly ground black pepper, to taste
In a Medium saucepan, stir together the lentils, 3 cups water, the onion, garlic, butter, tomato, oregano, and cumin. Bring to a boil. Lower heat and simmer, covered for 25 minutes, or until the lentils are tender.
Stir in the remaining ingredients. Cover. Simmer until the potatoes are tender, about 20 minutes.
Add the cilantro in at the very last just before serving.
Makes 4 cups.
Welcome to my Kitchen
Hello to those that are joining me to see what I have started in my kitchen. I have been married for almost 9 years and I love to cook and try new things. For the past 5 years I love making and selling homemade bread from home. Most of my customers are from my husbands work. I will be adding recipes I try to this website so feel free to try them out after I have tried them on my family. My three year old daughter has been pretty darn good at eating just about everything I give her. Her favorites are fruits and vegetables and therefore she has never had a problem. My husband loves all the breads I make and not that long ago I made a cheese and jalapeno bread. Loved it!! So I will be trying to post something new at least once a week so please stay tuned!!
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