Friday, October 30, 2009

Zesty Crock-Pot Chicken

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

1. Place chicken in crock pot.
2. Blend soup, dressing mix, water and parsley, add to crock pot.
3. Cook on low for 6 to 8 hours.
4. One hour before serving, add the package of cream cheese.
5. Serve over rice or noodles.

Recipe can be found here.

Wednesday, October 28, 2009

French Toast

From: A Love Worth Waiting For...

READY IN: No time!

6 thick slices bread (Try Texas Toast)
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
Salt to taste

Beat together egg, milk, salt, desired spices and vanilla. Heat a lightly oiled griddle or skillet over medium-high. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

*This sounds absolutely delicious and I want some NOW!!! Don't forget to add the powered sugar and syrup!

Biggest Loser's Roasted Tilapia with Fire-Roasted Tomatoes and Olives

2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Ground black pepper

1. Preheat the oven to 400°.
2. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed.
3. Lightly mist the fillets on both sides with olive oil and season with salt and pepper.
4. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent.
5. Top evenly with the tomato mixture.
6. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Recipe can be found here!

Biggest Loser's Sweet & Spicy Pork Tenderloin


1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot-pepper sauce


1. Preheat the oven to 350°F.
2. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly withthe spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce.
Whisk to mix. Set aside.
5. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist
with oliveoil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with thereserved honey mixture.
6. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer
inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10
minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.

*I cooked this on the stove like it said and then in the oven on 350 for 20 minutes, but then Fred put it on the grill for 10 minutes. It was great. I also added a little more honey and some worchester sauce for seasoning. I let it marinate overnight in the refridgerator.

Tuesday, October 27, 2009

Paula Deen's Baked French Toast Casserole

dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Recipe can be found here!

Paula Deen's Italian Chicken and Vegetable Soup

2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, (optional)


1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Add chicken, and cook for 10 minutes, stirring frequently.
3. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
4. Top each serving with grated Parmesan cheese, if desired.

Recipe can be found here!

Paula Deen's Outrageous Caramel Apples


2 cans B. Lloyds Sweet and Salty Glazed and roasted Pecan Pieces
5 Granny Smith Apples, stems removed
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoon milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
5 craft sticks


1. Line a baking tray with wax paper and set aside. Pour nuts into a medium mixing bowl and set aside. Place a craft stick into the top of each apple.

2. In a microwave safe bowl, heat caramels and milk for 4 minutes. Stir and heat again for 1 minute. Allow to cool slightly. Roll each apple in the caramel sauce until well coated. Dip end of each apple in nuts and place on wax lined tray. Allow to cool completely.

3. While apples are cooling. Place semi sweet chocolate chips in a zip lock bag and microwave until melted. Place white chocolate chips in a zip lock bag and microwave until melted. Snip the ends off each bag and drizzle apples with each chocolate. Refrigerate until set.

Recipe found here.

German Potato Salad

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tbsp water
3 tbsp white sugar
1 tsp salt
1/8 t ground pepper
1 tbsp parsley

1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 min., or until easily pieced with a fork. Drain, and set aside to cool.
2. Place the bacon into a large deep skillet and cook over medium high heat. Fry until browned and crisp remove from pan and set aside (on plate with folded paper towels)
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water sugar and salt and pepper to the pan. Bring to a boil then add the potatoes and the parsley. Crumble in ½ of the bacon. Heat through then transfer to serving dish crumble remaining bacon over the top and serve warm.

Turkey Chili

From: Megan at Sugar and Spice
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat

Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

1. In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2. Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

*The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Recipe may also be found here.

Tuesday, October 20, 2009

Easy Slow-Cooker Meatballs


1 1/2 pounds of ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 oz.) jar spaghetti sauce
1 (16 oz.) can crushed tomatoes
1 (14.25 oz.) can tomato puree

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on low for 6 to 8 hours.

Chicken Tortilla Soup


2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 oz. corn tortilla chips
1/2 cup shredded Monterrey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour the soup over chips. Top with Monterrey Jack cheese and a little sour cream.

Monday, October 19, 2009

Panko Crusted Chicken with Maple Mustard Pan Sauce

From: Lauren at Adventures of a Southern Newlywed

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter


Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Thursday, October 1, 2009

Oven Baked Sweet Potato Fries

1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil (preferably the easy release kind).
3. Peal the sweet potatoes.
4. Cut into strips that are about 1/2 inch wide on each side.
5. Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries.
6. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.