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Category Archives: Recipes

All of my recipes will be found here.

Asparagus Frittata

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 12 large eggs, lightly beaten
  • 1 1/2 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat.
Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven and slide frittata onto a serving plate. Cut into wedges.

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Posted by on September 9, 2011 in Breakfast, Brunch, Eggs, One Dish Meal, Organic, Recipes

 

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Week 42 Menu

Friday

Clean Out Fridge / Left Overs

Saturday

Citrus Pork and Pasta

Sunday

Crockpot Pot Roast Dinner

Monday

Biscuits, gravy, cheesy eggs and bacon

Tuesday

Oven Baked Parmesan Chicken and Buttered Asparagus

Wednesday

Chili Cheese-Corn-Dog Casserole

Thursday

Venison Chili and Corn Bread

 
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Posted by on September 2, 2011 in menu, Menus, Recipes, The Price is Right

 

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Dinner and a Movie Night

Tonight after the girls came home from their first day of school and asked “Hey Mom, what’s for dinner?” I said, “It’s your favorite stuffed shells recipe. The girls responded, “Lets have a dinner and a movie night tonight.” SO.. we are!

We have not blogged an official dinner and a movie night in a long time. This will be an interesting one!

Enjoy!

August 29th, 2011 Dinner and a Movie Night

Movie:

Letters to Juliet  

Dinner:

Spinach Stuffed Jumbo Shells & Fruit Kabob Salad

*What Is Dinner and a Movie Night, you ask? Well, just like the old T.V. show with the same name (that TBS brought back after a long hiatus); we cook and eat a meal together while watching a movie that corresponds to the meal some how. Much bonding time and many laughs are had during this event! It is so fun that no one ever remembers to snap photographs!

Try this one night a month with your own family/friends! Feel free to post a link to any photo’s you take of your own event (If you remember to take pic’s)

 

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Buttercream Frosting

It’s the sweetie’s birthday #5 tomorrow!!


 

  • 3/4 cup soft margarine
  • ¼ cup shortening
  • 1 ½ tsp. vanilla
  • 3 ¼ cup powdered sugar
  • 2 TBS milk

 

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

 
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Posted by on August 23, 2011 in Baking, Brunch, Desserts, Recipes

 

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Week 39 Menu

Friday

Left Overs / Clean out Fridge

Saturday

Sunday MOTHER’S DAY

Monday

Tuesday

Meat Loaf, Steamed Broccoli, Side Salad

Wednesday

Fettuccini Alfredo, Steamed Asparagus

Thursday

 

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Fettuccine Alfredo

  • 1/2 cup real butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.

 
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Posted by on May 7, 2011 in Brunch, Dinner, Organic, Pasta, Recipes

 

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Crockpot Chicken Tacos

  • 6 boneless, skinless chicken breasts
  • A chopped onion (optional)
  • A chopped green pepper (optional)
  • 1 packet taco seasoning
  • 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
  • Flour tortillas, corn tortillas, or taco shells

Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.

Tips:

  •  Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
  •  Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
  •  Add this chicken to beans and, rice and use it for burritos.
  • If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
  • Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos
 

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