The December Baked Goods Exchange!

My Secret Baker was Beth Lloyd. Not only did she give me the most amazing cookies but she delivered them in person!!!!

The cookies included : Cranberry White Chocolate Oatmeal Cookies, Oatmeal Peanut Butter Chocolate Chip Cookies, Cranberry Pistachio Biscotti and Snowpeople Cookies ( Cream Cheese Cookies). All of them are amazing but my personal Favorite are the snowpeople cookies!

Recipes will be posted on Beth's Blog http://lloydsdinnerandamovie.blogspot.com/.

Thanks Again Beth!!!!!

Caramel-Filled Chocolate Cookies

These are the cookies I baked for the December Exchange.

INGREDIENTS
1 cup butter, softened
17 tablespoons sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 1/4 cups chopped pecans, divided
1 (13 ounce) package Rolo candies
4 (1 ounce) squares white chocolate, melted (I forgot this)

DIRECTIONS
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.

( I left off the nuts as my person couldn't eat certain types)

Mini Meatballs ala Kristi!

I had been searching for different recipes to make when a friend, Kristi suggested this. It was a hit! Everyone loved them and they couldn't have been easier! (I forgot to take a picture but I am making them again and will take one then!)

Mini Meatballs ala Kristi!

Ingredients:

(14 oz) bottle of ketchup
1 cup water

1 cup sugar
1 can whole cranberry sauce
1 (16 oz) can sauerkraut, drained
1 bag frozen meatballs

Directions:

Mix ketchup, water, sugar, cranberried and kraut in saucepan and simmer for 20 minutes. Put meatballs in crockpot and cover with sauce. Cook on Low for 5 hours (roughly just check to make esure meatballs are cooked through)

Beth's Baked Brie

I love Baked brie! I had never thought of making it beofre. I saw this recipe on http://bethnnates-sweetlife.blogspot.com/ and loved it! It was so easy and looks impressive!! You can change the fillings to suit your tastes- I used exactly what she did and it was amazing!!!

Beth's Baked Brie

Ingredients:
1 Sheet Puff Pastry, thawed
1 wedge of brie cheese
a few dried apricots
some dried cranberries
some slivered almonds

Directions:
Put the brie in the freezer for 15 minutes before beginning. Slice the brie in half (like a hamburger bun, horizontally). Lay the dried fruit and the nuts in a layer on the bottom half of the cheese, and place the top half back on top of the filling. Wrap the stuffed up brie in the sheet of puff pastry and pinch to make sure it is sealed. Some folk brush it with butter- I did not. Then wrap the whole mama in saran wrap tightly and place it in a freezer bag. Freeze for a minimum of 1 hour, I froze it for about 4 hours. Take brie out of the freezer and place it on a cookie sheet sprayed with non-stick spray. Bake at 375 for 20-30 minutes or until puff pastry is golden brown. Serve with crackers.

Thanksgiving!!!

So many of you know that not only was I taking on the challenge of cooking all of Thanksgiving Dinner but we also had just moved into our new house the Tuesday night before Thanksgiving. So needless to say it was a little hectic. Tuesday and Wednesday were spent unpacking so I could get to my cooking supplies with everything going on I forgot to take pictures of everything I made. :(

As always I overcooked, but I think that is common when it is a Holiday. After all who wants to be the host that didn't have enough food??????

Below you will see all the recipes I made and my reviews!!!

Prosciutto Purses

(served as an appetizer)

Ingredients:
1 medium cantaloupe (about 3 pounds)

1 medium honeydew (about 3 pounds)

1 1/2 pounds thinly sliced prosciutto (about 36 slices)

2 bunches fresh chives, blanch 36 and save remaining for garnish

Directions:
Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

Review: YUMMY and REALLY Easy!!!!

(Picture & Recipe from Food Network)

Roasted Turkey

Ingredients:

1 Thawed Turkey

Butter
Olive Oil
Salt
Pepper
Fresh Herbs ( Thyme, Rosemary, Sage)
Celery Stalks with Leaves
Carrot Sticks
Roasting Pan with Rack

Directions:

Rinse and dry turkey. Be sure to remove neck and gizzards beforehand. Preheat oven to 475. Place cut up carrots & celery in the bottom of the pan. This helps the flavor of the gravy. Insert bundles of fresh herbs and celery stalks into large cavity of the turkey. Rub turkey with Olive Oil and Butter and the place about a half of stick of butter into cavity with herbs. Salt and pepper to taste. Place Turkey on rack and put in oven. Once in, drop heat to 325 and cook for recommended time. Mine was 22 pound so it took about 5 hours. Baste a few times during cooking and cover turkey with foil if it begins to brown too much.

Review: This came out picture perfect and was really juicy!!! In fact people commented on how perfect it looked- they thought I had bought it! It was YUMMY!!!!!!!

Sausage and Dried Cranberry and Apple Stuffing

Ingredients:

1 pound mild bulk breakfast sausage

4 tablespoons butter

3 cups sliced leeks, white and pale green parts only,

2 Granny Smith apples, cored and chopped

1 cup chopped celery with leaves

1 tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh rosemary

7 cups stuffing bread ripped up

1/3 cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 tablespoon salt 2 teaspoons ground black pepper

Directions:

Preheat the oven to 375 degrees F.

(Or put in for the last 45 minutes of the turkey cooking at 325)

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

Review: This was the best stuffing I have ever had!! I doubled the recipe so it was a lot of chopping but well worth it!!!

(Recipe from Food Network)

Sauteed Wild Mushrooms with Spinach

Ingredients:

2 teaspoons olive oil

1/4 cup minced shallots

3 cloves garlic, minced

4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)

3 tablespoons dry sherry wine

1 1/2 tablespoons reduced-sodium soy sauce

2 (10-ounce) bags fresh spinach

Directions:

Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

Review: I loved this also! It was so easy to make!!!

(Recipe from Food Network)

Orange Scented Green Beans

Ingredients:

Peel of 1 orange 2 pounds trimmed green beans

2 tablespoons butter

Salt 3 tablespoons fresh chives, snipped

Directions:
Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

Review: These were good but not amazing. Basically were plain Green Beans

(Recipe from Food Network)

Brussels Sprouts with Pancetta

Ingredients:

1 pound fresh Brussels sprouts, trimmed

2 tablespoons olive oil

3 ounces paper-thin slices pancetta, coarsely chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

3/4 cup low-salt chicken broth

Directions:
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Review: Again another thing I loved!

(Recipe from Food Network)

Homemade Cranberry Sauce

Ingredients:

1 Bag fresh Cranberries

1 cup water

1 cup Splenda

Orange Zest

Directions:

Bring to a boil water Sugar and Orange Zest. Add Cranberries and continue to boil for approx 10 minutes. Stirring occasionally. Poor into glass/ceramic bowl cover and let cool fully at room temperature. Once cool place in refrigerator

Review: I like cranberry Sauce but don't really like the canned stuff. This will last for awhile and tastes great!!!

I finished eveything off with salad, mashed potatoes, pureed squash , store-bought stuffed artichokes, and my MIL brought over 2 trays of lasagna

Fiesta Lasagna!

I LOVE Mexican food! I found this recipe on http://bethnnates-sweetlife.blogspot.com/ I loved it! I used a few different ingredients. I added the mexican style corn, chopped green chilies, diced jalapenos, and black olives. Next time I will probably put in guacamole also.

Ingredients:
Corn Tortillas (soft taco size)
1 lb Ground Turkey or Beef
1 Jar of salsa
1/2 a sweet onion minced
Shredded Cheese
1 large can re fried beans ( I used refried Black beans)
Mexican style corn
Diced Jalapeno
Diced Green Chilies
Diced Black Olives
Sour cream for serving
1 packet Taco Seasoning

Directions:
Preheat oven to 350. In a large skillet, over medium heat, brown the meat & drain. Add taco seasoning & a bit of water, stir and simmer about 5 minutes. Heat beans in a medium sauce pan In a medium oval Corning wear start the first layer of the lasagna. I put two whole tortillas and then ripped one in half to cover the sides where there was a gap. Then spread a layer of re fried beans over the tortilla layer.Spoon the taco meat over the re fried beans. Next a layer of black olives, corn, jalapeno, green chili, onions then spread a layer salsa using the back of a large spoon. Then cover the salsa with a layer of shredded cheese. Repeat the layering process twice more.Tortillas, re fried beans, black olives, corn, jalapeno, green chili, onions, salsa, cheese.Cover and bake for 30 minutes. Top with Sour cream.

Enjoy!!

German Bratwurst With Mustard Wine Glaze

OK - I know I say I eat healthy- but every once in awhile I don't. My husband, Dave, loves German food. So I thought I would do a late Octoberfest meal. The Bratwurst was great and I served it with pan-fried pierogies and sauerkraut.

Ingredients:
4 bacon strips, diced
5 uncooked bratwurst
1 teaspoon cornstarch
1/4 cup chicken broth /white wine
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon white wine/chicken broth
1 tablespoon cider vinegar
1/8 teaspoon celery seed

Directions:
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon pieces to paper towels (save for another use, I topped the pierogies with it). In the drippings, cook bratwurst until no longer pink, about 10-15 minutes. Remove and keep warm. Drain skillet. In a small bowl, combine cornstarch and 1/4 cup chicken broth/wine; set aside. Add the mustard, brown sugar, 1 tablespoon wine/chicken broth, vinegar, celery seed to skillet, cook and stir over medium heat until mixture is hot and bubbly. Gradually add cornstarch mixture. Bring to a boil, cook and stir until thickened. Return bratwurst to the pan; cook and stir until glazed, 2-4 minutes. Top with any extra glaze and serve.

Enjoy!

Recipe from bestsimplerecipes.com
Picture from my kitchen.

Pork Chops with Garden Rice

The rice on this dish is Great!

Ingredients:
6 (1inch) pork chops
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
2 tbsp olive oil
1 clove garlic minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup orange bell pepper ( I used red)
1/3 cup chopped green onion
1/2 cup mushrooms sliced

Directions:
Preheat oven to 350. Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side. In a pot, bring the vegetable broth and rice to a boil. Mix the Italian-style tomatoes, green onion, peppers and mushrooms and cook about 5 minutes or until heated through. Transfer rice to a 9x13 inch baking dish. Arrange the pork chops over the rice mixture. Cover, and bake 1 hour or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F.

Enjoy!!

Recipe from http://www.allrecipes.com/
Picture from my kitchen

Spicy Chicken Soup!

I loved this soup! If you like chili you will love this. I topped it with Avocado, sour cream, cheddar cheese and freshly baked tortilla strips. (sliced corn tortillas brushed with olive oil and baked at 425 for approx 5 minutes). The next time I make it I will probabaly cut the recipe in half- it made so much!

INGREDIENTS
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Enjoy!!

Recipe from http://www.allrecipes.com/
Picture from my kitchen

Tropical Meatloaf!

I found this recipe on a friend's blog, http://www.designingdinner.blogspot.com/ . What made this one of my favorite meals is that DH made it for me!!! He followed the recipe with only a few substitutions. We didn't have green onion so he used red onion instead. It makes it a little stronger. It came out great! DH served it with steamed edamame, black beans, carrots and green beans.

Ingredients:
1/2 cup Egg Substitute (we used All Whites)
1 (8 ounce) can unsweetened crushed pineapple undrained, divided
3 tbsp reduced-sodium soy sauce
1tsp sugar
3/4 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp garlic powder
1 cup dry bread crumbs
1 1/2 pounds ground turkey breast
1tbsp finely chopped onion
2 green onions, finely chopped
2 tspns finely chopped jalapeno
1tsp honey
1 tsp lime juice
1 pinch pepper

Directions:
In a bowl, combine egg substitute, 1/3 cup pineapple,and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8inX4inX2in loaf pan coated with nonstick cooking spray. Top with 1 tbsp pineapple. Bake at 350 for 1 hour or until meat thermometer reads 180 degrees. Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve on top of meatloaf.

Enjoy!

Picture from my kitchen

My Favors!

I don't think I ever showed anyone our wedding favors. Since we were married at a vineyard we gave out personalized wine bottles. The vineyard used their 2004 Merlot and we had our monogram put on the labels.

Rustic Chicken Cacciatore

This recipe is super easy and can be customized alot. I didn't feel like pasta so I stirred in large white beans instead. You'llnotice mine looks a little watery that's because I used zuchini and it has a tendency to release water.

Ingredients:

4 Chicken Thighs (i used cut up chicken breasts instead)

1 Onion Diced

2 Tbsp Olive Oil

2 14 1/2 ounce Del Monte Italian style stewed tomatoes

1 Can Italian style Tomato Paste

2 Cups Sliced White Mushrooms

1 Tsp Basil

1/2 cup dry wine- either white or red (OPTIONAL)

Directions:

Brown chicken and sautee onions with olive oil in pan. Add all other ingredients and simmer together for atleast 30 -45 minutes. I continued to chop up tomatoed while cooking. Serve over your favorite pasta or add white beans instead. Top with fresh parmesean cheese.

Enjoy!

You can also add carrots or zuchini

Picture from my kitchen

My Baked Goods Arrived!!!

How Cute is the Package?! So Festive!

Oatmeal Peanut Butter Cookies III

My SB Got it just right! My 2 favorite flavors for cookies are Peanut Butter and Oatmeal. She put them together into sandwich cookies!!!!!

Ingredients:
3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup quick cooking oats
3 tablespoons butter softened
1 cup confectioners sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

Directions:
1. In large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well

2. In another bowl, combine flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

3. Drop by teaspoons onto greased baking sheet and press each mound down with a fork to for 1/4 thick cookies. Bake at 350 for 10 minutes, or until cookies are a light brown.

4. To make filling: Cream 3 tablespoons butter or margerine with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream, Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Enjoy

Recipe taken frpm http://allrecipes.com

Roast Beef

This was always one of my favorite dishes growing up and it so easy!

Ingredients:

Beef Roast - use your favorite cut

Salt

Pepper

Garlic

Directions:

Pre-Heat oven to 350. place roast in pan and season to taste. I use bot fresh garlic and garlic powder to season along with salt and pepper. Cook for approximatley 22 minutes per pound.

I served mine with homemade gravy, scalloped potatoes, and steamed green/yellow beans, carrots and cranberries. Enjoy!!

Picture from my kitchen

Fancy Fast Chicken

Ingredients:

6 Boneless Chicken Breasts

6 Slices Swiss Cheese

1/4 lb. Fresh Mushrooms, Sliced

1 Can Cream of Chicken Soup

1/2 Cup White Wine

2 Cups Herbed Stuffing Mix

1 Stick Butter/Margerine

Directions:

Pre-heat oven to 350. Place chicken in lightly greased 9x13 baking dish. Top each piece with a slice of swiss cheese. Arrange mushrooms over cheese. Mix soup and wine and pour over chicken. Sprinkle stuffing mix over top and drizzle with butter. Bake at 350 for 45-50 minutes

Picture from my kitchen

Quick Sparkling Sangria

This isn't your typical Sangria - but it is very good. Usually Sangria has to sit for over 12 hours this one is done immediately!

1/4 cup orange flavored liqueur (recommended: Triple Sec or Grand Marnier)

1/4 cup almond liqueur (recommended: Amaretto)

12 strawberries, sliced

1 pint raspberries

1 bottle Spanish sparkling wine (recommended: Frexinet Cordon Negro)

4 seedless grapes

Directions:

Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!!

Barbecue Slow-Cooker Ribs

2 sides pork spareribs (about 6 pounds), separated

1 (28-ounce) can chunky tomato sauce

1/3 cup brown sugar

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Directions:

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Country Style Chicken Kiev

This recipe is so easy! I have made it so many times and still love it.

Ingredients:

1/2 cup bread crumbs

2 Tbsp Grated Parmesan Cheese

1 tsp Basil

1tsp Oregano

1/2 tsp Garlic Powder

1/4 tsp Salt

2 Whole Boneless Chicken Breasts or 4 spilt breasts

2/3 cup Butter/Margerine Melted

1/4 cup White Wine or Apple Juice

1/4 cup Chopped Green Onion

1/4 cup Parsley

Directions:

Combine first 6 ingredients. Dip chicken pieces into butter. (set remaining butter aside) Roll chicken in bread crumbs. Place in 1/1/2qt shallow baking dish. Bake at 375 for 30-35 minutes. Add remaining ingredients to leftover butter. Pour over chicken and bake 2-3 minutes longer.

Folded Fettucine with Seafood Sauce

I really love pasta but I try not to eat too much. I have made this recipe many times and it is very light. If you love scampi flavors you'll love this one.

(I'll have a picture soon!)

Ingredients:

12 ounces folded fettucine

1/2 cup butter/margerine

1/4 cup olive oil

2 cloves garlic, minced

1 package crab meat, shredded ( you can alos use imitation crab)

1 package (12 ounces) shrimp

1 1/2 tbsp. lemon juice

2/3 cup chopped fresh parsley

dash of grated red pepper to taste

Directions:

Cook fettucine in water. Meanwhile heat butter and oil in large skillet. Stir in garlic, cook for 2 minutes - do NOT brown garlic. Add shrimp & Crab. Cook for 3-4 minutes until heated through. Avoid overcooking as it can toughen shrimp. Add remaining ingredients. Drain Fettucine and immediately poor hot sauce over fettucine and toss.

Slow Cooker Jambalaya

I LOVE my Crock Pot! The one thing I have realized though is that usually you have to add more seasonings than what the recipe calls for. I am just starting to branch out on my recipes. I have been making the same 4 recipes for years. I really like this one I usually add a lot more cajun spices and hot sauce as I like my food Spicy

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage,

diced 1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped
1 stalk celery, chopped

1 cup reduced-sodium chicken broth

2 teaspoons dried oregano

2 teaspoons Cajun or Creole seasoning

1 teaspoon hot sauce

2 bay leaves 1/2 teaspoon dried thyme

1 pound frozen peeled and cooked shrimp, thawed

2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Baked Fish Taco & Pomegranate Recipes

I Love to cook!!!

My workday can be really long! I go in at 5:30am and usually don't get home until 8-9pm. So I like to make things that are quick and usually healthy. I have mastered the art of cooking things under 30 minutes and of course the crockpot (everygirl needs one of these). I do resort to my Mom's old school recipes when I am missing home and they aren't always the best thing for the waist line. But you can splurge sometimes.

I hope you all enjoy!!

RECIPES!!

Easy Tinfoil-Baked Fish Taco

Ingredients:
4 oz. raw tilapia (fresh or thawed from frozen)
1 large corn tortilla
1/3 cup thinly sliced onion
1/3 cup thinly sliced bell pepper (any color)
1/4 cup canned black beans
1 tsp. lime juice
1/2 tsp. taco seasoning mix

Directions:
Preheat oven to 400 degrees. Place fish and sliced veggies in a bowl, and spray with a light mist of nonstick spray. Sprinkle with taco seasoning and lime juice, and then toss to combine. Set out a large piece of tinfoil, and transfer seasoned fish 'n veggies to the center of the foil. Wrap foil up around food to completely enclose it. Set foil packet on a baking pan, and place it in the oven. Cook for approximately 10 minutes (until fish is cooked through and flakes apart easily with a fork). Drain excess liquid from the packet, and allow to cool for a few minutes. Toast or warm tortilla slightly, and then place beans in the center. Add fish and veggies to the tortilla. Fold tortilla sides up, and then chew away!
MAKES 1 SERVING

POM & Balsamic Glazed Chicken

Ingredients:
Juice from 2-3 large POM Wonderful Pomegranates,* or 3/4 cup POM Wonderful 100% Pomegranate Juice
4-6 boneless, skinless chicken breasts, or 8 to 12 boneless, skinless chicken thighs
1 cup packaged peeled baby carrots
3 sliced green onions
2-3 tablespoons olive or vegetable oil
1 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons cornstarch
2 teaspoons brown sugar
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon salt
Hot cooked penne pasta (optional)
Garnish (optional):
1/3 cup arils from 1 large POM Wonderful Pomegranate

Directions:
1. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.
4. Place broth in a pan and add back chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid.
5. Transfer chicken and vegetables to platter; cover and keep warm.
6. Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes.
7. Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve with pasta if desired, and pass remaining sauce.

I used to be a bartender for MANY years so I love to make different cocktails!

The Pomtini

Ingredients:
1 oz. freshly squeezed pomegranate juice* or 100% Pomegranate Juice
1 1/2 oz. vodka
1 1/2 oz. grapefruit juice
1/2 oz. sour mix, or 1/2 oz. freshly squeezed lime
1/2 oz. simple syrup (equal parts sugar and cold water dissolved together)
Spiraled orange rind for garnish
Ice cubes

Directions:
1. Assemble all ingredients in bar or mixing glass. Shake well with ice and strain into a chilled martini glass.
2. Garnish with spiraled orange rind.
*This cocktail can be made with freshly squeezed juice from a POM Wonderful Pomegranate or by using POM Wonderful 100% Pomegranate Juice, which is widely available at retail. To juice the pomegranate, cut it in half (as you would a grapefruit) and squeeze the juice using a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful Pomegranate will produce about 1/2 cup of juice.

The Pomojito

Ingredients:
1 oz. POM™ Cherry 100% juice
1 1/2 oz. light rum
1/2 oz. fresh lime juice
3/4 oz. simple syrup (equal parts sugar and cold water dissolved together)
Soda
4 mint leaves
Mint sprig for garnish

Directions:
1. In the bottom of a double old-fashioned glass bruise the 4 mint leaves with the fresh lime juice and simple syrup.
2. Add crushed ice then the POM Cherry and rum.
3. Top with a splash of soda and stir. Garnish with the mint sprig.