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.