tag:blogger.com,1999:blog-57085883726475077312024-03-13T18:57:21.298-05:00Buon Appetito!Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.comBlogger192125tag:blogger.com,1999:blog-5708588372647507731.post-11410522838791803312011-07-18T14:57:00.000-05:002011-07-18T14:58:56.334-05:00Lisa's Super Moist Strawberry CakeMy friend Lisa made this cake for our Life Group many years ago. It is incredibly moist and a delicious summer dessert. Here are her directions in her own words...<br /><br />1 strawberry cake mix - made per directions on box.<br /><br />While cake is baking:<br /><br />mix 1 large box strawberry jello with 1 1/2 c. boiling water,<br /><br />add 1 1/2 c. strawberry soda.<br /><br />Poke holes in cake (I use round toothpick).<br /><br />Pour jello/soda mixture slowly and evenly over cake.<br /><br />Allow to cool.<br /><br />Chill in refrigerator.<br /><br />Add topping.<br /><br /><br />Topping:<br /><br />Small box vanilla pudding - made per directions.<br /><br />fold in small tub of cool whip.<br /><br />Spread over chilled cake. Store in refrigerator until ready to serve.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com1tag:blogger.com,1999:blog-5708588372647507731.post-4489894718358387942011-06-29T07:00:00.001-05:002011-06-29T07:00:18.789-05:00Pimento Cheese SpreadMy Grandma Hill's simple recipe. I did not even know you could buy in the store until after I was married. :) <br /><br /><br />1 lb. Sharp Cheddar cheese<br />1 Small Jar Pimentos <br />1 c. Mayonnaise <br />Pepper to taste <br /><br />Shred cheese in food processor or box grater on biggest grating option available. Mix cheese, pimento and mayonnaise in large bowl (might need a little milk to thin out if too thick to mix. Serve with fritos, crackers or make a sandwich. Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-9974734759235730082011-06-27T06:42:00.000-05:002011-06-27T06:42:00.407-05:00Blueberry & Sausage French Toast CasseroleThis sounds amazing! I can not wait to make it in Jeremy's Granny O'Neals cast iron pan. Another recipe from Lisa at <a href="http://homesicktexan.blogspot.com/">The Homesick Texan </a>- looking forward to her cookbook coming out in September! Here is my variation on the recipe but you can find the original recipe <a href="http://homesicktexan.blogspot.com/2011/06/french-toast-casserole-blueberries.html">here</a>.<br /><br />1 tablespoon light butter<br />2 cups fat free half-and-half<br />4 large eggs, lightly beaten<br />1/4 cup granulated sugar<br />1 teaspoon orange zest<br />2 tablespoons orange juice<br />1 teaspoon vanilla extract<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon kosher salt<br />1 24-inch loaf of French bread, cubed (about 5 cups)<br />2 cups fresh blueberries<br />1/2 pound turkey breakfast sausage, cooked and crumbled<br />Optional - Powdered Sugar<br />Maple syrup <br /><br />In a large Cast iron, on low heat melt the butter and swirl so it coats the bottom and the sides. (You can add melted butter to a 9x9 square pan and bake it that way if you do not have a cast iron skillet.)<br /><br />Beat the together the half and eggs. Whisk in the sugar, orange zest, orange juice, vanilla, cinnamon and salt until well combined.<br /><br />Layer the bottom of the skillet with half of the bread (could also make this with thick Texas toast bread or even leftover buns). Top with the blueberries and crumbled cooked sausage. Place on top the remaining bread cubes, and then pour over the bread the custard until all pieces are well covered.<br /><br />Preheat the oven to 400 degrees. Let the casserole sit unrefrigerated for 20 minutes, until some of the milk mixture has been absorbed, and then bake covered for 25 minutes. Remove the cover and then bake uncovered for 20 minutes or until top is firm and lightly browned. Optional - sprinkle with powder sugar when it come out of the oven. Let the casserole rest for 10 minutes before serving. Serve with syrup.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-28371312525325007372011-06-25T06:20:00.001-05:002011-06-25T06:20:00.318-05:00Stuffed StrawberriesI took these to a book club meeting last week- what an easy and delicious dessert!<br /><br />20 strawberries, washed, dried and cored<br />8 oz pkg light cream cheese, room temp <br />1/2 cup powdered sugar<br />1/2 tsp vanilla<br />1 sleeve of graham crackers<br />1/2 cup mini chocolate chips <br /><br />Set aside strawberries while you make the filing. Beat the cream cheese with a hand mixer, then add powdered sugar and vanilla; beat until smooth. <br /><br />Place graham crackers in a zip lock bag and beat them into fine crumbs - set aside. <br /><br />Take the cream cheese mixture and put in a gallon zip lock bag. Snip the end and fill the strawberries. <br /><br />After strawberries are filled dip the top in the graham cracker crumbs. Melt the chocolate chips, then place in zip lock, snip tip off. Drizzle the side of each strawberry with a little chocolate. Refrigerate until ready to serve.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com2tag:blogger.com,1999:blog-5708588372647507731.post-64928451476732930842011-06-23T06:05:00.000-05:002011-06-23T06:05:00.609-05:00Asparagus Tart1 sheet puff pastry (thawed according to the packages directions)<br />2 tablespoons honey dijon mustard<br />2 cups gruyere (grated)<br />1 pound asparagus<br />salt and pepper <br />1 tablespoon extra virgin olive oil<br /><br />Roll the puff pastry out to a 16x10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper to taste. Brush the outside inch of the pastry with the olive oil. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-26497893512949004062011-06-22T06:52:00.000-05:002011-06-22T11:24:49.628-05:00Penne Rustica - lighter versionThis is my favorite things to order at Macaroni Grill. I found the recipe on my friend <a href="http://leahbellesrecipes.blogspot.com/2009/10/penne-rustica.html">Leah's recipe blog</a>. As always, I lightened up a bit so I do not feel so guilty eating it!<br /><br />Gratinata Sauce<br />3 tablespoons light butter<br />2 tablespoons minced garlic<br />3 tablespoons marsala wine<br />2 cups fat free half & half<br />1 cup grated Parmesan cheese<br />1/2 cup skim milk<br />1/2 cup chicken broth<br />1 tablespoon cornstarch<br />1 tablespoon Grey Poupon Dijon mustard<br />2 teaspoons minced fresh rosemary<br />1/2 teaspoon salt<br />1/2 teaspoon minced fresh thyme<br />1/4 teaspoon ground cayenne pepper<br /><br />1 pound penne rigate pasta, cooked<br /><br />12 medium shrimp, peeled and deveined<br />2 skinless chicken breast fillets<br />1/2 cup (about 2 ounces) thick-sliced prosciutto, chopped<br /><br />Topping<br />3 tablespoons grated Parmesan cheese<br />1 1/2 teaspoons paprika<br /><br />Garnish <br />12 sliced pimentos<br />4 sprigs rosemary<br /><br />Get a large saute pan ready (or you can grill the meats) by setting the temperature to medium high heat. <br /><br />Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.<br /><br />Cook pasta following directions on the package (7 to 9 minutes in salted boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.<br /><br />Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Put shrimp in a bowl rub them with oil, and sprinkle with salt and pepper. <br /><br />Add a little oil in the pan to coat the pan. Cook the chicken for 5 to 6 minutes per side. Set the chicken aside to rest. Add the shrimp to the pan and cook for 2 minutes per side. When chicken has rested 10 minutes or so - slice each breast into strips.<br /><br />Preheat oven to 500 degrees F. Grease a 9-inch glass or ceramic pie plate. Add 3 pasta, then chicken, shrimp and prosciutto to pie plate. Spoon in the gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle mixture over the top. Bake for 10 -15 minutes, or until tops begin to brown. Arrange the pimentos on the top, the n jab a sprigs of rosemary throughout the dish. <br /><br />Makes 4 large servings.<br /><br /><br /><br />*** Could be made ahead and frozen. If freezing leave off the topping & garnish until ready to cook. Thaw out completely, once thawed set on counter for 15 to 30 minutes before cooking. You will need to start cooking the dish on 350 to heat through - once heated through take dish out of the oven. Set the oven on 500 then add the topping and cook until bubbly. Top with garnish then serve.***Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com1tag:blogger.com,1999:blog-5708588372647507731.post-89964689532488541162011-06-20T07:00:00.001-05:002011-06-20T07:00:12.257-05:00Grilled Asparagus & Poached EggI love Asparagus and Poached eggs - this is the perfect healthy breakfast for me. <br /><br />1 Tbsp toasted Panko<br />6-8 stalks fresh asparagus with the tough stalk trimmed <br />1 soft-cooked, poached egg <br />Salt and freshly ground pepper <br /><br />Saute Panko in a skillet over medium heat with enough Olive Oil to barely coat crumbs and give a nice crunchy brown crust. <br /><br />Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate. <br /><br />Poach egg , leaving the yolk soft and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with panko.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-58810565904016960352011-06-09T06:02:00.002-05:002011-06-09T23:30:57.290-05:00Paula Deen's Banana PuddingI made this for a family get together on Memorial Day. Rich but very Yummy! <br /><br />2 bags Pepperidge Farm Chessmen cookies <br />6 to 8 bananas, sliced <br />2 cups milk <br />1 (5-ounce) box instant French vanilla pudding <br />1 (8-ounce) package cream cheese, softened <br />1 (14-ounce) can sweetened condensed milk <br />1 (12-ounce) container frozen whipped topping thawed<br /><br />Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. <br /><br />In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. <br /><br />Refrigerate until ready to serve.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-67881054974077755012011-06-07T06:00:00.002-05:002011-06-07T06:00:02.996-05:00Baked Pork Tenderloin1/2 cup soy sauce <br />2 oranges, juices <br />1 lime, juiced <br />1 tablespoon Dijon mustard <br />1 teaspoon fresh ginger <br />1 clove garlic, crushed <br />1 tablespoon chopped scallions <br />1 pork tenderloin (about 12 ounces)<br />Olive oil, for brushing<br /><br />Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.<br /><br />Remove pork tenderloin from marinade - reserve marinade. Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan. <br /><br />Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. <br /><br />While meat is in the oven, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-52907207117356072132011-06-05T06:07:00.001-05:002011-06-20T01:08:36.742-05:00Buttermilk PieMy favorite pie E-V-E-R!! This recipe makes 2 9-inch pies - make one for your family and one for a friend. <br /><br />2 9-inch pie crusts, unbaked<br />3 3/4 cups sugar<br />1/2 cup flour<br />1/2 teaspoon salt<br />1 teaspoon vanilla<br />6 eggs, beaten<br />1 cup (2 sticks) light butter, melted<br />1 cup buttermilk<br />**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.<br /><br />Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-84702286693282085952011-06-03T06:00:00.000-05:002011-06-03T06:00:14.887-05:00Old Fashioned Banana Pudding1 cup sugar<br />1/2 cup flour<br />5 very ripe bananas<br />4 egg yolks<br />2 cups whole milk<br />1 T butter<br />Box of Vanilla Wafers<br />2 tsp vanilla extract<br /><br />Meringue Topping:<br />4 egg whites<br />5 tablespoons granulated sugar<br />1/2 tsp cream of tartar<br /><br />Spray a nine by nine inch baking pan with cooking spray and then arrange a layer of vanilla wafers on the bottom. Set aside.<br /><br />Combine the flour, sugar and salt in a bowl. Drop your egg yolks in a heavy saucepan. Add the flour mixture as well as the milk and vanilla and whisk well so no flour clumps remain. Turn heat on medium low and continue to whisk NON STOP for a solid ten to twelve minutes, or until the custard thickens up to a pudding consistency. This will take awhile. Be patient.<br /><br />Once it’s thick, immediately take off the stove to cool. Stir in the butter. Chop your bananas and layer half on top of the cookies in the dish. Pour the custard on top. Layer the rest of the bananas, plus more cookies, on top of the custard and push down so that the cookies and bananas sort of sink into the custard a little bit.<br /><br />Set aside and make your meringue. In a KitchenAid (or an electric hand mixer), beat the egg whites until they are frothy and you can’t see the bottom of the bowl. Gradually add the cream of tartar and the sugar while you continue to beat until thick, glossy peaks occur. This will take about five to six minutes, depending on your mixture.<br /><br />When you have stiff peaks, turn off the mixer and spread or pipe the meringue on top of the pudding. Bake at 375 for about twelve minutes, or until the top of the meringue is golden brown. Chill for about three hours before serving.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-51216258067314697632011-06-01T06:00:00.000-05:002011-06-01T06:00:13.517-05:00Goat Cheese & Leek TartStore bought pie crust<br />1 large leek, cleaned thoroughly and sliced thin <br />2 eggs<br />2 ounces fresh goat cheese<br />1/2 cup skim milk<br />1/2 cup fat free half & half <br />pinch of salt, pepper and nutmeg<br /><br />Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.<br /><br />Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.<br /><br />Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm or at room temperature.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-46469774274917077442011-05-29T06:00:00.000-05:002011-05-29T06:00:07.091-05:00Chicken Tikka MasalaWe love this dish but only eat when we are at an Indian resturant. So happy that I found this recipe so I can make it at home now. <br /><br />Marinade:<br />1 1/2 lbs chicken breast, cut into one inch cubes<br />1/2 tsp cumin seeds<br />1/2 tsp ground coriander<br />1 cup plain greek 2% yogurt <br />2 garlic cloves, smashed<br />1 T canola oil<br />juice of one lime<br />3/4 tsp salt<br />1/4 tsp pepper<br />1/4 tsp cayenne pepper<br />1/4 tsp garam masala<br />1/2 tsp turmeric<br />1 inch piece fresh ginger<br /><br />Masala Sauce:<br />1 T canola oil<br />1 yellow onion, chopped<br />2 cloves garlic, minced<br />1 T fresh ginger, minced<br />1 T garam masala<br />1/2 tsp cayenne pepper<br />1 1/4 tsp salt<br />1/4 tsp black pepper<br />28 oz diced tomatoes<br />3/4 cup cream<br />juice of one lime<br />clianto, chopped<br /><br /><br />Toast coriander and cumin seeds over medium heat for 3-4 minutes.<br /><br />Place all marinade ingredients except for chicken in a blender and process on high for thirty seconds or until everything is smooth.<br /><br />Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.<br /><br />Cook Chicken (shaking off some of the excess marinade) pieces in a skillet until Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Set aside><br /><br />Heat the tablespoon of canola oi up in the skillet. Saute the diced onion for about 5minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes---the sauce will thicken slightly. Add the chicken and take the heat down to a simmer and cook for about 10 minutes. <br /><br />Before serving squeeze a lime over top and garnish with minced fresh cilantro. Serve with rice and warmed pita bread or flatbread.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-65463274208053788782011-05-27T06:00:00.000-05:002011-05-27T06:00:06.139-05:00Shrimp & Grits for oneI'm the only one in my house that will eat grits so this recipe is great for me to make for a quick lunch. <br /><br />1/4 cup dry stoneground grits<br />1/2 cup water<br />1/2 cup chicken stock<br />pinch of salt and pepper<br />1/4 cup grated reduced fat sharp cheddar cheese<br />1 tsp light butter<br />1 slice thick cut bacon<br />5 large raw shrimp, tails off<br />1/4 cup sliced green onions<br />2 cloves garlic, minced<br /><br />Bring the water/stock to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.<br /><br />While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don't pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds. <br /><br />Pour green onion mixture on top of grits and top with shrimp. Enjoy!Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-61672360568963539902011-05-25T06:12:00.000-05:002011-05-25T06:12:00.488-05:00Ham, Brie, Apple SandwichThinly shaved ham (Black Forest or Brown Sugar Ham)<br />Sliced Brie cheese<br />Thinly sliced Granny Smith apple<br />Mango chutney (or the chutney of your choice)<br />Sliced bread<br /><br />Spread mango chutney on bread slices. Layer ham, cheese and apple on bread, top with second piece of bread. You can eat it just like that or toast bread first or if you want to butter both sides of bread and grill the sandwich.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-74985251161265201312011-05-23T06:00:00.001-05:002011-05-23T06:00:03.766-05:00Pasta with Sausage, Sun-Dried Tomatoes & Spinach1 Cup Mascarpone Cheese At Room Temperature<br />Zest & Juice of 1 Lemon<br />1 Teaspoon Cracked Black Pepper<br />4 Chicken Sausage or Italian Sausage links <br />1 1/2 Tablespoons Olive Oil<br />2 Cloves Garlic, sliced<br />Salt & Pepper<br />1/3 Cup Chopped Sun-Dried Tomatoes<br />1 (9 Ounce) Bag Baby Spinach <br />1 box Pasta<br />Garlic Croutons, crumbled finely <br />Parmigiano Reggiano, grated (yes use the good stuff!!)<br /><br />Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. <br /><br />Bring a pasta pot of salted water to boil. <br /><br />While waiting on the water, heat the oil in a skillet, and cook the sausage until it is cooked through and lightly brown. Add the garlic and cook another minute or two. Let cool a bit and then cut into slices - you want the juices to to re-distribute into the sausage. <br /><br />Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. <br /><br />Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the sausage, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese & crumbled croutons.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-8715477563634538552011-05-21T06:29:00.000-05:002011-05-21T06:29:00.409-05:00Chocolate-Drizzled Strawberries and Cream Pie1 8-oz. package light cream cheese at room temperature <br />1/2 tsp. vanilla extract<br />1/4 c. packed light brown sugar<br />1 c. heavy whipping cream<br />1/4 c.sugar<br />1 9 inch graham cracker crust (store-bought)<br />1 quart fresh strawberries <br />1-2 ounces chocolate<br /><br />In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and sugar until medium peaks form. Add about 1 cup of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.<br /><br />Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.<br /><br />If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-46650098777217992542011-05-19T06:17:00.000-05:002011-05-19T06:17:00.131-05:00Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries4 whole Boneless, Skinless Chicken Breasts<br />Salt And Pepper, to taste<br />Olive Oil, For Drizzling<br />3 stalks Celery, Finely Diced<br />2 ears Fresh Corn<br />1/4 whole Medium Red Onion, Finely Diced<br />1- 1/2cup Blueberries<br />3 Tablespoons Fresh Dill, Minced<br />4 Tablespoons Light Mayonnaise<br />4 Tablespoons Light Sour Cream<br />3/4 cup Reduced Fat Crumbled Feta<br />1/4 cup Fat Free Half-and-half<br />1 whole Lemon<br />1 teaspoon Sugar (To Taste)<br />Salt And Pepper (additional) To Taste<br />Extra Feta & Blueberries for each plate<br /><br />Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch thickness. Season chicken with salt and pepper. <br /><br />Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan. Allow to cool. Can grill chicken a day before serving.<br /><br />Shave kernels off each corn cob. Combine with the onion and celery. Set aside.<br /><br />Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt! Can made a day ahead.<br /><br />Slice chicken on the bias in strips, then cut strips in half. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!<br /><br />At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-36985531439079241982011-05-17T06:00:00.003-05:002011-06-22T10:37:26.932-05:00Hearty Meaty Taco SoupThis is more like a stew! You could also make Mexican Cheesy Pasta with this. Cook pasta and then top with stew and shredded cheese - great main dish.<br /><br />2 cloves garlic, minced<br />1 onion, chopped<br />2 lbs lean ground beef (could use 1 lean beef & 1 ground turkey breast)<br />Salt & Pepper to taste<br />1 14.5 oz can whole kernel corn<br />1 16 oz cans of ranch style beans<br />3 cans of diced tomatoes w/ garlic & onion (replace 1 can with Rotel if want spicy)<br />1 pkg taco seasoning<br />1 pkg Hidden Valley dressing mix<br />Reduced Fat Cheddar Cheese (topping)<br /><br />Add olive oil to the pan, saute onions and garlic for a few minutes. Add ground beef, brown and add salt/pepper to taste. Take the 3 cans of tomatoes and puree (my clan will not eat things with tomatoes, so I hide them by pulverizing them). Combine all ingredients in a large pot. Simmer 1-2 hours. Top it with shredded cheese and serve with <a href="http://jennrecipes.blogspot.com/2011/05/garlic-cheddar-biscuits.html"><span style="color:#000000;">Garlic Cheddar Biscuits</span></a>.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-4544971013097800642011-05-15T06:18:00.000-05:002011-05-15T06:18:00.394-05:00Garlic Cheddar Biscuits2 1/4 cups lowfat Bisquick<br />2/3 cup skim milk<br />1 cup reduced fat shredded cheddar cheese<br />1 tsp garlic salt<br /> <br />Combine ingredients and make drop biscuits by just dropping spoonfuls on a sprayed pan. Bake at 400 degrees for 10 minutes.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-64716113472585883062011-05-13T10:06:00.002-05:002011-05-13T13:17:21.084-05:00Chicken, Spinach and Artichoke Crescents2 cooked chicken breasts, shredded<br />Pkg of frozen spinach, thawed & all water squeezed out<br />1 can artichoke hearts, drained<br />8 oz light sour cream<br />1/2 - 1 cup Parmesan cheese, grated (reserve some to put on top of crescents)<br />Garlic salt (to taste)<br />1 can of reduced fat crescent rolls<br /><br />Heat olive oil in a skillet on medium add chicken, spinach and artichokes and cook together until warm. Add in sour cream, Parmesan cheese and garlic salt. <br />Cut each crescent in half (16 pieces). Put a small amount of mixture on each roll and fold up. Sprinkle with Parmesan cheese and cook 10-12 minutes.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-17062896585253751052011-05-11T06:00:00.002-05:002011-05-11T06:00:09.920-05:00Chicken Enchilada Spread3 cooked, boneless chicken breast halves, shredded<br />2 8 oz packages light cream cheese, softened<br />1 8 oz package reduced fat Sharp Cheddar cheese, shredded<br />1 10 oz can diced tomatoes w/ green chile peppers, drained (use juice if want hotter)<br />1 tsp. minced garlic<br />1 tsp. chopped cilantro<br />1 T. chili powder<br />1 tsp. cumin<br />1 tsp. dried oregano<br />1 tsp. paprika<br /><br />In a bowl, mix the shredded chicken, light cream cheese, cheddar cheese, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with baked tortilla chipsJennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-45811917730702951532011-05-09T06:00:00.002-05:002011-05-09T06:00:02.735-05:00Savory Monkey Bread1 stick light butter melted, plus 1/4 cup melted butter, plus more for pan<br />1 cup grated Parmesan, plus more for sprinkling <br />2 teaspoons dried Italian seasoning<br />2 packages reduced fat biscuits<br /><br />Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside. <br /><br />In a small bowl, combine cheese and Italian seasoning. <br /><br />Open up the cans of biscuits and cut each biscuit into quarters. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed. <br /><br />Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4cup melted butter on top and sprinkle with grated Parmesan.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-23754640338920952202011-05-07T06:00:00.001-05:002011-05-07T06:00:10.624-05:00German Chocolate Gooey Butter Cake1 box German chocolate cake mix<br />1 cup butter, melted and divided <br />1 large egg<br />1 8 oz pkg cream cheese, room temperature<br />2 large eggs<br />1 tsp vanilla extract<br />1 16oz box confectioners' sugar<br />1 cup sweetened flaked coconut (optional)<br />1 cup chopped pecans (optional)<br /><br />Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.<br />In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.<br />In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squres.Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0tag:blogger.com,1999:blog-5708588372647507731.post-61655150967106839282011-05-05T18:33:00.001-05:002011-05-05T18:33:00.747-05:00Wild Rice & Mushroom SoupMy friend Leya makes this soup and it is A-M-A-Z-I-N-G!! Not low fat, but I am thinking about making it lower in fat by using light butter, fat free half & half - I hope it is just as good. Wonderful on a cold evening. Below the recipe is in Leya's exact words... love this girl! <br /><br />1 box of wild, whole grain/long grain rice (I usually opt for the...I think it's West Indies? In a white box? The Garlic?)<br />1/2 stick (or 1/4 cup) of unsalted butter (Sometimes I'll add more just because!)<br />1 medium onion, finely chopped (I buy the pre-chopped A LOT of the time)<br />5 fresh garlic cloves, chopped or minced<br />1 pound TOTAL of mushrooms (I usually do button and portobello), button leave whole, chop portobello<br />32 oz. of chicken, beef OR vegetable broth<br />1/4 cup dry sherry (NOT cooking Sherry - get the real stuff!!)<br />1 pint of heavy cream (or more ;-)<br />1 small fresh lemon<br />ground white pepper<br />kosher sea salt<br />cayenne pepper<br /><br />In a measuring cup with handle, poor in 1/4 cup sherry, squeeze in both sides of lemon (preferably with a citrus press to get the most juice), add liberal amounts of the sea salt and pepper and then a few pinches of cayenne pepper. Whisk well with a fork or small whisk. Top off with a splash of broth and whisk well again. Allow to sit while continuing below.<br /><br />Make rice according to box instructions and set aside while continuing below.<br /><br />In a medium to large soup pan, melt the butter over medium heat. Add onion and garlic. Saute until soft and transparent. Add all the mushrooms and cook about ten minutes or until entire mixture is a nice gold/brown color and fragrant. <br /><br />Return the pan to low heat and slowly stir in broth. Then add sherry mixture stirring well. Simmer on medium-low heat for at least 10 minutes. Remove from heat and then add rice and mix well. Stir in heavy cream. Let simmer another 20 minutes stirring often. Garnish with chives if you wish after ladling into bowls. Serve warm with crusty french bread and goat cheese on the side.<br /><br />** I try to make this soup a day ahead and keep it in the fridge. Then I'll heat it thoroughly before serving allowing it to simmer for a good while depending on if it's on the stove or in a crock pot (both work equally well). I think it is good no matter what but amazing after it's melded overnight!! I have even frozen it before to have on-hand. But make this soup your own. I have over the years!Jennhttp://www.blogger.com/profile/01093977536726563591noreply@blogger.com0