Thursday, September 23, 2010

Black Bean Vegetable Soup

This is one that we will be making again. I got it from It is healthy, fast and delicious. I cooked beans two days before. It was the first time I had actually cooked black beans and not used canned. I put in 2 cans of chicken broth instead of the 4 cups vegetable broth. I also put in celery and fresh parsley and cilantro. I added 3 garlic cloves and a little more chilli powder based on others recommendations. I also added more beans. I put all the vegetables in my food processor except for some beans and the corn. But we don't like a lot of chunky vegetables. Have I told you that I am in love with my food processor. I use it almost every day. It has made cooking way easier. I highly recommend one. By the way please share recipes. I know you are cooking:) Especially you Natalie...Share some of those vegetarian dishes:)

Prep time: 15 min Cook time: 35 min Servings: 8

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes


  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 164 | Total Fat: 3.4g | Cholesterol: 0mg

Thursday, September 16, 2010

Chipotle Shrimp Taco with Avocado Salsa Verde

Shawn is on this big health kick so I have been trying to make him healthy meals. We thought this was good but it definitely has a kick to it. I used my food processor and it made it even easier.

Avocado Salsa:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges


Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Spring Green Salad with Strawberries, Avocado, and Kiwi

Spring Green Salad with Strawberries, Avocado, and Kiwi
My mom makes this salad often. She just made it for a wedding and everyone wanted the recipe. It is delicious.

From: California Heritage Continues A Cookbook (revised by Janice Gray)

Serves: 6

This beautiful salad is extremely light and colorful.


12 strawberries, sliced
3 kiwi, peeled and sliced
1 head Boston lettuce or mixture of greens
1 avocado, cut into cubes
Orange Dressing (below)

Combine all ingredients except avocado and dressing and chill. Just before serving add avocado and toss with dressing.

Orange Dressing

1/3 cup olive old
3 tablespoons raspberry vinegar
3 tablespoons fresh orange juice
1/2 teaspoon salt
1/8 teaspoon cracked pepper
1/8 c. sugar

Combine all ingredients and mix well.

Wednesday, September 8, 2010

Pesto Minestrone

One of my favorite soups!

Pesto Minestrone
Olive oil
Yellow onion (finely chopped)
7 cups chicken broth (we could use veggie broth)
Green cabbage (1 head) or coleslaw package
1 cup diced fresh tomatoes
1 carrot finely chopped (I used baby carrots because we always have those)
1 yellow potato
1 can chickpeas/garbanzo beans
2 zucchini diced
1 cup ditalani pasta
Bertinelli’s basil pesto 1 package/jar

Cook onion with olive oil for a couple of minutes then add green cabbage, diced tomatoes, carrots and yellow potato.

Cook veggies for 7-10 minutes.

Add chicken broth and simmer for 30 minutes.

Add chickpeas and zuchinni and simmer for 5 minutes.

Add pasta and simmer for 10 minutes.

Serve with a spoonful of pesto mixed in to each individual bowl. If desired top with freshly grated parmesan.

Wednesday, July 21, 2010

Tortellini Soup

Tortellini Soup

This is a quick and easy recipe!


1 package of tortellini noodles
2 cans of Progresso Tomato Basil Soup
1 container of onion and chive cream cheese


Boil tortellini noodles in chicken broth. Once noodles are soft, take out and set aside one cup of broth. Add 1-2 cans of Progresso Tomato Basil Soup. Mix 1 cup of broth with 1 container of chive/onion cream cheese. Add mixture to soup and let sit until warm throughout.

Friday, June 25, 2010

Marabella Chicken

Marabella Chicken

¼ cup Italian seasoning
1 jar capers
½ tsp black pepper
½ cup olive oil
1 tsp. salt
½ cup lemon juice
1 cup prunes
1 jar Spanish olives
2 Tbs. garlic
1 bay leaf

Place 8-10 chicken breasts in a large bowl with lid. Pour all the above ingredients over chicken and marinate at least 4 hours. (Can marinate overnight.) Spray a cookie sheet and place chicken and marinade on sheet. Mix together ½ cup brown sugar and ½ cup apple juice and pour over chicken. (You may need 2 cookie sheets.) Bake 325˚ for 40 min. Serve on a tray.

Indian Chicken Curry

Indian Chicken Curry


1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)

1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews

Don't add the yogurt too soon or it will curdle!

Tuesday, March 30, 2010

Chicken Parmesan

from Sisters Cafe blog
Sauce Ingredients:

2 Tb. olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbs. sugar
1/2 tsp basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken Ingredients:

1-2 lbs chicken breasts
2 eggs
Italian breadcrumbs
1/4-1/2 cup olive oil
8 oz very thinly sliced mozzarella
1/4 cup Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of mozzarella and sprinkle with Parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated Parmesan cheese.

Lowfat version:
skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses then top with sauce. Bake a little longer- more like 40 minutes.

Chicken Cordon Bleu Bake

From Sisters Cafe blog

2 packages reduced sodium stuffing mix
1 can (10.75oz) cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken, cubed


Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

Yummy Chili Cheese Bundles


12 Rhodes Texas rolls, thawed but still cold
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbs. oil
2 1/2 cups cooked diced chicken
1/2 cup chili sauce
1 8 oz package cream cheese
1 cup grated cheddar cheese


In skillet saute onion and garlic in oil until onion is tender. Then drain. In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. Spoon about 1/3 cup mixture onto the center of each roll. Pull opposite edges up, pinch together and tuck under forming a center seam. Pinch side edges and tuck underneath. Place filled bundles in jumbo muffin tins or on a large baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Remove from pan and serve warm.

Sweet 'n' sour meatballs


1 egg
1/4 cup seasoned bread crumbs
1/2 tsp. salt
1/4 tsp ground ginger
dash pepper
1 lb ground beef
1 can (20 oz) pineapple chunks
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 Tbs. soy sauce
1 cup sliced carrots
1 med green pepper, julienned
1 Tbs. cornstarch
2 Tbs. cold water
Hot cooked rice


In a bowl, combine the first five ingredients. Add beef and mix well. Shape into 1 in balls. In a skillet over medium heat, brown meatballs until no longer pink; drain. Drain pineapple, reserving juice to measure 1 cup. Stir in vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Serves 4-6

Stir-Fried Steak and Veggies


1 Tbs. cornstarch
1 Tbs. brown sugar
3/4 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup cold water
1/4 cup soy sauce
1 lb boneless sirloin steak, cut into thin strips
2 Tbs. vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 lg onion, chopped
1 cup sliced carrots

Hot cooked rice


In a small bowl, whisk together the first eight ingredients until smooth; set aside. In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots, and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. serve over rice.


Awesome Egg Rolls

From allrecipes

6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 Tbs. chopped onion
1 (4oz) can shrimp, drained (I used shredded chicken, can also use pork)
2 Tbs. soy sauce
1/8 tsp. garlic powder
black pepper to taste
1 egg beaten
20 egg roll wrappers
vegetable oil for frying


1. In a large bowl, mix together cabbage, carrots, sprouts, celery and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
2.Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
3.Mix 1 Tbs. cornstarch with 2 Tbs. cold water. Set aside.
4. Place 2 or 3 Tbs. of shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F. Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Quick Cheesy Ravioli Bake

From You got Served blog

1 lb sweet or hot Italian sausage, casings removed
1 Tbs. olive oil
3 garlic cloves, minced
1 Tbs. tomato paste
1 (28 oz) can crushed tomatoes
3 Tbs. minced fresh basil
1/4 cup heavy cream
salt and pepper
2 (9oz) packages fresh cheese ravioli
1 cup shredded mozzarella cheese


Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Cook sausage in 12 inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside. Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8-10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. Add 1 Tbs. salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot. Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13x9 inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.

Farmers Market Lasagna


1 zucchini, chopped
1 red sweet pepper, chopped
1/2 cup shredded carrot
3 cups baby spinach
1 jar (26 oz) pasta sauce
6 regular lasagna noodles, broken in half (uncooked)
1/2 carton part skim ricotta cheese
1 cup shredded part-skim mozzarella cheese


Put zucchini, pepper, and carrot sin a bowl and pour in 2 Tbs. water. cover and microwave on high for 2 minutes; drain. Stir in spinach. Heat pasta sauce, covered on high for 2 minutes. Later 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta and 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noodles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles and rest of sauce. Preheat oven to 350 degrees. Sprinkle remaining mozzarella and cover the dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing. Makes 8 pieces.

BBQ Chicken Braid

From the blog My Kitchen Cafe
*makes 2 large braids

1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese


Sweet and Sour chicken

3-4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single later in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

3/4 cup sugar
4 Tbs. ketchup
1/2 cup vinegar
1 Tbs. soy sauce
1 tsp. garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced- about 6-8 minutes.

Serve with rice

Lemon Chicken



1 egg
2/3 cup milk
1 Tbs. oil
1 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

1 cup water
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/4 cup lemon juice

2 Tbs. cornstarch
1/4 cup cold water
1 Tbs. butter


Slice chicken breasts into 2 in pieces. Put into batter all at once. Fry a few pieces at a time until golden brown in deep oil. Arrange on shredded cabbage or lettuce. Sprinkle with chopped almonds. Pour sauce over.

Sauce directions:
Mix first 5 ingredients together and bring to a boil. Add cornstarch mixed with the cold water. Cook to thicken. Add butter.

Chicken Marsala


4 boneless skinless chicken breast halves
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 Tbs. olive or vegetable oil
2 cloves garlic, finely shopped
1/4 cup chopped fresh parsley or 1 Tbs. parsley flakes
1 cup sliced mushrooms
1/2 cup dry marsala wine or chicken broth
Hot cooked pasta, if desired


Flatten each chicken breast half to 1/4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix flour, slat, and pepper. Coat chicken with flour mixture, shake off excess flour. Heat oil in 10 inch skillet over medium high heat. Cook garlic and parsley in oil 3-5 minutes, stirring frequently. Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine/broth. Cook 8-10 minutes, turning chicken onc3e, until chicken is no longer pink in center. Serve with pasta.

Butternut Risotto


7 cups low-sodium chicken broth
3 Tbs. olive oil
2 cups small butternut-squash chunks, thawed if frozen
1 onion, peeled and finely chopped
2 cups arborio rice (I used regular rice)
3 Tbs. butter, softened
3 Tbs. grated Parmesan
1 tsp. salt, or to taste
pinch of black pepper or to taste


In a medium saucepan, boil broth. remove and set aside. In a large saucepan, heat oil over low heat. Add squash and onion; cook for 1 minute. Add rice and cook, stirring, for 2minutes. Add 2 cups of broth and simmer, stirring, over low heat until absorbed. Keep stirring and adding broth 1 cup at a time until absorbed. The whole process will take about 25 minutes. In a small bowl, combine butter, Parmesan, salt, and pepper. Stir mixture into the risotto. Add more seasoning if desired.

Parmesan Chicken


12-16 chicken tenders-thawed
1 package club crackers (or Ritz)
1/4 cup Parmesan cheese
1/2 tsp. garlic powder
2 eggs beaten
4 Tbs. butter


Preheat oven to 350 degrees. Out butter on a cookie sheet and melt in oven. Crush crackers. Mix with Parmesan and garlic. Dip chicken in eggs, then in cracker mixture. Place chicken in melted butter on cookie sheet. Bake at 350 for 35 minutes.

Green Curry


1 (14oz) can Thai Kitchen coconut milk
1-4 Tbs. Thai Kitchen green curry paste
1 cup vegetable/chicken stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut into 1" pieces (try red bell pepper, zucchini, peas, or your favorite combination)
Jasmine Rice


Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender. Serve over cooked rice.


Can also add cooked chicken near the end for non-vegetarian.

Ham Fried Rice


Cooked white rice
garlic powder
season salt
soy sauce
scrambled eggs
frozen peas


Cook and cool rice. Dice ham, onion, and carrots. Fry in oil until done. Add cooled rice. Season with garlic powder, season salt, and soy sauce. Add scrambled eggs and frozen peas at end. Can also add bacon and bean sprouts.

Penne with Vegetables in Tomato-Basil Sauce


2 cups uncooked penne pasta
1 Tbs. olive or vegetable oil
1 med onion chopped
1 med carrot chopped
1 can (14.5oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini chopped
1 Tbs. chopped fresh or 1/2 tsp dried basil leaves
2 Tbs. chopped fresh parsley
1/4 cup shredded Parmesan cheese


Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. sprinkle with cheese.

serves: 4

Chicken and Wild Rice Wraps


1 lb chicken (cooked and cubed or shredded)
1 pkg Uncle Ben's slow cook 23 herb and spices long grain and wild rice
1/3 cup Ranch dressing
shredded mozzarella cheese


Cook the wild rice according to package directions. Add the chicken and ranch dressing to the rice. Mix. Serve rice in tortilla with lettuce and cheese and wrap it up.

Wednesday, March 24, 2010

Fruit Dip

1 cup butter
1 cup brown sugar
1 cup sour cream
2 tsp vanilla

Melt butter then add brown sugar until it is a smooth consistency. Take off heat and let cool for a couple of minutes and then add sour cream and vanilla. Refrigerate to cool.

Peanut sauce for Thai noodles

I made the peanut sauce for the Thai Noodle dish:

2 TBSP soy sauce
2 TBSP water
1/2 cup peanut butter
dash of sugar
dash of garlic powder

Heat gently til peanut butter is melted.

Tuesday, March 23, 2010

Thai Noodles

I am going to cut back on the chili sauce so it is not too hot.


  • 1/2 pound dried rice noodles
  • 1 pound skinless, boneless chicken breast halves
  • 1 dash soy sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cucumber, coarsely chopped
  • 1 carrot, grated
  • 10 mushrooms, halved
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 1/2 tablespoons red chili sauce
  • 3/4 cup peanut sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  1. Cook rice noodles according to package directions.
  2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
  3. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
  4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

Corned Beef and Cabbage

I made this for St. Patrick's day. Found the recipe at
  • 1 medium onion, cut into wedges
  • 4 medium potatoes, peeled and quartered
  • 1 pound baby carrots
  • 3 cups water
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon pepper
  • 1 (3 pound) corned beef brisket with spice packet, cut in half
  • 1 small head cabbage, cut into wedges

  • Directions
    1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Amazingly Easy Irish Soda Bread

I made this for St. Patrick's day. I found it on
I doubled the recipe.

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup buttermilk
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
  3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Wednesday, March 10, 2010

Apple dumplings

From the Pioneer Woman (

I made this for dessert group. Enjoy!

Prep Time: 10 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Ginger Pork

My friend Tomoko taught me how to make this and this is the recipe she gave me. We love it but if it is too salty for you add less soy sauce.


Thin-cut pork 1lb
ginger (grated) tsp 1-3 w/juice
soy sauce tbsp 3
saki tbsp 2

1. Marinate pork with grated ginger, soy sauce and saki and leave for at least half and hour. (I mixed ginger, soy sauce and saki in a bowl and then poured over pork and put in refrigerator for a couple of hours in a zip lock bag).
2. Heat pan, put vegetable oil, when it gets warm enough, place the pork.
3. When one side is cooked, flip the pork, after a while pour the marinate juice in, cover with lid, cook until done.

Roasted Carrots


  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley


Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Servings 6

Tuesday, February 16, 2010

French Peas

Saute 1/2 cup chopped onion in 3 tablespoons butter 5 minutes until tender, not brown.

2 c. frozen peas
1/4 tsp. sugar
1/4 tsp. marjoram
1/4 tsp. savory
1/8 tsp. pepper
1/2 tsp. salt

Cook until tender. Do not overcook.

Sunday Chicken

I found this recipe in my mom's neighborhood cookbook it was submitted by Dana Gull. It was used for 3 years in the Ireland Dublin Mission as a welcome dinner and as a farewell dinner.

2 Tbsp. butter, melted
3 tsp. curry powder
1 whole apple, chopped fine
1 whole onion, chopped fine
6 large pieces of chicken or 2 1/2 lb. frying chicken
1 can of cream of mushroom soup (condensed) (I am going to use cream of chicken instead)
1 c. cream
Salt to taste

In saucepan, with melted butter, saute curry powder, apple, and onion until onion is transparent. Add it to a bowl holding the soup and cream and stir to blend. While sauteing ingredients, wash and pat chicken dry. Salt and paprika chicken and place in layer on bony side in a shallow buttered baking dish. Pour sauce over it. At this point it can be covered and placed in fridge to be put in over later that day, but add 15 minutes to the baking time. If you need to freeze, cook first. Bake, uncovered, at 350 degrees for 1 1/2 hours.

Tuesday, February 9, 2010

Chicken Cordon Blue

My mom makes this dish a lot. Of course she never uses a recipe so this is what she told me over the phone. It is super easy, you just have to try it out.

sliced ham
sliced swiss cheese
Pepperidge farm herb seasoned stuffing

Get as many chicken breasts as you want. If the chicken breasts are really large then I slice them in half, okay I am blanking of the term for how you cut it... I want to say sagitally. Does that make sense? Cut it so that it looks the same but you have two of them. Ask me to explain later, I clearly can't do it now.

Pound chicken out so that it is pretty thin but try not to tear it.
Get your swiss cheese and role it up inside the ham and then roll the ham inside the chicken. Dip the whole thing in butter and then in your dressing and then place in a baking pan. Make sure the all the chicken sides are tucked in so nothing leaks out. Kind of like enchiladas.

Then cook at 350 degrees for about half and hour or until it is cooked. My over is so weird, so I am not sure exactly how long it will take in a normal oven.

1/2 cup sour cream
1 can cream of chicken soup
1 tsp lemon juice.
mix all of them together and heat up on stove.

serve with rice

It really is very easy, just call me if you need help.

Red Potatoes

My family makes these all the time. Super easy and fast.

Get as many red potatoes as you want. Wash them and cube them. Grease pan (can use a cookie pan) with olive oil. Place potatoes in plan and sprinkle some olive oil on top along with rosemary and sea salt. Do to your liking.

Place in oven for 20-25 minutes at 350 degrees. Poke potatoes with a fork to see if they are ready to eat.

Italian Beef Roast

I found this recipe in: 101 ^more things to do with a slow cooker. This is the yellow book by Stephanie Ashcraft and Janet Erying

1 bag (16 oz) baby carrots (I actually did not put these in but I am sure it would be good)
4 to 6 russet potatoes, peeled and cubed (I omitted these as well)
2 to 3 pound beef roast
1/2 onion, thinly sliced
1 put Italian salad dressing

Place carrots and potatoes in bottom of greased 41/2 to 6-quart slow cooker. Place beef over top. Lay onion on top of roast. Pour dressing over the top of meat. Cover and cook on low heat for 8-10 hours. Makes 6-8 servings.

Catherine's Spicy Chicken Soup

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings (Help)


Original Recipe Yield 8 servings


  • 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


  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving Calories: 473 | Total Fat: 15.3g | Cholesterol: 82mg


Soft Garlic Breadsticks

From: (I am making this tomorrow, hopefully it is good)
Submitted By: Charles Smith
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 20
"Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. 'I like to use this dough when making pizza, too,' says the Baltic, Connecticut reader. 'It makes two 12-inch crusts.'"
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine,
1.In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Baked Savory Sweet Potatoes

Got this from

3 large sweet potatoes, peeled and cut into 1/2" to 1" cubes
2 T. olive oil
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

1. Preheat oven to 350 degrees.
2. Place sweet potatoes, olive oil, oregano, salt, and pepper in a large bowl.
3. Toss well to coat sweet potatoes.
4. Pour sweet potatoes into a glass 9x13 baking dish.
5. Bake 60 minutes or until soft.

Homemade Cranberry Sauce

This is from Ocean Spray's website. I think it's way better than canned because it doesn't come out in a big clump.

1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)

Cranberry Roast

Found this on The Sisters' Cafe website. They adapted it from Recipe Corner and A Year of Slowcooking. I served it with rice, but I think it could go either way.

1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste

1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.

Tuesday, February 2, 2010

Yummy Honey Butter

I could eat good bread/rolls and honey butter all day long. Seriously. There's enough nutrients in that, right? If I could only pick one dessert to have for the rest of my life, I'm pretty sure that would be it. PS: This is a Natalie original. Although, I'm sure there's someone out there who has made a similar version. TIPS: Prepare ahead. The butter has to come to room temperature in order to mix it; DON'T melt it in the microwave. If you soften it that way, be REALLY careful. It's much better to just let it sit out for an hour or two. Also, you can spray the measuring cup with Pam before putting the honey in so it slides out a lot easier. You could probably make a bunch and freeze some, if desired.

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla

1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.

Easy Chicken Noodle Soup

This is a slight modification of a recipe from You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.

1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles

1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.