I have been loving trying some new recipes lately. I MUST give another shout out to Mr. Food! His recipes have been a hit around my house, I have yet to be disappointed! :)
This recipe amazed me at how fast it went together. Baking it took longer than the assembly of it. BONUS! It was a hit at my table. It is packed with a different flavor, one that you wouldn't ordinarily make everyday. But it's so good, and I'm glad that there are leftovers for lunches this week.
ALWAYS APRICOT CHICKEN
INGREDIENTS:
3 Lbs. Chicken Breast
11 Oz. Apricot Nectar (In the juice aisle at Family Fare)
1 jar (18 oz.) Apricot Preserves
1 tsp. Allspice
1/8 tsp. Ginger
1/2 tsp. Salt
1/2 tsp. Pepper
Place the chicken in a 9x13 baking dish. Preheat the oven to 350. In a bowl combine the Nectar, Preserves, Allspice, Ginger, Salt and Pepper; stir together. Pour over the Chicken in the baking dish. (The recipe says to cover with foil and refrigerate overnight. I DID NOT DO THIS & mine was fabulous. I'm a little leary of cooking the chicken in the stuff it sat in overnight) Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes.
It was packed with flavor, even though I didn't let it sit overnight and then bake it. I didn't want to risk anyone getting sick. Give it a try and let me know what you think! :)
Sunday, June 30, 2013
A Great Easy Summer Meal Idea
Last night, I wanted to make something quick and easy and this recipe fits the bill for that. My Mom made the comment that these would be great paired with a pork chop on the grill or even chicken. We just had them as the main course and they were great that way as well!
ITALIAN STUFFED ZUCCHINI BOATS
INGREDIENTS:
2 Zucchinis
2 Garlic Cloves; minced (I used already minced in the jar that I had in the fridge)
1 Tomato; seeded and finely chopped
1/2 C. Fresh Mushrooms; finely chopped
1/2 tsp. Basil
1/2 tsp. Oregano
1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Olive Oil
3/4 C. Parmesan Cheese; Shredded and Divided
Preheat the oven to 400. Coat a 9x13 baking dish with cooking spray. Cut Zucchinis in half lengthwise; scoop out the pulp and seeds, leaving 1/4 inch shell. Reserve the pulp from both Zucchinis. In a bowl combine Pulp, Garlic, Tomato, Mushrooms, Basil, Oregano, Crushed Red Pepper Flakes, Olive Oil and 1/2 C. Cheese. Divide the mixture evenly between the 4 halves, and place in the baking dish. Cover tightly with foil. Bake for 25 minutes, or until zucchinis are tender. Sprinkle with remaining Cheese and bake uncovered for 5 more minutes.
They were packed with a lot of good flavor! Give them a try!
ITALIAN STUFFED ZUCCHINI BOATS
INGREDIENTS:
2 Zucchinis
2 Garlic Cloves; minced (I used already minced in the jar that I had in the fridge)
1 Tomato; seeded and finely chopped
1/2 C. Fresh Mushrooms; finely chopped
1/2 tsp. Basil
1/2 tsp. Oregano
1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Olive Oil
3/4 C. Parmesan Cheese; Shredded and Divided
Preheat the oven to 400. Coat a 9x13 baking dish with cooking spray. Cut Zucchinis in half lengthwise; scoop out the pulp and seeds, leaving 1/4 inch shell. Reserve the pulp from both Zucchinis. In a bowl combine Pulp, Garlic, Tomato, Mushrooms, Basil, Oregano, Crushed Red Pepper Flakes, Olive Oil and 1/2 C. Cheese. Divide the mixture evenly between the 4 halves, and place in the baking dish. Cover tightly with foil. Bake for 25 minutes, or until zucchinis are tender. Sprinkle with remaining Cheese and bake uncovered for 5 more minutes.
They were packed with a lot of good flavor! Give them a try!
Thursday, June 27, 2013
Baked Yumminess
My boss and I at work go back and forth with recipes, sometimes on a daily basis! She'll give me a stack and I'll give her a stack and then we let eachother know what we thought after we've tried them. She gave me the recipe that I used to make supper with last night. Although, as per my usual, I added a few more items to it, to kind of make it my own and add a few more flavors. It turned out great and my family LOVED it. Definitely an easy one, and one to make again.
OVEN BAKED CHIMICHANGAS
INGREDIENTS:
8 oz. Cream Cheese; softened
8 oz. Cheddar Jack Shredded Cheese
1 1/2 Tbsp. Taco Seasoning
1 Lb. Shredded Chicken (I used 2 Large Chicken Breasts that I had cooked for an hour in the oven)
8 Flour Tortillas
Sour Cream
Salsa
What I added:
1 Lg. Can Mushrooms
1/2 Lg. Green Pepper
1/3 Onion; chopped
Preheat the oven to 350. Spray a 9x13 pan with Cooking Spray. In a large bowl combine the Cream Cheese, Shredded Cheese and Taco Seasoning. Add the Chicken, Mushrooms, Green Pepper and Onion. Stir to combine. Spoon generous amounts into the Tortillas. Roll up Tortillas; tucking in the sides and place in baking dish. Spray the tops of Tortillas with Cooking Spray. Bake for 15 minutes. Remove and flip over Chimi's and bake for an additional 15 minutes. (I only baked them for 15 minutes and didn't flip them and they turned out great)
This is also one that you could 1/2 the recipe and it would make plenty. Or if you made the whole thing and froze some of them before baking, I'm sure that they would turn out great as well!
Give them a try! I would love to know what you think of them.
OVEN BAKED CHIMICHANGAS
INGREDIENTS:
8 oz. Cream Cheese; softened
8 oz. Cheddar Jack Shredded Cheese
1 1/2 Tbsp. Taco Seasoning
1 Lb. Shredded Chicken (I used 2 Large Chicken Breasts that I had cooked for an hour in the oven)
8 Flour Tortillas
Sour Cream
Salsa
What I added:
1 Lg. Can Mushrooms
1/2 Lg. Green Pepper
1/3 Onion; chopped
Preheat the oven to 350. Spray a 9x13 pan with Cooking Spray. In a large bowl combine the Cream Cheese, Shredded Cheese and Taco Seasoning. Add the Chicken, Mushrooms, Green Pepper and Onion. Stir to combine. Spoon generous amounts into the Tortillas. Roll up Tortillas; tucking in the sides and place in baking dish. Spray the tops of Tortillas with Cooking Spray. Bake for 15 minutes. Remove and flip over Chimi's and bake for an additional 15 minutes. (I only baked them for 15 minutes and didn't flip them and they turned out great)
This is also one that you could 1/2 the recipe and it would make plenty. Or if you made the whole thing and froze some of them before baking, I'm sure that they would turn out great as well!
Give them a try! I would love to know what you think of them.
Saturday, June 22, 2013
A Scrumptious Breakfast
My Mom messaged me the other day to check the Mr. Food site on the web. He was on the local news station during noon-time making something delicious. She particularly pointed me in the direction of this recipe.
I'm going post the recipe for you, and then I'm going to tell you how I'm changing it for tomorrow morning's breakfast before church! :)
RASPBERRY LEMON SWEET ROLLS
INGREDIENTS:
1 (13.8 oz) Pillsburry Pizza Dough
1/4 C. Raspberry Jam
1/2 C. Dried Cranberries
3/4 C. Powdered Sugar
2 tsp. Lemon Juice
1 tsp. Hot Water
Preheat the oven to 375. Spray a 12-cup muffin tin with cooking spray. Roll out the Pizza Dough to 9x12 size. Spread the jam on the dough, leaving a 1/2 inch border. Sprinkle Cranberries over the top and gently press into the dough. Beginning with the long side, roll-up jelly-roll style and pinch the seam to seal (do not seal the ends). Cut roll into 12 1-inch slices, and place them cut side up in the prepared muffin tin. Bake for 15 to 20 minutes. Remove rolls from pan and allow to cool on wire rack. In the meantime mix the Powdered Sugar, Lemon Juice and Hot Water together to form a glaze. Drizzle over each roll.
So that's their recipe. Mine for tomorrow is using:
Apricot Preserves
Dried Apricots; cut into pieces
Powdered Sugar
Milk
I will substitute the Apricots for the Raspberry Jam and the Cranberries, and omit the Lemon Juice from the glaze.
My Dad's favorite is Apricots, and since he wasn't here for Father's Day, I will treat him now. I hope that they are as yummy as they sound!
I'm going post the recipe for you, and then I'm going to tell you how I'm changing it for tomorrow morning's breakfast before church! :)
RASPBERRY LEMON SWEET ROLLS
INGREDIENTS:
1 (13.8 oz) Pillsburry Pizza Dough
1/4 C. Raspberry Jam
1/2 C. Dried Cranberries
3/4 C. Powdered Sugar
2 tsp. Lemon Juice
1 tsp. Hot Water
Preheat the oven to 375. Spray a 12-cup muffin tin with cooking spray. Roll out the Pizza Dough to 9x12 size. Spread the jam on the dough, leaving a 1/2 inch border. Sprinkle Cranberries over the top and gently press into the dough. Beginning with the long side, roll-up jelly-roll style and pinch the seam to seal (do not seal the ends). Cut roll into 12 1-inch slices, and place them cut side up in the prepared muffin tin. Bake for 15 to 20 minutes. Remove rolls from pan and allow to cool on wire rack. In the meantime mix the Powdered Sugar, Lemon Juice and Hot Water together to form a glaze. Drizzle over each roll.
So that's their recipe. Mine for tomorrow is using:
Apricot Preserves
Dried Apricots; cut into pieces
Powdered Sugar
Milk
I will substitute the Apricots for the Raspberry Jam and the Cranberries, and omit the Lemon Juice from the glaze.
My Dad's favorite is Apricots, and since he wasn't here for Father's Day, I will treat him now. I hope that they are as yummy as they sound!
A Delicious Summer Salad Idea!
Hello again! Sorry that I've been MIA for so long again, it's been a busy summer thus far. Most recently was my cousin V's wedding, which was absolutely beautiful, and I had so much fun at. And now gearing up for my cousin C's wedding in September. But fitting in a little 4th of July fun with some of my Best Friends in the BC area, first!!!!
The recipe that I want to share with you is one that I have to give credit to Panera Bread for! :) My Mom is in town (so is Dad now), as the bro and my Dad had a fun-filled two days. Thursday was golfing on an outing through my Dad's school and another going to see a Detroit Tigers game yesterday. So, Mom came to spend some time with me before they came home today! We went out and ran errands last night & decided that we would stop at Panera last night for supper. We both ordered the Pick 2 and with our 1/2 of a sandwich had the BEST salad ever. I want to share that recipe with you now!
SUMMER BERRY CHICKEN PECAN SALAD
INGREDIENTS:
Strawberries; quartered
Pineapple; sliced very thin
Blueberries
Mandarin Oranges
2 Chicken Breasts; cooked and thinly sliced.
Pecans
Romaine Lettuce Hearts
Lite Poppyseed Dressing
Place a small amount of Lettuce in the bottom of a salad bowl. Top with remaining ingredients; mix and enjoy.
It was oh so refreshing on a very warm night! Give it a try, and I would love to know what you think of it!
The recipe that I want to share with you is one that I have to give credit to Panera Bread for! :) My Mom is in town (so is Dad now), as the bro and my Dad had a fun-filled two days. Thursday was golfing on an outing through my Dad's school and another going to see a Detroit Tigers game yesterday. So, Mom came to spend some time with me before they came home today! We went out and ran errands last night & decided that we would stop at Panera last night for supper. We both ordered the Pick 2 and with our 1/2 of a sandwich had the BEST salad ever. I want to share that recipe with you now!
SUMMER BERRY CHICKEN PECAN SALAD
INGREDIENTS:
Strawberries; quartered
Pineapple; sliced very thin
Blueberries
Mandarin Oranges
2 Chicken Breasts; cooked and thinly sliced.
Pecans
Romaine Lettuce Hearts
Lite Poppyseed Dressing
Place a small amount of Lettuce in the bottom of a salad bowl. Top with remaining ingredients; mix and enjoy.
It was oh so refreshing on a very warm night! Give it a try, and I would love to know what you think of it!
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