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03 Sep 2012 Chicken Taco’s with a twist

Tired of the weekly taco recipe? Want to try something new, fun and easy? We love Chipotle and decided to give the usual chicken taco a makeover!


1 lb Chicken Breast
1 packet of McCormick taco seasoning
Garlic salt

Cook 10 min and add seasoning.

Cilantro & Lime Rice

3 cups of Long Grain or Jasmine rice
1/3 cup butter
1 fresh lime- juiced
1/4 cup Cilantro
1 tsp salt- add more to taste if needed
5 1/2-6 cups water

Melt butter in saucepan. Add rice and cook on med-high heat until rice is somewhat translucent 5 min. Add lime juice, water and salt. Bring to a boil and cover. Boil for 5 min. Turn to low and simmer for 15 minutes. When done add fresh cilantro and salt to taste. Tip: For less sticky rice add a few Tbp less water and more butter when cooked.

1 can of Black Beans-Rinsed
Cheese Grated
Tortillas warmed
Sour Cream

Pile it up and enjoy! ūüôā

27 Apr 2012 Delicious and Easy Turkey Burger Recipe

I love this turkey burger recipe!  I modified this easy recipe from the Body for Life Recipe book.  There is not much prep time to this healthy recipe and they cook fast since you cook them on the George Forman Grill.  This easy recipe can be cooked on the stove or in the oven, but I would not recommend grilling it on a gas grill since ground turkey crumbles easily and there is no added bread or breadcrumbs to hold it together.  I like to eat these on a Oroweat Sandwich Thin.  Even my kids gobble these up!

07 Mar 2012 Toasted Pecan Pie Recipe That Your Guests Will Be Ooohing Over!
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Delicious Toasted Pecan Pie Recipe

¬†We made this delicious Pecan Pie Recipe from Martha Stewart that is to die for! ¬†The presentation of the pecans on the pie will have everyone impressed with your kitchen skills. ¬†The toasted pecans in this pie adds a delicious flavor (I don’t think I will ever make a pecan pie without toasted pecans again!). ¬† The recipe is fairly simple and decorating the top doesn’t take as long as you expect. ¬†This pecan pie recipe uses corn syrup to add sweetness to this pie. ¬†I used the pampered chef chopper to chop the pecans used inside the pie, so that made things quicker. ¬†This pecan pie recipe calls for a 9″ cake pan instead of a pie plate, so make sure you have enough pie crust! ¬†Here is the recipe for the pie dough that we used for this pecan pie. ¬†We hope you enjoy this pie as much as we do!

14 Dec 2010 Learn how to make Delicious Pie Crust…
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13 Oct 2010 Chicken with Artichokes and Angel Hair Pasta
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Chicken with Artichokes and Angel Hair

Chicken with Artichokes and Angel Hair

Chicken with Artichokes and Angel Hair

Prep: 25 minutes Total: 25 minutes

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

Serves 4

  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 8 thin chicken cutlets (about 1 1/2 pounds total)
  • 2 tablespoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
  • 2 tablespoons rinsed and drained capers
  • 2 tablespoons butter
  • 8 ounces angel-hair pasta
  • 1/2 cup parsley leaves

13 Oct 2010 Southern Black Bottom Pie
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Southern Black Bottom Pie
Southern Black Bottom Pie

Southern Black Bottom Pie

The creamy, bittersweet-chocolate “bottom” of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.


Makes one 9-inch pie.

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 tablespoons sugar
  • Pinch salt
  • 1/3 cup sugar
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons unflavored gelatin
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 2 tablespoons light rum
  • 4 large egg whites, room temperature


  1. Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
  2. Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
  3. Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
  4. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
  5. Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
  6. Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
  7. Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

First published

12 Oct 2010 Mississippi Mud Pie
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Mississippi Mud Pie
Mississippi Mud Pie

Mississippi Mud Pie

Prep: 30 minutes Total: 2 hours 30 minutes


Serves 8.

  • 25 chocolate wafer cookies (about half a 9-ounce package)
  • 1/2 cup pecan halves, plus more for garnish
  • 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
  • 2/3 cup plus 1 teaspoon sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream


  1. Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
  2. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
  3. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in 1/4 teaspoon vanilla and 2 tablespoons cold butter.
  4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

Read more at Mississippi Mud Pie РMartha Stewart Recipes

12 Oct 2010 Pumpkin Whoopie Pies with Cream Cheese Filling
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Pumpkin Whoopie Pies with Cream-Cheese Filling

Pumpkin Whoopie Pies with Cream-Cheese Filling


Makes 12 whoopie pies

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract


  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

12 Oct 2010 Steak Pizzaiola
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This recipe from looks so delicious! ¬†I can’t wait to try it!

Steak Pizzaiola

Steak Pizzaiola

Steak Pizzaiola
Prep: 15 minutes Total: 30 minutes

Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta. This dish cooks all in one skillet. As the name implies, the steak is topped with sauce and cheese, like a pizza. For a spicier topping, add crushed red pepper with the garlic. We chose inexpensive eye of round for this recipe, but you could use any other small steak, such as minute steak. Chopped fresh tomatoes (about two pounds) also work well in place of the canned ones.

Serves 4


  • 4 small eye of round steaks, (each 6 ounces and 3/4 inch thick)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried), plus more for garnish
  • 2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 Cup)


  1. Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
  2. Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
  3. Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

Check out the recipe here.

12 Oct 2010 Lemon Roasted Chicken
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This one caught my eye and it looks super easy!

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Prep: 15 minutes Total: 35 minutes

Work on the orzo and salad while the chicken roasts — the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Buy a cut-up chicken, and divide the breast halves into two at home.

Serves 4

  • 1 chicken (about 3 1/2 pounds), cut into 10 pieces
  • 6 garlic cloves, smashed
  • 2 lemons, quartered
  • 1 teaspoon dried oregano
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 cup orzo
  • 1/2 teaspoon dried dill
  • 2 tablespoons red-wine vinegar
  • 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well


  1. Preheat oven to 450 degrees. Set a large saucepan of water to boil.
  2. On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
  3. Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
  4. In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

Read more at Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo РMartha Stewart Recipes