Provencal Chicken Strips

This is a really great, simple, healthy dish that doesn't taste healthy. The best kind! I like to top it off with parmesan to perfect the flavor. 

PROVENCAL CHICKEN STRIPS

August 20, 2013 by Mary Ellen Leave a Comment

Provencal Chicken Strips

2 teaspoons olive oil
3/4 pound skinless boneless chicken breast — cut into 2″ pieces
6 scallions — sliced
2 cloves garlic — minced
6 -8 plum tomatoes — chopped
2 tablespoons parsley — chopped
1 tablespoon capers — rinsed and drained (I do not like capers so I never add them)
1 teaspoon red wine vinegar
1/4 teaspoon dried rosemary — crumbled
3 cups hot cooked wide noodles 

In a large nonstick skillet, heat the oil. Saute the chicken, stirring constantly, 4 minutes. Add the scallions and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.

Stir in the tomatoes, parsley, capers, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the noodles.

Got this here:

http://thatsmyhome.com/healthy/provencal-chicken-strips/

White Chili with Chicken

(Nope not my pic)

This is so yummy and very satisfying. I have sampled many different White Chili recipes, and every time I think, nope. Not as good as the recipe I have. Shh! Don't tell! People will think I'm mean and arrogant!... But it's true. No! Not the arrogant part! This is one of the best White Chili recipes I've tasted. :) Super easy to make and is made in the Crockpot! I hope you love it as much as I. ;)

Note: I always use chicken breasts instead of thighs. Just a matter of preference. I also use canned beans instead of dried.  If you find it needs a little fuller flavor try adding chicken bouillon paste.

Hot Fudge Sauce

Holy Hannah! Have you ever been to Ghirardelli's Ice Cream Shop? Oh my sinful heaven! It is incredibly decadent and every bite is all of your fondest memories in your mouth! Their chocolate sauce that they use on their ice cream and in their shakes is most exquisitely impressive! Ladies and Gentlemen! The only difference between their sauce and the one that I'm about to give you is that I think theirs is just a little bit darker. I use milk chocolate chips. Oh sweet milk chocolate! But if you want a darker chocolate flavor that can be easily remedied by simply adding a darker chocolate. If you want high quality I suggest using high quality chocolate. Maybe something like, oh, say, Ghirardelli's? You will never buy chocolate sauce again, unless maybe you're crying out for vengeance upon someone who has crossed you, and then maybe you'll give them that store bought swill and maniacally laugh as you strut off vindicated.

1 C Butter

3/4 bag Chocolate Chips

1 Can Evaporated Milk

2 C Powdered Sugar

1 Tbl. Vanilla

Put all ingredients into a pot and bring to a low simmer. Let simmer for 5-8 min. Don't burn! You will cry yourself to sleep! If you want it thinner add more evap. milk. If you want it thicker reduce it by keeping it over low heat for longer. Serve over anything, and drink the rest!

 

Hash Brown Potatoes

You will NOT find better!!! Holy Cow these are amazing!!!

Recipe courtesy of Emeril Lagasse

Hash Brown Potatoes

Total Time:

1 hr 2 min

Prep:

12 min

Inactive:

15 min

Cook:

35 min

Yield:4 to 6 servings

Level:Intermediate

Ingredients

5 medium baking potatoes, like russets (about 4 pounds), scrubbed

1/4 cup vegetable oil

3 tablespoons unsalted butter

1 cup diced yellow onions

2 teaspoons minced garlic

1 teaspoon Essence, recipe follows

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/hash-brown-potatoes-recipe.print.html?oc=linkback

Mike's Lasagne

So I had a friend who served a mission in Italy. Mike was brilliant enough to ask for recipes from the people who would feed him while he was there, because most guys don't think to ask for those things. But Mike did. Mike, I love you for doing so because this is the BEST Lasagne! Now, I can make a mean lasagne! But mine is very flavorful and tastily spiced with a lot in it. Mike's version- the true Italian version has an excellently pure, simple, and even a little bit of a sweet flavor. The Bechemel sauce adds a smooth drink of Heaven. The texture is thicker and wonderful, and holds together nicely. Every part of this is just delectable! It freezes well too.

Red Sauce

2 Swirls of Olive Oil (yep, that's how they roll!)

1/2 Onion, diced

1 Carrot, mini diced

1 Celery stalk, mini diced

1 Clove of Garlic (give or take) crushed

Saute till onions are translucent then add and cook through

1/2 to 1lb. Hamburger

Add

4-8oz cans of tomato sauce

about 1Tbl. Basil

1/4 C Sugar (brown or white)

Pepper to taste

Veggie Boullion Cube 

Bring to boil then lower to simmer for at least 30 min.

Bechemella Sauce

1//2 C Butter

1/4 C Flour

1 C Milk

Salt and Pepper to taste.

Melt Butter over medium high. When butter gets a little frothy whisk or stir in flour. Make sure there are no lumps. Cook and stir until flour gets a slight golden color, then whisk the milk in. Cook and stir until it thickens. Turn heat down if needed so as not to burn.

Layer-

He used the No cook Lasagne noodles, so do it.

Put a thin layer of red sauce on the bottom so the noodles don't stick.

Noodles

Red Sauce

Bechemella

Cheese- (about 4 cups mozzarella.) Light in the middle, heavy on the top.

Repeat until done.

Raise oven rack. Cover with foil and bake for 40 min at 375 then uncover and cook for 10 more min. and Viola! Lusciousness!

Beef Tamale Crockpot Pie

I love this dish! I think it's so good! But I think I like it more than my family does. The corn bread and beef go excellently together! It's a yummy, deliciously flavored, hearty meal! Just try it!

• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can kidney beans or black beans, rinsed and drained
• 1 10oz Can Enchilada Sauce
• Salt and pepper to taste
• 1 (6 ounce) package corn muffin mix
• 1/3 cup milk
• 2 tablespoons melted butter
• 1 egg, beaten
• 1/2 cup shredded Colby or Pepper Jack cheese
• 1 (4 ounce) can chopped green chilies, undrained
• 1 cup grated Colby or Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa

In a nonstick skillet, cook ground beef, onion, and garlic until meat is cooked through. Drain and stir in kidney beans and enchilada sauce. Pour into a crock pot. 

In a large bowl corn muffin mix, egg, milk, and butter until just combined, then add cheese and chilis with juice. Spoon over beef mixture.

Cook in crockpot on low for 6-7 hours or until a toothpick comes out clean. Serve with Sour Cream and Salsa.

Italian Cream Soda

(Yep, not mine)

I first had this at Olive Garden. Now that I know how to make it, Olive Garden or other places versions pale in comparison. This is love in a glass! Holy Smokes, baby! Drink it up! Sodalicous! ;) Easy, and fun! 

1 C Carbonated Water

3 Tbl. Flavored Syrup (Like Torani. I like raspberry)

2-4 Tbl. half and half or cream

Whipped cream on top!

Pour each in, and mix up. Play with this. I always "eyeball" it. If it's not sweet enough, add some more syrup. If you want it a little creamier (which I love it that way!) add some more cream, until it's perfection! Love in a glass! ;)

Corn Salsa

(Close enough)

Wow! This is Amazing! No, really, it is! It's always a hit whenever I make it! It is fresh, and delicious, and the ingredients are healthy so you don't have to feel bad eating all those chips! ;P

1& 1/2-2 C Frozen Corn (fresh corn cut off the cob is always Bomb!)

1 Can Black Beans, rinsed and drained

2 Avocados, diced

1/2 Bunch of Cilantro, chopped (NO! DON'T DO IT! DON'T RUIN DELICIOUS FOOD WITH CILANTRO!!!)

1 Bunch of Green Onions, chopped

2 Tomatoes, diced

1 Packet of Good Seasonings Italian Packet, mixed according to directions.

Toss all ingredients together in a bowl, then top with dressing and mix. SO GOOD!

Chocolate Brownie Pudding Cake

(Not actual picture, but this is what you can expect)

If there is a sinful dish of wickedness that can drag you straight down to... well... This dish is IT! Or at least one of them! Oh my goodness! It's everything you would dream of in a brownie/warm melting cake/decadent chocolate custard all in one and a little bit more! And it's incredibly easy! :) Let me just warn you, though- you will eat all of this! That or eat yourself sick. But one of those will happen. It is incredibly rich, and so you will be wanting vanilla ice cream (might I suggest Breyer's Vanilla Bean?) , or at the very least, fresh whipped cream. Enjoy!

Bring to a boil in a sauce pan:

1/2 C Brown Sugar

3/4 C Water

2 Tbl. Cocoa

Combine in bowl:

2 1/2 C Brownie mix (half of a 21.5 oz pkg.)

1 Egg

1/4 C Peanut Butter

1 Tbl. Butter

1/4 C Water

1/4-1/2 C Chocolate Chips

Spread brownie mixture evenly in the bottom of a buttered crockpot. Pour boiling mixture over top of brownie batter. Cover and cook on high for 1 & 1/2 hours. Spoon over dessert dishes while warm. Serve with whipped or ice cream!

You can find this recipe here:
http://southernfood.about.com/od/crockpotdessertrecipes/r/bl82c1.htm

Focaccia Bread

This is a wonderfully easy bread recipe, and so tender and delicious! It goes great with any Italian dish, or by itself! I always add extra cheese, and I don't add it until the end so it doesn't burn, but instead is melty and cheesy! Mmmmm!

Got this from Allrecipes.com here 

http://allrecipes.com/recipe/17918/focaccia-bread/print/?recipeType=Recipe&servings=12

"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

 

• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 
Printed From Allrecipes.com 10/11/2016

Carmel Syrup

This syrup is Rockin' Bomb! Put it on anything, and it's magically delicious. Especially the Pumpkin Pancakes! It's incredibly easy to make.

Melt-
2 C Butter
1 C Buttermilk
2 C Sugar
2 Tbl. Light Corn Syrup or Honey

Boil 3-5 min then add

2 Tbl. Vanilla
1 Tbl. Baking Soda

Warning! Use a bigger pot than you need. When you add the Baking Soda it bubbles up and over just like a science experiment! ;) It's kinda fun and novel, unless you have to clean it up! ;p

Pan Fuit Tart

(Next time I make it I will put a photo on here)

The person I got this recipe from called it fruit pizza. It is much too elegant to be called pizza! It's wonderfully magical especially for a Summer get together. It's light- not too sweet or rich, but perfect!The crust (if done right) is light and flaky, and the flavor is just like that of a fruit tart you would get in a bakery, only better- by far! It is a very impressive dessert to serve to guests who will be jealous that they don't have your mad pastry skills! ;P Make this! You need it! It is the fix to all summer problems! Add any fruit you fancy. Oh my light fruity love! 

Mexican Chicken Corn Chowder

This is SO DE-Lish! No I didn't copy and paste that from the previous posts. ;P  It's creamy, yet light at the same time. It is a wonderful balance of Mexican flavors! Everyone I have made this for loves it and my kids do too! It is really easy, especially if you want to throw store bought rotisserie chicken in there- comes together in a snap! Win win win! It also freezes well. Win. ;)

3/4 lbs.  Boneless Skinless Chicken Breasts

!/2 C Chopped Onion

1-2 Garlic Cloves (or how ever many float your boat!)

3 Tbl. Butter

2 cubes Chicken Bouillon (I use the paste or use broth in place of water)

1-3 cups hot water. (please make sure to match the amount of bouillon with the amount of water)

1/2-1 tsp. Ground Cumin

2 C Half and Half

2 C (8 oz) Shredded Pepper Jack Cheese 

16 oz Creamed Corn

1 can Chopped Green Chilis, drained

1/4-1 tsp Tabasco Sauce (or your favorite hot sauce)

1 Medium Tomato, diced

Fresh Cilantro (puke!!!) or Parsley (optional for garnish and flavor)

Cut Chicken into small, bitesized pieces. In dutch oven (pot) brown chicken, onion, and garlic in hot butter until chicken is no longer pink. Dissolve bouillon in hot water and add to pan along with cumin. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 5 min. Add half and half, cheese, corn, chilis, and tabasco. Cook and stir until cheese melts. Stir in tomato. Garnish as desired. I also like to add some frozen corn in there. 1-2 cups. Also delicious with tortilla chips, avocado, etc. Let your imagination run free!