Mmmmmmmmm. Fall!
Hellooooooo! After many many weeks without internet service, I am excited to report that we're up and running again! Hooray! That means I've had lots of time to practice my skills and I have to say that my lattice work (up above) has improved immensely! :) Enjoy the recipes below. We sure did!
Slow Cooker: Chicken with Mushroom Stuffing
Chicken with Mushroom Stuffing
2 Tbsp finely shredded lemon peel
1 Tbsp grounds sage
1 Tbsp seasoned salt
1 1/2 tsp pepper
8 small chicken legs, skinned
4 c quartered or sliced fresh mushrooms
2 cloves garlic, thinly sliced
1/4 c butter
8 c sourdough baguette cut into 1-in pieces (10 ounces)
1 c coarsely shredded carrot
1 c chicken broth
1/4 c chopped walnuts, toasted
3 Tbsp snipped fresh italian parsley
1. Lightly coat inside of slow cooker with cooking spray. Reserve 1 tsp lemon peel. Combine remaining lemon peel, sage, seasoned salt, and pepper. Rub 3 Tbsp sage mixture onto chicken legs. Place legs in cooker.
2. In a large skillet cook mushrooms and garlic in hot butter over medium heat for 3-5 minutes or until just tender. Stir in the remaining Tbsp sage mixture. Transfer mushroom mixture into large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
3. Cover and cook on high heat setting for 4-5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine the reserved lemon peel, walnuts, and parsley. Before serving, sprinkle nut mixture over chicken and stuffing.
Yield: 8 main dish servings
From Better Homes and Gardens New Cookbook
Ken's Rating: ****
Chalsea's Rating: ****
I love slow cooker meals! The smells, the ease, the taste! However, I do hate how they look so unappetizing. Don't let this one fool you, it's so tasty and the chicken is so moist it just falls off the bone. I served it with a side of steamed broccoli. Fabulous!
Ravioli with Brussels Sprouts and Bacon
Ravioli with Brussels Sprouts and Bacon
1 # cheese ravioli
6 slices bacon
3 Tbsp olive oil
1/2 c pecan halves, coarsely chopped
1/2 # Brussels sprouts, thinly sliced
Kosher salt and pepper
1 Tbsp white wine vinegar
Grated parmesan, for serving
1. Cook the ravioli according to the package directions.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.
3. Wipe out the skillet and heat 2 Tbsp of the oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 tsp salt, and 1/4 tsp pepper and cook, tossing occasionally, until just tender, 3-4 minutes more; stir in the vinegar. Add the bacon and toss to combine.
4. Serve the Brussels sprouts mixture over the ravioli, drizzle with remaining Tbsp of oil, and top with Parmesan, if desired.
Yield: 4 servings
From Real Simple Magazine October 2010
Ken's rating: *****
Chalsea's rating: *****
INCREDIBLE! Absolutely delicious! And Ken made it all by himself! I just got to enjoy it!
Minty Cocoa Mousse
Minty Cocoa Mousse
2 Tbsp baking cocoa
2 Tbsp milk
1 c junior mints
2 Tbsp butter
1 carton (8 oz) whipped topping, thawed, divided
12 tsp vanilla extract
Fresh mint and additional whipped topping, optional
1. In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.
2. Stir in 1 c whipped topping and vanilla. Fold in remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.
Yield: 4 servings
From Taste of Home Contest Winning Annual Recipes 2005
Ken's rating: *****!
Chalsea's rating: *****!
This was incredibly rich and I could only eat a few bites, but it was soooo delicious! It's also probably one of the easiest desserts I've ever made. Highly recommend if you like chocolate and mint!
Pork Chops with Apples
Pork Chop with Apples
4 bone-in pork loin chops
2 Tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 Tbsp Dijon mustard
1 Tbsp brown sugar
1. In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp tender.
2. Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.
Yield: 4 servings
From Taste of Home Contest Winning Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's rating: ***1/2
I served this with some sharp cheddar mashed potatoes and steamed asparagus.
Broiled Tilapia Gyros
Broiled Tilapia Gyros
1 1/2 # tilapia fillets
1 1/2 Tbsp olive oil
1/2 tsp pepper
1/4 tsp salt
Cooking Spray
3/4 c Greek yogurt
2 tsp chopped fresh dill
1 1/2 tsp lemon juice
1/2 tsp pepper
1/4 tsp salt
2 garlic cloves, minced
4 wheat flatbreads
1/2 c red onion slices
1 ripe avocado, sliced
1 tomato, thinly sliced
1/2 small cucumber, thinly sliced
1. Preheat Broiler
2. To prepare fish, brush fish with oil; sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Place fish on a broiler pan coated with cooking spray. broil 6 minutes or until fish flakes easily when tested with a fork.
3. To prepare tzatziki, combine yogurt and next 5 ingredients in a food processor or blender. Pulse until smooth.
4. Spread 2 Tbsp tzatziki in center of flatbread. Divid fish evenly among flatbreads. Top each serving with remaining ingredients. Fold in half and serve.
Yield: 4 servings
From Cooking Light Magazine November 2010
Ken's rating: ***1/2
Chalsea's rating: ***1/2
Chicken Goulash
Chicken Goulash
12 chicken thighs
2 Tbsp corn oil (I used olive oil)
2 garlic cloves, minced
2 medium onions, sliced
1 c baby carrots, sliced into rounds or chopped
2 green bell peppers, seeded and chopped
1 10-0z can of stewed tomatoes
1/2 c chicken broth
3 Tbsp sweet paprika
1/2 c sour cream
Salt to taste
Note: I halved this recipe.
In a large casserole over medium-high heat, heat the oil and lightly brown the chicken thighs on both sides. Remove and keep warm. Add the garlic, onions, carrots, and peppers to the casserole. Saute 5 minutes. Stir in the tomatoes, broth, paprika, and bring to a simmer. Turn the heat to low, bury the thighs in the sauce, and cook 25 minutes, or until cooked through. Spoon half the sauce into a bowl, blend in the sour cream, and season with salt. Stir the sour cream mixture back into the casserole and serve.
From 1,2,3 Chicken Dinners
Ken's Rating: ****1/2
Chalsea's Rating: ****
I served this with Dilly Baked Potatoes (recipe posted previously)
Roasted Tilapia, Potatoes, and Lemons
Roasted Tilapia, Potatoes, and Lemons
1 # baby potatoes (about 12) halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 Tbsp plus 1 tsp olive oil
Kosher salt and pepper
1/2 c pitted kalamata olives (I skipped these)
4 (6 oz) skinless tilapia fillets
1/2 tsp paprika
1. Heat oven to 400. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 Tbsp oil, and 1/4 tsp each of salt and pepper; arrange in a single layer. Roast, tossing once, until potatoes begin to soften, about 20 min.
2. Toss the olives with the potato mixture; nestle the fish in the potato mixture. Drizzle fish with remaining tsp of oil and season with paprika and 1/4 tsp each of salt and pepper. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12-15 minutes more.
Yield: 4 servings
From Real Simple Magazine October 2010
Ken's rating: *****
Chalsea's rating: *****
I skipped the olives because they were wayyyyyyy expensive for the amount I needed. Served with some steamed broccoli. Yummmm.
Chicken with Lemon-Leek Linguine
Chicken with Lemon-Leek Linguine
6 oz uncooked linguine
4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 c flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced
1/2 c low sodium chicken broth
2 Tbsp lemon juice
2 Tbsp chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 Tbsp butter in large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Melt 1 Tbsp butter in skillet over med-high heat. Add garlic, leek, and remaining 1/4 tsp salt; saute 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by 1/2. Remove from heat; stir in remaining Tbsp butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture, sprinkle with parsley.
Yield: 4 servings
From Cooking Light Magazine October 2010
Ken's Rating: ****1/2
Chalsea's Rating: ****
It was for this recipe that I discovered Barilla's whole wheat pasta. Absolutely DELICIOUS and pretty darn cheap! I've tried other whole wheat pastas and have been disappointed, but look for this blue box and you'll be set!
Loaded Potato Soup
Loaded Potato Soup
4 (6 oz) red potatoes
2 tsp olive oil
1/2 c chopped onion
1 1/4 c low-sodium chicken broth
3 Tbsp flour
2 c 1% milk, divided
1/4 c reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 bacon slices
1/3 c shredded cheddar cheese
4 tsp thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on high 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c milk; add to pan with 1 1/2 c milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
4. Discard potato skins (I left them on. We like them). Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Yield: 4 servings.
From Cooking Light Magazine October 2010
Ken's Rating: ****1/2
Chalsea's Rating: *****
Quick and Delish!
Pork with Apples and Sweet Potatoes
Pork with Apples and Sweet Potatoes
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp pepper
4 1/2 c cubed peeled sweet potatoes (1 1/2#)
4 tsp olive oil, divided
2 pork tenderloins (3/4 # each)
4 large granny smith apples peeled and cored
Note: I halved the meat and spices, but kept the full amount of sweet potatoes and apples.
1. In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 tsp spice mixture and 3 tsp olive oil; toss to coat.
2. Spread a single layer in a 15x10x1 baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 10 minutes.
3. Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes.
4. Cut each apple into 8 wedges. Turn pork; arrange apples around meat. Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
Yield: 6 servings
From Taste of Home Contest Winning Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's rating: ****
I love meals where I don't have to think of side dishes to complement it. This was a great pork dish. Perfect for the fall!
Pork and Chive Dumplings with Sweet and Spicy Dipping Sauce
Pork and Chive Dumplings
1/2 # ground pork
1/2 Tbsp Shaoxing wine (I think I used Sherry)
1/4 tsp Asian sesame oil
1/2 tsp chile-garlic sauce
1 1/2 tsp finely grated peeled ginger
1/2 tsp rice vinegar
2 tsp soy sauce
1/2 tsp kosher salt
Pinch of white pepper
3 Tbsp finely chopped cilantro stems
3 Tbsp finely chopped chives or scallions
24-30 round dumpling wrappers
1. Combine all ingredients (except last 3) in a large bowl, then stir in cilantro stems and chives.
2. Place a slightly rounded teaspoon of filling in center of wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini shaped dumpling. Repeat with remaining filling and wrappers.
3. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
From Epicurious.com (steph's cooking group)
Ken's Rating: ****1/2
Chalsea's Rating: ****
These are fabulous, but DO NOT travel well!!! I learned that the hard way. :(
Sweet and Spicy Dipping Sauce
6 Tbsp rice vinegar
1/4 c fish sauce
2 Tbsp brown sugar
3 garlic cloves, minced
1/4 tsp dried crushed red pepper
2 Tbsp finely shredded, peeled carrot
Combine all ingredients in medium bowl; stir until sugar dissolves. Cover and let stand at room temperature at least one hour or chill overnight.
Long time, no see.
Hi! I'm back! I guess I sort of forgot about this a bit! Plus, in the summer, I tend not to cook as much and subsist on lemonade, sandwiches and salad. But below are the recipes I did try this summer. I'm so excited for fall to be rolling in. Not only do I loooove this weather and loooooove football season, I adore fall food. Bring on the apples, squash, and slow cookers! Stay tuned!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette and Croque Monsieur
If I implore you to try anything on this blog, it's this one. Heaven in your mouth. Promise.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2 #) butternut squash, peeled and 3/4 in diced (I used buttercup squash)
olive oil
1 Tbsp pure maple syrup (Use Pure!!)
Kosher salt and black pepper
3 Tbsp dried cranberries
3/4 c apple cider or apple juice
2 Tbsp cider vinegar
2 Tbsp minced shallots
2 tsp dijon mustard
4 oz baby arugula (I used spinach)
1/2 c walnut halves, toasted
3/4 c freshly grated Parmesan cheese
1. Preheat oven to 400.
2. Place squash on a sheet pan. Add 2 Tbsp olive oil, the maple syrup, 1 tsp salt, and 1/2 tsp black pepper and toss. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about 1/4 c. Off the heat, whisk in the mustard, 1/2 c olive oil, 1 tsp salt, and 1/2 tsp pepper.
3. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve.
From Steph's saturday morning cooking group
Ken's rating: ****
Chalsea's rating: ****3/4
Sooo good.
Croque Monsieur
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 c hot milk
1 tsp kosher salt
1/2 tsp pepper
pinch of nutmeg
12 oz Gruyere cheese, grated (about 5 c) - This is expensive! I used swiss. Just as good.
1/2 c grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 oz baked Virginia ham, sliced
1. Preheat oven to 400
2. Melt butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the mixture and cook, whisking constantly, until the sauce is thickened. Off heat, add the salt, pepper, nutmeg, 1/2 c gruyere, and the parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham, and sprinkle with half of the remaining gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3-5 minutes, or until the topping is bubbly and lightly browned.
From Steph's saturday morning cooking group.
Ken's rating: *****
Chalsea's rating: *****
Ken loved this so much that he even raved about it to his office. :) It's absolutely delicious. It's a bit messy so plan to knife and fork it. Enjoy!
Chicken Stuffed with Sun-Dried Tomatoes
Chicken Stuffed with Sun Dried Tomatoes
6 skinless and boneless chicken breast halves
salt and pepper to taste
1 jar (6 oz) sun dried tomatoes in oil, drained and chopped, oil reserved
3 Tbsp olive oil
1/3 c chopped onion
1 c seasoned bread crumbs (I used plain)
2 tsp dried oregano
1/4 c minced fresh parsley
6 Tbsp crumbled feta cheese
1 c shredded mozzarella cheese
2 Tbsp butter
Kitchen string (I just asked the butcher for this and they gave me some)
Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper. In a small saucepan over medium heat, heat 1 Tbsp of the tomato oil and 1 Tbsp of olive oil. Add onion and saute 5 minutes. Stir in sun-dried tomatoes, bread crumbs, oregano, parsley, and feta. Cool and mix in mozzarella. Spread mixture over the chicken. Fold in the 2 short sides of the chicken so they overlap. Tie kitchen string firmly around the 2 open ends of the roll. Saute the chicken in the remaining olive oil and the butter until golden brown, about 10 min on each side.
From 1,2,3 Chicken Dinners
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Despite how unappealing they looked, these were quite tasty. I've determined through attempting this meal, that I'm not a fancy, tie things up and make them look gorgeous cook. Those types of things just don't usually work out well for me. But at least they taste good. :)
I served this with green beans and salad.
Lasagne Spirals
Lasagne Spirals
1 Tbsp butter
2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 Tbsp olive oil
1 medium onion, chopped
2 Tbsp chopped garlic
1 can (16 oz tomato sauce)
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
salt and pepper to taste
1/4 c grated parm cheese
1 1/2 c ricotta
1/4 tsp freshly grated nutmeg
12 lasagna noodles, cooked
Preheat oven to 350. Coat baking pan with nonstick apray. Heat the butter in a large skillet over medium heat. Add the spinach and cook 3-5 minutes. Cool. Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic, and cook 5 min until soft. Add the tomato sauce, basil, oregano, and salt and pepper. Reduce the heat and simmer 15 min, until thick. Add the Parm, ricotta, and nutmeg to the spinach. Spread 3 Tbsp of spinach mixture over lasagna noodle. Roll noodle up and place in baking pan. Repeat. Pour tomato sauce over and bake for 15-20 minutes.
From 1,2,3 Pasta Dinners
I forgot to rate this one, but we both liked it. One time saving tip: skip making your own marinara sauce. This one was not good enough to make from scratch. Just buy yourself some spaghetti sauce, heat it up, and pour over the top. I served this with a bakery roll and some caesar salad.
Chicken and Guacamole Tostadas
Chicken and Guacamole Tostadas
1 ripe peeled avocado
1 c plus 2 Tbsp finely chopped tomato
3 Tbsp minced fresh onion, divided
3 Tbsp fresh lime juice, divided
1/2 tsp salt, divided
1 small garlic clove, minced
1 T tbsp chopped fresh cilantro
1 Tbsp minced seeded jalapeno pepper
2 c shredded skinless boneless rotisserie chicken breast (I just grilled some chicken breast)
1/4 tsp smoked paprika
8 corn tostada shells
1. Place avocado in a small bowl; mash with a fork. Stir in 2 Tbsp tomato, 2 Tbsp onion, 1 Tbsp juice, 1/4 tsp salt and garlic.
2. Combine remaining 1 c tomato, 2 Tbsp onion, 1 Tbsp lime juice, 1/4 tsp salt, cilantro, and jalapeno; toss well.
3. Combine chicken, remaining 1 Tbsp juice, and paprika; toss well to combine. Spread about 1 Tbsp guacamole over each tostada shell; top each with 1/4 c chicken mixture and about 2 Tbsp salsa.
Yield: 4 servings
From Cooking Light Magazine August 2010
Ken's rating: *****
Chalsea's rating: *****
Absolutely delicious. And 345 calories in 2 tostadas!
Salmon and Zucchini with Shallot Vinaigrette
Salmon and Zucchini with Shallot Vinaigrette
Total time: 20 minutes
1 shallot, finely chopped
2 Tbsp rice vinegar
2 Tbsp chopped fresh dill (I couldn't find this so I did dried.)
3 Tbsp plus 1 tsp olive oil
Kosher salt and black pepper
1 1/4 # skinless salmon fillet, cut into 4 pieces
1 1/2 # medium zucchini (about 3) cut into thin slices
1. In a small bowl, combine the shallot, vinegar, dill, 2 Tbsp oil, and 1/4 tsp salt and pepper; set aside.
2. Heat 1 tsp remaining oil in large nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3-5 min per side.
3. Meanwhile, heat the remaining Tbsp of oil in a large skillet over medium high heat. Add the zucchini and 1/4 tsp salt and pepper. Cook, tossing frequently, until just tender, 3-5 min. Serve with salmon and vinaigrette.
From Real Simple Magazine September 2010
Ken's rating: *****
Chalsea's rating: ****
Ken raved and raved. I thought it was good, but there are other salmon dishes I've had before that I liked better. The zucchini, however, was delicious! Totally making that again!
Whole Wheat Penne with Tomatoes and Red Onion
Whole Wheat Penne with Tomatoes and Red Onion
Total Time: 25 minutes
1 pint cherry tomatoes, halved
1/2 medium red onion, sliced 1/2 inch thick
1 Tbsp + 1 tsp olive oil
Coarse salt
1/2 tsp crushed red pepper flakes
8 oz dried whole wheat penne
1 garlic clove, minced
1 Tbsp chopped fresh oregano
1/4 c part-skim ricotta cheese
1. Preheat broiler. Toss tomatoes and onion with 2 tsp olive oil, 1/2 tsp salt, and red pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5-7 minutes
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 c cooking water.
3. Toss warm pasta with garlic, remaining 2 tsp oil, and 3/4 tsp salt. Stir in tomato mixture and the oregano. Add 1/4 c reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 Tbsp ricotta into each.
From Martha Steward Living Magazine September 2010
Ken's rating: ****
Chalsea's rating: ****
I've been afraid of whole wheat pasta - not sure why, but just have been. But I tried it here and it was delicious. A little different texture, but tasted great. Only thing I might do next time with this recipe is reduce the salt. It tasted good, but I'm not the kind of person who likes to notice the salt taste in my food. Personal preference.
Strawberry Cinnamon French Toast
Strawberry Cinnamon French Toast
1 egg
1/4 c skim milk
1/2 tsp vanilla
4 slices italian bread (I used Texas Toast)
2 tsp reduced fat margarine (I used butter. Margarine is gross)
2 packets sugar substitute (I used normal sugar)
1/4 tsp cinnamon
1 c fresh sliced strawberries
1. Preheat oven to 450.
2. Spray nonstick baking sheet with cooking spray. Set aside.
3. Beat egg, milk, and vanilla in shallow dish or pie plate until blended. Dip bread slices in egg mixture until completely coated and all egg mixture is absorbed. Place on baking sheet; bake 15 minutes or until golden, turning over halfway through baking time.
4. Meanwhile, combine margarine, sugar substitute, and cinnamon in small bowl. Stir until blended well. Spread over French toast. Top with Strawberries
From Everyday Diabetic Recipes
Ken's rating: *****
Chalsea's rating: ********!!!!!!!
These were absolutely ridiculously delicious!!!! A.M.A.Z.I.N.G.
Celebrating a year with the best man in the world
I love my husband so much. His big bear hugs, his midday texts just to say hello, his patience with me as I learn and mature as his wife, and how amazing of a best friend he is. This has been such a fun year. There's been nothing super snazzy about our 1st year, but we've deeply enjoyed it and are grateful for everything we have experienced this year.
When we got married, we planned it right. Labor day gave us a whole 3-day weekend to celebrate. We decided to spend one of our evenings in, cooking together and enjoying a candlelight dinner.
We cheated on appetizers. Stacy's Pita Chips and Becki's Mediterranean Olive Salsa. Delish!
Prep Time!
Ken handles the chicken like a pro!
Pouring in the vino...mmmmmm.
We celebrated by opening the bottle of champagne given to us by Emily and her parents on our wedding day. :)
The finished product. Yum!
Breakfast the next morning - Strawberry Cinnamon French toast, eggs, and mimosas. Amazing.
On our actual anniversary, we went to Vino in the Valley near Spring Valley, WI. It's a super cute outdoor restaurant on a vineyard with live music and other fun stuff.
Surveying the land while waiting for our table.
So pretty.
Delicious salads and bread!
We had a wonderful anniversary weekend and are looking forward to year two.
Overnight Apple French Toast
Overnight Apple French Toast
1 c packed brown sugar
1/2 c butter, cubed
2 Tbsp light corn syrup
2 large tart apples, peeled and sliced 1/4 inch thick
3 eggs
1 c milk
1 tsp vanilla extract
9 slices day-old french bread (3/4 in thick)
Syrup:
1 c applesauce
1 jar (10 oz) apple jelly
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1. In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased baking pan; arrange apples on top.
2. In a large mixing bowl, beat eggs, milk, and vanilla. Dip bread slices into egg mixture for 1 minute (wayyyyy to long for me. I did it just enough for it to be thoroughly saturated). Place over apples. Cover and refrigerate overnight.
3. Remove from refrigerator 30 min before baking. Bake, uncovered, at 350 for 35-40 min.
4. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with hot french toast.
From Taste of Home Contest Winning Annual Recipes 2007
I forgot to record ratings on this one, but we both thought they were good. Mine turned out a bit soggy, though. I'm not sure if there was too much egg mixture, or if it was the texas toast bread I used. Texture was a little icky for me. And the french toast is PLENTY sweet without the syrup. I would skip the syrup and maybe just sprinkle the cinnamon and cloves over top before baking.
Chicken with Balsamic Vinegar and Basil, Dilly Green Beans, and Salt-Crusted Potatoes
Chicken with Balsamic Vinegar and Basil
1/2 c balsamic vinegar
3 Tbsp olive oil
2 Tbsp grainy mustard
1 tsp pepper
2 Tbsp minced fresh basil
1 Tbsp minced shallot or onion
6 large skinless and boneless chicken breast halves
6 fresh basil sprigs for garnish
1. In a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. Toss the chicken with the marinade, cover, and refrigerate for 2 hours or more.
2. Preheat oven to 350. Arrange the chicken in a baking dish, and spoon 1/3 of the marinade over them, reserving the rest. Bake, uncovered, 10 min, then baste with remaining marinade. Bake another 10 min, or until cooked through. Arrange breasts on heated platter, top with pan juices and garnish with basil, if desired.
Ken's rating: ***1/2
Chalsea's rating:***
It was good, but there are marinades I like better than this one. Still solid, though.
Dilly Green Beans
3 quarts water
1 tsp salt
2 tsp snipped fresh dill or dried dill
2 pkg (10 oz each) frozen green beans
3 Tbsp butter
salt and pepper to taste
1. Bring water to a rapid boil over high heat. Add the salt and the dill, then by the handful, drop in the beans. Follow package directions. Drain the beans, return them to the pot, shake the pot over the heat to dry the moisture. Add the butter and toss the beans in it. Season with salt and pepper.
Ken's rating: *****
Chalsea's rating: *****
These were absolutely delicious! However, I'd make one change - use fresh beans, not frozen. When you use the frozen ones, they get mushy. Still tasty, just mushy.
Salt-Crusted Baby Potatoes
24 new potatoes
2-3 tsp sea salt
pepper to taste
1/4 c minced parsley
6 Tbsp unsalted butter, cut into 6 slices
1. Put the potatoes in a large saucepan, cover with cold water, cover, and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are only just fork-tender, 15-20 minutes. Drain and return the potatoes to the pot. Shake the put to remove moisture, then salt while you shake them in the pot. When salt begins to adhere, stop. Scatter pepper and parsley over potatoes and serve each portion with a pat of butter.
Ken's rating: **1/2
Chalsea's rating: **1/2
There are much better potato recipes on this blog. Unless you severely decrease the salt, or unless you like shots of salt, this is way too much for me.
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