I am a horrible blogger.

I've been MIA for a while now, because my life has been consumed with ELD, but i wanted to post some of the recipes that i have tried recently that were all a hit in my home. Hope they will be in yours as well. I will be back on at least a weekly basis, i swear!

Orange Chocolate Chip Muffins

INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup orange juice
2 tablespoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 (1 ounce) squares bittersweet chocolate

DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and peel. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cusp three-fourths full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Angel Hair Pasta with Peppers and Chicken

INGREDIENTS
1 teaspoon olive oil
1 tablespoon minced garlic
1 large red bell pepper, julienned
3/4 (8 ounce) can sliced water chestnuts
1 cup sugar snap pea pods
6 thick slices smoked deli chicken
1 tablespoon onion powder
1/4 teaspoon ground black pepper
1 pinch salt
1 cup chicken broth
2 (8 ounce) packages angel hair pasta

DIRECTIONS
In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.

Stuffed Strawberries

INGREDIENTS
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste

DIRECTIONS
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Baked Teriyaki Chicken

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Stuffed Tomato Basil Chicken

This was a major hit in the house last night.

Stuffed Tomato Basil Chicken


INGREDIENTS
4 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
1/4 cup freshly grated Parmesan


DIRECTIONS
1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. (i did it overnight for more of a punch of flavor)

2. Preheat oven to 500 degrees F (260 degrees C).

3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. (I put the bacon INSIDE instead for a fun surprise)

4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

I never thought about cooking chicken at 500 degrees, but it cooked fast, and was super moist, and did not burn.


I also used Ziploc Zip n Steam bags

for baby carrots last night and they are my new favorite thing! I am going to try to make a dinner in them sometime.

Fallen off the wagon

But i will be back! tomorrow actually!
i swear.

Carnival Street Food

I decided to do something, totally disgusting for ourselves last night, but i don't care, it was delish!

Baked French Fries

INGREDIENTS:
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
DIRECTIONS:
1. Preheat oven to 425 degrees F (230 degrees C).
2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 20 minutes in preheated oven turn and bake another 15-20 minutes.

Pepper Steak Subs

INGREDIENTS:
1 package of Steak-ums

1 green pepper-chopped

1 onion-chopped

salt

pepper

crushed red pepper

chilli powder

Sliced Cheese

Sub rolls

Directions:

This recipe is make it to your taste.

1. Brown steak-ums. when almost done, add salt, pepper, crushed red pepper, and chilli powder to taste. mix well on low heat.

2. drain the steak-ums and place back on to med. heat. Add peppers and onions. Cook until done.

3. place sliced cheese on top and let melt. Serve in fresh sub rolls.

and we finished the night off with our favorite ice creams. I have found a new fave that i must tell you about.

This tastes just like cinnamon buns, and has chucks of them IN it. i thought i had died and gone to heaven.

A must taste for anyone loves those warm gooey buns ;)

Chicken Angelo

Since i missed a new recipe last week, i'm making it up this week!
here's the first one for the week.

Chicken Angelo















INGREDIENTS
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Valentine's Day Feast!

Well it's our first Valentine's Day as a married couple, so it was time to whip out the china and make an amazing dinner for hubby.
here you go:

Mozzarella Basil Bruschetta

Ingredients:
6 Slice(s) 1/2 inch thick Italian bread ( i used french bread instead)
2 Tablespoon(s) olive oil
1 large seeded & chopped tomato
3 Tablespoon(s) minced fresh basil
1/4 Teaspoon(s) black pepper
1/8 Teaspoon(s) salt
6 Slice(s) halved mozzarella
Directions:
Cut each slice of bread in half; place on an ungreased baking sheet. Brush with oil. In a small bowl, combine the tomato, basil, pepper and salt. Spoon 1 tablespoonful over each piece of bread; top with cheese and remaining tomato mixture. Bake at 375 for 10-12 minutes or until cheese is melted.

Cheese and Rosemary Breadsticks

Ingredients:
1/4 Cup(s) grated Parmesan cheese
1/3 Cup(s) grated gruyere
1 Teaspoon(s) chopped fresh rosemary
11 Ounce(s) refrigerated breadstick dough
Directions:
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.

In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Chicken Caprese

Ingredients:
2 Pound(s) cut into 1 inch pieces Roma plum tomatoes
30 cut into 1 inch pieces, no stems fresh basil
4 Tablespoon(s) divided olive oil
3 Tablespoon(s) divided, minced garlic
3 1/2 Teaspoon(s) divided Italian seasonings
1 1/2 Teaspoon(s) plus 1 T, divided salt
1 Cup(s) vegetable oil
1 1/2 Cup(s) plus 1 T, divided flour
2 Teaspoon(s) black pepper
6 boneless skinless chicken breast halves
1/2 Cup(s) white wine
1 1/2 Cup(s) heavy cream
1 Cup(s) grated Parmesan cheese
1 Pound(s) angel hair pasta
2 Cup(s) shredded mozzarella
Directions:
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

Chicken Preparation: Preheat oven to 350 degrees F. Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat. Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

Pasta Preparation: Cook pasta according to package directions. Drain and set aside until needed.

Sauce Preparation: While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown. Slowly add 1 tablespoon of flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

Assembling Chicken Caprese: Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken. Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Chocolate Creme Brulee

1 quart heavy cream

1 cup sugar

1- ounce chocolate liqueur (recommended: Godiva Liqueur

1/2 tablespoon vanilla extract

2 ounces cocoa powder

1-ounce unsweetened chocolate

11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

Southern Style "Fried" Oven Chicken

My husband was getting jealous that i was making all these great dishes and he had to clean up after me (hehe) so last night, he took it upon himself to pick out a recipe and make it all by himself. I was pretty impressed!

Southern Style "Fried" Chicken

WW Points: 4 per breast

for an extra kick add some hot sauce to the buttermilk.

1/2 teaspoon all-purpose flour
1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3 ounces fat free buttermilk

3/4 cups cornflake crumbs

1 pound boneless, skinless chicken breasts, (i cut into tender style)

4 teaspoons canola oil

Preheat oven to 400 degrees F.
Lightly coat a cookie sheet with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then cornflake crumbs.
Place coated chicken breasts on cookie sheet, and drizzle oil over all chicken.

Bake 30 minutes, flip and bake another 10-15 minutes.