Friday, December 28, 2007

You just can't go wrong with Tyler Florence...

I love this stuff.

French Onion Soup

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 4 to 6 servings
Weight Watcher Points: 2 without cheese and croutons, 5 with

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth 1 baguette,
sliced 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Thursday, December 27, 2007

Love resturant gift cards!

Hubby and I went to Olive Garden last night, and i got the Chicken & Gnocchi again. it's sooo good, and here's the recipe. I'm going to try to make thing next week.

Chicken & Gnocchi Veronese

4 servings
1¼ hours

45 min prep

1/4 cup
extra virgin olive oil
1 small vidalia onions, chopped
red bell pepper, sliced (julienned)
zucchini, sliced (julienned)
chicken breasts, sliced in 1/2 strips
2 small
rosemary sprigs
garlic clove, minced
1/2 lemon, juice of

Veronese Sauce
1 cup
parmesan cheese, grated
1/2 cup
ricotta cheese
14 fluid ounces
heavy cream

Gnocchi (or 1 pound prepared gnocchi cooked per package directions)
2 quarts
6 ounces
all-purpose flour
2 lbs
russet potatoes
2 teaspoons

WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce.
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.

Wednesday, December 26, 2007

Well it's definatley been a while...

Hope everyone had a great Christmas!
I've been slacking, big time on this blog, but life has been a little insane, and now, with the major holidays coming and going i'm finally having more free time to do what I want.
I have no recipes to share with you today, since I haven't been "real" cooking in awhile. With Paul's mom sick and stuff, it's been bagged dinners, (i know so gross).
Once the New Year starts it should be more cooking for me again.
I did want to share my awesome Christmas gifts though. Hubby did good, and turned the second bedroom into my scrapbooking studio. Oh yes!! :) 2 products i feel like i need to tell everyone about are these
Clip It Up-this can really organzing ANYTHING you do, not just scrapbooking. i've seen it for quilting squares, ribbon, stamps and ink, etc.

Xyron Personal Cutting System-cheaper than the cricuit and does the same thing!

the addition books are only 30-40 dollars instead of 100 bucks per cartidge. and the machine i actually saw in Big Lots the other day for 95 bucks, instead of the cricuit's over $200 price tag.

I love both of them so much already. i can't wait to have the entire room set up and ready to go.

My mom also pulled through and got me my first sewing machine.
Singer Simple-perfect for a noivce

I'm not sure why i wanted one so bad, but i jst feel like i needed to learn how to do it myself instead of asking her all the time.

My first project-curtains for the living room, and matching pillows.

I hope this entry finds everyone safe, healthy and happy!

Monday, October 22, 2007

Nothing sweeter

than a victory at home. Congrats boys!

Friday, October 19, 2007


I just went to LNT and they had a creme brule kit.
oh i will DEF. be making some this weekend.

Saturday, October 6, 2007

One more quickie...

i have watched 12 episodes on my DVR of Whose Wedding Is It Anyway.



Ok i know it's been a while, but i'm here. Paul's mom was suppose to have the first of her surgeries on Friday and that didn't happen. The Dr. assistant gave her ALL the wrong info, so the trip to Boston was a total waste.

Anyway, i just got a pretty funny email from the local paper asking if we wanted to be a featured wedding. lol at least all the time i put into the little things will go noticed! :) and Paul don't me not to sweat the small stuff.

No new recipes, i'm still just making the same ol' same ol'.

I finally have the place unpacked, thank the lord! Friday afternoon i looked at the office/spare bedroom, and was like "this is it!" and just went on a rampage...but now it's done :)

Sunday, September 30, 2007

New bed linens

I'm still getting use to it, but i think i'm diggin' it!

it's got this pretty funky pattern on it, it totally caught my eye at the store.

Sunday morning breakfast

I decided to take a shot at crepes this morning. We still have apples from going apple picking, and i picked up some raspberries.

Apple Filled Crepes

Makes: 2 Ready In: <>
3 whole eggs

1/2 cup milk

1/2 cup flour, sifted

2 tablespoons sugar (for batter)

4 tablespoons sugar (for filling)

2 large apples

3 tablespoons butter

1 tablespoon vegetable oil


Peel, core, and thinly slice the apples. Toss them with 4 Tbsp. sugar. Melt the butter in a non-stick pan, add the apples and saute until soft. Set aside. Beat the eggs with the milk, add the flour and remaining sugar. Give the batter a few swift strokes to avoid lumping. Heat a 6-inch non-stick pan almost to the smoking point, add a few drops of oil, then just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat the process until all the batter is used. Lay the crepes out on a work surface, place some apple filling in each and roll. Reheat in the oven or serve at once. Dust with powdered sugar.

Dinner party

Last night we had our best friends over for dinner, and i even whipped out the china for the first time!

Heres last night's menu.

Spiced Pork Chops
Prep Time: 20 MinutesCook Time: 1 Hour
Ready In: 1 Hour 20 MinutesYields: 4 servings
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
1. In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.

Chocolate Trifle
**Instead of making it in a big bowl i made little individual ones for each person**
Prep Time: 30 Minutes Cook Time: 25 Minutes
Ready In: 8 Hours 55 Minutes Yields: 12 servings
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Wednesday, September 26, 2007

now that was delicious!

I tried a recipe posted on by one of the Rhode Island girls.
and i quote my husband "that shit was bangin'!" The photo is of my husband's plate, and if you couldn't tell he LOVES stuffing!

Stuffed Buffalo Chicken
Ingredients:2 Pound(s) chicken breast halves
2 Tablespoon(s) plus 5 T softened, divided butter
1 Clove(s) minced garlic
2 Ounce(s) bottle hot sauce
8 Ounce(s) room temperature cream cheese
1 Cup(s) ranch dressing
3/4 Cup(s) chopped celery
1/2 Pound(s) crumbled blue cheese
olive oil for frying

Directions: Mix together cream cheese, Ranch dressing, celery, 5 T butter and blue cheese. Form into 3" oval patties. Melt 2 Tbl butter. Add Red Hot and garlic. Flatten chicken until 1/4" thick. Arrange cheese mixture on chicken & roll up, tucking in sides to enclose filling. Secure the ends with wooden picks. Dust chicken rolls in flour. Dip in the butter/Red Hot/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.

It's already more than half gone...

We went apple picking at Keith's Farm in Acushnet, MA on Sunday, and i decided to make a crust-less pie, that i made last year again. Well my husband has had more than half the pie. Please keep in mind i made this Monday evening, and it's now Wednesday!

anyway, it's easier and delish, hope you love it.

Swedish Apple Pie

Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Yields: 8 servings

2 1/2 cups peeled, cored and
sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
Bake in preheated oven for 65 minutes, or until golden brown.

Tuesday, September 25, 2007

So theres no leftovers!

I made this last night and there isn't even a drop of sauce left over! I was really hoping for some leftovers for lunch, but no dice :(

Baked Manicotti

Serves/Makes: 6
Ready In: 30-60 minutes
8 ounces Manicotti -- uncooked
1 (15-ounce) container part-skim Ricotta cheese -- whipped until smooth
1/2 cup grated Parmesan cheese
1 egg -- beaten
1/4 cup sliced scallions
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26-ounce) jar spaghetti sauce
Grated Parmesan cheese -- for topping
Directions:Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 x 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350F oven until hot, about 35 minutes.

Starting my new life...

I've never been "wife" material. I don't cook, i hate to clean, hate laundry, just hate chores in general, so when the idea of being married came into play, all those things i hate followed suit as well.

Little did i know i was going to LOVE cooking. LOVE having my house clean. LOVE the smell of my husband in clean laundry. And LOVE being a wife!

This blog is to document my journey into being the best Wife a Wife can be :)