Most Delicious Dishes

Pumpkin Carrot Cake

2009-11-13T20:14:00.000-08:00

I got this recipe from Libby's, it is so good and has just the right amount of sweetness to it. It is simple to make but you will probably won't have everything on hand. Well worth the trip to the store and perfect for the upcoming holidays!!

Ingredients:

2 cups flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
3/4 cup milk
1 1/2 tsp lemon juice
3 large eggs
1 1/4 cups Libby's 100% Pure Pumpkin
1 1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup veggie oil
1 can (8oz) crushed pineapple, drained
1 cup (about 3 medium) carrots grated
1 cup flaked coconut
1 1/4 cups walnuts chopped

Cream Cheese Frosting:

11oz softened cream cheese
1/3 cup softened butter
3 1/2 cups sifted powdered sugar
1 tsp vanilla extract
2 tsp orange juice
1 tsp grated orange peel

Step 1:

Combine flour, baking soda, cinnamon, and salt in small bowl.
Combine milk and lemon juice ( the mixture will appear curdled or lumpy)

Step 2 :

Beat eggs, pumpkin, both sugars, oil, pineapple, carrots, and milk mixture in large bowl.
Mix well.

Step 3:

Gradually add flour mixture, mix well.

Step 4:

Add coconut.
Add 1 cup of chopped nuts.
Pour into two 9 inch prepared cake pans.
Bake 30 to 35 min, or until an inserted toothpick comes out clean.

Step 5: Frosting

Combine cream cheese, butter, powdered sugar, mix until fluffy.
Add orange juice, vanilla extract, and orange peel, beat until combined.
Frost both layers and in between.
Top with remaining nuts.

The frosting for this cake is very mild and not to sweet, it really brings out the flavor of the pumpkin. I have made it tons of times and everyone just loves it! I posted the original recipe from Libby's web site, but I do add 1 cup of raisins to my cake.

Peanut Butter Caramel Dip

2009-08-10T11:52:00.000-07:00

So, remember the Banana bread with caramel sauce, and do you remember the leftover caramel sauce? I use the leftover sauce to make an out of this world peanut butter dipping sauce for green apples. I usually make this sweet treat around Halloween, but you can make this anytime.

In case any of you missed how to make the caramel Sauce.....

In a saucepan melt 1 cup sugar, until melted to a light brown color, please don't try to taste the melted sugar as I did, it is HOT, I spent the whole day with an ice pack on my finger.
Once melted, turn heat to low and melt 1 stick of butter.
Once butter is melted, turn off heat and add 1/2 cup heavy cream, careful not to splatter.

I just leave the sauce in the same container I saved it in and popped it in the microwave for about 1 to 2 min to warm up and soften, then I add two heaping spoonfuls of peanut butter. Mix very well.

Cut up green apples into wedges, and you can use toothpicks, I used mini skewers, pretty much the same thing just a little longer. serve with the warm dip, you can even add a little bowl of chopped peanuts for dipping as well. Enjoy guys!

INGREDIENTS:

Caramel Sauce, warmed
Two heaping spoonfuls of peanut butter
4 green apples, washed and cut into wedges

Banana Walnut Bread with Caramel Sauce

2009-08-09T09:45:00.000-07:00

Oh WOW! This banana bread is just heavenly, every single person in my home loves it, and it only last about 2 hours. We never have leftovers the next day. I really like this recipe, because it is easy and you make it with those brown bananas that no one wants to eat, and you just don't want to throw them away.

Preheat oven to 350F
In a large bowl, mix:

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

In a separate bowl, cream:

1/2 cup butter
3/4 cup brown sugar

You know those bananas that start to turn black, and no one will even consider touching them, now you have a new use for them, remember the darker they are the better flavor they will give you.

In the butter and sugar bowl, add:

2 eggs, beaten
2 1/3 cups mashed banana
1 cup chopped walnuts
mix, until completely blended

Mix banana mixture into the flour mixture, stir with a wooden spoon until thoroughly mixed

Spray a loaf pan with cooking spray, pour in batter and sprinkle 2 tbsp chopped walnuts on to top of batter. Bake for 60 min.

Caramel Sauce:

1 cup sugar
1 stick butter, cut into cubes
1/2 cup heavy cream

In a sauce pan melt sugar, until a light brown color. Be careful this will be super hot! Once melted add the butter and melt. Once melted remove form heat add the heavy cream, be careful not to splatter. Mix well.

The bread is done after 60 min. or until a toothpick that is inserted comes out clean. Let cool for at least 20 min.

If you prefer, as my honey bear does, serve with sweet butter and skip the caramel sauce. But if you are like me then drizzle baby drizzle! You will have left over caramel sauce, put into a covered container and keep in the fridge. I will post a recipe tomorrow for the leftover caramel sauce.

Recipe adapted form Shelley-by the sea on Recipezaar

White Chocolate Cherry Bars

2009-07-22T16:42:00.000-07:00

The best thing about Summer, is all the fresh fruits and vegetables that become available. One of my favorites is Bing Cherries, they are sweet and tart all at the same time. I bought 4 lbs. of cherries and was not sure what I would make, but I knew it would involve white chocolate.

Ingredients:

1 1/2 cups flour
1 1/2 cups quick-cooking oats
1 cup firmly packed brown sugar
1 cup butter, softened
1 cup flake coconut
1 tsp. baking powder
4 ounces white baking chocolate, coarsely chopped
4 cups pitted Bing cherries, coarsely chopped

For the Cherries:

1 lime
1/4 cup sugar
2 tbsp. cornstarch

Step 1:

Preheat oven to 350F, grease a 13x9 baking dish
In a large bowl mix flour, baking powder, and brown sugar
Cut butter into the mixture using a pastry blender, or two knives until coarse crumbs form
Add oats and coconut, mix well
Press half of the mixture into the bottom of the greased dish, save remainder for later
Sprinkle chopped chocolate on top of mixture

Step 2:

In a shallow dish add the cherries, juice from 1 lime, sugar, and cornstarch, mix well
Pour the cherry mixture on top of the white chocolate

Step 3:

Cover the cherries with the remainder of the flour mixture
Press the mixture down very lightly
Place into the preheated oven
Cook for 25 to 30 min. or until lightly brown
Let cool completely, then cut into bars

I got this recipe idea from a recipe I saw in Kraft Food and Family Magazine, but it used bittersweet chocolate and raspberry jam. This recipe is delicious and taste even better when they are chilled. I hope you enjoy!

Chicken Teriyaki Sandwich

2009-07-15T21:11:00.000-07:00

There is definitely a story behind this sandwich. When I had my youngest daughter I went into labor at 7pm had her at 9pm and hadn't ate all day. In the morning I slept through breakfast and by the time I ate, it was lunch time, and I was starving. They brought me a sandwich similar to this, at first when I read the little menu they bring to you I was totally like EWWW! Anywho, I was so hungry I ate it, and low and behold I loved it! It was on a kaiser roll, and it was a chicken breast. I have been making this for 10 years now and have not met anyone who didn't love it.

I know the chicken in the picture doesn't look very good, but the lighting did it no justice, so sorry. All you need is chicken, I always use boneless skinless chicken tenderloins, then you will need lettuce, tomato slices, kikkoman teriyaki baste and glaze, and bread.

In a shallow baking dish put your rinsed dry chicken, and season with pepper. I usually make a huge dish, since we have a big family, but this was a special kids are out on vacation dinner, so just me and my honey! Cover the chicken with the sauce, you want to add plenty, but not cover it completely.

Make sure you use the baste and glaze not the marinade, because the glaze is thick and will get thicker after its cooked. Once covered in sauce cover with foil and place in a preheated oven at 350F, cook for 20 min. then uncover and cook for 15 min. The glaze will get thick.

Remove from the oven and let sit 10 min., with a fork break the chicken up into little chunks, this should be very easy since the chicken will be tender.

You can use regular bread which is what I usually do, but no kids, so sliced french bread toasted in the oven is my fancy way of telling my honey I love him. Put some mayo on your bread, and spoon chicken onto the bread including the sauce.

Top your sandwich with lettuce and tomato slices, and Enjoy!

10 years ago I met my princess, and one of my favorite sandwiches. I hope that you enjoy this sandwich as much as we do. Who thought I would be inspired by hospital food? Maybe, it was the all the hormones and drugs, either way I'm still in love with this sandwich.

Ingredients:

6 chicken tenderloins, boneless, skinless

Kikkoman teriyaki baste and glaze

sliced bread

lettuce

tomato

mayo

Honey BBQ Chicken

2009-06-16T22:05:00.000-07:00

I'm done, I graduated! I finally have time to blog, and it feels good to be back. This dish is very easy to make, since it uses pre-made BBQ sauce that is jazzed up a bit. I used chicken tenderloins, which are boneless and skinless. You can marinate ahead of time, or right before you cook.

In a glass bowl mix your favorite BBQ sauce, I use Jack Daniel's Masterpiece BBQ Sauce. Add the whole bottle (190z.), then add 1/2 cup of Honey ( I use Clover), then add 3 minced garlic cloves, and crushed red pepper, use as much as you can handle. Mix well. Baste your chicken and grill. If you prefer bone and skin, then just adjust cooking time to safely cook the chicken.
I serve with fresh vegetables and cheesy garlic bread.

Ingredients:

4 lbs. Boneless Skinless Chicken Tenderloins
1 bottle BBQ sauce, about 19 oz.
1/2 cup Honey, I use Clover
3 garlic cloves, minced
crushed red pepper, as much as you can handle

Chicken Stroganoff

2009-05-27T21:04:00.000-07:00

Hello, it has been so long, I missed my little blog. Graduation is just around the corner, and I'm almost done, June 5th is the big day! I have neglected my blog for so long, so I decided to snap some pics while I cooked. This dish is perfect when you are in a crunch for time. Lately time is non existent, so this dish is done in under 30 min, and best of all its inexpensive , and my kids love it! No sour cream here, but the flavor is great.

In a large pan brown 2 lbs. of chicken in a small amount of olive oil, I use McCormick's Herb and Garlic seasoning, but you can use pepper and salt if you prefer, once the chicken is done add about 4 sliced carrots. I like mine with a little bite, but if you like yours soft add it sooner. After the chicken is cooked thoroughly, remove chicken from the pan.

In the same pan, add 2 tbsp butter and 2 tbsp of flour. Don't clean the pan before doing this, the leftover bits will give the sauce flavor. Cook for about 3 min,, careful not to burn. Add 1/2 cup of chicken broth, I use my own homemade broth, but the can stuff is fine. Add 3 cups of milk, cook for 5 min on med to high heat, until it boils, don't let it burn. Whisk constantly while cooking. turn heat to low, add 1/8 of a cup of cornstarch to 1/8 cup of cold water mix well, then add to sauce mix, whisk constantly while cooking on med to high heat, until sauce thickens.

Add the chicken and carrots to the sauce, the sauce should not be pasty, if it is add a little milk. Taste the sauce, and add pepper and salt to taste.

Serve the sauce with egg noodles, I promise you will like this dish, the taste is great, and WOW its fast to make! See you all soon! Hopefully I will be able to blog much sooner this time.

Ingredients:

2 lbs of chicken

4 carrots, sliced

3 cups milk

1/2 cup chicken broth

2 tbsp butter

2 tbsp flour

1/8 cup cornstarch

1/8 cup cold water

egg noodles

salt and pepper to taste
McCormick's garlic and Herb seasoning, optional

Wait.....There's More On the Way

2009-05-11T15:09:00.000-07:00

Please forgive my absence, life is anything but roses at the moment. I have been working hard toward my college degree, and its finally happening! I'm about to graduate, and as exciting as that may be, along with it comes exams, midterms, research papers, and graduation preparation. Now mix in my 4 kids, husband, and life and that leads to zero blogging, but don't worry I will be back very soon, and I promise I will make something extra good for you. Oh, by the way, the miniature rose in the picture is from my garden, I'm in love with them, they are blooming like crazy by my front door. See you soon!

-Crystal

Marinated Filet Mignon

2009-04-30T20:00:00.000-07:00

Give me a B-E-E-F! Yeah, lets hear it for Beef! Oops, lost myself there for a moment. Filet Mignon is my absolute favorite steak. The marinade I used is just amazing, the secret is fresh grated ginger. The best part is that its fast to cook and the marinade is super easy to make.

The recipe calls for 2 tbsp of worchestire sauce, however, I don't like it, so I don't add it, but if you like it then by all means go for it. In a ziploc bag add 1/2 cup soy sauce, 2 tbsp packed brown sugar, 1 tbsp lemon juice, 1 garlic clove smashed (I use 4), and 1/2 tsp ground ginger (I use a 1 inch piece of fresh grated ginger). I don't remember where I got the recipe from, but I changed it slightly, if you click on the picture you can see the original recipe. Once in a awhile I add 1 tbsp of honey.

I like to smash the garlic instead of mincing it, I think it releases more flavor. Just place the side of the knife over the garlic and smash the garlic, or use the bottom of a heavy can
to crush.

Once all the ingredients are in the bag, shake the bag to mix the ingredients. I forgot to mention you can use a light soy sauce if you prefer.

Now for the good stuff, this marinade can be doubled if you need to, I'm only making two steaks, so I only need a small amount of marinade. When you buy your steak, make sure that the cuts you buy have a little bit of white running through them, they will be more tender and have more flavor.

Place your steaks in the marinade, marinade at least for 30 min., I usually only marinade Filet Mignon about 4 hours, the meat is so tender you are only really flavoring it. Always marinade raw meats in the fridge.

Preheat you oven to 350F. In an oven safe pan, heat 2tbsp of olive oil to high heat, then sear both sides of the beef for about 2 min. this will help lock in the juice when you cook it.

Place the pan in oven for 6 to 8 min. for med rare, and 8 to 12 min for well. if you have thick cuts you can butterfly cut them if you want them cooked well done, a butterfly cut is slicing them through the middle, this will keep the outside from burning while the inside cooks.

I said give me a B-E-E-F! I usually don't cut my honey's steak like that, but I wanted you to see the inside, my honey was mad I cut his steak up, but the homemade mack and cheese made up for it.

I like to cut my steak up and add cilantro, it makes the flavor pop! OK guys, I hope you like this recipe as much as I do. Beef its whats for Dinner, sorry I couldn't resist it. Enjoy!

Ingredients:

2 Filet Mignons

1/2 cup soy sauce

2 tbsp packed brown sugar

1 tbsp lemon juice

1 inch fresh grated ginger

4 garlic cloves crushed

Country Pot Roast with Gravy

2009-04-27T18:57:00.000-07:00

Finally, beef! No chicken here my friends, I thought you all would like this delicious pot roast with gravy, and the best part is it's so easy to make.

I used a 4 1b. boneless rump roast, but you can use any roast you want, I usually use a chuck roast, but this is what they had on sale this week.

1. In large pot add the cut of beef and add just enough water to cover the roast

2. Add 4 smashed garlic cloves

3. Add 1 large onion cut into quarters

4. Add 1 packet Lipton Onion Soup Mix

Let boil for about 4 hours or until fork tender ( falls apart when you pull at it with a fork ).

You can do this in a crock pot also. If you want to add veggies do so during the last 30 min. of cooking. In the final 30 min. you can let some of the liquid cook off to about 2 to 3 cups worth.

Once the beef is done, shred the beef using two forks, the beef will be really hot. If you made the roast in the crock pot, only use 2 to 3 cups of broth.

In a heavy sauce pan..

1. Heat 2 to 3 cups of broth to boiling

2. Lower to low heat

3. In a separate bowl add 2 tbsp of cornstarch to 1/4 cup of cold water, mix thoroughly

4. add to broth, whisk well

5. Turn heat to high, whisk constantly, if the sauce is to runny heat to a boil and whisk until thickened. Don't add more cornstarch it will be to thick.

6. Add the beef and mix into the gravy, if you cooked veggies add to the beef also.

I usually serve with carrots and green beans, but just got side tracked. I served with smashed herb potatoes, and my latest craving sliced french bread. Enjoy!

Ingredients:

4lb. roast

veggies, optional

large yellow onion

4 garlic cloves

packet Lipton Onion Soup mix

Eggs over My Frenchy

2009-04-27T09:41:00.000-07:00

I'm feeling the name of this blog, yes a little too cutesy...I know, but really eggs on toast has been done a million times. Wait, don't leave yet I was just getting warmed up.

Ok, so two of my four children are home with sickness of the eyes, ok it's just pink eye EWW! Oh there is more fun to come, I have about 30 loads of laundry a zillion socks to sort, A research paper due in one week, a midterm in two days, oh and a husband, love him to death, after all he is my high school sweetheart, but I swear if he even looks in my direction......ok I won't make threats I can't keep. So my answer to today's dilemma of hungry children and feeling too guilty to feed them cereal, is eggs and toast. ( Trust me if they weren't sick it would be Cheerios all the way ) COFFEE, my one and only true friend, you are always there for me, and I trust in you to help me along today's journey, of course you and the big guy upstairs.

My future Miss America as my neighbor likes to call her, decided to eat no toast, opt for scrambled eggs, and asked for sausage. Hello, honey do you mind? I'm trying to blog. Once again, she gave me a major guilt trip about her itchy eyes and something about yolk making them itch even more. Itchy eyes, she really knows how to work it!

Oh, are we starting already? I have been loving french bread lately more than usual, just slice some up and put in the oven at 350F until toasted about 7 min. No butter needed the yolk and gravy is plenty of flavor.

Top with an egg, heck if you get itchy eyes too, make em' scrambled. I use regular black pepper on my eggs I just prefer it on eggs.

I just topped with country gravy from a pack, yes I do know how to make homemade gravy, but we mustn't forget the laundry, socks, paper, midterm, and those itchy little eyes. It is ok to cheat once in a while, I won't tell anyone.

Oh that's the stuff!

At this point I was on my second cup of Joe, two is my limit, or else I curl up into the fetal position in the corner and start singing "somewhere over the rainbow," the Land of Oz is my happy place, oh and the Juicy Couture Outlet.

Ingredients:

Sliced french bread

Country gravy, package or homemade

Eggs

black pepper, for taste

My Neighbors Love Me!

2009-04-26T18:17:00.000-07:00

It's not because I send them over my dishes that I make, it's because they sent me one of the most delish appetizers ever. My neighbors call them copycat poppers, and boy did I pop one after another into my mouth. My neighbors are the best, not only do they put up with my 24 hour barking weenie dog, but because they must know that I love chiles and anything you wrap in bacon.

They are yellow peppers with the tops cut off, cleaned out , stuffed with Mo jack cheese, and yes the best part wrapped in bacon!

Heavenly!!

OMG, I 'm in love.

People even my kids ate them. I think I'm in love, Yes I'm sure now........it's definitely love!

Bruschetta Chicken Sandwich

2009-04-19T18:26:00.000-07:00

Happy Monday....yes, I said Happy! Well its mostly happy, because I get to eat this glorious sandwich for lunch. This sandwich kicks you in the mouth with flavor, no it jumps kicks you in the mouth karate style. A little overboard I know, its the 2 morning cups of Joe I drink daily.

To begin, preheat the oven to 350F. Then, cut 3 large tomatoes in half and remove the seeds and all the juice, then dice into small pieces, be sure to remove all juice or it will make your bread soggy. Mince about 6 large basil leaves, I used 10 small, because my basil plant just stared coming back to life. Mince 4 large garlic cloves, you can use less if you like.

In a dish mix the tomatoes, basil, and garlic together, then add 1 tbsp of balsamic vinegar as well as 1 tbsp of extra virgin olive oil, mix well. You shouldn't have to much liquid in the dish if you cleaned your tomatoes well. I like using these little tin pie pans when cooking especially when I'm making something for a party or get togethers, then no dishes to wash, and who doesn't love that?

Once it is all mixed it should look like this.

I used 2 large boiled boneless skinless chicken breast that I had in the fridge, and cut into little cubes, you can use shredded chicken if you like. Then mix together, the chicken will soak up any extra dressing. I don't season the chicken or mix, because when I boil my chicken I boil it in chicken bullion which gives it enough seasoning. Plus the cheese and mayonnaise will help give it flavor.

In a separate bowl mix 1/2 cup mayonnaise with 1 cup fresh shredded Asiago ( a hard cheese that you can find in your local supermarket in the deli ), and mix well.

Use a loaf of french bread, nothing fancy necessary. Using a bread knife, cut 1 inch slices. Don't put any thing on the bread it will toast on its own in the oven.

This is a picture after it went into the oven, I don't know what happen to the before one. Anywho cover one slice with the cheese mixture and one slice with the chicken mixture. Bake at 350F for about 5 to 8 min. or until the cheese is completely melted, don't let the cheese become hard, you want it to be sort of soft, but cooked.

Finally time to eat! You can make this using slices of baguette, just add the cheese mix on top of the chicken and bake for appetizers. This is a really good tasting sandwich and easy to make, it just taste gourmet. This will make about 6 sandwiches. Enjoy!

Ingredients:

2 lbs boneless skinless chicken, cubed

3 large tomatoes

6 basil leaves

4 garlic cloves

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1/2 cup mayonnaise

1 cup shredded Asiago cheese

1 french bread loaf

Monterey Chicken Tacos

2009-04-19T08:36:00.000-07:00

Hey guys I'm sending you a really yummy recipe to go with my chile fresco, I know its another chicken dish, but we pretty much only eat chicken, unless it carne asada or steak. I do have some really good beef recipes I will share with you very soon, but those I usually make in the winter. This is a super easy dish and you will enjoy it.

I usually have boiled chicken on hand, so I just shred about 2 lbs of chicken. I boil my chicken in chicken bullion, which is like a powder type substance, I use the Knorr brand its in a yellow label with a green top. The bullion just keeps the chicken from being dry and tasteless.

To soften the tortillas, wrap about 10 at a time into a clean dry towel and microwave for about 1 minute. Once you can bend them without them ripping they are ready, don't over heat, they can become sticky and too soft. Place some chicken inside and fold in half, then fry in veggie oil until the tortilla is golden brown. You don't need to much oil you are just frying the shell, the chicken is already cooked. Cooking the shells with the chicken inside keeps the tortilla from getting hard and breaking when you fill with toppings. Drain cooked tacos on a layer of paper towels.

Now the fun part, the toppings are endless, but I aways use shredded lettuce, Monterrey jack cheese ( when making chicken tacos), and tomatoes.

Wow, I'm getting hungry just looking at this picture!

Ok, for the final touch add cilantro and chile fresco. If your like my kids, you can drown them in sour cream. Well I hope that you guys enjoy these tacos. Enjoy!

Ingredients:

Shredded chicken, about 2 lbs

corn tortillas

veggie oil, for frying

shredded lettuce

shredded Monterrey Jack cheese

tomato slices

cilantro, optional

chile fresco, optional

Chile Fresco

2009-04-18T20:59:00.001-07:00

In my house you will always find this chile. It doesn't matter what time of year or day it is, I promise this is in my fridge at all times. You can eat this with anything tacos, eggs, potatoes, and anything else you can think of. It is spicy for some people, but I don't think it is too bad, because my children eat it all the time. Remember we're a Mexican family, so kids eating really spicy foods is quite normal for us, so I might not be the best judge on these things.

In pan pour a little olive oil, just a tad, and fry 4 ripe tomatoes, try to use tomatoes that are very ripe. Use about 10 chile Arbol, you can find this in the international or latin isle in your local supermarket, it is what they make crushed red pepper from for pizza, just this is in whole form. I'm sure you could use the crushed kind if you have it, but I never tried it that way before. A jar of these chiles sits by my stove at all times, so I always have plenty on hand. Fry the tomatoes for about 5 to 8 min., but only toast the chiles don't let them burn.

Once everything is toasted nicely add to a blender along with a whole yellow onion, a handful of cilantro, 5 garlic cloves ( you can use less if your not a garlic freak as myself ), and a little bit of water so that it mixes. Add a bit of salt to taste, you can always add more if you need.

Blend well until everything is mixed well.

The color may seem strange, but its all the cilantro. Cut up a bit more cilantro and mix into the chile.

Oh I love this chile!!!!! So spicy, so good, so wonderful. It will keep in your fridge for about 5 days, but if your family's like mine, you will be making it about every 3 days.

I will post the recipe for the tacos pictured above, but in the meantime admire the chile on those tacos, yum! I hope you guys like this chile, it has been in my husband's family a long time, and I'm honored to have been able to make it and pass it on to my daughters.

Ingredients:

4 ripe tomatoes

handful cilantro

1 yellow onion

5 garlic cloves

10 Chile Arbol

salt to taste

Tomato & Cucumber Salad

2009-04-16T20:38:00.001-07:00

This is a very summery dish that I usually serve at at summer get togethers or barbecues. Its super easy to make, not a lot of ingredients, and the flavor is awesome.

All you need is 1 large cucumber, 2 ripe but firm tomatoes a few baby carrots or a large carrot, a hard cheese ( I use Asiago), 2 tbsp olive oil, and 2 Tbsp balsamic vinegar. Salt and pepper to taste.

Cut up your cucumbers into slices, and your tomatoes into wedges, sorry my picture of my tomatoes is so blurry. Grate some carrots and cheese, use as much as you like.

In a large bowl add all your ingredients.

In a small bowl mix the olive oil and balsamic vinegar together, add pepper and salt to taste. If you don't have these two you can use good ole' Kraft Italian dressing, works just as well.

Pour the mix over the veggies add more salt and pepper and mix together.

This salad is so good so simple and easy to make, I love it, and I think you will too! You can top with more cheese if you like, I always do, when it comes to asiago I can't get enough. Enjoy guys.

Ingredients:

1 large cucumber

2 ripe, but firm tomatoes

few baby carrots, or 1 large carrot

Hard cheese, I used Asiago

2 tbsp olive oil

2 tbsp balsamic Vinegar

salt and pepper to taste

Chicken Parmesan

2009-04-13T19:56:00.001-07:00

I really like this dish, it has a lot of flavor and is so simple to make. I make this dinner when I'm crunched for time, or just plain exhausted. The ingredients are also simple and you probably have most of them on hand.

First you will use 1 jar of your favorite spaghetti sauce, then add a 20 ounce can of diced tomatoes. Heat until bubbly, then add grated parmesan cheese and mix until melted. While your making your sauce you can boil your spaghetti.

I use 8 boneless skinless chicken tenderloins. With the bottom of a glass cup I flatten the chicken. In a large flat plate add 2 cups italian bread crumbs, 1 cup of fresh grated parmesan cheese, mix together then coat the chicken in the mix. Fry in olive oil until golden brown, drain on paper towels.

Add your spaghetti to a plate and place chicken on top with fresh grated parmesan cheese. This dish is so easy and simple, you can have dinner in under 20 minutes. I serve with salad and garlic bread. Enjoy peeps!

Ingredients:

8 Boneless skinless chicken tenderloins

2 Cups italian bread crumbs

1 Cup grated parmesan cheese

1 lb spaghetti

1 Jar spaghetti sauce

20 Ounces diced tomatoes

Olive oil for frying

Happy Easter

2009-04-11T21:24:00.001-07:00

Happy Easter! I hope everyone has a safe and Happy Easter, and may all the blessings of the season be with you. I will be posting some more recipes very soon. My niece has a birthday coming up, so I will be blogging about all those fun birthday foods we all love. See you all very soon!

-Crystal

Orange Chicken

2009-04-09T22:03:00.000-07:00

I absolutely love Chinese food....no really I mean LOVE! I try to eat healthy, so making some of my favorite dishes at home helps me control the fat content, not to mention that I get to eat Chinese food anytime.

I didn't take pictures of every single step, because to be honest I was not in the picture mood today, but I promise to give you all great details, girl scouts honor! I use 4 lbs boneless skinless chicken breast cut into 1 inch cubes seasoned with salt and pepper and dredged in flour.

In a large frying pan heat olive oil to high heat, cook the chicken thoroughly until browned and fully cooked. The chicken should cook fast enough, since the pieces are small. Once cooked, drain on a paper towel and set aside.

In the same frying pan add 4 garlic cloves that are minced, and cook lightly, then add 4 cups of orange juice, 1 1/2 cups soy sauce, 1/2 cup white rice vinegar, and bring to a boil. Once the liquid starts to boil lower to low heat add chili arbol and simmer.

While the liquid simmers, cut up a large bell pepper and a large red onion. Add the veggies to the liquid, then add a can of drained pineapple chunks and 1 1/2 cups of snow peas. Next, in a small bowl mix 1/2 cup of cold water and 1/3 cup of cornstarch, once mixed add to liquid, cook on low stirring constantly until the liquid thickens to a glaze. Add your chicken and mix well.

Serve over white or brown rice, the flavor is delicious, The Hello Kitty chopsticks in the picture are courtesy of my daughter who is a pro at using them, especially with Top Ramen.

Ingredients:

4 lbs boneless skinless chicken cut into 1 inch cubes

1 cup flour for dusting

olive oil for frying

4 garlic cloves minced

4 cups Orange Juice

1 1/2 cups soy sauce

1/2 cup white rice vinegar

8 chili arbols

1/3 cup cornstarch, plus 1/2 cup cold water

1 can pineapple chunks, drained

1 large green bell pepper

1 large red onion

1 1/2 cups snow peas

Lemon Cream Cake

2009-04-08T19:24:00.001-07:00

A delicate spring cake, I make it for Easter every year. The frosting is light and not too sweet, the cake itself is very good and has a fresh flavor to it.

Use a box of your favorite lemon cake mix, prepare according to the box's directions, then add a small box of lemon Jello to the batter. Bake according to the box's directions.

While the cake is baking you can make the frosting, I use 1 cup of sour cream which is not pictured....sorry, 2 cups of powdered sugar, 2 cups heavy whipping cream, 1Tbsp of lemon juice, and 2 Tbsp of lemon extract.

First mix the sour cream and powdered sugar together until blended well. I use sour cream instead of cream cheese, because it adds a much lighter flavor. Add the cream, lemon juice, and lemon extract. Mix on high speed until the cream rises and is stiff, this may take a little longer due to the sour cream. But don't worry it will happen. Put in freezer for 30 min. to keep from losing its firmness.

Once both cakes are completely cooled, frost both layers and top with fresh strawberries or thawed frozen ones, that's what I used. I don't frost the entire cake , I think it looks much prettier like this.

Then enjoy! Serve immediately, and store covered in the fridge. Hope you all enjoy this cake. You can top with any Summer berry or lemon slices.

Lemon Cake mix

Lemon Jello

2 C. Heavy whipping cream

2 C. Powdered sugar

1 C. Sour cream

2 Tbsp. lemon Juice

2 Tbsp. lemon Extract

Strawberries for garnish

Spicy Chicken Kabobs

2009-04-06T20:45:00.001-07:00

Very Summery dish, with lots of spice and flavor! You can make this dish on the BBQ or under the oven, I have even made this on an indoor grill. I like to serve this on top of my pineapple white rice, the two flavors of spicy and sweet compliment each other well.

I use chicken tenderloins cut into 1 1/2 inch cubes, I use them semi frozen, because they hold their shape better when you put them on the kabobs, and when they're on the grill they are less likely to fall apart.

I use a very simple marinade. I use half a bottle of veri veri teriyaki marinade, 1/4 cup kikkoman teriyaki baste and glaze, 4 garlic cloves minced, 1 Tbsp soy sauce, and crushed chili arbol. Chile Arbol is just what crushed red pepper is made from, I have a jar of them on hand at all times, since I make a lot of salsa. I just crush them by hand and mix in the marinade, you can use whatever form you like.

Add a 20 0z. can of diced pineapple after you've drained the juice, and let sit for about 5 minutes.

Slide chicken and pineapple alternately onto the kabob stick then brush marinade on to the stick

Once all the kabobs are done and brushed with marinade, your ready to put on the grill.

Grill chicken over medium flame until cooked all the way through or to desired "blackness".

Once cooked, brush with more veri veri teriyaki sauce that is fresh from the bottle and hasn't had contact with the raw chicken, just to give it an extra dose of flavor.

Yummy!

Serve over Pineapple white rice with Hawaiian rolls, and enjoy, the spice isn't crazy hot, my 9 year old eats it without a problem, but it does have a kick to it. Summer is almost here! Enjoy

Ingredients:

4 lbs chicken tenderloins

4 garlic cloves

1 Tbsp soy sauce

1/2 bottle veri veri teriyaki marinade

1/4 cup kikkoman teriyaki baste and glaze

20 oz can chunk drained pineapple

Red pepper flakes or whole chile arbol

kabob sticks

Pineapple White Rice

2009-04-06T19:58:00.000-07:00

The flavor of this rice is unique, it has some sweet notes to it along with a salty flavor, but neither flavor is to intense or overpowering. This rice goes great with my spicy chicken kabobs, which is pictured, I will post that recipe along with this one.

The ingredients are very simple and easy.

In a large skillet add about 1/2 cup of butter or margarine and fry until the rice sizzles and is light brown.

Add a 20oz can of crushed pineapple, try to use only 1 cup of the juice, and make sure that the pineapple is in juice and not syrup. Then add 5 cups of hot water, add chicken bullion I use about 4 tbsp., but you can use what you find desirable.

Bring to a boil, cover and simmer until the rice is fluffy and the liquid is absorbed. Mix the rice together until all the pineapple is mixed up into the rice.

Serve with spicy chicken kabobs on top and Hawaiian rolls, this is a great summer dish, with a fresh flavor, Enjoy, the kabobs will be posted shortly.

Ingredients:

3 cups white rice

1/2 cup butter

20 oz can crushed pineapple, and 1 cup of the juice

4 tbsp. chicken bullion

Tamale Pie

2009-04-02T20:07:00.001-07:00

What a great looking dish! If you only try one of my recipes let it be this one, you will not regret it. Super easy and super fast, and best of all my kids love it, tomatoes and all, and that's a good thing. Sometimes I make this for pot lucks and it does not last long, and I promise people will always ask for the recipe. The story behind this dish is my mom-in-law use to buy this dish in a box, and when they stopped making it my husband talked about it incessantly. So, to stop the madness, I made my own version, and I can't remember where the name came from.

Ok peeps lean hamburger meat is the key, try to stay away from high % of fat, the fat content is 7%. You can use any brand taco seasoning you like or add your own custom seasonings, the chuckwagon corn is just corn, green and red peppers, and onions. Please use any brand of cornbread mix you like, Marie Callender's is my fave, since you just add water.

Brown 2lbs. of lean hamburger, add the taco seasoning according to the directions, add the can of tomatoes, finally add the bag of corn. Cook for 10 min. or until most of the liquid is cooked off.

Once the meat is done add to a baking dish, I use a deep dish. Make the cornbread mix according to the directions, then add about 1 1/2 cup of grated cheddar cheese to the mix. Pour over the top of the meat and spread until it covers the entire top. Place in oven to bake.

You will cook at the temperature and time that the cornbread mix package states, since the meat is already cooked you are really just cooking the topping, I cook mine just a bit longer then my package suggest, only because I like mine really brown.

Yummy, so good!!!!!!!!!!! Yes this dish deserves a standing ovation. Top with sour cream and a bit of shredded cheese and eat up.

Ingredients:

2lbs. lean hamburger

Cornbread mix

1 1/2 c cheddar cheese

1 bag Cuckwagon Corn

2 packages taco seasoning

1 can diced tomatoes, 28oz.

Sour cream as topping

Chinese Wontons

2009-03-31T20:21:00.001-07:00

Ok I know I said I was going to be doing lighter dishes, but I was asked to make these for someone so I decided to blog about them. These delicious little wonders have an amazing flavor, and I bet you can't just eat one! These can be time consuming, so if you plan on making them for a party you can make them a day before and keep them in the fridge, just cover with a moist towel to keep from drying out, then cook before your party. Don't use a wet towel, because they can become soggy. Total cook time is about 1 hour, most of that will be spent on making the wontons.

The ingredients are pretty basic, you can find wonton wrappers in supermarkets where they sell stir fry mix and tofu. The sesame seed oil is the essential ingredient, its what gives these guys that traditional flavor and ties everything together. The oil can be found on the international isle of your supermarket. I use fresh ginger, when you buy ginger freeze your leftovers and it stays fresh in a ziploc bag.

Hi my name is Crystal and I use a hand chopper! Please don't shoot me, but there is a lot of chopping to be done and it must be diced very small or minced. I cant help but love my little chopper I found at Walmart on sale for $7, opps I went on one of my tangents.

You need to finely chop 4 garlic cloves, 4 celery stalks, about 13 baby carrots give or take, I use baby carrots because that's what I had, you can use full sized ones, a 2 inch piece of ginger, and 3 stalks of green onions. Toss into a bowl and set aside.

In a frying pan cook 1 lb of ground pork, any brand is fine, I like Jimmy Dean, the sage flavor goes good with these, when fully cooked add about 2 tbsp of sesame seed oil, careful this stuff is got a strong flavor a little goes a loooooooong way, you want to add to the flavor not overpower it. Then add 1/4 cup of soy sauce. Cook on low for about 5 minutes, then add the veggies and mix together. Try cook off any liquid, but its not mandatory.

My fingers are so chubby they look like a little kids. Anywho when your working with the wrappers you may have to keep them covered with a damp cloth so they don't dry out, but don't worry they are pretty simple. I use a Tbsp of filling, on two sides of the wrapper rub some water with your finger, this will help seal them, then fold into a triangle and press the seams to seal. Then bring one side over to the other and seal with a little water and pinch until it looks like the picture above.

Another way to shape them is to bring all sides together and pinch closed like the picture above, you don't have to add water to seal, my kids like them like this.

This is what they look like before you cook them, when I first started making these, I took forever to fold them know it takes me about 30 min. to cook the pork and fill them.

Once they are all stuffed deep fry them, until golden brown. I use vegetable oil, but peanut oil and canola oil is fine too.

These are so good, I made some traditional shapes, some triangle shapes, and some dumpling shapes, just for variety. I serve with soy sauce or sweet and sour, and sometimes by themselves. I have a friend who makes them with cream cheese and chopped jalapeno, so be creative. And enjoy, but be careful, because everyone will ask you to make them. As you can see I made that mistake, hence this blog.

Ingredients:

Wonton Wrappers

1 lb ground pork sausage

4 celery stalks

4 cloves garlic

2 inch piece ginger

13 baby carrots

3 green onion stalks

1/4 cup soy sauce

2 tbsp sesame seed oil

Oil to deep fry

Tuscan Chicken and Stuffed Shells

2009-03-24T14:37:00.000-07:00

Hey guys! this is a very simple recipe and only looks like you spent hours in the kitchen, and best of all kids absolutely love this dish. Hope you make this tonight, I promise you will enjoy.

The ingredients can be changed to whatever brand you prefer, truly I buy whatever is on sell. The little block of cheese next to the mozzarella is a piece of asiago, I really like this cheese, but you can leave it out if you want.

You can marinade ahead of time or up to 30 minutes before, I will usually put the chicken in a Ziploc in the morning before I leave so that when I get home it is ready for me. We have six people in our home so I use 4 lbs of chicken tenderloins they are boneless and skinless, and they cook super fast. Just add italian dressing, when ready to cook add to a hot skillet or grill brushed with olive oil, I usually make this after I put the shells in the oven.

In a large mixing bowl add 2 cups cottage cheese, 2 cups ricotta cheese, about 1/2 cup of asiago, and 1 cup of mozzarella, mix completely. You can leave out the asiago, but I recommend you keep the mozzarella. Before you stuff the shells spread the bottom of a baking dish with marinara sauce so the shells wont stick.

Stuff each shell with the cheese mixture and place in the baking dish. Once all shells are stuffed, cover the shells with marinara sauce. Bake in the oven for 30 to 40 min. at 350F, you can cover if they seem to be drying out.

After the shells are cooked thoroughly sprinkle with mozzarella cheese.

Oh my, I want to eat this picture!

Serve with chicken and a side salad for a complete meal, I promise you will be asked to make this dish over and over. Hope you enjoy. -Crystal

Ingredients:

4 lbs chicken tenderloins

Italian dressing

2 cups cottage cheese

2 cups ricotta cheese

1 cup mozzarella cheese, and 1/2 cup for sprinkling

1/2 cup asiago cheese

Jumbo shells for stuffing

Marinara sauce

What's to Come.....

2009-03-20T15:27:00.000-07:00

Hi Everybody, I hope you are all enjoying my blog. Now that the weather is changing as it is becoming warm, my recipes will start to change. I will make more fresh foods that are light and cool for the spring and summer, but every once in a while I will slip in something that is a little hearty, lets face it I'm married to a man who doesn't do fresh for too long no matter how hot it is outside! And some baking will be added as well. Talk to you soon!

-Crystal

Spicy Garlic Bread

2009-03-20T14:33:00.001-07:00

A great garlic bread for those who like spice and garlic , and since we love garlic this bread is perfect for an apetizer or as a side dish with your favorite meal or salad. This is a garlic lovers dream.

I use a plain french bread loaf from the super market, any brand you use is fine.

Now I know that margarine is the embodiment of all evil, but you have to use it for this recipe, it just taste better, but if you just can't bear it then use butter. In my house we use alot of garlic, and I found a brand that is just great, it has no perservatives and is vacumed sealed. The taste is not lost during the process of packaging, and best of all its peeled for you.

Cut the loaf in half and place on a baking sheet, put to the side until your ready to use it. Preheat oven to 350F.

In a small bowl place the margarine about a cups worth (side note: I dont really measure anything so I will give you an estimate), then mince the garlic and add to the margarine along with the red pepper flakes, mix well.

When everything is mixed spread onto the halves of bread evenly, use all the spread.

When covered with the spread pop into preheated oven.

Bake for 10 minutes to melt all the margarine, then broil for 5 minutes, keep a close eye on it some ovens cook faster than others, you can adjust the time to match your taste.

You can serve this an appetizer, or with a meal. My kids like to eat it with a side of ranch dressing, hope you all enjoy.

Ingredients:

French Bread Loaf

Margarine

4 Garlic Cloves

Red Pepper Flakes

Marinated Chicken Tacos

2009-03-19T09:59:00.001-07:00

One of my most favorite recipes it can be made with flap meat for carne asada. It was shared with me by a very good friend. I think you will like it very much, the flavors of the marinade make my heart and mouth sing. It's super easy to make and you probably have most of the ingredients on hand. I use beer in the marinade, and if you were to leave anything out dont leave out the beer! Ok lets do this.

Ok I live in Southern California, and being so close to the border we have an array of latin products and too many brands to remember, but if you can't get the Chef Merito's brand you should be able to find El Mexicano brand, if you can't find either than I feel sorry for your taste buds. JK! Just try to find a latin meat seasoning that has ACHIOTE in it. Whatever you do don't use seasoning salt like Lawry's you will get the wrong flavor not to mention a mouthful of salt. Both products can be found in the international isle of a grocery store.

So do you like my collage? I worked hard on it, anywho you should use boneless skinless chicken thighs, don't use skinless breast, they tend to dry out. You can add the thighs frozen if you dont plan on cooking right away or are going to marinate overnight. Add OJ just enough to cover up the crime....opps did I say that, sorry I meant the chicken, then add the beer, use the whole bottle and step away and no one will get hurt! Seriously use the whole bottle you won't be sorry. Know add the seasoning, you can add to your taste, the more the better, or rub the chicken down and then add everything else its up to you. Finally add the onion and cilantro.

You should at least marinate for 30 minutes if not overnight, then BBQ to you desired "blackness" or to an internal temp of 165F.

When the chicken is done cut up into cubes or strips, heck go crazy and just throw a whole thigh in a tortilla and go caveman style, no one's watching and I won't tell

Oh yeah, thats what I'm talking bout'! Heat up some tortillas add some red pepper flakes and fresh avocado and have at it. You can add any toppings you like the possibilites are endless. The tacos above are made with mini tortillas. Hope you like my first posting. Enjoy!!!

Ingredients:

4lbs Boneless skinless chicken thighs

Orange Juice

1 Bottle of beer, I use Corona

Onion

Cilantro

Latin meat seasoning, try to find

Chef Merito's Brand

Penne with Creamy Bacon Alfredo Sauce

2009-03-18T07:57:00.000-07:00

OMG! This pasta is so yummy, it brings a tear to my eye, best of all my kids just can't get enough. Super easy to make and the ingredients, besides the cheese is probably in your kitchen right now. Enjoy!

You can use any brand of these products you like, as for the cheese I like Asiago, but you can use any hard cheese you like. I have used romano and parmesean before and you can find this type of cheese in the deli section of the supermarket, sometimes already grated for you.

First get your water started, that way your pasta will be ready when the sauce is. I add olive oil to the water, but you dont have to. I use a pound of penne pasta.

Wow, I hate the color of this pic! Ok cut the bacon up and cook it till its nice and crispy not burnt, about a 1/2 pound will do. When its done set it aside and empty the grease.

In the same pan that you cooked the bacon in add 4Tbs of butter or margarine, when its melted add 4Tbs of flour and 1/4 tsp of salt, cook on low for about 4 minutes. Whatever you do don't add more flour, as it cooks and you add the cheese it will get thick. Add 2 1/2 cups of milk. whisk and cook until mixed and smooth. You can make the sauce thicker or thinner by adding more or less milk. Take off the heat. Then add about 1 1/2 cups of the gratded cheese, after its all melted add the bacon.

Mix into the drained pasta and serve, as you can see I really like red pepper flakes. I promise you will like it. It may seem like alot of work, but really its very simple I promise. You can make this in under 30 minutes.

Ingredients:

1lb penne pasta

1 1/2 cups grated asiago

1/2lb bacon

4Tbs butter

4Tbs flour

1/4tsp salt

2 1/2 cups milk