Saturday, March 22, 2008

Garlic Lime Chicken

1/2 cup Lime juice
1/4 cup cider vinegar
6 garlic cloves
2 T fresh or dried oregano
1 T. coriander
2 t. pepper
1 t. paprika
1/4 cup oil

Mix all ingredients and marinade 8 hours or overnight. Brown the chicken and then cook 30 -35 minutes on 375 degrees or until juices run clear.

Thursday, March 20, 2008

Easter bird nests

Im sure you've seen these, but I thought it was a fun idea, and my kids had lots of fun making them to take to their teachers for Easter. I think we will make more for their teachers at church too.

Make Rice Krispy treats as usual, but while warm shape them into nests using cupcake tins as molds. When they've cooled add the eggs and your done. (we prefer the cadbury mini chocolate eggs- yummy)

Monday, March 17, 2008

Veggie Baguettes

  • 1 Loaf of baguette style french bread
  • Chive and Onion cream cheese
  • Grated Carrots
  • Grated Cucumber

Slice the bread in 1-inch slices. Arrange bread on a cookie sheet and broil the bread on one side in the oven for a few minutes until golden brown. Spread cream cheese on the toasted side of the bread. Top with the grated carrots and cucumbers. Chill in the refrigerator for about an hour. Keep chilled until served.

This is great as an appetizer, or even a snack. My daughter and I can't stop eating them!

Over Night Peach French Toast

1 cup brown sugar
1 stick butter or margarine
2 tbs. water
Sliced peaches
French bread
5 eggs
1 1/2 cups milk
1 tbs. vanilla

Melt butter; add water and brown sugar.Boil till mixture foams.Pour into a 9x13 pan and cool 10 minutesLine the pan with the sliced peaches, covering all the caramel mixture. Slice bread 1 to 1 1/2 inches thick.Place on top of peaches.Mix eggs, milk and vanilla. Pour over bread completely covering it.Cover with plastic wrap and refrigerate over night.Bake at 350o for 45-60 minutes or until golden brown.

Bake uncovered, and then cover it up when you take it out.. serve with whip creme.

Friday, March 14, 2008

Chicken Florentine

**I got this recipe from another recipe blog: It was really tasty and very easy. Ahhh...I love easy.

Chicken Florentine
6 boneless, skinless chicken breasts
1 jar Classico Traditional Sweet Basil spaghetti sauce
2 cups cream (I substituted with whole milk and cut it down to 1 c.)
1/2 pkg frozen chopped spinach, thawed and drained
grated Parmesan cheese
1 box/pkg of your favorite noodle
Garlic salt & pepper for seasoning

Preheat oven to 375*. Place chicken breasts in Ziploc bag and bang the heck out of them with a rolling pin to flatten them ... unless you have a cool meat tenderizer, in which case, I recommend one of those too. Place flattened chicken breasts in a greased 9x13 baking dish. Sprinkle chicken liberally (fancy word for a lot) with garlic salt and pepper.In a separate dish, combine sauce, cream, and spinach. If you can't find the Classico sauce, just use your favorite spaghetti sauce. No sweat. Pour entire mixture over the chicken, which will be crammed into the 9x13 baking dish. Don't stress because the chicken is squished. It's okay. Once you've poured the sauce over the chicken and finished stressing about how the chicken is squished in the pan, bake it uncovered at 375* for about 35 minutes. When it comes out of the oven, stir the sauce around as best as you can to incorporate everything again, and then dump your grated cheese all over the top and allow the cheese to melt before serving. Serve over your favorite noodle. It's stupid easy, but is tastes like it is way more difficult to make. Bonus.

Thursday, March 13, 2008

Twice Baked Potatoes

6 large baking potatoes
6 oz softened cream cheese
1 cup sour cream
2 Tbs butter
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbs shredded cheddar cheese

Preheat oven to 500.
Microwave potatoes on HIGH for 10 min.
Bake in oven until tender, about 30 min.
Cut 1/3 off top of each potato.
Scoop flesh from potatoes into medium bowl, reserving shells.
Add cream cheese, sour cream, and butter to potato flesh.
Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 min.
Add onion salt, salt, and pepper: stir.
Reduce oven temp to 350.
Spoon potato mixture into potato shells.
Sprinkle with cheese.
Bake until cheese melts and potatoes are heated through, about 15 min.

Tuesday, March 4, 2008


Alfredo Baskets

1 pkg. Pepperidge Farms Puff Pastry shells 1/2 lb. diced cooked chicken
(or 1/2 lb. medium shrimp, shelled and diveined)
Alfredo sauce, purchased and warmed or make your own
Alfredo sauce:1/2 c. butter
8 oz. cream cheese, cubed (low-fat neutchetal)
1 c. milk
1/2-1 c. Parmesan cheese
1/2 t. garlic powder
Mix over low heat until smooth.Bake pastry shells according to directions. Make alfredo sauce. Warm chicken or shrimp in sauce. Spoon into prepared shells. Garnish with fresh chopped parsley and grated parmesan cheese.

found this on another blog, looked easy and delicious!

Sunday, March 2, 2008

Black bean and chicken tacos

2 chicken breast….cubed
4 teaspoons lime juice, divided
2 Tablespoons olive oil, divided4 green onions, thinly sliced
2 cloves garlic, crushed
1- 15 oz can black beans, rinsed and drained
1 cup fresh tomatoes, diced
1 teaspoon kosher salt
Pinch of cayenne pepper
Flour tortillas
1/2 cups of Monterey jack cheese
sour cream

Coat chicken cubes with ½ of the lime juice and ½ of the oil. Saute in pan until warm. Remove chicken and using the same pan add the rest of the oil and sauté garlic and green onions until tender; add beans and tomatoes until warm. Then add the remaining lime juice, salt and chicken. Cook until heated through, then add cayenne pepper to taste.