crock pot chicken cacciatore..sorta!

evoo

2 cloves garlic chopped

6 boneless chicken breasts cut into cubes

variety of peppers.. 6 total, sliced

1 container sliced baby bella mushrooms

1 onion (optional) sliced

1 cup chicken broth

2 cans crushed tomatoes (i use tutturoso)

3 basil leaves

salt & pepper to taste

1 box ziti or spaghetti cooked according to directions..al dente.

*I use a 4-7 quart crock pot. So depending on the size of yours, you may need to use less ingredients.

if your using a smaller crock pot, you should cut all ingredients in half...

*For the peppers, i used a variety of sweet peppers, some cubanelle, 1 orange and 1 green.. you use whatever you prefer...

Turn on crock pot on high.. let it get hot. Add a few swirls of EVOO.. add chopped garlic and raw chicken. replace top. let simmer in crockpot for about 15 mins. 

add the rest of ingredients (except ziti) in order shown. Mix together and let cook on high for 5 hours.

Before you serve, make pasta. Toss with chicken cacciatore and enjoy!!

oven fried tater chicken

12 chicken legs
1 cup melted butter
2 cups dry instant potato flakes
2 tbsp garlic powder
1 tbsp paprika
salt
pepper
evoo

in one bowl put melted butter, in another bowl mix flakes with garlic, paprika, salt and pepper


preheat oven to 350 degrees

put a little bit of evoo at bottom of  baking sheet pan

dip legs in butter and then roll and coat with flake and spice mixture, put on baking sheet.
bake in oven 1 hr. chicken will b browned and crispy!! enjoy!!!

fresh chunky tomato sauce with zucchini, shallots, peppers and chicken..tossed with spaghetti

evoo

4 boneless chicken breasts, cut up into cubes or strips

3 eggs

flour

2 cups chiken stock or broth

1/2 stick butter

4 roma tomatoes diced

1 zucchini sliced

1 red pepper julienned

1 green pepper julienned

1 large shallot (or 2 small) sliced

2 large garlic cloves, chopped

2 basil leaves

salt and pepper to taste

1 box spaghetti

add chicken to eggwash and dredge thru the flour...

In a saute pan, add evoo and get hot. add chicken and brown on both sides until cooked thru.

in a separate large saute pan add butter until melted, add stock, salt and pepper until simmering. add rest of ingredients.. simmer for about 35-40 mins... toss in cooked chicken. simmer for 10 more mins after chicken is added. (while spaghetti is cooking in seperate pot)

when spaghetti is done, add all ingredients together and enjoy!

parmless and carb free eggplant parm..

I know your probably thinking...yuck!! but really, its delish. and especially if your looking to cut out the fat and the carbs.. yummy alternative!!!

evoo

1 large eggplant, peeled and sliced

grated cheese

4 roma tomatoes, diced

2 or 3 sweet roasted peppers, diced

1/2 cup chicken stock or veg stock (or broth)

3 basil leaves, chopped

1 garlic clove chopped

salt & pepper to taste

Preheat oven to 350 degrees

In a med saucepan, add swirl of evoo and get hot.. once hot, add tomatoes, peppers, stock, basil, garlic, s&p

simmer low/med heat for about 30 mins

After coating eggplant slices lightly with grated cheese..get a saute pan hot, add evoo. After oil is hot, add eggplant slices. brown on both sides.. transfer to a plate with paper towels to absorb oil when browned.

in a 8x8 dish, layer the eggplant slices.. add the quick sauce, srinkle top with more grated cheese and put in the oven for about 15 mins...

enjoy!

BEST apple pie ever!!

  - 1 recipe pastry for a 9 inch double crust pie
(i found in the baking aisle..in a box, a mix for a pie crust that you just add water to. then separate into 2 balls.. roll both out, use one for the pie pan and one to make a lattice top.)
    -1/2 cup unsalted butter
   - 3 tablespoons all-purpose flour
    -1/2 cup white sugar
    -1/2 cup packed brown sugar
    -1/4 cup water
    -6 Red Gala apples (or granny smith)- peeled, cored and sliced
    -1 tbsp cinnamon

Directions

    Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
    After peeling, coring and slicing apples, mix with cinnamon.
    Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
    Bake 15 minutes at 425 degrees F . Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.

chicken cutlets with roasted red peppers, spinach & mozzarella.. spaghetti & garlic aioli

8-10 thin chicken cutlets

3 eggs whisked

6 leaves fresh basil chopped fine

4c seasoned bread crumbs

olive oil

1 clove garlic

1 jar roasted red peppers drained and cut into strips

1 package defrosted frozen spinach

2 cups shredded mozz cheese

for spaghetti:

1 box spaghetti

1 clove garlic

1 stick butter

1 1/2 cups chicken broth

preheat oven to 350 degrees

one one burner put a pot of water on to boil for spaghetti..

add basil to bread crumbs in one bowl, in other bowl put eggs

dip chicken cutlets in egg and then breadcrumbs, repeat.

in a hot pan put in olive oil... when evoo is hot, grate in a clove of garlic..

add chicken cutlets a few at a time, brown on both sides.. 

when all cutlets are breaded and then fried, add to a sheet pan.

while the chicken cutlets are frying, in a seperate saute pan, cook spinach until hot..season with salt and pepper.. drain and set aside.

when cutlets are all done and in sheet pan, top with sliced peppers, spoon spinach over peppers and then shredded mozzarella cheese over the top.

put in oven for 15 mins...

cook spaghetti according to 'al dente' directions. salt water heavily...

while spaghetti is cooking, in another saute pan, melt butter, grate in another clove of garlic, add chicken broth and simmer.

when spaghetti is done, drain and toss into the garlic sauce....

serve with chicken... and enjoy!!!!

warm artichoke spinach dip

1 package (defrosted and drained) frozen spinach

1/2 package or container cream cheese

2 tablespoons mayonnaise

1 can artichoke hearts, drained & chopped

1 cup shredded mozzarella cheese

3 tablespoons of garlic powder or 2 cloves garlic finely chopped or grated

1/3 cup grated parmesan cheese

preheat oven to 350 degrees

mix all ingredients well in a bowl...

put mixture in an 8x8 baking dish or a few ramekins, and bake in oven for approx 30 mins, will be hot, cheesy and bubbly.

serve with pita chips or tortilla chips......enjoy!!!!

my loaded baked potato salad

4 lbs yellow skin potatoes

1 pound bacon

4 green onions, sliced

1 1/2 cups mayo

2 cups sour cream

1 cup shredded cheddar cheese  

salt and pepper to taste

bring a large pot of  water to a boil.  add potatoes cut into 1 inch chunks.  cook until tender, but not mushy.  cooking time is approximately 15-20 minutes.  drain potatoes and cool.

cook your bacon. cool and then crumble. set aside.

add mayo and sour cream to a large mixing bowl and combine.  then add green onions (or you can use chives), bacon, cheddar cheese & salt and pepper. now add your cooled potatoes and fold ingredients together to combine.  ENJOY!!!

the best restaurant fried fish recipe

3 pounds fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt
1 egg

Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk. It should be pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425 degree oil in heavy saucepan or fry daddy.
Brown about 4 minutes per side. Arrange on cookie sheet in 325degree oven until all pieces have been fried.

warm french onion dip

1 can condensed french onion soup
1 (8 oz) pkg cream cheese
1 cup shredded mozzarella cheese
crusty bread or pita chips

preheat oven to 375 degrees. put soup and cream cheese in bowl, stir until smooth.
stir in mozz. cheese.
put in baking dish. bake for 30 mins.. until hot and bubbly...

serve warm with crusty bread or pita chips!! sooooooooo good!!!

banana split brownie pizza

too good not to share! its a paula deen, and its AH-MAY-ZING!!!!!!!!

• 1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) can crushed pineapple, drained, juice reserved
• 2 tablespoons sugar
• 2 bananas, sliced and tossed in lemon juice to prevent browning
• 1 cup fresh strawberries, sliced
• 1 cup chopped nuts
• Chocolate ice cream topping or chocolate syrup, for drizzling

Preheat oven to 350 degrees F.

Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!

butter cookies!!!

• 2 1/2 cups all-purpose flour
• 1 cup butter
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon almond extract

1.  Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
2. Gradually blend in the flour. Cover and chill dough for at least 1 hour.
3. Preheat oven to 350 degrees.
4. Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes, using lightly floured cookie cutters. Place cookies on ungreased cookie sheets.
5. Bake at 350 degrees for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired. 

cherry snowballs

 

• 2 cups butter (no substitutes), softened
• 1 cup confectioners' sugar
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 cups quick-cooking oats
• 1 teaspoon salt
• 72 maraschino cherries, well drained
• COATING:
• 4 cups confectioners' sugar
• 1/2 cup milk
• 4 cups flaked coconut, finely chopped

In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees  for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

delicious sorbet

1 env knox unflavored gelatin
1 can (6 oz) frozen lemonade concentrate, thawed
1 pkg (12oz) frozen blueberries
1/4 cup sugar
2 cups large ice cubes

sprinkle gelatin over lemonade in microwaveable bowl, let stand 1 minute.
stir. microwave on HIGH 45 seconds. stir until gelatine is completely dissolved. 

place blueberries and sugar in blender.. 
add gelatine mixture..... cover. blend until pureed. add ice cubes... cover. blend on high speed until smooth and frosty. 

serve immediately for soft slush or freeze for 4 or more hours for firmer sorbet....

blueberry muffins

*this is a paula deen recipe, so delicious and easy, i have to share!!*

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

easiest banana nut bread

1 package yellow cake mix
1 egg
1/2 cup milk
1 cup mashed bananas
1/2 cup chopped pecans

preheat oven to 350 degrees
in a bowl, combine cake mix, egg and milk.
add bananas and beat on medium speed for 2 minutes. 
stir in pecans. pour into two greased 8-in. x 4-in. x 2-in. loaf pans. 
bake for 40-45 minutes or until a toothpick inserted in center comes out clean. cool and enjoy!!

fruit ttrifle

1 box of yellow cake mix
1 can raspberry cake filling
1 container fresh raspberries
1 container cool whip
1bag chopped walnuts
1 bag toffee chips (or heath bar chips)

bake cake according to directions on box, remove from oven and cool.
after cake is cool, in a trifle bowl, put in half the cake layer with raspberry cake filling, raspberries, 1/2 container of cool whip, chopped walnuts and toffee chips.. then repeat with another layer.
and if u dont like raspberries, do strawberries or cherries.. yummm!

bacon egg & cheese in crescent rolls

6 slices bacon

6 eggs

1/4 cup milk

1/2 package shredded cheddar cheese

1 pkg crescent rolls

preheat oven to 375 degrees, put bacon on a slotted grill pan, and bake until crispy.. remove and cool.

leave oven on 375 degrees after bacon is removed.

melt a pat of butter in hot skillet. whisk together eggs and milk, add to skillet. scramble eggs.

on a sheet pan, lay out half the roll of crescents, pinching together the seams. fill the middle with eggs, then bacon and finally cheese.

take the other half of crescents, pinch together seams and lay on top, pinching together all sides until sealed.

bake according to crescent package. or until golden brown...

red leaf lettuce salad with goat cheese fritters, beets & blackberries!

i know, your thinking...salad?? as a pregnancy craving??? beets??? LOL

but yes!! i actually crave veggies this time around. and salads are my fav!

this one was definetly a hit! even my 15 year old wanted in on it!

and, i bought a goat cheese brie, because its the one goat cheese version i found that was pasteurized. if your not pregnant, get any version you want!! 

1 bunch of red leaf lettuce from a farmers market

a bunch of fresh beets

1 container of blackberries

1 goat cheese brie (pasteurized)

1 egg

flour for dredging

bread crumbs for dredging

evoo

salt 

balsamic vinegar

to make beets:

i peeled the beets first, tossed it whole in evoo and wrapped in parchment paper and then foil

put them on the bbq or if you dont want to grill, then the oven at 350 degrees. i left them on there for about an hour or so.

when you unwrap them be careful of the beet juice that spills out!

when done, slice them up and put back on the grill (or a grill pan) season with salt and another drizzle of evoo and cook for about 15 mins more...

for goat cheese fritters:

cut up goat cheese in slices (size according to your preference)

dredge thru flour first

then thru whisked egg

and finally in the bread crumbs until coated...

put into a hot skillet with evoo. they will be done rather quickly. just get a good brown to both sides and remove from pan..

put lettuce in bowl with a swirl of evoo and balsamic (or another dressing if u prefer)

top with blackberries, beets and goat cheese fritters.

a perfect blend of sweet and salty! a prego mamas dream!! enjoy!!

fruit salsa

2 kiwis
2 gold del. apples
8 ozs rasperries
1 lb strawberries
3 tbs preserves (any)
2 tbs white sugar
1 tbs brown sugar

cut up all fruit, mix all ingredients, refrigerate..
serve with cinnamon chips... (i use stacy's pita chips..cinnamon & sugar)