Wednesday, March 16, 2011

Nutella crepes

   I have a small problem when I am pregnant if I hear or see something that sounds yummy to eat  I CAN NOT stop thinking about it until I have it.  It is proving to be quite inconvenient and quite the increase in calories....  well I was looking through my Paris pictures from this fall and saw a picture I took of my husband eating a very messy crepe. I will not share that picture, well because it would be very mean, but it instantly got my crepe wheels turning and I HAD TO HAVE ONE!!!   So instead of jumping on the next 747 I thought I can make this here no problem.  I watched and ate so many being made there it is a a little embarrassing. The technique may seem tricky but after the first few you will be a pro.  You can watch a  youtube video to see someone demonstrating if you like
Recipe found at the recession cookbook
2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter
Makes about 20 crêpes

I used Nutella,
powedered sugar
  A friend I had over suggested using peanut butter too so we mixed that in  with the nutella. That was our favorite!!!

Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom.

Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.

Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.

To serve: Spread each crêpe with your desired topping: Nutella, banana, warm chocolate sauce, jam, butter and sugar, lemon, etc. and then fold in half, then into fourths, like a napkin or you can roll it like carpet.  . Dust with powdered sugar and serve warm.

Crap now after writing this and seeing the pictures I have to go make them again.....

Tuesday, March 15, 2011

crock pot chicken marsala

I am always a sucker for Chicken Marsala,  I knew I wanted to make it the other night when we were expecting company, but my schedule that day was really busy.  So instead of cooking up till the last minute I tried it in my crock-pot.   Also lemon juice is not a traditional  ingredient in this dish, but I love that addition it makes it taste light and fresh.
  I love this dish I have made it twice lately and one time I did the whipping cream, the other time I added  artichoke hearts to it and instead of whipping cream and cornstrach  I used about 4 ounces of cream cheese.  it thickened nicely and gave it a rich flavor. Both times I served this I had guest over and they devoured it.

4 boneless, skinless chicken breasts
1T Veg. Oil
1 onion, chopped
1 cup Marsala wine
12 ounces sliced mushrooms
1/2 cup chicken broth
2 t. Worcestershire sauce
1/2 t salt
1/2 t freshly ground pepper
1/2 cup whipping cream
2t cornstarch
2 lemons, zested and juiced
8 ounces fettuccine (whole wheat)
2 T chopped fresh parsley
Place seasoned chicken in crock pot
heat oil  in saute pan add onion cook and stir until translucent.  Add Marsala wine cook for 2 to 3 minutes until it reduces slightly.  add mushrooms, add broth, Worcestershire sauce salt, pepper.
Pour mixture over chicken. Cover, cook on HIGH for 2 hours or until chicken is done. (I thought this was a very short amount of time, but this is the key to not having dry crock-pot chicken. You could do low for 4 hours too.)

Transfer chicken to cutting board let stand.   Blend whipping cream and cornstarch until smooth.  Stir into cooking liquid cook 15 minutes in crock-pot for sauce to thicken.  Juice of 2 lemons, and zest.

Cook pasta drain and transfer to serving bowl slice chicken breast place on pasta top with sauce garnish with parsley and grated parmesan cheese.

Recipe slightly adapted from Crock-pot, Ultimate recipe collection. Cookbook.

Friday, March 11, 2011

Blendtec deal

OK I have sung my praises of blendtec before. I LOVE MY BLENDER!!!!  I just saw on that blendtec themselves is having a special only lasting through Monday that the blender that is originally $400 is $250 and it also includes the much larger pitcher in addition. This is usually separate and $100. this is a great deal. It is a refurbished model but is has an 10 year warranty, where the others only offer a 3 or 4 year warranty.  you can not beat it. If you have wanted one before and shelling out $400 was a bit much here is your chance to get it and more for only $250.... No I was not paid to say this, though it may sounds like it I am just very passionate about this blender!  If you can not tell.  I use it all the time.

Sunday, March 06, 2011

I did not die.....

I am actually feeling so much better and have missed blogging.  I was about to put a new post or two up last week when my dad went in to the ICU at the hospital and my mom needed me.  So my little girl and I flew off to California to be with them for a week.  My dad is doing so much better now and might even come home today or tomorrow.  It has been a miracle....
   Anyways so when I am back home and life back to some-what normal I will see if I remember how to cook and share that with you. Thanks for your patience and all your well wishes... Only  a few more weeks and I find out the sex!!!

Tuesday, February 01, 2011


Okay so the cat is finally out of the bag... If you have not guessed by my how many times I said looking at food makes me nauseous, I have been feeling sick, and how tired I am, or the lack of recent posts....  I am pregnant!!!  I will not lie it has been a little rough.    I am hoping to be back in the saddle again soon.  I have actually not stopped cooking completely, I have cooked and even documented it, but lacking the ambition to rewrite about what I ate and how it was so good.  Recipes are coming though for sure I have about 20 new dishes sitting in my camera waiting to be edited and written up.  Just give me a little time and they will be up.  Thanks for your support!

Thursday, January 27, 2011

Italian Dip

So I wrote this this post up a few weeks ago but I had not made the dish recently and I was waiting on my picture. While I was publishing another post I accidentally pushed publish on this one with out realizing it til someone left me a comment on it. Oops. It was not edited and no picture. So here it is again making its second debut.

 These french dip  I mean Italian dip sandwiches are wonderful.  I saw them on pioneer woman last winter and I made them for a super bowl party I had here at the house.  They were devoured.   So much more flavor than a traditional dip sandwich.  A little spicy and so wonderful.  You can leave plan or top with provolone or pepper jack cheese.  You can use any kid of bread here.  I opted for ciabatta bread.  It is my favorite lots of flavor, chewy texture and so good.  I often do not eat white bread if I do I want to make it good. Good for me is Ciabatta...mmm   Enjoy!!!


  • 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
  • 1 can Beef Consomme Or Beef Broth
  • 1 pack good seasons Italian Seasoning packet
  • ¼ cups Water
  • ½ jars (16 Oz) Pepperoncini Peppers, With Juice
  • Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a slow cooker crock pot. Stir lightly to combine seasoning with the liquid.
Cover and cook on low for 8-10 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm  OR
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
   recipe slightly adapted from Pioneer Woman

Wednesday, January 26, 2011

Sonoma Chicken Salad

 A while back I tasted the sample  at Costco of their Somoma chicken salad it was so good. I immediately bought the large package and went on my way home.  While it was at my house I looked at the ingredients and realized this would be easy enough to make myself.   I found a few  other variations online of others trying to replicate this great chicken salad.  It was a simple fast dinner.  It would be great though for a lunch or a baby shower or something like that.
  Traditionally I love chicken salad on croissants  I was trying to be healthier and I ate mine on a bed of spinach and served my husbands on Dave killer bread (my favorite bread, it is so nutritious and hearty)
  • 100% Whole Grain
  • 5g Fiber
  • 6g Protein
  • Certified organic
  • 27oz loaf size
  • Certified Kosher by Oregon Kosher
 Note I am not paid to say this (I wish), just my opinion these people have no idea who I am...


    • 1 cup mayonnaise( I used light)
    • 4 teaspoons apple cider vinegar
    • 5 teaspoons honey
    • 2 teaspoons poppy seeds
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • salt & freshly ground black pepper
    • 3 large boneless skinless chicken breasts
    • 3/4 cup pecan pieces, toasted
    • 1 1/4 cups dried cranberries ( craisins)
    • 3 stalks celery, chopped


  1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
  2. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
  3. When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

Monday, January 24, 2011

The Chewy!!! My new favorite cookie

    I think everyone is always on the search for the best chocolate chip cookies.
  I know I can not say these are the best C.C.C. ever because everyone has different criteria. These hit mine dead on. Buttery, thick, chewy, rich, lots of chocolate... so good. The only draw back about them is letting the dough chill. That is why I had not made them before now. If I want cookies I make them and in 20 minutes I want to be eating them right out of the oven. Call me impatient, but I thought these might be worth the wait. They totally are. I will be making them again in a hurry! The melted butter gives it a different flavor almost butterscotch... but that is why they have to be chilled complety.
These are from Alton Brown, he is a food genius... I know whatever that man cooks up is good eats and I trust him with my cookies...

The Chewy (from Alton Brown)

2 sticks unsalted butter
2¼ cups bread flour  (if you do not have bread flour, you can use AP just use 1/4 more)
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup  white sugar
1¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets


Heat oven to 375F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough,(like a few hours it has to be very cool when using melted butter). Then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10-14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

 Some of my notes about the cookie they were a bit greasy at first, but once they cooled it was like heaven I literally ate so many of them I am ashamed to say how many and I honestly lost count.  Yeah that good.

   a sneaky hand tries to snatch a cookie!

Thursday, January 20, 2011

Sweet and sour chicken

  This is one of those dishes I love to order from Chinese food take out. It is also a winner among kids probably because it is sweet.  I was craving it one night and decided I would make it but much healthier than the traditional fried way.  I would do it just like a stir fry.  It turned out great everyone including my kids went back for seconds.
  Try out this easy healthy meal your family will love!
1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
1 onion sliced
1 sliced green bell pepper
1 sliced red bell pepper
1 cup carrot strips (julienned)
1 clove garlic, minced
1tablespoon fresh ginger chopped
 1 tablespoon cornstarch
1/3 cup low sodium soy sauce
1(15 ounce) can pineapple chunks
1 (15 ounce) can mandarin oranges ( I just added these because I knew my kids would like them,  not needed)
1/4 cup ketchup
2 tablespoon vinegar
2 tablespoon brown sugar

1.     Brown chicken in oil in a large skillet over medium high heat. Add onion, green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
2.     In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, ketchup, vinegar, sugar and mandarins. Stir together and bring to a full boil.

Serve over rice or noodles.
 Serves 4-6
 recipe adapted from

Wednesday, January 19, 2011

Sticky fingers chicken salad

  This is a quick weeknight meal that came together in no time.   I was craving Wingers the other night I wanted a sticky finger salad...mmmm... my favorite.  Instead of loading everyone in the car and heading there I whipped this up.  Because it is what I had on hand and it was easier for me that night I use already breaded frozen chicken bites (Not chicken nugget... I repeat not chicken nuggets)  I made the sauce soaked my chicken in that after baking and then threw it on a salad.  You can put whatever on your salad.  This was the end of my week a few days since I had been shopping so this was just what I had on hand.

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce-pot until all the sugar dissolves Family Favorite Recipes

1 large head of Romaine
1 seedless cucumber, sliced
1 bunch green onions, chopped
1/2 cup cheese, diced
1 large avocado, diced
1 cup of chopped tomatoes

 dressing use your favorite ranch or blue cheese.
  I have to admit it was  bit spicy for my kids but they liked that we were having "chicken nuggets" for dinner.  All the flavors melded really nice together and it was so filling.

Tuesday, January 18, 2011

Pineapple salsa chicken

     Around the first of the year I saw this recipe over on Mels Kitchen Cafe.  Personally I love Mel. I would totally be her friend and hang out if we lived closer. Everything she cooks looks and tastes delectable and she is a great mom of 4 little boys. How she does it I do not know.  She is amazing.  If you have not been to her site you have too.  Anyways the first thing that caught my eye for this recipe was that it is done in the slow cooker.  That was one of my resolutions this year was to use my slow cooker more.  I am being serious.  It makes  my life so much easier. Throw things in in the morning and they are done and ready to serve at dinner time.  No fuss, no hassle especially during that busy time of the day.  Not sure how it is at your house, but between the hours of 3-6 is mad craziness and I am sure as my kids grow so will the craziness.   So right now anything I can do a time or two a week to make it easier I am all for.  Most the things I have ever made in my crock pot are so good!! win-win-win!!
   The pineapple in this recipe makes it so good. It adds a little bit of sweetness and acidity and balances the flavors very nicely.  It is not strong or overpowering but everyone will say.... mmm what is that?... so good!

  This recipe is adaptable too you can do more chicken if wanted.  All I had on had was four breasts and I felt like it was enough.  I  also used black beans but I think any bean would be good.  Black are just my favorite.    I used a medium salsa to give it more flavor. Any salsa will work. This is my absolute favorite salsa.  Jacks Garden Fresh Gourmet I buy it  at Costco it is fresh and the best salsa I have ever had!!  It is all natural so it does not last very long just a few weeks...  but that just means I  have many excuses to break out the chips and salsa often (my favorite snack).

4 fresh or frozen chicken breasts
 1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cup salsa
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt)
 Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.

 Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.  Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid.  If making burritos this would be wise so it is not soupy.
  I made mine into a  salad (what I do most of the time),  but this would be great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos. That is how I ate it for lunch with leftovers.  It is great and so versatile.

Monday, January 17, 2011

simple roasted asparagus

    Sorry I have been MIA for the past few days and basically all of last week too.  Things are Crazy town here and I have not been feeling good and honestly the thought of food or looking at food has been making me nauseous. Which is insane for me.  Hopefully I am over that and back for good. I have lots of recipes in store to share with you, I just need to edit pictures and write up the recipes...  stay tuned

This is one of my favorite side dishes,  it is so easy to make, very minimal steps and such a tasty  dish.  When I married my husband I announced one night I was making asparagus for dinner and he said he was about to throw up on his mouth.  I was astonished how could he not like it.  Come to find out he had only had canned asparagus... YUCK!   Mushy soggy asparagus is not what I am about.
1 pound fresh asparagus (for roasting I like fatter spears)
1 clove garlic minced
Kosher salt
Freshly cracked black pepper
  When choosing your asparagus look for firm spears with ends that aren't too dried out and tight, compact heads. As with almost all vegetables, look for asparagus that feels heavy for its size.  Start off by washing them up and aligning your asparagus. Take one hold it up then bend it, where it naturally breaks is where it is tender.
Discard the end..  Now you can repeat with each of them or line that now trimmed one up and cut the rest all about the same if they are similar in size.  I like the fold and break method it is kinda fun.
   Then lay them out on a cookies sheet.  Drizzle with olive oil then kosher salt and freshly cracked black pepper.  Mix them all together until coated.  Roll back out flat.   Place in oven for 10 minutes until lightly browned. Once during cooking roll the spears so they cook evenly. 

 I also love them topped with fresh grated Parmesan cheese.
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