tag:blogger.com,1999:blog-46973009428085677522024-03-19T03:08:25.634-07:00Frugally FancyI'm blaming this all on my fabulous girlfriend Megan. She told me that I should start my own blog about my various kitchen adventures. I didnt really think much of it, I just though she was being sweet. But then I got to thinking, I could totally do that. Not that I am some fancy pants trained chef by any means, but I can totally tell people what I do in my kitchen. They seem to really like the food I make, so here it is: My not-so-fancy food blog!LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4697300942808567752.post-67323460100177627792010-11-29T07:03:00.000-08:002010-11-29T07:10:26.864-08:00Robertson Christmas Cookies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaov0QosYvCII3Xd7juGLqwKL6K2aTyJfpAcY8-8-_np-dp-VvrrOOsw1n2srGCC2vd8aa1FchoiPCokwTFcJ9aA9z4Uv8VdsWdDQrsCdOB6hI_INS4GRrqOdpClSDA5zXS7qbeaeDCA0/s1600/68915.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaov0QosYvCII3Xd7juGLqwKL6K2aTyJfpAcY8-8-_np-dp-VvrrOOsw1n2srGCC2vd8aa1FchoiPCokwTFcJ9aA9z4Uv8VdsWdDQrsCdOB6hI_INS4GRrqOdpClSDA5zXS7qbeaeDCA0/s320/68915.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5544988932089071186" /></a><br />I make these every year and give them as gifts. They're a beautifully jarred cookie mix that are a cinch to assemble and best of all, you can find all the ingredients are Costco, which is more cost effective than just going to your grocery store! I'm posting this because my sister-in law Brianna requested the recipe so here you go my dearest!<br /><br /><em><strong>Robertson Christmas Cookies</strong></em><br /><strong>Ingredients:</strong><br />5/8 cup all-purpose flour **note that 5/8 Cup = 1/2 Cup plus 2 tablespoons<br />1/2 cup rolled oats <br />1/2 cup all-purpose flour <br />1/2 teaspoon baking soda <br />1/2 teaspoon salt <br />1/3 cup packed brown sugar <br />1/3 cup white sugar <br />1/2 cup dried cranberries <br />1/2 cup white chocolate chips <br />1/2 cup chopped pecans <br /><br /><strong>Directions:</strong><br />1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. <br />2. <em>Attach a tag with the following instructions:</em> Christmas Cookies 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-13332812748207066182010-10-22T07:38:00.000-07:002010-10-22T07:44:59.714-07:00Heaven.Well it is only heaven if you like mushrooms, Camembert, and puff pastry. I looooooOOoooOOOoove all three so it is one of my heavens. This would be a great "impress the in laws(or future in laws!)and bring to a Holiday gathering" snack. Or if you're like me, you'll probably make it this weekend while watching movies and drinking lots of wine. No judging.<br /><br /><em><strong>Three Mushroom and Camembert Cheese Puff Strudel</strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40YTXV6pggGFwYhoON1f00KbGchsDgYSOLaANowdUsZFS3pjRjatCSDkdhcI6bW4L87_-fiPvpLfXNwUXPfX92biGuRX505ZQwXaJTlRTQ6TSTDoZCtO9XDZzHAGrhrdJwdadBcMBzG4/s1600/three-mushroom-camembert-cheese-puff-pastry-strudel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40YTXV6pggGFwYhoON1f00KbGchsDgYSOLaANowdUsZFS3pjRjatCSDkdhcI6bW4L87_-fiPvpLfXNwUXPfX92biGuRX505ZQwXaJTlRTQ6TSTDoZCtO9XDZzHAGrhrdJwdadBcMBzG4/s320/three-mushroom-camembert-cheese-puff-pastry-strudel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5530881350596647714" /></a><br /><br /><br /><strong>Ingredients:</strong><br />4 teaspoons Olive Oil, Divided<br />1 whole Large Shallot, Minced<br />4 ounces, weight Portobello Mushrooms, Thinly Sliced<br />4 ounces, weight Crimini Mushrooms, Thinly Sliced<br />4 ounces, weight Shiitake Mushrooms, Thinly Sliced<br />½ teaspoons Kosher Salt, Or To Taste<br />½ teaspoons Freshly Ground Black Pepper, Or To Taste<br />2 teaspoons Chopped Fresh Thyme<br />1 whole Sheet Puff Pastry, Defrosted<br />3-½ ounces, weight Camembert Cheese, Thinly Sliced<br />1 whole Egg White, Lightly Whisked<br /><br /><strong>Directions:</strong><br />Heat 2 teaspoons of olive oil in a large skillet set over medium heat. Add shallot and saute until tender, 3 to 4 minutes. Add 2 additional teaspoons olive oil and stir in thinly sliced portobello, crimini, and shiitake mushrooms. Cook until mushrooms are tender and just starting to turn brown. Season with salt and pepper, and stir in minced fresh thyme leaves.<br /><br />Preheat oven to 350 degrees F.<br /><br />Roll defrosted sheet of puff pastry into a 9- by 12-inch rectangle. Lay slices of Camembert cheese down the middle third of the puff pastry, leaving one third of puff pastry free on each side of the cheese. Spoon the mushroom mixture evenly over the cheese. Fold one-third of puff pastry over the mushrooms to cover it. Using a small, sharp knife, cut the remaining third of the puff pastry into 1/2-inch strips. Brush the pastry that is folded over with egg white. Fold one strip on either end to seal the strudel. Lay the remaining strips in decorative X pattern along the top of the strudel. Brush with egg white and let rest in the fridge for 10 minutes.<br /><br />Transfer the strudel to a baking sheet lined with parchment paper. Bake until the puff pastry is golden brown, about 30 minutes. Remove from the oven and let rest for 10 minutes. Cut into 1 1/2 to 2-inch slices. Serve.<br /><br />This can serve 6(or 1...remember no judgement)LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-57502996937590840162010-10-22T07:32:00.000-07:002010-10-22T07:38:11.992-07:00Pumpkin Spice Sugar Blossom CookiesBecause I love you, and I love pumpkin spice anything!!<br /><br /><em><strong>Pumpkin Spice Sugar Blossom Cookies</strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5DSP_FdK67TZFgeNU2rucUZzPD85aK3fkAupMZ7Wp3ItNRBIfMAPKFWUAYsgGjlXatT3E4FYjaBD9UP9qpt07oqzjt46SXE0bCUaVwf5Vz5-X0p_WWtbDz9EH_b81IGDBxN619nvTnA/s1600/pumpkin-spice-sugar-blossoms-cropped.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5DSP_FdK67TZFgeNU2rucUZzPD85aK3fkAupMZ7Wp3ItNRBIfMAPKFWUAYsgGjlXatT3E4FYjaBD9UP9qpt07oqzjt46SXE0bCUaVwf5Vz5-X0p_WWtbDz9EH_b81IGDBxN619nvTnA/s320/pumpkin-spice-sugar-blossoms-cropped.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5530879177970660690" /></a><br /><br /><br /><strong>Ingredients:</strong><br />For the cookie dough:<br />¼ cups Butter, Softened<br />¾ cups Granulated Sugar<br />1 whole Egg<br />1 teaspoon Pure Vanilla Extract<br />1-¼ cup All-purpose, Unbleached Flour<br />¼ teaspoons Cream Of Tartar<br />¼ teaspoons Baking Soda<br />¼ teaspoons Salt<br />For the orange sugar:<br />¼ cups Granulated Sugar<br />5 drops Yellow Food Coloring<br />1 drop Red Food Coloring<br />3 dashes Pumpkin Pie Spice (optional)<br />For assembly:<br />24 whole Pumpkin Spice Hershey Kisses(where have these been all my life?? and WHY am I JUST now finding out about them??)<br /><br /><strong>Directions:</strong><br />Preheat oven to 400 degrees.<br /><br />For orange sugar: In a small plastic container with a tight fitting lid, pour in sugar and drop food coloring over the top. Close container with the lid and shake vigorously until sugar turns orange. Mix in pumpkin spice if using. Set aside.<br /><br />In a large bowl, cream butter and sugar together until smooth. Whip in egg and vanilla until light and fluffy, 2 minutes. Slowly stir in remaining ingredients until combined. Set aside. Using a cookie scoop, drop cookie dough into orange sugar and roll around lightly to coat.Place on un-greased cookie sheet and bake 8-10 minutes or until bottoms are just barely starting to brown. While cookies bake, unwrap Hershey kisses. <br /><br />Remove cookies from baking sheet immediately and place on a cooling rack. Press a Hershey kiss into the center of each warm cookie. Cool and serve. Or just serve warm!LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-78819416102923723412010-10-06T10:07:00.000-07:002010-10-06T10:19:53.708-07:00Qunioa Salad with PeachesSimple, healthy, and interesting way to use quinoa! What is quinoa? Though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa’s relatives include spinach, beets and Swiss chard. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fiber and is easily digested.<br /><br /><br /><strong>Ingredients:</strong><br />1 1/2 cups water <br />3/4 cup uncooked quinoa <br />1/4 cup minced red bell pepper <br />1/4 cup chopped green onions <br />3 tbsp fresh lemon juice <br />1 1/2 tbsp olive oil <br />1/2 tsp kosher salt <br />1 1/2 tsp honey <br />1/4 tsp black pepper <br />1 sliced ripe peach <br /><br /><strong>Directions:</strong><br />1. Bring water to a boil in a medium saucepan; add uncooked quinoa. Cover, reduce heat, and simmer 20 minutes. Cool quinoa slightly. <br /><br />2. Stir in peppers, onions, lemon juice, olive oil, salt, honey, pepper and peachLexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com1tag:blogger.com,1999:blog-4697300942808567752.post-54764825604779726842010-10-06T09:27:00.000-07:002010-10-06T10:06:54.265-07:00Sweet & Spicy Chicken Thighs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQEKNZ1zeMggTeQvr53b9xW0r6fe4EEAezjAxNybICUqRjSD2kK8EeqFoRv6fMuLx8wqeH1AHfKNSZkcDSPXefY3VZyoe3Ef0QPQuogOvuDV3FEaq_KDenGMzILfPUoGxpyri29-pKgQ/s1600/chicken.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQEKNZ1zeMggTeQvr53b9xW0r6fe4EEAezjAxNybICUqRjSD2kK8EeqFoRv6fMuLx8wqeH1AHfKNSZkcDSPXefY3VZyoe3Ef0QPQuogOvuDV3FEaq_KDenGMzILfPUoGxpyri29-pKgQ/s320/chicken.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5524980644010289922" /></a><br />I looooove sweet & spicy combinations! This was delicious and I served it with some yummy peach quinoa.<br /><br /><strong>Ingredients:</strong><br />2 teaspoons garlic powder <br />2 teaspoons chili powder <br />1 teaspoon salt <br />1 teaspoon ground cumin <br />1 teaspoon paprika <br />1/2 teaspoon ground red pepper <br />8 skinless, boneless chicken thighs <br />Cooking spray <br />6 tablespoons honey <br />2 teaspoons cider vinegar <br /><br /><strong>Directions:</strong><br />1. Preheat broiler.<br /><br />2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.<br /><br />3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-44080889205562001302010-10-06T09:22:00.000-07:002010-10-06T10:07:20.522-07:00Honey Bun CakeRemember Little Debbie Honey Buns? This cake is really similar in flavor and it is delicious!! I brought it to a BBQ and everybody just RAVED about it. The best part is that it is incredibly EASY!!<br /><br /><strong>Ingredients:</strong><br />1 (18.25 ounce) package yellow cake mix <br />3/4 cup vegetable oil <br />4 eggs <br />1 (8 ounce) container sour cream <br />1 cup brown sugar <br />1 tablespoon ground cinnamon <br /> <br />2 cups confectioners' sugar <br />4 tablespoons milk <br />1 tablespoon vanilla extract <br /><br /><strong>Directions:</strong><br />1. Preheat oven to 325 degrees F (165 degrees C). <br />2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). <br />3. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm. <br />4. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-45753555492417952262010-08-10T08:10:00.001-07:002010-08-10T08:43:05.900-07:00Dad's Birthday DinnerMy stepmom put me in charge of my Dad's birthday dinner this year. I was kind of nervous but really excited to get back in the kitchen. I'm pretty sure I get my foodieness (yup I just made up another word)from him. We have similar tastes in things we like and don't(neither of us like ketchup, which is pretty uncommon). Anyway so when I was planning it, Toni(stepmomma) has said she wanted prime steaks and she'd buy them(YAY!) so I just needed to plan the supporting characters. what goes good with an excellent steak? Anything from the Morton's Steak Bible cookbook, that's what. So I did a Morton's style dinner for MUCH less than you'd pay going out. Here's the menu I made and the recipes!<br /><br /><strong>Appetizer</strong> <br />Shrimp Alexander with Buerre Blanc<br /><strong>Main Course</strong> <br />Prime sirloin steaks(these were GIANORMOUS and I got them from Costco)<br />steamed asparagus<br />crash hot potatoes<br /><strong>Dessert</strong><br />Raspberry Cream Pie<br /><br /><em>Recipes</em><br /><em><strong>Shrimp Alexander</strong></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSf2XnhsNiEBj0QtU0AdYhpjbBdy_0gUjpK7k3AyQbEfjW4LWc8qDv8Lnq6ApP1TYKCg2Hf8tOSCKdzsndRX3aEVLsxvzUS775Y3AD8VbetYuHGAuB_whjChqAcNes56mS7UudruRhp0/s1600/shrimpalex.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSf2XnhsNiEBj0QtU0AdYhpjbBdy_0gUjpK7k3AyQbEfjW4LWc8qDv8Lnq6ApP1TYKCg2Hf8tOSCKdzsndRX3aEVLsxvzUS775Y3AD8VbetYuHGAuB_whjChqAcNes56mS7UudruRhp0/s320/shrimpalex.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503803012068576306" /></a><br />BREADCRUMBS:<br />1 box panko breadcrumbs<br />5 teaspoons minced garlic<br />2 teaspoons minced shallot<br />2 teaspoons chopped fresh curly-leaf parsley<br />Salt and freshly ground white pepper<br />-Combine all ingredients, you can keep it in an airtight container and bread just about anything you want as well. These breadcrumbs are EXCELLENT!<br /><br />SHRIMP:<br />18 fresh large shrimp (8/11 count OR as large as you can find I used 16/18), shells on<br />1 cup melted butter<br />1/2 cup breadcrumbs<br />1 1/2 cups beurre blanc (recipe included below)<br />3 lemons, halved, for garnish<br />-Preheat the oven to 450. Peel the shrimp but leave the tail shell intact. Devein and rinse well. Cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp.<br />-Dip a shrimp in the warm clarified butter and let the butter drip off the shrimp. Dip the shrimp in the breadcrumbs and press so that it is completely coated. Put the shrimp on a cutting board, cut side down, and press to flatten and form a base. Bring the tail over the shrimp and insert the point between the tail fins into the thick end of the shrimp. Repeat with the remaining shrimp.<br />-Set each shrimp cut side down on a foil-lined baking sheet. Top with remaining butter. Bake shrimp for 12 to 13 minutes, or until cooked through and the bread crumbs are crisp and lightly brown<br />-Spoon 1/4 cup of beurre blanc on each plate. Top with three shrimp and garnish with a lemon half.<br /><br />BUERRE BLANC(aka HEAVEN!!!!!)<br />1 teaspoon clarified butter or olive oil<br />1 large shallot, minced (about 1/4 cup)<br />1/3 cup dry white wine<br />3/4 cup heavy cream<br />3/4 cup (1 1/2 sticks) unsalted butter(I used salted butter & just left the salt, below out), softened<br />1 teaspoon fresh lemon juice<br />1/4 teaspoon salt<br />Freshly ground white pepper<br />-In a medium saucepan, heat the butter over medium-low heat. Add the shallot and saute for 2 to 3 minutes, or until it softens without coloring.<br />-Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.<br />-Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.<br />-Remove mixture from heat and whisk in the lemon juice, salt and white pepper. Using an immersion blender, pulse the mix for 30-45 seconds. Strain the mixture to remove the shallots.<br /><br /><em><strong>Crash Hot Potatoes</strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQvGrl7Z3JogWMSzj0K-7LB1e9V_a3rYOPjiEThwtbqoMw8Yd4IWaiJaXvj8FrOUJ8QcKKlUn8TxofSmaYhyphenhyphenI0qSv0-sS7Dn9SrWzDtcIzg5MDzpeHfYo59f4EcIMyVQj-6ouu21j_24/s1600/2545107578_a05a1ec094_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQvGrl7Z3JogWMSzj0K-7LB1e9V_a3rYOPjiEThwtbqoMw8Yd4IWaiJaXvj8FrOUJ8QcKKlUn8TxofSmaYhyphenhyphenI0qSv0-sS7Dn9SrWzDtcIzg5MDzpeHfYo59f4EcIMyVQj-6ouu21j_24/s320/2545107578_a05a1ec094_o.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503805761611335938" /></a><br /><br />this serves 6, you can tailor it to fit you.<br />12 whole New Potatoes (or Other Small Round Potatoes)<br />3 Tablespoons Olive Oil<br />Kosher Salt To Taste<br />Black Pepper To Taste<br />Rosemary (or Other Herbs Of Choice) To Taste<br /><br />Preparation Instructions<br />-Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.<br />-On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.<br />-With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.<br />-Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)<br />-Bake in a 450 degree oven for 20-25 minutes until golden brown.<br /><br /><em><strong>Raspberry Cream Pie</strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ0x3lUAM1x2crG6keQ89GZ-TpSncHGGgOKHj5Y83NgIl7LA8R3MEphq_xm9C1M8tEUZc41W9GE_ZINPbMFUryTlQphQQU2iOUMr5ayPzZDiUqr1NNVwIGWmwd9Ewtzcy0DxcrrnSlXM/s1600/pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ0x3lUAM1x2crG6keQ89GZ-TpSncHGGgOKHj5Y83NgIl7LA8R3MEphq_xm9C1M8tEUZc41W9GE_ZINPbMFUryTlQphQQU2iOUMr5ayPzZDiUqr1NNVwIGWmwd9Ewtzcy0DxcrrnSlXM/s320/pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503806921663328818" /></a><br /><br />25 whole Oreo Chocolate Sandwich Cookies<br />4 Tablespoons Butter, Melted<br />1 cup (generous) Raspberries<br />3 Tablespoons Sugar<br />2 containers (6 Ounce Each) Raspberry Yogurt<br />1 package (3.4 Ounce) Instant Vanilla Pudding Mix<br />1 cup Heavy Whipping Cream<br />Extra Raspberries For Garnish<br /><br />Preparation Instructions<br />-To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.<br />-Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.<br />-In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. <br />-Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm.<br /><br /><br /><br />oh and by the way, my little bro Tyler grilled the steaks and I just plain old steamed the asparagus.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-68177239042291201372010-08-10T07:52:00.000-07:002010-08-10T08:01:54.867-07:00Raspberry Cream PieYes it IS as delicious as it sounds and it is also SO EASY! Absolute perfections on hot days where you don't want to cook! I love The Pioneer Woman(that's where I found the recipe, she's my bff. She said so when we met but she might have just been being polite.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEaI4587njrSjxFEAj7U7M_uxs2exKseEhD7tBnF1WPRu5jxycmjj-cpa1QsCYsyVa4zrp_PCNAARxxiVbLbYHaDyM4KU0-4Sa8LzxZNjbzfip3u715KjFJGr0W1SG50ZaCcrVGl-Sik/s1600/pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEaI4587njrSjxFEAj7U7M_uxs2exKseEhD7tBnF1WPRu5jxycmjj-cpa1QsCYsyVa4zrp_PCNAARxxiVbLbYHaDyM4KU0-4Sa8LzxZNjbzfip3u715KjFJGr0W1SG50ZaCcrVGl-Sik/s320/pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503796265467589634" /></a><br /><br /><strong>Ingredients:</strong><br />25 whole Oreo Chocolate Sandwich Cookies<br />4 Tablespoons Butter, Melted<br />1 cup (generous) Raspberries...I might have used closer to 2 cups<br />3 Tablespoons Sugar<br />2 containers (6 Ounce Each) Raspberry Yogurt<br />1 package (3.4 Ounce) Instant Vanilla Pudding Mix<br />1 cup Heavy Whipping Cream<br />Extra Raspberries For Garnish<br /><br /><strong>Directions:</strong><br />1. To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.<br />2. Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes<br />3. In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. <br />4. Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-30653445300716228882010-07-30T16:36:00.001-07:002010-07-30T16:40:53.552-07:00Fruity Curry Chicken SaladMy college roomie Hattie loved this! She would just eat it out of the bowl when I would make it. You can do that as well, or you can make a sandwich or put it in a pita or eat it with some crackers whatever makes your skirt fly up!<br /><br /><em><strong>Fruity Curry Chicken Salad</strong></em><br /><br /><strong>Ingredients:</strong><br />4 skinless, boneless chicken breast halves - cooked and diced<br />1 stalk celery, diced<br />4 green onions, chopped<br />1 Golden Delicious apple - peeled, cored and diced<br />1/3 cup golden raisins<br />1/3 cup seedless green grapes, halved<br />1/2 cup chopped toasted pecans<br />1/8 teaspoon ground black pepper<br />1/2 teaspoon curry powder<br />3/4 cup light mayonnaise<br /><br /><strong>Directions:</strong><br />In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-65812833151164470912010-07-30T16:36:00.000-07:002010-07-30T16:38:33.252-07:00Fruity Curry Chicken SaladLexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-43281110317112702652010-07-30T16:28:00.000-07:002010-07-30T16:36:40.585-07:00Divine! Chicken Nuggets and Honey MustardI've decided that when I use the word "Divine" preceding a title of a recipe, that means it isn't healthy. Case in point, these chicken nuggets. No, they're not healthy. Not one bit. But are they tasty? YES!!! My BFF Hattie in Oklahoma, who by the way is 32 weeks pregnant with her first child asked me again for this recipe so I decided to post it so she could find it whenever she needs it!<br /><br /><em><strong>Chicken Nuggets</strong></em><br /><br /><strong>Ingredients:</strong><br />2 cups crushed sour-cream-and-onion-flavored potato chips <br />1 egg <br />2 tablespoons milk<br />6 chicken breasts, cut into 1 1/2-inch cubes <br />1/3 cup butter, melted <br /><br /><strong>Directions:</strong><br />1. Preheat the oven to 350 degrees<br />2. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. <br />3. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter(oh my!)<br />4. Bake for 15 to 18 minutes, or until golden brown<br />PS! chicken nuggets can be frozen after baking! yay!<br /><br /><em><strong>Honey Mustard</strong></em><br /><br /><strong>Ingredients:</strong><br />3/4 cup mayonnaise<br />3 tablespoons honey<br />2 tablespoons yellow mustard<br />1 tablespoon lemon juice or juice from 1/2 lemon<br />Horseradish, to taste<br />2 tablespoons orange juice (more or less as needed)<br /><br />Directions:<br />Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours<br />Yield: 1 1/4 cupsLexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-83443440564770123332010-07-21T08:37:00.000-07:002010-07-21T08:43:03.705-07:00Country Oven-Fried ChickenFried Chicken is one of my weaknesses. I'm always looking for a yummy, healthy fried chicken recipe and here is one that I have found! yay!<br /><br /><em><strong>Country Oven-Fried Chicken</strong></em><br />serves 6<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ubTxZWxCZw2473gGtB1Su30mWhYm-zDtB0YIQa1pIHIMkwjKoRmy_AbFeDw5LvcqSn7E_0YT0l2_-zp9um5cO50hYmoyVgX8VAErPn5Sn48wH3DrykriLyLFUrD8hfTBtCS3sEOms3w/s1600/1544.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 145px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ubTxZWxCZw2473gGtB1Su30mWhYm-zDtB0YIQa1pIHIMkwjKoRmy_AbFeDw5LvcqSn7E_0YT0l2_-zp9um5cO50hYmoyVgX8VAErPn5Sn48wH3DrykriLyLFUrD8hfTBtCS3sEOms3w/s320/1544.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496385455137029858" /></a><br /><br /><strong>Ingredients:</strong><br />1 cup buttermilk <br />2 tsp hot sauce (optional) <br />6 6-ounce skinned chicken breast halves <br />3 cups Corn Chex or cornflakes <br />3/4 cup self-rising flour <br />2 tsp Creole or Cajun seasoning <br />Cooking spray <br /><br /><strong>Directions:</strong><br />1. Combine the buttermilk and hot sauce in a heavy-duty resealable plastic bag. Add chicken and seal the bag. Chill for at least 4 hours, turning the bag occasionally. <br />2. Preheat the oven to 400°F. Crush the cereal into crumbs in a food processor. Pour into a shallow dish; stir in flour and seasoning. Remove chicken from the buttermilk, letting excess drip off. Dredge chicken in cereal mixture. Arrange the pieces, bone-side down, on a cookie sheet or shallow baking pan coated with nonstick cooking spray. <br />3. Coat tops of chicken lightly with cooking spray. Bake on the bottom shelf of the oven for 20 minutes. Use a wide metal spatula to carefully loosen and turn the chicken. Coat other sides with cooking spray and bake for 15 minutes.<br />4. Loosen and turn the chicken again, coat top side with cooking spray again, and bake for 10-15 minutes or until juices run clear when chicken is pierced(or use a digital read thermometer and make sure the internal temperature is 165. <br /><br /><strong>Nutrition Score per serving:</strong><br />302 calories, 25 g carbs (38%), 2 g fat (6%), 0.7 g fiber, 42 g protein (56%), 0.6 g saturated fatLexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-86928272480988402242010-07-21T08:22:00.003-07:002010-07-21T08:32:01.392-07:00Pan Seared Tilapia(or trout)I used Trout for this recipe because it is what I had in my freezer. I buy the big bag of tilapia loins at Costco for around $14 and they last quite a while. Tilapia is super mild, so if you are not a fish person it is a great choice for you. This dish offers a whopping 32 grams of protein per serving! <br /><br />Pan Seared Trout/Tilapia<br />Serves 4<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-F7FA7LuaNIB3PNCY945zheljTLX7loLTToVHlpxGkPtiLnZmJSPcvVuUgAkTh3suz5Hyxqq4fGdWL3GI9BjVWoBc7cPRuhMbmytD4TsDmYkPWdKXxs2s0Jfrz1Zddrzb_dXaRh575Y/s1600/1530.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 211px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-F7FA7LuaNIB3PNCY945zheljTLX7loLTToVHlpxGkPtiLnZmJSPcvVuUgAkTh3suz5Hyxqq4fGdWL3GI9BjVWoBc7cPRuhMbmytD4TsDmYkPWdKXxs2s0Jfrz1Zddrzb_dXaRh575Y/s320/1530.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496382503113007922" /></a><br /><br /><em><strong>Ingredients:</strong></em><br />2 cups fish stock <br />2 tablespoons whipping cream <br />Pinch saffron <br />2 teaspoons fresh lemon juice <br />Salt and freshly ground black pepper, to taste <br />1 teaspoon olive oil, divided <br />4 5-ounce trout fillets <br />1 pound fresh spinach leaves, rinsed and spun dry <br />1 Meyer or regular lemon, quartered <br /><br /><strong>Directions:</strong><br />1. Boil broth and cream in a small, heavy saucepan, uncovered, over high heat until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add saffron and steep 10 minutes. Add lemon juice. Season sauce to taste with salt and pepper. <br />2. Heat 1/2 teaspoon oil in each of 2large, heavy saute pans over medium-high heat. Sprinkle trout with salt and pepper. Add 2 trout fillets to each pan and cook until golden brown and crispy on the bottom, about 5 minutes. Remove pans from heat. Turn trout over and let rest in pans until just cooked through, about 2 minutes<br />3. Transfer fillets to 4 plates. Divide spinach equally among saute pans and stir over medium-high heat until it just wilts, about 2 minutes. Serve 1/4 of spinach alongside each trout. Spoon saffron sauce around trout and serve immediately with lemon wedges.<br /><br /><strong>Nutrition Score</strong> per serving:<br />(1 trout fillet, 1/4 each sauce and spinach): 252 calories, 42% fat (12 g; 4 g saturated), 8% carbs (5 g), 50% protein (32 g), 3 g fiber, 251 mg calcium, 3.8 mg iron, 544 mg sodium.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-18222018530531069122010-07-21T08:06:00.001-07:002010-07-21T08:10:34.228-07:00Chipotle MarinadeEating healthy can be boring, which is why a lot of us give up on it or go through phases. This marinade is an easy way to make a plain old chicken breast flavorful and dare I say, exciting!<br /><br /><em><strong>Chipotle Marinade</strong></em><br /><br /><strong>Ingredients:</strong><br />1/4 cup fresh lime juice<br />1 Tbl. honey<br />2 tsp. adobo sauce from can<br />1/2 tsp. salt<br />2 canned chipotle peppers<br /><br /><strong>Directions:</strong><br />Puree all ingredients in a blender. Pour the marinade into a zip-top bag. Add chicken or pork and marinate 30 minutes(or longer if you would like a stronger flavor, overnight is fine!) in the fridge, occasionally flipping bag to distribute.<br /><br />Makes enough for four chicken breasts or four (1-inch) pork chops or a couple 1 pound pork tenderloins.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-60841504341158452972010-07-21T07:35:00.000-07:002010-07-21T07:53:00.053-07:00Green Chile Chickenyes, it has been FAR too long since I've posted anything. For those of you that don't know, my husband left June 14th for Sheppard AFB in Texas until AT LEAST Sept 21. Then he has phase 2 of his training and we don't know where that will be, but it won't be with me :( THEN there is phase 3. That is at least in Tacoma, which is about an hour away(with out traffic) so he will be a weekend commuter. <br /><br />So since it is just me, I haven't been cooking because cooking for 1 is really hard. Unless you want to eat the same thing for lunch & dinner for the week which sometimes I don't mind. However, my great friends The McClintock's let me do laundry at their house(yep, our new tiny apartment doesn't have a washer or a dryer...LAME!) so I decided to surprise them with a nice, healthy flavorful dinner and this is what I came up with!<br /><br /><em><strong>Green Chile Chicken</strong></em><br />serves 4<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VWxf0iq_YEHql18FXysharLvekcl1XVVAcRRmwfdtUNr_MnT_xIpuWK-kx12Jt3K6-xzisWVUwJ_don4yEYHFP4DbSRSZZmoS912cui4yfFJPtj9x4EZ6eSXweXUlBmtI3jECURzRhA/s1600/oh-fff-p346-chile-chicken-l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VWxf0iq_YEHql18FXysharLvekcl1XVVAcRRmwfdtUNr_MnT_xIpuWK-kx12Jt3K6-xzisWVUwJ_don4yEYHFP4DbSRSZZmoS912cui4yfFJPtj9x4EZ6eSXweXUlBmtI3jECURzRhA/s320/oh-fff-p346-chile-chicken-l.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496372499456900610" /></a><br /><br /><br /><strong>Ingredients:</strong><br />4 boneless skinless chicken breasts<br />1 packet reduced sodium taco seasoning<br />1 lime<br />1 can whole green chiles<br />4 slices mozzarella cheese(or you can use shredded, the slices are just easy for portion control)<br /><br /><strong>Directions:</strong><br />1. Preheat your oven to 400<br />2. Place your chicken breasts in a baking dish and squeeze the lime juice over the chicken<br />3. Evenly sprinkle the taco seasoning over the chicken breasts<br />4. Take your chiles and open them so that they lay flat, "butterfly" them if you will. Cover each chicken breast with a chile(YUM!)<br />5. Bake at 400 for 30 min then take them out of the oven, take a slice of mozzarella and lay it over your chile covered chicken and bake for 5 more minutes or until the cheese is melted. <br /><br />I served this with some black beans and some Spanish style rice! Ryan and Heather both loved it!LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com2tag:blogger.com,1999:blog-4697300942808567752.post-55728457042672367712010-06-23T08:26:00.000-07:002010-06-23T08:33:19.084-07:00Mini Breakfast Sliders!I found this recipe on Hungry-girl.com I will probably be posting a lot of her recipes because they are healthy & usually make one serving(YAY!)<br /><br /><em><strong>Mini Breakfast Sliders!!</strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZb9KnSN3GAM5Dz0PnXgJgpUi5kzpTORuGPFruWlarq9UBeCrZf_soJ4ACk-14l6sgoTZcCgBp8_27FpNhoN3H3Id2QknZCOHuusj29ZMQUx6mwYpVdnIZJjN8UPWc9tEINDZJ2IbY0g/s1600/5325hotstackmorningsliders_websml.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZb9KnSN3GAM5Dz0PnXgJgpUi5kzpTORuGPFruWlarq9UBeCrZf_soJ4ACk-14l6sgoTZcCgBp8_27FpNhoN3H3Id2QknZCOHuusj29ZMQUx6mwYpVdnIZJjN8UPWc9tEINDZJ2IbY0g/s320/5325hotstackmorningsliders_websml.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5485992581618898866" /></a><br /><br /><strong>Ingredients: </strong><br />1 Arnold Select/Oroweat Sandwich Thins <br />1 slice fat-free American cheese<br />1/2 cup fat-free liquid egg substitute (like Egg Beaters) <br />3 slices (about 2 oz.) Canadian bacon<br /><br /><strong>Directions:</strong><br />1. Slice roll into three wedges. (Picture a clock. Cut at 12, 4, and 8.) Separate the top and bottom pieces and set aside. Cut cheese into thirds in the same way and set aside.<br />2. Bring a medium skillet sprayed with nonstick spray to medium heat. Add egg substitute and tilt skillet so the egg substitute coats the bottom, creating an egg pancake. Without stirring, cook until solid enough to flip, about 2 minutes. Carefully flip and cook until firm, about 1 minute. Remove and, once cool enough to handle, slice into three large wedges. Set aside.<br />3. Lay Canadian bacon slices flat in the skillet, and cook until lightly browned on the bottom, about 1 minute. <br />4. Assemble each little slider however makes you happy, I did mine: bottom sammy half, folded up egg(it doesn't have to be perfect!), cheese, canadian bacon(I also folded this in half), and top sammy half. YUM YUM YUM!!!<br /><br /><strong>MAKES 1 SERVING</strong> <br /><br />Serving Size: 3 sliders (entire recipe)<br />Calories: 254<br />Fat: 3.5g<br />Sodium: 1,288mg <br />Carbs: 27g<br />Fiber: 5g<br />Sugars: 4.5g<br />Protein: 30gLexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-47550453686311834922010-06-23T08:20:00.000-07:002010-06-23T08:25:17.935-07:00Grilled Halibut<em><strong>Grilled Halibut Fillets </strong></em><br /><br />Serves 2<br /><br /><strong>Marinade</strong><br />6T olive oil<br />1T fresh-squeezed lemon juice<br />1tsp dried basil<br />1tsp ground black pepper<br />1tsp dried dill weed<br />3/4tsp sea salt<br />1 clove garlic, minced <br />2 6oz halibut fillets<br /><br /><strong>Directions</strong><br />1) In a quart-sized ziplock bag, combine olive oil, lemon juice, basil, pepper, dill, salt, & garlic.<br />2) Add halibut fillets. Seal & refrigerate for 1 hour, turning occasionally.<br />3) Preheat your grill, since my hubby is gone I used our George Foreman Grill. If you're using a regular grill follow whatever instructions for grilling fish that you normally do...(see, I'm helpful!) IF you are using your Foreman grill place your fillets on the grill, close the lid & let it go for about 5 minutes, depending on the thickness of the fillet. Basically, you want to be able to easily flake it with a fork in the thickest part. If you are using an outdoor grill, you'll want to grill it for about 5 minutes on each side.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-73102354908087805152010-06-23T08:06:00.001-07:002010-06-23T08:13:35.833-07:00My goodness!Ok I know that I haven't blogged in over a month here are my reasons why:<br />1. we started packing around the time of my last post<br />2. we moved into the world's tiniest apartment(seriously it is 388 sq feet)<br />3. my hubby has gone to Texas for AF training so he will be gone until at least Sept. and cooking for 1 isn't fun or easy so I have totally been slacking!<br /><br />So my blog might be changing for the time being, hence why I changed my title from "My not-so-fancy food blog" to "Frugally Fancy" because that is how I am feeling lately. <br /><br />I might be a complain-a-saurus Lex for a while because I do miss my husband and I kind of miss cooking real food. BUT last night I did grill some halibut so I'll put that recipe up. Oh and I also re-started P90x so I'll probably be griping about how sore I am. Like today, I am SOOOOO SORE!!! I did a whopping 20 min of ploymetrics and almost died. Thank the heavens that tonight's workout is for arms, otherwise I might have just gotten home, popped in the dvd, started crying, stopped the dvd & opened the bottle of wine that is in my fridge and drank dinner while snacking on the brie that I keep forgetting about...LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com1tag:blogger.com,1999:blog-4697300942808567752.post-2436707627707890442010-05-12T13:53:00.000-07:002010-05-12T13:58:49.536-07:00Baked Teriyaki ChickenMy husband just adores Chicken Teriyaki so since it is his birthday today(Happy Birthday my handsome honey!) I will whip this up for dinner tonight with some sticky rice! YUM!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIvto8_8rINL0jk4ZgSGWcsyVxWswU9rhWFebyaujx-I-PJ87TPBx-VK_VppzujNDRBMCEQskzisnpzF3_5p_bCmGy31ERbexRFfRegRhZVAlcuAP7YeJWhDliSdumPOovNh-FZ7mbRA/s1600/teriyaki.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIvto8_8rINL0jk4ZgSGWcsyVxWswU9rhWFebyaujx-I-PJ87TPBx-VK_VppzujNDRBMCEQskzisnpzF3_5p_bCmGy31ERbexRFfRegRhZVAlcuAP7YeJWhDliSdumPOovNh-FZ7mbRA/s320/teriyaki.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5470490830729751634" /></a><br /><br /><strong>Baked Teriyaki Chicken</strong><br />serves 6<br /><br /><strong>Ingredients:</strong><em></em><br />1 tablespoon cornstarch <br />1 tablespoon cold water <br />1/2 cup white sugar <br />1/2 cup soy sauce <br />1/4 cup cider vinegar <br />1 clove garlic, minced <br />1/2 teaspoon ground ginger <br />1/4 teaspoon ground black pepper <br />12 skinless chicken thighs <br /><br /><strong>Directions:</strong><br />1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. <br />2. Preheat oven to 425 degrees F (220 degrees C). <br />3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. <br />4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-62950395676519034372010-05-12T13:45:00.000-07:002010-05-12T13:53:09.559-07:00Chicken Enchiladas!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8HWbcs7mGS9i4-sXeXO1cJgt9Ggq9OwMOOmmV8LqCVqZG0DO-Ryhp0P1VbfA8uzZDb9nPyBU4rBED1UUiwcD-MqmrZwCq_32VUZviMSY-V4znzghaYVGuVPKWoWMvofq6Is0duk7Ajw/s1600/enchiladas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8HWbcs7mGS9i4-sXeXO1cJgt9Ggq9OwMOOmmV8LqCVqZG0DO-Ryhp0P1VbfA8uzZDb9nPyBU4rBED1UUiwcD-MqmrZwCq_32VUZviMSY-V4znzghaYVGuVPKWoWMvofq6Is0duk7Ajw/s320/enchiladas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5470489354719950402" /></a><br />Oh my goodness, it has been a really long time since i have blogged! many apologies. I had a co-worker who got on my case for my lack of blogging lately. Today I have some free time so off I go to blog more recipes!!! I made these chicken enchiladas on Cinco De Mayo and they were super yummy and filling! <br /><br /><br /><br /><em><strong>Chicken Enchiladas</strong></em><br />serves 8<br /><br /><strong>Ingredients:</strong><br />2 pounds skinless, boneless chicken breast meat - cut into chunks <br />1 (10.75 ounce) can condensed cream of chicken soup <br />1 1/4 cups sour cream <br />1/4 teaspoon chili powder <br />1 tablespoon butter <br />1 small onion, chopped <br />1 (4 ounce) can chopped green chilies, drained <br />1 (1.25 ounce) package mild taco seasoning mix <br />1 bunch green onions, chopped, divided <br />1 cup water <br />1 teaspoon lime juice <br />1/2 teaspoon onion powder <br />1/2 teaspoon garlic powder <br />8 (12 inch, or smaller) flour tortillas <br />3 cups Cheddar cheese, shredded, divided <br />1 (10 ounce) can enchilada sauce <br />1 (6 ounce) can sliced black olives <br /><br /><strong>Directions:</strong><br />1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. <br />2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes. <br />3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. <br />4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan. <br />5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-30215954338042074782010-04-07T09:19:00.000-07:002010-04-07T09:26:17.052-07:00Scrumptious Baked Meatballs!I made these last night and they made me happy. I thought the bread crumbs on top would get a little more brown but whatever. They were nummy!<br /><br />Makes about 20 large meatballs<br /><br /><strong>Ingredients:</strong><br />1 pound ground pork <br />1 pound ground beef <br />1/2 cup finely grated Parmesan <br />1 whole egg <br />1 1/2 teaspoons dried basil <br />1 1/2 teaspoons dried parsley <br />1 teaspoon garlic powder <br />1 teaspoon kosher salt <br />1/2 teaspoon red pepper flakes <br />1/2 cup bread crumbs, divided (I used Panko, Japanese bread crumbs, but you can use whatever you like)<br />a couple pieces of string cheese cut into little chunks<br /><br /><strong>Directions:</strong><br />Preheat the oven to 400 degrees F.<br /><br />In a large mixing bowl, combine the pork, beef, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.<br /><br />Place the remaining 1/4 cup(or so) of bread crumbs into a small bowl. Make the meatballs whatever size you want and surround a little cheese nib with your meatball , roll in the bread crumbs and place the meatballs on a baking sheet. Bake for 20 minutes or until golden and cooked through. Mine were pretty big so it took about 27 min.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com2tag:blogger.com,1999:blog-4697300942808567752.post-52752372537979454412010-03-25T08:53:00.000-07:002010-03-25T09:31:29.664-07:00Chipotle Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_OK30QSWUWxrwltVZCvPIENbKC7rEHUl9z-UfPwYyK_Mh_YAXVuNyL04gcCZefgC3i_XYheGOBs4dDYjyJkAenNtD6CkEIhgTd1fPkyuCeXlzw8VtF6wvWyrvyvRxBry_TeZE-PjqQo/s1600/2010-03-24+20%5B1%5D.21.57.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_OK30QSWUWxrwltVZCvPIENbKC7rEHUl9z-UfPwYyK_Mh_YAXVuNyL04gcCZefgC3i_XYheGOBs4dDYjyJkAenNtD6CkEIhgTd1fPkyuCeXlzw8VtF6wvWyrvyvRxBry_TeZE-PjqQo/s320/2010-03-24+20%5B1%5D.21.57.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452609918854476770" /></a><br /><br /><br />This can be made in the slow cooker or just plain in the oven. My husband prefers it when I bake the chicken in the oven & then combine everything. Oh and you can use this as a filling for hard or soft tacos, lettuce wraps(I use butter lettuce), quesadillas, or nacho topping! Here is the oh so delicious recipe!<br /><br /><em><strong>Chipotle Chicken</strong></em><br /><br />Serves 4<br /><strong>Ingredients:</strong><br />2 lbs boneless skinless chicken thighs*<br />4 garlic cloves, minced<br />1/2 cup of your preferred salsa, plus more for serving (optional)<br />1 to 2 tablespoons chopped canned chipotle chiles in adobo(or more if you want it spicier)<br />1 tablespoon chili powder<br />salt & pepper<br />filling vessel of your choice<br />cilantro, shredded cheese, lime wedges, and sour cream for serving (optional)<br /><br /><strong>Directions:</strong><br /><br />1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and a teaspoon of pepper. Cover & cook on high for 4 hours or low for 8 hours.<br />2. Transfer chicken to a serving bowl(or keep it in the crock pot) and shred using two forks. Serve in your taco shells, lettuce leaves etc with toppings, if desired.<br /><br />* if you decide to do this in the oven, I just use skin on, bone in chicken thighs and put them in a pyrex baking dish and bake for about 45 min at 425. I take off the skin, remove excess fat, & the bone & shred the meat. I then combine everything in a small pot & heat for 15 min or so. Just to let all the flavors combine.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-8723677187101379492010-02-25T09:22:00.000-08:002010-02-25T09:31:28.351-08:00Mini Chipotle Turkey MeatloavesThese are just delightful!! They have really nice flavor and are individually portioned, which is great for dieting or just monitoring your intake! I hope you like them as much as I did!<br /><br /><strong>Ingredients:</strong><br />1 small yellow onion, finely chopped <br />1 medium carrot, peeled and finely chopped <br />1 stalk of celery, finely chopped <br />2 chipotle peppers (canned in adobo sauce, more if you want it extra spicy) <br />1 (20-ounce) package ground turkey <br />1/2 cup plain oatmeal<br />2 eggs <br />Topping: <br />1/4 cup ketchup <br />1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf) <br />1 tablespoon brown sugar <br /><br /><strong>Directions:</strong><br />Preheat oven to 350°F. Finely chop all your veggies and put them into a large bowl. Add chipotle peppers, the ground turkey, eggs and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into the wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.<br />Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes about 12 mini loaves.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com2tag:blogger.com,1999:blog-4697300942808567752.post-89127429832423819022010-02-11T19:25:00.001-08:002010-02-11T19:33:02.180-08:00Starburst Martini!OH my goodness, I think this is oh so yummy! I'm sipping on one right now! Delicious! Here is your cast of characters:<br /><br /><strong>Ingredients:</strong><br />1.5 oz green apple vodka<br />0.5 oz watermelon schnapps(the liquor store only had watermelon pucker, so that's what I used)<br />0.25 oz banana liqueur<br />a splash of cranberry juice(or cranberry juice cocktail, although the cran cocktail stuff has high fructose corn syrup in it and I avoid it at all costs because in my humble opinion IT IS POISON! off my soap box now)<br />1 starfruit<br />**I don't know if my martini glasses are ginormous, but I had to double the whole recipe for one beverage because the measurements as is, yielded half a glass. So try out the measurements & see how they work for you.<br /><br /><strong>Directions:</strong><br />Fill a cocktail shaker with ice, add liquids. Shake. Do a dance while shaking it will burn some calories and its just plain fun. strain into a martini glass(no you don't have to actually use a martini glass, but let's face it. You're drinking a pretty pink cocktail, it should be served in a pretty glass!) Garnish with a slice of starfruit!LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0tag:blogger.com,1999:blog-4697300942808567752.post-20690383559145069562010-02-10T18:31:00.000-08:002010-02-10T18:42:24.633-08:00Cranberry White Chocolate CookiesAnother Robertson Christmas gift basket item. These are SO good, I have to really focus on the fact that they are gifts and not all for me!<br /><br /><strong>Ingredients:</strong><br />2/3 cup butter or margarine, softened<br />2/3 cup brown sugar<br />2 large eggs<br />1 1/2 cups old-fashioned oats<br />1 1/2 cups flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup Craisins (dried cranberries)<br />2/3 cup white chocolate chunks or chips<br /><br /><strong>Directions:</strong><br />1.Preheat oven to 375 degrees F. <br />2.Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. <br />3.Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.LexiRobhttp://www.blogger.com/profile/08447684888078769716noreply@blogger.com0