Wednesday, April 23, 2008

Pull Apart Caramel Coffee Cake!

It's SO easy and it's one of my go to's when I'm not feeling too good. Since I've been sick the past week I didn't want to be stuck in the kitchen for long periods of time.

This was Sunday Breafast....YUM!


2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a fluted tube pan coated with cooking spray. Combine the brown sugar, cream and cinnamon; pour evenly over the biscuits.

Bake at 350º for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter.

Yield: 12 servings

Cut the biscuits into four pieces

Arrange them on the fluted pan

Mix the cream, brown sugar and cinnamon

Pour evenly over the biscuits


Monday, April 21, 2008

Menu Plan Monday!

Happy Monday everyone, this is what's on the menu for this week.

If you want to join in with your own menu or take a look at all the other ladies participating, I suggest you grab a cup of coffee....a HUGE one LOL and then head over to Laura's blog "I'm an Organizing Junkie", there's so much yummy stuff being shared I'm sure you'll find inspiration for your next week's menus too.

Monday 21st

Crab Cakes w/ tomato rice

Tuesday 22nd


Wednesday 23rd

Meatloaf, Mashed Potatoes

Thursday 24th

Feijoada (Portuguese Beans)

Friday 25th

Jasmine's Birthday - Country Fried Steak, Mashed Potatoes, Green Beans

Saturday 26th

Grilled Cheese and Ham, Fries

Sunday 27th

Fish Cakes, Tomato & Spinach Rice

Friday, April 18, 2008

Darn Yummy Pasta!

I don't know what this is called, I have no clue because I came up with it tonight and all I could think of while eating was "Darn this is yummy pasta".......AND............AND........the kids raved and raved ending in Jasmine actually requesting it for her birthday dinner next week. WOW!
Oh and they both had two servings, I would say this is a hit.

I don't have a recipe for it, so just bear/bare (uhhh, none of those look right to me at this moment LOL) with me. I'm writing all this down here so that I also remember what I used otherwise, forget it, it will completely get lost.

In a skillet with about a tablespoon of olive oil, fry up 2 diced shallots and 1 diced garlic clove

Add a little white wine, it was about 1/4 cup or so

Now go to the refrigerator and pull out one of those handy dandy little precooked chicken strips bags know the ones.....

Now give it a rough chop, don't go all nuts on it though, you want to bite into pieces of chicken ok?

Now take that yummy chicken and add it to the wine yumminess (lots of yummy going on here) in the skillet

Cook it for a few minutes, like 2 or 3 that's all it needs.

In the meantime, you need to cook about 8 oz of pasta, I'm using bow tie but you can use any you have.

And because Blogger has decided to stop letting me upload pics, I had to use another online site, so you'll have to click on the little itty bitty thumbnail to see the actual size.

Drain the pasta and add it to a big bowl....

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Add the chicken mixture to it

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Now sprinkle on some parsley and basil....don't ask me how much, I just eyeball things LOL

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Here's the secret ingredient, you ready for's shocking.......a jar of store bought Alfredo Sauce. *GASP*

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Stir well, then add 1/3 cup of milk....again I just came up with that and it worked so go with it

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Sprinkle some parmesan cheese on, mix everything well, then pour into a baking dish

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Cover with foil and bake at 350º for about 15 minutes, then uncover and sprinkle some more parmesan cheese on top and bake for another 10 minutes or until heated through.

VOILA.........Darn Yummy Pasta......I'm not kidding, go make it and then come and tell me if it wasn't good.

Wednesday, April 16, 2008

Breaded Pork Chops!

Ok now these are pretty good, I don't know if I would use as much cream cheese next time though, so I'll leave that to your discretion.


1 egg
3/4 cup seasoned bread crumbs
4 bone-in pork loin chops
1 carton (8 ounces) spreadable chive and onion cream cheese
3 tablespoons chicken broth
2 tablespoons milk

In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip pork chops into egg, then coat with crumbs. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake uncovered, at 350º for 25-30 minutes or until a meat thermometer reads 160º.

In a small saucepan, combine the cream cheese, broth and milk. Cook and stir over medium heat for 5 minutes or until smooth and blended. Serve with pork chops.

Yield: 4 servings

The reason I'm showing you the bread crumbs is because I didn't use the flavored ones, I used plain ones with just some salt, pepper and garlic powder

Dip the pork chops in the egg

Then through the breadcrumbs and place them on a baking dish

See the cream cheese you're going to use?? It's so bad, but so good.....

Mix it with the broth and milk until it's nice and creamy....spoon over the pork chops.

I served mine with some Yellow Saffron rice which the kids just LOVE.

Chicken Wellington!

Yum, what more can be said of chicken wrapped in flaky yummy pastry and then served with some garlic mashed potatoes...I mean really.....the skies opened up and the heavens were singing LOL


4 boneless skinless chicken breast halves ( I actually use chicken tenders)
1 tablespoon olive oil
4 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon each salt and pepper
2 packages (15 ounces) refrigerated pie pastry
1 egg, lightly beaten
1-1/4 teaspoons chicken bouillon granules
1-1/4 cups hot water
3 tablespoons all-purpose flour
2 tablespoons white wine

Flatten chicken to 1/4 inc. (if you're using the tenders don't bother LOL). In a skillet, cook chicken in oil and1 tablespoon butter 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt and pepper and 1 tablespoon butter. Unroll pastry sheets; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture.
Fold pastry over chicken. Trim off excess pastry; pinch seams to seal. Place on a greased baking sheet; brush with egg. Bake at 450º for 18-20 minutes or until golden brown. Let stand 10 minutes before serving.

Meanwhile, dissolve bouillon in hot water. In a saucepan melt remaining butter; stir in flour until smooth. Gradually stir in bouillon and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Yield: 4 servings.

Cook chicken in oil and1 tablespoon butter 4-5 minutes on each side until juices run clear

Meanwhile, combine rosemary, sage, salt and pepper and 1 tablespoon butter.

Now what I DO, is I take the pastry and unroll it and I don't cut it into the square, of course if you want to do be all technical then follow the recipe to the letter, but I'm a rebel LOL

Anyway, I just take the pastry, open it up and cut it in half and use each half for my little pouches.

So grab one of the halves, spread the butter on first (I know I know I'm going off the recipe but just stay with me, it will work).....make sure the chicken is cooled down otherwise it will tear up the pastry.

Place about 3 tenders on the butter

Now fold in half, then fold the other way and then the other and other and other yada yada yada one is looking, just fold that sucker any way you like, as long as it's in a pouch you're good to go LOL

Place on a greased baking sheet; brush with egg. Bake at 450º for 18-20 minutes or until golden brown. Let stand 10 minutes before serving.

Now go make some garlic mashed potatoes then grab a huge plate and ooohhh and aaaahhh over that yumminess.

Tuesday, April 15, 2008

Chicken Tortilla Bake!

I love anything mexican so anytime I spot an easy recipe that has so many of the Mexican flavors that many of us love, I just jump right in.

This is what's for dinner tonigh.


1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 ounces) refried beans
1 can (14 1/2 ounces) diced tomatoes and mild green chilies, drained
8 flour tortillas (8 inches) cut into 1-inch strips
1 can (11 ounces) Mexicorn, drained
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.

Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in. x 7-in. x 2-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil.
Bake, uncovered, at 350º for 25-20 minutes or until heated through and cheese is melted.

Yield: 6 servings

Fry the chicken, salt and cumin until it's no longer pink

Mix the can of refried beans and the drained can of diced tomatoes and chilies

Spread 1 cup on the bottom of the greased dish

Cut the tortillas into 1-inch strips

Layer the tortilla strips over the refried beans, then add half of the can of Mexicorn

Add half of the remaining refried beans, half of the chicken

Half of the cheddar cheese, or more....we love cheese so I never skimp on that LOL

Form a lattice crust on the top using the remaining tortilla strips.....brush with the remaining olive oil or just do what I do........spray with some nonstick cooking spray, it works too.

Yum, enjoy!


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