Archive for April, 2011

Another recipe for the College Cookbook…(come on – a kid can’t eat ramen all the time!).  The taste testers in my house were loving this one!  You can eat it as is or pile it on a crusty bun for a knockout sandwich!  Double up the recipe and share with your roomie – or add a great side like pasta or rice and it makes date night delish!

  • 1 chicken breast – cut into thirds
  • ½ cup sliced portabello or button mushrooms
  • 1 small onion sliced thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt & pepper
  • 2 tablespoons lemon juice
  • ¼ teaspoon red chili pepper flakes*optional
  • 2 slices of favorite  cheese (we like smoked gouda, muenster, cheddar, provolone, swiss–all favorites!)

Heat skillet to 300 degrees, add butter & olive oil.  Season chicken & mushrooms with garlic powder, salt & pepper.  Add onions, sauté 1 minute then add chicken & mushrooms.  Toss all until brown on all sides – about 5 minutes.  Add lemon juice and pepper flakes if you like it kicked up!  Sauté 1 minute – push everything together, turn off skillet, top the pile of goodness with two slices of your favorite cheese (experiment and see which you like best!) – cover the skillet for one minute until cheese melts.  Put on a big bun for a wonderful sandwich or eat just like it is with a side salad or veggie!


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Venturing into the first recipes we’ve written for the college cookbook.  Do you know it’s not easy to write recipes for ONE when you’re used to feeding a whole crew?  This is one of Hailey’s favorites though – Try it!  You’ll like it!

  • 1 chicken breast sliced into strips
  • 3/4 cup sliced portabello or white button mushrooms
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • Salt/pepper
  • 2 tablespoons apple juice
  • 2 tablespoons lemon juice
  • Shaved parmesan

Season chicken breast with salt/pepper & ½ teaspoon garlic powder.  Heat skillet to 300 degrees, add butter and chicken breast slices…sauté for 5 minutes then add mushrooms, a dash more salt & pepper.  Flip chicken and mushrooms for another 2 minutes, browning everything on all sides. Add lemon juice and apple juice, scraping bottom of skillet for all those amazing tidbits and sauté for additional 2 minutes.  Put everything into a bowl, top with a sprinkling of shaved Parmesan and enjoy! You can have it with a salad, rice, pasta or all by itself!

By the way – Hailey says – don’t eat the flower! 😉

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  • 1 large & 1 medium can black beans, rinsed and drained
  • 1 large smoked ham hock or shank (or if you’re like me, grab that hambone out of the freezer that you saved from the last time you made ham!  Don’t ever throw that out!)
  • ½ cup cubed ham or roast pork
  • 1 green pepper, chopped
  • 2 bay leaves
  • 5 cups water
  • ½ cup lemon juice
  • 2 tablespoons butter
  • 4 packet (or cubes) ham bouillon
  • 1 packet (or cube) chicken bouillon
  • 1 large sweet onion, chopped
  • 1 large potato peeled and chopped into cubes
  • 2 carrots, chopped
  • 2 ribs celery chopped
  • 3 garlic cloves, minced
  • Small handful chopped fresh cilantro
  • 1 large can diced tomatoes
  • ¼ cup frozen chopped collard greens (I love to throw a little of these into hearty soups of all kinds so keep what you don’t use in the freezer for the next soup!)

Place dash of olive oil and 2 tablespoons butter in the bottom of a thick bottomed pot.  Add your garlic, onions, celery, potato, carrots and toss for 6-7 minutes over medium heat.  Next add ham or pork, beans and ham hock or bone. Add 5 cups water, lemon juice, can of tomatoes, collard greens, bay leaves, salt and pepper, lime juice, and bouillons. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 1/2 hours or so until veggies are tender. Remove bay leaves. Remove ham hock from the pot. Top with chopped cilantro.

If you’d like – you can also top with  a little chopped avocado or diced scallions!

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  • 1 can black beans – rinsed and drained
  • 2 ears of fresh corn, shucked, rinsed and cut from cob
  • 1 small red onion diced
  • 2 cloves garlic minced
  • Juice of one lime
  • Little lime zest
  • 2 ripe mangoes, diced
  • 1 large ripe tomatoes diced
  • Handful of fresh cilantro – chopped

Mix it all up and enjoy!  Great with fish, salad, chicken – even a mango margarita!  Thanks Jen!

Some other add-in’s you may want to try:

  • 1 small can chopped green chilis
  • 1 large peach –peeled, pitted and diced

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Had this with our girl’s night dinner last night, brought my my very good friend “Miss Mimi!”  So good!  She got this recipe from a cookbook her sister gave her and modified it a little.   This salad is complex enough to be a light main course – so delicious and summery!m

  • 1 pound orzo
  • 1 1/2 Tbl sesame oil
  • 2 handfuls snow peas, trimmed and snapped
  • 1 cup raisins
  • 2 cups sunflower seed kernels, toasted
  • Asian Citrus Dressing
  • 3 Tablespoon chopped fresh parsley
  • 1 bunch chopped green onions (about 6 onions)

Cook orzo, drain and rinse with cold water.  Combine orzo and sesame oil, tossing to coat.  Spoon half of orzo into a large bow.  Top with half each of snow peas, raisins and sunflower seeds.  Repeat layers once.   Pour 3/4 of Asian Citrus Dressing over top and let seep in.  Combine parsley and green onions; sprinkle over salad.  Pour remaining dressing over top.

Asian Citrus Dressing
  • 3/4 cup corn oil
  • 1/2 cup rice vinegar
  • 3/4 tsp salt
  • 1 Tbl sugar
  • 2 Tbl grated orange zest
  • 1 tsp pepper
  • 1 tsp minced fresh ginger
  • 1 1/2 tsp soy sauce
  • 3/4 tsp minced garlic
  • 1/2 tsp crushed red pepper

Process all ingredients in a blender or food processor until smooth.

Thanks Miss Mimi for your culinary goodness! 🙂  This is perfect for a luncheon or potluck too!  It’s pretty and yummy — and so different from what “everyone always brings!”  Try it!

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Everyone in our family has “THEIR” specialty – and my sister has mastered the art of the chicken taco! 😉   An amazing cook, mom and of course SISTER — this is a family favorite for all – and a fun meal to share — she said I could let you guys in on it! 😉  Thanks Shelly! 

  • 1 to 1 1/2 lbs chicken breasts (cut into half inch pieces)
  • 1 small yellow onion diced
  • 1 pkg taco seasoning
  • 2 tablespoons olive oil
  • 1 can of Rotel diced tomatoes with chilies (Original, Mild or Hot depending on your desired level of spicy!)

In a large skillet over medium high heat (8), simmer onions in olive oil until soft and semi transluscent. Add the chicken, stirring frequently until almost all the pink is gone. Add taco seasoning, stir until coating is even. Add Rotel tomatoes, stir evenly. Cover and simmer for 10 or 15 minutes, stirring occasionally, until chicken is thoroughly cooked and absorbing the juices in the pan. Remove cover and simmer until some of the juices evaporate. Remove from heat.  Then simply place in desired taco shell, soft or crunchy…and load on your favorite toppings; cheese, salsa, sour cream, avacado…  HINT: Learned this one from our Mom, scoop the sour cream into a sandwich baggie, snip off the end and squeeze onto tacos.

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  • 2 cups jasmine rice
  • 4 tilapia filets (experiment with your favorite fish!)  sea bass, snapper, mahi mahi are all great with this too!
  • 1/4 stick butter
  • olive oil
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1/4 cup shaved parmesan
  • 3-4 sprigs fresh parsley – chopped
  • 1/2 teaspoon garlic powder
  • 1/2 cup all purpose flour
  • salt & pepper

Get your rice started.  For four cups of rice, put four cups of water in a pot with a little olive oil and bring to a boil.  Add 2 cups of rice, let boil one minute and stir.  (If you want – make enough rice for Mon & Tues) Drop temperature to low, cover rice and leave it alone for 20 minutes. We’re big rice eaters – so we make a lot – cut this in half if you’re not! 😉

In large skillet, heat ¼ stick of butter, 2 tablespoons olive oil.  Lightly dredge filets in flour.  Season with salt/pepper/garlic.  Gently sauté in butter & olive oil – cook 5-6 minutes per side until fish is white throughout.  Sprinkle top of each with shaved parmesan.  Add ¼ cup lemon juice and ¼ cup white wine and scrape up the drippings from the pan.  (drippings are great over rice!)  Serve with lemon wedges,  steamed broccoli or salad.

Want to kick it up a little?  Add 1/2 teaspoon chili powder to the flour before dredging your fish.  We like it that way served with red beans & rice & a dash of hot sauce!

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