Friday, September 29, 2006

Fruited Chicken Salad

I know as the weather cools we'll start to think of warm soups, hearty stews, fresh baked breads, even fall treats made with a harvest of apples. This is my last, favorite, summer recipe...trying to hold on as long a I can! :D

Fruited Chicken Salad

1 lb Boneless/Skinless Chicken Breast, grilled and cubed
1 small can pineapple slices, drained and cut in chunks
3 scallions, sliced thin
1 stalk celery, small dice
1/2 Cup Chopped Walnuts
1/2 Cup Mayonnaise
1/2 Cup Sour Cream (thanks for the tip anne!)
2 Tbs Dijion Mustard
Salt & Pepper

Mix all ingredients together in large bowl. Seasoning with salt & pepper to your own preference.

Make ahead so that you can store in fridge about 2 hours so that the flavors blend really well.

My favorite presentation of this dish is to quarter a cantelope, clear away seeds and serve a scoop of the chicken salad in the hollow. You get dinner and dessert all in one! :D


Tuesday, September 26, 2006

Tandy Cake

Dessert anyone? A little over a year ago, an "online" group I'm involved in got together and we created a recipe book with all of our favorite recipes. One of the ladies (Mary) submitted this recipe. At the time, I was living in Phoenix and thoroughly missing a true Tasty Kake Peanutbutter Tandy Cake. Well, let me tell you, this cake QUICKLY became a favorite. It is EXACTLY like a PB Tandy Cake. EXACTLY. I hope you enjoy!!!

Tandy Cake

4 eggs
1 tsp vanilla
1 pinch salt
2 cups sugar
2 cups flour
1 cup milk
1 tsp baking powder
2 tbs. melted butter
1 jar creamy peanut butter
2 8 oz milk chocolate bars

Mix eggs thru butter together well. Pour into a greased jellyroll pan (the BIG one...) Bake for 20-30 minutes (check often after 20 mins...ovens may vary - u all know the toothpick trick!).

While cake is still warm - spread the peanut butter on top in about 1/4" layer (you may not end up using the whole jar of PB AND if using natural PB...drain off the oil before stirring and putting ontop of the cake).

Let cake cool COMPLETELY.

Break up chocolate into a microwave safe bowl. Microwave on high in 30 second intervals until completely melted. Stirring at each break. Pour and spread over cooled cake.

Refridgerate until chocolate sets.

Slice and serve! 24 slices!!!! Feeds an army - halves and quarters easily to make a more manageable sized cake for a family. I usually 1/4 it and bake in a pie plate. See, you do need math in real life!!!

It is TRULY YUMMY!!! I GUARANTEE if you like Peanut Butter, and you like chocolate, you with LOVE this cake!!!

Monday, September 25, 2006

Basic Taco/Fajita Seasoning we long gave up the prepackaged seasoning mixes for mexican food. Afterall, living in Phoenix, having all the goodies available, there was no need!'s our favorite seasoning/rub mix, and ways to use it at the bottom. I usually quadruple the recipe so that I have plenty on hand. We eat mexican food AT LEAST once a week!

1 Tbs. Chili Powder
1 1/2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes OR 1/4 tsp cayenne powder

Combine all ingredients together. Store in an airtight container (like a spice jar).

For tacos:

Use two table spoons sprinkled over browned ground beef, turkey or chicken. Add 2 Tbs. tomato paste (or a 1/4 cup tomato sauce) and 1/2 cup water. Saute until all the liquid has become thick sauce. Serve in hard or soft shells with all the fixings.

For fajitas:

Marinate meat (chicken, beef, fish, etc) in 2 Tbs rub, juice of one lime, 1/3 cup GOOD olive oil for at least two hours or overnight (overnight is best). Grill until cooked thru. Slice on the bias and serve in soft fajita shells with sauted green & red pepper and onions. (I use one each red pepper, green pepper, red onion...slice into strips and saute in HOT dry pan over high heat until well charred). Again, serve with fixings!

:) ENJOY!!!

Saturday, September 23, 2006

Crock Pot Tortilla Soup with Chicken

Ahhh, the weather is turning and it is time to crack out the Crock Pot and get cooking. I love my crock pot. It's had some dust on it as we lived in Phoenix because it rarely got cold enough to want to come home to a hot cooking crock full of soup or stew. Well, here we are, back in PA and ready to face a cold winter with Crock Pot in hand. One of my favorite Crock Pot Soups follows. I perfected it in Phoenix (as it is a Mexican soup), but it just takes on something extra sitting in the Crock Pot all day!

Crock Pot Tortilla Soup with Chicken

1 15 oz can black beans, drained & rinsed
1 16 oz jar salsa (pick your favorite heat level)
1 15 oz can whole kernal corn, drained
1 15 oz can chicken broth
2 cups crushed tortilla chips
2 cups cooked, shredded chicken


Shredded Monterey Jack Cheese
Avocado dices
Sour Cream
Crushed Tortilla Chips
Sliced Scallions

Pour black beans, salsa, corn, broth and tortilla chips in Crock Pot. Set on low and cook (stirring occasionally) for 5 to 7 hours. Add chicken. Cook for about another 30 minutes to warm chicken. Serve in bowls and top with favorite toppings.

Variations: Chopped cooked steak or browned ground turkey

Feliz Fiesta!

Friday, September 22, 2006

Mushroom Chicken Mozzarella

Well, I went to the local butcher today and picked up 18 lbs of ground chicken AND two 15 lb packages of boneless, skiness chicken breast. This place is great (if you live near Lansdale, it's $1.89 a lb for over 10 lb packs!). Of course, I spent two hours breaking it down and trimming off the fat, etc. Well, it's all done. And it's in my freezer.

Having so much chicken there reminded me of one of my favorites that I haven't made in a while. Hopefully, I'll make this one soon!

Mushroom Chicken Mozzarella

4 4-6 oz boneless/skinless chicken breasts
1 10 oz package of white mushrooms, brushed and sliced thin
1 28 oz jar of marinara sauce (meatless)
2 cups shredded mozzarella cheese
8 oz angel hair pasta, prepared according to box directions

Preheat oven to 350.

In a large baking dish, lay out the the chicken breasts. Salt & pepper them. Lay mushrooms over top the breasts and pour the marinara sauce overtop all of it.

Bake for 30 minutes, uncovered. Remove after 30 minutes and put the mozzarella cheese on top of the chicken breasts. Bake another 15 minutes until cheese is melted and chicken is cooked thru.

Serve over Pasta.


Wednesday, September 20, 2006

Macaroni Salad

Macaroni Salad is a BBQ and summer staple. I know summer is over, but the weather is still nice to BBQ. We're planning a birthday bash BBQ for our kids in early October. Here's my Macaroni Salad Recipe!

8 oz elbow macaroni, cooked to al dente
3 scalllions, thinly sliced
1 large stalk celery, small dice
1/2 carrot, shredded
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
1/2 cup to 1 cup mayonnaise (to your taste)

Combine all ingredients in large bowl. Mix well. Let sit in fridge for at least 1 hour before serving to allow flavors to marry.


Tuesday, September 19, 2006

First Post

Hello all, I'm a SAHM of 3. Homeschooler to two of them. Cooking is one of my passions. One that my sister-in-law Anne and I share (www.cookingwithanne/ She's WAY more talented than I, but I thought I'd share some of my favorites.

Check back soon and see some new recipes!