I made the switch to Wordpress...I have been slacking updating this and I needed a change!
Plus, I started a new fashion blog for B-Rex!
Monday, January 2, 2012
Thursday, June 9, 2011
Chicken Breast with Tomatoes and Olives
This recipe is amazingly delicious. Everything about it is wonderful...feta cheese, kalamata olives. We put this dish over rice pilaf and we use fresh Bulgarian feta. I was talking to my "cheese guy" at the Eden Market and he was explaining the differences between Greek, French and Bulgarian feta. I don't remember what they were, but Bulgarian feta is our new fave cheese! Here is the recipe, enjoy! (Sorry for the bad picture, taken at my sister's house on her plates which look like we were eating on cement)
Ingredients:
-4 (6-ounce) skinless, boneless chicken breast halves
-1 cup multicolored cherry or grape tomatoes, halved
-3 tablespoons oil and vinegar dressing, divided
-20 olives, halved
-1/2 cup (2 ounces) crumbled feta cheese
Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Serve over rice.
Source: Cooking Light Magazine, September 2009
Ingredients:
-4 (6-ounce) skinless, boneless chicken breast halves
-1 cup multicolored cherry or grape tomatoes, halved
-3 tablespoons oil and vinegar dressing, divided
-20 olives, halved
-1/2 cup (2 ounces) crumbled feta cheese
Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Serve over rice.
Source: Cooking Light Magazine, September 2009
Thursday, January 27, 2011
Choc-Oat-Chip Cookies
My mom & I love to bake! So a huge bonus of living with my parents (besides the 24/7 help with Ben and overall good company) is getting to bake! These cookies are amazing...you can literally eat a million in one sitting. No lie.
Choc-Oat-Chip Cookies
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Source: Nestle (Verybestbaking.com)
Choc-Oat-Chip Cookies
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Source: Nestle (Verybestbaking.com)
Wednesday, January 26, 2011
Our new addition!
A lot has happened since I have last posted, cooked or baked. I don't have much time for that sort of thing anymore with our new addition - Benjamin Rex. He is amazing! We have also since moved from San Diego to NJ and life is good :)
Saturday, July 24, 2010
Fresh Strawberry-Peach Bread
I found this recipe on another blog & thought this would be a great use of fruit we buy at the market in little italy each week! This bread came out delicious...definitely the perfect dessert for a summer evening. Of course, since I'm 9 1/2 months pregnant, I also needed a few chocolate chip cookies along with this bread to complete my dessert...
Fresh Strawberry-Peach Bread
1/4 cup butter (half a stick), softened
1/4 cup vegetable oil
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
3/4 cup strawberries, chopped
3/4 cup fresh peaches, chopped
Grease and flour a 9×5 inch loaf pan.
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick.
Bake in a 350 degree oven for 50 to 60 minutes.
Source: Sing For Your Supper
Fresh Strawberry-Peach Bread
1/4 cup butter (half a stick), softened
1/4 cup vegetable oil
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
3/4 cup strawberries, chopped
3/4 cup fresh peaches, chopped
Grease and flour a 9×5 inch loaf pan.
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick.
Bake in a 350 degree oven for 50 to 60 minutes.
Source: Sing For Your Supper
Friday, July 23, 2010
Buffalo Chicken Stromboli
Dan created this recipe after a stromboli we order from our favorite pizza place. He has re-created it perfectly & it's really easy!
Ingredients:
Pizza Crust (We use Pillsbury)
Mozzarella Cheese
Buffalo sauce
Grilled chicken
Preheat oven to 425. Cook chicken on the grill, about 2-3 pieces. Roll out the pizza dough on a greased cookie pan. Cut chicken & mix with desired amount of buffalo sauce. Pour chicken mixture onto crust, and top with mozzarella cheese. Brush top with melted butter. Roll up & place in oven! All done! Cook for about 15-18 minutes.
Ingredients:
Pizza Crust (We use Pillsbury)
Mozzarella Cheese
Buffalo sauce
Grilled chicken
Preheat oven to 425. Cook chicken on the grill, about 2-3 pieces. Roll out the pizza dough on a greased cookie pan. Cut chicken & mix with desired amount of buffalo sauce. Pour chicken mixture onto crust, and top with mozzarella cheese. Brush top with melted butter. Roll up & place in oven! All done! Cook for about 15-18 minutes.
Sunday, April 4, 2010
Best Buttermilk Pancakes
This really is the BEST pancake recipe ever. Too much for 2 people, but we just save the rest & make the next morning. Happy Easter!
Buttermilk Pancakes
Source: Martha Stewart Living, January 2001
Ingredients:
Makes nine 6-inch pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1.Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2.Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3.Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4.Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Buttermilk Pancakes
Source: Martha Stewart Living, January 2001
Ingredients:
Makes nine 6-inch pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1.Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2.Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3.Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4.Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Monday, March 22, 2010
Grilled Chicken Salad
Grilled Chicken Salad
Ingredients:
Chicken
Cherry tomatoes
Avocado
Feta cheese
Lettuce, mixed greens
Grill chicken until no longer pink. To season, rub in oil and season with salt & pepper. We used 1/2 pound of chicken for 2 people to make it a meal!
Meanwhile, whisk 2 tbps. lemon juice, 1/3 cup olive oil, 1 tbps. fresh oregano and 1/2 tsp. black pepper. Set aside.
In a bowl, mix chicken, mixed greens, avocado, tomatoes & feta cheese. Toss with salad dressing.
Source: Adapted from Sunset Magazine, April 2010 issue
Ingredients:
Chicken
Cherry tomatoes
Avocado
Feta cheese
Lettuce, mixed greens
Grill chicken until no longer pink. To season, rub in oil and season with salt & pepper. We used 1/2 pound of chicken for 2 people to make it a meal!
Meanwhile, whisk 2 tbps. lemon juice, 1/3 cup olive oil, 1 tbps. fresh oregano and 1/2 tsp. black pepper. Set aside.
In a bowl, mix chicken, mixed greens, avocado, tomatoes & feta cheese. Toss with salad dressing.
Source: Adapted from Sunset Magazine, April 2010 issue
Sunday, February 7, 2010
Buffalo Chicken Wontons
This is a really time consuming recipe but worth it! We made these for Superbowl today, amazing!
Buffalo Chicken Wontons
Ingredients:
2 chicken breasts, cooked & shredded
1/4 cup cream cheese
1/4 cup hot sauce or buffalo sauce
Wontons
Directions:
Boil chicken breasts & shred. Mix chicken with hot sauce. Mix in cream cheese. Place about a teaspoon of filling into each wonton & seal the edges of the wonton with water. Fry the wontons in a pan with oil until each side is lightly brown. Serve with extra hot sauce for dipping.
Buffalo Chicken Wontons
Ingredients:
2 chicken breasts, cooked & shredded
1/4 cup cream cheese
1/4 cup hot sauce or buffalo sauce
Wontons
Directions:
Boil chicken breasts & shred. Mix chicken with hot sauce. Mix in cream cheese. Place about a teaspoon of filling into each wonton & seal the edges of the wonton with water. Fry the wontons in a pan with oil until each side is lightly brown. Serve with extra hot sauce for dipping.
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