Thursday, November 13, 2008

Yes, I Love Brussel Sprouts!

This is pork chops with polenta and brussel sprouts on the side. I actually just wanted to give the recipe for the brussel sprouts. They were the best I've ever had! I have NEVER liked brussel sprouts and was quite surprised when I scarfed these down.

20 big fresh brussel sprouts, cut in half
4 garlic cloves, smashed with a knife
2 tablespoons olive oil
1 tablespoon butter (or more if you like)
Salt & pepper to taste

Heat olive oil and butter in medium sized frying pan. Add garlic and cook for around 3 minutes. Remove the garlic from the pan. Add sprouts, cut side down. Add salt & pepper to your liking. Top with garlic and cover. Cook for 20 minutes or until the sprouts are tender. These are GREAT!

Roast Beef Sub

I made a pot roast on Sunday. Instead of having the traditional "pot roast dinner", I made hoagies instead. They were so good! I added some provolone on top and melted it before I served them. The pot roast is so juicy that you don't even need condiments.
Chuck roast- 2.5 lb.
Approx 10 garlic cloves
Olive oil
1 can beef broth
Salt & Pepper
Preheat oven to 325. Cut small slits on the chuck roast and slip 1/2 garlic clove into it. I usually make about 10 to 15 slits total (I love garlic!). Rub olive oil all over the roast then add salt & pepper. Brown each side of the roast in a frying pan for about 3 minutes on each side. Once you put the roast in a roast pan, pour the beef broth over it and add additional salt & pepper. Cover and cook for approx. 3 hours on 325.

Some What Cobb Salad

Well, this is just about the only way to get my other half to eat salad. With all of the extra ingredients and dressing, it probably has a TON of calories.... but it's oh so good.
I'm sure by the picture you can see all of the ingredients. There is some avocado in there, just in case you can't see it ;) Delish!

Thursday, October 16, 2008

Bow Tie Pasta with Chicken

I know my last post was with bow tie pasta. I just can't get enough!!! I was bored so invented the cream sauce which turned out pretty good if I do say so myself. ;) I don't know how to cook for 1 or 2 people so this recipe made enough for about 6 peeps. lol Enjoy!
1 box bow tie pasta, cooked al dente
1 box frozen spinach, thawed and dried
3-4 chicken breasts, cubed
2 garlic cloves, minced
1 pkg lite cream cheese
4 tablespoons butter
1-2 cups milk (I used 2%)
Splash of dry white wine
Juice of 1 lemon
2 teaspoons dry basil leaves
1 teaspoon red chili flakes
Salt & pepper to taste
Saute chicken in a bit of olive oil, add garlic and cook until chicken is browned (about 3-4 minutes). Remove chicken from the pan so that you can make the sauce. Add butter to the saucepan. Once it melts add the cream cheese until smooth. Add milk until you get the consistency you would like. Add a splash of wine and the juice of one lemon. Let this simmer for a few minutes. Add the basil leaves and chili flakes. Add spinach and chicken and simmer for a few more minutes to warm the spinach and chicken. Salt & pepper to taste. Once the sauce is done, transfer to the pot with the pasta. Serve with lemon. Delish!

Wednesday, October 1, 2008

Bow Tie Pasta w/ Turkey Sausage

Since Patrick has been out of town I have been eating all kinds of food with tomato sauce. :) I made this dish last night and it was so delish! It's very easy, took about 20 minutes and I even had left overs for lunch. Enjoy!

1 box bow tie pasta, cooked
1 pkg turkey kielbasa sausage, chopped
1 pkg spinach
1 jar marinara sauce
2 garlic cloves, sliced
Parmesan cheese, shredded
Black olives, sliced
A few dashes red pepper flakes

Fry sausage and garlic in a bit of olive oil until sausage has browned. Add spinach and cook for a few minutes. Add marinara sauce and olives and simmer for about 10 minutes. Mix the marinara sauce in with the bow tie pasta, add red pepper flakes and parmesan cheese to taste. Top with additional parm cheese if desired.

Sunday, August 24, 2008

Menu Plan Monday

My Mom just left this weekend. We had a wonderful time while she was here. Last week we celebrated our 2nd anniversary. We all got dressed up and went to Anthony's restaurant for a 4-course meal. It's a beautiful restaurant, right by the bay. I had shrimp cocktail, clam chowder, salmon cakes and chocolate mousse. We also went to Olive Garden and had their shrimp risotto. Omgosh, it is sooo good! So.... this week I'm going to try my own version of salmon cakes and I can't believe it- Olive Garden posted their receipe for the shrimp risotto, so I'm making that as well. We are going camping Friday (two weekends in a row) so I will only post until Thursday. If I make anything interesting on our camping trip I'll be sure to post it.

Sunday we had 40 Cloves of Garlic Chicken. Once again it was super! I love Ina Garten's recipes. Well, I hope everyone has a great week!

For more receipes and meal ideas please visit our host Laura at

Salmon Cakes*

Cobb Salad

Shrimp & Asparagus Risotto



*Salmon Cakes


1/2 red pepper, grated
1/2 cup red onion, grated
1/4 cup green onion, finely chopped
1/4 cup mayonnaise
juice & zest of 1 lemon
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 egg, beaten
1 cup dry seasoned bread crumbs
2 (6 ounce) cans boneless salmon filet
2 tablespoons olive oil
1 tablespoon butter
A few dashes tabasco sauce


In a small mixing bowl, combine red pepper, green onion, mayonnaise, lemon juice, lemon zest, seasoned salt and cayenne pepper. Adjust seasoning to taste. Stir in egg, well-drained salmon and 4 T of the bread crumbs. Divide and form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs and flatten into cakes. Fry salmon cakes in olive oil and melted butter in skillet over medium heat for 3 to 4 minutes per side. Serve with rice and green salad.

Wednesday, August 13, 2008

Spaghetti Carbonara

1 pkg diced proscuitto
4 garlic cloves, chopped
Dash or two of crushed red peppers
1 cup chicken stock
2 large egg yolks
1 cup pasta water
1 cup Parmigiano Reggiano cheese
1 Zuchinni
Parsley, chopped
Salt & Pepper to taste
Noodles of your choice (I use linguini)

Directions:Cook noodles as per package. Saute zuchinni in a bit of olive oil for about a minute. Add proscuitto and let it brown. Add additional olive oil, garlic and red pepper flakes and saute for around 2 minutes. Add stock to the pan and reduce the liquid by half. Beat egg yolks then stirl in ladle of pasta water. Drain pasta, and add to pan with proscuitto and garlic. Remove from heat. Add egg mixture, cheese, parsley, salt & pepper and toss until sacue is absorbed. Adjust to taste and serve immediately.

Tuesday, August 12, 2008

Saucy Chicken

Oh my goodness- this chicken was so good! It only took around 15 minutes to make. I will definitely make this again soon. I even snuck some veggies in there- the P man ate every bite. :)

Saucy chicken
Courtesy: Nicole

4 Chicken breasts, pounded
1 can cream of mushroom
1 cup sour cream
1/2 cup chicken broth
4 garlic cloves, minced
handful of chives, chopped
1 tomato, chopped

Mix cream of mushroom, sour cream and chicken broth together. Brown chicken breasts on each side for about 2 minutes each side. (Add garlic when you flip the chicken) Add sauce- thin if needed using chicken broth. Cook for an additional 5 minutes, add chives and tomatoes. Salt & pepper to taste. Enjoy!

Sunday, August 10, 2008

Menu Plan Monday

I've been out of the loop with menu planning. I never realized how much money planning saves! Anyhoo- my Mom is coming to visit for a week and a half. I can't wait to see her! (smile) Here is our menu for the week. This weekend we will be in Seattle and the San Juan Islands so I will post some restaurant reviews too. Have a good week! For more menu plans and recipes visit our host Laura at

Spaghetti a la Carbonara*

Chicken with vegetables*

Hamburger helper (that's right- dinner from a box!)

Enchiladas and rice

Taco night


San Juan Islands

Spaghetti a la Carbonara

1 pkg diced proscuitto
4 garlic cloves, chopped
Dash or two of crushed red peppers
1 cup chicken stock
2 large egg yolks
1 cup pasta water
1 cup Parmigiano Reggiano cheese
Parsley, chopped
Salt & Pepper to taste
Noodles of your choice (I use linguini)

Cook noodles as per package.
Saute proscuitto in a drizzle of oil until it browns. Add additional olive oil, garlic and red pepper flakes and saute for around 2 minutes. Add stock to the pan and reduce the liquid by half. Beat egg yolks then stirl in ladle of pasta water. Drain pasta, and add to pan with proscuitto and garlic. Remove from heat. Add egg mixture, cheese, parsley, salt & pepper and toss until sacue is absorbed. Adjust to taste and serve immediately.

Tuesday, July 29, 2008

Crockpot Creation

I can't believe it's been over a month since I last posted. I promise I'm getting back into the swing of things. I've made a dish kind of similar to this before, but we both liked this one much better. It's easy and delish!
3-4 chicken breasts, cubed
1 can cream of mushroom
1 can cream of chicken
1 pkg. cream cheese
1/2 cup milk
1/2 cup chicken broth
1 pkg italian dressing mix
1 pkg egg noodles
chopped parsley (i'll add this next time)
Add all ingredients (except cream cheese and egg noodles) in crock pot and cook on low for 5 hours. Add cream cheese and cook for an additional 30 min - 1 hour. Serve over egg noodles. I sauteed spinach with garlic and served it on the side. :)

Monday, June 16, 2008

Heaven in a bowl

A good friend of mine gave me this recipe years back. I was going through my recipe cards the other day and found it. I was so excited to make it for Patrick. This, my friends, is just about the easiest and yummiest dessert ever! You can make it as low-fat as possible and it still has tons of flavor. Enjoy!
Chocolate Eclair Cake
1 Box graham crackers
1 Squeeze bottle Chocolate Syrup (low fat)
1 Package White Chocolate Pudding (fat free)
2 Tubs Cool Whip (low fat or fat free)
Make pudding and chill for 30 minutes. Layer in a pan; Graham Crackers, hershey's syrup, pudding, cool whip until the top of the pan. Cover and refridgerate over night. Before serving cover the top with cool whip and serve. YUMMO!

Friday, June 13, 2008

Pineapple Pork Roast

I'm not a big fan of pork. Actually, I can't stand the taste of it sometimes. I found a pork roast on sale at the grocery store. What to do with it? I had heard of people making pineapple roasts, so I gave it a go. We had a back up plan- give leftovers to the dogs over the week and head for Arby's if it turned out gross. BUT- to my surprise, it was heavenly. The meat just fell apart (as you can see). I tried to slice it so it would make a pretty picture, but no luck. Anyway, below is the recipe. You have to try this roast. It is so good and super easy!

Pineapple Pork Roast

1 pork roast
salt & pepper
1 (16 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dried basil

Set crockpot to low. Place the pork roast in crockpot. Combine all ingredients and pour over roast. Cook on low for 6-8 hours. Delish!

Sunday, June 8, 2008

Menu Plan Monday

I've taken a break from blogging lately. Not because of my so called busy life, just cause I haven't really felt like being on the computer after work. Anyway- I'm back on track and excited about the new receipes I'll be making in the next few weeks. Thanks for stopping by and have a great week! For more recipe ideas please visit our host Laura at

Salmon with artichoke hearts

Parmesan Pork chops

Italian sausage with Polenta

Grilled chicken breast sandwich with brie

Date night

Ham & cheese paninis

"Thick Thighs"*

Big, Thick, Hearty Thighs........
Courtesy Rachael Ray

2 tablespoons extra virgin olive oil
8 boneless, skinless chicken thighs
Salt & pepper
1 small onion, thinly sliced
5 garlic cloves
1 tablespoon fresh thyme leaves
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Crusty bread

Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt & pepper. Add the chicken in the skillet and brown on both sides for 3 minutes. Scoot the browned thights to the edges of thepan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt & pepper. Cook, stirring frequently, for 2 minutes.

Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminium foil and simmer for 10 minutes.

Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just head the peas through. Serve with crusty bread.

Monday, June 2, 2008

Seafood Alfredo

This Seafood Alfredo recipe is a lighter verison and honestly I prefer it made this way. It was a super easy dish to make and the P man kept coming back for more! The only ingredient I substituted was the lump crabmeat. I used the canned crabmeat which was just as tasty to us!

1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low. Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.

8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 438(30% from fat); FAT 14.8g (sat 7.7g,mono 3.6g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 160mg; CALCIUM 257mg; SODIUM 747mg; FIBER 2.2g; IRON 3.4mg; CARBOHYDRATE 38g
Cooking Light, JANUARY 2002

Sunday, May 4, 2008

Menu Plan Monday

I'm not quite sure what happened last week but I ended vearing off of the menu plan. Well, I do know. I was kind of lazy and didn't make it to the store until Wednesday. Hopefully I'll have some pictures of the new recipes for this week. I hope everyone has a great week!

For more menu plans please visit our host Laura at

SOS (from last week)

Potatoes n' Kielbasa

Angel Hair Pasta Chicken

Baked Salmon

Date Night

Bourbon Chicken

Roast Beef Sandwiches

Sunday, April 27, 2008

Menu Plan Monday

Last week was filled with great recipes. I created a cheesy meatloaf, made some herbed pork chops from an Ordinary Mom and even ventured out into the baking world. This week will be a little bit more low key. For some reason I'm worn out and am down in the dumps. I think I'm just home sick. Anyway, I hope everyone has a great week! Eat Well!
For more menu ideas please visit our hostess Laura at
Soft tacos
Herbed cornish hens
Fried Chicken* family recipe
towards the end frying, sprinkle a bit of sugar on top
Date night

Herbed Pork Chops

This week I tried this herbed pork chop recipe. I just tweaked it a bit since I only used what we had on hand. They were great!

Creamy Herbed Pork Chops
4 boneless pork chops
1 tablespoon margarine or butter
1 cup finely chopped carrot
1 tablespoon Mrs. Dash seasoning
2 cloves of garlic, minced
1 tablespoon basil
2 teaspoons flour
1 beef bouillon cube
1/4 teaspoon pepper
2/3 cup milk
2 tablespoons water

Trim fat from meat. Sprinkle with salt and pepper. In a large skillet cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot and garlic. Cook for 5 to 7 minutes more or till no pink remains. Remove chops, reserving drippings,carrots and garlic.
For sauce, stir parsley, flour, basil, Mrs. Dash (or whichever herbs you like), bouillon cube and pepper into drippings and carrot. Add milk all at once. Cook and stir till thickened and bubbly. Stir in water. Return chops to skillet and heat through.

Cheesy Meatloaf

Ok, we can all safely say I'm not the best at taking food pics. lol Not the greatest pic of meatloaf, but it was the best I've ever had. The P man ate it up too. I will always make my meatloaf like this from now on. Believe me- so will you! Yummmm!

Cheesy Meatloaf
Courtesy Nicole

1 pkg lean ground beef
1 roll sausage (I used hot)
1 cup bread crumbs
2 tablespoons worcestershire sauce
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, shredded

Preheat oven to 400 F. In a bowl, mix everything together. Season with salt and pepper. Transfer to a loaf pan. Bake for around 45 minutes. Let it sit for around 10 minutes before serving. Enjoy!

Banana Bread Muffins

I'm not much of a baker, but it's growing on me. We had about 5 bananas that were going to go bad soon so I thought I'd put them to use. I found this recipe and tweaked it a bit. As you can see I made them into muffins instead of a loaf. They were delicious! The only thing I didn't like was how dense they were. I'd like to make another banana bread that is lighter. So if you have any suggestions, bring them on! Thanks!
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons allspice
1 teaspoon vanilla extract
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
5 mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda, allspice and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla extract and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Sunday, April 20, 2008

Menu Plan Monday

Last week I forgot to post my Menu Plan. I had a nice menu planned but ended up experimenting most of the week instead. I made this chicken and last night made this pot roast which was sooo good. I added carrots, garlic powder, onion powder and bell pepper to this recipe. It added so much flavor. Here is the menu for the week. Just a side note- we do eat healthy sides with our meals. I just put the main item on the list. (Just so my Mom will know I'm eating my veggies) lol I hope everyone has a great week! For more meal plan ideas please visit our host Laura at

Chicken Suiza Enchiladas*

Mini cheese meatloaves

Salmon wrapped in parma ham

Creamy herbed pork chops

Date night- we found a casino that has all you can eat Seafood (we have coupons) yay!

Grilled steaks with chimichurri sauce

Funky Chicken w/Sesame Noodles

Chicken Suiza Enchiladas:
You can also use leftover turkey or chicken. (Suiza is Spanish for Swiss)

8 corn tortillas, stacked and wrapped in foil
1 1/4 green salsa (salsa verde)
1/2 cup reduced-fat sour cream
1/4 chopped cilantro
11/2 cups (8 oz) diced cooked turkey or chicken
6 oz. reduced-fat Swiss cheese, shredded
1 jar (7 oz) roasted red pepper, sliced

1. Place tortillas in oven. Heat to 425F. Have a shallow 2 to 2 1/2 qt baking dish ready.
2. Mix salsa, sour cream and cilantro in a medium bowl. Spread 1/2 cup over bottom of baking dish. In another bowl, combine chicken, 1 cup cheese and roasted peppers. Remove tortillas from oven.
3. Spoon 1/2 cup chicken mixture down center of each tortilla. Roll up; place seam side down in baking dish. Pour remaining salsa mixture over top.
4. Cover with foil and bake 15 minutes until bubbly. Uncover, sprinkle with remaining cheese and bake 10 minutes, or until cheese has melted.

Jalapeno Mustard Chicken

All I can say about this chicken is YUMMO! On my way home from dropping my nephew off last week I stopped by one of those fruit stands on the side of the highway. (I love those places!) I bought a bunch of junk snack food and a jar of jalapeno honey mustard. Well, well, well... this stuff is just about the best mustard ever! It's sweet and hot all in one bite. That night I tenderized some chicken breasts and basted a sauce using this mustard over them. It was soooo good! I served it with Salvadorean rice that I learned to make from one of my best friends. Enjoy!

Jalapeno honey mustard, about 5 tablespoons
Olive oil, a few drizzles
Lemon juice, zest included
salt & pepper
balsamic vinegar, 2 tablespoons

I can't remember exactly how much I used of each, but you can adjust to your taste. Stir in the olive oil to the mustard, then the vinegar & lemon juice & zest. Salt & pepper to taste.

I floured the chicken breast after tenderizing them. Then pan fried then in a few tablespoons of olive oil. Brush the mustard sauce on each side as you turn the chicken. I cooked the chicken for about 10 minutes. The chicken was very juicy and tender. Delish!

Salvadorean rice:
1 cup rice
1 bell pepper, chopped
1/2 onion, chopped
1 tomato, chopped
2 chicken bouillon cubes
2 tablespoons oil

In oil saute bell pepper, onion and tomato until onion is translucent. Add rice and cook for about 5 minutes, until the rice gets light brown. Add chicken bouillon cubes. Add water until rice is covered (I'd say about 1 1/2 cups). Salt & pepper to taste. Cover, and cook on simmer until water has evaporated. Serves around 4 peeps. Enjoy!

Sunday, April 6, 2008

Menu Plan Monday

This week my nephew will be visiting for spring break. Needless to say we may not stick to the plan every day. I hope everyone has a nice week!

For more recipe ideas please visit our hostess, Laura at

Lemon Pepper Cod

Venetian Mac n' Cheese*

On the road - eat out

Chicken Mug Pies

Cheese Enchiladas, rice, salad

Steaks, sweet baked potatoes, salad

Pot roast sandwiches

*Venetian Mac n' Cheese
Courtesy Rachael Ray

1 pound medium shell pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 c. half-and-half or whole milk
1 c. chicken broth
pinch nutmeg
2 tablespoons EVOO
3 cloves garlic, grated
1 teaspoon anchovy paste (optional)
1 pound shrimp, peeled and deveined
2 small heads radicchio, shredded
1 cup grated parmigiano-reggiano cheese
1 cup shredded asiago cheese

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook forr1 minute then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6 to 7 minutes.

3. In a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic and anchovy paste, if using, and cook for 1 minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender 3 to 4 minutes.

4. Preheat the broiler. Stir the parmigiano-reggiano into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.

Wednesday, April 2, 2008

Cashew Chicken

Not the greatest picture, but this dish was almost as good as it tastes in the restaurant. I had originally taken the recipe from weight watchers but changed it up a bit. It was actually quite easy to make and easy clean up. I was happy cause Patrick ate his veggies without even blinking an eye! (I think he accidentally ate some onions too) lol

1/4 tsp black pepper, or more to taste
1/2 tsp table salt, or more to taste
2 tsp peanut oil (I used olive oil)
1 can bean sprouts (I added this)
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)
2 Tbsp low-sodium soy sauce, or more to taste
1 1/2 Tbsp cornstarch (omitted this)
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1 1/2 cup fat-free, reduced-sodium chicken broth, divided
2 cup cooked brown rice

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.Add 1 cup of broth, soy sauce, celery, bean sprouts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving

Leftover Salmon

I usually have issues using left over fish. I finally have come to my senses and realized I can use it in salads. We had salmon and potatoes the other night so I used the leftovers for salad with balsamic dressing. It was simple and delish. I even got the P man to have a plate. :)

All I did was mix a few tablespoons of olive oil into some balsamic vinegar along with a squeeze of lemon with lemon zest (salt & pepper). I had also added avocados and it was to die for!

Monday, March 31, 2008

Menu Plan Monday

Omgosh, I can't believe it's Monday already. Last week's meals went as planned. I made Liz's Lemon Garlic Chicken and we LOVED it. The chicken was so tender and flavorful. So here is the menu this week. Monday-Thursday is dinner for 1. We moved to WA thinking no more road trips, but the hubby is out again. :( Oh well, thank goodness for cable! lol

For more recipes and meal ideas visit our host, Laura at

Mediterranean Fish

Beef goulash

Leftover beef goulash

Pinto beans over cornbread

Basil chicken with tomato-alfredo sauce *

Cashew chicken


*Basil Chicken with tomato-alfredo sauce

8 chicken drumsticks
1/2 tsp pepper
1 1/4 cups alfredo (I like to use the sundried tomato alfredo)
1 pt grape tomatoes
fresh basil

Sprinkle drumsticks with pepper
Add nonstick spray to pan. Cook chicken until brown on all sides.
Stir in alfredo sauce and 3/4 of tomatoes.
Reduce heat to Med low, cover & simmer 20 minutes until chicken is cooked.
Cut basil into strips and add to skillet with remaining tomatoes.
Serve with rice or noodles.

Wednesday, March 26, 2008

100th Post - Easter Dinner

Last year we were in England for Easter. This year we were alone again but we have our dog, Odin now. yay! I made cornish hens with spinach, mashed potatoes and shells n' cheese. I had made the cornish hens before (from a recipe by Rachael Ray) and they were a hit. There is no way I could ever finish a whole hen but I went ahead and made 2. I'll have to find a recipe to use up the remaining meat.

Cornish hens:
Pat dry and sprinkle with salt & pepper
Mix together 1 can orange juice concentrate (defrosted), 1/2 cup balsamic vinegar and 1/4 cup olive oil
Brush mixture liberally on cornish hens
Bake 15 minutes at 450 then 30 minutes at 350 (uncovered)


Crockpot Angel Chicken

This is the first time I've ever used a crock pot to make dinner. I put all the ingredients together and cooked on low for 4 hours. It was super easy and delish! This dish tasted a lot like the chicken tetrazini I make. Patrick absolutely loved it. I liked it too but it was kind of rich for me so I will only be making it once in a blue moon.

Crockpot Angel Chicken
6 boneless chicken breasts
1/2 cup butter
1 pkg dry italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine (cooking wine or regular drinking wine)
4oz. onion & chive cream cheese
pkg angel hair pasta (cook according to box directions)
Place chicken in crock pot. In sauce pan melt butter. Stir in italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked angel hair pasta or any kind of noodle you desire. (Rice works well also).

Sunday, March 23, 2008

Menu Plan Monday

I am back in the game baybay!! lol This will be our first full week in Bellingham. It is a culture shock for us. I hate to say so far the people don't seem to be very nice (I guess I'm used to the Southern hospitality). BUT the scenery is absolutely beautiful. We are surrounded by mountains. I will post pics later this week. Coming from an 1800 sq ft house to an 1000 sq ft apartment with a large dog is difficult for us, but we'll adapt. At least we are finally in the same country. ;) Anyway, we went to the grocery store and found that in the frozen food section they have row after row of seafood that you can scoop yourself and buy in a bag. It's awesome! We both love seafood and there is plenty of it here! So here is our first Menu Plan Monday in Washington. :)

Crockpot Angel Chicken

Pan Seared Salmon w/bacon
Baby potatoes
Roman lettuce salad

Homemade Cheeseburgers

Lemon Garlic Chicken
White rice


Cream Cheese Chicken

Roasted Chicken

Tuesday, February 19, 2008

Mexican Soup

I actually made this a few weeks ago and just got around to posting it. Man- was it good! We had tons of leftovers. When I heated up the leftovers I added fresh cilantro and tortilla chips. Mmmm hmmm good!

4 chicken breasts, shredded
Good olive oil
Salt and black pepper
2 onions, chopped
2 stalks celery, chopped
4 carrots, chopped
4 cloves garlic, minced
2 1/2 quarts chicken broth
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, minced
1 teaspoon ground cumin
1/4 to 1/2 cup chopped fresh cilantro leaves
Avocados- optional

Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, 1 tablespoon salt, 1 teaspoon pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Oh so good Lasagna

I adopted this recipe from Barefoot Contessa. I love all of the recipes I've made of hers. It's very very tasty and easy to make.
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 pounds sweet Italian turkey sausage, casings removed (I used mild)
1 pound ground pork
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
32 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Monday, February 18, 2008

An Award- For Lil' Ole me???

Cynthia at and my Friend Liz at have both given me an award for Excellence. Thank you so much ladies! Much love ;)

Here are a few blogs that I love to read and Im sure you will too!


Miss Lionheart

Sunday, February 10, 2008

Menu Plan Monday

I didn't have time to cook dinner at all last week. Our dinners consisted of cereal and tv dinners. We put our house on the market and in 4 days got a contract. yay! We are so happy to have that weight lifted off of our shoulders. So now the next step.... packing everything and our road trip to Washington. :)

For more recipe ideas, please visit our hostess Laura at

Round Steak Sauerbraten
Wild rice

French Country Chicken
Green beans with shallots


Oven baked chimichangas

Out with friends

C.O.R.N. (clean out fridge night)
I saw this saying on another site and thought it was cute

Hawaiian Pork Roast
Roasted potatoes
Mixed veggies

Thursday, January 31, 2008

Chicken Mug Pies

Oh my goodness! This dish was heavenly! Another one of Rachael Ray's dishes to add to the favs. This is especially great on a cold winter night. I forgot to chop up onions, but just added onion & garlic powder towards the end and it was so flavorful. Enjoy!

1 tube jumbo bake-off butter biscuits
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns
1 pint half-and-half or cream
1 quart chicken stock
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas

Preheat oven according to package directions and arrange biscuits on cookie sheet. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Orzo Stuffed Peppers

I had to tweak this recipe a bit but it was still great and super easy!!
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Sunday, January 27, 2008

Menu Plan Monday

Dinner at my Grandmothers :)


Chicken Mug Pies


Mexican Chicken Soup

Bean & Cheese Tostadas

Wednesday, January 23, 2008

Baked Potato Soup

I have been craving Baked Potato Soup. When I was browsing foodie sites the other day I came across this post and this one and was inspired. I knew I was taking a chance in making soup cause "The Man" doesn't care too much for soup. I went ahead and made it though, thinking that he'd like it since it had potatoes in it. Well, he ate it, but he wasn't too impressed. I, on the other hand, thought it was delicious and plan to make it again soon for my family. Enjoy!
Baked Potato Soup
4 medium baked potatoes
1 pkg. bacon
1 c celery, chopped
1/2 c. green onions, thinly sliced
1 can 14 oz. chicken broth
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1 c. sour cream
1 c. milk
2 c. broccoli florets
2 oz. shredded cheddar cheese
Remove skins from cooled baked potatoes and coarsely mash them. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp drippings in pan. In a dutch oven add celery, garlic, green onions and broccoli. Saute for approx 5 minutes. Pour in chicken broth, milk, mashed potatoes, salt, pepper, and bacon. Bring to a boil. Reduce heat; simmer 10 mins. Stir in sour cream. Ladle into bowls and serve with cheese and green onions.

Monday, January 21, 2008

Menu Plan Monday

I may not stick to the plan this week. It looks like I'll be heading back to Dallas sometime this week until we move to Washington. This will be my last week in England. I'm actually kind of sad about it. It's funny cause I wanted to be home so bad the entire time I was here. Now that I know I'm leaving, I don't want to! lol
(I'll be making this with chicken breast)
Steak with Salad

Tuesday, January 15, 2008

Menu Plan Monday

A day late.... We had a blast in Paris even though we were freezing our behinds off. Look how beautiful The Eiffel Tower is at night. The city is so beautiful! I'd love to go back if we can ever afford it again. lol

So here is our meal plan for this week. It's simple since we'll be so busy. Gotta pack and get ready to head back to the States! :)

Chicken with garlic sauce
Mixed veggies

Taco night

Peanut Chicken Stir Fry

Mini Cheesy Meatloaves

Leftovers (date night)

Hamburgers with chips (fries)

Sunday roast

Wednesday, January 9, 2008

Pasta with Spinach, Bacon and Mushrooms

My friend Misslionheart posted this recipe and it looked so yummy. Although a little heavy we both enjoyed this meal. I only had to make a few adjustments for "his Highness".

1/2 box of penne pasta
6 slices bacon or turkey bacon
2 T garlic butter, divided
1/2 yellow onion diced (I omitted this and used onion powder)
2 garlic cloves, minced
1 pkg button mushrooms, sliced
garlic salt to taste
1 bag of baby spinach
1 T flour
1 c half and half (*Sub double cream)
*1 c chicken broth
1/2 c fresh grated parmesan cheese

Cook penne pasta and set aside.
Meanwhile, in a big skillet, cook the bacon. (If you’re using real bacon, you’ll need to drain most of the extra grease off.)
Set the cooked bacon aside on a plate and crumble once cool.
In the leftover fat and 1 T of the garlic butter, sauté the garlic and onion over medium-low until very well browned, 20-30 mins (Since I didnt add onions I only cooked the garlic in the butter for about 5 minutes)Add mushrooms, season with garlic salt, (onion powder) and cook until reduced, 10 or so minutes. Add the spinach and cook over medium for about 5 minutes, stirring frequently. Mix together the pasta, bacon and the sautéed vegetables in a large serving bowl.
In the still hot pan, melt the remaining T of garlic butter. Add flour and make a paste.
Add a couple of ounces of half and half, chicken broth and stir well until no lumps remain.
Slowly add the rest of the half and half, stirring constantly.
Once smooth, boil 30 to 60 seconds until just slightly thickened, still stirring constantly.
Add the parmesan to the sauce and stir just until melted.
Pour sauce over pasta, bacon and veggie combo, and mix well.
Serve with additional parmesan cheese if desired.

Tuesday, January 8, 2008

Lemon Chicken

Ok, it's the the prettiest looking dish ever, but it sure was good! I tweaked the recipe a little. I actually left the red peppers and onions in, big pieces of course. (I think Hubby even accidentally ate a few onions! OOPS!) lol This dish was super easy to make - and quick. It took me about 20 minutes. I didn't serve anything on the side since the recipe made so much. Enjoy!

Cooking spray (*Sub about 2 tablespoons olive oil)
1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
1/4 cups chopped onion
1 cup chopped red bell pepper
2 cups instant rice (*Sub- 2 pkgs Uncle Ben's long grain 2 minute rice)
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons grated Romano cheese (*Sub parmesano)
*I added about 3 cloves of crushed garlic when I sauted the chicken

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion, and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, 1/4 teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 324(8% from fat); FAT 2.8g (sat 1g,mono 0.7g,poly 0.5g); PROTEIN 35g; CHOLESTEROL 69mg; CALCIUM 120mg; SODIUM 773mg; FIBER 8.3g; IRON 3.1mg; CARBOHYDRATE 40.7g

Monday, January 7, 2008

Menu Plan Monday

Happy Monday! I'm only posting the menu until Friday. We are going to Paris this weekend for a short trip. :) Now that we are leaving in April, we have to squeeze all of the trips we wanted to take in before we go back. For more more recipe ideas please visit our host, Laura, at

Broiled snapper w/ ginger lime butter
Basmati Rice
Steamed Broccoli

Pork medallions w/apricot-orange sauce
Sauted green beans

Parmesan Chops
roasted potatoes

Sunday, January 6, 2008

My First Tag

My lovely friend at A Place for Everything has tagged me for this meme.

OCTOBER:Loves to chat. Loves those who loves them. Loves to take things at the center. Inner and physical beauty. Lies but doesn’t pretend. Gets angry often. Treats friends importantly. Always making friends. Easily hurt but recovers easily. Daydreamer. Opinionated. Does not care of what others think. Emotional. Decisive. Strong clairvoyance. Loves to travel, the arts and literature. Touchy and easily jealous. Concerned. Loves outdoors. Just and fair. Spendthrift. Easily influenced. Easily loses confidence. Loves children.

1. Mention the person who tagged you and create a link back to them.
2. Copy-paste the traits for all the twelve months (see below).
3. Pick your month of birth (see below).
4. Highlight the traits that apply to you.
5. Tag 12 people and let them know by visiting their blogs and leaving a comment for them.
6. Let the person who tagged you know when you’ve done it!

JANUARY: Stubborn and hard-hearted. Ambitious and serious. Loves to teach and be taught. Always looking at people’s flaws and weaknesses. Likes to criticize. Hardworking and productive. Smart, neat and organized. Sensitive and has deep thoughts. Knows how to make others happy. Quiet unless excited or tensed. Rather reserved. Highly attentive. Resistant to illnesses but prone to colds. Romantic but has difficulties expressing love. Loves children. Loyal. Has great social abilities yet easily jealous. Very stubborn and money cautious.
FEBRUARY: Abstract thoughts. Loves reality and abstract. Intelligent and clever. Changing personality. Attractive. Sexy. Temperamental. Quiet, shy and humble. Honest and loyal. Determined to reach goals. Loves freedom. Rebellious when restricted. Loves aggressiveness. Too sensitive and easily hurt. Gets angry really easily but does not show it. Dislikes unnecessary things. Loves making friends but rarely shows it. Daring and stubborn. Ambitious. Realizes dreams and hopes. Sharp. Loves entertainment and leisure. Romantic on the inside not outside. Superstitious and ludicrous. Spendthrift. Tries to learn to show emotions.
MARCH: Attractive personality. Sexy. Affectionate. Shy and reserved. Secretive. Naturally honest, generous and sympathetic. Loves peace and serenity. Sensitive to others. Loves to serve others. Easily angered. Trustworthy. Appreciative and returns kindness. Observant and assesses others. Revengeful. Loves to dream and fantasize. Loves traveling. Loves attention. Hasty decisions in choosing partners. Loves home decors. Musically talented. Loves special things. Moody.
APRIL: Active and dynamic. Decisive and hasty but tends to regret. Attractive and affectionate to oneself. Strong mentality. Loves attention. Diplomatic. Consoling, friendly and solves people’s problems. Brave and fearless. Adventurous. Loving and caring. Suave and generous. Emotional. Aggressive. Hasty. Good memory. Moving. Motivates oneself and others. Sickness usually of the head and chest. Sexy in a way that only their lover can see.
MAY: Stubborn and hard-hearted. Strong-willed and highly motivated. Sharp thoughts. Easily angered. Attracts others and loves attention. Deep feelings. Beautiful physically and mentally. Firm Standpoint. Needs no motivation. Easily consoled. Systematic (left brain). Loves to dream. Strong clairvoyance. Understanding. Sickness usually in the ear and neck. Good imagination. Good physical. Weak breathing. Loves literature and the arts. Loves traveling. Dislike being at home. Restless. Not having many children. Hardworking. High spirited. Spendthrift.
JUNE: Thinks far with vision. Easily influenced by kindness. Polite and soft-spoken. Having ideas. Sensitive. Active mind. Hesitating, tends to delay. Choosy and always wants the best. Temperamental. Funny and humorous. Loves to joke. Good debating skills. Talkative. Daydreamer. Friendly. Knows how to make friends. Able to show character. Easily hurt. Prone to getting colds. Loves to dress up. Easily bored. Fussy. Seldom shows emotions. Takes time to recover when hurt. Brand conscious. Executive. Stubborn.
JULY: Fun to be with. Secretive. Difficult to fathom and to be understood. Quiet unless excited or tensed. Takes pride in oneself. Has reputation. Easily consoled. Honest. Concerned about people’s feelings. Tactful. Friendly. Approachable. Emotional temperamental and unpredictable. Moody and easily hurt. Witty and sparkly. Not revengeful. Forgiving but never forgets. Dislikes nonsensical and unnecessary things. Guides others physically and mentally. Sensitive and forms impressions carefully. Caring and loving. Treats others equally. Strong sense of sympathy. Wary and sharp. Judges people through observations. Hardworking. No difficulties in studying. Loves to be alone. Always broods about the past and the old friends. Likes to be quiet. Homely person. Waits for friends. Never looks for friends. Not aggressive unless provoked. Prone to having stomach and dieting problems. Loves to be loved. Easily hurt but takes long to recover.
AUGUST: Loves to joke. Attractive. Suave and caring. Brave and fearless. Firm and has leadership qualities. Knows how to console others. Too generous and egoistic. Takes high pride in oneself. Thirsty for praises. Extraordinary spirit. Easily angered. Angry when provoked. Easily jealous. Observant. Careful and cautious. Thinks quickly. Independent thoughts. Loves to lead and to be led. Loves to dream. Talented in the arts, music and defense. Sensitive but not petty. Poor resistance against illnesses. Learns to relax. Hasty and trusty. Romantic. Loving and caring. Loves to make friends.
SEPTEMBER: Suave and compromising. Careful, cautious and organized. Likes to point out people’s mistakes. Likes to criticize. Stubborn. Quiet but able to talk well. Calm and cool. Kind and sympathetic. Concerned and detailed. Loyal but not always honest. Does work well. Very confident. Sensitive. Good memory. Clever and knowledgeable. Loves to look for information. Must control oneself when criticizing. Able to motivate oneself. Understanding. Fun to be around. Secretive. Loves leisure and traveling. Hardly shows emotions. Tends to bottle up feelings. Very choosy, especially in relationships. Systematic.
OCTOBER:Loves to chat. Loves those who loves them. Loves to take things at the center. Inner and physical beauty. Lies but doesn’t pretend. Gets angry often. Treats friends importantly. Always making friends. Easily hurt but recovers easily. Daydreamer. Opinionated. Does not care of what others think. Emotional. Decisive. Strong clairvoyance. Loves to travel, the arts and literature. Touchy and easily jealous. Concerned. Loves outdoors. Just and fair. Spendthrift. Easily influenced. Easily loses confidence. Loves children.
NOVEMBER: Has a lot of ideas. Difficult to fathom. Thinks forward. Unique and brilliant. Extraordinary ideas. Sharp thinking. Fine and strong clairvoyance. Can become good doctors. Dynamic in personality. Secretive. Inquisitive. Knows how to dig secrets. Always thinking. Less talkative but amiable. Brave and generous. Patient. Stubborn and hard-hearted. If there is a will, there is a way. Determined. Never give up. Hardly becomes angry unless provoked. Loves to be alone. Thinks differently from others. Sharp-minded. Motivates oneself. Does not appreciate praises. High-spirited. Well-built and tough. Deep love and emotions. Romantic. Uncertain in relationships. Homely. Hardworking. High abilities. Trustworthy. Honest and keeps secrets. Not able to control emotions. Unpredictable.

DECEMBER: Loyal and generous. Sexy. Patriotic. Active in games and interactions. Impatient and hasty. Ambitious. Influential in organizations. Fun to be with. Loves to socialize. Loves praises. Loves attention. Loves to be loved. Honest and trustworthy. Not pretending. Short tempered. Changing personality. Not egotistic. Take high pride in oneself. Hates restrictions. Loves to joke. Good sense of humor. Logical.

I tag:
Mommy Chef
Dont Call Me Mummy
Sprinkles and Twinkles

Friday, January 4, 2008

Shrimp with Angel Hair

One of my creations (like hubs likes to call, experiments for the guinea). Anyway, this was easy and very tasteful. Hope you likey!

Angel hair pasta
1-2 bags of raw jumbo prawns
5 cloves garlic, minced
olive oil
red pepper flakes
salt & pepper
1/2 cup dry white wine or chicken broth

Cook pasta as directed (as if you didn't already know)
In large saucepan melt about 2 tablespoons of butter, add garlic and cook for around 2 minutes
Salt & Pepper the shrimp and add to the saucepan. Sprinkle with red pepper flakes. (I have this jar of pepper mixed with red pepper and its awesome!)
Cook the shrimp until they are all pink and remove from pan
In the same saucepan add 1/2 cup of wine, 2-3 tablespoons of olive oil and another 2 tablespoons of butter, bring to a boil. Add the shrimp back to the pan and cook for an additional few minutes. Drain the pasta then add the shrimp with sauce. Sprinkle with parsley if you wish. Enjoy!

Friday's Feast

When was the last time you received a surprise in the mail, and what was it?
A sweet card from my best friend Rabia... just to tell me that she loves me :) awwww

If you could have a summer and/or winter home, where would you want it to be?
Well, when we went to Venice for our anniversary we fell in love. So I'd have to say there. (until we find another place we love)

Pick one: pineapple, orange, banana, apple, cherry.

Main Course
Describe the nicest piece of clothing that you own.
My wedding dress

If you could forget one whole day from your life, which day would you choose to wipe from your memory?
When I turned 16 my Mom wrote on the car windows to surprise me. I was so embarrassed that I tried wiping it off in front of her and didn't want to drive to school. I know I hurt her feelings. I wish I never would have done that.

Wednesday, January 2, 2008

Im Back!

Hi friends! Oh how I have missed cooking for these past couple of months. I went to Dallas in October "for a few weeks", but ended up staying until the 30th of December. Lots will be happening in 2008. Patrick and I will be moving to Washington State in April. So while we are in England we need to try to sell our house and have it all packed up and ready to go. Umm.... lol
Anyway, this is the first meal I made when I came back. It was oh so good. Baked salmon over a bed of orzo pasta with spinach, roasted potatoes and salad. I just drizzled some olive oil and rosemary over the salmon and baked it for about 20 minutes.
Orzo pasta with spinach:
1 pkg orzo pasta
1 box frozen spinach
2 garlic cloves
olive oil
Cook the pasta as directed on package. Saute spinach in olive oil, butter and add garlic cloves. Stir in orzo pasta. Add salt and a bit of lemon zest. Yummay!
Roasted potatoes:
Boil 3-4 potatoes for approx. 15 minutes. Preheat oven to 400 F. Cut potatoes into big chunks and lay on roasting pan. In a saucepan heat 2 cloves garlic, some butter and olive oil until bubbly. Drizzle over potatoes and add herbs to your liking. Bake for approx 25 minutes.