tag:blogger.com,1999:blog-25894610274637079522024-02-19T09:32:44.564-06:00Nic in the KitchenAs a child my family's menu consisted of two choices: take it or leave it. ~Buddy HackettNicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-2589461027463707952.post-58805761619701690462011-09-14T13:04:00.004-05:002011-09-14T13:13:59.370-05:00Viva Madrid Spanish Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqDJQxfAg9GfOo4mphKPNxqes9cqoayoGoNEDB8r0CxzHQ4e5K8YkC7eMnhulCAqaIhpPthu2bqRD6cC1LujxlgS-zp5cOqRu2ZJfPU7pOzf_20ZD1e6MI0t-mfhT9YOcmWwNaXrYf08/s1600/cooking.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5652279142230933234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqDJQxfAg9GfOo4mphKPNxqes9cqoayoGoNEDB8r0CxzHQ4e5K8YkC7eMnhulCAqaIhpPthu2bqRD6cC1LujxlgS-zp5cOqRu2ZJfPU7pOzf_20ZD1e6MI0t-mfhT9YOcmWwNaXrYf08/s320/cooking.jpg" /></a><br /><br /><div>Aye, aye, aye was this delicious!!! Even with all of the onions & dates, P still tried this dish and loved it. It was fun to make and didn't take long at all. I'll definitely be making this again!</div><br /><div></div><br /><div>Here is the link for the recipe. <a href="http://allrecipes.com/recipe/viva-madrid-spanish-chicken/detail.aspx">http://allrecipes.com/recipe/viva-madrid-spanish-chicken/detail.aspx</a> The only changes I made was I didn't mince the garlic, I just pounded it out with a knife and I didn't have thyme. It was still delish!</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com3tag:blogger.com,1999:blog-2589461027463707952.post-64586289322163913562011-09-10T15:32:00.006-05:002011-09-10T15:46:48.048-05:00This is not diet food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHvevTMeW9yHgkQBmFEBKgkC8ak-3TaRz-w2Tq5ZtlZmRR5j_sEzlUBfYQsvz1HvmrSnx5IkBsUbYD_bu_wP9oSwsIZWkO4V_BnyUQDmh8x3UyEdmPiSjuWq4EaieyMkKjz3XqS_rs4U/s1600/IMG00056-20110910-2146+%25283%2529.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650834432967422466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHvevTMeW9yHgkQBmFEBKgkC8ak-3TaRz-w2Tq5ZtlZmRR5j_sEzlUBfYQsvz1HvmrSnx5IkBsUbYD_bu_wP9oSwsIZWkO4V_BnyUQDmh8x3UyEdmPiSjuWq4EaieyMkKjz3XqS_rs4U/s320/IMG00056-20110910-2146+%25283%2529.jpg" /></a><br /><br /><br /><div>Zucchini, Mushrooms and Tagliatelle. Mama Mia!</div><br /><br /><br /><div></div><br /><br /><br /><div>P-Man (I was asked by him to be called something other than hubby- lol) and I have decided to have 2 vegetarian meals a week. Tonight was veggies with pasta in a rich cream sauce. I don't think this was the right way to go for our first "healthy" meatless night. Oh well, we have one more day this week. I'll try to make it right.</div><br /><br /><br /><div></div><br /><br /><br /><div>Ingredients:<br />3 Tablespoons Olive Oil</div><br /><div>1 Tablespoon Butter</div><br /><div>2 Small Zucchini, julienned</div><br /><div>1 Small Pkg of your favorite mushrooms, sliced</div><br /><div>1/2 Onion, Minced</div><br /><div>2 Garlic Cloves, Minced</div><br /><div>1/2 Cup Heavy Cream (or use Laughing Cow triangles for a low-fat sauce)</div><br /><div>4 Tablespoons Parmesan Cheese</div><br /><div>Salt & Pepper to Taste</div><br /><div>1 Pkg Tagliatelle Pasta, cooked as directed on pkg</div><br /><br /><div></div><br /><div>Directions:</div><br /><br /><div>1. Heat Oil in skillet over medium high heat. Add zucchini and mushrooms and saute until golden brown. Remove and set aside.<br />2. Add onion and garlic to the pan and saute until golden brown. Stir in Cream and boil until sauce is reduced.<br />3. Add noodles, zuchhini, 2 tablespoon parmesan cheese, salt & pepper to taste to the cream sauce. Toss until heated through. Serve with additional parmesan cheese.</div><br /><br /><div></div><br /><div>Enjoy! And be ready for bed afterwards!! :)</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com1tag:blogger.com,1999:blog-2589461027463707952.post-73732036470294584612011-09-10T06:52:00.003-05:002011-09-10T06:53:33.903-05:00Where Have I Been?Hiya! I'm back! I can't belive it's been 2 years since I've posted. We have just moved to Sevilla, Spain so I KNOW I'll have lots to blog about. Stay tuned!Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com3tag:blogger.com,1999:blog-2589461027463707952.post-17858202716370392042009-08-04T22:07:00.002-05:002009-08-04T22:14:27.660-05:00Cheesy Pork ChopsI can't believe it's almost been a year since I've blogged. There is so much to tell, but that is a whole other blog in itself. In May I officially became a Homemade Gourmet consultant and am loving it! So, of course I will be posting my creations. :)<br /><br />Cheesy Pork Chops (and I forgot to take a picture!)<br /><br />Ingredients:<br />2 lbs. Pork Chops<br />1 Can cream of mushroom soup<br />1/2 Cup chicken broth<br />1 Bell pepper, sliced<br />2 Large potatoes, thinly sliced<br />3 Tablespoons Homemade Gourmet Grandmother's Sunday Roast<br />1 Cup shredded cheese (colby or whatever you like)<br /><br />Pre heat oven to 350. Layer potatoes and bell pepper in a large casserole dish. Place pork chops on top of potatoes. In a bowl, mix cream of mushroom, broth and Sunday Roast seasoning. Pour on top of pork chops. Bake for about 45 minutes. Sprinkle cheese on top of pork chops and place under the broiler for a few minutes until cheese is bubbly.Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com3tag:blogger.com,1999:blog-2589461027463707952.post-72803431785067855522008-11-13T01:08:00.002-06:002008-11-13T01:15:23.917-06:00Yes, I Love Brussel Sprouts!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbWN4gAFrpehcM3On9wzMZRoqv33sW1NcVRbgShiGzWafbcfxVOYuqs8dYmhwe1KuIJuDE6GVc4JgNCCjmJ-F2k6mne-TO3XlVCMFOIWaukp7U7jrNrnlSwQReAaADsIvgHjpi3kV_x0/s1600-h/pork+chops.JPG"><img id="BLOGGER_PHOTO_ID_5268035690653611746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbWN4gAFrpehcM3On9wzMZRoqv33sW1NcVRbgShiGzWafbcfxVOYuqs8dYmhwe1KuIJuDE6GVc4JgNCCjmJ-F2k6mne-TO3XlVCMFOIWaukp7U7jrNrnlSwQReAaADsIvgHjpi3kV_x0/s320/pork+chops.JPG" border="0" /></a> This is pork chops with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">polenta</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">brussel</span> sprouts on the side. I actually just wanted to give the recipe for the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brussel</span> sprouts. They were the best I've ever had! I have NEVER liked <span class="blsp-spelling-error" id="SPELLING_ERROR_3">brussel</span> sprouts and was quite surprised when I scarfed these down.<br /><br />Ingredients:<br />20 big fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_4">brussel</span> sprouts, cut in half<br />4 garlic cloves, smashed with a knife<br />2 tablespoons olive oil<br />1 tablespoon butter (or more if you like)<br />Salt & pepper to taste<br /><br />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!Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com5tag:blogger.com,1999:blog-2589461027463707952.post-86166333634194936962008-11-13T00:58:00.002-06:002008-11-13T01:08:03.867-06:00Roast Beef Sub<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRemLVzO_O0rIB5EQSuAXkLWJuyQmgepf1WgfujrQmXZgiAFom96nYzfo4qSilkWPKk3Anx5XexqC-rplPa_4a8_WPC8lhYj5xxJ5eRfLUpD5Af10osq9D_XYWqBi-rJs-Ojk7cbnsyuM/s1600-h/roast+beef.JPG"><img id="BLOGGER_PHOTO_ID_5268033101451653506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRemLVzO_O0rIB5EQSuAXkLWJuyQmgepf1WgfujrQmXZgiAFom96nYzfo4qSilkWPKk3Anx5XexqC-rplPa_4a8_WPC8lhYj5xxJ5eRfLUpD5Af10osq9D_XYWqBi-rJs-Ojk7cbnsyuM/s320/roast+beef.JPG" border="0" /></a><br /><div>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.</div><div> </div><div>Ingredients:</div><div>Chuck roast- 2.5 lb.</div><div>Approx 10 garlic cloves</div><div>Olive oil</div><div>1 can beef broth</div><div>Salt & Pepper</div><div> </div><div>Directions:</div><div>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. </div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com0tag:blogger.com,1999:blog-2589461027463707952.post-4794300383229134372008-11-13T00:53:00.002-06:002008-11-13T00:58:18.595-06:00Some What Cobb Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoHsVQYJf9tEpNPIFnWhIPKcq5ttJrLyZVA64u3PhknhLWVgWWOF6j03qXFU9SxBATr-tg3OxNEU_Hdpk8Y7FhUnWfH0Q4qFV8NT63JFxqNmLy_d_Z64GlaQWTnxel43PtK4aWO8A1GQ/s1600-h/Cobb+Salad.JPG"><img id="BLOGGER_PHOTO_ID_5268031971674573554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoHsVQYJf9tEpNPIFnWhIPKcq5ttJrLyZVA64u3PhknhLWVgWWOF6j03qXFU9SxBATr-tg3OxNEU_Hdpk8Y7FhUnWfH0Q4qFV8NT63JFxqNmLy_d_Z64GlaQWTnxel43PtK4aWO8A1GQ/s320/Cobb+Salad.JPG" border="0" /></a><br /><div>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.</div><div> </div><div>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!</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com0tag:blogger.com,1999:blog-2589461027463707952.post-65815313059312937002008-10-16T15:22:00.004-05:002008-10-16T15:38:26.297-05:00Bow Tie Pasta with Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCk33zoIGTZaGDkHVfn_KCjp_l2wn_xUo1sycr9ao5PafJsV3GxoehTx0xEuMhTo-VhoW7FseukxuSWPe5HjJW9n-vQ9f2dKEHoD4or_toBBqa6qJdW2vFsbfqCozzJBFLYzoJ7zRE0kM/s1600-h/DSC01746.JPG"><img id="BLOGGER_PHOTO_ID_5257850313968557330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCk33zoIGTZaGDkHVfn_KCjp_l2wn_xUo1sycr9ao5PafJsV3GxoehTx0xEuMhTo-VhoW7FseukxuSWPe5HjJW9n-vQ9f2dKEHoD4or_toBBqa6qJdW2vFsbfqCozzJBFLYzoJ7zRE0kM/s320/DSC01746.JPG" border="0" /></a><br /><div>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. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lol</span> Enjoy!</div><div></div><div>Ingredients:</div><div>1 box bow tie pasta, cooked <span class="blsp-spelling-error" id="SPELLING_ERROR_1">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">dente</span></div><div>1 box frozen spinach, thawed and dried</div><div>3-4 chicken breasts, cubed</div><div>2 garlic cloves, minced</div><div>1 pkg lite cream cheese</div><div>4 tablespoons butter</div><div>1-2 cups milk (I used 2%)</div><div>Splash of dry white wine</div><div>Juice of 1 lemon</div><div>2 teaspoons dry basil leaves</div><div>1 teaspoon red chili flakes</div><div>Salt & pepper to taste</div><div></div><div>Directions:</div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Saute</span> 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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">consistency</span> 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. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Delish</span>!</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com1tag:blogger.com,1999:blog-2589461027463707952.post-21727004604086224812008-10-01T11:49:00.003-05:002008-10-01T12:01:08.026-05:00Bow Tie Pasta w/ Turkey Sausage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQ6d_FUbUmdXRl0W1Lyq6YgBqg9vGRaCCPSgxiyiGn_Xpe6fMmpwSaTUAwZOs-Yj52WP-QrQD0PDsp2NmaOWIUgwy-xkYjfwTzOBVa9y2LH1idgS6QSewZ73KK5bDBVS1Hoxrk9hkyFQ/s1600-h/DSC01731.JPG"><img id="BLOGGER_PHOTO_ID_5252228931757298002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQ6d_FUbUmdXRl0W1Lyq6YgBqg9vGRaCCPSgxiyiGn_Xpe6fMmpwSaTUAwZOs-Yj52WP-QrQD0PDsp2NmaOWIUgwy-xkYjfwTzOBVa9y2LH1idgS6QSewZ73KK5bDBVS1Hoxrk9hkyFQ/s320/DSC01731.JPG" border="0" /></a><br />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!<br /><br />Ingredients:<br />1 box bow tie pasta, cooked<br />1 pkg turkey kielbasa sausage, chopped<br />1 pkg spinach<br />1 jar marinara sauce<br />2 garlic cloves, sliced<br />Parmesan cheese, shredded<br />Black olives, sliced<br />A few dashes red pepper flakes<br /><br />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.Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com0tag:blogger.com,1999:blog-2589461027463707952.post-91382140381543742022008-08-24T19:10:00.001-05:002008-08-24T21:38:35.881-05:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nywuene6JGv6jjmTh6Zzu4tv5ynuRfwv7uG7EDm3usVnbzDuhyechQVA9oJSfwWt9hnsYAJsZ90XKByJn_NyseENbyvJpJ61dFsd_6SbpvRsnasls7O6s5a-NWUhWMxRKMMi58tw_xc/s1600-h/Menu+Plan+Monday.jpg"><img id="BLOGGER_PHOTO_ID_5238181464538312818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nywuene6JGv6jjmTh6Zzu4tv5ynuRfwv7uG7EDm3usVnbzDuhyechQVA9oJSfwWt9hnsYAJsZ90XKByJn_NyseENbyvJpJ61dFsd_6SbpvRsnasls7O6s5a-NWUhWMxRKMMi58tw_xc/s320/Menu+Plan+Monday.jpg" border="0" /></a> 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 <a href="http://www.anthonys.com/restaurants/info/bellingham.html">Anthony's restaurant</a> 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.
<br />
<br />Sunday we had <a href="http://nicinthekitchen.blogspot.com/2007/09/40-cloves-of-garlic-chicken.html">40 Cloves of Garlic Chicken</a>. Once again it was super! I love Ina Garten's recipes. Well, I hope everyone has a great week!
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<br />For more receipes and meal ideas please visit our host Laura at <a href="http://www.orgjunkie.com/">http://www.orgjunkie.com/</a>
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<br /><strong><span style="color:#cc0000;">Monday</span></strong>
<br />Salmon Cakes*
<br />
<br /><strong><span style="color:#cc0000;">Tuesday</span></strong>
<br />Cobb Salad
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<br /><strong><span style="color:#cc0000;">Wednesday</span></strong>
<br /><a href="http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=91">Shrimp & Asparagus Risotto</a>
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<br /><strong><span style="color:#cc0000;">Thursday</span></strong>
<br />Leftovers
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<br /><strong><span style="color:#cc0000;">Friday</span></strong>
<br />Camping!
<br />
<br />*Salmon Cakes
<br />
<br />Ingredients:
<br />
<br />1/2 red pepper, grated
<br />1/2 cup red onion, grated
<br />1/4 cup green onion, finely chopped
<br />1/4 cup mayonnaise
<br />juice & zest of 1 lemon
<br />1/4 teaspoon seasoned salt
<br />1/4 teaspoon garlic powder
<br />1 egg, beaten
<br />1 cup dry seasoned bread crumbs</a>
<br />2 (6 ounce) cans boneless salmon filet
<br />2 tablespoons olive oil
<br />1 tablespoon butter
<br />A few dashes tabasco sauce
<br />
<br />Directions
<br />
<br />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.
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<br />Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com8tag:blogger.com,1999:blog-2589461027463707952.post-67974248477959897632008-08-13T16:41:00.003-05:002008-08-13T16:46:44.333-05:00Spaghetti Carbonara<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGLARkX1fmzRPmRn6gZADUhqqA8gE2w56MX_W_jpIiAShH08WsJnDkcqqJmt1vW5MI9T4E7iPz7tCbHMFkhNf5_oEpNVdKT0Ww1rQ1ueHuGIg4yb0tDMXt5IOGZDIMTKnYoOmvOPARWM/s1600-h/DSC01530.JPG"><img id="BLOGGER_PHOTO_ID_5234121342550657682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGLARkX1fmzRPmRn6gZADUhqqA8gE2w56MX_W_jpIiAShH08WsJnDkcqqJmt1vW5MI9T4E7iPz7tCbHMFkhNf5_oEpNVdKT0Ww1rQ1ueHuGIg4yb0tDMXt5IOGZDIMTKnYoOmvOPARWM/s320/DSC01530.JPG" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div>Ingredients:</div><div>1 pkg diced proscuitto</div><div>4 garlic cloves, chopped</div><div>Dash or two of crushed red peppers</div><div>1 cup chicken stock</div><div>2 large egg yolks</div><div>1 cup pasta water</div><div>1 cup Parmigiano Reggiano cheese</div><div>1 Zuchinni</div><div>Parsley, chopped</div><div>Salt & Pepper to taste</div><div>Noodles of your choice (I use linguini) </div><div><br />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.</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com5tag:blogger.com,1999:blog-2589461027463707952.post-59574692912610300552008-08-12T01:37:00.000-05:002008-08-13T12:47:42.912-05:00Saucy Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WOcREy3bFjq292pfp0pZF5Yn0HNsOC-Lv9fI1BtB9M3w9nSNSFajcRzo0ErboaaoJvWUnX-8cnAg2D9ZHqaujQu08iutR89yiIjnALMzGIZpQvA4zqmfaAkxmi54mBCCI-ahHJ5HUoE/s1600-h/DSC01520.JPG"><img id="BLOGGER_PHOTO_ID_5233887834242238178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WOcREy3bFjq292pfp0pZF5Yn0HNsOC-Lv9fI1BtB9M3w9nSNSFajcRzo0ErboaaoJvWUnX-8cnAg2D9ZHqaujQu08iutR89yiIjnALMzGIZpQvA4zqmfaAkxmi54mBCCI-ahHJ5HUoE/s320/DSC01520.JPG" border="0" /></a> 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 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">snuck</span> some veggies in there- the P man ate every bite. :)<br /><br />Saucy chicken<br />Courtesy: Nicole<br /><br />Ingredients:<br />4 Chicken breasts, pounded<br />1 can cream of mushroom<br />1 cup sour cream<br />1/2 cup chicken broth<br />4 garlic cloves, minced<br />handful of chives, chopped<br />1 tomato, chopped<br /><br />Directions:<br />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!Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com0tag:blogger.com,1999:blog-2589461027463707952.post-53473419838796725142008-08-10T21:34:00.003-05:002008-08-10T21:49:20.032-05:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbNxfOPiE26qwfi8AIzvdapry6u22XeAuIeoc1Mwcjq8yUVqRE2lXaDdelLH2l8bqNEwUq4-4dBJGBZD8wd50NfawdiNRh11PkwTED-ShxptwA17ZKCrC364Msft7_ezBTpuLy5MijPw/s1600-h/Menu_Plan_Monday.jpg"><img id="BLOGGER_PHOTO_ID_5233083233460318402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbNxfOPiE26qwfi8AIzvdapry6u22XeAuIeoc1Mwcjq8yUVqRE2lXaDdelLH2l8bqNEwUq4-4dBJGBZD8wd50NfawdiNRh11PkwTED-ShxptwA17ZKCrC364Msft7_ezBTpuLy5MijPw/s320/Menu_Plan_Monday.jpg" border="0" /></a><br /><br /><p>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 <a href="http://www.orgjunkie.com/">http://www.orgjunkie.com/</a>.</p><br /><p>Monday<br />Spaghetti a la Carbonara*</p><br /><p>Tuesday<br />Chicken with vegetables*</p><br /><p>Wednesday<br />Hamburger helper (that's right- dinner from a box!)</p><br /><p>Thursday<br /><a href="http://nicinthekitchen.blogspot.com/2007/11/cheese-enchiladas-for-my-mom.html">Enchiladas</a> and rice</p><br /><p>Friday<br />Taco night</p><br /><p>Saturday<br />Seattle</p><br /><p>Sunday<br />San Juan Islands</p><br /><p>Spaghetti a la Carbonara</p><br /><p>Ingredients:<br />1 pkg diced proscuitto<br />4 garlic cloves, chopped<br />Dash or two of crushed red peppers<br />1 cup chicken stock<br />2 large egg yolks<br />1 cup pasta water<br />1 cup Parmigiano Reggiano cheese<br />Parsley, chopped<br />Salt & Pepper to taste<br />Noodles of your choice (I use linguini)</p><br /><p>Directions:<br />Cook noodles as per package.<br />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.</p>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com4tag:blogger.com,1999:blog-2589461027463707952.post-24687516074908741322008-07-29T15:24:00.002-05:002008-12-10T13:26:21.140-06:00Crockpot Creation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSarxCHX20c0lPUlFZQ7AzBeu8d28I7_KwYWLyJDJe6t8MPCc9fed679pRm3bzDg0WciJnlbckBgn2McqwDDOOao13dUOMePtCocNvyVL7UvpJyyQln0gC9ymN_aKM0aKFyi7BLDcTzoc/s1600-h/DSC01454.JPG"><img id="BLOGGER_PHOTO_ID_5228534624255466882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSarxCHX20c0lPUlFZQ7AzBeu8d28I7_KwYWLyJDJe6t8MPCc9fed679pRm3bzDg0WciJnlbckBgn2McqwDDOOao13dUOMePtCocNvyVL7UvpJyyQln0gC9ymN_aKM0aKFyi7BLDcTzoc/s320/DSC01454.JPG" border="0" /></a><br /><div>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!</div><div> </div><div>Ingredients:</div><div>3-4 chicken breasts, cubed</div><div>1 can cream of mushroom</div><div>1 can cream of chicken</div><div>1 pkg. cream cheese</div><div>1/2 cup milk</div><div>1/2 cup chicken broth</div><div>1 pkg italian dressing mix</div><div>1 pkg egg noodles</div><div>chopped parsley (i'll add this next time)</div><div> </div><div>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. :)</div><div> </div><div> </div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com1tag:blogger.com,1999:blog-2589461027463707952.post-8608703423083399232008-06-16T17:30:00.002-05:002008-12-10T13:26:21.390-06:00Heaven in a bowl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyokZ6jWzrhpyj-o6HnqfJjh2W4EszuzRB-koimUhzV2pWj1IiMMZ99vCwfQLuGTc-QvtdWlsl93ZZjYV9JBj34fX9Spj3J1iYPbUY-oFYWSzec4x5VLeUhf2i2kdI4RXBiz6YmO7mIg/s1600-h/DSC01418.JPG"><img id="BLOGGER_PHOTO_ID_5212611038011893058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyokZ6jWzrhpyj-o6HnqfJjh2W4EszuzRB-koimUhzV2pWj1IiMMZ99vCwfQLuGTc-QvtdWlsl93ZZjYV9JBj34fX9Spj3J1iYPbUY-oFYWSzec4x5VLeUhf2i2kdI4RXBiz6YmO7mIg/s320/DSC01418.JPG" border="0" /></a><br /><div>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!</div><div> </div><div>Chocolate Eclair Cake</div><div> </div><div>1 Box graham crackers</div><div>1 Squeeze bottle Chocolate Syrup (low fat)</div><div>1 Package White Chocolate Pudding (fat free)</div><div>2 Tubs Cool Whip (low fat or fat free)</div><div> </div><div>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!</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com6tag:blogger.com,1999:blog-2589461027463707952.post-81608819946181743692008-06-13T17:19:00.004-05:002008-12-10T13:26:21.741-06:00Pineapple Pork Roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXV3UPFDlopZ8U9GH-uhB4BbxahVcRkO2fmyezXbItWdwVtDGz8nQZb1V5scUzeVlC5Hl53fonmloK0qJamzSJkImJibyV0cd3QvXUVve8FCXblVUiLBrG10vZ1uzWPfSA8gLusDMHmA/s1600-h/DSC01408.JPG"><img id="BLOGGER_PHOTO_ID_5211495242497026146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXV3UPFDlopZ8U9GH-uhB4BbxahVcRkO2fmyezXbItWdwVtDGz8nQZb1V5scUzeVlC5Hl53fonmloK0qJamzSJkImJibyV0cd3QvXUVve8FCXblVUiLBrG10vZ1uzWPfSA8gLusDMHmA/s320/DSC01408.JPG" border="0" /></a> 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!<br /><br />Pineapple Pork Roast<br /><br />1 pork roast<br />salt & pepper<br />1 (16 ounce) can crushed pineapple<br />2 tablespoons brown sugar<br />2 tablespoons soy sauce<br />1 clove garlic, minced<br />1 teaspoon dried basil<br /><br />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!Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com4tag:blogger.com,1999:blog-2589461027463707952.post-51447054904393518312008-06-08T23:55:00.005-05:002008-12-10T13:26:21.902-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLx6F5rXWbkIzNBVozLODzJz0VNLvdPSJWmlR79LOa7yz_QBlxmWZ62h69GDeqb5rXhwmp-G7nF61T5TcT9HW-jEDpg75yEeEvGFdC7bsaGg3AcaEisk0IuY2UO3orPdZG0sMNMwY73U/s1600-h/Menu+Plan+Monday.jpg"><img id="BLOGGER_PHOTO_ID_5209741795080903154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLx6F5rXWbkIzNBVozLODzJz0VNLvdPSJWmlR79LOa7yz_QBlxmWZ62h69GDeqb5rXhwmp-G7nF61T5TcT9HW-jEDpg75yEeEvGFdC7bsaGg3AcaEisk0IuY2UO3orPdZG0sMNMwY73U/s320/Menu+Plan+Monday.jpg" border="0" /></a><br /><div align="left">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 <a href="http://www.orgjunkie.com/">www.orgjunkie.com</a>.<br /><br />Monday<br />Salmon with artichoke hearts<br /><br />Tuesday<br /><a href="http://nicinthekitchen.blogspot.com/2007/08/parmesan-crusted-pork-chops.html">Parmesan <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Pork chops</span></a><br /><br />Wednesday<br />Italian sausage with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Polenta</span><br /><br />Thursday<br />Grilled chicken breast sandwich with brie<br /><br />Friday<br />Date night<br /><br />Saturday<br />Ham & cheese <span class="blsp-spelling-error" id="SPELLING_ERROR_2">paninis</span><br /><br />Sunday<br />"Thick Thighs"*<br /><br />Big, Thick, Hearty Thighs........<br />Courtesy Rachael Ray<br /><br />2 tablespoons extra virgin olive oil<br />8 boneless, skinless chicken thighs<br />Salt & pepper<br />1 small onion, thinly sliced<br />5 garlic cloves<br />1 tablespoon fresh thyme leaves<br />1 cup dry white wine<br />3 cups chicken stock or broth<br />3 medium to small red bliss potatoes, cut in half and then thinly sliced<br />1 cup frozen peas<br />Zest and juice of 1 lemon<br />1/4 cup fresh flat-leaf parsley leaves, chopped<br />Crusty bread<br /><br />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.<br /><br />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.<br /><br />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.</div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com7tag:blogger.com,1999:blog-2589461027463707952.post-72564079633991710472008-06-02T18:08:00.002-05:002008-12-10T13:26:22.002-06:00Seafood Alfredo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLarhVpGtdAX1OT4kV7RqbuVSjKP7eDBKiNp2xZFxvVhHU-XAnmAdOXc89b2ibxswUoNQxeiZp8J6hkO-3vK-XsjewuTJnGLDACD8wQjd1TF6pB8KRxM1viQVWXEi-yi-eSk6ZtT9QCQ/s1600-h/seafood.JPG"><img id="BLOGGER_PHOTO_ID_5207429450734140930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLarhVpGtdAX1OT4kV7RqbuVSjKP7eDBKiNp2xZFxvVhHU-XAnmAdOXc89b2ibxswUoNQxeiZp8J6hkO-3vK-XsjewuTJnGLDACD8wQjd1TF6pB8KRxM1viQVWXEi-yi-eSk6ZtT9QCQ/s320/seafood.JPG" border="0" /></a><br /><div></div><br /><p>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!</p><p>Ingredients<br />1 1/2 tablespoons butter<br />1 cup chopped green onions<br />4 garlic cloves, minced<br />1 pound medium shrimp, peeled<br />1 pound sea scallops<br />2 cups half-and-half<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br />1/2 pound lump crabmeat, shell pieces removed<br />3/4 cup (3 ounces) grated fresh Parmesan cheese, divided<br />8 cups hot cooked fettuccine (about 1 pound uncooked pasta)<br />1/4 cup chopped fresh parsley </p><p><br />Preparation<br />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. </p><p><br />Yield<br />8 servings (serving size: 1 1/2 cups)<br />writeNutrient();<br />Nutritional Information<br />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<br />writePublicationAppearance();<br />Cooking Light, JANUARY 2002 </p><p> </p>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com0tag:blogger.com,1999:blog-2589461027463707952.post-78224518621789370682008-05-04T16:24:00.004-05:002008-12-10T13:26:22.154-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMYuIx3ALOMY9G_-Vsh5dOdSzlAzbck278mW3-fHLAvQjuf6X8jejQcIYeGYed6y30eh-IFGW3b5XlkYa4fFR7b9ELjXCX5TS-ECloBSf3-TVfC8M2AK3WQU2yj7Nhah5J1bGuysWS-0/s1600-h/Menu+Plan+Monday.jpg"><img id="BLOGGER_PHOTO_ID_5196639320770657522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMYuIx3ALOMY9G_-Vsh5dOdSzlAzbck278mW3-fHLAvQjuf6X8jejQcIYeGYed6y30eh-IFGW3b5XlkYa4fFR7b9ELjXCX5TS-ECloBSf3-TVfC8M2AK3WQU2yj7Nhah5J1bGuysWS-0/s320/Menu+Plan+Monday.jpg" border="0" /></a> 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!<br /><br />For more menu plans please visit our host Laura at <a href="http://www.orgjunkie.com/">www.orgjunkie.com</a>.<br /><br />Monday<br /><a href="http://allrecipes.com/Recipe/USMC-SOS/Detail.aspx">SOS (from last week)</a><br /><br />Tuesday<br /><a href="http://recipes.bestsimplerecipes.com/eRMS/recp.aspx?recid=18485&r_d=y">Potatoes n' Kielbasa</a><br /><br />Wednesday<br /><a href="http://allrecipes.com/Recipe/Angel-Hair-Pasta-Chicken/Detail.aspx">Angel Hair Pasta Chicken</a><br /><br />Thursday<br />Baked Salmon<br /><br />Friday<br />Date Night<br /><br />Saturday<br /><a href="http://www.recipezaar.com/45809">Bourbon Chicken</a><br /><br />Sunday<br /><a href="http://mjpuzzlemomrecipeblog.blogspot.com/2007/07/better-than-arbys-roast-beef-sandwiches.html">Roast Beef Sandwiches</a>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com1tag:blogger.com,1999:blog-2589461027463707952.post-80225542403552223882008-04-27T19:59:00.004-05:002008-12-10T13:26:22.278-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJtiLccTlbMvu1y1UubpniFeseTSDf6EVzDtrUb2vylULZ-uyvB2hPf47vnZZj6XRSUvASUmO8uSkPv3Uys2aOqvq3wOAGfGQd__8EIx8LpisbEmshmm2USI0fkc1JZ_BJvVqTT0uAtw/s1600-h/Menu+Plan+Monday.jpg"><img id="BLOGGER_PHOTO_ID_5194094771691109602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJtiLccTlbMvu1y1UubpniFeseTSDf6EVzDtrUb2vylULZ-uyvB2hPf47vnZZj6XRSUvASUmO8uSkPv3Uys2aOqvq3wOAGfGQd__8EIx8LpisbEmshmm2USI0fkc1JZ_BJvVqTT0uAtw/s320/Menu+Plan+Monday.jpg" border="0" /></a><br /><div>Last week was filled with great recipes. I created a <a href="http://nicinthekitchen.blogspot.com/2008/04/cheesy-meatloaf.html">cheesy meatloaf</a>, made some <a href="http://nicinthekitchen.blogspot.com/2008/04/herbed-pork-chops.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">herbed</span> pork chops</a> from an Ordinary Mom and even ventured out into the <a href="http://nicinthekitchen.blogspot.com/2008/04/banana-bread-muffins.html">baking world</a>. 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!</div><div> </div><div>For more menu ideas please visit our hostess Laura at <a href="http://www.orgjunkie.com/">www.orgjunkie.com</a>.</div><div> </div><div> </div><div></div><div><strong><span style="color:#cc0000;">Monday</span></strong></div><div>Soft tacos</div><div></div><div><strong><span style="color:#cc0000;">Tuesday</span></strong></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Herbed</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cornish</span> hens</div><div></div><div><strong><span style="color:#cc0000;">Wednesday</span></strong></div><div>Fried Chicken* family recipe</div><div>towards the end frying, sprinkle a bit of sugar on top</div><div></div><div><strong><span style="color:#cc0000;">Thursday</span></strong></div><div><a href="http://allrecipes.com/Recipe/Sour-Cream-Chicken/Detail.aspx">Sour cream chicken</a></div><div></div><div><strong><span style="color:#cc0000;">Friday</span></strong></div><div>Date night</div><div></div><div><strong><span style="color:#cc0000;">Saturday</span></strong></div><div><a href="http://allrecipes.com/Recipe/Warm-Steak-and-Potato-Salad/Detail.aspx">Warm steak & potato salad</a></div><div></div><div><strong><span style="color:#cc0000;">Sunday</span></strong></div><div><span style="color:#000000;"><a href="http://allrecipes.com/Recipe/USMC-SOS/Detail.aspx">USMC SOS</a></span></div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com6tag:blogger.com,1999:blog-2589461027463707952.post-10496919253116901252008-04-27T19:52:00.002-05:002008-12-10T13:26:22.523-06:00Herbed Pork Chops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSxtpvGJg2N-y4GdgUgMQmCzx9Hy55FvczftuzaybnJoMeMQiRRkZ2-5fFkZlgwST3BeCrp6DvnjIPKosnk3CB8QwWvhFfHe5OpWSNQG2Xto5o55x3YP7mq4sumne79f0EA-c1vPO_GQ/s1600-h/Pork+Chop.JPG"><img id="BLOGGER_PHOTO_ID_5194092834660859090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSxtpvGJg2N-y4GdgUgMQmCzx9Hy55FvczftuzaybnJoMeMQiRRkZ2-5fFkZlgwST3BeCrp6DvnjIPKosnk3CB8QwWvhFfHe5OpWSNQG2Xto5o55x3YP7mq4sumne79f0EA-c1vPO_GQ/s320/Pork+Chop.JPG" border="0" /></a> This week I tried this <a href="http://anordinarymom.wordpress.com/2007/01/30/creamy-herbed-pork-chops/">herbed pork chop</a> recipe. I just tweaked it a bit since I only used what we had on hand. They were great!<br /><br /><strong>Creamy Herbed Pork Chops</strong><br />4 boneless pork chops<br />1 tablespoon margarine or butter<br />1 cup finely chopped carrot<br />1 tablespoon Mrs. Dash seasoning<br />2 cloves of garlic, minced<br />1 tablespoon basil<br />2 teaspoons flour<br />1 beef bouillon cube<br />1/4 teaspoon pepper<br />2/3 cup milk<br />2 tablespoons water<br /><br />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.<br />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.Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com1tag:blogger.com,1999:blog-2589461027463707952.post-47121388432112735362008-04-27T19:39:00.003-05:002008-12-10T13:26:22.750-06:00Cheesy Meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCKpDZdpRQdG_QyExqHgzwJcpC7xOL7PkGFghFWfZwChtwAeGJGg5JUkwTZFmw4injwoPAJxfN0LoRnOzg15Rga_pdRgEF9nr6dDyPbSgQ_A7uPW8V9TTVt7NKoQBP4q1b7ZnO1foFnI/s1600-h/Meat+Loaf.JPG"><img id="BLOGGER_PHOTO_ID_5194090124536495298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCKpDZdpRQdG_QyExqHgzwJcpC7xOL7PkGFghFWfZwChtwAeGJGg5JUkwTZFmw4injwoPAJxfN0LoRnOzg15Rga_pdRgEF9nr6dDyPbSgQ_A7uPW8V9TTVt7NKoQBP4q1b7ZnO1foFnI/s320/Meat+Loaf.JPG" border="0" /></a><br /><div></div><br /><p><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ok</span>, we can all safely say I'm not the best at taking food pics. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lol</span> 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! <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Yummmm</span>!</p><p>Cheesy Meatloaf<br />Courtesy Nicole </p><p><strong>Ingredients:<br /></strong>1 pkg lean ground beef<br />1 roll sausage (I used hot)<br />1 cup bread crumbs<br />2 tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_3">worcestershire</span> sauce<br />2 eggs<br />1 teaspoon salt<br />1/4 teaspoon pepper<br />3/4 pound Colby cheese, shredded</p><p>DIRECTIONS<br />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!</p>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com2tag:blogger.com,1999:blog-2589461027463707952.post-75438614016471451662008-04-27T19:33:00.004-05:002008-12-10T13:26:22.877-06:00Banana Bread Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJD2uXWkev2Pkpi_zhxtj2U7mCVNFmnW3T4JJsBSWUsR2Wsa9ng5iSHvbqEYD21FF03IZ-lHSYNTLbNz0-L3qW_UgaIIBUsp_GAz5zJnhXM8nxdFAbr4DuxB_EI1CoQeGMXIJ2uul_V4/s1600-h/Banana+Muffins.JPG"><img id="BLOGGER_PHOTO_ID_5194088011412585650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJD2uXWkev2Pkpi_zhxtj2U7mCVNFmnW3T4JJsBSWUsR2Wsa9ng5iSHvbqEYD21FF03IZ-lHSYNTLbNz0-L3qW_UgaIIBUsp_GAz5zJnhXM8nxdFAbr4DuxB_EI1CoQeGMXIJ2uul_V4/s320/Banana+Muffins.JPG" border="0" /></a><br /><div>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 <a href="http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx">recipe</a> 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!</div><div> </div><div>INGREDIENTS<br />2 cups all-purpose flour<br />1 teaspoon baking soda<br />1/4 teaspoon salt </div><div>2 teaspoons allspice</div><div>1 teaspoon vanilla extract<br />1/2 cup butter<br />3/4 cup brown sugar<br />2 eggs, beaten<br />5 mashed overripe bananas<br /><br />DIRECTIONS<br />Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.<br />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.<br />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. </div>Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com0tag:blogger.com,1999:blog-2589461027463707952.post-48176593034468366402008-04-20T17:12:00.003-05:002008-12-10T13:26:23.059-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNE-UAPQjroc2rTAa5EVeA67Nv3oRZaTcsg0mKwNEPp0byJeZoBzjJfnep0xR95BuyRq6caiBLw_ow7rAoJYFBptkD55uhKaH7B9FerZZc3suk5zGVYZ15cdQ22KhAv2uOkQ2y2XQZVc/s1600-h/Menu+Plan+Monday.jpg"><img id="BLOGGER_PHOTO_ID_5191478051690968578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNE-UAPQjroc2rTAa5EVeA67Nv3oRZaTcsg0mKwNEPp0byJeZoBzjJfnep0xR95BuyRq6caiBLw_ow7rAoJYFBptkD55uhKaH7B9FerZZc3suk5zGVYZ15cdQ22KhAv2uOkQ2y2XQZVc/s320/Menu+Plan+Monday.jpg" border="0" /></a> 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 <a href="http://nicinthekitchen.blogspot.com/2008/04/jalapeno-mustard-chicken.html">chicken</a> and last night made this <a href="http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx">pot roast</a> which was <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sooo</span> 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) <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lol</span> I hope everyone has a great week! For more meal plan ideas please visit our host Laura at <a href="http://www.orgjunkie.com/">www.orgjunkie.com</a>.<br /><br /><strong><span style="color:#cc0000;">Monday</span></strong><br />Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Suiza</span> Enchiladas*<br /><br /><strong><span style="color:#cc0000;">Tuesday</span></strong><br /><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=9939">Mini cheese meatloaves</a><br /><br /><strong><span style="color:#cc0000;">Wednesday</span></strong><br /><a href="http://nicinthekitchen.blogspot.com/2007/07/salmon-wrapped-in-prosciutto.html">Salmon wrapped in <span class="blsp-spelling-error" id="SPELLING_ERROR_3">parma</span> ham</a><br /><br /><strong><span style="color:#cc0000;">Thursday</span></strong><br /><a href="http://anordinarymom.wordpress.com/2007/01/30/creamy-herbed-pork-chops/">Creamy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">herbed</span> pork chops</a><br /><br /><strong><span style="color:#cc0000;">Friday</span></strong><br />Date night- we found a casino that has all you can eat Seafood (we have coupons) <span class="blsp-spelling-error" id="SPELLING_ERROR_5">yay</span>!<br /><br /><strong><span style="color:#cc0000;">Saturday</span></strong><br /><a href="http://nicinthekitchen.blogspot.com/2007/10/grilled-steaks-with-chimichurri-sauce.html">Grilled steaks with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chimichurri</span> sauce</a><br /><br /><strong><span style="color:#cc0000;">Sunday</span></strong><br /><span style="color:#000000;"><a href="http://www.recipezaar.com/76930">Funky Chicken w/Sesame Noodles</a></span><br /><br /><strong>Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Suiza</span> Enchiladas</strong>:<br />You can also use leftover turkey or chicken. (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">Suiza</span> is Spanish for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Swiss</span>)<br /><br />8 corn tortillas, stacked and wrapped in foil<br />1 1/4 green salsa (salsa <span class="blsp-spelling-error" id="SPELLING_ERROR_10">verde</span>)<br />1/2 cup reduced-fat sour cream<br />1/4 chopped cilantro<br />11/2 cups (8 oz) diced cooked turkey or chicken<br />6 oz. reduced-fat Swiss cheese, shredded<br />1 jar (7 oz) roasted red pepper, sliced<br /><br />1. Place tortillas in oven. Heat to 425F. Have a shallow 2 to 2 1/2 qt baking dish ready.<br />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.<br />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.<br />4. Cover with foil and bake 15 minutes until bubbly. Uncover, sprinkle with remaining cheese and bake 10 minutes, or until cheese has melted.Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com8tag:blogger.com,1999:blog-2589461027463707952.post-21256810533645296342008-04-20T16:59:00.003-05:002008-12-10T13:26:23.238-06:00Jalapeno Mustard Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRzIiaE_FoihlEwnZmYiaWiE4odcEaMeFbv5d51LhDJdd1TmOQZAmIHbwYZvVI8U3N2YCcw5LmDbW2_gTp0iJdHjpHw27u9ImWHUWlp8igJW1JifL8odZz08pF82GcEKApxhgt30o91Y/s1600-h/Chicken.JPG"><img id="BLOGGER_PHOTO_ID_5191450551015372274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRzIiaE_FoihlEwnZmYiaWiE4odcEaMeFbv5d51LhDJdd1TmOQZAmIHbwYZvVI8U3N2YCcw5LmDbW2_gTp0iJdHjpHw27u9ImWHUWlp8igJW1JifL8odZz08pF82GcEKApxhgt30o91Y/s320/Chicken.JPG" border="0" /></a> All I can say about this chicken is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">YUMMO</span>! 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 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">soooo</span> good! I served it with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Salvadorean</span> rice that I learned to make from one of my best friends. Enjoy!<br /><br />Sauce:<br />Jalapeno honey mustard, about 5 tablespoons<br />Olive oil, a few drizzles<br />Lemon juice, zest included<br />salt & pepper<br />balsamic vinegar, 2 tablespoons<br /><br />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. <br /><br />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. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Delish</span>!<br /><br />Salvadorean rice:<br />1 cup rice<br />1 bell pepper, chopped<br />1/2 onion, chopped<br />1 tomato, chopped<br />2 chicken <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">bouillon</span> cubes<br />2 tablespoons oil<br /><br />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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">bouillon</span> 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!Nicolehttp://www.blogger.com/profile/11090128781734830713noreply@blogger.com1