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Articles Archive for September 2008

[11 Sep 2008 | No Comment | ]

This is one of my favorite salads. It is perfect for a summer dinner or brunch. The sweet dressing and pretty strawberries make it seem like a dessert. You can add grilled or poached chicken and cubed avocado to make it into a meal as well.
In a large bowl combine:
1 pound washed spinach leaves
*1 pint of sliced washed strawberries
about 1/2 cup Poppy Seed Dressing (which follows)
Poppy Seed Dressing (makes 1 cup)
In a small saucepan, over low heat melt:
1/4 cup sugar
1/4 cup rice vinegar
Once sugar has dissolved, remove …

[11 Sep 2008 | No Comment | ]

Preheat oven to 375 degrees. Cut 2 1/2 pound spaghetti squash in half, lengthwise. Using a fork, poke several holes in the squash skin, as you would do when making a baked potato. Scoop out the seeds with a spoon and place, squash side down, on baking pan covered in about 1/2 inch of water. Cook for about 40 minutes or until squash is tender.
While squash is cooking, in a large skillet cook:
6 strips of coarsely chopped bacon
2 chopped garlic cloves
Drain fat from pan, …

[5 Sep 2008 | No Comment | ]

For this recipe I like to use poached chicken breasts, but you could easily substitute already cooked rotisserie chicken to save time. Additionally, you can make the enchiladas the day before, store in the refrigerator and cook just before serving.
In a large bowl, combine:
3 1/2 cups diced or shredded cooked chicken
1 cups sour cream
1 10oz can cream of chicken soup
1 4oz cans of chopped green chiles, drained
3 bunches of green onions, chopped
3/4 cup shredded Colby Jack cheese
1/4 cup chicken or vegetable broth
Grease a 13×9 inch baking pan. Place …

[5 Sep 2008 | 3 Comments | ]

I sometimes cook my chicken in this sauce. It can be used as a marinade and as a sauce. I love it on ribs and on chicken and the sauce can be served warm or cold. Plus it is easy.
In a medium bowl, whisk together:
1/2 cup wine vinegar
1/3 cup Worcestershire sauce
1/3 cup water
1 1/2 cups brown sugar
1 1/2 cups ketchup
2 teaspoons salt
1 1/2 teaspoons pepper
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 dashes hot pepper sauce
If serving warm, simmer for five minutes and then serve. Store remaining …

[3 Sep 2008 | No Comment | ]

3 cans of cut up raw biscuits
1/2 cup sugar
1 tablespoon cinnamon
1 cup brown sugar
1 stick of butter, melted
2 tablespoons water
Grease circular bunt pan. Cut biscuits into quarters and roll in cinnamon and sugar mixture. Put into bunt pan. Combine brown sugar, melted butter, and water with remaining sugar and cinnamon. Pour evenly over biscuits and bake for 35 minutes at 350 degrees.

[3 Sep 2008 | No Comment | ]

Once Fall rolls around, I start to crave these pancakes. They are so flavorful and rich. I serve these to my two year old, because I know she is getting vitamins from the pumpkin, plus she loves the taste of these pancakes!
In a medium bowl, combine:
1 3/4 cups milk
1/2 cup of canned or fresh pureed pumpkin
1 egg
2 tablespoons melted cooled butter
Once whisked together, slowly add:
1 3/4 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Once all combined, pour batter onto hot, greased skillet …

[3 Sep 2008 | No Comment | ]

This is one of my favorite brunch dishes. It is great for parties because you can make it the day before and store in the refrigerator before cooking. I have served on Christmas morning. I put it in the oven while we unwrapped presents and then served it right after, without having to be in the kitchen all morning.
In a large skillet over medium heat, combine:
1 teaspoon olive oil
2 cups diced zucchini
2 cups chopped mushrooms
1 cup red bell pepper
2 cloves garlic, finely chopped
Cook veggies until tender, about …

[3 Sep 2008 | 3 Comments | ]

This is a great topping for pancakes, waffles, french toast, and even cheesecake for a special occasion. Fresh blueberries are best in this recipe, but you can substitute frozen. It will change the texture and taste a little.
2 cups fresh blueberries
1/4 cup sugar
1/2 cup water
zest from 1/2 lemon
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
In a saucepan, over medium heat, combine blueberries, sugar, water, and zest. Bring to a boil then reduce to simmer. In a small bowl, combine, cornstarch, lemon juice, and 1 tablespoon water. …