So I decided to make a spicy tomato chicken and pasta because there is one I love from this restraunt called Brio. It wasn’t quite the same as theirs but my husband loved it he went back for thirds plus took it for lunch.

Ingredients:

3 boneless chicken breasts

1 medium red pepper chopped

2 tbsp flour

1 cup of chicken stock or broth

1 1/2 tbsp lemon juice or lime juice

1/2 tsp of chili powder

1 1/2 tsp of garlic powder

1 tsp onion powder

1 tsp of dried thyme

1 tsp dried oregano

Pepper to taste

1/2 tsp of basil

4 tbsp of butter

1/2 tsp of crushed red pepper flakes

1 can of diced tomatoes (14.5 ounces)

1/4 cup of parm. cheese

Box of any type of pasta

Prepare pasta according to box

Brown the chicken in a pan with the butter till it turns golden brown

When the chicken is finished remove it from the pan and cut it in half

Add flour to pan and stir until it a roux forms. Then drain half the juice from the can of tomatoes and add the red pepper. Saute until crisp tender.

Stir in the remaining spices. Heat until sauce begins to simmer.

Drain pasta and toss with the sauce and top with chicken.

My dinner...I came up with it myself.

My dinner...I came up with it myself.

Add a comment November 12, 2008

I like to try and make my husband everything he likes even if I don’t like that. So since I decide to make all new things this week I decided to make him sausage and peppers. Its new to me cooking wise so I felt it counted.

Sausage and Peppers

I used about 6 piece of sweet italian sausage

1 small red pepper

1 small yellow pepper

1/2 large green pepper

1/2 large yellow onion

3 small cloves of garlic

italian seasoning (about 5 or 6 shakes of the container)

Pepper (to taste)

Olive Oil

Directions

I cut the sausage into pieces then browned it up in a skillet with a little bit of olive oil

When the sausage was just about cooked I threw in the peppers, onions, garlic, pepper, and italian seasoning.

I put the lid on and let it cook down for about 20 minutes

I served it in a hallowed out roll with an ice cold beer to drink.

My sausage and pepper sandwhich (Sean took the picture for me cause he couldn't wait for me to eat it)

My sausage and pepper sandwhich (Sean took the picture for me cause he couldn

He loved it and was very surpised that this was his dinner since he thought it was meatball sandwiches

Sean and Kodie are now on the sofa playing XBox.

Sean and Kodie are now on the sofa playing XBox.

Add a comment November 10, 2008
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Spicy Garlic Lime Chicken

I got this recipe from MaryEllen’s Blog. It was soo good. I know that because my husband actually ate seconds. The stuff he doesn’t like he barely finishes his first plate.

  • Ingredients 1/4 c tequila
    • 3-4 boneless chicken breasts, pounded out just a bit
    • Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika
    • 4 garlic cloves, chopped
    • 1 14.5 can low sodium chicken broth
    • Juice from 1 lime (next time I’ll use more)
    • Handful of chopped fresh parsley
    • 1 tbsp butter
    • Olive oil

    Directions

    • Coat chicken in the dry spices – I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don’t measure, but it was probably about 3 shakes from each bottle per side of chicken.
    • Heat about 1 tbsp olive oil in a pan.
    • Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
    • Remove chicken from the pan and add another tbsp of olive oil.
    • Add garlic, saute
    • Deglaze pan with the tequila.
    • Add chicken broth and lime juice; bring to a boil.
    • Add parsley.
    • Whisk in butter to thicken the sauce up a bit
    • Serve chicken over pasta; top with the sauce.

    The only thing I changed was I added some romano cheese to the sauce right before pouring it over the chicken (maybe 1/4 cup) Then I topped the chicken with a little more cheese.

    My Spicy Chicken Pasta

    My Spicy Chicken Pasta

     Source: http://mecookingcreations.blogspot.com/

    Add a comment November 10, 2008
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    I’m going to try and make sure I keep up with this new blog of mine but I’m sure its going to take some time. But for now Kodie and I are beat from baking and cleaning this morning. So I hope to make mine as good as some of the ones I read on WC.

    Kodie is passed out from watching me bake.

    Kodie is passed out from watching me bake.

    Add a comment November 6, 2008

    Since I made Kodie treats I decided to make my husband some cookies as well. He loves M&M’s and Chocolate Chip Cookies so I took the toll house recipe and just add M&M’s. These are my favorite cookies.

    M&M and Mini-Kiss Cookies

    Ingredients:

    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup butter softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup m&m’s
    • 1 cup mini-hersey kisses

    Directions:

    • Preheat oven to 375 degrees
    • Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in M&M’s and mini-kisses.
    • Drop by rounded tablesppon onto baking sheets

    Bake for 9 to 11 minutes. Cool on sheet for two minutes then finish cooling on baking racks.

    My Cookies

    My Cookies

     

    Now I just have to wait for the husband to get home to try them out.

    Source: Toll House verybestbaking.com

    Add a comment November 6, 2008
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    I had no work today so I made it a baking day. I found a reciepe awhile ago for Dog Treats and decided to make Kodie something special. I can’t remember where I got this from so if its from you I’m sorry!

    Peanut Butter Doggie Bones

    INGREDIENTS:

    2 CUPS WHOLE-WHEAT FLOUR

    1 TABLESPOON BAKING POWDER

    1 CUP NATURAL PEANUT BUTTER ( I USED ABOUT A CUP AND A HALF)

    1 CUP OF LOW-FAT MILK (I ONLY HAD WHOLE MILK SO I USED THAT INSTEAD)

    DIRECTIONS:

    PREHEAT OVEN TO 375 DEGREES

    IN A BOWL COMBINE FLOUR AND BAKING POWDER. IN ANOTHER BOWL MIX PEANUT BUTTER AND MILK.

    ADD WET MIXTURE TO THE DRY MIX AND MIX WELL.

    TURN OUT DOUGH ON A LIGHTLY FLOURED SURFACE AND KNEAD. ROLL OUT TO 1/4 INCH THICKNESS AND CUT OUT SHAPES. PLACE ON A GREASED BAKING SHEET AND BAKE FOR 20 MINUTES OR UNTIL LIGHTLY BROWN.

    COOL ON A RACK AND STORE IN AN AIR-TIGHT CONTAINER.

     

    Not the best picture
    Not the best picture
    Kodie Approves

    Kodie Approves

    Add a comment November 6, 2008
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    I’m back (I hope)

    So I am going to give this blogging thing another try. For awhile I may not have pictures since I am going to post things I’ve made since I stopped blogging.

    It has been a long time since I posted anything on here since my last post I’ve had a baby, my dog got put to sleep, and I’ve started to try more things in the kitchen.

    Add a comment August 9, 2010

    My second and last batch of cookies for the day came from a talk last night about Reese’s Cups. Both DH and I love them as well as my two SIL’s. So I decided to try and make a cookie that taste like them.

    Ingredients:

    • 2 cups all purpose flour
    • 3/4 cups Hersey’s Cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 1/2 sticks of butter. softened
    • 2 cups sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 – 10 oz bag of reese’s peanut butter chips
    • 1/2 cup of m&m’s ( threw them in since I had some left)

    Directions

    • Heat oven to 350 degrees
    • Stir together flor, cocoa, baking soda, and salt. Beat butter and sugar with a mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips and M&M’s.
    • Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 minutes. Cool for 2 minutes on baking sheet then remove and finish cooling on cooking rack.
    They smelled awesome!
    They smelled awesome!

    Source :the Reese’s Peanut Butter Chips Bag.

    Add a comment November 6, 2008

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