just lick the spoon

oatmeal creme cookies

2011-10-14T22:21:00.003-06:00

For the cookies:

1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon honey
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups quick cooking oats

For the marshmallow frosting:

2 egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.

2. In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.

3. In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.

4. Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies). Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely.

5. To make the frosting, in a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (approximately 160 degrees). Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture. Carefully fold in vanilla until incorporated.

6. Add frosting to a cooled cookie and then top with another cookie. Store in an airtight container.

Spinach, artichoke & chicken penne

2010-03-23T13:48:00.002-06:00

*Salt
* 1 pound penne rigate or whole wheat or whole grain penne rigate
* 3/4 pound boneless, skinless chicken breasts (2 small pieces)
* 1 bay leaf
* 1 tablespoon extra virgin olive oil
* 2 tablespoons butter
* 1 onion, finely chopped
* 3-4 large cloves garlic, finely chopped
* Black pepper
* 2 slightly rounded tablespoons flour
* 1/2 cup dry white wine (I didn't have any on hand..so i just used extra chicken stock)
* 1 cup chicken stock
* 1 cup cream or whole milk
* A few grates of nutmeg
* 1 box chopped frozen spinach (10 ounces), defrosted, wrung dry and separated
* 1 can artichoke hearts in water (14 ounces), drained well and chopped
* 1 cup grated Asiago or provolone cheese (I used asiago)
* Freshly grated Parmigiano Reggiano cheese

Preparation

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.

Meanwhile, poach the chicken: Place the chicken in small pan and add water to the top of the meat, but do not cover completely. Add the bay leaf and bring to a boil, then reduce the heat and gently simmer to cook through, 10-12 minutes. Shred the meat into small pieces with forks or dice into small pieces. Set aside.

While the chicken cooks, heat the olive oil in large, deep sauté pan over medium heat. Melt the butter into the olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Asiago or provolone cheese into the sauce and turn off the heat.

Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

Whole Wheat Pancakes

2010-01-29T12:56:00.001-07:00

1 cup whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg beaters (or 1 egg)
1 cup skim milk*
2 tablespoons canola oil

Combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside. Combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened-may be lumpy. Makes approximately 10 smallish pancakes.

Substitute buttermilk and use 1 cup buttermilk, reduce to 1 teaspoon baking powder and add 1/4 teaspoon baking soda.

Navy Bean Chicken Chili

2010-01-24T19:31:00.002-07:00

Navy Bean Chicken Chili
White Bean Chili
Recipe courtesy Paula Deen
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
¾ cup diced onion
1 ½ cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
½ teaspoon white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower he.at to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.
Les’ version - I used 2 pounds of small white navy beans, I soaked them overnight, about 10 hours, Add water just to the top of the beans and simmer for about 8 hours in the crock pot, low setting; Add two cans of chicken broth; I sautéed one large white onion in about two tablespoons of butter, I used all of the oregano and maybe 1 teaspoon of cumin, and 11/2 teaspoon of garlic powder, 1 1 / 2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, because I used water to cook the beans I added bullion power to compensate for the water. I cubed the chicken breasts, and did not use the garlic or the chilies. I added the cilantro at the end and cooked on high for another 2 hours.

Junior Mint Brownies

2010-01-05T16:41:00.003-07:00

I have dessert as my assignment for my dinner group this week and I couldn't think of a single thing I wanted to make. When I was at the store I bought a box of Junior Mints because they sounded really good and thought that there must be a recipe somewhere that included them...here is one of them I found! Sooooo good!

5 1/2 ounces *Junior Mints
1 1/2 cups butter, melted and cooled slightly
3 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. Grease a 9" x 13" baking pan.

In a large bowl, stir together melted butter, sugar and vanilla. Add eggs, one at a time, and whisk until well blended.

Sift in cocoa powder and stir to combine. Add flour, baking powder and salt and blend well.

Spread half of the batter in the prepared pan. Arrange Junior Mints in a single layer over batter. Carefully spread the remaining batter on top, covering the Junior Mints. Use a knife or spatula to smooth the top of the batter.

Bake for 50-55 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan before cutting into squares.

* use mini York Peppermint Patties instead of Junior Mints. Part of the white mint will remain unmelted, so your brownies will have a nice white stripe in the centre when you slice them into squares.

Gingered Fruit Salad

2009-11-12T14:50:00.003-07:00

This was from my dinner party last month that I forgot to post--so you get 2 recipes in 2 days..how lucky! In my opinion you could use any fruit you like or have on hand... Mine had apple, peach, nectarine, banana, mandarin oranges, grapes, and strawberries. I used strawberry-mango yogurt in my dressing.

Ingredients:
2 cups cubed cantaloupe
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 cup blueberries
1/2 cup strawberries
1 8 oz carton fruit-flavored or vanilla yogurt
2 tablespoons mayonnaise
2 teaspoons brown sugar
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
lettuce leaves (optional)

In large bowl combine the cantaloupe, orange, apple, peach, blueberries, and strawberries. For dressing, stir together yogurt, mayonnaise, brown sugar, and ginger. If desired, line 4 salad plates with lettuce leaves. Divide the fruit among plates, Top each serving with dressing.

Hot Bean Dip

2009-11-11T14:52:00.002-07:00

I made this to take to my dinner party last night...it was really good! I halved the recipe and put it in an 8x8 baking dish. I also used reduced fat cream cheese, reduced fat sour cream, and mozarella cheese in place of the pepper jack because I didn't have any, and it still tasted fantastic!

Ingredients
1 8oz package cream cheese
1 cup sour cream
2 16 oz cans refried beans
1/2 package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 8oz package cheddar cheese
1 8oz package monterey jack cheese

Preheat oven to 350 degrees. In medium bowl, blend cream cheese, sour cream, beans, taco seasoning, pepper sauce, parsley, green onions, and half the cheddar and monterey jack cheeses. Pour mixture into 9x13 baking dish and put remaining cheeses over top. Bake 20-30 minutes or until cheese is slightly browned. Serve with tortilla chips.

Pumpkin Chocolate Chip Cookies

2009-10-12T14:16:00.003-06:00

MMMM! It's October and you HAVE to celebrate the season with Pumpkin Chocolate Chip Cookies! This recipe is easy and yummy and I found the secret to making BIG cookies. If you want to bake big cookies, only put 6 cookies on the sheet to bake (and for regular size cookies, you should only put 9). I don't know why, but it works.

Amy's Pumpkin Chocolate Chip Cookies
Ingredients
1 cup sugar
1 cup pumpkin
1/2 cup oil
1 egg
1 teaspoon vanilla
2 cups white flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips

Directions
1 Mix sugar, pumpkin, oil and egg.
2 Add vanilla.
3 Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
4 Add chocolate chips and mix.
5 Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.

Nutrition Facts Serving Size 1 cookies 25g Recipe makes 30 cookies) Calories 119 Calories from Fat 50 (42%) Amount Per Serving %DV Total Fat 5.6g 8% Saturated Fat 1.6g 8% Monounsaturated Fat 2.2g Polyunsaturated Fat 1.5g Trans Fat 0.0g Cholesterol 7mg 2% Sodium 108mg 4% Potassium 45mg 1% Total Carbohydrate 17.0g 5% Dietary Fiber 0.6g 2% Sugars 9.8g Protein 1.3g 2% how is this calculated?

Caramel Apple Bars

2009-09-24T21:26:00.001-06:00

I just found this recipe and haven't made them yet, but they sounded really good and I didn't want to lose the recipe! So if you make them before I do, let me know if they are good or not!

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels

1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Caprese Salad

2009-09-04T01:15:00.003-06:00

I made this for my dinner group last week. I even used the "authentic" olive oil my mom brought me home from her trip to Israel.

4-6 roma tomatoes, sliced or 1-2 pints grape tomatoes
1 8 oz container mozzarella balls Ciliegine(cherry sized) are the ones I used
sea salt
cracked black pepper
fresh basil
extra virgin olive oil
balsamic vinegar (optional)

Arrange tomatoes and mozzarella on a platter, drizzle olive oil (1-2 tablespoons) and balsamic vinegar over top. Salt and pepper to taste. Chop basil and sprinkle over top, arrange a few whole basil leaves for garnish. Serve immediately.

Chocolate Waffles

2009-08-23T12:10:00.003-06:00

Brandon made these for breakfast today--they are really chocolatey and really good! They kind of taste like those chocolate muffins you get from Costco (probably could be eaten as a dessert). Top with some whipped cream and some strawberries, yum!

This recipe came from Alton Brown, so all the measurements are by weight--so keep your scale handy!

7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron

Directions:

Preheat waffle iron.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

"Light" Zucchini Bread

2009-08-09T15:50:00.002-06:00

If you live near someone with a garden, then you've probably had the grower try to pawn some of their zucchini off on you...it just keeps growing, and growing, and growing. Here's a good recipe to use it in!

Ingredients
· 3 cups all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· 1/2 cup egg substitute
· 1/3 cup canola oil
· 1 teaspoon grated lemon rind
· 2 teaspoons vanilla extract
· 1 large egg, lightly beaten
· 1 1/2 cups sugar
· 3 cups shredded zucchini (12 ounces)
· 1/4 cup coarsely chopped walnuts, toasted
· Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Dark Chocolate Mousse

2009-08-05T00:21:00.003-06:00

I made this for dessert at our dinner group this month--modeled after that chocolate mousse shooter dessert at Applebees. I think it turned out pretty good, but it's very rich!

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2/3 cup cocoa
2 tsp. vanilla extract
1 pint cold whipping cream

Sprinkle gelatin over cold water in small bowl; let sit 2 minutes to soften. Add boiling water and stir until gelatin is completely dissolved, set aside and let sit until slightly warm or room temperature.

Meanwhile, in large bowl stir together cocoa and sugar. Add whipping cream and vanilla and beat on medium heat until thickened and stiff peaks--scraping sides and bottom of bowl occasionally throughout. Pour gelatin mixture into cream and beat until well blended. Refrigerate at least 30 minutes.

For serving:
Take 1 oreo cookie and scrape the filling out (not with your teeth, ha) and crumble it into the bottom of a small cup or bowl. Add a spoonful of the mousse and a dollup of whipped cream.

Makes 10-12 servings, depending on how big your spoonful is

What's the difference?

2009-07-19T15:59:00.001-06:00

I was wondering what the difference between jams, jellies, butters, preserves, etc. were so I looked it up and thought I'd share!

Jam is a thick mixture of fruit, pectin, and sugar that is boiled gently but quickly until the fruit is soft and has an organic shape, yet is still thick enough that it spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings.

Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables.

Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency; these types of spreads are not always translucent and are often opaque. Fruit butters are best used as a spread and a filling.

Preserves are spreads that have chunks of fruit surrounded by jelly.

Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

Marmalade is a citrus spread made from the peel and pulp of the fruit. Marmalades are cooked for a long time and have no pectin, and are used as spreads and glazes.

So what's a gelée? It's just the French word for "jelly."

Banana Bread with cinnamon-sugar-nut filling

2009-07-15T23:23:00.004-06:00

It's your lucky day because you are getting 2 recipes from me today! Here's the first one:

I was always searching for the best banana bread recipe--trying a new one every time and finally found this one. I've made it several times and it's been equally good each time so I figure I'm sticking with it!

1/2 Cup butter, softened
3/4 Cup sugar
2 eggs
1/2 Cup sour cream
1/2 teaspoon vanilla
1 Cup smashed bananas (about 3-4 medium)
2 Cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
*

For filling combine:
1/2 Cup nuts (I like pecans, but walnuts would be good as well)
1/2 tsp. cinnamon
4 Tbs. brown sugar

Cream butter and sugar. Add eggs & vanilla, Add bananas and sour cream. Combine separately flour, baking soda, baking powder and salt. Gradually add to cream mixture.

Pour half of batter into greased loaf pan, spoon half of the filling over top. Pour rest of batter on top of that, and finally the last of the filling over very top. Bake at 350 degrees for 32-38 minutes. Put tinfoil over top during last half of cooking if top is getting too brown. Cool 10 minutes before removing from pan to wire rack.

*I like to add some cinnamon, clove, nutmeg, and ginger to my batter because I like my banana bread a little "spicy."

Honey-glazed chicken stir-fry

2009-07-15T23:09:00.003-06:00

There are 3 stir-fry recipes in my one of my favorite cookbooks, and this is my favorite of the 3.

12 ounces skinless, boneless chicken breast
2 Tablespoons honey
2 Tablespoons vinegar (I use rice wine or apple cider)
2 Tablespoons orange juice
4 teaspoons soy sauce
1 & 1/2 teaspoons cornstarch
2 Tablespoons cooking oil
4 cups cut up veggies such as: broccoli, pepper, onion, mushrooms, snow peas, carrots, celery, etc. (I like to add water chestnuts and bamboo shoots as well)
2 cups hot cooked rice

Cut chicken into bite size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

Pour oil into a wok or large skillet. Heat over medium-high heat. Add vegetables to wok: cook and stir for 3-4 minutes or until vegetables are crisp-tender. Remove veggies from wok. Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center and pour sauce into the center. Cook and stir until thickened and bubbly.

Return veggies to wok. cook and stir about 1 minute more or until heated through. Serve over rice.

S'more S'mores Please!

2009-07-07T11:02:00.003-06:00

S'Mores Cupcakes
Adapted from MarthaStewart.com
Makes 24 cupcakes

1 "Family Size" box Fudge Brownies
20 graham crackers
1 stick unsalted butter,melted
1/2 cup sugar
1 bag unsweetened mini chocolate chips
2 cans Marshmallow creme
2 Hershey Bars

Preheat oven to 350 degrees F and place 24 cupcake liners in muffin tins. Prepare brownie mix according to package directions for "cake like" brownies (3 eggs instead of 2). Set aside batter.Combine graham crackers and sugar in a food processor or blender and pulse until the crackers are crushed into small, even crumbs. Add melted butter and pulse again until mixture is crumbly but becomes firm when pressed.Drop 1 Tablespoon of graham cracker mixture into the bottom of each muffin cup and use a small glass to press them down until evenly spread and firm. Sprinkle 1 teaspoon of chocolate chips on top of graham crust in each cupcake. Place cupcake pans in the oven for about 5 minutes to firm graham crusts and begin melting the chocolate.Remove pans from oven and fill each muffin cup with brownie batter until 3/4 of the way full. Sprinkle each cupcake with another teaspoon of chocolate chips and a Tablespoon of graham mixture. Place tins in the oven and bake for approximately 20 minutes, or until a toothpick inserted into the center cupcake comes out clean.Place muffin tins on a rack until the cupcakes are cooled. Meanwhile, fill a pastry bag or quart-sized zipper bag with marshmallow fluff. When cupcakes have cooled, pipe a small amount of frosting on top of each cake. Do not overfrost, as the fluff will ooze as it settles onto the cakes.Turn oven to broil setting and place muffin tins, one at a time, under broiler approximately 1 inch from the flame. Watch the cakes closely to make sure they puff and brown but do not burn. This may only take a few seconds! Shift tin as needed to make sure the marshmallow browns evenly. Repeat with the second tin. If desired, once cupcakes are completely cooled, top each with a piece of Hershey's chocolate.Serve with lots of napkins....or a hose.

Okay Kristen, I'm not TRYING to turn this blog into a diabetic's worst nightmare! These decadent little beasties are for a once a year special occasion--my daughter's 9th birthday. She's having a camping party in our backyard and serving s'mores at the party. But you can't stick a candle in a s'more--so I scoured the Internet for this recipe. They turned out every bit as yummy as they look, but I had lots of leftover graham cracker crumbs so maybe the recipe meant 20 SQUARES, not full crackers...

Mini Taco Bowls

2009-06-09T19:09:00.004-06:00

For those of you who don't know, my neighbor and I take turns teaching a weekly cooking class to our collective 5 kids. This is what I taught today and since it goes along so nicely with Kristen's last post, I thought I would share. For dinner I made slightly bigger versions, using glass bowls on a cookie sheet. The muffin tins produced a crispier shell, so maybe I'll line the bowls with foil next time, Anyway, they were a big hit and super easy.

Now I need to buy some vanilla bean ice cream and combine this recipe with Kristen's and make yummy cinnamon-sugar ice cream bowls...maybe topped with fruit salsa!

Mini Taco Bowls

8 small flour tortillas

1 lb. extra lean ground beef

1 cup salsa

1/2 cup shredded cheddar cheese

2 cups chopped lettuce

1 cup chopped tomatoes

1/4 cup Ranch Dressing

Heat oven to 350°F. Microwave tortillas on HIGH 30 sec. Press 1 tortilla into each of eight 2-1/2-inch muffin cups. Carefully fold back edges of tortillas, leaving opening in center of each for filling. Bake 10 min.

Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon into tortilla bowls; top with remaining ingredients.

Fruit Salsa with Cinnamon Chips

2009-06-01T11:09:00.007-06:00

So I am following up on my promise--here is the appetizer I'm going to make for my dinner party. This is so yummy and perfect for summer! I am omitting the white sugar it asks for because it is plenty sweet after using the brown sugar, fruit preserves, and then the chips being sugary as well. (You could even omit the brown sugar, but leave the preserves, it gives it great taste!) Also, you can use any fruit you want--last time I made this I used nectarines instead of raspberries, and I've used blueberries in it before and it's yummy too.

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
*1-2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. (I like use a pastry brush and put butter on both sides instead of the cooking spray, cut into wedges with a pizza cutter and then put them in a zip top bag with the cinnamon/sugar mix and shake. Then I spread them out on the baking sheet).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

*You can buy this at the store, but it's ridiculously expensive, and it's very easy to make at home. For every 1/4 cup sugar I use 1 Tablespoon cinnamon... so for 1 cup sugar = 4 Tablespoons, 2 cups = 8 tablespoons, etc.

well hello there blog!

2009-05-28T02:04:00.003-06:00

Ok, so I see I haven't posted on this blog for oh....6 or 7 months, sad! I have decided to start up again and have 2 things to help me: I have invited my mom and 2 sister-in-laws so that they can post some of their favorite recipes, and also I have a group of friends that we get together once a month for a dinner party and we all make something to bring--I will be posting that recipe. So, if nothing else you will at least see one post a month--I think I can handle it! Our next party is next week and my assignment is: Appetizer! Stay tuned! (I know, you can't wait, right?!)

Butternut squash-a Fall Season staple!

2008-11-19T09:50:00.003-07:00

Here's how to peel and cut one-from here

Keep squash pieces as stable as possible while cutting. A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots.

Ingredients

One butternut squash, 1 1/2 to 3 pounds
A sharp, heavy, chef's knife

Method

1 Using a heavy, sharpened chef's knife, cut off about 1/4-inch from the bottom of the squash in an even slice. Then cut off 1/4-inch from the stem end.

2 Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the squash. You can also secure the squash standing upright and peel it in downward strokes with the peeler. Stand the peeled squash upright on a cutting board. It shouldn't wobble, you want the squash to be stable. (If it is wobbly, make another cut at the bottom to even it out.) Make one long cut, down the middle from the top to bottom, with a heavy chef's knife. Some squashes can be pretty hard; to help with the cutting you can use a rubber mallet to gently tap on the ends of the knife to help push the knife down through the squash.

3 Use a metal spoon to scrape out the seeds and the stringy pulp from the squash cavity. (If you want, you can prepare the seeds like toasted pumpkin seeds.)

4 Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes call for 1/2-inch slices or cubes, some for 1-inch or greater.

5 If you are cubing the squash, lay the slices down (you can stack a few at a time) and make another set of lengthwise cuts. Then make crosswise cuts to make cubes.

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

Fall fruit salad

2008-11-05T16:25:00.005-07:00

I made this salad last night for a dinner party I went to. I wanted it to be kind of festive, and I have to admit I wasn't sure if I would like it... but it's actually pretty good, and since you don't put the vinegar all over the salad (just everything but the greens) it keeps pretty well in the fridge and doesn't wilt.

Fall Fruit Salad

Ingredients:

1 Large Apple, peeled, cored, and cut into 1/2 inch cubes (I didn't peel it-I used Granny Smith)
1 Ripe Pear, peeled, cored, and cut into 1/2 inch cubes
1/4 Cup Dried Cranberries (I used about a half cup)
1/4 Cup Walnuts
4 Ounces Firm Blue Cheese, crumbled (I used feta)
1/2 Red Onion, sliced thin (I used a little less)
2 Tablespoons Balsamic Vinegar
Salt and Freshly Ground Pepper, to taste
Mixed greens-optional (I used baby spinach + red leaf lettuce)

Preparation:

Place the walnuts on a cookie sheet and toast in a preheated oven at 350 degrees for 3 to 5 minutes. Remove, let cool, and roughly chop. In a large bowl, toss together all the ingredients. Serve plain or on a bed of mixed greens.

Food Tag

2008-09-26T10:30:00.003-06:00

Let's face it.. who wouldn't want to know more about me?!

Jam, jelly, preserves, marmalade, fruit butter or butter. What’s on your toast or bread? Jam and/or butter.
What’s your favorite Kellogg’s product? Definitely pop-tarts-I used to eat them for breakfast all the time during high school and college since I would never wake up early enough to sit down and eat.
Egg salad or deviled eggs. How do you prepare? I like both, but only once in a while--like at Easter.
French fries. Do you make homemade or frozen? Neither - I only get them when I eat out.
Gravy. What do you use - homemade, jar, can or from a package? The only times I have ever made gravy have been from a package, which aren't bad...but I'm not a huge gravy person anyway.
Artichokes. Love em or leave em? Eh, they're ok.
What’s your favorite kind of bean? Green beans, black beans, pinto beans, refried beans. And I guess I like hummus, so garbanzo beans.
Potato Chips. What kind of chips are your favorite? I love Doritos! The ranch or cheese flavor.
What’s your favorite thing to dip chips in? Salsa or queso dip, but the tortilla chips, not above mentioned.
How do you make mashed potatoes? Usually from scratch, but occasionally use the good ol' food storage potato pearls in a pinch.
What do you drink to rehydrate in the heat or after working out? Water usually unless I'm going on a hike or on an extended outside trip and then I like gatorade too...
What’s the healthiest snack you eat? Fresh veggies and fruit from the garden--tomatoes, cucumbers, corn--and all fruit!
What is your favorite appetizer? Nachos, or fresh baked bread, or chips & salsa.
If you could travel anywhere to have a meal, where would you want to go and what would you want to eat.
What is your favorite candy? junior mints, butterfinger, swedish fish.
Cake. Buttercream, whipped cream or ice cream? Buttercream
Favorite kind of pizza. chicken alfredo or canadian bacon and pineapple
Weirdest food you've ever eaten. I tried escargot on a cruise i went on, and it was disgusting.
What food do you hate the most? mushrooms-any kind.
What meal do you prepare most often for guests? Big pot of soup and bread/rolls.

I tag: anyone who reads this!

Fresh Salsa

2008-08-29T23:20:00.005-06:00

This is my absolute favorite salsa recipe, and even better that you don't have to cook it! All of the ingredients in it are somewhat mild so they don't completely overpower when you take a bite.

4 large tomatoes and
1 serrano pepper (add another if you want more heat)
together blended VERY WELL in the blender--no one wants a huge bite of one of these peppers, they are HOT!

4 large tomatoes, chopped
2 bunches green onions, finely chopped
1 small can diced green chili's
juice of 1 lemon
1 bunch cilantro, chopped
garlic salt, salt, and pepper to taste

Mix all ingredients; chill.

This recipe is also very versatile--sometimes I like to add black beans and corn, and sometimes I add some chopped mango for a little sweetness. You can play with the amounts if you want as well-I don't always add the whole amount of onion and cilantro. If you want to be extra-fancy you can use orange and yellow tomatoes along with red....makes it very pretty!

Do make sure that you use garlic salt and not fresh minced garlic-the raw garlic taste would be too much! And last but not least, don't worry if when you first taste it that it doesn't seem hot enough because the longer it sits, the hotter it gets!

Rosemary chicken skewers with berry sauce

2008-07-07T17:43:00.003-06:00

It seems I like food on sticks. I also like mixing sweet with savory....so when I saw this recipe it definitely got my attention. And like my other skewer recipe I have on here; it could be used as either an appetizer or paired with something else for a main dish.

A while ago I was making something using fresh rosemary and got a little carried away; which resulted in the whole dish tasting like a sprig of rosemary. So when using this herb fresh I am a little careful and did not use the full 2 tablespoons. It still tasted great so I will probably do the same when I make this in the future.

For the chicken:

4-6 boneless chicken breasts (about 1 1/2 pounds)
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil

For the sauce:

1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg

Method

1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.

2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.

3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.

5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.

Plate the skewers and spoon the sauce over the chicken. Serve immediately.

Serves 4.

Announcement

2008-06-30T19:08:00.004-06:00

So it's been a really long time since I have posted! I will try to be better in the future. In the meantime, the lack of posts probably have lost all my readers. However, if you do still read this, then you will be the first to know that I am pregnant! ...and sick :( So this post is dedicated to all those who suffer from morning sickness and I am giving you the foods that make me less sick and ones to stay away from and hopefully keep your head out of the toilet!

#1 Blueberry eggo waffles (unless you drink to much milk with them). I have eaten them about 4-5 days a week for breakfast for the last month and a half..

#2 Grilled cheese sandwiches. I'd say I eat one of these for lunch about 4-5 days a week.

#3. Peanut butter and jelly sandwiches. I usually end up eating these after I have thrown up because they seem to settle my stomach. Maybe I should try eating them before.

#4 Popsicle twin pops. I can't seem to get enough of these-I eat at least 1 a day, if not 2 or 3 a day. Cold things make my tummy feel better.

#5 Superpretzel frozen pretzels. These are good-they are like the big fat fluffy pretzels that you get at like fairs or whatever. They even come with their own salt packets. Just enough blandness to keep your stomach calm, but still taste good.

#6 Fresh fruit. Nectarines, grapes, raspberries, blueberries, and cherries are the best in my opinion.

#7 Plain toast with butter. On the days I don't eat waffles, this is what I have...pretty boring huh.

Things NOT to eat:

#1 Anything fried

#2 Ranch dressing

#3 Mexican food

#4 Tomato sauce, v-8, or anything tomato-too acidic

#5 Milk or ice cream. I know, sad, but milk products don't work well in my tummy right now.

#6 Chocolate..even sadder

#7 Diet coke or any diet drink. The fake sugar after taste seems to be heightened and makes me sick.

So, there ya go, hope it helps!

Know your fats

2008-04-08T01:27:00.004-06:00

You hear people say that you should be eating "good fats" and staying away from "bad fats" ...but do you actually know why or what...or how?

All fats have the same amount of calories, but they vary in their chemical compositions and effects on health.

The good:
Polyunsaturated, monounsaturated, omega 3 fatty acids.
These fats help to lower total cholesterol and LDL cholesterol (the bad cholesterol) while increasing HDL cholesterol (the good cholesterol). These fats are found mainly in fish, nuts, seeds and oils from plants. Examples of foods that contain these good fats: salmon, trout, herring, avocados, olives, walnuts, peanuts, pistachios, almonds and liquid vegetables oils like soybean, corn, safflower, canola, olive, and sunflower.

The bad:
Saturated fats.
Saturated fat is the main dietary cause of high blood cholesterol; they raise the levels of LDL (bad) cholesterol. Saturated fat is found mostly in foods from animals and some plants. Foods from animals include beef, beef fat, veal, lamb, pork, butter, cream, milk, cheeses and other dairy products made from whole and 2 percent milk. All of these foods also contain dietary cholesterol. Foods from plants that contain saturated fat include coconut, coconut oil, palm oil and palm kernel oil (often called tropical oils), and cocoa butter.

The ugly:
Trans-fats and hydrogenated fats.
Trans fats are invented as scientists began to "hydrogenate" liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fatty acids are formed. Trans fatty acids are found in many commercially packaged foods, commercially fried food such as french fries from some fast food chains, other packaged snacks such as microwaved popcorn, crackers, chips and as well as in vegetable shortening and hard stick margarine.

So the moral of the story is: eat all fat in moderation, but eat more of poly/mono unsaturated fats, eat less of saturated fats, try to stay away from trans/hydrogenated fats, and we'll all be ok. :)

Whole wheat pizza crust dough

2008-04-08T01:02:00.005-06:00

I use this recipe in my bread maker, and it makes the BEST (and easiest) pizza crust ever! And as a plus it does not need to spend all day and night rising!

1 thick or 2 thin 12-inch crusts

1 cup lukewarm water
2 Tbsp oil
1 Tbsp sugar
1 tsp salt
1 cup whole wheat flour
1 1/2 cups all-purpose or bread flour
2 1/4 tsp active dry yeast

If using your bread maker; use the pizza dough selection.

If you are not using a bread maker then do the following:
Combine all ingredients in your mixer until it forms a ball-if it's too sticky add a little flour, to dry-at a little water. Knead dough for about 15-20 minutes (or let your mixer do it), and let it rise (covered) for about a half hour, then punch it down.

For both methods:
Place dough on a lightly floured surface. Divide in half (if making 2 crusts) and press into a 12-inch pizza pan. Generously prick dough with a fork.
Bake at 400 degrees for 10-12 minutes or until edges begin to turn light brown. Remove, add desired toppings and return to oven to bake for an additional 15 minutes.

Use any topping your heart desires! My favorites are ham and fresh pineapple, or tomatoes and fresh basil. Brandon's favorite: pepperoni.

*image via flickr: user gym

St. Patrick's Day Key Lime Pie

2008-03-17T21:25:00.005-06:00

Now I know this is not a reduced fat/calorie recipe, but I figured since it was a holiday it would be ok!

I got this recipe from a cookbook I have called "The Great American Cookbook" featuring recipes from all over the U.S. such as: southern fried chicken, oysters rockefeller, boston beans, mississippi mud pie, and my feature for today, key lime pie!

The other day when I was at the store I saw what I thought was Key Limes (they come in a bag of green netting) which was what inspired me to make this dessert today.....but when I went back I found they were not Key Limes, but organic limes instead. So I just used the ones I found, and it tastes great anyways!

Crumb Crust:
6 oz. graham crackers or gingersnap cookies
2 tbsp. super fine sugar
1/2 tsp. ground cinnamon
6 tbsp. butter, melted

Filling:
1 3/4 cups canned sweetened condensed milk (about a can and a half)
1/2 cup freshly squeezed lime juice
finely grated rind of 3 limes
4 large egg yolks

freshly whipped cream to serve

Preheat the oven to 325 degrees. Lightly grease a 9-inch pie plate.

For crumb crust: put the graham crackers, sugar, and cinnamon into a food processor and process until fine crumbs form-do not overprocess to a powder. Add the melted butter and process again until moistened.

Tip the crumb mixture into the pie plate and press over the bottom and up the sides. Place the pie plate on a baking sheet and bake in the oven for 5 minutes.

Meanwhile, beat the condensed milk, lime juice, lime rind, and egg yolks together until well blended.

Remove crumb crust from the oven, pour in the filling, and spread to the edges. Return to the oven for and additional 15 minutes or until the filling is set around the edges but still wobbly in the center. Let cool completely on a cooling rack, then cover and let chill for at least 2 hours. Serve with a dollop of whipped cream.

We're back!

2008-03-12T16:29:00.003-06:00

Well we had a great time, and are back home now!
I have to confess that I DID NOT do a very good job on my diet over the weekend. Me: "man, my stomach hurts bad, and I didn't have any candy today...well except for the m&m's in my trail mix, oh and the 4 chocolate chip cookies I ate after lunch." Oops.
However, I did do lots of exercise consisting of:

1. The wheeler push; my brother got stuck in the sand, so I got off my 4 wheeler to push his out..very tiring.
2. The vending machine dash; the coke machine near our campsite had a little problem...each can of soda was supposed to be a dollar, but if you put a dollar in and pushed as many buttons as you could while it was "thinking" then you got all of those drinks from the buttons you pushed...spent lots of time running back and forth from there, because sometimes pushing a button randomly would result in a free drink as well..
3. The 2-year-old scramble; included running after said child (children if you include my 2 year old niece as well as my 2 year old daughter) saving them from the fire, from oncoming 4 wheeler traffic, from eating sand, eating too many marshmallows, from trying to drive the scooter by themselves (that's you olivia), etc. etc. etc.

It was a great trip!

see ya next week!

2008-03-06T02:57:00.001-07:00

I will be out of town until next week, don't miss me too much!

South Seas Kebabs

2008-03-04T12:12:00.003-07:00

I got this recipe from a cookbook that was printed in England- the ingredients have funny names (like aubergines for eggplant and courgette for zucchini) and the amounts are measured metrically. So being the nice and helpful person I am, converted everything into a language that us here a'mercan folks can read.

1 pound rump steak, cut in 3/4 inch pieces (or any lean cut of beef)
1 ripe papaya, seeded and cut into 1 inch cubes (use mango or pineapple if you want)
1 red or green pepper, cubed

Honey ginger glaze:
6 ounces chicken stock
1 bunch green onions, thinly sliced
2 garlic cloves, finely chopped
2 Tbs finely chopped fresh ginger
1 Tbs honey
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbs cornstarch mixed with
1 Tbs water

Puree one third of the papaya in a blender. Set the remaining cubes aside. Mix the beef and papaya puree in a shallow dish. Cover the dish and marinate the beef in the fridge for 1-2 hours.

For the glaze, combine the stock, onion, garlic, ginger, honey, salt, and pepper in a small pan over medium heat. Bring the mixture to a simmer and cook for 3-4 minutes. Stir in the cornstarch/water mixture and continue cooking and stirring until it thickens- 1-2 minutes. Remove the glaze from heat and set it aside.

To assemble kebabs thread cubes of beef, papaya, and pepper onto four 12 inch skewers.

On a pre-heated grill, cook the kebabs for 3 minutes. Turn them and cook for 3 minutes more. Brush with glaze and cook them for 1 minute. Turn the kebabs once more, brush them with glaze and cook for another minute. Transfer the kebabs to a platter and brush with remaining glaze. Serve immediately.

Serve on it's own for an appetizer, or with {brown}rice and green salad for a yummy dinner.

Burrito, healthy style!

2008-02-28T23:54:00.004-07:00

There are ways to eat your favorite foods, they just need a little tweaking!

Whole wheat flour tortillas
ground turkey
taco seasoning
cheese of your choice (use mozzarella for a less-fat option-tastes surprisingly good!)
green cabbage, cut thinly
diced tomatoes, salsa, or pico de gallo
Reduced fat or fat-free sour cream
*Favorite hot sauce

Cook the ground turkey like you would ground beef, and add the taco season as directed on the package, then assemble like you would any burrito!
Use a little less meat and a little less cheese, and pile on the veggies! Using cabbage gives it the crunch like lettuce does, but has a lot more fiber and fills you up better than lettuce would.
If you want to omit the meat altogether and make a veggie burrito, add in some black beans-they contain the protein you'd be missing from meat, and also have extra fiber...yeah for fiber!

*my favorite is the hot sauce pictured.

the science of shedding a pound

2008-02-27T17:50:00.006-07:00

The *average person needs approximately 2000 calories a day to sustain body weight--this is why you see on most food labels that all the health information says "based on a 2000 calorie per day diet". (Meaning, if you were to sit and rest for 1 day, your body would burn 2000 calories on it's own, so therefore, eating 2000 calories a day would even it out and maintain your weight)....in theory of course.

The average pound of body fat equates to approximately 3500 calories.
So if you deficit your daily calories by 500 to 1500 calories a day, and burn 500 calories through exercise you would be losing a total of 7,000 calories per week, which equals a loss of 2 pounds per week. (Maybe this will help you understand why losing more than 2 pounds per week is said to be unhealthy. Anymore then 2 would cause you to eat to little and/or exercise too much.)

Losing weight slowly is the key. You always hear that you want to implement a "lifestyle change" instead of just a plain old diet. Well, it's true! Everyone knows--especially us moms, that there are days where you have to do what you have to do, whether it be skipping the gym one day, or stopping at McDonald's another day (for the sake of the kids, of course). Implementing a healthier diet and smaller portions day-to-day will keep the weight off (or lose it), and then when the time comes to go out to a restaurant, go to a party, or PMS... it will not matter as much in the scheme of things.

*2000 calories is just an estimation, everybody's bodies burn calories at a different rate.

Cran-Raz Smoothie

2008-02-27T17:22:00.003-07:00

12 ounces cranberry juice (choose the no sugar added, or 'light' kind)
1 1/2 cup frozen strawberries
1 cup frozen blueberries
1 large scoop light raspberry sherbet (use non-fat frozen yogurt if you want)
1/4 cup nonfat plain yogurt
1/2 cup crushed ice

Throw all ingredients into the blender...and blend until smooth (or your desired consistency). You can interchange ingredients as long as the liquid/solid ratios are mostly the same. For example: use orange juice instead of cranberry juice, toss in half a banana, and use frozen peaches instead of blueberries.
These types of smoothies are low-fat and good for you, but keep in mind drinking Jamba-sized portions can make the calories add up (although drinking a huge portion is definitely better then a big mac and fries). I recommend drinking a 12 ounce portion of this and maybe a handful of almonds, or half a bagel with light cream cheese for easy breakfast on-the-go.

good to know!

2008-02-26T10:51:00.004-07:00

I was browsing some fitness information and came across this place that calculates the average amount of calories burned during certain activities...here some that I thought might be beneficial for you to know!

housework-60 minutes = 180 calories
sex- 60 minutes = 270 calories
shopping- 60 minutes = 150 calories
stroll in the park (walking 2mph) 60 minutes = 168 calories
chasing after 2 year old (walking 5mph) 60 minutes = 498 calories
gardening (it's that time of year!) 60 minutes = 345 calories
brushing teeth- 10 minutes = 28 calories
laundry/folding clothes- 60 minutes= 144 calories
making dinner (as long as you don't eat it while you cook it) 60 minutes= 147 calories
playing cards- 60 minutes = 117 calories

kristen's cacciatore

2008-02-24T00:13:00.001-07:00

I believe I got this recipe from my mom (I don't know where she got it from), but I've changed it so much I think I can officially call it my own!

1 large can diced tomato (you can use italian style if you want)
1 large can pureed tomato
1 small can tomato paste
2 cooked boneless, skinless chicken breasts cut into bite size pieces
1 large onion, cut in thin rings
1 green pepper, cut in thin strips
1 red pepper, cut in thin strips
1-2 cloves minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
dash red pepper flakes (optional)
salt & pepper to taste

Put skillet on medium-high heat and spray good with pam then add the onion and peppers; cook until tender-make sure you are stirring often so they don't burn (I know this by experience). Add all of the tomatoes, garlic, parsley, oregano, salt and pepper; stir until combined and the tomato paste has mixed in well, then add chicken. Simmer on low heat for at least 10 minutes. Serve over [brown] rice.

the chef's (that's me) notes:
This is one of those recipes that you can't really mess up-You can add more (or leave it out) chicken or more onion, etc. if you want to. I like to use fresh garlic and parsley, but tastes great if you don't have it on hand. It's a great recipe for grilled chicken leftovers as well! Most chicken cacciatore recipes call for mushrooms, but since I despise them I don't put any in, but if you like them-add a few!

Serves 4