I found this recipe on a friend’s blog, http://www.designingdinner.blogspot.com/ . What made this one of my favorite meals is that DH made it for me!!! He followed the recipe with only a few substitutions. We didn’t have green onion so he used red onion instead. It makes it a little stronger. It came out great! DH served it with steamed edamame, black beans, carrots and green beans.
1/2 cup Egg Substitute (we used All Whites)
1 (8 ounce) can unsweetened crushed pineapple undrained, divided
3 tbsp reduced-sodium soy sauce
3/4 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp garlic powder
1 cup dry bread crumbs
1 1/2 pounds ground turkey breast
1tbsp finely chopped onion
2 green onions, finely chopped
2 tspns finely chopped jalapeno
1 tsp lime juice
1 pinch pepper
In a bowl, combine egg substitute, 1/3 cup pineapple,and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8inX4inX2in loaf pan coated with nonstick cooking spray. Top with 1 tbsp pineapple. Bake at 350 for 1 hour or until meat thermometer reads 180 degrees. Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve on top of meatloaf.
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I don’t think I ever showed anyone our wedding favors. Since we were married at a vineyard we gave out personalized wine bottles. The vineyard used their 2004 Merlot and we had our monogram put on the labels.
This recipe is super easy and can be customized alot. I didn’t feel like pasta so I stirred in large white beans instead. You’llnotice mine looks a little watery that’s because I used zuchini and it has a tendency to release water.
4 Chicken Thighs (i used cut up chicken breasts instead)
1 Onion Diced
2 Tbsp Olive Oil
2 14 1/2 ounce Del Monte Italian style stewed tomatoes
1 Can Italian style Tomato Paste
2 Cups Sliced White Mushrooms
1 Tsp Basil
1/2 cup dry wine- either white or red (OPTIONAL)
Brown chicken and sautee onions with olive oil in pan. Add all other ingredients and simmer together for atleast 30 -45 minutes. I continued to chop up tomatoed while cooking. Serve over your favorite pasta or add white beans instead. Top with fresh parmesean cheese.
You can also add carrots or zuchini
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How Cute is the Package?! So Festive!
Oatmeal Peanut Butter Cookies III
My SB Got it just right! My 2 favorite flavors for cookies are Peanut Butter and Oatmeal. She put them together into sandwich cookies!!!!!
3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 cup quick cooking oats
3 tablespoons butter softened
1 cup confectioners sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
1. In large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well
2. In another bowl, combine flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet and press each mound down with a fork to for 1/4 thick cookies. Bake at 350 for 10 minutes, or until cookies are a light brown.
4. To make filling: Cream 3 tablespoons butter or margerine with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream, Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Recipe taken frpm http://allrecipes.com
This was always one of my favorite dishes growing up and it so easy!
Beef Roast – use your favorite cut
Pre-Heat oven to 350. place roast in pan and season to taste. I use bot fresh garlic and garlic powder to season along with salt and pepper. Cook for approximatley 22 minutes per pound.
I served mine with homemade gravy, scalloped potatoes, and steamed green/yellow beans, carrots and cranberries. Enjoy!!
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6 Boneless Chicken Breasts
6 Slices Swiss Cheese
1/4 lb. Fresh Mushrooms, Sliced
1 Can Cream of Chicken Soup
1/2 Cup White Wine
2 Cups Herbed Stuffing Mix
1 Stick Butter/Margerine
Pre-heat oven to 350. Place chicken in lightly greased 9×13 baking dish. Top each piece with a slice of swiss cheese. Arrange mushrooms over cheese. Mix soup and wine and pour over chicken. Sprinkle stuffing mix over top and drizzle with butter. Bake at 350 for 45-50 minutes
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This isn’t your typical Sangria – but it is very good. Usually Sangria has to sit for over 12 hours this one is done immediately!
1/4 cup orange flavored liqueur (recommended: Triple Sec or Grand Marnier)
1/4 cup almond liqueur (recommended: Amaretto)
12 strawberries, sliced
1 pint raspberries
1 bottle Spanish sparkling wine (recommended: Frexinet Cordon Negro)
4 seedless grapes
Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!!
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
This recipe is so easy! I have made it so many times and still love it.
1/2 cup bread crumbs
2 Tbsp Grated Parmesan Cheese
1 tsp Basil
1/2 tsp Garlic Powder
1/4 tsp Salt
2 Whole Boneless Chicken Breasts or 4 spilt breasts
2/3 cup Butter/Margerine Melted
1/4 cup White Wine or Apple Juice
1/4 cup Chopped Green Onion
1/4 cup Parsley
Combine first 6 ingredients. Dip chicken pieces into butter. (set remaining butter aside) Roll chicken in bread crumbs. Place in 1/1/2qt shallow baking dish. Bake at 375 for 30-35 minutes. Add remaining ingredients to leftover butter. Pour over chicken and bake 2-3 minutes longer.
I really love pasta but I try not to eat too much. I have made this recipe many times and it is very light. If you love scampi flavors you’ll love this one.
(I’ll have a picture soon!)
12 ounces folded fettucine
1/2 cup butter/margerine
1/4 cup olive oil
2 cloves garlic, minced
1 package crab meat, shredded ( you can alos use imitation crab)
1 package (12 ounces) shrimp
1 1/2 tbsp. lemon juice
2/3 cup chopped fresh parsley
dash of grated red pepper to taste
Cook fettucine in water. Meanwhile heat butter and oil in large skillet. Stir in garlic, cook for 2 minutes – do NOT brown garlic. Add shrimp & Crab. Cook for 3-4 minutes until heated through. Avoid overcooking as it can toughen shrimp. Add remaining ingredients. Drain Fettucine and immediately poor hot sauce over fettucine and toss.