I have not disappeared!

hey there gang!  Sorry I haven't posted anything in a while.  I do have some delicious recipes to post and I will do that as soon as I get back from the Olive Garden.  hehehe  I am taking a little break in my cooking as I've had a long day and would really enjoy a nice meal out.  Hopefully you all will hang in there with me.  I promise to get right back to it in no time!  Blessings and good eating!

saturday supper

Hey foodies! It's Saturday night!!!  Well, the day started off at the gym and then some cleaning of the bathrooms and laundry.  I did some sewing and relaxed a little bit.  Oops!  Drat it all!  I forgot to take the Salmon out of the freezer.  Now what???  Well, I guess I'll just open my recipe book and see what sounds good.  I got it!  It's a little chilly outside so how about some Three Bean Taco Chili and Mexican Corn bread?  That sounded delicious so off to the store I went to pick up the few ingredients I didn't have on hand.  Cheap and delicious!  You cannot beat that!  I am actually glad I forgot about the Salmon.  This meal certainly hit the spot!  The chili was very easy to put together.  It's a one pot deal.  I did forget to add the salsa, but when I tasted it, I found that I really didn't need it, so I left it out.  This recipe makes a ton of chili so I was glad when a couple of Dylan's friends stopped by to see him.  I just invited them in for chili and now I don't have much leftover.  Perfect!!!  The teenage boys loved it!  There is no corn bread left at all!  That's a good thing since I really shouldn't eat it with my celiac disease.  The cornbread had a nice spice to it with the cumin.  Loved it!

THREE BEAN TACO CHILI

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Yield: 9 servings.

MEXICAN CORN BREAD

Directions

• In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese.
• Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese, bake 2-4 minutes longer or until cheese is melted and a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Well that's it friends.  I hope you try this one out because it is a winner!!  Blessings and good eating!

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 teaspoon dried minced onion
• 1/2 teaspoon ground cumin
• 2 eggs
• 1/3 cup 2% milk
• 2 tablespoons butter, melted, divided
• 3/4 cup shredded Mexican cheese blend, divided

Ingredients

• 2 pounds ground beef
• 2 cups water
• 1 can (16 ounces) refried beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup chunky salsa
• 1 envelope taco seasoning
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup (4 ounces) shredded cheddar cheese

Are you sure?

Hey foodies!!!  Some days I feel like there is nothing better than a good steak on the grill and last night was one of those nights.  The recipe called for beef tenderloin, but since that wasn't quite in my budget, I got some NY Strip steak instead.  This is my very favorite cut of beef anyway, so I wasn't upset at all.  The marinade for this steak called for beer, green onions, teriyaki sauce, soy sauce and Wsauce (worchestershire).  I'd never marinated in beer before and I was worried that I'd taste it too much on the steak.  Beer is not my favorite drink.  Now, if we had marinated it in a little rum, well, there I wouldn't be too concerned!  LOL  Fortunately the beery taste did not come through too much and the steak tasted delicious!  Now the title for this blog actually stemmed from the side salad.  I took a look at the ingredients and wasn't so sure I was going to do this recipe.  It just didn't sound like those ingredients would work, but I stayed true to my adventure and decided to put it together anyway.  Listen to the ingredients; cucumber, red grapes, pineapple chunks, toasted pecans and................bacon ranch dressing!  ??????????  What the heck?  Okie dokie.  Guess what??  The flavors worked!!!!  I was totally shocked and ate two helpings of this salad.  Of course no one else dared to put it on their plate.  Todd wasn't home for this meal or I'm sure he would have tried it despite his dislike of pineapple.  I think he'd enjoy it so I saved the leftovers just in case.  So, now for the picture and recipes:

MARINATED BEEF TENDERLOINS

Directions

• In a small bowl, combine the first six ingredients. Set aside 3/4 cup for basting. Pour remaining marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; refrigerate for at least 15 minutes.
• Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with reserved marinade. Yield: 4 servings.

ANYTIME CUCUMBER SALAD

Directions

• In a large bowl, combine the cucumbers, grapes, pineapple and pecans. Pour dressing over salad; toss to coat. Yield: 4 servings.

There you have it my friends!!!  Thanks for Dishin with Di!  Blessings and good eating!

Ingredients

• 1-1/2 cups chopped peeled cucumbers
• 1 cup seedless red grapes
• 1 can (8 ounces) pineapple chunks, drained
• 1/3 cup chopped pecans, toasted
• 1/2 cup bacon ranch salad dressing

Ingredients

• 1 can (12 ounces) beer or nonalcoholic beer
• 1/2 cup chopped green onions
• 1/2 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 4 beef tenderloin steaks (8 ounces each)

Pork chops

Hello foodies!  Well last night's supper I have to admit was not one of our favorites though it looked beautiful!  I think it was my fault though since I was a little heavy-handed with the fresh rosemary.  The coating was deliciously crisp and I loved that, but the flavor was a little overwhelming.  That was just my opinion though.  Pork is not one of Todd's favorites either, so let's just say he wasn't doing cartwheels.  I'll still post the recipe and the pic because someone out there may like it!!!

PARMESAN PORK CHOPS

Directions

• Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture.
• In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once. Yield: 4 servings.

As always, thank you for dishin with Di!!!  Blessings and Good eating!

Ingredients

• 1/4 cup biscuit/baking mix
• 1 egg, lightly beaten
• 1 cup shredded Parmesan cheese
• 1/4 cup dry bread crumbs
• 2 teaspoons minced fresh rosemary
• 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
• 2 tablespoons canola oil

A Different Kind of Pizza

I saw the picture of this pizza and my mouth started watering.  I glanced through the ingredients and got a little nervous.  How would my Italian husband feel about Bbq sauce on his pizza????  Well, I'd just have to wait and see.  I enjoyed preparing the toppings as they were just so colorful and made me feel happy.  I don't know about y'all but beautiful food makes me smile.  As I said before in a previous post, we eat with our eyes first and my eyes were definitely hungry!  Unfortunately by the time the pizza was done, I wasn't feeling so well.  I had been nauseous on and off all day and darnit if it didn't kick in again just as I was serving up the slices.  (sigh)  I did manage to get half a slice down just so I knew what it tasted like and it was very, very good.  I would have enjoyed it much  more had I been hungry at the time.  Now, are you wondering if Todd liked it?  I wasn't so sure because the first thing he said when he sat down and took a look at the pizza was, "Is that barbeque sauce on my pizza?"  GULP.  I shrugged my shoulders and said, "You like Bbq chicken....."  He took a bite and looked up at me.  Thank God I had made a pepperoni pizza too for the kids cuz I had a feeling he was headed back into the kitchen to the garbage can, but I was wrong.  He smiled at me and said, "mmmmm. not bad."  I guess not since he ate the rest of the pizza for snack later that night.  LOL

I made some Peanut Butter Jumbos earlier in the day for dessert.  I was so excited because here was a cookie I could eat without getting sick.  There isn't any gluten in them at all!!  Peanut Butter, oatmeal and a whole lot of sugary goodness in these cookies.  The whole family loves these tasty bites.  I just had one with my coffee.  There is a lot of sugar in these babies though.  Don't eat too many!  This was another successful meal in my journey through this cookbook.  Try these recipes out and please let me know if you enjoyed them or not.  Thank you for dishin with Di!  Blessings and good eating!

COLORFUL CHICKEN PIZZA

Ingredients

• 1 prebaked 12-inch pizza crust
• 2 tablespoons olive oil
• 1 package (6 ounces) ready-to-use grilled chicken breast strips
• 1/2 cup barbecue sauce
• 1/3 cup chopped onion
• 1-1/2 teaspoons minced garlic
• 1-1/2 cups (6 ounces) shredded pizza cheese blend
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 2 ounces smoked Gouda cheese, shredded
• 2 tablespoons minced fresh basil

Directions

• Place the crust on an ungreased 12-in. pizza pan. Brush with oil. Combine the chicken, barbecue sauce, onion and garlic; spoon half over crust.
• Sprinkle with pizza cheese. Top with remaining chicken mixture. Sprinkle with peppers, Gouda cheese and basil. Bake at 450° for 10-12 minutes or until cheese is melted. Yield: 6 slices.

PEANUT BUTTER JUMBOS

Ingredients

• 1-1/2 cups peanut butter
• 1/2 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 4-1/2 cups quick-cooking oats
• 2 teaspoons baking soda
• 1 cup miniature semisweet chocolate chips
• 1 cup M&M's miniature baking bits

Directions

• In a large bowl, cream peanut butter, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and baking bits.
• Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen.

Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

What? Don't turn on the oven???

Hey there foodie friends!  Another long and busy day at the middle school, but I wasn't so tired today.  I was able to lie out in the sun for a little bit while Todd power-washed the trailer.  I knew I didn't have to rush to dinner as this meal takes only.............(wait for it.......)............5 minutes to make!!!!!  Whoo hoooo!!!!  And that's not even the best part; I didn't have to turn the oven on!!!  Now that's awesome!  So, are you wondering yet what I made tonight?  I'll give you a couple of minutes to guess....(do, do, do, do, do, do, do, do, do, do, do, DO, dododododo) Ok that was a bad version of the Jeopardy theme.  lol  We had Cheese and Chicken Enchiladas and Confetti Corn salad.  I only need the microwave to make this delicious meal.  You've got to check out the recipe below because this is a keeper!  The confetti corn salad was a nice refreshing bite with the enchiladas. Here are the recipes:

CHEESE AND CHICKEN ENCHILADAS

Ingredients

• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 package (9 ounces) frozen diced cooked chicken breast, thawed and chopped
• 4 ounces cream cheese, cubed
• 1 can (4 ounces) chopped green chilies
• 1/4 cup chicken broth
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed
• 4 ounces process cheese (Velveeta), cubed
• 1/2 cup diced fresh tomato, divided
• 2 tablespoons milk

Directions

• In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice.
• Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish.
• In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through. Yield: 3 servings.

CONFETTI CORN SALAD

Ingredients

• 1 can (7 ounces) whole kernel corn, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 2 radishes, sliced
• 1/4 cup prepared Italian salad dressing

Directions

• In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving. Yield: 3 servings.

Ok, there it is folks!  Try these out and thanks for dishin with Di!!  Blessings and good eating!

change in plans

Howdy foodies!!  I had a long day today at the middle school and now it's even longer because I just had this whole blog written out and it disappeared on me!!!!  Well, I'll start from scratch.  After work today I had to go to the dentist which is always so much fun (can you hear the sarcasm?).  I did enjoy visiting with Angie my hygienist who is leaving her job tomorrow.  I think we are going to be good friends as she has invited me to her women's group and I believe I will attend.  Anyway, I was very tired by the time I got home and took a short nap.  I got about 20 minutes before I had to get up and get supper cooking.  Well, I go downstairs and open up my cookbook.  I always like to prep the veges before I get the meat going, so I prepped the stir-fried asparagus and mashed potatoes.  Next I turned to the chicken recipe.  I scanned the recipe and my heart dropped.  I opened the fridge and confirmed my suspicions-no apple juice!!!! Those darned kids!  I have to mark everything I buy that I need for a recipe or they would eat/drink it all!  Well, now I had to have a change in plans.  I flipped through the recipes that I had for this week and found one that would work.  So instead of maple glazed chicken we ate spicy bronzed chicken.  It was absolutely delicious! This recipe is packed full of spice so if you don't like it spicy cut back a little bit on the cayenne, chili powder and pepper.  Todd really loved it and has packed up the leftovers for tomorrow's lunch.  The stir-fried asparagus was delicious as well.  This was a successful meal despite the chaos in the beginning.  I will just have to make the maple glazed chicken some other time (after a trip to the grocery store that is).  Here are the recipes:

SPICY BRONZED CHICKEN

Ingredients

• 4 boneless skinless chicken breasts (5 ounces each)
• 1 teaspoon each garlic powder, salt and paprika
• 1/2 teaspoon each onion powder, ground cumin, chili powder and pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup butter, melted

Directions

• Flatten chicken to 1/2-in. thickness. In a small bowl, combine seasonings. Dip chicken in butter; sprinkle with seasonings.
• In a large skillet, cook chicken over medium heat for 4-5 minutes on each side or until chicken juices run clear. Yield: 4 servings.

STIR-FRIED ASPARAGUS

Ingredients

• 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
• 2 tablespoons butter
• 1 tablespoon canola oil
• 3 tablespoons chicken broth
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 2 tablespoons slivered almonds, toasted

Directions

• In a large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds. Yield: 4 servings.