Wednesday, October 31, 2012

Pulled BBQ Chicken Sandwich

'Pulled BBQ Chicken Sandwich'
Source: Paula Deen


2 lbs boneless skinless chicken thighs
2 tablespoons canola oil 
1 onion, finely chopped 
2 cloves garlic, finely chopped 
3 tablespoons apple cider vinegar 
1 cup ketchup 
1/2 cup water 
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce 
1/4 teaspoon cayenne pepper 
salt and pepper 
hamburger rolls 
Coleslaw (optional)


1. Season the chicken thighs on both sides with salt and pepper. Heat oil in a large high-sided skillet over medium high heat. Add chicken thighs and sear until golden brown, about 4 minutes on each side. Remove to a plate.

2. Add onion and garlic and sauté until tender, about 3 minutes. Stir in apple cider vinegar; using a wooden spoon stir up any browned bits on the bottom of the pan. Add ketchup, water, brown sugar, Worcestershire, cayenne, and salt and pepper. Bring to a boil then reduce to a simmer.

3. Add the chicken back to the pan as well as any juices that have accumulated on the plate. Turn heat to low, cover and cook for 40 minutes.

4. Once chicken is cooked, shred the meat with a fork in the skillet. Toss the meat through the sauce so it’s covered. Divide the pulled meat between 6 hamburger buns. Serve with coleslaw, if desired.

Monday, October 29, 2012

Shrimp-and-Crab Nachos

'Shrimp-and-Crab Nachos'
Source: My Recipes


1 teaspoon olive oil
1 pound peeled and deveined shrimp
2 to 3 teaspoons toasted ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crabmeat, cleaned and picked
3/4 cup sour cream
1 bunch green onions, sliced
1 bag tortilla chips (9 oz)
3 cups grated pepper Jack cheese
1/2 cup sliced pickled jalapeño


1. Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.

2. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.

3. Spread tortilla chips on a greased foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.

4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

Friday, October 26, 2012

Chocolate Covered Frozen Bananas

'Chocolate Covered Frozen Bananas'
Source: Adapted from Baked Bree


1 bag milk or semisweet chocolate chips
3 Tablespoons vegetable or canola oil
Wood corn dog sticks


1. Peel desired number of bananas and insert stick about 1 inch above the very bottom of the banana, so the stick can go straight into as much of the banana as possible. (It's ok if they start to break a bit...freezing them will stop further breakage).

2. Put the bananas on a plate and set in the freezer, letting them freeze least 2 hours.

3. Once completely frozen, melt the chocolate chips in the microwave according to package directions. Add the vegetable oil and mix completely (this helps thin the chocolate making it easier to work with).

4. Using a spoon, cover the bananas in chocolate. Work quickly as the cold banana will start to harden the warm chocolate almost immediately! Cover with sprinkles and put them back in the freezer to set completely. 

***Since we ate ours immediately, I placed mine in the fridge for about 20 minutes after covering them with chocolate. The chocolate still hardens, but the banana starts to thaw a bit. I didn't want Jesse biting into a rock hard banana***

Thursday, October 25, 2012

Raspberry Walnut Chicken Salad

'Raspberry Walnut Chicken Salad'
Source: Adapted from Mandy's Recipe Box


2 pieces of frozen chicken strips (I used Tyson)
Bagged salad with romaine lettuce, carrots, and cabbage
1 tablespoon chopped walnuts
1/4 cup cooked Chow Mein noodles
Raspberry Walnut vinaigrette dressing


1. Bake the chicken strips according to the package directions. Remove and cool. Cook noodles according to package directions.

2. Tear chicken into small chunks. Place desired amount of bagged salad onto a plate. Top with chicken, walnuts and noodles. Drizzle dressing over top.

Wednesday, October 24, 2012

Turkey Goulash

'Turkey Goulash'
Source: Bev Cooks


3/4 pound elbow macaroni
1 pound ground turkey
1/2 white onion, diced
2 cloves garlic, minced
1 tablespoons cumin
1 tablespoons smoked paprika
1 pinch freshly grated nutmeg
2 sprigs fresh oregano, leaves stripped from the stems
1 can crushed tomatoes (14.5 oz)
3 tablespoons sour cream
2 tablespoons extra-virgin olive oil
1/2 cup fresh parsley, chopped
1 teaspoons caraway seeds


1. Bring a large skillet to a medium-high heat. Add the ground turkey and cook until browned, about 6 minutes.

2. Add the onion and toss to combine. Add the garlic, cumin, paprika, nutmeg and oregano. Saute another minute. Add the crushed tomatoes and stir to combine. Add the sour cream and continue to stir. Add salt and pepper to taste.

3. Meanwhile cook the pasta according to package. Drain and toss in the oil, most of the parsley, and the caraway seeds.

3. Add pasta to turkey mixture and toss to combine. Garnish with parsley.

Tuesday, October 23, 2012

Roasted Blueberry Ricotta Crostini

'Roasted Blueberry Ricotta Crostini'


2 cups fresh blueberries
4 tablespoons fresh lemon juice, divided
1 tablespoon honey
1 cup ricotta cheese
Zest of 1 large lemon
1 French baguette, thinly sliced and toasted
Additional honey, for drizzling


1. Heat oven to 400. Place blueberries on a large baking sheet. Pour two tablespoons of fresh lemon juice and drizzle 1 tablespoon honey over blueberries. Gently toss the berries to coat.

2. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Set aside and allow to cool to room temperature.

3. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.

Monday, October 22, 2012

Roasted Lemon Garlic & Herb Shrimp Pasta

'Roasted Lemon Garlic & Herb Shrimp Pasta'
Source: Adapted from Cinnamon Spice and Everything Nice


1/3 cup olive oil
1 lemon, zested then half cut into thin slices and the other half into wedges
3-4 fresh thyme sprigs, leaves removed
salt and pepper
thin spaghetti
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced


1. Heat oven to 400. In a greased 8x8 glass baking dish combine olive oil, lemon zest and thyme. Season with salt and pepper.

2. Bake for 10-12 minutes, checking every few minutes. If it looks like it is getting too brown remove and proceed to next step.

3. Meanwhile cook pasta according to package directions. Drain and toss with a pat of butter or olive oil.

4. Remove pan from oven, add butter and move it around a little to melt. Add shrimp, garlic and the thin sliced lemons (don't squeeze them). Toss to coat with oil mixture.

5. Bake for 8-10 minutes, stirring occasionally, until shrimp turn pink. Serve over pasta and garnish with lemon wedges.

Friday, October 19, 2012

Halloween Week ~ Broom Sticks

'Broom Sticks'
Source: Adapted from Be Different Act Normal


3 sticks of string cheese
6 pretzel sticks
Fresh chives


1. Using kitchen scissors, cut the ends off each string cheese stick (about 2 inches long).

2. Cut one end of the cheese into strips, being careful not to cut all the way to the top. Fan out cheese strips as best you can.

3. Take one side of the scissors and gently stick it into the uncut side of the cheese, to make a little hole for the pretzel. Slowly twist the pretzel stick into the hole, careful not to tear the cheese.

4. Tie a string of fresh chives around the top of each cheese piece. Enjoy!

Thursday, October 18, 2012

Halloween Week ~ Spider Deviled Eggs

'Spider Deviled Eggs'
Source: Better Recipes


12 deviled eggs (6 eggs)
(try THIS recipe, or prepare however you prefer)
1 can whole black olives


1. Prepare deviled eggs according to whatever recipe you choose to use.

2. Slice 6 olives in half and lay one half on top of each egg to be the body of the spider.

3. Slice 12 olives in half, then slice each half into 3-4 equal slices. Fan out on each side of the 'body' to make the legs.

Wednesday, October 17, 2012

Halloween Week ~ Chocolate Witch Hats

'Chocolate Witch Hats'
Source: Barbs Chram


1 package Fudge stripe cookies
Hershey Kisses
1 tube orange icing


1. Turn cookies upside down so chocolate side is showing.

2. Place a Hershey's kiss over each cookie hole and squeeze orange icing around the base to secure to the cookie.

3. Enjoy!

Tuesday, October 16, 2012

Halloween Week ~ Mummy Dogs

'Mummy Dogs'
Source: Pillsbury


1 can crescent rolls
2 1/2 slices American cheese, quartered
10 hot dogs
Cooking spray
Mustard or ketchup, if desired


1. Heat oven to 375. Unroll dough and separate at perforations, creating 4 rectangles. Press perforations to seal.

2. With a knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters.

3. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for a "face". Place dogs on a foil lined baking sheet coated with cooking spray.

4. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Dot two little eyes using mustard.

Monday, October 15, 2012

Halloween Week ~ 'Candy Corn' Fruit Cups

'Candy Corn' Fruit Cups'


1 can pineapple chunks, drained (20 oz)
1 can mandarin oranges, drained (15 oz)
1 can whipped cream


1. Layer in small cups the pineapple first, followed by the oranges, then the whipped cream.

2. Enjoy!

Friday, October 12, 2012

Herbs de Provence Grilled Cheese

'Herbs de Provence Grilled Cheese'


2 slices of lite boule or some white bread
1/2 cup of shredded fontina
1 giant beefsteak tomato slice
1 tbsp of herbed butter
(combine 1 tbsp salted butter with 1/2 tsp herbs de provence)


1. Heat oven to 450. Butter one side of each bread slice with the herbed butter. 

2. Place each bread slice butter side down onto a baking sheet. Sprinkle it with shredded fontina cheese.

3. Top the cheese with a thick slice of tomato; lightly salt if desired. Bake for 6-7 minutes.

4. Remove from oven and place one slice of bread o top f the other to finish the sandwich. Allow 3-4 minutes to cool (the tomato stays REALLY hot). 


Thursday, October 11, 2012

Enchilada Pasta Casserole

'Enchilada Pasta Casserole'
Source: Table for Two


1 pound ground beef
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
5 ounces cream cheese, softened
1/4 cup light sour cream
1 can red enchilada sauce (10 oz)
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed
1 can diced green chiles (4 oz)
12 oz egg noodles
Salt & pepper, to taste


1. Heat oven to 350 degrees.

2. In a large pot, bring water to boil and cook egg noodles according to package instructions. Drain

3. In the meantime, in a very large skillet, brown the ground beef. Drain. Add the chili powder, cumin, and cayenne pepper. Stir to combine. Add the cream cheese until melted and combined.

4. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine. Pour mixture over the beef and let simmer for 2-3 minutes.

5. Add the pasta to the beef mixture and stir to combine. Pour beef everything into a large greased casserole dish and top with the remaining cheese.

6. Bake for 15 minutes or until cheese has completely melted. Serve hot.

Wednesday, October 10, 2012

Teriyaki Ranch Chicken

'Teriyaki Ranch Chicken'
Source: Adapted from Beyond Kimchee


4 boneless skinless chicken breasts
3 tablespoons real bacon pieces
4 tablespoon teriyaki sauce
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese
2 green onions, chopped
1 tablespoon vegetable oil


1. Heat oven to 350. Saute chicken breasts in vegetable oil until golden brown.

2. Transfer the chicken to a greased baking dish. Pour Teriyaki sauce and ranch dressing over the chicken. Sprinkle cheddar cheese, bacon pieces and 1/2 of green onion on top of chicken.

3. Bake for 20-30 minutes or until chicken is cooked through.

4. Sprinkle remaining green onions over the chicken to garnish.

Tuesday, October 9, 2012

Horseradish Deviled Eggs

'Horseradish Deviled Eggs'
Source: Bev Cooks


8 large eggs, hard boiled
2 Tablespoons sour cream
4 teaspoons cream horseradish
3 teaspoons sweet relish
1 teaspoons Dijon mustard
pinch of salt
pinch of pepper
2 teaspoons fresh dill


1. Peel and slice hard boiled eggs in half.

2. Carefully squeeze the yolks into a small food processor. Add the sour cream, horseradish, relish, mustard, dill, and the salt and pepper. Chop until creamy.

3. Transfer the mixture to a small zip-lock bag. Cut a tiny hole in the corner, and squeeze the filling into each egg half.

4. Garnish with fresh dill.


Monday, October 8, 2012

Coconut Curry Fried Chicken

'Coconut Curry Fried Chicken'
Source: Life's Ambrosia


1 can coconut milk (14 oz)
1 tablespoon plus 2 teaspoons curry powder, divided
8 chicken pieces, rinsed and pat dry
1 teaspoon salt, divided
1/2 teaspoon black pepper
2 cups flour
oil for frying


1. Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a large zip-lock bag. Place chicken in the bag and toss to coat. Place bag in a large bowl (to keep it from rolling around) and refrigerate for 8 hours or (preferably) overnight.

2. When ready to cook, place remaining curry powder, salt, black pepper and flour together in a new large plastic zip-lock bag.

3. Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.

4. Heat 1 inche of oil in a large heavy skillet over medium heat until it reaches 350 degrees. Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes.

5. Reduce heat to medium low and continue cooking for 20 – 30 minutes or until the chicken is cooked through and the juices run clear. Transfer to a cooling rack to allow excess grease to drip off. Place on a serving platter and serve hot.

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