Wednesday, February 28, 2007

Cajun Chicken Linguine

2 Boneless Chicken Breasts, cut into 1 inch pieces
2 tsp cajun seaoning
2 Tbsp butter
8 slices each of Red & Green Bell Peppers
4 large mushrooms, sliced
1 green onion
1-2 cups heavy cream
1/4 tsp basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp black pepper
6 oz linguine

Season chicken with cajun seasoning. In a large skillet over medium heat saute chicken pieces in butter until almost tender (5-7 minutes).

Add veggies -- saute 2-3 minutes until crisp-tender. (You don't want them too done or they will get soggy by the time you are ready to serve.)

Reduce heat, add cream and seasonings. Heat through. Add cooked linguine. Heat through & serve.

Since my family loves this recipie I prep several pounds of chicken in advance, put the cajun seasoning on and then freeze the chicken in the correct portions for the recipie. Then the recipie takes only about 20 minutes to complete.

Ginger-Soy-Lime Marinated Shrimp

This is my husband's favorite recipie and it is a breeze!!!

2 large shallots, peeled & chopped
1 (2-inch) piece of fresh ginger
4 cloves garlic (smashed)
3/4 cup soy sauce
1/2 cup lime juice (fresh is best)
2 Tbsp sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp coarse ground black pepper
2 pound large shrimp, shells & tails on (look for the ez-peel variety)

In a blender combine first six ingredients and blend until smooth. Add the green onion and peanut oil and blend until combined. Season with black pepper. Place shrimp (make sure that if they were frozen that they are completely thawed) in a large bowl, pour the marinade over and let marinate at room temperature for 20 minutes.

Preheat gas grill on high. Remove shrimp from the marinade and grill for 1-1/2 to 2 minutes per side. The shells may look a little charred, but you'll peel that off anyway -- the flavor is grilled right into the shrimp.

Mexican Lasagna

2 T olive oil
1 medium onion, diced
1 green pepper diced
2 cloves garlic, minced
1 15oz. can black beans (or pintos), drained and rinsed
1 15oz. can diced tomatoes with cilantro and lime
1 cup salsa (whatever kind you like, I use green)
2 tsp. cumin powder
salt & pepper
8 oz. shredded pepper jack cheese (or Monterey jack if pepper jack is too spicy)
5-6 corn tortillas, cut in half

Heat olive oil in skillet over medium heat. Add onion, green pepper and garlic. Cook until onion is clear, about 5 minutes. Add beans, diced tomatoes, salsa and cumin powder. Season with salt & pepper to taste. Heat through, about an additional 5 minutes. In a 9X9” pan, place about 1/3 cup of the bean mixture. Layer tortillas, half of bean mixture and half the cheese. Repeat this a second time ending with all the cheese. Bake at 350 for 30 minutes. Serve with diced fresh tomatoes, avocado, sour cream….anything you might put on enchiladas. I also love it with fritos on top.

This has become a fast favorite (even Pops likes it) and a regular in my home. I have also added corn to the bean mixture, but I like it better without the corn others like it either way. It also makes great leftovers to take for lunch to following day.

Tuesday, February 27, 2007

The Best Chocolate Chip Cookies- EVER

This recipe is one that I will make over and over again, even when my time is crunched. They are so yummy and they are great if you make a whole batch and the freeze some cookie rolls (just like you find in the grocery store). You'll want to wrap them in wax paper so they don't stick and seal them in aluminum foil.

1 c butter
1 c shortening
1 ½ c brown sugar
1 ½ c white sugar
4 eggs
2 tsp salt
2 tsp soda
5 ½ c flour
1 tsp vanilla
2 bags milk chocolate chips

Cream brown sugar, butter, shortening and sugar. Add eggs and vanilla. Beat until creamy. Add flour mixture one cup at a time. Mix in chocolate chips.

Spoon dough onto cookie sheet.

Bake at 375°F for 6-8 minutes

Rice Casserole

Such a great idea Mand!!! This recipe is so easy and it definitely was a house favorite!


1 lb ground beef
1 can tomato soup
1 can cream of mushroom soup (or cream of anything)
2 Cups of rice

Cook the rice and set aside. Fry the ground beef and season to your liking. Mix the soups in with the ground beef and bring to a boil. Then mix all this together in a casserole dish and top with cheese. Place it in the oven on broil until the cheese is melted and golden and then enjoy! If you really like cheese, try putting a layer of cheese in the middle as well! And it also tastes great with Niblets!

Saturday, February 24, 2007

I love recipes!!

What a great idea!! I only wish I had thought of it first. I'm very excited to see what is posted throughout the year. And, I look forward to trying out all the yummy recipes that show up. I will try to put up a new recipe weekly as I have many and like to continue to try new things. Thanks Mandy for setting this up!!

Brookie's Fantastic Ziti

This is actually a Rachael Ray 30 minute meal (from the original cookbook) However, I have made a few modifications and since Brookie (my 5 year old niece) is always assisting me with my R.R. cooking adventures, I thought it only appropriate to name it after her.
This dish is also quite tasty as a vegetarian dish. Just eliminate the sausage and double the beans. I also increase the crushed pepper to about 3/4 tsp. (You learn how to make some yummy vegetarian dishes when your roommate is a vegetarian)

Brookie’s Fantastic Ziti

1 lb. bulk sausage
2 T olive oil
3 cloves garlic
½ tsp. crushed red pepper
1 small onion, diced
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
1 can (15 ounces) cannelloni beans (white beans)
20 basil leaves torn or roughly chopped
1 lb. ziti or penne rigatte, cooked al dente

In a deep skillet, break up sausage and sauté over medium-high heat. Remove from pan to paper-towel lined plate to drain. Return pan to heat; reduce heat to medium low. Add olive oil, garlic, red pepper flakes and onion and cook 5 minutes. Add tomatoes, basil and beans and heat through. Return sausage to sauce. Drain pasta and combine with sauce. Serve with lots of cheese. (I prefer Peccirino Romano)

Santa Fe Chicken

This dish is quickly becoming a favorite around here -- it's the easiest recipe I have, but it turns out great every time! Just throw everything in the crock pot and, eight hours later, you have a tasty meal!

7 frozen chicken breasts
2 cans shoepeg corn
2 cans black beans, rinsed & drained
1 1/2 c. salsa
Combine in crock pot and cook for 7-9 hours

Serve with spanish rice, cheese, guacamole & sour cream.

Thursday, February 22, 2007


You know when you know you have that recipe somewhere but can't seem to find it and end up calling your mom every time you want to make it for dinner that night? Or when you try a recipe that sounds good, but hasn't been recommended by someone and it turns out less-than-stellar? Or when you're sick of everything you normally make and want to steal a friend's favorite recipe? This is my attempt to end the frantic phone calls and the all-too-familiar frustration of spending time, money and effort on a failed dish.

I'd like to take advantage of the new blogger's labels feature. When you submit a recipe, please apply as many appropriate labels as possible -- chicken, dinner, dessert, soup, etc. -- and your name. That should make it easy to browse by categories. Any other admin ideas, let me know.

**If anyone stumbles upon this blog and wants to be added to the contributors, send an email to and I'll get you added.**