Wednesday, December 15, 2010
Saturday, July 3, 2010
Someone at work recently made this delicious sorbet pie. They found the recipe in a Cooking Light magazine but when I searched online, I couldn't find it on their website.
Here are some reasons I love this treat -
It's only 3 ingredients
You can make it ahead of time and freeze it
It's relatively healthy
This dessert is great for summer because it's so refreshing and fruity. You can also vary it with different flavors of sorbet or even add fresh fruit to the top. I could not even get a picture of this full made because it was half gone immediately when I put it out at a recent get together!
from Cooking Light Magazine
Oreo pre-made pie crust (you can make your own but if you are short on time like me, the pre-made crust is the way to go!)
Your choice of sorbet (I used strawberry for one layer and mango for another)
Let sorbet sit out on the counter for about 10-20 minutes or until it's softened
Spread sorbet into pie crust - you can do one flavor or layers of different flavors
Cover with tin foil and freeze until ready to serve
Just before serving, add top layer of cool whip - or if some people don't like cool whip, allow the ones who do to add it to their own slice
My favorite vegetable is potatoes. I love any and all types. I know there are healthier veggies out there but I don't care, I love me some potatoes.
For my dinner party I needed something kind of easy that I could make at the same time as the marbella chicken. I chose smashed potatoes. I basically just googled this name and found a variety of websites giving directions for making these, and I adapted it into my own.
1 bag of red potatoes
1/4 cup milk
A few slices of butter
salt and pepper
Wash potatoes and put in pot filled with water
Boil potatoes on a low boil for about 30 minutes or until potatoes are soft when poked with fork
Drain potatoes from bowl and put into a large bowl
Add 1/4 cup of milk and a few spoonfulls or slices of butter
Using a potato masher (I didn't have one so I used an egg beater... no joke), smush potatoes in bowl, making sure to leave some small lumps.
Add salt and pepper and serve.
It was easy to make and everyone liked it. I used chicken quarters but you can basically use any type of bone-in chicken I think. The dried fruit gives the chicken a sweetness in every bite. I served this with smashed potatoes (see my next post).
from Lani's blog
Several pieces of chicken, I used 1/4 chickens (this dish really needs skin-on chicken to keep the meat moist)
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup Italian seasoning
6 cloves garlic, minced
1 cup dried apricots
1 cup dried apples
1/2 cup craisins
1 cup brown sugar
1 cup white wine
1 bag carrots, peeled and julienned (I used pre-cut carrots)
Combine the olive oil, red wine vinegar, Italian seasoning, garlic and dried fruit in a bowl. Place the chicken in a large bowl with lid. Pour olive oil mixture on top of the chicken, and let marinate in fridge overnight.
When ready to cook, preheat oven to 375. Arrange carrots on the bottom of a large roasting pan. Place chicken and marinade with fruit on top. Sprinkle with brown sugar, and pour wine around chicken. Cover with foil. Bake for 50 minutes, occasionally basting with juices. Remove foil and cook for 10 more minutes, or until chicken is cooked through.
It has been SO long since I've posted a new recipe. I've made quite a few new things lately so I'm going to do a few posts in a row.
First up, cheesecake stuffed strawberries!
I first saw these on the Novice Chef's blog and new that I had to make them someday. I love cheesecake, I love strawberries, I love chocolate. I knew it was the recipe for me. So I made this recipe when I was headed to a get together at a friend's home. They went over SO well, everyone raved about this treat. I felt a little guilty taking so much credit for them because it seriously is one of the easiest recipes ever.
One tip, I suggest making them a few hours before you serve them and refridgerating them. After you first assemble them, the cheesecake filling is a little soft and tends to ooze out, so it's best to cool them in the fridge and let it harden a bit.
Cheesecake Stuffed Strawberries
2 large crates of fresh strawberries
1 box of Jello no-bake cheesecake
1 potato peeler
Wash strawberries and cut tops off. Using potato peeler (this was Novice Chef's recommendation and it worked so well!) carve out inside of strawberry from top.
Mix Jello no bake ingredients according to package instructions. This usually is just the powder and milk.
Put cheesecake mixture into a plastic ziploc bag and cut corner to create a squirter. Squirt cheesecake into hollow strawberries, overfilling strawberry slightly.
Dip tops of strawberries with overflowing cheesecake mixture into graham cracker crumbs.
Refridgerate for appx. one hour so cheesecake slightly harden.
*optional* Melt chocolate chips and drizzle over tops of strawberries
Tuesday, March 2, 2010
Oreo Cheesecake Bars .. from Kraftfoods.com
What You Need!
HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Tuesday, January 5, 2010
I decided to use the avocado to make something Mexican-inspired, because Mexican food is definitely my favorite ethnic food. My mom says I love it because when I was a little baby in her belly, she used to eat nachos at T.G.I.Friday's literally every day because she worked there. And this dish kind of ended up being like Friday's chicken nachos, without the chips! :)
Boneless Chicken Breasts
Your favorite seasonings
Chopped fresh cilantro (I only use 2 leaves because it is a strong herb)
Mexican shredded cheese
Reduced Fat Sour Cream
Chop up avocado and tomatoes into small pieces. Chop up cilantro and add to mixture. Toss mixture in bowl so they slightly combine.
Grill chicken (or bake) with your favorite spices. While chicken is still hot, immediately sprinkle Mexican cheese on top, then add salsa mixture. Top with 1 dollop of sour cream.