Grilled Chile Lime Chicken

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Small Shout Out to Pinkie and the Bean!

Just wanted to give a small shout out to the cutest blog that I was recently mentioned on! It's a darling blog and I just wanted to share the love in return! THANKS for mentioning me!! www.pinkieandthebean.com

Slow Cooker Salsa Swiss Steak and Noodles

1 boneless beef round steak (3 lb), cut into 12 serving pieces
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1 envelope (about 1 oz) brown gravy mix
1 bag (16 oz) frozen home-style egg noodles

In 3- to 4-quart slow cooker, place beef pieces. In small bowl, mix salsa and gravy mix; pour over beef. Cover; cook on Low heat setting 8 to 10 hours.

About 15 minutes before serving, cook and drain noodles as directed on package. Serve beef and sauce over noodles. (Recipe and Picture found at bettycrocker.com)

Homemade Krispy Kreme Donuts- Better than the real ones!

Donuts
2 TBS. yeast
1/4 cup warm water
1- 1/2 cup lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups flour
vegetable or canola oil for frying

Dissolve yeast in water. Add milk, sugar, eggs, shortening and 2 cups flour. Beat on low, scraping the bowl for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until doubled (about 50-60 minutes, dough is ready when indent remains) Turn onto floured surface. With a floured rolling pin, gently roll dough to 1/2 inch thick. Cut with floured donut cutter (or a mason jar ring) and place on baking sheet, leaving plenty of room to rise. Cover and let rise until doubled, 30 -40 minutes. Do not let the sides touch! Using a wide spatula, slide donuts into hot oil (350 degrees), turn as they rise to the surface. Fry until golden on each side. Remove carefully and drain on a paper towel.

Dip in glaze (below) cool on cookie rack and glaze again.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Glaze
1/3 cup butter
2 cups powdered sugar
1- 1/2 tsp. vanilla
4-6 TBS. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 TBS. at a time, until desired consistancy. (For chocolate glaze, melt 4 oz, milk chocolate or semi sweet chips with butter and continue with glaze recipe!

Lemon Stampers

1 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour

In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in sugar and lemon peel. Gradually stir in flour. Cover; refrigerate about 2 hours or until firm.

Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. "Stamp" balls to about 1/4-inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, the end of an empty spool of thread or a cookie press, dipping first into additional sugar.
3. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Guest Blogger......A Little Great

Hey everyone! I am a guest blogger at an awesoe blog called "A Little Great"..... check it out!

Grilled Parmesan Turkey Burgers

1 lb ground turkey
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
1 TBS. balsamic vinegar
4 humburger buns, split
Red onion rings, if desired

Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns and onions. Shape mixture into 4 patties, about 1/2 inch thick. Carefully brush vegetable oil on grill rack. Place patties on grill rack over medium heat. Cover grill; cook patties 12 to 15 minutes, turning once. Add buns, cut sides down, to side of grill for last 4 minutes of grilling. Serve patties on buns with grilled or raw onion rings.
(Recipe and picture from bettycrocker.com) Recipe has been enhanced.

Italian Meatball Hoagie Braid- My kids LOVED this one!

2 cans (8 oz) refrigerated crescent rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.

Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until golden brown.
(recipe and picture found at bettycrocker.com)

Pesto Ravioli with Chicken

2 tsp. olive oil

1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth

1 package of cheese ravioli

3 small zucchini's, cut into thin slices

1 large red bell pepper, thinly sliced and de-seeded

1/4 cup basil pesto

fresh Parmesan cheese

In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)

Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.

Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.

(Recipe and picture from Bettycrocker.com) Recipe has been enhanced.

Too Easy Strawberry Orange Jam

2 packages (10 oz. each) frozen sweetened strawberries, thawed and undrained

1 package (1 3/4oz.) powdered fruit pectin

1 TBS. orange peel, grated

1/2 cup orange juice

3 1/2 cups sugar

In a large saucepan, mix strawberries, pectin, orange peel and orange juice until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly.

Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Quickly skim off foam. Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2 inch headspace. Wipe rims of jars clean. Seal immediately; cool. Refrigerate or freeze. Thaw before serving.

(Recipe found at BettyCrocker.com)

Grilled Salmon in Honey Soy Marinade

1 TBS. brown sugar, packed
1 TBS. butter, melted
1 TBS. olive oil
1 TBS. honey
1 TBS. soy sauce
1 tsp. garlic, minced
3-4 salmon filets

In a small bowl, mix all ingredients except salmon. In a shallow dish, place the salmon and pour the marinade over the fish. Cover and refrigerate at least 30 minutes but no longer than one hour.

Heat grill and remove salmon from marinade, but reserve the marinade. Place salmon on grill. Cover and grill on medium heat for 10- 20 minutes brushing with marinade. Cook until salmon flakes easily with a fork. Discard remaining marinade.

Citrus Mango Muffins

PERFECT FOR SPRING!
Muffins
1 egg
2 cups flour
1/3 cup sugar
1 TBS grated lime peel
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, pitted and diced, about 1 cup

Lime glaze
1/2 cup powdered sugar
3 to 4 tsp/ lime juice

Heat oven to 375. Grease bottoms of muffin pan or line with baking cups.
In a medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango. Stir until moist, then add mango. Divide batter evenly among muffin tin. Bake 23-35 minutes or until golden brown.

Meanwhile in a small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm.

Mean Woman Pasta- Love the Name!

This pasta is best when used with all fresh ingredients!
1 lb. seashell pasta
2 cups chopped roma tomatoes- Fresh is BEST, but you can use canned and drained if in a pinch.
1 clove garlic, minced
15 kalamata olives, pited and sliced
1/4 cup chopped fresh basil
1/4 olive oil
10 pepperocini peppers
Parmesan cheese

Combine tomatoes, garlic, olives, basil, olive oil and pepperocinis. Stir together and allow to marinate as long as you have time for. Overnight is best, but you can mix and use right away.
Cook pasta according to the package. Drain and toss with sauce and serve with fresh Parmesan cheese.

Tortilla Pie with Chicken

12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken, I just use a rotisserie chicken from the store
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa (recipe below)
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Green or Red Salsa
8 tomatillos (for red salsa use 6 plum tomatoes, halved)
1 onion
1 to 2 jalapeno peppers, halved and seeded
1 garlic clove, minced
salt
In a baking sheet, broil tomatillos, onion, garlic, jalapenos and garlic until lightly charded. About 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water and season with salt.
(recipe and Picture found at www.marthastewart.com/everyday)

Citrus Steak Salad- Great for parties too!

4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.

Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

Homemade Buttermilk Cornbread

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Penne with Ricotta and Pine Nuts

I LOVE FRESH AND LITE PASTAS FOR SPRING! ENJOY!

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well. Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Grandma's Chicken and Dumplings

2-3 boneless, skinless chicken breasts, cooked and diced

2 cans (10oz.) OR 1 large family sized can of cream of chicken soup

2 cups water

4 tsp. flour

2 tsp. chicken bouillon granules

1 tsp. pepper

1 can of refrigerated buttermilk buscuits- or your own homemade buscuits,

Mix all ingredients except the buscuits in a crockpot. Cut buscuits into quarters and gently stir into mixture. Cover and cook on low for 4-6 hours.

(Recipe and picture from Crockpot Best Loved Recipes)

Artichoke Jalapeno Dip

8 oz. cream cheese
4 oz. fresh Parmesan cheese, grated
1 cup mayo (not miracle whip)
1 small can green chilies, diced
1 small can jalapeno chilies, diced
1 can artichoke hearts, diced

Mix ingredients together by hand. Put into a shallow baking dish and bake at 400 for 20 minutes. Serve with cubed or torn French Bread, pita chips or tortilla chips!

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
3 cups flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
2 cups grated zucchini
1 cup crushed pineapple and juice

Beat together eggs, oil, sugar, vanilla. Add flour, soda, salt, baking powder, cinnamon and nutmeg. Fold in zucchini and pineapple. Pour into loaf pans and bake 350 for 1 hour.

Cafe Rio Salad

Rice
4 cups water
4 cubes chicken bouilllon
1 tsp. cumin
2 cloves garlic
green onions
1 TBS. butter
6 springs of cilantro, crushed and shredded
2 cups rice
Combine in a pan and cook over medium high heat for 20- 25 minutes.

Dressing
1 cup mayonnaise
1 pkg. hidden valley ranch buttermilk dressing
1/2 cup buttermilk
1/4 tsp. cayenne pepper
1 cup cilantro, chopped
1 clove garlic
3 tomatillos, quartered
Blend all ingredients in a blender until smooth. Chill.

Spicy chicken
4-6 chicken breasts
2 can of rotel diced tomatoes and green chilies
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. cayenne pepper
1 dash tabasco sauce
Combine all ingredients and cook in crockpot on low for 7-8 hours. When done shred chicken and pour lime juice to taste. Serve with whatever your heart desires!

S'mores Cake

1 box yellow cake mix

1 cup graham craker crumbs

1- 1/4 cups water

1/3 vegetable oil

3 eggs

1 jar (16 or 17oz) hot fudge or chocolate topping

1 jar (7oz) marshmellow creme

Heat oven to 350. Grease bottom only of a 13x9 pan. In a large bowl, beat cake mix, cracker crumbs, water, oil and eggs with mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour into pan.

Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 13- 14 mounds onto the batter in pan. Bake 40- 46 minutes or until toothpick inserted in the center comes out clean. Run knife around side of pan to loosen cake. Cool for 15 minutes or so.

Spoon teaspoonfuls of marshmellow creame onto warm cake; carefully spread with a knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmellow creme. Swirl topping through marshmellow creme with knife for marbled design.

Sweet Potato Waffles

2 cups of bisquick
2 TBS. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1- 1/3 cups of milk
1 cup of cooked sweet potatoes, mashed, (you can you use canned, but I like the fresh ones)
2 TBS. canola oil
1 tsp. vanilla extract

In a large bowl, combine bisquick, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir this mixture into the dry ingredients just until combined.

Bake in preheated waffle iron until golden brown. Serve warm with fresh maple syrup! Enjoy!

Parmesan Pork Roast

1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water

In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.

Chocolate Fruit Crepes- Worth Every Last Calorie!

Crepes
1- 1/2 cups buttermilk
3 eggs
3 TBS. butter, melted
2 TBS. sugar
2 TBS. baking cocoa

Filling
1 can (21oz) cherry pie filling
1 can (8oz) sliced peaches, drained and chopped
1/2 tsp. ground cinnamon
1/8 tsp. almond extract
1/3 cup hot fudge ice cream topping, warmed

In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for one hour.

Heat a lightly greased non stick skillet over medium heat; pour 2 TBS. batter ino the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Turn and cook 15- 20 seconds longer. Remove to a wire rack or papertowel.

In a microwave safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 TBS. filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream!

Asian Salmon Patties

1-1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup reduced-fat mayonnaise
2 thinly sliced scallions
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil

In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

No posts for 3 days!!! WHAT?!

Happy Easter Everyone! I will be escaping to a Winter Wonderland for the Easter Holiday, so I regreat to inform you that there will be no recipes, because I will NOT have access to a computer! YEAH!! I am so excited about that! BUT, I will return on Monday with all new Spring recipes! Stay tuned.......... Thanks for following!

Easter Egg Dipper Treats

3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

(Recipe and pic from allrecipes.com)

Rib Roast with Herb Crust

This Easter, we have chosen not to do a Ham, but a roast. This recipe is so great!

2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature

Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.

In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. Let rest 15 minutes before slicing.