Kale Salad

To those of you who have tried kale and like it.  This recipe is for you.  Kale is one of the healthiest plants to eat.  Although steaming it for about 5 minutes produces the most beneficial way to eat it, I like it raw.  I created this salad the other night when there was no dinner planned.  Sometimes that's how I get my best dinners.

Step 1: Wash and dry your kale.  Chop into small pieces.  I also mixed it with some romaine.  Made about 4-5 cups.
Step 2: In a bowl mix together 2 tsp Dijon mustard, 2 tbsp shredded fresh Parmesan cheese, salt and pepper, and a dash of vinegar.  Mix well, and set aside.
Step 3: Fry 2 eggs per serving.  (Leaving the yolks a little runny allows it to mix with the dressing, yum).
Step 4: Mix the greens with dressing and top with eggs.
I also served it with a side of mashed avocado.

  

Try it for meatless Monday! .....Is egg considered meat?

Chocolate Valentine Cupcakes

 

I'm not really all that into Valentine's Day. However, I felt like being a little creative yesterday and figured I'd jump on the bandwagon with all the other bloggers and give you a recipe for a special treat on February 14th.

My 2 year old, I assume like most, is obsessed with cake.  Almost every day she will make one of the following statements.  "I have an idea mommy, how about some chocolate cake?!"  or "Mom, I'm hungry I want some cupcake."  and the ever popular " I know!  We can have chocolate cake!"

Soooo..... cupcakes were made.  For the first time in several years I dusted off my cupcake tin and and got to work.  My sister Jamie posted a Hershey's recipe on her blog a while ago and that's what I used.  I also made my own frosting. OMG ( I don't say that, unless I mean it)  they. were. heaven.

Hershey's "Perfectly Chocolate"  Chocolate Cake~

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. 1 Heat oven to 350°F. Line pan with cupcake papers.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pan.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Click here for the amazing frosting recipe I used .   
It was probably one of the best cupcakes I've ever had. Do you see how the frosting is dripping slowly down the cupcakes edges in that first picture?  Yeah you do!

Try and you will like~

Happy week all.

Link Parties~
Classy Clutter

Corn Cakes with Tomato Avacado Relish

I wasn't quite sure about this recipe when I first saw it at Annie's Eats, but I've been a little more adventurous with my cooking lately so I decided to give it a go.  My man is a very "meat and potatoes" kind of guy, so I was pleasantly surprised when he said he liked this meal.  Of course, it would probably be best with fresh corn, garden tomatoes and soft avocado.  But I did my best with it being winter and all.

Photo annies-eats.com

Corn Cakes with Tomato Avocado Relish (go to the site for a printer friendly version)

Yield: 12 cakes
Ingredients:
For the corn cakes:
3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk (I used milk didn't seem to make a difference)
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying

For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced

Ranch dressing, for serving (optional)

Directions:  
Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.

Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown. 

  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.

Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Come back tomorrow for a guest post from Cassie at Primitive and Proper

Cinnamon Apple Bread

 First, let me start by saying that I only post the recipes that received rave reviews in my house.  Not just any old recipe makes the cut for the blog.  They all must audition first. Then after careful thought and consideration, I post them to share with you all.

I found this one at Two Peas and their Pod.   Gotta give credit where credit is due.

Cinnamon Apple Bread

Ingredients~

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup granulated sugar
2 cups chopped apples, skin removed (we used Granny Smith)

Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside. 

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside.

3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined.

4. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan.

5. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack
 before slicing.

Chicken Wild Rice Soup

This is one of the best soup's I've ever had. 

No, It's not fat free and no it's not ready in 20 minutes.

But the time you put in it is totally worth the effort.

Ingredients

• 1/2 cup butter
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice (I used a medley)
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 cup slivered almonds
• 3 tablespoons dry sherry (optional)
• 2 cups half-and-half

Directions

1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)  

Source: http://allrecipes.com/recipe/chicken-wild-rice-soup-i/detail.aspx

Link Parties
House of Grace

Penne Franco

This quite possibly may be my favorite pasta I've ever had.  It's a copycat recipe of the one from Carrabba's Italian Grill.

It's not on the menu, just a special they've had before.  I've had it many times, and finally decided it was time to try and make it.  Believe me when I say this is

EASY!

Ingredients~

1 box penne pasta

2 tbsp chopped sundried tomatoes

12 artichoke hearts (in water)

4 tbsp olive oil

1/2 pack of mushrooms (sliced)

kalamata olives (as many or as little as you want)

2-3 garlic cloves (minced)

2 chicken breasts grilled, and sliced (I broiled mine)

Shredded Parmesan cheese (optional)

Salt&pepper

Preparation~

 Cook you pasta according to package directions.

Pour olive oil into large pan, and saute garlic for 1-2 minutes over med-high heat.  Add in mushrooms, sundried tomatoes, artichokes, and olives.  Saute for several minutes, stirring frequently.  

Add in the sliced, cooked chicken, and the cooked pasta.  Stir until heated through, sprinkle with salt and pepper.  You can add more olive oil if it seems dry.  Top with shredded Parmesan.

Enjoy!

linky parties
Remodelaholic

Spinach and Sausage Quiche

People either love or hate Quiche. My family loves it and I plan to make this for our Christmas day brunch.

It also works well for dinner.

This is a very quick and easy meal, and I'm sure even kids will love it!

Ingredients

• 1 pound ground sausage (I use chicken sausage)
• 1/2 cup chopped fresh parsley (optional)
• 3 eggs
• 1 cup half-and-half cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1 (9 inch) unbaked 9 inch pie crust
• 2 C chopped spinach.  (use less if you want)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). 
2. Crumble the sausage in a large skillet, cook on medium-high heat until the meat is lightly browned. Drain off the grease. Add the parsley.
3. In a large bowl, beat the eggs, adding the cream, spinach, cheese and salt. Pour into the sausage mixture; blending well. Pour mixture into the pie shell.
4. Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving. 

 

Easy Squash Casserole

This Thanksgiving I contributed my squash casserole to the vast array of side dishes.  It went very quickly, that's how good it is.  It's such a simple, easy recipe that I know you will love, even if you don't like squash.

Ingredients~
5-6 med size yellow squash
1 large onion
1 brick  shredded cheddar cheese
3 eggs beaten
1 1/2 c  seasoned croutons (crushed)
salt & pepper

Preheat your oven to 400
Slice and steam your squash and onion.  I use a steamer basket on the stove top, steam until just tender. Meanwhile, put the croutons in a bag and pound them with a mallet until crumbs form.
When squash and onion are done, place them in the bottom of your baking dish  . Add your beaten eggs along with some salt and pepper into the dish with the squash.  Blend together, then add the shredded cheese on top along with the crushed croutons.
Bake at 400 for 25 min or until cheese is bubbly.

Enjoy!

Clam Spaghetti (easy)

This recipe comes from my grandmother, one of the best cooks in the world.  She had seven children and always had a hot meal waiting on the table.  Whenever I visit, delicious left overs from the night before, are served for lunch.  She knows how to cook good food for a large family and always had time to do the dishes, mow the lawn, talk to the neighbors, do the laundry etc.  I could never imagine having seven children, but she did it all with patience and finesse. 

Clam spaghetti is a favorite amongst her grandchildren, we get very excited when we hear she's making it for dinner.

Ingredients
1 large can + 1 smaller can whole tomatoes
2 cans white clam sauce w/whole clams
3 cloves garlic chopped
2 tbsp olive oil
1 box spaghetti noodles

In a large pot, saute garlic in olive oil for several minutes.  Do not allow them to brown.  Strain the clams from the juice and pour the juice into the garlic and oil, set clams aside.  Next, your going to take the whole tomatoes and while holding your hand over the pot, squeeze the tomatoes into the pot.  Squeeze them all and pour in the juice. (I know this sounds weird, but it works)  Allow this to simmer on LOW for at least an hour, stirring occasionally.  If you've got the time it's really great if it can simmer for several hours.  Meanwhile cook spaghetti according to package directions
Five minutes before serving, pour in the clams.  The tend to get tough, if you let them cook too long.

Caution:Your house will smell sooooo good while this is cooking :)
*Note this recipe has been a little bit tweaked by me.

French Onion Soup

This is a very simple recipe for a really delicious soup.  I've made this several times, and it is one of my husbands favorite dinners.

Ingredients

• 2 onions, thinly sliced
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 (10.5 ounce) cans beef broth
• 2 1/2 cups water
• 6 slices French bread, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Swiss cheese

Directions

1. Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
2. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
3. Meanwhile, toast French bread slices.
4. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.  

Cod Fish Cakes

This recipe came from my mom, who I think got it from a magazine.  We both make these all the time, in fact almost every time I ask my mom "what are you having for dinner tonight", she says "cod fish cakes".
It's a very simple recipe, and really tasty any night of the week.

1 lb of cod
1/4 c bread crumbs
1 small onion diced
2 celery stalks chopped
1 egg
2 tbsp mayo
1 tsp Tabasco sauce
1/2 tsp salt
1 tsp lemon juice
1/4 c oil
Boil cod for about 5 min in water.  Saute onion and celery until soft.  Combine cooked cod with sauteed celery and onion, mix in all other ingredients.  Chill for 1 hour (this step is important, because it helps keep them together when cooking)
Fry in oil med/low for 5-7 min on each side.
I serve mine with a salad, or something else light.

Fall favorite

Last night I made my version of Shepherd's Pie.  If you've never had it, you should definitely try it.  It's great comfort food and will warm your chilly bones during cold whether.  My family loves it, and we always have leftovers for lunch.

Shepherd's Pie 

1 lb ground beef or turkey (I've used both)
1 c shredded Cheddar cheese
1/2 pack of frozen mixed veggies (carrots, peas, corn...)
1 1/2 onion
1 tbsp oil
Pack of mushrooms sliced (optional)
3 large potatoes
2 tbsp butter
1/4 c milk
2 tbsp ketchup
3/4 cup beef broth
1 tsp Worcestershire sauce
2 tbsp flour
Cook your potatoes in a large pot until soft, once they are done mash them with butter and some milk adding 1/2 of a shredded onion. Set aside.
*Preheat oven to 375Saute one chopped onion in oil for several minutes.  Add meat and cook thoroughly, drain out any fat. Mix in ketchup, broth,Worcestershire sauce, and flour stir until thickened.
Add in your frozen veggies and mushrooms, simmer 8 min.  Spread meat mixture on the bottom of a baking dish, top with the mashed potatoes, spread layer of cheese over the top.  Cook for 20 min at 375.
Enjoy!

Pumpkin Spice Bread

               
One of my favorite things to make when the weather starts to get cooler, is Pumpkin Spice Bread,  It really gets me in the mood for fall.  My husband also doesn't mind the smell of the bread baking in the oven for an hour.  We always burn our mouths, because we don't wait long enough for it to cool down.  It really is that good.
I got this recipe from Cottage Living Mag (RIP) several years ago, and I make it every year around this time.

      Pumpkin Spice Bread

Ingredients

• 1 2/3  cups  all-purpose flour
• 1  teaspoon  baking soda
• 3/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground ginger
• 1/4  teaspoon  ground cloves
• 1/4  plus 1/8 teaspoon kosher salt
• 1 1/3  cups  sugar
• 1/3  cup  canola oil
• 1  cup  plus 1 1/2 tablespoons canned unsweetened pumpkin
• 1  large egg

Preparation

1. Preheat oven to 350°. Grease and flour an 8 1/2- x 4 1/2-inch loafpan. Sift together first 5 ingredients; stir in kosher salt.
2. Combine sugar, oil, and pumpkin in a large bowl; beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at low speed until blended. Transfer batter to prepared pan.
3. Bake at 350° for 1 hour 5 minutes or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes; remove from pan. Serve warm or at room temperature.

And, for the first time, I'm going to try the Pumpkin Spice Bread Pudding that you can make from the bread.
YUM! 
UPDATE: I did make the bread pudding 10/2 and it was heaven!  Served it warm with vanilla ice cream :)

PS. I also made muffins :) 

Have a good weekend!

Easy Pasta Dish

I invented this pasta dish one night and my husband and I were surprised at how good it turned out.
Ingredients~
1 lb chicken sausage
2-3 diced bell peppers of your choice,  I used yellow and orange.
1 lb of penne pasta or bowtie
1 onion diced
Extra virgin olive oil (EVOO)
Salt and pepper.
Start your pasta according to package directions.  Meanwhile.....
Cook the sausage until all the pink is gone, then saute the onion and peppers and a few tbsp of  EVOO.
Sprinkle it with salt and pepper while cooking.  Once the peppers are soft, mix everything together with the pasta. You may need to add some more EVOO, depending on how you like it.  Sprinkle on a little more salt and pepper if need be.
 A colorful, quick and easy, nutritious dinner for the whole family.

Yum, Chicken Pot Pie

Lately I've been making winter type meals, but I can't help it they are so good!  This Chicken Pot Pie is one of the best I've ever had.  Everyone I've ever made it for says the same.  Although you don't have to make your own pie crust for it to be good, but it sure does help.
Here is the recipe for the dough/ pie crust~

Ingredients
2 cups all-purpose flour             
1 teaspoon salt
1 cup shortening
1/2 cup water

  In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. 

Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Chicken Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine chicken, carrots, peas, and celery. Boil for 15 minutes in water. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
It may sound like a lot, but really it's pretty easy when you use prepared pie crusts.

*Source Allrecipes.com

       By the way, here is what I'm currently working on for a client~Stay tuned for the after pics!

New Camera! ...And a recipe

Last night I finally got a new camera!  Lately I have been borrowing my mom's Nikon D90, which is a fantastic camera but waaaaay out of my price range.  So after lots of research and talking to people about what camera they like, I decided to go with the Nikon D60, which I got a pretty good deal on since they have been replaced with the Nikon3000.  So I have been playing around with it this morning, but need to fully understand the manual and how to use it before I start posting it's pics.  So I leave you with one of my favorite recipes...  Also my dresser is featured at House of Grace today!

Turkey and Roasted Red Pepper Meat Loaf

 Ingredients

• 1 1/2 pounds ground turkey
• 1 small yellow onion, chopped
• 1/2 cup bread crumbs
• 1 egg, beaten
• 1 cup grated Parmesan
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1 cup flat-leaf parsley, chopped
• 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
• kosher salt and pepper
• 1 tablespoon white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 6 cups mixed greens

Directions

1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
4. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.

I hope some of you really make this, because it really is good!

Vegetarian Lasagna

Once again another recipe I got from Real Simple, their magazine may be getting repetitive but I always seem to score a new recipe or two. Lasagna is one of my favorite meals.  It is so rich and filling.  It's the perfect summertime treat.  Wait, I mean wintertime.  Regardless it tastes good all year round.  I had a dinner party not too long ago where I made this tasty, heavenly dream.

Broccoli and Three- Cheese Lasagna

Ingredients

• 1 15-ounce container ricotta (about 1 3/4 cups)
• 1 pound frozen broccoli florets—thawed, patted dry, and chopped
• 2 1/4 cups grated mozzarella (9 ounces)
• 1/2 cup grated Parmesan (2 ounces)
• kosher salt and black pepper
• 1 16-ounce jar marinara sauce
• 1/2 cup heavy cream
• 8 no-boil lasagna noodles
• 2 tablespoons olive oil, plus more for the foil
• 4 cups mixed greens
• 1 tablespoon fresh lemon juice

Directions

1. Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½  teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
2. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.
3. Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
4. Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna

Easy dinner

This is one of the easiest and tastiest dinners I have in my recipe book.  I know most women who cook for their families are always looking for the next easy less than thirty minute recipe and this is it.  (Except for the fact that it takes about 40 min for the chicken to cook). But other than that it is fast!

Parmesan Chicken Drumsticks

• 12 chicken drumsticks                                 
• 2 cups grated Parmesan cheese
• 1 egg
• 1 teaspoon ground black pepper
• 1 teaspoon salt

1. In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.

Bake at 400 for 40 minutes, or until brown. 

I served the chicken with a box of this couscous and a crisp romaine salad with feta dressing

Feature

Today my cute little side table has made it's way over to Life in the fun lane.  I love her blog and very happy she chose my work again to be featured on her Fresh Coat Fridays, where she featured my desk 2 weeks ago.    Holly is very talented when it comes to finding treasures and decorating.  She has inspired me to try my hand at my own refinished furniture,  I wrote to her and told her so.  She is so nice, as busy as she is, to write me back.  So go on over and take a look, you won't be disappointed.  I've also linked over to  *Remodelaholics, and Just a Girl

On another note I made this and it was yummy!

F

Fried chicken ranch wrap
2 chicken breasts or (4 chicken cutlets)
2 cups romaine
1 cup shredded cheese
2 tbsp ranch dressing
2 tbsp Cajun/chicken seasoning (optional)
1 cup flour
1 egg
1/2 cup oil
4 small tortillas
First heat oil over med/high.
Mix flour and seasoning in a bowl. And egg in another bowl.
Cut the chicken in half, or use cutlets.  Dip chicken into flour mix first, then in egg and flour again.  Place in pan to fry until golden on both sides.
When chicken is done, cut into strips.  Lay on your tortilla along with cheese, lettuce, and ranch.  Roll up and enjoy!

Have a great weekend!

Okay so I know it's summer, but this chili is too good not to share.  This is seriously one of my favorite chili recipes.  So go ahead crank up your AC and fix yo'self some chili!
                               Courage Chili-Paula Deen

Ingredients:

2 pounds lean ground beef (I use turkey)

2 large onions, finely minced (about 2 cups)

1 tsp. garlic powder

1.5 tsp. salt

3 Tbsp. chili powder

 1.5 tsp. dried oregano

1 tsp. sugar

One 10.75 oz. can condensed French onion soup

1 Tbsp. flour

1/2 tsp. Tabasco sauce

One 28 oz. can chopped tomatoes with juice

Two 16 oz. cans kidney beans, drained (I used pinto beans)

1 large bag of Frito's

1 cup sour cream

1 cup sharp cheddar cheese

Directions:

Brown beef and one & a half cups of onions in large skilet. Drain off pan drippings.

Add garlic powder, salt, chili powder, oregeno, sugar, soup, flour, Tobasco sauce. Mix well.

Simmer 1 hour, covered, stirring occasionally.

Add tomatoes & beans, stir & simmer, covered, for 20 minutes longer.

When the chili is done, empty the bag of Fritos into a large serving bowl, scoop the chili on top of Fritos & top with dollops of sour cream, remaining half cup of onions, and cheddar.

Serves 4-6

"When I'm under stress and I sense that trouble's coming, I need to eat something hot, something substantial, and something that gives me what feels like strength and courage. There's nothin' like dippin' into a bowlful of chili in such moments. Chili’s a nourishing rib- sticker; you don't need no fancy food dishes when you need your strength. Y'all need chili.
Note: Some Texans don't like beans with their chili. I do." -Paula Deen