Asian Chicken Salad Wraps...

2 grilled chicken breasts- seasoned liberally with salt and pepper

3 TBSP red wine vinegar

1/2 TBSP honey

1 TBSP soy sauce

1/2 tsp fresh ground ginger

1/2 tsp veggie oil (not olive)

1/4 tsp crushed red pepper flakes

1 clove garlic, pressed

salt and pepper to taste

Mix all together. Pour over cubed or sliced chicken. Stir. Warm tortillas. Put chicken in tortilla and top with romaine lettuce, sliced red bell pepper and chopped tomatoes.

Apple Muffins...

So this is my new fave. I have been on a muffin kick for about a month now, and these ones are still the best. Moist, yummy and with some butter on them when they are still warm.... heaven!

1 1/2 cups flour

3/4 tsp salt

1/2 tsp baking soda

1 cup sugar

2 eggs, well beaten

1/2 cup veggie oil (not olive)

1 1/2 cups shredded apples (2-3)- I add a few lil squirts of lemon juice and cinnamon!!

1/2 tsp vanilla

1/2 tsp almond extract

Combine flour, salt, soda and sugar. Mix well. Add eggs and oil, stir only till dry ingredients are moist. Add apples and extracts. Stir till well combined but not over mixed. Put in lined cupcake pan. Bake @ 350 degrees for 20-25 mins. Makes 12.

Baked Chicken-Bacon Alfredo

Recipe by Our Best Bites

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

I used just a regular alfredo sauce recipe, we're not a huge fan of the guiltless alfredo sauce here but this was really good. Serve it up with a green salad and french bread. Easy-peasy lemony squeezy!! Definate key is a good sauce!!

Blackberry Cobbler...

So if you're wondering why I'm gaining so much weight, it's not the pregnancy, it's my eating! Another Ree Drummond recipe that's yum-o!

1/2 stick butter, melted

1 1/4 cups plus 2 TBSP sugar

1 cup flour

1 cup whole milk

2 cups fresh (or frozen) blackberries

whipped cream or vanilla ice cream for serving

Preheat oven to 350 degrees and grease a 3 quart baking dish with butter or non stick spray.

In a medium bowl, whisk 1 cup sugar with flour and milk. Whisk in the melted butter.

Rinse blackberries and pat dry. Pour batter into baking dish. Sprinkle berries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the berries. Bake until golden brown and bubbly, about 1 hour. When 10 mins of the cooking time remains, sprinkle with remaining 2 TBSP sugar over the top (I forgot to do this and it was fine). Serve warm with whipped cream or ice cream!

Cherry Limeade

This is another Pioneer Woman recipe but I made it last weekend when we had some friends up and it was yum. A fun drink for any occasion!

2-liter bottle lemon-lime soda

1 cup fresh squeezed lime juice (only like 6 limes or so)

1 cup sugar

1 10-ounce jar maraschino cherries, with juice

Thin lime slices

Chill all ingredients before mixing.

When cold, combine the lemon-lime soda with lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate 30 mins. Enjoy!

SPINACH SALAD

This is my sister-in-law, Nicole's recipe and it is super good!!!

1/2 bunch fresh spinach
1/4 pound bacon, cooked and crumbled
1/4 cup sugared almonds (or slivered almonds)
1/4 cup shredded Swiss cheese
1/2 head lettuce
1/2 can mandarin oranges, drained
1/2 cup fresh mushrooms, sliced

Microwave bacon on a plate covered w/paper towel to absorb grease. Cook 2-3 minutes. Crumble cooked bacon. Mix lettuce, spinach, and mushrooms together. Sprinkle bacon, oranges, cheese, and almonds on top. Serve with Poppy seed dressing.

POPPY SEED DRESSING
1/2 cup white vinegar
2 teaspoons poppy seed
1/2 teaspoon salt
1 cup vegetable oil
1/2 cup sugar
1 tablespoon pureed onion
1 tablespoon prepared mustard
Mix all ingredients (except oil) until sugar is completely dissolved.
While beating on high speed drop 2-3 drops of oil into mixture. Gradually add remaining oil in a thin stream to complete emulsification.
* This recipe makes A LOT of dressing, may want to half it.

SUGARED ALMONDS
1/4 cup sliced almonds
1 1/2 tablespoon sugar
1 tablespoon melted butter

Blend sugar and melted butter well. Coat almonds and spread them on a baking sheet. Bake at 350 for 10-15 minutes. Stir after 7 minutes. When lightly browned, remove from oven. Loosen nuts with a metal spatula and let them cool completely.

Hot corn-

This is so easy and so delicious!!!

One bag of sweet corn from freezer, 8 oz cream cheese, jalapenos (as many as you want) put in a pan, heat and stir until it becomes creamy!

Winter Salad

Winter Salad


1 bag Romaine Hearts
2 lrg pears, peeled, cored and diced
1 lrg apple, peeled, cored and diced
4 oz swiss cheese, grated
1/2 cup cashews
1/2 cup dried cranberries


Dressing


2/3 cup olive oil (not evoo)
1/2 cup sugar
1 teaspoon dijon mustard
1/2 teaspoon salt
1/3 cup lemon juice
2 tea green onions, diced
      Add all together and blend.  The longer you blend the better so there are no lumps of onion. 
1 Tablespoon poppy seed
      Mix together again after you add poppy seeds.


I don't put the dressing on the salad.  A little goes a long ways so let everyone do their own so it doesn't get all soggy. 

Ham Chowder

Ham Chowder

4 lg potatoes cubed
onion diced  (I don't love onion so I usually just do 1/2 of a small onion diced very small)
celery diced (I usually dice up 4-6 stalks depending on how big they are.)
1 T ham base (you can find ham base at Ridleys by the beef base and chicken base. I believe the soup isle.)
1 cube butter
3/4 cup flour
1 can canned milk
one can water
1 can corn  undrained
ham  cubed


Boil potatoes, celery and onion until tender.  Drain off some of the water.  Add ham base.  In a separate pan make white sauce by mixing butter and flour together first making sure that it is smooth then add canned milk and water.  Let thicken then add it to the potato pan.  Add can of corn and ham.  Let boil slightly to thicken up.  
Top with sour cream, cheese and bacon.  

Best BBQ Sauce

This is my grandma Archibald's recipe and it is DELICIOUS! I usually put it on chicken in the crock pot, but my mom uses it on spare ribs!

2 cups Ketchup
1/4 cup Worcestershire Sauce
1 t Dry Mustard
1/2 cup Brown Sugar
1/4 cup Vinegar

Mix together and use!

Mozzarella Chicken

6- 8 Breaded Frozen Chicken Patties
1 Large container Heavy Whipping Cream
1 Jar Marinara Sauce
1 cup mozzarella cheese

Place chicken patties in a sprayed 9x13 pan. Cover with cream, make sure they are all completely covered (the more cream the better) place in the oven and bake at 350 degrees for one hour. Sprinkle the mozzarella cheese on top of the patties the last 5 minutes of baking. When serving make sure you add the cream sauce on the chicken. Serve with warmed marinara sauce.

Super easy and delicious recipe!

Lables

try to lable your post, dinner, chicken, code words that the search bar can find. thanks

Our Best Bites Dressed-Up Sloppy Joes

I love these!!!

Dressed-Up Sloppy Joes

1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste6 hamburger buns

Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

http://www.ourbestbites.com/2009/10/dressed-up-sloppy-joes/

The BEST Taco Salad...

1 1/2 TB olive oil

3/4 c. chopped onion

1 clove garlic, minced

2 tsp cumin

2 tsp chili powder

1 lbs. hamburger

2 TB tomato paste

3/4 tsp salt

Black pepper to taste

Heat oil moderate-low heat. Add onion, garlic, cumin and chili powder. Cook 8 mins till onion is soft. Add hamburger cook 5 mins. Add tomato paste, salt and pepper, cook another 4 mins till meat is done. Transfer to serving bowl.

Vinaigrette Salsa

1 clove garlic

3 TBSP red wine vinegar

3 TBSP lemon juice

1/2 tsp cumin

1/2 tsp salt

Black pepper

Blend in food processor or blender. Then add in a slow stream:

1/2 cup olive oil

Then add to blender:

1 cup chopped tomatoes

1 Serrano or jalapeno pepper (seeded and chopped)

1/2 cup cilantro

Blend well.

Spoon meat mixture onto a bed of romaine lettuce (with salsa chips underneath: my kids like to use the tostitos scoops and put meat, lettuce, cheese, vinaigrette etc. in each chip!) Top with grated cheese, chopped tomatoes, vinaigrette and salsa. (ps, if using a canned salsa, try the brand Herdez on the Mexican foods isle).

Enjoy!

Penne alla Vodka

2011 Ree Drummond All Rights Reserved

Ingredients

• 1 pound penne
• 3 cloves garlic, minced
• 1 whole medium onion, chopped finely
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup vodka
• One 14-ounce can tomato puree or tomato sauce
• 1 cup heavy cream
• 1 generous pinch red pepper flakes, plus more if needed
• 1/4 to 1/2 teaspoon salt
• Freshly ground black pepper
• Grated Parmesan, for serving

Directions

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Our Best Bites Guiltless Alfredo Sauce

I know I have told most of you I love this recipe!!! It is so easy and the best part "GUILTLESS"!

Guiltless Alfredo Sauce
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

For more details and pictures http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/