Monday, March 24, 2008

Peanut Chicken Kabobs

YUM YUM! This is by far one of my favorite chicken recipes. This is in the "Favorites" cookbook. It really doesn't take a lot of work either! I like to serve with calrose rice and a green salad. Enjoy! Oh, one more thing. The recipe is huge. I usually only use 2 large pieces of chicken. Then I half the marinade and sauce.

8 boneless, skinless chicken breasts

1 cup cream of coconut (I don't know it coconut milk is the same, but that is what I use)
1/4 cup fresh lime juice
2 TBS vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 tsp ground red pepper

In bowl, combine marinade ingredients until well blended. Slice chicken into 3/4-inch strips. Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chicken on thin wooden skewers. Broil or grill (I grill) over medium heat for 2 or 3 minutes per side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water 1/4 cup soy sauce
2 TBS cider vinegar
2 TBS brown sugar
1/8 tsp ground red pepper
2 cloves garlic, crushed

Blend ingredients together in small bowl. (I like to either microwave for a bit or heat on the stove to get it all blended. Otherwise the peanut butter is gloppy).

Friday, March 21, 2008

Chinese Chicken Salad

1 head romaine lettuce 
1 head red leaf lettuce 
grilled or boiled chicken ( use as much as you think you will need depending on how many you are making it for, that pretty much goes for all the ingredients)
linguine noodles ( i usually use about 1\2 a package and break them in half)
1 green pepper ( you could really use any kind of pepper you want)
pea pods
chow mein noodles
you can add any other vegies you want

wash and cut up both heads of lettuce
cook linguine ( instructions on package)
cut the pepper
cut end off the pea pods (optional)
put it all together in a big bowl

1/2 cup vinegar
1/3 cup sugar
1 teaspoon celery seed
1 cup vegetable oil (don't use olive oil)
1 teaspoon salt
1 teaspoon dry mustard
1/2 bag frozen onions
mix it all together (it usually tastes better if you let it sit in the fridge for a while before putting it on the salad, i usually try to make it the night before)

when you're ready to eat, add the dressing and the chow mein noodles (if you add the chow mein before this point they will be soggy)

Friday, March 14, 2008

This is a great one for St. Patties Day.
you will need a slow cooker.
340 calories, 18g fat, 28g carbs 20g protein.
prep time: 15 min
cooking time: 9hr
serves about 10
you will need
cooking spray
2 pounds new potatoes cut in half,
2 cups baby carrots
1 onion
1 corned beef brisket about 3 lb
salt and pepper for your liking
cabbage cut into wedges
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoons cornstarch
In the slow cooker spray with cooking spray, put in potatoes, carrots, onion & corn beef on top of veg. discard seasoning packet that comes with corned beef. sprinkle with salt & pepper, place cut up cabbage on top of beef. Mix 1/2 cup water & Worcestershire sauce together & pour over cabbage & beef. Cover and cook on low heat setting for 8-9hr. Remove beef and vegetables from slow cooker and cover to keep warm. pour juices from slow cooker into a saucepan heat to boiling, mix cornstarch and cold water until smooth, stir into juices cook stirring constantly until sauce has thickened. serve sauce with beef and vegetables. Very good!

Monday, March 10, 2008

Pork Roast

1 tsp rubbed sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
5 pound roast
1/2 cup sugar
1 TB corn starch
1/4 cup vinegar
1/4 cup water
2 TB soy sauce
dash balsamic vinegar

Preheat oven to 325. Rub sage, pepper, and garlic thoroughly all over pork. Place uncovered in a roasting pan on the middle rack in the oven. Cook about 3 hours must reach at least 150 degrees.

Put sugar, cornstarch, vinegar, water soy sauce, balsamic in saucepan on stove. Heat, over med heat, stirring occasionally, let it bubble and thicken. Use this glaze to brush roast with 3 or 4 times during last 1/2 hour of cooking. Serve with mashed potates, and veggies.

This was a great moist roast, and I also made gravy with it. Enjoy!!!!

Sunday, March 9, 2008

Taco Soup

I got this recipe from Dan's one day. So easy and really yummy.

1 lb ground beef
2-3 14 oz cans chicken broth
1 can pinto beans, drained
1 can chili beans
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
1 8 oz can tomato sauce
1 16 oz jar chunky salsa
1 packet taco seaonsing

Brown beef, drain fat, add the rest of ingredients and heat through. Serve with Fritos and cheese, sour cream and gaucamole.

Saturday, March 8, 2008

Easy Calzones


1 can Pillsbury pizza dough (in the refrigerated section)
1 can pizza sauce (i like Contindina)
1 package shredded mozzarella cheese
any toppings you want

Unroll the dough on a pizza stone or a greased cookie sheet.
cut into 4 pieces. spread sauce on half of each piece of dough.
add cheese and toppings fold dough so toppings are covered
squeeze ends together with fork

cook at 375 degrees for 10-12 minutes or until crust is browm

Thursday, March 6, 2008


I think this recipe came from Stacy. If it didn't, I don't know where I got it
but it is absolutely delicious! I have made it for many birthday's.

1 package chocolate Duncan Hines cake mix
1 small package chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBS melted butter

Mix together and bake at 350 for the amount of time on the cake mix box.
I have mostly used it for a 3 layer cake.


1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water


I don't know the name of this recipe but it is one of our favorites because of how easy and yummy it is. My kids really love it!

Chicken breasts (however many you want to use)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups rice (I've always used minute rice. I don't know if it works with long grain rice)
1 package lipton onion soup mix.

Put together and bake at 325 covered for 2 hours.


This is a great dinner to have with garlic mashed potatoes and rolls.
It is a recipe from my mother in law and is fabulous! You can change the quantity to suit your family.

Cube two 4 pound round steaks
Add 1 lb mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over
Mix together: 2 cans golden mushroom soup
1 2/3 cup Burgandy wine
Mix with beef cubes
Bake 3 1/2 hours covered at 350.


This is another great recipe from the "Favorites" cookbook. It is a very quick and easy crockpot dinner.

1 pound beef stew meat
4 medium potatoes, cut into large pieces
4 carrots, sliced or 4 handfuls of baby carrots
1 bay leaf
1 package dry onion soup mix
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen peas (optional, but I wouldn't add till the last 1/2 hour to hour)

Combine ingredients in a crock pot. Cook for 6 to 8 hours on low heat or for 4 to 5 hours on high heat, stirring occasionally to mix.


This is a great recipe from a cookbook called "Favorites" that most of my family is lucky to have their hands on.

3 boneless, skinless chicken breasts
1/2 package wontons, cut into thirds
1 head iceberg lettuce, torn into pieces
1 (11 oz) can mandarin oranges, drained
1 (8 oz) can sliced water chesnuts, drained
1 (4 oz) package slivered almonds, toasted
1/4 cup sesame seeds, toasted
1 bunch green onions, chopped

4 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons white wine vinegar
1/2 cup vegetable oil

Mix together well.

Boil chicken breasts until cooked and slice into small pieces. Fry wontons in vegetable oil until crispy and cool on paper towels. In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chesnuts, almonds, green onions and sesame seeds. Toss with dressing and serve.


This is a healthy meal. Ready in 30 min start to finish. Nutrition Information: 200 calories, 9g fat, 11g carbs &19 g protein.

1 tablespoon peanut oil,
1 pound uncooked deveined peeled medium shrimp, thawed if frozen tail shells removed,
1 cup sliced red onion,
2 teaspoons green or red Thai curry paste,
1 (14.5oz) can diced tomatoes, drained
1 lime
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
hot cooked rice

1) cook amount of rice you wish to use according to package.
2) in a skillet, heat oil over medium hight heat.
cook shrimp and onion in oil 2 min. stirring constantly. stir in curry paste cook 1 min.
3) stir in tomatoes, lime juice, and brown sugar. Heat to bolining. Reduce heat and simmer 1 min. stir in coconut milk and basil. heat over low heat until hot.