Chicken & Broccoli Pasta

about 8-10 oz. pasta (any will work; I used linquini)
1 cup fresh broccoli, chopped
1/2 lb. fresh muchrooms, chopped
1 lb. boneless, skinless chicken
1/2 c. milk
1 can cream of mushroom soup
3/4 c. parmesan cheese, grated
1 clove garlic, minced
2-3 fresh basil leaves, chopped
2 Tblsp. butter
black pepper, to taste

Cook pasta according to directions on box; for the last few minutes, add broccoli to water. Drain.
In large skillet, heat butter to saute' mushrooms and garlic; add chicken, and cook until browned.
Add milk, soup, cheese,and pasta mixture to heat through. Add basil before serving, and pepper to taste.

(We had this for the first time this week, and it will definately grace our table frequently in the future! I think next time, I will try it with shrimp instead of chicken, and perhaps add scallions to it as well)

Cheesy Chicken Manicotti

Ingredients

16 ounces Ricotta cheese
2 eggs, beaten
3 cups shredded Mozzarella cheese (leave one cup set aside)
1/4 cup fresh parsley
1 jar (26-32 oz. size) spaghetti sauce or Marinara
1/4 cup grated Parmesan cheese, divided
1/2 lbs cooked chicken breast, diced finely

Directions

Prepare manicotti according to package directions.
Drain.
In medium bowl, combine chicken, eggs, ricotta,parsley, 2 cups of the mozzarella and half of the parmesan, mix well.
Spoon chicken mixture into each manicotti shell.
In 13 x 9-inch baking dish, spread 1 cup spaghetti/marinara sauce.
Lay mancotti in rows in sauce.
Spoon remaining sauce over mancotti.
Top with remaining mozarella.
Cover; bake at 375 degrees for 30 minutes or until hot and bubbly. Sprinkle with cheese.

One Door Away from Heaven

Dean Koontz virtually invented the cross-genre novel, and in One Door Away from Heaven he mixes an action thriller with post-X-Files alien paranoia to remarkable effect. Micky Bellsong is a young woman at a crisis point in her life, using a stay at her Aunt Geneva's to sort things out. Then the precocious and deformed Leilani Klonk walks into her life, telling stories of her stepfather and drugged-up mother, who believe aliens will beam the girl into their mothership and heal her deformities before her 10th birthday. But tales of the stepfather's vicious past, including his hand in several murders, leave Micky believing that a far more terrible fate awaits her friend. So when the parents take off with Leilani, Micky pursues. As is typical with a Koontz novel, nothing turns out to be what it seems, and the meticulously crafted plot tightens like a noose with every turn of the page. His characters are exceptionally drawn, driving the novel forward with realism and warmth. Micky is one of his more attractive young heroines, but the real star is Leilani, a mature young girl whose plucky nature and sparkling dialogue instantly make her Koontz's most memorable creation. She embodies his belief that despite violence, pain, and suffering, there is always goodness to be found in every person and situation. Koontz has once again proven why he is one of the premier novelists of his generation. --Jonathan Weir, Amazon.co.uk

I know..I said I like Dean Koontz for spine tingling terror (or something of the sort), but this; while not a "terror-ific" novel by any means, is quite possibly Koontz's best ever. I laughed, I felt like crying, my heart raced and I breathed a sigh of relief at several points in the story.  I highly recommend this for anyone looking for a great read, scary or not.

Oh, and it did cause a little hair raising moment.

Uncanny resemblances and Freaky Coincidences ...

Ok, first the resemblance:

Jason saw it while browsing online and sent me an email wondering why our son was on ESPN.com

--This is Wes Welker from the Patriots as a small child

--This is my 7 year old.

Can you see it?

The freaky:

I was sitting here last night reading a Dean Koontz novel (One door away from Heaven) and I felt this urge to listen to Braddah Iz's version of Somewhere over the rainbow.Just as the song finishes, I turn to the last page of the Authors note and realize that Koontz wrote this novel while listening to Iz.

Mascarpone Buttercream

I made up some chocolate cupcakes for the kids, and then realized that I didn't have any frosting! So I decided to experiment and see if I could come up with a buttercream-type frosting that wasn't overly sweet like American Buttercream usually is.

6 tablespoons unsalted butter, room temperature
8 ounces Mascarpone cheese, room temperature
2 cups confectioners sugar, sifted
Using a hand mixer, beat buffer and cheese until light and creamy. Add sugar and continue beating until smooth.

This doesn't seem as thick as normal buttercreams do, but it's so yummy!! If you want to thicken it up some, you can add more powdered sugar until you find the right consistency for you.

OMGosh...how sweet is this?

After months of speculation and rumor, the Kids are coming back. A well-placed source tells PEOPLE exclusively that New Kids On The Block are indeed getting back together.

The band's Web site, www.nkotb.com, which had been dormant, is now back up and running in anticipation of the official announcement, which the source says will be made in the next few weeks.

The site currently features a television graphic with a fuzzy, flickering photos of NKOTB in their heyday, and a link inviting fans to sign up for info.

The boy band, which made legions of tweens swoon in the early '90s, selling more than 50 million albums, became a worldwide phenomenon before calling it quits in 1994.

Eighteen years later, they're still "Hangin' Tough." The oldest "Kid," Jonathan Knight, now a real estate developer, will turn 40 later this year. Since the band's demise, former members Donnie Wahlberg, 38, and Joey McIntyre, 35, have seen acting success, while Danny Wood, 38, has worked as a music producer and Knight's brother, Jordan, 37, has continued to record.

--Per People Magazine

Admit it...you were a fan. It's ok.

How weird is it?

That even today I still cringe when I hear a plane flying low and about to land, or I see one flying low over the highway towards the base...

It's been 6 Years and 138 Days since then...

Atonement:

Can you say BORING? Page after page of run on sentences and internal monologues, flat characters and unbelievable plot...and that is all before page 100. I don't say this very often, but this is one that I am not even going to finish, and I am sorry I wasted my money on it.

Ahhh

I spent the day with the kids just hanging out. It was awesome. My oldest, Bryan and I baked some really awesome coconut-caramel-chocolate bars and some white chocolate peanut butter cookies. Medea and I spent some time working on a school project for the 100th day of school that they have coming up and David and I watched Premonition together (or rather, I watched the movie and he fell asleep on my chest...)

All in all, it was a good day.

Now I feel like I should end this with "and that is what I did on my "summer Vacation"

Show us a brand to which you're loyal

Any other kind hurts my nose.

I have no problem switching back and forth between Coke and Pepsi (as long as it's Diet, of course) Dunkin Donuts or Starbucks--Either or, it doesn't matter. Barnes and Noble or Borders--Which ever has the book I want at a good price...I've got membership cards for both. Walmart or Target--Nope, no issue switching back and forth there either. Just make sure my tissue is Puffs, ok?

Me...an Officer's Wife?? No way...

Wait, what? I have to do what?

Smile and be nice to people? I have to volunteer and go to Spouse's Club meetings and pay for the priviledge?

I don't own an embroidered Christmas sweater to wear starting in November...hell, I don't know if I even have anything that is embroidered at all!!

Did you know they have a handbook on how to be a good Military spouse?

Holy fuck...I am going to have to garden, aren't I?

Omaha in the news again...

and again, it's not in a good way.

Sniper Kills Drive-Thru Customer.

The accused shot this young, promising woman (Brittany Williams) who was in the drive-thru. The police are calling it a random shooting, but are entertaining the possibility that it was a hate crime (The accused is white, Williams is black).

Not only did he shot this woman, but "while officers were conducting their crime scene investigation, a white 1996 Chrysler Sebring drove through the crime-scene tape, police said" (quote from story), and the driver was the accused (Bormann).

Apparently he felt it necessary to hit the drive-thru himself. I wonder about the gene pool in Omaha sometimes.

Homemade Croutons

I am making a nice potato and bacon soup tomorrow for lunch and I thought some nice croutons would add that extra punch.

4 cups 1/2-inch chunks stale bread
4 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 375 degrees. Place the bread chunks in a medium bowl. In a small bowl, combine the remaining ingredients. Lightly toss the bread chunks with the butter mixture then place on a large rimmed baking sheet. Bake for 15 to 20 minutes, or until lightly browned and crunchy throughout.

Let cool then store in an airtight container until ready to use.

You may have noticed (or maybe not!)

That I removed my book reviews and reading lists. Never fear, for I have created a new space just for them as it was becoming a huge pain to edit that one page that they were all on with out losing something or f'ing up the layout.

They are here .

Please feel free to peruse the site and tell me what you think!

Polynesian Pork Chops

4 boneless pork chops
1 tsp. garlic powder
1 tsp. olive oil
1 (med) onion, chopped
1 (8oz.) can pineapple, chunks
1 can Campbell's Golden Mushroom Soup
1/4 c. water
3 Tblsp. soy sauce
1 Tblsp. honey

Season chops with garlic
Heat oil in skillet; cook chops until brown on both sides
Add onions; cook until transparent (soft)
Add pineapple with the juice, *soup, water, soy sauce and honey; heat to boil
Reduce heat and continue to cook (on low) 10 minutes, or until done
If you wish, garnish with chopped green onions.

*(altho this was, I believe, originally a Campbell's Soup Kitchen recipe, I had no mushroom soup on hand, so I substituted 1 c. of beef broth and chopped a few fresh 'shrooms myself...turned out just as good this time. This one's a big favorite at our house)

Serving suggestion: serve with white rice and snow peas.

Chicken Wellington

Ingredients

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
4 skinless, boneless chicken breasts
1/2 tsp. dried thyme leaves, crushed
2 tbsp. butter OR margarine
3/4 cup sliced mushroom
1 medium onion, finely chopped
1 tbsp. chopped fresh parsley
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. Dijon-style mustard

Directions

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400&degF.

SPRINKLE chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr.

ADD remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley.

MIX cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.


Umm, you see that picture there? Yeah, the one with the minimally appetizing looking chicken stuffed into a pastry? Umm, what this recipe makes-- looks nothing like that. It doesn't taste bad, but nothing in hell was going to make the crust look that good. I folded each corner to the center of the chicken and sealed the edges, but they didn't stick very well. As they were baking they slowly came apart :( If you attempt this recipe, I suggest perhaps using some sort of flour/water mixture to seal the edges.

The Patriots are back in the Superbowl for the 4th time in 7 years~~

oh, and the Giants are going too.

Garlic and Sapphires: The Secret Life of a Critic in Disguise

As the New York Times's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir. The book—Reichl's third—lifts the lid on the city's storied restaurant culture from the democratic perspective of the everyday diner. Reichl creates wildly innovative getups, becoming Brenda, a red-haired aging hippie, to test the food at Daniel; Chloe, a blonde divorcée, to evaluate Lespinasse; and even her deceased mother, Miriam, to dine at 21. Such elaborate disguises—which include wigs, makeup, thrift store finds and even credit cards in other names—help Reichl maintain anonymity in her work, but they also do more than that. "Every restaurant is a theater," she explains. Each one "offer[s] the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality." Reichl's ability to experience meals in such a dramatic way brings an infectious passion to her memoir. Reading this work—which also includes the finished reviews that appeared in the newspaper, as well as a few recipes—ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before.

--This was wonderful. I wish I had lived in New York and read the New York Times in the 90's because these would have been awesome to read before attempting to visit some of the restaurants named in this book. The way that Ruth describes the experiences that she had make you feel like you are really there, and the recipes that she includes are absolutely divine, the only drawback to this book is that there are no pictures to see the wonderful meals that she describes!

Whoopie Pies

These are my all time favorite childhood treats! As a military brat, the main thing I looked forward to when we got the chance to visit family in New England was the day that my Nana made Whoopie Pies for us. The yummy chocolate cake, the sweet creamy frosting....

• 4 cups flour


• 2 tsp. baking soda


• 1 cup cocoa


• dash of salt


• 2 cups sugar


• 1 cup shortening


• 2 eggs


• 1 cup milk


• 1 cup warm water


• 2 tsp.vanilla

Preparation -
In a mixing bowl, combine the flour, baking soda, cocoa and salt; mix well and set aside. In a separate bowl, combine the sugar, shortening and eggs. Beat for about 2 minutes. Mix the dry ingredients with the egg mixture. Add the milk and warm water and beat at medium speed for 2 to 3 minutes. Add the vanilla and beat again until the ingredients are thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets. Bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the cookies spring back when lightly pressed. Remove from the cookie sheets and cool a wire rack or white paper towels.

filling

• 2 egg whites


• 2 tsp. vanilla


• 4 T. flour


• 4 T. milk


• 4 cups confectioner's sugar


• 1-1/2 cups vegetable shortening

Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Fold in the beaten egg whites.

To make the whoopie pies - Spread a generous amount of filling on a completely cooled cookie. Top with another cookie. Wrap each whoopie pie individually in plastic wrap.

The best banana bread EVER!

I am not generally a fan of a "fruit" bread, they are often-times too dense for me or they are overly moist in the center and dry towards the edges, but this one from my BH&G cookbook really turned out well.

Banana Bread

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 eggs , beaten

1-1/2 cups mashed banana(5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

1/4 cup chopped walnuts

1 recipe Streusel-Nut Topping (optional)

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs

Food is fast becoming entertainment, so it's only natural that it should follow in the footsteps of sports and show business and offer up a collection of bloopers. Literary agent Witherspoon and food writer Friedman corralled 40 gastronomic heavyweights to share their versions of dinners gone wrong. The highlight is, unsurprisingly, the piece by chef and bestselling author Anthony Bourdain. His "New Year's Meltdown" is a case study in what happens when you don't plan (Bourdain admits, "Nobody likes a 'learning experience'—translating as it does to 'a total [a**-f******]'—but I learned"). Mario Batali's "The Last Straw," though not relating a culinary catastrophe per se, is runnerup: Batali was in culinary school when he clashed with a chef; in a spectacular crescendo, the chef hurled a pan of risotto at the young student, but revenge was sweet. But for every fantastic screwup, there's a dud. The translated pieces (such as the one by Spanish titan Ferrán Adrià) fail to captivate, and others, like Jimmy Bradley's tale about how he got drunk on the job to spite his boss, are neither entertaining nor instructive. Still, this collection happily reminds us that even big shots have off days.

--for the aspiring chef in me, this was a pleasure to read. Knowing that those that I look up to have bad days, and even act horribly towards one another (ie: Batali's) and that they overcame and continued onwards towards culinary success.

Rhett Butler's People

Can you picture Miss Melly as a gossiping complainer? Rosemary Butler marrying Ashley Wilkes? Scarlett and Belle Watling friends? Rhett mooning over a woman?

I love Gone With the Wind, hell--I even loved Scarlett; and that was considered a travesty against GWTW, but this book ruins Margaret Mitchell's well crafted world and makes kittens cry! I am not sure how a person can spend 12 years working on a novel that is supposed to be an accompaniment to one of the best loved books of all time and have it seem like he never even read the original. The glaring inconsistencies (McCaig had Rhett's mother dying before Bonnie-Blue and GWTW cleary states that the "stately Mrs. Butler" was present; Ashley ended up with brown eyes, Scarlett had a 15 inch waist, she sold her mills to Ashley long before his doomed birthday party, Charles and Melanie are buried in Twelve Oak's burial ground (instead of Atlanta) and Twelve Oaks never went for taxes--I could go on, but I won't) in themselves make it nearly unreadable but the way the character's themselves are written makes it sacrilege. McCraig seems like he is attempting to make Scarlett in to a gentile southern woman with no gumption or brain (having her forget her vow to "never go hungry again" and then investing all her money on the stock market and losing it, effectively putting her back in the fields at Tara ) and Rhett is a morose, depressing man with none of the wit or ravishing charm that Mitchell wrote him with.

And then to cap it all off...the idiot burns Tara down. A building which withstood the ravages of war and still stood proudly in that red Georgia ground...and he has a mad old man torch it.

Please, for the love of all that is good --if you loved Gone with the Wind stay far, far away from this monstrosity.

A double-shot, if you please:

New York Times bestselling author Diane Mott Davidson has taken readers by storm with clever mysteries filled with tantalizing plots and mouthwatering recipes. In her twelfth novel -- her tastiest tale yet -- the ingenious storyteller whips up a rich soufflé of murder and mischief. The governor of Colorado has commuted the prison sentence of Goldy Schulz's ultra-handsome, ultra-charming, ultra-wealthy, ultra-venal ex-husband, Dr. John Richard Korman, otherwise known to Goldy as the Jerk. He's released, and soon afterward Goldy becomes the victim of threats, rumors, and violence. Then there's a murder and suspicion centers on Goldy. Suddenly, she is faced with the challenge of running her successful catering business while fending off two persistent detectives. Caught in a web of secrets and lies that could tear her family apart, Goldy must use all of her considerable powers of detection to find the real killer before she herself becomes a target. (from Google-books)

I love the Goldy series and this-the 12th so far, is no exception. In between finding dead bodies and worrying about her son, Goldy cooks up some mouth-watering dishes (The Whole Enchilada Pie, Goldy's Nuthouse Cookies, and Handcuff Croissants) and Diane Mott-Davidson is generous enough to include them all in the book for us! This time however, they are all together at the end of the novel, rather than interspersed throughout the pages popping up whenever Goldy has time enough to put them together!

One of the recipes can be seen here

Comfort Food

Paprika Chicken w/sour cream & mushroom gravy

1 lb. boneless, skinless chicken pieces
1/2 c. flour
1 Tblsp. paprika
1 tsp. each: salt, pepper, garlic powder, cayenne pepper
1/4 c. green onions, sliced
1/4 c. mushrooms, sliced
8 oz. sour cream
1 can cream of chicken soup
1/4 c. butter

Melt butter in skillet.
Mix flour and seasonings to coat chicken; brown on both sides
Add soup, onions & mushrooms; cover and cook 15 min. (until soup thins)
Add sour cream, simmer, and serve.

This is great on those cold, winter evenings (or to console the brood when your team is outta the playoffs!); This time I served it with breaded asparragus spears and a garden salad, but the gravy is tasty over mashed 'taters or white rice, as well..

Garlic Mashed Potatoe and Beef Bake!!

1 pound Ground Beef
1 can (10 3/4 oz) CAMPBELLS Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worchestershire Sauce
1 bag (16 ozs) frozen Veggies (any combination)
3 cups hot mashed potatoes

1.) In medium skillet, over medium-high heat, cook ground beef until browned, stirring to separate meat. Pour off fat.
2.)In 2-quart sahllow baking dish mix beef, 1/2 can of the soup, worchestershire sauce, and veggies.
3.)Stir remaining soup into mashed potatoes. Spoon potatoe mixture over beef mixture. Bake at 400 degrees F, for 20 minutes or until hot.

I made this dish tonight and it was one of the best dishes I have made so far. It is quick and simple. The kids really liked it as well!

Just call me Martha

This is my current reading pile. I've been on such a cooking/recipe kick lately and it's been a ton of fun. I created a new recipe (sort of), bought a new apron (Aprons are hot), new prep dishes...

It's an addiction.... I may need a support group. Is there a Martha Stewart/Racheal Ray Wannabes Anonymous ( MSRRWA) out there anywhere?

Variation on Giada's Mascarpone cupcakes

I was bored this afternoon and decided to play around with the recipe that I used the other day for the Mascarpone cupcakes and see if I could make a filled cupcake successfully. I made up the batter as Giada suggested and went ahead and stuck them in the oven while working on the icing/filling.

Cupcake recipe:
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Icing/Filling Recipe

• 1/2 cup solid vegetable shortening


• 1/2 cup butter or margarine, softened


• 1 teaspoon vanilla extract ( the original recipe called for clear, but I used the regular kind)


• 4 cups sifted confectioners' sugar (approx. 1 lb.)


• 2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

I spooned my icing/filling into a decorator bag/bottle (Wilton has disposable ones here). After the cupcakes cooled, I took the decorating back and poked the tip into the bottom of the cupcake and injected the sugary goodness until the cupcake plumped up a little, and then did a couple of zig-zaggy lines across the top of the cupcake. (you don't want to use too much icing on the top, as the insides are gonna be sweet enough!)These were a huge hit with the kids and I can just picture how awesome they would be with a fruit type filling (maybe a cherry or strawberry filling with a cream cheese frosting?) or a double chocolate threat...yumm!

It's Play-off Season!!!

Want something quick, easy & tasty to munch during the game? Try these;

Portobello Pizzettas
1/2 of 10 oz. pkg. frozen spinach, drained
1 1/2 c. shredded mozzerella
1/2 c. pepperoni, coarsely chopped
1 tsp. dried basil
1/4 tsp. black pepper
1 lg. tomato, thinly sliced
12 portobella mushrooms
2 Tblsp. butter, melted

Thaw spinach & press out liquid; finely chop.
In bowl, combine spinach, 1 c. of cheese, pepperoni, basil and pepper.
Clean mushrooms and remove stems. Place mushroom caps, top down, on lightly greased baking sheet; brush w/ butter.
Spoon about 2 Tblsp. of spinach mixture into each cap; top each with tomato slice
Sprinkle w/remaining cheese
Bake at 350* for 10-12 minutes; garnish w/ fresh basil, if desired.

*photo courtesy of recipezaar.com

I will never make cupcakes the regular way again...

I grabbed this recipe from Giada De Laurentis and I can honestly say that never again will cupcakes by made be the "on the box" recipe--heck, I may even make regular cakes with this recipe as well. The cupcakes were so moist and fluffy and the glaze was this intense strawberry burst of flavor on top of the very light taste of the "white cake" mix.

Mascarpone Mini Cupcakes with Strawberry Glaze

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugarSpecial equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

I have been having so much fun!

Over here!

I've been testing out new recipes on the kids, some have been a huge hit, and some have been horrid. (of course, the horrid ones don't make the blog cut!)

Come check me out and see if there is anything you want to try.

Next up on the menu? Mascarpone Mini Cupcakes with Strawberry Glaze

Giada's Mozarrella's Pillows

1 (26-ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped ( I didn't have any on hand, so I just diced up some pepperoni)
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.

To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

*******************************************

Ok, I like Giada--I really do, but this recipe wasn't the greatest. The prep time that she stated was underestimated, and the amount of sauce in comparison to the rest of the ingredients was very skewed towards having a ton of sauce left over, and the size of the "pastry?" was a tad larger than I would have liked.

It had a good taste overall, but I think perhaps a bread dough or a pizza type dough would have tasted better than the pie crust.

The kids loved them so I will probably make them again.

I am so excited!

I finally found the Mascarpone cheese after weeks of searching around Omaha. Found this located in a Super-Target of all places and bought out the last 2 tubs that they had in stock. They plan on getting more on Friday, and I plan on being right there to grab a few more to keep in the freezer for the future so that I can make some of these delicious recipes!

This gorgeous Tiramisu

Giada's mini cupcakes with strawberry glaze

and this amazing sounding flat bread by Tyler Florence

Gram's Banana Bread

3/4 c. sugar

1/2 c. shortening (Crisco)

3 over-ripe bananas

2 eggs

3 tsp. cold water

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

In mixing bowl, cream together sugar & shortening; add bananas, eggs and water, and mix until all ingredients are well blended.

Combine remaining dry ingredients and add gradually to the banana mixture.

Pour batter into bread pan and bake @ 350 degrees for 45 min.- 1 hr. (bread should be browned on top and "spongy" to the touch.)

I swear that the mister always buys more bananas that we can possibly eat, just so that I will bake another loaf of this bread; its very easy, and a tasty treat for breakfast or any time! (Sorry about the picture quality; the best I can offer currently are via my phone cam)

Doesn't this look yummy?

(photo courtesy of Epicurious - by way of Kat's Kitchen Talk) ( you can find the recipe here)

I would love to make it, but the Marscapone cheese is so difficult to find in Omaha. Who knew that specialty cheeses were so hard to come by?

Savory Sausage-Swiss Muffins

1/2 lbs mild pork sausage (or spicy if you want a kick)
1 3/4 Cup biscuit baking mix
1/2 Cup shredded Swiss Cheese
3/4 t ground sage
1/4 dried thyme
1 egg, lightly beaten
1/2 cup milk

Brown Sausage in skillet over medium heat, stirring until it crumbles. Drain well.

Combine sausage, biscuit mix and next three ingredients in a bowl; make a well in center of the mixture.

Combine egg and milk; add to dry ingredients, stirring until just moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375 for 22 minutes or until golden. Serve warm.

(Makes 1 dozen)

These taste so good with a little bit of cheddar cheese sprinkled on top, right after taking them out of the oven! If you have any left (Doubtful!), save them in the refrigerator and reheat in microwave for 20-30 seconds on high)

Seriously

Stuffy noses suck donkey balls.

They make momma grumpy.

So yummy!

It's not gourmet by any means-of course, but it's like drinking a nice dark chocolate candy bar wrapped in coffee and sprinkled with cinnamon.


It's probably my new favorite morning drink--this week anyway!

Marinated Shrimp & Artichokes

8 oz. can artichoke hearts
1/2 lb. shrimp, peeled
1/2 c. roasted red pepper, cut in strips
1/3 c. vinegar
1/2 c. olive oil
2 green onions, sliced
1 lg. clove garlic
1/2 tsp. oregano
salt & pepper, to taste

Boil shrimp; In NON-METAL bowl, add to artichokes & pepper strips.
Combine all other ingredients in a jar, shake well & pour over shrimp mixture.
Chill for 2-4 hrs. before serving.

(*This is an easy one, but Oh! So Good!! )
*picture courtesy of Solia-USA

Huh

Cooperative---working or acting together willingly for a common purpose or benefit.

So why I am the only one posting on my cooperative blog when Ihave three other "authors" signed up?

Blah.

Butter Chicken

Spice Blend:

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne (more or less depending on how hot you want it)

Sauce:

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with the rice.

Butter Chicken is quite possibly my favorite type of Indian food, with the exception of Coconut Laddoo. It's creamy and the flavors just blend together so nicely. The benefit of making the butter sauce yourself is that you can control how much heat you put into it. I don't like the heat that comes from Cayenne so I tend to use less of that, but then I add some Thai Sweet Chili sauce to my rice, so go figure.

(Photo courtesy of Spicelines.com)

To make your own Garam Masala

1.5 Tbs black peppercorns
3/4 Tbs black cumin seeds (kala jeera)
1.5 tsp whole cloves
4 large brown caradmon pods (substitute some green pods if you don't have brown)
2 inch stick of cinnamon
1/2 a whole nutmeg
2 star anise

Gently roast all spices and grind everything to a fine powder in a coffee or spice grinder. Store in a tightly lidded small jar.

Best part of the Caucuses last night??

Seeing Chuck Norris.

Hands down.

Show us!

What's the best photo you took this year? Show and tell!

I know...it's a stop sign. Look how the red and the white just jump out at you, though. The sun beam hitting right down behind it is awesome too!

Pasta in White Clam Sauce

WHITE CLAM SAUCE

1/4 cup pure olive oil
4 cloves garlic
1 1/2 cup clam juice
1/4 cup chopped parsley
salt and fresh ground black pepper to taste
2 cups minced clams (fresh or canned)
1 doz. fresh clams

In frying pan brown garlic in oil for one minute over moderate heat. Add clam juice and bring to boil. Add parsley, salt, pepper, minced clams and heat through.

Cook rigatoni until al dente (or however you like your pasta), drain.

Pour white clam sauce over pasta and stir to mix.

Serve and enjoy!

Braciola

• 1 pound top round steak


• 6 ounces mozzarella cheese


• 6 teaspoons butter


• 1/3 cup grated Parmesan cheese


• 2 cloves garlic, minced


• 1/4 cup raisins


• salt and pepper to taste


• 2 tablespoons olive oil


• 1 (32 ounce) jar spaghetti sauce

*****

1. Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver. Place a slice of mozzarella cheese and 1 teaspoon of butter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.


2. Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.


3. Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.

Serve on a nice bed of hot buttered fettucine (or pasta of your choice) with a crisp green salad and a crusty roll. Delizioso!

Tortellini Bolognese

I found this recipe on the back of a bag of frozen tortellini:

1 pkg frozen Rosetto tortellini (any filling--I used cheese)

1 Tbsp. Olive oil

1/2 lb ground beef

1/2 medium onion, diced

1 clove garlic (minced)

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1/4 cup chicken broth or red wine (I used the chicken broth)

1/4 tsp. Basil

1/4 tsp. Oregano or thyme (I actually did 1/8 tsp of each)

Prepare pasta as directed on package.
Meanwhile--for sauce, place oil in pan, heat. Add beef and brown. Stir in onion and garlic, and cook until soft. Mix in remaining ingredients. Simmer for 5 minutes, stirring occasionally. Salt and pepper to taste. (It didn't need either, in my opinion)

Serve over prepared pasta.

I added a sprinkle of italian seasonings to the top and served with crusty sourdough rolls (also from the freezer section)

Yummy!

Happy 2008