Thursday, October 13, 2011

Rosemary Skillet Chicken

I have made this multiple times now and it is a big hit every time!!!

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

These are A.MA.ZING!!!
I will be making these again very soon...mainly because they will be gone way to fast!!!

 Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 cookies
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup broken up pretzel pieces
  • Preztel Salt or Sea Salt
  1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
  4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Wednesday, September 07, 2011

I made these wings for Labor!!
I actually finished mine off in the oven because I had so many to do.  So, once I grilled them, I transfered them to a cookie sheet and brushed on the glaze and placed them in a 400 degree oven while I grilled the next batch.  They were a HUGE hit!!!

Honey Chipotle Wings


3 pounds chicken wings (18 wings), cut up
1 tablespoon baking powder
1 tablespoon ancho chili powder
1 teaspoon kosher salt

For the glaze:
3 chipotles in adobo
1 tablespoon of the adobo sauce
1/2 cup honey
2 tablespoons fresh lime juice
2 tablespoons soy sauce

1 tablespoon chopped fresh cilantro for garnish


1. Pat the chicken wings dry with paper towels. Place the wings in a large bowl and sprinkle with the baking powder, chili powder, and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
2. Place all the ingredients for the glaze in a blender and puree until smooth. Pour into a small bowl and set aside.
3. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, about 30-40 minutes. In the last 10 minutes of cooking brush the glaze all over the wings. Brush the wings with the glaze again and move to the hot side of the grill until the just begin to char, about 1 to 3 minutes. Remove the wings to a plate, sprinkle with cilantro, and serve.

Friday, September 02, 2011

This was SO GOOD!!!

Slow-Cooker Spicy Buffalo Chicken Sandwiches


1 T extra virgin olive oil
1 lb boneless, skinless chicken thighs, cut into 1 ½ inch pieces
1 lb boneless, skinless chicken breasts, , cut into 1 ½ inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
3 cloves garlic, roughly chopped
1 medium red bell pepper, seeded and diced small
14.5 oz can crushed tomatoes (diced tomatoes would work as well)
1/4 - 1/3 c hot pepper sauce, or more to taste (I used 1/4 c and it was not too hot)
3 T Worcestershire sauce
2 T yellow mustard
1 T unsulfured molasses
8 hamburger buns


In a large skillet, heat oil over medium high heat. Add chicken thighs, season with salt and pepper and cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
To skillet, add onion, garlic and bell pepper and cook over medium heat, stirring constantly until onion is translucent, 6 minutes. Add ¼ cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
To slow cooker, add crushed tomatoes, hot pepper sauce, Worcestershire sauce, mustard and molasses. Stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.
Spanish Chicken with Chorizo and Potatoes
I halved this recipe
  • 3 tablespoons regular olive oil
  • 12 chicken thighs (bone in, with skin)
  • 750 grams chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized
  • 1 kilogram baby potatoes, half the larger ones
  • 2 red onions, peeled and roughly chopped
  • 2 teaspoons dried oregano
  • grated zest of one orange
  • salt to taste

Preheat the oven to 425 degrees.  Put the oil in the bottom of 2 shallow roasting tins, about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.

Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

Wednesday, August 24, 2011

Baked Brie with Pepper Jelly
this was DELICIOUS!!!
1 8-oz. wheel of baby Brie
1/2 package puff pastry, thawed for about 40 minutes at room temperatures
About 2-4 tablespoons pepper jelly
1 egg white mixed with about 2 teaspoons cold water

Preheat oven to 400.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture.

Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Monday, August 08, 2011

I just made this last night and it is my new favorite pasta salad.  Very light and yummy, perfect for these hot summer days!!!  Enjoy!


  • 12 ounces, weight Farfalle (bowtie) Pasta
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Lemons (more To Taste)
  • Salt
  • Freshly Ground Black Pepper
  • 2 whole Zucchini, Cut Into Small Wedges Or Diced
  • 10 ounces, weight Grape Tomatoes, Halved Lengthwise
  • 1/3 cup Minced Fresh Parsley
  • 6 ounces, weight Crumbled Feta Cheese

Preparation Instructions

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.

Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.

Monday, May 30, 2011

Caramelized onions and prosciutto pizza
Curtesy of the Pioneer Woman

This was the BEST pizza I have every made!!!
The sweetness of the caramelized onions and the saltiness of the prosciutto were amazing!


  • 1 whole Pizza Crust (Pioneer woman's recipe is great and easy)
  • Olive Oil, For Drizzling
  • 1 whole Large Red Onion, Halved And Thinly Sliced
  • ¼ cups Brown Sugar
  • Kosher Salt To Taste
  • Parmesan Cheese, Grated
  • 10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
  • 8 slices Prosciutto (more To Taste)

Preparation Instructions

Preheat oven to 500 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.
Posted by on March 17 2010

Sunday, April 17, 2011

Hungarian Hot Sausage and Lentil Soup
 This soup was AMAZING!!!
I will most definitely be making it again! sorry no picture!

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 1/2 pounds bulk hot Italian sausage
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 portobello mushrooms, gills scraped out, chopped
  • 1 cup pre-shredded carrots, available in sacks in produce department of the market
  • 1 cup lentils
  • 1 large starchy potato, peeled and chopped
  • Salt and pepper
  • 1 bay leaf, fresh or dried
  • 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
  • 3 sprigs fresh rosemary, in tact on stems
  • 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
  • 6 cups chicken stock
  • 4 cups kale or chard, a small bunch, veins removed and chopped
  • Crusty pumpernickel bread, to pass at table
  • Butter, for bread


Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.


Tuesday, April 05, 2011

Italian Wedding Soup
This has been one of my husbands favorite soups that I have made so far on his fast.  Very simple, yet tasty!  I just made the meatballs a bit too big!


For the meatballs:

  • 3/4 pound ground chicken
  • 1/2 pound chicken sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Pecorino Romano
  • 1/4 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt and freshly ground black pepper

For the soup:

  • 2 tablespoons good olive oil
  • 1 cup minced yellow onion
  • 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
  • 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
  • 10 cups homemade chicken stock
  • 1/2 cup dry white wine
  • 1 cup small pasta such as tubetini or stars
  • 1/4 cup minced fresh dill
  • 12 ounces baby spinach, washed and trimmed


Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Saturday, April 02, 2011

Cup-of-Garden Soup
This is DEElish!!!  
And is chock full of great vegetables.
We loved it!!!


  • 1  Tbsp.  olive oil
  • 2  strips  of smoked bacon, finely chopped
  • 1  clove  garlic, peeled and finely chopped
  • 1  medium  red onion, peeled, halved and finely chopped
  • 2    carrots, washed and finely chopped
  • 2    sticks of celery, finely chopped
  • 1    zucchini, finely chopped
  • 1  small  leek, washed and finely chopped
  • 1/2  tsp.  dried oregano
  • 1    bay leaf
  • 2  14.5-oz cans  chopped plum tomatoes
  • 1  large  potato, scrubbed and diced
  • 1  cup  Romanesco cauliflower or cauliflower florets
  • 1  15.5-oz. can  chickpeas, drained and rinsed
  • 4  cups (one 1-qt. container)  reduced-sodium vegetable broth, preferably organic
  •     Large handful curly kale, stalks removed, chopped (about 2 cups)
  • 1/2  cup  mixed small pasta shapes or broken spaghetti
  •     Small bunch of fresh basil (optional)
  •     Sea salt and freshly ground pepper
  • 5  Tbsp.  freshly grated Parmesan cheese


1. Heat a large saucepan over medium heat and add the olive oil. Add the bacon and fry it gently until it starts to turn golden. Add the chopped garlic, onion, carrots, celery, zucchini, leek, oregano, and bay leaf. Cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
2. Add the cans of tomatoes, the chopped potato, cauliflower, drained chickpeas, and vegetable broth. Cover and bring to a boil. Turn down the heat and simmer for about 30 minutes, or until the potatoes are tender and cooked through (check by sticking one with a small knife).
3. Add 2 cups of water to the pan and return to boil. Once boiling, add kale and pasta and cook for 10 minutes more, or until the pasta is tender. If soup is too thick, thin it out with a little more broth or water.
4. If using the basil, tear the larger leaves into the soup and reserve the baby leaves for garnish. Season with a little pinch of salt and black pepper. Taste to check the flavors. Remove bay leaf and discard. Divide soup between serving bowls and sprinkle with the reserved basil leaves. Serve the Parmesan in a small bowl alongside to sprinkle over servings. Makes 8 servings.
Seafood Stew

I can not tell you how good this was!!!  And the picture does not do it justice.  It is an absolutely beautiful dish fit for a dinner party....which is where I served it.  It is a little pricey (the fish can be expensive) but it is well worth it!!!


  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 small)
  • 2 cups large-diced small white potatoes
  • 2 cups chopped fennel (1 large bulb)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups good white wine
  • 1 (28-ounce) can diced tomatoes, chopped
  • 1 quart Seafood Stock
  • 1 tablespoon chopped garlic (3 cloves)
  • 1 teaspoon saffron threads
  • 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
  • 1 pound each halibut and bass fillets, cut in large chunks
  • 24 mussels, cleaned
  • 3 tablespoons Pernod - I used a cheaper Anise liquor and it was great
  • 1 teaspoon grated orange zest
  • Toasted baguette slices, buttered and rubbed with garlic


Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette

Friday, April 01, 2011

Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 oz) jar diced pimiento, draned
3 T choppped fresh parsley
3 T minced green onions
3 closves garlic, minced
1 t sugar
3/4 t dried whole basil
1/2 t slat
1/2 t freshly ground pepper
 1 (8 oz) block sharp cheddar cheese, chilled
1 (8 oz) pkg cream cheese, chilled

combine first 10 ingredients in a jar; cover tightly and shake vigorously.  set marinade mixture aside.  cut block of cheddar cheese in half lengthwise.  cut crosswise into 1/4 inch thick slices; set aside.  repeat with the cream cheese.  arrange cheese slices alternately in a shallow baking dish, standing slices on edge.  pour marinade over cheese slices.  cover and marinate in refrigerator at least 8 hours.  transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade.  spoon marinade over cheese slices. serve with crackers

Tortilla Soup
 This is one of the best I have ever made!!

16 ounce can tomatoes
1 medium onion, cut up
2 clove garlic
4 tablespoons snipped cilantro (I double this naturally)
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cut up (shredded is best) I used leftover was amazing!
2 or 3 chipotle peppers and little adobo sauce (or less if you don't like spicy) I actually used powdered chipotle.
                  shredded Monterey jack cheese or white mexican queso
avocados cut up
Tortilla chips
Sour cream

Instructions: In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings.

Friday, January 21, 2011

Sopapilla cheesecake

  •   2(8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1+ teaspoon ground cinnamon
Soften the cream cheese.  Mix the cream cheese, sugar and vanilla in a bowl and set aside. Unroll one of the crescent rolls and place on bottom of 9x13 pan.  spread the cream cheese mixture over the crescent rolls.  place the other can of crescent rolls over top of cream cheese.  Mix the melted butter, sugar and cinnamon (I like extra cinnamon) and pour over the top.  Bake at 350 for 20 - 30 minutes.