Chicken Adobo (Filipino Style)

I made this for dinner tonight & it was amazing!  Even better then my Philipino father-in-law makes :-D

CHICKEN ADOBO (FILIPINO VERSION)

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
7-up or Sprite (optional)
1 whole lemon (cut into 4) (optional)

Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 minutes or until chicken is done.

Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When
chicken is tender, you may add some 7-up or Sprite if you like a sweeter taste, and let simmer for 5 more minutes.

Serve over rice.

Campfire S'Mores Bread Pudding

It's amazing how things get so hectic that you forget about the things that you really love, like cooking!  With all the redecorating, freecycling, & family issues, I've let the blog sort of slip.  Maybe someone should send me a reminder now & then :)

Campfire S'Mores Bread Pudding

Prep: 25 minutes
Bake: 40 minutes
Cool: 20 minutes
Stand: 5 minutes

Ingredients

4 hot dog buns, cut in 1-inch pieces
4 eggs
1 14-oz. can sweetened condensed milk
3/4 cup milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
1 cup tiny marshmallows
3/4 cup semisweet chocolate pieces
5 graham cracker squares, coarsely crushed (about 1/2 cup)
2 Tbsp. milk

Directions

1. Preheat oven to 325 degrees F. Grease a 2-quart square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7 to 8 minutes or until dry and crisp; cool.

2. In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.

3. Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of the marshmallows and chocolate pieces. Evenly pour milk mixture over all. Let stand 5 minutes. Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes. Sprinkle with 1/4 cup of the remaining marshmallows. Bake about 5 minutes more or until a knife inserted near center comes out clean.

4. For drizzle, in small saucepan heat and whisk remaining marshmallows, remaining chocolate pieces, and 2 tablespoons milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm. Makes 9 servings.

Nutrition Facts

Calories 348, Total Fat (g) 12, Saturated Fat (g) 6, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 111, Sodium (mg) 221, Carbohydrate (g) 52, Total Sugar (g) 39, Fiber (g) 1, Protein (g) 10, Vitamin C (DV%) 2, Calcium (DV%) 20, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet

Chicken Pest Wraps

Chicken Pesto Wraps

Weight Watchers Points Value / 8 per serving

Ingredients

1/2 pound ground chicken

1 tablespoon vegetable oil

1/4 cup sun-dried tomato pesto

4 flour tortillas (8 inches), warmed

1/2 cup shredded part-skim mozzarella cheese

8 grape tomatoes, cut in half

4 slices red onion, separated into rings

1 cup shredded lettuce

Directions

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear; drain.

Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up. Yield: 4 servings.

Nutrition Facts: 1 wrap equals 323 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 512 mg sodium, 30 g carbohydrate, 1 g fiber, 18 g protein.

Shrimp & Bean Gumbo

Shrimp & Bean Gumbo

Weight Watchers Style

Ingredients

1 Tbsp canola oil

1 medium onion(s), chopped

1 medium garlic clove(s), minced

1 medium jalapeno pepper(s), minced (don't touch seeds with bare hands)

1 medium celery, rib, chopped

1 Tbsp all-purpose flour

14 1/2 oz canned diced tomatoes, undrained

15 oz canned kidney beans, rinsed and drained

2 cup(s) okra, frozen, sliced (do not thaw)

1/4 tsp dried thyme, or to taste

1/4 tsp dried oregano, or to taste

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

1/2 tsp hot pepper sauce, or to taste

1 1/2 cup(s) canned chicken broth, or vegetable broth

12 oz shrimp, large variety, peeled and deveined

Instructions

Heat oil in large pot over medium heat. Add onion, garlic, jalapeno and celery; cook, stirring frequently, 10 minutes. Add flour; stir constantly until flour is absorbed.

Add tomatoes with their liquid; stir constantly, scraping up any browned bits in pot. Stir in beans, okra, thyme, oregano, salt, pepper and hot pepper sauce; stir well. Add broth; bring to a boil over high heat. Add shrimp; reduce heat to low and simmer until shrimp are cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.

Notes

This is a mildly-spiced gumbo. For more heat, add a dash of hot sauce before eating and consider adding a dash of red pepper flakes with the other seasonings.

Garnish with fresh cilantro, if desired.

Watching My Weight

I've come to the conclusion that it's time to take off some pounds!  Since my husband is no help at all, I decided to join Weight Watchers. 

At first, I was a little hesitant because I wasn't sure how my recipes & cooking habits were going to fit in.  But, I discovered some amazing recipes on the WW website & in their cook books!  Now, I can lose weight & still have fun in the kitchen!

Don't worry, I won't hold you hostage to my diet.  I'll still be sharing some yummy fattening recipes as well :)  Believe me, I could never live without an occasional Paula Deen fix!

How cute are these?!

Tiny Tall Cakes

Believe it or not, we baked these desserts in tin cans.

Prepare one box cake mix batter. Butter and flour three clean 4-inch diameter cans (we used 28-ounce tomato cans). Divide batter among cans, place on a baking sheet and bake at 350 degrees F. until cake springs back when touched in the center, 30 to 35 minutes. Cool completely. Remove cakes from cans by running a knife around the edge and tapping gently. (You can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting.)

Cut cakes into layers about 1/2 inch thick, discarding the domed top. Spread each layer with jam, lemon curd, or Meringue Buttercream (recipe link below). Stack to make cakes of different heights. Smooth a thin layer (a "crumb" coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. Makes 3 cakes

Hummingbird Cake

This is a perfect Springtime cake!

Hummingbird Cake
Courtesy of Food Network Magazine

Ingredients

•Unsalted butter, for greasing
•2 3/4 cups all-purpose flour, plus more for dusting
•1 cup pecan pieces
•3 ripe bananas, chopped
•1/2 cup finely chopped fresh pineapple
•1 teaspoon ground cinnamon
•1/2 teaspoon freshly grated nutmeg
•1/2 teaspoon ground ginger
•1 1/4 teaspoons baking soda
•1/2 teaspoon salt
•3 large eggs, at room temperature
•1 3/4 cups granulated sugar
•1 cup vegetable oil

For the Frosting:

•2 packages cream cheese (8 ounces each), at room temperature
•12 tablespoons unsalted butter, cubed, at room temperature
•2 cups confectioners' sugar
•1 tablespoon finely grated lemon zest
•1 teaspoon vanilla extract

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.

Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.

Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.

Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.

Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.

Zombie Drinks

We are planning a Zombie party this weekend.  It sounds like a blast but it's been a lot more work than I had expected.  I'm still trying to decide what kind of food I'm going to serve.  At least, I found the drink recipes!!!

Bloody Mary


This keeps in the spirit of your zombie theme. More Bloody Mary variations than you’ll ever need can be found online at DrinksMix.

The Zombie

1/2 oz. Creme de Almond
1 oz. Rum, light
1/2 oz. Rum, overproof/151 proof
1/2 oz. Triple Sec
1 1/2 oz. Orange Juice
1 1/2 oz. Sour Mix
1 whole Cherries/Maraschinos

Blood Orange Martini

4 ounces vodka
1/2 ounce triple sec or flavored orange liqueur
2 ounces blood orange juice
2 blood orange slices

In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain the libation from the ice into a martini glass. Garnish with the orange slices.

Eyeball Sangria

2 bottles Rioja or Merlot red wine
15oz Cranberry juice
4oz rum
1 cup peeled green grapes

Mix together the wine, juice and rum until well mixed. Add in the peeled grapes, and refrigerate overnight.

Paula's Lemon Cake

Paula starts with her basic 1-2-3-4 Cake: 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs. Then she makes a lemon filling and tops with a light and fluffy Divinity Icing.  Yummy!

Paula's Lemon Cake

Recipe courtesy Paula Deen

Ingredients

Cake:

•1 cup (2 sticks) butter, at room temperature
•2 cups sugar
•4 eggs
•3 cups sifted self-rising flour
•1 cup milk
•1 teaspoon pure vanilla extract
•Lemon wedge, for garnish
•Mint sprig, for garnish

Frosting:

•1 1/2 cups sugar
•1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
•1/8 teaspoon salt
•1/3 cup water
•2 egg whites
•1 1/2 teaspoons pure vanilla extract

Filling:

•8 egg yolks
•1 1/2 cups sugar
•1/4 cup (1/2 stick) butter
•3 lemons, zest grated and juiced

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

Lemon Blossoms...Paula Deen Style :)

Lemon Blossoms

Recipe courtesy Paula Deen

Ingredients

•18 1/2-ounce package yellow cake mix
•3 1/2-ounce package instant lemon pudding mix
•4 large eggs
•3/4 cup vegetable oil

Glaze:

•4 cups confectioners' sugar
•1/3 cup fresh lemon juice
•1 lemon, zested
•3 tablespoons vegetable oil
•3 tablespoons water

Directions:

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Hot Garlic-Parmesan Souffle

This recipe can be cut in half for a normal, family sized amount and goes wonderfully with the Authentic French Bread :)

Hot Garlic-Parmesan Souffle


This hot appetizer is not really a souffle, but a delectable and delicate dip for bread. The taste will surprise you.

15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.

Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork. Cook and reduce chicken broth to a glaze; remove from heat and set aside. In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread. Serves many!

Authentic French Bread

I'm actually putting this together as I type :)

Authentic French Bread

1 cup warm water (110 degrees F.)
1 1/2 teaspoons salt
3 cups bread flour
3 teaspoons Instant Active Dry Yeast
Cornmeal (optional for dusting pan)

Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start.

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise, approximately 20 minutes.

Preheat oven to 400 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

CORNSTARCH GLAZE:

NOTE: This is a typical mixture that professional bakers use to get that
Characteristic sheen on breads.

1/2 cup cold water
1 teaspoon cornstarch.

In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.

Better Than Sex?

The funny part about this recipe is, I used to make it for church functions over 25 years ago!  Of course, I never told them the name of it...LOL!

Better Than Sex Cake

Ingredients

•1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
•1 (20-ounce) can crushed pineapple
•1 1/3 cups sugar
•1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
•1 1/2 cups heavy cream
•1 cup flaked, sweetened toasted coconut

Directions

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.










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Tuptim Thai

Veronica & I had the most amazing lunch this week. 

We visited a new Thai restaurant in our area...Tuptim Thai.  It's a quaint, little place tucked away in a mini strip mall between two larger restaurants.  Looking at the front of the place, you would never expect to see what's inside...jade elephants, bamboo plants of all shapes & sizes, tapestries, linens, & about 25 tables.  The service is friendly and the food is to die for.

Veronica had the 'Amazing' (yes, that's the name of the dish).  It begins is a sauteed peanut sauce & your choice of meat then it's layed on a bed of steamed broccoli.  It truly fits it's name.

My 'Panang' was out of this world.  The traditional curry dish is made with coconut milk, mixed veggies & your choice of meat.  It was exactly what my pallet was looking for.

If you are every in the First Coast area, you must make it a point to stop in at this restaurant & enjoy they're friendly service, beautiful decor & yummy food.

Mini Orange-Maple French Toast Breakfast Casseroles

I found this recipe on another website and immediately started drooling :)  These will definitely be made for breakfast this weekend.  Come on, Saturday!!!

Incredible Edible Egg Mini Orange-Maple French Toast Breakfast Casseroles

Prep Time: 20 minutes
Cook Time: 30 minutes

Makes: 4 servings

INGREDIENTS:

4 OZ mascarpone OR cream cheese at room temp
4 EGGS
2/3 cup milk
1/3 cup orange juice
1/4 cup maple-flavored pancake syrup
1/2 tsp. freshly grated orange peel
3 cups bread cubes (1... inch) (about 4 slices)

HERE'S HOW:

1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.

2. DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.

3. BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.

ENJOY:

• Sprinkle with powdered sugar and serve with extra pancake syrup.

INSIDER INFO:

• Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly use to make tiramisu.

• Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.

Glazed Mini Carrots

My daughter called yesterday looking for a good side dish for a pasta entree.  Not but an hour or so after that, a friend emailed me this yummy sounding recipe.  Isn't it funny how things work?

Glazed Mini Carrots

4 servings, 1/2 cup each

Ingredients:

3 cups mini carrots, (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Preparation:

1.Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Banana Pancakes With Rum Syrup

Every wonder what to do with those "too ripe" bananas?

Banana Pancakes With Rum Syrup

Ingredients:

1 1/4 teaspoon baking powder
1 cup flour
1/2 teaspoon cinnamon
1 cup milk
1/4 cup light brown sugar
3 tablespoons corn oil
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup mashed ripe bananas
1 tablespoon butter (melted)

Directions:

Combine the dry ingredients in a large bowl.

In a separate bowl combine milk, sugar, 2 tablespoons of the oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth.

Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Combine the melted butter with the remaining oil. Place a nonstick skillet over medium heat. Pour a teaspoon of the butter and oil mixture in the skillet and heat.

For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute.

Turn the pancake over and cook an additional 30 to 45 seconds. Proceed with the rest of the batter, adding more of the bitter and oil mixture to the pan as necessary.

Serve warm with the rum syrup.

Rum Syrup

Ingredients:


1 cup pure maple syrup
2 tablespoons unsalted butter
3 tablespoons dark Jamaican rum


Combine all the ingredients in a 4 cup microwave safe measuring cup. Cook on medium high power for 2 minutes, until the butter is melted. Stir and serve hot.

Fido's Turn!

Don't worry!  I would never forget man's best friend!  Here are some yummy biscuits just for Fido (the kitty can have some, too) :-D

Bianca`s Dog and Cat Biscuits
Serves/Makes: 24
Ready In: 30-60 minutes

Ingredients:

2 1/2 cups whole wheat flour
1/2 cup powdered skim milk
1 teaspoon garlic powder
1 egg -- beaten
Flavoring: Meat drippings, broth or water from canned tuna (enough to make a stiff dough).

Directions:

Combine flour, powdered milk and garlic powder in a medium sized bowl. Add beaten egg, flavoring and mix well with hands. Dough should be very stiff. If necessary add more flavoring. On a well-floured surface, roll out dough to 1/4 inch thickness. Cut with shaped cookie cutters of your choice. Place biscuits on cookie sheets and bake at 350 degrees for 30 minutes.

Can't forget Kitty :)

We're always so busy making sure we have everything we like to eat that we forget about those who can't choose for themselves...our pets. 

This is a yummy treat just for kitty that's easy to make and loved by all ages (kitties, that is).

Moist Kitty Morsels

Serves/Makes: 2 dozen
Ready In: 30-60 minutes


Ingredients:


1/2 pound ground beef or turkey
1 small carrot, finely grated
1 tablespoon grated cheese
1 teaspoon brewer's yeast
1 teaspoon dried catnip
1/2 cup whole wheat breadcrumbs
1 egg, beaten
1 tablespoon tomato paste

Directions:


Preheat oven to 350 degrees F. In a medium sized bowl, combine the meat, carrot, cheese, brewer's yeast, catnip and breadcrumbs. Add the egg and tomato paste and mix well.

Using your hands, roll the mixture into walnut-sized meatballs and place on a lightly greased cookie sheet.

Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well.

Chicken with Spinach & Pears

Last week, I posted a recipe for Turkey Steaks with Spinach & Pears.  Tonight, I tried it but added my own little twist.  It was absolutely amazing and will definitely be made again...soon :)

Chicken with Spinach, Pears & Goat Cheese


3 or 4 boneless, skinless chicken breasts
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 9-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled goat cheese


1. Rub chicken breasts with sage; sprinkle with salt and pepper. In extra-large skillet cook chicken in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if chicken browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. To serve, make a nest of spinach on the plate, place chicken breast in the center, top with pears & goat cheese. Serves 4.