Thursday, February 14, 2013


The missionaries are my guinea pigs...and I don't think they mind.
They requested Fajitas last night so I decided to try a new recipe.
(i have always just used the fajita seasoning packet--we liked these MUCH better)
I probably doubled the chicken, and I marinated it over night.
And I used lime juice instead of lemon.
Topped them with guac, sour cream, cheese, and salsa.
Chicken Fajitas


4tablespoons canola oil, divided
2tablespoons lemon juice
1-½teaspoons seasoned salt
1-½teaspoons dried oregano
1-½teaspoons ground cumin
1teaspoon garlic powder
½teaspoon chili powder
½teaspoon paprika
½teaspoon crushed red pepper flakes, optional
1-½pounds boneless skinless chicken breast, cut into thin strips
½medium sweet red pepper, julienned
½medium green pepper, julienned
4green onions, thinly sliced
½cup chopped onion
6flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream


In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Nutritional Facts 1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.


This was a new one for me....I didn't love it, but my family did.
You might like it too--Truly!

(recipe from THIS site)
1 box yellow cake mix
ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk 
1 tub Chocolate Frosting
Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake intervals using a wooden spoon handle
 or other similar size object.
You want those holes fairly big so the pudding has room to get in there and you need to poke 
straight through to the bottom of the cake.
For the life of me, I could not found my round wooden spoon. 
So I went with my knife sharpener.
Go with what you got.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. 
Pour pudding on top of warm cake.
Taking care to pour straight into the holes in the cake.
 Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes 
into the holes and spread it all the way to the sides.
Put cake in fridge and allow to cool completely before adding the frosting.
(about 2 hours)

 Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave for about 10-15 seconds.
Stir with a spoon. It should still be thick but pourable - not bubbly hot.
Pour chocolate frosting on top of pudding.
 Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
This cake needs to be kept refrigerated.

This is one of those cakes that I almost think tastes better after it has sat in the fridge overnight.
I think it really helps the pudding to settle in and blend all the flavors.

Sunday, February 10, 2013

Oatmeal Chocolate Chip Cookies

2 sticks butter
1 c. brown sugar
1 c. sugar
**cream together**
2 eggs
**blend in**
1 t. baking soda
1 t. baking powder
1 t. salt
1 t. vanilla
**add in and blend in**
2 1/2 c. oats, quick (whole oats can be blended)
2 c. flour
2 c. chocolate chips
(1 c. ch. pecans)

Shape with cookie scoop, and softly flatten with palm of hand on cookie sheet
350 degrees, 9-12 minutes

Cookie edge will lift off the pan, and the cookie will be risen. Can sit on the sheet for a few minutes to finish cooking.

Saturday, February 9, 2013

Chicken Marsala

If you don't like cooking with wine, you won't like this recipe. 
If you do, this is SO worth making. It's my new recipe of the week, and it's DELICIOUS!
(recipe and photos from THIS site)

Recipe type: Chicken
Author: Savory Sweet Life
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
  • 2 skinless, boneless chicken breast
  • salt and freshly ground black pepper
  • 1/2 cup all purpose flour or corn starch for gluten-free
  • up to 1/2 cup olive or vegetable oil
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • 1/2 cup sweet Marsala wine
  • 1/4 cup chicken stock
  • 1/4 cup sherry or dry white wine
  • Optional: 2 tablespoons heavy cream
  • Garnish with chopped parsley or oregano

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. 

Thursday, February 7, 2013

Pioneer Woman says~ "Perfect Salmon EVERY time", well I had a hard time believing her. 

It seemed too easy.

I was in a hurry last night, 
so I thought what the heck, let's give it a try.


here’s how Pioneer Woman says to do it: 
drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky.

It works! 

Wednesday, February 6, 2013

Chocolate Chip Cookies

 I'm really picky when it comes to cookies, especially chocolate chip, so I'm always in search of a "better" recipe. 
Found this one a couple weeks ago, and I think it's a keeper!

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs 2 tsp. vanilla
3 cups flour
1 tsp. soda
2 tsp. hot water
½ tsp. salt
2 cups chocolate chips
(i also add a 1/4 tsp. cream of tarter, but it's not necessary)

Preheat oven to 350degrees
Cream together the butter, brown and white sugar until smooth. Beat in eggs, stir in vanilla. Dissolve soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips.
Bake for about 10 minutes.