Monday, September 21, 2009

Spinach Chicken

This recipe comes from Dawn, from the group, "Cooking for your Family" on

Review: Overall very good. Fairly quick and easy.

Served With: Potato wedges, and corn or green beans

Any Alterations Made to the Recipe: I use a bit less spinach, and sometimes exchange the spinach with other ingredients such as pepporoni or green peppers. The original recipe calls for butter, but I've replaced it with olive oil.

Spinach Chicken
4 Boneless, skinless chicken breasts
garlic, salt and pepper to taste
4 Tablespoons olive oil
8 Ounces mozzerella cheese, shredded
2 Cups fresh spinach

Step 1: Saute chicken breasts in EVOO on medium heat. Season liberally with your favorite spices.
Step 2: When the juices run clear, turn heat down to low. Spread fresh raw spinach on top of each chicken breast and then cover with cheese.
Step 3: Cover pan and simmer on low for a few minutes until the spinach is wilted and cheese is melted.

Friday, September 18, 2009

Blueberry Cobbler

This recipe is courtesy of Paula Deen

Review: Overall the recipe came out very good. It tastes similar to a blueberry muffin, so it makes a good dessert or breakfast. I would probably use fewer blueberries next time.

Served With: Vanilla ice cream, and fresh blueberries as a garnish.

Any Alterations to the Recipe: None made.

Blueberry Cobbler
Cooking spray
2 Cups (or 16 ounce bag) of frozen blueberries (keep frozen until ready to use)
1 1/2 Cups sugar, divided
1 Cup all -purpose flour
1 Teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted
3/4 Cup milk
Ice cream, for plating, optional
Blueberries, for garnish, optional

Step 1: Preheat the oven to 350 degrees. Coat a 9 by 12 inch baking pan with cooking spray.
Step 2: In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
Step 3: In a medium bowl, combine the remaining 1 cup sugar, the flower, and the baking powder.
Step 4: In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing.
Step 5: Bake until the top is golden brown, 35-45 minutes. Let cool slightly before serving. Step 6: Scoop into bowls and top with ice cream and/or blueberries, if using.

To Die for Crock Pot Roast

This recipe is compliments of Slow Cooker Magazine

Review: I love to make this roast any morning I have a busy day ahead of myself. It can be a bit salty, but over all the flavors are very good, and the left over juices serve as a fantastic gravy.

Served With: Mashed potatoes, and either corn, green beans, or salad.

Any Alterations to the Recipe: None made, though you can use a half packet of each seasoning for a less salty flavor

To Die for Crock Pot Roast
1 Beef or pork roast, any kind
1 Package of dried brown gravy mix
1 Package of dried Italian dressing mix
1 Package of dried ranch dressing mix
1/2 Cup of water

Step 1: Place beef roast in crock pot
Step 2: Mix together dried mixes in a bowl and sprinkle over roast
Step 3: Pour the water around the roast
Step 4: Cook on low for 7-9 hours

Cake Mix Cookies

This recipe is compliments of

Review: These cookies are always a hit! The best part is there are literally hundreds of combinations that can be tried.

Served With: These are the perfect dessert for any meal.

Any Alterations to the Recipe: None made, though I have tried putting frosting and sprinkles on the top of the cookies, and of course tried different flavor combinations. I especially love butterscotch chips and vanilla cake, or peanut butter chips with chocolate cake.

Cake Mix Cookies
1 Package of cake mix
1 Teaspoon of baking powder
2 Eggs
1/2 Cup of vegetable oil
1 Cup of chocolate chips or other goodies

Step 1: Preheat oven to 350 degrees
Step 2: In a medium bowl, stir together cake mix and baking powder.
Step 3: Add eggs and oil, then mix together until well blended
Step 4: Stir in chips/additions.
Step 5: Drop by rounded teaspoonfuls on cookie sheets
Step 6: Bake 8-10 minutes in a preheated oven. Bake less for chewy cookies and more for crispy cookies.
Step 7: Allow cookies to cool for 5 minutes on sheet before transfering to wire rack to allow cookies to completely cool.

Thursday, September 17, 2009

Crock Pot Chicken and Herbs

This recipe is taken from the "Crock Pot Cooking" group on The original poster was 2~lil~punkins.

Review: This is a fantastic chicken recipe. It comes out incredibly tender and is really easy to prep.
Served With: I serve this chicken with roasted red potatoes (typically seasoned with rosemary and garlic), and oven roasted green beans.
Any Alterations to the Recipe: No alterations.

Crock Pot Chicken and Herbs
4 Boneless chicken breasts
1/4 Cup olive oil
1/4 Cup red wine vinegar
1 Teaspoon sugar
1 Teaspoon oregano
1 Clove of garlic, minced
2 Teaspoons thyme
1/2 Teaspoon salt
1/4 Teaspoon Pepper

Step 1: Combine all ingredients and pour on top of chicken breasts in crock pot.
Step 2: Cook on low for 3-4 hours

Lemon Thyme Chicken

This recipe is an adaptation of Emeril Lagasse's Lemon Thyme Grilled Chicken

Review: I found this to be a great stand by meal to cook, a family favorite. The flavors are nice and light and refreshing, and the chicken tends to stay moist.

Served With: I always double the lemon thyme mixture and toss it with thin spaghetti noodles. The chicken is served over the spaghetti and a side salad is our veggie of choice with this meal. A nice loaf of bread doesn't hurt either ;)

Any Alterations to the Recipe: Because this is an altered grilled chicken recipe, the alterations are in the recipe I've listed already.

Lemon Thyme Chicken
4 Boneless chicken breasts
2 Tablespoons extra virgin olive oil
The zest of one lemon
The juice of one lemon
1 1/2 Teaspoons of dried thyme
Salt and pepper

Step 1: Preheat the oven to 400 degrees
Step 2: In a small mixing bowl, combine the 2 tablespoons of olive oil, thyme, lemon zest and juice and mix thoroughly.
Step 3: Season the chicken with salt and pepper. Pour the lemon thyme mixture over the chicken until well coated.
Step 4: Bake the chicken at 400 degrees for 30 minutes or until cooked through.

Wednesday, September 16, 2009

Maple-Sage Roasted Pork Tenderloin

This recipe is compliments of "Cooking Light" in their November 2008 issue.

Review:I loved this pork roast, it had a subtle maple sage taste to it, and smelled delightful. The only problem was the house still smelled like maple the day after too!!

Served With: I served it with rosemary potato wedges and salad, both complimented it well, but my hubby did suggest trying mashed potatoes with it next time instead.

Any Alterations to the Recipe: I marinated the roast for 90 minutes rather than only 30.

Maple-Sage Roasted Pork Tenderloin
3 Tablespoons maple syrup
1/2 teaspoon crushed dried sage
1 1/2 teaspoon salt
3/4 teaspoon ppper
2 1/2 pound pork tenderloin
Cooking spray

Step 1: Combine the first 5 ingredients in a large zip-top plastic babg; seal and turn to coat. Marinate in refrigerator for 30 minutes.
Step 2: Pre heat the oven to 400 degrees
Step 3: Remove pork from bag. Place pork on a foil lined baking sheet coated with cooking spray. Bake at 400 degrees for 40 minutes or until a thermometer registers 155 degrees. Cover loosely with foil. Let stand 10 minutes before slicing.

A 3 ounce serving has 153 calories (24% from fat).