Sunday, August 16, 2009

Beach Street Lemon Chicken Linguini

Beach Street Lemon Chicken Linguini
photo and recipe from My Kitchen Cafe

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Beef Stroganoff

The Ultimate Beef Stroganoff
recipe and photo from My Kitchen Cafe

Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced

Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup

Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.

Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).

Chicken Lo Mein

Easy Chicken Lo Mein

photo and recipe from My Kitchen Cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms
1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)

Unsalted dry-roasted peanut halves (optional)

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.

Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.

While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink. Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).

Stir-Fry Sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar or distilled white vinegar (I used white since I had it on-hand)
1 tablespoon ketchup
2 teaspoons chopped ginger (I omitted since my husband doesn't like fresh ginger)
1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Sunday, March 15, 2009

Symphony Cookies
From: The Sisters' Cafe

1 c butter

3/4 c brown sugar

1 small box of instant vanilla pudding (or chocolate)

1 tsp vanilla

2 eggs

2 1/2 c flour

1 tsp baking soda

1 giant Symphony bar (with toffee bits), chopped (6.8 oz)

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.

White Cranberry Macadamia Cookies

1 white cake mix
1/4 cup flour
1/4 cup water
1/2 cup oil
1 egg
1/2 cup cranberries*
1/2 cup macadamia nuts

Mix ingredients together. Bake at 350 degrees for 12 minutes.

*To mix things up, substitute cranberries or macadamias with white chocolate chips


From: The Sisters' Cafe

6 large potatoes, peeled
4-6 Tb half-and-half
1 tsp kosher salt
1 1/2 onions, finely chopped
6 Tb butter, divided
1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally colcannon is served with a deep well in the center filled with melted butter... so I place 2 more Tb of butter on top and let it melt into colcannon.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

From: The Sisters' Cafe

12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)
32 oz chicken broth (or water & bouillon)
6 oz half and half (can use whole milk)
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.

Sunday, February 15, 2009

Croque Monsieur Mac and Cheese


  • 1/2 pound ziti
  • 2 cups milk
  • 2 cups coarsely grated gruyere cheese (about 6 ounces)
  • 1 cup finely grated parmesan cheese (about 4 ounces)
  • 2 large eggs
  • 3 slices white sandwich bread, roughly diced
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • Pinch of cayenne pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt
  • 8 ounces thinly sliced deli-boiled ham


Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.

Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

from Food Network magazine

February 2009

Sunday, February 1, 2009

Makeover Spiced Cocoa-Apple Cake


  • 1/3 cup butter, softened
  • 1-2/3 cups sugar
  • 2 eggs
  • 2 egg whites
  • 1/2 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 2 cups grated peeled tart apples
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 teaspoon confectioners' sugar


In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce and vanilla (mixture will appear curdled).
Combine the flour, cocoa, baking powder, cinnamon, baking soda, salt and allspice; stir into butter mixture just until blended. Stir in the apples, walnuts and chips.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.

utrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 270
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 37 mg
  • Sodium:
  • 220 mg
  • Carbohydrate:
  • 45 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

Applesauce Bread


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 2 egg whites
  • 1 egg
  • 1-1/4 cups unsweetened applesauce
  • 1/4 cup canola oil
  • 3 tablespoons fat-free milk
  • 1/4 cup packed brown sugar


In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the egg whites, egg, applesauce, oil and milk. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine brown sugar and remaining cinnamon; sprinkle over the top.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Apricot-Banana Quick Bread


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1-2/3 cups all-purpose flour
  • 2/3 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup finely chopped dried apricots
  • 2 teaspoons grated lemon peel
(optional: handful of dried blueberries and/or dried cranberries


In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon peel.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Hearty Penne Beef


  • 1-3/4 cups uncooked penne pasta
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped fresh spinach
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
4 servings.

(Recipe from October 2008 Simple and Delicious magazine)

Tortellini Carbonara


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 8 bacon strips, cooked and crumbled
  • 1 cup heavy whipping cream
  • 1/2 cup minced fresh parsley
  • 1/2 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.
Drain tortellini; toss with cream sauce. Serve immediately. Yield: 4 servings.

Hamburger Stir-Fry


  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon ground mustard
  • 1/3 cup water
  • 1/3 cup reduced-sodium teriyaki sauce
  • 1 pound lean ground beef
  • 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
  • 1 medium onion, halved and thinly sliced
  • 2 teaspoons canola oil
  • 2 cups hot cooked rice
  • 2 teaspoons sesame seeds


In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice.
Sprinkle with sesame seeds.

Yield: 4 servings.

Sunday, January 11, 2009

Cream Cheese Chicken with Broccoli

Cream Cheese Chicken with Broccoli
Ingredients: 4 lbs. boneless, skinless chicken breasts cut into 1/2 inch pieces
1 tbsp. olive oi
1 package Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can cream of mushroom soup

1 bag frozen broccoli florets, thawed

1 pkg. low-fat cream cheese,
1/4 cup dry sherry
Hot cooked pasta

1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in crock-pot and cook on low for 3 hours.
2. Coat large skillet with no-stick spray. Add mushrooms and onion; cook 5 minutes until onions are tender, stirring occasionally.

3. Add soup, broccoli, cream cheese and sherry to skillet.
until hot.
Transfer to crock-pot.
Cover; cook on low 1 hour.
Serve chicken and sauce over pasta.

Burgundy Beef Po' Boys

Burgundy Beef Po' Boys with Dipping Sauce

1 boneless beef chuck or bottom round roast (3 lbs.)
2 cups chopped onions
1/4 cup dry red wine
3 tbsp. balsamic vinegar
1 tbsp. beef bouillon granules
1 tbsp. Worcestershire sauce
3/4 tsp. dried thyme
1/2 tsp. garlic powder
Italian rolls, warmed and split

1. trim excess fat from beef. Place onions on bottom of crock-pot. Top with beef and remaining ingredients, except rolls.
Cover; cook on high 8-10 or until beef is very tender.

2. Remove beef from crock-pot; cool slightly. Trim excess fat and discard. Shred with 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim of fat and discard. Spoon beef into rolls. Serve cooking liquid as dipping sauce.

Chinese Cashew Chicken

Chinese Cashew Chicken

1 can bean sprouts, drained
2 cups sliced cooked chicken
1 can cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions with tops
1 can mushrooms, drained
2 tbsp. butter
1 tbsp. soy sauce
1 can water chestnuts
1 cup cashews
Hot cooked rice

1. Combine bean sprouts, chicken, soup, celery, onions, mushrooms, water chestnuts, butter and soy sauce in crock-pot. Mix well. Cover and cook on low 4-6 hours or high 2-3 hours.

2. Stir in cashews just before serving. Serve over rice.

Sunday, January 4, 2009

Slow Cooker Chicken and Rice


1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
2 cups uncooked instant rice
1 cup water
1/2 soup can of sherry or white wine
1 pound skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery

Optional toppings at serving time:
Parmesan cheese
slightly steamed peas--frozen or fresh

Combine soups, rice, water, wine in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover and cook on low, 6-8 hours or on high for 3-4 hours.
Spicy Sausage Hash Browns

1 package (16 oz.) pork sausage
1 package (30 oz.) frozen shredded hash browns, thawed
2 cups sour cream
1 jar (16 oz.) double-cheddar cheese sauce ( Ragu brand)
2 cans (4 oz. each) chopped green chilies
1/2 tsp. crushed red pepper flakes--optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.
(9 servings)

Spicy Italian Beef

Spicy Italian Beef Sandwich

1 boneless beef chuck roast(3-4 lbs.)
1 jar (12 oz) pepperoncini
1 - 14 1/2 oz can beef broth
1 bottle of beer
1 onion, minced
2 tbsp. dried Italian seasoning
1 loaf French bread, cut into thick slices
provolone cheese

Trim fat from beef. Cut beef, if necessary, to fit in crock-pot, leaving beef in as many large pieces as possible.,

Drain pepperoncini; pull off stem ends and discard. Add pepperoncini, broth, beer, onion, and Italian seasoning. Do not stir. Cover and cook on low, 8-10 hours.

Remove beef, shred with 2 forks. Return to cooking liquid. Mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.

chicken tortilla soup

Chicken Tortilla Soup

4 uncooked boneless, skinless chicken breast halves
2- 15oz cans black beans
2- 15 oz cans of petite diced tomatoes
1 cup salsa
1- 4 oz. can of green chilies, undrained
1- 14 1/2 oz. can of tomato sauce
1 large can of black olives, chopped
1 can of corn, drained
chopped onion, to taste (I do a whole medium sized one)
1-2 cloves garlic--to taste
handful fresh cilantro
2-3 tbsp. chili powder (however much you want to add)
2-3 tsp. tumeric
1-2 tsp. cumin
1/4 cup brown sugar or Splenda brown sugar mix--this cuts the acidic nature of the tomatoes which I don't care for.

Tortilla chips (The best are the Lime Tortilla chips)
Sour Cream
Shredded Cheese
Chopped green onion

Combine all ingredients, except toppings, in large slow cooker
Cover and cook on low 8 hours
Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup.