So, I’ve been trying to get a project post put together since Monday, but I am having technical difficulties–all user related, of course. Hold your breath. It’s coming. In the meantime, allow me to share my all-time favorite go-to potato recipe. It is from a trusted long time friend. Just kidding. It is from Lipton. It’s good though. Every time I make it, people ask for the recipe. Do me a favor and pretend it is really special when people ask you for the recipe.

ingredients:

chicken:

4 chicken breasts

1 lemon

paprika

garlic salt

1 can cream of chicken soup

1/4 cup sour cream

milk

1 clove garlic, chopped

1/4 tsp. lemon pepper

potatoes:

2 lbs. red or Yukon gold potatoes

1/2 cup olive oil

1 pkg. Lipton onion soup

salt and pepper to taste

directions:

1.Cut potatoes into 1″ chunks and place in a 9×13 baking dish. You want them to be in a single layer if possible.

2. Mix the dry Lipton soup mix with olive oil and salt and pepper to taste. (Keep in mind that the soup is salty, so don’t over do it.)

3. Pour the mixture over the potatoes and toss to coat. Place in a 400 degree oven. (They need about 45 minutes total bake time.)

4. Spray another (smaller) baking dish with non-stick spray or pour a little chicken broth in the bottom of the dish. Then add chicken breasts.

5. Slice half of the lemon as thinly as possible. Squeeze the other half over the chicken and sprinkle with paprika and garlic salt. Then arrange lemon slices in a thin layer over the top and put in the oven alongside the potatoes. (The chicken needs about 25-30 minutes to bake.)

6. Mix the cream of chicken soup with the sour cream, lemon pepper and garlic in a small sauce pan. Add enough milk to give it a creamy sauce consistency and stir frequently until it bubbles.

7. After you have plated the chicken, drizzle the lemon sauce over the top and serve with potatoes and nice green (Salad, broccoli, peas, etc. If you don’t mind stinky kitchen, halve some Brussels sprouts and cook them with the potatoes–so good! So smelly.)

This looks nice, it’s a good company dish. I love the thin-sliced lemons and eat them with the meat. However Michael left his on the plate. Some of us are more adventurous than others. I’m not saying it’s wrong. Mostly because I’m not the judgy type.  Actually, I’m really thinking that it sounds good right now.  Um, too bad it’s bedtime, not dinnertime. Maybe tomorrow. Watch out honey, I might even pick up some Brussels sprouts. He’s a good sport.

I tried this for the first time last night and we all loved it; so I thought I’d share. It is loosely based on the Taco Bell version, and is super easy to throw together and quick. You could certainly spice it up a little more, but I kept it cool for the girlies. They thought it was so funny to have a pizza/taco combination. Feel free to be a better cook than me and make any of the canned ingredients from scratch. (I like it easy, don’t judge.)

ingredients:

small (fajita size) tortillas

ground beef

1 can enchilada sauce

1 1/2 Tbs. taco seasoning

1 can refried beans

olives, chopped

tomatoes, chopped

sour cream

salsa and/or hot sauce

directions:

1. Brown the beef in a skillet and drain. Then add enchilada sauce and taco seasoning and let simmer.

2. Place 2 tortillas per pizza in the oven and broil on low for a few minutes until just lightly toasted. Turn them and toast the other side as well.

3. Warm beans in the microwave (I never said this was gourmet) and spread over one tortilla, top with a bit of the beef mixture.

4. Place the second tortilla on top and add more beef, then top with olives and cheese. (You could also add green onions and the tomatoes if you like them warmed.)

5. Place back under the broiler to melt cheese; then cut into 4 slices. (I used my 7″ santoku for this, so I didn’t have to drag a knife through it. It worked well.)

5. Top with a little sour cream and salsa or hot sauce. (I would have liked some cilantro too–you know, if you’re into that.)

You can certainly tweak the seasonings and toppings. Black beans and green chilies would be good. I served these with corn and applesauce. A salad would have also been good; we just can’t have salad too often in a week–it makes the troops disgruntled. (And I want barbecue chicken and black bean salad for dinner tonight. The recipe will soon follow, I’m sure.)

Here is a little cake decorating tutorial for you. I have to warn you though, for all of my good intentions, this was a slightly quick and sloppy undertaking. If you know me, I am often pulling things off “by the seat of my pants.” (Good thing that seat is pretty big.) Hopefully you can get something out of it anyway.

To make the fondant flowers:

This should be done at least the day before. You can purchase ready to roll fondant, or try the marshmallow fondant recipe I use. (Which is found on the very helpful Peggy’s Baking Corner.)

Now use the flowers to put the cake together.

(…in my typical crazy-lady style. Hey, I am just keeping it real. Don’t worry; I will never pretend that I am professional and polished.)

I served these at bookclub this week and had a few requests for the recipe. It makes the right amount for a pie. (Which I like to serve with fresh whipped creme) However I usually make this in mini muffin cups to make tartlets which are not only cute, but can just be eaten whole. I am a huge fan of mini deserts because I like to try one (okay, or usually more) of everything. Either way, this is so fresh and light, (and ridiculously easy to make) that you will love it!

ingredients:

fillling

1/2 cup key lime juice (You must use KEY lime, regular lime juice won’t taste right.)

1 small tub of cool whip

1 can sweetened condensed milk

optional:

a drop of green food coloring-just a little, you don’t want it to look fake.

lime zest/slices for garnish

crust

~1 1/3 c. crushed gingersnap cookies

~2/3 c. crushed graham crackers

1/4 c. sugar

scant 1/3 c. melted butter

directions:

1. Use a food processor or rolling pin to finely crush the cookies and graham crackers. You can change the proportion of crackers to cookies to taste, but the gingersnaps really give the crust an excellent flavor–it’s worth it to use them!)

2. Mix with sugar, then add melted butter.

3. Press into muffin cups or pie plate and set aside. (Fill the mini muffin cups almost half way.)

4. Using a fork or small whisk, beat the lime juice into the condensed milk, then fold in the cool whip. Mix until there are no lumps.

5. Pour mix into shell and refrigerate for a couple of  hours.

*If you are making tartlets, the easiest way to fill the cups is to spoon the filling into a gallon bag and snip off one corner. Use this like a piping bag to fill each shell. I like to make a circle around the edge, then spiral into the center.

I have to say that this humble dish is definitely one of my top comfort foods. I wish I could eat it right now, right this minute I tell you! It is easy, fairly quick and just so creamy and warm. Use skim milk and low fat cream of chicken soup to shave off some calories.

ingredients:

2 1/2 c. prepared rice (I like to use Jasmine rice–it tastes so good and cooks in 15 minutes.)

2 chicken breasts

1 can green beans

1 can cream of chicken soup

scant 1/4  c. milk

1 clove garlic

salt and pepper to taste

shredded cheese to cover the top (Sprinkle however much you need. I am going to be honest, I use about a cup. We really like cheese)

directions:

1. Prepare rice according to package directions.

2. Grill, bake or broil chicken. I like to do chicken breast for dinner one night and just cook a few extra for later use. For example, we’ll have grilled chicken breast with baked potatoes and peas for dinner one night. I grill 2-6 extra breasts (I think there might be a joke in there.) Then dice them and throw them in the freezer. Then when I make this, I can just pull out a rounded cup of meat and throw it in.

3. Once the rice is finished, put it into a casserole dish with the chicken, beans, soup, milk, garlic and some salt and pepper. I also sometimes add a little lemon thyme if I have it. I LOVE fresh thyme–I use it in practically everything. Mix all together.

4. Top with cheese and cover with foil. Bake at 375 for 35 minutes. Uncover and bake another 10 minutes.

I like to serve this with one more vegetable or a salad and some fruit. It is so simple, but everyone in our family just loves it and it is perfect for a rainy day like today.

It seems that March lion weather has set in around here. When it is stormy outside, nothing tastes better than a steamy bowl of soup. This is one of my favorites because it makes a generous amount, which can be used to make tamale pie a day or two later.

taco soup

ingredients:

~1 1/2 lbs. lean ground beef

1 small onion

1 (28 oz) can crushed or blended tomatoes

1 (15 oz) can kidney beans (undrained)

1 (17 oz) can corn (undrained)

2-3 Tbs. taco seasoning

2 cups water

tortilla chips

sour cream

olives

cheese

directions:

1.  Brown beef and onion and drain. Set aside half for use in the tamale pie.

2. Add canned ingredients and water. Bring to a boil and then simmer for at least 15 min.

3. Garnish soup with chips, cheese, sour cream and olives.

Okay, are you ready for this…another dinner that is super easy to throw together–heaven!

tamale pie

ingredients:

left-over soup

beef/onion mixture

1 pkg. corn bread mix, prepared according to directions

directions:

1. Prepare corn bread mix according to package directions.

2. Mix soup and beef in a smaller sized casserole dish. (If you are sparse on soup, you can add more beans. You could also add cheese if you like things extra gooey. I have to say, I like to keep this one pretty simple though.) Pour mix over the top and spread to cover evenly.

3. Bake at 375 for 30-40 minutes or until cornbread is set.

4. If desired, top with cheese, sour cream, and/or olives. I actually like this best just plain and simple….so good!

I may not have been blogging lately, but I have been cooking. We have especially been eating a lot of paninis and grilled wraps since one of my favorite friends, Juli, gave us a panini press for Christmas. Mike has been very grateful! I’m loving how quickly I can turn out a crowd-pleasing meal. Somehow those little grill marks make sandwiches very dinner worthy. This one is gooey, warm, and comforting (and not partiularly low-fat, so not to be had too, too often–but hey! You’ve got to live, right?)

ingredients:

2 (smaller sized) chicken breasts, cooked and shredded

1/2 c. mayonaise

1/2 c. Parmesan cheese

~3 Tbs. minced onion (I keep a bag of the frozen chopped onion in the freezer for recipes like this.)

Dash of salt

Dash of Herbs de Provence (or other preferred herb blend)

Ciabatta rolls (or French bread or whatever)

directions:

1. Cook and shred chicken then blend in small mixing bowl with other ingredients.

2. Heap onto bread and grill in panini press. You could also lightly butter french bread and grill in a skillet (`a la grilled cheese) or broil open-faced.

3. Serve with salad and fruit.

Definitely a top comfort food, this is my favorite way to use leftover chicken or roast beef. I am pretty easy going with the ingredients I use for the sauce. Depending on my mood, I may add a little bit of chopped garlic, some lemon pepper, or some paprika, which is always great with chicken. Think of this as the base and then expound on it.

ingredients:

~2 cups chicken or roast beef, chopped

~4 1/2 cups vegetables, chopped. Such as: potatoes. carrots, corn, peas, green beans, mushrooms

1 can cream of chicken soup

1/4 c. sour cream

milk, as needed

1/2 tsp. Herbs de Provence

2-3 good sized sprigs of lemon thyme (slide leaves off and discard stem)

salt and pepper to taste

prepared pie crust (or make your own, you crazy ambitious person. I’m not intimidated by you.)*

*I only use a crust on the top of the pie to cut back on calories.

directions:

1. Chop carrots and cover with water in a microwave safe bowl. Cook until barely tender, about 6 minutes.

2. Chop remaining veggies and add to a baking dish with the meat.

3. Mix soup, sour cream, herbs, add milk until mix is the consistency of cake batter and stir into vegetables.

4. Cover with pie crust and cut slits to vent steam. If desired, brush with egg or butter.

5. Bake at 375 (or the temp. recommended for pie) for 40 minutes or until crust is golden.

One thing little girls love (and actually big girls too) is a tea party. We have gotten the opportunity to do quite a few in the last several months and I think I am honing my girl-pleasing menu. Here are a few favorites:

The number one item needed for a tea party (aside from a tea set of course) is the frilly toothpick. You stack anything onto a frilly toothpick and it is FANCY NANCY. (ie. really good.) Pickles, fruit, veggies, cheese, whatever. They’ll love it!

The girls love thickly sliced banana with peanut butter and sprinkles on top.

Also impressive to little party goers is the cracker topped with peanut butter and banana or a slice of apple or some cheese.

Almost as vital to the tea party as the frilly toothpick, is the cookie cutter. A peanut butter and jelly sandwich is transformed when shaped like a butterfly.  Don’t feel like you have to stop at sandwiches though. Cut out a few fun shaped quesadillas, we like to add peperoni to the top and make a “pizzadilla.”  Another option is to cut cheese and lunch meat as well as bread or tortillas into fun shapes and let the kids layer their own little sandwiches.

Finish off with cookies, cupcakes or any little treat and you have a memorable afternoon girl-fest. You can pick up a mini muffin tin (or two) at the grocery store. One cake mix will yield about a million mini cupcakes; which can be frozen. Then just pull out what you need and let the girls frost and sprinkle them. They get all the fun without loading up on sugar. Really, it is all about the extra little touches that make it more than an ordinary lunch. It is a little bit of extra work, but the girls just get so excited about doing it. You can’t beat a tea party!

Every once in a while I just get a craving for something like this. If you like to make fresh meatballs, go for it. I like to make this because it is seriously easy and quick so I use frozen.

ingredients:

• 1/2 cup cider vinegar
• 1/3 cup ketchup
• 1 1/2 Tbs cornstarch
• 1 cup brown sugar
• 2 Tbs soy sauce
• Frozen meatballs (However many it takes for your fam. For us, it is about 15 balls.)
• 1 can pineapple chunks, drained
• Rice
• Broccoli or peas (or whatever)

directions:

1. Prepare rice as directed.

2. Add first 5 ingredients to skillet and stir until combined. Then add meatballs  and pineapple and allow to bubble until rice is done.

3. Cook vegetables. I like something green to balance the sweetness of the meatballs, but do what works for you.

4. Serve meatballs over rice. Pretty simple, very easy. Some people feel that green pepper and onion are vital to a sweet and sour dish. I don’t, but if you do–add them! If you haven’t figured it out yet, I’m an easy-going cook. You don’t have to do it just like I do. I rarely measure, so I guess I don’t even always do it like I say to. Oh boy, time for bed…