Sunday, August 31, 2008

The Classic, Fresh BLT Sandwich

BLT: Bacon, Lettuce, and Tomato

Since its tomato season, there's nothing better than indulging in a fresh-from-the-garden tomato sandwhich. Here's the recipe we tend to use most in our family:

(For two sandwiches)
4 slices sourdough bread (we like our bread toasted)
2 fresh, whole round tomatoes (not roma)
6-8 strips of lean, cooked bacon
4-6 slices of soft Avocado (optional)
Lawry salt to taste--sprinkled on tomatoes
pepper--on tomatoes, too
Mayonaise and/or mustard on bread

Wednesday, August 27, 2008

Chicken Broccoli Braid

Post a recipe in August: check. :)

I got this recipe when my sister was doing Pampered Chef and dug it out to make for dinner this week. I love the dill in it. Yum!

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten


Preheat oven to 375 degrees.

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Photo and recipe courtesy of

Sunday, August 24, 2008

Deceptively Delicious

Hey guys! Not too long ago I bought the Deceptively Delicious cookbook because now that my son isn't eating baby food, he isn't too fond of veggies. I also got a Freezer Dinner cookbook. I have made one from each so far, but didn't know if you guys would be interested in these kinds of recipes or not. Let me know if you'd like them posted or not. Thanks!

Thursday, August 21, 2008

Thai Chicken Pizza

I got this recipe from my sister (sorry Barb, you've already seen it), and made it for dinner tonight. It was so easy and delicious. My husband said he 'felt like he was in a restaurant'. Enjoy!

You can make this really easy by buying a pre-made pizza crust, but I make mine cause it is super easy and a hecka lot cheaper. This recipe makes 2 pizza's.
Pizza Dough:
2 1/2 cups all purpose flour (you can substitute whole wheat flour for 1 cup of the all purpose).
.25 ounces active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2 - 1 Tbsp. olive oil
cornmeal, for sprinkling

Directions: Mix a little sugar into the warm water. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl. Add flour, salt and olive oil. Combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 10-30 minutes. Lightly grease two 12 inch pizza pans (or cookie sheets if you don't have pizza pans). Sprinkle with a little bit of cornmeal. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge. Then spread with toppings of your choice and bake at 425 for 15-20 minutes or until bubbly, hot and the edges are golden brown.

**If you don't want to use all the dough, you can freeze it. Take a portion of the dough, form it into a ball, rub olive oil over it and place it in a freezer bag. Make sure to thaw before using.

Thai Chicken Pizza toppings:
House of Tsang Peanut Sauce (you can get this at Wal Mart usually)
Mozzarella Cheese
Shredded carrots
Chopped cilantro
Sliced water chestnuts (I didn't use these, because I was too cheap to buy 2 things of nuts, and it still was great)
Shredded cooked chicken

I don't measure so just put however much you like. Spread peanut sauce evenly over crust. Then Sprinkle lightly with Mozzarella cheese. Then top evenly with chopped cilantro, sliced water chestnuts, shredded carrots, cashew pieces, and shredded cooked chicken. Sprinkle with a little more cheese and drizzle with peanut sauce. Bake as mentioned above.

Tuesday, August 19, 2008

Zucchini Bread

A Healthy, Delicious Zucchini Bread

3 medium eggs (I use one whole egg and two whites)
1 Cup granulated sugar
1 Cup brown sugar
1 Tbsp Vanilla
1/2 Cup Applesauce
1/2 Cup Oil (olive works, too, but I use vegetable)

Mix together until creamy

1 tsp baking soda
1/4 tsp baking powder

1 tsp salt

1 Tbsp cinnamon
2 Cups White flour
1 Cup Wheat flour
2 Cups grated zucchini
1 cup chopped walnuts, pecans, or chocolate chips(optional)

Stir together until smooth
Batter will seem too liquidy, but its not
Spoon into -2- loaf pans

Bake at 325-350 degrees for 60-65 minutes
Done when tooth pick comes out clean

Raspberry Pudding Jello

2 small boxes of raspberry jello
2 small boxes of cook n serve vanilla pudding
Cool whip

Mix pudding with 4 cups of water.
Microwave until pudding/water are boiling-stirring every minute.
Mix in jello. Stir jello in until dissolved
Refrigerate to set overnight (or for at least a couple of hours).
Mix in cool whip (desired amount-I use about one medium sized tub) and fruit when set.

Thanks to my friend Tearsa for this new family favorite!

Happy Anniversary

Happy Anniversary everyone. This blog will be a year old in September. Thanks to all for contributing! I've put each dish into categories. This will make it easier to search for recipes we want to use again and again. So please when you post add a label at the bottom that it falls into (please add more than one if it applies).

And now I challenge us all to contribute 1 recipe a month. Come on girls! It's not hard it's just hard to remember. Thanks to you who have contributed more regularly!