tag:blogger.com,1999:blog-52842449444582532182024-03-12T19:27:26.653-07:00Forced to CookSarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-5284244944458253218.post-90141169352333817462015-07-17T07:45:00.003-07:002015-07-17T07:50:41.226-07:00Banana Egg "Porridge"<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*Laura discovered this recipe when we were doing "Whole 30" which is no grains, no dairy, no sugar for a month. It is a really tasty, healthy alternative to regular breakfast cereals. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 heaping tsp coconut oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 banana</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 T coconut flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chia seeds</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Coconut milk</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat coconut oil in a pan. Add banana and smash together. Add eggs and cook as if you were making scrambled eggs. After stirring together well for a few minutes, add about a tablespoon of coconut milk (I eyed it). Continue cooking. After eggs are well set, sprinkle with the coconut flour and a dash of chia seeds. Continue cooking until done, adding more coconut milk as needed. Remove from heat and spoon into a bowl. Top with fresh berries, sliced almonds, unsweetened coconut, and as much coconut milk as you want to get a “porridge” feel. </span></div>
Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-78308941639000343532015-06-10T16:41:00.001-07:002015-06-10T16:41:21.950-07:00Balsamic Pulled Pork<u>Ingredients</u><br />
3-4 lbs pork tenderloin<br />
5 dates (without pits)<br />
1/3 cup balsamic vinegar<br />
1/4 cup coconut aminos (or soy sauce)<br />
3 cloves garlic<br />
1 onion<br />
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<u>Directions</u><br />
-Blend dates, vinegar, coconut aminos, garlic, and half of the onion in a blender or food processor.<br />
-Spray your crockpot with non-stick spray and place pork tenderloin on the bottom.<br />
-Cover with 1/2 of the sauce (save remaining sauce for later).<br />
-Top with remaining onion.<br />
-Season with salt and pepper.<br />
-Cook on low for 6-8 hours (or high for 4-5 hours) until the pork pulls apart easily.<br />
-Shred with two forks.<br />
-Serve with remaining sauce.*<br />
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*When I made it, I forget to reserve any of the sauce, and it still tasted great.<br />
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Serve over buns, sweet potato buns, or baked potato. My friend Taryn loves it over a baked sweet potato with a slaw-like salad on top.<br />
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<u><br /></u>Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-28995992453645591022013-12-13T09:46:00.002-08:002013-12-13T09:46:57.400-08:00Asian Salad<br />
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This recipe was contributed by Rachel.</div>
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I got this recipe from my mother-in-law. It's delicious and super easy because you don't even have to chop lettuce--the base is broccoli slaw, which you buy in a bag in the produce department. Whenever I bring it to parties or dinners, people ask for the recipe. So here it is!</div>
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<u>Salad</u></div>
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2 packages broccoli slaw </div>
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2 packages chicken Ramen noodles (break these up on a cookie sheet and brown them under the broiler for a few minutes--watch carefully so they don't burn) </div>
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4-6 green onions chopped</div>
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1/2-3/4 cup cashews</div>
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1/4 cup sunflower seeds</div>
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<u>Dressing</u></div>
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1/2 cup olive oil</div>
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1/2 cup sugar</div>
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1/3 cup rice vinegar</div>
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1 flavor packet from Ramen</div>
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Combine dressing ingredients by shaking together in a jar. Just before serving, combine all salad ingredients and then toss with dressing. </div>
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**This recipe will serve 8-10 people. I often "half it" when I am making dinner for one family or four adults.</div>
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Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-75432629047413303042013-08-12T20:11:00.002-07:002013-08-12T20:12:35.469-07:00Best Peach Cobbler You've Ever HadI never thought I'd admit that a peach cobbler recipe is better than <a href="http://forcedtocook.blogspot.com/2010/08/peach-cobbler.html">the one</a> I got at a Grand Junction peach stand, but I think this one wins the prize.<br />
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Make it. You won't regret it.<br />
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<a href="http://rachelschultz.com/2012/08/06/best-cobbler-youve-ever-had/">http://rachelschultz.com/2012/08/06/best-cobbler-youve-ever-had/</a>Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-62056146930389681462013-04-10T18:16:00.000-07:002013-08-12T20:12:49.615-07:00Almond Butter Chicken Salad<div style="text-align: left;">
I saw a version of this on pinterest but tweaked it to suit my purposes. This is SO good - I gave Sam a taste of my leftovers last night and he drove to the store at 9:30 at night to get more almond butter so he could have it for lunch today. I have always been kind of anti chicken salad because I hate mayo, so this was appealing to me. I also have always been afraid of the canned chicken in my cupboard, so feel free to use fresh chicken if you aren't super lazy. <br />
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Ingredients:<br />
12 oz can of chicken (I use the ones from Costco) or about 1 1/4 c shredded chicken<br />
1/2 cup chopped apples (or just whatever looks good)<br />
1/2 cup chopped red grapes<br />
7 T almond butter<br />
1 1/2 T honey<br />
Sliced almonds<br />
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Serves 4-5 (about 1/2 cup per serving) <br />
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Just mix it all up. It is yummy on bread, croissants, pita, or even just in a bowl with a bunch of lettuce. My only negative is that almond butter is expensive. Don't ask me if you can use peanut butter - not wanting to die, I haven't tried it. But you are welcome to. :) </div>
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Laurahttp://www.blogger.com/profile/16898120137965340152noreply@blogger.com2tag:blogger.com,1999:blog-5284244944458253218.post-66969315955551922682013-03-19T10:12:00.003-07:002013-03-19T10:12:38.805-07:00Sally's Taco SaladThis recipe was contributed by Rachel Nielson.<br />
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My mother-in-law Sally has made this taco salad for years. It is so tasty. I've eaten it at their home countless times, but I finally made it myself the other night, and it was <i>so easy. </i><br />
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Ingredients:<br />
<br />
-package of ground beef<br />
-one can of Classic Stagg Chili<br />
-tortilla chips<br />
-one packet of Hidden Valley Ranch mix, prepared (this is the secret ingredient, I think!)<br />
-1 cup mayo and 1 cup milk to make the ranch<br />
-chopped iceberg lettuce<br />
-chopped tomato<br />
-shredded cheddar cheese<br />
-olives (optional)<br />
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1. Make and refrigerate the ranch. This "homemade" ranch is so easy and sooooooo yummy--it really makes the entire salad! Don't go with the pre-made stuff in the jar! The ranch packets are so much better.<br />
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2. Brown the ground beef, pour off the grease, and add the can of chili. Make sure the chili is heated through.<br />
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3. Prepare the toppings (lettuce, tomatoes, cheese, olives, etc).<br />
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4. Put a bed of tortilla chips on a plate, top with the beef/chili mixture, top with cheese, lettuce, tomatoes, olives, and of course, the tasty ranch<br />
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YUM!Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-51062694034280797422013-02-25T06:42:00.000-08:002013-02-25T06:42:07.665-08:00Spinach Tomato TortelliniContributed by Rachel Nielson<br />
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A friend made this for us a few weeks ago, and it was so yummy. She gave me the recipe (from allrecipes.com), and I made it myself a few days ago, and I was amazed by how easy it is...and delicious!<br />
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Here's the link: <a href="http://allrecipes.com/recipe/spinach-tomato-tortellini/">http://allrecipes.com/recipe/spinach-tomato-tortellini/</a>Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com2tag:blogger.com,1999:blog-5284244944458253218.post-73956300149740552062013-01-04T19:23:00.002-08:002013-01-04T19:23:26.126-08:00Another Buttermilk Syrup Recipe!Recipe contributed by Rachel<br />
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This is very similar to the <a href="http://forcedtocook.blogspot.com/2011/03/magelbys-fresh-copycat-buttermilk-syrup.html">divine syrup recipe</a> that Sarah posted a few years ago. This one (which I just got from my mother-in-law) has less buttermilk and the addition of a little Karo syrup. Try both and decide which one you like best! (They both taste like candy!)<br />
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<b>Buttermilk Syrup</b><br />
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1 stick real butter<br />
1 cup sugar<br />
1/2 cup buttermilk<br />
1 tsp Karo syrup<br />
1 tsp baking soda<br />
1 tsp vanilla<br />
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Bring first four ingredients to a boil in a large pan. Remove from heat and add baking soda and vanilla. Stir well. Mixture will expand to twice its size.<br />
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Especially delicious with <a href="http://forcedtocook.blogspot.com/2011/10/pumpkin-waffles.html">pumpkin waffles</a>! Double the syrup recipe!<br />
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<br />Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-35587163532640155552013-01-02T16:41:00.001-08:002013-01-04T19:24:09.262-08:00Easy Egg CasseroleOur mom used to make this for New Year's Day breakfast. It is really yummy and easy. The original recipe says to make it the night before, but my husband does not like the bread to be too soggy, so I make it the morning of. Either way, it is delicious.<br />
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12 slices of bread (cubed)<br />
1 lb sharp cheddar cheese<br />
3 cups milk<br />
6 eggs<br />
3/4 teaspoon salt<br />
3/4 teaspoon dried mustard<br />
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In a greased casserole dish, alternate layers of cubed bread, milk mixture, and cheese.<br />
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Bake at 350 degrees for 45-60 minutes, until golden brown and bubbly.<br />
<br />Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-91802118320291570082012-11-17T11:40:00.001-08:002012-11-17T11:41:22.613-08:00Green Chili Cream Cheese Enchiladads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40QTIYaF05CKDQ9psQUz-3IGxx3pX47zjUBSnNnrBcTamv6n5v2NM97s2lOPndy3yF12yQli-XCCh5wKe4IKn-PmtwGecRGKiyjaDx_K2NVG9ocb1Tpvzm8DtEp2gPpb9oIpEQCMkQpI/s1600/DSC_0891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40QTIYaF05CKDQ9psQUz-3IGxx3pX47zjUBSnNnrBcTamv6n5v2NM97s2lOPndy3yF12yQli-XCCh5wKe4IKn-PmtwGecRGKiyjaDx_K2NVG9ocb1Tpvzm8DtEp2gPpb9oIpEQCMkQpI/s400/DSC_0891.JPG" width="400" /></a></div>
When I had a baby this spring my Aunt Jackie brought us these enchiladas. I have many an enchilada recipe that I enjoy, but once I took one bit of these I knew they needed to be added into my recipe rotation. I like it because they are yummy and creamy, but they are a little bit different because they do not use any cream soups, and they are topped with green enchilada sauce, which I love.<br />
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<b>Green Chili Cream Cheese Enchiladas</b></div>
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6+ soft tortillas<br />
8 oz. cream cheese<br />
2 small cans diced green chiles<br />
2 cups cooked, cubed or shredded chicken<br />
28 oz can green enchilada sauce<br />
2 cups shredded cheddar cheese<br />
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Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined. Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top. Roll up tortillas and place in a 9x13 baking dish sprayed with PAM. Pour enchilada sauce on top and sprinkle with the remaining cheese. Bake for 40 minutes at 375 degrees.Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-49368757562341027902012-10-25T07:49:00.000-07:002012-10-25T07:49:03.593-07:00Pinapple Soy Pork Chops We bought a grill this week, and I am one happy woman. It is amazing how easy it is to whip up an impressive tasting meal on a grill. On Sunday, I made one of our mom's old classics and was reminded how yummy it is. Enjoy!<br />
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<a href="http://1.bp.blogspot.com/-2-YW-hTzX7E/UIlQ9HCMOhI/AAAAAAAAD6c/TvbzY_HgDMw/s1600/IMG_20121021_183637_687_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-2-YW-hTzX7E/UIlQ9HCMOhI/AAAAAAAAD6c/TvbzY_HgDMw/s320/IMG_20121021_183637_687_2.jpg" width="179" /></a></div>
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<b>Pineapple Soy Pork Chops</b></div>
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About 4 pork chops (I use boneless because I am anti-bone, but either would work)</div>
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Soy Sauce (about 1/2 cup)</div>
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Pineapple juice (about 1 cup)</div>
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Fresh pineapple for grilling</div>
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Mix 1 part soy sauce to 2 parts pineapple juice and pour over the pork chops in a dish, baggie, tupperware, whatever. NOTE: My mom did equal parts soy sauce and juice, but I like a stronger, sweeter pineapple flavor and less salt. Play around with it until you find your favorite ratio. Marinate the pork chops for at least four hours, but the longer the better. Grill until the internal temperature is 155 degrees or white with no pink but still juicy. I like to cut fresh pineapple spears and throw those on the grill to eat with it. </div>
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Yum!</div>
Laurahttp://www.blogger.com/profile/16898120137965340152noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-66542908805425630452012-08-07T16:37:00.003-07:002012-08-07T16:38:29.330-07:00Bran MuffinsThis recipe is awesome. And HUGE. Seriously, you will not be able to use your Kitchen Aid mixer. I start with mine to truly whip up the shortening/butter, but once all of the liquids are in it is full and I transfer it over to a HUGE bowl and a hand mixer when I add the dry ingredients. It is huge, people! And here's why.....<br />
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This recipe rocks because it "keeps" in the refrigerator for up to SIX WEEKS!! Can you believe it?! Mix up the batter, put it in a big ol' tupperware or jar, and stick it in the fridge. You can cook up a few warm muffins every morning! Yummer! I wouldn't expect bran muffins to be sweet and tasty, but these sure are!! I think it would be fun to give a friend with a new baby a jar of dough so that they could have a tasty snack with minimal effort whenever they crave it. And, for those who are "counting". . . . these muffins are only 3 points per muffin on the new Weight Watchers Points Plus system.<br />
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<b>Bran Muffins</b></div>
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(This bottle keeps up to 6 weeks in the refrigerator. Makes 3 pint jars plus a little.)<br />
<br />
5 cups flour<br />
1 teaspoon salt<br />
4 cups All-Bran<br />
2 cups Bran Flakes<br />
2 cups chopped dates<br />
1 cup chopped nuts (optional)<br />
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2 cups boiling water<br />
5 teaspoons baking soda<br />
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2 cups sugar<br />
1 cup shortening (or butter)<br />
4 eggs<br />
1 quart buttermilk<br />
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Mix boiling water and baking soda. Set aside to cool. In a large bowl stir flour, salt, All-Bran, Bran Flakes, chopped dates, and chopped nuts. Cream sugar and shortening (or butter) in a large bowl. Stir in eggs one at a time. Beat well. Stir in buttermilk and soda liquid. Stir in bran mixture. Tightly cover. Better if refrigerated 12 hours (or more) prior to baking. To bake, drop by spoonfuls (don't stir) into a greased muffin tins. Bake at 375 degrees for 20 minutes. Yield: 5 1/2 dozen.Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com1tag:blogger.com,1999:blog-5284244944458253218.post-65021995222297990772012-07-15T15:29:00.001-07:002012-07-15T15:30:26.829-07:00Ginger-Lime ChickenThis is a Weight Watchers recipe. I tried it the other day and it was a huge hit with the whole fam. Very flavorful! We had it with grilled pineapple. They say it serves 4 and is 5 points per serving, but we used bigger chicken breasts than 4 oz breasts, which is what they always use, so it was a bit more for us.<br />
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<u><b>Ginger-Lime Chicken</b></u></div>
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Marinade:<br />
<br />
<i>**(WE DOUBLED THIS AMOUNT SINCE WE WERE USING 5 BIG CHICKEN BREASTS.)**</i><br />
<br />
1/4 cup soy sauce<br />
2 tsp. finely minced lime zest<br />
3 Tbsp. fresh lime juice<br />
2 Tbsp. finely minced or grated ginger root<br />
2 medium garlic cloves, minced<br />
1 Tbsp. honey<br />
1/2 cup fresh, chopped cilantro<br />
1 Tbsp. chili oil (We didn't have any so we used normal vegetable oil with some hot sauce dashed into the marinade.)<br />
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1 lb. boneless skinless chicken breasts (four 4 oz. pieces)<br />
2 Tbsp. finely minced, uncooked scallions<br />
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Mix marinade ingredients in a large bowl. Remove and reserve 2 Tbsp. of the marinade. Add raw chicken to the bowl, tossing to make sure each piece is coated. Refrigerate for 2 - 4 hours. Grill or broil the chicken, brushing on the extra marinade toward the end of the cooking process. Spring chicken with scallions and enjoy!Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-59564594727064788162012-06-19T07:55:00.003-07:002012-06-19T08:38:17.095-07:00Crockpot BBQ Chicken<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rachel found this great recipe <a href="http://forkinit.blogspot.com/2010/09/crockpot-barbecue-chicken.html">here</a> and Pinned it. We've been loving it ever since! I usually double it. I make one batch in my crockpot and put everything for the second batch into a freezer bag. Then I dump it into the crockpot and just cook it for a bit longer on another lazy day. YUM!!!!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Crockpot BBQ Chicken</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">4-6 pieces boneless skinless chicken breasts (She throws them in frozen... even easier!)</span><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">1 bottle BBQ sauce (Sweet Baby Ray's all the way!)</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">1/4 c vinegar</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">1 tsp. red pepper flakes</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">1/4 c brown sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">1/2 - 1 tsp. garlic powder</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;">Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on</span><span class="Apple-style-span" style="line-height: 20px;"> </span><span class="Apple-style-span" style="line-height: 20px;"><strong>LOW</strong></span><span class="Apple-style-span" style="line-height: 20px;"> </span><span class="Apple-style-span" style="line-height: 20px;">for 4-6 hours. Toward the end you can shred it up if you would like. Then let it cook a bit longer and use it on rolls for yummy sandwiches! You pretty much don't even have to stir it... how easy is that!?</span></span>Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com1tag:blogger.com,1999:blog-5284244944458253218.post-70089354612106770792012-06-05T16:53:00.000-07:002013-01-04T19:23:58.827-08:00Awesome PancakesThis recipe was contributed by Rachel but was originally found in the America's Test Kitchen Cookbook.<br />
<br />
We have "brinner" at our house at least once a week. These pancakes are our favorite! We love them with blueberries, but they'd also be good with chocolate chips. If you really want to get decadent, serve with <a href="http://forcedtocook.blogspot.com/2013/01/another-buttermilk-syrup-recipe.html">Buttermilk Syrup</a>. Yum! <br />
<br />
2 cups flour<br />
2 Tablespoons sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 cups of buttermilk <span class="Apple-style-span" style="font-size: x-small;">(you can do 2 cups of milk with 2 T lemon juice mixed in if you don't have buttermilk)</span><br />
3 Tablespoons unsalted butter, melted and cooled<br />
1 large egg<br />
1 cup blueberries (optional)<br />
*If you use frozen blueberries, thaw them and rinse them before adding to pancakes<br />
<br />
1. Melt the butter in the microwave, and immediately transfer it to the medium-sized mixing bowl you will use to whisk together your wet ingredients. (I do this first because the butter needs to be cool before you add the buttermilk.)<br />
<br />
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. <br />
<br />
3. In the medium mixing bowl, add the buttermilk and egg to the <i>cooled </i>butter.<br />
<br />
4. Heat a skillet over medium heat. Coat with cooking spray or brush with vegetable oil.<br />
<br />
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together until just incorporated with a few lumps remaining. (It is important not to overmix. The lumps will disappear as the pancake cooks.)<br />
<br />
6. Scoop about 1/4 cup of batter onto the skillet. If you are adding blueberries or chocolate chips, sprinkle a few over the top of the pancake now.<br />
<br />
7. Cook until large bubbles appear (about 2 minutes) and flip to the other side. Cook until golden brown.<br />
<br />
<br />
<br />Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-1790530902157839272012-03-28T19:32:00.001-07:002012-03-28T19:33:37.339-07:00Penne with Roasted Asparagus and Balsamic Butter<span class="Apple-style-span" style="font-size: 19px;"> </span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 19px;"><span style="font-family: Times-Roman;">We made this for dinner tonight from the Food and Wine website:</span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 19px;"><span style="font-family: Times-Roman;"><br />
</span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 19px;"><span style="font-family: Times-Roman;"><a href="http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter">http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter</a></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 19px;"><span style="font-family: Times-Roman;"><br />
</span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: 19px;"><span style="font-family: Times-Roman;"> It was so incredibly easy, and I loved it because I love balsamic vinegar. In the future, I will cut down the amount of butter and add more asparagus. It's not very often that I think a recipe has too much butter, but in this case, I did.</span><o:p></o:p></span></div><br />
<br />
<div>Enjoy!<br />
<br />
P.S. I don't know why the font above is so big. Sorry.</div>Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-75218906404513327942012-01-31T19:30:00.000-08:002013-02-22T07:34:56.578-08:00Avocado "Pesto" SauceThis might be the EASIEST recipe I have ever made in my entire life. Seriously. I think it took me less than five minutes to make. I added more garlic or more lemon to temper the taste of the avacado. <br />
<br />
<span class="Apple-style-span" style="line-height: 15px;"><b><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></b></span><br />
<ul style="line-height: 17px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 medium sized ripe Avocado, pitted</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 lemon, juiced + lemon zest to garnish</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2-3 garlic cloves, to taste (I used two)</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp kosher salt, or to taste</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup fresh basil</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 Tbsp extra virgin olive oil</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 servings/6 oz of your choice of pasta </span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Freshly ground black pepper, to taste</span></li>
<li style="background-repeat: no-repeat no-repeat; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 1.8em; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></li>
</ul>
<div style="line-height: 15px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;"><b style="font-weight: bold; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</b>:</span></div>
<div style="line-height: 15px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.</span></div>
<div style="line-height: 15px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy. The sauce will be thick, almost like guacamole.</span></div>
<div style="line-height: 15px; margin-bottom: 1.667em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. The warmth of the pasta will thin the sauce. Garnish with lemon zest and black pepper. Serve immediately. (Don't try to save any of the sauce because it will go brown due to the avocado.) Makes 2-3 servings.</span></div>
Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-36989477905479976692012-01-23T10:21:00.000-08:002012-06-19T08:39:01.266-07:00Cranberry ChickenRachel keeps telling me over and over that she's the only person ever to post on this blog anymore, so I decided to contribute something new. If you think about it, our lack of posts should just serve to reassure you that we truly ARE lazy chefs! We are never going to be like Rachel Ray, whose recipes in her "30 Minute Meal" cookbook take me hours to make! Sheesh! No experimenting in the kitchen around here! <br />
<br />
This recipe was my favorite of the loads of freezer meals that my awesome mother-in-law made for us when my son was born. I love my meat a little sweet. I haven't really made it a ton since then, but last month Rachel and I did a big cooking day when we made several freezer meals in one day---once again, so we could avoid cooking for a while---and we made this meal. It reminded me of how crazy-easy it is. You can throw all of the ingredients in a ziploc bag or a small foil pan in the freezer, or you could make it fresh. Either way, it's yummy and great served over rice.<br />
<br />
<div style="text-align: center;">
<b>Cranberry Chicken</b></div>
<br />
Chicken Breasts (4 - 6 or more....depends on how much sauce you want)<br />
<br />
1 can whole cranberry sauce<br />
1 package dry onion soup mix<br />
8 ounces catalina dressing<br />
<br />
Mix ingredients together. Pour over chicken. Bake for 1 - 1 1/2 hours at 350 degrees. (Depending on whether or not it's totally thawed. I usually bake it for an hour.) Serve over rice.Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-73133422144279683892011-12-20T21:51:00.000-08:002011-12-20T21:51:49.352-08:00Cream Pie (Coconut, Banana, Chocolate)Recipe Contributed by Rachel Nielson<br />
<br />
First of all, why am I the only person who ever posts anymore? Since when did I become the domestic sister??<br />
<br />
My husband and I recently moved from Buffalo, New York, and anyone who is familiar with western New York knows about the grocery store called Wegmans. It is amazing. Truly. We miss it daily. One of the many amazing things about Wegmans is the phenomenal in-store bakery. Over the four years that we lived in Buffalo, I became addicted to their cream pies. They sell small "personal" size ones for $4 (I put personal in quotes because these little pies should probably feed two, but I could easily eat one by myself), and I often found myself eating one after a long grocery trip. Mmmmm. Heaven. My personal favorite was their banana cream, and I've been craving it ever since we moved. Well, over Thanksgiving weekend, my mother-in-law made a bunch of cream pies, and I think hers are almost as good as Wegmans!! And guess what?? They're super easy! You basically make the same "base" (a creamy custard) for all of the pies, but you add different ingredients at the end to make the pies different flavors. I love them all!<br />
<br />
<b><u>Sally's Cream Pies</u></b><br />
<b><u><br />
</u></b><br />
5 Tbsp cornstarch<br />
1 cup sugar*<br />
1/4 teaspoon salt<br />
2 1/2 cups milk<br />
3/4 cup half-n-half<br />
3 egg yolks (beaten)<br />
2 Tablespoons butter<br />
1 teaspoon vanilla<br />
Baked 9-inch pie shell (this can be homemade or storebought)<br />
<br />
*For a chocolate cream pie, reduce the sugar to 3/4 cup.<br />
<br />
1. Mix cornstarch, sugar, and salt in 3 quart saucepan.<br />
2. Add milk and cream and cook over medium heat until smooth and think, stirring constantly.<br />
3. Pour small amount of hot mixture into beaten egg yolks; blend, then pour back into saucepan.<br />
4. Cook another 2-3 minutes. (I do a full three minutes because when I've done two minutes, the pies didn't ever set up.)<br />
5. Remove from heat and add butter and vanilla.<br />
6. Mix in flavoring:<br />
<br />
Coconut Cream: Add 1/2 cup coconut to pie filling.<br />
<br />
Banana Cream: Slice two bananas into the pie shell and pour filling over the bananas.<br />
<br />
Chocolate Cream: Don't forget to decrease sugar when making the filling! Add 1/2 cup chocolate syrup to the cooked filling.<br />
<br />
7. Pour filling into baked pie shell and refrigerate at least 3-4 hours or overnight. Top with whipped cream!Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-43375610620452573132011-12-05T15:39:00.000-08:002011-12-05T15:42:19.534-08:00"Guiltless" Alfredo Sauce (Our Best Bites)This recipe was shared by Rachel Nielson<br />
<br />
This is another recipe that I found in the Our Best Bites cookbook. It's very easy and fast. I love fettuccine alfredo from the Olive Garden, so I was skeptical of this recipe which is a lower-fat version of the old classic. I was so pleasantly surprised that it tasted so yummy! (It's not Olive Garden good, but really, what can you expect?? I still thought it was delicious.)<br />
<br />
You can serve it over pasta or on a pizza. <br />
<br />
Check it out: <a href="http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/">http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/</a>Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-24023097305474410402011-10-24T10:50:00.000-07:002011-12-05T15:33:49.199-08:00French Dip Sandwiches (Our Best Bites)This recipe was shared by Rachel Nielson<br />
<br />
I consider this blog to be a repository of EASY recipes, no matter where they come from. None of the recipes is original (we are, after all, NOT chefs). I recently got the Our Best Bites cookbook, and I have been trying several recipes each week (remember, I just became a stay-at-home mom for the first time). I still hate cooking, but it's a little more fun when I have more time to do it. Anyway...I tried this recipe from Our Best Bites last week, and my husband and I thought it was really tasty, and it was so easy. <br />
<br />
Give it a try: <a href="http://www.ourbestbites.com/2008/03/french-dip-sandwiches/">http://www.ourbestbites.com/2008/03/french-dip-sandwiches/</a><br />
<br />
P.S. Since it's just the two of us (plus our baby who doesn't eat anything but formula right now), I cut the roast in half, put the portion that I would not be using in a tupperware, added one of the packets of dry onion soup mix and one of the cans of beef broth, and froze it. When I am ready to use it, I will dump it in a crock pot, add a cup of water, and add 1-2 hours on the cooking time. (By the way, these were the freezer directions provided in the cookbook. I am not smart enough to figure this out on my own.)Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-78405543296247947142011-10-18T12:04:00.000-07:002012-06-25T17:45:42.608-07:00Poppyseed Spread for Hot SandwichesMy mother-in-law recently made sandwiches using this spread for a wedding reception. They turned out so delicious! You can use any combination of deli meat and cheese that you would like. I love ham and swiss or turkey and provolone. Make a basic sandwich on a yummy soft roll (it doesn't matter what kind or what size--you decide). Then spread some of this poppyseed mixture <i>on the top of the sandwich </i>(yes, on the outside). Bake at 350 degrees just until the cheese is melted (5-10 minutes). You want the spread on top of the sandwich to be moist, melty, and delicious.<br />
<br />
Okay, and now for the recipe. <br />
<br />
Mix together:<br />
<br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">1 T poppyseeds<br style="line-height: 17px;" />1 1/2 T yellow mustard<br style="line-height: 17px;" />1 stick butter, softened but not totally melted<br style="line-height: 17px;" />1 T minced onion<br style="line-height: 17px;" />1/2 tsp. Worcestershire sauce</span><br />
<br />
This spread is enough for at least 10 sandwiches, I'd say. So you can half the recipe, or you can store the extra spread in your refrigerator for a quick lunch or dinner any time. It will be good for a few weeks.Rachelhttp://www.blogger.com/profile/07736424221463366337noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-92129070340027024852011-10-02T09:32:00.000-07:002012-06-19T08:39:24.184-07:00Pumpkin WafflesI looove these waffles! They scream fall, and they are a quick, easy, and cheap meal. The recipe looks a little complicated, but it comes together very quickly. To really do them justice you should serve them with the <span id="goog_103241974"></span><a href="http://forcedtocook.blogspot.com/2011/03/magelbys-fresh-copycat-buttermilk-syrup.html">Magelby's Fresh Copycat Buttermilk Syrup</a><span id="goog_103241975"></span>. Yummmmm......<br />
<br />
<div style="text-align: center;">
<b>Pumpkin Waffles</b></div>
<br />
2 cups flour<br />
2 Tablespoons baking powder<br />
1 Tablespoon cinnamon<br />
1 Tablespoon sugar<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon salt<br />
<br />
Mix and set aside.<br />
<br />
4 eggs (Separate the yolks and whites!)<br />
<br />
Beat egg yolks with a mixer, save the whites.<br />
<br />
Add to the beaten egg yolks:<br />
<br />
1/2 cup milk<br />
1 cup pumpkin<br />
3/4 cup margarine or butter (softened)<br />
1 teaspoon vanilla<br />
<br />
Mix well. Add dry ingredients and mix well.<br />
<br />
Beat egg whites to stiff peaks and fold into mixture.<br />
<br />
Cook and enjoy! Don't forget the <a href="http://forcedtocook.blogspot.com/2011/03/magelbys-fresh-copycat-buttermilk-syrup.html">Magelby's Fresh Copycat Buttermilk Syrup</a>!Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com1tag:blogger.com,1999:blog-5284244944458253218.post-9463662761596224502011-07-20T15:27:00.000-07:002011-07-20T15:27:01.037-07:00Caprese Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssZtf_DkcNGdoichRmuuN6_quYEjeSIjaXpvBaKHJu-qRXg0hh7pEdczSDzxAt1SVdfLI-4HG8Ol_RWR9rgS4CBAHrI0pAFc0pX7DZt2p0ucvy43QoITyFsROIWmBj4vGOd6GO6UGCZU/s1600/DSC_0345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssZtf_DkcNGdoichRmuuN6_quYEjeSIjaXpvBaKHJu-qRXg0hh7pEdczSDzxAt1SVdfLI-4HG8Ol_RWR9rgS4CBAHrI0pAFc0pX7DZt2p0ucvy43QoITyFsROIWmBj4vGOd6GO6UGCZU/s400/DSC_0345.jpg" width="400" /></a></div>If a caprese salad doesn't say summer then I don't know what does! I love this salad because it just tastes so <i>FRESH</i>! You do have to splurge for <i><u>fresh</u></i> mozzarella and basil, but it is so worth it! As long as you like tomatoes you will love this perfect combination of flavors!<br />
<br />
<div style="text-align: center;"><b>Caprese Salad</b></div><div style="text-align: center;"><br />
</div>Really good tomatoes, sliced<br />
Fresh mozzarella, sliced<br />
Fresh basil, chopped<br />
Olive oil<br />
Balsamic vinegar<br />
Salt<br />
<br />
Chop everything up and either lay it out on a plate or throw it in a bowl. Sprinkle with salt to taste. Drizzle a little olive oil and balsamic vinegar over the top to taste.Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com0tag:blogger.com,1999:blog-5284244944458253218.post-88575355264753985292011-07-15T07:00:00.000-07:002012-01-25T18:49:25.017-08:00Sally Nielson Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7PGN6At6qu6MxZJT-e_jM_ki8LA-7Ja4rQIJVvP2dshJCOhwbodIuLr86hw6fXsY_ZvB9zQQxECarRijXVjiF7GZAGjfVndY0zN6n8dbE25ps74wdlsNhdl-hfOTnSn_dsT8JgsBGW4/s1600/DSC_0334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7PGN6At6qu6MxZJT-e_jM_ki8LA-7Ja4rQIJVvP2dshJCOhwbodIuLr86hw6fXsY_ZvB9zQQxECarRijXVjiF7GZAGjfVndY0zN6n8dbE25ps74wdlsNhdl-hfOTnSn_dsT8JgsBGW4/s400/DSC_0334.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We got this recipe from Rachel's mother-in-law, Sally, so we just call it Sally Nielson chicken. I'll never know what it's truly called. But it is YUMMY! I have served it to company and they always ask for the recipe, especially once I mention how easy it is! Enjoy!</div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: center;"><b><u>Sally Nielson Chicken</u></b></div><div style="text-align: center;"><br />
</div>4 boneless, skinless chicken breasts (cut in 1/2)<br />
Swiss cheese<br />
1 can cream of chicken soup, mixed with 1/4 cup water<br />
1 cup herb-seasoned stuffing, crushed<br />
1/4 cup melted butter or margarine<br />
<br />
Rice<br />
<br />
Place chicken breasts in greased baking dish. Place one big slice of swiss cheese over each piece of chicken. Mix the cream of chicken soup with 1/4 cup water and pour over the top of the chicken. Crush the croutons and spread over the top. Melt butter or margarine and drizzle over the top.<br />
<br />
Bake at 350 degrees for 1 hour and serve over rice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM01DJgbChqRKZcqBpxm1RLeeckxVGU8g_bz98l7dy_HhdOad2JUewUz5qa6IFBqTRNe7dTMwNWbbwlY3dbn7pKQBhzcURSD__4rm1ooIAVlF1FahPK_HmPEnNtONqDF-IX-KyJaJvx4/s1600/DSC_0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM01DJgbChqRKZcqBpxm1RLeeckxVGU8g_bz98l7dy_HhdOad2JUewUz5qa6IFBqTRNe7dTMwNWbbwlY3dbn7pKQBhzcURSD__4rm1ooIAVlF1FahPK_HmPEnNtONqDF-IX-KyJaJvx4/s400/DSC_0335.jpg" width="400" /></a></div>Sarah McKhttp://www.blogger.com/profile/11626106108082905185noreply@blogger.com0