Saturday, June 29, 2013

Asian Coconut Rice


I needed a recipe for rice that would compliment the salmon I cooked, and when I found this recipe I knew this would be perfect.  This comes from allrecipes.com and I was suprised when I read that once you make this rice you won't want to make it any other way again.  Well, I definitely agree!  This rice was amazing!  I had never used Jasmine rice before, and it is worth making sure that you use this for the recipe.  I love the fact that this was so easy to make and yet I ended up with the perfect rice!
-Robin

ASIAN COCONUT RICE

1 (14 oz.) coconut milk
1 1/4 cups water
1 teaspooon sugar (I actually used about 2 tsp.)
1 pinch salt
1 1/2 cup uncooked jasmine rice

In a saucepan, combine the coconut milk, water, sugar and salt.  Stir till the sugar is dissolved.
Add the rice and bring to a boil.  Cover and simmer on low heat for 18-20 minutes.
EASY!




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Monday, June 24, 2013

Cheesy Ziti Bake



I love a good baked ziti dish, and so I decided to try this recipe that came from chefbryanwoolley.com. The combination of sausage, hamburger and cheese was absolutely delicious.  I have to say, this is another recipe that will go into my collection!  He calls it New York Style Ziti, but because I changed it just a little bit, I call it Cheesy Ziti Bake.

CHEESY ZITI BAKE

1 lb. hamburger
1 lb. sausage (he used spicy italian, I used regular because I don't like it too spicy)
1 24 oz. jar Prego Spaghetti sauce
1 onion, minced
2 garlic cloves, minced
1 tsp. italian seasoning
1 lb. box of ziti
1 1/2 cup Ricotta Cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
salt and pepper

Brown the hamburger and sausage together.  Add the onion, garlic and italian seasoning and saute for about 5 minutes.  Salt and pepper to taste.  Add the spaghetti sauce, stir together and set aside.  Cook the ziti according to the package directions.
Combine the ricotta cheese and egg together.  In a large bowl add the cheese mixture, meat mixture and the ziti together and stir till mixed well.  
Spray a 9x13 casserole dish and transfer the ziti mixture into the dish.  Sprinkle with the mozzarella cheese and parmesan cheese.  Cover with foil and bake in a preheated 350 degree oven for 40 minutes.  Remove the tin foil for the last 10 minutes of cooking.
Serve and ENJOY!!!!

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Sunday, June 23, 2013

Chicken and Rice Fruit Salad



This recipe came from an old cook book I have with recipes from neighbors that I haven't seen in years.  I just can't get enough salad during the summer, and this recipe is one that is a big hit with the family!  It is good enough to be a meal in itself, but you can add it to your summer barbecue.  This is definitely another favorite of ours and is perfect to bring to that summer potluck barbecue!!
-Robin

CHICKEN AND RICE FRUIT SALAD

4 chicken breast, cooked and cut into cubes
3 cups cooked rice
1 1/2 cups diced celery
1 1/2 cups red grapes
1 can chunk pineapple, drained
1 lg. can mandarin oranges, drained
1 cup slivered almonds
1/4 cup sugar

Dressing:
1 1/2 cups mayonnaise
2 Tbsp. salad oil
2 Tbsp. vinegar
2 Tbsp. orange juice concentrate (from a can)
salt to taste

Toast the almonds in a small nonstick pan with the sugar until the sugar dissolves and coats the almonds.  Let cool.
Combine the chicken, rice, celery, grapes, pineapple, oranges and almonds together in a large bowl.
In a small bowl mix the salad dressing ingredients together.
Mix the salad dressing with the salad and toss well.
ENJOY!!!
Serves 12

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Saturday, June 22, 2013

Banana Split Cake


Sometimes all it takes to make a regular boxed white cake into a "wow" cake, is to add a few extra ingredients.  This is a Betty Crocker recipe, and with just the addition of bananas, chocolate chips and whip cream, you have a cake that won't dissapoint!  This would be fun for any occasion, but with the 4th of July coming up, I thought it would be fun to sprinkle red, white and blue sprinkles on top.  This cake was so delicious and moist I have to say that this was a two slice dessert for me.  Yikes!
-Robin

BANANA SPLIT CAKE

1 box of Betty Crocker Super Moist White Cake Mix
(oil, water, and eggs according to box directions)
3 ripe bananas, mashed
3/4 cup semi sweet miniature chocolate chips
1 container Betty Crocker Rich and Creamy Chocolate Frosting
Banana Slices
Marachino Cherry
Whip Cream
(Crushed Pineapple, optional)
Sprinkles

Heat oven to 350 degrees (325 for dark or nonstick pans)
Grease bottom only of a 9x13 pan
Mix cake mix according to box directions, with the addition of the mashed bananas.
Beat on low speed for 30 seconds and then on medium speed for 2 minutes.
Add the chocolate chips.
Pour into greased pan.  Bake for 35-40 minutes, or until a fork comes out clean.
Let cool for at least 15 minutes.
Stir the frosting up well, you can put it in the microwave for about 15 seconds to help.  
Frost the cake evenly.
This is where you have the choice to serve it warm or to put the cake in the fridge and serve it cold like a banana split!  I put mine in the fridge, it also makes it cut nicely.
On each piece served, add 3 banana slices on top, (pineapple-optional), a squirt of whip cream,  sprinkles and of course a cherry on top!
Oh my, so delicious!!
(Serves 12)

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Tuesday, June 18, 2013

Honey Walnut Shrimp


A few years ago my husband got me to finally try one of his favorite Chinese dishes, Walnut Shrimp.  First of all, I am not a big walnut fan, and second of all I never have been a big shrimp fan.  I finally gave in and tried it and since that moment I can't go to a chinese restaurant without ordering Walnut Shrimp!  I was looking for the recipe so I could make my own, and I came across this copy cat version from pandaexpressathome.blogspot. I had a lot of fun making this, and was so happy that this turned out to taste just like the restaurants version.  Next time though, I won't be lazy and I will make sure I take the tails off the shrimp before I cook them!
-Robin

HONEY WALNUT SHRIMP

1 lb. shrimp peeled and deveined (I used frozen large shrimp, remove tails)
1/2 cup walnuts
2 cups water
1 cup sugar
2/3 cup flour
3 egg whites
1 tsp. paprika
salt and pepper
CREAM SAUCE
2 Tablespoon honey
2 Tablespoon mayonaise
1 Tablespoon lemon juice
1/2 Tablespoon sweetened condensed milk
(I doubled this because I love this sauce!!!)

Combine all the ingredients for the sauce in a large bowl and set aside.

Bring the water to a boil in a small pot and add the sugar.  Stir to dissolve the sugar and add the walnuts.  Boil for 2 minutes.  Drain and place the walnuts on parchment paper line cookie sheet to dry.

In another bowl combine together flour and egg white.  Mix until smooth.  Season with salt, pepper and paprika.

Heat the oil and pan fry the shrimp until golden brown.  Roughly 60 second per side.  Then drain the excess oil off by placing on a paper towel.  Toss the shrimp and walnuts in the creamy sauce mixture.
Serve with rice and ENJOY!!!!!

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Friday, June 14, 2013

Our Favorite Fruit Dips



There is nothing I enjoy more in the summer time than fresh fruit. It is so delicious, healthy, and refreshing. So I thought I would share  two of our favorite fruit dip recipes with you all. I enjoy serving these at summer barbecues and family outings; It makes for the perfect side to any BBQ. My favorite part is that both of these are so easy to make and can be made in less than 5 minutes. Cant really beat that! Especially being pregnant right now. I have had morning sickness my whole pregnancy and have a hard time  making anything that takes longer than 5 minutes without dry heaving. (hence the reason the majority of our recipes on our blog are made by my mom Robin at this time) This recipe is one I can tackle easily (pregnant or not) and it always turns out absolutely delish!

Creamy Marshmallow dip

8 oz package regular cream cheese
7 oz jar of marshmallow cream

Strawberry Cream Cheese dip

8 oz container cool whip
6 oz container vanilla Yoplait yogurt
8 oz container strawberry cream cheese spread

For both of these recipes all you have to do is throw the ingredients in your kitchen aid or bowl and whip them up to a nice creamy consistency. It is literally done and ready to serve within a few short minutes. There is no other trick to it. You can let it chill in the refrigerator if you would like but it is not necessary.
For those with a strong sweet tooth you do have the option of adding 1/2 tsp vanilla and 1/8 cup sugar to sweeten things up even more. I prefer  less sugar, but you do whatever your heart so desires

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Tuesday, June 11, 2013

Teriyaki Grilled Salmon



With summer here it's time to try those new recipes for the grill.  I found this recipe for grilled salmon on allrecipes.com and decided it was worth a try.  WOW, I didn't know that I was just about to find a new favorite!  I found this recipe to be easy and to be some of the best salmon I have had!  Love my summer grilling!!

TERIYAKI GRILLED SALMON

2 lbs. salmon filets (skin removed, fresh would be great but I used frozen and it was fabulous)
Lemon Pepper to taste
Garlic Powder to taste
Salt and Pepper to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegtable oil

Season salmon fillets with the lemon pepper, garlic powder, and salt.
In a bowl, combine the soy sauce, brown sugar, water and vegtable oil and stir to dissolve the sugar.
Place the fish in a large resealable plastic bag and add the soy sauce mixture.  Seal and turn to make sure all the fish is coated well.  Place in the refrigerator for at least 2 hours.
Preheat your grill to medium heat.
Lightly spray the grill grate.  Place the salmon on the preheated grill and cook the salmon for about 6 minutes per side or until the fish flakes easily with a fork.  Watch to make sure you don't over cook.
Serve with rice and fresh vegies and you have an amazing summer meal!!

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Sunday, June 9, 2013

Best Carrot Cake Ever


I've made many carrot cakes in my life, and I have loved them all!  However, I believe this recipe to the Best I have made!  This recipe came from Chow.com.  I'm not a big fan of having all the extras in it, I like it plain and simple!  This is loaded with carrots and has just the right amount of spice!  Of course, the cream cheese frosting makes the cake!  This cake was so good that my son who has never liked carrot cake, has now come to love it!
Proof that the recipe is definitely good!
-Robin

BEST CARROT CAKE

2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cup oil
1 cup white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots (use the largest grater size)
Optional: 1 cup raisins, 1 cup chopped pecans or walnuts.  (I didn't use either)
Cream Cheese Frosting:
1- 8 oz. package cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract

Preheat the oven to 325 degrees.  Lightly grease and flour a 9x13 baking pan.
In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
In a seperate bowl. sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the flour to the sugar and egg mixture and mix well.
Stir in the grated carrots.  (Add the nuts and raisins at this time if you like)
Pour into prepared pan.  Bake for 40-45 minutes, or until a fork comes out clean. (Check, baking time will depend on your oven)
Cool after taking out of oven.
For the frosting, blend together the cream cheese and butter until creamy.  Gradually add the powdered sugar, then the vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again.
Spread over the cooled cake.
(Keep in refrigerator)
ENJOY!!!

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Saturday, June 8, 2013

Jo's Crab Pasta Salad


Once in a while I will taste a dish that I will immediately say, "I have to have this recipe!"  Well, this is one of those dishes.  I first had this several years ago when my sister in law made it for a family party.  I made sure I got the recipe from her and it has since become one of my favorite salads to serve at our barbecues.  I LOVE this salad, and so does the family!  Thanks Jo!
-Robin

JO'S CRAB PASTA SALAD

1 12 oz. package medium shell pasta
1 lb. imitation flaked crab
1 cup chopped celery
1/2 onion finely chopped
8 hard boiled eggs, diced
1 cup mayonnaise
1 cup sour cream
1 Tbsp. sweet relish
2 tsp. sugar
salt and pepper to taste

Cook pasta according package directions.  Rinse and cool.
Boil the eggs and peel.
Chop the crab into small pieces.
In a large bowl, combine the pasta, crab, celery, onions and eggs.
In a small bowl, mix together the sour cream, mayonnaise, relish and sugar.
Pour over the pasta and mix well.
Salt and pepper to taste. 
So delicious!!!!

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