Thursday, October 21, 2010

Stuffed Baked Tomatoes

4 plum tomatoes
3 oz shredded, part-skim mozzarella cheese
1/4 cup chopped fresh basil
1 clove garlic, minced
salt and pepper
Heat oven to 400°F.
Cut tomatoes in half lengthwise. Using a melon baller or spoon, scoop out insides of each tomato, roughly chop pulp. Combine pulp, mozzarella cheese, garlic, basil, and a pinch of salt and pepper.

Place tomato shells cut side up on a baking sheet that has been coated with cooking spray. Spoon tomato-pulp mix into shells.

Bake 10 minutes or until cheese is melted and lightly browned. Serve warm.

Monday, October 11, 2010

Chicken Enchiladas

Quick. Easy. Absolutely delectable. This is pretty much my go-to meal for everything. Love it.

I don't really use a recipe, so this is going to be sort of vague. I promise they will be good pretty much no matter what you do.

6 chicken breasts (roughly)
1 tub sour cream (8 oz)
1 can cream of chicken/mushroom soup
1 can enchilada sauce
shredded cheese

Boil the chicken until it's cooked through. Shred chicken in a bowl and mix with sour cream and cream of mushroom soup. Fill tortillas with about 1/3 cup of chicken mixture until all the mixture is used up. Roll tortillas and put in a baking dish. Pour enchilada sauce over the top so it's all covered. (Parts that are left uncovered will go crunchy when you bake them.) Sprinkle shredded cheese over the top. I'm sort of a cheese-oholic so I use a lot, but do however much you want. Bake uncovered at 375 for about 45 minutes or until cheese is all melted and the enchiladas are heated through.

See. Told you it was easy. 

For a lighter version mix shredded chicken with a jar of salsa instead of soup and sour cream.

Butter and Garlic Noodles (Noodles and Company style)

My favorite thing to order from Noodles and Company is their Butter and Garlic Noodles. Up where I'm going to school, however, there is no Noodles and Company even semi close, so I have to make up my own version. You'll love this pasta, even if you can practically feel your arteries clogging as you eat it. :)

3 small garlic bulbs
1 1/2 sticks + 1Tbsp. of butter (real butter is way better than margarine in this recipe)
1 tsp garlic salt
1 package of egg noodles
Shredded cheese

Mince the garlic into the smallest pieces you can manage (I put mine through the blender, though it's hard to scoop out right next to the blade-I added water to get it all out of the blender and let the water evaporate out before the next step). Saute the garlic cloves in about 1 Tbsp. butter until they are caramelized, sprinkle some garlic salt into the mix as you are stirring. Add a stick and a half of butter and stir as the butter is melting.
Mmmmmm, look at all that butter.

While doing this, boil your egg noodles according to the directions on the bag.
Once the butter is all melted, pour about 1/4-1/3 cup over your noodles, add some shredded cheese and stir to melt the cheese.

Friday, September 24, 2010

Can I have s'more?

I adore fall, but let's be honest...I find myself thinking about taking a trip to the mountains to roast marshmallows on a daily basis. I miss summer. But now that I found this S'mores Brownie recipe (scroll down a bit on the page for the brownie recipe), I might be satisfied with eating the whole pan instead of spending money on gas to drive up the canyon. Yum.

Sunday, June 27, 2010

Salted Caramel Cupcakes

As promised over on my other blog,

I found the recipe here. And, I want to share this delightful blog with you, so you'll just have to click the link to get the lovely recipe. :)

Sunday, May 2, 2010

Avocado Citrus Salsa

I have a recent obsession with avocado. I eat it with EVERYTHING. Last week on Studio 5 a lady made a bunch of fruit of which was Avocado Citrus Salsa. I fell in love. It's mega summery, super tasty, and a great alternative to regular tomato salsa.


•2 medium oranges, peeled, seeded and chopped
•1 large ripe avocado, peeled, seeded and chopped
•¼ cup chopped red onion
•¼ cup snipped cilantro
•2 tablespoons lime juice
•½ teaspoon bottled hot pepper sauce
•¼ teaspoon salt


In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups. 

Friday, April 23, 2010

The most amazing lemon bars you'll ever ever taste!

This recipe comes from my Aunt Carrie. I ADORE her, and I adore these lemon bars nearly as much. :)

Luscious Lemon Bars

1 Cup soft butter
Pinch Salt
1/2 cup powdered sugar
2 cups flour

Combine and mix well. Press into greased pan 9X13. Bake at 350 degrees for 15 minutes or until lightly browned. Pour fillng over top and bake 25 minutes or until set.

4 Well beaten eggs
2 Cups sugar
1/4 Cup flour
6 T. lemon juice.

Sprinkle powdered sugar over top.