Smitten Kitchen Night!

Wednesday June 11th, 2008 at 10:38 am

A few weeks ago while surfing Pioneer Woman Cooks and Smitten Kitchen Nik and I decided there were so many beautiful recipes that we should get together and try them out. Last night was our first of hopefully many more get together dinner nights. Everything that was made was FANTASTIC!! Try them yourselves! As an awesome bonus, since Nikki’s mom was in town and could watch Halle, we went out to catch a late night show of Iron Man.  

On the menu, Alex’s Chicken and Mushroom Marsala

Alex's Chicken Marsala

Nikki’s salad (spring mix, strawberries, parmesean cheese, pecans and a honey mustard balsamic dressing)

Nikki's Salad

Justin’s wild rice (which I forgot to get a picture of). 

And Icebox Cake. 

Icebox Cake

Icebox Cake

Icebox Cake

My family has been making a variation of this cake forever, its in the shape of a log, but this was so much more fun! And so easy too! All the details are on the Smitten Kitchen site, but here’s a shot of the chocolate wafter box so you can find them. Publix stocks them with the ice cream cones. 

Icebox Cake

 

 

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Tequila Lime Chicken

Tuesday June 10th, 2008 at 9:39 am

Tequila Lime Chicken

I have some catching up to do. A few weeks ago I made a few make-ahead meals, stuck them in my freezer, and forgot about them. Well .. I didn’t really forget about them, I made them, I photographed them, and then I never blogged about it. Which is a shame because they’re pretty good. So I have a few recipes to share with you today, and not much else :) Hope you enjoy!
(Keep reading …)

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Slow Cookin’ Thursday

Thursday October 11th, 2007 at 11:11 am

A slow cooker book just happened to catch my eye yesterday at BJs, and when I opened it up, it ended up on the page with this Thai Chicken recipe .. which I’m a big fan of Pad Thai chicken at the moment .. so today I’m going to give it a shot ..

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Here’s the original recipe from Fix-It and Forget-It: 5 Ingredient Favorites.

  • 6 skinless chicken thighs
  • 3/4 cup salsa (your choice of mild, medium or hot)
  • 1/4 cup chunky peanut butter
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp lime juice

Optional:

  • 1 tsp ginger, grated
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp dry-roasted peanuts, chopped
  1. Put chicken in slow cooker
  2. In a bowl, mix remaining ingredients together, except cilantro and peanuts.
  3. Cover and cook on low for 8-9 hours until chicken is cooked but not dry.
  4. Skim off any fat. remove chicken to a platter and serve topped with sauce. Sprinkle with peanuts and cilantro if you wish.
  5. Serve over cooked rice.

Now … I actually used 4 skinless chicken breasts, that are frozen .. because that’s what I had in the freezer. I also used just under a half of a cup of peanut butter .. because I thought 1/4 cup wasn’t enough, and 2 Tbsp of soy sauce for the same reason. I added the ginger, and used medium salsa. I put everything in at 11am this morning on high, and I’m planning to switch to low in an hour or 3 .. just going to do a little bit of research first. Hopefully tonight I’ll have pictures and a review for you guys!

For more Slow Cooker Recipes visit:

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UPDATE: Okay … the chicken cooked almost perfectly, just fell apart. But the flavor of everything.. well .. it kinda tasted like Mexican food, like refried beans. I blame the salsa. Maybe I cooked it too long, but I didn’t taste the soy, ginger, or lime at all .. and very little peanut butter, even though it sure looked like it was all peanut butter. I’d like to find out what the real thai ingredient is that the salsa is supposed to replace .. I’m sure that would make a big difference. Everything smelled great when it started cooking .. just think it might’ve cooked too long.

UPDATE #2: Sean loved it. 

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Valentine’s Day Tortilla Soup

Wednesday February 14th, 2007 at 5:32 pm

Since Sean was 12 hours late coming home .. I decided to try this soup recipe I found online (rather then the fancy filet mignon dinner I had planned). I LOVED IT .. very good stuff, and I still have a container of it in the freezer. It was super quick to make, and held up the extra 4 hours it took Sean to find his way home :)

Chicken Tortilla Soup

  • 1 onion chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 (28oz) can crushed tomatoes
  • 1.5 - 2 boxes of chicken broth
  • 1 bag (16oz I think) of frozen corn (thawed)
  • 1 (4oz) can of chopped green chile peppers
  • 1 (15oz) can of black beans, rinsed and drained
  • 1 Mojo rotisserie chicken from Publix, shredded (or 2 cooked chicken breasts, cut into bite sized pieces or shredded)
  • Crushed tortilla chips
  • Shredded mexican cheese blend

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes and at least 1 box of chicken broth. Add in more broth to make sure everything is covered. Simmer for 5 to 10 minutes.

2. Stir in corn, chiles, beans and chicken. This is a chunky soup, but you can add in more broth if you want some more liquid. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls and top with crushed tortilla chips and cheese. (Avocado slices, chopped green onion and cilantro would also make good toppers, if you like those sort of things)

Enjoy!

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On this day: Halle is here!!, Happy Valentine's Day!