Tuesday, May 27, 2008

Don't Kiss me Chicken Pasta

This is SOOO easy to make and SUPER quick, thanks to Katie for the inspiration!


One box of Bow tie pasta
One Chicken Breast (you can use more, I just had one)
Olive Oil
1Tbsp Butter
Garlic Salt
Fresh Parmesan Cheese
Salt and Pepper
Garlic Clove
Garlic mensed

Boil the Bow Tie pasta with a few pieces of the Garlic clove and some salt. While that is boiling cook your chicken (cut up into bite size pieces) in a skillet with some mensed garlic and olive oil. Once the pasta and chicken is done drain the pasta and mixed with the chicken in a bowl and add some more olive oil (a few tablespoons) salt and pepper to taste and parmesan cheese to taste! ENJOY!

Monday, May 26, 2008

Shish ke babs!

What a yummy healthy hit!!! This is the easiest recipe to do and is so GOOD for you! Thanks to our friends Tuck and Martiena for the inspiration!

Prep work on this is everything and will make your BBQ so much more!

We used, low fat sausage, chicken breast cut up and marinated in teriyaki(not Gluten free) sauce, deer tenderloin (hey my husbands a hunter) marinated in mesquite(not Gluten Free) sauce, shrimp with old bay seasonings and potatoes, onions, and bell peppers.

First with the potatoes and veggies you'll want to slice them and pre-cook them in boiling water... just to where they are barely tender.
Then mix the potatoes in butter, salt and pepper.
Put a little salt and pepper on the onions and bell pepper.

Cut up you chicken and red meat into 2" pieces and marinate them in the fridge. Slice your sausage and i bought pre-cooked shrimp but you don't have to, just season them how you like.

About 30 or so minutes before you want to cook put everything on a skewer and put in the fridge to wait until you decide to cook... little hint, put your shrimp on its own skewer since they cook much faster then the other meat!


Lemon Custard Berry Pie

This was originally a blueberry pie but really worked well with the frozen berries i had on hand. Keep in mind when making this that the recipe did not call to have a topping on this pie, I just REALLY wanted to do a basket weave pie for a dinner with MIL and FIL. IF you choose to do this, bake another ten or so minutes because it wasn't quite "set" in the middle (even though it still tasted great!).


  • 1 (9 inch) unbaked pie crust
  • 1 tablespoon butter
  • 2/3 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 2 egg yolks
  • 1 cup milk
  • 2 egg whites
  • 1 3/4 cups fresh blueberries (I used a bag of frozen mixed berries, tasted great!)


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
  4. Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving
PIE CRUST (compliments of my mother)
1c crisco (butter flavor) and 1 tbsp crisco
3c Flour
~1/2 water
~1/2tsp salt
This makes about 2 pie crust
When you're folding the dough to make the crust slowly add the water to make sure you don't add too much and make it too sticky!

If you're wondering how to do a basket weave topper:
Just make you pie crust and roll it out like you normally would... I then take a pizza cutter and cut the pie dough into about 1" strips.
Place the first one in the center of the pie... now place a piece across it making a "t". Then you start placing the slices while very carefully folding back the slices you're weaving it into... So you might have two down and three (every other) folded back and once you place the next piece you fold back down those other pieces and fold back the ones that weren't folded back before... you'll get the hang of it once you start!

Thanks to ALL Recipes for this great pie!

Mini Twiced Baked Potatoes!~

Mini Twice Baked Potatoes!
Have to give a major shout out to Katie on her Good Things Catered blog, she totally helped me impress. I made these for a bible study potluck and got major WOWs and then again when my MIL and FIL came over for dinner... I think these are a favorite with FIL. And don't worry, they are much easier to make then they look! A great tip and doing it ahead of time and wait to bake until the day you need them... they also aren't bad rewarmed in the oven!

Mini Twice Baked Potatoes

1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half

-Place steam insert over large stockpot and bring to a boil over medium heat.
-Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own.
-Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.
-Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely.
-Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell.
-Place scooped out potato into bowl with cheese mixture.
-Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible.
-Add half and half to smooth mixture and salt and pepper to taste.
-Preheat oven to 375 degrees and prepare baking sheet.
-Place potato sheels onto baking sheet.
-Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.
-Bake filled potatoes until heated through and just browning on top.