Chicken Thighs with Shallots & Spinach

Start to Finish: 30 Minutes
Recipe Makes 6 Servings

Ingredients
6 Boneless, Skinless Chicken Thighs (about 1 1/2 LBS)
1/2 TSP. of Seasoned Salt
1/2 TSP. of Pepper
1 1/2 TSP. of Olive Oil
4 Shallots; thinly sliced
1/3 Cup of White Wine of Reduced-Sodium Chicken Broth
1/4 Cup of Fat-Free Sour Cream
1/4 TSP. of Salt
1 PKG.  (10 OZ) of Fresh Spinach

Instructions

1. Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken; cook for 6 minutes on each side or until a thermometer reads 170 degrees. Remove from pan; keep warm.

2. In same pan, cook and stir shallots until tender. Add wine, sour cream and salt. Bring to a boil; cook and stir 2 to 3 minutes or until sauce is slightly thickened. Add spinach; cook and stir just until spinach is wilted. Serve with chicken.

3. Enjoy!

Sausage & Vegetable Skillet Dinner Recipe

Start to Finish: 30 Minutes
Recipe Makes 4 Servings

Ingredients
1 TBSP. of Olive Oil
1 Large Onion; chopped
1 PKG. (12 OZ.) of Fully Cooked Italian Chicken Sausage Links; cut into 1-in. pieces
3 Garlic Cloves; minced
1/4 TSP. of Crushed Red Pepper Flakes
8 Medium Red Potatoes (about 2 LBS); thinly sliced
1 PKG. (10 OZ) Frozen Corn
1 1/4 Cups of Vegetable Broth
1/4 TSP. of Pepper
2 Cups of Fresh Baby Spinach

Instructions
1. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion in tender and sausage is browned. Add garlic and crushed red pepper flakes; cook for 1 minute longer.

2. Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12 to 15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

3. Enjoy!

Snow Peas & Beef Stir-Fry Recipe

Start to Finish: 30 Minutes
Recipe Makes 6 Servings

Ingredients
1/2 Cup Reduced-Sodium Soy Sauce
1/2 Cup of Sherry or Water
2 TBSP. of Cornstarch
2 TSP. of Sugar
2 TBSP. of Canola Oil; divided
2 Garlic Cloves; minced
1 Beef Top Sirloin Steak (1 1/2 LBS); thinly sliced
1/2 LB. of Sliced Fresh Mushrooms
1 Medium Onion; cut into thin wedges
8 OZ. of Fresh Snow Peas
Hot Cooked Rice

Instructions

1. In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 TBSP. of canola oil and garlic. Add beef; toss to coat. Let beef mixture stand for 15 minutes.

2. Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1 to 2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.

3. In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2 to 3 minutes longer or until crisp-tender.

4. Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1 to 2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.

5. Enjoy!

Creamy Tomato Tortellini with Sausage Recipe

Start to Finish: 25 Minutes
Makes 6 Servings

Ingredients
- 1 PKG. (19 oz) of Frozen cheese Tortellini
- 2 Fully Cooked Italian Chicken Sausage Links (3 oz. each), sliced
- 1 Can (14 1/2 oz) of Diced Tomatoes with Garlic and Onion, undrained
- 1 PKG. (6 oz) of Fresh Baby Spinach
- 4 OZ. of Reduced-Fat Cream Cheese

Instructions

1. Cook tortellini according to package directions. In a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat for 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir until spinach wilts. Stir in cream cheese until melted.

2. Drain tortellini; add to sausage mixture. Toss to combine.

3. Enjoy!

Ham & Broccoli Pasta Recipe

Start to Finish: 15 Minutes
Makes 6 Servings

Ingredients
- 4 1/2 Cups of Uncooked Bow Tie Pasta (12 oz)
- 1 PKG. (16 oz) of Frozen Broccoli Florets
- 3 Cups of Cubed Fully Cooked Ham
- 1 Container (8 oz) of Spreadable Chive and Onion Cream Cheese
- 1/3 Cup of Milk
- 1/4 TSP. of Salt
- 1/2 TSP. of Pepper

Instructions

1. In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain.

2. In the same pan, add remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine.

3. Enjoy!

Sesame Noodles with Shrimp & Snap Peas

Start to Finish: 25 Minutes
Makes 4 Servings

Ingredients
- 8 OZ. of Uncooked Multigrain Linguine
- 1 TBSP. of Canola Oil
- 1 LB. of Uncooked Medium Shrimp, peeled and deveined
- 2 Cups of Fresh Sugar Snap Peas, trimmed
- 1/8 TSP. of Salt
- 1/8 TSP. of Crushed Red Pepper Flakes
- 3/4 Cup of Reduced-Fat Asian Toasted Sesame Salad Dressing (This can be found in all Asian Markets)

Instructions

1. Cook linguine according to package directions for al dente.

2. In a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turns pink.

3. Drain pasta, reserving 1/4 cup of the water. Add pasta, water and salad dressing to shrimp mixture; toss to mix.

4. Enjoy!

Chicken & Vegetable Curry Couscous Recipe

Start to Finish: 25 Minutes
Makes: 6 Servings

Ingredients
- 1 TBSP. of Butter
- 1 LB. of Boneless Skinless Chicken Breasts, cut into strips
- 1 PKG. (16 oz) of Frozen Vegetable Blend of your choice
- 1 1/4 Cups of Water
- 1 PKG. (5.7 oz) of Curry-Flavored Couscous Mix
- 1/2 Cup of Raisins

Instructions

1. In a large nonstick skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink.

2. Add vegetable blend, water and contents of couscous seasoning pack. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered for five minutes. Fluff with fork

3. Enjoy!

Sage & Browned Butter Raviloi Recipe

Start to Finish: 30 Minutes
Makes: 4 Servings

Ingredients You Will Need:
1 pkg. (20 oz.) refrigerated Cheese Ravioli or 2 pkg. (9 oz. each) of Mushroom Agnolotti
1/2 Cup of Butter; cubed
1/2 Cup of Coarsely Chopped Fresh Sage
1/2 Tsp. of Salt
2 Tbsp. of Lemon Juice
1/4 Cup of Shredded Parmesan Cheese

Instructions:
1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.

2. Drain ravioli, reserving 2 Tbsp of pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

3. Enjoy!

Herbed Potatoe Dumplings Recipe

Prep: 20 Minutes
Cook: 30 Minutes
Recipe Makes: 6 Servings

Ingredients You Will Need:
1 Egg; lightly beaten
3/4 Cup of Seasoned Dry Bread Crumbs
1 Tbsp. of All-Purpose Flour
1 Tbsp. of Minced Fresh Parsley
1 Tbsp. of Minced Chives
1 1/2 Tsp. of Minced Fresh Thyme or 1/2 Tsp. of Dried Thyme
1/2 Tsp. of Salt
2 1/2 Cups of Finely Shredded Uncooked Potatoes
Additional All-Purpose Flour, may be needed

Instructions:

1. In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1 1/2 in. balls; dust with flour.

2. Drop dumplings on top of a simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.

Tips!
1. Give them space. Leave some wiggle room between dumplings. Steaming broth swells the dough as it cooks.

2. Simmer down. Maintain a slow, steady heat. After an initial boil, a gentle simmer produces the most tender (and fluffiest) results.

3. Don't peek. Lifting the lid lets steam escape and adds to the cooking time.

4. Mind the time. Set a timer to avoid overcooking delicate dumplings. As soon as a toothpick comes out clean, they're ready.

5. Pull them out. Refrigerate leftover dumplings and soup separately. Otherwise, dumplings may absorb too much liquid and turn mushy.

Chicken and Dumbling Soup Recipe

Prep Time: 25 Minutes
Cook Time: 40 Minutes
Recipe Makes: 4 Servings

Ingredients You Will Need:
3/4 lb. of Boneless Skinless Chicken Breasts; cut into 1 in. cubes
1/4 Tsp. of Salt
1/8 Tsp. of Pepper
2 Tsp. of Olive Oil
1/4 Cup of All-Purpose Flour
4 Cups of Reduced-Sodium Chicken Broth; divided
1 Cup of Water
2 Cups of Frozen French-cut Green Beans
1 1/2 Cups of Sliced Onions
1 Cup of Shredded Carrots
1/4 Tsp. of Dried Marjoram
2/3 Cup of Reduced Fat Biscuit/Baking Mix
1/3 Cup of Cornmeal
1/4 Cup of Shredded Reduced-Fat Cheddar Cheese
1/3 Cup of Fat-Free Milk

Instructions:
1. Sprinkle the chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat.

2. In a large saucepan, whisk flour and 1/2 cup of broth until smooth. Stir in the water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Add chicken, return to simmer.

3. Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook for 15 minutes or until a toothpick inserted in center of dumpling comes out clean.

Tips!
1. Give them space. Leave some wiggle room between dumplings. Steaming broth swells the dough as it cooks.

2. Simmer down. Maintain a slow, steady heat. After an initial boil, a gentle simmer produces the most tender (and fluffiest) results.

3. Don't peek. Lifting the lid lets steam escape and adds to the cooking time.

4. Mind the time. Set a timer to avoid overcooking delicate dumplings. As soon as a toothpick comes out clean, they're ready.

5. Pull them out. Refrigerate leftover dumplings and soup separately. Otherwise, dumplings may absorb too much liquid and turn mushy.

Something fun for the Kids - Jack on the Box!

I know that this blog is for recipes but I cannot resist putting something up there for kids to enjoy around Halloween and I hope you guys find it as cute as I do.

What You Need:
Juice Boxes
Tape Measure
Black, White, Green and Orange Card Stock
Small and Medium Circle Paper Punches
Clear Tape
Adhesive Wiggle Eyes
Scissors
Scrapbook Adhesive

What You Do:
1. Measure height and circumference of the juice box. Add an inch to the circumference and cut a rectangle that size from the colored card stock. Measure the box's top, adding an inch to the length (for folding over the box sides); cut. Create straw hole with a small circle punch.

2. Use a medium circle punch or scissors to cut eerie creatures' eyes, mouths, hair and stems from card stock. Adhere wiggle eyes to eye cutouts. Stick on your funny faces using scrapbook adhesive.

3. Place the small rectangle on top of the juice box. Align straw hole and tape sides into place. Next, wrap box with the large rectangle, overlapping the ends at the back: tape in place. Share and sip!

I just wish that I could share the picture that is in the magazine! It is so cute!

Fast Fix : Kung Pao Chicken Recipe

Start to Finish: 30 Minutes
Recipes Makes 4 Servings

Ingredients You Will Need:

10 oz. Boneless Skinless Chicken Breasts, cut into bite size pieces
2 TSP. of Low Sodium Soy Sauce, divided
1/2 TSP. of Cornstarch
2 to 3 Dried Red Chilies
2 TSP. of Cooking Oil
2 Cloves of Garlic, finely minced
1 Red Bell Pepper, cut into 1-in. dice
3 TBSP of Fat-Free Vegetable or Chicken Stock
1 TBSP. of Chinese Black Vinegar or Non-Aged Balsamic Vinegar
1/3 Cup of Chopped, Unsalted Roasted Peanuts

Instructions:
1. In a bowl, combine chicken with 1 TSP. of soy sauce and cornstarch. Marinate for 10 minutes. Meanwhile, soak the dried chilies in hot water for a few minutes; when softened, chop. You can discard the seeds if you would like the recipe to be a little less spicy.

2. Heat a Wok, or large saute pan, over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned but not cooked all the way through, about 4 minutes.

3. Add the chilies, garlic and bell pepper. Stir-fry until fragrant. Add the remaining teaspoon soy sauce, stock and vinegar. Bring to a simmer and reduce the heat to medium-low. Cook for 2 minutes, or until chicken is cooked through. Top with roasted peanuts and serve.

4. Enjoy!

Walnut Studded Dark Brownies Recipe

Prep Time: 10 Minutes
Bake Time: 25 Minutes
Recipe Makes: 16 Brownies

Ingredients You Will Need:
1/2 Cup of Butter, cubed
4 OZ. of Bittersweet Chocolate (70% Cacao), Coarsely Chopped
1/2 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
2 Eggs
1/2 Cup All-Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Cup of Coarsely Chopped Walnuts, Toasted
1/2 Cup Chocolate Milk or Semisweet Chocolate Chips

Instructions:
1. Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan.

2. In a medium heavy saucepan, cook and stir butter and bittersweet chocolate over medium heat until melted. Remove from heat. Whisk in sugars. Whisk in eggs, one at a time, until all ingredients are well blended.

3. In a small bowl, mix flower and baking powder; stir into chocolate mixture. Stir in nuts and chocolate chips (batter will be thick). Spread into prepared pan. Bake for 25 minutes or until top is set but still soft; do not overbake. Cool on a wire rack. Cut into bars and serve

4. Enjoy!

Update!!!

Hi Guys!

I just wanted to let you guys know that I'm starting back up this blog once again, only with some different variety of recipes. I will be putting up a few recipes up every day. The recipes that I will be putting up are from the magazine Taste of Home. I know that many of you probably already get this magazine but I wanted to share with others around the world that are not able to see these recipes and so that they have a chance to enjoy it as others enjoy it. So I hope you guys enjoy the upcoming recipes and feel free to comment if you have tried them or if you would like a certain recipe and I will do my best to provide it for you. I live in the Southern United States so we know how to cook food here ;)

Until next time!
Keep Cooking and Smiling!