Tuesday, October 6, 2015

Most Popular Post of 2014

I am very proud to say a lot of my recipes have been your favorites so today I'm doing my posting of 

 The first is:  Strawberry/Blueberry Cobbler

1. http://iliketobakeandcook.blogspot.com/2013/12/strawberry-blueberry-cobbler-like-mom.html

2. http://iliketobakeandcook.blogspot.com/2011/05/seasoning-pork-roast-italian-porketta.html


3. Impossible Coconut Custard Pie

4.  http://iliketobakeandcook.blogspot.com/2013/07/easy-key-lime-pie.html

5.  http://iliketobakeandcook.blogspot.com/2012/02/cauliflower-casserole.html
 Cauliflower Casserole

6.  http://iliketobakeandcook.blogspot.com/2012/08/easy-pierogi-lasagna-busy-families-will.html

7.  http://iliketobakeandcook.blogspot.com/2012/02/custard-rice-pudding-three-times-charm.html

8.  http://iliketobakeandcook.blogspot.com/2013/04/chicken-pot-pie-casserole.html 
 Chicken Pot Pie Casserole

9.  http://iliketobakeandcook.blogspot.com/2012/11/olive-gardens-lemon-cream-cake-copycat.html

10.  http://iliketobakeandcook.blogspot.com/2012/09/soups-on-easy-potato-soup.html

If you have any difficulty linking these recipes go to Labels and they will be listed under Favorite Recipes of 2014 or under individual labels according to meal or desserts.

Thank you. :)

Note:  As you can see none of the healthier ones made the top ten.......LOL

Saturday, October 3, 2015

Sauteed Shrimp in coconut oil and butter

I had bought a bottle of organic coconut oil sometime earlier this year and kept hesitating using it.  I knew I'd probably like it but just didn't know what to expect.  It comes in solid form and is white so I think that's what kept me from using it in a recipe. It wasn't eye appealing and it reminded me of lard or crisco so I'm sure that why I was hesitant.

A little know fact about coconut oil is that it has various uses.  As you read the label you find that food preparation is just one of it's benefits. You can use it on your skin and hair too as a moisturizer.

Also there is a hint of coconut smell and taste to it so being a coconut lover I didn't mind it at all and actually thought it might enhance this recipe because who doesn't like coconut shrimp?  I immediately noticed the taste but my hubby did not.  So it isn't that aromatic but my first taste I noticed a hint of coconut flavor.

Here's the ingredients as well as directions and photos.  Enjoy!

1 1/2 to 2 T Coconut oil(you can use a little more if you are using all coconut oil)
2 T butter
2 cloves minced garlic
1/2 tsp. ginger(optional)
1 lemon, cut in quarters
3/4 lb. cleaned and deveined cooked shrimp
2 T chopped fresh parsley (I happened to still have fresh parsley)You can used dried parsley.
Several chopped chives or if you don't have chives one or two  chopped green onions would work too.  
1/2 tsp. cayenne pepper
1 plum tomato cut in 4 ,remove seeds and cut/chop into pieces
salt and pepper to taste
angel hair pasta cooked a'dente
Note:  Save a little pasta water to add to moisten PASTA

Place coconut oil and butter in MEDIUM size saute pan on low.  Allow to melt, add minced garlic,parsley, chives, 1/2 squeezed lemon, and cayenne pepper.  Add cooked shrimp and chopped tomato. Toss and cook for a minute or two.  Do not overcook because shrimp will get tough.   Add pasta and a little pasta water(1/2 cup) to mixture and toss with grated Italian(Pecorino Romano) cheese. Garnish or squeese the other lemon wedge!  Yummy!

Note:  If you want to use all coconut oil you can.  I was hesitant because I didn't know if it would have enough flavor so that is why I added the butter.  Also add more garlic too if you like a lot of garlic. Go for it!

Happy Baking and Cooking from my kitchen to yours,

Sweet & Sour Chicken! over Rice

 New Recipe:

Quick, tasty and easy to make this sweet and sour chicken can be easily a week night meal.  It takes minutes to prepare and for those who like chicken, peppers and rice it's a keeper.

We loved it! 

1 LB boneless chicken breasts, sliced and seasoned with salt and pepper
1 cup minute rice
1cup water
1sliced red pepper
1sliced green pepper
1-8oz. Pineapple chunks drained
1-12oz. Jar sweet and sour sauce
Sliced almonds toasted (optional)
red pepper (optional)

Prepare rice according to directions

Hear 1 T oil .  Add chicken seasoned with salt and pepper.

Brown chicken and cook about 10 minutes.
Add peppers and cook until slightly tender.  Add pineapple and sweet and sour sauce.

Heat thoroughly and serve over rice.

Garnish with almonds if desired.

Thursday, October 1, 2015

A little inspiration

 This video was made by me during my husband's high school golf banquet. He is golf coach at St. Joe's high school. I cut the video a bit but I think you'll get the message he was trying to convey to the young at our golf banquet. He wants to make a difference! Hope you enjoy and just maybe you can do something to inspire someone today or everyday.

My husband is golf coach at a local high school.  He is a very dedicated person and wants to make a  difference.  This video is just a little bit of who he is and I felt it was worth sharing.

I try to make a difference by sharing my blog with thousands of people.  It's my small part trying to inspire and motivate all around the world to help you make an effort to make some healthy meals for you and your family. It'll pay off with many great food and family memories.

Make your mark helping others in some way.  You'll feel good and you just don't know who you will help along the way!  I am sure last night his message was received by more than one.  Parents attended as well and I was very proud of him and it helped me understand all the hours he is away from home doing what he does really well.  He makes a difference!

Golf video

Sunday, September 27, 2015

Italian Chicken and spinach stuffed shells

When I woke up this morning I had no idea what would be for dinner but since I had fresh ground chicken in the refrigerator it would have to be something using it as the main ingredient.

I looked in my pantry and saw a box of large shells and decided to make a chicken filling for the shells.  No plan just a quick glance and I figured it would definitely make hubby happy.

I knew that if I were going to stuff these shells I would need sauce.  I had plenty of meat sauce in the freezer but thought that chicken stuffed shells would be complimented by a marinara sauce so that's how this meal was developed.  It really didn't take very long to put together and I had never made a bechamel sauce so quickly googled it and thought a nice drizzle of a white sauce would top this dish beautifully taste and presentation. YUM 

The Sauce 

2 large cans crushed tomatoes
1- 15 oz can tomato sauce
1 small onion grated or you can use a shallot finely minced
1 finely chopped carrot
1 small chopped pepper
salt and pepper
olive oil and I happened to have some fresh basil so that's all it took to have a light marinara for this dish.

Saute onion in olive oil with carrot and pepper until carrot is tender.  Add crushed tomatoes and sauce(swish cans with a little water to get every bit of the tomatoes out of the can) and add to pot.

Add some salt and pepper. A few pinches is good.  Allow sauce to simmer slowly for about 1 hour or so.

The Bechamel Drizzle

2 T. Butter
2 T. flour
3/4 cup milk
1/2 tsp. salt
pinch of nutmeg(optional)

Place butter in small pan on low heat.  When butter is melted add flour, milk and salt.  Turn heat up a bit and Whisk until thickened.  If sauce is too thick you can thin with a bit more milk.

The Filling

1 lb. ground chicken
1 small onion grated fine
 1/2 cup chopped spinach cooked and drained well
 3/4 cup bread crumbs( I used garlic and herb seasoned) I really like them(Progresso)
1/2 cup grated Italian cheese
1 egg slightly beaten
3/4 tsp. salt and a pinch or two of pepper

Place ground chicken in a pot with a slight amount of olive oil. Add grated onion. Season with salt and pepper. Cook on medium until chicken is no longer pink.  Add cooked spinach and cook for a few minutes more.  Remove from heat , add bread crumbs, Italian cheese and beaten egg.  Stir until all is mixed through.

Set aside or refrigerate until ready to use.

Please note:  My box of shells was a regular size box and I had about 8 left so if you want to use the whole box increase the ingredients as in 1 1/2 lb. of chicken or even 2 lb. if you like them really filled.