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Panko crusted chicken

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Adding panko crumbs to chicken or fish just adds a little pizazz to the meal! I keep them in the pantry and use them for a quick meal!

 

Ingredients:

Extra virgin olive oil

One package, boneless skinless chicken tenders

1 cup panko crumbs

Salt & pepper

 

Combine panko crumbs, salt & pepper and place on a large plate. Pour some olive oil into your skillet. Dip chicken tenders into panko crumbs and transfer to skillet. When skillet is full, pour a little olive oil over chicken and cover with lid. Cook over medium heat without turning for 2-3 minutes. Turn the chicken and cook another 2-3 minutes until browned. Depending on the thickness, you may have to cook for additional minutes.  Serve with some potatoes and veggies and you’ve got yourself a yummy meal!

Don’t forget to add love, it makes all the difference!

Rachel Ray’s Vodka Cream Pasta

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Rachael Ray calls this “You won’t be single for long” vodka cream pasta…

Ingredients:

2 Tbsp extra virgin olive oil

2 cloves garlic, minced

2 shallots, minced

1 cup chicken stock

1 cup vodka

1 can (32oz) crushed tomatoes

salt & pepper

16 oz pasta (rotini/penne)

1/2 cup heavy cream

20 leaves fresh basil, shredded

Loaf of crusty bread for dipping

 

Heat a large skillet over medium heat. Add oil, butter, garlic & shallots. Saute for 3-5 minutes. Add vodka, reduce by cooking 3-5 more minutes. Then, add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt & pepper. While sauce simmers, cook pasta according to box directions. Stir cream into sauce. When sauce returns to a bubble, remove from heat. Toss sauce with pasta & basil.

Don’t forget to add love, it makes all the difference!

Cinco De Mayo Tacos

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I always want tacos around this time of year…and El Torito’s sweet corn cake! You can find the corn cake mix in the baking aisle, hopefully your market sells it! (Want Guacomole? See my recipe below, posted in February.)

Ingredients:

1 package McCormick Taco Seasoning Mix

1 lb ground sirloin or chicken

3/4 cup water

12 taco shells or flour tortillas (6-inch)

Assorted Toppings:

Shredded Lettuce

Chopped Tomatoes

Corn

Shredded Cheese

Salsa

Sour Cream

El Torito’s sweet corn cake mix

1/4 cup melted butter or margarine

1/4 cup water

1 (15 oz)  can of creamed corn

Preheat oven to 350 degrees. In a large bowl, combine corn cake mix and butter. Add water and can of corn. Mix all ingredients until combined. Pour mixture into a 9×5-inch loaf pan. Bake, uncovered at 350 degrees for 40-45 minutes. Use an ice cream scoop to serve.

Brown meat in a large skillet on medium heat. Stir in seasoning Mix and water. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon into warm taco shells. Serve with toppings and yell “Happy Cinco de mayo!”

Don’t forget to add love, it makes all the difference!

Creamy Tomato Soup

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I got this recipe from my Oklahoma girl! Her mom found it in a Paula Deen cookbook and you know anything Paula makes is amazing!  Hope y’all enjoy it on a rainy day!

Ingredients:

2 Tbsp butter ( or extra virgin olive oil)

2 cups chopped yellow onion ( about 2 onions)

3 cloves garlic, minced

1 Tbsp tomato paste

2 (28 oz) cans whole plum tomatoes, undrained

4 cups chicken broth

1 tsp salt

1 tsp pepper

1 Tbsp chopped fresh basil

1 Tbsp chopped fresh oregano

1 cup heavy whipping cream

Croutons

In a large pot, melt butter or olive oil over medium heat. Add onion and garlic, cook for 10 minutes. Stir often. Add tomato paste, cook for 1 minute. Add plum tomatoes, chicken broth, salt & pepper, basil, oregano. Bring to a simmer over medium-high heat. Stir occasionally for about 30 minutes or until tomatoes begin to break down. Transfer soup, in batches, to a blender and process until smooth. Add processed batches to a new large pot. Stir in cream and warm if needed. Top with croutons and fresh basil.

Don’t forget to add love, it makes all the difference!

Chocolate Souffle

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Chocolate Souffle

I just picked up a cute book called “Lunch in Paris” by Elizabeth Bard. It’s a real love story with recipes and right up my alley! I found this recipe inside and you have got to try it! Yum, yum & yum!

Ingredients:

butter & sugar for ramekins

7 1/4 oz bittersweet cocoa ( I used 60% Ghiradelli )

2 Tbsp espresso (Decaf if you don’t want to be up all night!)

5 eggs, separated

1/2 cup sugar

pinch of salt

Preheat oven to 375 degrees. Lightly butter and sugar 4 ramekins.

Melt chocolate with espresso in a microwave or in double boiler. Stir and let cool. Separate the eggs. Put whites into a large mixing bowl and yolks into a medium mixing bowl. Whisk together the egg yolks and sugar. Pour the melted chocolate into the egg yolks and whisk to combine, it will be thick. In the large bowl, beat egg whites with a pinch of salt. Fold in a third of the beaten egg whites into the chocolate mixture. Then, add the chocolate mixture back into the remaining egg whites. Pour the batter into the ramekins and wipe the rims so that cake rises evenly. Bake for 15-20 minutes. Elizabeth says the cakes should be a little jiggly, but not raw on top. Also, if you wait until they are stiff and springy on top, they might be overcooked underneath. Serve straight from the oven!

Don’t forget to add love, it makes all the difference!

Elizabeth Bard has many fun French recipes…check her out!

www.elizabethbard.com

Pork Tenderloin with Rosemary & Garlic

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In France, they call this Filet Mignon de Porc. It’s no piece of beef but it definitely packs in some good flavor! I couldn’t find a recipe that I was in love with so I just used some rosemary & garlic and hoped for the best! Don’t miss my purple mashed potatoes…the other star of the meal! They taste just like a white potato and add in some antioxidants.

Ingredients:

1 lb 8 oz pork tenderloin

2 sprigs rosemary, chopped

7 cloves garlic, grated

salt & pepper to taste

extra virgin olive oil

Preheat oven to 425 degrees. Coat tenderloin with a generous amount of olive oil. Rub rosemary, garlic, salt & pepper onto tenderloin. Roast 35-40 minutes. Remove from oven and let rest for 10 minutes. Slice and enjoy!

Don’t forget to add love, it makes all the difference!

Fruitie Tootie Chicken Salad

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photo (21)

This recipe is from my favorite friend in North Carolina! I couldn’t get enough of this salad and it was a big hit with my family!

Ingredients:

1 1/2 cup sugar

2/3 cup red wine vinegar

2 tsp salt

2 tsp dry mustard

1 tbsp onion

2 cups vegetable oil

2 tbsp poppy seeds

3 cups cooked chicken, shredded (2-3 chicken breasts)

6 cups torn spinach

2 cups strawberries or raspberries

3 kiwi, peeled and sliced

1 cup sliced almonds

Bring a medium saucepan of water to a boil. Drop in chicken breasts and boil for around 30 minutes. While chicken is cooking, process first 5 ingredients in a blender until smooth, scraping down on the sides. Turn blender on high, add the oil in a slow stream. Stir poppy seeds into dressing. Shred cooked chicken when done. Mix the chicken and enough dressing to thoroughly coat chicken and make it moist. Reserve some for dressing the spinach. Chill the chicken mixture and remaining dressing and allow flavors to blend. When you serve it…make it pretty! Place spinach on individual serving plates. Top with chicken, fruit and almonds. Drizzle remaining dressing over spinach if needed.

Don’t forget to add love, it makes all the difference!

Mashed Caulifower

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I was really skepitcal when I heard about this substitute for mashed potatoes, however, I was pleasantly surprised! Try it!

Ingredients:

1 head of cauliflower

Freshly grated parmesan cheese to taste

Minced garlic to taste

Salt & pepper to taste

Wash the cauliflower and then break the head into small florets. Steam for 12-15 minutes, or until tender. Add cauliflower to a mixing bowl and use a hand mixer on high speed until completely blended and smooth. Add other ingredients to taste.

Don’t forget to add love, it makes all the difference!

Angel hair pasta with peanut sauce

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Peanutty goodness!

Ingredients:

8 oz whole wheat angel hair pasta

4 Tbsp peanut butter

1/4 cup chicken broth

1 Tbsp evaporated milk (plus more as needed to thin sauce)

1 Tbsp soy sauce

1 Tbsp rice vinegar

1 tsp sesame oil

2 garlic cloves, chopped

1 Tbsp chopped peanuts

1 cup grated carrots

1/2 cup thinly sliced scallions

Dash of cayenne pepper (optional)

Cook the pasta according to the package instructions. Meanwhile, in a blender, blend the peanut butter, broth, milk, soy sauce, garlic, vinegar, sesame oil, and cayenne until completely emulsified. When the pasta is done and drained, add the peanut sauce and toss to coat. Top with chopped peanuts, carrots, and scallions. Serve with a few sauteed veggies!

Don’t forget to add love, it makes all the difference!

Guacamole

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Just in time for the SuperBowl!

Ingredients:

2 ripe small avocados

1 lime, juiced

1 jalapeno, seeded and finely chopped (Wear gloves when chopping, this pepper burns the skin!)

1 small plum tomato, seeded and chopped

1/2 small yellow onion, finely chopped

1 teaspoon sea salt

Pepper to taste

Garlic powder to taste

Blue corn tortilla chips, for dipping

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lime over the avocados. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork or potato masher. Serve with blue corn tortilla chips! When I double this recipe, I only add onion to taste.

Don’t forget to add love, it makes all the difference!