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Watermelon Salad with Jalapeno and Lime

I'm not a big fan of watermelon, but this recipe makes me actually crave it. I discovered this salad a few years ago in Vegetarian Times. We had it again last night and —FUCK— this dish is SO good and SO easy.

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Crockpot Moroccan Chicken

I made this last night, and it's one of the best things I've ever made in the crockpot, so I had to share.

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We ate this as is, with a side of steamed broccoli, but it would also be tasty served over couscous or brown rice.

Chicken Parmesan

Here is the recipe for my "famous" chicken parmesan...okay, maybe not famous exactly but all my friends and family ask me to make it all the time, so close enough! Note, I take help from the store where I can by using a jar of spaghetti sauce and pre-made bread crumbs, of course you could make your own, but who has time these days!

Boneless skinless chicken breasts (one per person, extra for leftovers!)
1/4 cup Italian bread crumbs per chicken breast (this isn't an exact measurement, as I rarely measure)
1 TBS flour per chicken breast
1 egg
1 jar of your favorite spaghetti sauce (I like the Barilla Mushroom and garlic)
Parmesan cheese
mozzarella cheese
oil (not olive oil, you need a lighter oil like vegetable due to the high temperature)

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Peanut blossom cookies

Please help me if you know what I'm talking about:

I'm searching for the cookie recipe that is a simple peanut butter cookie, rolled in white sugar and baked. Then you put a Hershey's kiss in the top when they come out of the oven. Every recipe I find online doesn't look right. My mother makes perfect ones, but we aren't on speaking terms, so no dice on getting the recipe from her. Can anyone help me?


easiest cookies

i found this recipe for 3 ingredient shortbread cookies online today and made them tonight with some added deliciousness of dried cranberries and ground ginger. more ginger for next time, but the crans worked excellently to cut the richness of the cookies.

4 oz. butter
1/3 cup brown sugar
1 cup flour

(added 1/3 cup dried cranberries and some ground ginger - to taste)

cream the butter and the sugar, then add everything else - i did the flour in 2 batches to make things easier. press into the bottom of a 9" square pan, or if you're like me at your 9" square was dirty, use a 9" or 8" round pan. bake at 350 f for 18-20 minutes, let cool on rack in pan. i sliced mine into wedges b/c of the pan - do whatever shapes you like. it'll be slightly puffy and soft at first and then firm up a bit more as it cools. i think they tasted better cooled for a few hours. yum!

Yummy Granola Bars

This is my favorite granola bar recipe. I discovered it this summer and have made these at least a half dozen times. They always turn out delicious. I made another batch last night, and remembered I should share this recipe here.

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fabulous fall meal

i made up this barley "stuffing" a couple weeks ago when i wanted to stuff an acorn squash. it was very good then and even better last night when i made it to be served with sweet potato pudding. all amounts are guesstimates cause i don't tend to measure things. change as you like. this feeds 2 hungry people with a salad.

1-2 cups cooked barley
1/4 cup dried cranberries or other dried fruit (last night i used mixed berries - crans, cherries, blues -  cause that's what was in the house)
some fresh or dried thyme and sage chopped up
2 italian sausages (i used veggie ones from lightlife, which are new and very good) cut in small pieces and fried til brown/ crispy (i did this in fake butter and it was delish)
couple tablespoons melted butter or fake butter
salt and pepper to taste
a tiny bit of broth or water just for a bit more moisture

combine all these things together and bake for 20 minutes or so in any pan you'd like, til the top is slightly crunchy. if you don't like barley too chewy/ crunchy, you don't have to bake it at all.

sweet potato pudding (can be pumpkin or squash as well)

1 14 oz. can sweet potato puree (or squash or pumpkin, or make your own from whole veggies)*
1/2 container silken tofu
2 eggs
some ginger, nutmeg, cinnamon - to your liking
1/4 cup or so of sugar (if you like it sweeter, go crazy)

combine til smooth (i used the immersion blender i got for $3 at the thrift store, which was perfect), pour into a pan of your choice, and bake at 425 for 15 minutes and then 350 for 25-40 minutes, depending on the size of your pan.
basically this is a lactose-free version of a pie filling, but not as sweet. it was delicious and went so well with the barley concoction.

these will become fall/ winter staples, which i am excited about!

*these organic purees in cans are on sale at whole foods right now at an excellent price of $1.25/ can, which is why i have 12 cans in my pantry; also, i don't work for whole foods or anything, i'm just an avid comparison pricer, and this is by far the best price in town right now.
I'm looking for ways to cook meat that're flavorful *and* cooked all the way through. I really hate when I bite into a piece of meat and it's all gooey and bloody in the middle--if I wanted to eat raw meat, I wouldn't bother cooking it at all. People say that's where the flavor comes from, but that's the only "flavor" I can taste. And when I ask for well-done meat, it usually comes out overcooked and tough.

I know there's middle grounds! I know it's entirely possible to get a nice tender piece of meat with lots of flavor that's been fully cooked. How is that accomplished? And why does it seem to escape so many people?

As for cuts, I'm mostly looking for roasts and steaks.

Crock Pot Recipes

Every Tuesday I make something in the crock pot so my husband and I have easy lunches for Wednesday and Thursday. Today I made Rosemary & White Bean Stew. It smells amazing, and I will be sure to post the recipe if it ends up being as delicious as it smells.

I'm in need of some new crock pot recipes to try. If anyone wants to share a few of their favorites, I would be truly grateful.


Sacriliciously Yours
Wicked awesome recipies from wicked awesome folks.

Latest Month

May 2009