Wednesday, September 23, 2009

Stuffed French Toast

Although simple, this recipe looks scrumptious! I can't wait to try it.

8 slices bread
cream cheese
5 eggs
1/4 cup milk
plus whatever else you want to put in the egg mixture. I put some nutmeg and vanilla.

Spread 1 slice of bread with cream cheese and another with jam. Put together like a sandwich. Dip in egg mixture and cook like regular French toast.

Recipe from

Chicken Tetrazzini

I haven't tried this one, but it seems to have potential.

8 oz spaghetti or linguine
2 cups fresh mushrooms
1/2 cup sliced green onions
2 Tbsp butter
1/4 cup flour
1/8 tsp black pepper
1/8 tsp ground nutmeg
1 1/4 cups chicken broth
1 1/4 cups milk
2 cups chopped cooked chicken or turkey
1/4 cup Parmesan cheese

Cook pasta according to package directions.In a large saucepan, cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and half in Parmesan cheese. Add cooked spaghetti, stir gently to coat.Transfer pasta mixture to a baking dish. Sprinkle with remaining Parmesan cheese. Bake in 350 degree oven, uncovered for 15 minutes.

Recipe from

Lemon Chicken Tortellini

I stumbled upon a blog full of interesting looking recipes; I haven't tried this one yet, but I thought I would post it here for your culinary enjoyment.

1 pkg (19 oz) frozen cheese tortellini
1 lb chicken, cut in 1 inch pieces
2 Tbsp butter
1/2 small sweet red pepper, julienned
2 garlic cloves, minced
3 cups chicken broth, divided
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
2 tsp lemon juice
1 pkg (6 oz) fresh baby spinach
6 Tbsp Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm.
In same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil.
Combine flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and lemon peel. Add spinach; cook just until wilted.
Drain pasta; toss with sauce. Sprinkle with cheese.

Recipe from

Tuesday, September 22, 2009

Easy and Delicious Crock Pot Pork Roast

This is the easiest, tastiest pork roast recipe I've found so far. And, to make it even better, pork roast is really inexpensive.
Serve this with "roasted rosemary potatoes" (posted below) and fresh steamed green beans. Scrumptious!

1 5 lb. (approximately) pork roast
1 bottle Russian dressing (Wishbone is a good brand)
1 18 oz. jar apricot jam

Place roast in crock pot
Mix the entire bottle of Russian dressing with 1/2 the jar of apricot jam (or more, according to taste. I prefer 1/2 the jar)
Pour mixture over roast
Cook at 200 for 8 hours (if you're in a hurry, you can also cook it at 275 for 3 hours; it will be good, but less moist and tender)

Tip: I found that putting a little scoop of jam on top of each serving of the finished roast adds a nice sweetness and moisture.

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes (These taste wonderful with "easy and delicious crock pot pork roast" which I've posted above)

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed

Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Recipe from

Thursday, September 10, 2009

Ah, the irony

I hate the Twilight series, and you may ask, “Why? Because the writing makes Danielle Steele’s novels look brilliant and original in comparison? Because the plot has more holes than Swiss cheese?” Well, yes, those things do bother me. But if writing and plot quality were the only problems with the books, I would simply ignore them and roll my eyes at Twilight mania.

No, the Twilight series angers me for many other reasons—reasons that force me to get on a soap box and be truly annoying. Don’t worry; I will not do that in this post.

Anyway, after patiently listening to all my heated rants about Twilight, my husband suggested I write an article about it; maybe that would soothe my anger…and shut me up.

So, I decided to do just that. But, in order to fairly represent the series, make valid points, and give specific examples, I felt I would need to read all of the books again (I have skimmed them, but never actually read them carefully). And that, dear reader, is why I found myself today at the local library, checking out Twilight and Breaking Dawn, and fervently hoping that I could escape without being seen. I, a lover of Dickens and Hugo, was leaving the library with these offending items in my hands. Ah, the irony! It was like a turophile eating Velveeta.

Please join me in a good laugh at myself and my silly, illogical way of getting this bitterness out of my system. It’s working, by the way. I have already found three pages of vomit-worthy quotes straight from the books, and I’m feeling much better.

Saturday, September 5, 2009

Ode to a Grecian yogurt

Ah, heavenly bliss!

Yogurt, the essential catalyst for each of my days, has entered a whole new dimension. After reading in multiple books and magazines about the virtues of Greek yogurt, I finally bought some plain Greek yogurt yesterday.

Dear reader, after that first bite, my life was unalterably changed; that unbelievably thick, creamy concoction will now forever haunt my waking hours. I tried a few combinations, each one better than the last:
1. Plain Greek yogurt with a teaspoon of sugar
2. Plain Greek yogurt with a teaspoon of sugar and frozen blueberries
3. Plain Greek yogurt with a dark chocolate THERE is heaven.

Each bite of the magical mixture is a poem. The taste is hard to describe--very rich and tangy, with a hint of mild cheese. And apparently the stuff is very good for you; it contains five different cultures and zero fat. So, go to your local market! Find the Greek yogurt and transport to a new level of yogurt awareness!

The catch in all this yogurt nirvana? Well, Greek yogurt costs about $4.50 for a 16 ounce carton, which is half the size and twice the price of normal yogurt carton; not to mention it's twice the price of an entire half gallon of good ice cream.
So, I'll buy it as often as I can without feeling guilty (perhaps a couple of times a month) and spend the rest of the time counting the days until my next encounter with the NEW Greek goddess....yogurt.