Quick Chicken Vesuvio

Ingredients

• 1/3 to 1/2 cup EVOO – Extra Virgin Olive Oil, divided
• 2 baking potatoes, peeled and sliced 1/4-inch thick
• 6 cloves garlic, thinly sliced
• 1 teaspoon dried oregano, lightly crushed
• 1 teaspoon crushed red pepper flakes
• 2 pounds boneless, skinless chicken breast, cut into large chunks
• Flour, for coating
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup finely chopped flat-leaf parsley
• 1 lemon
• Crusty bread, for serving

Yields: 4

Preparation

Preheat oven to 375ºF.

In a large skillet, heat about 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the potatoes and garlic; season with the oregano, crushed red pepper flakes and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes.

Meanwhile, in a large, ovenproof skillet, heat a couple of tablespoons of EVOO, two turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3-4 minutes. Deglaze the pan with the wine and stock. 

Transfer the potatoes and garlic to the chicken skillet and place in the oven. Roast to cook chicken through, 10-12 minutes. Top with the parsley and a squeeze of lemon juice. Serve with bread for mopping.

FROM: Rachael Ray Show with my adaptions. 

Crockpot Ham and Potato Casserole

Ingredients:

• 3 cups cubed fully cooked ham
• 8 to 10 medium potatoes, peeled and thinly sliced
• 1 med. onion, peeled and thinly sliced
• salt and pepper
• 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup
• paprika

Preparation:

Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.

Corn Dog Nuggets

INGREDIENTS:

• cooking spray
• 1 (16 ounce) package hot dogs
• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
    
    
    DIRECTIONS:
    
    
  • 1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
    1. 
       
  • 1. Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hotdog.
    1. 
       
  • 1. Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
    1. 
       
  • 1. Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Shrimp Egg Rolls

I am in LOVE with Shrimp Egg Rolls. It is the only type of egg roll that I will eat and whenever I order Chinese you can bet that a Shrimp Egg Roll (or two) will be in there for me. I like to put soy sauce on them and eat them YUMMY!!

So it was only natural when I decided to take a crack at making Shrimp Egg Rolls (THEY ARE AMAZING) so I thought I would share the recipe with you all.

INGREDIENTS:

4 Tbsp vegetable oil
1-inch freshly grated ginger
2 cloves of garlic, finely chopped
1 bag shredded cabbage
1/4 cup chicken broth
2 Tablespoons low sodium soy sauce
1 Tablespoon sugar
1 - 2 Tablespoons sesame oil
20 Wonton (or egg roll) wrappers
1 bag of salad shrimps

DIRECTIONS:

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. 

In a bowl, combine the chicken brooth, soy sauce, and sugar. Add the cabbage and broth mixture to the skillet. Bring to a boil and simmer 5 minutes, stirring occasionally, until the cabbage is soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.

Chocolate Chip Cookies

I am preparing to start baking some cookies with my kids tonight. First up will be Chocolate Chip Cookies. YUMMY!
Here is the recipe

INGREDIENTS:

2 1/4 cups Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon Kosher Salt
1 cup (2 sticks) Unsalted Butter, softened
3/4 cup sugar
3/4 cup packed Light Brown Sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 ounce package) Well-Sweet Chocolate Chips


PREHEAT oven to 375 degrees

COMBINE flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto increased baking sheets.

BAKE for 9 to 11 minutes or until golden Brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MAKES ABOUT 5 DOZEN COOKIES!

Chocolate Fudge

So it was brought to my attention that while my peanut butter fudge has been posted my chocolate has not. So here it is:

CHOCOLATE FUDGE

3 cups sugar
3/4 cup butter
1 small can (5oz) evaporated milk
1 1/2 packages semi sweet chocolate chips
1 jar (7oz) jet-puffed marshmallow creme
1 teaspoon vanilla extract

1. Line a 9 inch square pan with foil and butter it lightly.
2. Bring sugar, butter, and milk to a rolling boil over medium heat, stirring constantly.
3. Boil for 4 minutes or until candy thermometer reads 234, stirring constantly.
4. Remove from heat and add chocolate and marshmallow creme, stir until melted.
5. Add vanilla and mix well.
6. Pour into prepares pan. Spread to cover bottom of pan and even. Cool completely.

Cooking with Tupperware

I have been selling and useing Tupperware for the past year and it has changed my life. I was never one to cook in the microwave because I just thought it was for reheating food and microwave popcorn and that any real food would not taste good.

Well I have learned that with my Tupperware microwave line that I was completely wrong, and my microwave gets a good workout now.
I fix all my noodles in a pasta maker, no more waiting on water to boil. YES

Just this morning I made an awesome fluffy cheese omelet in the microwave using my breakfast maker.

I love fixing rice in my microwave in the rice cooker, it is great, it takes much less time than on the stove and no more scorched to the bottom of the pot rice.

Then we have our stack cooker, you can fix an entire 3 course dinner in less than 20 minutes. Great things like meatloaf or fish and potato wedges and so much more. Also my kids favorite thing in the microwave using my stack cooker is cakes, bunt cakes, lava cakes, and monkey bread. Yummy, a whole cake in just 10-15 mins.

Then we have the smart steamer which is designed to keep microwaves out of our foods and you can even make boiled eggs in the microwave with the smart steamer and your house will not even smell like you boiled eggs. My kids love the sliders I make in there.

Want to know more about Tupperware microwave cooking let me know. I will be happy to share with you. I could also come have a microwave cooking class for you and your friends.

We also have a full line of microwave reheating products.