sotastysoyummy.blogspot.com
So Tasty So Yummy: New Orleans BBQ Shrimp
http://sotastysoyummy.blogspot.com/2015/08/new-orleans-bbq-shrimp.html
Spaghetti and muffin tin meatballs. Chicken in a lemon herb sauce, rosemary fingerling potatoes. Crockpot chicken enchilada soup. Pork loin with white wine and herb gravy. Mashed potatoes, peas. Instant pot chicken tacos, black beans, chips queso. Pizza rolls, salad. Thursday, August 6, 2015. New Orleans BBQ Shrimp. Miss F and I spent a week straight eating shrimp while we were on vacation in South Carolina. At one meal, she had over 20 shrimp! New Orleans BBQ Shrimp. 189; teaspoon paprika. Subscribe to:...
kimskitchenblog.blogspot.com
Kim's Kitchen: Crockpot Chicken Enchilada Soup
http://kimskitchenblog.blogspot.com/2012/02/crockpot-chicken-enchilada-soup.html
Ill be honest, our pantry had become a complete nightmare! For the past few weeks I think we literally would just close our eyes and . One of our favorite things to make for a QUICK (and cheap) dinner, or for lunch on the weekends, is homemade Pizza. My secret in. To share my love of cooking and baking with others. and to encourage others to get in the kitchen . Ive decided to have my 1st G. Moist Pumpkin Spice Muffins with Cream Cheese Frosting. One of my new favorites is The Pioneer Woman! Last night a...
sotastysoyummy.blogspot.com
So Tasty So Yummy: July 2015
http://sotastysoyummy.blogspot.com/2015_07_01_archive.html
Creamy lemon chicken pasta. Veal strips in wine and cream sauce. Mashed potatoes, peas. Crockpot Italian chicken with peppers. Rice, fat bread. Oven baked Sriracha chicken. Corn on the cob, snap peas. Thursday, July 30, 2015. C sent me this recipe from Anthony Bourdain while I was away on vacation with Miss F and my parents. I added it to our weekly menu for when we returned home. How can you go wrong with cheesy pasta inside a cheesy bowl? 190; cup grated parmesan. 190; pound tagliolini or spaghetti.
wahookitchenistas.weebly.com
Wahoo Kitchenistas - Home
http://wahookitchenistas.weebly.com/index.html
Soups, Salads, and Sides. The latest Kitchenista creation. Crockpot Cheesy Chicken Spaghetti. Serves 12 ( one cup each). 16 oz dry spaghetti, cooked. 1 lb Velveeta Light (2%)Cheese. 125 oz can chicken breast, drained and flaked. 1 can 98% FF cream of mushroom soup. 1 can 98% FF cream of chicken soup. 10 oz can diced tomatoes and green chilies (Rotel). 4 oz can mushroom stems and pieces, drained. 1 small onion, diced. 1 med green pepper, diced. Salt and pepper to taste. Crockpot Chicken Enchilada Soup.
srjerseykitchen.blogspot.com
Saute Away: March 2014
http://srjerseykitchen.blogspot.com/2014_03_01_archive.html
All Food, All the Time. David would argue that this is not chili in the eyes of the International Chili Cookoff world since it had no meat. I would argue that his opinion doesn't count since he is a meat-and-starch-a-tarian. We agree to disagree and we both ate this chili and enjoyed it (although he may have beefed his half up with meat :) ). 1/2 Cup dried garbanzo beans. 1/2 Cup dried chick peas. 1 small can tomato sauce. 1 tbl cocoa powder. 3 tsp brown sugar. 1 tbl chili powder. 1 can diced tomatoes.
srjerseykitchen.blogspot.com
Saute Away: January 2014
http://srjerseykitchen.blogspot.com/2014_01_01_archive.html
All Food, All the Time. Last year my parents picked up a subscription to Food Network Magazine for us for Christmas. I always enjoy flipping through the new issues, and occasionally I even make something out of the issue. The January-February issue had a Salami and Swiss Chard Frittata that inspired me, so it went on the future dinners list. I've been looking forward to making this one for a couple of weeks now. 2 potatoes, peeled and sliced. 1/2 tbl olive oil. 5 garlic cloves, minced. David had never ev...
srjerseykitchen.blogspot.com
Saute Away: December 2013
http://srjerseykitchen.blogspot.com/2013_12_01_archive.html
All Food, All the Time. Adapted from: Barnes and Noble Basics in the Kitchen by Pamela Richards. 6 carrots, sliced on the diagonal. 1 1/2 tsp cornstarch. 1 1/2 table lemon juice. Coarse sea salt and pepper to taste. Steam the carrots until tender but firm/crisp. Set aside and keep warm. Meanwhile combine the cornstarch and lemon juice in a small pan. Mix until combined and add water. Heat over medium. Keep stirring until mixture thickens slightly. Bacon and Balsamic Roasted Brussels Sprouts. Last year I ...
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