Tuesday, February 24, 2009

Chicken Tequila Fettuccin

Oh this was YUMMY! We left out the tequilia. I don't even know what tequlia tastes like. I just refused to buy a bottle for 3 T. :)

Chicken Tequila Fettuccine


* 1 (16 ounce) package fettuccine pasta
* 1/3 cup chopped fresh cilantro
* 2 tablespoons minced garlic
* 2 tablespoons minced jalapeno peppers
* 3 tablespoons butter
* 1/2 cup chicken stock
* 3 tablespoons tequila
* 2 tablespoons fresh lime juice
* 3 tablespoons soy sauce
* 1 1/4 pounds skinless, boneless chicken breast halves - cubed
* 1/4 red onion, sliced
* 1 red bell pepper, thinly sliced
* 1/2 yellow bell pepper, thinly sliced
* 1/2 green bell pepper, sliced
* 1 1/2 cups heavy whipping cream


1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccine according to package directions.
4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccine and garnish with cilantro. Serve.

I found the recipe here!

Friday, February 20, 2009

Spicy Chicken Tortilla Soup

Chicken Tortilla Soup

1/2 onion chopped
1 T olive oil
1 big can diced tomatoes
2 cans chicken broth
1 jar green enchilada sauce
1 can tomato soup
1 t chili powder
1 t garlic salt
1 t paprika
1 t worchestershire sauce
1 t tabasco sauce (i usually lave this out-you can add if needed/wanted!)
2-3 chicken breasts cut up

chop onion and brown in olive oil
combine remaining ingredients and and simmer for atleast an hour
put in warm chicken

serve with chips, cheese, sour cream YUM!!! we really enjoyed the flavor (and simplicity) of this!

Originally found HERE

Chicken Salad

This was a staple in my parents house and has become one in ours! YUMMYY!!! It is a chunkier salad-usually eaten plain or on lettuce

Chicken Salad

4-5 diced chicken breasts, cooked
4 bacons strips, chopped up
1 can sliced water chestnuts drained (8oz)
1/2 cup thin sliced celery
1 cup halved grapes

3/4 cup mayo
1 T dried parsley flakes
2t minced onion
1 t lemon juice
1/4 t ground ginger
dash worsches-tirse sauce
salt and pepper

combine chix-grapes
in another bowl, mix dressing.
mix together and chill!

YYUUUMMM!!! we double this and it is always done So quick!


This is the salsa recipe I always use (originally from Sara Bowyer)


put part of a small purple onion in the food processor. when chopped, add:

1/2 lime squeezed
can chopped green chilies
1 jalapeno (take it or leave it-it can make it crazy spicy sometimes!)
handful of cilantro
some: salt, pepper, garlic, salt

run food processor till mixed

pour in large can of tomatoes, don't run too much, it will become salsa soup!

it is the BEST and I think tastes better then ones made with fresh tomatoes!!

Easy Baked Salmon

I don't like fish very much, but this is super easy and delicious!!! Even my kids will eat it (well, some of them!)

Baked Salmon

2 cloves of garlic
6 T olive oil
1 t dried basil
1 t salt
1 t pepper
1 T lemon juice
1 T parsley
2 salmon filets (I just use whatever amount I have)

Mix all ingredients, put over fish and cover for at least an hour
375 degrees
wrap in foil, place in dish, cook for 35-45 minutes


Sunday, February 15, 2009

Carmel Shortbread Squares

I found this recipe and love these! They aren't quite like a twix, but definitely similar. I also attached another readers changes because I followed those with the recipe as well.


  • 2/3 cup butter, softened
  • 1/4 cup white sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup sweetened condensed milk
  • 1 1/4 cups milk chocolate chips (added a little milk)


  1. Preheat oven to 350 degrees F (175 C).
  2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
  3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
  4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Another readers changes:
I greased and floured a 9x9 pan and they came out looking just like the picture. I poked holes in the raw shortbread and then cooked for the time stated...then let it cool for only about 10 minutes....then added the carmel mixture (I did add a little extra milk)...let it set up well and then melted the chocolate with a little bit of half and half. I put it in the fridge for about a half hour...scored them and then let them sit in the pan...in the fridge all night. 

You can find the original recipe here.