Deviled Eggs and Easter Ideas

On Monday, I got an email from my Auntie Phyl with a request:

"I have a suggestion for Dinner Made Easy. There are those of us who remain unsure of what to serve for Easter. How about an article in which you gather up some of the special recipes you would suggest for Easter and reprint them in a list of maybe 2 or 3 main dishes and 7 or 8 sides?"

Being the good niece that I am, I have compiled a list of dishes that I have made before to hopefully provide some ideas of what to make for Easter dinner on Sunday. I also have a new recipe to add to the list. These are an Easter classic, deviled eggs, made without mayo.

Main Dishes
Balsamic Glazed Salmon
Herb Crusted Pork Loin
Herb-Stuffed Chicken
Chicken A l'Orange
Slow Cooker Brisket

Side Dishes
Balsamic Green Beans
Roasted Asparagus - or any other roasted vegetables
Gorgonzola and Grape Salad - without the chicken
Corn Salad
Creamed Spinach
Roasted Tomatoes
Rice Pilaf
Shredded Brussels Sprouts - with or without scallops
Fingerling Potatoes


Deviled Eggs
Printer-Friendly Version

8 eggs
1/4 c. sour cream
2 t. ranch dressing

1 t. lemon juice
Salt and pepper
4 slices shaved ham, finely diced
Paprika

Put eggs in pot with water covering eggs. Bring water to boil. Remove from heat and cover pot. Let eggs sit for 10 minutes. Run eggs under cold water to cool them. Remove egg shells, cut eggs in half, length-wise, and remove egg yolks. To egg yolks, add sour cream, ranch dressing, salt and pepper. Mix until eggs are smooth. Mix in ham. Put mixture back into egg whites and sprinkle with paprika.

Chicken Sausage with Peppers and Onions

My boyfriend, Stephen, is a very nice, friendly guy. We went to the gym together last Saturday. As I was on the treadmill, he came over to talk to me quickly then as he walked away, he said hi to a personal trainer working with someone next to me. After Stephen walked away, this following conversation took place:

Trainer: Are you his significant other?

Me: . . . Yeah, I'm his girlfriend.

Trainer: Um, I feel really bad saying this because I have never corrected him before. . . but he always calls me Jason.

Me: . . . So what is your name?

Trainer: Aaron

All I could do at this point was laugh hysterically. Because as crazy as the conversation was, I'm not at all surprised that Stephen had his name wrong. But you gotta love his good intentions.


Chicken Sausage with Peppers and Onions
Printer-Friendly Version

1 package gluten free chicken sausages
1/2 red onion
2 bell peppers, of any color
1/2 jar roasted red pepper
1/2 c. tomato sauce
1/2 c. chicken broth
1 t. red pepper flakes
1/2 t. garlic powder
1/2 t. onion powder
Salt

Bring a pot of water to a simmer and cook chicken sausage in simmering water for 6-7 minutes. Remove from water and cut on the bias. Cut red onion in wedges and bell peppers into large chunks. Over high heat, saute sausage, peppers and onions until vegetables are tender and chicken is browned. Place roasted red peppers, tomato sauce, chicken broth, red pepper flakes, garlic powder, onion powder and salt in food processor and process for 1 minute, or until well combined. Pour sauce into skillet with sausage and vegetables, stir and warm sauce through.

Teriyaki Pork and Mango

I moved to Dallas almost 7 years ago. One of the biggest reasons I decided to move here was because of my nephew and niece. We all moved here at the same time and I stayed with them for the summer while I looked for a job. Now, almost 7 years later, they are moving to a new house in the Metroplex. I am so happy for them, but I must admit, it will be a little bit weird to not go over to that house anymore. I'm thinking that the last weekend I go over to the old house we may need to have a special lunch...

Teriyaki Pork and Mango

Printer-Friendly Version

adapted from Rachael Ray Mag

1 lb. thin-cut boneless pork chops

2 T. flour

Salt

1 clove garlic

1 t. grated fresh ginger

12 oz. frozen mango chunks, thawed

1/2 c. teriyaki sauce

1/4 c. chicken broth

Napa cabbage

Thinly slice pork chops. Toss them with flour and salt. Over medium high heat, sear pork strips on both sides, 2-3 minutes per side. To skillet, add garlic, ginger and mango chunks. Mix well and saute for 3 minutes. Stir in teriyaki sauce and chicken broth. Let simmer for 4-5 minutes. Thinly slice napa cabbage. Top cabbage with pork mixture and some of sauce.

Smoked Salmon and Avocado

As of today, I have lost 30 pounds in 90 days. Can you believe that? I mean really, that's crazy. 30 pounds! 90 days! If you average it out, it's like losing a pound every three days. It's like burning 1,167 more calories than I consumed, everyday! Can you tell that I'm a little bit proud of myself? I think I should reward myself with new clothes.

By the way, I lost the weight the old-fashioned, healthy way. I ate healthy and exercised.

Smoked Salmon and Avocado

Printer-Friendly Version

Sliced smoked salmon

Avocado, sliced

Red onion, thinly sliced

Lime

Layer plate with smoked salmon, avocado and red onion. Squeeze lime juice on top. Salt avocado if you would like.

Slow Cooker Brisket & a Blogger Field Trip

Ok, bare with me today, this post is going to be longer than usual. First, let me tell you about this super tender, fall apart brisket. I still can't get over how something this easy was so incredibly good. As I was cutting, way too many pieces went straight to my mouth instead of to a plate.

Now to my Blogger Field Trip... Earlier this week I got an email inviting me to Save-A-Lot for a cooking demonstration by Chef Tim Love from Forth Worth. Of course I had to go. When I got to the store, they gave us a tour to tell us all about the great bargains you can find at Save-A-Lot, including their healthier choices available. We got to meet Tim Love, watch his cooking demonstration and sample his yummy chili. I also got the opportunity to meet other food bloggers from the area. It was nice to make new contacts, including my new blogger friend Tina over at Mommy's Kitchen. Oh, and Tim Love, he is just too cute.


Slow Cooker Brisket with Gravy

Printer-Friendly Version

3 lb. brisket, trimmed of fat
2 T. chipotle powder
2 t. garlic powder
2 t. onion powder
Salt
1 bottle Budweiser beer
1 c. beef broth
2 T. butter
2 T. flour

Mix together the chipotle powder, garlic powder, onion powder and salt. Season both side of the brisket with chipotle mix. In large skillet over high heat, sear brisket on both sides for 4-5 minutes. Pour beer and beef broth in slow cooker. Add brisket and cook on low for 8 hours. Remove brisket from slow cooker and let rest for 10 minutes. In skillet, melt butter and whisk in flour to make a roux. Let cook for 2 minutes then add 3 cups of leftover juice from slow cooker and whisk to combine. Bring to a boil, season with salt and pepper to taste.

Spinach Pesto

I have a new feature for my blog. I get so excited when I figure out something new for my blog. I know, I'm way too easily amused. Now you can get a printer-friendly version of my recipes. You will find the link under the name of the recipe. I am also going to start working on creating a printer-friendly version of all of my previously posted recipes. So if there was a recipe in the past that you liked, you can now print it out.


Spinach Pesto
Printer-Friendly Version
adapted from Giada De Laurentiis

3 c. baby spinach
1 T. raw almonds
1 clove garlic, minced
1 lemon, zested and juiced
1 t. Parmesan cheese
1 T. extra virgin olive oil

Put all ingredients into a food processor. Process pesto for 1 minute. Scrape down the sides and process for another minute.

Gorgonzola and Grape Salad

I love cheese. I have always felt that the more cheese, the better. But there is one cheese that I have always had a love/hate relationship with... Blue Cheese. There are times when I think it is amazing and I wouldn't substitute it for anything. And then there are times when I can't eat more than a bite, wishing I wouldn't have had the first. But I think I have found at least one way that I always like blue cheese... when it is paired with a fruit. There is something about the way all the flavors in this salad compliment each other, I could eat two plates full. But, I'll stop at one tonight.

Gorgonzola and Grape Salad

Printer-Friendly Version

Chicken Breast
Salt and pepper
1 lemon, zested and juiced
Dried thyme
Mixed greens
Red onion, thinly sliced
Red seedless grapes, halved
Chopped pecans
Gorgonzola cheese
1/4 c. white wine vinegar
1/2 t. Dijon mustard
1/4 c. extra virgin olive oil

Season chicken breast with salt, pepper, lemon zest and thyme. In skillet, saute chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then slice thinly. Whisk together white wine vinegar, mustard, 1 teaspoon lemon juice, salt and pepper. Continue whisking while slowly pouring in oil. Toss vinaigrette with mixed greens. Top lettuce with red onion, grapes, pecans, gorgonzola cheese and chicken.

Black Bean Burgers

I have been debating all day whether or not this black bean burger can mark the veggie burger off of my Top 100 list. The two main ingredients of these burgers are black beans and brown rice, and well, neither one of those are veggies. So, I think that it would be cheating a bit if I counted this as a veggie burger. But that's ok, these were still great.

Black Bean Burgers

Printer-Friendly Version

4 large portobello mushrooms

Extra Virgin Olive Oil

1/2 c. uncooked instant brown rice

1/2 c. vegetable broth

2 can black beans, drained and rinsed

1/4 onion, grated

1/4 c. fresh parsley, finely chopped

2 T. Worcestershire sauce

2 t. garlic powder

Salt and pepper

1/2 c. bread crumbs

4 c. fresh baby spinach

Salt and pepper

Garlic powder

Coat mushrooms with oil and roast in 400 degree oven for 15 minutes. Cook brown rice with vegetable broth following the package directions, let cool. Mash black beans well, mix together with brown rice, grated onion, parsley, Worcestershire sauce, garlic powder, salt and pepper. Form into four equal patties. Coat with bread crumbs. In skillet, saute burger for 5-6 minutes per side, or until browned and heated through. In skillet, wilt spinach with salt, pepper and garlic powder. Put black bean burgers on portobello mushroom and top with wilted spinach.

Tuna and Vegetable Wraps

I started my blog exactly one year ago today. Wow, how time flies when you are having fun. In this past year, I have come to recognize my love for Mediterranean and Asian food, I have learned more about what foods my boyfriend, Stephen really loves, and I've learned that some of my food pictures turn out looking great and others, not so much(See: picture above). Melissa, if only I had your photography skills...


Tuna and Vegetable Wraps
Printer-Friendly Version

4 sun-dried tomato tortillas
3 cans tuna, drained
1 lemon, juiced
Hummus
1 medium eggplant, chopped
2 portabello mushrooms, sliced
1 zucchini, chopped
1/2 onion, sliced
Salt and pepper
2 T balsamic vinegar

Season tuna with lemon juice, salt and pepper. In large skillet, saute eggplant, mushrooms, zucchini and onion for 7-8 minutes, or until tender. Season vegetables with salt, pepper and balsamic vinegar. Spread hummus on tortilla, top with vegetables and tuna. Wrap tortilla, folding both sides in like a burrito.

BBQ Salmon Salad

My parents are in town for the weekend. So there will be lots of playing with my niece and nephew, and lots of cooking. For Lent this year, my dad gave up all animal products. And apparently this means no eggs or dairy, but fish is ok. I'm really glad that he can eat fish, because it makes meal planning a whole lot easier.

BBQ Salmon Salad

Printer-Friendly Version

1 lb. salmon, cut in 1 in. chunks

1/2 c. bbq sauce

1/2 soy sauce

2 t. sesame oil

1 t. garlic powder

1 lemon

Lettuce

Spinach

Olive Oil

Cherry tomatoes, halved

Baby carrots, shaved

Sesame seeds

Marinate salmon with bbq sauce, soy sauce, sesame oil and garlic powder for 30 minutes. Cook salmon in large skillet. Toss lettuce and spinach with lemon juice and olive oil. Top salad with tomatoes, carrots and salmon. Sprinkle sesame seeds on top.

Shepherd's Pie

This is my quick and easy St. Patrick's Day meal. I made just a single serving of this for my boyfriend, Stephen, because I have been doing a lot of cooking this week and I don't need anymore leftovers in my refrigerator. But this recipe is so easy to double or triple. I really did plan on posting this recipe yesterday, but I guess I should have worked on that before I went out for some St. Patty's Day drinks...

Shepherd's Pie

Printer-Friendly Version

1 large potato, baked

1/3 c. half and half

2 t. butter

1 scallion, chopped

1/4 c. shredded pepper jack cheese

Salt and pepper

1/2 lb. ground beef

1/2 onion, finely chopped

1/3 c. chopped carrots

4 oz. mushrooms, chopped

1/3 c. frozen corn

1/2 c. beef broth

2 T. Worcestershire sauce

Ground red pepper

Bake potato in 400 degree oven. Hallow out potato and smash with half and half, butter, scallion, cheese, salt and pepper. In skillet, brown ground beef and season with salt, pepper and ground red pepper. Remove ground beef from skillet. Cook onion, carrots and mushrooms for 4-5 minutes, or until mushrooms are browned. Season with salt, pepper and ground red pepper. Add ground beef, corn, broth and Worcestershire sauce to skillet and let simmer for 3 minutes. Add beef mixture to small casserole dish. Top with potatoes and brown in 375 degree oven for 5-6 minutes.

Chicken Marsala with Gnocchi

As I have been looking at many different Chicken Marsala recipes, I have found that if it has chicken and Marsala wine, its Chicken Marsala. So I started with what seems to be a standard, basic recipe. I then added bacon and some heat to it. And I think I've been cooking for my boyfriend, Stephen, too long because I the spice you get at the end from the red pepper flakes were what made this dish for me. This is also the first recipe that I have made from my Top 100 list!


Chicken Marsala with Gnocchi

Printer-Friendly Version
adapted from Tyler Florence

3 chicken breasts
Salt and pepper
Flour, for dredging
Red pepper flakes, to taste
3 slices bacon, chopped
8 oz. cremini mushrooms, sliced
1/2 c. Marsala wine
3/4 c. chicken broth
1 lb. gnocchi
2 T. butter
Fresh parsley

Cook gnocchi in boiling water until they raise to the top of the pot. Drain gnocchi, put butter in pot, stir in gnocchi and let brown for 5-6 minutes. Cut the chicken breasts in half, lengthwise, to make chicken cutlets. Season with salt and pepper. Dredge with flour, shake off excess and saute in large skillet for 4-5 minutes per side, until cooked through. Remove chicken, add bacon and let cook for 2 minutes. Add mushrooms and red pepper flakes, brown for 6-7 minutes. Stir in Marsala wine and let reduce down for 2 minutes. Add chicken broth, let reduce for 4 minutes. Add chicken back in and coat with sauce. Top with parsley.

Shrimp and Pasta

Shrimp and pasta has recently become a favorite of my boyfriend, Stephen's. The last several times we have gone out to eat, he immediately looks for it on the menu. And is disappointed if a restaurant doesn't have it. He likes it so much, that it is one of the very few meals that he has actually talked about days after eating. So, I had to make some for him. this is my spicy version for my spicy boy.


Shrimp and Pasta

Printer-Friendly Version

1 lb. penne pasta
1 lb. shrimp
10 oz. andouille sausage, cut on bias
1 onion, thinly sliced
1 can diced tomatoes, drained
Creole seasoning, to taste
Ground red pepper, to taste
1 c. chicken broth
1/2 c. half and half
Fresh parsley

Boil pasta and reserve 1 cup of pasta water. In large skillet, brown sausage. Remove sausage from skillet, add onion and cook for 5-6 minutes over medium heat. Add tomatoes, creole seasoning and ground red pepper, cook for 3 minutes. Season shrimp with creole seasoning and ground red pepper. Add shrimp to skillet, cook for 3-4 minutes. Mix in broth, half and half, and pasta water. Add pasta, mix well and cook for 5 minutes. Remove from heat and top with parsley.

Steak and Dessert

Today was a belated Valentine's Day present for my nephew and niece, Luke and Siena. A family friend, Jackie, gave the kids coupons. Luke got one for steak and Siena got one for dessert. Siena had a great time making the marshmallow pops. Luke went camping this weekend and was really excited to have some steak after 'roughing it' for the weekend.


Steak Canapes
Printer-Friendly Version

2 lbs. sirloin steak
Salt and pepper
Garlic powder
1 onion, thinly sliced
1/2 c. barbecue sauce
1/2 c. apricot preserves
Italian bread, thinly sliced
Goat cheese
Fresh parsley

In large skillet, caramelized onion over low heat, stirring frequently. This may take 30-45 minutes. Season steak with salt, pepper and garlic powder. Sear steak over medium-high heat for 4-5 minutes per side. Mix barbecue sauce with apricot preserves and heat through. Lightly toast Italian bread. Top bread with onions, steak, apricot barbecue sauce, goat cheese and parsley.


Marshmallow Pops
Printer-Friendly Version

Marshmallows
Pretzel sticks
Chocolate almond bark, chopped
Shredded coconut
peanuts, finely chopped
Dried apricots, finely chopped

Stick the pretzel sticks through the marshmallows. Melt almond bark in the microwave, 30 seconds at a time. When almond bark is almost all melted, stir until smooth. Dip marshmallows in chocolate and then coconut, peanuts or apricots. Let almond bark set on parchment paper.

Asian Chicken Drumsticks

I'm not sure how it happened, but this week completely got away from me. It was a busy week at work, I had some computer issues and by yesterday afternoon I was completely exhausted. I did manage to cook dinner for my boyfriend, Stephen, earlier this week, I just hadn't gotten around to posting it. But next week I'm on Spring Break and I intend to do lots of cooking. I'm so excited.

Asian Chicken Drumsticks with Rice Noodles

Printer-Friendly Version

1 1/2 lbs. chicken drumstick

1/3 c. hoisin sauce

1/3 c. soy sauce

2 t. sraracha sauce

2 t. fish sauce

1/4 c. vegetable oil

4 cloves garlic, minced

2 T. grated fresh ginger

2 t. sesame oil

Ground pepper

1/2 pkg. rice noodles

Green onions, cut on bias

Peanuts, roughly chopped

Mix together hoisin, soy sauce, sraracha, fish sauce, vegetable oil, garlic, ginger, sesame oil and pepper. Reserve half for noodles. Toss chicken with remaining sauce. Let marinade for at least 1 hour. In large skillet, sear drumsticks for 3-4 minutes per side. Place drumsticks on baking sheet and baste with marinade. Finish cooking chicken in 350 degree oven until meat thermometer reads 165 degrees. Cook rice noodles according to package directions. Toss noodles with reserved sauce. Top noodles and drumsticks with green onions and peanuts.

Chicken Tostadas

I have friends who talk about how hard it is to cook for just themselves and their husband/boyfriend/whoever, because they get tired of the leftovers and then food goes to waste. I definitely understand that feeling. Luckily my boyfriend, Stephen, is a big eater so leftovers don't usually last very long. But if I do have a lot of leftovers, I try my best to find a way to turn some of the leftovers into a different kind of dish. This uses chicken from the Chicken A l'Orange.

Chicken Tostadas

Printer-Friendly Version

2 chicken breasts, cooked and shredded

1 can black beans

2 c. frozen corn

1 can chicken broth

1 T. chili powder

2 t. cumin

1 t. ground red pepper

1 t. garlic powder

1 t. oregano

1 pkg corn tortillas

Toppings: lettuce, tomatoes, queso fresco, red onion slices, lime, whatever else you want

In medium pot, bring chicken broth, chili powder, cumin, ground red pepper, garlic powder and oregano to a simmer. Add chicken and let simmer for 5 minutes. Add black beans and corn, simmer for another 5 minutes. Spray both sides of the corn tortillas with cooking spray. Salt one side of tortillas and bake them in a 350 degree oven for about 12 minutes, or until they are crispy. Top crispy corn tortilla with chicken mixture, lettuce, tomatoes, red onions and queso fresco. Garnish with lime wedge.

Top 100

I recently saw a Top 100 list on Brown Eyed Baker. I loved the idea and wanted to make my own Top 100 list of things I've never gotten around to making. There are lots of things that I have never made before, but this was still more of a challenge than I thought it would be. I thought about saying that I want to make all of these things within the next year, but I already know that wouldn't happen. Breads 1. Naan Bread 2. Biscuits 3. Brioche 4. Challah Bread 5. Yorkshire Pudding 6. Croissants 7. Soft Pretzel 8. Ciabatta Bread 9. Focaccia Bread 10. Irish Soda Bread 11. English Muffins Sweets 12. Coffeecake 13. Coconut Ice Cream 14. Custard 15. Crème Brulee 16. Cannoli 17. Chess Pie 18. Bread Pudding 19. Rugelach 20. Dulce de Leche 21. Pineapple Upside-Down Cake 22. Croquant 23. Ricotta Cheesecake 24. Cream Puffs 25. Lemon Curd 26. Sponge Cake 27. Jam/Jelly 28. Lemon Bars 29. Chocolate Cream Pie 30. Soufflé 31. Black Forest Cake 32. Frozen Yogurt 33. Petit Fours 34. Éclairs 35. Granita 36. Molten Chocolate Cake 37. Frozen Custard 38. Biscotti 39. Mousse 40. Homemade Nutella 41. Chocolate Torte 42. Boston Cream Pie 43. Banana’s Foster 44. Tiramisu 45. Scones Sides/Appetizers 46. Jalapeño Poppers 47. Latkes 48. Fried Calamari 49. Baba Ghanoush 50. Polenta 51. Ratatouille 52. Corn Fritters 53. Jellof Rice 54. Pot Stickers 55. Niçoise Salad 56. Waldorf Salad 57. Stuffed Artichokes Main Dishes 58. African Peanut Soup 59. Egg Drop Soup 60. Lobster Bisque 61. Short Ribs - complete 62. Cornished Hen 63. Lamb Chops 64. Brisket - complete 65. Smoked Chicken 66. Coq au Vin 67. Prime Rib 68. Moussaka 69. African Meat Pies - complete 70. Beef Burgundy 71. Beef Wellington 72. Chicken Cordon Bleu 73. Veggie Burgers 74. Croque Madame 75. Monty Cristo 76. Muffaletta 77. Gumbo 78. Nigiri Sushi 79. Chinese Dumplings 80. Pad Thai 81. Mu Shu Pork 82. Falafel 83. Cioppino 84. Paella 85. Huevos Rancheros 86. Ceviche 87. Frittata - complete 88. Carbanara 89. Manicotti 90. Eggplant Parmesan 91. Chicken Marsala - complete Other 92. Limóncello 93. Fresh Pasta 94. Salsa Verde 95. Homemade Gnocchi 96. Mojo Sauce 97. Homemade Pickles 98. Ricotta Pancakes 99. Dutch Baby 100. Homemade Crackers

Mini Corn Dogs

I love to cook with my nephew and niece. I think it's so important for them to enjoy cooking, and its a great, very messy time. Making these mini corn dogs was no exception. I'm not sure what Luke and Siena liked more, covering the lil smokies with the cornbread mix, or licking the extra mix off their hands. Siena enjoyed herself so much, she thanked me three different times for letting them make them. Seeing how much fun the kids had completely made up for the mini corn dogs looking a little crazy.

Mini Corn Dog

Printer-Friendly Version

1 pkg. lil smokies

1 T. cornstarch

1 box Jiffy cornbread mix

1 egg

1/2 c. milk

Toothpicks

Rinse lil smokies well and pat them dry. Toss them with the cornstarch, lightly. Dust off any extra cornstarch. In a small bowl, mix together cornbread mix, egg and milk. Stick a toothpick in each lil smokie. Dip lil smokies in cornbread mix to coat. Place them on a greased baking sheet. Bake them in a 350 degree oven for 12-14 minutes, or until cornbread is golden brown.

Chicken A l'Orange

Chicken and rice with vegetables is such a classic meal. But lets be honest, it can be kinda boring. This was such a simple way to make that classic more fun and special. I try to keep things interesting, yet I somehow still always get the same response from my sweet, oblivious boyfriend, Stephen, "Um, yeah, that's nice."


Chicken A l'Orange
Printer-Friendly Version

adapted from Melissa d'Arabian

4 skin-on bone-in chicken breasts
Salt and pepper
Fresh thyme
Zest of orange
1/2 c. fresh orange juice
1/4 c. agave nectar
1/4 c. chicken broth

Pull the skin back from the chicken without ripping it or taking it off. Season the chicken breast with salt, pepper and thyme both under the skin and on top of the skin. In small pot, bring orange zest, juice, agave nectar and chicken broth to boil. Let reduce for 5 minutes, until thickened. Preheat a large skillet over medium high heat. Sear the chicken breast, skin side down. Sear for 7-8 minutes or until skin is crispy. Put chicken on baking sheet, skin side up and pour orange glaze over top. Cook in a 400 degree oven for 45 minutes, or until chicken is cooked through. Re glaze the chicken with orange glaze every 15 minutes.


Roasted Pearl Onions
Printer Friendly Version

adapted from Cooking Light

2 lbs. pearl onions
1 lb. snow peas
2 T fresh rosemary, roughly chopped
1/2 c. red wine
1/2 c. soy sauce
1/2 c. balsamic vinegar
1 T. olive oil
2 T. agave nectar

Halve onions and remove peel. stir together rosemary, wine, soy sauce, balsamic, oil and agave nectar. Toss half of wine mixture with onions and other half with snow peas. Roast onions in 450 degree oven for for 25 minutes, after 15 minutes, add snow peas with onions and finish roasting.


Brown Rice with Almonds
Printer-Friendly Version

2 c. instant brown rice
2 c. chicken broth
1/2 c. sliced almonds

Cook rice according to box directions, using broth instead of water. Once cooked, toss with sliced almonds.

And The Winner Is...

First I want to say thank you to all of you who entered into this giveaway. It was fun to find out what kind of cupcakes you like. I would also like to thank CSN promotions for this fabulous opportunity to give something away.

To select the winner, I stayed with the old-fashoined method of putting all the names in a bowl and drew one at random. And the winner is... Robin Weller! Congratulations! If you will please email me your address at lctheivagt@gmail.com, I will have your new jumbo muffin sent to you.

Thank you again to everyone who entered. I hope we can play this game again.

My First Giveaway

Have you ever found a website with tons of things that you want to buy, or items that inspire you to redecorate your house? Anything to do with my kitchen just calls me by name. Things like these nice counter stools at allbarstools.com makes me excited. And sites like cookware.com could get my pocketbook in serious trouble. Well CSN has this collection of 200+ stores where you can find lots of great stuff.

Since I recently made some jumbo cupcakes, I wanted one of you to get this jumbo muffin tin so you can make really big treats too. To enter for this giveaway, just leave me a comment of your favorite kind of cupcake. If you don't have an account to include your name to the comment, that's ok. Post the comment as anonymous, just be sure to sign your name on your comment. You have until Friday afternoon at 4:00 PM central time to enter. Then I will pick a name at random as a winner. Good luck.