by sherricrandall | Apr 14, 2024 | Recipes
Cranberry – Pineapple Sangria Mocktail
Ingredients
- 1 cup ice cubes
- 1/4 c. pineapple chunks
- 1/2 small orange, thinly sliced, cut into wedges
- 2 cups diet cranberry/pineapple juice
- 2 cups ginger beer
Mix all ingredients in a large pitcher, chill in the refrigerator for several hours. Pour over ice and garnish with fresh mint leaves to serve.
Enjoy
by sherricrandall | Mar 20, 2024 | Recipes
Chicken Parmesan Skillet Meal
Ingredients
- 8 ounces Barilla Protein Plus Rigatoni ( or pasta of your choice)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into small bite size pieces
- 1/2 tablespoon Italian Seasoning
- 2 cups of your favorite pasta sauce
- 1/4 cup shredded parmesan cheese
- 3/4 cup shredded mozzarella cheese
- salt and pepper, to taste
- 1/2 c. fresh chopped basil
- 1/2 tablespoon red pepper flakes ( optional) or more if you like spicy
- Additional parmesan for topping
Directions
- Bring a large pot of water to a boil and cook pasta according to the directions on the package. When draining, reserve 2 tablespoons of pasta water.
- Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook completely. Add the Italian seasoning and salt and pepper.
- Add pasta sauce and parmesan cheese and stir until well combined.
- Drain pasta, reserving 2 tablespoons of the pasta water
- Add pasta and pasta water to the pan and mix well to combine. Finally, top with mozzarella cheese, cover with a lid, and let melt for about 1-2 minutes.
- Top with fresh basil, red pepper flakes and additional parmesan if desired
Enjoy!
by sherricrandall | Feb 20, 2024 | Recipes
Hummingbird Cake
Cake Layers:
- 3 cups all-purpose flour, plus more for pans
- 2 cups granulated sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3 large eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 (8-oz.) can crushed pineapple in juice, undrained
- 2 cups mashed ripe bananas (about 4 medium bananas)
- 1 cup chopped pecans, toasted
- Crisco for greasing the cake pans
Cream Cheese Frosting:
- 2 (8-oz.) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 2 (16-oz.) packages powdered sugar
- 2 tsp. vanilla extract
Additional Ingredients:
- 1 cup pecan halves, toasted
- 1 c. shredded coconut
Directions
- Make cake batter:
Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
- Add batter to cake pans:
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
- Bake cake layers:
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
- Prepare the Cream Cheese Frosting:
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes
- Assemble Cake:
Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.
Sprinkle shredded coconut over the top and arrange pecan halves on top of cake in a circular pattern.
Enjoy !
by sherricrandall | Jan 15, 2024 | Recipes
Lemon and Dill Chicken Pasta
Ingredients
- 4 cups chicken broth
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- ¾ pound fusilli pasta
- 1 bunch of asparagus tips
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus juice of one lemon
- Kosher salt and freshly ground pepper
- 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
- 1/2 c. half and half
- 1/2 c. Asiago shaved cheese
- ⅓ cup chopped fresh dill
Directions
- Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
- In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
- Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
- Add asparagus and place lid on pan to steam the asparagus.
- Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
- Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.
Enjoy!
by sherricrandall | Dec 4, 2023 | Recipes
Ginger Cookies
Ingredients
3/4 c. butter
1 c. sugar
1 egg beaten
1/4 c. molasses
extra sugar for rolling the dough
Sift together –
2 1/2 c. all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Blend the butter, sugar , egg and molasses until smooth. Add the sifted ingredients.
Roll dough into small balls, then roll in sugar but DO NOT flatten.
Bake at 350 for 10-12 minutes.
Enjoy!!
by sherricrandall | Nov 20, 2023 | Recipes
Turkey and Rice Soup
Ingredients
6 cups chicken stock
1 Tablespoon of Better Than Bouillon – turkey base
1 left over turkey carcass, cut into small pieces and two turkey wings
2 bay leaves
2 sprigs of fresh thyme
2 tsp. poultry seasoning
1/2 c. chopped fresh parsley
1 Tablespoon olive oil
1 garlic clove, pressed
1 large white onion, chopped
4 medium carrots , chopped
3 celery stalks, chopped
1 pound of turkey meat, chopped into bite size pieces
1/2 c. uncooked rice
Juice of one lemon
Instructions
In a large stock pot place chicken stock, turkey bones and wings. Bring to a boil then simmer for 40 min, allowing the broth to absorb the flavor of the turkey. Strain and remove turkey pieces so you are left with a clear broth. Add the juice of one lemon.
While the broth is being settled, in a large pan heat olive oil and garlic. Add your chopped vegetables to the pan and heat until they have absorbed the oil and garlic.
Place the vegetables, turkey meat, and all spices into the pot. Add the uncooked rice and bouillon.
Simmer for 30 minutes until vegetables are soft and rice is cooked.
A delicious recipe to help with leftovers during the Thanksgiving holiday!
Enjoy!!
