Sunday, February 8, 2009

For those of you preparing for Valentine's Day dinner

In the spirit of Valentine's Day approaching soon and for some of you looking for something different, semi easy and tasty to make for your sweetie, here's a good recipe. Last year for Valentine's Day I wanted to make my boyfriend something different and special, so this recipe truly tested my cooking skills.

Garlic Lemon Double Stuffed Chicken Breasts

Cooking time 30 minutes Preheat oven to 350 degrees. Serves 2

- 4 Boneless Chicken Breasts
-1/2 pack of 8 oz cream cheese
-1/2 of an 8 oz pack of chunk cheddar cheese cut into 1/2 inch slices
-1/2 cup of milk
-1/2 cup of bread crumbs
- Grated Romano cheese
-6 Tablespoons of butter melted
-1 teaspoon of Lemon Juice
- Garlic

-Coat a baking dish with oil
-Butterfly chicken breast
-Place one slice of cream cheese and one slice of cheddar in the middle, close and set aside
-Pour milk into a bowl
-Combine bread crumbs and romano in a separate bowl
-Dip chicken in milk then in bread crumbs
-Put in baking dish
-Melt the butter and add the lemon juice and garlic
-Pour over chicken

Cook for 30 minutes in a 350 degree oven

Pretty easy, but fancy!!!!

A little pizazz added to my Mom's Stuffed Peppers

Growing up my mom sometimes made stuffed peppers which were always tasty. So when I got my own place a year and a half ago and had to cook for myself and wanted to make my boyfriend something tasty one night for dinner she shared the recipe. Since making these for the first time I've added some of my own pizazz to them, so here's my mom's recipe for Stuffed Peppers with my own touch!

Cooking Time: 35 minutes Preheat oven to 350 degrees


1 or 2 green peppers or I like to use at least 1 red pepper
1/4 lb of hamburger (sometimes I use a little more so they are really stuffed!!)
1 cup of cooked rice
1 or 2 cans of tomato soup, depending on how much gravy you like

-Cut Peppers in half
-Bring a pot of water to a boil
-Add peppers and cook for 5 minutes
-Drain peppers
-Put beef, cooked rice, garlic, salt, and pepper ( I like red pepper flakes, gives it a kick and some sage for a different flavor) and 1/4 can of tomato soup in a bowl
-Mix together and fill pepper halves
-Mix the rest of the soup with 1 can of water or 2 if you are using 2 cans
-Pour over the peppers
-Cover with foil and bake for 35 minutes in a 350 degree oven

It's definitely a tasty and filling recipe and they are always better the next day!

Sunday, February 1, 2009

BBQ Sauce for all occasions

So for my first post I thought I would tell you about some awesome meatballs we made for the Super Bowl. But first, the reasoning behind this blog. I never really had to cook for myself until about a year and a half ago when I moved to Dayton. I started cooking a few easy things, stir fry, hamburgers etc. and just got into a routine of eating those things. However, for probably the last year I've honed and improved my cooking skills and found I love to do it and am fairly good at it. I could have improved and developed them because of a certain person... but we'll leave that for another time. So I plan to use this blog to share some recipes I've found online, things that have worked for me in cooking and ways I've concocted or enhanced simple recipes.

So the BBQ meatballs. For the Super Bowl we thought we'd make a bunch of appetizers in the spirit of the game. We kind of just created these meatballs which turned out to be quite tasty.

1 bag of frozen meatballs
1 1/4 bottles of honey BBQ sauce
2 large scoops of marmalade jam
1/4 cup of cranberry juice
1/4 cup of brown sugar

Put the meatballs in a crock pot
Mix the BBQ sauce, marmalade, cranberry juice and brown sugar
Pour over meatballs and let cook for about 4 to 5 hours

Simple yet tangy and tasty.