Monday, March 31, 2008

Ham Cannelloni

Last but not least in todays updates, a recipe review. I actually cooked for my brothers family the day before Easter.

I made Rachael Rays Ham Cannelloni dish from her website. I figured it had ham so it was Easter related : )

I wish I had doubled it because when you have 7 people eating it just didnt make enough, and I totally made more cannelloni than the recipe said it would make. I think I used about 10-12 egg roll wrappers, not the 8 the ingredients list suggested.

It was very easy to make. I guess it gets pluses for that.

After baking it seemed a bit greasy and its a big white mess. It made me feel so unhealthy! I think you could easily substitute some other things into the filling.

I dont know if I'll ever make it again. Only if maybe my DH said he wanted it, but I doubt it!

Here is the recipe link

Trader Joes juices

Next product reviews, drinks

I really like the Mango Lemonade
Anthony likes the Pomegranite Tea but I dont

San J sauces

So I bought some sauces I think at Whole Foods recently. They were by San J.

Here is their website link

The Szechuan is not joking when it says Hot and Spicy. I thought my taste buds were burned for life! We stir fried some pork, snap peas, broccoli and has it over rice. It was really spicy and I had Anthony add honey to it before we ate it. We like spicy but we are going to have to possibly tone down this sauce somehow. I'm open to ideas

Then we also had the Sweet and Tangy sauce which I dipped my egg rolls in and really enjoyed.

Friday, March 21, 2008

food product reviews

I love Minute Maid's pomegranate lemonade. yum yum yum. Its pink so it's fun to drink :)

Also for lunch today Burrito Grande with salsa rojo. SO SO good. Yesterday I had the worst frozen meal ever that I threw it away and just skipped eating for lunch. Burrito Grande is super good!

To go with my burrito (I know I'm crazy unhealthy today, it's my spring break though)
I had two of these, but they were chicken not steak! Also super tasty.

Sunday, March 16, 2008

Creamy Chicken with Artichokes

OMG sooooo good. I wish I had made some pasta or even steamed the broccoli I bought to go with this. I woke up with a horrible cold on Saturday and I still have it. Anyway, I was motivated enough to make dinner so we hit the grocery store and we had to hit Kensington Pizza and Kabob in order to get white wine, liquor store was closed.

Creamy Chicken with Artichokes

3 skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth
1 can artichoke hearts, drained
4 oz. cream cheese
1 1/2 tablespoons flour
1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.

Monday, March 10, 2008

Kielbasa and Corn Chowder

Via Rachael Ray
It was tasty. We added a little cheese to the top :)


8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes

1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

I used Turkey Kielbasa
heavy cream
Trader Joes frozen roasted corn because it has good flavor
Skipped the fresh dill because we havent found any this winter