Wednesday, January 28, 2009


Since there have been a few posts lately on the What's Cooking board about sides I realize I have not posted two of my favorites. Both are cold sides and may be better suited for summer weather.

Ina Garten's Orzo with Roasted Vegetables
I love having this with anything grilled in the backyard, especially when we are at the beach house

Orzo with Roasted Vegetables

Also I really like this Asian coleslaw. It has no mayo and I dont worry about it sitting out when you are having a summer party.

Asian coleslaw

My only addition to this recipe is I like to lightly dry roast the almonds in a skillet on the stove top.

Sunday, January 25, 2009

Lemon Lime Pound Cake

I have made this pound cake before. I believe I made it for one of our Alaskan friend's birthdays. That was so long ago! I made this pound cake for the second time yesterday. It's not too sweet and it's not chocolate so that makes my husband happy :)

recipe from epicurious

Saturday, January 24, 2009

Crockpot Spaghetti Sauce

Yesterday I had the idea that I wanted homemade spaghetti sauce.
This is the recipe my mom uses (she puts italian sausage in, but I am not today)

1 cup diced onion
3 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
2 minced garlic cloves
1 28 ounce can crushed tomatoes, undrained
1 15 ounce tomato sauce
1 15 ounce tomato paste

Combine all ingredients in the crockpot. Cook on low for about 8 hours. Timing will depend on your crockpot.

Serve over cooked spaghetti noodles

Monday, January 12, 2009

Chicken Noodle Soup

I had some celery left over from I cant remember what
Anthony said I should make some chicken noodle soup and use up the celery. It is going a bit soft in the fridge.

1 whole chicken, I removed the innards.
Egg noodles, large bag
bag of carrots
about 4 stalks of celery
1/2 onion
black peppercorns
2 bay leaves
minced garlic
black pepper
2 cubes of chicken boullion

First I removed the innards. I put them in a ziplock bag because Anthony wants to eat them sometime. Gross!
Next I put the following items in the largest pot I own:
black peppercorns, bay leaves, minced garlic, about 1/4 chopped onion, 2 carrots chopped, and 2 celery stalks chopped, and lastly the chicken
I filled the pot with warm water
I put the pot with a lid on the stove and boiled the chicken for about 90 minutes
I stuck a meat thermometer in my chicken and it read 190 degrees
I pulled the chicken out with tongs and let it rest on a plastic cutting board
I strained the huge amount of liquid into a large bowl and dumped the veggies and bay leaves in the garbage
I put the stock back in my large pot and added salt(I poured a lot of salt in because when I tasted the broth it really needed it. TASTE before you season!), black pepper, chopped carrots and celery, boullion cubes, and my egg noodles.
I boiled the liquid until the egg noodles were cooked
While it was boiled I pulled apart my chicken. I made small bite sized pieces and added the chicken to my hot liquid.
I let the chicken warm up again in the liquid and then served the soup

We had the soup with some crackers. Yum! I cant wait to eat the leftovers.

Saturday, January 10, 2009

Taste of Thai

So we went to Wegmans today and I picked up lemongrass and wanted to make something Thai. Anthony ended up making dinner and noticed that we ended up not using the lemongrass. HAHA
Dinner was so so so good. This is his recipe typed by him.

Thai Coconut Ginger Chicken
Serves: 3
Difficulty: easy
Spiciness: medium

olive oil
1.5 lb chicken tenders, cubed
1 tbsp diced garlic
1 tbsp diced fresh ginger
3 small Thai green chiles, halved lengthwise and cleaned of seeds
1/4 onion, sliced then quartered
1 tsp lemon pepper
1 cup chicken broth
1 can coconut milk
1 packet Thai coconut ginger soup base
1/4 cup sugar
1 tsp cinnamon
2 serrano chiles, cleaned of seeds and cut into thin strips
1 tomato, cut into wedges
1/4 cup unsalted peanuts, chopped

Heat a large skillet with olive oil in bottom. Sautee chicken, garlic,
ginger, Thai green chiles, onion, and lemon pepper until chicken is
slightly browned and mostly cooked.

Pour in chicken broth, coconut milk, soup base, sugar and cinnamon.
Bring to a boil. Add serrano chiles and tomato, then reduce heat to
simmer. Simmer until soup is creamy.

Serve over rice, garnished with chopped peanuts.

Note: Next time I would put a stripped red bell pepper in, puree a
couple extra serranos into the broth, and garnish with a wedge of lime
or fresh cilantro.

This picture was taken after we inhaled most of the meal :)

Oreo Truffles

Every year for the past three years I've been making these Oreo Truffles
The original recipe is from

There seem to be a few variations so here is the recipe I use

1 package Oreos
1 8 ounce package light cream cheese
about 6 pieces of chocolate bark
Fun sprinkles

In a food processor I grind the Oreos into a fine dust
Then I add the cream cheese, its best if it has softened
I process again. The mixture looks like mud when its combined

Put wax paper on a cookie sheet or jelly roll pan
Put spoonfuls of the Oreo mixture on the wax paper
Place the pans in the freezer
Once the mixture is frozen, roll the spoonfuls into nice round balls

With a double boiler, melt the chocolate bark
Stick a toothpick in the ball and dip into the chocolate bark
Place the dipped ball back on the wax paper
Sprinkle immediately with sprinkles
Stick the truffles into the freezer

I store the finished truffles in a tupperware container with wax papers between the layers. I also keep the truffles in the freezer unless I'm serving them