aunt deb’s cheesecake

Dec 13, 2011 by

when i first tried my aunt’s cheesecake, it was love at first bite.  my aunt and i share the same chocolaty sweet tooth, so it was not a huge surprise that this cheesecake is pure awesomeness.  i cannot even begin to describe how perfect this cheesecake is.  it has a very unique blend of light fluffiness, but is still very rich.  you can top it off with fruit topping, chocolate/caramel syrup and/or whipped cream.  or of course, you can eat it plain, because it can definitely hold it’s own! i tried to make a lighter version of the recipe using neufchatel cheese and light sour cream.  it doesn’t affect the texture too much.  so if you want to feel a little less guilty about indulging in this dessert, i’d definitely recommend the substitutions.  the...

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pollo rosa maria

Dec 11, 2011 by

carrabba’s italian grill is one of my all-time favorite restaurants.  there is not a single restaurant to be found anywhere near the lovely state of wa, so i’ve had to take matters into my own hands.  i believe i first made this dish back in october to celebrate our 2nd wedding anniversary.  it took a lot of work to create this dish, but it was most definitely worth it! i made a few tweaks to the original recipe, such as omitting mushrooms… we’re not big mushroom fans.  if you’re also a fellow mushroom hater, you may want to cut down the lemon butter.   other than that one tweak, the recipe is spot on! source: recipesecrets 2 chicken breasts, split for stuffing, seasoned for grilling 2 slices prosciutto ham 1/4 c fontina cheese 1/4...

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chicken spinach pasta

Sep 21, 2011 by

while away from the blog, i discovered another site (huge time consumer) called pinterest.  don’t get me wrong, i LOVE pinterest and all of the ideas that it gives me, but it is very addictive.  i’m getting better with it, but for a while, it was pin pin pin pin pin pin pin pin. fellow pinners, you can relate.  🙂  if you’re reading this blog and are a fellow pinner, you can follow my pins here: any hootenanny, this recipe was inspired by a pin from pinterest.  it’s very rich, but has lots of flavors going on.  the original recipe called for marscapone cheese, but i had a coupon for philadelphia italian cheese and herb cooking creme.  it was very good in this recipe.  next time, i may stick with the plain ol original flavor,...

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tartar sauce

Apr 9, 2011 by

i can eat ketchup on just about anything… french fries, hot dogs, pork chops, steak (though not as much since i have discovered longhorn’s crab stuffed filet), and fish sticks.  especially fish sticks.  considering i am not much of a fish fan, ketchup makes it tolerable. tom, on the other hand, prefers tartar sauce.  (i say, blech! pickles! :-P!) here’s what you’ll need to create homemade tartar sauce.  it’s pretty simple because all of the items in your kitchen, right now.  it also saves me from buying a bottle for one person when i decide to make buy frozen fish sticks once a year. 🙂 source: 1/4 c mayo 1 tsp sweet pickle relish 1/8-1/4 tsp onion powder 2 tsp lemon juice salt and pepper, to taste in a small bowl, whisk together...

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crab cake mac n’ cheese

Jan 25, 2011 by

kicked up mac n’ cheese is just about as good as the plain ol’ mac n’ cheese.  this particular dish is not as cheesy as i would have liked for it to be, but it is probably for the best.  this does taste just like a crab cake and too much cheese would probably kill all of those delicious flavors.  i also understand why crab cakes are so expensive!  1/2 lb. of fresh crab meat put me back $10.99.  also, be prepared to use a lot of pans for this dish. with all that said, it’s still worth it to make this dish. adapted slightly from 1/2 lb. cavatappi pasta 2 tbsp evoo 6 tbsp butter, divided 2 ribs celery, with leafy tops, finely chopped 3/4 medium onion, finely chopped 1/2 small red bell...

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chicken tortilla soup

Oct 6, 2010 by

to celebrate the first day i wore a jacket to work this fall, i made a pot of chicken tortilla soup.  this soup is quick, simple and delicious.  i serve it over crushed tortilla chips and top it with sour cream and shredded cheese. adapted from 1 lb. chicken (i used chicken cutlets, chopped up into bite-sized pieces.  if you have more time, parboil the chicken, shred it and skip to step 2.) evoo 1 tsp minced garlic 1 tsp ground cumin 1 chicken stock in a box (32 oz.) 1 c frozen corn kernels 1 c chopped onion 1/2 tsp chili powder 2 tbsp lemon juice 1 c chunky salsa tortilla chips sour cream shredded cheese in a large pot over medium heat, saute the chicken in the oil for 5 min....

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pistachio chicken

Jun 23, 2010 by

my mom’s friend lori gave this recipe to my mom a few years ago.  lori’s recipe is for pistachio fish.  i do not like fish, but when my mom made this recipe using fish, i thought it made the fish taste bearable and had to try it with chicken.   whether you like fish or chicken, you will not be disappointed. 1 c dry-roasted pistachios, chopped 1/2 c brown sugar 3 tbsp lemon juice 1 tsp dill weed 1 tsp fresh ground black pepper basil pesto 6 6 0z. pieces of salmon or 3 boneless, skinless chicken breasts, halved. preheat oven to 425° (for fish) or to 375° (for chicken) combine nuts, brown sugar, lemon juice, dill weed and pepper. set aside. place salmon in foil-lined 9×13 pan or chicken in a greased 9 x 13...

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mountain dew cupcakes

Jun 21, 2010 by

so this guy named paul often comes over to our apartment and more times than not, raids the mountain dew in the fridge.  it was paul’s birthday last week and to celebrate, i made up a batch of mountain dew cupcakes.  i thought it was the only appropriate way to celebrate such a cool guy. 🙂 happy birthday, paul! 🙂 adapted slightly from slush cupcakes (makes 1 dozen) 1 stick butter 1 c sugar 2 eggs 1/2 c mountain dew juice from 1 lemon and 1 lime zest from 1 lemon and 2 limes (separated into two piles) 3/4 tsp orange extract 1 1/3 c flour 3/4 tsp baking powder 1/8 tsp salt beat butter on medium for 30 seconds. add sugar and zests.  beat on medium-high until light and fluffy. add eggs one...

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chicken piccata

Mar 11, 2010 by

i think that lemon compliments chicken perfectly.   this is a simple dish to serve in the springtime, it’s very light and tastes great with angel hair pasta and a steamed veggie. source 4 boneless, skinless chicken breasts 1 egg 3 tbsp of lemon juice 1/4 c all-purpose flour 1/8 tsp garlic powder 1/8 tsp paprika salt and pepper to taste 1/4 c butter 1/2 c chicken stock in a small bowl, beat the egg together with 1 tbsp of the lemon juice.  set aside. in a shallow bowl or dish mix together the flour, garlic powder, paprika, salt and pepper.  dip the chicken in the egg/lemon mixture, then in the seasoned flour. in a large skillet, melt butter and brown the coated chicken pieces. pour chicken stock and remaining lemon juice into skillet....

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