Lovestoeat’s Weblog

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OUTSTANDING…

This is SUPER delicious! My mouth waters just thinking about it. It is a HUGE favorite on the Detroit Knot Board. Lindsay was kind enough to share this recipe with all of us! It doesn’t photograph well, but OH SO GOOD! Sorry no picture!

Enjoy!

1 lb. ground round-I used gr. turkey
1 package taco seasoning
15 oz. can tomato sauce-I used canned, diced tomatoes with jalapenos
8 oz. seashell pasta
8 oz package cream cheese (softened in microwave)
1/2 c. sour cream
8 oz. shredded sharp cheddar cheese

Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.

In the meantime, cook pasta according to directions. Drain. Mix softened cream cheese and sour cream in separate bowl.

Spray bottom of 9 x 13 pan with Pam. Put pasta in bottom of pan. Spread cream cheese mixture over pasta. (This is kind of hard to do. Just dollop spoonfuls of the mixture about an inch apart and spread the best you can.) Spoon ground beef mixture over this. Sprinkle shredded cheese on top.

Bake @ 350 for 30 minutes. Cool about 15 - 20 minutes before serving.

Just like my mom used to make. Soo good!

Enjoy!

Ingredients:

Enough chicken for guests-I used 4 breasts and 4 legs

Italian style bread crumbs

2 eggs whipped

Flour to dredge chicken

Garlic powder

Salt and pepper

Melted butter enough to drizzle over chicken breasts. I used a stick and half for this large pan of chicken.

Directions:

Heat oven to 375 degrees.

In breading pans, put flour, eggs, and bread crumbs one in each pan to bread your chicken. Season each tray. Seasoning each tray helps flavor the chicken. I put salt, pepper, and garlic in the flour, egg, and bread crumbs. Dredge chicken in flour. Then coat in egg. Finally, cover in bread crumbs. Put in glass baking pan.

Once all chicken is breaded and in glass baking pan, pour a stick or two of melted butter over the chicken. Add a bit of water to the bottom of the pan. Cover with foil. Bake for 1 hour. Uncover and crisp up for 15 more minutes. Let sit for 5 mins and then serve! Watch oven,  you may have to cook longer or shorter depending on your oven.

This was a great salmon recipe. I did make a few changes, but it was quick, light, and well recieved. My first all out 10 from Mike!!! WAHOOO! Found this recipe on Recipe Zaar.

Enjoy!

1. In a large skillet over medium-high heat, melt butter.
2. Stir in garlic.
3. Sprinkle salmon fillets on both sides with lemon pepper seasoning.
4. Place fish in the pan and cook on both sides for approx 3-5 minutes per side, until fish flakes when tested with a fork.
5. Add in white wine and  lemon juice from one lemon. Saute until liquid reduces in half.
6. Serve salmon with a bit of the liquid from pan.

I used my regular blondie recipe, but added chocolate and white chips this time. They were delicious! Check out my blondie recipe under bars and cookies. Add which ever chips you choose! They are buttery goodness!

Enjoy!

A great, easy chicken dish! I found this great recipe on, Sugar and Spice blog!

Enjoy!

Ingredients:
1 lb boneless chicken cutlets

We love having fresh fish all the time here in Tampa, but it is difficult to keep a variety of recipes around. So, I was looking through blogs and found this VERY delicious and healthy recipe from, Mary Ellen’s Cooking Creations. I made a few adjustments. Here is my recipe!

Enjoy!

Ingredients

• 2 fish filets
• 1 tbsp flour
• Evoo for pan
• 3 cloves garlic, minced
• 1 tbsp freshly chopped parsley
• 1/4 cup wine
• Juice from 1/2 of a lemon
• Spinach leaves chopped up
• Salt and pepper

Directions

• Heat olive oil in a large pan over high heat.
• Season fish with salt and pepper, and then dredge in flour, shaking off any excess.
• Once the pan is very hot, add the fish and cook on each side for about 2-3 minutes. Remove from pan.
• Lower the heat to medium-high, and to the pan, add garlic. Saute for 1-2 min.
• Add the wine and let it cook for about 2 minutes.
• Add the lemon juice and chopped spinach leaves.
• Return fish to the pan and simmer about 4-5 minutes. Top with parsley

I was super bored with the side dishes I was making Mike, so I decided to find something new. We had some leftover loaded mashed potatoes, and after several suggestions on WC, I decided to try potato pancakes. A while back while visiting the Dockery family, Heather made some potato pancakes from their leftover mashed potatoes. Remembering what she did, I decided to try it since Mike loved what she whipped up!

Enjoy!

Ingredients:

2 cups leftover mashed potatoes-I used our loaded mashed which required no other seasonings or add ins

Any add ins as necessary to “dress up” your potatoes

1 cup flour

1 egg

EVOO for pan to fry pancakes

Directions:

Mix potatoes, flour, and egg. Add more flour if necessary to make a sticky pancake. Be careful not to add too much.

Heat oil in pan. Once heated drop potato mixture in a sticky pancake form into pan. Fry until golden brown on one side. Flip and finish cooking other side.

When pancake is done, set on a plate of paper towels to soak up any extra oil. Keep warm until all pancakes are finished.

Serve with butter or sour cream to top!

We love anything that uses Frank’s Hot Sauce, so when I saw this recipe I had to try it. The pictures are pretty bad as they were very hard to move from pan to plate. Next time I think we will keep it a pizza!! But they were delicious! Definitely give these a try!

I found this recipe from What Recipe? by Catherine

Enjoy!

Buffalo Chicken Calzones

1/2 tbsp butter
1/2 tbsp olive oil
1 lb chicken breast, cut into bite-size pieces
1/4 cup Frank’s Hot Sauce
paprika
cayenne pepper
chili powder

1 pizza dough
mozzarella cheese-We used shredded cheddar like our buffalo dip!
blue cheese

Heat a skillet over medium heat. Add butter and olive oil. Heat until butter is melted and oil is warmed. Add in chickenand cook until browned on all sides. Add in hot sauce and spices. Stir to coat. Saute until chicken is cooked through. Cool completely.

Preheat oven to 425.

Roll out dough, cut into quarters. (I cut ours in half to make one large one for each!) Pile chicken on one side of the dough. Sprinkle with blue cheese and mozzarella (cheddar) cheese to taste. Seal the packets. Place on pizza stone or pan. Bake for 15-20 minutes or until crust is golden brown and crispy. Let sit 5 minutes. Serve.

I make banana bread about 3 times a month. I always use the same recipe, but this time wanted to try something new. I found this recipe in my old Better Homes and Garden cookbook. I love the recipes in here because they are tried and true recipes my mom used to make! The banana taste in this recipe was outstanding. They suggested using just brown spotted bananas instead. I have always used very brown ones!

Enjoy!

Ingredients:

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 egg

1 cup mashed bananas (3 medium)

3/4 cup sugar

1/8 teaspoon salt

1/4 cup cooking oil

Directions:

Grease the bottom and 1/2 inch up the sides of a loaf pan. Heat oven to 350.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside.

In another bowl, combine the egg, bananas, sugar, and cooking oil. Add egg mixture all at once to try mixture. Stir just until moistened. Batter should be lumpy. Pour into prepared pan. Bake for 50-55 mins. Cool in pan on wire rack for 10 mins. Remove loaf from pan and cool completely. Once cool, wrap and store overnight before slicing. Makes 1 loaf!