Monday, December 29, 2008

Brushetta Chicken Bake


I have tried this recipe once. According to Matt I screwed up the stuffing, cause he likes it crunchy. But I'm thinking it is supposed to be kind of soft in this certain recipe. Oh well, I need to make this again, it was really good. Especially if you like Italian dishes.

Brushetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.

BAKE 30 min. or until chicken is cooked through. Enjoy!

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Tuesday, December 23, 2008

Speedy Chicken Stir-Fry


I tried this recipe about a year ago. Matt and I both really liked it. If you're in the mood for something different for dinner with an Asian twist, this is the recipe for you. The soy sauce with the dressing almost made a yakitori type sauce. It was so good. I did not use the peanuts, and if I do it again I will do more broccoli then it called for.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta, uncooked
2 cups small broccoli florets (small broccoli works better)
1 lb. chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp each: ground ginger, garlic powder, crushed red pepper
1/4 tsp Soy Sauce
1/3 cup chopped PLANTERS Dry Roasted Peanuts

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into serving bowls; sprinkle with the peanuts (if desired)

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Monday, December 22, 2008

Chicken Bake


This is so easy to make on a night when you get off work. I love stuff I can just throw in the oven and then go on with my life. Matt loves stuffing so when I found this recipe I knew it was a keeper. Like I said very easy and very tasty, Enjoy!

Stove-Top Easy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. chicken breasts cut into bite-size pieces
1 can (10-3/4 oz.) cream of chicken soup
1/3 cup Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
(Make sure it is the one that has carrots, corn, green beans)

HEAT oven to 400°F.

Prepare stuffing mix as directed on package, set aside

MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is cooked through. Enjoy!

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Sunday, December 21, 2008

Taco Soup


This recipe is perfect for a chilly evening. But I would much rather call it Taco Chili because of how thick it is. I have made this twice so far for Matt. He loves it so much. Especially with some saltine crackers. Yum! Print this out and try it, it's so easy to make and it is sooo good!!

Taco Soup

1 lb. extra lean ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans, undrained
1 can (14.5 oz.) whole tomatoes (I used dice tomatoes)
1 can (14.25 oz.) corn, undrained (I used 2 cans)
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

How To:

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Thanks to KraftFoods.com for this recipe.

Love, Lisa

Sunday, December 14, 2008

Cooking With Lavender

Have you ever heard of using Lavender in your recipes? I hadn't until I came across a recipe in my magazine for "Lavender Ice Cream." I shared the idea with the girls at work, and when Karen went to Seattle to visit her son. She stumbled into a Lavender store, full of anything you can think of Lavender. She purchased some culinary Lavender to share with me. So I thought I would make something using the Lavender. I was skeptical of the way the culinary lavender smelled, we kept trying to imagine how in the world this would taste in a recipe. So Friday night I made these cookies to bring to work Monday.

Lavender Cookies:
1 cup Butter, softened
3/4 cup superfine sugar
1 large egg
2 1/4 cups all-purpose flour
2 tsp baking powder
1 tbsp dried lavender, chopped

Bake at 375 degrees for 15 minutes



I have to say I was not totally impressed with the taste. It was very interesting, and would defiantly be a conversation starter.

Love, Lisa

Thursday, December 11, 2008

Yummy!

Lately I have really been into cooking and baking special things. So I thought I would make a blog to share some of my favorite recipes with you. I will try and post a couple a week, of things I have made or plan to make, enjoy!

Love, Lisa