Monday, April 25, 2011

Refried Bean Tostadas

These are so easy and fast and I was surprised how little it took to fill me up.  I found this recipe on  We all liked it and you can customize them to your liking.



 6 (6 inch) corn tortillas
3/4 cup fat-free refried beans
3/4 cup of your favorite salsa
1/2 cup shredded cheese
Your choice of toppings: lettuce, sour cream, avocado, salsa, etc.


Preheat oven to 400F.  Spray nonstick cooking spray in every other cup of 12-cup muffin tin.  Wrap 2 tortillas at a time in a dish towel and microwave about 20 seconds or until they can bend without  breaking.  Push each tortilla in sprayed muffin cups.  Bake until golden, about 8 minutes.

Remove tortillas from oven and divide refried beans between the 6 tortillas.  Top each one with salsa and a little sprinkling of cheese.  Return to oven and bake until warmed through, about 7-10 minutes.

Place each tostada on a plate and top with your favorite toppings.


Resurrection Rolls

I came across this really cool Easter idea in a few different places and decided to try it for our celebration yesterday.  Little B is really into the Easter story and always gets really excited to tell us that "Jesus came back alive!" 


Big Marshmallows - Represent Jesus Christ
3 Tbsp. Butter, melted - Represent Oils that were put on His body
Cinnamon Sugar mixture, in bowl - Represent Spices that were put on His body
Refrigerator Crescent Rolls - Represent the tomb

Dip marshmallows in butter and cover in cinnamon-sugar.  Place near small end on crescent roll triangle and roll to big end.  Take corners of big end and wrap up around the top and pinch together.  Place on cookie sheet and bake according to crescent roll directions.  When they are done baking, the marshmallow will have melted and the "tomb" will be empty.  

Happy Easter Everyone!

Thursday, March 17, 2011

Basil Cream Chicken

Can I say delicious?  This is so so good!  I wasn't sure about the pimientos, since the only time I've had them is in green olives, and I hate those.  The cream sauce is amazing!  We used our homemade fries to soak up whatever was left of it on our plates.  Little B loves chicken, so this was a hit with him.  I found the recipe here



¼ cup milk
¼ cup dry bread crumbs (I used Italian for a little extra flavor)
4 boneless skinless chicken breast halves (4 ounces each)
3 Tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
⅛ teaspoon pepper

Chicken:  Put milk and bread crumbs in two separate bowls.  Dip the chicken in the milk, then dip in crumbs, completely covering them.  In skillet over medium-high heat, melt the butter and cook chick for about 5 minutes on each side, or until cooked through.  Remove from pan and keep warm.

Sauce:  Reduce heat to medium.  Add broth to the skillet and boil, loosening brown bits in pan.  Stir in cream and pimientos.  Boil and stir for 1 minute.  Reduce heat.  Add Parmesan cheese, basil and pepper.  Cook and stir until heated through.  Serve over chicken.

A very happy boy waiting for dinner to begin.  He insisted I take his picture, not just pictures if the food...

Wednesday, March 16, 2011

French Dressing Chicken Fingers

This is so easy to make!  I visited my cousins last month and they made this.  They are delicious and don't require much work. I served them with rice and a vegetable and that was an easy dinner full of yumminess.  This would work with any dressing you'd like to use (ranch, BBQ, poppyseed)



2 large chicken breasts
1 egg
1/4 cup milk
1 1/2 cups Italian bread crumbs (can use plain)
French dressing


Cut chicken into strips.  In a bowl, whisk egg and milk.  Put bread crumbs in separate bowl.   Cover cookie sheet in tin foil and spray with cooking spray.  Dip chicken in egg then cover in crumbs and place on cookie sheet.  Drizzle dressing over each piece of chicken.  Bake at 350 for about 15-20 minutes, or until chicken is cooked.


Monday, February 14, 2011

"Fruit Pizza"

I have been terrible on here lately.  I have so many pictures and recipes to share, I promise to catch-up eventually.  In honor of Valentine's Day, I will share the recipe for our dessert for tonight that is currently in my fridge waiting to be eaten.  It looks delicious and I have no doubt it will taste that way too.  I found the recipe on Mel's Kitchen Cafe.  Here's the link to the recipe.  I hope you enjoy it!  I used my Springform pan, which is one of my new favorite kitchen items.


Monday, January 10, 2011

Blueberry Muffins

I have been in the mood for blueberry muffins lately, but have been too sick for the last week to get up the energy to make some.  Since I am finally starting to get my energy back, I got me some frozen blueberries and went on a search for the perfect recipe.  I have never made blueberry muffins before, but they are probably my favorite kind of muffin.  I love how the blueberries pop in your mouth and fill it with juiciness!  Well, this recipe which I found on turned out well.  I made them as directed, but in the future will make two minor modifications...
1. Add at least 1/2 cup more blueberries (I love blueberries!)
2. Half the crumb topping.  It made way too much.  I don't like the top completely piled with the topping, just a light sprinkling is good for me.  
Try these out.  They are delicious!  Little B enjoyed helping with the making and eating of these.



Wednesday, January 5, 2011

Chicken Fried Rice with Vegetables

Seriously, who doesn't like chicken fried rice?  This was the perfect recipe.  The chicken marinated in soy sauce and sesame oil made it taste for moist and flavorful.  For the frozen vegetables, I used a bag of my home-frozen carrots and some corn, definitely more than 5 oz though.  Next time I might add some peas or broccoli.  I got the recipe off of here.