Foodie Blogroll

Anyone who knows me knows that I love to search the Internet for anything and everything. In one of my searches I had found a website that linked to the Foodie Blogroll. Which is a blog especially designed for people who have a passion about food. I thought hey that is us and our blog...which we started because we all love to try new recipes and love food.

If you have a food blog and want to share it with everyone...join the Foodie Blogroll!

My inner M...

I love M&M's and decided I had to make one that looks like me. So what do you think...does she look like me? What does your Inner M look like?

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

Heres another pasta chicken salad I made for Kevin one night. It was very good..and also very easy.

Recipe Rating: Prep Time: 10 minTotal Time: 10 minMakes: 4 servings, 3 cups eachNutrition InformationKraft Kitchens TipsRatings and commentsYou may also enjoy
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6 cups torn romaine lettuce
1-1/2 cups chopped cooked boneless skinless chicken breasts
1 cup cooked small pasta, such as fusilli or rotini
1 cup cauliflower florets
2 large tomatoes, chopped (about 2 cups)
1 large green pepper, chopped (about 1 cup)
1/2 cup KRAFT Natural Italian* Cheese Crumbles
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PLACE 1-1/2 cups of the romaine in each of four salad bowls.
COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
SPRINKLE with Parmesan cheese.

KRAFT KITCHENS TIPS
Special Extra This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.Substitute Prepare as directed, substituting 1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.SubstituteJazz It UpSubstitute

Hi Girls - heres the pasta chicken salad I made for our girls weekend. You can improvise on what you put in...I added brocolli instead of cauliflower, my mom made it and added some onions. I also added chunks of cheese which my family loved last time I made it. Its a very easy and tasty salad for the summer months.

Enjoy =)

Garden Pasta Salad

I created this with a couple of ideas from Kraft Foods and amended based on what I had in the house. It's a nice summer salad, as it can stay out and not be refridgerated for awhile.

INGREDIENTS
3 cups (8 oz.) Barilla Cellentani pasta, cooked, drained
1 package grape tomatoes

1/2 Burpless (seedless) cucumber
1 bottle (8 oz.) KRAFT Italian Dressing (or Fat Free/Reduced Dressing)
4 chopped basil leaves
1/2 cup slivered red onion

1/2 cup KRAFT 100% Grated Parmesan Cheese

DIRECTIONS
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled. Shake or mix ingredients every so often to ensure full marination.

Note: Picture is for a different salad, but shows the pasta used.

2007 Recipe Calendar

JANUARY - Soup & Stews
FEBRUARY - Chocolate
MARCH - Vegetarian
APRIL - Ethnic Dish
MAY - Dessert
JUNE - Salad
JULY - Fish/Seafood
AUGUST - Beverage
SEPTEMBER - Your Choice
OCTOBER - Dips
NOVEMBER - Appetizer
DECEMBER - Cinnamon

New Recipe Website

http://www.fbnr.com/

Hoisin-Lime Salmon (with Asparagus Couscous)

Ok, so just call me a complete slacker. I haven't even looked at the blog since the last time I posted. *hangs head in shame* Well, here I am and I am so impressed by what I've read! I love the recipes and the gadgets to check out and it has re-invorgated me to submit a post. Great job, ladies!

Ok, so my latest super QUICK recipe is by our dear Martha Stewart. (hehe) I went on her website last week looking for a quick pasta salad (I couldn't find the one you made, Kath! maybe you can post it?) and on Martha's site she had a clip from her show on "Kick Off Simple Supper Week". So I thought, let me check it out! Anything to make dinner quicker after work is a welcomed thing!

Here is a link to the video... http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=2ad5ab224190f010VgnVCM1000003d370a0aRCRD&autonomy_kw=hoisin-lime%20salmon&rsc=ns2006_pic_m1

Here is the recipe (for the salmon)...

Ingredients
Serves 4
2 tablespoons hoisin sauce
2 teaspoons honey
4 center-cut salmon fillets (6-ounces each), about 1 1/2 inches thick
1/2 lime, plus several wedges for garnish
Coarse salt and freshly ground black pepper
Asparagus Couscous
1 scallion, thinly sliced
Nonstick cooking spray

Directions
Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside. Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.

Here is the recipe (for the couscous)...

Ingredients
Serves 4
1 cup couscous
Zest of 1/2 lime
2 teaspoons vegetable oil
1 teaspoon coarse salt
8 ounces asparagus, sliced 1/4-inch thick on the bias

Directions
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

My review for this recipe: Excellent taste! Hoisin sauce (commonly part of Chinese food, such as Moo Shu Pork) is easily found in the Asian or International food aisle at your local supermarket. I had it for a pork recipe I used previously. This literally took minutes to make. Put the salmon in the office with the lime juice and as that is cooking, mix together the hoisin sauce and honey. Take the salmon out, brush on the sauce, put it back in and voila! Now, I didn't have the couscous, so this would have perhaps added some time to the recipe, but I did make a salad and even Rachael Ray would have loved this quick and speedy meal! Enjoy!

Ice Cream Cake

Heres the recipe for that ice-cream sandwich cake. Jenn- its so easy, take no time at all to make. Nothing melted on me at all. Let me know what you think when you try it!!


1/2 cup hot fudge topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

It serves 12
prep time is 10 mins

Ice cream sandwich cake

I made that ice cream sandwich cake that was in the last kraft foods magazine I recieved. All I can say is OH MY GOD...it was soooooo good. It was so easy to make. Kevin who doesnt eat sweets loved it. If you guys dont have that recipe let me know and I'll post it.

Greek Yogurt

I tried to watch what I eat and have often tried to eat fat free yogurt. But I never like the taste of it because of the artificial sweeteners. I friend of mine at work told me about Greek yogurt and that it didn't have that after taste. So I bought the small container (5.3 oz) of the plain fat free Fage yogurt. I had this morning and oh my was it surprising delicious. I just added about a handful of blueberries. I would definitely recommend it. Some nutritional facts. One 5.3 oz container is 80 calories, 6g carbs, and 13g protein. The only bad thing it was a little pricey, about $1.59.

My New Favorite Gadget

I had bought OXO's Julienne Peeler a while ago and never really used it. But now when making breakfast on the weekends I use it all the time to make a giant potato pancake. One large potato can make a pancake big enough for four people. All you do is just peel the whole potato and add any spices you want. Throw it in a pan with some oil and let brown on both sides. One time I added some diced green pepper.