Thursday, February 25, 2010


I wanted to post some of my favorite recipes on here to share. If you're like me, you're always looking for something new to add to your rotation and these are some of my tried and true favorites.
My go to recipe is the Chicken Teriyaki recipe I discovered last summer. Served over brown rice, it's fabulous! I can't leave out my favorite winter meal, sausage and tortellini soup, which I eat at least once a month, if not more, when it's cold outside. And I'm posting one of my favorite desserts because everyone always needs a new dessert to try! I have lots of recipes, so if ya'll want more ideas, just let me know!

Chicken Teriyaki (Courtesy of Elliot on AllRecipes)
4 skinless, boneless chicken breast halves - cut into bite size pieces
2 cups dry white wine, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegetable oil
1 onion
1 green bell pepper, diced
1 tablespoon olive oil
2 tablespoons teriyaki sauce
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour 1 1/2 cups of wine over chicken, then sprinkle with garlic powder and onion powder. Cover and refrigerate to marinate for at least 1 hour.
Heat vegetable oil in a small skillet over medium heat. Saute onion and bell pepper for 5 to 7 minutes, or until soft. Remove from skillet and set aside.
Remove chicken from marinade, discarding any remaining marinade. Heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to 'sear'. Braise with remaining white wine and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside.
Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.

Sausage and Tortellini Soup (Courtsey of

3 links Italian turkey sausage (you can use reg. Italian sausage too)
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider (don't leave this out!)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley
Remove casings from sausage and crumble into a large soup pot. Cook over medium heat, stirring frequently. Drain sausage halfway through cooking if it's fatty. Meanwhile, chop onions and garlic. Add to pot and cook until onions are translucent. Add tomatoes, tomato sauce, apple juice, chicken broth, oregano, and basil. Cover and simmer for 30 minutes. Add zucchini and parsley, simmer for additional 15 minutes. Add tortellini and cook until soft. Serve with Parmesan.

The Pioneer Woman's Apple Dumplings (Courtesy of the Pioneer Woman)
2 Granny Smith Apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp vanilla
1 small can Mountain Dew (or Sprite)
Peel and core apples. Cut apples into 8 slices each. Roll each slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and slightly stir. Add vanilla, stire and pour over apples. Pour soda around edges of the pan. Sprinkle with cinnamon. Bake at 350 degress for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.


No comments:

Post a Comment