tag:blogger.com,1999:blog-87915223280823998802024-03-13T07:36:16.036-04:00From Jaimie's Kitchen...A New LookWelcome to my "allergy free" kitchen!!!!Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-8791522328082399880.post-2491931247099014182011-09-06T17:37:00.001-04:002011-09-06T17:37:52.469-04:00Black Bean and Avocado SalsaI love saving magazines with recipes like Southern Living and Cooking Light. Recently I decided to go through them all and make a binder out of the recipes that I can either eat or improvise with the ingredients. I found this salsa in Cooking Light May 2007. Told you I've kept the magazines for a long time!!!! It was delish!!!!<br />
<br />
2 cups chopped seeded tomato<br />
1 cup diced peeled avocado<br />
1/2 cup chopped red onion (<em>I used my </em><a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=240&words=chopper"><em>Pampered Chef chopper</em></a><em> to make it as fine as possible</em>)<br />
2 TBSP chopped fresh cilantro<br />
2 TBSP fresh lime juice<br />
1 TBSP finely chopped seeded jalapeno pepper (<em>I omited.)</em><br />
1/8 tsp salt<br />
1 (15 oz) can black beans, rinsed and drained<br />
lime wedges (optional)<br />
<br />
Combine first 8 ingredients in a medium bowl; toss gently. Cover and chill 30 minutes before serving. Garnish with lime wedges, if desired.Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-77082138739103735842011-08-21T07:59:00.000-04:002011-08-21T07:59:07.428-04:00Organic Chicken Piccata & Heirloom TomatoesYears ago, when Jon and I lived in Atlanta, a friend introduced me to the chicken piccata at the Cheesecake Factory. I've been hooked every since! Seriously, I don't think I've ever had anything else there. For some reason I never really tried to make it until the other night. I picked up this recipe at Whole Foods at the same time I picked up the <a href="http://fromjaimieskitchen.blogspot.com/">Tarragon Chicken</a> one. I didn't do the tomato portion of it only because I didn't have any but I will certainly do it next time. Again, it called for flour so this time I used Coconut Flour. What a great flavor!!!!<br />
<br />
<strong><u>Chicken Piccata & Heirloom Tomatoes</u></strong><br />
Serves 4<br />
<br />
2 pounds boneless skinless chicken breast<br />
1/2 cup flour (<em>I used <a href="http://www.edwardandsons.com/ldo_shop_coconut.itml">Let's Do...Organic Coconut flour</a></em>)<br />
2 tsps salt<br />
1/2 tsp black pepper<br />
6 TBSP butter or <a href="http://www.earthbalancenatural.com/">butter substitute</a>, divided<br />
6 TBSP olive oil, divided<br />
1/3 cup fresh lemon juice<br />
1/2 cup chicken stock<br />
1/4 cup capers, rinsed<br />
1 cup heirloom tomatoes seeded and diced<br />
1/3 cup fresh parsley, chopped<br />
<br />
Slice the chicken breast, into 1/4 inch thick medallions. Season with salt and pepper and dust with flour.<br />
<br />
Heat pan over medium-high heat, pour in 3 TBSP oil and 2 TBSP butter. When butter has melted and stops foaming place medallions into pan and saute for 2-3 minutes per side or until golden brown. Remove from pan and keep warm.<br />
<br />
Pour lemon juice, stock, and capers into pan. Bring to a boil. Stir in remaining butter. (<em>I didn't use all the butter it called for.</em>)<br />
<br />
Return chicken to the pan to coat the chicken with sauce.<br />
<br />
Arrange chicken on a platter. Put tomatoes into sauce, gently stir and pour over chicken. Garnish with parsley.Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-44894066558954984702011-08-20T07:08:00.000-04:002011-08-20T07:08:32.730-04:00Sauteed Organic Tarragon ChickenThe only way to get Taylor to come to Whole Foods with me without complaining is the knowing that there will be samples everywhere....especially on the weekends! That's my only saving grace!!! This past weekend was no different. While there we stumbled upon a lady serving some sort of chicken. Taylor devoured it and begged for me to cook it that night. Thankfully you'll always find recipes at these little stands!<br />
<br />
There were a couple of things in the recipe like flour and butter that I can't have so I had to improvise with my foods. Did you know that there are tons of different flours you can have other than "all-purpose"??? A ton!!! (<a href="http://www.bobsredmill.com/flours-meals/">Bob's Red Mill</a> is amazing!!!) <a href="http://betteroffwell.com/">Donna</a>, my health counselor, has introduced me to so much. If it wasn't for her I would be so timid as to how to cook with all these new things like these different flours. <br />
<br />
<strong><u>Sauteed Organic Tarragon Chicken</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7o80Em41IGk/Tk-VKSj2JxI/AAAAAAAACTs/tVc04ttN35U/s1600/DSC_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-7o80Em41IGk/Tk-VKSj2JxI/AAAAAAAACTs/tVc04ttN35U/s320/DSC_0072.JPG" width="320" /></a></div><br />
2 pounds organic boneless skinless chicken breast<br />
2 tsp salt<br />
1/2 tsp fresh ground black pepper<br />
1/2 cup flour (<em>I used </em><a href="http://www.bobsredmill.com/white-rice-flour.html"><em>Bob's Red Mill White Rice</em></a><em> flour</em>)<br />
1/4 vegetable oil (<em>I used olive oil</em>)<br />
1/2 cup chicken stock<br />
2 Tbsp butter, cut into cubes (<a href="http://www.earthbalancenatural.com/#/products/soy-free/"><em>Earth Balance</em></a><em> is a great dairy free, soy free alternative</em>)<br />
1 TBSP fresh tarragon (<em>I didn't have this ingredient so I used <a href="http://www.bragg.com/products/sprinkle.html">Bragg's seasoning</a>. Delish!!!)</em><br />
<br />
Slice chicken breast, crosswise, into 1/4 inch thick medallions. (<em>I took the easy way out and bought the chicken already cut up at Whole Foods!)</em> Season with salt and pepper and dust with flour.<br />
<br />
Heat saute pan over medium-high heat, pour in oil and allow to heat up for 1 minute. Put medallions into pan and saute for 2-3 minutes per side or until golden brown. Remove from pan and keep warm.<br />
<br />
Pour chicken stock into pan and stir to remove fond from bottom of pan. Add butter one piece at a time. Blending in after each piece. Stir in seasoning.<br />
<br />
Arrange medallions on a platter and pour sauce over it.<br />
<br />
Serves 4Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-9228119905078313272011-08-17T08:19:00.000-04:002011-08-17T08:19:42.446-04:00A New Look for the "From Jaimie's Kitchen" blog<span style="font-family: inherit;">So much time has passed and so many things are now different!!! Let me start from the beginning and explain where my blogs have been for the past year....</span><br />
<br />
Here's a little background of my "stomach" problems. Since high school until now I've always had stomach issues. It started with colitis as a Freshman in high school to being diagnosed with IBS and lactose intolerant at the age of 22. While being pregnant and after my girls were born my symptoms seemed to die down which was wonderful. Well, a little over a year ago I started with issues again. Any time I would eat something or drink something my stomach would bloat up, cramp....I will save you on the rest of the details. :-) I was thinking that maybe a side effect of hypothyroidism was that I couldn't eat certain foods so I went to an endocrynologist and she quickly, in a nice way, told me I was nuts. This went on for months of literally feeling like I was crazy and just dreaming that my stomach hurt. <br />
<br />
We all know what it's like during Thanksgiving and Christmas....yummy, rich, fattening foods. Gosh how you dream about these holidays year round to eat the foods you only eat during these times. Well, that backfired on me! I was soooo sick and had no clue why. We thought maybe a bad gall bladder but that was negative. I went to a gastrologist and did the scope down my throat to see if I had celiac disease but that came back fine. After getting sick one last time my PCP decided to send me to an allergist. Low and behold we found the culprit!!!!!! Sure enough I have TONS...I mean, TONS....of food allergies. Ready for this??? corn, dairy, casein, soy, eggs, chocolate, peanuts, almonds, and also a sensitivity to gluten.<br />
<br />
I know what you are thinking....WHAT ON EARTH DO YOU EAT??? Well, that's what I thought too. I was so excited to get an answer to my problems but at the same time so scared as to what I was going to do. My doctor recommended a dietitian who helped me get my feet a little wet on the different foods out there that I've never even heard of. I was going to Whole Foods all the time just looking at labels, studying the foods, and determining how I was going to cook. If you aren't a frequent WF shopper you know how overwhelming that place can be!!! I'm now working with a health consultant who has really helped me find so many different foods and different ways to eat and get the nutrients I need.<br />
<br />
So now I'll be posting a ton of new recipes that will make you say "what on earth is that???" "why on earth is she putting kale is smoothies???" "quinoa, millet, lentils...what's that and how to do I cook that???". These are all the OVERWHELMING questions I had when I had to start eating this new and improved way. I'll be revamping recipes and explaining all the new foods I have to substitute for everyday foods. A lot of my recipes come from Whole Foods, allergy friendly magazines, and from my health counselor who has a fabulous website <a href="http://betteroffwell.com/">Better Off Well</a>. (go there....she has wonderful recipes and tips!)<br />
<br />
I hope you enjoy the blog the way you did before!!!! It's been a rollercoaster for me so I'm excited to start sharing everything I've learned!!!!Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-66052486206854305572010-08-24T17:08:00.000-04:002010-08-24T17:08:39.286-04:00Chicken Taco RiceThis was a recipe I tried this summer that was handed down by a friend. Super good and easy and my picky eater loved it! (Yes, Taylor is still picky!)<br />
<br />
1 lb boneless chicken, cut into strips<br />
1 1/2 TBSP oil<br />
1 1/2 cup water<br />
1 (8oz) can tomato sauce<br />
1/2 pkg taco seasoning mix<br />
1 cup frozen sweet corn, thawed and drained<br />
1 medium red bell pepper, cut into small strips<br />
1 1/2 cups original minute rice, uncooked<br />
1/4 cup shredded cheddar cheese<br />
<br />
<ol><li>In a large skillet, cook and stir chicken in hot oil until lightly browned.</li>
<li>Add water, tomato sauce and seasoning mix. Bring to a boil, reduce heat, cover and simmer 5 minutes.</li>
<li>Add corn and red bell pepper. Bring to a boil.</li>
<li>Stir in rice. Cover; remove from heat and let stand 5 minutes.</li>
<li>Fluff rice with a fork.</li>
<li>Sprinkle top with cheese.</li>
<li>Serve with tortilla chips or hot floured tortillas, if desired.</li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-75413762587833691722010-08-23T07:45:00.000-04:002010-08-23T07:45:04.619-04:00Maggie's Decadent BrowniesI'm back! What a crazy, busy summer this has been. We were non-stop when Jon was home on vacation and I just didn't have the energy to blog. Football season is here so it's time to start trying some new tailgating foods!!!<br />
<br />
I made these brownies last year and blogged about it but never put a picture up. Don't they look divine! <a href="http://fromjaimieskitchen.blogspot.com/2009/07/gotta-sweet-tooth.html">Click here</a> to get the recipe. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FYbCeckfIrE/THJegnCXdfI/AAAAAAAACRs/pVmYIrCV7w8/s1600/DSC_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="http://2.bp.blogspot.com/_FYbCeckfIrE/THJegnCXdfI/AAAAAAAACRs/pVmYIrCV7w8/s400/DSC_0100.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FYbCeckfIrE/THJehjgFoDI/AAAAAAAACR0/uiiXhYdQsK8/s1600/DSC_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="http://4.bp.blogspot.com/_FYbCeckfIrE/THJehjgFoDI/AAAAAAAACR0/uiiXhYdQsK8/s400/DSC_0102.JPG" width="400" /></a></div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-91444650249066889022010-06-01T12:53:00.001-04:002010-06-01T12:53:59.583-04:00Honey Mustard Pork ChopsHere's a yummy marinade for pork chops that I found in my Weight Watchers cookbook. Anything with honey mustard satisfies my husband so he just loved this marinade!<br />
<br />
4 tsps honey<br />
1/4 cup dijon mustard<br />
1 tsp cider or wine vinegar<br />
1/4 tsp salt<br />
freshly ground pepper, to taste<br />
<br />
I mixed it all together, poured over the pork chops, and threw them in the fridge (for at least 8 hours) until Jon threw them on the grill. They came out pretty tasty!Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-58743059521984988732010-05-27T20:25:00.002-04:002010-05-27T20:31:45.294-04:00Chocolate Chip Cookie Dough Cupcakes<div class="separator" style="clear: both; text-align: left;">I have stumbled upon a fabulous website thanks to my fellow foodie, <a href="http://brandicastlecooking.blogspot.com/">Brandi</a>. It's called <a href="http://thepioneerwoman.com/tasty-kitchen/">Tasty Kitchen</a>. So many new recipes to try and I'm so excited!!!! I was looking for a cupcake recipe so Jon can bring to Taylor's class tomorrow (it's grandparents day/special person day) and didn't want your typical cupcake. While looking for cupcakes the words "cookie dough" just popped out at me. Who can refuse cookie dough???? and inside a cupcake???? Let me tell you....it's as good as how it sounds. Good thing I'm getting my wisdom teeth pulled tomorrow or I'd be diving into the remaining ones all weekend!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FYbCeckfIrE/S_8DgZ8LRlI/AAAAAAAACRc/wa22vnCYhu0/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://2.bp.blogspot.com/_FYbCeckfIrE/S_8DgZ8LRlI/AAAAAAAACRc/wa22vnCYhu0/s400/DSC_0002.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S_8DixxwZPI/AAAAAAAACRk/cGBePt12fmc/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S_8DixxwZPI/AAAAAAAACRk/cGBePt12fmc/s400/DSC_0009.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Ok....So I can't lie...I'm super impressed about this picture. Doesn't it look pretty awesome! I found some <a href="http://thepioneerwoman.com/photography/2009/07/taking-photos-of-food-8-tips/">food photo hints</a> and this was my first shot. It's a little yellow but I'm still impressed. :-)</div><br />
1 1/3 cup flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
3/4 cup unsalted butter<br />
3/4 cup brown sugar<br />
2 eggs<br />
1/2 cup milk<br />
1 tsp vanilla extract<br />
16 oz chocolate chip cookie dough <em>(this will be enough if you double the recipe.)</em><br />
16 oz chocolate icing <em>(this will be enough if you double the recipe.)</em><br />
<ol><li>Scoop cookie dough in teaspoon sized balls and place in the freezer in a ziplock bag or airtight container. The cookie dough has to be completely frozen.</li>
<li>Preheat oven to 350.</li>
<li>Whisk flour, baking powder, and salt.</li>
<li>Beat butter until smooth and add sugar beating until light and fluffy. Add eggs one at a time, beating until combined each time. Mix in the flour mixture, alternating with milk and vanilla, beginning and ending with flour.</li>
<li>Using an ice cream scoop, scoop batter into prepared cupcake pan. Get cookie dough balls out of the frezzer and place into the cupcake, pushing down into the center of the batter.</li>
<li>Bake for 20 minutes.</li>
<li>Transfer to cooling rack. Once cool top with chocolate icing.</li>
<li>Yield: 12 cupcakes <em>(I doubled the recipe to make 24.)</em></li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-30936381814285104902010-05-25T14:26:00.000-04:002010-05-25T14:26:36.651-04:00Italian Chicken<div class="separator" style="clear: both; text-align: left;">When I went to the grocery the other day I hit the jackpot. Y'all know how much I love my crockpot. Well, <a href="http://www.tasteofhome.com/">Taste of Home</a> has a wonderful magazine out with tons of slow cooker meals. Now I have a question....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Do you say crockpot or slow cooker???</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S_wQmLveLYI/AAAAAAAACRU/Ooy62PxiflU/s1600/Italian+chicken2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S_wQmLveLYI/AAAAAAAACRU/Ooy62PxiflU/s400/Italian+chicken2.JPG" width="400" /></a></div><br />
6 boneless skinless chicken breasts<br />
1 can Italian stewed tomatoes <em>(I bought the "no salt added" but think I'll buy regular next time or just add extra salt to the meal.)</em><br />
3/4 cup plus 3 TBSP water, divided <em>(I used chicken broth. I always replace chicken or beef broth when a recipe calls for water.)</em><br />
2 TBSP dried minced onion<br />
2 tsps chicken bouillon granules<br />
2 tsps chili powder<br />
1/2 tsp dried tarragon<br />
1/2 tsp Italian seasoning<br />
1/4 tsp garlic powder<br />
3 TBSPS cornstarch<br />
Hot cooked rice<br />
<ol><li>Place chicken in your crockpot. Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken.</li>
<li>Cover and cook on low for 3-4 hours.</li>
<li>Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice.</li>
</ol>Servings: 6Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com2tag:blogger.com,1999:blog-8791522328082399880.post-12845234249781813092010-05-25T08:36:00.000-04:002010-05-25T08:36:23.928-04:00Lemon Chicken MarinadeJon and I have been grilling a lot lately on the weekends. When we lived in GA and TX that's all we ate year round. We love the grill! Needless to say, since it has been gorgeous here now we are using the pit a ton!<br />
<br />
1 tsp lemon zest<br />
Juice of 1 lemon<br />
1/4 cup chopped fresh basil<br />
1 TBSP honey<br />
1 TBSP Dijon mustard<br />
2 garlic cloves, minced<br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
1/4 cup extra virgin olive oil<br />
Chicken breasts<br />
<br />
Put chicken and ingredients in a zip-lock bag and refrigerate 2-8 hours. I turn mine over at least once while marinading. Discard marinade and grill. Don't even ask me how long to grill for.....that's my hubby's job! :-)Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-59246804959243089522010-05-23T10:26:00.000-04:002010-05-23T10:26:51.097-04:00Brown Sugar & Oats Muffins<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here's another fabulous recipe that I got from <a href="http://brandicastlecooking.blogspot.com/">From My Kitchen to Yours!</a>. I made these for breakfast this morning and Jon and I just can't stay out of them. Next time I think I'm going to add cut up apples and nuts in them. So yummy!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FYbCeckfIrE/S_k5AxXbYvI/AAAAAAAACRM/5dMo6CAw0zo/s1600/DSC_0001b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://2.bp.blogspot.com/_FYbCeckfIrE/S_k5AxXbYvI/AAAAAAAACRM/5dMo6CAw0zo/s400/DSC_0001b.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-size: x-small;">(Just ignore the only purple muffin cup. It was the last colored one left and I don't like to waste. :-))</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1 cup oatmeal</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1 1/2 cups all purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">3/4 cup brown sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">2 tsps baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1/2 tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1 tsp cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">2 eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">3/4 cup milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1/4 cup oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">1 tsp vanilla</div><ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Preheat oven to 400.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Line a dozen muffin tin with paper liners.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">In a mixing bowl, combine the first six ingredients. In a seperate bowl, beat the eggs, milk, oil, and vanilla together. Stir the wet ingredients into the dry until moistened. <em>(Don't over mix your mixture . It'll make it more dense if you do and you won't get the nice air pockets muffins have.)</em></div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Fill each muffin cup 2/3 full and bake for 15-17 minutes.</div></li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-17924960754443466002010-05-21T07:27:00.003-04:002010-05-21T07:29:04.039-04:00Jambalaya pic<div class="separator" style="clear: both; text-align: center;">Doesn't that look so yummy?!?!? I made jambalaya for a pot luck I went to last night and it was gobbled up really fast! </div><div class="separator" style="clear: both; text-align: center;">Click <a href="http://fromjaimieskitchen.blogspot.com/2009/09/aunt-harriets-cheating-jambalaya.html">HERE</a> for the recipe.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FYbCeckfIrE/S_ZtNP5SLXI/AAAAAAAACQ8/Jm91ZtQmtyM/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="265" src="http://3.bp.blogspot.com/_FYbCeckfIrE/S_ZtNP5SLXI/AAAAAAAACQ8/Jm91ZtQmtyM/s400/DSC_0006.JPG" width="400" /></a></div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-24462364123592761432010-05-19T07:42:00.000-04:002010-05-19T07:42:16.682-04:00Cheese Muffins<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2tikesunder2.blogspot.com/">Mandi</a> found this cheese muffin recipe on <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman</a> website. If you've never gone to her website before you need to go. Such wonderful recipes!!! Anyway, Jon went volunteer in Taylor's class yesterday so I decided to make them a little treat. She's been telling me about these muffins and about how good they are so I decided to make them. Wow....they are so good and so cheesy!!!! I'm just glad I had to send them to school because I could have gobbled these up easily!!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I should have taken a better picture than this but I was in such a rush that this is what you get. :-)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FYbCeckfIrE/S_PMW5uff9I/AAAAAAAACQ0/EtVk3kTAJTc/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_FYbCeckfIrE/S_PMW5uff9I/AAAAAAAACQ0/EtVk3kTAJTc/s400/DSC_0002.JPG" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 TBSPS sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 TBSP baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups shredded colby-jack cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup melted butter (1/2 stick)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wisk together dry ingredients then stir in cheese.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a seperate bowl, wisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake in greased muffin tin at 375 for 20-25 minutes. <em>(it took mine 25 minutes.)</em></div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve warm. Makes 12 muffins.</div></li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com2tag:blogger.com,1999:blog-8791522328082399880.post-62078992980186037712010-05-17T07:41:00.001-04:002010-05-17T07:42:34.419-04:00Pizza on the GrillLast night we tried something we never did before....pizzas on the grill. It was so much fun. Jon, Taylor, and I each had our own to create. What a fun way to end a weekend! <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FYbCeckfIrE/S_EoUwW4DNI/AAAAAAAACQU/QobCOm5y2iQ/s1600/DSC_0005a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_FYbCeckfIrE/S_EoUwW4DNI/AAAAAAAACQU/QobCOm5y2iQ/s400/DSC_0005a.JPG" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Jon's pizza is on the far left. It consisted of bacon, meatballs, pepperoni, mushrooms, ricotta cheese, mozzerella cheese, regular shredded cheese, and pizza sauce. I'm sure I'm missing something b/c it was huge!!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Mine is on the right. It had pizza sauce, mozzerella, and tomatoes. When we pulled it off the grill I drizzeled it with olive oil and sprinkled fresh basil on top.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">The little one on the front was Miss Taylor's pepperoni pizza that she made all by herself.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FYbCeckfIrE/S_EoWwC9QXI/AAAAAAAACQc/k8hMn2P5ztA/s1600/DSC_0006a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_FYbCeckfIrE/S_EoWwC9QXI/AAAAAAAACQc/k8hMn2P5ztA/s400/DSC_0006a.JPG" width="400" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S_EoYmTbj2I/AAAAAAAACQk/pJ4T2h__rpA/s1600/DSC_0008a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S_EoYmTbj2I/AAAAAAAACQk/pJ4T2h__rpA/s400/DSC_0008a.JPG" width="400" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FYbCeckfIrE/S_EoZxcZ3II/AAAAAAAACQs/sk0lyerxKcU/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_FYbCeckfIrE/S_EoZxcZ3II/AAAAAAAACQs/sk0lyerxKcU/s400/DSC_0009.JPG" width="400" wt="true" /></a></div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-84648777381171213822010-05-16T20:59:00.001-04:002010-05-16T21:01:42.370-04:00Dump CakeDump Cake.....doesn't that name sound so appetizing?!?!? Well, don't let it fool you. It is so good and so very easy!!!! This was a staple at our Supper Club, thanks to Monica, when we lived in Texas. I made this along with the <a href="http://fromjaimieskitchen.blogspot.com/2010/05/cookies-n-cream-chess-bars.html">Cookies-N-Cream chess bars</a> for Teacher Appreciation Day on Thursday and it took everything out of me not to take a bite!!! Now listen to how easy this is..... <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Take a large can of <strong><span style="color: red;">crushed pineapple</span></strong> and dump it, liquid included, into a 9x13 pan. Don't forget to spray with Pam!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FYbCeckfIrE/S_CQSro1MZI/AAAAAAAACP0/Bp7yPmqjFhQ/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_FYbCeckfIrE/S_CQSro1MZI/AAAAAAAACP0/Bp7yPmqjFhQ/s400/DSC_0001.JPG" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Next, dump <strong><span style="color: red;">pie filling</span></strong> on top of the pineapple. You can use any type of pie filling. Here I used cherry because that's my favorite and find it's the best.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FYbCeckfIrE/S_CQVHyU6HI/AAAAAAAACP8/CzSTDR7JWbI/s1600/DSC_0002a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_FYbCeckfIrE/S_CQVHyU6HI/AAAAAAAACP8/CzSTDR7JWbI/s400/DSC_0002a.JPG" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now put a <strong><span style="color: red;">box of vanilla cake mix</span></strong> on top of the pie filling. The next step Paula Deen would love. Take 2...yes, <span style="color: red;"><strong>2 sticks of melted butter</strong></span> and pour on top of the cake mix.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FYbCeckfIrE/S_CQWari7II/AAAAAAAACQE/pKPViiLmq58/s1600/DSC_0003a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_FYbCeckfIrE/S_CQWari7II/AAAAAAAACQE/pKPViiLmq58/s400/DSC_0003a.JPG" width="400" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now stick it in a preheated <span style="color: red;"><strong>325 degree oven for 1 hour</strong></span> and Enjoy!!!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S_CQXvMwQCI/AAAAAAAACQM/1YWRS1_yOZY/s1600/DSC_0004a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S_CQXvMwQCI/AAAAAAAACQM/1YWRS1_yOZY/s400/DSC_0004a.JPG" width="400" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-76840666682663752192010-05-13T07:33:00.000-04:002010-05-13T07:33:20.067-04:00Asian Shrimp, Snow Peas, and RiceThis was my very first attempt to cook Asian food and it wasn't hard at all! It has such a great flavor to it. My only complaint is about the snow peas. I've never cooked with these before so I didn't know there were "strings" involved. I found some in the produce department so I put those in my buggy and continued on getting my other groceries. I did find some prepackaged Asian snow peas, after I had the others, that stated it was without strings. I had no clue what that meant so I continued on b/c I didn't feel like putting the others back. Bad decision!!!! Jon and I ended up taking the peas out of the dish b/c you can't chew those strings. I decided to still share the recipe b/c it truly is good.....with or without snow peas.<br />
<br />
1 1/4 cups reduced sodium chicken or vegetable broth<br />
1 TBSP cornstarch<br />
1 tsp vegetable oil<br />
3 garlic cloves, minced<br />
2 carrots, finely chopped<br />
2 cups snow peas....WITHOUT STRINGS!!!!<br />
2 TBSPS reduced sodium soy sauce<br />
2 tsps Asian (dark) sesame oil<br />
1 1/4 lb large shrimp, peeled and deveined<br />
1/4 tsp crushed red pepper<br />
3 cups hot cooked long grain rice <em>(we only used about 1 cup)</em><br />
<ol><li>In a small bowl, combine 1/4 cup of the broth and the cornstarch; stir until the cornstarch dissolves. Set aside.</li>
<li>In a large nonstick skillet over medium high heat, heat the vegetable oil; add the garlic and saute about 1 minute. Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce, and sesame oil. Reduce the heat and simmer, covered, until the snow peas are tender crisp, about 5 minutes.</li>
<li>Add the shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil. Stir in the dissolved corn starch and add the red pepper; cook, stirring frequently, until thickened, about 2 minutes. Serve over the rice.</li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com1tag:blogger.com,1999:blog-8791522328082399880.post-8201637917139542282010-05-13T07:16:00.000-04:002010-05-13T07:16:28.394-04:00Cookies-N-Cream Chess Bars<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Today is Teacher Appreciation at Taylor's school so I volunteered to bake a dessert. Normally I like to bake something that I have already made before because I know it is delicious but this time I decided to try something new. After making them I was kicking myself because they just didn't have that "wow" factor. My plan was to sneek into the Teacher's Lunchroom and drop it off before anyone saw who made these. LOL The recipe says to keep them refrigerated so I stuck them in there and hoped this would help them. Luckily they did. Jon came home and did a taste test for me. He said they tasted like a cream cheese brownie. Thank goodness!!! The recipe doesn't say how long to refrigerate them but my suggestion is to at least keep them in the fridge for an hour or two before serving them to help the cream cheese set.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FYbCeckfIrE/S-vaMiKzauI/AAAAAAAACPk/0kzrFtzPRqI/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_FYbCeckfIrE/S-vaMiKzauI/AAAAAAAACPk/0kzrFtzPRqI/s400/DSC_0002.JPG" width="400" wt="true" /></a></div><div align="center"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S-vbd0uY1pI/AAAAAAAACPs/4vx0wTMQBGI/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S-vbd0uY1pI/AAAAAAAACPs/4vx0wTMQBGI/s400/DSC_0005.JPG" width="400" wt="true" /></a></div><div align="center"><br />
</div><div style="text-align: left;">1 fudge or chocolate cake mix</div><div style="text-align: left;">4 eggs, divided</div><div style="text-align: left;">1 stick butter, melted</div><div style="text-align: left;">1 (8 oz) package cream cheese, room temp</div><div style="text-align: left;">2 3/4 cups confectioners sugar</div><div style="text-align: left;">1 tsp vanilla</div><div style="text-align: left;">8 to 12 Oreo cookies</div><ol><li><div style="text-align: left;">Mix cake mix with 1 egg and margarine; press into greased and floured 13x9 pan.</div></li>
<li><div style="text-align: left;">In a mixing bowl with an electric mixer, beat confectioners' sugar with cream cheese, vanilla and 3 eggs until smooth. Pour about 2/3 of the topping mixture onto the cake mixture; sprinkle with crumbled oreos (or chocolate chips for polka dot chess squares) then pour remaining mixture evenly over crumbs. Bake in a preheated 325 over for about 50 to 60 minutes, or until topping is lightly browned. <em>(took mine 50 minutes)</em> Cool thoroughly and cut into bars.</div></li>
<li><div style="text-align: left;">KEEP REFRIGERATED!!!!!</div></li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-23566943736657790822010-05-10T16:48:00.000-04:002010-05-10T16:48:30.135-04:00Mississippi Mud CookiesI made these cookies for Santa this year and couldn't remember why I didn't post it on my blog.....until now. Yes they are yummy but goodness they're a pain to get off the pan and a pain to figure out if they are done or not. If anyone has a trick of what I need to be looking at to tell when they are done please tell me!!! These cookies are the type that harden as they cool so it's really hard for me to figure this out. They are very good b/c as a couple crumbled when I tried to place them on the wire rack I was able to taste it. I was actually making these for another bake sale they are doing at Taylor's school tomorrow. Good thing they aren't judging me on presentation!!!! The recipe does call for you to put the dough on a parchment paper lined baking sheet so I'll be sure to do that next time. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FYbCeckfIrE/S-hvRjASH8I/AAAAAAAACPc/_joOiucc4WQ/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_FYbCeckfIrE/S-hvRjASH8I/AAAAAAAACPc/_joOiucc4WQ/s400/DSC_0006.JPG" tt="true" width="400" /></a></div><br />
1 cup semisweet chocolate morsels<br />
1/2 cup butter, softened<br />
1 cup sugar<br />
2 large eggs<br />
1 tsp vanilla<br />
1 1/2 cups all purpose flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 cup chopped pecans<br />
1/2 cup milk chocolate morsels<br />
1 cup plus 2 tbsp miniature marshmallows<br />
<ol><li>Microwave semisweet chocolate morsels in a small microwave safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.</li>
<li>Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.</li>
<li>Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.</li>
<li>Drop dough by heaping tablespoons onto parchment paper lined baking sheets. Press 3 marshmallows into each portion of dough.</li>
<li>Bake at 350 for 10 to 12 minutes or until set. Remove to wire racks.</li>
</ol>Makes 3 dozen.Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-17684274236629362212010-05-09T11:34:00.000-04:002010-05-09T11:34:55.378-04:00Chicken Fajitas<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Last night we had a little Mother's Day celebration and a belated Cinco de Mayo celebration with our neighbors. Chicken Fajitas and Margaritas it was for us! I got the marinade for the chicken out of my Weight Watchers cookbook. It called for the chicken to be cooked in a skillet but we grilled ours. I love grilled veggies!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">I didn't get a pic of our fajitas but I did get a great pic of my dear friend, Chris, and I enjoying our margaritas (recipe below)! Thanks to my friend Amy for her mom's wonderful margarita recipe!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FYbCeckfIrE/S-bQE6k4_EI/AAAAAAAACPU/Dg4uU13M1WU/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_FYbCeckfIrE/S-bQE6k4_EI/AAAAAAAACPU/Dg4uU13M1WU/s400/DSC_0009.JPG" tt="true" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><u>Chicken Fajitas</u></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 TBSP fresh lime juice</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 TBSP reduced sodium soy sauce</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp chili powder</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pinch crushed red pepper</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">10 oz skinless boneless cihcken breasts, cut into thin strips</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 tsps vegetable oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 green bell pepper, seeded and thinly sliced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 red bell pepper, seeded and thinly sliced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 onion, halved lengthwise and thinly sliced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 (6 in) fat free flour tortillas</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 cup salsa, for garnish</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 cup fat free sour cream, for garnish</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">fresh cilantro, for garnish</div><ol><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">To prepare the marinade, in a zip-loc bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard marinade.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In a large nonstick skillet over medium heat, heat 2 tsps of the oil. Saute the bell peppers and onion until softened, 8-10 minutes. Transfer to a plate and keep warm.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In the skillet, heat remaining 2 tsps oil. Saute the chicken until cooked through, 3-5 minutes.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">To assemble fajitas, soften tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream and cilantro.</div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><u>Margaritas</u></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The recipe is for a frozen margarita but Chris and I just put it over ice instead. It is delicious any way you like it! I'll give it to you like Amy gave it to my friends and I.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">12 oz Minute Maid Limeade Frozen Concentrate</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Empty into the blender and then use the container for the rest of the measurements.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Fill 1/2 container with tequila and pour in.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Fill 1/4 container with Triple Sec and pour in.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Squeeze in whole lime. Add ice then blend!!! (or pour margarita over ice.)</div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-43627592988055474802010-05-07T15:07:00.001-04:002010-05-07T15:09:03.886-04:00Say It with Pictures<div class="separator" style="clear: both; text-align: center;">Let's face it....when you find a recipe it's a lot easier and appealing making it when there is a picture involved. So I've decided to start taking pictures of the outcome of the recipes I make. Now, I'm not a professional photographer and it's not a hobby of mine. I just point and shot. Done deal. You'll probably see toys on the floor and kids eating the food but hey....that's my life. :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This week is another bake sale at school so I've baked the chocolate cream cheese filled cupcakes and also applesauce muffins. Both recipes are already on the blog. Look below and the delicious results!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://fromjaimieskitchen.blogspot.com/2010/04/chocolate-cream-cheese-filled-cupcakes.html">Chocolate cream cheese filled cupcakes</a></div><div class="separator" style="clear: both; text-align: center;">(yes, there is a cupcake missing. Taylor Brooke was in them.)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FYbCeckfIrE/S-RjA-jef0I/AAAAAAAACO0/nP-YiKD--wY/s1600/DSC_0005a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_FYbCeckfIrE/S-RjA-jef0I/AAAAAAAACO0/nP-YiKD--wY/s400/DSC_0005a.JPG" tt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://fromjaimieskitchen.blogspot.com/2009/11/applesauce-muffins.html">Applesauce Muffins</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S-RjCW1ZqXI/AAAAAAAACO8/LxMZm2Y2gYg/s1600/DSC_0003a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S-RjCW1ZqXI/AAAAAAAACO8/LxMZm2Y2gYg/s400/DSC_0003a.JPG" tt="true" width="400" /></a></div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-70539022174839498222010-05-07T07:50:00.000-04:002010-05-07T07:50:34.027-04:00Rosemary Chicken with Wild Rice43 days left until we leave for Disney World which means lots of Weight Watcher meals! <br />
<br />
This one was really good. I was a little hesitant at first because it calls for quite a bit of rosemary and rosemary and I haven't really agreed in the past. When I was pregnant with Taylor, Jon made a chicken meal with tons of rosemary and well....lets just say it didn't sit well with me. Since then I've stayed away from the rosemary until now. :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FYbCeckfIrE/S-PutuEjEJI/AAAAAAAACOs/2LqZ6oGDZXw/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/_FYbCeckfIrE/S-PutuEjEJI/AAAAAAAACOs/2LqZ6oGDZXw/s400/DSC_0009.JPG" tt="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup wild rice <em>(I used a whole box of Uncle Ben's Long Grain & Wild Rice)</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 TBSP olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 garlic cloves, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 lbs skinless boneless chicken breasts, cubed</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 carrots, diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 TBSP finely chopped fresh rosemary, or 1 TBSP dried</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup & 2 TBSP orange marmalade</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup Dijon mustard</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 tsp freshly ground pepper</div><ol><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook the wild rice according to the package directions.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a large nonstick skillet over medium heat, heat the oil. Add the garlic and saute until golden, about 2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice; toss to combine.</li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>per serving: (1 generous cup): 304 calories, 6 g fat, WW points: 6</em></div>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-50209335418130000792010-05-05T15:08:00.000-04:002010-05-25T08:37:46.078-04:00The BEST Kabobs!!!!Here's a recipe for a wonderful steak marinade for kabobs. Seriously....my friend Jenny made these kabobs for me years ago and I've been dreaming of them ever since. I finally dragged (JK!) this top secret recipe out of her a couple of weeks ago and made them on Saturday. Pair this with the <a href="http://fromjaimieskitchen.blogspot.com/2010/04/baked-pineapple-berry-trifle-artichoke.html">Artichoke Bread</a> and you'll have yourself one amazing meal. I just may make them again this weekend. Wait....I take that back....Jon may make it again this weekend for Mother's Day. :-)<br />
<br />
1/4 cup Worcestershire sauce<br />
1/2 cup olive oil<br />
1 tsp black pepper<br />
1/2 cup red wine vinegar<br />
1 1/2 TBSP parsley<br />
2-3 garlic cloves<br />
1/3 cup lemon juice<br />
2 tsp dried mustard<br />
2 1/4 tsp salt<br />
3/4 cup soy sauce<br />
<br />
Soak steak overnight or at least 8 hours in the marinade. Per Jenny's suggestion, I used sirloin steak. For the actual kabobs I used red and green bell peppers, onion, pineapple, and Baby Bella mushrooms.<br />
<br />
Enjoy!!!!Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0tag:blogger.com,1999:blog-8791522328082399880.post-84158887806696321422010-04-26T14:48:00.001-04:002010-05-06T15:32:50.039-04:00Baked Pineapple, Berry Trifle, Artichoke Bread....Put the burgers on the pit!Sunday all the scouts had a much needed day off after a weekend of draft events so Jon threw a few burgers on the pit and we had ourselves a little party. What a fabulous time! It's always good to see the guys that live away from Foxboro.<br />
<br />
Here are a few recipes that are old favorites of mine and a new one that is now on the top of my list. Lets start with the new one....Artichoke bread. Oh my word it is unbelievable!!!! Jon put some sausages on the pit and I cut up this bread to have as apps. I couldn't keep my hand out of the platter. I can't wait to make it again! Thanks <a href="http://2tikesunder2.blogspot.com/">Mandi</a> for, yet again, another great recipe!!!!<br />
<br />
<strong><u>Artichoke Bread</u></strong><br />
1/4 cup butter<br />
4 garlic cloves, pressed<br />
1 (14 oz) can artichoke hearts, drained and chopped<br />
4 oz shredded Monterey Jack cheese<br />
1 cup grated parmesan cheese<br />
1/2 cup sour cream<br />
2 oz shredded cheddar cheese<br />
1 french bread<br />
salt & pepper to taste or Tony's<br />
<ol><li>Preheat oven to 350. Melt butter and add garlic, cook about 30 seconds. Add artichoke, Monterey Jack cheese, parmesan cheese, and sour cream. Stir to blend, remove from heat and cool.</li>
<li>Slice bread lengthwise and scoop out some of the center. Crumble the pieces of bread and add to the mixture. Spoon the artichoke mixture on the bread and sprinkle with the cheddar cheese. Place each half on the baking sheet and cover lightly with aluminum foil. Bake for 25 minutes then remove foil and bake for another 5-8 minutes until the cheese melts completely. Cut into slices and serve warm.</li>
</ol><br />
<strong><u>Baked Pineapple</u></strong><br />
2 (20 oz) cans chunk pineapple, drained <em>(I may use 3 cans next time.)</em><br />
1/2 cup flour<br />
1/2 cup sugar<br />
2 cup medium shredded cheddar cheese<br />
2 cups Ritz crackers, crushed<br />
1 stick margarine<br />
<br />
Place pineapple in baking dish. Mix flour and sugar and spread over pineapple. Spread cheese over pineapple. Melt margarine and mix with Ritz crackers. Spread over top. Bake at 325 for 30 minutes or until hot and bubbly.<br />
<br />
<strong><u>Berry Low Fat Trifle</u></strong><br />
1 pkg (9 oz) angel food cake<br />
3 TBSP orange juice<br />
1/4 tsp almond extract<br />
2 1/2 cups fat free milk<br />
2 pkg (4 serving size each) Vanilla instant pudding<br />
1 1/2 cups thawed Lite Cool Whip, divided<br />
2 pkg (12 oz each) frozed mixed berries, thawed, well drained (about 4 cups frozen or 2 1/2 cups thawed berries)<br />
<ol><li>Cut cake into cubes; place in large bowl. Combine OJ and almond extract. Drizzle over cake cubes; toss lightly.</li>
<li>Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.</li>
<li>Layer half the cake cubes in bottom of trifle bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.</li>
</ol>Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com1tag:blogger.com,1999:blog-8791522328082399880.post-71703731493070363192010-04-23T11:15:00.001-04:002010-05-07T15:10:06.703-04:00Chocolate Cream Cheese Filled CupcakesOMG.....these cupcakes are so good! Especially when you're a cream cheese lover like we are in our family. I know what I'm making for our next bake sale at school!<br />
<br />
I got this recipe from Brandi....blogger of <a href="http://brandicastlecooking.blogspot.com/">From My Kitchen to Yours</a>. Check out her blog for wonderful recipes! I have a list of them already to try!!!!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FYbCeckfIrE/S-RleT7B1PI/AAAAAAAACPE/kW6TyukmM7c/s1600/DSC_0005a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_FYbCeckfIrE/S-RleT7B1PI/AAAAAAAACPE/kW6TyukmM7c/s400/DSC_0005a.JPG" tt="true" width="400" /></a></div><br />
<u>Cream cheese filling:</u><br />
1 (8 oz) package cream cheese<br />
1/3 cup granulated sugar<br />
1 large egg<br />
1/8 tsp salt<br />
1 cup semi-sweet chocolate chips<br />
<br />
<u>Ingredients for Cupcakes:</u><br />
3 cups all purpose flour<br />
2 cups sugar<br />
2/3 cup cocoa powder<br />
2 tsps baking soda<br />
1 tsp salt<br />
2 cups water<br />
2/3 cup vegetable oil<br />
2 tbsp white vinegar<br />
2 tsp vanilla<br />
<ol><li>Preheat oven to 350. Line a muffin tin with paper liners.</li>
<li>In a medium sized bowl, beat the cream cheese, sugar, egg, and salt until smooth and creamy. Stir in the chocolate chips and set aside.</li>
<li>In a large bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Add the water, oil, vinegar, and vanilla. Beat on medium speed for two minutes.</li>
<li>Fill the muffin tins 1/2 full and then add on level TBSP of the filling into the center of each cup. Bake 20-25 minutes.</li>
</ol>It makes approx 30 cupcakes.Jaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com1tag:blogger.com,1999:blog-8791522328082399880.post-31105730258018803382010-04-23T10:23:00.000-04:002010-04-23T10:23:21.989-04:00Sweetheart SaladI love, love, love this salad. The dressing makes a lot so you can either half it or save the other half for another time. Super easy!<br />
<br />
<u>Dressing:</u><br />
6 TBS. Honey<br />
1 Tsp. mustard (yellow)<br />
1 cup oil<br />
1 tsp. salt<br />
1tsp. paprika<br />
4 Tbsp. Vinegar<br />
<br />
-Whisk together or put in a salad shaker<br />
<br />
<u>Salad:</u><br />
1 Bag of Salad greens or spinach<br />
1/2 cup Cashews or almonds (or more if you like more nuts) <br />
1 can Mandarin Oranges drained or Sliced Strawberries <br />
<br />
-Toss greens, nuts and fruit.<br />
-Toss with the dressing right before servingJaimiehttp://www.blogger.com/profile/00485660203323604537noreply@blogger.com0