Month: April 2014

Spinach Artichoke Chicken

Post author By Sharon
Post date April 30, 2014
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Spinach Artichoke Chicken

olive oil spray
8 chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup Greek yogurt
½ cup mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

Let stand about 5 minutes before serving.

Sharon Springfield

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Spinach Artichoke Chicken

Tags artichoke, casserole, Chicken, spinach

Breads Breakfast

Strawberry Chocolate Chip Muffins

Post author By Sharon
Post date April 29, 2014
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Skinny Strawberry Chocolate Chip Muffins

Ingredients:

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350º F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Allow muffins to cool and enjoy!

Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.

Sharon Springfield

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Strawberry Chocolate Chip Muffins

Tags chocolate chip, muffins, strawberry

Appetizers Cajun Main Dish Seafood Shrimp

New Orleans Style BBQ Shrimp

Post author By Sharon
Post date April 28, 2014
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Ruth’s Chris New Orleans-Style BBQ Shrimp

Ingredients:

20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.

Place shrimp on four plates and enjoy.

Sharon Springfield

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New Orleans Style BBQ Shrimp Recipe

Tags Appetizer, copycat, main dish, seafood, shrimp

Brownies Chocolate Desserts

Cappuccino Cheesecake Brownies

Post author By Sharon
Post date April 27, 2014
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Cappuccino Cheesecake Brownies

1 package of Pillsbury Mocha fudge flavored brownie mix
½ cup coconut oil
¼ cup strong brewed coffee
3 large eggs
1 8 oz package of cream cheese, softened
2 tablespoons of butter, softened
1 tablespoon of cornstarch
¼ teaspoon ground cinnamon
1 14 ounce can sweetened condensed milk
1 teaspoon Kahlua
1 canister of chocolate fudge frosting

Heat over to 325 degrees
Spray a 13×9 inch pan with no stick cooking spray
Prepare the brownie mix by package directions using the oil, water and 2 eggs.
Spread evenly in the bottom of the pan

Beat cream cheese, butter, cornstarch, and ¼ teaspoon of cinnamon.
In medium bowl with electric mixer on medium speed until fluffy.
Add the sweetened condensed milk, 1 egg and vanilla. Beat until smooth
Pour evenly over the brownie layer

Bake 48-52 minutes or until cheesecake mixture is just set in center. Cool and cover with chocolate fudge frosting.

Pin The Recipe for Cappuccino Cheesecake Brownies! Here’s the link: http://www.pinterest.com/pin/280278776784131907/

Recipe and Photo courtesy of:
https://www.facebook.com/tracy.c.davis1

Sharon Springfield

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Cappuccino Cheesecake Brownies

Tags brownies, cappuccino, cheesecake, desserts

Broccoli Salads Side Dishes Vegetables

Broccoli Salad

This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂

All you need is:

fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*

Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.

Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.

Sharon Springfield

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Broccoli Salad

Tags broccoli, salad, veggie

Fish Main Dish Pesto Seafood

Pesto Parmesan Panko Fish

Post author By Sharon
Post date April 25, 2014
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Delicious fish prepared with a pesto-Parmesan topping, sprinkled with panko bread crumbs and baked until the top is crispy and the fish underneath is tender and flaky.

Ingredients:

Fish fillets (tilapia is shown above)
mayonnaise
pesto
Parmesan cheese
panko bread crumbs
lemon juice

Lightly sprinkle the bottom of your baking dish with lemon juice and lay the fish fillets in the baking dish.

Mix together the next 2 ingredients. How much depends on how much fish you are cooking. Per fish fillet, use 1 tablespoon mayonnaise and 1 teaspoon pesto. Spread about a tablespoon of this sauce on top of each fish fillet. Lightly sprinkle Parmesan cheese over each fish fillet and then sprinkle Panko bread crumbs on top.

Bake in a preheated 350ºF oven for approximately 15 minutes. Test the fish to make sure it’s cooked through. It should flake easily.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784050263/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Pesto Parmesan Panko Fish

Tags fish, main dish, pesto, seafood

Holidays Side Dishes Vegetables Vegetarian Yams

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

If you like my recipes, be a sweetie pie and share on Facebook,
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Sharon Springfield

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Citrus Glazed Yams

Tags citrus, sweet potato, veggie, yam

Holidays Main Dish Sauces

Citrus Glazed Ham

This zesty glaze makes a fully cooked spiral sliced ham sweet and sunny. Use the same glaze as for Citrus Glazed Yams.

1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla.

Place a fully cooked sliced ham in a baking dish. Pour the glaze over, fanning out the ham slices to get some glaze between the slices of ham.

Bake in a 350º F oven for about 40 minutes, just until the ham is heated all the way through and the glaze is bubbly and thickened.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Tags citrus, Easter, glaze, ham, main dish, sauces

Desserts Fruit Pie Strawberries

Fresh Strawberry Pie

Take advantage of all the fresh strawberries in season by making this delicious Fresh Strawberry Pie Recipe. This pie is fast and easy to make and is such a beautiful way to use fresh strawberries.

To make Fresh Strawberry Pie, all you need is:

1 cooked 9 inch pie shell
Fresh Strawberries (3 cups sliced)
1 cup sugar
2 1/2 Tablespoons Cornstarch
2 Tablespoons light corn syrup
1 cup water
3 Tablespoons strawberry jello

Cook sugar, cornstarch, corn syrup and water until clear. Add strawberry jello and cool until thickened. Stir in fresh strawberries and fill pie crust. Chill 3 hours before serving.

Serve with whipped cream, cool whip or vanilla ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784075175/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Fresh Strawberry Pie

Tags desserts, pie, strawberries

Appetizers Main Dish

Pineapple BBQ Chicken Quesadillas

Post author By Sharon
Post date April 22, 2014
No Comments on Pineapple BBQ Chicken Quesadillas

Sweet and spicy BBQ chicken and juicy and tangy pineapple quesadillas filled with spicy jalapenos and plenty of melted cheese!

Ingredients:

1 (10 inch) tortilla
1/4 cup cheddar, shredded
1/4 cup jack, shredded
1/4 cup chicken, cooked, shredded or cut into small pieces and warm 2 tablespoons BBQ sauce
1/4 cup pineapple, sliced and optionally grilled
1 jalapeno, sliced
cilantro to taste

Directions:

Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784069309/

Recipe & Photo credit: http://www.closetcooking.com/2013/03/bbq-chicken-and-pineapple-quesadillas.html

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Pineapple BBQ Chicken Quesadillas

Tags Chicken, Latin, pineapple, quesadillas