Thursday, July 21, 2016

Balsamic Chicken With Asparagus And Tomatoes

Tender chicken coated in a delicious balsamic dressing with fresh asparagus, carrots and grape tomatoes is the perfect meal that comes together in less about 20 minutes. What doesn't taste good with balsamic dressing the tenderloin part of the chicken is my favorite part it takes on the dressing and is so good, also I always look for thin asparagus, trim off the tough ends, tomatoes here in Jersey now are so juicy and the best. Perfect meal for a crowd of just a quick dinner, I found this recipe a long time ago, make it a few different ways, with green beans, sometimes with just balsamic dressing only, but the best is this recipe I found, give it a try you will love it..

  • 1/2 cup Italian dressing
  • 5 Tablespoons balsamic vinegar
  • 3 Tablespoons honey
  • 1/8 teaspoon crushed red pepper flakes, or more to taste 
  • 3 pounds chicken breast tenderloins
  • 2 1/2 Tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1-2 pounds fresh asparagus, trim of the ends, cut into 2-inch pieces 
  • 1 1/2 cups matchstick carrots
  • 1 pint container grape tomatoes, halved
  • 1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, then set aside.
  • 2. In a large non stick skillet heat olive oil over medium-high heat. 
  • 3. Season chicken with salt and pepper then place chicken spread out into skillet. Cook about 6 - 7 minutes turning once halfway through cooking, until chicken has gotten a nice golden color and cooked through. 
  • 4. While your chicken is cooking chop asparagus and tomatoes, you can purchase the matchstick carrots in your food store, if you cannot find them buy a bag of carrots and cut them into matchstick pieces.
  • 4.  After the chicken is done cooking add half the dressing mixture to skillet and coat chicken, then transfer chicken to a large plate, while leaving sauce in skillet. Add the asparagus and carrots to skillet, stirring frequently, until crisp but yet tender, about 4 minutes. Now transfer the veggies to plate with chicken. 
  • 5. Add remaining dressing mixture to skillet and cook and stir until thickened, about 1-2 minutes. Return the chicken and veggies back into the skillet, add the tomatoes, stir to coat, and serve warm with rice on the side.

  • Recipe and photo source adapted from: from BHG

Tuesday, July 19, 2016

Hamburger Pie Stuffed Potatoes

These potatoes are cooked perfectly then stuffed with the mixture of meat, sauce, onions and veggies topped with melted cheddar cheese. I love hamburger pie ( Shepard's Pie) we grew up eating this dish, but we had it in the layered casserole, I will post the recipe for that also, which is so easy and my all time favorite.
Can't go wrong with these it will please everyone, you have your meat, sauce, and veggies all packed into this potatoes. We have all once in our lives had a hamburger or Shepards pie.  Have some salad on the side and everyone will enjoy these. I saw this recipe and knew I would like it, but I made the changes as to how I make my casserole and just stuffed my mixture into these potatoes.


  • 4-6 baking potatoes
  • 1 pound lean ground beef
  • 1 medium onion, chopped 
  • 2 cups homemade pasta sauce, or 1 jar sauce 
  • 2 cups frozen mixed vegetables, thawed and drained, or you can use frozen corn 
  • 1-2 cups shredded cheddar cheese 

  • Directions:

    1. Clean and pierce the potatoes first then bake potatoes in a 400°F oven for about an hour or until cooked. ( If desired I place my potatoes into foil, pierce them and drizzle a little olive oil, salt and pepper and bake for about an hour) 

    2. While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any fat left. Add meat with onions back to large skillet add the tomato sauce and veggies stir, until warm and until mixture thickens. 

    3. Cut a slit down the length of the potatoes.  Squeeze the sides of the potato to open it up more and place the potatoes in a 13x9 inch glass baking dish. 

    4. Spoon the filling into the potatoes and top with as much shredded cheesecake you desire.

    5. Place the dish under the broiler for 2 or 3 minutes, or back into the oven until cheese is melted and browned.

    Wednesday, July 13, 2016

    Cheese Steak Zucchini Boats

    These healthy yet filled with tender roast beef, caramelized onions, peppers, and mushrooms. After roasting these zucchini boats you fill them with this mixture and top with melted provolone cheese.
    Your gardens are now filled with zucchini like mine, perfect meal for your family, my husband loves meat and potatoes and I love veggies so now they meet and come together to make everyone happy. You can get your cheese nice and dark and place under the broiler for a few minutes to get that great depth of color.

    • 4 medium/large wide zucchini
    • 4 Tablespoons olive oil, divided
    • 1 large yellow onion, sliced 
    • 10 button mushrooms, sliced 
    • 1 large red bell pepper, Sliced, any color pepper you can use
    • 1 pound sliced thin roast beef, from the deli, cut into pieces on the small side
    • Salt and freshly ground black pepper
    • 1-2 Tablespoon beef broth, or you can use water
    • 2 cups shredded provolone cheese
    • Fresh parsley if desired for garnish


    • 1. Preheat oven to 400 degrees. 
    • 2. Using a spoon, scoop centers from zucchini to make boats leave 1/4-inch rim.  Brush both sides of zucchini with 1 Tablespoon of the olive oil and season lightly with salt and pepper. Place into 2 baking dishes. Bake in preheated oven 20 - 25 minutes until or until near tender.
    • 3. While the zucchini is baking place a large skillet over medium-high heat. Add 3 Tablespoons olive and add the onion and saute for about 5 minutes, then add the mushrooms and saute about 5 minutes longer.  add bell pepper and garlic and saute until tender, about 3-4 minutes. Then add in roast beef, season with salt and pepper to taste then stir in the broth and cook until warmed, about 30 seconds.
    • 4. Remove the roasted zucchini from the oven and fill with roast beef mixture. Sprinkle top with cheese. Return to oven and bake about 5-8 minutes longer, or until cheese has melted, after the cheese has melted you can place under broiler for 1-2 minutes to get a nice golden brown dark cheese. If desired garnish with parsley. 
    • 5. You can pick them up with hands and eat or use a knife.

    Tuesday, July 12, 2016

    Brownie Marshmallow Crunch Frosted Bars

    These layered yummy brownie bars are topped off with a creamy marshmallow fluffy frosting then a crunchy chocolate peanut butter to top these delicious bars. When I tell you this is top 10 of my favorite recipes, you have to make these. As you take your first bite you get a perfectly cooked brownie then a layer of creamy frosting and topped off with a gooey crunch.
    I love looking and trying bar recipes, this recipe is so easy, your kids can help with this one, if you need a quick delicious recipe to bring for parties, home, or for any occasion this is perfect.
    My sister found this recipe and made for my niece and nephews party and these were such a huge hit, I had to make more the next day for my family. And again gone. All I can say for this recipe is wow, Valerie you came up with a great recipe that I will keep forever.


    1 box Pillsbury brownie mix
    2/3 cups vegetable or canola oil
    1/4 cup water
    2 eggs
    1 container Pillsbury Vanilla Marshmallow fluffy frosting
    2 cups semi sweet chocolate chips
    1 cup peanut butter, smooth
    1 Tablespoon butter, salted
    1 1/2 cups Krispy Rice cereal


    1. Follow the brownie package directions and combine brownie mix with the oil, eggs and water, whisk and stir until combined.
    2. Bake in a 13" x 9" pan follow the baking instructions on the box. Remove from oven and cool completely.

    1. 3. Top brownie layer with the frosting by smoothing it out with a spatula or knife until completely covered.
    2. 4. For the topping, in a saucepan combine the chocolate chips, peanut butter and butter. On low heat cook and stir until chocolate chips have completely melted and mixture is well combined. 
    3. 5. Remove from the heat and immediately stir in crisp rice cereal. Then again immediately with a spoon or spatula place the mixture over the top of the frosting layer and spread gently over the entire pan. Chill until completely set.
    4. 6. Allow to sit out for 10-15 minutes before slicing. Store at room temperature or refrigerator.

    5. Recipe and photo source from: Adapted from Taste of Home