Tuesday, March 16, 2010

In advance, forgive me.

This is going to be one of those eyeball it kind of recipes I was telling you about. But you won't care once you eat it, because it could in fact be better than sex.

Chicken Fajitas

Two bell peppers (sure why not) whatever color(s) you like, cut into strips
4-6 chicken breasts (sounds good, too. Ya know, depending on size) cut into strips
two cloves of garlic (if you're me...4)
1/2 cup of salsa
1/2 cup water
1 packet onion soup mix
A couple drizzles of olive oil

Drizzle the pan with a little bit of olive oil. Cook the bell pepper a few minutes, and then add the pressed garlic. Then continue to cook the pepper to your liking. Set the pepper aside.

Now drizzle a little more oil so that the chicken doesn't stick and cook the chicken. I add more garlic here. So just do what you like. When the chicken is fully cooked add the bell pepper back in.

Now add the salsa, water, and onion soup mix to the chicken and pepper, and stir. Let it cook a few minutes to thicken.

Add all the fixings and. OH. MY.

Friday, March 12, 2010

A quick tip.

I LOVE garlic mashed potatoes. Actually, I just love garlic. I put it in everything, including scrambled eggs. Well, I was conflicted when making garlic mashed potatoes because I only use fresh pressed garlic when cooking. Sorry, I'm a snob. While I'm snobbing it up I may as well add that I love the Pampered Chef garlic press. A-MAZ-ING. So I didn't want to use garlic powder, and I didn't want to bite into a chunk of raw garlic.

The solution?

Boil two cloves of freshly pressed garlic with the potatoes and then mash to your liking. It's like heaven!

Why did it take me so long to figure this out? Am I the last one to figure this out?

Tuesday, March 2, 2010

My Birthday Cake

In honor of my birthday this Sunday, and because Hillary has once again requested it, I'm posting the best Pineapple upside Down Cake recipe ever. I can't make this without thinking of my Grandpa. It was his favorite, and we had it every year.

Pineapple Upside Down Cake

1/2 - 3/4 cup walnuts (optional, I don't use them because my nephew is allergic)
1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
5 maraschino cherries, drained and halved
1 package yellow cake mix (I use pineapple cake mix)
3 eggs
1/3 cup vegetable oil
12 oz. Cool Whip, thawed (if you like to top yours)

Preheat oven to 350. Chop nuts (if using them); set aside. Melt butter in a pan over low heat. Remove from heat. Stir in brown sugar until well blended. Drain pineapple, reserving juice; set aside. Move butter/ brown sugar mixture to the bottom of a greased or non stick cake pan. Arrange pineapple slices over mixture. Place a cherry half in center of each pineapple slice. Sprinkle with nuts (once again, if you want them). Add enough water to reserved pineapple juice to make1 1/3 cups liquid. In bowl, combine cake mix, liquid, eggs, and oil; whisk until well blended and smooth. Pour over fruit mixture. Bake 35-40 minutes, or until cake tester inserted in center comes out clean. Remove; cool 5 minutes. Carefully loosen edges of cake; invert onto large, heat-safe serving plate. Cool slightly. Serving warm is best in my opinion.

Hope you all love it as much as I do!!