This recipe is easy, yet it feels like "real" cooking. It took me one hour start to finish, with several moments when I could leave the stove in order to keep the kids happy. It made enough for two adults and one toddler to eat on two nights. It tasted better the second night!

This recipe started from Everyday Food, but I ended up modifying it a bit.

3 Tbs butter
1 medium onion, cut into 1-inch pieces
2 cups baby carrots (more or less, depending on how much you like)
1/2 tsp dried thyme
1 cup flour
1 can (14 oz) chicken broth
Salt & pepper
1 pound boneless, skinless chicken tenders (you can use chicken thighs if you like dark meat)
1 Tbs dried rosemary
1 3/4 tsp baking powder
1/2 - 3/4 cup milk
1 package (10 oz) frozen peas

1. In a Dutch oven or heavy pot, heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, approximately 5 minutes. Add 1/4 cup flower and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season wtih salt and pepper. Place chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

2. Meanwhile, make dumplings: In a medium bowl, whisk toether remaining 3/4 cup flour, rosemary, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from teh tip of a spoon. Add additional milk if too thick.

3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping spoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Categories: chicken, one_dish_meals

2 packages (11 oz) refrigerated French bread dough, divided
6 slices (3/4 oz each) American pasteurized process cheese
1/2 cup chopped onion
1/4 cup dill pickle slices, diced
1/4 cup ketchup
2 teaspoons yellow mustard
1 garlic clove, pressed
1 pound 95% lean ground beef, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1oz) grated fresh Parmesan cheese (optional)
Shredded lettuce, tomato slices and dill pickle slices (optional)
Preheat oven to 400 degrees. Unroll one package of the bread dough onto Large Round Stone; roll and stretch to edge of baking stone using Baker's Roller. Cut cheese slices in half and arrange evenly over dough to within 1 inch of edge.
Chop onion using Food Chopper. Dice pickles using Utility Knife. In Classic Batter Bowl, combine onion, pickles, ketchup, mustard and garlic pressed with garlic press; mix well. Add cooked ground beef; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners using Pizza Cutter, forming an even edge. Roll and crimp edges to seal.
Drizzle oil over dough; spread evenly. If desired, grate Parmesan cheese over dough using deluxe cheese grater. Using Pizza cutter, make three crisscross cuts about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired. Serves 8. This came to me from a Pamper Chef e-mail, hence the "correct" tools to use.

Categories: one_dish_meals, ground_beef, ground_turkey, kid_friendly, Pampered_Chef, baking_stone

Vietnamese Lettuce Wraps

Had to do some learning on the fly while I was cooking these -- things *you* may want to check out BEFORE you get started.

How to mince ginger for instance.

That wasn't as big a deal as when I got to the rice noodes and the recipe said "prepare according to package directions" and there WERE NONE on my package of rice noodles. Yeah Asian Gourmet totally left me high and dry. I ended up using the quick cook method found here.

Okay. Now that all that is out of the way. YUM. These were great. My husband added a little sambal oelek sauce to it to spice it up even more, but I thought they were fine the way they were. I did take Krystyna's advice and added twice the amount of red pepper flakes the recipe called for. When your lips are burning, I say you have achieved perfection.

Also to be noted. There was no "wrapping" these. I tried... and I'd really like to see that successfully done, frankly. I ended up with something that sort of resembled a chinese taco salad on my plate. But no worries. It was just as good, I'm sure. ;)

Categories: recipe_reviews

Ingredients:6 skinless, boneless chicken breast halves
1/4 cup butter
1 small package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
1/4 pound cream cheese with chives
2 (8 ounce) packages angel hair pasta
Directions:1. In a large saucepan melt butter or margarine over low heat. Add packageof dressing. Blend in wine and undiluted can of soup. Blend in cream cheeseand stir until smooth. Heat through gently.2. Arrange chicken breasts in a baking dish. Pour sauce over.3. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes.4. As baking time nears, in a large pot with boiling salted water cook angelhair pasta until al dente. Drain well.5. Serve chicken dish over warm angel hair pasta.
I think it may be even more tender if you place the chicken in the crockpot and pour the sauce over and cook for 8 hours on low. Just my thoughts. I heard this was good, but have not tried it yet. I also think it deserves a new title, this is a boring title.

Categories: chicken, pasta, crockpot

Found this in a magazine. It sounds yummy!

Serves 6
Cost per serving: $0.77

1 lb Orzo
1 T Unsalted Butter
1 small onion, finely chopped
1 teaspoon dried thyme
1 cup Cream of Mushroom Soup
1 cup Milk
1/3 cup chopped fresh parsley
1/3 cup shredded Parmesan
Dash Ground Pepper

Bring a large pot of salted water to a boil.
Add orzo, cook to al dente, and drain.
In the same pot, melt butter over medium heat, add onion and thyme and cook until softened – about 4 minutes.
Whisk in soup and milk.
Stir in orzo and parsley.
Top with Parmesan cheese and black pepper to serve.

Categories: easy_sides, pasta

This is from my mom's old cookbook from a church fundraiser where all the ladies put in recipes. It's basically cheese stuffed chicken in pastry.

Ingredients

• 4(6 to 8 ox.) boneless skinless chicken breasts
• 1 container of herb cream cheese
• 1 egg, beaten
• 4 (5 x 5 inch) squares fresh or frozen puff pastry
• 2 tbsp. olive oil, butter, or margarine
• salt and pepper to taste

Preheat oven to 350 degrees. Lightly pound breasts to flatten. In heavy bottomed skillet over medium heat, heat the oil, butter, etc.

Saute' breasts lightly in skillet and season with salt and pepper. Be sure not to overcook breasts. Cool.

With rolling pin on a sheet of wax paper, place a square of puff pastry and roll out slightly to enlarge. Repeat with additional pastry.

Place 1 breast on each square of enlarged puff pastry and spoon 1 to 2 tablespoons of the herb cream cheese on each breast. Wrap puff pastry around the breast and seal edges with brush dipped in beaten egg.

Plaze breasts on an ungreased cookie sheet or a parchment lined cookie sheet and brush with additional beaten egg to cover the pastry.

Bake in preheated oven for 20 minutes, or until pastry is golden in color. Remove from the oven and allow to set for 5 to 10 minutes before serving.

We've had this with a garden salad or green beans and wild rice. We also placed the breasts on a cookie sheet wrapped in ziploc freezer bags and frozen. We just baked it longer at 350 degrees.

Categories: chicken

Buffalo Turkey Burgers...

I wouldn't change a thing. These were AMAZING and wooooooooooooooooooooooooooEEEE they were spicy. If you do NOT like hot/spicy I wouldn't even recommend trying this. Or, if you do, you may want to purchase "mild" buffalo sauce and use that instead of the tobasco/butter sauce that the recipe calls for the finished burgers to be coated with.

Two thumbs up from both hubby and myself on this one though. I served it with baked waffle fries and a salad.

I'm two for two with these Rachael Ray recipes!

Categories: recipe_reviews

Ingredients:

1 cup white rice
2 tablespoons vegetable oil
1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 tablespoon all-purpose flour
1-1/2 cups chicken stock or broth
1/2 cup heavy cream of half-and-half
1/4 cup prepared mango chutnet
1 10-ounce box frozen peas
1/3 cup fresh cilantro leaves, chopped

Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Redue the heat to medium low and cook for 18 minutes, or until tender.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder and cook, stirring frequently, for 3-4 minutes or until lightly browned. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream and mango chutney, bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickened.

Add the peas and cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.

Categories: chicken, indian

My husband is going to go NUTS for this one. He loves eggplant...

Ingredients:

1 cup italian-style bread crumbs
1/2 cup grated Parmigiano-Reggiano
3 tablespoons sesame seeds
4 tablesppons extra virgin olive oil
1 large firm eggplant, thinly sliced
1/2 cup all-purpose flour
2 eggs, beaten with a splash of water
2 garlic cloves, chopped
1 16-ounce jar roasted red peppers, draimed
1 15-ounce can diced fire-roasted tomatoes
Salt and freshly ground black pepper
4 crusty sub rolls, tops split
1 pound smoke fresh mozzerella cheese, thinly sliced

Preheat the oven to 400. In a shallow bowl, combine the bread crumbs, Parmigiano, sesame seeds, and 2 tablespoons of the olive oil

Dust the eggplant slices in the flour, then dip in the eggs and press into the breadcrumb mixture. Arrange the eggplant on a large nonstick cookie sheet and bake in the center of the oven until deep golden all over, 15-17 minutes.

While the eggplant cooks, in a medium sauce pot over medium heat, saute the garlic in the remaining 2 tablespoons of olive oil. Puree the roasted peppers in a food processor. Add the peppers and tomatoes to the garlic, season with salt and pepper and heat through.

Turn the oven from bake to broil. Fill the sub rolls with sauce, breaded sesame eggplant, and smoked mozzerella, then place the subs untder the broiler. Brown the cheese until it bubbles, then serve up the subs nice and hot.

4 servings.

Reviews:
Erin

Categories: sandwiches, italian

Rachael Ray again... I got this cookbook for my birthday and am trying to pull out all the ones that look interesting.

Ingredients:
2-inch piece of fresh ginger, peeled and grated
Zest and juice of 1 lime
3 tablespoons tamari (dark aged soy sauce)
3 tablespoons vegetable oil
coarse black pepper
4 6-ounce skinless, boneless chicken breast halves
2-2/14 pounds baby Yukon Gold potatoes, cut in half
1/2 cup milk
1-1-1/2 tablespoons prepared wasabi paste, depending on how spicy you like
5 tablespoons unsalted butter
coarse salt
1 medium red onion, sliced
2 garlic cloves, chopped
1-1/4 pound string beans, trimmed of stem ends
1-1/2 cups chicken stock or broth

In a shallow dish, combine the ginger, lime juice (make sure you remove the zest first!), tamari, 2 tablespoons of the vegetable oil, and pepper. Add the chicken breasts and toss to coat in the mixture; let marinate for about 5 minutes.

Fill a large sauce pot with water, add the potatoes, place over high ehat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain the return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi pasta, and 3 tablespoons of the butter. Add salt and pepper to taste.

While the potatoes are cooking, preheat a large non-stick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5-6 minutes, or until cooked through. Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.

Return the skillet to the heat with the remaining tablespoon of vegetable oil, add the onions and garlic, and cook for 3 minutes. Add the string beans, toss to distribute, add the chicken stock, and bring up to a simmer. Cook for 3-4 minutes or until the beans are tender. Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.

Divide the string beans and the sauce among 4 servings plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of wasabi smashed potatoes alongside.

4 servings.

Categories: chicken, potatoes, easy_sides

From the Rachael Ray 365 and No Repeats Cookbook (again)

Ingredients:
Coarse salt
1 pound bow-tie pasta
1/3 cup extra virgin olive oil
2 garlic cloves (or more if you love garlic!)
1 pound asparagus
coarse black pepper
1 cup grated Parmigiano-Reggiano or Romano cheese
1 cup fresh basic leaves, torn or shredded (20 leaves)
1 shallot, thinly sliced
1 cup frozed peas, defrosted
1/4 pound prosciutto, chopped or shredded


Cook the pasta as directed. Set aside two ladles of the starchy cooking water.

Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Saute the shallot with the garlic as above, then add the asparagus and cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.

4 servings.

Categories: pasta, ham, one_dish_meals

I posted the recipe exactly the way I found it, and of course I made a few modifications while cooking. I added about a Tablespoon of red pepper to the mix instead of the paltry ½ teaspoon. And it still wasn’t exactly what I’d call “spicy.” Next time I’ve got to find another way to kick it up a notch. I also had the noodles ready to go, instead of stopping and pulling the beef off the heat. It seems silly to do so, unless you only have one burner??

The hubby didn’t like how messy they were to eat – the lettuce did fall apart a bit, but then again I think we overloaded them. He didn’t think they were spicy enough, but I’m sold. I’d make this again. It didn’t take too long, and I love anything with rice sticks. I also ended up using a lot of lime squeezed over the wraps, but I love lime more than I love rice sticks. Some of the ingredients may be hard for some to track down, but I thought it was worth the effort. This made a nice, and surprisingly refreshing dinner.

Categories: recipe_reviews

Makes 6 Servings

1 T Veggie Oil
1 Pound Ground beef (turkey can be substituted but I don’t know how that would affect the outcome)
3 cloves garlic, chopped
1 T minced fresh ginger
½ tsp red pepper flakes
½ cup plum sauce
2 T soy sauce
2 T Lime juice
1/3 cup water
1 (7-oz) package thin rice sticks (you can substitute angel hair pasta, but again, it will change the texture)
1 sweet red pepper, finely chopped
2 heads Boston Lettuce
4 scallions, chopped

Heat oil in a large skillet over medium-high heat.
Add beef, breaking up with a spoon, and cook 5 min until no longer pink.
Add garlic, ginger, and red pepper flakes and cook for 2 minutes while stirring
Add plum sauce, soy sauce, lime juice and water. Take off heat and keep warm.
Soak and cook noodles according to package directions. Drain and gently stir into beef mixture.
Transfer into serving bowl.
To serve, spoon beef mixture into lettuce leaves with scallion. Fold to enclose.

Reviews:
Krystyna
Erin

Categories: asian, one_dish_meals, ground_beef, ground_turkey

// posted by Krystyna @ 9:19 AM 1 comments  

Southwestern Pasta Bake

This was fairly easy to assemble and not complicated, though I do recommend reading through the recipe a few times before you start because you have three pots going at once at one point.

I used Perdue Shortcuts chicken because I didn't feel like dealing with raw chicken tonight, and it worked out great.

I was surprised though that despite the jalapeno and the two tablespoons of chili powder, that it really wasn't at all spicy. We added tobasco to it after the fact that that did the trick. I think next time I'll leave the seeds in the jalapeno too. But if you don't like spicy, don't change a thing and don't let the chili powder scare you off!

It got two thumbs up from the hubby so this one will go into the rotation around here!

Categories: recipe_reviews

Sesame Chicken

This turned out REALLY really yummy. In fact, it tasted pretty close to the sesame chicken we get at our favorite chinese restaurant.

I ended up practically doubling the teriyaki sauce, adding more honey and WAY more chinese five-spice powder and red pepper flakes. That made the sauce a little more "saucy" (initially, most of the sauce sort of cooked away, which is why I ended up adding more of everything) and it gave it a lot more flavor. This is a recipe that really lends itself to tweaking to your individual tastes.

Also, these kinds of recipes should just say, "... and cook the chicken the way you cook chicken." because as usual, the times were way off. I browned the chicken for a few minutes 5? 7? Removed it like the recipe said. Put in the onion and pepper... that took WAY more than 2 minutes to brown and cook. Then I put the chicken back in and put the cover on (leaving it on high, because the chicken was NOWHERE near cooked through yet) and let it go for another 5-6 minutes, added in the onions and peppers again and simmered it all for a little while. It turned out perfectly. So... my advice is: just cook the darn chicken however you are comfortable cooking it. It'll work.

I served it with basamati rice. Yum! Now I just need to find a good egg roll recipe. ;)

Categories: recipe_reviews

From Rachael Ray's 365 No Repeats cookbook.

Ingredients
Vegetable oil for drizzling
1 package ground turkey breast
1-1/2 teaspoons poultry seasoning
1 tablespoon grill seasoning such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
1/4 cup hot sauce
Crusty rolls, split
1 cup sour cream or ranch dressing
1/2 cup blue cheese crumbles
salt and freshly ground black pepper
leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add thr turket, poultry seasoning, grill seasoning, garlic, scallions and celery. Mix the burgers and form into 4 1-inch thick patties.

heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side. Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on bun bottoms.

In a small bowl, mix the sour cream for ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

Categories: ground_turkey, ground_beef, burgers

Reviews:
Erin

This is from the Rachael Ray - 365 and No Repeats cookbook:

Ingredients
Coarse salt
1 pound penne rigate or corkscrew pasta
2 tablespoons vegetable oil
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 table spoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablesppons all-purpose flour
2 cups milk
2-1/2 cups sharp yellow Cheddar cheese, shredded
1/3 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped

Preheat broiler to high and position rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the oinions, make the Cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to slightly brown.

4 servings.

Reviews:
Erin

Categories: chicken, one_dish_meals, southwestern, pasta

I just made these for breakfast for the first time. YUMMY

1 Cup Chocolate milk
2 Tbls vegtable oil
1 egg
1/2 tsp vanilla
1 Cup flour
2 tsp baking powder
1 Tbls sugar
1/4 cup mini chocolate chips

Mix wet ingredients together, then add dry ingredients and mix well. Stir batter before each time of pouring on the grill.

Categories: breakfast, biscuits_and_bread

Million Dollar Deep Dish Pizza

Okay... where to start. This recipe required WAY more bowls and preparation than I bargained for. The quantities of ingredients are WAY off. (I fixed them as I was making it and I'll go back into the recipe and add my changes)

That being said, it was worth the mess. This was good. It was definitely different though... sort of sweet. Not sure if it has universal appeal. You'll have to try it for yourself and see.

Categories: recipe_reviews

Found this in one of those recipe booklets they send me in the mail. Sounds like it's worth a try.


4 boneless skinless chicken breast halves
1/2 of a medium onion, sliced into rings
2 medium red cooking apples cut into slices
1/2 cup maple-flavored pancake syrup
1/3 cup Zesty Italian Dressing

-Preheat oven to 350°F.

-Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat.
Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat.

-Place onion on top of chicken; place apples around sides of chicken. Mix syrup and salad dressing; pour over chicken.

-Bake 20 to 25 min. or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.

Serves 4.

Categories: chicken

I was clicking around on one of my favorite blogs this morning and found my way (a few degrees of separation later) to Chef Mom. On it, I found LOTS of great recipes I want to try... but THIS one... this one will be first. ;)

------------------------------------------------------
This recipe was adapted from the Pillsbury Bake-Off million dollar prize winner last year. She made paninis that were good enough to slap your mama. But the mess made in cooking and eating them would make your mama slap you. After a few tries, I found a deep dish pizza recipe and threw all the panini ingredients in.
Voila! It tastes spectacular and it's loaded with spinach and protein, so it's really good for kids. This is the only spinach dish my girls will eat, by the way.

*****ERIN'S NOTES ARE IN THE STARS******

Ingredients

1/2 cup mayonnaise/horseradish mix ***I didn't have horseradish, so I used mayo mixed with some wasabi powder)****
2 Tbsp olive oil ***more is better***
4 Tbsp sugar
4 boneless, skinless chicken breast halves, cooked and chopped (I run the chicken through te food processor, and for convenience, I get three packages of Perdue Short Cuts roasted chicken and use this) ***three packages of Shortcuts is TOO much, I used two****
2 bags fresh spinach or 2 10-oz. packages of frozen spinach *** 2 bags was TOO much, I used about 3/4 of ONE 10oz. bag fresh spinach***
2 cloves minced garlic
1 chopped red onion
4 Tbsp vinegar (cider, red wine or Balsamic. I use cider) ***I used balsamic, it was delicious***
3 Tbsp dried Italian seasoning
1 cup Monterrey Jack shredded cheese
2 rolls of refrigerated pizza dough

Directions
-Heat oven to 425 degrees. Coat cast iron skillet or other heavy ovenproof skillet with cooking spray. Place one roll of dough inside skillet. Bake five minutes. Remove from oven. ****I used a 9x13 glass casserole dish, worked fine****
-Meanwhile, sautee spinach until wilted or cook until thawed if frozen. Drain well. **** I used olive oil to sautee the spinach ***
-Heat olive oil in skillet or saucepan until hot. Add onion, cook and stir 2-3 minutes or until crisp-tender. Stir in sugar and vinegar. Reduce heat to low, simmer 3-5 minutes or until most of the liquid has evaporated, stirring occasionally.
-In large bowl, mix chicken, spinach, onions, cheese, italian seasoning, mayo/horseradish mix and minced garlic. Spoon mix into pizza crust. Top with second pizza crust, bake 15-20 minutes at 425 degrees. Let stand 10 minutes.

Serves: 6-8
Prep time: 20 minutes
Cook time: 25 minutes

Reviews:
Erin

Categories: one_dish_meals, chicken

HERE’S a handy list of common herbs and how to use them.
• Basil: Licorice-like flavor is good in tomato, pasta, meat and vegetable dishes as well as dips, soups and salads; a traditional ingredient in pesto.
• Chives: Mild onion flavor complements many savory dishes; often snipped and sprinkled as garnish.
• Mint: Refreshing addition to desserts, fruit dishes and beverages; makes a pretty garnish.
• Oregano: Peppery flavor is common in pizza and pasta sauces; often used to season meats, soups, stews and chili.
• Parsley: Peps up salads, sauces and soups; also a popular garnish.
• Rosemary: Somewhat piney flavor is popular with roasted meats; also complements cheese and tomato-based sauces.
• Sage: Camphor-like flavor is good with pork and other meat dishes plus soups.
• Tarragon: Mild licorice-like flavor seasons chicken, fish, egg and cheese recipes as well as salad dressings and creamy sauces.
• Thyme: Rich, earthy taste complements stuffing, soups, stews, beef, chicken, fish and vegetables.

This is very similar to the "Easy Chicken Fajitas in the Crockpot," and just as easy!

4 chicken breasts (or 12 chicken tenders)
1 envelope taco seasoning
1 can diced tomato (undrained; I like the kind with onion and green chiles)
1/2 cup water

Place chicken in crockpot, sprinkle seasoning on chicken and add water and tomatoes. Cook on low 4-6 hours. When done, shred chicken with two forks.

Then, serve with tortillas and sour cream for Chicken Soft Tacos.

Or, serve on top of lettuce for Southwestern Salads. Add shredded cheddar cheese, kidney beans, black olives and corn. Mix some ranch dressing with a little salsa, and toss with salad.

Categories: mexican, chicken, crockpot

1 pkg. Italian hot sausage, sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
1 tsp. oregano
1/2 tsp. pepper
5 mediu, potatoes, peeled and sliced

Add a little oil to a frying pan and fry everything together for about 20 minutes.

We just make this and like to serve it with some salad and garlic bread. Then dinner is served!

Categories: potatoes, easy_sides

Thought I'd add in my review on this dish too!

I made this the other day, in the crockpot, and it was very good, IMHO! My husband complained about the beans (of course!), but he did eat them.

My only complaint is that it was maybe too "ooey". I think next time, and there WILL be a next time, I'll only use one can of cream soup. It was fine over rice, but it was very messy to eat wrapped up in a tortilla.

All in all, two thumbs up!

Categories: recipe_reviews

What are you all making for dinner tonight? Everyone has been so quiet lately...