Creamy Chicken and Mushroom Alfredo with Peppers and Taragon

Ok I'll admit....I took a small shortcut with this, so the recipe isn't all mine...
I used Classico Mushroom Alfredo sauce...BLASPHEMER....
Usually I make my own with Parmesan, Cream, Garlic etc etc... But I was lazy last night.

Here she is:

• 3 Chicken Breasts


• 1 Tbsp Olive Oil


• 1 cup sliced mushrooms


• 1 green pepper diced


• 1 onion diced


• 3 cloves garlic pressed or minced


• 2 or 3 sprigs of fresh taragon (any fresh herb like basil, parsley or oregano would do) finely chopped.


• Salt and Pepper


• 1 Evil Jar of Alfredo sauce (any kind will do)


• 1 box of Linguini or your fave pasta. I use Catelli Smart Pasta cuz it tastes like white but has a ton of fibre!!

OK first things first! Slice your chicken breasts length wise. Heat your oil up in a good sized pan. Cook chicken until it's nice and white. Then throw in your onion 1 clove of garlic, some salt and pepper. Cook until the onions are transluscent. Add your mushrooms and Peppers and continue to cook on med until they are fairly soft. Add your blasphemous Pre-made sauce, 2 more garlic cloves and your fresh herb(s). Simmer on low for about 10 mins, stirring frequently. In the meantime boil your pasta.

Serve sauce on top of pasta (DUH). Enjoy!! :)

Ramalama Jim Jam!

I made some Strawberry-Blueberry Jam last night!
It's tasty, but next time I will add more pectin....

It didn't set as firm as I would have liked....Still very EDIBLE!!

I am working on dolls today...gotta get those done for tomorrow, so this is just a quick BLOOOG...

For those who don't know I help to hand sew these lovely dolls for a super awesome lady and her company called Bamboletta

http://www.bamboletta.com/

My job is to assemble the arms, legs and head then stitch on the yarn for hair.

Here is what my finished product looks like....

She then puts on their cute faces and dresses them in some kick-ass duds. Everybody always asks me the same question...How long per doll?... about 3.5-4 Hours labour for me....I am not sure how long it takes Christina to do the beginning and end parts.

Anyhoozle-beez I best be gettin' on it....

Ronan is at claymation camp and I have to go get him at 3!

Tater Tot and Green Been Casserole

I am trying my best to only post my own recipes that I have made up myself. I will always give credit where credit is due. For this one I will give credit to many trailer parks across North America! Although I have made it less white trash by adding green beans I have stuck to the original recipe.
It's simple and the kids love it!

"Tater Tot and Green Bean Casserole"

• One bag of good quality frozen Tater Tots
• 2 cups frozen cut green beans
• 1 can cream of chicken or cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar

In a medium mixing bowl combine: soup, sour cream and 1 cup cheese.

Pour tater tots and green beans into a 13'' glass dish

Add soup mixture, stir and toss until evenly covered. Spread remaining cup of cheese over top.

Put in a 400 degree oven for 45 mins. All ovens vary with this one so make sure you try a tot first to see if it's heated all the way through.

Let it cool for about 5-10 min and serve.

Blueberry Crumble

Just a quicky....


I threw this together for dessert tonight...
It was easy peezy blueberry squeezy

BLUEBERRY CRUMBLE

Filling:

• 3 Cups Fresh Blueberries...or frozen would work too
• 1/2 cup white sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 1 tsp lemon juice

Topping:

• 3/4 cup butter (cold cut into cubes)
• 2 cups rolled oats (NOT INSTANT)
• 1/2 cup flour
• 1/2 tsp cinnamon
• 1 cup brown sugar

Making the filling:

Pre Heat Oven to 350

In a medium saucepan combine blueberries, sugar, lemon juice and 1/4 cup of the water. Bring to a low boil on med-high heat. Meanwhile mix together remaining water and cornstarch. Add to blueberries. Boil on low until thickend...Add more cornstarch and water if it doesn't seem thick enough....Remove from heat.

Topping:

Combine flour, oats, brown sugar and cinnamon. Cut in butter and mix with fingers until well combined.

I LOVE parchment paper and line everything with it. So I lined an 8 inch pan with it then poured the filling in. Spoon the topping over top evenly. Press lightly.

Bake in oven for about 40-45 mins.

Let cool a bit before scarfing down!

I didn't have any ice cream but this would be SO good with real vanilla ice cream.

ENJOY!!

Teriyaki Chicken Rice Bowls

So like, I totally LOVE the Cactus Club and everytime I go I always get the same thing....


Teriyaki Chicken Rice Bowl...mmmmm HEAVEN! I have tried a few other things but this is by far my fave on their menu!


Tonight I decided to try and recreate this tasty dish. It turned out well but I think would have been extra super if I would have had some kind of chopped almond or cashew to throw on top....


So here's my version of it ( I don't measure everything and I have to make plenty so Dean has some for lunch the next day):

• 1-2 LB or so chopped chicken fillets
  (you could use grilled chicken boobs, pork, beef or shrimp too)
  
• 1 clove Garlic pressed or chopped


• 1 Tbsp soy sauce
  
• 1-2 cups carrots cut into matchsticks (I use peeled baby carrots to make life easier)


• 1 red pepper diced


• 2 green onions sliced on diagonal
  
• 1-2 cups red cabbage chopped small
• 1 head of broccoli


• 1 tsp veg. oil


• 1/2 cup thick Teriyaki Sauce ( I use Kikkoman Teriyaki baste/glaze)
  
  
  
  1 tbsp each finely chopped cilantro and green part only of green onion for topping.
  
  
  Chopped nuts would be delicious too!
  
  
  
  1 1/2 Cup rice
  
  
  2 1/2 cup water
  
  
  Spicy Yogurt Sauce:
  
  
  1 1/2 cup plain yogurt
  
  
  half a package of ranch dressing mix (Hidden Valley is the SHIZ)
  
  
  1/2 tsp cayenne pepper
  
  
  So....First you start by making the yogurt sauce....Mix all that tasterific stuff together
  in a bowl cover and fridg-a-rate for at least one hour...
  
  Go ahead I'll wait........doo da doo la la ladee dahhh....
  
  Done?
  
  Start your rice....I cook rice as follows:
  
  Put rice and water in a large pot, bring to a boil, cover, lower heat to medium, DON'T TOUCH for 15 mins. Remove from heat and leave covered for 10 more minutes.
  
  
  Ok next stirfry your chicken in about a tsp or so of oil, cook until it's not all salmonella-ish. Toss in your garlic and soy sauce cook for about 3 mins or so. Set aside your chicken in a bowl or somethin'. Using the same wok or whatever, stirfry all your veggies in another tsp oil on high heat until they are crunchy but soft ... ya know?
  
  
  Remember the chicken? grab that and throw it in with the veggies, toss with Teriyaki sauce. Cook on low heat and stir around.
  
  
  When the rice is done stir in one cup of Yogurt Sauce.
  
  
  Use reserved Yogurt Sauce, cilantro and green onions (and nuts) to put on top after plating.
  
  
  DEEERICIOUS!
  
  
  
  
  
  
  
  

Italian Ground Pork Zucchini Boats

Here it is .... the first post on my new blog....uh oh have I become addicted to blogging....oops!

Our good friend Randy came by a few days ago bearing organic gifts! The first was a beautiful piece of salmon (Randy proudly a first nations punk rocker but for some reason...a VEGETARIAN does not eat salmon!! WTF?) and the second was the hugest zucchini I had ever seen....And yes the bountiful zucchini was the topic of many dirty jokes..... The salmon unfortunately had to be frozen for future use....as I already had a package of ground pork sitting loyaly in the family's finger print marked stainless steel fridge. Stainless steel appliances are nice....when the kids have grown....right now they are the bane of my existence! And why why why....can't they make them magnetic?!

Anyway the moment you've all been waiting for.....Drum roll please.....

Italian Ground Pork Zuchinni Boats

• One LARGE Zuchinni
• .5-1Lb of Ground Pork
• 1/2 cup Bread Crumbs
• 2 cloves Garlic
• 1/2 tsp each dried oregano, parsley and basil (or as much fresh as you want)
• salt and pepper
• 1 egg
• 1/2 cup ketchup
• 1/2 cup parmesan

Topping

• 1 cup (or more) Grated Mozzarella
• 1/2 cup parmesan
• 1 tblsp fresh chopped basil

OK....
Depending on the size of Zuc cut in half lengthwise and crosswise if it's really HUGE. Using a regular soup spoon scoop out the guts....I saved the seeds in hopes of growing another gargantuon zucchini. Set aside your boats.
Mix together Ground Pork and remaining ingrediants for the the filling. Use your clean hands and squish it all up nice like.
Scoop pork mixture into awaiting boats. Fill them right to the top!Pack it in like a meatloaf....Mix up cheeses for topping (NOT THE BASIL)Sprinkle on top.

Bake on foil or parchement lined cookie sheet (for easy shmeezy clean up) at 375 for about 45 min. I cooked until the cheese was golden and the zuchinni was soft yet yielding. Sprinkle with fresh basil and VOILA .... yummalicious!!