Monday, November 28, 2016

EwE - parmesan crusted chicken breast

This week Kayte chose "Fowl Weather" as our theme.  Love this theme!   I chose Ellie's parmesan crusted chicken breast.   I used chicken tenders instead of breasts.  This was so quick and easy, plus very tasty.  The mustard base really brings our flavor and the toasted parmesan a nice crunch.  Lived it!

You can find recipe

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Thursday, November 17, 2016

TWD- Chocolate Sandwich Cookies

I am a couple of days late on this post.  I'm not proud of it.  But I am proud that I made these cookies!    
This month the participants chose two recipes to post.  I chose to make the Peanut Butter Change-Ups first.  This week I made these Chocolate Sandwich Cookies.
I found these to be very easy to mix up.  At first I thought the dry ingredients would never get blended in...but then suddenly it was a dough!  Rolling it between two pieces of parchment was easy and cleanup a snap.  I wasn't sure I rolled them quite thin enough.   Mistake number two was not waiting until the cookies were cool enough and my filling melted a bit.  I consider myself a novice when it comes to baking so they are not perfect.  But they are delicious and I will definitely have these on my repeat list!  Especially with the holidays coming up!  I was wondering how they might taste with a peppermint filling!   Since there are only two of us here, I only made half the recipe.  It was perfect as it made about 12 cookies!
The Tuesdays with Dorie group is baking from Dorie Greenspan's new book, Dorie's Cookies.  The posts will be the first and third Tuesdays of the month and can be linked at the main Tuesdays with Dorie website here.   This recipe can be found in the Dorie's Cookies on page 306 or here

Wednesday, November 16, 2016

Ewe- three bean and beef chili

In my cooking with Ellie Krieger group, I chose chili for our challenge this week.  With fall here (even though our weather is hot enough to fry an egg on the sidewalk), my menu demands a pot of chili at least weekly.  I like to try different variations and Ellie's did not disappoint.  I especially liked the addition of carrots to this traditional dish.   We enjoyed this on Halloween night as is our tradition, along with a scary movie.  We watched Stonehurst Asylum.  It kept our interest and had a huge twist at the end that I had not figured out!

Normally our group does not post Ellie's recipes out of respect for the author, but you can find this online Here.     Try it and enjoy!

Check out our website at Ellie

Thursday, November 10, 2016

EwE - pasta puttanesca

Gaye chose "perfect pasta" for our theme this week.  Italian food is not always my favorite (though it is for my DH), but I am all about some good spaghetti.   I found this recipe online Here

Just a little background on Ellie Krieger.   Ellie is a dietitian and host of the food networks "healthy eating."  She has a masters degree from Columbia University.  She knows all about making food healthy yet maintaining flavor and aroma.  

What do we know about puttanesca sauce?   I did a little research and it literally means "in the style of the whore."  Legend says the ladies of the evening would cook this pasta while entertaining their gentlemen callers.   I can assure you the only gentleman caller I will serve this to is my Dh who could eat pasta every day of the week!

This is a delicious dish that is easily put together.  I served this as a side dish with chicken crescents.

Our website is: Ellie

Friday, November 4, 2016

TWD-Peanut Butter Change-Ups

Well hello old friend!  It has been quite a while since I posted anything for the Tuesdays with Dorie group!  I am a big big fan of Dorie Greenspan!  Dorie has a new book out called Dorie's Cookies which was just released last month.  The group posts for this will be the first and third Tuesdays of the month and can be linked at the main Tuesdays with Dorie website here.  
These peanut butter cookies have just your basic ingredients in them with the addition of nutmeg.  I usually try to bake a little snack to take to our dance club on Friday nights, so this week I will be taking these delicious cookies.  They were supposed to have a sprinkling of sugar on top but I ran out of sugar while making them.  I mean who runs out of sugar right?  Meeeeee
You can check out what the other bakers did at this website  Dorie

The recipe can be found online Here

Wednesday, November 2, 2016

EwE. -Jewel Roasted Vegetables

This week in our cooking with Ellie group Margaret chose vegetables as our theme!  Vegetables are not only so good for us they are also very tasty.  I looked at all of Ellie's recipes and I decided to make the roasted jewel vegetables.   Other than a bit of chopping they are easy to make.   We love fresh beets but they are very staining to your hands when you are chopping.  The red will wash off though thank goodness.  And they are so good they are worth a little extra effort to cut up.   I found this recipe on the Internet so I am posting it here.  Enjoy!

Check out our website at EWE

4 medium beets
3 tablespoons olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped thyme leaves

Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.