Mexican Lasagna

I forgot! I made this meal for the first time last week and I thought it was great! I didn't follow the recipe 100 %, mostly in that I didn't use as many green chiles. Thanks to the people at Little Birdie Secrets for sharing. The recipe is for Mexican Lasagna and you can find it on their site here: http://littlebirdiesecrets.blogspot.com/2008/11/mexican-lasagna.html

Buttermilk Pie

A Bradshaw family favorite!

Buttermilk Pie

1 9 inch pie crust unbaked
1/2 C butter
2 C sugar
3 T flour +1 T cornstarch (or more, but I have never needed to add more)
3 eggs
1 C buttermilk
1 t vanilla

Cream butter and sugar. Add remaining ingredients one at a time. Pour into pie crust and bake at 350 degrees for 1 hour.

It is a little like custard. Make sure to test it to see if it is done. A knife inserted in the middle should come out pretty clean. I always refrigerate the leftovers.

Mashed potatoes

As Thanksgiving approaches, I think I will start posting some traditional Thanksgiving foods, my favorite ways, of course. I have never tried these potatoes with gravy, they taste so great all on their own!

Dilly Mashed Potatoes

6 medium russet potatoes, peeled and cubed
1/2 C milk
1 C (8 oz) sour cream
2 T minced fresh dill or 2 t dill wees
1 T dried minced onion
3/4 t season salt

In a saucepan, cover potatoes with water. Cover and bring to a boil; cook for 20-25 minites or until very tender. Drain well; mash with milk. Stir in remaining ingredients. Yield: 6-8 servings.

(The Complete Guide to Country Cooking, p. 282)

Never would have thought I would be posting a fish recipe...

(too bad I don't take the time to learn about my camera so I could take better pictures) :)


Anyone that knows me knows that I am not a huge fish fan. In recent years, however, I have grown to like it more. Well, Joe brought home some tilapia the other day and we stumbled across this recipe in a newspaper. The verdict... we loved it! It was tender and had just the right amount of flavor, and not too fishy! Here it is...

Lemon Rosemary Tilapia

4 (6 oz) tilapia fillets
1 lemon, thinly sliced
2 t dried rosemary (we used more), or 2 T chopped fresh rosemary
2 T olive oil
1 clove garlic, chopped
salt and pepper to taste

Set oven to 450 degrees. Place each tillapia fillet in the middle of a 12" square of aluminum foil. Sprinkle on the garlic and rosemary. Top each fillet with about 1/2 t olive oil. Add salt and pepper to taste and top with lemon slices. Fold over aluminum foil and seal. (We placed our four pouches on a cookie sheet.) Bake at 450 degrees for 15 minutes.

*Recipe not word for word but taken from the newspaper food & dining section

P.S. I just want you to know that, yes, after taking the picture I did notice that it looks like we missed peeling one of the stickers off of the lemon. Oops! Joe insisted that he thought he had them all...oh well!

Ghost cookies

I have seen these cute little ghost cookies all over the internet. Just melt white candy bark (we used 1/2 pkg to coat 1 whole pkg of cookies) in microwave stirring every 30 seconds. Dip cookies in the coating and place on wax paper to set up. Add mini chocolate chips for the eyes. Very fun for the kiddos!

Chicken Alfredo

I got this recipe out of the last Healthy Cooking magazine. I wanted to try it since it was made from scratch ingredients. I changed it a little by using less garlic, but if you like garlic, I say go for it all! It was delicious! The only problem was that we did 1 1/2 x's the recipe and it made way too much for us and our company. We ate it for another 2 days after that!

Makeover Chicken Fettuccine Alfredo

1 pkg (16 oz) fettucine
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 T Italian seasoning
6 garlic cloves, minced, divided
3 T reduced fat butter, divided
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
1/3 C all-purpose flour
1 1/2 t salt
1/4 teaspoon pepper
3 C fat free milk
1 C half and half cream
1 1/2 C (6 oz) shredded reduced fat Colby Monterey Jack cheese
3 plum tomatoes, chopped
1/2 C reduced fat sour cream
1/4 C plus 3 T shredded Parmesan cheesee, divided

1. Cook fettucine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 T butter until chicken is no longer pink; remove and keep warm.

2. In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.

3. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 C Parmesan and reserved chicken; cook and stir until heated through.

4. Drain fettucine; serve with sauce. Sprinkle each serving with 1 t of remaining Parmesan cheese.

It was a Philly night...philly cheesesteaks, that is!

Seriously a great meal for when you are craving some meat!

Philly Cheese Steaks

thinly sliced beef (this time we used beef that was already pre-cut for stir fry...worked great)
1 red bell pepper

1 green bell pepper
1 onion

handful or two of mushrooms, chopped
provolone cheese
garlic pepper

salt

Cut up bell peppers and onions into thin slices. Chop up mushrooms into slices or large dices. With olive oil saute them together until tender, adding salt and garlic pepper to spice. Remove from pan. Cook your meat until nearly done and then add in the veggies. You can always test it if it needs more spices too. Once this is done, open up french rolls on a cookie sheet but try not to separate completely and broil until toasted. We then take it out, add the meat and veggie mix and top with the provolone cheese and put it back in the broiler to melt the cheese. Take it out, add a little A1 (if you like it) and smear some good ole mayonnaise in the bread...mmmm.