Just My Idle Ramblings On Blogging, Website and Blog Reviews, Life, and Whatever Else Pops In My Head!
You can sign up at the Food Network for the 12 Days of Cookie Recipes that will be coming via email in December! Click here to sign up!
You can also view the 12 Days of Cookie Recipes for previous years. Happy cookie making!
I just added some neat new blog links to my sidebar and you will have to take a few minutes to check these out!
I love to read blogs and it amazes me the talents that some people have for blogging! I have a lot yet to learn, but it’s been fun experimenting with different things!
Here’s the list:
Susan’s Spa This blog offers beauty and blogging tips, alone with up-to-date information on celebrities.
You’re Not The Boss Of Me - This is the same blog owner as Susan’s Spa. This blog is neat, too. She posts different topics on being the boss, who’s the boss, etc.
This recipe has a 5 - 10 minute prep time! Quick and easy!
30-MINUTE ALMOND CHICKEN
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
Stir in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,
DV Calcium 6 %, DV Iron 20 % 
I admit it - I like Top Chef on Bravo and try not to miss an episode. It just really intrigues me how these chefs come up with ideas of different foods to make in such a short amount of time (Quickfire Challenges).
I will be posting a link each week (as long as I remember!) of the recipes that have been made on that night’s episode. On last Wednesday’s show, the chefs were to come up with a "cutting edge" Thanksgiving meal. Needless to say, the judges were not impressed with their ideas and felt the chefs did not think outside the box on this one.
You can find the recipes from last week’s challenge here. Enjoy!
Top Chef is on Bravo on Wednesday nights at 10:00 p.m. (eastern time)
Here are some other recipe blogs that I have stumbled across that are pretty neat. These are just a few of many, many food blogs that I found listed on Simply Recipes: Favorite Cooking and Food Blogs from Around the World.
I do not have the actual recipe name for this wonderful dessert, but you will want to make it over and over. This was a dessert that was brought to our Thanksgiving meal - I’m going to make it for Christmas dinner.
CRAN-RASPBERRY JELLO SURPRISE
Mix all ingredients, add topping.
TOPPING
Mix together and spread on top. Refrigerate.
I LOVE chili, but I don’t make it very often because my husband doesn’t eat it. But when I do make a nice, big pot this is the recipe I use!
CHILI CON CARNE W/BEANS
In a large pot, cook beef, onion, and garlic over med-high heat, breaking up clumps of meat and stirring occasionally until liquid evaporates and meat is browned - about 15 minutes. Drain off fat.
Stir in chili powder, cumin, and oregano. Cook 1 minute. Add tomatoes with their liquid & the water, stirring with a fork to break up tomatoes. Bring to a boil. Reduce heat to low.
Partially cover and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended.
Stir in beans, sugar & salt. Heat through. Skim fat off surface. Sever with accompaniments.
Last year I had to have a foot operation. My mom came to stay with me and my family because I was not allowed up on my foot, so she had to help take care of my son. While she was staying with me, she made this Garden Vegetable Pie recipe and I have made it several times since. It is delicious!
GARDEN VEGETABLE PIE
Lightly grease pie plate. If using fresh, raw broccoli or cauliflowerettes, cook until almost tender, drain.
Mix broccoli/cauliflower, onion, green pepper, and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean.
Let stand 5 minutes before cutting. Refrigerate leftovers.
Last night on the Food Network channel, Rachel Ray had a Thanksgiving in 60 special. She made some interesting foods and put a big twist on your traditional Thanksgiving meal - all in 60 minutes!
She made an apple and onion stuffing, herb stuffed turkey breast, her gravy was made with apple brandy and apple cider, and sliced, baked potatoes with cheese.
I thought her idea for her stuffing was really cool - I never thought about doing this! She made what she called "muffin stuffing". She put her stuffing in muffin pans and then baked it! It was really cool!
TRADITIONAL BREAD STUFFING W/SAUSAGE
Crumble sausage into a large skillet and cook over medium heat until thoroughly browned. Drain and set aside.
Melt the butter in a large saucepan, add celery & onions and cook until tender. Combine cooked sausage, celery and onions in a large bowl with bread pieces, sage, salt & pepper.
(For variations, add 1/2 cup raisins, nuts, mushrooms or apples)
Beat eggs in a small bowl and pour into the sausage mixture. Add broth until mixture is moistened but not too wet.
Bake at 350 degrees for 30 minutes or until lightly browned.