This blog is a compilation of all me and my husband's favorite recipes. Most are simple and easy to make. Please leave feedback if clarification is needed, if you like adding something else to the recipe, how you do it differently, etc. I would LOVE feedback! And mostly, I just hope you can enjoy eating some yummy food!!

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Tuesday, March 27, 2012



For the Marinade
1 orange, juiced
2 limes, juiced
2 tablespoons olive oil
2 garlic cloves, minced
3 tablespoon fresh cilantro leaves, chopped
1 package fajita seasoning
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds steak, trimmed of fat cut into thirds or 8-inch pieces

For the Fajitas
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup rice, cooked

cheddar cheese
6 tortillas

Notes / Directions
Purée the marinade ingredients and pour over stead in a Ziploc bag.  Refrigerate for 2-4 hours.  Drain meat, leaving just a little sauce, and pour meat and the little bit of left-over sauce in a heated and oiled skillet.  Add onion and peppers.  Saute till meat is cooked through.  Finish by adding a little extra lime juice.  Serve by laying tortilla out and layering rice, veggies, meat, and cheese.  Can also top with sour cream.

Sweet and Sour Chicken

4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce

Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep warm. (Can add a little corn starch to thicken.)

Chicken: Put flour and corn starch in ziplock bad. Put in chicken and shake till evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a heated skillet with some oil. Sprinkle sesame seeds on top. Brown both sides of chicken. Don't fully cook. Place chicken in a pan and coat with sauce. Cover with foil and bake at 350 degrees for 1 hour. After 30 min. flip chicken and continue to bake with foil. Remove foil for last 10 min.

Serve with rice and vegetables with teriyaki glaze.

Rosemary Roasted Chicken and Potatoes

1 chicken (3 pounds)
6 oz. cream cheese
2 teaspoons dried rosemary, divided
6 tablespoons Italian salad dressing mix, divided
2 pounds red potatoes, chopped
green onions (about 2), chopped
6 carrots, sliced

Notes / Directions
Shake 1 Tlbs. flour in oven bag.

Mix cream cheese, 1 T. rosemary, and 1/2 t. pepper. Starting at heck of chicken, use handle or fingers to separate skin from meat of chicken. Don't tear. Spoon mixture under skin. Spread to butt and thighs and legs. Brush with 2 T. dressing.

Toss potatoes and carrots with remaining dressing, rosemary, and pepper in oven bag. Put the chicken in the bag and tie shut. Cut 6 slits 1/2 inch long in bag. Bake at 350 degrees 1 hour and 20 minutes or until chicken is done (180 degrees). Transfer chicken to serving dish, reserving juices. Let chicken stand 10 minutes. Sprinkle bacon bits (optional) and onions on top of vegetables.

I recommend adding carrots and cooking everything in a bag.

Crunchy Garlic Chicken

6 chicken breast halves
2 cups corn flakes, crunched
2 tablespoons butter, melted
2 tablespoons milk
1 tablespoon chives
1/2 tablespoon salt
1/2 teaspoon garlic powder
3 tablespoons parsley
1/2 teaspoon paprika
1/2 tablespoon pepper

Notes / Directions
Heat oven to 425 degrees. Grease 13x9 pan. Mix butter, milk, chives, salt, and garlic. In another bowl, mix cornflakes, parsley, and paprika. Dip chicken into milk then coat with corn flakes. Place in pan. Drizzle with 2 T. butter. Bake uncovered 20-25 minutes.

Lion House Quiche

1 cup flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons water
1 teaspoon green onions, sliced
1 teaspoon green bell pepper, chopped
1/4 cup bacon strips, crumbled
1 cup ham, cubed
1 cup swiss cheese, grated
5 eggs
1 cup half-and-half cream
1/8 teaspoon lemon peel
1/2 teaspoon salt
1/3 teaspoon dry mustard

Notes / Directions
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Fit pastry into 9in. pie pan and sprinkle with green onions, green peppers, bacon, and ham. Sprinkle on cheese. In a medium bowl, whip eggs with half and half, lemon peel, salt, and mustard. Pour over other ingredients in crust. Bake at 325 degrees for 45 minutes. Let stand 10 minutes before serving.

BBQ Chicken Crescents

10 oz. canned chicken, drained
1-2 packages crescent dinner rolls
sweet Baby Ray barbeque sauce

Notes / Directions
Heat oven to 375 degrees. In a bowl, shred chicken and add a good amount of barbeque sauce. Remove dough from container and press the edges of 2 rolls together to make a pocket. Stuff chicken inside and seal shut. Cook 9-12 minutes on a cookie sheet.

Rissoto Milanese

1 pound ground beef
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup rice
4 cups zucchini, chopped
2 beef bouillon cubes
2 cups tomatoes, diced
1 3/4 cups water
1 can corn, drained
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
three cheese

Notes / Directions
Saute meat, onion, and green peppers. Drain. Add all other ingredients and simmer covered for 25 minutes. Sprinkle extra cheese on top.

Cookie Brownies

2/3 cups margarine, melted
2 cups brown sugar, firmly packed
2 eggs
2 cups flour
1 teaspoon baking powder
2 teaspoons vanilla
1/4 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips

Notes / Directions
Add brown sugar to melted shortening. Sift dry ingredients and add eggs and vanilla (mixture will be sticky). Pat down in 9x13-inch pan. Bake at 350 for 20-25 minutes until golden brown.

Chocolate Bundt Cake

Oh my GOODNESS!  This CAKE.  It is so insanely good that it will drive you to madness.

1 yellow cake mix
1 small box instant chocolate pudding
1/2 cup sugar
3/4 cup vegetable oil
3/4 cup water
3 eggs
1 cup sour cream
1 cup chocolate chips

Notes / Directions
Mix all dry ingredients to remove lumps. Add everything else and mix for 2 minutes. Grease and flour a bunt pan and pour in batter. Bake 350 degrees for 1 hour. Let cool 15 minutes before removing from pan.  Sprinkle with powdered sugar.

Peanut Butter Brownies

1 box brownies
1/2 cups peanut butter
3/4 cup butter, separated 

2 cups powdered sugar 
2 teaspoons milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Notes / Directions
Make brownies according to box and cool. In a bowl, mix peanut butter, 1/2 c. butter, powdered sugar, and vanilla; spread over brownies. In a small sauce pan, melt 1/4 c. butter with chocolate chips over low heat; spread over peanut butter and refrigerate for 1 hour. Cut and store layered with waxed paper in refrigerator.
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