Chicken Salad Sandwiches

This is the BEST Chicken Salad recipe, and it's perfect for summer. I make it all the time, and always get so many compliments on it. I just can't get Chicken Salad anywhere else cause I never like it as much as this recipe. It's really easy to make too. Hope you enjoy it!

Chicken Salad Sandwiches
Ingredients

• 1 T. honey
• 1/2 c. mayo
• 1/4 c. plain yogurt
• 1 T. lemon juice
• 1 c. shredded cheddar cheese 
• 1 c. chopped celery (I don't put this in cause we don't like celery)
• 2 cans chicken drained (I use 1 big Costco can)
• 1/3 c. slivered almonds
• 1 c. red grapes cut into fourths

Mix all together and serve on a croissant. 

Chicken Parmigiana

This is my husbands all time favorite meal. It is yummy! Fresh basil is a MUST. It adds such a great flavor. This recipe comes from Better Homes and Gardens. Hope you enjoy it as much as we do!

Ingredients:

• 1 small onion, chopped (1/3 cup)    - I don't love onions so I do a bit less
• 1 clove garlic, minced
• 1 T butter or margarine
• 1 14.5 oz can diced tomatoes, undrained
• 1/2 t sugar
• 1/2 t salt
• dash black pepper
• 1/4 C snipped fresh basil
• 4 skinless, boneless chicken breast halves
• 1/3 C seasoned fine dry bread crumbs
• 4 T grated parmesan cheese
• 1/2 t dried oregano, crushed
• 1 egg beaten
• 2 T milk
• 3 T olive oil or cooking oil
• 1/4 C shredded mozzarella cheese (1 oz.)

Directions:
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

I copied the recipe directly from the website, but I like to prepare the chicken before I start the sauce, so I can control the consistency a little better. I also like to put it in the oven for 5 min or so to let the cheese melt. Delish :)!

Taco Bake

(The pictures never turn out right!... it is more appetizing than it looks in the picture.)

This week I was menu planning and decided to search on the internet for an easy, quick recipe.. being 37 weeks pregnant with a 15 month old means that if I do cook it has to require minimal effort :) I found this recipe on Allrecipes. I did tweak it a little bit and it was pretty tasty! 

  
Taco Bake

• 1 pound ground beef
• 1 small onion, chopped
• 3/4 cup water
• 1 (1.25 ounce) package taco seasoning
• 1 (15 ounce) can tomato sauce (I forgot to buy this so I used a can of tomato paste and added in an extra 3/4 cup water)
• 1 (8 ounce) package shell macaroni, cooked and drained
• 1 (4 ounce) can chopped green chilies
• **I added in a can of Rotel tomatoes/green chiles. You could even add in a can of diced tomatoes instead of the Rotel if you wanted
• ** I served this with corn on the side but you could easily mix the corn in to the recipe if you wanted. 
• 2 cups shredded Cheddar cheese, divided
• Doritos- optional

Directions

1. In a skillet, brown ground beef and onion over medium heat; drain. Add the water, taco seasoning and tomato sauce; mix. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1-1/2 cups of cheese. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with the remaining cheese. Bake at 350 degrees F for 30 minutes or until heated through. ** When I was going through the reviews on Allrecipes a few people suggested crumbling Doritos or other tortilla chips on top of the dish for the last 10 minutes of baking. We chose Doritos- I was busy so my husband is the one who did the crumbling- I would suggest to not make it as fine as he did. Bigger, crunchier chip pieces would have been better. 

-Angela Mencl

Peach Cobbler

Ingredients:

8 large peaches OR 1- 29 oz. can of sliced canned peaches

1 cup flour

1 cup sugar

1/2 teaspoon salt

1/4 cup shortening

1 egg

1 teaspoon baking powder

Grease 8" baking pan. Peel and slice peaches into pan. Combine flour, sugar, salt, shortening, egg and baking powder into dough and crumble dough on top of peaches. Bake at 350 degrees for 30 minutes. Serve warm with vanilla ice cream.

I use the canned peaches because it's faster but it's good with fresh peaches too.

Enjoy!

--Krista Clark

Sweet & Sour Meatballs

(Sorry this is not the best photo)

This recipe comes from my sister. This was one of the first real meals I ever made for my husband when we were newly married and it has been good enough to stick around. When I make this I usually eat a lot more then what I should. What can I say... I LOVE the sauce!

* I half the meatball mixture part (it still makes enough to fill up a 9 x 13 pan ~24 meatballs or so) but still make the same amount of sauce. We like the extra sauce to pour on our rice. I usually steam some green beans to go with the dish. 

Sweet and Sour Meatballs

Meatballs:
2 lbs lean hamburger
1 c oatmeal
2 eggs
2/3 c milk
1 small onion chopped
salt and pepper to taste
1 1/2 tsp Worcestershire sauce

Sauce:
1 1/2 c brown sugar
3/4 c vinegar
3 tsp mustard
3/4 c BBQ sauce
3 tsp Worcestershire sauce

Prepare meatballs by combining all meatball ingredients together. Form into 2 inch balls. Place meatballs in a casserole dish in a single layer. Blend together all sauce ingredients in a saucepan. Heat through and pour sauce over meatballs. Bake at 350 degrees for 45 minutes or until meatballs are done.

You can also slice up a red pepper and add to this dish while cooking. I add a can of pineapple (towards the end of cooking... when there is about 15 minutes left)

Serve over rice.

-Angela Mencl

Mexican Lasagna

This recipe always seems to make an appearance in my menu planning when I ask my hubby what meals he wants me to make. It is a pretty simple recipe and I like it because it is so colorful! It is definitely one of our favorites. I usually pair this with salsa rice (basically rice cooked with taco seasoning and salsa) and some corn.
Enjoy!

Mexican Lasagna

1 ½ lbs ground beef

1 ½ tsp. ground cumin

1 Tbl. Chili Powder

¼ tsp. garlic powder

¼ tsp. red pepper

1 tsp. salt

1 tsp. black pepper

1 can (16 oz) tomatoes, blended

10 to 12 flour tortillas- (I have tried wheat and it does not taste as good.)

2 cups cottage cheese

1 cup grated Monterey Jack cheese with peppers

1 egg

½ cup grated cheddar cheese

2 cups shredded lettuce

½ cup chopped tomatoes

3 green onions, chopped

¼ cup sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of a 13 X 9 baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.

Yield: 6 to 8 servings

-Angela Mencl

Oatmeal Cake with Coconut Pecan Frosting

I am having major sugar cravings lately! I blame the baby.:) A few nights ago I just had to have something sweet. So, I found this...it's AWESOME and so easy to make. It also stays nice and moist for days after you make it. Shockingly, we have not yet finished off the pan. But every time Mark goes for a piece he comments on how moist it still is! Enjoy!

Oatmeal Cake with Coconut Pecan Frosting

Original recipe from Coleen Nelson and Julia
Found on fortheloveofcooking.net

1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9x9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.


Coconut Pecan Frosting:

3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve. Enjoy.

Pizza Anyway You Like It

Pizza at the Bradys is a regular occurrence, so I had to post it. We make it a variety of ways.... cheese only, vegetables only, sausage, pepperoni, BBQ chicken. Here are the basic tenets and you can add whatever toppings you'd like. I'll add some tips at the bottom for variations.

Pizza Dough
from Julie Knight
(makes 1 pizza pie)
1 cup warm Water
1 tsp. Yeast
1 TBSP. Sugar
3 TBSP. Salt
3 cups Flour
Add ingredients in order. Mix well. Rise 1 hour. Roll out dough and put in pan. (We spray the pan with oil and then sprinkle the pan with cornmeal- can't remember where we got that tip.)

Pizza Sauce
from Gayle Johnson
(makes sauce for 1-2 pizzas)
2- 8oz. cans of Tomato Sauce
1/2 Onion diced
1/2 tsp. Oregano
1 tsp. Basil Leaves
1/4 tsp. Garlic Powder
1/8 tsp. Pepper
Cut up onion (you can saute the onion first to shorten cooking time). Mix together all ingredients and simmer 1 hour. Wait to add to pizza dough until sauce is no longer hot so it does not kill the yeast in the dough.

Finishing the Pizza
We put mozzarella cheese on the sauce and then add our favorite toppings. Peppers, Mushrooms, Tomato, Olives, Sausage, Pepperoni, spinach, pineapple, ham, etc.
Bake 425 degrees on bottom rack of oven for 12-15 minutes (more or less depending on your oven).

Variations
Pesto Pizza- for sauce we use pesto and add cheese, spinach, and chicken.
BBQ Pizza- for sauce we use BBQ sauce from a bottle and add cheese and chicken.

Honey Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas
From The Sisters Cafe

These are a favorite at our house! Mark would eat the whole pan if he could. I substitute pulled pork tenderloin for the shredded chicken...both versions are YUMMY!

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it “marinate” for at least a half hour. Pour some green enchilada sauce on the bottom of a 10×10 casserole dish or 9×13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9×13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Cara Cara Orange Spinach Salad

I think I'm ready for warm weather and BBQ season, this salad would be delicious as a side at a BBQ!

Cara Cara Orange Spinach Salad
via Costco cookbook

Vinaigrette:
3 tablespoons balsamic vinegar
¼ tsp sea salt or kosher salt
¼ tsp fresh ground pepper
½ cup extra light virgin olive oil

Salad:
4 cups baby spinach
2 cups bite sized romaine lettuce
5 sliced strawberries
1 ½ Cara Cara oranges (navel or Valencia can be substituted)
¼ cup crumbled blue cheese or Gorgonzola cheese

Preparation:
To prepare the vinaigrette, whisk together salt, pepper, vinegar in a small bowl. Gradually whisk in the olive oil until emulsified.

Place greens in a salad bowl. Add sliced strawberries. Remove peel from the whole orange, slice into rounds and then slice in half. Add to the greens and strawberries. Squeeze the ½ orange over all ingredients in the bowl. Sprinkle with blue cheese. Toss with enough of the vinaigrette to moisten. Serve immediately.

Note: I love this salad it is so refreshing and light. Cara Cara oranges have a deep pink/orange pulp, very good! They remind me of blood oranges. Enjoy!
~Nicole Tenny

Creamy Green Chile Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas

*Serves 4-6
INGREDIENTS:
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

(we added fresh chopped lettuce, tomatoes and avocado on top....its a must!!)

DIRECTIONS:
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Thank you melskitchencafe.com for yet another hit dish, it was delicious and pretty easy to make. the best part is... you can make it, and while its baking you can clean your kitchen. I love to eat dinner and have a clean kitchen...cant beat that.

enjoy.
Amee

Pan-Roasted Chicken Breasts with Garlic-Sherry Sauce

This recipe comes from a recipe book created by the editors of Cook's Illustrated, entitled The New Best Recipes. It is now one of our favorites and every time I make it for guests, they rave about it. It's not that hard to make, but it tastes quite gourmet. To feed my husband, me, and our two small kids, I usually half the chicken portion using only 2 split chicken breasts, brining in 1 quart of water/salt solution. However, I do make the full recipe of the sauce since it doesn't make that much after it simmers down.

Chicken (I usually half this portion)

4 split chicken breasts with skin

1/2 cup salt

2 quarts cold water

black pepper to taste

1 teaspoon vegetable oil

Garlic-Sherry Sauce (I make this full portion)

4-6 garlic cloves cut crosswise into very thin slices

3/4 cup chicken broth

1/2 cup dry sherry (I use sherry cooking wine found near the vinegar and salad dressings)

2 sprig fresh thyme (I use a dash of dry thyme since I don't keep fresh thyme on hand)

3 tablespoons butter, cut into 3 pieces

1/2 teaspoon lemon juice

salt and pepper to taste

1. For the chicken: Dissolve the salt into the water in a large bowl. Immerse the chicken in the brine, cover and refrigerate until fully seasoned, about 30 minutes. Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels. Season the chicken with pepper.

2. Adjust the oven rack to the lowest position and heat the oven to 450 degrees.

3. Heat oil in a 10 or 12 inch ovenproof skillet over medium-high heat. Swirl the skillet to coat with the oil. Brown the chicken, skin-side down, until deep golden, about 5 minutes; turn the chicken and brown until golden on the second side, about 3 minutes. Turn the chicken skin-side down and place the skillet in the oven. Roast 15-18 minutes. (The juices should run clear when the chicken is cut and the thickest part of the breast registers 160 degrees on an instant-read thermometer.)

Using an oven mitt or potholder, remove skillet from oven. Keep oven mitt on hot handle so you don't accidently burn yourself when you handle the skillet later. Transfer the chicken to the platter and let rest while making the sauce.

4. For the sauce: Still using the oven mitt, pour off most of the fat from the skillet; add the garlic slices, then set the skillet over medium-high heat and cook, stirring frequently until the garlic is lightly browned, about 1 1/2 minutes. Add the chicken broth, sherry and thyme, increase the heat to high, and simmer rapidly about 5 minutes, scraping the skillet bottom with a wodden spoon to loosen the browned bits, until slightly thickened and reduced to about 3/4 cup. Pour the accumulated chicken juices into the skillet, reduce the heat to medium, and whisk in the butter, one piece at a time, until incorporated. Add the lemon juice and season with salt and pepper to taste. Discard the thyme if you used a fresh sprig. Spoon the sauce around the chicken breast and serve immediately.

Top of The Muffin To You!!

I got this recipe from Real Mom Kitchen, who I think got it straight from the Betty Crocker website. We love these! I always hated peeling the muffin from the paper lining cause most of it would stick to the paper, plus the top of the muffin is my favorite anyway. These are awesome cause you don't have to mess with the paper linings and the baking time is way less. It's like eating a muffin cookie!! Matt can eat 4 in one sitting. This recipe calls for the Betty Crocker Wild Blueberry mix, but I bet any muffin mix would work. Also, you don't follow the ingredients or instructions on the back of the muffin box. Use these ones instead. Enjoy : )

Muffin Tops

• 1 package Betty Crocker® wild blueberry muffin mix
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 egg

Instructions

1. Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). 
2. Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
3. Drop batter by rounded tablespoonfuls about 2 inches apart ontoungreased cookie sheet.
4. Bake 7 to 9 minutes or until edges and tops begin to brown (mine usually take longer then this to cook). Cool 1 minute before removing from cookie sheet.

Island Pork with Sticky Coconut Rice

Oh my gosh, this dinner is AMAZING!! It's like nothing I've ever made before. I didn't even know what pork tenderloin was. I had to google it so I knew what to look for at the store, haha. I've also never used coconut milk, so I had no idea how the rice would turn out, but it was so good, and a perfect combination with the pork. This meal seems so gourmet, but it wasn't that hard to make. Does it get any better then that?? I got this recipe from This Week for Dinner. Once again, I halved this recipe and it was the perfect amount for Matt and I. It was a bit spicier then I like (Matt liked it), but I might try just a little less tabasco sauce next time). We will definitely make this again! I hope you like it as much as we did!!

Island Pork with Sticky Coconut Rice

For the pork:
- 2 pork tenderloins, 2 1/4 – 2 1/2 pounds total (they generally come 2 per package)
- 2 tablespoons olive oil

Rub:
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon

Glaze:
- 1 cup brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco

1. Preheat oven to 350°F.
2. Mix “Rub” ingredients, then coat pork.
3. Heat olive oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, a few minutes. Leave pork in skillet. If you don't have an ovenproof skillet, I bet you could just transfer the pork to a baking dish and bake it in that. 
4. Mix glaze ingredients. Pat onto each tenderloin and roast in the center of oven until instant read thermometer inserted diagonally into center of each tenderloin reads 140°F, about 20 minutes. Remove from oven and let pork rest 10 minutes in skillet. Slice into 1/2″ – 1″ slices and serve over sticky coconut rice, pouring some of the remaining glaze over the pork and rice.

Sticky Coconut Rice
- 1 1/2 cup jasmine rice
- 1 15-oz can regular or light coconut milk
- 1/3 – 1/2 c. sugar
- 1 cup milk

If rice is not pre-rinsed (the bag will tell you if it is), rinse with cold water until water runs clear. Put rice in a medium sauce pan and combine with coconut milk, milk and sugar. Bring to a boil, stirring regularly, then reduce heat to low and cover pot. Simmer for about 25 minutes (could take up to 45 minutes depending on the rice). Stir regularly.

Rice and pork may be served with fresh, cubed mango, but this is optional (although I am certain it is delicious!).

Serves ~6 adults.

Suggestions are Welcomed

Feel free to send me any suggestions to improve the blog. I'm not very good at this blogging stuff, so if you have some good ideas or tips I'd love to hear them!! 
Thank!

Red and White Baked Pasta

This is one of our favs!! I got this recipe from Real Mom Kitchen (I have gotten a lot of recipes from here) Once again it's really easy and so good. I love it because it's a mix of red sauce and white sauce, and you use ground sausage (a nice change from chicken and hamburger). I have modified the recipe a little. I also half this recipe when it's just the 2 of us. Hope you like it as much as we do!!

Ingredients

• 4 cups penne noodles (one box)
• 1 (15 oz.) jar Alfredo sauce
• 1 (24 oz ) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1 lb ground sausage

Instructions

1. Preheat oven to 350 degrees.
2. Cook and drain pasta according to package directions.
3. Brown sausage in skillet (drain excess fat)
4. Mix the two sauces together in a large mixing bowl.
5. Add mozzarella cheese (leave a little extra for top) and combine. Add drained pasta and sausage.
6. Pour into a 9×13 casserole dish and bake covered about 20-25 minutes until hot and bubbly.
7. Sprinkle mozzarella on top and bake another five minutes. 

 Serves 6-8

Mexican Pot Pie

I got this recipe from Angela Johnson, who got it from Campbell's Kitchen. It's super easy and really good. The original name is Fiesta Chicken Casserole, but Mexican Pot Pie fits the dish much better, so I changed it. Haha. I also usually half the recipe because it makes too much for just Matt and I. Hope you enjoy it : )

Ingredients

• 1 jar (16 ounces) Salsa
• 1 can (10 3/4 ounces) Cream of Chicken Soup 
• 1 cup sour cream
• 2 cups shredded Cheddar cheese (about 8 ounces)
• 1 package (12 ounces) frozen whole kernel corn
• 2 cans (12.5 ounces each) White Chunk Chicken Breast in Water, drained
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 package (about 14 ounces) refrigerated pie crusts (2 crusts), at room temperature (or you can make your own)

Instructions

1. Heat the oven to 400°F.
2. Stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-quart shallow baking dish.
3. Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust. Press the crust to the rim to seal. Cut several slits in the crust.
4. Bake for 40 minutes or until the crust is golden brown.

And So It Begins...

Hey everyone,

I've decided to start this blog because I'm in dire need of new recipes. I'm not use to being home and having to make dinner EVERY night. I came to a quick realization that I don't have that many recipes that I like, and we got tired of our usuals really quick. I've spent lots of time on the internet trying to find new recipes, and I could find a few, but not as many as I would have liked. I decided the best place to get new ideas would be from my friends who are making dinner every night as well! Anytime we go to a friends for dinner, it is always so good, so why not get all their tasty recipes?? So, here we are. I've really been looking forward to this, and I hope it's a success. Please feel free to post any recipes you like, it doesn't have to be just main dishes. Post a picture, if you have it (sometimes a recipe seems better if you can see what it looks like, but don't stress too much this), where you got the recipe (if you remember) and any other comments you want to make about the dish. Also, if you could label the recipe; main dish, appetizer, dessert, chicken, beef, etc, so people can start searching by labels. If you don't have time to do all that, it's fine, I'll just be happy to have a new recipe! I don't want people not to post because it's too much work. Well, I think that's all I have to say. I'm looking forward to all these new recipes!!