Monday, February 23, 2009

Menu Mondays

Hello and Happy Monday,

I am busy working on some new designs so I will just share my menu with you for this week. Give it a try and let me know what you think.

Orange Rosemary Chicken

"It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes."

INGREDIENTS:
1 1/2 cups orange juice
1/4 cup olive oil
1/4 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
1 (2.5 pound) whole chicken, cut into 8 pieces

DIRECTIONS:

In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours. Preheat the oven broiler. Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.

Have a great week.
Smiles,
Elaine

Tuesday, February 17, 2009

Thank You

Hello,

Happy tuesday to everyone. I missed my menu monday this week so I will have one for you next week. I was having so much fun this weekend I lost track of time. I hope everyone had an enjoyable Valentines Day. I just wanted to send a special thanks out to eveyone who thought about me on my birthday you are all so sweet. I especially want to thank my friend Jackie of Fat Jak Original for my sweet gifts. You are a sweetheart.


Check back this week for some new goodies from me.
See you soon,
Elaine


Monday, February 9, 2009

Menu Mondays


Hooray and Happy Monday to you!!


I am so excited that the weather is warming up and the sun is shining bright. Okay, Valentines day is just around the corner I hope you have some sweets for your sweetie. If not, try making this Chocolaty goodness. I am sure they will love for it!!


Chocolate Cheesecake II
"Chocolaty goodness in a cheesecake!"


INGREDIENTS:
1 1/2 cups chocolate cookie crumbs

2 tablespoons white sugar

1/4 cup butter, melted

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

1/3 cup unsweetened cocoa powder

3 eggs 1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.

In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).


To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.


To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.


Happy Valentine's Day to you!!

Monday, February 2, 2009

Menu Mondays

Hello All,



Okay I have a dish for you today to really fill your stomach. I love southern cooking and my favorite foodnetwork cook is Paula Dean. She is the best to me when it come to down home cooking. Well, this dish isn't from her but I think it has a southern flair. Give it a try:



Black Skillet Beef With Greens and Red Potatoes Recipe

Ingredients:

1 pounds beef, top round steak
1 tablespoon paprik
1 1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper, black
1/8 teaspoon pepper, red ground
1/8 teaspoon mustard, dry
8 potato(es), red, halved
3 cup(s) onion(s), finely chopped
2 cup(s) broth, beef
2 clove(s) garlic, minced
2 large carrot(s), peeled, cut into very thin, 2 1/2-inch strips
2 bunch(es) mustard greens, (or kale or turnip greens) stems removed, coarsely torn


Preparation:

1. Partially freeze beef. Thinly slice across grain into long strips 1/8-inch thick and 3 inches wide.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with spice mixture.

3. Spray large, heavy skillet with nonstick coating. Preheat pan over high heat. Add meat and cook, stirring, for five minutes. Then add potatoes, onion, broth, and garlic, and cook covered over medium heat for 20 minutes. Stir in carrots, lay greens over top, and cook covered until carrots are tender, about 15 minutes.

4. Serve in large serving bowl with crusty bread for dunking.

Sunday, February 1, 2009

And The Winner is ....

Okay, I want to say thank you to all who participated in my {Share the Love} Valentine’s Day GIVEAWAY! Glad to see how many of you entered and I think I will have small giveaways such as this more regularly. I randomly picked the winner out of all entries by using an online random selection program. The winner will be contacted. Maybe if you see this before the winner and know them you can send them a friendly email to let them know that they won. If I do not hear back from the winner within 3 days, I will assign a new winner. Okay, lets see who the winner is....

Congrats { Melissa Fischer of Fischtale Designs} you are my winner!!!

Thanks again to everyone for participating in my {Share the Love} Giveaway!!! Enjoy your Valentines Day and check back for more fun giveaways. I will have some new designs available starting February 10th so be sure to check back.

Smiles,
Elaine