A week or two ago, we bought flatwrap bread for sandwich-wraps. On the package, there was a picture of pizza. So, we wanted to try it. Especially because we had previously made the Olive Garden copycat Alfredo sauce of Deliciousness!
|Justin’s is on the right: zucchini. Mine is on the left: tomatoes.
1) Preheat oven to 350*
2) Spread Alfredo sauce on the wrap.
3) Charbroil chicken with garlic powder and Italian seasoning.
4) Rip up spinach onto Alfredo sauce and grate cheese on top of that.
5) Place chicken and other toppings on cheese.
6) Pour Parmesan cheese on top and sprinkle a little oregano.
7) Cook in oven for 8-10 minutes.
Enjoy! It was really delcious! I think what made it was most definitely the Olive Garden copycat Alfredo sauce.
During Thanksgiving break, when the girls were out, we went to Costco. And were greeted with FREE cookbooks!
I love cookbooks!
I flipped open a page and guess what I saw:
Brown Sugar Citrus Glazed Tilapia
|iPod was dead, so I took a picture with my phone, which wouldn’t load onto the computer, so I took a picture from the cookbook! x_x
I changed the recipe a bit to make it my own….
2 talipia fillets
3 tbsp butter
3 tbsp lemon juice
1 tbsp of brown sugar
1) Grate the orange for orange zest and put in small bowl with garlic powder, chili powder, peeper, and 1 tbsp lemon juice.
2) Cut 2/3 of the orange into thin slices and squeeze the juice from the remaining 1/3 into the small bowl.
3) Baste the thawed talipia fillets with butter and coat with the mix.
4) Melt butter on a frying pan at medium-low heat and sautee the fillets for 5-6 minutes, turning once. It should be golden-brown when its done.
5) Pour 2 tbsp lemon juice, 2 tbsp butter and garlic powder in the same frying pan and cook on medium-low heat for 30 seconds.
6) Put the orange slices in the frying pan and let it cook. Sprinkle brown sugar on it and let it start to caramelize for about 2-3 minutes.
7) Put tilapia back in pan and coat heavily with the sauce.
8) Serve with the orange slices on top of the tilapia.
I served it with lemon-rice and broccoli, but you can serve it with anything…the cookbook suggests asparagus.
It was divine and definitely citrus-y. We loved it!
Well, this is over a week late…so I may have forgotten a few things.
I had made some green chile verde enchiladas for Justin, but we still had a ton of sauce left. There was a recipe on the can, so I decided to try it.
2 cups Rice
1/2 lb. Beef
2 cup Chile Verde Sauce
Lemon Juice (or cilantro)
1) Start cooking the rice
2) Mix the beef, some lemon juice (or cilantro or both!), garlic powder, egg, and lemon pepper together
3) Pour some vegetable oil into a pan and roll the beef mix into meatballs
4) Cook the meatballs in the oil until they aren’t pink in the middle
5) Pour the Chile Verde Sauce and some lemon juice into a sauce pot and heat up
6) Shred the cheese
This was actually very delicious and I loved the tang it had to it!
I’ve always wanted to try making homemade pot pie. My mom used to, and it was always delicious. However, I didn’t want to lean on her recipes.
So I googled. I looked at different recipes, and saw what I liked from all. Then made my own recipe. It was absolutely delicious, I will tell you that…Justin loved it and wanted more.
However, word of warning: It took about 1 1/2 hours to prepare and cook.
Crust: You will make this twice…
1 cup flour
2 tbsp baking powder
1/2 cup of milk
1 tsp butter
dash of sage
3-4 chicken breasts
1 can cream of chicken soup
1/2 can of chicken broth
3/4 cup of mixed veggies
very little chopped onion
1 1/2 small potatoes
- Mix in all the ingredients
- Roll out dough with a rolling pin
- Spray a circular cake/casserole dish with Pam
- Put bottom crust in and make sure it goes up the sides a bit
Steps 1&2 to make the top of the pie crust…do this while cooking the chicken
- Start boiling potatoes and preheat oven to 350*.
- Cut up the thawed chicken breast and cook chicken with the onion, thyme, garlic powder, and rosemary.
- After the chicken is cooked through, drain it and put back in pan.
- Pour about 1/2 a can of broth in the pot and simmer for about 7 min.
- Pour cream of chicken, veggies, chicken and broth, in a mixing bowl.
- Cut up potatoes and add into mix.
- Pour mix into bottom crust.
- Put top crust on …close up the sides.
- Make 3 indention with a knife and baste the top with milk!
- Cook for about 30 min, or until crust is crispy and yellow/brown.
- Let it cool for about 10 min.
Justin’s sister-in-law gave us a bunch of HUGE zucchini and banana squash from her backyard. Time was ticking and we needed to use it. We also had guests coming over, so I decided to make some beef-stuffed gourds!
I looked up a few different recipes, didn’t like any of them, so I decided to take what I liked from each of them and combine them all together.
Ingredients (guessing on measurements)
2 big banana squash or zucchini
1/4 cup bread crumbs
1 cup marina sauce
1/2 cup of tomato, banana squash, and green pepper
1/2 cup of cheese
1 lb of beef
- Cut zucchini/squash in half long-way. Also, cut the bottom so it will be a little flat and stay still on the cookie sheet. Spoon it out until it becomes a boat.
- Put in oven at 350* for about 10-15 min (until tender-crisp)
- Cook onion and beef
- Chop up other vegetables
- Mix in egg and other vegetables and stir
- Mix in marinara sauce and garlic powder and bread crumbs
- Take zucchini/squash out of the oven
- Spoon meat mix into the boats and sprinkle cheese on top
- Put back in oven for about another 10-15 minutes
I served it with rice on the side. That was nice because what fell out of the boats could be scooped up with the rice. You can just eat the meat mixture or cut up the zucchini and eat the whole thing. Our guests, Justin Chang and Rachel Chang liked it. Justin loved it: my first 8/10!!!! My highest score on food! YAAAY!