After several days of tedious bubble wrapping, I think my kitchen is almost back to "normal". Hopefully this weekend I can cook up something new to share with you, but in the meantime I thought I would share this yummy recipe I got from a friend several years ago. Hope you enjoy!
Sandy's Seafood Roll-Ups:
1 cups salad shrimp
1 package imitation crab meat
3 stalks diced celery
1 cup mayonnaise
4 tablespoons sweet pickle relish
1/3 cup diced onions
Salt and pepper to taste
1 package flour tortillas
Mix all ingredients together, and spread on flour tortillas. Roll; refrigerate, and slice . Serve with toothpicks.
Friday, February 25, 2011
Monday, February 21, 2011
DEVIL'S FOOD CAKE SUPREME
One of my New Year's resolutions was to make sure I post at least one recipe a week on my blog. Although I am VERY determined to fullfill that resolution, sometimes life can get in the way of cooking! My husband and I have finally decided to put our house on the market, and look for a larger "forever" home. So for the past 3 days I have been "decluttering" my tiny house to make it worthy of showing. You don't realize how much stuff you have until you start packing it up! I decided to go ahead and pack anything that we don't use on a regular basis. Four LARGE tubs and 1 1/2 HUGE rolls of bubble wrap later, my kitchen is decluttered!!! Now I only have the rest of the house.....sigh.
Anyway, with the HUGE task of getting our house ready to put on the market, we will be eating frozen pizzas, hamburgers, and take out for the next few days. I am still determined to post at least one recipe a week, so here is a sweet treat for you. There is no picture of course, since I haven't actually made this one in a long while, but it is definitely post worthy with or without the picture! ENJOY!
Devil's Food Cake Supreme:
1 devil's food cake mix
WHITE ICING:
1 stick butter
1/2 cup vegetable shortening
1 cup powdered sugar
8 tablespoons all-purpose flour (one at a time)
2/3 cup milk (at room temp)
1 teaspoon vanilla extract
CHOCOLATE CANDY ICING:
1 stick butter
2 cups sugar
3 tablespoons baking cocoa
1/2 cup pet milk
1 teaspoon vanilla extract
Bake cake as directed in 2 layer cake pans. With white icing, ice between layers, and entire outside. Pour chocolate icing over top and refrigerate.
WHITE ICING:
Cream butter, shortening, and vanilla. Add other ingredients a little at a time. Beat until creamy.
CHOCOLATE CANDY ICING:
Stir constantly in a heavy saucepan on medium heat. Bring to a boil for 1 minute, stir until thick.
Anyway, with the HUGE task of getting our house ready to put on the market, we will be eating frozen pizzas, hamburgers, and take out for the next few days. I am still determined to post at least one recipe a week, so here is a sweet treat for you. There is no picture of course, since I haven't actually made this one in a long while, but it is definitely post worthy with or without the picture! ENJOY!
Devil's Food Cake Supreme:
1 devil's food cake mix
WHITE ICING:
1 stick butter
1/2 cup vegetable shortening
1 cup powdered sugar
8 tablespoons all-purpose flour (one at a time)
2/3 cup milk (at room temp)
1 teaspoon vanilla extract
CHOCOLATE CANDY ICING:
1 stick butter
2 cups sugar
3 tablespoons baking cocoa
1/2 cup pet milk
1 teaspoon vanilla extract
Bake cake as directed in 2 layer cake pans. With white icing, ice between layers, and entire outside. Pour chocolate icing over top and refrigerate.
WHITE ICING:
Cream butter, shortening, and vanilla. Add other ingredients a little at a time. Beat until creamy.
CHOCOLATE CANDY ICING:
Stir constantly in a heavy saucepan on medium heat. Bring to a boil for 1 minute, stir until thick.
Sunday, February 20, 2011
CONSTRUCTION COMPLETE!!!
After 2 days of pulling my hair out, I think I finally have a finished blog I can be proud of. Although, somewhere along the way I lost a column, and couldn't for the life of me figure out how to get it back! That's ok though, I think I actually like it better with just 2 columns anyway. I hope you like it, and I hope to post a new recipe tomorrow! See ya then!
Friday, February 18, 2011
UNDER CONSTRUCTION!
If you are a frequent viewer of "Angie's Kitchen", I'm sure you've noticed my page looks different! I am trying to add a new background, and for some reason I'm having trouble. Since I am almost computer illiterate, my wonderful husband is gonna try to help me out! It may take a day or two, but "Angie's Kitchen" should look as good as new very soon!
Wednesday, February 16, 2011
CHICKEN FAJITA QUESADILLAS & SOUTHWEST TACO RICE
My husband and I love going out to eat, but with the way the economy is, it's just not in the budget. About a week ago, I made my own version of Outback's "Alice Springs Chicken" and "Aussie Fries". They both turned out really well. If you missed the post and would like to check it out, click here. This week, I decided to try another one of our favorites from a local Mexican restaurant called "Los Amigos". For the longest time, my husband thought I was crazy because I always get the same thing when we eat there, Chicken Fajita Quesadillas. The last time we were there, I finally convinced him to try mine, and he then realized my obsession with it! He asked if I could make it at home, and so I gave it a shot. This is what I came up with. No, it's not quite as good as Los Amigos, but it was pretty darn close.
I had a bag of Taco rice in my pantry that I needed to use, so I cooked it, and it seemed really......well, boring. So I decided to spruce it up a bit. It turned out really good as well. I forgot to take a picture before everyone tore into it, but I will post the recipe under the quesadilla recipe. Hope you give these a try, and make them your own and let me know what you think!
Chicken Fajita Quesadillas:
(From: Angie's Kitchen)
1/2 green bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1 small onion, sliced into thin strips
1-2 cups frozen fully cooked fajita seasoned chicken strips*
Fajita seasoning to taste
Mexican style shredded cheese
Quesadilla size flour tortillas
Slice your peppers and onion into strips. Heat about a tablespoon of vegetable oil in a skillet, when the oil is hot, add your peppers, onions, and fajita seasoning to taste. I probably used about a tablespoon. Just depends on your taste. Saute until vegetables are browned. Add chicken and continue cooking until heated through. Brown your tortillas in a skillet or in the oven. (I used my quesadilla maker) Fill your tortillas with vegetable and chicken mixture. Top with cheese. You can also add lettuce, sour cream, salsa, or whatever else you like on your quesadillas.
*You can make your own fajita chicken by using boneless skinless chicken breasts or tenders. Just cut them into thin strips, add fajita seasoning, and brown in a little vegetable or olive oil.
Southwest Taco Rice:
1 pkg Taco Rice
1 small can corn with peppers
Cook rice according to package directions only adding 1/4 cup more water than it calls for. Add the corn with peppers, and heat through. Enjoy!
I had a bag of Taco rice in my pantry that I needed to use, so I cooked it, and it seemed really......well, boring. So I decided to spruce it up a bit. It turned out really good as well. I forgot to take a picture before everyone tore into it, but I will post the recipe under the quesadilla recipe. Hope you give these a try, and make them your own and let me know what you think!
Chicken Fajita Quesadillas:
(From: Angie's Kitchen)
1/2 green bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1 small onion, sliced into thin strips
1-2 cups frozen fully cooked fajita seasoned chicken strips*
Fajita seasoning to taste
Mexican style shredded cheese
Quesadilla size flour tortillas
Slice your peppers and onion into strips. Heat about a tablespoon of vegetable oil in a skillet, when the oil is hot, add your peppers, onions, and fajita seasoning to taste. I probably used about a tablespoon. Just depends on your taste. Saute until vegetables are browned. Add chicken and continue cooking until heated through. Brown your tortillas in a skillet or in the oven. (I used my quesadilla maker) Fill your tortillas with vegetable and chicken mixture. Top with cheese. You can also add lettuce, sour cream, salsa, or whatever else you like on your quesadillas.
*You can make your own fajita chicken by using boneless skinless chicken breasts or tenders. Just cut them into thin strips, add fajita seasoning, and brown in a little vegetable or olive oil.
Southwest Taco Rice:
1 pkg Taco Rice
1 small can corn with peppers
Cook rice according to package directions only adding 1/4 cup more water than it calls for. Add the corn with peppers, and heat through. Enjoy!
Friday, February 11, 2011
STYLISH BLOGGER AWARD!!
I would like to thank my foodie friend from, Little Kitchen on the Prairie, for awarding me with the Stylish Blogger Award!!! This award is so special to me because, first of all, it's my first blogger award, and second, because when I started this blog, I had no idea what a blog was or how they worked, or even how to start one! My friends and family kept encouraging me to start one, and I am so glad they did! Thanks again to Little Kitchen on the Prairie for this honor! I enjoy reading your blog as well, and can't wait to see what you cook up next! :o)
Here is how it works:
-Thank and link back to the person who awarded this to you.
-Share 7 (random) things about yourself.
-Pay it forward to 10 bloggers whom you feel are deserving.
-Contact those bloggers and let them know about their award.
Here are the 7 random things about me......
1.) I can read cookbooks like a novel!
2.) I love to be outside and in my gardens, both our vegetable garden we plant
every year, and my flower gardens!
3.) I love to can salsa, sweet pickle relish, tomato juice, and freeze fresh corn
from our garden.
4.) I enjoy crafts, and scrapbooking.
5.) One of my favorite past times (other than cooking!) is reading romance
novels by some of my favorite christian authors, such as.....Karen
Kingsbury, Colleen Coble, and Jeanette Oke.
6.) I love frogs!! No, not real ones, the cute ones you use for decorating your
yard. No garden Knomes for me, no siree, only frogs in my yard! :o)
7.) And most of all, I enjoy being a stay at home Mom to the cutest, sweetest,
4 year old in the world!
Now it's time to pass on this award to my fellow bloggers, whose blogs I enjoy reading every day!
Wednesday, February 2, 2011
"ANGIE" SPRINGS CHICKEN & CHEESE FRIES
My husband and I have always loved eating at Outback Steakhouse, but the price of eating OUT is OUTRAGEOUS!!! Since "Alice" Springs Chicken is our favorite, I decided to make my own version ("Angie" Springs Chicken) at home for an early Valentines Day meal. Of course you can't forget the cheese fries, so I made my own version of those too! I also found a recipe for homemade honey mustard dressing, and it turned out great....sweet, with a kick. I am posting all three recipes for you in this one post so you can have your own Outback night at home with the ones you love! HAPPY VALENTINES DAY!!!
"Angie" Springs Chicken:
2 boneless skinless chicken breasts (about 1/2 inch thick)
Seasoned Salt to taste
honey mustard dressing (recipe follows)
1 small jar (or can) sliced mushrooms
2 slices of bacon, cooked
shredded Colby-jack cheese
Season chicken with seasoned salt, and let marinate for 1 hour in the fridge. Heat just enough olive oil in skillet to brown chicken. Place chicken in heated skillet, and cover with lid. Turn heat to low, and brown chicken on both sides, cooking until juices run clear. When chicken is done, brush with honey mustard. Drain mushrooms, and place a thin layer on top of chicken. Top with bacon, then cheese. Return lid, and heat until cheese is melted. Transfer chicken to a plate, and ENJOY!
Honey Mustard:
1/2 cup prepared yellow mustard
1/4 cup honey (I added an extra tablespoon or so)
1/4 cup light Karo syrup
1/4 cup mayonnaise
Combine all ingredients and whisk together until there are no lumps.
Cheese Fries:
1/2 bag of frozen french fries
seasoned salt
4 slices of bacon, cooked and crumbled
shredded Colby-jack cheese ( or your favorite shredded cheese)
Place fries on a lightly greased cookie sheet. Sprinkle with seasoned salt. Bake according to package directions, or until nice and crisp. Remove from oven, sprinkle with cheese and bacon. Turn oven to broil, and continue to cook until cheese is melted. Serve with Ranch dressing.
"Angie" Springs Chicken:
2 boneless skinless chicken breasts (about 1/2 inch thick)
Seasoned Salt to taste
honey mustard dressing (recipe follows)
1 small jar (or can) sliced mushrooms
2 slices of bacon, cooked
shredded Colby-jack cheese
Season chicken with seasoned salt, and let marinate for 1 hour in the fridge. Heat just enough olive oil in skillet to brown chicken. Place chicken in heated skillet, and cover with lid. Turn heat to low, and brown chicken on both sides, cooking until juices run clear. When chicken is done, brush with honey mustard. Drain mushrooms, and place a thin layer on top of chicken. Top with bacon, then cheese. Return lid, and heat until cheese is melted. Transfer chicken to a plate, and ENJOY!
Honey Mustard:
1/2 cup prepared yellow mustard
1/4 cup honey (I added an extra tablespoon or so)
1/4 cup light Karo syrup
1/4 cup mayonnaise
Combine all ingredients and whisk together until there are no lumps.
Cheese Fries:
1/2 bag of frozen french fries
seasoned salt
4 slices of bacon, cooked and crumbled
shredded Colby-jack cheese ( or your favorite shredded cheese)
Place fries on a lightly greased cookie sheet. Sprinkle with seasoned salt. Bake according to package directions, or until nice and crisp. Remove from oven, sprinkle with cheese and bacon. Turn oven to broil, and continue to cook until cheese is melted. Serve with Ranch dressing.