Thursday, August 25, 2011

Monterey Chicken

LOVED this - tried it off an online family recipe site (easy recipes) and was fearful but the family LOVED IT and so did I! I can see a lot of variations too!

6 chicken breasts butterflied open and cooked (bake, grill, whatever)
12 Strips of bacon cooked till' crisp
BBQ sauce (I used honey)
6 THICK Slices of Cheese (I used cheddar)
Diced Onions (optional)

Put your cooked chicken in a baking dish - put a good spoonfull of bbq sauce on top then the slice of cheese and top with the bacon - if you want, sprinkle some diced onions on top - put in the oven under the broiler for about 5 min till the bacon is crisper and the cheese is bubbling! It is SO delish - the crispy bacon is YUM!~


Monday, August 15, 2011


I have always loved my mom's meatballs and always thought she was a genius cook, only to find out that they are really not that difficult to make, but super delicious! We always pair these with some mashed potatoes, corn, and rolls.

1 box beef rice-a-roni
1 lb ground beef
1 egg

In a bowl mix the beef, egg, and rice-a-roni  rice together with your hands. It just works easier than using a spoon, and it is kinda fun. After it is good and mixed, form into small meatballs and place them in a skillet (my mom uses an electric skillet. You just need to use one that has a lid) over medium heat. Turning until all the sides are browned. As you are browning the meatballs mix the rice-a-roni sauce mix stuff together as indicated on the box. Pretty much you just add some water to the powder and mix it up. Once the meatballs are sufficiently brown, pour the sauce you just made over the top of them and skillet with the lid. Bring to a simmer and let it simmer for about 30-45 minutes, you need to be turning your meatballs every so often so they all get cooked. You'll know they are done when the sauce is almost all absorbed and bit into the rice isn't crunchy.

Sunday, August 7, 2011


So Oley is now on this healthy eating kick, hence the reason I haven't posted in awhile. We are still trying to figure out what we can and can't eat.  Unfortunately, as I talked to Lauralynn she joyfully was baking up some cookies, while I was slaving over some asparagus.  Fortunately, it turned out delicious though so I will share it here with you. 

A medium bushel of asparagus, I used about a pound
2 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese. (I just used the stuff in the bottle, I know worthless)
Lemon Zest to your likening (I used half a lemon, next time I think I will use the whole thing)
Salt and Pepper to your likening

Mix the oil, Parmesan, and lemon in a medium bowl and set aside.  Cut asparagus into thirds using diagonal slices, discarding of the white bottoms.  Boil a medium pot of water. Simmer, place asparagus in and parboil for exactly two minutes.  Drain water and add to the bowl of mixture.  Mix everything together until asparagus is well coated and season with salt and pepper to your likening.  Is best when it's warm or at room temperature.