Oct 13th, 07
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I actually made this for dinner on Wednesday night, but we have been very busy and I haven’t gotten around to updating my blog. My mom was complaing today so I knew it was time to update.
This recipe was very good. I was going to make with chicken, but it was frozen so I left it out. The base of this recipe was good, but it lacked flavor. I will make it again but will play with the flavor.
- 1 cup heavy whipping cream
- 3/4 cup white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried parsley
In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
Reduce heat to low and simmer until thickened.
Sep 26th, 07
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My grandpa makes the BEST spaghetti sauce EVER!!!! Every summer when they are up he makes a big pot and we freeze it and eat it all winter long. NO spaghetti sauce compares to it. I don’t often order spaghetti out because I am always disappointed. My mom was nice enough to share some of her frozen sauce with us this year. This is the small recipe my grandpa gave us, I hope to try it this winter!!
Pa’s Spaghetti Sauce (From: Pa Jack) 
- 1 lb. Hamburger
- 1 large onion diced
- 1 green pepper diced
- dash of cheyenne pepper
- 1 lg. Can of sliced tomato
- 1 med. can of tomato sauce
- 1 sm. can of tomato paste
- Thin with tomato juice
- Bay leaves
- Sweet Basil
- Oregano
- Hot Sauce
Brown hamburger, onion, green pepper, and cheyenne pepper together, drain off excess fat.
Add remaining ingredients. Stir often on very low heat for 10 hours or so. Add salt and pepper to taste.
Jul 23rd, 07
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My Mom and I went to TGI Fridays a while ago, we started talking about how much we love the Jack Daniels sauce they serve with everything. When I got home I found a recipe for the sauce. Adam and I went down to my moms last night, and she tried this recipe. It was JUST like the sauce at Fridays. It was SOOO good.
Sadly, Adam and I forgot to bring our steaks we took out, so I guess we will have to make this sauce again this week with our steaks DARN 
Jack Daniels Sauce (From: Cd Kitchen)
- 1/3 cup diced red onions
- 1/2 teaspoon finely diced garlic
- 1/2 cup water
- 1/2 cup brown sugar
- 1/3 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/3 cup white grape juice
- 1/2 cup Jack Daniel’s Black Label Bourbon
- 1/2 teaspoon Tobasco Sauce
Blend all ingredients in medium sauce pan and bring to a boil. Simmer for 35 – 45 minutes. Remove from heat. Sauce is great with chicken fingers or other fried foods.
Jul 2nd, 07
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I found this recipe in my mom cookbook a few months ago, and I have put it on our menu a bunch of times, but never got around to making it. I was determined to make them today. I thought they were very tasty! I served with some roasted potatoes.
Chicken Fingers with Honey Sauce (From: The Big Book of Family Dinners)
- 12 oz. Skinless boneless chicken breasts halves (I only used 2 breasts)
- 2 beaten egg whites
- 1 T. honey
- 2 c. cornflakes (I used ritz crackers with a little sugar instead)
- ½ t. pepper
- ¼ c. honey
- 4 T. Dijon mustard ( I used honey dijion as that’s what we had)
- ¼ t. garlic powder
Cut the chicken breasts into strips about 3 inches long and ¾ inches wide.
In a small mixing bowl combine the egg whites and 1-tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
Place in a single layer on the ungreased baking sheet. Baked chicken in a 450 degree oven for 11 to 13 minutes or until no longer pink.
Meanwhile, for sauce, in a small bowl stir together the ¼ cup honey, the mustard, and garlic powder. Serve with chicken.
Jun 8th, 07
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Sorry for the lul in posts, Adam was laid off of his job on Tuesday, and I sprained my ankle really bad yesterday and couldn’t stand on it.
Today I was feeling a little better and able to stand long enough to cook dinner, I have been craving Mexican for a while now. My favorite thing to order in a chicken chimichanga, so tonight I attempted to make it at home, they were really good! I will definitely make them again with only a few adjustments. I kind of made the recipe as I as going as I couldn’t find one online I loved.
Chicken Chimichanga (My Recipe)
- 2 chicken breasts
- cumin
- garlic salt
- paprika
- onion (optional)
- Flour tortilla (8 inches)
- Cheese (I used Colby Jack)
Preheat oven to 475
Fry the breasts with the seasonings for about 5 minutes on each side, then added water and simmered until they were cooked through.
Shred with 2 forks mix into whats left of seasonings and water. Warm until heated through.
Butter one side of tortilla, place filling in the other, about one breast, top with cheese about a 1/4 to a 1/2 a cup per one.
Fold the top and bottom then roll, place in baking dish with seams down.
Bake for about 13 minutes or until golden brown.
***Tips: Next time I think I would boil the chicken and then shred and cook in a slow cooker to gather more flavor.
White Cheese Sauce (From: Online)
- 2 Tb. butter
- 2 Tb. flour
- 1 c. Milk or cream
- Salt and white pepper to taste
- 1/2-1 c. white cheddar cheese
Melt and blend ingredients until thickened. Pour over hot chimichangas.
