Corn Bread

Cornbread

Solid vegetable shortening (Crisco)

1 1/4 cup corn meal

1/2 teaspoon salt

2/3 cup flour

1 egg, beaten

2 tablespoons to 1/4 cup sugar

1 cup milk

1/4 cup salad oil

3 tablespoons mayonnaise

Preheat oven to 425 degrees. Spoon a dollop of vegetable shortening
in skillet and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry
ingredients; mix well. Remove pan from oven (be careful; it will be
very hot) and pour batter into skillet.
Bake for 20-25 minutes, or until golden brown.

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥

The kids will LOVE this!!!!

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥


9 lasagna noodles

2 ½ cups Alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice


Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just

 enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, 

cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because 

lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to 

prevent them from sticking to each other. Then, lay out each noodle individually

 and blot dry with a paper towel.


Spread about 2 Tbs. Alfredo sauce over each noodle.

 (if there is too much sauce you will have a big mess on your hands!) 

Sprinkle oregano and garlic salt on top 

of sauce.Take 1/9 of the shredded chicken and spread it out evenly over each 


noodle.

 Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over

 the toppings. You will need to lift the noodle a little to prevent squishing out

 the inside ingredients while rolling.


Place the roll-ups in the pan, one by one, seam-side down so they don't come 

undone. Once they are all in the pan, pour the remaining alfredo sauce over the

 top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or 

until the cheese is completely melted on top. I sometimes broil mine the last 5 

minutes to make the cheese toasty on top.


****I ALSO HAVE MADE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU CAN 

ALTERNATE INGREDIENTS AS YOU DESIRE! 

Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a wonderful spicy Chicken tikka In a creamy Sauce, It's made often In Pakistan India and The Middle East, It is Wonderful with Naan (pita) or over white rice. You can serve it with Fresh Cucumber salad or Chutney too.

As written below, the dish is flavorful with a tiny, tiny little hint of heat but not spicy-spicy. Add more cayenne pepper to the marinade if you like to kick things up a notch (or twelve). you can add as much as Heat as you Like.

INGREDIENTS

Marinade:
• 1 cup plain yogurt
• 1 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 2 teaspoons black pepper
• 1 tablespoons minced fresh ginger
• 1 teaspoon salt
• 3 boneless, skinless chicken breasts, cut into thin strips or chunks
For the masala:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 8 ounces tomato sauce
• 1 cup cream
• 1/4 cup chopped fresh cilantro

DIRECTIONS

1. For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
2. For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
3. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

got a chance to try, Dr Scholls For Her High Heel insoles!

Dr Scholls For Her High Heel

Thanks to Being a BzzAgent at BzzAgent.com I got to try out a pair for Free!


I love these! To start with, when I wear heels, I would say after about 3 to 4 hours the "ball" of my foot starts to hurt, by 8 hours my feet are screaming at me. But with fashion & beauty comes a little bit of pain- however I no longer have to suffer because I will be investing in this Dr Scholls For Her High Heel inserts for ALL of my heels. My feet didn't ache at all, that little bit of extra support made all the difference. To describe them: They are clear, they have a sticky back (so that they don't move out of your shoes), they have a sort of gel air pack heel. They are super comfortable, they didn't move at all, plus they made me LOVE my favorite heels even more!

Creamy Chicken and Rice Milano

Creamy Chicken and Rice Milano

2 cups of cooked white Rice

1 pound boneless skinless chicken breast, cut into 1 inch pieces
 
1/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon Italian seasoning

2 tablespoons unsalted butter, divided

1 package (8 oz.) sliced mushrooms

1/2 cup low sodium chicken broth

1/4 cup white wine (or 1/4 cup more chicken broth)

1 package (8 oz.) garlic and herb spreadable cheese

1/2 cup sliced sundried tomatoes packed in oil, drained

1 bag (6 oz.) fresh baby spinach leaves

Parmesan cheese, freshly grated

Season chicken with salt, pepper and Italian seasoning. In large skillet over medium-high 

heat, melt 1 tablespoon butter. Add chicken and sauté for 5 minutes, turning occasionally.

Remove and set aside. Add remaining butter to skillet with wine and mushrooms; sauté for

 5 minutes. Add chicken back to skillet and stir in rice, broth and garlic and herb cheese

 until sauce turns creamy. Stir in sun dried tomatoes and spinach. Cover, lower heat, and 

simmer for 5 minutes, stirring once. Remove from heat, let sit for 2 minutes. Sprinkle

freshly grated Parmesan cheese over top. Enjoy!  It's a comfort Food.

OUTBACK STEAKHOUSE BLOOMIN ONION

OUTBACK STEAKHOUSE BLOOMIN ONION

Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced 2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

combine flour, paprika, garlic powder, pepper and cayenne-mix well.

--------Creamy chili sauce----
combine mayo, sour cream, chili sauce and cayenne-mix well.
--------Dipping sauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

--------And for the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.

thought of the day!

A courage strains after the corpse.