Chicken Breast Baguette Salad

1 large chicken breast, cut into bite-sizes pieces
Half a baguette, cut into bite-size pieces
1 large tomato, cut into bite-size pieces
Olive oil
Handful of arugula or other lettuce leaves
½ packet feta cheese, cut into cubes
Salt and pepper to taste

Preheat the oven to 375F.

Put the chicken pieces, baguette and tomato pieces in a roasting dish and drizzle with a good amount of olive oil. Season with salt and pepper and bake in the oven for about 15 minutes or until the chicken pieces are no longer pink.

Divide the lettuce leaves on two dinner plates and place the warm chicken and tomato salad on top. Sprinkle with feta cheese and enjoy!

Copyright © The Recipe Finder, All Rights Reserved

             

Moms Who Think – Great Cooking Resources

I found this awesome site for Moms recently, Moms Who Think. It is a huge website. They have tons of great articles, resources and tips. It really is a great site and worth checking out.

And for foodies…The best part is they have a nice section for cooking and recipes.

I love their easy recipes section. They even have easy menus! How cool is that??? While I was browsing their easy recipe section, I stumbled upon a very yummy looking Banana bread recipe. I love banana bread and this one looks not only easy, but delish! They don’t just give you the recipe either, there is a nice little article on banana bread as well. Very cool.

They have a lot more in their cooking section… One area I really liked was the Kids Recipes A to Z. There are a bunch of great recipes featured in there that would be fun to do with my daughters. I jotted a few down. I think I will do the Bunny Salad recipe first since I call my girls my little bunnies. YUM and FUN!

Like I said, I think you will like this site too. Easy to navigate and tons of great stuff for Moms and foodies! Just make sure you still come back to The Recipe Finder! LOL!

             

Sweet and Sour Grilled Chicken

2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped Parsley to garnish

In a large shallow bowl, add garlic, lemon and lime juices, sugar, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the grill and add the chicken. Grill for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the rest of marinade for dipping.

Copyright © The Recipe Finder, All Rights Reserved

             

Baked O’Brien Potatoe 4th of July Salad

1 (28 ounce) package O’Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled

Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about 15 minutes.  Remove from heat.  Preheat oven to 375 degrees.  Lightly grease a large rectangle baking dish with butter.  Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl.  Add the bacon and stir until mixed together well.  Place in the prepared baking dish.  Top with the other 1/2 bag of cheese.  Bake 30 minutes or until cheese is completely melted.

Copyright © The Recipe Finder, All Rights Reserved

             

Independence Fudge

12 ounces good quality white chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/4 cup dried cranberries
1/4 cup dried blueberries
1 tablespoon grated orange peel

In a large microwave bowl place the white chocolate and milk together.  Microwave on high for about 2 minutes.  Chocolate should be almost melted.  Remove from microwave and stir with a rubber spatula until chocolate is completely melted.  Stir in the almonds.  Carefully fold in the blueberries and cranberries.  Add the orange peel and mix well. Place foil into an 8 inch square pan. Be sure the foil extends over the top of the pan so you can use it as handles when removing the fudge.  Spread the mixture into the pan evenly with a rubber spatula.  Place in the refrigerator until firm. This usually takes about 3 hours.  When fudge is firm remove from pan by lifting the foil by the extended area.  Cut fudge and store tightly in the refrigerator for up to 2 weeks.

Copyright © The Recipe Finder, All Rights Reserved

             

Firecracker Rib Eyes

4 rib eye steaks, 3/4-inch thick
1 T garlic pepper seasoning
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons fresh chives, snipped

Cover both sides of the Rib Eyes well with the garlic pepper seasoning.  Grill uncovered until done to your liking.  In the meantime stir together the sour cream, mustard and chives.  You can add a little extra garlic seasoning to this if you would like.  Be sure to mix well.  Pour over the top of the steaks before serving.

Copyright © The Recipe Finder, All Rights Reserved

             

Marshmallow Caramel Boooom Cake

1 (16 ounce) package miniature marshmallows
20 caramels
1/4 cup butter, cubed
10 cups popped popcorn
1 1/2 cups salted peanuts
1 cup M&Ms plain chocolate candies (the red, white and blue ones if you can find them)

Place the marshmallows, caramels and butter into a large saucepan. Place pan over low heat and cook until all the ingredients have melted and is smooth.  Place the popcorn in a 9X13 cake pan.  Pour the marshmallow mixture over the popcorn.  Use a rubber spatula to mix all together being sure to coat the popcorn well.  You will have to do this quickly before the caramels start to harden again.  Add the peanuts and M&M’s.  Spread out evenly.  Cool until firm.

Copyright © The Recipe Finder, All Rights Reserved

             

Fruity Grilled Chocolate Kabobs

3 pears, peeled and cut into quarters
6 grapes, halved
12 strawberries
2 tbsp raw sugar
Wooden skewers, soaked in water for 15 min. (like for kabobs)

Chocolate Dip

½ cup favorite chocolate bar, chopped
½ cup + 2 tbsp heavy cream
25 mini marshmallows
2 tbsp chopped toasted almonds

Note: You can change the fruit to whatever you like and the nuts as well…or eliminate the nuts altogether.

Melt the chocolate, heavy cream and marshmallows in a small saucepan over low heat. Stay on it and keep stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in nuts. Set aside.

In a bowl, combine fruit and sprinkle with sugar. Toss gently. Put them on skewers.

Grill fruit skewers for about 7 minutes, until the fruit is caramelized and heated well.

Serve with the freshly made chocolate dip.

Copyright © The Recipe Finder, All Rights Reserved

             

Start Your Day Right Choco Soy Smoothie

Healthy Smoothie to start your day right!

1 cup vanilla soy milk
1 medium banana, sliced
2 tbsp chocolate syrup
4 ice cubes

Blend all ingredients until smooth. Drink Up!!

Copyright © The Recipe Finder, All Rights Reserved