Another Me, Myself, and I blog

Monday, August 22, 2016

Recipe Swap Recipe Links

You guys, this was a labor of love. If you gave me links to other websites with recipes I just stuck the link here, but if you gave me the recipe in an email I created a blog post for it on my blog, and then linked that URL here. I also pinned all of these recipes to Pinterest (in case you're a pinner, like me) on a board called "Recipes Shared."

Just to be clear, I put the recipe name and then "by" the person who contributed the recipe to the swap. That person did not necessarily create the recipe.

Click on the links and/or go to the Pinterest board to see them all. Thank you so much for contributing to this! Maybe I'll leave an open invitation for anyone who has Fantastic Tried and True Recipes they want to share to give them to me and I'll keep adding them to this wonderful resource.

PS: Sorry it took so long to complete this project. I hope the anticipation was worth it.

-Mindy

"I'm Addicted" Chocolate Cupcakes by Sarah Parson

Homemade Vanilla Ice Cream with Variations by Sarah Parson

Nanaimo Bars by Sarah Parson

The Bomb Brownies by Sarah Parson

Neiman Marcus Chocolate Chip Cookies by Sarah Parson

Extreme Chocolate Cake by Sarah Parson

Self-Frosting Nutella Cupcakes by Samantha Tingey

Other
Coconut Honey Almond Granola by Marissa Stam
Pizza Sauce by Mindy Podwys
Yummy Cheeseball by Sarah Parson
**My Rose Pasta Sauce (w/optional chicken) by Sarah Parson
Butter Syrup by Samantha Tingey

Self-frosting Nutella Cupcakes
by Samantha Tingey

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes

Creamy Garlic Pasta
by Samantha Tingey

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Saturday, August 20, 2016

One Pot Thai Noodles

by Samantha Tingey

Ingredients

. 1 pound linguine

. 2 TBS olive oil, divided

. 2 large eggs, lightly beaten

. 1/2 tsp crushed red pepper flakes

. 1 zucchini, cut in half vertically, then sliced in half circles

. 8 ounces mushroom, chopped

. 3 cloves garlic, minced

. 2 TBS brown sugar

. 1/3 cup low sodium soy sauce

. 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)

. 2 inches fresh ginger, grated

. 1 handful fresh cilantro, chopped

. 4 green onions, chopped

. 1/4 cup peanuts, chopped

Instructions

. 1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.

. 2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.

. 3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

. 4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

. 5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

. 6. Serve immediately.

Easy Chicken Marsala

by Samantha Tingey

Ingredients

2 skinless, boneless, chicken breasts

salt and freshly ground black pepper

½ cup all purpose flour or corn starch for gluten-free

up to ½ cup olive or vegetable oil

8 ounces container of mushroom, sliced and cleaned

2 tablespoons butter

½ cup sweet Marsala wine

*You can buy marsala cooking wine in the vinegar section of the grocery store, or you can go to the local liquor store for a nicer bottle with better flavor.

¼ cup chicken stock

¼ cup sherry or dry white wine

Optional: 2 tablespoons heavy cream

Garnish with chopped parsley or oregano

Instructions

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly - approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Slow Cooker Potato Corn Chowder by Samantha Tingey

Ingredients

24 ounces red potato, diced

1 (16-ounce) package frozen corn

3 tablespoons all-purpose flour

6 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

1/4 cup heavy cream

Instructions

Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.

Serve immediately.