Fallen's Low Fat and Fast Chicken Cacciatore
Fieryskies' Herb Chicken and rice
Fieryskies' Chicken Parmesan
fieryskies' Spaghetti and Meat Balls
Aile's Jambalaya
xaos' super-easy, i-dont-feel-like-cooking-tonight, chili cheese chicken
Kestrel’s Sausage Biscuits
The one and only Dave’s Mom's Chicken and Dumplins
Fallen's Mom's Sherry Mushroom Chicken
Winston's ridiculously easy chilli con carne...
lynne's fried rice with egg
Andy's Tarka Dahl Recipe
Glen's Vanilla Cream
xaos' greatgrandma's torte chocolat, a la patisserie
Xaos' potato knish
Xaos' greek dolmathes (a.k.a. "dolma" or "stuffed grape leaves")
Just Me's Banana Cream Cheese Pie
JSG’s In-a-pinch Mashed Potato Salad
Xaos' mushroom and chile chicken
Aile’s Apples and Onions Chicken
xaos' chicken cacciatore
xaos' THE BEST creamed potatoes. No, really.
Fallen's Chicken Soup
xaos' california fajitas
JSG's Pescado en Mojo De Ajo (Fish in Garlic Sauce)
xaos' broiled salmon with lemon-herb sauce
Xaos' Fruit Salsa
JSG’S Bailey's Irish Cream Cheesecake
JSG’s Arroz con Pollo
JSG'S Mexican Corn Casserole
JSG's Queso Dip
xaos' stuffed roast duckling
The Bachelor's way Sweet & Sour Chicken (Brought to you by JM)
Justme's Meatball Stew
JSG's Seafood Corn Chowder
Justme's Sausage-Chili Squares
No title … just yummy goodness
Slow Cooker Meat Sauce
A Valentine's Meal
Justme's Easy and Fast Cheesecake
Justme's Mexicalli Rice
Pancake Batter
Chocolate Cream Pie
Butterscotch Confetti
Oven Steak
Fallen's Chocolate Chip Cookies
Sweet Salad of the Gods
Bob's Beans
Justme's Dump Cake
Tinypixie's Porcupine Meatballs
Vegetarian Roasted Potatoes
Summer Salad
Mexican Sushi
Seafood Pico
JSG'S Guacamole
Chicken Filling
Honey Mustard Chicken
Beef Barley Soup

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Wednesday, March 24, 2004
On the menu today

On the menu today:

JSG’s In-a-pinch Mashed Potato Salad




2 packages instant potatoes

1/4 cup dill relish

2 boiled eggs, chopped

2 tbsp mustard

2 tbsp mayonnaise

1/4 tsp salt and pepper


Prepare the mashed potatoes per the package instructions.  Let cool.  Add remaining ingredients, stir.  Serve.

Monday, March 22, 2004
On the menu today

On the menu today:

Xaos' mushroom and chile chicken


-4-6 boneless/skinless chicken breasts
-5-7 large white mushrooms, sliced
-5-7 small red chile peppers, julienned w/seeds
-safflower oil (or other healthy oil)
-1 clove minced garlic
-1 level T. ground cumin seed (opt.)
-salt/cracked pepper to taste

lightly dust chicken breasts with seasonings (salt, pepper, cumin, minced

in a large skillet, heat oil until a drop of water will skitter across the
surface.  add chicken breasts and saute on medium-high heat until meat is white
and juices run clear.  remove and drain.

to the skillet add mushrooms and peppers.  saute lightly until tender but not
limp.  remove and serve over chicken breasts.

Friday, March 19, 2004
On the menu today

On the menu today:

Aile’s Apples and Onions Chicken



6 tablespoons butter or margarine

1 medium apple (peeled and sliced if you'd like)

1 medium-size yellow onion, peeled and chopped

2 stalks celery

1/2 cup apple juice

1/2 teaspoon salt

1/4 teaspoon pepper

Pinch ground nutmeg

2 tablespoons all purpose flour

1 cup half and half OR 7/8 cup milk + 1-1/2 tablespoons melted butter

2 cups cubed cooked chicken 



Melt 4 tablespoons of the butter in a 2-quart saucepan over moderate heat.  Add the apple, onion and celery, and cook, uncovered, for 5 minutes.

Add the apple juice, salt, pepper and nutmeg, and simmer, covered, for 5 minutes, or until the vegetables are soft.  Uncover and cook 5 minutes longer, or until most of the liquid has evaporated.

Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan over low heat.  Blend in the flour and cook, stirring for 1 minute.  Gradually add the half-and-half, stirring constantly to make a thick sauce.

Add the sauce and the chicken to the vegetables.  Cover and heat through.


We serve this over white rice, but that would be a personal choice.


Thursday, March 18, 2004
On the menu today

On the menu today:

xaos' chicken cacciatore


-4-6 boneless, skinless chicken breasts
-3 T. olive oil
-4 medium ripe roma tomatoes, sliced
-1 bundle fresh basil herb, chopped finely
-1 large white onion, sliced
-1 jar (your choice) marinara/spaghetti sauce...i recommend "five brothers"
-1 tsp. minced fresh garlic
-salt, pepper to taste
-1 large box of penne pasta...i recommend "barilla" brand

in a large pot, boil pasta until al dente (should be very firm, but not hard or
overly chewy).  drain and set aside.

in a skillet, heat olive oil and saute chicken breasts with garlic and seasoning
until meat is tender and white throughout.  remove and set aside.

to the skillet add sliced roma tomatoes and sliced onion.  saute (add more olive
oil if needed) until tender, but not limp.  remove from heat.

in a saucepan, heat marinara sauce until hot, stirring constantly.

pour most of the marinara sauce over pasta in a decorative dish.  add tomato and
onion.  on top of tomato and onion, place the chicken breasts.  drizzle with
remaining sauce and top with freshly chopped basil herb.  serve with a dry white

Monday, March 15, 2004
On the menu today

On the menu today:

xaos' THE BEST creamed potatoes.  No, really.

-6-8 large red rose potatoes
-1/2 c. whole cream butter, sweet (room temperature)
-1/2 c. finely chopped green onions
-sea salt, cracked pepper
-16 oz. carton heavy cream (a.k.a. whipping cream) ice cold!

clean and cut potatoes into fourths.  place in a large pot with water (use
enough water to cover the potatoes with an inch to spare!)  add a teaspoon of
salt to the water to soften the flavor of the potatoes.
cook over medium-high heat until potatoes are tender.  remove and drain

in a large bowl, pour about half of the heavy cream.  with an electric mixer,
whip cream until stiff.  add butter (it helps to cut the butter into smaller
pieces.) beat the butter with the cream until smooth.

add potatoes to the butter/cream mixture and beat until very smooth.  add more
cream by the teaspoonfull, if necessary. 

with a wooden spoon, gently mix in the green onions.  add more salt and cracked
pepper to suit your taste.

serve immediately!

these are the most amazing creamed potatoes you will ever eat.  they literally
melt in your mouth.  you will feel positively SINFUL enjoying them!  so, please


Thursday, March 11, 2004
On the Menu Today

On the menu today:

Fallen's Chicken Soup

2 chicken breasts
4 celery stalks
2 large onions
4 carrots, peeled
4 cans of chicken broth
noodles or potatoes and rice

(This is a modification of my grandmother's chicken soup.  She always made her own stock to start, then added more to make it heartier.  I learned at her knee, so I've stayed fairly true to her recipe.)

Put chicken breasts in a large pot.  Cut two celery stalks, one onion and two peeled carrots in half.  Add to pot.  Cover with water.  Bring to boil and continue on medium heat until veggies are soft.  Take out chicken and put aside.  Remove veggies from stock and dispose.  Dice remaining onion, celery and carrots.  Add to stock.  Add chicken broth, and two more cans of water.  Season with salt and pepper.  Skin and dice chicken breasts.  Add chicken meat to broth. 

At this point, if you are making soup with potatoes and rice, peel and cube potatoes, add a small handful of long grain rice.  Cook until potatoes and carrots are tender.  If you are making this with noodles, bring to boil and cook soup til vegetables are almost cooked.  Add noodles and finish cooking.  Don't add too many noodles or they will absorb all the broth.

Tuesday, March 09, 2004
On the menu today

On the menu today:

xaos' california fajitas


-4-6 boneless, skinless chicken breasts, sliced into 1'' wide strips
-one ea. of the following:
          red bell pepper
          green bell pepper
          yellow bell pepper
          large white onion
          bundle of fresh cilantro,
-1 large lemon; zest and juice
-1 T. freshly ground cumin seed
-3 large ripe jalapeno chiles, finely chopped with seeds
-1/4 c. safflower oil or other healthful oil (sunflower is okay)
-2-4 fresh portabello mushrooms, sliced lengthwise
-sea salt, cracked black pepper to taste (about a 1/2 T. of salt and a T. of
pepper should do.)

in a medium bowl, toss chicken strips with lemon juice, salt, pepper and cumin
until meat is coated.

in a skillet, heat oil until a drop of cool water will skitter across the top.
add sliced chicken breast and cook until tender and white througout.  remove
from skillet and allow to drain.  to the skillet, add chopped bellpeppers,
mushrooms, chiles and onion.  saute lightly. 

add chicken to mixture and saute together for another minute or so to allow the
ingredients to mingle flavors.  remove and drain.  serve tucked inside warmed
corn tortillas, garnish with cool chopped cilantro and don't forget the

Sunday, March 07, 2004
On the menu today

On the menu today

JSG's Pescado en Mojo De Ajo (Fish in Garlic Sauce)


Skinless fillets of any mild white fish


Clarified butter (don't think of using margarine)

A LOT of garlic

Juice of one lime

Additional lime wedges


Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips <crisps>, but I feel this is taking authenticity a bit too far :-).

Remove the fish from the pan, and add additional butter if needed (you will want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish). Add garlic to the pan and saute garlic until it is a light brown color. Do not allow it to burn, but do allow the garlic to take on some color and become slightly crisp. Squeeze in the lime juice.

Pour the hot butter/garlic mixture over the fish, and serve.

Thursday, March 04, 2004
On the menu today

On the menu today:

xaos' broiled salmon with lemon-herb sauce

*note:  this recipe requires a little bit of time juggling.  do not start the
cream sauce until the fish is 10 minutes from done.


4 fresh salmon filets
several springs of fresh dill weed
bundle fresh lemon-grass
1 small carton sour cream (allow to warm to room temperature)
2 T. lemon juice
sea salt and cracked pepper to taste

preheat broiler

chop desired amount of lemon grass and dill weed, set aside.

warm a medium saucepan under hot running water.  place pan on a preheated stove
burner and slowly spoon room temperature sour cream into pan, stirring
constantly on low heat.  add chopped dill weed and lemon grass.  continue
stirring, making sure not to burn the cream.  when cream is very smooth and warm
all the way through, remove from heat to be spooned directly onto waiting

season each filet with sea salt and cracked pepper, tops only.
drizzle lemon juice over filets and place in broiler.  broil fish until it
flakes easily with a fork.  remove from broiler and place neatly on a serving
dish.  spoon herb sauce over filets and garnish with a few sprigs of dill weed.

Monday, March 01, 2004
On the menu today

On the menu today:

Xaos' Fruit Salsa


your choice of fresh fruit--adjust portion to suit. some suggestions are:

kiwi fruit
bananas or plantains
black cherries
tangerines or oranges

1/2 tsp. cinnamon
1/8 tsp. pure almond extract
1/8 to 1/4 c. raw sugar (suit to taste)
1/4 c. shredded coconut (optional)
Juice of one small lemon

dice, slice or chop all fruit.  mix sugar, coconut and lemon juice with
fruit...mix carefully and thoroughly with a wooden spoon.  chill.

serve spooned over pound cake, angelfood cake or other light bread

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