Our Fabulous Bites

I got this recipe from For the Love of Cooking and all three of us loved it! It's really quick, easy, and healthy. This website has a ton of great recipes, so I made it one of our tabs at the top of the blog! Chicken, Mushrooms and Parmesan with Orzo 1 tbsp olive oil 1/2 cup yellow onions, chopped 2 cloves of garlic, minced 1/2 tsp dried thyme 8 oz button mushrooms, sliced 2 boneless, skinless chicken breasts, cut into bite sized pieces 1/4 lb of orzo, cooked per instructions 2-3 tsp chicken bouillon granules 1/2 cup Parmesan cheese, grated 1/4 cup fresh parsley, chopped Cook the orzo in water along with the chicken bouillon granules, per instructions. Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly,

Josh made this for me months ago! We wanted to post it for a while now, but we kept forgetting to take a picture of it to post, so finally. We're working on a way to make it prettier, and I was thinking a teriyaki sauce drizzled on top might be yummy, but I'd have to experiment. Anyways, it's easy and yummy, as long as you like salmon. Seared Dijon Salmon with Peppered Lemon Rice - created by Joshua Jewett Bigger 2 Salmon Fillets 1 T. Butter Dijon Mustard Garlic cloves, minced (as much as your heart desires; we love garlic) 1 c. Rice 1 t. Basil 1 t. Thyme 1 c. Water 1 c. Chicken Broth Lemon Juice Pepper First cook your rice with the water, chicken broth, basil, and thyme. While the rice is cooking, prepare the salmon by spreading Dijon on top of the fillets, and sprinkle with s&p if desire. Melt the butter in a pan on medium, add the garlic, cook for about 1 minute, then add your salmon. Depending on how big your fillets are, it should really only t

Josh and I have always wanted to try Risotto (really because of seeing it all the time in Hell's Kitchen) and after trying a couple of recipes we realize we aren't the biggest fan of its texture. However out of the 2 recipes, this one was the best. Though I still don't like the texture, I thought the taste was good, so if you like risotto, here you go! Tomato & Basil Risotto 3 Plum tomatoes; peeled, 2 T Unsalted butter Salt; to taste Pepper; to taste 1/3 c Parmesan cheese 1 T Fresh basil; chopped 5 c Chicken stock 1/2 c White Wine 2 T Unsalted butter 1 T Oil 1/3 c Onion; finely minced 1 1/2 c Arborio (Risotto) First prep the tomatoes by dropping them into boiling salted water for 30 seconds, then immediately run them under cold water. With a knife, peel the skins off and scrape out the seeds. Coarsely chop. Heat butter (2T) in a skillet over moderate heat and add the tomatoes. Cook 2-3 minutes, until tomatoes become tender and turn a red-orange color. Add salt and pep

I found this recipe online about a year ago and finally made them. They were so yummy and moist. I'm not a big muffin person, but have added these to our breakfast recipe list. 1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1/2 cup white sugar 1/3 cup butter 1 egg 1/2 cup milk 1/2 cup white sugar 1 tsp ground cinnamon 6 Tbls butter, melted Preheat oven to 350 degrees F. Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat w