Totally Fabulous Award

Colin, from http://grottynosh.wordpress.com/2007/09/28/totally-fabulous-award/ just gave me this award for being fun and cool and of course Totally Fabulous!! As with many awards it is my pleasure to be able to pass this on to other blogger’s who are fun, cool and fabulou

So, I'm passing this award on to the following Fabulous Blogger’s:

Bob from http://www.thatisbob.blogspot.com/

Speedcat Hollydale from http://www.speedcathollydale.blogspot.com/

Blueberryl from http://blueberryliving.blogspot.com/



Waliz from http://waliz-yummyrecipe.blogspot.com/

FeelingFlirty from http://www.feelingflirty.com/


Congratulations to you all. Please also link your post back to the original post on Totally Fabulous, so that there’s an original point of reference. That’s it!!

This award was designed by Mike Wheeler of Ordinary Folk. If you would like to have a cool blog badge, award, or special profile picture created then contact the artist for his rates.

Crockpot Sour Cream Salsa Chicken

INGREDIENTS:

4 skinless boneless chicken breast
1 package dry taco seasoning mix
1 jar salsa
1/4 cup sour cream

Method:

1. Spray the crockpot with cooking spray. Add the chicken breasts.
2. Sprinkle with Taco Seasoning. Top with salsa.
3. Cook on low for 6-8 hours.
4. When ready to serve, remove the chicken from the pot. Stir in sour cream.
5. Serve sauce over chicken.

Pineapple Pound Cake

Ingredients:

1 pkg. pound cake mix
16 oz. pineapple chunks, drained
2/3 c. pineapple juice
2 whole eggs
3 tablespoons of flour

Mehtod:

1. Combine the cake mix, pineapple juice and eggs in a bowl. Beat with mixer for 3-4 minutes on low until mixed.
2. In a small bowl, combine the drained pineapple with the flour. Fold the pineapple into the batter. Pour batter into a greased and 2 qt. mold or spring form pan.
3. Place the pan in the bottom of a crockpot and cover with a loose fitting plate. Cover the pot, but prop the lid open a fraction with a twist of foil to let steam escape.
4. Cook on high for 2 1/2 to 3 hrs. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 or 15 minutes before you turn it out of pan.
5. Let cool thoroughly before serving.

Traditional Lasagna

Serve 12

Ingredients:

1 lb. ground beef
3/4 lb. bulk pork sausage
3 cans (8 oz. ea.) tomato sauce
2 cans (6 oz. ea) tomato paste
2 garlic cloves, minced
2 t. sugar
1 t. Italian seasoning
1 t. salt
1/2 t. pepper
3 eggs
3 T. minced fresh parsley
3 c. (24 oz.) small curd cottage cheese
1 carton (8 oz.) ricotta cheese
1/2 c. grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 c. (12 oz.) shredded mozzarella cheese, divided

Method:

1. In a skillet, cook beef and sausage over med. heat until browned; drain. Add next 7 ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
2. In a bowl, combine eggs, parsley, cottage cheese, ricotta and Parmesan. Spread 1 c. of meat sauce in ungreased 13x9x2" baking dish.
3. Layer with three noodles, provolone cheese, 2 c. cottage cheese mixture, 1 c. mozzarella, three noodles, 2 c. meat sauce, remaining cottage cheese mixture and 1 c. mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover and bake at 375° for 50 min. Uncover; bake 20 min. longer. Let stand 15 min. before cutting.

Trout with Almonds

Serves 2

Ingredients:

2 rainbow trout
flour for coating
60g butter
1/4 cup flaked almonds
2 tbsps lemon juice
1 tbsp finely chopped fresh parsley
salt and pepper

Method:

1. Wash trout, pat dry with paper towels. Open trout out skin side up. Using rolling pin, run along backbone starting from the tail, pressing down gently. Turn trout over, cut through backbone at each end of fish using scissors. Lever the backbone out. Check for any remaining bones. Trim fins using scissors.
2. Coat fish with flour. Heat 30g of butter in a large frying pan, add fish. Cook for 4 mins each side or till golden brown. Remove fish and place on heated serving plates. Cover with foil.
3. Heat remaining butter and add flaked almonds and stir till almonds are a light golden brown. Add lemon juice, parsley, salt and pepper stir till sauce is heated through. Pour over trout and serve.