Monday, November 29, 2010

Hot Chicken Salad

Buying a rotisserie chicken will save you a lot of time in the kitchen! I can normally find one for less money than it would cost to buy a pound of boneless skinless chicken breasts. Just bring it home, pick the meat off the bone, use what you need, and save the rest for sandwiches or a little snack later.
Enjoy! ~Allison Y.

Hot Chicken Salad
Adapted from Paula's Home Cooking

2 - 3 cups shredded chicken (see note above)
1/2 cup slivered almonds
1/2 t salt
1/2 t pepper
1/2 t onion powder
1/8 t red pepper
2 Tablespoons lemon juice
1 cup low-fat mayonnaise
1 cup shredded cheddar cheese
2/3 cup crushed potato chips (I used Parmesan & Garlic Kettle Chips.)

Preheat oven to 350. Spray a small baking dish with vegetable oil cooking spray. In a medium-sized bowl, combine all ingredients except potato chips (chicken, almonds, salt, pepper, onion powder, red pepper, lemon juice, mayo, and cheese). Place mixture in the baking dish. Sprinkle potato chips over the top. Bake for 20 minutes.

I served this with white rice and green beans. It was a big hit with my hubby!

Spiced Cranberry Sauce

This is the perfect side for Thanksgiving revisited. Thank you Kay S. for sending in the recipe you cooked up for Thanksgiving. I was able to whip this up in no time at all.

Spiced Cranberry Sauce
Recipe created by the fabulous Barbara R.

1 cup water
1 cup sugar
1 3in piece of fresh ginger, peeled
1 firm pear, diced
1 tsp grated lemon rind
1 12 oz package cranberries
2 TBSP fresh lemon juice

In heavy saucepan, mix together first three ingredients. Bring to boil, stirring constantly, boil for 5 minutes. Add pear and lemon rind. Return to boil and cook for 3 minutes, stirring occasionally. Stir in cranberries. Reduce heat and simmer for 3-5 minutes until cranberry skins pop. Remove ginger. Chill (up to 2 days). Stir in lemon juice just before serving.

Wednesday, November 24, 2010

Yummy Pumpkin Gooey

This sinful dessert has turned into a Thanksgiving staple around my house. Wes and I pray for post-Thanksgiving leftovers because this gooey is delightful with coffee. I have to dedicate this recipe to my beautiful friend Meredith. It's her fave.

Gobble, gobble, and have a happy Thanksgiving friends! -Allison Y.

Pumpkin Gooey
Slightly adapted from Paula Deen

Bottom layer:
1 package yellow cake mix
8 Tablespoons (1 stick) butter (melted)
1 egg


1 package fat-free cream cheese (softened) - You might as well save some calories here - haha!
1 can pure pumpkin (15 oz.)
3 eggs
1 bag powdered sugar (16 oz.)
1 t vanilla
1 t cinnamon
1 t nutmeg
8 Tablespoons (1 stick) butter (melted)

whipped topping

1. Preheat oven to 350. Using an electric mixer, thoroughly combine cake mix, egg, and butter. Pat the mixture into bottom of a lightly greased 13 x 9 inch pan.

2. In a large bowl, beat cream cheese and pumpkin until smooth. Beat in eggs, vanilla, and butter. Next, add powdered sugar, cinnamon, and nutmeg. Mix well using a spatula or large spoon. Spread pumpkin mixture over cake batter and bake for 1 hour. Be sure not to overbake because the middle should be a bit gooey. Sprinkle with powdered sugar. Serve with whipped topping.

Note: Cut the gooey into small squares and arrange them on a platter. Sift a little powdered sugar on top for an impressive plate.

Pumpkin Whoopie Pies!

How cute are these?!  This is a great bite-sized dessert to top off your Thanksgiving meal!

My friend Kelli from Clemson introduced me to Whoopie Pies, and although mine aren't quite as tasty as hers, I'm proud to say that they are pretty close!  Kelli makes many different variations of Whoopie Pies.  Every flavor is delish, but my fave was Red Velvet with Cream Cheese Frosting!

Try'll love 'em!  Happy Thanksgiving!
Alison J.

1 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, lightly beaten
1 cup Libby's canned Pure Pumpkin Puree (NOT canned Pumpkin Pie Mix)
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups all purpose flour
1/2 block of cream cheese (4 oz.)
1 cup powdered sugar

Preheat the oven to 350.  Spray cookie sheet with Pam.
In large bowl, whisk together melted butter and brown sugar until smooth.  Then whisk in eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt.  Using a rubber spatula, gently fold in flour.

Using a tablespoon or small cookie dough scoop, drop mounds of batter onto cookie sheet.  Space evenly on baking sheet.  Bake for 10 minutes.  Transfer to cooling rack.

Using mixer, cream together butter and cream cheese.  Add vanilla, pinch of salt and powdered sugar.  Mix on low speed until blended, and then on medium-high speed for a couple of minutes or until fluffy.

Spread frosting on the flat side of 1/2 the cookies.  Top all of them with the other 1/2 of the cookies.

Recipe from

Wednesday, November 17, 2010

Pumpkin Bread with Cranberries

This LIBBY'S recipe is one of my absolute Fall favorites! It makes a great gift for friends and family around the holidays.  I wrap the loaves with clear paper and a festive dish towel and tie with pretty ribbon and gift tag!

This recipe will make 2-3 loaves or try muffin tins (regular or mini) to make individual servings.  The mini muffins are perfect for work functions or to serve at a brunch.

Alison J.
3 cups all-purpose flour
1 tablespoon and 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) Libby's 100% Pure Pumpkin (not Pumpkin Pie Filling)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup fresh cranberries

Preheat oven to 350.  Grease and flour either (2) 9x5-inch loaf pans, (3) 8x4-inch loaf pans or muffin tins.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.  Combine sugar, eggs, oil and orance juice in large mixer bowl.  Beat these ingredients just until blended.  Add pumpkin mixture to the flour mixture and stir just until moistened.  Pour in cranberries and gently fold them into the batter.  Divide batter equally among loaf pans.

Bake for 60-65 minutes, but all ovens are different so make sure to test the loaves when you pull them out of the oven.  If a cake tester or toothpick comes out clean when inserted in the center of the loaves, then cool them in pans on a cooling rack for 10 minutes.  Remove from the pans and cool completely.

LIBBY'S (R) Pumpkin Cranberry Bread Recipe

Monday, November 15, 2010

Salmon with Shrimp Stuffing

Let's continue with the Thanksgiving recipes. This one is the perfect main course for our fans who don't eat meat (turkey, chicken, or red meat) but still enjoy having fish. The stuffing could be served alone or with crackers as a dip.

Gobble, Gooble,

Salmon with Shrimp Stuffing
3 Gals and a Kitchen

1 lb salmon
2 TBSP lemon juice
Dash of salt/pepper
1 TBSP dill

3 Gals and a Kitchen

½ lb peeled shrimp, finely chopped
1 garlic clove, minced
1 c mushrooms, finely chopped
¼ c onion, finely chopped
2 c cubed ciabatta bread
4 oz fat free cream cheese

Preheat the oven on the broil setting.

Place salmon on a nonstick baking sheet. Cut a horizontal slit into the thickest part of the salmon creating a pocket for the stuffing. Drizzle EVOO and lemon juice over the entire piece of salmon, and then sprinkle the salt, pepper, and dill.

In a medium nonstick skillet, add the finely chopped shrimp, garlic, mushrooms, and onions. Cook until the shrimp turns pink and the onions turn translucent. Add ciabatta bread and cream cheese and cook until the cheese has melted.

Add the shrimp stuffing into the pocket you cut into the salmon. Cover the entire salmon with foil and broil for 10-15 minutes until the salmon has cooked through.

Serve with spinach.

Monday, November 8, 2010

30 Minute Beef Pho

I thought I would give the blog an international flare for one evening. 

30 Minute Beef Pho
3 Gals and a Kitchen

1.5 lbs thin cut beef (almost thin enough to see through), sliced into thin 1” strips (boneless steak)
1 package of Japanese Udon Noodles (International Aisle of any grocer)
8 c beef broth
1 c green onions, chopped
1 c button mushrooms, sliced
½ cinnamon stick
1 TBSP ground ginger
1 tsp fish sauce
1 garlic clove, minced
Salt/Pepper to taste

In a medium pot, cook noodles according to the directions on the package (bring 6 quarts of water to a boil, add noodles, cook for 13-14 minutes, drain, rinse noodles with cold water, and let stand).

Meanwhile, in a large soup pot, combine beef broth, green onions, button mushrooms, cinnamon stick, ground ginger, fish sauce, garlic clove, and bring to a boil. Reduce heat, let simmer while the noodles finish cooking.

Add beef to the broth mixture and let cook for 2 minutes. Since the beef slices are so thin they will cook very quickly.

Serve noodles into an individual sized bowl, top with beef and broth mixture. Avoid adding noodles to the same pot as the broth mixture because it will over cook the noodles.

If you like a little bit of spice, add a small amount of Sriracha sauce to your bowl and mix.  For more of a veggie flare, add broccoli and bean sprouts.

**This recipe would be perfect for vegetarians if you omit the beef.**

Sunday, November 7, 2010

Baked Cranberry Brie in Puff Pastry

Thanksgiving Food 911:

Since everyone starves themselves prior to coming over for the Thanksgiving Feast, save your sanity by having something ready and waiting for your guests upon arrival. An added bonus? It will help keep everyone out of the kitchen when you are trying to cook.

Gobble Gobble,

Baked Cranberry Brie in Puff Pastry
3 Gals and a Kitchen

1 puff pastry sheet, thawed
1 wheel of brie (8-10oz)
½ c pecans
½ c cranberries
4-5 pieces of prosciutto (optional)
2 T coarse ground Dijon Mustard
1 egg
1 T water
2 T pecans (garnish)

Preheat oven to 400 and grease a baking sheet.

Once puff pastry sheet has completely thawed, place on greased baking sheet. Roll puff pastry sheet out until it is a square shape. Place ¼ c of pecans and ¼ c of cranberries in the center of the puff pastry, place 3-4 pieces of prosciutto on top of the pecans and cranberries, and add brie to the center. Spread Dijon mustard to the top of the brie, tear the rest of the prosciutto into pieces and place on top of brie, and add the remaining ¼ c of cranberries and ¼ c of pecans. Begin to fold the puff pastry corner to corner over the cheese. Trim any excess pastry and reserve. Roll out the excess pastry, cut out 4-6 six leaves using a leaf print cookie cutter. Place the leaves around the top to help make the appetizer more festive. In a small bowl, beat egg and water until well blended. Brush the egg wash over the top and sides of the pastry. Smooth out any of the seams. Sprinkle remaining 2 TBSP of pecans over the top of the pastry.

Bake in the oven for 20 minutes. Let stand for 30-45 minutes. Serve with crackers and fruit.

Thursday, November 4, 2010

Baked Apple with Gorgonzola Filling

Thanksgiving is fast approaching!  Let’s start cooking up some recipes in preparation for Turkey Day!

Gobble Gobble,

Baked Apple with Gorgonzola Filling
3 Gals and a Kitchen

2 Granny Smith apples
4 TBSP dark brown sugar
2 TBSP butter
1 tsp cinnamon
½ tsp chili powder
2 TBSP Gorgonzola

Preheat oven to 350. Scoop out the core from the top of the apple. Create a hole in the center of the apple, but do not break through the wall. Stuff each apple with 2 TBSP dark brown sugar and 1 TBSP butter. Sprinkle cinnamon and chili powder on top of the apples before placing it in the oven. Place apples in a shallow nonstick baking dish and bake in the oven for 15 minutes or until the apples are tender. Remove from the oven and stuff 1 TBSP of gorgonzola into each apple. Spoon the excess butter from the pan onto the tops of the apples to add a shine. Serve warm.

Wednesday, November 3, 2010

Chicken with Jim Beam Marinade

After many laps around the grocery store I finally decided on cooking chicken for dinner tonight.  I was not in the mood the traditional chicken meals, fried chicken, teriyaki  chicken, or barbeque chicken.  I decided to open the pantry and start grabbing some of my favorite ingredients.  The Jim Beam was just an added kick to the recipe.


Chicken with Jim Beam Marinade
3 Gals and a Kitchen

1 lb chicken breast, pounded
1 TBSP soy sauce
¼ c dark brown sugar
2 garlic cloves, minced
¼ c sweet onion
1 tsp crushed red pepper flakes (optional)
1 TBSP lemon juice
1 shot of Jim Beam

Heat EVOO in a medium nonstick skillet on medium high. Add soy sauce, dark brown sugar, garlic cloves, sweet onion, red pepper flakes, lemon juice, and Jim Beam and heat until simmering. Proceed to add thin chicken breast and cook until the chicken has cooked all the way through.

Serve with broccoli and rice.

Monday, November 1, 2010

Beef Taco Bake

This is a weeknight dinner - most ingredients you'll have on hand, and it takes no time at all . I adapted the recipe from a Campbell's soup cookbook and inconveniently forgot to buy the soup. I had to improvise with tomato paste, but it ended up just perfect! Enjoy! ~Allison Y.

Beef Taco Bake
Adapted from Campbell's 1-2-3 Dinner

1 pound lean ground beef
1 teaspoon red pepper
1 cup thick and chunky salsa (medium)
1 (4 0z) can diced green chiles
4 tablespoons tomato paste
1 cup milk (I used 1% to cut down calories)
6 large flour tortillas (cut into 1-inch pieces)
1 cup shredded Sharp Cheddar cheese
salt and pepper
sour cream (if desired)

Preheat oven to 400. In a medium skillet, brown beef over medium-high heat. Season with salt and pepper. Drain fat. Add red pepper, salsa, chiles, tomato paste, milk, tortillas, and 1/2 cup cheese. Gently stir until thoroughly combined. Pour mixture into a 2-quart baking dish. Cover and bake for 30 minutes. Sprinkle with remaining cheese before serving.

I suggest serving this with a large dollop of sour cream and and some extra cheese (because you can never have enough cheese haha).