Yummy!

I had this at our Magaritaville themed Bunko night and it is delish! Plus, its easy to make :)

Ingredients

24 oz Northern White Beans
1 1/4 c Parmesan Cheese
1/2 c Mayo
Garlic Powder (to taste)
Cumin (to taste)
Tabasco (if desired)

Directions

Mix together and bake 25-30 min at 350. This makes 4 cups. Serve with tortilla chips, crackers or flatbread.

Yummy!

I thought I'd share an easy and delicious recipe we had at book club a few months back. Enjoy!

Asian Slaw

2 pkgs beef Ramen noodles16oz pkg. cole slaw mix
1 c. sliced almonds (toasted on cookie sheet for 5 m. @ 350)
1 c. sunflower kernels
1 c. chopped green onion
1/2 c. sugar
3/4 c. veg. oil
1/3 c. balsamic vinegar

Crush noodles and place in large bowl. Top with cole slaw mix. Sprinkle with almonds, sunflower kernels and onion.

Whisk sugar, oil, vinegar and beef flavor packets together and pour over cole slaw.

Cover and chill overnight. Mix before serving.

Blah

I'm at a loss for words. (Hush, all you RL friends! It does happen!) I've been having several "blah" days mixed in with some PMS which makes me a ball of fun. So, until I can get my bloggy flow going again, I thought I'd share a dinner recipe that my kids love. Enjoy!

Brooklyn Girl's Penne Arrabiata (from allrecipes.com)

INGREDIENTS

1/2 cup olive oil, divided
6 T minced garlic
1/4 teaspoon red pepper flakes ( or to taste )
1 (14 oz.) can diced tomatoes (Italian style)
2 (15 oz.) cans tomato sauce
basil, to taste
oregano, to taste
1 (12 ounce) package dried penne pasta
2 eggs
2 cups Italian style bread crumbs
1/4 cup Parmesan cheese
1 teaspoon garlic salt
1 teaspoon pepper
1 1/2 pounds thin chicken breast cutlets

DIRECTIONS

1. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil and oregano. Simmer for about 20 minutes, stirring occasionally.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook according to package. Drain.

3. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic salt, parmesan cheese and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.

4. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve. (Serves 6.)

This recipe is very easy and the kids love it! This is my adapted version of the recipe. Click here for the original. (Mine is more saucy than Brooklyn Girls and she uses more tomatoes.) Now, go make it and let me know if your kiddos like it, too!