Wednesday, October 31, 2012

Spicy Roasted Pumpkin Seeds

Happy Halloween!

One of my favorite things about fall is the pumpkins. They are each unique and make the perfect fall decoration. However, I must confess, one of the reasons I buy pumpkins for decorations is so I can get the seeds out of them! 

I love roasted pumpkin seeds. This year I tried a few different variations of pumpkin seeds and this was, by far, the winner. I will no longer be searching for a pumpkin seed recipe, this is my new favorite. It has just the right amount of heat that compliments the pumpkin seed perfectly.
Source: Taste of Home

2 cups of Fresh Pumpkin Seeds
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon of Worcestershire Sauce
1/4 teaspoon Hot Pepper Sauce
1/2 teaspoon of Salt
1/2 teaspoon of Paprika
1/4 teaspoon of Cumin
1/4 teaspoon of Cayenne Pepper

First, make sure to wash and pat dry your pumpkin seeds.

Now, pre-heat your oven to 250 degrees. 

Next, in a small combine the olive oil, worcestershire sauce, hot pepper sauce, salt, paprika, cumin, and cayenne. Toss the pumpkin seeds in this mixture until they are fully coated.

Now, line a baking sheet with aluminum foil, sprayed with cooking spray, and spread the seeds on the foil. Bake for 45-50 minutes, stirring occasionally, until lightly browned and dried. 


Happy Cooking,
The Barbee Housewife

Tuesday, October 30, 2012

Alice Springs Chicken

I do not think that I will ever have enough recipes using chicken breast. It is a healthy meat choice and you can do so many different things with it, different cuisines, spices, and ways of preparations. This take on a chicken breast for dinner is dredged in a honey-mustard sauce and topped with mushrooms, bacon, and cheddar cheese, then baked and served with more honey-mustard sauce on the side.

This is one of those meals that anyone will like, what is not to like? The honey-mustard sauce is what I think makes this dish a stand-out, it has a little tang and creaminess that is divine. This meal is perfect served with fresh green beans and mashed potatoes.
Source: Amy's Finer Things

4 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
Seasoning Salt
6 slices of Bacon, thick-cut
1/2 cup of Mustard
1 cup of Honey
4 tablespoons of Mayonnaise
4 teaspoons of dried Onion Flakes
1 cup of Mushrooms, fresh and sliced
2 cups of Colby Jack Cheese, shredded


First, liberally cover the chicken breast with seasoning salt. Cover and refridgerate for 30 minutes.

While you are waiting on the chicken, let's make the bacon. Place a skillet over medium heat and cook the bacon until crisp, about 5-7 minutes. Do not discard the bacon grease.

Now, make the honey mustard sauce, combine the mustard, hone, mayonnaise, and onion flakes in a small bowl, set half aside.

Pre-heat the oven to 350 degrees.

Next, brown the chicken for a few minutes on each side in the bacon grease. Place the chicken in a baking dish.

Now for the assembly, coat each chicken breast with one half of the honey-mustard sauce, top with mushrooms, bacon, and cheese.

Bake for 30-40 minutes until the chicken is completely done. Serve the other half of the honey-mustard sauce on the side for dipping.


Happy Cooking,
The Barbee Housewife

Friday, October 26, 2012

Peanut Butter M & M Marshmallow Cookies

There are those cookies that just have it all, and these are the ones. They are delicious, from the peanut butter and chocolate flavor that no one can resist, crunchy from the m & m's, and gooey from the marshmallows. These cookies are very easy to make and they make two full cookie sheets of cookies. I have made these THREE times, and every single time there is not one left. These are one of my go-to cookies.
Source: Sweet Treats & More

1/2 cup of Crisco, butter-flavored and softened
1/2 cup of Sugar
1/2 cup of Brown Sugar
1/2 cup of Peanut Butter
1 Egg
1 teaspoon of Vanilla
2 tablespoons of Milk
1 3/4 cup of Flour
1/2 teaspoon of Salt
1 teaspoon of Baking Soda
1 cup of Peanut Butter M & M's
3/4 cup of Mini-Marshmallows

First, pre-heat your oven to 350 degrees.

Next, in a medium bowl combine the flour, salt, and baking soda. Set aside.

Now, in the bowl that you will do the mixing in, beat the crisco. When that is smooth, beat in the peanut butter and both sugars.

Next, beat in the egg, vanilla, and milk. When this has combined, slowly add the flour mixture to this mixture and beat until well combined.

Stir the m & m's and marshmallows into your cookie dough.

Now, line two cookie sheets with parchment paper. Using a tablespoon measurement, place the cookie dough in rounded tablespoons onto the cookie sheets. Bake for 10-13 minutes until they are done.

When they are done baking, remove from the oven and let cool on the pan for 5-10 minutes before transferring to a cooling rack.


Happy Cooking,
The Barbee Housewife

Thursday, October 25, 2012

Crock-Pot French Dip Sandwiches

This is the perfect weather for your crock-pot. It is starting to get cooler and there is nothing more comforting than coming home from work to a meal that is hot and already ready. All you do is toast a bun and add the meat and cheese and it is perfect just the way it is, but to top it all off there is plenty of au jus to dip your sandwich in.
Source: Coffee and Cannolis

1 Medium Yellow Onion, sliced in 1/4-inch rounds, intact
3/4 cup of Beef Broth
1/4 Cup of Soy Sauce
1/2 Cup of Water
1 tablespoon of Worcestershire Sauce
1 tablespoon of Dijon Mustard
2 cloves of Garlic, roughly chopped
3 lb. Chuck Roast
Salt and Pepper
6-8 slices of Provolone Cheese
6-8 Sandwich Rolls


First, turn your crock-pot on low. Place the onion rounds in the bottom of your crock-pot. Add the broth, water, soy sauce, worcestershire sauce, mustard and garlic to the crockpot.

Season the roast on both sides liberally with salt and pepper and place in the crockpot.

Cook on low for 6-8 hours until the meat can easily be shredded with two forks.

When ready to eat, set your oven to broil, high. Butter each side of the buns and place in the oven. Broil for 30 seconds- 1 minute until browned. Remove from the oven. Set the tops of the buns on a plate. Add meat and cheese to the bottoms and return to the oven for 30 seconds- 1 minutes until the cheese has melted. Remove from the oven and add tops to the sandwiches. Ladle the juices from the crock-pot to small bowls and serve immediately.


Happy Cooking,
The Barbee Housewife

Wednesday, October 24, 2012

Buffalo Chicken Macaroni and Cheese

Do you ever think of two of your favorite foods and think of how good they would be together? Probably not, it is kind of weird, but don't know it until you have tried it. I love my recipe for the Best Homemade Mac n' Cheese and you can't beat the Buffalo Chicken recipe, so I was thinking why not add them together? I already do a variation of chicken and macaroni and cheese in my Twisted Mac n' Cheese recipe and I love it, so this has to be great too. And ya know what, a star was born.

This macaroni and cheese has all of your favorite components from mac and cheese, the pasta, the creamy cheese sauce, and lots of additional cheese combined with the spicy buffalo sauce, ranch mix, chicken, and cream cheese. It's so good it can't be bad, ever.
Source: macaroni from, Alton Brown. Buffaloized by, The Barbee Housewife

3-4 Chicken Breast
2 tablespoons of Olive Oil
1/2 lb. Macaroni
3 tablespoons of Butter
3 tablespoons of Flour
1 tablespoon of Powdered Mustard
3 Cups of Milk
1 bay Leaf
1/2 teaspoon of Paprika
1/2 package of Ranch Dressing Mix
6 ounces of Colby Jack Cheese, shredded
6 ounces of Italian Cheese Mix, shredded
4 oz. of Cream Cheese, softened
2 cups of Hot Sauce, Louisiana or Frank's
Salt and Pepper
1 cup of Sharp Cheddar, shredded for topping

First, pre-heat your oven to 350 degrees.

Next, season the chicken breasts liberally with salt and pepper.  Drizzle the olive oil in a baking dish and place the chicken on top. Bake for 30-45 minutes until the chicken is cooked thoroughly. When the chicken is done cut into small pieces or throw it into your stand mixer and turn it on to shred it quickly.

Now, while the chicken is baking, prepare your pasta, according to the package, al dente. When done, drain, and set aside.

Next, in a medium size saucepan melt the butter, when melted add in the flour and mustard and whisk until combined. Stir in the milk, bay leaf, ranch dressing mix and paprika, let this simmer for ten minutes.

Now, stir in the cream cheese until it has melted. After that, add the rest of the cheeses, stirring until well combined. When combined stir in the hot sauce.

Finally, in a large baking dish combine the pasta, cheese sauce, and chicken.  Mix throughly. Top with the shredded cheddar and bake for 20 minutes.

Let this rest for 5 minutes.


Happy Cooking,
The Barbee Housewife

Monday, October 22, 2012

Maple-Mustard Glazed Pork Tenderloin with Apples

Pork tenderloin can do no wrong! Well, maybe that is an exaggeration, but it does have me putting so many different flavor combinations together that I would have never thought to put on pork. For example: the Honey Cajun Pork Tenderloin, the Orange Rosemary Pork Tenderloin, or the Honey-Lime Chipotle Pork Tenderloin, and they all work wonderfully. This my friends is just some added proof that pork tenderloin can do no wrong, maple-mustard glazed pork tenderloin with apples, it is that perfect fall recipe that I have been searching for. 

I was a little hesitant about the maple and mustard not mixing well, but when you add fresh sage and cider vinegar, it is really the perfect combination. They all meld together and are really the perfect glaze for the perfect cut of meat that the pork tenderloin is. 
Source: Eating Well

1 lb. Pork Tenderloin
3 tablespoons of Dijon Mustard, divided
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Pepper
2 teaspoons of Olive Oil
1/4 cup of Cider Vinegar
2 tablespoons of Maple Syrup
1 1/2 teaspoons of Sage, fresh & chopped- if using dried only use 1/4 teaspoon
2-3 Granny Smith Apples, sliced


First, pre-heat your oven to 425 degrees.

Next, combine 1 tablespoon of dijon mustard and the salt and pepper together in a small bowl and rub it all over the pork tenderloin. I usually do this on top of wax paper for easy clean-up. 

Now, get out your iron skillet. Place the 2 teaspoons of olive oil in it and heat over medium-high heat. When heated, sear the pork on all sides, you want to achieve a pretty golden brown color all over, about 3-5 minutes. Add the apples into the skillet and place the skillet in the oven and cook for 20-25 minutes until the pork is cooked thoroughly to 145 degrees. Place the pork and apples on a cutting board or plate and let rest for 5 minutes.

Next, place the iron skillet back onto the stove on medium-high heat, add the vinegar and let it come to a boil, while scraping the pan, getting up the brown bits with a wooden spoon. Whisk in the maple syrup and the remaining 2 tablespoons of dijon mustard, bring to a boil and then let simmer until the sauce has thickened, stir in the sage. 

Finally, slice the pork and top with the wonderful glaze with the apples on the side. 


Happy Cooking,
The Barbee Housewife

Egg McMuffin Casserole

I am not a big fan of casseroles, ever, but I do see the connivence to them. It is so easy to put everything in one pan and it can usually be made ahead, so I went ahead and gave this one a try.

My husband loves egg mcmcmuffins, loves them. I thought he would love this casserole and a different twist on his favorite, and I was right. It has all of the components of an egg mcmuffin, the eggs, english muffin, cheese, and canadian bacon. This only took about 10 minutes to put together, but it does need to sit in the refrigerator for an 1-24 hours before being made. This is perfect make it the night before and pop it in the oven.

This got the husband's approval and he even went back for seconds and thirds as the day went on. The eggs set up perfectly and you get a bite of english muffin, canadian bacon, egg, and cheese all in one bite. Delicious.
Source: Plain Chicken

4 English Muffins, split in half
6 oz Canadian Bacon
2 cup of Cheddar Cheese, shredded
4 Eggs
1 1/4 cup of Milk

First, grease an 8 in. x 8 in. baking dish.

Next, cute the english muffins and chop the Canadian bacon into cubes.

Now, place half of the muffins in the pan and top with half of the canadian bacon and then half of the cheese. Do this one more time with the remaining ingredients, muffins, bacon, and cheese.

Next, whisk the eggs, milk, and salt and pepper together. Pour this over the casserole evenly. Let sit in the refrigerator, covered, for 1-24 hours prior to baking.

When you are ready to eat, pre-heat your oven to 325 degrees and bake for 45-50 minutes.

Happy Cooking,
The Barbee Housewife

Friday, October 19, 2012

Fruity Pebbles Marshmallow Treats

These are so easy to make and only have 3 ingredients. I am pretty sure this would make any little kid, the happiest {most hyper} kid in the world. In my case, it will make my husband the happiest big kid in the world. He loves fruity pebbles and these were a cinch to make and he is thrilled. They are a twist on the normal rice krispy treats and are fun and colorful, perfect for any party.
Source: Gingerbread Bagels

5 tablespoons of Butter
4 cups of Mini-Marshmallows
5 cups of Fruity Pebbles


First, in a medium saucepan melt the butter on medium-low heat.

When the butter is melted, stir in the marshmallows. Keep stirring until they melt.

Next, remove from heat and stir in the fruity pebbles.

Now, put the mixture in a greased 8 in. x 8 in. pan and press down with a spatula.

Cut into squares.


Happy Cooking,
The Barbee Housewife

Thursday, October 18, 2012

Cajun Chicken Fettuccine Alfredo

This is a dish that I have tried a few different versions of and I have finally found the perfect one! Who doesn't love cajun chicken fettuccine alfredo? You really need to make this the next time you have 8 million calories to spare. This is worthy of your diet cheat day, or just the ultimate comfort meal.

My husband said he did not only like this meal, he loved it. He was ranting and raving about it, calling it restaurant quality, etc. I know that anytime I ask him for requests on what he wants for the week, this will be on it.

My favorite thing about this meal was that the ratio of sauce to pasta is perfect. The sauce just lightly coats the pasta. I hate it when the pasta is trying to swim. The cajun chicken is seasoned with just the right amount of spice. I dare say this is better than the other pasta, who shall not be named, at a chain restaurant that gave me the inspiration for this recipe. I think the main reason it is better is because of the chicken. You get nice thick, juicy, moist pieces of chicken breast and it is so delicious.
Source: Table for Two


1 lb. of Fettuccine
2 tablespoons of Butter
3-4 cloves of Garlic, minced
4 oz. of Cream Cheese, cut into cubes
1 cup of Milk
1 cup of Parmesan Chesse, grated or shaved
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
3-4 Chicken Breast
1/2 tablespoon of Cajun Seasoning, Tony's works great, this is a very rough estimation on how much I used


First, we are going to get the pasta going, cook it according to the package, al dente.

Next, pre-heat your oven to 350.

Now, let's prep the chicken. Get out your chicken breast and cut them into pieces, you want the pieces short and fat not long and skinny, that's the best description I've got, so just go with it. Now sprinkle salt over them and then your cajun seasoning, make sure it gets on all of the sides you want this chicken to be coated in the cajun.

Next, get out a skillet and place it on medium-high heat with the olive oil. When the oil has heated, sear the chicken for about 1-2 minutes on each side, until it has a golden brown color. Sprinkle some more cajun seasoning on it if you feel it has stuck to the pan, or if you just want more spice. Put the chicken in an oven-proof dish or leave it in the skillet, if it is oven-safe, in the oven. Let bake for 15 minutes or until no longer pink.

Now, the alfredo sauce. In a large saucepan heat the butter, when it is melted, add the garlic and let this brown for a minute or two, careful not to burn. Whisk in the cream cheese, while slowly adding the milk. When this mixture has been combined well, stir in the parmesan cheese and let melt. Add the salt and pepper and turn the heat to medium-low and let it bubble, stirring occasionally, until the pasta is finished.

Finally, combine the dish. There are two ways to do this combine the pasta and chicken to the sauce, or combine the pasta and top your dish with chicken, whichever way you choose, just make sure every piece of pasta is coated in this wonderful sauce before serving.


Happy Cooking,
The Barbee Housewife

Wednesday, October 17, 2012

Surfer Granola

I love granola. There are so many different variations of it and you can adjust it to your tastebuds, perfectly. This granola is not overly sweet, all of the sweetness comes from the dried fruit and coconut. You get the saltiness from the pumpkin seeds. This granola has a few more steps than my other granola, which is very equally as delicious but does not have any fruits or coconut. The good thing about granola is that it make take you an hour to make it, but at the end you have a huge container full of it.
Source: Mrs. Regueiro's Plate

2 1/2 cups of Old-Fashioned Oats
1 tablespoon of Flaxseeds
3/4 tablespoon of Sea Salt,divided
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1 cup of Water, warm
1/3 cup of Honey
4 tablespoons of Extra-Virgin Olive Oil,divided
2 tablespoons of Light Brown Sugar, firmly packed
3/4 cup of Pecans, coarsely chopped
1/3 cup of Pumpkin Seeds, shelled {pepitas}
1/3 cup of Sunflower Seeds, raw
1 tablespoon of Sugar
1/2 cup of Cranberries, dried
1/2 cup of Apricots, dried
1/2 cup of Mango, dried
1/2 cup of Coconut, shredded and sweetened


First, pre-heat your oven to 300 degrees.

Next, prepare two baking sheets. Coat them with non-stick cooking spray.

Now, get out a large bowl and mix the oats, flaxseeds, 1/4 teaspoon of salt, cinnamon, and ginger together. Add the cup of water and give this a quick stir and let sit for 15 minutes to soften the oats.

Next, in a small saucepan over high heat, combine the honey, 2 tablespoons of oil, and brown sugar to a boil.

Now, stir the honey mixture into the oat mixture. Spread the combined mixture evenly onto one of the baking sheets. Bake until golden brown, 50-60 minutes, stirring every 20 minutes. When done, let cool.

After the oat mixture is done, increase your oven heat to 350 degrees.

Now, get out a medium bowl and mix the remaining 1/2 teaspoon of salt, 2 tablespoons of oil, sugar, pecans, and pumpkin seeds. Spread this mixture out evenly on the other baking sheet. Bake these until they are toasted, golden brown, about 10-12 minutes. When done, let cool.

Next, get out another medium bowl and mix the cranberries, apricots, mango, and coconut together.

Finally, after the oats and nuts have cooled, combine all three components, the oats, nuts, and dried fruits in a large bowl. Stir to combine well. Store in an air-tight container.

Serve with yogurt, milk, on top of ice cream, or eat it alone!


Happy Cooking,
The Barbee Housewife

Tuesday, October 16, 2012

Barbacoa Beef

This recipe was such an easy recipe to make and then slow roast all day in the oven. The hard part? Smelling this wonderfulness in the oven all day and waiting until it was fork-tender and falling apart. But, we did wait, and it WAS worth it. The spice pairings were different than anything I had smelled before and it was the perfect combination. This recipe made quite a bit and we enjoyed it in burrito bowls over cilantro lime brown rice, burritos, tacos, and nachos before it was all gone. All perfect. My favorite preparation was on the tacos and Ethan's favorite was with nachos.
Source: Sparks from the kitchen, via Skinny Taste

3 lbs Beef Eye of Round or Bottom Round Roast, all fat trimmed (very important)
5 cloves of Garlic
1/2 of an Onion
1/2 of a Lime, juiced
2-4 Chipotles in Adobo Sauce, of course we used 4, maybe 5
1 tablespoon of Ground Cumin
1 tablespoon of Ground Oregano
1/2 teaspoon of Ground Cloves
3 Bay Leaves
1 teaspoon of Oil
1 Cup of Beef Broth
Salt and Pepper to taste


First, pre-heat the oven to 275 degrees.

Now, place the garlic, onion, lime juice, chipotles, cumin,oregano, and cloves in a food processor or blender to liquify.

Next, heat your dutch oven or stock-pot on medium-high heat and heat 1 teaspoon of oil. While that is heating, cut the meet into four chunks, liberally season with salt and pepper.

Now, turn the heat up to high and brown the meat on all sides. Pour the spices, bay leaves, and beef broth over the meat. Cook this, covered, in the oven for 4-5 hours.

After the 4-5 hours, remove the bay leaves. Shred the meat with 2 forks. If the meat is not tender enough to shred, place it back into the oven until it is ready.

After you shred the beef, simmer uncovered for 10 minutes to let the juices thicken.

Now, it is ready to eat! Choose your favorite preparation.


Happy Cooking,
The Barbee Housewife

Friday, October 12, 2012

Spicy Sausage Balls

Who doesn't love sausage balls? These are even better than normal because they are spicy and they have a great secret ingredient, cream cheese. The cream cheese keeps them moist and it calms down the spice in the sausage balls. This snack is a must for all football parties and get togethers. Everyone loves them!
Source: Plain Chicken

1 package of Sausage, Hot
1 package of Cream Cheese, softened
1 1/4 cups of Bisquick
4 oz of Sharp Cheddar Cheese, shredded
A few splashes of Hot Sauce, I use Louisiana Hot Sauce

First, pre-heat your oven to 400 degrees.

Next, get out a large bowl and combine all of the ingredients. Combine well with your hands or use your KitchenAid Mixer with the dough hook.

Now, form into one inch balls and place on a baking sheet that is coated with non-stick cooking spray.

Cook for 20-25 minutes, until golden brown.


Happy Cooking,
The Barbee Housewife

Thursday, October 11, 2012

Garlic Knot Rolls

You know that delicious bread they serve at Italian restaurants or at pizzerias? This is it. It is so delicious without being overly garlicky or buttery. They are not that difficult to make, at all, they just take some time, as any other bread does. We had these one night that I planned on just making a simple pasta dish, so I had plenty of time to devote to these precious knots. It was my first time trying my hand at these and with the help of my Sous-Chef, Ethan, we had these completed in no time.
Source: White On Rice Couple

Ingredients for Dough:
1 3/4 cup of Warm Water
1/4 cup of Olive Oil
1 teaspoon of Sea Salt
1 tablespoon of Sugar
1 1/2 tablespoon of Active Dry Yeast
5 1/2 cups of Flour

Ingredients for Garlic Coating:
1/4 cup of Olive Oil
4 tablespoons of Butter
8 cloves of Garlic, minced
1/4 cup of Italian Parsley, finely chopped


First, combine the water, olive oil, sea salt , sugar, and yeast in a large bowl, if you are using your KitchenAid Mixer and dough hook, use this bowl. Mix lightly and let the yeast dissolve into the water, about 5 minutes.

Next, add the flour and incorporate well, by hand or by mixer with dough hook. Cover this with a towel and set in a warm spot. Let this rise for 3 hours, or until doubled in size. After this step you can freeze the dough or refrigerate the dough to make it easier to work with. This step is optional.

Now, use a large cutting board for this next part. Coat your cutting board with olive oil, liberally. Get your pans ready, line baking sheets with parchment paper. Now cover your hands in the oil.

Next, divide the dough in half. Slap one half down on the board, and roll it into a rectangle, 5 inches x 16 inches. Slice with a pizza cutter or very sharp knife into 1/2 inch x 5 inch strips. Sprinkle all of the dough strips with flour and roll each strip into a rope. Now tie it into a knot, this knot will not change in size through baking so make them tight knots. Continue until all of your dough is into knots. Putting each pan in a spot to rise while working on the others.

After the knots have doubled in size, pre-heat the oven to 400 degrees. Bake for 12-15 minutes or until golden brown.

While these knots are baking, make your garlic coating. In a saucepan combine the olive oil, butter, and garlic. Let this cook until the butter is melted and the garlic has softened and browned, be careful not to burn the garlic. Transfer this mixture to a bowl and stir in the parsley.

Finally, when the knots come out of the oven, brush them with the coating immediately or toss them in the bowl.


Happy Cooking,
The Barbee Housewife

Wednesday, October 10, 2012

Mini Calzones

These calzones were so easy to make and were so delicious. Those are two components that I love in a dish and also you can custom make them. When they are custom made, I get my spinach in mine and Ethan gets extra pepperoni's in his. These calzones are also great reheated for lunches and you can make however many you need. This recipe is for eight calzones and can be easily halved. The best part about these calzones is you don't have to even make a dough, the dough is made from frozen rolls that just have to rise. Perfection, really.
Source: The Pioneer Woman

8 whole Dinner Rolls, frozen and unrisen (Rhodes brand is great)
1/2 teaspoon of Italian Seasoning
1/4 teaspoon of Red Pepper Flakes
8 ounces of Ricotta Cheese
1/4 cup of Parmesan Cheese, grated
1/2 cup of Mozzarella Cheese, grated
2 Eggs
1/4 teaspoon of Salt
1/4 teaspoon of Pepper
Marinara Sauce, optional, for dipping
Any additional toppings- Ground Italian Sausage (cooked), Spinach, Olives, Peppers


First, spray a baking sheet with nonstick cooking spray. Place the rolls on the baking sheet and cover with a towel and let rise for 2-3 hours.

Now, when you are ready to make a calzone, pre-heat your oven to 400 degrees.

Next, let's make the filling. Get out a medium bowl and mix the italian seasoning, red pepper flakes, ricotta, parmesan, mozzarella, 1 egg, salt, and the pepper. If you are just making one type of calzone stir in the additional ingredients, if not leave just the cheeses in this bowl.

Now, get the rolls out and place them onto a clean, lightly-floured surface. Roll them out until they are paper thin.

Next, it is time to fill the calzone. If you are just making one type, place the mixture, 3-4 tablespoons, in and fold over to seal. If you are making different types, place the toppings on one side of the calzone, place cheese mixture on top, and top with a few more toppings. Example: layer 3 pepperonis, 2 tablespoons ricotta, 3 pepperonis. Be careful not to overfill the calzones. Seal the calzone with the edges of a fork.

Now, beat your last egg and brush it over the top of the calzone. Bake for 10-13 minutes or until golden brown on top. Serve immediately and with marinara, if you like that kind of thing.


Happy Cooking,
The Barbee Housewife

Tuesday, October 9, 2012

Chicken Kiev

This is a classic French dish that I fell in love with the first time I made it. I, like the rest of the world, was searching for a new take on a boneless-skinless chicken breast, and this is it. It has such simple ingredients that really let the chicken shine and has butter and fresh herbs stuffed inside. The butter keeps the chicken so moist throughout the cooking process and melts wonderfully and mixes with the herbs.

This chicken needs to be prepped ahead of time, so it can chill before being cooked, from 1 hour- 24 hours. You can make this dish in the morning or the night before and have dinner basically ready for when you get home from a long day. I served this dish with mashed potatoes and steamed broccoli, which were the perfect side dishes. The key to this dish is to use real butter and fresh herbs.


4 Chicken Breast, boneless and skinless
1 tablespoon of Green Onion, chopped
1 tablespoon of Parsley, chopped
1 clove of Garlic, minced
8 tablespoons of Butter, cut into 4 pieces, + 1 additional tablespoon of Butter
1 Egg, beaten
1 tablespoon of Water
1/4 Cup of Flour
1/2 Cup of Bread Crumbs
1 tablespoon of Cooking Oil


First, get out four small bowls. In one, combine the onion, parsley, and garlic. In a separate bowl, combine the egg and water. In the next bowl, the flour and in the last bowl, put the breadcrumbs.

Now, on a clean working surface you are going to flatten your chicken. Place a chicken breast in-between two pieces of plastic wrap and use a meat mallet to pound the chicken until it is about 1/8 inch thick. Do this to all of the chicken.

Next, remove the plastic wrap from the chicken and spread the inside of each chicken with 1/4 of the herbs. Place a piece of butter in the center and roll the chicken breast up with the sides tucked in. I secured the chicken with a toothpick. Repeat with all of the chicken.

Now, for the coating of the chicken. First, coat the chicken in flour, then egg mixture, breadcrumbs, egg, and bread crumbs again.

Place the chicken into a baking dish and cover and place in the refrigerator for one hour and up to 24 hours.

When you are ready to cook the chicken, melt the one tablespoon of butter over medium-high heat in a large skillet and pre-heat your oven to 400 degrees.

When the butter has melted, add the oil. Add the chicken rolls and cook each breast for about 5 minutes or until golden brown on all sides.

Return chicken to the baking dish with the butter and oil from the skillet drizzled on top and bake for 18-20 minutes until the chicken is cooked thoroughly and the juices run clear. Remove toothpicks from the chicken at this point, if you used them.

Serve immediately with the drippings spooned over the chicken.


Happy Cooking,
The Barbee Housewife

Monday, October 8, 2012

Crockpot Italian Beef Sandwich

These sandwiches are so flavorful. The meat is cooked low and slow, so it is fall-apart tender and will have your house smelling amazing all day long. This is a perfect meal for during the week, you can put it in your crockpot in the morning and let it cook on low all day. My husband dislikes peppers, but still loves this sandwich. He just had the meat on his sandwich, sans peppers, and loved the flavors that the meat absorbed from the peppers. This is one of our favorites and you can use the leftovers to make Baked Roast Beef and Cream Cheese Wontons.
Source: So Tasty, So Yummy, via A Year of Slow Cooking

1 Beef Chuck Roast, 2 lbs.
1 jar of Whole Pepperoncini Peppers, 16 ounces
1 teaspoon of Onion Powder
1/4 cup of Red Wine

First, place the roast in your crockpot.

Next, in a small bowl mix the red wine and onion powder together. Pour the mixture over the roast.

Now, pour the entire jar of pepperoncini peppers, juices included over the roast.

Finally, cook on low for 8 hours. This should shred easily with two forks when it is ready.

Serve on a bun of your choice, cheese and juices from the pot are optional.


Happy Cooking,
The Barbee Housewife

Friday, October 5, 2012

Baked Prosciutto Egg Cups

I did another recipe swap, hosted by a taste of home cooking, and this one was the breakfast swap. I was so excited. I was even more excited when I got this amazing recipe from The Cookaholic Wife. These baked prosciutto egg cups were right up our alley. I have now made them twice, since getting the recipe.

These are so easy to make, literally less than 5 minutes of preparation, and they bake fro 15-20 minutes. It really does not get much easier than this for breakfast. This is great for a large crowd, or even just for one person, you can make however many you want. If you are making them just for you, you can bake them a little less time than you would like your egg done and then microwave them for about 1 minute each morning. This would also work great with turkey slices, for a healthier option. I have a feeling that these will be in the breakfast menu for years to come.
Source: Every Little Thing, via The Cookaholic Wife

6 slices of Prosciutto
Mozzarella Cheese, shredded
Italian Seasoning
6 Eggs
Salt and Pepper

First, pre-heat your oven to 375 degrees.

Next, get out a muffin tin and liberally spray it with cooking spray.

Now, start lining the tins with the prosciutto slices, then a sprinkle of the cheese, and a pinch of the Italian seasoning.

Next, crack an egg into each tin. Sprinkle with salt and pepper, to taste.

Bake for 15-20 minutes.

15 minutes- for a very runny egg
18 minutes- for a semi-runny egg
20 minutes- for a completely baked egg

Finally, run a knife around the edges to loosen and scoop out with a spoon. Serve warm. If there are any leftovers, store them in an airtight container in the refrigerator.


Happy Cooking,
The Barbee Housewife

Tuesday, October 2, 2012

Skinny Sesame Chicken

I love Chinese food, but I hate making it at home, it just never tastes the same. I also dislike going out to eat it, I feel so guilty, I know it is packed with so many calories. The other at home option, frozen food, yeah, I don't like that option either. I was on the search for a healthy version that tasted great, I thought I would never find one. I tried countless recipes before I found this one, and this is THE one. It is delicious, healthy, quick, and  easy-clean up, what else can you ask for?
Source: Gourmet Day to Day

1/2 cup of Flour
1/4 teaspoon of Salt
1/8 teaspoon of Pepper
1 package of Chicken Tenderloins,  cut into cubes
1/4 cup of Soy Sauce, reduced sodium
1/4 cup of Sugar
1/2 teaspoon of Dark Sesame Oil
2 tablespoons of Sesame Seeds, toasted
1/4 cup of fresh Scallions, chopped


First, combine the flour, salt and pepper in a gallon ziplock bag. Now, add the chicken and shake until all of the chicken is well coated.

Next, coat a large non-stick skillet with non-stick cooking spray and warm over medium-high heat. When the pan has warmed, add the chicken and cook for 3-5 minutes until you chicken is cooked throughly and the juices run clear. Move the chicken to a plate.

In the same pan, reduce the heat to medium and add the soy sauce and sugar. Now, wait until the sugar has dissolved and add the sesame oil and seeds, then, the chicken and scallions. Coat the chicken with the sauce and serve immediately.

I recommend serving this over brown rice.


Happy Cooking,
The Barbee Housewife

Monday, October 1, 2012

Roasted Soy Cilantro Red Potatoes

This is my new favorite preparation of roasting potatoes. The soy and cilantro compliment each other so well, it is quite the unique pairing, and one that I cannot get enough of. I have made this recipe twice now and I am just now sharing it, sorry! They are such an easy way to prepare potatoes and they get so crispy. This recipe only calls for 5 red potatoes and it makes so much, you will only eat one potato and be full. It is wonderful, you get your potato fix without going overboard.
Source: Mary Ellen's Cooking Creations, via Taste of Home Cooking

5 Red Potatoes, sliced into small pieces
2 tablespoons of Soy Sauce
1 tablespoon of Olive Oil
1 tablespoon of Cilantro, finely chopped
1 teaspoon of Garlic Powder
1 teaspoon of Pepper
1/2 teaspoon of Salt

First, pre-heat your oven to 450 degrees and get out an oven-safe dish. Spray the dish with cooking spray.

Now, get out a medium size bowl and place the potatoes in it. In a small bowl, whisk together the soy sauce, olive oil, cilantro, garlic powder, pepper, and salt. Pour this mixture over the potatoes.

Place the coated potatoes in the oven-safe dish and bake for 45 minutes or until the potatoes are cooked thoroughly and are crispy.


Happy Cooking,
The Barbee Housewife