Archives for February 2012

Internet Vacation!

February 28, 2012 · by · 3 Comments

Hi Ladies, I will be taking an “internet vacation” this week (Feb 27th-March 5th). No worries, I will be back the following week! 

What’s on the agenda? Soaking in and serving my family! 

I have “Swiss Cheese Chicken”,“Buttery Snack Cake with Broiled Coconut” (a Betty Crocker Fave), “Cashew Chicken” and “Broiled Scallops” on the menu line-up ready to post for the following week! Please come back and see me then! In the meantime, please browse the archived recipes and have a very blessed week. 

Love to you! Janelle 

laptop beach woman travel vacation computer

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Filed Under: Uncategorized ·

Jambalaya

February 25, 2012 · by · 4 Comments


Last week whenI had my Mother and Father-in-law over for dinner we had this delicious Jambalaya! My Mother-in-law about fell out of her seat when she saw my Father-in-law get up from the table to help himself to seconds off the stove top…it made me feel good that an otherwise moderate eater would want more of one of my homemade meals 😉 I have to say…this is very tasty! I love adding a bunch of ingredients to one dish…this is also naturally very food allergy friendly.

Saute onions, green pepper, celery and garlic in a large wok.

Slice sausage (of your choice- this is Kielbasa I had in the refrigerator already)


Add parsley, sausage, diced chicken, bay leaf and spices to the wok. Stir for about 5 mins

Here are my seasonings of choice! YUM!

 

Add tomato sauce, chicken broth, and diced tomatoes.

Rinse fresh de-shelled and de-veined shrimp

I sauteed the shrimp in a separate skillet (you can just add shrimp if you would like). Here I used butter, garlic, and parsley. My kidos love sauteed shrimp over pasta…I had a feeling Jambalaya would be a bit too spicy so I made a little pasta for them and this is what they had. I added the remaining shrimp to the Jambalaya at the very end.

Add rice and cover to cook to 45 mins until liquid is absorbed, add shrimp. If you wish, you may add more chicken broth to your desired consistency. I added 1 Tbsp of sugar and additional spices at the end to my liking.

Jambalaya
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 6
revised from Epicurious
Ingredients
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 medium cloves garlic, peeled and diced
  • 1 large green bell pepper, cored, seeded and chopped
  • 2 celery stalks, diced
  • 3 tbsp fresh Italian parsley, minced
  • 2 cups of Kielbasa (sliced at an angle)
  • 4 Chicken breasts cubed
  • 1 large bay leaf
  • 1Tbsp Cajun Spice
  • 1 tsp Old Bay
  • 1 Tbsp Sugar
  • Salt/Pepper as desired
  • 1 can (28 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 cups cup Chicken Broth
  • 1 cup brown rice, uncooked
  • 1 1/2 lb medium shrimp, peeled, deveined (sauteed in butter, garlic, parsley)
Instructions
  1. Add oil to a large nonstick saucepan.
  2. Over medium heat, sauté onion, garlic, bell pepper and celery until onion
  3. Add parsley, kielbasa, chicken, bay leaf, and spices.
  4. Saute for 5 mins
  5. Add tomatoes (with juice), tomato sauce, and Chicken broth. Let Simmer 5 mins.
  6. Pour rice into the pan and stir well.
  7. Bring mixture to a boil.
  8. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
  9. Saute shrimp in 1 Tbsp butter, 1 clove chopped garlic, 1 tsp parsley – cook 5 minutes.
  10. When rice is fully cooked, add shrimp.
  11. Remove bay leaf.
  12. Taste and season to taste with additional seasonings if desired. If you desire, add more chicken broth for desired consistency.

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Filed Under: Entrees, Food Allergy Friendly ·

Feasting in Fellowship Friday! Featured Recipes and LINK UP!

February 23, 2012 · by · 20 Comments

Happy Friday Ladies!

Join me over at Women Living Well where I share my easy Crock Pot French Dip Sandwiches…This is such a great recipe to put in the crock pot early Sunday morning and come home from church to for lunch!

I am also over at Roomag today sharing my White Chicken Chilli recipe…there is just something so comforting about a bowl full of this stuff. Oh yes, and it is naturally allergy friendly 😉

Roo Mag

Friday’s Top 3

Mini Twix Cheesecake Bites

Made By: Angie’s Sweet Natured Treats

Sweetea Pies

Made By: Simply…This, That & the Other.

Quinoa Chickpea Salad with Avacado Dressing

Made By: Sugar Free Mom

Friday’s “Feasting In Fellowship” LINK UP! 

It’s A Feasting in Fellowship LINK UP! Please link up as many posts as you like- they may be recipes, Christian inspired, or seasonal posts. I will choose 3 recipes each week to “feature”. All I humbly ask is that you place my button (located on my side bar) on to your post. Thanks for sharing the “Feasting in Fellowship Friday link up” on FB, Twitter! Oh..and don’t forget to “Pin” your favorite recipes (don’t ya just love Pinterest?) Have a great weekend!

 

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Filed Under: Comfy In My Jeans, Fellowship Fridays, Food Allergy Friendly, Soups, Uncategorized ·

Feasting in Fellowship Friday!

February 17, 2012 · by · 14 Comments

Hi Ladies!

It’s Feasting in Fellowship Friday! Last week’s spread had me drooling….wow! Thanks for joining in today and I pray you all enjoy the nice, long weekend.

 

Please join me over at my friend Courtney’s blog Women Living Well. There, she is sharing one of my favorite family recipes…Grandma Ruth’s Lasagna! YUM! This is an excellent dish your entire family will love…it’s also great for company, cooking for a crowd, holidays- tastes great for left overs and freezes well too!

 

 

Friday’s Top 3

A healthier group this week…but just as yummy!!!! Thanks girls!!! 

 

Banana Oatmeal Rasin Muffins

Made By: The 21st Century Housewife

Carob Balls 

Made By: The Lewis Family

Strawberry Coconut Smoothie

Made by: Peak 313

  It’s a Feasting in Fellowship LINK UP! Wohoo! Please feel free to link up as many recipes, Christian posts, or seasonal posts as you wish! All I ask is that you place my button (located on the side bar) onto your post. Thank you so much for blessing me!

 

For those of you who are wondering where this beautiful singing is coming from…it is my friend Ruth from The Better Mom! Don’t these girls sound amazing?


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Filed Under: Fellowship Fridays ·

EASY Oreo Pudding Cupcakes

February 14, 2012 · by · 6 Comments

 

I use a Duncan Hines boxed cake mix and add pudding mix to make these cupcakes have a “from scratch” taste on a Mommy schedule. The Oreo that bakes into the cupcake becomes moist just like the cake…Mmmmm….

I love baking cups like these! Such flair they add…don’t you think? You can find these at Jo-Anns or your grocery store.

Boxed cake (and package ingredients) plus chocolate pudding mix, oreos, and white frosting.

Combine box cake mix, ingredients listed on the box and dry pudding.

Batter will be a thick consistency.

Spoon 1 Tbsp of batter into each cup

Smoosh an Oreo in each one like so..

Ready to bake!

Set aside 6 Oreos (if halving) or 12 Oreos if you want whole for the tops of cupcakes. I set aside 12….and 6 were left standing. There was a 3 year old in the corner licking the white centers out of the remaining 6….

Crush remaining Oreos by placing them in a large Ziploc and pounding with a mallet.

Add crushed Oreos into white frosting and mix well.

Done baking! (18 mins- remember, these are large cupcakes)

Beautiful!

The center…Mmmmm…..now get a nice cold glass of milk and enjoy!

EASY Oreo Pudding Cupcakes
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 12
Ingredients
  • 1 Devils Food Cake Duncan Hines Boxed Mix (with ingredients on box)
  • 1 3oz chocolate pudding mix
  • 1 large container of white frosting
  • 1 package of Oreos
  • 12 large baking cups
Instructions
  1. Add boxed cake mix and ingredients per the box and pudding mix into a bowl and beat.
  2. Place 1 Tbsp of batter into each cup
  3. Add Oreo to the top of batter
  4. Cover Oreo with batter until cup is 3/4 full
  5. Bake 350 for appx 18 mins or until done.
  6. Set aside 6-12 Oreos.
  7. Crush remaining Oreos and add them to a bowl with white frosting- beat together.
  8. When cupcakes are cool, frost and top with an Oreo
Notes

Please note- these are large cupcakes. You can make 24 of them in smaller cups. Cook time will vary.

 

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Filed Under: Dessert, Seasonal ·

Valentine’s Day Chocolates (for everyone!!!)

February 13, 2012 · by · 2 Comments

Ohh I just LOVE chocolate! This is a recipe that I especially adore because…I can eat it! haha. Does your “Funny Valentine” have food allergies? This is the perfect treat to surprise him/her with! I used semi-sweet ghirardelli chocolate chips.. (Ghirardelli Allergy Info: please note they do not have milk in them, but are made in a facility that has milk in it. ) Don’t have food allergies? No worries…its chocolate with a bunch of yummy stuff in it. Need I say more?

 

Melt 2 cups of semi sweet morsels in a glass bowl for 1 min and stir, microwave another 30 seconds and stir.


Add anything you aren’t allergic to! I have here peanuts, mini marshmallows, coconut, and cornflakes.

Stir…. A yummy hot mess! lol!


Place on waxed paper to let cool.

Whala! These would look beautiful in an inexpensive white box with a window (Jo-ann’s sells them) fastened with a tulle bow! Happy Valentine’s Day EVERYONE!

Ting-a-Lings (Chocolates for EVERYONE!)
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 10-15
Ingredients
  • 2 cups semi-sweet chocolate (or any of your choice- I used Ghirardelli for dairy-free)
  • 1/2 c peanuts
  • 1/2 c mini marshmallows
  • 1/2 c coconut
  • 1/2 c cornflakes
Instructions
  1. Melt chocolate in a glass bowl for 1 min, stir then melt another 30 seconds, stir.
  2. Add all other ingredients and stirl.
  3. Drop by the teaspoonfuls onto wax paper until set.

 

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Filed Under: Dessert, Food Allergy Friendly, Kiddos, Microwave Cooking, Seasonal ·

LOVE Bugs (adorable)

February 11, 2012 · by · 5 Comments

These cute little Love Bugs will be sure to give your little ones a huge smile on Valentine’s Day. Make them for a party, set up a station in your child’s classroom for all the children to make, or make them to surprise your children for a sweet little Valentine’s treat!

***A huge thank you to my friend Katina who made this post!! She is so creative!  

What you’ll need:  Pop’em Glazed Donut Holes; Vanilla Frosting; Mini Chocolate Chips; Strawberry Heart-Shaped Marshmallows; Flaked Coconut; Red Food Coloring; Nonpareils; Cherry Airheads

Spread the icing all over the donut hole.


Cover the iced donut hole with nonpareils.

For the feet, put a small amount of icing on top of the heart-shaped marshmallow and place the donut hole on top.

Use a toothpick to dab the icing for the eyes & nose.  Place mini chocolate chips on top of icing.

Cut an Airhead to use for the antennas.

Curl over the tops of the antennas.  Use a toothpick to poke 2 small holes on top of the donut and place a small amount of icing in them to help hold the antennas.

Place antennas inside of the holes.

To make another variation, mix a small amount of red food coloring in with the coconut.  Roll the iced donut hole in the red coconut, and follow the same instructions as above.

Mr. and Mrs. Love Bug!

 

LOVE Bugs (adorable)
Prep time: 20 mins
Total time: 20 mins
Serves: 24
A recipe from Katina
Ingredients
  • Pop’em Glazed Donut Holes
  • Vanilla Frosting
  • Mini Chocolate Chips
  • Strawberry Heart-Shaped Marshmallows
  • Flaked Coconut
  • Red Food Coloring
  • Nonpareils
  • Cherry Airheads
Instructions
  1. Spread the icing all over the donut hole.
  2. Cover the iced donut hole with nonpareils
  3. For the feet, put a small amount of icing on top of the heart-shaped marshmallow and place the donut hole on top.
  4. Use a toothpick to dab the icing for the eyes & nose. Place mini chocolate chips on top of icing.
  5. Cut an Airhead to use for the antennas.
  6. Curl over the tops of the antennas. Use a toothpick to poke 2 small holes on top of the donut and place a small amount of icing in them to help hold the antennas.
  7. Place antennas inside of the holes.
  8. To make another variation, mix a small amount of red food coloring in with the coconut. Roll the iced donut hole in the red coconut, and follow the same instructions as above.

 

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Filed Under: Dessert, Kiddos ·

Valentine’s Day Weekend Link UP!

February 10, 2012 · by · 10 Comments

Happy Friday Ladies!

It’s Valentine’s Day weekend and I feel LOVE in the air! What a fun parade of Valentine’s Day inspired recipes we have here! Thanks for being a part of the Comfy blog!

Give someone you love a big hug…

 

God’s Valentine Gift
God’s Valentine gift of love to us
Was not a bunch of flowers;
It wasn’t candy, or a book
To while away the hours.
His gift was to become a man,
So He could freely give
His sacrificial love for us,
So you and I could live.
He gave us sweet salvation, and
Instruction, good and true–
To love our friends and enemies
And love our Savior, too
So as we give our Valentines,
Let’s thank our Lord and King;
The reason we have love to give
Is that He gave everything.
By Joanna Fuchs
Does this make you feel loved? It should. You are. Big time. 

 

Come visit me over at Women Living Well where I share this simple yet fun “Valentine’s Day Cupcake Buffet”! 



Top 3 Picks!

Mini Heart Stuffed French Toasts

Made By: Will Cook For Smiles

Pomegranate Cream Crepes

Made By: Will Cook For Smiles

Cherry Cream Cheese Hearts

Made By: Inspired By Family (Jamie)

*Check out Inspired By Family’s “Loving your man when it hurts” series happening now.

It’s a FEASTING IN FELLOWSHIP LINK UP! Wohoo!

Please post AS MANY recipes, faith-based, and/or seasonal posts as you wish. All I ask is that you add my button (located on my side bar) to your post! A huge thank you also to those who “pin, FB, and tweet” to get the message out! Have a love filled Valentine’s Day Weekend! Remember…God is LOVE!!!

 

 

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Filed Under: Uncategorized ·

Iceberg Wedge Salad w/ Homemade Blue Cheese Dressing (101: How to core lettuce)

February 8, 2012 · by · 2 Comments

This beautiful salad is a”little” fancy..but a “lot” easy (less cutting means more time to make the main entree!). Impress your guests with a drizzle of homemade blue cheese dressing and we are taking this salad to the next level of deliciousness! YUMMMmm.

(This would be a GREAT salad for Valentine’s Day for the Hubby…)

With Iceberg lettuce, I always take off the first layer of lettuce and throw it away.

 

Then, I cup the lettuce in one hand and “bang” the core on the side of the sink- this loosens the core.


Then, I simply dig out the core with my hand- it comes out easy. I take the rough/thick edges off around the side. Rinse!

Slice down the middle crossways to make 4 wedges. Top with bacon, shredded parmesan cheese, and fresh chives.

Now for the dressing! In a medium bowl combine mayo, sour cream, blue cheese, salt, and Worcestershire sauce.

Whala….add some freshly cracked pepper . Ohhhhh, Ahhhhhh…..

Iceberg Lettuce Salad with Homemade Blue Cheese Dressing
Prep time: 10 mins
Total time: 10 mins
Serves: 4
Ingredients
  • 1 head of Iceberg Lettuce (quartered)
  • 1 cup cooked crumbled bacon (appx 8 slices)
  • Shredded Parmesan Cheese for sprinkling
  • Chives (sliced green onions) for garnish
  • Cracked Black Pepper
  • Dressing: (Combine all)
  • 1 Cup Mayo
  • 1 8 oz container sour cream
  • 1 4 oz crumbled blue cheese
  • 1/2 tsp salt
  • 2 tsp Worcestershire sauce
Instructions
  1. Place each wedge on an individual plate. Add toppings and dressing.

(How to core Iceberg Lettuce)

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Filed Under: Cutting, Salads ·

Molten Chocolate Lava Cakes

February 6, 2012 · by · 13 Comments

(A Featured Recipe on Women Living Well)

This is an amazing recipe perfect for Valentine’s Day!!! One of my favorite restaurants serves this delicious dessert…Make it for guests, or half the recipe (like I did) and make for a more intimate gathering…Enjoy!

Eggs, butter, semi-sweet chocolate, flour, sugar

Place butter and chocolate in a microwave safe bowl

Microwave for 1 min and stir, then microwave an additional 20 seconds and stir until smooth.

Add flour with a whisk to the melted chocolate.

Beat eggs and sugar together until frothy and light yellow

Pour chocolate mixture into the egg mixture and beat until well combined

Pour mixture into buttered ramekins (or large muffin/cupcake tins)

Bake until edges are done and center is still molten

MMMMmmmmm….

Put the kids in bed, start a fire, cuddle up on the couch with your Sweetheart and enjoy chocolate bliss!

Molten Chocolate Lava Cakes
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8
Ingredients
  • 2 4 oz Ghirardellli Semi-Sweet Chocolate baking bars
  • 2 sticks of butter
  • 5 eggs
  • 3/4 cup sugar
  • 1/3 cup flour
Instructions
  1. Preheat oven to 375 degrees
  2. Butter 8 ramekins or a muffin tin
  3. In a microwave safe dish melt butter and chocolate together for 1 min, stir and microwave again for an additional 20 seconds, stir until smooth.
  4. Add flour with a whisk to the melted chocolate mixture.
  5. In a separate bowl beat eggs and sugar until well whipped and yellow.
  6. Combine the chocolate mixture into the egg mixture.
  7. Pour into ramekins and place them on a baking sheet.
  8. Place in oven for 15 mins.
  9. Sides will be done and center will be molten.
  10. Enjoy!!!
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Filed Under: Dessert, Seasonal ·

Featured Recipe/Top 3/ Feasting in Fellowship Friday LINK UP!

February 3, 2012 · by · 14 Comments

Whatcha makin for the Super Bowl?! If you are in need of a Super easy recipe that tastes DELICIOUS- come visit me over at Women Living Well where I share the recipe to these AMAZING Poppyseed Ham and Cheese Sliders. They will be the hit of the party!

(Need more ideas? Visit the “appetizer” list on my sidebar!)

 

 

Friday’s Top 3

Cheese Football Appetizer!

Made By: What’s Cooking, Love?

Strawberry Fluff Cakes

Made By: Cajun Sugar Pie

FUN, Ocean themed lunch for the kidos! 

Made By: Walnut Acre

Happy Friday Ladies! It’s a Feasting in Fellowship Friday Link Up!

Please link up AS MANY recipes as you wish! I LOVE to see what YOU have cookin! All I ask is that you add my button (located on my side bar) to your post.

ALL recipes, christian based posts, and seasonal posts are welcome (not just recipes!) Thank you so much and enjoy your weekend!

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Filed Under: Fellowship Fridays ·

Frying Oils 101 and EASY Corn Tortilla Chips!

February 2, 2012 · by · 17 Comments

This is such an easy way to make your own tortilla chips with store bought corn tortillas. There is just something special about serving warm chips with homemade salsa…your guests are going to love these! (Super Bowl is coming up ya know!)

The first step in making anything fried is to make sure you have the right oil:

Frying Oil 101

I  recommend using an oil that has a high “smoke point” — the temperature to which it can be heated without smoking. When an oil smokes-watch out, it is ready to burn! (not so tasty!) Here are some easy tips:

Good Oils for Frying at High Heat: Safflower, Sunflower, Peanut, Soy Oils, Vegetable , Canola , Refined Almond, Avacado, Cottonseed.

Not So Good Oils for Frying at High Heat: Butter, Margarine, Olive Oil

The second step is deciding what to fry your recipe in! I use a Wok…yes, just a Wok! It works great. You can also use a “Fry Daddy” or a regular deep frying pan. Chances are you already have something in your cupboards you can use for frying! 

Start off with store bought (or homemade!) corn tortillas. I stack about 10. Use a pizza cutter to cut a cross in the center.


Then, cut another cross in the opposite direction- there will be 8 triangles


Place tortilla triangles into hot oil. I used a wok and peanut oil- my burner was on the highest it could go. It only takes about 2 mins to cook until lightly golden. Keep a watch!

With a slotted spoon take the chips out of the wok and place on a plate covered with 2 paper towels. Let drain/cool for about 2 more mins before serving.

 


Serve with Homemade Salsa!

(Photo Credit: Food Network)

 OR top with cheese, beans, beef, jalps, and sour cream and broil in the oven on high heat (5 mins ) for some yummy nachos.

EASY Corn Tortilla Chips!
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Serves: 6
Ingredients
  • 10 Corn Tortillas
  • 2 cups Peanut Oil
  • Salt
Instructions
  1. Heat oil in wok on high heat
  2. Stack tortillas
  3. Slice tortillas with a pizza cutter into a cross
  4. Then slice into another cross in the opposite direction
  5. Place chips in wok and fry until golden (takes about 2 mins)
  6. With a slotted spoon take chips out and let dry on a plate covered with 2 paper towels-season with salt
  7. Serve warm!
Notes

These make great nachos! Just top with shredded cheese, beef, beans, jalps and broil! Add sour cream and salsa. YUM…

 

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Filed Under: Appetizers, Cutting, Food Allergy Friendly, Learning the Basics, Uncategorized ·

Getting Comfy 101

February 1, 2012 · by · 8 Comments

Hi Ladies! I am SO excited to introduce to you “Getting Comfy 101” to Comfy in the Kitchen.

As you can see, this option has been added to the list of categories on the top bar. The following is a list of topics that will be demonstrated…

  • Cutting/Dicing

  • Learning the Basics

  • Organizing

  • Grocery Shopping

  • Allergy Substitutions

  • Common Mistakes

  • Equivalents

  • Substitutions

  • Microwave Cooking

…I will begin to incorporate step by step photos of basic cooking fundamentals AND doing VIDEOS….yes, you saw that right VIDEOS!!! (my local grocery store is going to think I am crazy, haha!!!)

The combination of prayer, your e-mails, questions, and concerns has led me to incorporate this exciting new function. My heart’s desire has always been to get other’s excited about serving God and others by Kitchen Ministry. I also long to help those who struggle with confidence in cooking…I am really praying that God can use me in this way.

If you know someone who could benefit from “Getting Comfy 101” please let them know about this addition!

Thanks for being the biggest part of Comfy in the Kitchen….it is a huge blessing and honor serving you.

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Filed Under: Learning the Basics ·