Archive for November, 2014

Quick n Easy Fried Rice

Photo and Recipe Courtesy of The Pampered Chef

Photo and Recipe Courtesy of The Pampered Chef

Amber’s Pampered Chef Closet


3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
3 or 4 green onions diced (for garnish)


On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

Add Shrimp or Chicken to complete this meal! It is so easy to make the whole family will love it!

Manhattan Clam Chowder with Fire Roasted Tomatoes


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

6 slices chopped bacon
2 cups diced onions (about 2 large onions)
1 cup diced celery (about 2 stalks)
1 cup diced carrots (about 2 large carrots)
1 cup clam juice
2 cups fire roasted and diced tomatoes
2 cups tomato juice
1 teaspoon dried thyme
1 bay leaf
1 cup diced potatoes (about 2 medium potatoes)
28-ounce can of chopped clams
Salt and freshly ground black pepper to taste


1. In a pan over medium-high heat, cook the bacon until it is crisp. Remove the bacon and drain the majority of the grease. Leave more or less, depending on how much you’re comfortable with (I usually leave a tablespoon or two at most).

2. Add the onions to the remaining grease and cook until golden. Add all of the
other ingredients except the clams and the potatoes and cook for
15 minutes, stirring frequently.

3. Add the potatoes and clams and simmer until the potatoes are tender. Add salt and freshly ground black pepper and taste.

Chicken Parmigiana on Casarecci Pasta

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks



1/2 large yellow onion grated

1/4 cup olive oil

2 medium garlic cloves, peeled and minced

1 can (14.5 oz) Salsa Styled diced tomatoes or (regular stewed tomatoes)

Pinch of red pepper flakes (optional)

Pinch of sugar


4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)


2 eggs

1 cup breadcrumbs

1 cup freshly grated Parmesan cheese

1/4 cup olive oil

2 Tbsp fresh basil leaves, thinly sliced

8 ounces mozzarella cheese, shredded


Casarecci Specialty Pasta from Puglia Italy (or your favorite pasta)

How to prepare:

1 Preheat oven to 375. Prepare the sauce. Coarsely grate half of an onion. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook for about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered.

2 Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness – between 1/4 – 1/2 inch. (If you don’t have a meat pounder, you can use a rubber mallet,  or a heavy rolling pin.) Sprinkle a little Salt on each piece of chicken.

3 In a small bowl, mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. Dip the chicken pieces 1 piece at a time, and on both sides first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side. You can also bake them if you prefer! (see alternate method below)

5. Cook pasta according to directions in a separate pan. Drain and set aside.

6  Place cooked pasta in your dish. Place a cutlet or two on top. Spoon out a hefty amount of sauce. Add shredded Mozzarella! If you do this while everything is steaming hot, your cheese will melt perfectly! Garnish with chives, etc.

Alternate Method: Bake cutlets in the oven at 350 degrees until Chicken Cutlets reach an inside temp of 165. Place cooked pasta in a bowl. Top with cutlets, sauce and cheese!

Piquant Cornbread 

Photo Credit: Todd Coleman


⅓ cup unsalted butter, melted, plus more for greasing
1 cup yellow cornmeal
1 cup flour
1 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1½ cups grated cheddar cheese
¾ cup buttermilk
½ cup milk
¼ cup minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
½ red bell pepper, minced


1. Heat oven to 400˚. grease an 8″ x 8″ baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.

Crispy Green Bean Fries


1 pound fresh green beans, washed and trimmed
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
½ teaspoon paprika


Preheat the oven to 375°. Line a baking sheet with parchment paper.

In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.

Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.

Substitute with Asparagus if you don’t like green beans!

Stuffed Orange Bell Peppers for the Fall!

Recipe and Photo by Carolyn Davidson  Hicks

Recipe and Photo by Carolyn Davidson Hicks

I used Boudin to stuff my bell peppers! For Fall, select a Orange Bell Pepper! They look just like Pumpkins and your kids and quests will be thrilled!

Cut the tops off and clean them out. Microwave in a damp paper towel for about 3 to 4 minute. Allow to cool. Stuff with already prepared stuffing. Bake for 5 to 8 minutes in a preheated oven at 350 degrees!

Garnish with your favorite shredded cheese and chives and impress everyone with this great idea!

Photo and Recipe by Carolyn Davidson Hicks!

Photo and Recipe by Carolyn Davidson Hicks!


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