Asian Grilled Green Beans

Do you need a new treatment for green beans? This flavorful Asian-inspired dish will really sock it to your tastebuds. And it can grill right alongside your favorite meat. Surely, there are a few grilling days left this fall!

To make the sauce, combine the brown sugar, sesame oil, soy sauce, garlic and red pepper flakes in a small bowl.



Whisk well to combine.

Then toss the beans, onion and mushrooms in a large bowl.



Pour the sauce over and stir the vegetables well to evenly coat them.



The beans are going to go in foil packets – to make them, tear a large piece of foil and then fold it over to make it double strength. Put half of the vegetables on one piece of foil,



and the other half on the other piece.



Fold the corners up.



Seal them tightly.



Grill the beans about 18-20 minutes or until they’re tender. Be careful when you open the packets as there will be lots of steam!

Get more great ideas at Mouthwatering Mondays, Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday and Cultural Connections.


Asian Grilled Green Beans

1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 1/2 pounds fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
8 medium fresh mushrooms, quartered, or 1 1/2 cups sliced mushrooms

In a small bowl, combine sugar, oil, soy sauce, garlic and red pepper flakes. Whisk well to combine. In a large bowl, combine the beans, onions and mushrooms. Pour the sauce over the vegetables and stir well to coat.

Place half of the vegetables on a double thickness of heavy duty foil (about 18 inches square), fold foil around vegetables and seal tightly. Repeat with other half of vegetables.

Grill, covered, for 18-20 minutes or until beans are tender. Open packages carefully to let steam escape.

Do you need a new treatment for green beans? This flavorful Asian-inspired dish will really sock it to your tastebuds. And it can grill right alongside your favorite meat. Surely, there are a few grilling days left this fall!

To make the sauce, combine the brown sugar, sesame oil, soy sauce, garlic and red pepper flakes in a small bowl.



Whisk well to combine.

Then toss the beans, onion and mushrooms in a large bowl.



Pour the sauce over and stir the vegetables well to evenly coat them.



The beans are going to go in foil packets – to make them, tear a large piece of foil and then fold it over to make it double strength. Put half of the vegetables on one piece of foil,



and the other half on the other piece.



Fold the corners up.



Seal them tightly.



Grill the beans about 18-20 minutes or until they’re tender. Be careful when you open the packets as there will be lots of steam!

Get more great ideas at Mouthwatering Mondays, Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday and Cultural Connections.


Asian Grilled Green Beans

1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 1/2 pounds fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
8 medium fresh mushrooms, quartered, or 1 1/2 cups sliced mushrooms

In a small bowl, combine sugar, oil, soy sauce, garlic and red pepper flakes. Whisk well to combine. In a large bowl, combine the beans, onions and mushrooms. Pour the sauce over the vegetables and stir well to coat.

Place half of the vegetables on a double thickness of heavy duty foil (about 18 inches square), fold foil around vegetables and seal tightly. Repeat with other half of vegetables.

Grill, covered, for 18-20 minutes or until beans are tender. Open packages carefully to let steam escape.

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Shrimp Risotto

For me, this was the perfect dinner to make after a long day. Risotto is stirring therapy. This is not a dinner that will come together quickly, so save it for a time when you’re not in a hurry. The wait will be worth it – this is a rich, creamy, decadent dish.

It does have several steps, and then a long stirring time, but it only uses one pan!

First, melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender.



You can use any vegetables you like or have on hand – I used sugar snap peas and mushrooms.

Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet, this time over medium heat. Add half the garlic and all of the crushed red pepper, and then add the shrimp.



Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine to the skillet (or broth if you prefer) and simmer for 2 minutes. (Any longer and the shrimp will be overcooked, which you don’t want…)



Drain the shrimp in a colander over a pan or bowl to reserve the cooking liquid. You can just leave the shrimp in the colander until you need them later.

Take the chicken broth, add 1/4 cup wine, and heat in the microwave for a few minutes until warm.

Now, back to the same pan – melt 4 MORE Tbsp. butter (wouldn’t Julia be proud of me?) over medium heat. Add onion and the rest of the garlic, sauté for about 2 minutes.



Then add the rice (the Arborio variety is a must – risotto only works with Arborio) and stir to coat.



Stir until the rice starts to get golden, about 2 minutes.



Add about 2 cups of the broth, and simmer until the liquid is absorbed, stirring often.



Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. The rice should look sort of like this before you add more broth.



This adding and stirring process will take 20-30 minutes.

Now add the reserved shrimp liquid and continue to stir and simmer.



At this point, test the rice by tasting it to be sure it’s tender. (Add a bit more broth if you need to.) Then add the cream and stir well.



Add the vegetables and the shrimp.


Stir well, then sprinkle with parsley.



Finally, add the parmesan. (Please use FRESH parmesan cheese, not the grated Kraft variety…)



Serve on your best dishes. This dish is worthy of them!

There's more inspiration at Food on Fridays, Foodie Friday, Grocery Cart Challenge Recipe Swap, Family Recipe Fridays and Friday Feasts.

Shrimp Risotto

7 Tbsp. butter, divided
2 cups assorted vegetables (snow peas, mushrooms, asparagus, broccoli)
2 Tbsp. minced garlic
1/4 tsp. crushed red pepper
3/4 pound medium shrimp, peeled and deveined
3/4 cup white wine, or chicken broth
5 cups chicken broth
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/4 cup whipping cream
1/2 cup grated/shredded Parmesan cheese
1 tsp. dried Parsley (or 3 Tbsp. fresh, chopped)


Melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender. Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet over medium heat. Add 1 Tbsp. garlic and the crushed red pepper, and then add the shrimp. Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine (or broth) to the skillet and simmer for 2 minutes. Drain the shrimp, and reserve the cooking liquid.

Add 1/4 cup wine to the chicken broth and warm in the microwave.

Melt 4 Tbsp. butter in the same skillet over medium heat. Add onion and 1 Tbsp. garlic, sauté for about 2 minutes. Add the rice and stir to coat. Stir until the rice starts to get golden, about 2 minutes.

Add 2 cups of the broth, and simmer until the liquid is absorbed, stirring often. Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. (This process will take 20-30 minutes.)

Add the reserved shrimp liquid and continue to stir and simmer for several minutes. Then add the cream and stir well. Add the shrimp, vegetables and parmesan cheese. Stir well, then sprinkle with parsley. Serves 4-6.

For me, this was the perfect dinner to make after a long day. Risotto is stirring therapy. This is not a dinner that will come together quickly, so save it for a time when you’re not in a hurry. The wait will be worth it – this is a rich, creamy, decadent dish.

It does have several steps, and then a long stirring time, but it only uses one pan!

First, melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender.



You can use any vegetables you like or have on hand – I used sugar snap peas and mushrooms.

Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet, this time over medium heat. Add half the garlic and all of the crushed red pepper, and then add the shrimp.



Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine to the skillet (or broth if you prefer) and simmer for 2 minutes. (Any longer and the shrimp will be overcooked, which you don’t want…)



Drain the shrimp in a colander over a pan or bowl to reserve the cooking liquid. You can just leave the shrimp in the colander until you need them later.

Take the chicken broth, add 1/4 cup wine, and heat in the microwave for a few minutes until warm.

Now, back to the same pan – melt 4 MORE Tbsp. butter (wouldn’t Julia be proud of me?) over medium heat. Add onion and the rest of the garlic, sauté for about 2 minutes.



Then add the rice (the Arborio variety is a must – risotto only works with Arborio) and stir to coat.



Stir until the rice starts to get golden, about 2 minutes.



Add about 2 cups of the broth, and simmer until the liquid is absorbed, stirring often.



Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. The rice should look sort of like this before you add more broth.



This adding and stirring process will take 20-30 minutes.

Now add the reserved shrimp liquid and continue to stir and simmer.



At this point, test the rice by tasting it to be sure it’s tender. (Add a bit more broth if you need to.) Then add the cream and stir well.



Add the vegetables and the shrimp.


Stir well, then sprinkle with parsley.



Finally, add the parmesan. (Please use FRESH parmesan cheese, not the grated Kraft variety…)



Serve on your best dishes. This dish is worthy of them!

There's more inspiration at Food on Fridays, Foodie Friday, Grocery Cart Challenge Recipe Swap, Family Recipe Fridays and Friday Feasts.

Shrimp Risotto

7 Tbsp. butter, divided
2 cups assorted vegetables (snow peas, mushrooms, asparagus, broccoli)
2 Tbsp. minced garlic
1/4 tsp. crushed red pepper
3/4 pound medium shrimp, peeled and deveined
3/4 cup white wine, or chicken broth
5 cups chicken broth
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/4 cup whipping cream
1/2 cup grated/shredded Parmesan cheese
1 tsp. dried Parsley (or 3 Tbsp. fresh, chopped)


Melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender. Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet over medium heat. Add 1 Tbsp. garlic and the crushed red pepper, and then add the shrimp. Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine (or broth) to the skillet and simmer for 2 minutes. Drain the shrimp, and reserve the cooking liquid.

Add 1/4 cup wine to the chicken broth and warm in the microwave.

Melt 4 Tbsp. butter in the same skillet over medium heat. Add onion and 1 Tbsp. garlic, sauté for about 2 minutes. Add the rice and stir to coat. Stir until the rice starts to get golden, about 2 minutes.

Add 2 cups of the broth, and simmer until the liquid is absorbed, stirring often. Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. (This process will take 20-30 minutes.)

Add the reserved shrimp liquid and continue to stir and simmer for several minutes. Then add the cream and stir well. Add the shrimp, vegetables and parmesan cheese. Stir well, then sprinkle with parsley. Serves 4-6.

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Peach Melba Sundaes

I saw fresh raspberries on sale and I immediately began thinking of ways to use them (besides just eating out of the box)! I also had peaches on hand and came up with this delicious sauce – I served it over ice cream as a sundae but it would also be tasty over angel food cake.

First, peel and chop the peaches. It’s easier to peel peaches if you submerge them in simmering water for just one minute.



Remove the peaches and run under cold water just so they’re cool enough to handle, and then peel away.

Combine the peaches and raspberries in a small saucepan.



Sprinkle with the sugar and add the almond extract.



Cook over medium-low heat and stir often. The fruits will start to give up their juices and it will start to lightly boil.



In a small dish, combine the cornstarch and water and stir well to dissolve the cornstarch. Add it gradually to the fruit and continue stirring until the sauce begins to thicken slightly.



Remove from the heat. Let the sauce cool slightly before serving. You can either serve it warm, or refrigerate for a couple hours to serve it cold. It’s delicious either way!

There are more recipes at What's Cooking Wednesday and Save Room for Dessert and Healthy Helpings.

Peach Melba Sundaes

2 peaches, peeled, pitted and diced
1/2 cup fresh raspberries
3 Tbsp. sugar
1/4 tsp. almond extract
3 Tbsp. water
1 tsp. cornstarch

Combine the peaches and raspberries in a small saucepan. Sprinkle with the sugar and almond extract. Cook over medium-low heat, stirring often, until the fruits give up some juices and begin to simmer slightly, about 3-4 minutes. Combine the cornstarch and water in a small bowl and stir well to dissolve the cornstarch. Add to the fruit, stirring constantly and simmer until the sauce thickens slightly. Remove from heat. Cool to warm before serving, or refrigerate for several hours and serve when cold. Serves 4.

I saw fresh raspberries on sale and I immediately began thinking of ways to use them (besides just eating out of the box)! I also had peaches on hand and came up with this delicious sauce – I served it over ice cream as a sundae but it would also be tasty over angel food cake.

First, peel and chop the peaches. It’s easier to peel peaches if you submerge them in simmering water for just one minute.



Remove the peaches and run under cold water just so they’re cool enough to handle, and then peel away.

Combine the peaches and raspberries in a small saucepan.



Sprinkle with the sugar and add the almond extract.



Cook over medium-low heat and stir often. The fruits will start to give up their juices and it will start to lightly boil.



In a small dish, combine the cornstarch and water and stir well to dissolve the cornstarch. Add it gradually to the fruit and continue stirring until the sauce begins to thicken slightly.



Remove from the heat. Let the sauce cool slightly before serving. You can either serve it warm, or refrigerate for a couple hours to serve it cold. It’s delicious either way!

There are more recipes at What's Cooking Wednesday and Save Room for Dessert and Healthy Helpings.

Peach Melba Sundaes

2 peaches, peeled, pitted and diced
1/2 cup fresh raspberries
3 Tbsp. sugar
1/4 tsp. almond extract
3 Tbsp. water
1 tsp. cornstarch

Combine the peaches and raspberries in a small saucepan. Sprinkle with the sugar and almond extract. Cook over medium-low heat, stirring often, until the fruits give up some juices and begin to simmer slightly, about 3-4 minutes. Combine the cornstarch and water in a small bowl and stir well to dissolve the cornstarch. Add to the fruit, stirring constantly and simmer until the sauce thickens slightly. Remove from heat. Cool to warm before serving, or refrigerate for several hours and serve when cold. Serves 4.

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Pineapple Zucchini Bread

When I am the lucky recipient of someone's over-abundant zucchini patch, I usually make a batch of this bread. It's slightly different from the "regular" zucchini bread, with the pineapple adding a nice sweetness and the cinnamon and nutmeg providing just the right amount of spice.

First, set out the pineapple to drain. I always save the juice and use it in fruit smoothies!



Next, shred the zucchini. If you have large zucchini, you may want to scoop out the seeds first.



I just shred mine up in my mini chopper - you can use a food processor or a grater, too. After shredding it, toss it in a fine mesh strainer for a bit to drain off some of the water.

Now you're reaady to make the bread! Start by beating the sugar, applesauce, oil, egg and vanilla in a large mixing bowl until well blended.



In a separate bowl, combine all the dry ingredients.



Gradually add the dry ingredients to the sugar mixture and beat until blended.



Then, mix in the zucchini and pineapple.



Transfer batter to 2 loaf pans coated with nonstick spray. If you like, you can also make muffins - I made one loaf and one pan of muffins this time.

Bake the loaf for 50-60 minutes and the muffins for about 30. Cool for 10 minutes before placing on a wire rack to cool completely.



Get more delicious ideas at What did you Bake Today?, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays, Food on Fridays: Pineapple.

Pineapple Zucchini Bread

1 1/2 cups sugar
2/3 cup applesauce
1/3 cup canola oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking soda
2 cups shredded succhini
1 - 8 oz. can crushed pineapple, drained

In a large mixing bowl, beat the sugar, applesauce, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda in another bowl; gradually beat into the sugar micutre until blended. Stir in the zucchini and pineapple.

Transfer to 2 loaf pans coated with nonstick cooking spray. (Alternatively, two muffin pans or one of each.) Bake at 350 for 50-60 minutes for loaf pans, or 30 minutes for muffin pans, until a toothpick inserted near the center comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.

Makes two loaves or 24 muffins.

When I am the lucky recipient of someone's over-abundant zucchini patch, I usually make a batch of this bread. It's slightly different from the "regular" zucchini bread, with the pineapple adding a nice sweetness and the cinnamon and nutmeg providing just the right amount of spice.

First, set out the pineapple to drain. I always save the juice and use it in fruit smoothies!



Next, shred the zucchini. If you have large zucchini, you may want to scoop out the seeds first.



I just shred mine up in my mini chopper - you can use a food processor or a grater, too. After shredding it, toss it in a fine mesh strainer for a bit to drain off some of the water.

Now you're reaady to make the bread! Start by beating the sugar, applesauce, oil, egg and vanilla in a large mixing bowl until well blended.



In a separate bowl, combine all the dry ingredients.



Gradually add the dry ingredients to the sugar mixture and beat until blended.



Then, mix in the zucchini and pineapple.



Transfer batter to 2 loaf pans coated with nonstick spray. If you like, you can also make muffins - I made one loaf and one pan of muffins this time.

Bake the loaf for 50-60 minutes and the muffins for about 30. Cool for 10 minutes before placing on a wire rack to cool completely.



Get more delicious ideas at What did you Bake Today?, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays, Food on Fridays: Pineapple.

Pineapple Zucchini Bread

1 1/2 cups sugar
2/3 cup applesauce
1/3 cup canola oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking soda
2 cups shredded succhini
1 - 8 oz. can crushed pineapple, drained

In a large mixing bowl, beat the sugar, applesauce, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda in another bowl; gradually beat into the sugar micutre until blended. Stir in the zucchini and pineapple.

Transfer to 2 loaf pans coated with nonstick cooking spray. (Alternatively, two muffin pans or one of each.) Bake at 350 for 50-60 minutes for loaf pans, or 30 minutes for muffin pans, until a toothpick inserted near the center comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.

Makes two loaves or 24 muffins.

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Dalmatian Bars

Have you seen Julie and Julia yet? If not, drop everything and go see it. It’s a wonderful film. These brownies made me reminisce about that movie. Not because Julie and Julia features Dalmatians or because this is a French recipe. But because it hs one thing in common with most French recipes: LOTS of butter.

This a delicious dessert (remember the butter?) featuring two of my favorite things: macadamia nuts and white chocolate chips. These bars are easily made without a mixer. Your stirring arm will get a work out, but that’s ok. You’ll need to burn up some calories so you can eat more of these delicious treats.

First, melt the butter and the chocolate. You can do this in a double boiler. I don’t have a double boiler, so I just use a small saucepan and keep it on low heat. I melt the butter first, so the chocolate can swim in it, and not get scorched.



Stir this often and keep on the heat just until it’s melted. Remove from the heat and stir until smooth.

In a small mixing bowl, combine the flour, baking powder and salt.



Measure the sugar into a large mixing bowl. Add the eggs and vanilla. (I usually put the eggs in a small bowl and beat them lightly before adding them to the sugar.)



Add the chocolate mixture to the sugar and stir until well blended.



Then add the flour and mix well.



Add the chopped macadamia nuts. These are not cheap. If you belong to a warehouse club, I would highly recommend purchasing them there. You will gasp at the price, but believe me, it’s much cheaper than the grocery store. Store them in the freezer and they will keep for a long time.



And finally, add half of the white chocolate chips.



Spread the batter evenly into a greased 9x13 pan. Sprinkle the remaining white chocolate chips over the top. Bake at 350 for 20-25 minutes until bars are firm and white chips are golden. Cut into bars after cooling completely.

Just as good, if not better, than any French delicacy, in my opinion.

Find more dessert inspiration at Stop and Smell the Chocolates and What did you Bake Today? There are more great recipes at Food on Fridays, Foodie Friday, Family Recipe Fridays, and Friday Feasts.

Dalmatian Bars
4-1 oz. squares unsweetened chocolate
3/4 cup butter
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
4 eggs
2 tsp. vanilla
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Melt the butter and the chocolate, stirring often, until smooth. In a small mixing bowl, combine the flour, baking powder and salt. In a large mixing bowl, combine the sugar, eggs and vanilla. Add the chocolate to the sugar mixture and stir until well blended. Gradually add the dry ingredients and mix well. Stir in the nuts and ½ cup of the chips.

Spread the batter into a greased 9x13 pan. Sprinkle the remaining chips over the top. Bake at 350 for 20-25 minutes.

Cool completely before cutting into bars. Makes 24.

Have you seen Julie and Julia yet? If not, drop everything and go see it. It’s a wonderful film. These brownies made me reminisce about that movie. Not because Julie and Julia features Dalmatians or because this is a French recipe. But because it hs one thing in common with most French recipes: LOTS of butter.

This a delicious dessert (remember the butter?) featuring two of my favorite things: macadamia nuts and white chocolate chips. These bars are easily made without a mixer. Your stirring arm will get a work out, but that’s ok. You’ll need to burn up some calories so you can eat more of these delicious treats.

First, melt the butter and the chocolate. You can do this in a double boiler. I don’t have a double boiler, so I just use a small saucepan and keep it on low heat. I melt the butter first, so the chocolate can swim in it, and not get scorched.



Stir this often and keep on the heat just until it’s melted. Remove from the heat and stir until smooth.

In a small mixing bowl, combine the flour, baking powder and salt.



Measure the sugar into a large mixing bowl. Add the eggs and vanilla. (I usually put the eggs in a small bowl and beat them lightly before adding them to the sugar.)



Add the chocolate mixture to the sugar and stir until well blended.



Then add the flour and mix well.



Add the chopped macadamia nuts. These are not cheap. If you belong to a warehouse club, I would highly recommend purchasing them there. You will gasp at the price, but believe me, it’s much cheaper than the grocery store. Store them in the freezer and they will keep for a long time.



And finally, add half of the white chocolate chips.



Spread the batter evenly into a greased 9x13 pan. Sprinkle the remaining white chocolate chips over the top. Bake at 350 for 20-25 minutes until bars are firm and white chips are golden. Cut into bars after cooling completely.

Just as good, if not better, than any French delicacy, in my opinion.

Find more dessert inspiration at Stop and Smell the Chocolates and What did you Bake Today? There are more great recipes at Food on Fridays, Foodie Friday, Family Recipe Fridays, and Friday Feasts.

Dalmatian Bars
4-1 oz. squares unsweetened chocolate
3/4 cup butter
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
4 eggs
2 tsp. vanilla
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Melt the butter and the chocolate, stirring often, until smooth. In a small mixing bowl, combine the flour, baking powder and salt. In a large mixing bowl, combine the sugar, eggs and vanilla. Add the chocolate to the sugar mixture and stir until well blended. Gradually add the dry ingredients and mix well. Stir in the nuts and ½ cup of the chips.

Spread the batter into a greased 9x13 pan. Sprinkle the remaining chips over the top. Bake at 350 for 20-25 minutes.

Cool completely before cutting into bars. Makes 24.

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I am a Winner!!

I was so thrilled to log on this morning and see that Cook with Sara was the 5000th blog to be added into the Foodie Blogroll!

I signed up for the Blogroll, not even knowing there was a contest, so I am even more excited to be a surprised winner! And there's even a prize! I've won a $50 gift certificate to Ditalia.com, an awesome online Italian Grocer! Hmmm....what to buy???? Stay tuned, I will report on it!

Thanks to folks at Foodie Blogroll for this Thursday morning surprise. If you have a food blog, you should sign up today!

I was so thrilled to log on this morning and see that Cook with Sara was the 5000th blog to be added into the Foodie Blogroll!

I signed up for the Blogroll, not even knowing there was a contest, so I am even more excited to be a surprised winner! And there's even a prize! I've won a $50 gift certificate to Ditalia.com, an awesome online Italian Grocer! Hmmm....what to buy???? Stay tuned, I will report on it!

Thanks to folks at Foodie Blogroll for this Thursday morning surprise. If you have a food blog, you should sign up today!

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Orange Rice Medley

This is a colorful side dish with an interesting flavor, mixing sweet and savory (think Sweet and Sour pork…). I thought it went especially well with Teriyaki Chicken.

Chop the vegetables first. I had some leftover orange pepper, so I used that in addition to the green and red.



Saute the vegetables in a little olive oil until they are tender. Then add the rice.



Stir until the rice is lightly browned. Then add the chicken broth, orange juice, salt and pepper.



Bring this to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes or until the liquid is absorbed.

Finally, stir in the oranges.



Get more recipes at What's Cooking Wednesday.

Orange Rice Medley

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 tsp. olive oil
1 cup long grain rice
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 tsp. salt
1/8 tsp. pepper
1-11 oz. can mandarin oranges, drained and coarsely chopped

In a large skillet over medium heat, sauté onions and peppers in olive oil until tender. Add rice; stir until lightly browned. Add broth, juice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.

This is a colorful side dish with an interesting flavor, mixing sweet and savory (think Sweet and Sour pork…). I thought it went especially well with Teriyaki Chicken.

Chop the vegetables first. I had some leftover orange pepper, so I used that in addition to the green and red.



Saute the vegetables in a little olive oil until they are tender. Then add the rice.



Stir until the rice is lightly browned. Then add the chicken broth, orange juice, salt and pepper.



Bring this to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes or until the liquid is absorbed.

Finally, stir in the oranges.



Get more recipes at What's Cooking Wednesday.

Orange Rice Medley

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 tsp. olive oil
1 cup long grain rice
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 tsp. salt
1/8 tsp. pepper
1-11 oz. can mandarin oranges, drained and coarsely chopped

In a large skillet over medium heat, sauté onions and peppers in olive oil until tender. Add rice; stir until lightly browned. Add broth, juice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.

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