Archive for March 2012

Recipes | Baked Chicken   Leave a comment

Baked Chicken with a different ingredient

My husband said keep this recipe & you can totally make this again! Usually my standard is using eggs as the recipe calls. ERRRR! Lately, I’ve been using new recipes that call for mayo. Let me tell you I noticed how different this way is & how much EASIER the bread crumbs actually stick! I find eggs are runnier so the bread crumbs don’t stay very well at all. I found myself annoyed when making baked chicken with eggs. 


  • 1/4 cup low fat mayo
  • 1 t italian seasonings
  • (ziplog bag) 
  • 1/2 c italian style panko crumbs

Directions: Heat oven to 425. Pound chicken until thin. Mix panko with italian seasonings in ziploc bag. Brush chicken with mayo. Place chicken in bag, one at a time; coat well. Arrange chicken on a rack in a broiler. Bake about 25 min or until done.


Posted March 19, 2012 by craftymsjackson in Uncategorized

Recipes | A Romantic Dinner for Two   Leave a comment

 A Sweet & delicious Valentine’s Dinner or Romantic Dinner for TWO! (oh & save yourself money too)



So, my husband and I didn’t go out for Valentine’s dinner. Which we tend to go all out & spend a LOT of money on a wonderful dish. Well, in this town, traffic would’ve been awful & the restaurants packed. My husband heard from work that traffic was awful as it wasn’t much of a surprise. I had this dinner planned out not from my creation but I do take credit for technique & taste! If you want a nice quiet dinner at home for any special occasion & DO like steak this is a wonderful meal to win your husband over! 🙂 I laugh because 4 years ago this wasn’t ME! My husband IS the chef BUT over the past few years I’m gaining speed & we pretty much compete with each other. I’m just getting better & better with my technique & cooking & baking! Anyway, so here’s the recipe!


Dish 1  Bacon Wrapped Eye of Round Steaks with Mushroom Gravy

 My bacon wasn’t wrapped all over this but you have the option. 

  •  2- 6 oz (1-inch thick eye of round steak
  •  2 slices bacon
  •  2 T veg oil, 1/2 t salt divided, 1/2 t pepper divided
  • 1-8 oz package sliced fresh mushrooms
  • 1 c red wine
  • 2 T butter


Directions : Wrap steaks in bacon, and secure with a wooden pick. Sprinkle steaks with 1/4 teaspoon salt  & 1/4 t pepper. In a skillet, heat veg oil over medium high heat. Add steaks & cook 4-6 min per side or till steaks reach desired degree of doneness. Remove, & set aside.  Add mushrooms to pan droppings, & cook 5-6 min, or until mushrooms are tender. Add wine, & cook until wine is reduced by half. Whisk in butter, remaining 1/4 t salt, & 1/4 t pepper. Serve over steaks.


Dish 2 Hassleback Potatoes (Double if desired)

  • 1 large Yukon potato. peeled, & halved lengthwise
  • 1/2 c cornflakes, 3T grated Parmesan cheese 3 T olive oil divided, 1/2 t smoked paprika, 1/2 t garlic salt, 1/4 t salt, 1/2 t pepper

Directions:  Place potatoes cut side down. Cut 1/8 to 1/4 inch thick slices into each half, across the width of the potato, leaving the bottom 1/4 inch of the potato intact(so the potato will bend accordion to style).

In a food processor, pulse together cornflakes, cheese, 1 T olive oil, paprika, garlic salt, salt, and pepper.

Drizzle potato halves with 1 T oil. Carefully bend back potato half to separate sections, and roll bent half in cornflakes mixture. Force some of the cornflakes down in the sections. Places potatoes, cornflakes side up, in a sprayed baking dish. Cover with foil; bake at 450 for 30 minutes. Uncover and bake an additional 15 minutes or until tops are golden brown. Drizzle with remaining olive oil.

Dish 3 Roasted Asparagus

  • 8- 10 spears asparagus trimmed
  • 1 T olive oil, 1/4 t salt, 1/4 t pepper
  • 1/2 t lemon zest
  • 1 t lemon juice


Directions: Toss asparagus with olive oil, salt and pepper. Place on a rimmed baking sheet and bake at 425 for 4-6 minutes Sprinkle with lemon zest and juice.



 Dish 3 Easy Fresh Salad


  • 3 c washed and chopped romaine lettuce
  • 1/2 c sliced red bell pepper 
  • 1/2 c thinly sliced carrot
  • 1/4 c toasted sliced almonds
  • 2 T lemon juice 2 T olive oil 1/4 t salt 1/4 t pepper


Directions: It’s pretty easy to make the salad but the dressing was all the liquids & lemon epper, ect in a pitcher & drizzled over.


Dish 5 Chocolate Cheese for 2




use 2 – 4 inch spring form pans

or 8″ cake pan lined with foil

  • Crust
  • 1/2 c choc. graham cracker crumbs
  • 2T sugar, 2 T butter melted
  • Filling
  • 2 – 1 oz squares bittersweet choc. 
  • 1 T butter
  • 12 oz cream cheese softened
  • 1/2 c sugar 2 t cocoa powder
  • 1 egg 1 egg yolk
  • 1/4 c sour cream
  • 1 t vanilla
  • Choc Sauce
  • 2 oz semi sweet choc. 2 – 1 oz squares
  • 2 T heavy whipping cream


Directions: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into bottom and 1/2 inch up from the sides of 2 (4 inch) spring form pans. Bake 300 for 6 minutes. 

In a bowl, combine bittersweet chocolate and butter, microwave on high in 30 sec intervals, stirring between each.

In a bowl, beat cream cheese, sugar, and cocoa pwder with a mixer until creamy. Add egg and egg yolk, beating just until combined. Stir in melted choc. mixture. sour cream, and vanilla. Pour into prepared crusts and bake 40 minutes. Cool completely and chill at least 4 hours. 

In a bowl, combine semi sweet choc. and cream. Mincrowave on high in 30 sec intervals, stirring between each. Spread evenly over each cheesecake. 



THIS WAS DELICIOUS! My husband & I were talking about how much this whole thing would have cost us. Probably about $60 dollars at least.  Now, this IS a low carb meal as we make low carb meals. Enjoy a nice quiet evening, delicious food & only spend $35.99!

Posted March 19, 2012 by craftymsjackson in Uncategorized

Recipes | Mexican Cassrole with Avocado Salad   Leave a comment

Make it a Mexican Night!


I wanted to share this casserole recipe because I have been making this for about 3 years now not only for myself but for new mother’s & grieving families. I LOVE this recipe because I use fresh produce not canned except for the beans! It’s so much more delicious on the taste buds I think to use fresh chopped tomato then canned! 

Anyway, if you like Mexican food you will probably like this one. It’s not TOO south western spicy either.


Original Recipe
  • 1 pound lean ground beef
  • 2 cups salsa
  • 1 (16 ounce) can chili beans, drained
  • 3 cups tortilla chips, crushed
  • 2 cups sour cream
  • 1 (2 ounce) can sliced black olives, drained
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh tomato
  • 2 cups shredded Cheddar cheese
My Recipe
1 can of black beans – drained
I don’t count how many cups of tortilla chips I just eye it
I don’t use olives either

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly. 



2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional add-ins: cooked or canned beans, shredded cheese, crushed taco chips, tomato chunks
1. In a large bowel, whisk together the lemon juice and mustard. Add the olive oil, whisking until smooth. Add remaining ingredients, and toss gently to combine.
2. Add salt and freshly-ground black pepper to taste and serve immediately.
Serves 4.

I only added in the chips & chopped tomato. I also used real lime & squeezed some extra lime flavor in with the salad. I heard good things. I haven’t made this myself but will try soon!


Posted March 19, 2012 by craftymsjackson in Uncategorized

National Pie Day January 23 | Royal Hawaiian Pie   Leave a comment

National Pie Day – January 23


One of my mom’s group had a National Pie Day play date. It was a lot of fun! Each of us picked a pie to make, bring it to the play date & sample a piece! I don’t make ‘pies’ often at all. So, I picked one I have never done before or tried. 


It actually turned out really good! My husband loved it too! For taste bud wise – it’s not sour or sweet. It’s a combine of pineapple, & banana but really good!


Here is the recipe below:



  • 2 (9 inch) pie shell
  • 4 cups sliced bananas
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter


Preheat oven to 400 degrees F (200 degrees C).

Place sliced bananas in a medium bowl and cover with pineapple juice. Toss gently until slices are coated. Let soak for 30 minutes, then drain. Place bananas in pie shell.

In a small bowl mix sugar and cinnamon. Sift over top of bananas. Dot with slices of butter or margarine. Put on top crust and seal, slashing 2 to 3 vents near center. Bake in preheated oven until crust is golden brown, about 30 minutes. Pie can be served hot or cold.   

I would recommend not serving it warm as it can be runny. I also served this with vanilla ice cream & drizzled chocolate syrup but my husband tried it with caramel syrup & loved it that way! I made this pie with gluten free home made pie crust (it’s very hard to make pie crust perfect!)  

Courtesy of allrecipes Calories: 312

Posted March 19, 2012 by craftymsjackson in Uncategorized

Recipes | Cola Roast   Leave a comment


I made this crock pot meal the other night & it was so delicious that my husband was in heaven! It was perfectly moist & juicy! He actually was interested when I told him what I was making said he heard of it and wondered how it would be.

So, thought I’d share this for anyone who loves roasts! I’ll admit, it was pretty good! 😉

I don’t have a picture as I originally wasn’t planning on sharing but was requested to share the recipe! Sorry!


11/2lb. chuck roast

1/4 c Cola

1/4 C Worcestershire sauce

1 T vinegar (I used White Balsamic Raspberry Blush Vinegar because that’s what I had available)

2 cloves garlic, minced (I used jarred)

1 t beef bouillon

1/2 t dry mustard

1/4 t chili powder

1/4 t red pepper


Place roast in the crock pot. In a small bowl, mix together the cola, Worcestershire sauce, vinegar, garlic, beef bouillon, dry mustard, chili powder, and red pepper and mix until well blended.

Place chopped chopped onions on top of roast then pour the liquid over the meat. Cook covered 8-10 hours on low.


Posted March 19, 2012 by craftymsjackson in Uncategorized