Mmmm Monday – Italian Chicken Pitas

What a brilliant dish! Super quick and easy!! From our favorite chef, Catherine Skipper, from the Culinary Cafe!


2 tbs. balsamic vinegar

1 ½ tbs. sun dried tomato oil

1 tbs. chopped, drained sun dried tomatoes packed in oil


1 tsp. garlic

1 rotisserie chicken, pulled off bone and shredded

1 cup chopped tomato (about 1 medium)

½ cup parmesan cheese

¼ cup fresh chopped basil

6 pitas, cut in half

3 cups baby mixed greens

Combine first 5 ingredients in large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita with some mixed greens. Divide chicken mixture among pitas. Serve with chilled grapes and strawberries.

Mmmm Monday – Chicken Delicious

Happy Monday!! From our favorite chef, Catherine Skipper of the THE CULINARY CAFE

This is a dish I first cooked in college. In college, home cooked meals are hard to come by, so any easy ones my room mates and I came across were an instant classic. This one is actually really good…try it and you’ll see!

Season bone-in chicken breasts with the juice of 1 lemon, salt, pepper, and paprika. In your crock pot, whisk together 1 can cream of mushroom soup, 1 can cream of celery soup (cream of asparagus is good too), 1/2 cup grated Parmesan cheese, and 1/2 cup apple juice. Add in your seasoned chicken.

Put a lid on it! Literally, and cook on low for 6 hours or on high 4 hours. You can stir it occasionally, if you really want to. Just wait, after a couple hours you house will smell heavenly! I serve mine on top of rice. I saute 1.5 cups of rice in 2 tbs. butter until golden. Then sprinkle in some dried onion. Add 3 cups water to rice, reduce heat to low, cover, and cook about 18 minutes. Don’t peek…leave that lid on!

To serve, spoon rice onto plate and top with a piece of chicken. Ladle gravy from crock pot over chicken and rice. We sop up the extra gravy with hot baked rolls in this house…my mom hates it when we sop!! We lift up a pinky, does that help?!?!


3-4 bone in chicken breasts

juice of 1 lemon

Salt & pepper

1 tsp. paprika

1/2 cup apple juice

1/2 cup grated Parmesan cheese

1 can cream of mushroom soup

1 can cream of celery soup

Season chicken with salt, pepper, paprika, and lemon juice. In a crock pot, whisk together the soups, Parmesan cheese, and apple juice. Add seasoned chicken to crock pot. Cover and cook on low 6 hours or on high for 4 hours. Serve over cooked rice.





MAC Monday – iPhone OS 3.0

On March 17, Apple presented the blueprint for iPhone OS 3.0, the next version of the world’s most advanced mobile platform. In addition to previewing its innovative features, Apple gave members of the iPhone Developer Program immediate access to the iPhone OS 3.0 software beta and an updated Software Development Kit (SDK) with over 1,000 completely new APIs.

Learn about the new SDK and get a sneak peek at iPhone OS 3.0 software.Watch the presentation

iPhone OS 3.0 preview blueprint image.

Advance preview of 100 new features.

For iPhone owners, it just keeps getting better. When iPhone OS 3.0 arrives this summer, it will introduce over 100 new features, including the ability to:

  • Search your iPhone
  • Cut, copy, and paste
  • Send photos, contacts, audio files, and location via MMS*
  • Read and compose email and text messages in landscape
SDK with a 1,000 new APIs for developers. 

1,000 new APIs for developers.

With the new SDK, members of the iPhone Developer Program can build applications that do even more. Developers will have the tools to enable in-app purchases — like subscriptions, additional game levels, and new content. They can also create apps that connect peer to peer via Bluetooth, communicate with hardware accessories, and use the Apple Push Notification service to provide alerts.

Learn more about the iPhone SDK for iPhone OS 3.0 beta.

Mmmm Monday – Chocolate Ganache Tarts w/ Raspberry Sauce


Happy Monday!! Today is going to be a big Monday since a lot of things are going on today!! To start, we’ll introduce another kickin recipe from The Culinary Cafe! The Culinary Cafe is a website devoted to offering a meal planning service that eases some of the stress and confusion at dinnertime. We offer weekly menus, including recipes and a detailed grocery list, so your kitchen is fully stocked for 5 nights worth of savory dishes. We do the research and planning, and you do the cooking. 

I made these heavenly little beauties for a catering event recently. I’m not one to toot my own horn but…TOOT!! These things are incredible!!! The first time I made these was with pre-made frozen phyllo cups, but I remade them again with mini-pie crusts. Those were so much better, the thick crust helped out with the bold chocolate flavor, in my opinion. But you know, do whichever…phyllo, pie crust, shortbread, sugar cookie….there’s lots of possibilities my friends! Hold onto your hats, these will knock you off your feet.

 The ingredients:

3 tbs. heavy cream

1/4 cup semi-sweet chocolate chips

1/2 tsp. instant espresso POWDER

1/2 tsp. vanilla extract

6 pre-baked phyllo mini cups or pie crusts

1 tbs. raspberry jam or preserves

1 tbs. water

1/4 cup fresh raspberries

Scald (which means heat until just before boiling) in a microwave, or over a double boiler. Add in chocolate and stir together until melted and smooth; stir in espresso powder and vanilla. Spoon chocolate into cups and chill until firm, at least 30 minutes. Melt jam and water together in a small bowl in the microwave; stir until smooth. Once cups have chilled, spoon raspberry sauce over cups an garnish with fresh raspberries. Serve!

These are especially good when you have them with a cup of coffee curled up watching Sex and The City all by yourself on the couch!! Oh wait, that’s how I do it…never mind!


Quick and Easy lunch – Quesadilla Style

I’ve added a tasty feature to Mondays! We have MAC MONDAY and now also have Mmmm Monday! 

I got out the ingredients to make a ham sandwich for my little one but quickly got bored of that idea. I reached for the tortillas, the shredded mexican cheese, some deli sliced ham (turkey for me) and some tasty medium salsa instead for a quesadilla. My kiddo ate it up (as did I). So if you aren’t sure what to throw together for lunch, this is a tasty and QUICK treat!

Heat your pan on medium high heat, spray with some Organic Pam cooking spray. 
Add a tortilla, some cheese, a thin layer of turkey, ham, veggies or whatever you like, top with more cheese and let heat for about 5 minutes.
Add the top tortilla, spray lightly with Pam and flip!
Heat for another 5 minutes or until slightly crispy.

Slide out onto a plate, cut into fours, add some salsa for dipping and ENJOY!!