Let's get cooking with Josee!: October 2010

Friday, October 29, 2010

Me as Paula Deen for Halloween festivities at work!! LOL

Wednesday, October 20, 2010

I am officially in the newspaper!!!

Pasco woman's winning recipe: Roasted Potatoes with Lemon Herb Cream Sauce
Congrats to Josee Lanzi of New Port Richey, whose recipe won her $500 from Kraft and Paula Deen in the Real Women of Philadelphia contest.

In photo: Lanzi posed between Deen and Deen's husband, Michael Groover, at an event last month in Fort Lauderdale.

Friday, October 15, 2010

Southwestern chipotle Chicken tacos with a twist!!

Southwestern Chipotle Chicken tacos with a twist
Done in less than 45 minutes total and serves 4
1 lb boneless chicken breast
½ cup of Mrs. Dash marinate southwestern chipotle
1 avocado from Mexico cored peeled and sliced
1 mango chopped small
1 medium tomato chopped small
¼ cup of cilantro chopped fine
Juice of ½ of a lemon
1 tbs olive oil
Salt and pepper
8 small soft flour tortillas ( 6inch)

Marinate chicken for 30 minutes in Mrs. Das marinate.
Mean while preparing your fruit and vegetable and make your mango salsa.
Preheat your grill on medium high heat; grill your chicken 5 minutes on each side turning ones.
Remove chicken from grill lets stand 5 minutes while your chicken is resting wrap your flour tortillas in aluminum foil and place on grill to warm theme up about 4 minutes turn aluminum pouch ones.
Take your chicken and slice like finger links.
To assemble your tacos place a couple of slices of avocados on the one the one half of the flour tortillas place 3 pieces of chicken on top of avocadoes and top with a tablespoon of mango salsa repeat for all and serve 2 per person!!

Wednesday, October 13, 2010

My winning recipe for Kraft RWOP contest!! Rosemary roasted potoatoes with a lemon-herb cream sauce!!!

These Fancy looking roasted potatoes will definitely impress your guest with their fantastic flavor and will compliment any entree you are serving! Prep time: 5 minutes | Cook time: 40 minutes | Total time: 45 minutes | Servings: 4

12 small red or Yukon gold potatoes, partially peeled
2 tbsp. of olive oil
1/2 tsp. of paprika
1 tbsp. of fresh rosemary chopped fine
2 tbsp. of butter
1 lemon (juiced)
1/2 cup(s) of fresh parsley chopped
1/4 cup(s) of white wine
3 ounce(s) of Philadelphia whipped cream cheese
Steps
Preheat oven at 400 degrees. In a 9 x 13 pan lined with foil and sprayed with cooking spray add potatoes, oil, paprika, rosemary and season with salt and pepper (I used sea salt). Toss well and bake in oven 35 to 40 minutes.
In a small pan on medium high heat 5 minutes before potatoes are done add butter and melt. Next add parsley toss and add lemon juice and wine to pan let cook for a minute then add your cream cheese and mix until all melted season with salt and pepper and let it cook and additional couple of minutes or until sauce thicken. Remove potatoes from oven and plate your potatoes and immediately pour your lemon herb cream sauce all over the top and serve right away!