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What are some of your favorite recipes from Pinterst?

Forum: 2013 Playroom


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  • 1 Post By onemoremakesfour

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February 26th, 2013, 08:15 AM
Mega Super Mommy
Join Date: Dec 2012
Posts: 1,795
The one I found that I have a friend who has tried it and said it was awesome, were some honey garlic pork chops, can be done on chicken instead of pork.


1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each
See more comfort food recipes!

In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 214.5

Total Fat: 6.0 g
Cholesterol: 50.8 mg
Sodium: 544.2 mg
Total Carbs: 19.3 g
Dietary Fiber: 0.2 g
Protein: 20.9 g

So healthy and yummy!
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February 27th, 2013, 06:48 AM
Mega Super Mommy
Join Date: Jun 2006
Posts: 1,574
Hmm We've tried the roasted cabbage, it was actually really good. Most of the things I've pinned are all things I've made before ,just a different version. I dont like to try strange new things LOL!

Proud mama to
Cameron Alexander ---- January 11, 2000
Cassidy Skye ---- May 5, 2005
Callen Jase ---- August 23, 2013

~Angel Mama~ to

Caleb Jan 21, 1999
Carys April 29, 2011

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February 27th, 2013, 01:48 PM
onemoremakesfour's Avatar ThreeBoys
Join Date: Nov 2012
Posts: 416
I made this amazing Cajun Chicken Fettuccine off pinterest....oh my delicious!!

I went a little crazy buying the cheese and spent about as much as I would have to go out and eat, but it was worth it!! One cheese alone was over $15 - I didn't even know until my SO was looking at the prices and said no wonder you spent so much.

I went and copied the recipe off the lady's website and included her website for you. It was soooooooo good and I will make it again and again!! I did have to add a little more chicken broth and heavy cream so that it would be a little saucier. The website gives you pictures step by step, which is nice. I just pulled it up on my tablet to make it!! I suggest heating it for a little bit after it's all together so it's not too cool.

Funny thing - I just realized her numbers go from 8 to 10 (no 9) --- I left it as is!

I'm always looking for new things to try. I have 3 food boards - One to try, one I tried and loved, and 1 don't bother never again!

Sorry for the long post - here's the recipe!!

Cajun Chicken Alfredo

Comfortably Domestic | Celebrate the flavor of life.

Serves 6

4 small boneless skinless chicken breasts (about 1 ¼ lbs.)

1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)

2 Tbs. butter, divided

1 Tbs. olive oil (or more if needed)

2 garlic cloves, minced

1 C. (1/2 pint) grape tomatoes, halved

¼ C. dry white wine (or chicken broth)

1 ½ C. heavy cream (or half-and-half)

1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)

3 oz. herbed goat cheese, crumbled

1 tsp. kosher salt (or more, to taste)

1/2 tsp. ground black pepper (or more, to taste)

1 pound cooked fettuccini

Pinch of ground nutmeg, for serving

Chopped parsley, for serving

Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.

For Chicken:

1. Rinse chicken breast in cool water, and pat dry.
2. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
3. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
4. Preheat oven to 350 degrees F.
5. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
6. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
7. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
8. Remove chicken from the oven and thinly slice against the grain; set aside.

For Sauce:

10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14. Add the salt, pepper, and the remaining tablespoon of butter.
15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
18. Toss the pasta and chicken into the sauce with tongs, until well combined.
19. Turn tossed pasta into a large serving bowl.
20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
21. Serve immediately.
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February 27th, 2013, 01:48 PM
onemoremakesfour's Avatar ThreeBoys
Join Date: Nov 2012
Posts: 416
How do I delete? My computer double posted the recipe for some reason. I edited this post, but trying to figure out how to actually delete it.

Last edited by onemoremakesfour; February 27th, 2013 at 02:01 PM.
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