Favorite Recipe by Fellow Etsians

One of the questions I ask my fellow Etsians when I meet them is, "What is your favorite recipe?"

I absolutely love hearing their answers and learning a few new recipes along the way! If you try any of these recipes we have listed here, be sure to write a comment letting us know how it 

Honey Curry Chicken

1/3 cup butter
½ cup honey
¼ cup mustard
4 tsp curry powder
1 frying chicken cut into pieces, skin removed
Preheat to 275 Fahrenheit
Melt the butter in a large flat pan. Remove pan from ovenand add all other ingredients and stir until smooth. 
Add chicken pieces and slosh around until well coated with sauce. 
bake chicken uncovered for 45 minutes. Turn pieces over and cook for 15 minutes. 
Serves 4.
This is also great in the slow cooker and serves with rice.

Ranch Chicken Fettuccine
from Hidden Valley Ranch

1 package (9 ounces) fresh fettuccine
1 cup Hidden Valley® Original Ranch® Dressing or Hidden Valley® Original Ranch® Old-Fashioned Buttermilk Dressing 
3 tablespoons Dijon mustard
4 boneless, skinless chicken breast halves, pounded to a ½-inch thickness
¼ cup butter
1/3 cup dry white wine


Preheat oven to 425°F.

Cook fettuccine according to package directions and drain.

In a small bowl, stir together the dressing and mustard, and set aside.

Pour fettuccine into oiled baking dish and toss with half the dressing until lightly coated.

In a large skillet, melt half the butter and saute chicken until about 5 minutes on each side. Place the cooked chicken on top of the fettuccine. Pour the wine into the skillet, scraping often to loosen any brown bits. Add the butter to the skillet and continue to cook until the sauce has thickened slightly. Stir the remaining dressing into the sauce and stir until smoooth. Pour the sauce over the chicken.

Bake for uncovered 10 minutes until golden. 

Make your own Chocolate! 

My favourite recipe is kind of an interesting one. Several years ago, my husband and I discovered a lot of health issues cleared up when we stopped including wheat, dairy and refined sugar in our diets. So one of the first things I did was try to find how I could make myself some chocolate. 

It's one of those recipes that you really need to taste as you go. 

Over low heat, combine equal amounts of almond or peanut butter and coconut milk/cream (usually about 1/2 cup). When smooth add an equal ratio of cocoa powder. Add a splash of vanilla, tablespoon or so of coconut oil, and sweetener to taste. The amount of sweetener you use will depend on the type. My favourite choice is coconut sugar, or maple syrup. Honey tends to be too overwhelming for chocolate. Adjust the cocoa and sweetener to your liking. (I prefer dark chocolate).

Enjoy guilt free!

Lemon Fried Chicken

Chicken Thighs
1/4 cup of olive oil
lemon juice from 2 lemons
1 1/2 teaspoons of salt
1 teaspoon of pepper

Combine all ingredients into a ziploc bag and add the chicken thighs. Marinate in the refrigerator for at least half an hour. Fry in a large skillet with olive oil for 25 minutes. Be sure to turn the chicken thighs occasionally.

Grandma’s Chicken Casserole

2c cooked chicken
1 box of Stove Top


1 pkg (10oz) frozen broccoli
1 can cream of mushroom soup
Use soup can to measure full can of 1%milk
8 oz cheddar cheese

In a small bowl, combine soup, milk, and chicken. In a small, rectangle casserole dish, layer stuffing, broccoli, chicken mix, then cheese. Heat oven to 350 degrees and cook for 20 minutes

Chicken and Peppers

1 can fire roasted tomatoes
1 8oz can tomato sauce
1/4 cup tomato paste 
1 1/2 cups chicken broth
1/2 orange juice
2-3 large chicken breasts
1 red pepper (chopped)
1 green pepper (chopped)
half an onion (chopped)
2 Tbs brown sugar
1 Tbs chili powder
1 Tbs Ground Cumin
1 Tbs coriander
1-2 cloves minced garlic. 

Saute onions in olive oil until translucent. Add liquids and spices and stir until combined and bring to a boil. Add chicken breasts, cover, and simmer on low for 45-1 hour or until chicken falls apart. After about 20-30 minutes add the peppers. Take out the chicken and shred. Add back in and cook an additional 5 minutes. Serve with rice. It's fantastic. We eat this about twice a week!


You cut around 4 tortillas in little triangles (like dorito´s) and fry them. Then you pour spicy or mild tomato sauce in the same pan where you fried the tortillas. You turn the fire off and put some fresh cheese on the pot and cover it till for about 3 minutes. Then you eat them together with some refried beans… Miam!

My favorite recipe is Chocolate Banana Bread. Its a tradition in our house to make atleast four loafs of banana bread every Christmas, and my husband is always asking me to make some more. Its simply beautiful, tastes great and the best thing, is that it is so quick and easy to make! My problem is that every time I make it I change the ingredients ever so slightly, and believe it or not my husband knows! He always knows when I've done something different. This epicurious recipe is one I've been sticking to for a while, and it passes his taste test.

Chocolate Banana Bread with Walnuts 

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Well I am not as inspired to cook as I am to create a new necklace design, but one funny thing about me…I cannot for the life of me follow a recipe. I always have to add or subtract to make it the way I think will turn out best…maybe that’s the artist side in me! Here is the most simple & easy recipe I have!

serves: 4-6 

1 package of whole wheat pitas
1-2 chicken breast 
2-3 celery stalks
2 cups of Fiesta blend cheese
1/2 cup Texas Pete hot sauce
1/4cup extra virgin olive oil
1 tablespoon of real butter 
Sea salt.
Fresh ground pepper
Garlic powder

***Preheat oven 350
1. Take the chicken breast and cut up into bite size pieces and with olive oil , salt, pepper, cook on the stove until lightly brown. 

2. While that is cooking prep the pita bread by lightly coating the pita bread with olive oil, and then sprinkle a thin layer of garlic powder on top. Cut celery into slices (so they look like a ‘ c ‘ ).

3. Take the hot sauce & and butter and put into a bowl big enough to be able to add the chicken. Heat mixture in microwave for 20-30secs (until butter is melted).

4. Lightly spread the hot sauce onto the pita bread to make a thin layer. Add the cooked chicken to the leftover hot sauce & mix around , let then coat the chicken with the hot sauce.

5. Now put the coated chicken on the pita, along with the celery, & sprinkle desired amount of cheese on top. Place in the oven for 10-15mins ( or until cheese has melted)

*Tastes great with a little Ranch!

I love food, so this question stumped me at first... but, one thing that came to mind? This Rachel Ray recipe for blue cheese pasta... with bacon and spinach, has to be the best thing ever. 

Blue Cheese Pasta (with a side of Strip Steak) 
by Rachel Ray 

  • 4 slices bacon, chopped into 1-inch pieces
  • Salt
  • 1 pound spaghetti
  • 4 (8-ounce) NY strip steaks
  • Ground black pepper
  • 5 tablespoons butter, divided
  • 2 shallots, finely chopped
  • 1/4 to 1/3 cup cream or half-and-half, eyeball it
  • 8 ounces blue cheese crumbles
  • 2 to 3 tablespoons chopped sage leaves
  • 2 tablespoons chives, chopped, a palm full
  • 2 cups arugula, a small bunch, cleaned, trimmed and shredded

Put a large pot of water on the stove to bring to a boil for pasta.
Preheat broiler to high with rack on top shelf.
Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta

Chocolate Slice, From Australia! 

It all starts with a packet chocolate cake mix. Add to it an egg and enough melted butter to form a dough. Push it into a shallow tin and into the oven for about 30mins or until cooked. 
Because this has been mostly butter - you need to make sure it is still soft when you get it out as it will firm up as it cools.

Mix up some icing sugar/cocoa and a little water to make a runny icing, pour over baked slice while still warm and in the tin.

Let to cool completely cut into squares and you are done!
My kids love it.

Add variations to the mix like a tablespoon of brown suggar, coconut, corn flakes etc.

Sometimes i add peppermint or orange essence to the icing.

Copper Tree Art 

Cake Balls


1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) container prepared chocolate frosting

1 (3 ounce) bar chocolate flavored confectioners coating


Prepare the cake mix according to package directions using any of the recommended pan sizes. 

When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

( 1 of her favorites and 1 of mine!)

Sausage, Lentil, and White Bean Soup

Serves 4

1 container chicken broth

2 carrots, diced

2 celery stalks, diced

1 small white onion, diced

1lb Spicy italian sausage (whatever type you like)

1 cup dried lentils

1 can white beans (cannellini)

1 bunch kale/spinach/swiss chard/other green that you have on hand

Salt & Pepper

1. Remove sausage from casings and brown in a dutch oven or whatever pot you would use to make soup.

2. Add diced carrots, celery, onion, salt and pepper and saute until onion is translucent.
3. Add chicken broth.
4. Rinse lentils and drain and rinse white beans, add to soup. 
5. Cover and cook on medium to medium-low depending on your stove for 30 minutes or until lentils are fully cooked.
6. Add greens and stir to incorporate. Cover and cook for another 5 minutes. 
7. Enjoy!

And Another one! 

Butterscotch budino with caramel sauce
(Serves 10 or more if you make them in the little glasses!)
3 cups heavy cream
1 1/2 cups whole milk

1 cup plus 2 tablespoons firmly packed dark brown sugar

1/2 cup water
1 1/2 teaspoons kosher salt

1 large egg

3 large egg yolks
5 tablespoons cornstarch
5 tablespoons unsalted butter

1 1/2 tablespoons dark rum
To make budino, in a large bowl, combine the cream and milk and set aside.
In a large, heavy pot, combine brown sugar, water, and salt and place over medium-high heat. Bring to a boil and cook, stirring occasionally to keep the mixture from scorching, for 10 to 12 minutes, or until the mixture is a deep brown and smells nutty and caramelized. Remove from the heat and immediately whisk the cream mixture into the caramelized sugar to stop the cooking. The mixture will steam vigorously and the sugar will seize. Use caution to keep from getting burned by the bubbling mixture. Whisk until smooth and the caramel is fully incorporated. Return to high heat, bring to a boil, and then turn off the heat.
In a bowl, whisk together the egg, egg yolks, and cornstarch. While whisking constantly, add about half of the caramel cream, 1/2 cup at a time, to the egg mixture. Pour the combined mixtures back into the saucepan holding the remaining caramel cream and cook over medium heat, whisking constantly, for about 2 minutes, or until a very thick custard forms.
Remove the custard from the heat and whisk in the butter and rum. Pour the custard through a fine-mesh sieve into ten 3/4-cup ramekins or glasses, dividing it evenly and filling to within 1/2 inch of the rim. Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled, or for up to 3 days.
Caramel sauce

1/2 cup heavy cream

1/8 vanilla bean, split lengthwise

2 tablespoons unsalted butter
2 tablespoons light corn syrup
1/2 cup granulated sugar
About 1/4 cup water

1/4 cup heavy cream

3/4 cup crème fraiche
1 1/4 teaspoons Maldon salt

To make the caramel sauce, pour the cream into a small saucepan. With the tip of a knife, scrape the seeds from the split vanilla bean into the bowl, and then add the pod. Place the pan over medium heat and heat for about 3 minutes, or until the cream comes to a simmer. Add the butter, remove from the heat, and set aside.
Have ready a large bowl filled with ice water. In a large, heavy saucepan, combine the corn syrup and sugar. Add enough of the water to make a wet, sandy texture. Place over medium-high heat, bring to a boil, and cook without stirring, occasionally swirling the pan slightly to gauge the caramelization, for about 10 minutes, or until the sugar turns a medium amber.

Remove from the heat, add the cream mixture — be careful, as it will steam and bubble vigorously — and whisk to combine. Place the pan in the ice-water bath and let cool.

In a chilled bowl, whip the cream with a whisk until it begins to thicken. Add the crème fraiche and beat until thick and fluffy. This may be done up to 3 hours ahead of time. Cover and refrigerate until serving.
Just before serving, remove ramekins from the refrigerator. Reheat the sauce over medium heat, discard the vanilla pod, and spoon 1 tablespoon of the sauce over each budino. Top each with about 1/8 teaspoon Maldon salt and a dollop of the whipped cream.

Mango Sala is where it’s at! (And it’s super easy)!

2 large, ripe mangoes

1 large red bell pepper

4-5 med sized garlic cloves

Dice the ingredients, mix together in a large bowl. For best results refrigerate overnight so it marinates and serve cold. Enjoy with those “touch of lime” chips and guacamole. It's really the perfect summer recipe, and you can tweak it to your tastes! (Hint: If you'd like a more mild version, try less garlic).