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This week’s new recipes

We tried a couple of new recipes this weekend. Both originally came from on-line.

Sunday morning Rob made these delicious Sour Cream Cherry Scones that I found on a Land O'Lakes website some time ago. They were delicious and very attractive. Keep this one in mind if you need something different for brunch or for a morning bridal shower, etc.

picture of Cherry Almond Scone

Sunday for lunch we made Brushchetta Chicken. DD Megan has made this recipe for me for the last two years for my birthday, but we had never made it before. Megan is a scrapbooker and she found this recipe on a site by Becky Higgins who is the author of many books about scrapbooking.She has a section for recipes on her blog. (If you go to the link scroll down the page. It is the second recipe pictured.) It worked well for after church on Sunday. Rob grilled the chicken while I prepared the side dishes.

Here's the recipe for those who can't get to her blog:


Sundried tomato salad dressing
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped (I used less)
2 c. shredded mozzarella cheese
1 small pkg. fresh basil, chopped (I used dried Italian Seasoning)

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; I did about 1/3 cup). Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

I pounded the chicken breasts to make sure they were all about the same thickness. The trick in the recipe for grilling the chicken first on the grill grate and then flipping it over onto foil works really well.

picture of Bruschetta Chicken

I often find recipes on-line and print them out. Unfortunately I sometimes have a hard time locating the recipe when I want to make it. Recently I have come up with a new system that has been working well. After I print out the recipe I place it in a notebook that I have prepared with dividers for different categories of foods. When I try the recipe I note any changes, comments, etc. If I want to prepare it again I copy the recipe onto a recipe card and put it into my recipe file for future reference. (I still have a couple of files of recipe booklets, pages from magazines, etc. that I need to cull through, but this is helping me keep organized with the new recipes I come across.)

picture of Recipe File

Do you try very many recipes that you find on-line? What are some of your favorite recipe websites?


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1 Comment on “This week’s new recipes”

  1. #1 brenda@coffeeteabooksandme
    on Sep 12th, 2009 at 7:22 pm

    I bookmarked the scone recipe to come back to. I love dried cherries. 🙂

    I have three recipe card files, two magnetic photo three ring binders full of magazine cut outs, and a file cabinet full of printed out recipes. And I still end up making the same things most of the time!

    I do so much better when I decide to try new recipes when making out my grocery list (but obviously I haven’t done that lately). I think with cooler weather here, I’ll cook more.

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