Shannon Stacey

Emergency recipe request

So Sunday I have to go to a bridal shower. Bridal/baby/whatever showers are one of the lowest levels of Hell for me, but this is one I can’t weasel out of.

The invitation has a tear-off recipe card and we’re supposed to bring our favorite recipe so the bride-to-be can start her collection.


My favorite recipe’s printed right on the side of the Kraft Macaroni & Cheese box.


They’re a young couple, both with awesome careers, so they’re probably pretty busy. She’s got pet bunnies she poses in the Christmas card every year, so I’m guessing rabbit stew is out.

I would just write “Go to restaurant and order from menu”, but this is my husband’s goddaughter and I’m trying to be on my best behavior.

Any suggestions worth of a new bride’s recipe box?

10 comments to “Emergency recipe request”

  1. Jaci Burton
      · April 16th, 2010 at 3:30 pm · Link

    Made this recipe this week. It’s easy, fast, tastes awesome and it’s heart healthy:

    Chicken Fajitas *


    1 small onion, finely chopped
    2 to 3 tbsp fresh lime juice ( 1-2 med limes)
    2 tbsp Olive Oil
    1 -2 tbsp finely chopped fresh cilantro
    1 small clove garlic, crushed or 1/4 tsp bottled minced garlic
    1/2 tsp chili powder
    pepper to taste
    7 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed.

    In an airtight plastic bag combine all marinade ingredients.
    Rinse chicken and pat dry. Add to marinade and turn to coat. Seal and refrigerate for 2 to 3 hours or longer.
    Grill chicken indoors or outdoors. Serve on tortillas with grilled onions and peppers or your favorite fajita ingredients. Good with spanish rice or salad as a sidedish.

    *Adapted from the American Heart Assn cookbook

  2. limecello
      · April 16th, 2010 at 3:59 pm · Link

    I love this recipe – it’s so easy and amazingly delicious. You should make it too, Shan!

  3. Charlene
      · April 16th, 2010 at 4:08 pm · Link

    You can always come up with something. I was asked to contribute to a cookbook once, so I contributed my recipe for a PBJ.

  4. Booklover1335
      · April 16th, 2010 at 6:24 pm · Link

    A Bride can do no wrong with a great burger recipe. This is one of my absolute favs. I featured it on my blog this week. You can check it out at

    Seriously…it is fabulous! It’s great for a quick weeknight meal, a cookout with family and friends, or even if he has his guy friends over to watch a game. It works in just about any situation.

  5. Karen Templeton
      · April 17th, 2010 at 3:39 pm · Link

    Easiest Roast Chicken Ever:

    Whole chicken, about four pounds
    Soy sauce, garlic powder, onion powder, pepper

    Rinse chicken, remove giblets/neck if any (I discard), then place in accommodating roasting pan/baking dish/anything oven-worthy
    Drizzle about 2 tablespoons soy sauce over entire chicken
    Sprinkle liberally with onion and garlic powders, then pepper as desired
    Roast @350 degrees for two hours, spooning juices over bird about 15 minutes before end
    Let sit for 15-20 minutes before carving

    Serve with rice and veggie

  6. Melissa
      · April 18th, 2010 at 2:50 am · Link

    This is SO yummy, and easy to make!!

    Candy Apple Salad


    4 cups Granny Smith apple – peeled, cored and chopped
    1/2 cup white sugar
    1 (8 ounce) can crushed pineapple, with juice
    1 tablespoon all-purpose flour
    1 egg, beaten
    1 tablespoon white vinegar
    1 (8 ounce) container frozen whipped topping, thawed
    1 cup coarsely chopped dry roasted peanuts

    In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.
    In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.

  7. Shannon
      · April 18th, 2010 at 1:37 pm · Link

    Thank you all so much!

    I went with the Easiest Roast Chicken Ever because the card’s pretty small and I wasn’t sure I could fit the others in, but I printed all of those to try myself. With a little tweaking to get rid of onions and peppers because I eat like a finicky four year old, I think I’d like all of them.

    Thanks bunches, guys!

  8. Aja
      · April 19th, 2010 at 2:27 am · Link

    Hey Shan, I liked ur idea. ;-)

  9. Jewell
      · April 20th, 2010 at 5:19 am · Link

    Late to the party, but will add one anyhoo.

    Definitely NOT heart healthy, but can be modified to use whatever you like as the extra ingredients.

    Breakfast Quiche (though it is not really a quiche)

    Note: You have to let this sit overnight in the fridge before baking the next morning at 350 for about 30 minutes. Like a pizza, the more ingredients you add and the type determines actual cooking time. Could be a little less, could be a little more.

    10 slices of white bread, decrusted and cut into about 1″ cubes.
    12 eggs mixed up like you were making scrambled. You can add a touch of milk or water to them if that’s the way you do your scrambles.
    Salt and pepper in the egg mixture if you like. (I suggest you not use salt if you opt for breakfast meats as an addition.

    Additonal items:
    I like the following:
    1/4 to 1/2 pound each of cooked and crumbled breeakfast sausage and bacon thoroughly drained on paper towels.
    Cheddar Cheese to taste. (I like more than the average person, so that’s why I say to taste.)
    Any diced veggie that trips your trigger. (I don’t add them.) Sautee the vegies until almost the crispness you want them.

    Spray Pam on, or grease a baking pan 8 1/2 by 11. (Okay, I don’t know if thats an actual size for baking/cake pans, but I know you don’t want a smaller square one nor a big cake pan. Hey, I’m a writer, and somewhere around regular letter size paper is what I mean, LOL.)

    Place cubed bread in pan, cover with egg mixture. Don’t stir stuff to get the bread coated, just push it down with a fork or spoon so it all gets egg.
    Sprinkle your toppings on, and always leave the cheese for last if you use it.
    Cover and leave in fridge overnight.
    Go straight from fridge to overn in the morning.

  10. Shannon
      · April 20th, 2010 at 2:10 pm · Link

    I haven’t been able to eat eggs since my first pregnancy (15 years with no fried egg sandwiches *cries*), but that would be a good dish to take to a breakfast. I’ll print that one out, too.

    Cheese is my weakness. I like more cheddar than the average person, too.

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