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Amy Poore

Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Okay, so it’s not technically fall just yet – but we’re getting closer to it, and no doubt many of us are running around town, busily balancing kids, work, you-name-it. Wouldn’t it be nice to sit down with the entire family for a nice meal? With that in mind, I thought I’d suggest this wonderful chicken parmesan entrée. Make it, and watch every member of your busy family gravitate to the table. Never fails. 

And for dessert? These avalanche bars are always a huge hit. White chocolate, milk chocolate, peanut butter and marshmallows? Yes. Please. 

Have a great month, and bon appétit!  

Chicken Parmesan 

  • 4 chicken cutlets 
  • 3 tablespoons olive oil 
  • 1 jar (24 oz.) marinara sauce 
  • 2 cups flour 
  • 2 cups breadcrumbs 
  • 2 eggs and 1 teaspoon water, whisked together 
  • 10 oz. spaghetti noodles, cooked 
  • 1 1/2 cups shredded mozzarella cheese 
  • Dried basil for garnish 
  • Salt/pepper 

 

Preheat oven to 350 degrees. 

Season both sides of chicken with salt and pepper. Dredge chicken in flour (both sides), shake off excess. Then dredge in egg mixture (both sides), shake off excess. Finally, dredge in breadcrumbs (both sides) and press into chicken. 

Heat oil in a large skillet over medium high heat. Brown chicken on both sides (3-4 minutes per side or until cooked through). Move to paper towel-lined plate to remove excess oil. 

Place cooked noodles in a greased 9×13 baking dish. Top with marinara, reserving 1 cup to top the chicken. Arrange chicken breasts on top of noodles, followed by remaining sauce across the chicken. Evenly sprinkle cheese on top of chicken. 

Baked uncovered for around 10-15 minutes or until cheese is melted and slightly browned. 

Sprinkle with basil before serving. 

Avalanche Bars    

  • 1 (12 oz.) bag white chocolate chips 
  • 2 heaping tbsp. creamy peanut butter 
  • 3 cups crispy rice cereal 
  • 1/2 cup mini chocolate chips 
  • 1 1/2 cups miniature marshmallows 

 

Place white chocolate chips and peanut butter in glass bowl and heat for 45 seconds, remove and stir until smooth. If chips are not completely melted, heat in 10-second increments until they are totally melted/smooth. 

 

Gently stir in crispy rice cereal until totally combined. Let sit for 10 minutes to cool. 

 

Add mini chocolate chips and marshmallows. Stir to combine. 

 

Gently press mixture into a greased 7x11 baking dish.  

 

Chill in the refrigerator for 30 minutes, or until hard, and cut into bars.

Who doesn’t love a great cake? If you’re looking for a unique, absolutely amazing dessert to serve, this cannoli cake is simply divine. What’s even better? It’s surprisingly easy to make. Enjoy, and as always, bon appétit!

Those of you who are savvy shoppers have no doubt noticed: Strawberries can be had in almost every store (and at the Farmer's Markets) for low, LOW prices, and often in bulk. With such a bounty, what is one to do? Create a sweet desert that will thrill the taste buds of everyone in your family, of course! This is my recipe for strawberry vanilla Bundt cake, and it's usually a big hit. Enjoy using those great berries and as always, bon appétit!

Are you a snacker? If so, you know: It’s not easy to find a healthy, low-fat and low-carb treat to enjoy. This month, I’ve got a solution! These Low Carb Cheez-It® crackers are an excellent option as a go-to when you need something flavorful that won’t destroy your healthy eating plan. And this is easy - so no need to put off making because you can make these quickly. Summer is almost here...it's time to dial back all our unhealthy eating habits. It can be done without sacrificing tastiness. So, whether you need a snack as you catch up on the week's DVR shows or something to bring to the ballpark (these are great for sharing), give these crackers a try.

Tuscaloosa, you astound me: Thanks for all the compliments about this tomato basil soup – I’m honored. If there’s one thing we know about here, it’s great food, and this soup recipe is excellent, if I do say so myself. It’s fast and easy, too, which helps tremendously when we’re on the go as we so often are here.

Enjoy the rest of this busy month and, as always, bon appétit!

Hooray, it’s finally spring! Now, let’s celebrate with this nifty, tasty orange dream smoothie – the perfect pastel treat to fit into this season, shall we? This smoothie is healthy and delicious (and let’s face it, these terms are not always synonymous).

Bon appétit!

For those of you looking for a way to make a delicious breakfast without having to wake up an hour early, I’ve got a suggestion: This overnight oatmeal is perfection. Prep everything, use the slow cooker and wake up to a hearty breakfast! And, let’s face it, given the chilly temps we’ve “enjoyed” (Ha!) here in Tuscaloosa in recent weeks, a nice, hot breakfast can’t be beat. It’s not sweetened, but obviously it can be – just add as much, or as little sugar as you like.

Bon appétit!

By Amy Poore

 

If you’re looking for a cool treat to bring to a weekend gathering this summer, you can’t go wrong with anything chocolate and creamy. This chocolate mousse pie is absolutely delectable and will please everyone at the next backyard party.

 

By Amy Poore

 

If you’re planning a backyard get-together this summer, why not try something totally new and different? This jerk spiced shrimp with pineapple salsa is a dish that’s sure to please any seafood lover! The salsa is a snap to make, too.

Hope you enjoy this one as much as I do.

Have a great week, and bon appétit!

Jerk Spiced Shrimp 

  • 1 tablespoon sugar 
  • 1 tablespoon paprika 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon ground red pepper 
  • 1/4 teaspoon ground thyme 
  • 1/8 teaspoon ground allspice 
  • 2 tablespoons olive oil 
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 gallon freezer bag
  • Cooking spray

 

Pineapple Salsa 

  • 2 cups fresh pineapple, diced
  • 1/2 cup cucumber, peeled and diced
  • 1/2 cup sliced red onion
  • 2 Tablespoons chopped cilantro
  • 2 teaspoons apple cider vinegar

 

Combine all salsa ingredients well, cover and chill for 30 minutes. 

 

While salsa chills, add all shrimp ingredients in freezer bag, mix well. 

 

Thread shrimp evenly onto skewers (metal or water soaked wooden ones). Place skewers on grill or skillet coated with cooking spray.  

 

Grill/cook on medium/high heat for 6 minutes or until done, flipping once. 

 

Serve immediately with pineapple salsa and jasmine rice (optional). 

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com  

Photo: Amy Poore

By Amy Poore

Here’s a really easy treat that will likely delight everyone in your family. This Cherry Dump Cake is so good, it’ll disappear fast! I thought I’d suggest a quick and simple, delicious recipe that you can whip up for those last-minute summer nights. We’re all busy all year round – but that doesn’t mean we have to skimp on the essentials (like desert…desert is essential). Prep for this one is incredibly fast, so enjoy and as always….

Bon appétit!

 

Cherry Dump Cake

 

2 (20 oz.) cans of cherry pie filling

1 box of yellow cake mix

1 stick of butter, cut into thin slices

 

Preheat oven to 350 degrees.

 

"Dump" pie filling into 9x13 baking dish.

 

Evenly sprinkle cake mix over filling and cover with the slices of butter.

 

Cook for 45-60 minutes (different ovens vary) until, browned and bubbly.

 

Serve warm with vanilla ice cream or whipped cream.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com 

Photo: Amy Poore

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