I love this one of our beautiful hostess.
I put the first batch of my photos up at:
http://sanclemente2012.shutterfly.com/
Wednesday, February 8, 2012
Friday, February 11, 2011
Monday, June 15, 2009
Favorite Stir Fry
2-1/2 c. hot water
2 t. finely minced garlic
3 T. soy sauce (and additional soy for adding later)
1 chicken bouillon cube
1-1/2 long grain white rice
1 large green pepper, finely chopped
1 medium onion, chopped
1 c. finely chopped carrots
4 eggs, beaten
1-1/2 c. cubed smoked ham (the good stuff!)
vegetable oil
black pepper
In a medium saucepan add the water, garlic, 3 T. soy and the bouillon cube. Heat to a boil, making sure the cube is dissolved. Add the rice. Bring to a boil again and immediately turn down to "simmer" and cover. Leave simmering on stove for at least 20 minutes. NOTE: I used instant brown rice and it was still yummy.
Turn your wok on med-high (if you don't have a wok, use a large frying pan on stove top). Pour 2 T. veggie oil into the wok. Add your chopped veggies. Stir-fry the veggies for about 5 minutes. Add a few tablespoons of water and cover on a lower hit, checking and stirring often. Heat them until they are soft.
Meanwhile, scramble your eggs with black pepper and chop the eggs into small pieces.
Add your ham to the soft veggies and heat together for a few minutes(make sure there's no extra water in the wok). Add rice to the veggies along with the scrambled eggs. Stir well. Sprinkle on a bit of soy and heat it all through for about 5 minutes, stirring often.
2 t. finely minced garlic
3 T. soy sauce (and additional soy for adding later)
1 chicken bouillon cube
1-1/2 long grain white rice
1 large green pepper, finely chopped
1 medium onion, chopped
1 c. finely chopped carrots
4 eggs, beaten
1-1/2 c. cubed smoked ham (the good stuff!)
vegetable oil
black pepper
In a medium saucepan add the water, garlic, 3 T. soy and the bouillon cube. Heat to a boil, making sure the cube is dissolved. Add the rice. Bring to a boil again and immediately turn down to "simmer" and cover. Leave simmering on stove for at least 20 minutes. NOTE: I used instant brown rice and it was still yummy.
Turn your wok on med-high (if you don't have a wok, use a large frying pan on stove top). Pour 2 T. veggie oil into the wok. Add your chopped veggies. Stir-fry the veggies for about 5 minutes. Add a few tablespoons of water and cover on a lower hit, checking and stirring often. Heat them until they are soft.
Meanwhile, scramble your eggs with black pepper and chop the eggs into small pieces.
Add your ham to the soft veggies and heat together for a few minutes(make sure there's no extra water in the wok). Add rice to the veggies along with the scrambled eggs. Stir well. Sprinkle on a bit of soy and heat it all through for about 5 minutes, stirring often.
Delicious Ham and Potato Soup
INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
½ cup carrots chopped
1 cup corn
3/4 cup diced cooked ham
3 1/4 cups water
2 chicken bouillon cubes
1 teaspoon ground white or black pepper, or to taste
4 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup cheese
DIRECTIONS
1 Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2 In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3 Stir the milk mixture into the stockpot, and cook soup until heated through. Top with cheese. Serve immediately
3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
½ cup carrots chopped
1 cup corn
3/4 cup diced cooked ham
3 1/4 cups water
2 chicken bouillon cubes
1 teaspoon ground white or black pepper, or to taste
4 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup cheese
DIRECTIONS
1 Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2 In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3 Stir the milk mixture into the stockpot, and cook soup until heated through. Top with cheese. Serve immediately
Monday, January 26, 2009
Oatmeal Blueberry Applesauce Muffins
I found this recipe through joythebaker.com . You really can't beat this combination of tasty and healthy. These are truly yummy muffins.
Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
Tuesday, January 20, 2009
Mini Veggie Breakfast Quiches
I adapted this recipe from one I found online. It originally called for turkey sausage but I substituted diced tomatoes, diced peppers and some spinach to make it more veggie-packed. It's a very filling, low-calorie breakfast that you can make ahead of time and then grab on the go.
8 oz. pkg. sliced mushrooms
1 diced roma tomato
1/4 cup sliced green onions
1/4 cup diced red pepper
1-2 cups spinach roughly chopped
1/4 cup grated swiss cheeese (any cheese will do)
5 eggs
3 egg whites
1 tsp. ground pepper
1 cup skim milk
Sautee the mushrooms and peppers and then add them to the rest of the diced veggies. Beat together eggs, egg whites, pepper and cheese. Place a small amount of veggie mixture in each muffin cup and then fill with egg mixture. Bake at 325 for 25 minutes. Let cool before removing from the muffin tin.
This is the original recipe found on eatingwell.com
8 oz. pkg. sliced mushrooms
1 diced roma tomato
1/4 cup sliced green onions
1/4 cup diced red pepper
1-2 cups spinach roughly chopped
1/4 cup grated swiss cheeese (any cheese will do)
5 eggs
3 egg whites
1 tsp. ground pepper
1 cup skim milk
Sautee the mushrooms and peppers and then add them to the rest of the diced veggies. Beat together eggs, egg whites, pepper and cheese. Place a small amount of veggie mixture in each muffin cup and then fill with egg mixture. Bake at 325 for 25 minutes. Let cool before removing from the muffin tin.
This is the original recipe found on eatingwell.com
Banana Blueberry Bread
1 cup sugar
1/2 cup oil
2 medium mashed bananas
1/2 cup plain yogurt (can substitute sour cream)
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup frozen (do not thaw) or fresh blueberries.
Add sugar and oil; beat well. Add and blend bananas, yogurt, vanilla and eggs. Then add dry ingredients: flour, baking soda and salt.
Preheat oven to 350 degrees. Grease and flour pans. Bake for 40-50 minutes.
This makes at least two loaves of very moist and flavorful bread.
1/2 cup oil
2 medium mashed bananas
1/2 cup plain yogurt (can substitute sour cream)
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup frozen (do not thaw) or fresh blueberries.
Add sugar and oil; beat well. Add and blend bananas, yogurt, vanilla and eggs. Then add dry ingredients: flour, baking soda and salt.
Preheat oven to 350 degrees. Grease and flour pans. Bake for 40-50 minutes.
This makes at least two loaves of very moist and flavorful bread.
Wednesday, November 19, 2008
Spicy Enchiladas with Pumpkin Sauce
2-4 Boneless, Skinless Chicken Breasts or 2 large cans Canned Chicken (Sam's Club Style)
6 Scallions, thinly sliced
Course Salt and Ground Pepper
1 can (15 ounces) Pumpkin
4 Garlic Cloves, peeled or 1 teaspoon Dehydrated Garlic
1 Jalapeno Chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon Chili Powder
2-1/2 cups Chicken Broth*
6-8 (6-inch) Corn Tortillas
2 cups grated Sharp White Cheddar Cheese (about 10 ounces)
*If cooking chicken, use reserved broth. If using canned chicken, use canned chicken broth or 2-1/2 cups water and 3 bullion cubes.
1. If using uncooked chicken, clean and remove any fat. Place chicken breasts in a medium saucepan; cover with water. Add 1 Tablespoon dehydrated onions or 1/4 medium onion, chopped. Toss in 4-6 peppercorns. Cook on High heat for 18-20 minutes. Remove from heat, cool and shred. (Strain broth and reserve for later.) Put chicken in a medium bowl. If using canned chicken, drain and put in a medium bowl.
2. Combine chicken and scallions. Season generously with salt and pepper, set aside.
3. In a blender, puree pumpkin, garlic, jalapeno, chili powder and 2-1/2 cups chicken broth, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. If making rolled enchiladas, lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
5. If making the casserole, layer 3 tortillas on sauce, followed by half the chicken, and 1/3 of the cheese. Next layer 3 more tortillas, the rest of the chicken, the remainder of the sauce and the last of the cheese.
6. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes
Don't be scared to try these. I know pumpkin enchiladas- it doesn't sound too appealing, but they are REALLY GOOD!!! And so fun to make in the fall.
6 Scallions, thinly sliced
Course Salt and Ground Pepper
1 can (15 ounces) Pumpkin
4 Garlic Cloves, peeled or 1 teaspoon Dehydrated Garlic
1 Jalapeno Chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon Chili Powder
2-1/2 cups Chicken Broth*
6-8 (6-inch) Corn Tortillas
2 cups grated Sharp White Cheddar Cheese (about 10 ounces)
*If cooking chicken, use reserved broth. If using canned chicken, use canned chicken broth or 2-1/2 cups water and 3 bullion cubes.
1. If using uncooked chicken, clean and remove any fat. Place chicken breasts in a medium saucepan; cover with water. Add 1 Tablespoon dehydrated onions or 1/4 medium onion, chopped. Toss in 4-6 peppercorns. Cook on High heat for 18-20 minutes. Remove from heat, cool and shred. (Strain broth and reserve for later.) Put chicken in a medium bowl. If using canned chicken, drain and put in a medium bowl.
2. Combine chicken and scallions. Season generously with salt and pepper, set aside.
3. In a blender, puree pumpkin, garlic, jalapeno, chili powder and 2-1/2 cups chicken broth, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. If making rolled enchiladas, lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
5. If making the casserole, layer 3 tortillas on sauce, followed by half the chicken, and 1/3 of the cheese. Next layer 3 more tortillas, the rest of the chicken, the remainder of the sauce and the last of the cheese.
6. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes
Don't be scared to try these. I know pumpkin enchiladas- it doesn't sound too appealing, but they are REALLY GOOD!!! And so fun to make in the fall.
Pumpkin Crescent Roll
1 (8-ounce) package Cream Cheese, softened
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls
Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water
1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.
To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.
This is SOOOO yummy!
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls
Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water
1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.
To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.
This is SOOOO yummy!
Caramels
Mix in large saucepan:
2 C sugar
1 C brown sugar
1 C white corn syrup
1 C cream + 1 C milk (or 2C ½ & ½)
1 C butter, regular, salted (don’t use margarine)
Cook to 245-250º and stir while cooking, especially at the end to prevent burning. Then add:
4 t vanilla
Pour into buttered 9x13 pan and allow to cool. Let set up overnight, cup and wrap in wax paper.
2 C sugar
1 C brown sugar
1 C white corn syrup
1 C cream + 1 C milk (or 2C ½ & ½)
1 C butter, regular, salted (don’t use margarine)
Cook to 245-250º and stir while cooking, especially at the end to prevent burning. Then add:
4 t vanilla
Pour into buttered 9x13 pan and allow to cool. Let set up overnight, cup and wrap in wax paper.
Baklava
1 lb. filo dough
4 C finely chopped walnuts
1 C finely chopped almonds
1 C sugar
2 t cinnamon
1 C veg oil
Preparation: In a 11x17” pan, spread some oil over pan and put 5 filo leaves in each corner of pan and then 10 leaves in the bottom of the pan. Then layer ¼ nut mixture and place another 10 leaves on top of that. Press down. Repeat process until all of the nuts are used and filo leaves are topping all. Fold over sides. Cut into diamonds. Pour oil over top of all then set while over preheats to 325º for 1 hour.
While cooking prepare syrup:
2 ½ C sugar
2 C water
8 whole cloves
5 cinnamon sticks
Bring to a boil. Turn down heat and simmer 45 min. until thick. Remove from heat and add:
¾ C honey
2 T lemon juice
Set aside, remove cloves and cinnamon sticks. Pour 2 C warm syrup over hot baklava. 1 hour later pour the rest over all. Place pan in cool place, tightly covered, and let sit one day for flavor.
4 C finely chopped walnuts
1 C finely chopped almonds
1 C sugar
2 t cinnamon
1 C veg oil
Preparation: In a 11x17” pan, spread some oil over pan and put 5 filo leaves in each corner of pan and then 10 leaves in the bottom of the pan. Then layer ¼ nut mixture and place another 10 leaves on top of that. Press down. Repeat process until all of the nuts are used and filo leaves are topping all. Fold over sides. Cut into diamonds. Pour oil over top of all then set while over preheats to 325º for 1 hour.
While cooking prepare syrup:
2 ½ C sugar
2 C water
8 whole cloves
5 cinnamon sticks
Bring to a boil. Turn down heat and simmer 45 min. until thick. Remove from heat and add:
¾ C honey
2 T lemon juice
Set aside, remove cloves and cinnamon sticks. Pour 2 C warm syrup over hot baklava. 1 hour later pour the rest over all. Place pan in cool place, tightly covered, and let sit one day for flavor.
Monday, November 3, 2008
Pumpkin Bars
bars:
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz canned pumpkin
2 c. flour
2 t. cinnamon
1 t. ginger
1 t. clover
1 t. salt
1 t. baking soda
1 t. baking powder
frosting:
3 oz. cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar
beat eggs, sugar, oil and pumpkin until fluffy. mix dry ingredients together and add to pumpkin mixture. pour into ungreased pan (15x10). bake at 350 degrees for 25 minutes. beat frosting ingredients together, spread on cooled bars and top with candy pumpkins.
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz canned pumpkin
2 c. flour
2 t. cinnamon
1 t. ginger
1 t. clover
1 t. salt
1 t. baking soda
1 t. baking powder
frosting:
3 oz. cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar
beat eggs, sugar, oil and pumpkin until fluffy. mix dry ingredients together and add to pumpkin mixture. pour into ungreased pan (15x10). bake at 350 degrees for 25 minutes. beat frosting ingredients together, spread on cooled bars and top with candy pumpkins.
Pumpkin Chocolate Chip Muffins
1 3/4 c. flour
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips
preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips
preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.
easy peach cobbler
3/4 c. flour
1 stick margarine or butter
1 t. baking powder
1 1/2 c. sugar
1/2 t. salt
2/3 c. milk
4 c. fresh or frozen fruit
melt butter in 2 quart baking dish. combine flour, baking powder and 1 cup sugar (save the other 1/2 c. sugar) and salt. the add dry ingredients to melted butter. add milk and stir well.
boil fruit and the remaining 1/2 c. sugar in a saucepan. pour fruit into baking dish, do not stir. the hot fruit will sink to the bottom.
bake at 400 degrees for 30 minutes
serve with ice cream
1 stick margarine or butter
1 t. baking powder
1 1/2 c. sugar
1/2 t. salt
2/3 c. milk
4 c. fresh or frozen fruit
melt butter in 2 quart baking dish. combine flour, baking powder and 1 cup sugar (save the other 1/2 c. sugar) and salt. the add dry ingredients to melted butter. add milk and stir well.
boil fruit and the remaining 1/2 c. sugar in a saucepan. pour fruit into baking dish, do not stir. the hot fruit will sink to the bottom.
bake at 400 degrees for 30 minutes
serve with ice cream
Melting Pot Stew
1 t. oil
1 c. chopped onion
1/2 t. dried oregano
1/2 t. ground cumin
1 garlic clove
6 c.3-16 oz. cans) chicken broth
1 1/3 c. cubed, peeled baking potatoes (or sweet potatoes)
1 can garbanzo beans
2 c. corn
3/4 t. salt
1 zucchini, quartered and sliced
1 c. diced tomato
1/3 c. fresh cilantro
boil chicken broth, then cook all vegetables until soft (15 mins) in broth. add spices, boil on med for approx. 15 mins. let simmer. can serve in hollowed out pumpkin for parties, etc.
toppings: cilantro, cheese, sour cream, fresh squeezed lime, tomato
1 c. chopped onion
1/2 t. dried oregano
1/2 t. ground cumin
1 garlic clove
6 c.3-16 oz. cans) chicken broth
1 1/3 c. cubed, peeled baking potatoes (or sweet potatoes)
1 can garbanzo beans
2 c. corn
3/4 t. salt
1 zucchini, quartered and sliced
1 c. diced tomato
1/3 c. fresh cilantro
boil chicken broth, then cook all vegetables until soft (15 mins) in broth. add spices, boil on med for approx. 15 mins. let simmer. can serve in hollowed out pumpkin for parties, etc.
toppings: cilantro, cheese, sour cream, fresh squeezed lime, tomato
Tuesday, October 7, 2008
Shauna's House Salad
2 Heads of Romaine
2 c. cherry tomatoes
1 c. coarsely grated swiss or provolone
parmesan
1/4 pound crisp bacon
croutons
Dressing:
juice of one lemon
3 cloves of garlic
1 tsp salt
1/2 t. pepper
Combine all of the above and slowly add:
3/4 c. vegetable or olive oil
Let stand for at least 3 hours.
Shauna gave me this recipe years ago. I always go the extra five miles and make my own croutons for this salad because I adore homemade croutons and they are great with this recipe. I don't have an exact recipe (because I am not a big recipe follower) but I can give you basic instructions.
CROUTONS: cube up some french bread - a few cups full at least. put in a big bowl and drizzle with melted butter or olive oil. Maybe 1/4-1/2 cup. Stir until lightly coated. Season with basil, garlic salt, parsley (whatever you want) until desired flavor. Spread out on cookie sheet and place under low broiler. watch closely. When bread is slightly browned, remove from oven and stir around with spatula - return to oven to brown more.
They can burn really easily, so be careful.
2 c. cherry tomatoes
1 c. coarsely grated swiss or provolone
parmesan
1/4 pound crisp bacon
croutons
Dressing:
juice of one lemon
3 cloves of garlic
1 tsp salt
1/2 t. pepper
Combine all of the above and slowly add:
3/4 c. vegetable or olive oil
Let stand for at least 3 hours.
Shauna gave me this recipe years ago. I always go the extra five miles and make my own croutons for this salad because I adore homemade croutons and they are great with this recipe. I don't have an exact recipe (because I am not a big recipe follower) but I can give you basic instructions.
CROUTONS: cube up some french bread - a few cups full at least. put in a big bowl and drizzle with melted butter or olive oil. Maybe 1/4-1/2 cup. Stir until lightly coated. Season with basil, garlic salt, parsley (whatever you want) until desired flavor. Spread out on cookie sheet and place under low broiler. watch closely. When bread is slightly browned, remove from oven and stir around with spatula - return to oven to brown more.
They can burn really easily, so be careful.
Friday, October 3, 2008
Strawberry Spinach Salad
My sister in law, Sarah, is hosting a salad week, where participants are sharing a week's worth of salad recipes.
This first salad is a salad my mom makes for almost every wedding she caters. It is almost ALWAYS requested by brides.
This first salad is a salad my mom makes for almost every wedding she caters. It is almost ALWAYS requested by brides.
STRAWBERRY SPINACH SALAD
The base of the salad is baby spinach and then a smattering of fresh fruits: (any combination of)sliced strawberries, blueberries, raspberries, halved grapes, mandarin oranges, sliced pears or apples. In the summer, it is always berries, in the winter it is fresh oranges or apples.
On top of the salad is sugared pecans, which my mom does differently than I do. She puts 1 cup of pecans in a teflon pan with 1/2 cup of sugar and cooks on medium heat until the sugar melts and the nuts are coated. Then she pours them on a cookie sheet. I do it a simpler way because I mess up the sugared pecans frequently (can't get right temp for sugar to melt without burning nuts). My way is to put the nuts in the pan heat up the nuts and they are slightly roasted. Then I drizzle honey on them (no worrying about melting sugar) and stir until coated. Pour on cookie sheet to harden. Let completely cool before adding them to salad.
DRESSING:
1/2 c. Girard's fat free raspberry dressing (you could use other brand, this is what we use)
The base of the salad is baby spinach and then a smattering of fresh fruits: (any combination of)sliced strawberries, blueberries, raspberries, halved grapes, mandarin oranges, sliced pears or apples. In the summer, it is always berries, in the winter it is fresh oranges or apples.
On top of the salad is sugared pecans, which my mom does differently than I do. She puts 1 cup of pecans in a teflon pan with 1/2 cup of sugar and cooks on medium heat until the sugar melts and the nuts are coated. Then she pours them on a cookie sheet. I do it a simpler way because I mess up the sugared pecans frequently (can't get right temp for sugar to melt without burning nuts). My way is to put the nuts in the pan heat up the nuts and they are slightly roasted. Then I drizzle honey on them (no worrying about melting sugar) and stir until coated. Pour on cookie sheet to harden. Let completely cool before adding them to salad.
DRESSING:
1/2 c. Girard's fat free raspberry dressing (you could use other brand, this is what we use)
1/4 cup sugar
3/4 t grated onion
3/4 t. salt
1/3 t. dry mustard
1 c. olive or canola oil
2 T red wine vinegar
3 T poppyseeds
Mix very well (blender works great)
Optional items:
red onion (I don't add)
feta (yes!)
craisins (yes again!)
Wait to put the dressing and nuts on until right before you serve it.
**Cheaters tip: If you don't have the time to make the fancy schmancy dressing, use the regular Girard's Raspberry (not fat free) or Brianna's Poppyseed Dressing. Both are delicious.
3/4 t grated onion
3/4 t. salt
1/3 t. dry mustard
1 c. olive or canola oil
2 T red wine vinegar
3 T poppyseeds
Mix very well (blender works great)
Optional items:
red onion (I don't add)
feta (yes!)
craisins (yes again!)
Wait to put the dressing and nuts on until right before you serve it.
**Cheaters tip: If you don't have the time to make the fancy schmancy dressing, use the regular Girard's Raspberry (not fat free) or Brianna's Poppyseed Dressing. Both are delicious.
Thursday, September 25, 2008
Crockpot!
http://crockpot365.blogspot.com
This blog is awesome. I have tried several things. All good. I love my crockpot. It's such an easy way to cook.
This blog is awesome. I have tried several things. All good. I love my crockpot. It's such an easy way to cook.
Wednesday, August 20, 2008
Spiced Chicken with Sweet Potatoes
3-4 chicken breasts, cubed
1/4 c. olive or vegetable oil
1/2 c. dry vermouth (obviously i substituted here. can sub: apple/grape/white grape juice or white wine vinegar)
1 1/2 t. salt
1/4 t. pepper
1/2 - 1 t. ground cinnamon
2-3 T. brown sugar
2 tart apples, cored, cut in wedges
3 sweet potatoes, cooked and sliced
brown chicken pieces in a heavy skillet in hot olive/vegetable oil. drain off all but 1 tablespoon of oil. combine dry vermouth with salt, pepper, cinnamon, and brown sugar. add vermouth mixture to chieck in skillet along with apple wedges. bast chicken. cover skillet and cook over low hear for 25 minutes. add cooked sliced sweet potatoes and baste again until with cooking liquid. cover and simmer until heated.
note: i had to play around with this a little bit. i added more cinnamon and brown sugar because i substituted white wine vingear for the vermouth and i didn't really like the flavor. i think i'll use white grape juice next time. also i cut up the sweet potatoes and baked them in the oven for about a half an hour then added them to the skillet (i actually used a big boiling pot) and let them cook with the chicken and apples for the 25 minutes. i served it over rice pilaf. it was yummier then i thought it was going to be and darek liked it too even though he's not really a sweet potato fan.
1/4 c. olive or vegetable oil
1/2 c. dry vermouth (obviously i substituted here. can sub: apple/grape/white grape juice or white wine vinegar)
1 1/2 t. salt
1/4 t. pepper
1/2 - 1 t. ground cinnamon
2-3 T. brown sugar
2 tart apples, cored, cut in wedges
3 sweet potatoes, cooked and sliced
brown chicken pieces in a heavy skillet in hot olive/vegetable oil. drain off all but 1 tablespoon of oil. combine dry vermouth with salt, pepper, cinnamon, and brown sugar. add vermouth mixture to chieck in skillet along with apple wedges. bast chicken. cover skillet and cook over low hear for 25 minutes. add cooked sliced sweet potatoes and baste again until with cooking liquid. cover and simmer until heated.
note: i had to play around with this a little bit. i added more cinnamon and brown sugar because i substituted white wine vingear for the vermouth and i didn't really like the flavor. i think i'll use white grape juice next time. also i cut up the sweet potatoes and baked them in the oven for about a half an hour then added them to the skillet (i actually used a big boiling pot) and let them cook with the chicken and apples for the 25 minutes. i served it over rice pilaf. it was yummier then i thought it was going to be and darek liked it too even though he's not really a sweet potato fan.
Monday, July 7, 2008
Tex-Mex food
I recently came across this blog while in search for a homemade tortilla recipe. I looked through the pages and there really wasn't ANYTHING that didn't sound good to me on her blog.
The name of the blog is homesicktexan.blogspot.com
It's not healthy food, I will tell you that. But it's Tex-mex and BBQ and southern comfort food. There is a section of most popular posts on her sidebar and the King Ranch Chicken Casserole sounds delicious.
UPDATE: Her homemade flour tortillas were AWESOME.
The name of the blog is homesicktexan.blogspot.com
It's not healthy food, I will tell you that. But it's Tex-mex and BBQ and southern comfort food. There is a section of most popular posts on her sidebar and the King Ranch Chicken Casserole sounds delicious.
UPDATE: Her homemade flour tortillas were AWESOME.
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