Ingredients:
Showing posts with label veggie. Show all posts
Showing posts with label veggie. Show all posts
Sunday, September 23, 2012
Sunday, January 15, 2012
Avocado-Lime Black Beans Burrito
Avocado-Lime Black Beans
2 servings
1 15-ounce can black beans
1/2 lime, juiced (i used lemon instead)
1/2 cup fresh cilantro leaves, chopped
1 small shallot, diced
1 teaspoon ground cumin (left it out on accident)Salt and freshly ground black pepper1 avocado, to serve
Directions:
Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper.
Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.
The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.
Review: I served my as a burrito with a serving of beans and half an avocado and added a dollop of sour cream. My picky 4 year old loved this dish!
2 servings
Source: thekitchn.com via Bernadete on Pinterest
1 15-ounce can black beans
1/2 lime, juiced (i used lemon instead)
1/2 cup fresh cilantro leaves, chopped
1 small shallot, diced
1 teaspoon ground cumin (left it out on accident)Salt and freshly ground black pepper1 avocado, to serve
Directions:
Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper.
Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.
The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.
Review: I served my as a burrito with a serving of beans and half an avocado and added a dollop of sour cream. My picky 4 year old loved this dish!
Friday, August 5, 2011
Grilled Garlic Parmesan Zucchini
Grilled Garlic and Parmesan Zuchinni from here
3 Zuchinni
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini. Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.
** I used an aluminum foil and sprayed with Pam to put the zuchinni on.
Saturday, July 9, 2011
Sauteed Zucchini
Sautted Zuchinni
1 cup fresh mushrooms, sliced
1 cup zucchini, sliced
1 sweet onion, sliced thin
1/2 tsp. ground thyme
1/2 tsp. paprika
1 tsp. minced garlic
1 tbsp. olive oil
1 roma tomato, chopped
Directions
Heat olive oil.
Add all ingredients, except for the tomato; saute until tender.
Add tomato and cook for 1 minute.
Serve plain or sprinkle with parmesan cheese.
Number of Servings: 4
1 cup fresh mushrooms, sliced
1 cup zucchini, sliced
1 sweet onion, sliced thin
1/2 tsp. ground thyme
1/2 tsp. paprika
1 tsp. minced garlic
1 tbsp. olive oil
1 roma tomato, chopped
Directions
Heat olive oil.
Add all ingredients, except for the tomato; saute until tender.
Add tomato and cook for 1 minute.
Serve plain or sprinkle with parmesan cheese.
Number of Servings: 4
Thursday, June 30, 2011
Zucchini Boats
Zucchini Boats from my Kitchen :)
4 medium zucchini
1 pound ground beef
1 small onion, chopped
1 4 oz can of mushrooms
1/2 cup dried bread crumbs
1 egg, beaten
2 cups of spaghetti sauce
1/4 cup of Parmesan Cheese
1/2 cup of Mozzarella cheese
Directions
1. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds.
2. Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.
3.Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper
4.Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Decrease oven temperature to 350.
5. Begin by sauteing onion and mushrooms in 2 tablespoons of olive oil. Once veggies are tender brown the ground beef over medium heat until meat is no longer pink. Season the meat with salt/pepper and Italian species.
6. In a medium bowl, mix together the ground beef, mushroom, chopped onion, bread crumbs, and egg. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
3. Spoon the spaghetti sauce mixture over the filled zucchini, liberally. Sprinkle Parm and Mozzarella on top 15 minutes they are done cooking. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
4 medium zucchini
1 pound ground beef
1 small onion, chopped
1 4 oz can of mushrooms
1/2 cup dried bread crumbs
1 egg, beaten
2 cups of spaghetti sauce
1/4 cup of Parmesan Cheese
1/2 cup of Mozzarella cheese
Directions
1. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds.
2. Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.
3.Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper
4.Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Decrease oven temperature to 350.
5. Begin by sauteing onion and mushrooms in 2 tablespoons of olive oil. Once veggies are tender brown the ground beef over medium heat until meat is no longer pink. Season the meat with salt/pepper and Italian species.
6. In a medium bowl, mix together the ground beef, mushroom, chopped onion, bread crumbs, and egg. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
3. Spoon the spaghetti sauce mixture over the filled zucchini, liberally. Sprinkle Parm and Mozzarella on top 15 minutes they are done cooking. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Monday, May 30, 2011
Taco Potoato Wedges
Taco Potoato Wedges
Ingredients:
■8 Potatoes
■1/4 c Vegetable oil
■1 package taco seasoning
■salt to taste
Directions:
1. Preheat to 425 degrees. Cut potatoes in to wedges. Mix taco seasoning, oil and salt to taste in a bowl.
2.Put cut wedges on top of seasoned oil.
3.Mix thoroughly.
4.Place in single layer on baking sheet. Bake for about 30-45 or until tender.
Checking and stirring every 15 minutes or so.
Review: This was a simple and falvorful way to dress up wedges. The whole family enjoyed these.
Ingredients:
■8 Potatoes
■1/4 c Vegetable oil
■1 package taco seasoning
■salt to taste
Directions:
1. Preheat to 425 degrees. Cut potatoes in to wedges. Mix taco seasoning, oil and salt to taste in a bowl.
2.Put cut wedges on top of seasoned oil.
3.Mix thoroughly.
4.Place in single layer on baking sheet. Bake for about 30-45 or until tender.
Checking and stirring every 15 minutes or so.
Review: This was a simple and falvorful way to dress up wedges. The whole family enjoyed these.
Monday, December 27, 2010
Italian Asparagus Sticks
Italian Asparagus Sticks
from weelicious
1 Cup Whole Wheat Panko or Bread Crumbs
1 Tbsp Italian Herbs (you can find them in any grocery’s spice section)
1/2 Tsp Salt
1/2 Tsp Garlic Powder
2 Large Eggs
1/4 Cup Flour
1 Bunch Asparagus, cleaned and stems removed (if you snap the asparagus down towards the bottom, they will naturally break at the woody part at the bottom)
Tomato Sauce
1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls. Dip the asparagus first into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the sticks.
6. Place all of the coated sticks on the baking sheet/rack. Arrange so they’re not touching, spray lightly with oil and bake for 30-35 minutes or until the bread crumbs are golden.
Review: These where a great hit, yummy they had great flavor and just the right amount of chrunch!
from weelicious
1 Cup Whole Wheat Panko or Bread Crumbs
1 Tbsp Italian Herbs (you can find them in any grocery’s spice section)
1/2 Tsp Salt
1/2 Tsp Garlic Powder
2 Large Eggs
1/4 Cup Flour
1 Bunch Asparagus, cleaned and stems removed (if you snap the asparagus down towards the bottom, they will naturally break at the woody part at the bottom)
Tomato Sauce
1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls. Dip the asparagus first into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the sticks.
6. Place all of the coated sticks on the baking sheet/rack. Arrange so they’re not touching, spray lightly with oil and bake for 30-35 minutes or until the bread crumbs are golden.
Review: These where a great hit, yummy they had great flavor and just the right amount of chrunch!
Friday, December 24, 2010
Restaurant Style Potato salad
Restaurant Style Potato salad from allrecipes
Ingredients
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper salt to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve
Ingredients
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper salt to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve
Wednesday, November 24, 2010
Thanksgiving Meal
Candied Sweet Potatoes
Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice
Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper
Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Slow cooked Ham
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice
The Directions.
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
Shredded Brussels Sprouts
Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Shrimp Scampi
Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Turkey in a bag and mom's stuffing~
Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice
Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper
Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Slow cooked Ham
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice
The Directions.
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
Shredded Brussels Sprouts
Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Shrimp Scampi
Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Turkey in a bag and mom's stuffing~
Sunday, November 7, 2010
Tender Pork Chops and Carmalized Onions and Apples
Tender Pork Chops with Caramelized Apples and Onions from My Kitchen Cafe
*Serves 4
4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.
Review: This was good, I loved the way it made the house smell, so yummy!
Parmesan and Garlic Smashed Potatoes
5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt
1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)
In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
Review:These tasted great!
*Serves 4
4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.
Review: This was good, I loved the way it made the house smell, so yummy!
Parmesan and Garlic Smashed Potatoes
5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt
1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)
In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
Review:These tasted great!
Sunday, July 18, 2010
Chinese Napa Cabbage Salad
Chinese Napa Cabbage Salad from allrecipes
Ingredients
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
Crunch noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. '
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Review: This was a big hit at a get together. I used a package of coleslaw mix instead of cutting the cabbage.
Ingredients
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
Crunch noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. '
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Review: This was a big hit at a get together. I used a package of coleslaw mix instead of cutting the cabbage.
Friday, July 16, 2010
Foil wrapped chicken and zucchini
from Frugal and Fabulous
Ingredients
4 chicken breasts (or equivalent, I used chicken tenders)
4 tsp Taco Seasoning Mix
3/4 cup Shredded Cheddar Cheese
1/2 cup Chunky Salsa
1/4 cup Sour Cream
4 sheets of foil
Heat oven to 400°F. Place a chicken breast in the center of each sheet. Sprinkle chicken with seasoning mix. Top with salsa and cheese. Fold foil into packets, leaving room for heat circulation inside (i.e. not too tight!). Place packets in glass 15x10x1-inch baking pan. Bake 30 to 35 min. or until chicken is done. (Chicken tenders will be cooked in about 25 minutes!) Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
Sauteed Zucchini - from Finding Joy in My Kitchen
1-2 medium zucchini, quartered
little drizzle of olive oil
pinch of salt
light sprinkles of Italian seasoning (we like Mrs. Dash)
cheese, to taste
Saute the zucchini over medium heat in a bit of olive oil until crisp tender. Season with salt and Italian seasoning while cooking. Top with shredded cheddar or colby jack cheese.
Review: both recipes where exactly what I needed tonight, quick and easy! They both tasted delightful. Great weeknight meals for when your short on time!
Ingredients
4 chicken breasts (or equivalent, I used chicken tenders)
4 tsp Taco Seasoning Mix
3/4 cup Shredded Cheddar Cheese
1/2 cup Chunky Salsa
1/4 cup Sour Cream
4 sheets of foil
Heat oven to 400°F. Place a chicken breast in the center of each sheet. Sprinkle chicken with seasoning mix. Top with salsa and cheese. Fold foil into packets, leaving room for heat circulation inside (i.e. not too tight!). Place packets in glass 15x10x1-inch baking pan. Bake 30 to 35 min. or until chicken is done. (Chicken tenders will be cooked in about 25 minutes!) Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
Sauteed Zucchini - from Finding Joy in My Kitchen
1-2 medium zucchini, quartered
little drizzle of olive oil
pinch of salt
light sprinkles of Italian seasoning (we like Mrs. Dash)
cheese, to taste
Saute the zucchini over medium heat in a bit of olive oil until crisp tender. Season with salt and Italian seasoning while cooking. Top with shredded cheddar or colby jack cheese.
Review: both recipes where exactly what I needed tonight, quick and easy! They both tasted delightful. Great weeknight meals for when your short on time!
Monday, July 5, 2010
Oven Fried Zucchini
4 medium zucchini
2 Tbsp. olive oil, divided
1 large egg
1/2 cup Panko bread crumbs or regular bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt
1/2 tsp. dried basil
1/2 tsp. freshly-ground black pepper
Preparation:
Preheat oven to 425 degrees F.
Wash, trim and slice zucchini into 1/2-inch-thick rounds.
Drizzle one tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
Beat egg in a small bowl.
Spread bread crumbs out in a shallow dish. Stir Parmesan cheese, salt, basil and pepper into bread crumbs.
Dip 5-6 zucchini slices into the beaten egg. Transfer to the bread crumb mixture, pressing on both sides to coat. Shake off excess, and place on prepared baking sheet.
Repeat with remaining zucchini slices.
Drizzle remaining tablespoon of olive oil over the zucchini.
Bake in preheated oven 8 minutes. Using tongs, turn zucchini so the other side gets crispy. Bake another 5-7 minutes until golden brown.
Makes 4-6 servings.
Simple and delicous!
2 Tbsp. olive oil, divided
1 large egg
1/2 cup Panko bread crumbs or regular bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt
1/2 tsp. dried basil
1/2 tsp. freshly-ground black pepper
Preparation:
Preheat oven to 425 degrees F.
Wash, trim and slice zucchini into 1/2-inch-thick rounds.
Drizzle one tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
Beat egg in a small bowl.
Spread bread crumbs out in a shallow dish. Stir Parmesan cheese, salt, basil and pepper into bread crumbs.
Dip 5-6 zucchini slices into the beaten egg. Transfer to the bread crumb mixture, pressing on both sides to coat. Shake off excess, and place on prepared baking sheet.
Repeat with remaining zucchini slices.
Drizzle remaining tablespoon of olive oil over the zucchini.
Bake in preheated oven 8 minutes. Using tongs, turn zucchini so the other side gets crispy. Bake another 5-7 minutes until golden brown.
Makes 4-6 servings.
Simple and delicous!
Sunday, April 11, 2010
thee bean salad
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Review: Simple, deilicous and easy to prepare! This is great for cookouts or summer picnics
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Review: Simple, deilicous and easy to prepare! This is great for cookouts or summer picnics
Sunday, March 21, 2010
Bourban Chicken and Asparagus in Wine
So as you can see I have started including pictures of recipes.I really like when other sites do this, but I feel like the pictures do not due the items justice. Any ideas for taking pictures of food? Do you like when sites include pictures? Thanks in advance for your opinions.
Bourbon Chicken from What's for Dinner
Ingredients
2 lbs boneless chicken breasts or thighs, cut into bite size pieces
2 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken from skillet and set aside. Add remaining ingredients, heating over medium heat until well mixed and sugar has dissolved. Add chicken back to the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes.
Serve over rice or noodles
Review: This tasted good, it was simple and Delicious.
Asparagus with Wine from here
Asparagus in Wine ingredients list:
2 lbs of asparagus.
Boiling water.
¼ cup of butter.
¼ cup of white wine.
½ teaspoon of salt.
¼ teaspoon of pepper.
Instructions for Asparagus in Wine:
Wash the asparagus and snap off the ends.
Lay the asparagus spears in a shallow pan and cover with salted boiling water.
Bring to a boil and simmer for 8 minutes.
Drain and turn into buttered ramequins.
Melt the butter and stir in the wine.
Pour over the asparagus.
Sprinkle with salt and pepper.
Bake at 425°F (220°C) for 15 minutes.
REVIEW: out of all the ways I made asparagus this was my husbands favorite, it is simple and has good flavor!
Bourbon Chicken from What's for Dinner
Ingredients
2 lbs boneless chicken breasts or thighs, cut into bite size pieces
2 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken from skillet and set aside. Add remaining ingredients, heating over medium heat until well mixed and sugar has dissolved. Add chicken back to the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes.
Serve over rice or noodles
Review: This tasted good, it was simple and Delicious.
Asparagus with Wine from here
Asparagus in Wine ingredients list:
2 lbs of asparagus.
Boiling water.
¼ cup of butter.
¼ cup of white wine.
½ teaspoon of salt.
¼ teaspoon of pepper.
Instructions for Asparagus in Wine:
Wash the asparagus and snap off the ends.
Lay the asparagus spears in a shallow pan and cover with salted boiling water.
Bring to a boil and simmer for 8 minutes.
Drain and turn into buttered ramequins.
Melt the butter and stir in the wine.
Pour over the asparagus.
Sprinkle with salt and pepper.
Bake at 425°F (220°C) for 15 minutes.
REVIEW: out of all the ways I made asparagus this was my husbands favorite, it is simple and has good flavor!
Saturday, March 20, 2010
Asparagus Parmesan
from Allrecipes
Ingredients
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese salt and pepper to taste
Directions
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Review: This tasted good and was somple. I sauteed some onion and mushrooms to go along with this. Tasted great
Ingredients
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese salt and pepper to taste
Directions
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Review: This tasted good and was somple. I sauteed some onion and mushrooms to go along with this. Tasted great
Asparagus with Maple-Mustard Sauce
Asparagus with Maple-Mustard Sauce
from Taste and Tell
4 servings
1 pound asparagus, cut into 2 inch pieces
1 tablespoon real maple syrup
1 tablespoon Dijon mustard
1 tablespoon olive oil
Heat 1 inch of water to boiling in a 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook fro 4 to 5 minutes or until asparagus is crisp-tender; drain.
Mix maple syrup, mustard and oil. Drizzle over asparagus
The Sauce Tasted sooo good! I will make it again this way!
from Taste and Tell
4 servings
1 pound asparagus, cut into 2 inch pieces
1 tablespoon real maple syrup
1 tablespoon Dijon mustard
1 tablespoon olive oil
Heat 1 inch of water to boiling in a 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook fro 4 to 5 minutes or until asparagus is crisp-tender; drain.
Mix maple syrup, mustard and oil. Drizzle over asparagus
The Sauce Tasted sooo good! I will make it again this way!
Saturday, January 9, 2010
Creamy Potluck Potatoes
Creamy Potluck Potatoes from BHG
3 pounds potatoes, peeled and cut up (about 6 cups)
1 10 3/4-ounce can reduced-sodium condensed cream of chicken soup
1/2 cup dairy sour cream
1 3-ounce package cream cheese, softened
2 tablespoons butter or margarine, melted
3/4 cup shredded cheddar cheese (3 ounces)
1/4 cup sliced green onions (2)
1/4 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Directions
1. In a large saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until tender. Drain; rinse with cold water. Drain again.
2. Meahwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the shredded cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup shredded cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with the remaining 1 tablespoon green onions. Makes 10 servings.
Review: These were really good. I did not add the green onions and added some extra cheese. I think for texture next time I will leave the skin on the potatoes. Overall a good recipe.
3 pounds potatoes, peeled and cut up (about 6 cups)
1 10 3/4-ounce can reduced-sodium condensed cream of chicken soup
1/2 cup dairy sour cream
1 3-ounce package cream cheese, softened
2 tablespoons butter or margarine, melted
3/4 cup shredded cheddar cheese (3 ounces)
1/4 cup sliced green onions (2)
1/4 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Directions
1. In a large saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until tender. Drain; rinse with cold water. Drain again.
2. Meahwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the shredded cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup shredded cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with the remaining 1 tablespoon green onions. Makes 10 servings.
Review: These were really good. I did not add the green onions and added some extra cheese. I think for texture next time I will leave the skin on the potatoes. Overall a good recipe.
Thursday, December 10, 2009
Spinach and Mushroom Casserole
Original Recipe from allrecipes.com
Ingredients
2 tablespoons butter 1 pound fresh mushrooms, sliced 2 (10 ounce) packages fresh spinach, rinsed and stems removed 1 teaspoon salt 4 tablespoons butter, melted 1/4 cup finely chopped onion 1 1/2 cups shredded Cheddar cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
Bake in preheated oven for 20 minutes
First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauteed 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of Worcestershire sauce Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Added Bacon
Ingredients
2 tablespoons butter 1 pound fresh mushrooms, sliced 2 (10 ounce) packages fresh spinach, rinsed and stems removed 1 teaspoon salt 4 tablespoons butter, melted 1/4 cup finely chopped onion 1 1/2 cups shredded Cheddar cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
Bake in preheated oven for 20 minutes
First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauteed 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of Worcestershire sauce Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Added Bacon
Tuesday, December 8, 2009
Butter Glazed Asparagus
from Campbell's Kitchen
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter
Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.
Review: Simple, fast and delicious! Yummy! My two year old loved these.
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter
Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.
Review: Simple, fast and delicious! Yummy! My two year old loved these.
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