-1 pint grape tomatoes, (halved)
-1 yellow pepper (diced)
-1 (15 oz) can black beans (rinsed and drained)
-1/2 cup diced red onion
-2 Tbls. minced jalapeno pepper
-1/2 tsp. lime zest
Place above in a large bowl.
Dressing:
-1/4 cup fresh lime juice
-1/4 cup olive oil
-1 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. minced garlic
-1/4 tsp. cayenne pepper
Whisk together, pour over vegetables and toss well.
-2 ripe avocados (DICED)
Just before serving, fold the avacados into the salad. Serve at room temperature.
Thursday, August 27, 2009
Wednesday, May 13, 2009
French Toast Casserole
I haven't tried this one yet, but it sounds so yummy for a brunch.
-1 large loaf of French bread (not sliced)
-1, 8 ounce pkg. cream cheese
-12 eggs
-1 3/4 cups half and half
-1/4 cup maple syrup
-6 T melted butter
-Cinnamon
-Powdered sugar
Cut bread into cubes. Layer half of the cubes in a 9"X13" pan. Cut cream cheese into small cubes and scatter over bread. Sprinkle with cinnamon. Cover with remaining bread. Wisk together eggs, half and half, syrup, and butter and pour evenly over bread. Press down to soak up egg mixture. Sprinkle with more cinnamon. Bake uncovered at 350 degrees for 45-50 minutes. Sprinkle with powdered sugar and serve with hot strawberry sauce.
Strawberry Sauce
-2 cups strawberry preserves
-2 cups strawberries (fresh or frozen)
-Heat in saucepan (do not boil)
From the kitchen of Sabrina Chango
-1 large loaf of French bread (not sliced)
-1, 8 ounce pkg. cream cheese
-12 eggs
-1 3/4 cups half and half
-1/4 cup maple syrup
-6 T melted butter
-Cinnamon
-Powdered sugar
Cut bread into cubes. Layer half of the cubes in a 9"X13" pan. Cut cream cheese into small cubes and scatter over bread. Sprinkle with cinnamon. Cover with remaining bread. Wisk together eggs, half and half, syrup, and butter and pour evenly over bread. Press down to soak up egg mixture. Sprinkle with more cinnamon. Bake uncovered at 350 degrees for 45-50 minutes. Sprinkle with powdered sugar and serve with hot strawberry sauce.
Strawberry Sauce
-2 cups strawberry preserves
-2 cups strawberries (fresh or frozen)
-Heat in saucepan (do not boil)
From the kitchen of Sabrina Chango
Wednesday, April 29, 2009
Easter Quiche
I'm still trying to use some of the ham I have in my freezer from Easter. I threw the ham and a concoction of other stuff I needed to use up in my fridge together and it turned out pretty good. This turned out to be one of my best quiches yet!
-1 cup shredded swiss cheese
-1 cup shredded colby and monterey jack cheese
-2 T flour
-1 1/2 cups half and half
-4 eggs, slightly beaten
-1 - 1 1/2 cups finely chopped ham (could've been a little more or less...I just sort of eyeballed it)
-2-3 pieces of crumbled bacon
-salt and pepper to taste (about 1/4 t each)
-pie crust
Combine all ingredients in a bowl. Pour into an unbaked pie crust. Place pie plate on a cookie sheet that is covered in foil to protect your oven from any potential spillovers. Bake at 350 degrees for 50-65 minutes or until a knife comes out clean.
-1 cup shredded swiss cheese
-1 cup shredded colby and monterey jack cheese
-2 T flour
-1 1/2 cups half and half
-4 eggs, slightly beaten
-1 - 1 1/2 cups finely chopped ham (could've been a little more or less...I just sort of eyeballed it)
-2-3 pieces of crumbled bacon
-salt and pepper to taste (about 1/4 t each)
-pie crust
Combine all ingredients in a bowl. Pour into an unbaked pie crust. Place pie plate on a cookie sheet that is covered in foil to protect your oven from any potential spillovers. Bake at 350 degrees for 50-65 minutes or until a knife comes out clean.
Friday, April 17, 2009
Bean Soup
Thanks to my sister-in-law, Kelley, for sharing her bean soup recipe so I could use up some of my left over Easter ham. Fab recipe!
-3 cups diced ham
-1 1/2-2 cups chopped carrots
-1 small onion, chopped
-3 cans of pinto beans, rinsed
-1 can of chicken broth
-1 T brown sugar
-1 t salt
-1 t pepper
-1/2 cup heavy cream
-Water to fill
Combine all ingredients in large pot. Cook on low for about 3 hours or unitl soup has thickened and veggies are tender. Add water as needed to keep a steady fluid base and so soup doesn't burn. Serve with warm French or Italian bread for dipping.
From the kitchen of Kelley Midagliotti
-3 cups diced ham
-1 1/2-2 cups chopped carrots
-1 small onion, chopped
-3 cans of pinto beans, rinsed
-1 can of chicken broth
-1 T brown sugar
-1 t salt
-1 t pepper
-1/2 cup heavy cream
-Water to fill
Combine all ingredients in large pot. Cook on low for about 3 hours or unitl soup has thickened and veggies are tender. Add water as needed to keep a steady fluid base and so soup doesn't burn. Serve with warm French or Italian bread for dipping.
From the kitchen of Kelley Midagliotti
Friday, April 03, 2009
BTZ Alfredo Pasta
Creative name, huh? This is something I came up with last night while trying to use up stuff in my fridge. It turned out to be really yummy so I thought I'd share. Only took me about 15 minutes to put together. Enjoy!
-6-7 slices of cooked bacon, crumbled (the "B")
-1 pint grape tomatoes, sliced in half (the "T")
-2 small zucchinis, sliced in half lenthwise and then cut into 1/4 inch piece (the "Z")
-8-10 ounces, mini farfalle/bowties (Barilla's Piccolini line), cooked and drained
-1 jar of alfredo sauce
-shredded Parmesan cheese
-Olive oil
-1/2 tsp. minced garlic
While cooking your pasta, saute tomatoes and zucchini in in a skillet with olive oil and garlic for about 5 minutes. Add alfredo sauce, stir to combine, bring to a boil and then lower heat to a simmer. Add in drained pasta and bacon. Stir to combine. Top with Parmesan cheese and serve.
-6-7 slices of cooked bacon, crumbled (the "B")
-1 pint grape tomatoes, sliced in half (the "T")
-2 small zucchinis, sliced in half lenthwise and then cut into 1/4 inch piece (the "Z")
-8-10 ounces, mini farfalle/bowties (Barilla's Piccolini line), cooked and drained
-1 jar of alfredo sauce
-shredded Parmesan cheese
-Olive oil
-1/2 tsp. minced garlic
While cooking your pasta, saute tomatoes and zucchini in in a skillet with olive oil and garlic for about 5 minutes. Add alfredo sauce, stir to combine, bring to a boil and then lower heat to a simmer. Add in drained pasta and bacon. Stir to combine. Top with Parmesan cheese and serve.
Sunday, March 01, 2009
Hungarian Paprika Chicken
Very good. Reminds me of a tomatoey (is that a word??) chicken version of beef stroganoff. It was a hit!
-2 T olive oil
-1 large onion, chopped
-4 boneless, skinless chicken breasts
-1 large yellow pepper, chopped
-3 plum tomatoes, chopped
-1 t hot Hungarian paprika**
-1 t paprika
-2 t cornstarch
-1/2 t each salt and black pepper
-1 cup reduced fat sour cream.
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered for 18 minutes. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered for 5 minutes or until sauce has thickened. Serve over rice or egg noodles.
Per serving: 416 calories; 17 g fat (6 g sat); 50 g protein; 14 g carbs; 2 g fiber; 462 mg sodium; 146 mg cholesterol
**I didn't have Hungarian paprika so I just used 2 t of regular paprika and it turned out just as yummy!
-2 T olive oil
-1 large onion, chopped
-4 boneless, skinless chicken breasts
-1 large yellow pepper, chopped
-3 plum tomatoes, chopped
-1 t hot Hungarian paprika**
-1 t paprika
-2 t cornstarch
-1/2 t each salt and black pepper
-1 cup reduced fat sour cream.
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered for 18 minutes. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered for 5 minutes or until sauce has thickened. Serve over rice or egg noodles.
Per serving: 416 calories; 17 g fat (6 g sat); 50 g protein; 14 g carbs; 2 g fiber; 462 mg sodium; 146 mg cholesterol
**I didn't have Hungarian paprika so I just used 2 t of regular paprika and it turned out just as yummy!
Creamy Pasta & Chickpeas
Yummy new Family Circle recipe for you to try. This is a great one for the Fridays of Lent!
-1 pound asparagus, cut into 1 inch pieces
-1 red pepper, chopped ( I use whatever color peppers I have on hand)
-1/2 teaspoon each salt and black pepper
-8 ounces penne pasta
-1 can (15.5 ounces) chickpeas, drained and rinsed
-1 pkg. (4.4 ounces) light spreadable herb (I use a 6 ounce container of Alouette brand...you can find it by the feta, brie, and other soft cheeses)
-heavy dash of nutmeg
Cooke penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
Meanwhile, coat a medium-size nonstick saucepan with a few tablespoons of olive oil; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon salt and pepper to pot. Cook, stirring, for 6 minutes.
Over medium heat, stir pasta into veggie mixture. Add remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Per serving: 280 calories; 4 g fat (1 g sat); 15 g protein; 47 g carbohydrates; 8 g fiber; 553 mg sodium; 6 mg cholesterol
-1 pound asparagus, cut into 1 inch pieces
-1 red pepper, chopped ( I use whatever color peppers I have on hand)
-1/2 teaspoon each salt and black pepper
-8 ounces penne pasta
-1 can (15.5 ounces) chickpeas, drained and rinsed
-1 pkg. (4.4 ounces) light spreadable herb (I use a 6 ounce container of Alouette brand...you can find it by the feta, brie, and other soft cheeses)
-heavy dash of nutmeg
Cooke penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
Meanwhile, coat a medium-size nonstick saucepan with a few tablespoons of olive oil; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon salt and pepper to pot. Cook, stirring, for 6 minutes.
Over medium heat, stir pasta into veggie mixture. Add remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Per serving: 280 calories; 4 g fat (1 g sat); 15 g protein; 47 g carbohydrates; 8 g fiber; 553 mg sodium; 6 mg cholesterol
Sunday, February 01, 2009
Cinnamon Cheesecake Streudel
Here's a yummy sounding recipe that my sister-in-law just shared with me. Sounds like homemade Cinnabon if you ask me. Can't wait to try it!
-2 cans cresent rolls
-1 1/2 cups sugar
-1 stick butter
-2 - 8 ounce packages of cream cheese
-1 T vanilla
-1 T cinnamon
Preheat oven to 350 degrees. Spread one can of cresent rolls onto the bottom of a greased 9 x 13 pan, sealing the seams. Mix cream cheese with 1 cup of sugar and vanilla. Spread cream cheese mixture onto bottom layer of cresent roll. Put remaining can of cresent rolls on top of cream cheese mixture, sealing the seams. Melt stick of butter and pour over top of cresent roll. Combine remaining 1/2 cup of sugar and 1 tbs of cinnamon in a bowl; sprinkle all over the top of the melted butter. Bake for about 30 minutes. Refrigerate until cooled - about 30-60 minutes. Enjoy with coffee or as part of a brunch!
From the kitchen of Kelley Midagliotti.
-2 cans cresent rolls
-1 1/2 cups sugar
-1 stick butter
-2 - 8 ounce packages of cream cheese
-1 T vanilla
-1 T cinnamon
Preheat oven to 350 degrees. Spread one can of cresent rolls onto the bottom of a greased 9 x 13 pan, sealing the seams. Mix cream cheese with 1 cup of sugar and vanilla. Spread cream cheese mixture onto bottom layer of cresent roll. Put remaining can of cresent rolls on top of cream cheese mixture, sealing the seams. Melt stick of butter and pour over top of cresent roll. Combine remaining 1/2 cup of sugar and 1 tbs of cinnamon in a bowl; sprinkle all over the top of the melted butter. Bake for about 30 minutes. Refrigerate until cooled - about 30-60 minutes. Enjoy with coffee or as part of a brunch!
From the kitchen of Kelley Midagliotti.
Tuesday, January 27, 2009
Chicken Saute
-4 tbsp. butter
-4 boneless, skinless chicken breasts
-2 tbsp. flour
-Salt & pepper
-½ cup onion, chopped
-1 ½ cups red potatoes, diced
-1 cup chicken broth
-2 sprigs fresh thyme (you can also use dried thyme)
-1 ½ cup fresh green beans, trimmed and cut into 1” pieces
In a large skillet, melt 2 tbsp. butter over medium heat. Dredge chicken in flour, shaking off excess. Sprinkle with salt and pepper. Cook chicken until brown, about 3 minutes per side. Remove chicken from skillet. Add 1 tbsp. butter to pan. Add potatoes, broth and thyme; season with salt and pepper. Bring to a boil; reduce to a simmer. Cover; cook until sauce is slightly thickened and chicken is almost cooked through, about 6 minutes. Add green beans; cover and cook until chicken is cooked through, about 2 more minutes. With a slotted spoon, transfer chicken and vegetables to plates. Raise heat to high; whisk in 1 tbsp. butter and about 1 tsp. flour to thicken sauce. Pour sauce over chicken and vegetables and serve. Serves 4.
-4 boneless, skinless chicken breasts
-2 tbsp. flour
-Salt & pepper
-½ cup onion, chopped
-1 ½ cups red potatoes, diced
-1 cup chicken broth
-2 sprigs fresh thyme (you can also use dried thyme)
-1 ½ cup fresh green beans, trimmed and cut into 1” pieces
In a large skillet, melt 2 tbsp. butter over medium heat. Dredge chicken in flour, shaking off excess. Sprinkle with salt and pepper. Cook chicken until brown, about 3 minutes per side. Remove chicken from skillet. Add 1 tbsp. butter to pan. Add potatoes, broth and thyme; season with salt and pepper. Bring to a boil; reduce to a simmer. Cover; cook until sauce is slightly thickened and chicken is almost cooked through, about 6 minutes. Add green beans; cover and cook until chicken is cooked through, about 2 more minutes. With a slotted spoon, transfer chicken and vegetables to plates. Raise heat to high; whisk in 1 tbsp. butter and about 1 tsp. flour to thicken sauce. Pour sauce over chicken and vegetables and serve. Serves 4.
Wednesday, January 21, 2009
Holiday Potatoes
These are the tastiest mashed potatoes I've even eaten! They are so much easier than regular mash because you make them the night before. My mom tried making them for the first time on Thanksgiving and I made them again for Christmas dinner. I don't think I'll ever go back to "plain old mashed potatoes."
-5 pounds of potatoes, cooked and mashed
Add the following ingredients one at a time and mix with an electric mixer:
-8 ounces cream cheese, cut into cubes
-1 stick butter or margarine
-1/2 cup sour cream
-1/2 cup milk
-2 eggs, slightly beaten
-salt and pepper to taste
-onion powder to taste
Pour into a 9" X 13" greased casserole dish (the mixture will be runnier than regular mashed potatoes). Bake at 350 degrees - covered with foil for 30 minutes and then uncovered for 15 minutes. Before putting it back in the oven for the last 15 minutes, I sprinkled with paprika - made it look and taste good too!
FYI - When I made these for Christmas, it was just the 4 of us so I cut this recipe in half and it turned out just fine. I just used a 9" X 9" square pan instead.
P.S. No one said these were healthy! Everything in moderation, right?
-5 pounds of potatoes, cooked and mashed
Add the following ingredients one at a time and mix with an electric mixer:
-8 ounces cream cheese, cut into cubes
-1 stick butter or margarine
-1/2 cup sour cream
-1/2 cup milk
-2 eggs, slightly beaten
-salt and pepper to taste
-onion powder to taste
Pour into a 9" X 13" greased casserole dish (the mixture will be runnier than regular mashed potatoes). Bake at 350 degrees - covered with foil for 30 minutes and then uncovered for 15 minutes. Before putting it back in the oven for the last 15 minutes, I sprinkled with paprika - made it look and taste good too!
FYI - When I made these for Christmas, it was just the 4 of us so I cut this recipe in half and it turned out just fine. I just used a 9" X 9" square pan instead.
P.S. No one said these were healthy! Everything in moderation, right?
Wednesday, January 07, 2009
Comments please!
Hey everyone! Just a quick note to encourage your comments on this blog. If you ever make any of these recipes, please make a comment and let me know how you liked it. I find it fun to update this blog, but I'm curious if any of you ever end up trying these recipes.
Also, I'm always looking for new recipes so drop me an e-mail or Facebook note with any that you can suggest. I am the world's worst baker so I never seem to share any baking recipes. If you have a favorite cookie, cake, or dessert recipe, please share so the rest of us can enjoy it too!
Also, I'm always looking for new recipes so drop me an e-mail or Facebook note with any that you can suggest. I am the world's worst baker so I never seem to share any baking recipes. If you have a favorite cookie, cake, or dessert recipe, please share so the rest of us can enjoy it too!
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