This is a jello recipe you can whip together in a jiffy.
Thursday, March 31, 2011
This is a jello recipe you can whip together in a jiffy.
Wednesday, March 23, 2011
1 -16 oz. bag of penne pasta
1 small jar of alfredo sauce - or make your own with the recipe here:
thinly sliced deli ham or Prosciutto ( found in the deli section)
1/2 lb. of asparagus or 1/2 bag frozen peas
1-2 cups parmesan cheese
First heat up your water for your pasta. While you wait for it to boil, cut up the deli meat or prociutto into ribbons, and cut the asparagus into 1 inch pieces.
Cook the pasta according the the directions on the package. 3 minutes before its done cooking add the asparagus or peas. Cook al dente.
While the pasta is cooking, in a small saucepan warm up the alfredo sauce. I fill up the jar 1/2 way with milk and swish it around to get the sauce out and add to the saucepan. Add 1/2 cup of Parmesan to the mixture. This will make the sauce not only go farther, but make it taste more homemade! You can add some minced garlic as well.
Put your oven on broil.
Once the pasta is finished, drain (never rinse pasta!) and put into a 9x13 pan. Sprinkle the ham or Prosciutto over the pasta. Pour the alfredo mixture over the pasta. Stir gently to spread the ingredients around. Next sprinkle the remaining cup of Parmesan on top of everything. Do not stir! Put it under the broiler until the cheese is a light golden brown (5-10 minutes) Watch carefully! If you don't want to broil it put it in at 425 for about 15 minutes.
You can change this up by adding chicken and broccoli, ( I love to use the rotissere chicken from Costco for this) Or anything else that sounds good to you and your family!
Just a tip: You'll notice I use a lot of Parmesan cheese. I buy the large bag of it at Costco and freeze it. It lasts for a long time in the freezer.
Tuesday, March 22, 2011
Even if you're not a fish lover, you've got to give this a try! I've converted a few souls over to the delightful, flaky, subtle flavor of Mahi-Mahi. How can you go wrong when you add a little mango and basil sauce (sounds over the top maybe, but it's not!)?
Monday, March 21, 2011
This is one of those recipes where I dump a little of this, sprinkle a little of that, and then cross my fingers that it turned out as good as the last time! It would be pretty hard to mess this up, so just go for it!
Friday, March 18, 2011
Hot chocolate is like an old friend. I snuggle up next the fire in the morning while everyone else is asleep and enjoy a cup. I don't like how much sugar (and other inert ingredients, what is that stuff?) they put in store bought mix, and gourmet mix is too fattening (I enjoyed an entire canister of a specialty store's gourmet cocoa in one month. 5 lbs later, trust me I know). So, I came up with my own recipe.
Thursday, March 17, 2011
When I say 'Mom's BBQ Meatballs' I literally mean my own Mother's meatballs. This was put in our church cookbook waaaaay back in the 70's I think. The first few pages of my much loved cookbook are missing, so I'm not positive. But it must be older than me. ;) This is a family favorite. Not only the family I came from, but my kids absolutely love these meatballs.
Wednesday, March 16, 2011
1 Tbsp. olive oil
2 cup rice of your choice
3 cups chicken broth
2 to 3 cloves garlic, minced or pressed
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt
Add the oil to a large sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to directions on the rice package
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.
Tuesday, March 15, 2011
I finally planted some Basil in a cute little pot and put it in the windowsill of my kitchen. I've had it for a year now, and even I have been surprised at how often I use it. Although it was barely clinging to life after my 10 day vacation, (oops.) I've managed to nurse it back to health. Now I'm going to add a little pot of Cilantro next to it. So my tip of the day is - Fresh Herbs! Once you have them at your fingertips, you'll never want to be without them.
Monday, March 14, 2011
My favorite way to cook chicken? The Crock pot! This is the easiest chicken recipe ever.
Thursday, March 10, 2011
Wednesday, March 9, 2011
Luau Menu: This is what we did for my Hubby's Surprise 40th Bday bash:
1 Pork Shoulder (7-8 pounds fits perfectly in a larger crock pot)
Pork Rub-Mccormick has one that will save you time , or make your own:
2 tablespoons onion powder
2 tablespoons mild paprika
1 tablespoons garlic powder
1 tablespoon brown sugar
1 tsp. black pepper
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon powdered sage
1 teaspoon ground cumin
1/2 teaspoon nutmeg
Yoshida’s teriyaki sauce or BBQ sauce- My kids like it without any sauce.
Turn your crock pot to high while you get everything together. Turn to low once its in the pot, ready to go. Cook fat side up to let the juices run down into the meat.
Cook at least 8 hours - no less! I often put it in at night at let it go all day, its soooo unbelievably tender!
Once its cooked take two forks and shred the meat. Its easier to put the roast into a large bowl and as you shred it, put the meat back into the crockpot, and the fat into a garbage sack. Easy clean up that way. Now you can keep it warm until you are ready! Top with favorite sauce.
You can make this into pulled pork sandwiches or serve over rice (jasmine rice is my fave)
TROPICAL COLESLAW- healthy and so delicious!
1 pkg Coleslaw mix or one head cabbage
1 red bell pepper
1 mango (or 1/2 c. frozen, thawed)
2 Tbsp sesame seeds
4 oz. package sliced almonds
1 bottle lemon ginger salad dressing- needs to be a vinaigrette
- Add coleslaw to large bowl.
- cube avocado and mango. Julienne pepper. Thinly slice scallions. Add to coleslaw.
- add almonds, and sesame seeds. Toss to mix.
- Add desired amount of salad dressing Serve immediately, or let your guests put the dressing on themselves.
Tuesday, March 8, 2011
Don't be turned off by the name! I made this other night when my daughters had friends over and they had seconds! So I know they weren't eating it just to be polite. It also took less than 30 minutes to prepare and cook.
4 Chicken sausages
1/2 cup Chopped onion
1 can Cannelloni beans
2 Tbsp. Olive oil
2 Qts. Chicken Stock
1 Cup Shell Pasta
3 Cups Fresh baby spinach
2 Clove Garlic, minced
1/2 Cup Parmesan Cheese, Grated
1.Remove sausages from casings. Cut into bite sized pieces. Pour olive oil in stock pan. Brown sausage and onion in olive oil. Cook sausage thoroughly.
2.Add chicken stock, rinse and add beans, garlic salt and pepper. cook until stock is boiling.
3.Add pasta, cook approx. 8 minutes.
4.Turn heat to med. Add spinach and cheese, cook for 3 minutes. Serve immediately.