Quick and easy dressing if you need something quick and it is pretty yummy too! This recipe makes enough for about two salads... It easily doubles for the entire family.
Ingredients:
3 tbs. Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper
Directions:
Put all ingredients together in a bowl with a lid and shake it up and it is good to go.... So easy and yummy!
Sunday, March 30, 2008
Tuesday, March 25, 2008
Tomatoes and Mozzarella Salad
I have to admit I haven't tried this recipe yet... I saw it today on "Take Home Chef" and it looked so yummy so I thought I would give it a try...
Ingredients:
6 ripe heirloom tomatoes (about 2 1/2 pounds/1.1 kg total), coarsely cubed
2 tablespoons aged balsamic vinegar
1/2 cup torn fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
12 ounces fresh buffalo mozzarella cheese
Fresh basil sprigs, for garnish
Directions:
Gently toss the tomatoes in a large bowl with 1 tablespoon of vinegar. Add the torn basil leaves and 1 tablespoon of extra virgin olive oil. Sprinkle with salt and pepper and toss again. Mound the tomato mixture in the center of four plates, dividing equally. Tear the mozzarella cheese into small chunks and place them over the tomato mixture, dividing equally. Drizzle with the remaining 1 tablespoon of extra virgin olive oil. Sprinkle the salads with salt and pepper. Garnish the salads with the basil sprigs. Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.
Ingredients:
6 ripe heirloom tomatoes (about 2 1/2 pounds/1.1 kg total), coarsely cubed
2 tablespoons aged balsamic vinegar
1/2 cup torn fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
12 ounces fresh buffalo mozzarella cheese
Fresh basil sprigs, for garnish
Directions:
Gently toss the tomatoes in a large bowl with 1 tablespoon of vinegar. Add the torn basil leaves and 1 tablespoon of extra virgin olive oil. Sprinkle with salt and pepper and toss again. Mound the tomato mixture in the center of four plates, dividing equally. Tear the mozzarella cheese into small chunks and place them over the tomato mixture, dividing equally. Drizzle with the remaining 1 tablespoon of extra virgin olive oil. Sprinkle the salads with salt and pepper. Garnish the salads with the basil sprigs. Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.
Cordon Blue
This recipe is so simple and so yummy. It can be made the day before and refrigerated.
Ingredients:
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
¼ cup all-purpose flour
1 egg beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
½ cup chicken broth
1 cup whipping cream
Directions:
Pound chicken breast to ¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350° for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Ingredients:
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
¼ cup all-purpose flour
1 egg beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
½ cup chicken broth
1 cup whipping cream
Directions:
Pound chicken breast to ¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350° for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Saturday, February 23, 2008
Chocolate Syrup
1 1/2 c. sugar
2 or 3 tbsp. cocoa (heaping)
1 c. water
Bring all ingredients to a boil. After it comes to a boil, cook for 3 minutes. Add 1 teaspoon vanilla, then let cool for a little while. Pour cooled syrup in a clean bottle or container. Refrigerate.
2 or 3 tbsp. cocoa (heaping)
1 c. water
Bring all ingredients to a boil. After it comes to a boil, cook for 3 minutes. Add 1 teaspoon vanilla, then let cool for a little while. Pour cooled syrup in a clean bottle or container. Refrigerate.
Broccoli Slaw
This is a broccoli salad with Ramen noodles and a seasoned sweet sour dressing. So yummy and crunchy...I don't like the mushy stuff.
INGREDIENTS:
1 pound broccoli slaw (sold in a bag in the produce department or shred it yourself)
1 cup sunflower seeds
1 cup chopped onions
2 packages beef Ramen noodles
1/2 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
cayenne pepper (a few shakes)
In a large bowl, combine broccoli slaw, sunflower seeds, and chopped onions. Make dressing from the seasoning packets from the 2 packages beef Ramen noodles and pour dressing over salad; crumble the Ramen noodles and serve on top of each serving.
INGREDIENTS:
1 pound broccoli slaw (sold in a bag in the produce department or shred it yourself)
1 cup sunflower seeds
1 cup chopped onions
2 packages beef Ramen noodles
1/2 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
cayenne pepper (a few shakes)
In a large bowl, combine broccoli slaw, sunflower seeds, and chopped onions. Make dressing from the seasoning packets from the 2 packages beef Ramen noodles and pour dressing over salad; crumble the Ramen noodles and serve on top of each serving.
Banana Oatmeal Muffins
This is the recipe that I use mostly but, I never add the raisins or the walnuts because the kids don't like anything in their muffins....You can do it however you would like.
1/2 c. sugar
1/2 c. butter
2 eggs
2 ripe bananas, mashed (1 c.)
3/4 c. honey
1/4 c. milk
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. oatmeal
1 c. raisins
1/2 c. walnuts
Cream sugar and butter. Add egg, bananas, honey and milk. Add flour, baking powder, baking soda, salt and oatmeal. Stir until blended. Add nuts and raisins. Spoon in greased muffin tins. Bake at 375 degrees for 20 minutes. 18 muffins.
1/2 c. sugar
1/2 c. butter
2 eggs
2 ripe bananas, mashed (1 c.)
3/4 c. honey
1/4 c. milk
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. oatmeal
1 c. raisins
1/2 c. walnuts
Cream sugar and butter. Add egg, bananas, honey and milk. Add flour, baking powder, baking soda, salt and oatmeal. Stir until blended. Add nuts and raisins. Spoon in greased muffin tins. Bake at 375 degrees for 20 minutes. 18 muffins.
Tuesday, February 19, 2008
Alfredo Sauce
This recipe taste alot like Olive Garden’s Alfredo Sauce Recipe. It is simple and but, don't walk away or it will foam up and make a big mess!! It will thinken up as it cools off... If you have left overs refrigerate and warm it back up and it is just as good the next day...
2 cups heavy cream
1/8 tsp garlic powder
½ cup butter
1/8 tsp pepper
¼ cup parmesan cheese
Bring to a boil over medium heat and boil for 12 to 20 minutes ( I do 20 minutes because I like it thick) until desired consistency. Stir frequently because it will boil up foamy out of the pan.
2 cups heavy cream
1/8 tsp garlic powder
½ cup butter
1/8 tsp pepper
¼ cup parmesan cheese
Bring to a boil over medium heat and boil for 12 to 20 minutes ( I do 20 minutes because I like it thick) until desired consistency. Stir frequently because it will boil up foamy out of the pan.
Cold Broccoli Salad
Ingredients:
1 lg. bunch broccoli
1 sm. onion, chopped
1/2 lb. bacon, cooked & crumbled
1 c. Miracle Whip
1/4 - 1/2 c. sugar
2 tbsp. vinegar
Directions:
Cut up broccoli into bite size pieces. Mix broccoli, broccolia and bacon. Combine Miracle Whip or Mayonaise if you prefer with sugar and vinegar. Toss with broccoli mixture 1 hour before serving and refrigerate. Serve cold.
1 lg. bunch broccoli
1 sm. onion, chopped
1/2 lb. bacon, cooked & crumbled
1 c. Miracle Whip
1/4 - 1/2 c. sugar
2 tbsp. vinegar
Directions:
Cut up broccoli into bite size pieces. Mix broccoli, broccolia and bacon. Combine Miracle Whip or Mayonaise if you prefer with sugar and vinegar. Toss with broccoli mixture 1 hour before serving and refrigerate. Serve cold.
Roll-Out Cookies
This recipe is a family favorite. It is great because you don't have to wait for it to harden in the refrigerator. Just mix and roll which is great for the kids because they don't have much patience.
Ingredients:
1 cup butter - softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Directions:
Preheat oven to 400ºF.
In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla.
Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour by hand. Do not chill dough. Divide dough into two balls.
On floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick. Dip cookie cutters in flour before each use. Sprinkle on any candy trims before baking.
Bake cookies on ungreased cookie sheet in middle oven rack of oven for 4 to 5 minutes depending on size, or until cookies are lightly browned. Using spatula, remove cookies from cookie sheet and allow to cool on wire rack. To " paint" mix food color paste with small amount of water. When cookies are cool , use an art brush to paint on color. Or ice and decorate with your favorite icing.
Ingredients:
1 cup butter - softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Directions:
Preheat oven to 400ºF.
In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla.
Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour by hand. Do not chill dough. Divide dough into two balls.
On floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick. Dip cookie cutters in flour before each use. Sprinkle on any candy trims before baking.
Bake cookies on ungreased cookie sheet in middle oven rack of oven for 4 to 5 minutes depending on size, or until cookies are lightly browned. Using spatula, remove cookies from cookie sheet and allow to cool on wire rack. To " paint" mix food color paste with small amount of water. When cookies are cool , use an art brush to paint on color. Or ice and decorate with your favorite icing.
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