Ingredients
* 1 can black beans, drained
* 1 can shoepeg corn (I have used white corn, or mixed white and yellow)
* 1 red pepper
* ½ cup red onion
* 1 cup cilantro
* 2 avocados, cut into small chunks
* ½ cup 7 Seas Italian salad dressing
Directions
Chop and dump it all together, mix, and serve with tortilla chips.
Notes:
Seriously...couldn't be easier!
Friday, July 8, 2011
I Can't Believe I Love This Buffalo Chicken Dip
Ingredients
* 8 oz. pkg. cream cheese, softened
* 1/2 cup blue cheese or ranch salad dressing
* 1/2 cup Frank's RedHot Sauce
* 1/2 cup crumbled blue cheese or shredded mozzarella cheese
* 2 to 3 cups chicken or turkey, chopped well
* 1/4 cup finely sliced green onions (optional)
Directions
1. Heat oven to 350°F.
2. Place cream cheese into deep baking dish. Stir until smooth.
3. Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken/turkey.
4. Bake 20 min. or until mixture is heated through; stir.
5. If desired, garnish with green onions. Serve with tortilla chips, crackers or vegetables.
Notes:
We had leftover turkey breast from a previous meal, and used that instead of chicken and it was a hit! We used blue cheese dressing and a mixture of mozzarella and blue cheese crumbles. I don't like blue cheese, but I have to admit it, I loved this dip!
* 8 oz. pkg. cream cheese, softened
* 1/2 cup blue cheese or ranch salad dressing
* 1/2 cup Frank's RedHot Sauce
* 1/2 cup crumbled blue cheese or shredded mozzarella cheese
* 2 to 3 cups chicken or turkey, chopped well
* 1/4 cup finely sliced green onions (optional)
Directions
1. Heat oven to 350°F.
2. Place cream cheese into deep baking dish. Stir until smooth.
3. Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken/turkey.
4. Bake 20 min. or until mixture is heated through; stir.
5. If desired, garnish with green onions. Serve with tortilla chips, crackers or vegetables.
Notes:
We had leftover turkey breast from a previous meal, and used that instead of chicken and it was a hit! We used blue cheese dressing and a mixture of mozzarella and blue cheese crumbles. I don't like blue cheese, but I have to admit it, I loved this dip!
Apple Pizza
Ingredients
* 1 refrigerated pie crust
* 1/4 cup sugar
* 1/2 teaspoon ground cinnamon
* 3 to 4 baking apples (Golden Delicious, Granny Smith) peeled, cored, and thinly sliced
* 2 1/2 tablespoons honey
* 1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 425°.
2. Thaw dough according to package. When ready, roll out and place on a pizza stone.
3. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough.
4. Arrange apple slices on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture.
5. Bake at 425° for 30 minutes.
6. Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm or room temperature.
Notes:
This is a thin apple tart. We changed the name to Apple Pizza because the kids all just picked up their slices and ate it without a fork like a slice of pizza! We used Granny Smith apples. The tart looked a little dry when it came out of the oven, but it wasn't, and after brushing the honey vanilla over the apples and crust, it looked beautiful! Everyone, kids and adults alike, enjoyed this light dessert.
Friday, July 1, 2011
July 1, 2011
Here we are, in the midst of our vacation out east. I haven't gotten into the kitchen too much to cook, but I have tasted some fabulous and varied dishes all week. As a result, I dedicate this week's edition to my mom - one of the most fabulous cooks I know! Our family had a large family reunion on Saturday; a sit down dinner for almost 60 relatives right here at my parents' home. The three keeper recipes here are my mom's and used this weekend during the festivities. A light and delicious green bean and tomato salad; a marinade perfect for everything from grilled tuna to chicken breasts; a moist and tasty crumb cake reminiscent of the corner store and bakery near my grandmother's house on Long Island. These three recipes got double thumbs up from everyone that tried them.
For the party, we used the marinade on grilled shrimp that were then refrigerated and served room temperature at the party. In fact, the first thing to run out at the party was the whopping 10 lbs of shrimp that we made! You will have to take my word for it - all these recipes not only taste fabulous but present beautifully. I didn't think to snap any pictures of them, but when I make them, I will update the recipes with a photo. These are all well worth you making!
Keepers
Green Bean and Cherry Tomato Salad
Citrus marinade
Tastes like "Phil's" New York Crumb Cake
For the party, we used the marinade on grilled shrimp that were then refrigerated and served room temperature at the party. In fact, the first thing to run out at the party was the whopping 10 lbs of shrimp that we made! You will have to take my word for it - all these recipes not only taste fabulous but present beautifully. I didn't think to snap any pictures of them, but when I make them, I will update the recipes with a photo. These are all well worth you making!
Keepers
Green Bean and Cherry Tomato Salad
Citrus marinade
Tastes like "Phil's" New York Crumb Cake
Green Bean and Tomato Salad
Ingredients
* 1 1/4 pounds green beans, trimmed
* 1 1/4 pounds cherry or grape tomatoes
* 1 teaspoon chopped fresh oregano
* 1 tablespoon minced shallots
* 2 tablespoons red wine vinegar
* 2 1/2 teaspoons extra-virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Directions
1. Blanch beans in boiling water 3 - 4 minutes; drain and shock in an ice water bath.
2. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
3. Combine shallots and vinegar, stirring with a whisk. Let vinegar mixture stand 10 minutes. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
4. Pour vinaigrette over bean mixture right before serving; toss well.
* 1 1/4 pounds green beans, trimmed
* 1 1/4 pounds cherry or grape tomatoes
* 1 teaspoon chopped fresh oregano
* 1 tablespoon minced shallots
* 2 tablespoons red wine vinegar
* 2 1/2 teaspoons extra-virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Directions
1. Blanch beans in boiling water 3 - 4 minutes; drain and shock in an ice water bath.
2. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
3. Combine shallots and vinegar, stirring with a whisk. Let vinegar mixture stand 10 minutes. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
4. Pour vinaigrette over bean mixture right before serving; toss well.
Citrus Marinade
Ingredients
1/4 cup orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 tsp chopped fresh oregano
1/2 tsp ground black pepper
Directions
1. In a large non-reactive dish, mix together all the ingredients. Place in the protein of your choice (raw shrimp, chicken breasts, tuna steaks). Turn to coat. Cover and refrigerate at least 30 minutes.
2. Grill over high heat. Enjoy hot or chilled!
1/4 cup orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 tsp chopped fresh oregano
1/2 tsp ground black pepper
Directions
1. In a large non-reactive dish, mix together all the ingredients. Place in the protein of your choice (raw shrimp, chicken breasts, tuna steaks). Turn to coat. Cover and refrigerate at least 30 minutes.
2. Grill over high heat. Enjoy hot or chilled!
Friday, June 24, 2011
June 24, 2011
We are on the road! Most of this week was spent prepping for a road trip, so I didn't do much cooking! However, the week did begin with Father's Day, so we made a special dinner for Ryan. We made Scallops Gratin, and we voted it a keeper. The kids tried it, and thought it was okay. We only really expected Ryan and I to try it, and we did love it! I served it with artichoke. When I was buying the artichoke, I came across this "long stemmed" one, reminiscent of a rose. I took a picture to show you. We still steamed it the way we are used to, so we had to cut the stem, but it was an interesting find and I had to document its existence!
Because I didn't try out any other recipes, I am including one of our absolute favorite pork chop recipes. We serve it over egg noodles, as I noted in the recipe, but feel free to serve it with rice, or maybe even mashed potatoes.
I will be out of town for a little while, but still plan to be cooking and hoping to try out a few new recipes. If you have any recipes you want me to add to the queue, email them to me!!
New Recipe
Scallops Gratin
Tried and True Recipe
Sweet & Tangy Pork Chops
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