Thursday, July 17, 2014
Ok, here's post #2 using all those fresh tomatoes you having growing. It is such an easy recipe and I can easily eat the entire making. You can serve this on toasted french bread or my personal favorite, garlic pita chips. Yummo!!! I can sit and dip the entire bag of chips all at one sitting! Hence my expanding waistline!
4-5 large tomatoes diced
1/3 cup chopped fresh basil
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
1 TBS balsamic vinegar
1 TSP olive oil
1/4 TSP kosher salt
1/4 TSP black pepper
Combine all together. You can serve immediately but I like to let mine sit in the fridge for a few hours and lets all those flavors sink in!
Wednesday, July 16, 2014
I love summer! Our garden is in full bloom and we are in tomato overload! I'm not complaining because I could seriously eat tomatoes every day. My next few posts will be recipes that you can use with all those fresh tomatoes that may be taking over your home. My first tomato post will be homemade salsa. I mean who doesn't love a good salsa! Yummm!
6-7 large tomatoes chopped
2 tsp dried cilantro or 1/4 cup fresh minced cilantro
3 jalapeno peppers (less if you don't like heat)
1 onion diced
2 garlic cloves minced
2-3 tsp lime juice
1 TBS white vinegar
1/2 tsp cumin
1 tsp kosher salt
1 TBS sugar
1 TSP olive oil
Combine tomatoes, onion and garlic in food processor till consistency you desire. Then add the rest of the ingredients. You can drain some of the excess liquid off of if you like yours a little more chunky and not runny.
Wednesday, June 11, 2014
This is a super quick and easy weeknight dinner!!! So good!
1 TBSP Olive Oil
1 lb Smoked Sausage (I used Butterball Polka Kielbasa Turkey Sausage)
1 1/2 cups diced onions
2 cloves of garlic
2 cups low sodium chicken broth
1 10oz can of mild rotel or if you don't want it spicy 1 can of diced tomatoes and a 1/2 small can of diced green chilis
1/2 cup heavy cream
8 oz penne pasta uncooked
1/2 tsp salt
1/2 tsp pepper
1 cup Monterey Jack Cheese, shredded
1/3 cup thinly sliced scallions
Add olive oil to an oven safe skillet over medium high heat. Brown sausage and onions until lightly browned. Add garlic and cook till fragrant. Add broth, tomatoes, cream, pasta, salt and pepper and bring to a boil. Reduce heat to medium low and cook until pasta is tender, about 15 minutes. Remove from heat and stir in 1/2 cup of cheese. Top with remaining cheese and scallions and then broil in oven till cheese is melted and spotty brown.
Wednesday, March 26, 2014
My kids devoured this dish!!! It wasn't very spicy at all. I would probably add a bit more cayenne pepper if you want some heat. I did my own spin on this dish. I found the recipe online and I just wanted to change it up a bit to suit my family's taste buds. Hope you enjoy!
- 1 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 tsp cayenne pepper or more if you like the heat
- 4 whole boneless skinless chicken breasts or 2lbs chicken tenders (You can also use chicken thighs)
- 1/4 cup butter, divided
- 1-1/2 cups heavy cream
- cooked noodles
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
Shred/Cut chicken and add back to sauce
- Put noodles on plate and cover with sauce/chicken mixture
Monday, March 17, 2014
In honor of St. Patty's Day, I'm posting a green recipe :) It is so easy to make and you will not be disappointed. I make it all the time when going to dinner at a friends house or having friends over. I get requests to make this all of the time!!
2-3 heads of fresh broccoli
1 red onion
1/2 lb bacon
1 cup cheddar cheese
3/4 cup sliced almonds
1/2 cup craisens
1 cup mayo
1/2 cup white sugar
2 TBS white wine vinegar
- Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
- Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, craisins, your favorite nuts and mix well.
- To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Wednesday, March 12, 2014
I could totally live on guacamole alone! I make this at the beginning of every week and just snack on it with chips, veggies, etc....all week long! It is ohhhh soooo good!!!!!!!!!!!!!!! Did I say I love guacamole??
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice
8 dashes hot pepper sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl.
Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Wednesday, February 26, 2014
1 pound raw shrimp, peeled and deveined, tails removed
1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
2 Tbsp Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
6 tablespoons canola or vegetable oil
Green onion, thinly sliced
In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha, Mayo, and Peanut Butter. Taste–If it’s not spicy enough, add more sriracha. set aside. In a large bowl, toss the shrimp with salt, black pepper, and garlic powder. Place corn starch in a shallow dish, and lightly whisk two eggs together to create an egg wash in a separate shallow dish. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat. Heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy. Remove the shrimp to a paper towel lined plate to drain. Add the shrimp to the spicy mayo. Serve on warmed tortillas.