Posts Tagged ‘Recipes’
Friday, July 15th, 2011
Happy Friday Everyone!
I plan on doing a lot of grilling this weekend, which also means Potato Salad and Deviled eggs. I can never get enough of those yummy little eggs. So simple and fun to make, I had to post both recipes. :)
Potato Salad
Ingredients:
- 1 5 lb bag of potatoes (red or white, I prefer the red)
- 4 eggs
- 1 small onion
- 1 celery
- 2 tsp Relish
- 2 tsp mustard
- 4 tbsp Miracle Whip
- A pinch of Salt & Pepper
- 1 tsp Sugar
Preparation:
- Rinse potatoes thoroughly. Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to boil and cook until tender. Don’t allow the water to boil out. Remove from heat, pour out water and allow to cool, then dice into squares. (I don’t usually peel the potatoes, but it’s up to you)
- Boil eggs in a large pot, (See chart below for boiling time) make sure eggs are in a single layer. Add enough water to cover. Bring to a boil over high heat. Remove and let stand for 10 minutes before chopping.
- Dice the onion and celery.
- In a large bowl, combine all the ingredients and gently mix together. Serve Warm. (Sprinkle with Paprika if desired)
Deviled Eggs
Ingredients:
- 12 large eggs
- Ice water
- 6 tbsp mayonnaise
- 2 tsp mustard
- 1 pinch cayenne pepper
- Salt and black pepper
- Paprika
Preparation:
- Boil eggs in a large pot, (See chart below for boiling time) make sure eggs are in a single layer. Add enough water to cover. Bring to a boil over high heat. Remove and let stand for 10 minutes. Drain, then cover with ice water, Let stand until cool.
- Peel eggs, then cut in half. Scoop the yolks into a medium bowl, set egg whites aside. Mix the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and sprinkle with paprika.
Use the following cooking times as a guide for the desired firmness for the yolk of each egg size (the whites will be firm).
| Egg Size |
Degree of Doneness |
Time Required |
| Medium |
Soft-cooked yolk |
3 minutes |
| |
Medium-cooked yolk |
5 minutes |
| |
Hard-cooked yolk |
12 minutes |
|
| Large |
Soft-cooked yolk |
4 to 5 minutes |
| |
Medium-cooked yolk |
6 minutes |
| |
Hard-cooked yolk |
17 minutes |
|
| Extra Large |
Soft-cooked yolk |
5 minutes |
| |
Medium-cooked yolk |
7 to 8 minutes |
| |
Hard-cooked yolk |
19 minutes |
Enjoy! Have a great weekend!
Lisa
Tags: Deviled eggs, Potato Salad, Recipes
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Friday, May 13th, 2011
Citrus Shrimp
Prep time: 36 minutes
Cooking time: 7 to 10 minutes
Servings: 4
Partner: Herbed Vegetable Medley
Ingredients:
- 8 ounces fettuccine
- 6 tablespoons butter, divided
- 1/4 cup chopped green onions
- 3/4 teaspoon ground cumin
- 1/4 teaspoon hot pepper sauce
- 1 pound medium shrimp, peeled, deveined (about 25 to 28 shrimp)
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons grated orange zest
- 1 1/2 teaspoons grated lime zest
- 1/4 teaspoon salt
Preparation:
- Place pasta in enough boiling water to cover by 1 inch in a large stockpot. Cook according to package directions; drain well. Keep warm.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add green onions, cumin and hot pepper sauce. Cook, stirring continually, until green onions are tender, 1 to 2 minutes.
- Add shrimp to green onion mixture. Cook, stirring frequently, until shrimp turn pink, about 2 to 3 minutes. Remove shrimp from skillet.
- Increase the heat to high. Add the orange juice and lime juice. Cook, stirring frequently, until liquid is reduced to 1/3 cup, about 4 to 5 minutes.
- Remove skillet from the heat. Stir in the remaining butter 1 tablespoon at a time. Stir in cilantro, orange zest, lime zest and salt. Stir in shrimp.
- Divide pasta evenly among 4 individual serving plates. Spoon equal portions of shrimp mixture over pasta.
Enjoy! Have a Great Weekend!
Lisa
Tags: Citrus Shrimp, Recipes
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Thursday, May 5th, 2011
Indian Grilled Chicken
Prep time: 21 minutes
marinating time 12 hours
grilling time 16 minutes Servings: 6
Partner: Rice & Pasta Pilaf
Ingredients:
- 1 teaspoon water
- 1/2 teaspoon dry mustard
- 1 cup plain yogurt
- 1/4 cup lime juice
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- 1/2 teaspoon each cardamom, ginger, cumin and black pepper
- 1/4 teaspoon cayenne pepper
- 1 (3-pound) chicken
- Lime wedges, optional for garnish
Preparation:
- Combine water and dry mustard in a medium bowl and mix well. Stir in yogurt, lime juice, garlic, salt, cardamom, ginger, cumin, black pepper and cayenne pepper. Pour yogurt mixture in a large resealable plastic bag.
- Cut the chicken into 6 pieces and remove the skin. Place chicken in the plastic bag. Turn bag to coat chicken.
- Marinate in the refrigerator, turning occasionally, for 12 hours; drain well.
- Preheat a charcoal grill. Place the grill rack 5 inches above the coals. Arrange chicken on grill rack. Grill over medium-hot coals until an instant-read thermometer inserted in the center of meat registers 180°F, about 8 minutes per side. Transfer to a serving platter. Garnish with lime wedges, if desired.
Tip: Used the extra cardamom for spiced tea. Bring 3 cups of water to a boil with a cinnamon stick, a whole clove, 5 coriander seeds and 1/4 teaspoon ground cardamom. When the water boils, add 2 teaspoons of loose tea and steep for 3 minutes. Strain the tea through a coffee filter into a teapot and add 1/2 cup milk and 1 tablespoon sugar. Serve hot or cold.
Enjoy! Have a Great Weekend!
Lisa
Tags: Indian Grilled Chicken, Recipes
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Friday, April 29th, 2011
Cinnamon Raisin Rolls
Prep time: 15 minutes
Standing time: 20 to 30 minutes
Baking time: 20 to 25 minutes Servings: Makes 1 1/2 dozen rolls
Ingredients
- 1 (16-ounce) package hot roll mix plus ingredients to prepare mix
- 1/3 cup raisins
- 4 tablespoons butter, softened, divided
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups confectioners’ sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation:
- Spray a 13 x 9-inch baking pan with nonstick cooking spray. Prepare hot roll mix according to package directions; mix in raisins. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover dough with plastic wrap; let stand 5 minutes.
- Roll out dough on floured surface to 16 x 10-inch rectangle. Spread dough with 2 tablespoons butter. Combine granulated sugar, cinnamon and nutmeg in small bowl; sprinkle evenly over dough. Roll up dough starting at long end. Pinch edge of dough to seal. Gently stretch sealed dough until 18 inches long.
- Slice dough into 1-inch pieces; place, cut side up, in prepared pan. Cover pan loosely with towel. Let stand until double in size, 20 to 30 minutes. Preheat oven to 375F.
- Bake rolls until they are golden, 20 to 25 minutes. Cool in pan on wire rack 2 to 3 minutes. Remove from pan; cool on wire rack.
- Combine the confectioners’ sugar, the remaining 2 tablespoons butter, milk and vanilla extract in medium bowl. Mix well; spread glaze over warm rolls.
Tip: Use hot water to plump up raisins if they were dry and hard. Soak the raisins in hot water for 3 to 5 minutes. Then drain them and use as directed in the recipe
Enjoy! Have a Wonderful Beltane!
Lisa
Tags: Cinnamon Raisin Rolls, Recipes
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Friday, April 22nd, 2011
Peanut Butter Cream Pie
Prep time: 15 minutes
Chilling time: 2 hours
Servings: 8
Ingredients:
- 3/4 cup confectioners’ sugar
- 1/3 cup creamy peanut butter
- 1 (9-inch) baked pie-crust
- 1 cup milk
- 1 cup sour cream
- 1 package (4-serving size) instant French vanilla pudding and pie filling mix
- 5 peanut butter candy cups, divided
- 1/3 cup whipping cream
Preparation:
- Combine the confectioners’ sugar and peanut butter with a fork in medium bowl until blended. Spread mixture evenly in bottom of pie-crust.
- Place milk and sour cream in a large bowl. Add pudding and pie filling mix. Beat with wire whisk or electric mixer set at medium speed until thickened, about 1 to 2 minutes.
- Pour half of pudding mixture over the peanut butter mixture. Coarsely chop 4 peanut butter candy cups; sprinkle evenly over filling. Top pie with the remaining pudding mixture.
- Beat cream in large bowl with electric mixer set at medium speed until stiff peaks form. Spread whipped cream over top of pie.
- Cut remaining peanut butter candy cup into 8 pieces; place on top of the pie. Cover pie and refrigerate 2 hours or until ready to serve.
Tip: Use homemade peanut butter. Ground peanuts in a blender. When the peanuts are finely ground, add a little vegetable oil or peanut oil and blend the mixture to the desired consistency.
Enjoy! Have a Great Weekend!
Lisa
Tags: Peanut Butter Cream Pie, Recipes
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Friday, April 1st, 2011
Warm Stuffed Apples
Prep time: 15 minutes
Cooking time: 3 to 4 hours (in the slow cooker)
Servings: 4
Ingredients:
- 4 large baking apples, such as Rome Beauty or Jonathan
- 1 tablespoon lemon juice
- 1/3 cup chopped dried apricots
- 1/3 cup chopped walnuts or pecans
- 3 tablespoons firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
Preparation:
- Scoop out core of each apple, leaving a 11/2-inch-wide cavity about 1/2 inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice.
- Combine apricots, walnuts, brown sugar and cinnamon in small bowl. Add melted butter; mix well. Spoon mixture evenly into apple cavities.
- Pour 1/2 cup water in bottom of a slow cooker. Place 2 apples in bottom of cooker. Arrange remaining 2 apples above but not directly on top of the bottom apples. Cover and cook on LOW until apples are tender, about 3 to 4 hours. Serve apples warm or at room temperature.
Tip: To keep the apples from discoloring while cooking, brush the peeled edges with lemon juice. The acid in citrus juice prevents them from turning brown. This trick also worked with other white fruits, such as pears and bananas.
Enjoy and Have a Great Weekend!
Lisa
Tags: Recipes, Warm stuffed apples
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Friday, March 25th, 2011
Szechwan Pepper Chicken Stir-Fry
Prep Time: 25 minutes (+ 2 hours marinating)
Cook Time: 20 minutes
Serves: 4
Ingredients:
- 3 teaspoons Szechwan pepper
- 1 lb chicken thigh fillets, cut into strips
- 2 tablespoons soy sauce
- 1 clove garlic, crushed
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornflour
- 3 1/2 oz. dried thin egg noodles (oil for cooking)
- 1 onion , sliced
- 1 yellow capsicum, cut into thin strips
- 1 red capsicum, cut into thin strips
- 3 1/2 oz. sugar snap peas
- 1/4 cup chicken stock
Preparation:
- Heat wok until hot and dry-fry the Szechwan pepper for 30 seconds. Remove and crush with a mortar and pestle.
- Combine the chicken strips, soy sauce, garlic, ginger, cornflour and Szechwan pepper in a bowl, cover and refrigerate for 2 hours.
- Bring a large pan of water to a boil, add the egg noodles, cook 5 minutes. Drain, then drizzle with a a little oil and toss through noodles. Set aside.
- Heat the wok until hot, add 1 tablespoon of oil and swirl around to coat pan. Stir-fry the chicken in batches over medium-high heat for 5 minutes. Add more oil when necessary. Remove and set aside.
- Reheat wok, add 1 tablespoon of oil and stir-fry onion, capsicum and sugar snap peas over high heat for 2-3 minutes, or until vegetables are tender. Add chicken stock and bring to a boil.
- Return chicken and egg noodles to the wok and toss over high heat until mixed well. Serve immediately.
Enjoy and Have a Great Weekend!
Lisa
Tags: Recipes, Szechwan Pepper Chicken Stir-Fry
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Friday, March 18th, 2011
The weather is getting warmer and I’m ready to fire up the grill, not that I ever stopped. Enjoy the recipe and have a great weekend!
Chili-Lime Grilled Salmon with Veggie Stir-Fry
Grilled Salmon
Prep Time:30 minutes
Servings: 4
Ingredients:
- 1 teaspoon coriander
- 1/2 teaspoon sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 2 teaspoons lime juice
- 4 (6 oz) salmon filets
- 4 Lime wedges
Preparation:
- In a small bowl, combine all ingredients except salmon & lime wedges. Mix well, spread over salmon.
- When ready to grill, place salmon skin side down on gas grill over medium heat or charcoal grill 4-6 inches from coals. Cook 15-18 minutes or until fish flakes easily with fork. Don not turn. Serve salmon with lime wedges.
Italian Stir-fry
Prep Time: 35 minutes
Servings: 6
Ingredients:
- 1 yellow squash, cut into 1/2-inch pieces
- 1 small onion, cut into 1/2-inch wedges
- 2 cups potato wedges with skins
- 2 cups green beans
- 1 1/2 cups fresh mushrooms (halved)
- 1/4 cup Italian salad dressing
Preparation:
- In a large bowl, combine all vegetables and 2 tablespoons of salad dressing; toss to coat. Place in grill basket.
- Place grill basket on gas grill over medium heat, on charcoal grill place 4-6 inches from coals. Cook 15 minutes or until crisp/tender. Shake basket several times to mix vegetables.
Thanks for stopping by! Well wishes to you all and have a wonderful Ostara!
Lisa
Tags: Chili-Lime Grilled Salmon with Beggie Stir-Fry, Recipes
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Friday, March 4th, 2011
Happy Friday everyone! I hope you enjoy today’s recipe.
Penne with Spicy Sauce
Ingredients:
- 1 package penne pasta
- 1 can (28 ounces) Italian-style tomatoes, undrained
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1/2 teaspoon cayenne pepper
- 2 tablespoons crushed red pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1/2 cup grated or shredded Parmesan
Preparation:
- Cook and drain pasta as directed.
- While pasta is cooking, place tomatoes with juice in food processor or blender. Cover until coarsely chopped and set aside.
- Heat oil in 12-inch skillet over medium-high heat. Cook red pepper, garlic and parsley in oil, about 5 minutes. Stir frequently until garlic begins to turn golden. Stir in chopped tomatoes and paste. Heat to boiling, reduce heat. Cover and simmer, about 10 minutes. Stir occasionally until slightly thick.
- Add pasta and 1/4 cup of the cheese to tomato mixture. Cook about 3 minutes, tossing gently until pasta is coated. sprinkle with remaining cup of cheese.
Thanks for stopping by! Well wishes to you all and have a great weekend!
Lisa
Tags: Penne with Spicy Sauce, Recipes
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Friday, February 18th, 2011
Happy Friday everyone! I hope you enjoy today’s recipe.
Old-World Manicotti
Ingredients:
- 12 large manicotti shells
- 4 cups shredded mozzarella cheese divided
- 2 cups ricotta cheese
- 6 tablespoons chopped fresh basil or 2 tablespoons dried basil
- 1 (26-ounce) jar prepared spaghetti sauce, divided
- 1/2 cup grated Parmesan or Romano cheese
Preparation:
- Preheat oven to 350, Spray 13 x 9-inch baking dish with nonstick cooking spray.
- Cook pasta according to directions. Drain, rinse with cool water. Let pasta dry on paper towels
- For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
*Another method to stuff the manicotti: Put the cheese mixture in a large resealable plastic food storage bag, cut off one corner of the bag, the same size as the manicotti opening and squeeze the bag to fill the pasta.
Thanks for stopping by! Well wishes to you all and have a great weekend!
Lisa
Tags: Manicotti, Recipes
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