Thursday, December 15, 2011
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.
To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!
slightly adapted from kevinandamanda.com
Sunday, November 27, 2011
This is a super yummy soup. I have made it a couple of times and everyone loves it. I serve it with Tortilla scoops. Make sure to plan ahead and have your cooked rice ready. Enjoy!
1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 rotisserie chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn2 cups cooked rice
Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.
Note: The original recipe is above, I changed a few things when I made it. I doubled the cilantro, used brown rice instead of white, you couldn't even tell and so much better for you, andI doubled the roux, because I wanted it thicker like a chowder
from ldsliving soup competition
Thursday, November 3, 2011
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Thursday, October 6, 2011
1 spice cake mix
1 can (15 oz) of pure pumpkin
1 bag chocolate chips
Mix together the pumpkin and the cake mix until smooth. Add chocolate chips. Drop by tablespoon onto cookie sheet. Bake at 350* for about 14 minutes. 3 ingredients- super fast- super yummy!!
Thursday, September 22, 2011
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused.
Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
**I saved the marinade after I put the chicken on the grill. I boiled it for about 10 minutes, stirring frequently, and used it as a gravy- DELISH!!!! Just let it begin to thicken.
I served this chicken with coconut rice.
8 ounces cream cheese, softened
2/3 cup sour cream
½ teaspoon salt
¼ teaspoon pepper
3 tbsp fresh chives (or 1 1/2 tbsp dried)
2 tbsp minced onion
3 cups chicken breasts, cooked and diced
2 (8 ounce) cans crescent rolls
1/2 cup melted butter
1 cup(ish) seasoned bread crumbs
Gravy: (optional- we don't like it)
1 can cream of chicken soup
1 (0.87) package chicken gravy mix
Preheat oven to 350 degrees.
Beat cream cheese and sour cream until well combined. Mix in salt, pepper, onion, chives. Stir in diced chicken.
Take crescent rolls; take 2 triangles and push them together at the perforated seam to make a square. Seal the perforations well so your filling doesn't ooze out. Divide mixture evenly into the 8 squares. Fold the corners to the center over the chicken mixture forming a pillow.
Roll each pillow in melted butter. Roll in bread crumbs. Shake off any excess. Place pillows on cookie sheet and bake at 350 degrees for 25 minutes or until the rolls are cooked through and the rolls are golden brown in color.
Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 1/2 can of water in a small pot. Mix together and heat until warm.
Thank you Kristy for the recipe!
5 cups mashed potatoes (I used 7 medium russet potatoes)
1/2 cup milk
1/4 melted butter
1 (8 oz) package cream cheese, softened
1 cup sour cream
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 1/2 cup shredded cheddar cheese, divided
1 pkg bacon, cooked, crumbled
1/4 cup chopped scallions
1/4 tsp pepper
1/2 tsp salt
Preheat oven 350 degrees.
Peel, dice, and boil potatoes for about 10 minutes or until soft. Drain potatoes and beat with a mixer until desired consistency (I like little chunks of potato). Add milk, cream cheese, sour cream, garlic powder, nutmeg, salt and pepper. Stir in 1 cup cheese, bacon and scallions.
Pour into 9x13 baking dish. Top with remaining cheddar cheese. Bake for about 10 minutes- until cheese is melted.
Thursday, September 8, 2011
3 cups warm water
4 Tbsp. sugar
2 Tbsp. yeast
Let that sit for 5 minutes. Then add:
7 cups flour
2 teaspoons salt
Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted real butter mixed with garlic, like for garlic bread. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Brush with garlic butter and grated parmesan cheese. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Brush with more garlic butter & sprinkle with more parmesan cheese at this point if you like.
Serve with marinara or alfredo sauce for dipping.
Monday, July 25, 2011
Monday, July 18, 2011
2 lbs steak (cheap steak- I used skirt steak) FREEZE for 20 minutes before slicing.
1 medium yellow onion (I used a vidalia)
1 green pepper
4 hoagie rolls
2 tsp black pepper
1 tsp salt
provolone cheese (6 slices cut in half)
1-2 tbsp butter
Slice the onion and pepper in a food processor. Place in a bowl. Slice the meat in the food processor. Heat the butter in a pan on medium- medium/high heat. Once melted, add the steak. Cook steak for about 4 minutes with the salt and pepper. Add the pepper and onion. Cook for another 4 minutes. Put lid on pan and let steam about 5 minutes. Spoon mixture over the hoagie rolls. Top each hoagie with 1 1/2 slices cheese. Microwave until cheese is melted- about 30 seconds. OR (as I prefer) place in the oven (around 450*) for about 5 minutes, until the cheese is melted and the hoagie roll is just starting to crisp.
1 Angel Food cake mix
1 can Lemon pie filling
Preheat oven to 350*. Spray a bundt pan with pam. Mix together the cake mix and the pie filling . Bake for 20 minutes. Cool. Serve.
Sunday, July 10, 2011
These are AMAZING! It made about 2 dozen of them. I wish I could've eaten them all. They are SO GOOD!! We will have these often!!
8 oz cream cheese
1/2 c green salsa
1T fresh lime juice (I didn't have any limes- I used lemon juice)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped fresh parsley
2 T sliced green onions
3 c shredded cooked taco chicken
2 c grated pepperjack cheese
small flour tortillas
Heat oven to 425.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add remaining ingredients. Stir until combined well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Heat tortillas for about 20 seconds in the microwave, 5 at a time.
Place 1/8 c of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
My tips: We dipped them in sour cream and guacamole. Of course you could dip them in salsa, too... I'm sure that would be yummy! I altered this recipe quite a bit. You can see the original recipe on Our Best Bites.
**Adapted from Our Best Bites
1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
My tips/alterations: I used a George Foreman grill. I added only 1/4 tsp of each, salt and pepper. I didn't have lime juice- so I used lemon juice.
**Adapted from Our Best Bites
2 lbs. small baby potatoes (red, Yukon gold, etc.)
6 oz. bacon (about 1/2 of a standard package)
1/2 c. minced onion
4 cloves minced garlic
1/2 c. white wine vinegar
1/2 c. water
2 tsp. Creole mustard (or a mild coarse-grain mustard, not a strong one in the stout little glass jars)
1 Tbsp. sugar
1/4 c. fresh dill or 1 Tbsp. dry dill
Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.
While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy. While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.
Add some minced onion and minced garlic and cook until fragrant and the onions are translucent. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately. Serves 6-8.
**Adapted from ourbestbites
3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
1 7 oz jar marshmallow creme
1/2 C peanut butter morsels (I used a full 12 oz bag!)
Preheat oven to 350 degrees.
With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes. Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for 20-30 minutes. (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25). Remove from oven and cool before cutting into squares.
Adapted from Cooking Light
Thursday, July 7, 2011
Recipe adapted from sisterscafe.com
(4th of July Layered Drink: Minute Maid punch, Powerade, Gatorade) Mix it up for holidays, birthday parties, whatever!
1 cup almonds (whole, slivered, sliced, whatever)
2 cups graham cracker crumbs (2 pkgs)
1/4 cup butter or margarine, melted
1 cup white chocolate chips
4 (8 oz) pkgs cream cheese, softened
1/2 cup plus 2 tbsp sugar
4 large eggs plus 2 yolks
2 tbsp all purpose flour
1 tsp vanilla
(Optional-- you can add fruit on top if desired. I added blueberries and raspberries- about 2 cups of fruit.)
Preheat oven to 350*.
Make crust. Finely grind graham crackers and almonds. Add melted butter. Mix until combined well. Press into bottom and up sides (leave about 3/4 inch at top of sides) of 10-inch springform pan.
Make filling. Melt chocolate in microwave (30 second intervals until smooth). Beat cream cheese in mixer until fluffy. Add sugar. Add eggs and yolks, 1 at a time. Beat in flour and vanilla. Then slowly stream in the melted chocolate. Mix well. Pour on top of crust. Bake for 45-60 minutes (check at 45 minutes- and then every 5 minutes) until cake is set 3 inches from edge. Cool. Serve chilled.
***Chocolate can be melted in a double boiler.
Wednesday, July 6, 2011
1 stick (1/2 cup) butter softened
3 cups powdered sugar
1 tbsp vanilla
2 cups chocolate chips (I prefer milk chocolate)
2 tbsp shortening
(1 cup white chocolate chips, 1 1/2 tsp shortening and food coloring for drizzle if desired)
Cream together peanut butter and butter. Add powdered sugar and vanilla. Form into tsp-tbsp size balls. Refrigerate on wax paper for 30-45 minutes. Melt chocolate chips and shortening together in microwave or a double boiler. Once melted, remove peanut butter balls from the fridge and dip (with a toothpick) in chocolate until peanut butter is about 3/4 covered. Make drizzle (same melting instructions as the chocolate dip) and drizzle over balls. Refrigerate. Serve chilled.
Wednesday, June 22, 2011
Black beans- I used 1 can per 4 burritos
Shredded cheese (I prefer colby jack- but tonight I just had cheddar- so that's what I used)
Shred your rotisserie chicken. (You could use any kind of chicken you prefer.) Add the juice and zest of one lime. Let it sit for about 10 minutes, allowing the chicken to absorb the lime flavor. Layer 2-3 heaping tbsp of beans, some chicken and some cheese into a tortilla. Roll them up burrito style (tucking the ends). Put them on a griddle (or a pan on the stovetop) for about 2 minutes on each side. Let each side brown lightly. Unroll and add toppings of your choice: guacamole, shredded lettuce, chopped cilantro, chopped tomato, sour cream.
4 carrots, chopped
1/2 cup chopped onion
1 cup kale (rough chopped)
1 can of corn
1 can of green beans
1 can of white beans
1 can of red beans
1 can of diced tomatoes
1 lb of cooked hamburger
6 cloves garlic
1 can of vegetable stock
3 cups of water
1 tbsp beef base (3 beef bouillon cubes)
Spices to taste- garlic powder, thyme, salt, pepper, oregano, cumin
Cook hamburger with onion, garlic and carrots. Drain. Drain cans of veggies and beans and add to soup. Add all remaining ingredients. Heat through. Serve.
Great served with rolls or cornbread.
***Like I said- add whatever you have, whatever you like. Change the veggies, the meat, the spices. It is always different and always yummy! Normally I add potatoes- I forgot this time. If I have celery, I always add it. I don't like tomatoes- so I don't add them unless my kids pick the can out of the pantry.
Tuesday, June 14, 2011
This stuff is SO GOOD!!! I seriously could've licked the bowl!
Thank you brownpaperpackages.com for the recipe!
Wednesday, June 8, 2011
recipe from www.food.com
1/2 cup Italian dressing
1/2 cup teriyaki sauce
2 cloves minced garlic
4 -6 boneless skinless chicken breast halves
In a bowl, add the Italian dressing, teriyaki sauce and minced garlic; stir to combine.
Add the chicken breast halves; cover and marinate in the refrigerator overnight.
Grill over hot coals for approximately 10 minutes on each side or until juices run clear.
We made this last night and it was so yummy and so easy. Everyone loved it. Some of the cheese oozed out on the pan and it was delicious. We just used the cheapest salami from the deli.
Recipe from The Sisters Cafe(http://www.thesisterscafe.com/)
1/4 lb ham, sliced
1/4 lb hard salami (I goofed and made it with pastrami and it was still so good!)
1/4 lb provolone
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
Thursday, May 26, 2011
- Heat oven to 375°F.
- Season the 8 chicken breast pieces with salt and pepper to taste. Arrange in a row to add filling and have space to roll.
- Cream together cream cheese, green onions and tarragon. Spread equal amounts of cream cheese filling on the chicken breasts.
- Starting at the smaller end, roll each chicken breast gently towards the wider end until closed. Wrap each with a slice of bacon.
- Place in ungreased baking dish. Melt 1 Tbsp. butter and brush onto chicken bundles. Cover with foil.
- Bake 20 to 25 min. on middle oven rack. After 20 to 25 min.; uncover and brown under the broiler 5 to 7 min. It will get a light brown kiss from the additional heat.
- While chicken is baking, prepare rice by bringing chicken broth, rice and garlic to boil. Reduce heat and simmer 10 min. or until liquid is absorbed.
- Remove rice from heat and add remaining butter, lemon juice, zest and dill. Place rice on a serving platter. Place bundles on the rice. Generously ladle the pan juices down the center of the bundles. Sprinkle with parsley. Yield: 4 servings.
Friday, May 13, 2011
1 onion, chopped
2 lb. beef roast
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. cumin
1 tsp. salt
2 bell peppers (at least one green) chopped
1 can Rotel
Desired toppings: salsa, guacamole, pico de gallo, shredded cheese, shredded lettuce, chopped cilantro, sour cream.
Chop onion. Place in bottom of crock pot (or slow cooker). Mix chili powder, garlic powder, cumin and salt together and rub on roast. Place roast on top of onion. Add chopped bell peppers on top of your roast. Pour Rotel over the top. Simmer in Crock pot all day (8 hours) on low. Shred meat. Place shredded meat back into the sauce. Serve!
Thursday, May 5, 2011
4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish or a deep-dish 9″ pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown.
Monday, May 2, 2011
I refuse to eat any meat on a bone. I refuse to remove the bone from meat as well. I have never cooked a turkey or bone in chicken, beef, pork chops, etc. But these ribs are AMAZING. I will seriously lick the bone! I gag when I'm preparing them- but oh they are SO good once they're done!!! And SO easy!!
2 cups Brown Sugar
1-2 cups BBQ sauce-- your favorite kind
2 slabs of ribs (not frozen- fresh or thawed)
Place ribs on a pan (I just use a cookie sheet with sides). Blot with paper towels. Lather them up with the brown sugar. Let set for a few hours (I try to do 4 hours). Cover with aluminum foil and bake at 350* for 2 hours. Remove from oven. Take the ribs off the pan and put them on the grill. Baste one side with BBQ sauce. Grill for 5 minutes. Flip and baste the other side. Grill for another 5 minutes. Remove and ENJOY! If you want more BBQ sauce, add a little more.
Saturday, April 30, 2011
This is Martha Stewart's recipe- and it is awesome!!
1 c butter, at room temperature
Preheat oven to 350 degrees. Grease 2 9x5x3 inch loaf pans; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, allowing each one to incorporate, scraping down the bowl as necessary. Combine flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix by hand, just until combined. Stir in nuts (if desired) and pour into pans. Bake until toothpick or butter knife inserted into center of loaf comes out clean, about 1 hour. Let rest in pans for 10 minutes, then turn out onto a rack to cool.
Cooking time will vary depending on your loaf pan (ie glass, wide, narrow, metal, dark, coated, etc) and an overbaked loaf of bread is a dry loaf of bread, so be cautious.
My bread took almost an hour and a half.
Wednesday, April 27, 2011
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets ( I use 4, 4oz frozen boneless, skinless salmon fillets from aldis)
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
Place salmon fillets in a medium glass baking dish, and cover with the marinade.
Marinate in the refrigerator for a couple hours(no more than a couple, 4 max, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal.
Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Wednesday, April 20, 2011
Friday, April 15, 2011
Tuesday, February 1, 2011
- 2 garlic cloves, minced
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried basil
- 1/8 teaspoon lemon-pepper seasoning
- 4 pork chops (1-inch thick) ***I used 8 1/2 inch thick chops)
- In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally.
- Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear. ***Adjust grilling time if you are using thinner chops.***
Tuesday, January 18, 2011
This recipe is incredible. It couldn't be easier and it is DE-LISH!! My kids and husband all asked for more. Next time I will have to make a triple batch!! I will be making this again really soon and I will take a picture and post it when I do :). Even my kid that has never liked any shrimp begged for more. When I said it was gone, they asked if we can have it again tomorrow night for dinner!! Of course I altered it a bit... This dinner went from frozen to on the table in LESS than 10 minutes!!!
1 1/2 lb Shrimp (I used frozen, precooked, tail off, peeled, deveined)
1/2 cup Shallot, minced
8 oz Heavy Whipping Cream
1/8 tsp Pepper
1/4 tsp Salt
1 1/2 tbsp Olive Oil
6 Sage leaves, thinly sliced
Add olive oil to a warm pan. Add shallot, cook until tender- about 1-2 minutes (don't burn it!). Add salt and pepper. Stir. Add whipping cream. Bring to a boil and let boil for 30-45 seconds, until it slightly thickens. Add cooked shrimp and sage leaves. Heat through. Serve!
You can serve this over pasta, if you want.
(If you use fresh- uncooked- shrimp, start by cooking your shrimp in 1 1/2 tbsp olive oil. Keep warm and then continue on with the recipe. Also if you use uncooked shrimp, add the salt and pepper to the shrimp instead of the shallot.)
Sunday, January 16, 2011
This is one of my kids' new favorites. And one of mine since it's so easy :)
- 1 tube refrigerated pizza crust
- 1 cup mozzarella cheese
- 1 cup chopped pepperoni (I used minis)
- 1/2 cup pizza sauce
I made the best ever lettuce wraps. I could eat these every day! I made up a corn and black bean salsa recipe and made these wraps. So in this recipe, nothing is exact!
1 head of bib lettuce
grilled chicken (I am lazy and used frozen pre-grilled chicken strips)
Corn and Black Bean Salsa
1 lb bag frozen corn (fresh grilled corn on the cob if you can)
1 can of black beans, drained
1/4 jalapeno, diced super small
1/2 red onion, diced
1/4 cup fresh parsley, chopped
Sprinkle with salt, pepper and cumin
(Also, I added a chopped tomato for my husband- but ended up making another batch without the tomato for myself. I HATE tomatoes.)
1 avocado mashed
1 tsp lemon juice
1/8 cup minced red onion
garlic powder, onion powder, salt and pepper to taste (I think I used about 1/2 tsp each of the onion and garlic powder and maybe 1/4 tsp each of salt and pepper)
Heat the chicken strips. Spread a little guacamole on a piece of lettuce. Add a few pieces of chicken. cover with salsa. ENJOY!!