My mom came up with this recipe and its really flavorful. Everyone that had this LOVED it and asked for the recipe.
Ingredients
1 bag of Romaine Lettuce
1/3 cup craisins
6 pieces of Prosciutto (microwave to cook it)
2 regular size Roma tomatoes, chopped
1-2 avocados, diced
2 oz of goat cheese, crumbles/chunks
Lighthouse Balsamic Vinaigrette Dressing (its in the refrigerated lettuce/veggie section of the grocery store)
- extra add in's- chopped green onions, candied pecans
Wednesday, August 25, 2010
Cornbread and Honey Butter *Lauren Perry*
My sweet friend/neighbor Tara turned me on to this yummy recipe (I love having neighbors who share their cooking talents with me!). My waistline will forever thank her for this one ;) This is as yummy as a birthday cake with frosting. You can literally eat the honey butter with a spoon. This recipe is from http://www.mykitchencafe.blogspot.com/
Cornbread
Ingredients
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1/3 cup oil
3 TBS butter, melted
2 eggs, beaten
1 1/4 cup milk
Directions
Add dry ingredients make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9x13 inch pan.
Honey Butter
2 sticks butter, softened
1/2 cup honey
1 container marshmallow fluff
1 tsp vanilla
1/2 tsp cinnamon
1 tsp sugar
Whip all together with an electric mixer and serve at room temp. Refridgerate if runny
Cornbread
Ingredients
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1/3 cup oil
3 TBS butter, melted
2 eggs, beaten
1 1/4 cup milk
Directions
Add dry ingredients make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9x13 inch pan.
Honey Butter
2 sticks butter, softened
1/2 cup honey
1 container marshmallow fluff
1 tsp vanilla
1/2 tsp cinnamon
1 tsp sugar
Whip all together with an electric mixer and serve at room temp. Refridgerate if runny
Friday, June 18, 2010
Toscana Soup *Lauren Perry*
Very much like Olive Gardens, but with a few added extras :) Its delish!
Ingredients
about 6 cups of chicken broth (I used 2 boxes + 1 can)
1 pint of heavy whipping cream
2 cloves chopped garlic
1 package of mild italian sausages, break up chunks
1 large russet potato (peel and cube)
1 cup of mini farfalle (bowtie) pasta
1/2 a white onion chopped
a bunch of chopped italian parsley
1 1/2 cups of chopped kale (I don't even add this, I end up picking it out)
1/2 tsp of red pepper flakes
garlic salt
pepper
top with parmesan
Directions
In a skillet, saute garlic, onions and italian sausage until sausage is cooked----- drain the fat
In a pot, throw everything (except the onions, garlic, and sausage) and bring to boil. Once it boils for a few minutes, set to simmer. Simmer 5 minutes and add the cooked onion, garlic, and sausage and simmer for 5+ minutes. Add garlic salt and pepper to taste
Ingredients
about 6 cups of chicken broth (I used 2 boxes + 1 can)
1 pint of heavy whipping cream
2 cloves chopped garlic
1 package of mild italian sausages, break up chunks
1 large russet potato (peel and cube)
1 cup of mini farfalle (bowtie) pasta
1/2 a white onion chopped
a bunch of chopped italian parsley
1 1/2 cups of chopped kale (I don't even add this, I end up picking it out)
1/2 tsp of red pepper flakes
garlic salt
pepper
top with parmesan
Directions
In a skillet, saute garlic, onions and italian sausage until sausage is cooked----- drain the fat
In a pot, throw everything (except the onions, garlic, and sausage) and bring to boil. Once it boils for a few minutes, set to simmer. Simmer 5 minutes and add the cooked onion, garlic, and sausage and simmer for 5+ minutes. Add garlic salt and pepper to taste
Tuesday, June 15, 2010
Black Bean and Rice Salad *Lauren Perry*
I wish I could claim this as my recipe or atleast a recipe that I found, but my mom sent it to me from another recipe blog (not sure which one). Its a wonderful little salad if you are going to a BBQ or having people over. Its very filling and full of flavor!
Ingredients
2 cups of white rice (pre-cook and chill)
1 can of black beans (drained)
1/2 cup chopped tomato
1 chopped avacado
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/4 cup olive oil
3 TBS lime juice
1 tsp sugar
1/2 tsp ground cumin
1 crushed garlic clove
salt and pepper
Directions
in a large bowl, mix tomato, avacado, red onions, beans, rice and cilantro. In a small bowl, wisk olive oil, sugar, cumin, garlic, and lime juice. Add salt and pepper to taste.
Combine all ingredients until consistent.
Ingredients
2 cups of white rice (pre-cook and chill)
1 can of black beans (drained)
1/2 cup chopped tomato
1 chopped avacado
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/4 cup olive oil
3 TBS lime juice
1 tsp sugar
1/2 tsp ground cumin
1 crushed garlic clove
salt and pepper
Directions
in a large bowl, mix tomato, avacado, red onions, beans, rice and cilantro. In a small bowl, wisk olive oil, sugar, cumin, garlic, and lime juice. Add salt and pepper to taste.
Combine all ingredients until consistent.
Sunday, May 23, 2010
Hot Crab Dip *Lauren Perry*
This is very yummy with chips or triscuts!
Ingredients
1 brick of cream cheese
1 package (or can) of crab meat (real claw crabmeat is the best!)
1 dash of hot sauce, Tabasco or Mikes Hot
1 shake of cayenne powder
1 shake of garlic salt or powder
1/2 tsp of sugar
1 tsp lemon juice
1 cup shredded cheddar cheese (I used mild) and a little bit extra to top it off when you put it in a serving dish
*you could add some onion if you like as well
Directions
Throw everything in a pan and mix and melt
add to baking dish, top with cheese and serve hot!
Ingredients
1 brick of cream cheese
1 package (or can) of crab meat (real claw crabmeat is the best!)
1 dash of hot sauce, Tabasco or Mikes Hot
1 shake of cayenne powder
1 shake of garlic salt or powder
1/2 tsp of sugar
1 tsp lemon juice
1 cup shredded cheddar cheese (I used mild) and a little bit extra to top it off when you put it in a serving dish
*you could add some onion if you like as well
Directions
Throw everything in a pan and mix and melt
add to baking dish, top with cheese and serve hot!
Friday, May 7, 2010
Best Tortilla Soup EVER *Lauren Perry*
The secret to this soup is to let it simmer on low for about 40 minutes and to add the sour cream in each individual bowl. The flavor is amazing! I am still drooling as I think about it! I made a HUGE batch and passed it to some friends for taste test, just to get approval.
Ingredients
2 boxes of chicken broth (about 8 cups)
1 1/2 cups of water (you could probably just use an extra can of chicken broth, but this toned down the flavor nicely)
1/3 an onion
2 cans of corn, drained
2 cans of pinto beans, drained
1 can of diced tomatoes (I used the mild kind with chili and onion in it)
a bunch of cilantro
1 tbs ground cumin
1 tbs chili powder
3 garlic cloves
1/3 cup of lime juice
pico de gallo (I just bought pre-made mild from the store, I was too lazy to make my own)
shredded cheddar cheese
avocado
garlic salt, a few good shakes
chicken breasts (3-4)
1-2 TBS sugar (depending on taste)
lime (sliced)
tortilla chips, crunched
dollup of soup cream per bowl *
*the sour cream melts in the cups of soup and when mixed, it makes this creamy and DELICIOUS!!
Directions
In a mixer or blender, add the can of tomatoes, a small handful of cilantro leaves (maybe 1-2 TBS), garlic, 1/2 an onion- chop and blend well
In a large pot, bring broth and water to Medium heat and add the mixture from the blender/mixer, bring to slow boil
Cook or broil chicken breast in oven and shred
Add garlic salt, cumin, chili powder, lime juice, sugar to pot on Med/Low heat
Add drained corn, beans and shredded/cooked chicken to broth. Bring to simmer for about 30 minutes.
In a bowl, add shredded cheddar cheese, a lime wedge, a few chunks of cilantro leaves, 1 spoonful of pico de gallo, and avocado chunks. Spoon soup into the bowl, top with sour cream and tortilla chips and enjoy :)
Ingredients
2 boxes of chicken broth (about 8 cups)
1 1/2 cups of water (you could probably just use an extra can of chicken broth, but this toned down the flavor nicely)
1/3 an onion
2 cans of corn, drained
2 cans of pinto beans, drained
1 can of diced tomatoes (I used the mild kind with chili and onion in it)
a bunch of cilantro
1 tbs ground cumin
1 tbs chili powder
3 garlic cloves
1/3 cup of lime juice
pico de gallo (I just bought pre-made mild from the store, I was too lazy to make my own)
shredded cheddar cheese
avocado
garlic salt, a few good shakes
chicken breasts (3-4)
1-2 TBS sugar (depending on taste)
lime (sliced)
tortilla chips, crunched
dollup of soup cream per bowl *
*the sour cream melts in the cups of soup and when mixed, it makes this creamy and DELICIOUS!!
Directions
In a mixer or blender, add the can of tomatoes, a small handful of cilantro leaves (maybe 1-2 TBS), garlic, 1/2 an onion- chop and blend well
In a large pot, bring broth and water to Medium heat and add the mixture from the blender/mixer, bring to slow boil
Cook or broil chicken breast in oven and shred
Add garlic salt, cumin, chili powder, lime juice, sugar to pot on Med/Low heat
Add drained corn, beans and shredded/cooked chicken to broth. Bring to simmer for about 30 minutes.
In a bowl, add shredded cheddar cheese, a lime wedge, a few chunks of cilantro leaves, 1 spoonful of pico de gallo, and avocado chunks. Spoon soup into the bowl, top with sour cream and tortilla chips and enjoy :)
Saturday, May 1, 2010
Chicken Scampi *Lauren Perry*
This was super yummy and FULL of flavor! :)
Ingredients
3 Chicken breasts (cubed)
1/2 red onion sliced thin
1 red bell pepper sliced
1 yellow bell pepper sliced
1/2 cup of white cooking wine
1/2 stick of butter
4 pieces of cooked bacon chopped (I used Applewood Smoked Bacon)
garlic (3 cloves chopped)
lemon juice (about 4 TBS)
1 cup shredded parmesan
1/2 cup of chicken broth
italian parsley, chopped (about 2 TBS)
garlic salt
pepper
Pasta (I used wheat linguine)
Directions
Saute vegtables and garlic in butter for about 5 minutes
add cubed chicken cook for about 7 minutes on med/high head
add wine, lemon juice, broth, and spices cook for about 7 minutes on med/high heat
cook until tender and then add chopped bacon and parmesan
add to drained pasta
Ingredients
3 Chicken breasts (cubed)
1/2 red onion sliced thin
1 red bell pepper sliced
1 yellow bell pepper sliced
1/2 cup of white cooking wine
1/2 stick of butter
4 pieces of cooked bacon chopped (I used Applewood Smoked Bacon)
garlic (3 cloves chopped)
lemon juice (about 4 TBS)
1 cup shredded parmesan
1/2 cup of chicken broth
italian parsley, chopped (about 2 TBS)
garlic salt
pepper
Pasta (I used wheat linguine)
Directions
Saute vegtables and garlic in butter for about 5 minutes
add cubed chicken cook for about 7 minutes on med/high head
add wine, lemon juice, broth, and spices cook for about 7 minutes on med/high heat
cook until tender and then add chopped bacon and parmesan
add to drained pasta
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