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!
Sunday, May 23, 2010
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
Sunday, March 21, 2010
Mongolian Beef
We found this recipe on a website. It's EXACTLY like PF Chang's or Pei Wei's Mongolian Beef. Really easy even though the directions seem long. The original recipe called for green onion instead of broccoli, but I put in broccoli instead. I just like it better. Either way, it's good! My husband is super picky and asks for this all the time.
Ingredients
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
1/4 cup cornstarch
½ head broccoli
Preparation:
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/8" thick sugar packet size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add the broccoli. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Ingredients
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
1/4 cup cornstarch
½ head broccoli
Preparation:
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/8" thick sugar packet size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add the broccoli. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Heavenly Mashers *Lauren Perry*
Everyone ALWAYS asks me what I do to my mashed potatoes. Truth is, I never really follow a specific recipe. I've always just made it up as i go along (like most of my recipes). Today I took the time to stop and figure out how I make these bad boys :)
Ingredients
5-6 LARGE brown potatoes
1/2 a stick of butter
3 good size dollups of sour cream
a few good shakes of garlic salt
a few good shakes of pepper
3 cloves of garlic (keep it whole, just peel the skin off)
1/2 cup of milk
1/2 - 1 cup of parmesan cheese
(optional but SUPER YUMMY- add 1/4 cup of blue cheese- it is wonderful with the garlic and parmesan flavor)
Directions
Peel and cube the potatoes. Add to a large pot of boiling water. Add some salt (I use Kosher Salt) to the boiling water
Toss in the garlic cloves whole (but peeled)
Boil for a good 20 + minutes
Drain the water and add the garlic and potatoes back to the pot
throw in all of the above and mash with a potato masher. You don't want to overly mash the potatoes and make them like paste, its nice to have little small lumps in there.
Scoop out the mashed potatoes and place in a casserole dish. Sprinkle a bit more parmesan on top and then bake for about 20 minutes on 350 when you are ready to eat them!
Serve with gravy
Ingredients
5-6 LARGE brown potatoes
1/2 a stick of butter
3 good size dollups of sour cream
a few good shakes of garlic salt
a few good shakes of pepper
3 cloves of garlic (keep it whole, just peel the skin off)
1/2 cup of milk
1/2 - 1 cup of parmesan cheese
(optional but SUPER YUMMY- add 1/4 cup of blue cheese- it is wonderful with the garlic and parmesan flavor)
Directions
Peel and cube the potatoes. Add to a large pot of boiling water. Add some salt (I use Kosher Salt) to the boiling water
Toss in the garlic cloves whole (but peeled)
Boil for a good 20 + minutes
Drain the water and add the garlic and potatoes back to the pot
throw in all of the above and mash with a potato masher. You don't want to overly mash the potatoes and make them like paste, its nice to have little small lumps in there.
Scoop out the mashed potatoes and place in a casserole dish. Sprinkle a bit more parmesan on top and then bake for about 20 minutes on 350 when you are ready to eat them!
Serve with gravy
Thursday, March 18, 2010
Curry Chicken *Lauren Perry*
Serve this with rice! It is very delightful :)
Ingredients
1 can of chicken broth
1 can of coconut milk
2 TBS curry powder
a few shakes of garlic salt
1 shake of pepper
3 large chicken breasts cubed
2 TBS of sugar (3 if you think it needs a little more)
1/2 yellow onion sliced
splash of lime juice
extras (if you want)
sliced shittake mushrooms (yum!)
shredded coconut
cilantro (yum!)
potatoes cubed (peeled and chopped)
carrots (peeled and chopped)
I cook it on the stove top until the chicken is thoroughly cooked (on med low) and then I simmer it for the flavors, but you could also throw it all in a crock pot and add the can of coconut milk at the end.
(I personally LOVE it with 1 container of sliced shittake mushrooms)
Ingredients
1 can of chicken broth
1 can of coconut milk
2 TBS curry powder
a few shakes of garlic salt
1 shake of pepper
3 large chicken breasts cubed
2 TBS of sugar (3 if you think it needs a little more)
1/2 yellow onion sliced
splash of lime juice
extras (if you want)
sliced shittake mushrooms (yum!)
shredded coconut
cilantro (yum!)
potatoes cubed (peeled and chopped)
carrots (peeled and chopped)
I cook it on the stove top until the chicken is thoroughly cooked (on med low) and then I simmer it for the flavors, but you could also throw it all in a crock pot and add the can of coconut milk at the end.
(I personally LOVE it with 1 container of sliced shittake mushrooms)
Tuesday, March 2, 2010
The Man-wich and Wedges *Lauren Perry*
Make this tonight! Your husband will thank you :) I am not a fan of horseradish, but I am OBSESSED with this special sauce!
Steak (i used a tenderloin- you could really use any kind of steak or prime rib)
garlic salt
pepper
(optional- a squeeze of lime if you like a very tender steak with a slight kick)
-grill it until tender and slice about 1/2 inch thick slices
Special Sauce
about 1/3 cup Mayo
1 TBS Horseradish
1 to 1 1/2 TBS of Ketchup
-mix in a bowl
Sauteed Onions
about 4 TBS of butter
1/2 of an onion slided into rings and cut in half (do not chop, this just gets messy)
pinch of salt and pepper
(optional splash of white cooking wine)
Sandwich
Sliced sour dough bread (or any type of bread works)
Provolone Cheese (blue cheese would be yummy too, but I just LOVE provolone)
*Special Sauce
*Steak
*Sauteed Onions
- Toast the bread slices
-add a good amount special sauce to both pieces of bread (trust me, the more the better!)
-add cheese and warm in microwave for 10 seconds if necessary (the bread and steak and onions should melt it pretty good on its own)
-add steak slices and onions
Potato Wedges
2-3 Large brown potatoes
2 cloves of garlic chopped
Parmesan cheese (powdered or shredded)
garlic salt and ground pepper
oil
-preheat oven to 400
-Pour a bit of cooking oil on a baking sheet
-slice potatoes into quarters, then quarter them again and cut into half (depending on size of potato) They should look like wedge fries
-set them on cookie sheet and mix them around with the oil on there
-add garlic salt, pepper and garlic
-if using parmesan powder, add before you bake, if using shredded parmesan- add with about 5 minutes left of baking
-bake for 30-40 minutes or until lightly golden
Steak (i used a tenderloin- you could really use any kind of steak or prime rib)
garlic salt
pepper
(optional- a squeeze of lime if you like a very tender steak with a slight kick)
-grill it until tender and slice about 1/2 inch thick slices
Special Sauce
about 1/3 cup Mayo
1 TBS Horseradish
1 to 1 1/2 TBS of Ketchup
-mix in a bowl
Sauteed Onions
about 4 TBS of butter
1/2 of an onion slided into rings and cut in half (do not chop, this just gets messy)
pinch of salt and pepper
(optional splash of white cooking wine)
Sandwich
Sliced sour dough bread (or any type of bread works)
Provolone Cheese (blue cheese would be yummy too, but I just LOVE provolone)
*Special Sauce
*Steak
*Sauteed Onions
- Toast the bread slices
-add a good amount special sauce to both pieces of bread (trust me, the more the better!)
-add cheese and warm in microwave for 10 seconds if necessary (the bread and steak and onions should melt it pretty good on its own)
-add steak slices and onions
Potato Wedges
2-3 Large brown potatoes
2 cloves of garlic chopped
Parmesan cheese (powdered or shredded)
garlic salt and ground pepper
oil
-preheat oven to 400
-Pour a bit of cooking oil on a baking sheet
-slice potatoes into quarters, then quarter them again and cut into half (depending on size of potato) They should look like wedge fries
-set them on cookie sheet and mix them around with the oil on there
-add garlic salt, pepper and garlic
-if using parmesan powder, add before you bake, if using shredded parmesan- add with about 5 minutes left of baking
-bake for 30-40 minutes or until lightly golden
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