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
Friday, June 18, 2010
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
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
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