1 bagette, sliced and toasted
8-10 Roma Tomatoes
1/4 cup EVOO
1/4 cup balsamic vinegar
1 bunch basil - minced
2 garlic cloves - crushed
salt and pepper to taste
soft goat cheese (optional- but don't knock it till you try it like I did.) :o)
Mix all ingredients except the bread and cheese. And it's ready to eat! Bread, cheese then tomato mixture. It is also good with just the tom. mixure on the bread. Enjoy!
These are all approximations and should be done according to taste rather than exact measurements.
Delish!!! I got this recipe from my SIL Katie. We had it when we were down in St. George in Oct.
Thursday, May 28, 2009
Wednesday, September 10, 2008
Honey Walnut Shrimp
INGREDIENTS
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying
DIRECTIONS
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
*allrecipes.com
I am making this tonight with chicken instead of shrimp. Substituting cornstarch for mochiko. I'll let you know how it goes.
Ok, This was absolutely delish! Just leave the walnuts off if you are allergic to nuts.
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying
DIRECTIONS
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
*allrecipes.com
I am making this tonight with chicken instead of shrimp. Substituting cornstarch for mochiko. I'll let you know how it goes.
Ok, This was absolutely delish! Just leave the walnuts off if you are allergic to nuts.
Asian Beef Noodles
Ingredients:
8 oz. Linguine, uncooked
3 cups broccoli florets
2 cups medium carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirlion tip oven roast, sliced thinly
¼ cup zesty Italian salad dressing
¼ cup teriyaki sauce
1 teaspoon ground ginger
Cook pasta according to package directions. The last 2 minutes of cooking, add the broccoli and carrots to the pasta water. Drain pasta mixture well. Meanwhile, in a large nonstick skillet cook mat until browned on all sides, stirring occasionally. Add dressing, teriyaki sauce and ginger. Cook until sauce thickens. Toss pasta mixture with meat mixture. Makes 4 servings, 2 cups each.
This was really good. I doubled the recipe for 8 people and had tons of left overs. It was served with the honey walnut chicken (above) and white rice. Who needs to go out when you can make chinese food right at home. Now I just need a good Chk. Lettuce Wrap recipe. :)
8 oz. Linguine, uncooked
3 cups broccoli florets
2 cups medium carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirlion tip oven roast, sliced thinly
¼ cup zesty Italian salad dressing
¼ cup teriyaki sauce
1 teaspoon ground ginger
Cook pasta according to package directions. The last 2 minutes of cooking, add the broccoli and carrots to the pasta water. Drain pasta mixture well. Meanwhile, in a large nonstick skillet cook mat until browned on all sides, stirring occasionally. Add dressing, teriyaki sauce and ginger. Cook until sauce thickens. Toss pasta mixture with meat mixture. Makes 4 servings, 2 cups each.
This was really good. I doubled the recipe for 8 people and had tons of left overs. It was served with the honey walnut chicken (above) and white rice. Who needs to go out when you can make chinese food right at home. Now I just need a good Chk. Lettuce Wrap recipe. :)
Friday, June 20, 2008
Fiesta Salad Turnover
Crust:
1 pkg. (13.8 oz) refrigerated pizza crust
1/2 c. shredded Colby & Monterey Jack cheese blend
Jalapeno-Lime Dressing:
1 jalapeno peper, seeded and finely chopped
2 T. chopped fresh cilantro
1/2 lime
1/2 c. sour cream
Filling:
2 small plum tomatoes, seeded and diced
1/2 c. pitted ripe olives, sliced
1 lb. lean ground beef, cooked, crumbled and drained
3/4 c. salsa
2 T. taco seasoning mix
1 garlic clove, pressed
1/2 c. shredded Colby & Jack cheese blend
2 c. shredded iceberg lettuce
Preheat oven to 450 degrees. Unroll pizza dough and shape into a circle. Lightly spray dough with nonstick cooking spray; sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove fro oven; immediately loosen crust from baking pan and flip over. Crease center of crust to make a fold line (do not cut through crust). Fold crust in hal to form a large taco shape; set aside.
For dressing, mix jalapeno, lime, cilantro and sour cream. Whisk until smooth. Set aside
For filling, combine ground beef, salsa, taco seasoning mix and garlic; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese.
Open crust; spread half of the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes and olives. Drizzle with remaining dressing. Fold crust over fillings. To serve, cut into wedges using a serrated knife.
Notes from the cook:
I cannot eat jalapenos so instead of making the dressing I just mixed lime juice with the sour cream.
1 pkg. (13.8 oz) refrigerated pizza crust
1/2 c. shredded Colby & Monterey Jack cheese blend
Jalapeno-Lime Dressing:
1 jalapeno peper, seeded and finely chopped
2 T. chopped fresh cilantro
1/2 lime
1/2 c. sour cream
Filling:
2 small plum tomatoes, seeded and diced
1/2 c. pitted ripe olives, sliced
1 lb. lean ground beef, cooked, crumbled and drained
3/4 c. salsa
2 T. taco seasoning mix
1 garlic clove, pressed
1/2 c. shredded Colby & Jack cheese blend
2 c. shredded iceberg lettuce
Preheat oven to 450 degrees. Unroll pizza dough and shape into a circle. Lightly spray dough with nonstick cooking spray; sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove fro oven; immediately loosen crust from baking pan and flip over. Crease center of crust to make a fold line (do not cut through crust). Fold crust in hal to form a large taco shape; set aside.
For dressing, mix jalapeno, lime, cilantro and sour cream. Whisk until smooth. Set aside
For filling, combine ground beef, salsa, taco seasoning mix and garlic; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese.
Open crust; spread half of the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes and olives. Drizzle with remaining dressing. Fold crust over fillings. To serve, cut into wedges using a serrated knife.
Notes from the cook:
I cannot eat jalapenos so instead of making the dressing I just mixed lime juice with the sour cream.
Turkey & Stuffing Roll-Ups
1 box stuffing mix
olive oil
Turkey cutlets
Gravy:
2 T. butter
2 T. flour
chicken stock
salt & pepper
Prepare stuffing according to instructions on box. Heat oil in pan over medium heat. Spoon prepared stuffing onto center of turkey cutlets. Roll up and secure with toothpicks. Place seam side down in pan and cook turning once until turkey is cooked through. Prepare gravy by cooking butter and flour together in a saucepan. Add a couple cups of chicken stock and simmer until gravy is thickened. Season with salt and pepper. Pour gravy over turkey rolls and serve.
olive oil
Turkey cutlets
Gravy:
2 T. butter
2 T. flour
chicken stock
salt & pepper
Prepare stuffing according to instructions on box. Heat oil in pan over medium heat. Spoon prepared stuffing onto center of turkey cutlets. Roll up and secure with toothpicks. Place seam side down in pan and cook turning once until turkey is cooked through. Prepare gravy by cooking butter and flour together in a saucepan. Add a couple cups of chicken stock and simmer until gravy is thickened. Season with salt and pepper. Pour gravy over turkey rolls and serve.
Italian Pasta Stir-Fry
8 ounces uncooked linguine
1 medium onion, chopped
2 medium tomamtoes, seeded & diced
1 medium zucchini, sliced
1/4 c. snipped fresh parsley
1 T. olive oil
2 garlic cloves
1 t. each dried basil & oregano leaves
1/8 t. each salt & ground black pepper
1/4 cup (1 oz.) grated fresh Parmesan cheese
Cook linguine according to package directions. Drain and keep warm.
Heat oil in skillet over medium heat until hot. Press garlic into skillet; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in linguine. Sprinkle Parmesan cheese over pasta. Serve immediately.
1 medium onion, chopped
2 medium tomamtoes, seeded & diced
1 medium zucchini, sliced
1/4 c. snipped fresh parsley
1 T. olive oil
2 garlic cloves
1 t. each dried basil & oregano leaves
1/8 t. each salt & ground black pepper
1/4 cup (1 oz.) grated fresh Parmesan cheese
Cook linguine according to package directions. Drain and keep warm.
Heat oil in skillet over medium heat until hot. Press garlic into skillet; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in linguine. Sprinkle Parmesan cheese over pasta. Serve immediately.
Burrito Casserole
1 can refired beans
8 flour tortillas
1/2 lb. ground beef
1 pkg. dry enchilada sauce
1(8 oz.) can tomato sauce
1 1/2 c. water
2/3 c. Jack cheese
Place about 3 T. refried beans in a stripe across each tortilla, using all beans. Roll each tortilla & place, seam down, in a greased casserole dish. Brown meat & drain dripings. Add enchilada sauce, tomato sauce & water. Simmer 10 min. Pour evenly over tortillas. Sprinkle cheese over all. Bake at 350 degrees for 20 minutes.
Note from cook:
We don't really like ground beef so I make this with ground chicken
8 flour tortillas
1/2 lb. ground beef
1 pkg. dry enchilada sauce
1(8 oz.) can tomato sauce
1 1/2 c. water
2/3 c. Jack cheese
Place about 3 T. refried beans in a stripe across each tortilla, using all beans. Roll each tortilla & place, seam down, in a greased casserole dish. Brown meat & drain dripings. Add enchilada sauce, tomato sauce & water. Simmer 10 min. Pour evenly over tortillas. Sprinkle cheese over all. Bake at 350 degrees for 20 minutes.
Note from cook:
We don't really like ground beef so I make this with ground chicken
Subscribe to:
Posts (Atom)