Monday, November 3, 2014

Zuppa Toscana-Low Calorie

I keep seeing pictures and recipes for Olive Garden's Zuppa Toscana.  I have never actually had it but it always looks good to me!  The only problem is that they all seem to be heavier in calories than I like, especially for a soup!  So I adjusted it to be a little healthier.  My entire family really liked this soup so it will become part of the rotation!




Ingredients:
  • 1 pound uncooked Italian Turkey Sausage Links (I have used turkey breakfast sausage when that's all they had)
  • 1 TBSP Oscar Myer real Bacon Bits (or pieces)
  • 2 TBSP Minced Garlic
  • 3-4 cans of Chicken Broth (around 6 cups)
  • 1 package of sliced mushrooms
  • 1 package of mini potato gnocchi (or 2 cups of diced potatoes)
  • 2 cups thinly sliced kale
  • 1-2 cans cream of chicken soup
  • 2 TBSP lemon juice
Directions:


  • Remove casing from sausage and brown, then set aside.
  • In your soup pot, sauté garlic, bacon and mushrooms.
  • Add broth and bring to a boil. 
  • Add gnocchi and bring back to a boil for about 2 minutes. 
  • Add kale, cream of chicken and sausage to pan.
  • Cover and heat through at a simmer. 
  • Salt and pepper to taste and add lemon juice.

Thursday, October 23, 2014

Chuy's Creamy Jalapeno Dip

I have a love affair with Chuy's Jalapeno Ranch dip.  I would happily go to Chuy's and eat that and chips for a meal.  I can't get enough of it.  I wouldn't say this recipe is exactly like it, but it is pretty darn close and fills the craving for me.  Bonus points are that my daughter loves it too and happily dips raw broccoli in it!

 


CHUY'S JALAPENO RANCH SAUCE
1 whole jalapeno, chopped, deveined and seeded (less if you don't like a lot of heat)
3-4 tablespoons cilantro without stems
1 cup mayonnaise
3/4 cup buttermilk
1/3 cup tomatillo sauce (salsa verde)
1 package Hidden Valley ranch dressing mix

In a mini food processor put mayonnaise, buttermilk, jalapeno, cilantro, and salsa verde.  Blend well until smooth.  Remove from processor and place in a bowl.  Add Hidden Valley Ranch mix and stir well.  Chill several hours before serving to allow flavors to blend.  Serve with chips or even as a dressing for salads.


Source: http://cookeatshare.com/recipes/chuy-s-jalapeno-ranch-sauce-685222/external

Wednesday, July 23, 2014

Raw Broccoli and Cranberry Salad

My brother and I both grew up with a great love for broccoli!  I usually make it with a mustard sauce that my mom made.  It has always been my favorite way.  I do like to change it up every when I see something that looks good and let me tell you, this was SO GOOD!  I can't stop thinking about it. 

I think that I might use pine nuts instead of bacon to make it a little healthier but it was absolutely delicious.  The trick for me was to cut the broccoli into small florets.

This recipe makes enough for 4 portions.

Ingredients:
4 cups broccoli pieces (chopped) or broccoli florets
1 red onion, chopped
1 cup dried cranberries
8 pieces of bacon, crumbled
Your favorite honey mustard salad dressing (I used Newman's Own)

Directions:
Toss the first 4 ingredients together in a big salad bowl and drizzle in your desired amount of honey mustard dressing. Serve and enjoy :).
 

Tuesday, July 15, 2014

One Pot Zucchini Mushroom Pasta

I made this to change things up a little and really liked it!  I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.
 
Ingredients
  • 12 oz spaghetti
  • 1 small carton of mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and halved or quartered
  • 2/3 cup peas
  • 2 TB chopped garlic 
  • 2 sprigs thyme or 1 TB dry thyme  
  • Kosher salt and freshly ground black pepper an greek seasoning, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup 2% milk
  • 4 cups of chicken broth or water
Instructions
  • In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
  • Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
  • Serve immediately.
Notes:
 
  • I originally poured the milk and cheese in together but the cheese melted in big clumps.  I suggest sprinkling the cheese in as you stir to more evenly distribute it.  And to top your serving with a pinch as well!
  • You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat!  I served chicken breasts on the side!
 

Tuesday, July 8, 2014

Avacado Deviled Eggs

This is a recipe that my cousin Alison discovered and is always a hit! 

Ingredients

Original recipe makes 12 servings
6 hard-boiled eggs, peeled and halved
1 small avocado - peeled, pitted, and diced
3 slices cooked bacon, chopped, divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced(optional)
1 dash hot sauce, or to taste(optional)

Directions

  1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
  2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a bacon piece, jalapeno slice, and dash hot sauce.
 
Notes: I used a pickled jalapeno slice and removed 1 whole egg yolk to make room for the avocado. I used half of a Haas avocado.
 
 

Monday, July 7, 2014

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.



Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Cucumber Salad

This is the yummiest cucumber salad I have ever had and ALWAYS a crowd pleaser!

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium sweet yellow onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.

Yum!!

Source: http://kelsies-kitchen.blogspot.com/2009/07/cucumber-salad.html?m=1

Wednesday, June 18, 2014

Honey Lemon Garlic Chicken

 This was a really delicious recipe!  Everyone in my house ate it up which is always a bonus!

Ingredients

  • 2 lemon
  • 1/4 cup olive oil
  • 8-10 cloves garlic
  • 8 tablespoons honey
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground mustard
  • 1/2 cup fresh parsley, chopped (optional)
  • 3.5-4 pounds boneless, skinless chicken
 
*Be sure to reserve some of the sauce on the side before pouring over raw chicken.  The chicken is even better with a little extra marinade drizzled over it when served.

Instructions

  1. Squeeze lemons to release 2/3 cup of fresh lemon juice.
  2. Mince or crush garlic in garlic press.
  3. Whisk lemon juice, olive oil, honey, minced garlic, parsley, seasoned salt, & pepper together in bowl, then divide into two 1 gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
  4. Marinate chicken in bag for at least 30 minutes or longer, or press out air from bag and freeze.
  5. Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.


Preparation time: 5 minutes + marinating time
Cooking time: 6-8 minute(s)
Number of servings (yield): 8

Source (Adapted): http://www.livingwellspendingless.com/2014/03/26/honey-lemon-garlic-chicken/

Monday, June 2, 2014

Pork Tenderloin with Chimichurri

This chimichurri sauce is AMAZING!!!
 
Ingredients
Directions
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, cilantro, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.






Adapted from:
http://www.foodnetwork.com/recipes/tyler-florence/pork-tenderloin-with-chimichurri-recipe.html?soc=sharingpinterest

Thursday, May 29, 2014

Lamb Chop Rub

We recently decided to try some new meats and new recipes and lamb was one of them, and this rub did not dissapoint.  In fact, it was one of the most delicious ones we have had in a long time!


*Bit of soy sauce
*garlic
*brown mustard
*olive oil
*rosemary
*thyme
*worcestershire sauce
*salt and pepper to taste

Adjust to bring out whatever notes you prefer, but it shouldn't be really wet, just enough to coat the chops. Leave them in the ziploc with it to marinade awhile...the longer the better then place on a cookie sheet into a hot oven, maybe 400, and cook for about 20-30 minutes. You can flip them...but they are supposed to be quite rare.

Sunday, February 23, 2014

Boneypolitan

2 shots berry infused vodka
1 shot orange liqueur
Cranbury juice to taste
Lime Perrier to taste
Squeeze of lime

All over crushed ice if you like.


- Posted using BlogPress from my iPhone

Friday, February 14, 2014

Cinnamon Roll Casserole

This is the easiest yummiest breakfast casserole.  It is great on Christmas morning or when company is in town and you have more mouths to feed, but also great any morning and the leftovers can be enjoyed for several days.  My kids LOVE it when I make this and they get it for breakfast all week.

An easy cinnamon roll casserole recipe made from Pillsbury cinnamon rolls
Ingredients
  • Baking spray
  • 2 cans of Pillsbury refrigerated cinnamon rolls with icing
  • 4 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • ¼ cup maple syrup
  • Garnish:
  • Icing from cinnamon rolls

Instructions
  1. Heat oven to 375 degrees
  2. Spray 13×9 glass baking dish with baking spray
  3. Separate both cans of cinnamon rolls into 16 rolls; set icing aside.
  4. Cut each roll into 4 pieces.
  5. Place pieces in baking dish.
  6. In a medium bowl, beat eggs.
  7. Beat in cream, cinnamon and vanilla until well-blended.
  8. Gently pour the egg mixture over cinnamon roll pieces.
  9. Sprinkle with pecans.
  10. Drizzle with ¼ cup syrup.
  11. Bake 20-28 minutes, or until golden brown.
  12. Cool 15 minutes.
  13. Remove covers from icing and microwave for 15 seconds, or until thin enough to drizzle.
  14. Drizzle icing over the top of the casserole.
 
 
Source:http://blueeyedbride.com/2013/12/17/christmas-morning-breakfast-idea/

Tuesday, January 28, 2014

Susan's Pecan Cookies

These are some of my very favorite cookies my mom used to make.  Recently my Aunt Sally made some and I asked her for the recipe because I am not sure where it is at my parent's house.


Ingredients:

1 cup butter or marg 2 cups flour

1 cup brown sugar packed 1 to 2 cups pecans

1 egg separated

1 ½ Tab Cinnamon chopped

1 ½ Tea spoon vanilla


Directions:

Preheat oven to 325

Melt Butter and combine with sugar, cinnamon, vanilla and egg yolk (add last.) Stir in flour and mix well.

Spread on greased cookie sheet to cover completely. Pour egg white on top and spread completely over dough. Pour excess off. Sprinkle on pecans and gently press into dough.

Bake 25 to 30 min, until light golden. IMMEDIATELY slice into cookie bars (approx 6 dz) and remove from pan to cool. They freeze well or keep will in tightly closed container.

OPTIONS: Sprinkle sesame seeds between pecans to completely cover. Or, Chop 2 pralines and sprinkle along with pecans. This needs to also be pressed into dough.

Thursday, January 23, 2014

Diana's Zucchini Bread

Years ago my friend Diana brought us all some zucchini bread to dinner one night when us girls met.  It was so incredibly delicious so I asked for the recipe and tucked it away for years.  I need to make this soon!  I bet my kids would love it and the added bonus would be some veggies in their bread!

Zucchini Bread

Ingredients:

 4 c coarsely chopped zucchini
3 c all-purpose flour
2 1/2 c sugar
1 1/4 c vegetable oil
4 eggs, beaten
1 Tbsp + 1 tsp vanilla
1 Tbsp cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 c chopped nuts (optional)

Directions:
 Heat oven to 350.  Generously grease bottoms only of 2 loaf pans.  Blend all ingredients in mixer on low speed for 1 minutes, scraping bowl constantly.  Beat on medium speed for 1 minute.  Pour into pans.  Bake for 50 minutes to an hour.  Pick should come out clean.  Cool for 10 minutes and remove from pans.  Cool completely before cutting.  Stores well in refrigerator for about a week.  Freezes well, too.

Aunt Sally's Super Delicious Seasoned Crackers

My Aunt Sally made these for everyone for Christmas this year and they are to die for!  I have eaten then plenty by themselves as well as put them out with cheese for guests.  These are so so yummy and very addictive!

Ingredients

  • 3 sleeves of Saltines
  • 1 c. of oil
  • 1 envelope of ranch dressing mix
  • 1 Tbsp. garlic powder
  • 2 Tbsp. red pepper flakes
  • 1-gallon ziploc bag
Instructions
  • Put the sleeves of crackers in the Ziploc bag.
  • Mix oil, pepper and garlic power in container that can pour (I use my pyrex measuring cup)
  • Pour mix over crackers and swish around a bit. Lay flat for 20 minutes.
  • Flip bag for another 20 minutes.
  • Maybe flip again twice, in 15-minutes intervals, or just give up trying to coat crackers evenly and dump entire bag out into your mouth.

I use the new round crackers, one whole box. A large ziplock bag works best...I think mine are 2 gal. It allows you lots of room to mix the crackers around. I flip my bag more than twice, but you can decide what works best for you. I don't always put 2 Tbs. of red peppers, then sometimes I put a little more. Keep them in air tight container, they will last for weeks, if you don't eat them first. :)

Wednesday, January 15, 2014

Lemon Butter Shrimp with pasta and veggies

This is by far a very favorite meal in our house.  Both of my kids shovel it in and usually ask for more.

Ingredients: 

* 1 package of cooked, pealed and deveined frozen shrimp
* 1 package of favorite veggie mix (I usually get one with squash, zucchini, green beans and carrots but have tried many variations)
* linguine noodles
* chopped garlic
* butter
* lemon juice
* dill, basil and oregano (dried)
* greek seasoning or salt and pepper

Directions:

* Preheat a skillet that has a top to a low temperature.
* In a measuring cup add a 4-5 TBS of butter.  Add lemon juice to taste (I like a lot), dill, basil, oregano.  Put in microwave and heat until melted.  Usually around a minute for me.  Set aside until you are ready for it.
* Cook about 10-12 oz of noodles.
* In skillet add garlic then frozen shrimp and frozen veggies.  Cover it and let them steam while the pasta cooks.  When you are about ready to add the pasta and lemon butter, and the shrimp/veggies seem defrosted and warmed, I pour off the excess water.   
 * Add in your pasta.  Mix well then pour the lemon butter mixture over it and season with greek seasoning.  Mix well again.  Turn to the lowest setting, cover and let the butter sort of cook onto the pasta.  Keep an eye on it and mix occasionally.

When I serve it, I often add more lemon juice to my serving.  It really just depends on how lemony your like it and I like a lot! 

I have also often adapted this into a side dish by removing the shrimp and veggies and just doing the pasta.