Monday, December 21, 2015

Tomato, Avacado and Goat Cheese Salad

Recently when we were in Mexico and having a lot of really great food, I grew a new appreciation for goat cheese.  I have had it plenty but not sure I ever registered exactly what it was when I tasted it.  It is so creamy and not an overpowering flavor.  I personally love cheese and really love goat cheese!!!  My friend ordered a salad similar to this with breakfast one morning that she let me eat plenty of bites off of and after craving it every since, I decided to come up with my own version.  :)

Ingredients:

  • Large Tomato
  • Ripe Avocado
  • Crumbled goat cheese
  • Olive Oil
  • Balsamic vinegar
  • Salt
  • Pepper
  • Basil
Directions:

I am sure there a lot of ways you could go about making this with various variations but here is what I have usually done for something quick and simple.

  • On a plate, drizzle olive oil and then balsamic vinegar to your preference.
  • Slice your tomato and lay slices on top of the oil and vinegar.
  • Pepper your tomatoes to taste.
  • Slice your avocado and lay on top of tomatoes.
  • Salt your avocados to taste.
  • With a spoon, sprinkle your goat cheese all over the top to taste.
  • Sprinkle basil (fresh or dried will work) on top of cheese.
  • Enjoy!!!
I am going to work on a rendition of this with grape tomatoes that will hopefully serve more easily at a gathering but doesn't require the effort of stuffing them.  This could also be really good with some cucumber added in as well I bet!

Thursday, November 12, 2015

Gammy Cherry's Sweet Potato Casserole

Gammy Cherry made this sweet potato casserole last year at Thanksgiving and everyone went back for seconds and went on and on about how wonderful it was.  Yummy!!


Ingredients:


Casserole:
  • 3-4 medium sweet potatoes
  • 1/4 C melted butter (use butter, NOT margarine)
  • 2 eggs
  • 1/2 C evaporated milk
  • 3/4 C sugar with a dash of cinnamon added to it
  • 1 tsp vanilla
Topping:
  • 1/2 C crushed cornflakes
  • 1/2 C chopped nuts
  • 1/4 C melted butter
  • 1/2 C light brown sugar


Directions: 


  • Mix all of the casserole ingredients together in one bowl.
  • Mix the topping ingredients together in another bowl.
  • Beat well. 
  • Pour into buttered dish. 
  • Bake at 400 for 15-20 minutes.
  • Reduce heat to 350. 
  • Add topping.
  • Bake for another 15 minutes.

Tuesday, September 1, 2015

Summer Potato Salad

Recently when I went to Austin to visit my cousin, her fiancé made this Summer Potato Salad and I couldn't get it out of my head.  It is very light compared to most potato salads and has lemon which is one of my favorites.  This one is SO SO good!  This is one that is even better the next day! 








Ingredients:


  • Salad:
    • Small bag red potatoes cooked then halved/quartered (I like the kind in a bag you can microwave)
    • 1/4-1/2 red onion chopped coarsely (I have also made it with sweet yellow onion)
    • 2 ears fresh corn (cut raw corn from the husk)
    • 1 container of cherry tomatoes (sliced or quartered)
    • Basil ( either torn fresh basil or dried will work)- I use a pretty generous amount of dried usually.
    • Feta Cheese (I have also used Goat Cheese for a creamier finish)
    • Salt
    • Pepper
    • Greek seasoning
  • Dressing:
    • 2 Lemons (Squeezed)
    • 1/4 cup olive oil


Directions:


  • Prep and add together all of the ingredients for the salad portion of the recipe in a large bowl.  I like to quarter the potatoes and tomatoes because it gives smaller bites and absorbs the dressing better.  Use as much or as little of each ingredient based on your tastes.  Just be sure not to overdo the amount of potatoes or your dressing will need to be adjusted because it might get to dry.  Be sure to salt and pepper your potatoes really well.
  • In a measuring cup mix together your olive oil and fresh squeezed lemon juice well and pour over your potato salad. 
  • Mix everything together really well and add more of the seasonings if needed. 
  • Chill and serve!
**My husband and I have a recent obsession with goat cheese.  I originally made this with feta cheese and it was delicious this way.  I tried goat cheese one night and it took it over the edge for us and made it a little creamy.  That is the way we now like it every time!  But if you don't have access to or like goat cheese, try it with feta, or none!** 


Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe.html

Friday, February 13, 2015

Lobster Tails

Another favorite that my BIL and his wife taught us to make is lobster tails.  We often do these on the grill but they can also be done in a skillet.


Ingredients:


  • Lobster Tails
  • Chopped Garlic
  • Butter
Directions:


  • Melt your garlic and butter and let it sit to cool.
  • Cut a slit in your lobster tail down the back side leaving the belly in tact.
  • Once the butter has cooled some, pour it into each tail.  You can also add extra seasoning if desired.
  • Grill: place tails belly side down on the grill.  It will change to a pinkish color on the shell and the meat will turn white (like a huge shrimp) and sort of pull away from the shell once it is cooked which isn't very long.  Probably 10 minutes.
  • Here are several different methods for cooking them:
  • It seems that my SIL prepares them the same way as we do for grilling.  I think she put a little water in the bottom of the skillet and cooks them flesh side down for 3 minutes, then shell side down for about 7, and cover for the last 6 or so minutes.

Crab Legs

Man do we love crab legs!!!  I was always intimidated by them until my BIL and his wife came over and taught us how to cook them.  Now they are one of our very favorite treats and they are so easy to make!


We usually serve ours with garlic butter, crusty bread and a simple green salad.


Ingredients:


  • Crab Legs (We got he long ones) Approx 3 bundles per person
  • Butter
  • Chopped Garlic
Directions:


  • In microwave melt several TBSP's of butter and a heaping spoonful of chopped garlic and place in a bowl for dipping.
  • In a large tall pot, bring about 1/2-1 inch of water to a boil. 
  • Place crab legs in pot fingers down. 
  • Boil covered for 10 minutes.
  • Remove and place in a big bowl for eating.

Wednesday, February 11, 2015

Easy Italian Chicken

One of my friends posted this recipe the other day and I thought it looked really good.  I added some more veggies to it and everyone in my house ate this and loved it!  (Although the kids really didn't eat the veggies!)
 
Ingredients:
 
  • 3-4 Boneless Skinless Chicken Breasts
  • 4-6 Tablespoons Prepared Pesto
  • 1-2 Roma Tomatoes
  • 1 squash
  • 1 zucchini
  • 1 Cup Mozzarella Cheese, grated
  •  whole mushrooms
  • 2-4 cups of cooked rice
  • lemon juice (to taste)
Directions:
  • Trim the chicken and lay them in a glass baking dish in a single layer.
  • Spread 1-2 tablespoons of the pesto on top of each chicken breast.
  •  Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
  • Cut the squash and zucchini in half then slice long ways to make thin strips.  Lay these slices over the tomato.
  • Sprinkle the cheese over the top of the chicken breasts.
  • Lay mushrooms in pan on sides wherever there is room.
  • Cover and Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
  • Bake uncovered for the last 10 minutes. 
  • Serve over a bed of rice or a plate of pasta.
  • Season the rice with the broth from the chicken and add a little lemon juice as desired.
  •  Enjoy!
 
 
 
Source: http://www.thepinningmama.com/2014/09/21/easy-dinner-recipe-italian-chicken-bake/
 
 

Roasted Cauliflower

There is a restaurant here called Terra that I absolutely love.  They have roasted cauliflower that I just can't get enough of.  This recipe is not the same, but I feel the same way about it so I would say it is a win!  So yummy!




Ingredients:
  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons roughly chopped fresh thyme leaves

  • Directions:
    Preheat the oven to 450 degrees F.
    Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.  If you want yours more brown, you can increase the temp to 500 degrees for the last 10 minutes or so.


    Source: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-recipe.html?soc=sharingpinterest

    Friday, January 30, 2015

    White Chicken Green Chili

    I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way.  I would say this recipe accomplishes just that!  And everyone in my family loves "soup"!  This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well.  See the link for the original recipe. 
     
     
     
    Ingredients:
    • 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
    • 1 TBSP chopped garlic
    • 1 onion, chopped
    • 1 can cream of chicken soup
    • 1 cup tomatillo or green chile salsa
    • 1 can chopped green chiles
    • 1 can white northern beans, drained
    • 1 can reduced sodium corn
    • 1 cup water or chicken stock
    • salt and pepper to taste
    • Lime Juice to taste
    • Optional: Pepper Jack Cheese and/or Chopped Green Onions to garnish
     
    Directions:

    In your pan, add garlic and chopped onion and sauté until tender.  Add everything else but the chicken and beans and bring to a boil.  Once you have brought it to a boil, add your chicken and beans and bring back to a boil.  Reduce heat and cover and simmer for 15-20 minutes.  Add lime juice to taste!  Garnish with cheese and green onions if desired.  Enjoy!


    Slow Cooker Directions:
    In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).  Remove lid and take two forks and shred chicken up right inside the slow cooker.  Ladle into bowls and garnish with cheese and/or onions.
     
    That's it!  Isn't that easy?  You pile everything in, ignore it all day and then it's ready for you at dinner time.  Super yummy and hearty without any fuss.  Enjoy chili night!

    Tuesday, January 13, 2015

    Italian Chicken Soup

    This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



    I have since changed this some to be instantpot ready and it is even easier!  My whole family loves this meal!  My kids will eat just about any soup if I let them scoop it up with corn chips but both of mine always ask me for leftovers of this the next night.  We love it with garlic bread on the side!

    INSTANTPOT VERSION:

    Ingredients:


    • 1 tbsp. olive oil
    • 1 yellow onion diced
    • 1-2 tbsp. chopped garlic
    • 3-4 carrots diced (you can also used pre sliced or shredded carrots)
    • 3-4 celery stalks, diced
    • 1 bag of frozen diced hash browns (or 2 medium potatoes, peeled and diced)
    • 1 16 oz. can diced tomatoes
    • 2 4 oz. cans green chili
    • 1-2 juiced lemons
    • 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
    • Basil, dill, Italian seasoning, Greek seasoning or whatever else you like!
    • 2 32 oz. chicken broth
    Directions:


    • Turn your IP on to the saute function.  
    • Saute onion and garlic.  Add the other veggies and sauté them for 3-5 minutes.  Then add everything else on top!  I usually add broth last and push contents down a little if needed so that it is all in the broth.   
    • Set your IP to manual for 15 minutes.  Let it natural release for 10 minutes them you can quick release the rest of the way.  I always throw a dish towel over the top to contain splatter!
    • Serve with garlic bread on the side.  Top your bowl with cheese and extra lemon juice if you like!




    ORIGINAL RECIPE:

    This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



    Ingredients:


    • 1 tbsp. olive oil
    • 1 yellow onion diced
    • 1-2 tbsp. chopped garlic
    • 2 32 oz. chicken broth
    • 4 carrots diced (you can also used pre sliced or shredded carrots)
    • 5 celery stalks, diced
    • 2 medium potatoes, peeled and diced
    • 1 16 oz. can diced tomatoes
    • 2 4 oz. cans green chili
    • 1/2 c diced parsley
    • 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
    Directions:


    • Saute onion and garlic.  Add the other veggies and sauté them awhile too.  Then add everything else but chicken or parsley.  Once everything has cooked until tender you can use a hand mixer and puree just a bit to thicken.  (You don't have to do this and I don't, but I am told it really makes it yummier.)  Then add the chicken and parsley.
    • You c an also add a little pasta if that appeals to your family. 


    Tuesday, January 6, 2015

    Easy Spanish Rice

    I made this Spanish rice this year for Christmas to go along with our tamales.  It was really easy to make and turned out really well!  Everyone said it was great!
     
    Ingredients:
    •  2 tablespoons oil                             
     
     
    Source:  http://m.allrecipes.com/recipe/33385/best-spanish-rice/

    Weekly Menu

    Weekly Menu
    Sunday
    Cedar Plank Mahi Mahi with brown sugar rub, sautéed spinach, skillet seasoned red potatoes.

    Monday

    Grilled Chicken Drumsticks, Lemon Butter pasta, teriyaki green beans

    Tuesday
    Speedy Chili

    Wednesday
    Baked Pork Chops, Mac and Cheese, Broccoli with mustard sauce

    Thursday
    Tuna Noodle Casserole