1 Bag of small creamer potatoes
1 bag fresh baby spinach
1/4 cup light mayo
2 Tablespoons olive oil
2 garlic cloves chopped
Salt & Pepper for taste
Boil potatoes till soft
Saute spinach in 1 tablespoon of olive oil and chopped garlic
Mash potatoes with wilted spinach add olive oil and mayo, salt & pepper.
1 lb. finely chopped mushrooms
1/2 stick butter
8 oz. pkg. cream cheese
8 o. sour cream
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
8 slices chopped cooked bacon
Pepper for taste
Garlic powder for taste
Italian Panko Breadcrumbs
Dash of Franks hot sauce
Melt 1/2 a stick of butter in a sauce pan add chopped mushrooms saute 4 to 5 minutes, remove from heat.
Mix all ingredients together in a bowl, remove top of bread round and take out the bread inside save and use the inside to dip.
Put dip inside of bread round cook at 350 for 35 minutes. Serve dip with the bread you saved and crackers.
4 1/2 cups each of sliced zucchini & yellow squash
1 1/2 cups diced sweet onions
1 box Jiffy corn muffin mix cooked according to box
3/4 cup of butter (1 1/2 Sticks)
8 ounces Velveeta cheese cut into chunks
3 Chicken bouillon cubes
1 tsp garlic powder
1 tsp salt
pepper to taste
1 tbsp parsley
Prepare Jiffy mix according to box directions. Boil squash till well done.
Put butter in saucepan and saute onions, add the rest of the ingredients.
Crumble cord bread when cooled add squash mixture and add 1 cup of water from squash pot and bake at 350 degrees in greased casserole dish covered with foil for 50 to 60 minutes. Remove foil bake 20 minutes till brown on top.
2 cans of artichoke hearts chopped
2 cups of mozzarella
1/2 cup of Romano cheese
2 Prepared pie shells
1 cup of 1/2 & 1/2
tbsp minced garlic
Blend eggs, 1/2 & 1/2, mozzarella. grated Romano cheese, & garlic together.
Add chopped artichokes & parsley pour into shells & bake at 350 degrees for 30 minutes.
1/2 pound medium shrimp (uncooked frozen or cooked) thawed
I made this recipe from her blog the other night and can't wait to go back and try some more. If your sick of the typical baked potato, mashed potato, or french fry this is a must to try. I used small organic creamer potatoes and added a sprinkle of Parmesan cheese on top. Great side dish enjoy.
I made this recipe on Monday it was delicious it is adapted from a recipe from Giada on the Food Network. I changed some of the ingredients that I didn't have at home and added a few other things to the recipe it was a big hit at home and would make a great Valentine's Day dinner.
Ingredients for Chicken Saltimbocca
2 chicken cutlets
Salt and freshly ground black pepper
2 paper-thin slices ham or prosciutto
1 bag fresh spinach - 3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-sodium chicken broth
Juice of 1 fresh lemon
Splash of white wine
Pound the chicken cutlets until flat. Sprinkle the chicken cutlets with salt and pepper.
Saute half a bag of Spinach in a tablespoon of olive oil until wilted remove from heat.
Lay half of the sauteed spiniach on each chicken breast top with 1 slice of ham or prosciutto and 1 slice of provolone on top of the ham sprinkle the Parmesan over each chicken cutlet.
Roll up each chicken cutlet and secure with a toothpick.
Heat 2 tablespoons of olive oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
Add the white wine, chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a plate.
Cook on low the remaining cooking liquid over high heat until it is reduced about 5 minutes. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
* Adapted from a recipe by Giada De Laurentiis
ROASTED CARROTS & ASAPARAGUS
Ingredients Roasted Carrots & Asparagus
1/2 bunch of Asparagus cut the bottoms off
3 large carrots peeled and cut into halves (just make sure your pieces are even
3 Tablespoons of Olive Oil
1 Teaspoon Dried Thyme
Preheat oven to 350
Place aluminum foil on 2 seperate baking sheets add carrots to one baking sheet and asparagus to the other baking sheet. Toss the vegetables with the olive oil season with salt and pepper. Add the dried thyme to the carrots only.
Roast Asparagus for 15 minutes till slightly browned
Roast Carrots for 20 minutes or until soft.
Bag of Trader Joe's Mini Italian Ravioli
This has been a party favorite for years, passed down by my mother as most my recipes have. I have yet to have served this dip and not been asked for the recipe. Enjoy!
1 can hormel no bean chili
1 can diced green chilies
1 8 oz package shredded mexican cheese
1 package of cream cheese
1 package hidden valley ranch powdered salad dressing mix
1 tsp cumin
1/2 cup diced pickled jalapenos (optional)
1 small tomato dices
2 green onions diced
Pre-heat oven to 350
keep the cream cheese at room temperature to soften mix with package of hidden valley ranch powdered dressing mix, and cumin.
spread cream cheese mixture on bottom of small casserole dish (7' X 7')
add 1 can of hormel no bean chili on top of cream cheese mixture top chili with diced green chilies and diced jalapenos if you would like to add some heat. Top dish with package of shredded mexican cheese. Bake for 20 to 25 minutes until cheese is bubbly. Top with diced tomatoes and green onions and serve with your favorite tortilla chips.
2 cans minced clams, with juice.
5 garlic cloves minced
4 tbsp butter
1 medium onion, minced
1 tbsp chopped fresh parsley
1 tbsp dried oregano
2 tbsp fresh lemon juice
3 strips of bacon
1/2 cup parmesan cheese
1/2 cup italian breadcrumbs (I love progresso italian panko breadcrumbs)
large sourdough or italian bread round
Preheat oven to 350 degrees.
Cook bacon in frying pan (remove bacon when cooked and leave grease)
Sauté the butter, onion, and garlic in the bacon grease over low heat for about 2 minutes
Add the clams and their juice, lemon,parsley, and oregano to the pan and mix.
Take off heat add the breadcrumbs and parmesan cheese
Cut the top off the bread round and pull out the bread from the inside in pieces to use later to dip.
Put the mixture in the bread round add crumbled bacon on top
Bake with foil on top at 350 for 20 minutes remove foil bake another 5 minutes until bubbly.
Serve on a platter with bread pieces and crackers
*The best part about this dip is eating the bread that the dip has cooked in at the end.
I had a small pork butt from trader joes I bought which I thought would be perfect for this dish. I seasoned the pork with salt and pepper and seared all sides in a frying pan with olive oil. I then added a dry rub of chili powder, paprika, cayenne pepper, and cumin. I Put the pork in the crock pot and added a can of chicken broth,and a bottle of bbq sauce, and 2 sliced sweet onions (I would have added to the crock-pot chipotle peppers in adobe sauce,a bottle of salsa, and a can of diced tomatoes with green chilies instead if I had them in the house(note for next time)Cooked on high for about 7 hours. I took the pork out of the crock pot and cooled it until I could shred the meat.
In a 15 X 10 baking dish I buttered the bottom and added 3 habenero lime tortillas (trader joes)I then sprinkled the tortillas with shredded montery jack cheese and topped the cheese with a mixture of black beans, canned yellow corn, and 1/2 block of cream cheese mixed with a packet of powdered hidden valley ranch dressing - and spread all ingredients over the tortillas.
I layered 3 more tortillas over the black bean mixture - added more shredded mexican cheese on top of tortillas and then I sauted baby portebella mushrooms and 2 sliced zucchini's in a pan with a little olive oil and adash of chili powder and cumin.Topped the cheese with the mushroom and zucchini mixture.
I layed 3 more tortillas on top of the mushroom and zucchini mixture added more shredded mexican cheese on top of tortillas and then added the shredded pork mixed with a little of the sauce from the crockpot with the onions and added a can of diced chilies and some diced pickled jalapeno peppers. Then topped the pork with a little more cheese and 2 tortillas on top. Bake covered on 350 for 30 minutes - remove foil and bake at 400 for another 15 minutes, let cool for 10 minutes.
Cut into squares - and serve with salsa, avocados, and sour cream on the side.
You can layer with any veggies or other meat you may have in the house make it your own...yum!