1/2 cup Mayonaisse
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon hot sauce
3 cups chopped, cooked chicken
1/2 cup chopped celery
1/4 cup shredded fresh basil
2 green onions, chopped
2 tablespoons pine nuts
6 cups torn fresh spinach
Combine first 5 ingredients, blending well. Add chicken and next 3 ingredients and toss gently with dressing. Refrigerate salad. When ready to serve, place spinach on individual serving plates and top with chicken salad. Sprinke with pine nuts.
Friday, April 6, 2012
Friday, March 30, 2012
Our Favorite Rice
1 cup uncooked long grain rice
1 can (10 1/2 oz.) Beef Consomme
1 can (10 1/2 oz.) French Onion Soup
1 jar (4.5 oz) whole mushrooms, drained
1 stick butter
Put all ingredients in a 2 1/2 quart casserole. Cover; and bake at 350 degrees for 1 hour.
Can easily be doubled.
~ I got this recipe from my friend Sandy many years ago. It has had many names, but it always a favorite!!
1 can (10 1/2 oz.) Beef Consomme
1 can (10 1/2 oz.) French Onion Soup
1 jar (4.5 oz) whole mushrooms, drained
1 stick butter
Put all ingredients in a 2 1/2 quart casserole. Cover; and bake at 350 degrees for 1 hour.
Can easily be doubled.
~ I got this recipe from my friend Sandy many years ago. It has had many names, but it always a favorite!!
Pesto Chicken
4 boneless chicken breasts 1/3 cup pesto sauce 1/3 cup dijon mustard | 1/3 cup mozzarella cheese (extra) mozzarella cheese (sprinkle on top) |
| Cut a slit in the chicken breasts. Mix the pesto, dijon and half of the mozzarella. Stuff chicken breasts with half the mixture and spread the other half over the top. | |
| Bake at 400 for 20-25 minutes. Sprinkle remaining mozzarella over top of chicken breasts in last few minutes of cooking. |
Friday, February 24, 2012
White Pizza Dip
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 c. (8 oz.) ricotta cheese
1 c. shredded mozarella cheese
2 plum tomatoes, diced *
1 loaf Italian or French bread, sliced
Preheat oven to 350 degrees. In shallow, 1-quart casserole, combine soup mix, sour cream, ricotta, 3/4 cup mozarella cheese and tomatoes.
Sprinkle remaining 1/4 cup mozarella cheese.
Bake uncovered 30 minutes or until heated through. Serve with bread.
* The original recipe on the soup box calls for 1/4 cup chopped pepperoni, but I prefer the tomatoes. I also like to get a fresh baguette from the bakery and have them slice it and serve it warm.
1 container (16 oz.) sour cream
1 c. (8 oz.) ricotta cheese
1 c. shredded mozarella cheese
2 plum tomatoes, diced *
1 loaf Italian or French bread, sliced
Preheat oven to 350 degrees. In shallow, 1-quart casserole, combine soup mix, sour cream, ricotta, 3/4 cup mozarella cheese and tomatoes.
Sprinkle remaining 1/4 cup mozarella cheese.
Bake uncovered 30 minutes or until heated through. Serve with bread.
* The original recipe on the soup box calls for 1/4 cup chopped pepperoni, but I prefer the tomatoes. I also like to get a fresh baguette from the bakery and have them slice it and serve it warm.
Guacamole
3 ripe Haas avacadoes, peeled and diced
1/2 of lemon or lime - squeezed
3 green onions, sliced
1 clove garlic, minced
1/4 cup salsa
1 tablespoon Worcestershire sauce
garlic salt and pepper to taste
Put avacadoes in a bowl, squeeze lemon or lime juice on them and mash with fork. Add the rest of ingredients and mix to desired consistency. I have substitued diced red onion for the green onions and sometimes and chopped fresh cilantro and a chopped fresh jalapeno - depending on the crowd. All is good!
1/2 of lemon or lime - squeezed
3 green onions, sliced
1 clove garlic, minced
1/4 cup salsa
1 tablespoon Worcestershire sauce
garlic salt and pepper to taste
Put avacadoes in a bowl, squeeze lemon or lime juice on them and mash with fork. Add the rest of ingredients and mix to desired consistency. I have substitued diced red onion for the green onions and sometimes and chopped fresh cilantro and a chopped fresh jalapeno - depending on the crowd. All is good!
Thursday, February 23, 2012
Rosemary Garlic Porkchops with Shallots and Artichokes
2 tablespoons olive oil, divided
2 large shallots, sliced
3 lg. cloves garlic, finely chopped
1/2 teaspoon Maggi instant chicken bouillion
1/4 teaspoon crushed red pepper
1 can artichoke hearts, drained
4 (1/2 inch thick) pork chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary
Heat half the olive oil in large skillet. Add shallots, garlic, bouillion and crushed red pepper; stirring occasionally until shallots are tender. Stir in artichoke hearts; cook, stirring constantly, until artichokes are cooked through. Transfer to medium bowl. Heat remaining oil in same skillet. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover; cook for 18 to 20 minutes or until pork is no longer pink in center. Season and sprinkle with salt and fresh ground black pepper. Serves 4.
Served tonite with mashed potatoes and sauteed green beans.
2 large shallots, sliced
3 lg. cloves garlic, finely chopped
1/2 teaspoon Maggi instant chicken bouillion
1/4 teaspoon crushed red pepper
1 can artichoke hearts, drained
4 (1/2 inch thick) pork chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary
Heat half the olive oil in large skillet. Add shallots, garlic, bouillion and crushed red pepper; stirring occasionally until shallots are tender. Stir in artichoke hearts; cook, stirring constantly, until artichokes are cooked through. Transfer to medium bowl. Heat remaining oil in same skillet. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover; cook for 18 to 20 minutes or until pork is no longer pink in center. Season and sprinkle with salt and fresh ground black pepper. Serves 4.
Served tonite with mashed potatoes and sauteed green beans.
Tuesday, February 21, 2012
Cathy's Favorite Salad
1 head Romaine lettuce
1 clove garlic, finely minced
6 tablespoons virgin olive oil
1 1/2 cups tomatoes, cubed
3 green onions, chopped
1/3 cup fresh parsley, minced
1 teaspoon basil, crumbled
1/2 teaspoon salt
2 tablespoons lemon juice
4 oz. feta cheese crumbled, crumbled
freshly ground black pepper
Place garlic in olive oil 2 hours before serving. Place tomatoes, green onions, parsley ans oil with garlic in large salad bowl. Sprinkle with basil and salt. Toss and let mixture marinate 30 minutes. Add salad greens and feta and toss thoroughly. Sprinkle with lemon juice and black pepper. Toss again and serve.
1 clove garlic, finely minced
6 tablespoons virgin olive oil
1 1/2 cups tomatoes, cubed
3 green onions, chopped
1/3 cup fresh parsley, minced
1 teaspoon basil, crumbled
1/2 teaspoon salt
2 tablespoons lemon juice
4 oz. feta cheese crumbled, crumbled
freshly ground black pepper
Place garlic in olive oil 2 hours before serving. Place tomatoes, green onions, parsley ans oil with garlic in large salad bowl. Sprinkle with basil and salt. Toss and let mixture marinate 30 minutes. Add salad greens and feta and toss thoroughly. Sprinkle with lemon juice and black pepper. Toss again and serve.
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