1 (20 oz) can crushed pineapple, undrained
1 pint fresh blueberries
1/4 cup sugar
2 (9oz each) boxes of Jiffy yellow cake mix
1 stick of butter, melted
1 cup chopped and toasted pecans
Preheat oven to 350 degrees. Lightly grease or spray a 9x13-inch baking dish. Pour pineapple with juice into dish. Layer evenly with blueberries and then sprinkle sugar over top. Sprinkle yellow cake mixes over blueberries and pineapple and then drizzle with butter. Top with chopped pecans and then bake for 25 to 30 minutes or until top is golden brown and fruit is bubbly. Serve with soft ice cream or whipped cream.
Monday, July 8, 2013
Pasta with Bolognese Sauce
1 pound ground sirloin
1 cup diced onion
1 tablespoon minced fresh garlic
1 carrot, shredded
1 tablespoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
42 oz canned crushed San Marzano tomatoes
2 cups water
8 oz ziti
2 tablespoon butter
1 cup grated fresh Parmesan cheese
Heat a large pot over high heat. Brown beef with onion, garlic and carrot. Drain and then return to pot. Add oregano, salt, pepper and bay leaf. Stir in the tomatoes and water. Bring to a boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours.
Cook pasta according to package directions and drain. Stir butter and Parmesan cheese into sauce and then serve with pasta. Freeze remaining sauce in airtight container.
Serve with mixed green salad and fresh Italian bread.
1 cup diced onion
1 tablespoon minced fresh garlic
1 carrot, shredded
1 tablespoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
42 oz canned crushed San Marzano tomatoes
2 cups water
8 oz ziti
2 tablespoon butter
1 cup grated fresh Parmesan cheese
Heat a large pot over high heat. Brown beef with onion, garlic and carrot. Drain and then return to pot. Add oregano, salt, pepper and bay leaf. Stir in the tomatoes and water. Bring to a boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours.
Cook pasta according to package directions and drain. Stir butter and Parmesan cheese into sauce and then serve with pasta. Freeze remaining sauce in airtight container.
Serve with mixed green salad and fresh Italian bread.
Thursday, July 5, 2012
Spaghetti Con Pollo
2 lbs boneless, skinless chicken breasts
1 lb spaghetti or linguine
1 tbsp olive oil
1/2 cup butter
1/2 cup sour cream
1/2 cup chopped green pepper
1/2 cup chopped white onion
1 tbsp cumin
1 tbsp salt
15 oz can tomato sauce
15 oz water
Cook pasta according to package directions and set aside. Salt and pepper chicken breasts. In large pan heat olive oil over medium heat and saute chicken breasts until cooked through. Remove from pan, allow to rest and then slice into bite-size pieces. In same pan add butter, green peppers and onions. Cook 5 minutes or until vegetables are tender. Add chicken back to pan with peppers and onions and heat through. Next add tomato sauce, cumin and salt. Fill tomato sauce can with water and add to chicken mixture. Stir well and simmer for 5 minutes and then mix in sour cream. Finally add pasta, combine well and let simmer 5 minutes then serve.
1 lb spaghetti or linguine
1 tbsp olive oil
1/2 cup butter
1/2 cup sour cream
1/2 cup chopped green pepper
1/2 cup chopped white onion
1 tbsp cumin
1 tbsp salt
15 oz can tomato sauce
15 oz water
Cook pasta according to package directions and set aside. Salt and pepper chicken breasts. In large pan heat olive oil over medium heat and saute chicken breasts until cooked through. Remove from pan, allow to rest and then slice into bite-size pieces. In same pan add butter, green peppers and onions. Cook 5 minutes or until vegetables are tender. Add chicken back to pan with peppers and onions and heat through. Next add tomato sauce, cumin and salt. Fill tomato sauce can with water and add to chicken mixture. Stir well and simmer for 5 minutes and then mix in sour cream. Finally add pasta, combine well and let simmer 5 minutes then serve.
Thursday, June 21, 2012
Cucumber Sandwiches
1 (8oz) container cream cheese, at room temperature
1/2 cup sour cream
1/3 cup fresh dill, chopped
2 cloves garlic, minced
salt and pepper to taste
3 English or seedless cucumbers, chopped
8 whole wheat sandwich thins or rounds
In medium bowl combine cream cheese and sour cream, mix well. Add dill, garlic and salt and pepper. Finally add cucumber and mix well.
Spread cucumber mixture on one side of sandwich round then top and slice into quarters.
1/2 cup sour cream
1/3 cup fresh dill, chopped
2 cloves garlic, minced
salt and pepper to taste
3 English or seedless cucumbers, chopped
8 whole wheat sandwich thins or rounds
In medium bowl combine cream cheese and sour cream, mix well. Add dill, garlic and salt and pepper. Finally add cucumber and mix well.
Spread cucumber mixture on one side of sandwich round then top and slice into quarters.
Chicken Salad
Salad
2 split chicken breasts WITH skin on and bone in
olive oil
salt
pepper
1 Fuji apple, cored and chopped
1 cup of red seedless grapes, cut in halves
1/2 cup celery, chopped
1/3 cup red onion, chopped
1 cup chopped walnuts (glazed if you can find them)
Dressing
1 cup mayonnaise (more or less)
zest and juice of 1 orange
1/2 cup fresh parsley, chopped
Preheat oven to 400 degrees. Place chicken on a sheet pan and drizzle with oil. Sprinkle liberally with salt and pepper and then place in oven and roast for 30-40 minutes or until juices are clear. Remove chicken from oven and allow to cool. Once chicken has cooled remove skin and pull off bone. Chop into bite size pieces. Add chicken to remaining ingredients and set aside.
In medium bowl combine dressing ingredients and mix well. Pour over chicken mixture and toss. Serve on croissant rolls or Hawaiian rolls.
2 split chicken breasts WITH skin on and bone in
olive oil
salt
pepper
1 Fuji apple, cored and chopped
1 cup of red seedless grapes, cut in halves
1/2 cup celery, chopped
1/3 cup red onion, chopped
1 cup chopped walnuts (glazed if you can find them)
Dressing
1 cup mayonnaise (more or less)
zest and juice of 1 orange
1/2 cup fresh parsley, chopped
Preheat oven to 400 degrees. Place chicken on a sheet pan and drizzle with oil. Sprinkle liberally with salt and pepper and then place in oven and roast for 30-40 minutes or until juices are clear. Remove chicken from oven and allow to cool. Once chicken has cooled remove skin and pull off bone. Chop into bite size pieces. Add chicken to remaining ingredients and set aside.
In medium bowl combine dressing ingredients and mix well. Pour over chicken mixture and toss. Serve on croissant rolls or Hawaiian rolls.
Greek Salad
Dressing
Zest and juice of 1 lemon
3 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 tablespoon dried oregano
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
Salad
2 hearts of Romaine, chopped
1/2 cup pitted Kalamata olives, chopped
2 vine-ripe tomatoes, chopped
1/2 cup chopped cucumber
1/2 red onion, chopped
1/2 cup fresh parsley, chopped
Combine dressing ingredients and mix well. Toss with salad ingredients and serve.
**Marinate chicken breasts in 1/2 of dressing and grill. Serve tucked inside pita bread with salad and remaining dressing for yummy sandwich!
Zest and juice of 1 lemon
3 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 tablespoon dried oregano
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
Salad
2 hearts of Romaine, chopped
1/2 cup pitted Kalamata olives, chopped
2 vine-ripe tomatoes, chopped
1/2 cup chopped cucumber
1/2 red onion, chopped
1/2 cup fresh parsley, chopped
Combine dressing ingredients and mix well. Toss with salad ingredients and serve.
**Marinate chicken breasts in 1/2 of dressing and grill. Serve tucked inside pita bread with salad and remaining dressing for yummy sandwich!
Tuesday, April 3, 2012
Shrimp and Pasta with Capers
zest and juice of one lemon
1 small shallot, diced
2 cloves garlic, minced
4 tablespoons butter, divided
4 tablespoons olive oil
1/2 cup white wine
8 oz thin spaghetti
2 tablespoons capers, drained
1 lb. fresh shrimp
Salt and pepper to taste
Preheat oven to 400 degrees. Peel and de-vein shrimp then place in a single layer on a cookie sheet. Drizzle two tablespoons olive oil over shrimp and then sprinkle with salt and pepper. Toss well and roast in oven for 5 to 10 minutes or until pink.
Cook pasta according to package directions and reserve 1/4 cup of pasta water.
Heat two tablespoons butter and remaining olive oil over medium heat. Saute shallots for two minutes and then add garlic and saute two more minutes. Add lemon juice and reduce heat to simmer. Add wine and mix well. Add lemon zest, remaining butter and salt and pepper to taste. Pour sauce over pasta, add reserved pasta water and mix well. Add capers and roasted shrimp and toss to coat. Serve with fresh French bread.
1 small shallot, diced
2 cloves garlic, minced
4 tablespoons butter, divided
4 tablespoons olive oil
1/2 cup white wine
8 oz thin spaghetti
2 tablespoons capers, drained
1 lb. fresh shrimp
Salt and pepper to taste
Preheat oven to 400 degrees. Peel and de-vein shrimp then place in a single layer on a cookie sheet. Drizzle two tablespoons olive oil over shrimp and then sprinkle with salt and pepper. Toss well and roast in oven for 5 to 10 minutes or until pink.
Cook pasta according to package directions and reserve 1/4 cup of pasta water.
Heat two tablespoons butter and remaining olive oil over medium heat. Saute shallots for two minutes and then add garlic and saute two more minutes. Add lemon juice and reduce heat to simmer. Add wine and mix well. Add lemon zest, remaining butter and salt and pepper to taste. Pour sauce over pasta, add reserved pasta water and mix well. Add capers and roasted shrimp and toss to coat. Serve with fresh French bread.
Subscribe to:
Posts (Atom)