It's the friends and family plan for recipes or fans of the blog....SOS - In need of some bright ideas/recipes! I am looking for recipe inspiration...so now all of you looky loos on my blog need to post a link to a recipe that you want me to try (anonymous is allowed but give me some clue to who you are) & fishless is best since Mr. Husband doesn't like fish. I have a wine and cheese party to attend later this week, so any ideas in that relm would be FABULOUS.
I will be honest...I also really want more posts to my site, so if I can get you to do it once, then maybe you will be game again!!!
P.S. Cameron IS Eric P.!!!! Jen OP. you married a movie star.
11 comments:
Perfect Artichoke Dip . .
Ingredients
Two cans artichoke hearts in water
1 cup mayo
1/2 cup parmesan cheese
1 tbsp chopped garlic
salt and pepper to taste
Dump everything in food processor or blender - mix till it looks like dip :-)Not very long
Dump everything in oven friendly bowl.
Warm in 375 degree oven until hot and just bubbling.
Serve with crackers. Yum!
Also, one of my friends who loves this did a squeeze of fresh lemon into the food processor and said it was a nice touch.
Enjoy . .
I've had this and I love it...will complete and use for wine and cheese party...thank you! (I have also made it with tofu and yogurt in place of mayo but NOT nearly as good!)
Tequila Lime Chicken
Courtesy of Barefoot Contessa Family Style
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
Turn the chicken and cook for another 10 minutes, until just cooked through.
Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes.
Serve hot or at room temperature.
Well, Emily...you know I love Ina, so thank you for the tip! I might give it try this Sunday.
Here's our new favorite burger recipe:
Turkey Feta Burgers w/Yogurt Cucumber Sauce
Burgers:
1 package ground turkey
1 package crumbled feta cheese
Sauce:
1 small plain yogurt
minced cucumber, to taste
garlic, to taste
lemon juice, to taste
salt, to taste
Mix turkey and feta together (sometimes I use the flavored feta, if not add greek seasoning to taste) and grill
Mix ingredients for sauce and let set while grilling burgers
Serve on toasted buns
Ok Sarah, now you have me thinking about all of my favorite stand-bys...so here is one more. It is well worth the time that it takes to cook, and clean the leeks.
Goat Cheese and Leek Quiche- Whole Foods Recipe
Serves 4 to 6
* 9-inch frozen pie crust,
thawed 10 minutes
* 1 pound leeks (about 2)
* 2 ounces soft goat cheese,
broken into pieces
* 2 eggs
* 1/2 cup 2% milk
* 1/2 cup heavy cream
* 2 tablespoons chopped fresh
tarragon
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground
pepper
* 3/4 teaspoon freshly grated
nutmeg
Preheat oven to 400°F.
Prick pie shell all over with a fork.
Prebake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 375°F.
Trim the roots and tough green tops from the leeks. Slice the leeks in half lengthwise, then slice them crosswise in 1/2-inch pieces. Rinse the leeks thoroughly in cold water. Leeks tend to be gritty, so rinse them carefully. Drain leeks. Bring a large pot of salted water to a boil. Add the leeks and simmer until tender, 5 to 7 minutes. Drain leeks thoroughly.
Whisk the eggs, milk, cream, tarragon, salt, pepper and nutmeg to combine. Spread the leeks in the pie shell. Dot with goat cheese. Pour the egg mixture over the leeks and cheese. Bake until puffed in the center and lightly browned, 40 to 50 minutes. Let cool slightly before serving warm or at room temperature.
Thanks Beth and Emily... I love feta so I may try those Turkey burgers this week and they seem quite healthy as well!
I strictly follow recipes out of cookbooks. I am not inventive what-so-ever. But here is my famous salad recipe passed down from my mom(it made a huge it with friends in Italy).
Tori Salad
Romaine lettuce
Strawberries
Gorgonzola cheese
walnuts
dressing:
olive oil
vinegar
honey mustard
honey
sounds dull, but it's not. can be used as a desert
Okay, I'm not much of a cook, but here's a tasty recipe from "Not Your Mother's Slow-Cooker Cookbook" that has been a hit whenever I've served it:
Orange Black Beans with Cumin
Ingredients:
Two 15-oz cans black beans, rinsed & drained
2 tbsp firmly packed light or dark brown sugar (I typically cut this way down to less than 1tbsp, and go for a slightly spicier, less sweet dish)
1 med shallot, minced
1 rib celery, minced
1/2 cup orange juice
1/2 tsp ground cumin
pinch or ground cinnamon or cardamom
salt & pepper to taste
For serving:
white rice
chopped fresh cilantro
chopped fresh tomatoes
salt & pepper
Cook in medium slow cooker on high for about 1.5 hours. Serve over rice, garnished with tomatoes and cilantro.
I sometimes add a little cayenne as well. I've also thought about reducing the orange juice and going with some orange zest instead, but haven't tried that yet.
I'm making the black beans tomorrow night!
Yum..thanks Laurs! I have all those ingrediants right now. It doesn't even have to be an 80/20 deal. Thanks!
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