tag:blogger.com,1999:blog-73942628281614239092024-02-19T02:26:50.098-08:00Cucina MiaEasy recipes for everyday cooking, with the occasional recipe to WOW your dinner guests!Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-7394262828161423909.post-88430481295574638942015-06-09T15:42:00.003-07:002015-06-09T15:42:46.342-07:00Spiced up Mayo!Today, let's talk mayo! I love mayo, but, plain old mayo is just plain old mayo! I like spicing up mayo and taking it from bland to yum!!! So, here are a few ideas on spicing up mayo and making it the star of the recipe instead of the lame old condiment!<br />
<br />
These are all mixed in your food processor - use the small bowl if you have one. Place all the ingredients in the bowl, and "whir" it up!<br />
<br />
Basil mayo - (my personal fave!)<br />
- 2 cups mayo<br />
- one handful of fresh basil<br />
- juice of half a lemon<br />
- salt and pepper<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaZ-oYfvbqduWxIKBf_MKjtR6Y6sMrfFZ7KG-TNCYZ5i_qDSOG9mppqUL1RO5r315pfK4Ma3drHlTq9U-_ibMxHnP5iBvhmI7x6WrpXfQTeS4Iz5K4OSLgPeBVbTHJ229tUUTNinN5YZ1/s1600/mayo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaZ-oYfvbqduWxIKBf_MKjtR6Y6sMrfFZ7KG-TNCYZ5i_qDSOG9mppqUL1RO5r315pfK4Ma3drHlTq9U-_ibMxHnP5iBvhmI7x6WrpXfQTeS4Iz5K4OSLgPeBVbTHJ229tUUTNinN5YZ1/s320/mayo.JPG" width="240" /></a></div>
<br />
<br />
This mayo is great on a chicken burger, or on a grilled chicken breast. Also, great on fish.<br />
<br />
Jalapeno chili mayo<br />
- 2 cups mayo<br />
- 2 tsp chili spice<br />
- 1/2 fresh jalapeno (or more if you like it really spicy)<br />
- juice of half a lime<br />
- salt<br />
<br />
This mayo is great on a chicken burger, grilled chicken, fish, shrimp, and makes a great dipping sauce for red pepper strips!<br />
<br />
Lemon mayo<br />
- 2 cups mayo<br />
- grated peel from one whole lemon<br />
- juice of a lemon<br />
- salt<br />
<br />
This mayo is fantastic of grilled white fish, and a turkey sandwich! Add dill to this one and it makes a great topping for Salmon!<br />
<br />
Spicy mayo<br />
- 2 Cups mayo<br />
- 1/8 cup of sriracha<br />
- juice of half a lemon<br />
<br />
This mayo is bold and can stand up to beef, or pork, or even a salami sandwich.<br />
<br />
These are just my faves, but experiment, and please share!!!!!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-77905968170882859172015-05-27T08:36:00.000-07:002015-05-27T08:36:51.904-07:00Fresh corn saladThis salad is great as a refreshing summer side, or even on its own as a light lunch! Add rice to it for a hearty easy week night meal!<br />
<br />
Ingredients:<br />
<br />
corn - 2-3 cobs, grilled and taken off the husk (you may use frozen corn, steamed and cooled down as well)<br />
1/4 red onion, finely minced<br />
1 small jalapeno pepper, finely minced<br />
1 small garlic clove, finely minced<br />
1 bunch fresh cilantro, finely minced<br />
juice of two limes (fresh is best!)<br />
1/4 cup olive oil<br />
1 small can black beans<br />
salt and pepper<br />
<br />
Make the vinaigrette by mixing the red onion, jalapeno, garlic, cilantro, lime juice, and olive oil in a bowl. Add the corn, and the black beans, then add salt and pepper to taste!<br />
<br />
all done! So refreshing, and easy! This salad is great to make or bring for a bar be cue, and it hold up for a fairly long time out of the fridge.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-32550779102429607672015-05-20T15:47:00.002-07:002015-05-20T15:47:22.331-07:00Strawberry Muffins (with a little blueberry too!)Hello everyone! I am reviving my blog as of today! I have missed you all, and hope that you will follow me still, even after such a long absence! Today I thought since we are approaching the summer and all that is fresh fruit, I would feature a recipe with strawberries!<br />
I saw a large container of strawberries at the grocery store and decided I HAD to have some, so, I bought them, got them home and realized rather quickly that the container was way too large for us to eat before the strawberries began to die! \i needed to make something with them that was quick, easy and loved by my whole family so that I would not have to throw them out! Aha!muffins, I thought! so, I took my basic muffin recipe, tweaked it a little, added strawberries, and some blueberries too, and voila! These muffins are moist, and taste like summer! Even my son, who does not love muffins is eating them! This recipe is a winner!<br />
<br />
Ingredients:<br />
<br />
1/2 cup butter<br />
3/4 cup sugar<br />
1 egg<br />
2 cups flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
3/4 cups milk<br />
1/2 tsp vanilla<br />
1 cup chopped strawberries<br />
1/2 cup blueberries, fresh<br />
<br />
cinnamon topping<br />
<br />
3 tsp sugar<br />
1/2 tsp cinnamon<br />
<br />
Method<br />
<br />
Preheat oven to 375 degrees F.<br />
<br />
Line your 12 large muffin cups with liners, or spray with non stick spray (or both)<br />
<br />
Stir topping ingredients into a small bowl and set aside.<br />
<br />
Cream butter and sugar together. Add egg and mix well.<br />
<br />
Place flour, baking powder, salt and cinnamon in a medium bowl and mix just to combine. Add flour mixture and milk alternately to the butter mixture. Stir until just combined. Add in the fruit, being careful not to mash them up. Stir until just combined.<br />
<br />
Spoon into prepped muffin cups and sprinkle with the topping mixture.<br />
<br />
Bake for 20-25 mins<br />
<br />
Enjoy with butter, or strawberry jam - can't ever have enough strawberries, can we?<br />
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<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-11815257989429986682013-11-20T12:48:00.001-08:002013-11-20T12:48:17.333-08:00Mini-slider salad
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<br />
<div class="MsoNormal" style="margin-bottom: 5.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="color: #313131; font-size: large;"><span class="Apple-style-span" style="font-family: Arial;"> </span></span><span class="Apple-style-span" style="color: #313131; font-family: Arial;"><span> During the busy holiday season we sometimes forget to eat right. We also tend to eat way more than we should, and most of it pretty heavy. Here is a light, easy recipe to make on those evenings you just want healthy and light, but always tasty!</span></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="color: #313131; font-family: Arial; font-size: 24px;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="color: #313131; font-family: Arial; font-size: 24px;">Mini turkey slider salad:</span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="color: #313131; font-family: Arial; font-size: 24px;">Ingredients</span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>4
tablespoons Olive Oil, divided<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
pounds ground turkey<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1/2
small red onion, grated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
tablespoons Worcestershire sauce</span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
tablespoon (a palmful) poultry seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>3/4
pound brick sharp cheddar cheese, sliced 1/4-inch thick into small squares<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>3
tablespoons yellow mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
tablespoons balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
large hearts romaine lettuce, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill
varieties<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span>1
pint cherry or grape tomatoes, cut in half<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;">In a large bowl mix together the turkey, onion, worcestershire sauce and poultry seasoning. using an ice cream scoop, scoop out the meat. Roll into balls, and make a well in the middle of each ball and stuff each one with a cube of cheese. Make sure you roll the meat over the cheese so you can't see any of the cheese. Now, press gently to form a patties.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;"><o:p> </o:p></span><span class="Apple-style-span" style="color: #313131; font-family: Arial;">Place a large skillet over medium-high heat with 2 turns of the
pan of olive oil, about 2 tablespoons. (You could also preheat a grill pan or a
large nonstick skillet over medium high heat or, preheat outdoor grill instead
of the skillet).</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;">Cook the mini burgers for 3 minutes on each side then top with
cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;">While the burgers are cooking, whisk together the mustard and vinegar in a large salad bowl. Continue whisking and stream in the
remaining 2 tablespoons olive oil</span><span class="Apple-style-span" style="color: #313131; font-family: Arial;"> and season with salt and pepper.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;">Finely chop up the remaining red onion and add it to the bowl along
with the romaine, pickles and tomatoes. Toss the salad to evenly coat
everything in dressing.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #313131; font-family: Arial; mso-bidi-font-family: Arial;">To serve, arrange the salad on a large platter and slide the
burgers on top.</span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-76338578225606300672013-11-11T11:01:00.001-08:002013-11-11T11:01:36.756-08:00Pasta FlorentineAnother pasta recipe? Yes! I love pasta! and this one is a keeper! It is easy and can easily be done on even the busiest week night!<br />
<br />
Ingredients:<br />
<br />
1 pkg pasta - any chunky pasta works! (I used fiorelli by PC)<br />
1/4 Cup Olive oil<br />
2/3 anchovies (yes, use them! You will not be able to taste them, but they will give the sauce a depth you won't get without them)<br />
1 tsp chili flakes (if you don't like it spicy, skip this)<br />
1 clove crushed garlic<br />
3 Cups baby spinach, fresh<br />
1 pkg grape tomatoes, halved<br />
1 can white canellini beans, drained, and rinsed<br />
2 green onions, chopped<br />
a few hand fulls, parmiggiano reggiano<br />
<br />
In a large pot filled with salted boiling water, cook pasta until al dente. Drain and set aside.<br />
<br />
In the meantime, in a saucepan, heat the olive oil. Add the anchovies. Add the chili flakes. Stir the anchovies until they are dissolved. Add the crushed garlic, the grape tomatoes, the beans, the green onions, and finally the spinach. Cook until the spinach is wilted. Stir into the pasta, and add the parmiggiano and green onions. Toss together well and serve!<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-364740902085491892013-11-05T11:54:00.001-08:002013-11-05T11:54:11.335-08:00Roasted Red Pepper Pasta SauceRoasted red pepper is both delicious and healthy, and makes a great pasta sauce! So, try this roasted red pepper sauce at your next dinner party and let me know how much you love it!<br />
<br />
Ingredients:<br />
<br />
2-3 Tblsp olive oil<br />
1 large onion<br />
2 garlic cloves, pressed<br />
Red peppers - 2 large or 3 small<br />
1 can of diced tomatoes<br />
Fresh Basil<br />
1 box or bag of your favourite pasta<br />
<br />
If you have a gas stove, char the peppers by placing them on the open flame and turning them as they "blacken", until all sides of the peppers are charred. If roasting in the oven, place the peppers on a cookie sheet, in a hot oven (400-425 degrees F), and turn as they char, until all sides are charred. Place the peppers in a bowl, and cover with plastic wrap. Set aside.<br />
<br />
Fill a large pot with water for the pasta and bring to a rolling boil. Salt the water generously, and boil the pasta until al dente.<br />
<br />
In the mean time, heat up a sauce pan, and add the olive oil. Chop the onion and add it to the oil and stir until the onion is translucent. While the onion is cooking, take the plastic wrap off the bowl with the peppers, and gently peel the skin off the peppers. Place the peppers in a food processor, or blender and set by the sauce pan with the onion in it. Add garlic to the onion, and as soon as it becomes fragrant, add the red pepper puree, and the can of tomatoes. Add salt and pepper to taste, and let simmer for 15-20 minutes. Once the pasta is cooked add it to the sauce and toss gently. Chop up or tare the basil on top. Grate some parmesan cheese on top if desired.<br />
<br />
Serve with a side salad, and crusty bread.<br />
<br />
Feedback is welcome!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvUMBufgTpluoLa3ML0To0XVUdfegII9VyUyeyxkjDkc8Jp9eNbCVVZhl1rFxfvmxOj5L4IkLk-hGYpSxSfDOiHAs8IEPjBJzBJKv1hjq6156u4IHD-na4Rjm_d-qJ9XuHv32h82F-Tpb/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvUMBufgTpluoLa3ML0To0XVUdfegII9VyUyeyxkjDkc8Jp9eNbCVVZhl1rFxfvmxOj5L4IkLk-hGYpSxSfDOiHAs8IEPjBJzBJKv1hjq6156u4IHD-na4Rjm_d-qJ9XuHv32h82F-Tpb/s320/pasta.jpg" width="240" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-81760842517910638012013-01-27T06:22:00.000-08:002013-01-27T06:22:50.674-08:00Roasted garlic white bean dipThis dip is not only tasty but healthy too! It is also so easy to make you will have it whipped up in less than five minutes!<br />
<br />
Ingredients:<br />
1 head of roasted garlic, garlic squeezed out and mashed (see note below)<br />
1 can cancelling beans, drained<br />
Juice of half a lemon<br />
Grated lemon rind from 1 whole lemon<br />
Bunch of parsley<br />
Salt and pepper<br />
Olive oil, 1/4 cup or so<br />
(Splash of water if needed)<br />
<br />
Put all the ingredients n a food processor and pulse until smooth- add the water to desired consistency.<br />
Serve with crackers, pita chips or make your own crostini.<br />
<br />
Enjoy!<br />
<br />
note: to roast garlic, cut the top of a whole head of garlic in half, and place the halves on a piece of tin foil. Add a splash of olive oil and coarse salt and gather the tin foil up around the garlic. Place in the oven at 350 F for a bout 45 minutes. When the garlic is soft and cool enough to handle squeeze it all our of the peel and mash with a fork.Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-46526095566725351042012-12-09T05:38:00.001-08:002012-12-09T05:38:58.323-08:00Easy Week Night Beef Stroganoff
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<span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: 19px;"><b>I tried this recipe the other night and was easy and fast! and good too! The left overs the next night were convenient too - it's an easy recipe for a week day dinner!</b></span></span></div>
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<b><span style="font-family: Verdana;">Ingredients:</span></b><span style="font-family: Verdana;"> </span></div>
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<span style="font-family: Verdana;">1 pound round steak, cut into
small strips </span></div>
<div class="MsoNormal" style="margin-bottom: 11.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;">2 tablespoons butter </span></div>
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<span style="font-family: Verdana;">2 tablespoons flour</span></div>
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<span style="font-family: Verdana;">2 Cups or so of beef broth</span></div>
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<span style="font-family: Verdana;">1 small onion, minced </span></div>
<div class="MsoNormal" style="margin-bottom: 11.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;">1/2 pound mushrooms,
sliced </span></div>
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<span style="font-family: Verdana;">salt and pepper to taste </span></div>
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<span style="font-family: Verdana;">1/4 cup white wine </span></div>
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<span style="font-family: Verdana;">1 small container sour
cream </span></div>
<div class="MsoNormal" style="margin-bottom: 11.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;">dash of nutmeg<o:p></o:p></span></div>
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<span style="font-family: Verdana;">egg noodles</span></div>
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<br /></div>
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<span style="font-family: Verdana;">Quickly fry steak strips in saute pan over medium high
heat until lightly cooked. Remove from pan and cover with foil to keep warm.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Add sliced mushrooms and brown them. Remove from pan and keep warm with the beef strips. </span><span class="Apple-style-span" style="font-family: Verdana;">Lower heat to medium and cook onion in butter until soft. Add the wine and stir for a couple of minutes. Be sure to scrape all of the bits at the bottom of the pan! Add the flour and mix for a couple of minutes with a whisk. Add the beef broth and keep whisking until it thickens. </span><span class="Apple-style-span" style="font-family: Verdana;">Return meat to the pan and add salt,
pepper, sour cream and nutmeg. Simmer for 5 minutes.</span></div>
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<span style="font-family: Verdana;">Serve over noodles.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Serves 4</span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-5727580644582173122012-11-10T13:34:00.001-08:002012-11-10T13:34:00.678-08:00Paula's Easy Everyday Recipes: Paula's Spaghetti Carbonara<a href="http://foodwithpaula.blogspot.com/2012/11/paulas-spaghetti-carbonara.html?spref=bl">Paula's Easy Everyday Recipes: Paula's Spaghetti Carbonara</a>: It's time for a good old Italian family favourite...well...this Italian (and half Canadian) family favourite anyways! I hope you will enjoy ...Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-61727287391986772532012-11-10T13:32:00.000-08:002012-11-10T13:32:00.824-08:00Paula's Spaghetti CarbonaraIt's time for a good old Italian family favourite...well...this Italian (and half Canadian) family favourite anyways! I hope you will enjoy it as much as we do! It's Carbonara with a twist!<br />
<br />
<br />
1 box spaghetti (500 gm)<br />
1 1/2 cups or so cubed pancetta<br />
2 egg yolks<br />
1 small container mascarpone cheese<br />
1 cup (or a little more) freshly grated parmesan cheese<br />
fresh parsley, chopped<br />
fresh oregano, chopped<br />
nutmeg<br />
salt and pepper<br />
<br />
Fill a large pot with water and boil. Add your pasta and cook al dente. Meanwhile, in a saute pan crisp up the pancetta and set aside (keep it warm though). In a large heat proof bowl combine the egg yolks, marcarpone cheese, parmesan cheese, parsley, oregano, a touch of nutmeg, salt and pepper (pepper is great in this recipe, so, feel free to be heavy handed with it if you like it!). Stir so it's all combined.<br />
<br />
Once the pasta is cooked, take out a 1/2 cup of the hot cooking water and slowly mix into the egg yolk mixture, whisking all along (this will temper the egg yolks so you won't be scrambled egg in your sauce!). Add the pancetta. Drain the pasta and add to the sauce. Stir. Enjoy!<br />
<br />
Try it and let me know what you think!<br />
<br />
Cheers!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-83462346606635135592012-10-21T06:13:00.001-07:002012-10-21T06:13:51.549-07:00Baked Bean ChiliThe weather is getting colder and all we really want to do in cozy up in front of the fire and watch movies wrapped in a blanket! Well, that's all I want to do anyways! Comfort food is on the forefront of my culinary brain nowadays and this chili recipe is very comforting. It's a little different from the chili we are used to but if you just try it once, you will love it!<br />
<br />
This recipe is simple and easy to play around with, so, have fun with it - add a little more of what you like and a little less of what you don't! And it is easily doubled and easy to freeze!<br />
<br />
<br />
<br />
1 lb ground beef<br />
1/2 lb bacon, chopped<br />
1 red onion<br />
2 cloves garlic<br />
splash olive oil<br />
2 cans tomatoes, chopped<br />
1/2 cup brown sugar<br />
1/4 cup molasses<br />
2 tblsp chili powder<br />
1 tblsp cumin<br />
1 tblsp paprika<br />
2 tblsp hot sauce<br />
salt and pepper to taste<br />
1 can canellini beans (or white kidney beans)<br />
<br />
Coat the bottom of a saucepan with olive oil and add the bacon - cook until a little crispy. Add the ground beef until cooked through and no longer pink, stirring and breaking up the meat. Add the onion and cook until translucent and then add the garlic until you can just smell it. At this point, add you brown sugar, stirring it in, the molasses, the chili powder, cumin, paprika, hot sauce, and salt and pepper to taste - stir the ingredients until well mixed in and you can smell the spices. Add the tomatoes and let the chili simmer for 45 minutes or so. Add the beans and let simmer another 15-20 minutes. Enjoy it with fresh rolls! yum!<br />
<br />
Please let me know if you try it and what you think of it and like I stated above, play around with the recipe and make it your own!<br />
<br />
Love you all - happy eating!<br />
Paula<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-61997278899605877742012-09-09T09:52:00.000-07:002012-09-09T09:52:23.110-07:00super easy caramelized onion, sun dried tomato and ricotta ravioliOkay - I am going to give you the easiest "home made" ravioli recipe ever!!! The ravioli are made with won ton wrappers! So easy and so delicious! Here is the recipe - enjoy!<br />
<br />
Won ton wrappers - you may use the small round ones or the small square ones.<br />
1 tub (500gm or ml) of ricotta - you can use the low fat one as we will add lots of flavour!<br />
1 sweet onion, sliced thinly<br />
olive oil<br />
butter<br />
1 clove of garlic, minced finely<br />
a few leaves of fresh thyme<br />
sun dried tomatoes (in oil), minced very small<br />
salt and pepper<br />
1 egg, in a small bowl, whisked<br />
<br />
In a medium hot frying pan, melt butter with olive oil. Add the onions and fry, slowly until the onions turn golden and soft. Add some salt and pepper. Place in a bowl and set aside.<br />
<br />
In a second bowl, mix the ricotta, the clove of garlic, fresh thyme, sun dried tomatoes, salt and pepper. Add the onions, and mix well. Add a pinch of salt and pepper.<br />
<br />
Lay out the won ton wrappers on a board, and place a tsp of the filling in the middle of the wrapper. Brush the sides of the won ton wrappers with the egg and close, cross wise for the square ones, making triangles, or in half for the round one, making sure to squeeze out any air. Set on a cookie sheet lined with parchment paper, and let dry. At this point, you can either boil them in water, and serve with your favourite sauce, or you can freeze them to use at a later time!<br />
<br />
So easy, and sooo good!<br />
Cheers!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-82864561813481496442012-08-06T14:35:00.001-07:002012-08-06T14:35:43.876-07:00Italian Flag Burgers with fresh basil mayo<br />
<div class="MsoNormal">
<o:p>This weather has been so fantastic this year that we seem to be cooking outside all the time! Burgers are often on the menu and these are a family fanourite! They have a few parts to them but are totally worth it! If you don't have time to make your own patty just a buy one and use the mayo and toppings - it'll still taste delicious! </o:p></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
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Burger patty:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 lb Ground beef</div>
<div class="MsoNormal">
A bunch of fresh basil, finely julienned (thin strips)</div>
<div class="MsoNormal">
A Tblsp of tomato paste</div>
<div class="MsoNormal">
½ cup parmesan cheese, freshly grated</div>
<div class="MsoNormal">
salt and pepper</div>
<div class="MsoNormal">
a pinch of dried oregano to taste</div>
<div class="MsoNormal">
a splash of balsamic vinegar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place all ingredients in a bowl, and combine well.<span style="mso-spacerun: yes;"> </span>Form the patties for our burgers.</div>
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<br /></div>
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<br /></div>
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Basil mayo:</div>
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<br /></div>
<div class="MsoNormal">
I don’t measure for this – use as much of each ingredient as
you like to your own taste!</div>
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<br /></div>
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A bunch of fresh basil</div>
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Fresh garlic</div>
<div class="MsoNormal">
Olive oil</div>
<div class="MsoNormal">
Salt and pepper</div>
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1 cup or so of mayo - not the salad dressing type - use the Hellman's type mayo, not the Miracle Whip type - this is very important and it'll completely change the taste! </div>
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<br /></div>
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Place all of the ingredients in a food processor and process
until it forms a spread. <span style="mso-spacerun: yes;"> </span>Set aside</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
Topping:</div>
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<br /></div>
<div class="MsoNormal">
Fresh buffalo mozzarella (the one you buy in the bag!),
sliced thickly</div>
<div class="MsoNormal">
Heirloom tomato (these can be expensive so just buy as many
as you need – I usually only buy one large one for six burgers), sliced
thickly.</div>
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<br /></div>
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You will also need some fresh basil leaves, large ones, and
some crusty Italian buns.</div>
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<br /></div>
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Preheat your bar be cue and cook your patties. Toast your
buns on the bar be cue too! <span style="mso-spacerun: yes;"> </span>To
build your burgers, place your patty in the bun and top with fresh mozzarella,
and then the tomato slices, topped with the fresh basil leaves. Sprinkle with
salt and pepper. Top with the basil mayo and enjoy!</div>
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Let me know what you think! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuuCcLmDpE_MDTftKD8gZ31vcHtaTxmpMa2HHTKHxMoNWqYQ_7xcmfOUWkATvz7OJz_BuNEfsH3lEcbPGiDg9HVRaGBdHbb075dPqZy0UTtwJ5yQf-RjoVPa7rBIHzIrzhlcQpTd6uDS9/s1600/securedownload-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuuCcLmDpE_MDTftKD8gZ31vcHtaTxmpMa2HHTKHxMoNWqYQ_7xcmfOUWkATvz7OJz_BuNEfsH3lEcbPGiDg9HVRaGBdHbb075dPqZy0UTtwJ5yQf-RjoVPa7rBIHzIrzhlcQpTd6uDS9/s320/securedownload-1.jpeg" width="240" /></a></div>
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Happy summer!</div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-11532536889888723752012-07-22T15:24:00.002-07:002012-07-22T15:24:55.515-07:00Caprese SaladWOW! It's hot outside! Perfect time for a no-cook, refreshing, yet filling salad! The classic Caprese salad is easy, fresh, full of flavour, and really filling!<br />
<br />
This makes enough for 4<br />
<br />
Ingredients:<br />
<br />
A large heirloom tomato<br />
1 ball of fresh buffalo mozzarella (the one in the liquid!)<br />
salt and pepper<br />
1/2 lemon, rind, and juice<br />
a bunch of fresh basil, julienned<br />
olive oil<br />
<br />
Slice your tomato in 8 slices. Slice your mozzarella into 8 slices. Place your tomato slices on a large plate and top each slice with a slice of mozzarella. Sprinkle with salt and pepper. Sprinkle with the zest of half lemon and then the juice. Top with the basil and then a splash of olive oil. Serve cold.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbsj-7OGfQW3zT-NBr0p-vZ4G4a9bS89N9qdCe1TtigtG-jjYiXOsmpJ8Zxo4pl_oS1-3_LTnBXdUDzWQLU4guU_GCTWAzhLG-MXor72-DOSUOdqI9n1ZPE315OOTNrWjqplijnux1pNN/s1600/securedownload.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbsj-7OGfQW3zT-NBr0p-vZ4G4a9bS89N9qdCe1TtigtG-jjYiXOsmpJ8Zxo4pl_oS1-3_LTnBXdUDzWQLU4guU_GCTWAzhLG-MXor72-DOSUOdqI9n1ZPE315OOTNrWjqplijnux1pNN/s320/securedownload.jpeg" width="240" /></a></div>
Just as a side note - you can top this salad with grilled chicken or canned tuna for a satisfying, no cook meal!<br />
<br />
Enjoy!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-35348979544734714802012-07-14T08:47:00.001-07:002012-07-14T08:49:07.349-07:00Basil Arugula Pesto Pasta SaladWOW! The heat is on! I am really enjoying this hot weather! This is what I call summer! And, summer is all about bar be cuing! With pretty much anything I bar be cue, I make a fabulous pasta salad to go along as everyone who knows me knows I am all about pasta! So, try this recipe for pesto pasta salad - it's so good! It also keeps in the fridge for up to four days so you can enjoy it over and over again! Enjoy!<br />
<br />
Ingrediets:<br />
<br />
1 large bunch fresh basil<br />
1 bunch arugula leaves<br />
1/4 cup or so toasted pine nuts<br />
1/2 cup or so grated parmesan cheese<br />
1 garlic clove<br />
juice of 1/2 lemon<br />
Olive oil<br />
salt and pepper<br />
1 box of farfalle pasta, cooked and cooled<br />
1/2 red onion, diced<br />
1 large garlic clove, grated<br />
1 large bell pepper, red, diced<br />
1 small container grape tomatoes<br />
1 bunch asparagus, blanched, and chopped to 1" pieces<br />
<br />
In a food processor, process the basil leaves, arugula, pine nuts, parmesan cheese, lemon juice and garlic clove. Add enough olive oil to form a loose paste. Put the mixture in the bottom of a large bowl.<br />
Add the rest of the ingredients and toss together with pesto. Serve at room temperature, or place in the fridge and use up within 4 days:)<br />
<br />
I love this salad so very much - I hope you do too!<br />
Cheers to all<br />
P<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-40962814150325656312012-07-06T06:29:00.000-07:002012-07-06T06:29:09.091-07:00It seems I have been neglecting my blog! Sorry everyone! We have a very busy teen ager who seems to take up a lot of our time, add that to work, a 95 lb dog, and a house, and it leaves very limited time for anything else. At this time, I vow to make time for my blog! So, here is a recipe to begin with for the summer - easy, easy, easy!!!! Simple ingredients for a simple week day meal! Enjoy!<br />
<br />
Grilled Lemon Chicken with lemon mayo<br />
<br />
Ingredients:<br />
<br />
Chicken<br />
<br />
4 Chicken breasts, bone in preferred (if using boneless, reduce the cooking time)<br />
Juice of 2 lemons<br />
Fresh garlic to taste, minced<br />
Half an onion, cubed very small<br />
Fresh Thyme, chopped<br />
salt and pepper<br />
<br />
Mayo<br />
<br />
1 Cup Mayonnaise (your favourite)<br />
Zest of one lemon<br />
salt and pepper<br />
fresh thyme, chopped<br />
<br />
Place the chicken into a baggie with all the ingredients except some fresh thyme for about a half hour (in this case you don't want to marinade too long as the lemon will begin to cook your chicken). Place on your pre-heated bar be cue and grill for about 20-25 minutes or until the chicken is cooked all the way through.<br />
<br />
Place all the Mayo ingredients in a small bowl and mix together. Serve over the chicken. So good!<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-21230989242425847852012-01-21T06:40:00.001-08:002012-01-21T06:41:44.311-08:00Moroccan Sweet Potato Salad<span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 26px; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;"><h3 style="margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 16px; font-weight: bold; font-style: italic; color: rgb(25, 71, 80); font-family: Georgia, 'Times New Roman', Times, serif; text-decoration: underline; ">Ingredients</h3><span itemprop="ingredients">2 large Sweet potatoes<br /></span><span itemprop="ingredients">1/2 cup sweet golden raisins<br /></span><span itemprop="ingredients">1/2 red onion, sliced thinly<br /></span><span itemprop="ingredients">1 tsp cumin<br /></span><span itemprop="ingredients">1/2 tsp cinnamon<br /></span><span itemprop="ingredients">1/2 tsp paprika<br /></span><span itemprop="ingredients">1 tsp grated fresh ginger (more or less is okay too)<br /></span><span itemprop="ingredients">1 grated clove of garlic<br /></span><span itemprop="ingredients">salt<br /></span><span itemprop="ingredients">pepper<br /></span><span itemprop="ingredients">Juice of 1 lime, fresh if possible<br /></span><span itemprop="ingredients">1/4 cup vegetable oil<br /></span><h3 style="margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 16px; font-weight: bold; font-style: italic; color: rgb(25, 71, 80); font-family: Georgia, 'Times New Roman', Times, serif; text-decoration: underline; ">Instructions</h3><span itemprop="recipeInstructions">Place the potatoes on a baking sheet and bake until tender - about 45 minutes or so, depending on how bit the potatoes are.<br /></span><br /><span itemprop="recipeInstructions">When the potatoes are almost ready, whisk all the remaining ingredients into a bowl, excluding raising and onions, making sure the dressing is fully mixed together.<br /></span><br /><span itemprop="recipeInstructions">Add the raisins and onions, and let sit for a few minutes.<br /></span><br /><span itemprop="recipeInstructions">After the potatoes have cooled, dice them and add them to the dressing and raisin mixture. Gently toss them together. This salad is great if it sits for a few hours!<br /></span><br /><span itemprop="recipeInstructions">Cheers!<br /></span></span><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 26px; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;"><span itemprop="recipeInstructions"><br /></span></span></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-55826526956325040822012-01-21T06:30:00.001-08:002012-01-21T06:30:59.988-08:00Moroccan Sweet Potato Salad<span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 26px; "><h3 style="margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 16px; font-weight: bold; font-style: italic; color: rgb(25, 71, 80); font-family: Georgia, 'Times New Roman', Times, serif; text-decoration: underline; ">Ingredients</h3><span itemprop="ingredients">2 large Sweet potatoes<br /></span><span itemprop="ingredients">1/2 cup sweet golden raisins<br /></span><span itemprop="ingredients">1/2 red onion, sliced thinly<br /></span><span itemprop="ingredients">1 tsp cumin<br /></span><span itemprop="ingredients">1/2 tsp cinnamon<br /></span><span itemprop="ingredients">1/2 tsp paprika<br /></span><span itemprop="ingredients">1 tsp grated fresh ginger (more or less is okay too)<br /></span><span itemprop="ingredients">1 grated clove of garlic<br /></span><span itemprop="ingredients">salt<br /></span><span itemprop="ingredients">pepper<br /></span><span itemprop="ingredients">Juice of 1 lime, fresh if possible<br /></span><span itemprop="ingredients">1/4 cup vegetable oil<br /></span><h3 style="margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 15px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 16px; font-weight: bold; font-style: italic; color: rgb(25, 71, 80); font-family: Georgia, 'Times New Roman', Times, serif; text-decoration: underline; ">Instructions</h3><span itemprop="recipeInstructions">Place the potatoes on a baking sheet and bake until tender - about 45 minutes or so, depending on how bit the potatoes are.<br /></span><br /><span itemprop="recipeInstructions">When the potatoes are almost ready, whisk all the remaining ingredients into a bowl, excluding raising and onions, making sure the dressing is fully mixed together.<br /></span><br /><span itemprop="recipeInstructions">Add the raisins and onions, and let sit for a few minutes.<br /></span><br /><span itemprop="recipeInstructions">After the potatoes have cooled, dice them and add them to the dressing and raisin mixture. Gently toss them together. This salad is great if it sits for a few hours!<br /></span><br /><span itemprop="recipeInstructions">Cheers!<br /></span></span><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 26px; "><span itemprop="recipeInstructions"><br /></span></span></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-54456319891967877192011-12-30T05:40:00.000-08:002011-12-30T06:00:47.586-08:00Caramelized Onion and Goat Cheese TartHappy New Year Everyone!!!!! One of my New Year's resolutions is to keep up with this blog!!!! I will make up some new recipes for all of us to enjoy! With New Year's Eve approaching, I thought I would post an appetizer idea that I served at a dinner party and I had a friend tell me it was so good she made it herself for her family's Christmas dinner! So here it is - it is easy, and tasty! This one is for you, Val! :)<div><br /></div><div>Ingredients:</div><div><br /></div><div>2 large onions, sliced (I like large white sweet onions, but this recipe will work with any onion)</div><div>olive oil</div><div>butter (not margarine)</div><div>Good balsamic vinegar</div><div>salt and pepper</div><div>pesto - home made or store bought</div><div>goat cheese</div><div>flat bread, naan, or home made pizza dough, rolled thinly</div><div><br /></div><div>Directions:</div><div><br /></div><div>Place a saute pan on the stove over low - medium heat, splash with olive oil, to cover bottom of pan, and place a few Tblsp butter in pan to melt. Once the butter has melted, add the onions, and sprinkle with salt and pepper. Let the onions cook down slowly. Once the onions are translucent, add a splash of balsamic vinegar, and slowly let onions caramelize. The onions are ready when they are sweet to the taste, and light brown in colour. Put the onions aside and let cool.</div><div><br /></div><div>To assemble tart, brush the flat bread (or naan, or pizza dough) with the pesto. Top with the onions, and spread them out so all the bread is covered, then, top with dollops of goat cheese. Sprinkle with salt and pepper and drizzle with olive oil. Place in the oven for a couple of minutes until just warmed through. Cut into bite size pieces, and serve. This can sit for a while as this is good cold as well as warmed. </div><div><br /></div><div>Enjoy it! and let me know what you think!</div><div>Cheers!</div><div>Happy New Year to all of you! </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-4469265575817289432011-08-03T07:46:00.000-07:002011-08-03T07:52:50.752-07:00Mexican BurgersOkay, so my last post was the recipe for pizza burgers, and I have heard from several people who have tried it and they loved it, so, I thought, since it is still summer, and a beautifully hot one at that, I would give you another burger recipe, which is "just mix" and with no measuring for Mexican burgers this time.....very yummy!!! Enjoy!<div><br /></div><div>Ground beef</div><div>egg</div><div>bread crumbs</div><div>bunch of fresh cilantro</div><div>squirt of lime juice</div><div>canned smoked chipotles (or you can take a chili pepper and roast it until charred, peel and dice)</div><div>chili powder</div><div>salt and pepper</div><div>Manchego cheese</div><div>jalapenos</div><div>salsa</div><div>sour cream</div><div><br /></div><div>Mix all together - remember this entails no measuring so mix in as much or as little of one ingredient and less or more of another - up to you!!! Just be sure the burgers stay together.</div><div><br /></div><div>Top the burgers with a slice of manchego cheese, chopped jalapenos, salsa, and sour cream...yum!!!</div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-72658144603603311702011-07-09T06:54:00.000-07:002011-07-09T07:00:34.703-07:00No measuring pizza burgersI hope you are all having a great summer, filled with family, friends, and of course, good food!<div>I tried making a new burger the other day with ingredients I had in the fridge and it turned out sooo good! So, now let me share it with you - this recipe is a little different in that I will post ingredients but not quantities. I literally just added in the ingredients without measuring a thing! so, add away, as little or as much as you want - just keep in mind that your meat should be more that the add ins, K? Have fun!<div><br /></div><div>Ingredients:</div><div><br /></div><div>ground beef</div><div>pepperoni, sliced thinly</div><div>parsley, chopped</div><div>garlic</div><div>onion</div><div>a spoon full of tomato paste (okay, this on is measured...lol!)</div><div>an egg</div><div>parmesan cheese</div><div>italian breadcrumbs</div><div>salt and pepper</div><div><br /></div><div>Mix it all in a bowl, for patties, and grill on the bar be cue! Top with mozzarella cheese, tomatoes and lettuce. Emjoy!</div><div>Cheers!</div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-67280961437803452462011-06-23T14:24:00.000-07:002011-06-23T14:35:14.571-07:00Pasta with mushroom marsala sauceOh my gosh people!!!! This one I saw in a Rachael Ray magazine - I tweaked it a little bit - it is fantastic!!!! One of my favourites by far! Try it and give me some feed back K? <div><br /></div><div>Ingredients:</div><div><br /></div><div>1 hand full dried porcini mushrooms, soaked in hot broth until softened. Keep the broth!</div><div>1 lb package cremini mushrooms, sliced</div><div>olive oil</div><div>butter</div><div>2 cloves garlic</div><div>1/2 white onion, chopped</div><div>a bunch of fresh flat leaf parsley, chopped</div><div>1 Tblsp flour</div><div>1/4 cup marsala</div><div>1/4 cup cream</div><div>Tagliatelle pasta, 300 g or so for 4 people</div><div>parmesan cheese </div><div>salt and pepper</div><div><br /></div><div>In a pot of boiling, well salted water, cook pasta until al dente. In the mean time, bring a large saute pan to medium high heat. Add a splash of oil, and a pat of butter. Add the onions and cook until translucent. At this time add the mushrooms (both the cremini and the porcini). When the mushrooms have caramelized add the garlic. Stir until fragrant. Sprinkle the mushrooms with about a Tblsp flour and stir. Gradually add the marsala, and the broth you soaked the porcini in, being careful not to add the whole thing as there is always some grit on the bottom of the pot. Do not add the grit! Once the sauce has thickened, add the cream - as little or much as you like. Add a generous amount of pepper and a pinch of salt. Add the pasta to the sauce and the fresh parsley. Mix well. Add as much cheese as you desire...I add A LOT! </div><div><br /></div><div>Play with it! As all my followers know, I do not measure when cooking, so, all my measurements are rough - add more, add less of any of the ingredients - and then, add your own touch! Then, let me know how it goes!</div><div><br /></div><div>Cheers!</div><div><br /></div><div><br /></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-26131587815590651922011-06-03T16:26:00.000-07:002011-06-03T16:41:44.193-07:00Greek Vegetarian Flat Bread PizzasHello all! I hope you are all enjoying the beautiful weather, and getting ready for dinner, perhaps? Don't know what to make? Or don't feel like doing a lot of cooking. I had one of those nights last night. I opened my cupboards and looked around for something to make for dinner when I really didn't feel like cooking one bit! I noticed I had lots of ingredients which could be used to top my Naan bread I had sitting in the bread basket.....YUM! It was soo good that I had to share! So, here it is - my version of a greek flat bread pizza - it is vegetarian but you could add some chicken to it to it if you wish:)<div><br /></div><div>Ingredients:</div><div><br /></div><div>1 package of Naan bread (there are usually two naan breads in one package)</div><div>1 small roll of goat cheese</div><div>1 Tblsp or so of milk</div><div>nutmeg</div><div>salt pepper</div><div>1 jar artichoke hearts, chopped into large pieces (I like the ones in olive oil, but you may use the ones in water)</div><div>1 jar kalamata olives, chopped</div><div>1 small jar sun dried tomatoes, chopped into strips (soaked in oil)</div><div>feta cheese</div><div>greek seasoning (I, of course use Epicure's greek seasoning)</div><div>drizzle of olive oil</div><div><br /></div><div>Method:</div><div><br /></div><div>In a small bowl, mix the goat cheese with the milk. Whisk together until a thick mixture forms. If you need to add more milk. Add some grated nutmeg and salt and pepper. This is your pizza "sauce". Spread the mixture on the naan breads evenly.</div><div><br /></div><div>Top with the artichoke pieces, the olives, and sun dried tomatoes. Sprinkle with the feta cheese, and then with the greek seasoning. Drizzle a little bit of olive oil all over the pizza. Bake in the oven (350 degrees F) for about 15-20 minutes, or place on a grill or on the bar be cue for 5-10 minutes. Serve as an appetizer or an a great dinner with some green salad. </div><div><br /></div><div>I love your feed back so please keep emailing me and letting me know how the recipes turn out!</div><div><br /></div><div>Have a great week end everyone!</div><div><br /></div><div>Cheers!</div><div><br /></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-43059257798876218042011-05-28T05:13:00.000-07:002011-05-28T05:26:44.885-07:00Pesto Chicken PastaToday I thought I would post a recipe which I make over and over again at work, and it is a favourite! I looked outside this morning and saw the rain, and thought this recipe would be perfect comfort food on such a dreary day! Put the left overs in the fridge and enjoy for a few days for lunch, or another dinner! Enjoy!<div><br /></div><div>Ingredients:</div><div><br /></div><div>1 box pasta, penne or rigatoni are best in my opinion</div><div>a splash olive oil</div><div>a little chunk of pancetta, or three slices bacon, chopped</div><div>1 jar pesto (or make your own by putting a few handfuls of basil, pine nuts, and garlic in a food processor, adding good olive oil little by little until a paste forms, then, add a handful of parmesan cheese)</div><div><div>1 large red pepper, chopped</div></div><div>1 bunch asparagus, chopped</div><div>1 small red onion, chopped</div><div>1/2 cup chopped sun dried tomatoes</div><div>2 cloves garlic</div><div>3 cups shredded left over chicken (or a rotisserie chicken from the grocery store)</div><div><br /></div><div>In a large pasta pot, begin boiling water for the pasta. Once it starts boiling, add a generous amount of salt to the water, add the pasta, and cook until al dente. Drain, reserving a cup of the cooking liquid. Set aside.</div><div><br /></div><div>Meanwhile in a large sauce pan, heated to medium high heat, cover the bottom of the pan with a splash of olive oil. Add the pancetta, or bacon and cook until crisp. Add the onion, peppers, asparagus, and garlic. Let cook until tender crisp. Add the sun dried tomatoes, the pesto, and the chicken. Add the reserved pasta water, and finally the pasta. Stir until all the sauce covers the pasta. Add some extra parmesan cheese, to taste and serve hot. This is great with a light salad on the side. </div><div><br /></div><div>Try it - it'll be one of your favourites! </div><div>Cheers!</div><div><br /></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0tag:blogger.com,1999:blog-7394262828161423909.post-33094352132474052502011-05-05T13:26:00.000-07:002011-05-05T13:42:43.426-07:00Easy Chicken Pesto PizzaOkay - this pizza is so good! And it is easily grilled on the bar be cue! It makes a really good appetizer too! There is no measuring, so you can just have fun! Combine the ingredients as you like and enjoy! So, use a combination of the following ingredients, and bake in a 350 degree F oven until the crust in golden and the cheeses are melted and starting to brown. YUM!!!!<div><br /></div><div>Pizza dough - one ball from grocery store, or make your own!</div><div>Pesto - store bought or home made (combine 2 lg handfuls of basil, a handful of pine nuts, a handful of parsley, 1 or 2 garlic cloves, and a handful of parmesan cheese in a food processor with enough olive oil to form a paste)</div><div>Grilled chicken - (Left overs, or pick up a rotisserie chicken from the grocery store) chopped</div><div>Red onion</div><div>Roasted peppers, chopped</div><div>Sun dried tomatoes, chopped</div><div>Black olives, chopped</div><div>Feta cheese</div><div>Mozzarella cheese</div><div>Olive oil</div><div>Dried oregano</div><div><br /></div><div>Roll out the dough and cover with the pesto. Now, add your toppings - as much or as little as you like of each. Top with the feta and then the mozzarella. Drizzle with the olive oil and sprinkle with oregano. Bake, and enjoy!</div><div><br /></div><div>I love feed back - please comment and let me know how you like this recipe - also, let me know what you would like recipes for, and remember to always enjoy your time in the kitchen!</div><div>Cheers!</div><div><br /></div>Anonymoushttp://www.blogger.com/profile/08018224516594132579noreply@blogger.com0