Friday, May 29, 2009

I'm playing catch up with some GREAT recipes!

It's getting so close to summer time and time to start moving the cooking outside or limit the time cooking inside! So here are 3 new recipes to make up for the 3 weeks I am behind sorry please forgive me!! Hope you enjoy!

Corn on the Cob With Basil-Parmesan Butter

1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup freshly grated Parmigiana-Reggiano cheese
2 TBS finely chopped fresh Basil
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp granulated garlic

4 ears corn Husked

1.) To make butter: in small bowl, mash the butter ingredients together with the bask of a fork, and then stir to distribute the seasoning through the butter.
2.)Brush about 1 TBA of the seasoned butter all over the each ear of corn. Grill over direct Medium heat until browned in spots and tender, 10-15 minutes turning occasionally. Serve warm with the reaming butter spread on the corn.

Here is one of my FAVORITE recipes It's actually something I had at a restaurant in Ellensburg when I was visiting some friends and loved it so much I decided to try making it at home.I almost hate to share it because when ever I make it people always think I put so much effort into and the truth is you can put the extra love in it but sometime I go the semi homemade route=)first I'll give the "extra love" (i.e. cheaper but a little more time consuming) version and then the "took 5 minutes" one

Chicken Cesar wraps(with love)

1-2 head romaine lettuce (depending on how many your feeding)
Cesar dressing to taste
Parmesan cheese (we use the cheap crap in the green bottle Kyan like on his noodles)
cooked chicken breast cut into strips or cubes (the amount real depends on many people your feeding. I generally use about 1 chicken breast per person because I like chicken in every bite!)

Mix Salad, chicken, cheese and dressing in a bowl. Put in on a tortilla wrap and enjoy (easy right)

Chicken Cesar Wraps (easier way)
1-2 bags Cesar Salad (it's the bag salad section and it comes with cheese, croutons and the dressing all in the bag. We buy the super Cesar or something like that, because the cheese is better)
A couple pieces of chicken from the deli at the grocery store take chicken off the bone(or you can cook your own at home we do that too)

Mix in all together and serve on a tortilla=) Yum it's so goo you won't be sad you tried it!!

and for recipe number 3....(drum roll please)

Grilled Peaches with Blackberry Sauce

6 ounces fresh blackberries, about 1 cup
2 to 3 TBS granulated sugar
2 TBS water

2 TBS unsalted butter
1 TBS granulated sugar
4 medium peaches, firm but ripe, halved and pits removed

1 cup vanilla frozen yogurt (optional)

1.) To make the sauce: In a food processor (or blender) puree the blackberries with 2 TBS water. Add sugar to taste.
2.) In a small saucepan over medium heat, melt the butter, then add sugar add stir to dissolve. Remove the saucepan from he heat. Brush the peach halves all over with butter mixture
3.) Grill peach halves over medium Direct Medium heat until they are browned in spots and warm though-out, 8-10 minutes, turning them every 3 minutes or so. Serve warm with the blackberry sauce and frozen yogurt, if desired.

Wednesday, May 27, 2009

Dream Berry Salad

Since it is BBQ season I thought you all might enjoy this fast and easy salad. This is one of my favorites!

1-32 oz plain or vanilla yogurt (I prefer vanilla)
1-8 oz cool whip
1 pkg vanilla pudding prepared

Prepare pudding according to directions on box. After the pudding is prepared and chilled mix in with yogurt and cool whip. Mix in any berries you like (Strawberries, blueberries, blackberries, or raspberries). Enjoy!

Saturday, May 2, 2009

Thank you so much!!

Ladies I want to thank you for reading and submitting!! Yeah!! I'm soo excited about this! Also if you are looking for a recipe for chicken,fish or even grilled corn on the cob or you have some leftover whipping cream and don't know what to do with it just let me know and I will be honored to help out!! Also in my recipes I add little hints, if this makes it to hard to read or it bothers you please say something and I can save the tips for the end or the recipe. So if anyone has any suggestions, questions or just to tell me you hate the background (which I love by the way) Please say something! Your input it crucial!!!

Love you all!!

P.S. Ladies, one of our members just had baby number 4 and had a birthday today!! So YEAH Danielle! And another one is about to have a birthday and a baby! GO Kelsie!!! So I was thinking.. how about we all do a little digging and find recipes that are a) easy to make a ahead and freeze or b) double and freeze half, because let's face it.. after a baby it's hard to find time to cook, let alone eat something that takes more then 5 minutes to make. So lets help them out and find something there husbands can do and freeze while they are getting rest=)!! Thanks!!

Tortellini and fresh fruit! How can you go wrong?!?!

For this weeks recipes I wanted to share my two VERY favorite spring and summer recipes. The first sounds like a lot of work and contains ingredients even I don't general have on hand but it soooooo worth it and it is amazingly beautiful with all the colors!! Just make sure you read ALL the way through before you start so you don't mess up the first time like I did!! The second pains me to share! I love it and would love to keep it my secret for ever but since I hardly entertain I thought maybe you'd like to share it with your loved ones two!! I also included a picture! So that you can see how beautiful it is=)!! I hope you try them all!!

Italian Tortellini-Vegetable Salad

1 package (9 oz) refrigerated cheese-filled tortellini
1 package (9 oz) refrigerated spinach-filled tortellini (When I made it I couldn't find spinach all by itself but I did find a mix of the two and just got 2 of those instead)
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets (tip: when I made it, because I don't use a lot of cauliflower or broccoli, I just bought a bag of cauliflower and broccoli mix. You can find them next to the bags of salad or at least that is were I found it)
1 cup oil-packed Julienne-cut sun-dried tomatoes (from 6.5 oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1 bottle (8 oz) Italian Dressing

1. In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.

2. Meanwhile, in large bowl, mix sun-dried tomatoes, onion, parsley, bell pepper, and artichokes.

3. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately or cover and refrigerate until serving time.(tip: I did NOT us the whole bottle of dressing like it asks for Italian dressing as bit of different flavor if you aren't use to it, I love it but with the liquid from the artichoke I thought it would be to much! So I just made it the way I liked.)

JELL-O Fruit and Cookie Dream
2 containers (6 oz. each) nonfat strawberry yogurt (1-1/2 cups total)
1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin
3/4 cup thawed COOL WHIP LITE Whipped Topping
1 cup each: blueberries, raspberries and sliced fresh strawberries (in the winter when I can't find fresh fruit I use frozen at that is AWESOME too)
6 OREO Cookies, chopped

MIX yogurt and dry gelatin mix in medium bowl until well blended.

ADD whipped topping; stir with wire whisk until well blended.

SPOON layers of yogurt mixture, berries and chopped cookies alternately into each of six dessert dishes. Store leftovers in refrigerator. Serves Six!!

Friday, May 1, 2009

Famous Salsa

Just in time for the summer!

Fresh Salsa

1 onion
4 - 6 cloves of garlic
1 anaheim pepper
1 small bunch of cilantro
4 or 5 vine tomatoes
2 cans of rotel tomatoes (blue or yellow label or one of each)
1 tbs salt
1/4 tsp cayenne pepper
1 tsp chili powder
1/2 tsp dried red pepper flakes

All in food processor: chop up the onion and garlic, set aside in a large bowl. Chop the anaheim pepper and cilantro, add to bowl. Chop the tomatoes, add to bowl. Spin the rotel tomatoes for a few seconds and add to bowl. Add all spices and mix well. (I approximated on the spices, just have fun with it!) Cover and chill for at least 4 hours, overnight is best.

I usually take this to work and a whole quart of it is gone in less than an hour! YUM!!!