4 lbs. beef roast (rump, bottom round, chuck)
1 (10.5 oz.) can beef broth
1 (10.5 oz) can condensed French Onion soup
1 (12 fluid oz) can or bottle beer
6 French or Hoagie buns
Butter
Provolone or Swiss cheese
Trim excess fat from roast and place in a slow cooker. Add beef broth, onion soup and beer. Cook on low setting for 7 hours.
Remove beef from crock pot and slice or shred beef and return to cooker with broth. Serve by lifting meat onto buns with tongs and adding cheese if desired. Use a ramekin to place au jus (broth) in for dipping.
Buns can be spread with butter and toasted in 350° oven for 10 minutes.
Thursday, November 13, 2008
Chicken Paprikash
1 tablespoon butter
4 skinless, chicken breast (1 lb.) (cut in half and pounded into cutlet size)
1 can Cream of Mushroom soup
1 tsp. paprika
1/8 tsp. ground red pepper (cayenne)
4 cups hot noodles
1/3 cup sour cream or yogurt (or more to make additional sauce)
Brown chicken cutlets in butter 10 minutes or until brown. Remove and set aside.
In same skillet, combine soup, paprika and red pepper. Heat to boiling. Return chicken to skillet and reduce heat to low. Cover and cook 5 mins. more or until chicken is cooked through. Arrange chicken over noodles and keep warm.
Stir sour cream into mixture in skillet. Heat through, stirring constantly; spoon over chicken.
Serve with broccoli or steamed zucchini and carrots. Sprinkle with parsley.
4 skinless, chicken breast (1 lb.) (cut in half and pounded into cutlet size)
1 can Cream of Mushroom soup
1 tsp. paprika
1/8 tsp. ground red pepper (cayenne)
4 cups hot noodles
1/3 cup sour cream or yogurt (or more to make additional sauce)
Brown chicken cutlets in butter 10 minutes or until brown. Remove and set aside.
In same skillet, combine soup, paprika and red pepper. Heat to boiling. Return chicken to skillet and reduce heat to low. Cover and cook 5 mins. more or until chicken is cooked through. Arrange chicken over noodles and keep warm.
Stir sour cream into mixture in skillet. Heat through, stirring constantly; spoon over chicken.
Serve with broccoli or steamed zucchini and carrots. Sprinkle with parsley.
Tuesday, October 28, 2008
Avocado Black Bean Salsa
1 avocado- cut into bite size pieces
1 can black beans – drained and rinsed
1 can corn – drained
1-2 cups cherry or grape tomatoes- cut in half
Green Goddess dressing
Combine all ingredients and add just enough dressing to cover. Fold together gently.
Chill until ready to serve.
Serve with tortilla chips or use as a dressing for turkey wrap sandwiches
1 can black beans – drained and rinsed
1 can corn – drained
1-2 cups cherry or grape tomatoes- cut in half
Green Goddess dressing
Combine all ingredients and add just enough dressing to cover. Fold together gently.
Chill until ready to serve.
Serve with tortilla chips or use as a dressing for turkey wrap sandwiches
Tuesday, October 7, 2008
Diana's Tomato Basil Soup
4 tomatoes--peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup real butter
2 to 3 tablespoons sugar
Salt and Pepper to Taste
Grated Parmesan Cheese to Taste (¼ cup “ish”)
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture, along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream, sugar and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do NOT boil. Add parmesan to taste.
I sometimes add a bit more sugar to taste--it depends on how sweet the tomatoes are. ENJOY!!
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup real butter
2 to 3 tablespoons sugar
Salt and Pepper to Taste
Grated Parmesan Cheese to Taste (¼ cup “ish”)
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture, along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream, sugar and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do NOT boil. Add parmesan to taste.
I sometimes add a bit more sugar to taste--it depends on how sweet the tomatoes are. ENJOY!!
Flourless Chocolate Cake
1 1/2 cup semisweet chocolate chips
2 cups (19oz. can) cooked chickpeas, drained and rinsed
4 eggs or 1 cup substitute
1 cup sugar
1/2 tsp. baking powder
1Tb. powdered sugar
In a small bowl, melt chocolate in microwave, 2 minutes on medium power. In food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth. Pour batter into non-stick 9-inch round pan. Bake at 350 degrees for 45 minutes or until a knife inserted come out clean. Cool and plate. Sprinkle with powdered sugar. Cut in 10 wedges. Serve with raspberry sauce.
Quick Microwave Raspberry Sauce:
1/2 cup seedless raspberry jam
2 tsps. fresh lemon juice
1 pint fresh raspberries
In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.
Per wedge with sauce:
318 calories, 10g fat(4.8g saturated), 56g carbohydrates, 2.8g fiber, 5.8g protein,116mg sodium
2 cups (19oz. can) cooked chickpeas, drained and rinsed
4 eggs or 1 cup substitute
1 cup sugar
1/2 tsp. baking powder
1Tb. powdered sugar
In a small bowl, melt chocolate in microwave, 2 minutes on medium power. In food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth. Pour batter into non-stick 9-inch round pan. Bake at 350 degrees for 45 minutes or until a knife inserted come out clean. Cool and plate. Sprinkle with powdered sugar. Cut in 10 wedges. Serve with raspberry sauce.
Quick Microwave Raspberry Sauce:
1/2 cup seedless raspberry jam
2 tsps. fresh lemon juice
1 pint fresh raspberries
In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.
Per wedge with sauce:
318 calories, 10g fat(4.8g saturated), 56g carbohydrates, 2.8g fiber, 5.8g protein,116mg sodium
Curry Pumpkin Soup
Prep time: 20 mins. Cook: 30 mins.
Topper: Dried cranberries, shredded orange peel, fresh Italian (flat-leaf) parsley
2 Tbsp. butter
2 med. onions, chopped(1 cup)
1 med. carrot, chopped (1/2) cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 (15oz). cans pumpkin
2 (14oz.) cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground pepper
1. Prepare Orange-Cranberry Topper
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 mins. stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook & stir 1 min. Add pumpkin, broth and water. Increase heat to medium-high; bring to boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one third pumpkin mixture at a time, cover, and process until smooth. Return all pumpkin mixture to Dutch oven.
4. Stir in half-and-half, salt, and pepper into pumpkin mixture: heat through. Sprinkle each serving with the Topper.
Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp. finely shredded orange peel, and 2 Tbsp. snipped fresh Italian (flat-leaf) parsley.
Each 1 cup serving: 145 cal, 7g fat(4g sat. fat), 19mg chol., 433mg sodium, 20g carbo., 4g fiber, 4g pro.
Topper: Dried cranberries, shredded orange peel, fresh Italian (flat-leaf) parsley
2 Tbsp. butter
2 med. onions, chopped(1 cup)
1 med. carrot, chopped (1/2) cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 (15oz). cans pumpkin
2 (14oz.) cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground pepper
1. Prepare Orange-Cranberry Topper
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 mins. stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook & stir 1 min. Add pumpkin, broth and water. Increase heat to medium-high; bring to boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one third pumpkin mixture at a time, cover, and process until smooth. Return all pumpkin mixture to Dutch oven.
4. Stir in half-and-half, salt, and pepper into pumpkin mixture: heat through. Sprinkle each serving with the Topper.
Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp. finely shredded orange peel, and 2 Tbsp. snipped fresh Italian (flat-leaf) parsley.
Each 1 cup serving: 145 cal, 7g fat(4g sat. fat), 19mg chol., 433mg sodium, 20g carbo., 4g fiber, 4g pro.
Gazpacho
4 large tomatoes, peeled, corded and wedged
2 medium red peppers- chopped
2 medium yellow peppers- chopped
2 medium cucumbers- peeled and chopped
1 medium red onion- chopped
2 cloves garlic- sliced or minced
2 cups chicken stock
½ cup balsamic vinegar or sherry
Dash of Tabasco
Pinch of cayenne pepper
2 T capers- drained
Salt and Pepper to taste
Mix all-transfer to blender in small batches and blend until smooth. Adjust seasoning and chill 4 hours before serving.
2 medium red peppers- chopped
2 medium yellow peppers- chopped
2 medium cucumbers- peeled and chopped
1 medium red onion- chopped
2 cloves garlic- sliced or minced
2 cups chicken stock
½ cup balsamic vinegar or sherry
Dash of Tabasco
Pinch of cayenne pepper
2 T capers- drained
Salt and Pepper to taste
Mix all-transfer to blender in small batches and blend until smooth. Adjust seasoning and chill 4 hours before serving.
Swordfish Santa Fe
4 Swordfish steaks
Marinade:
1/3 cup lime juice
1/3 cup beer
2 cloves garlic
1 tsp olive oil
1 Tbl. cumin
1 Tbl. Dijon mustard
Mix together and marinade swordfish for 30 minutes (no longer)
Fresca or Salsa
1 cup chopped tomato
1/3 cup onion
¼ cup green pepper
1 ½ tsp lime juice
3 Tbl. cilantro
1 tsp jalapeno pepper-chopped
1 clove garlic-chopped
2 Tbl. V-8 juice
1/2 tsp cumin
Combine, cover and chill for 30 minutes.
Grill or broil fish until done. Watch carefully, as swordfish cooks quickly. They are done when flaked with a fork. Spoon salsa over fish and serve with your choice of side dishes. Vegetable or salad is a perfect accompaniment.
There is never a fishy taste with dish. It is so easy and makes a great presentation.
Marinade:
1/3 cup lime juice
1/3 cup beer
2 cloves garlic
1 tsp olive oil
1 Tbl. cumin
1 Tbl. Dijon mustard
Mix together and marinade swordfish for 30 minutes (no longer)
Fresca or Salsa
1 cup chopped tomato
1/3 cup onion
¼ cup green pepper
1 ½ tsp lime juice
3 Tbl. cilantro
1 tsp jalapeno pepper-chopped
1 clove garlic-chopped
2 Tbl. V-8 juice
1/2 tsp cumin
Combine, cover and chill for 30 minutes.
Grill or broil fish until done. Watch carefully, as swordfish cooks quickly. They are done when flaked with a fork. Spoon salsa over fish and serve with your choice of side dishes. Vegetable or salad is a perfect accompaniment.
There is never a fishy taste with dish. It is so easy and makes a great presentation.
Mexican Rice - Vegetarian Dish
1 -15 oz can kidney beans-drained and rinsed
1 -14oz can stewed tomatoes – with or without salt
1 -10 oz can enchilada sauce
1 cup water
1 bag of assorted frozen vegetables- using just 2 cups
1 1/3 cup instant brown rice
Combine first 5 ingredients bring to a boil. Add rice and continue cooking for 15-18 minutes or until rice is done.
Serve with broken tortilla chip, cheese and/or sour cream.
Your kids will love this and it is so easy to put together.
1 -14oz can stewed tomatoes – with or without salt
1 -10 oz can enchilada sauce
1 cup water
1 bag of assorted frozen vegetables- using just 2 cups
1 1/3 cup instant brown rice
Combine first 5 ingredients bring to a boil. Add rice and continue cooking for 15-18 minutes or until rice is done.
Serve with broken tortilla chip, cheese and/or sour cream.
Your kids will love this and it is so easy to put together.
Thursday, July 24, 2008
Chicken Salad and Havarti Cheese Wrap
Serves 2
Coarse salt and ground pepper
1 boneless, skinless chicken breast half (6 to 8 ounces)
2 tablespoons light mayonnaise
1/2 shallot, minced (optional)
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
1/4 teaspoon dried thyme leaves
2 spinach-flavored sandwich wraps (12-inch)
6 thin slices Havarti cheese (about 2 ounces total)
1 cup baby spinach, washed and dried
Directions:
In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and thyme in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.
Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture.
Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.
Coarse salt and ground pepper
1 boneless, skinless chicken breast half (6 to 8 ounces)
2 tablespoons light mayonnaise
1/2 shallot, minced (optional)
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
1/4 teaspoon dried thyme leaves
2 spinach-flavored sandwich wraps (12-inch)
6 thin slices Havarti cheese (about 2 ounces total)
1 cup baby spinach, washed and dried
Directions:
In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and thyme in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.
Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture.
Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.
Shrimp Roll
Serves 2
1/2 pound cooked, peeled, and deveined shrimp, thawed if frozen
1/4 cup light mayonnaise
1/4 teaspoon dried tarragon
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 hot dog rolls
2 lettuce leaves
Directions
In a small bowl, combine shrimp, mayonnaise, and tarragon. Mix in lemon juice, salt, and pepper to taste. Line each roll with a lettuce leaf, and fill with half the mixture.
1/2 pound cooked, peeled, and deveined shrimp, thawed if frozen
1/4 cup light mayonnaise
1/4 teaspoon dried tarragon
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 hot dog rolls
2 lettuce leaves
Directions
In a small bowl, combine shrimp, mayonnaise, and tarragon. Mix in lemon juice, salt, and pepper to taste. Line each roll with a lettuce leaf, and fill with half the mixture.
Athenian Pasta Primavera
Makes 8 servings, about 1 1/2 cup each
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
1/2 teaspoon salt
1 yellow bell pepper, sliced
1 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
Freshly ground pepper to taste
1 pound whole-wheat penne
1 1/2 cups baby peas (if frozen, rinse under warm water and drain)
1/2 cup packed fresh mint leaves, chopped
3/4 cup crumbled feta cheese (4 ounces)
Put a large pot of water on to boil. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.
NUTRITION INFORMATION: Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrate; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (75% daily value).3 Carbohydrate ServingsExchanges: 3 starch, 1 vegetable, 1 fat
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
1/2 teaspoon salt
1 yellow bell pepper, sliced
1 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
Freshly ground pepper to taste
1 pound whole-wheat penne
1 1/2 cups baby peas (if frozen, rinse under warm water and drain)
1/2 cup packed fresh mint leaves, chopped
3/4 cup crumbled feta cheese (4 ounces)
Put a large pot of water on to boil. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.
NUTRITION INFORMATION: Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrate; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (75% daily value).3 Carbohydrate ServingsExchanges: 3 starch, 1 vegetable, 1 fat
Monday, May 12, 2008
Chow Mein
(serves 4)
1/4 c butter (margarine)
1 1/2 c diced pork (about 3/4 lb; pork steak works well)
1 c finely chopped onion
1 can bean sprouts, drained
1 c diced celery
1 tsp salt
1/8 tsp black pepper
1 c hot water
Thickening : Mix together…
1/3 c cold water
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp sugar
1) Melt butter, add meat and sear quickly.
2) Add onions and cook five minutes
3) Add celery, salt, pepper and hot water. Cover and cook for five minutes.
4) Add drained bean sprouts. Mix thoroughly.
5) Heat to boiling. Add thickening. Stir lightly and cook five minutes.
Serve with hot rice or Chinese noodles.
1/4 c butter (margarine)
1 1/2 c diced pork (about 3/4 lb; pork steak works well)
1 c finely chopped onion
1 can bean sprouts, drained
1 c diced celery
1 tsp salt
1/8 tsp black pepper
1 c hot water
Thickening : Mix together…
1/3 c cold water
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp sugar
1) Melt butter, add meat and sear quickly.
2) Add onions and cook five minutes
3) Add celery, salt, pepper and hot water. Cover and cook for five minutes.
4) Add drained bean sprouts. Mix thoroughly.
5) Heat to boiling. Add thickening. Stir lightly and cook five minutes.
Serve with hot rice or Chinese noodles.
Lemon Tart
(serves 8)
9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)
1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.
Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.
* 1 large lemon yields approximately ½ c juice
9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)
1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.
Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.
* 1 large lemon yields approximately ½ c juice
Fiesta Salsa
2 avocados, peeled, pitted and chopped
1 pint grape tomatoes, halved
1 cup frozen corn, thawed
1 (4 oz) can chopped green chilies, drained
1 bunch green onions, chopped
3 tablespoons lime juice
½ teaspoon sugar
Salt and pepper to taste
In large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt and pepper.
Refrigerate until ready to serve.
1 pint grape tomatoes, halved
1 cup frozen corn, thawed
1 (4 oz) can chopped green chilies, drained
1 bunch green onions, chopped
3 tablespoons lime juice
½ teaspoon sugar
Salt and pepper to taste
In large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt and pepper.
Refrigerate until ready to serve.
Smoked Salmon Tortilla Pinwheels
1 (5 oz) package garlic and herb cheese (Borsin)
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas
Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.
This recipe is very easy and looks like you spent all day. Give it a try.
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas
Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.
This recipe is very easy and looks like you spent all day. Give it a try.
Twice-Baked Potato Casserole
8 medium baking potatoes - about 4 pounds
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
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