And Cal is being sneaky.
Wednesday, April 28, 2010
This is such an easy dip and it’s something different from your regular salsa or cheese dip. Perfect snack for a summer picnic or party….or just for lunch like me.
Source: Paula Deen, The Lady and Sons Too!
2 cups cooked and shredded chicken
16 oz. sour cream
16 oz. chunky salsa
½ packet Ranch dressing mix
1 cup shredded pepperjack cheese
8 oz. container water chestnuts, chopped
Mix all ingredients together, chill in the fridge for a couple hours. Serve cold with tortilla chips or as tortilla roll-ups.
Tuesday, April 27, 2010
Please excuse the picture, I guess I’m a messy eater! But this was TAST-E! Another fast recipe…this is from the “Weeknight Cooking” section from Food Network Mag. Easy cleanup too. Can’t beat that. Because by the time I get off work and exercise, I don’t feel like making some time consuming thing with all kinds of steps. But these quick meals are good and still kinda healthy…well healthier than order pizza or having mexican every night! I did use Half & Half instead of cream, come on! Plus there’s peas and we had a salad.
Source: Food Network Magazine, April 2010
1 lb. meat-filled tortellini, I used one with chicken
4 oz. prosciutto, chopped
3 cloves garlic, chopped
I also added ½ onion, chopped
1 tablespoon tomato paste
¼ cup heavy cream (I used Half n Half)
1 cup frozen peas
½ cup parmesan cheese
- Boil water in a large pot and cook tortellini according to package directions.
- Cook prosciutto (and onions) in olive oil until crisp, 3 or 4 minutes. Add garlic and tomato paste and cook for 1 minute, until fragrant. Add in a cup or so of the pasta cooking water and cream and simmer for 3 or 4 minutes.
- Drain tortellini and mix with the sauce. Add in the defrosted peas, the pasta and sauce will heat them. (I usually set mine out on the counter while I'm cooking so they're pretty much defrosted.) Sprinkle in the parmesan.
Wednesday, April 21, 2010
¼ cup fresh parsley
¼ cup fresh cilantro
4 scallions, rough chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1. Puree the parsley, cilantro, scallions, olive oil and vinegar in a blender or food processor. Season with s&p.
For the Skewers:
1 package smoked sausage, cut into 1" pieces
2 bell peppers (red, yellow, or orange), cut into 1" pieces
1 red onion, cut into 1" pieces
1 cup cherry tomatoes
Olive oil, S&P
2. Toss the sausage, peppers, onions and tomatoes in a bowl with a little olive oil, s&p. Thread onto skewers, alternating sausage and vegetables. Grill for 10-15 minutes, turning occasionally. Brush the skewers with some of the pesto while grilling.
1 box couscous
3 scallions, chopped
3. Cook the couscous according to package directions. Save a little of the pesto for a dipping sauce, and mix the rest into the couscous. Season with s&p. Also mix in the chopped scallions.
4. YUM! This would be really good with chicken or steak too. I also made a side salad.
Source: Food Network Magazine, April 2010
Tuesday, April 20, 2010
He woke me up yesterday morning not only to tell me happy anniversary but also to remind me it's the 2 year anniversary of when I burned my hand on the damn unity candle! Our anniversary will always be associated with that awful memory. Thanks for reminding me Cal!
Photos by Davis Photography
Thursday, April 15, 2010
I've already made the Jalapeno Cheese Grits for Easter. And I always use them in fresh salsa and pico, but I'm waiting on fresh tomatoes before I make those. I also made a good Jerk Chicken marinade last week with a couple of them, but forgot to blog it. So I guess I'll have to make it again! Oh they're also good stuffed with cheese, wrapped in bacon and grilled. But a few of them burned my mouth!
So if anyone has some ideas to use up jalapenos, send them my way please!
When I was thinking about what I could make with them tonight, this Chicken Enchilada Dip was the first thing that came to my mind. I think I took it from someone's blog, but I don't remember whose. So whoever you are, send me an email and I can credit you!
The jalapenos are not too hot in this, they won't burn your mouth. Promise. It's all covered in CHEESE to cool it down. SO GOOD!
1/2 cup Tabasco spicy mayo (or add a few drops of Tabasco to regular mayo)
16 oz. shredded cheddar cheese
1 can diced green chiles
2-3 jalapenos, finely diced (remove ribs and seeds)
Half a bundle of green onions, chopped (you can sub a red onion too)
1 tsp. of Cajun seasoning
1 tsp. Garlic powder
1 lg. can of all white meat chicken
Wednesday, April 14, 2010
- Cook pasta to al dente, according to package directions.
- Whisk all the dressing ingredients together, season with salt and pepper. Pour into large bowl with the diced chicken, green pepper, onion, and tomato.
- Add pasta after it has cooled slightly, and stir in Feta.
Tuesday, April 13, 2010
Source: Taste of Home
2 bags of salad greens (I used a spinach mix and a spring mix)
1 cup of Strawberries, sliced
1 Kiwi, sliced
½ Red Onion, sliced
1 package of Feta cheese
Toasted Walnuts or Pecans
½ cup Mayonnaise
2 tablespoons Sugar
2-3 tablespoons Raspberry Jam
1-2 tablespoons Raspberry Balsamic Vinegar
1 tablespoon Milk (you can use a little more to get a thinner consistency)
2½ tablespoons Poppyseeds
- Whisk the dressing ingredients together in a small bowl.
- Toss all salad ingredients together in a large salad bowl and mix in dressing. (You may not need all of the dressing.)
Wednesday, April 7, 2010
Friday, April 2, 2010
Jimmy Choo $495
Kate Spade $325
I’ve been coveting a pair of snakeskin pumps after I saw Mrs. O wear a pair of Jimmy Choo kitten heels a few times. The FLOTUS does have some fabulous taste in shoes!
Has anyone found the perfect snakeskin pumps yet? What’s on your wishlist right now?