I love cooking and want to bring you into my kitchen. With every day to day challenges that we have, the last thing you want to do is cook a meal that takes hours to prepare. I hope to inspire you so you too can prepare meals for your family that are kid friendly, husband and dog (ha ha) approved meals that you and your family will love!
Horseradish adds the kick to this slightly sweet and creamy dressing.
1 cup mayonnaise
1/4 cup sugar
1/2 tsp seasoning salt
1/8 tsp black pepper
1/2 tsp ground celery seed
3 Tbsp rice vinegar
1 Tbsp fresh onion, minced
1 Tbsp fresh garlic, minced
1 Tbsp fresh cilantro, minced
1 to 2 tsp horseradish (to taste)
Make the Dressing:
Whisk all dressing ingredients in a small bowl.
Note: Use a food processor or blender, if you prefer a smoother dressing.
Let sit for 15 - 20 minutes for flavors to blend.
Stir just before adding to salad.
Refrigerate remaining dressing for up to 2 weeks.
Keep it simple. -Choose dishes with a limited number of ingredients that use simple cooking techniques.
Make a list - Put aside some time once a week to plan a menu ideas for the week ahead. Check your pantry for the staples you'll need or should replenish and your freezer/refrigerator.
Shop and stock - With shopping list in hand, navigate the supermarkeet for staples, sale items, and all the components you'll need for the week's menu. This eliminates mid week trips. Once you get home, be sure to wrap, pack, and store perishables properly.
Cook Ahead - Weekends are great for making large batches of soups, stews, or casseroles. Serve some that evening and freeze the rest for another day. If you can, prepare a few basic foods that can be incorporated into meals during the week ahead; cook up a pot of rice or make pasta sauce, or roast some potatoes or a mix of seasonal vegetables..
Prepped and premade foods
Prepared rotisserie chicken, chili, soups, pasta dishes, pot pies, etc, as well as salad bar items can form the basis of a heartly no cook dinner.
Frozen vegetables aren't just for side dishes. Available in a variety of styles and combinations, including ethnic mixes like Asian and Mediterranean, use them in a stir fry or toss with noodles or pasta.
Meats, fish, and poultry - are sold in cuts from roasts to prepared kobobs, seasoned or mirinated and ready for grilling, steaming, stir frying and sauteing.
Stock up when there's a sale on meats, pooultry, seafood or frozen foods you use. For meats, poultry, and seafood, separate what you plan to cook within two days and freeze the rest immediately. For quicker defrosting, wrap the items in a meal size portions.
Choose items that naturally cook up fast. Use chicken tenders instead of whole chicken pieces, substitute thinly sliced medallions of pork instead of a thick loin chops; select vegetables cut into the same matchstick-size pieces, which will cook evenly and more quickly than whole or large pieces.
Think outside the box - or bottle or package. Flavored spice blends in any of a variety of flavors can be mixed into ground beef or meatballs, burgers, or meatloaf with an exotic twist. Bottled creamy salad dressing can top mashed or baked potatoes instead of butter or sour cream, or saute fresh vegetables with a tablespoon of vinagrette dressing instead of oil. Use garlic flavored oil or spreadable cheese thinned with alittle milk to make a sauce for pasta, noodles or vegetables.
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halved
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic power
3 tablespoons lime juice
salt if needed
In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic power, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic power and lime juice. Cook 5 minutes, stirring frequently to coast evenly with sauce.
8 Cannelloni noodles
5 garlic, minced
5 shallots, chopped
2 tbls olive oil
1 cup dry sherry
2 cups heavy whipping cream
salt and pepper to taste
1 onion, chopped
1 cup fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cups ricotta cheese
1 cup grated Parmesan cheese
In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heart for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cup liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
Preheat oven to 350 degrees. Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
Bake in preheated oven for 25 minutes.
This recipe is fantastic. I couldn't find cannelloni noodles, but found that manicotti noodles work just as well. Don't over boil the noodles? They only need a few minutes in water, so save that part for last. This is my new favorite dish.
I was reminded of this recipe from a friend of mine that I gave it to her years ago. Needless to say she had to give it back to me because I couldn't find my original recipe. This is a wonderful and easy recipe so please try it.
mix 2 cups of flour
2 sticks of room temperature butter (real butter)
1 cup of chopped pecans
mix well it will be the consistancy of a crust. Once mixed press the mixture into a 13x9 baking pan. Press down to form a crust. Bake at 400 f0r 20 minutes.
1 oz soft cream cheese
1 1/2 cup powder suger
Blend together welll.
Mix dream whip according to the directions on the box. Once at at peak, fold in the cream cheese mixture with a hand whip.
Take 3 bananas and cut in slices over the crust and spread out evenly. Fold the dream whip cream cheese mix over the top.
Take a can of blueberry pie mix and put on the top. Sprinkle with pecans. Refrigerate over night.
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According to the recent study in the American Journal of Clinical Nutrition, participants who drank about two servings of skin milk in the morning said they felt fuller throughout the day and ate about 10 percent less at lunch than those who had a fruit drink.
1. Baked, grilled, or stir-fried chicken: Buy several pounds of boneless, skinless chicken breasts. Make four or five different recipes of marinades and rubs. Prick chicken several times with a fork to allow marinades and rubs to penetrate the meat. Combine marinade and breast halves in labeled freezer bags. Seal bags, and knead the pieces of meat to circulate the marinade. Lay bags flat with pieces of meat side by side in a flat pan with sides. Marinate meat for desired time in refrigerator. Place pan in freezer; freeze bags flat. Remove frozen bags from pan, and stack in freezer. For kabobs or stir-fry, cut breast halves into cubes or strips, and follow the same instructions.
2. Cooked chicken for casseroles, wraps, chicken salad, etc.: Bring 2 whole chickens and enough water to cover to a boil in a large stockpot. Add 2 celery ribs, 2 carrots, 1 onion, and 4 garlic cloves. Reduce heat; cover and simmer about 40 minutes. Remove chicken, and discard vegetables, reserving broth. Remove chicken from bones, and shred. Place 2 cups shredded chicken in labeled quart-size freezer bags. Seal and freeze. Strain broth, cool, and refrigerate. Freeze broth in airtight containers or freezer bags for soups and other recipes.
3. Ground Beef: Economical and versatile, ground beef is excellent for investment cooking. Prepare meat loaves, hamburgers, and meatballs, and freeze them uncooked. Or cook the meat with onions and garlic, and freeze it to use as a base for other dishes. On cooking day, just heat the base and add other needed ingredients to create quick tacos, sloppy joes, or beef stroganoff.
2 lemons, halved
3 1 1/4to 1 1/2 pund live lobsters
1/3 cup mayonnaise
7 tablespoons unsalted butter, melted
6 top split hot dog buns
1/4 cup roughly chopped celery leaves
1/4 teaspoon celery salt
Fill large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
Place the lobster in the steamer basket or directly in the pot; cover and steam until the shells turn bright red; 8 to 10 minutes. remove from the pot with tongs and rinse under cold water to cool slightly.
remove the meat from the lobster shells. Twist off the claws, then break off the tail. Pull off the flippers. insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of the knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns.
Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leves and celery salt.
6 slices bacon
8 large ears corn (preferably white), husks and silk removed
Kosher salt and freshly ground pepper
In a large skillet (seasoned cast iron does well here) cook the bacon over medium high heat until crisp. Transfer to a paper towel lined plate; reserve the drippings in the pan.
Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often 30 to 45 minutes (add water if the pan gets too dry). Serve warm or a room temperature. Crumble the bacon on top.