Monday, January 16, 2012

shrimp and avacado ceviche

Shrimp with Avocado "Ceviche"
Recipe courtesy Sandra Lee
Prep Time:
10 min
Inactive Prep Time:
10 min
Cook Time:
4 servings
1/2 pound cooked bay shrimp
1 lime, juiced
1/2 cup store bought pico de gallo
2 tablespoons finely chopped fresh cilantro leaves
1 avocado, diced
Salt and pepper
In a medium bowl, combine shrimp, lime juice, pico de gallo, and cilantro. Let stand 5 to 10 minutes. Add diced avocado and toss to combine. Season, to taste, with salt and pepper. Serve immediately.

Dad and I loved this, and so easy

Cool Couscous Salad

Cool Couscous Salad
Recipe courtesy Sandra Lee
Prep Time:
30 min
Inactive Prep Time:
Cook Time:
10 min
4 to 6 servings
1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper
Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

Wednesday, April 27, 2011

Chicken Tortilla Soup

I got this recipe from one of my room-mates and good friends from college, Candice Sorensen.  It is so yummy, and always a favorite at our house. I use flour tortillas because that is what we prefer, it just depends on your preference. Avocado slices are also a nice garnish on top.

1 tablespoon oil

6 cloves garlic minced

1 tablespoon cilantro chopped

8 corn tortillas

3 chicken breasts (cooked)

1 can 15 oz. puréed tomatoes

6 cups chicken broth

2 cups water

1 6 oz. can of tomato paste

2 tsp. chili powder

2 bay leaves

shredded cheese for on top

1 onion finally chopped
Warm oil in large pot over med-low heat. Add garlic & cilantro, sauté for 3 min. Chop 4 tortillas into squares, sauté for 5 min. Slice chicken into bite size pieces. Add chicken, tomato, onion, chicken broth, water, paste, chili powder, bring to boil over high heat. Reduce to low simmer for 30 minutes. Preheat oven to 400. Cut remaining 4 tortillas into strips and bake for 7 minutes. Dress as desired.

Monday, February 14, 2011

Stuffed Mushrooms

1 onion (size of orange)
3 stalks celery
3 cloves garlic
Progressive Italian bread crumbs
1 Lb sausage
Parmesan Cheese
1 box cream cheese
50 white buttom mushrooms (about 3-4 boxes)

1) Pop off stems of mushrooms, and then wipe off with a lightly damp rag and dry. (don't wash directly under water; they absorb water and will then cook off and be a "soup" when you cook them)
2) Chop vegies finely. Saute celery and onion with the sausage and add the garlic for the last few minutes. If needed, add a little butter. Break the sausage into very small pieces as it cooks.
3) Mix sausage mixture, cream cheese and bread crumbs together. (Continue to add bread crumbs until it is a nice, moist stuffing consistancy).
4) Stuff the mushrooms!
5) Sprinkle parmesan cheese on top.
6) Bake 350 degrees 20-25 minutes (until browned)
7) Grab a few before they're gone!
**Tip: I prepare in advance and bake right before a party. I also chop the stems and use them in a ham and cheese omelet so they don't go to waste. Enjoy!

Saturday, December 18, 2010

Stuffed Chicken Breast by Ruth's Chris

I think it would just be selfish to not share that I came across the real recipe for this... I am so excited to try it.

To Cook Chicken

½ oz. Canola Oil

1 Chicken Breast

½ tsp. Shaken Salt

½ tsp. Shaken Black Pepper

1 tsp. Fresh Thyme Chopped

1 Tbsp. Lemon Butter

Sprinkle Fresh Parsley Chopped

Place 1/2 ounce of the oil into pie pan, spreading the oil evenly in the pan.

Season the stuffed chicken with salt and pepper and place into the hot oiled pie tin skin

side up.

Place in the oven. Cook for 30 minutes 450 degrees, internal temperature must

reach 165 degrees F.

Chicken Stuffing

1 Lb. Cream Cheese

1 oz Ranch Dressing

¼ tsp. Worcestershire Sauce

¼ tsp. Tabasco Sauce

1 Egg Yolk

2 oz. Shredded Cheddar Cheese
Mix all ingredients

Saturday, November 20, 2010

Individual Lime Cheesecakes

This is one of my favs - I always get requests to bring to parties. So easy too. Not so healthy though. :)
Recipe from Sandra Lee (love that lady!)

-1 block (8 ounces) cream cheese (recommended: Philadelphia), softened
-1/2 cup sugar
-3 tablespoons lime curd (recommended: Dickensons) *I always have a harder time finding this - it is in a -jar and I have had the best luck finding it at Target in the past.
-6 mini graham cracker crusts (recommended: Keebler)
-Whipped topping (recommended: Cool Whip)
-Sugared lime slices, for garnish

In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

Sunday, October 17, 2010

Tuxedo Brownies

Picture cheesecake, on a brownie. You get the idea.
Tuxedo Brownie Cups (from Pampered Chef)
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.
Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g  (Really, are you honestly reading this?? Amy, I know you are. Trust me, all you need to know is they are bad for you and you can't make them every week. Nothing else matters. haha.)