Ashley, my new obsession is all sorts of berries. They are super healthy and in season now. I eat them like crazy so I was excited to find this recipe that I can pour over my fruit to make a sweet dessert. It's white and creamy and crazy delish!
What you'll need:
2/3 cups of heavy cream
1 tsp vanilla extract
1 tsp brandy
1/4 cup sugar
2 tbsp sour cream
Directions:
1. Refrigerate a medium-sized bowl until it's very cold
2. Combine cream, vanilla and brany in the bowl and mix on medium speed for one minute
3. Add sugar and sour cream until it becomes soft
DONT OVERBEAT! It will make the creamy grainy. Mix with fruit of your choice :)
Sunday, May 27, 2012
Friday, May 25, 2012
Zesty Lemon Shrimp
Erin: I found the perfect summertime dish! Its light and easy and delicious (and quite flavorful!)
Ingredients:
1 lb shrimp (fresh or frozen)
1 stick of butter
2 lemons (sliced thin)
1 package of (dry) zesty italian dressing
What to do:
First, preheat oven to 350
1. Line a baking sheet or casserole dish with foil (It must have edges!)
2. Slice lemons thin and place them randomly on the baking sheet (you should cover the entire bottom of the baking sheet)
3. Melt your butter and pour it on top of the lemons making sure that it’s spread evenly over the baking sheet
4. Meanwhile, peel and devine the shrimp and toss in a ziploc bag with the italian dressing. Shake it up real good until the shrimp were evenly coated
5. Pour the shrimp on top of the butter & lemon on the baking sheet.
6. Bake in the oven for 15 minutes
Serve with rice! :)
1 lb shrimp (fresh or frozen)
1 stick of butter
2 lemons (sliced thin)
1 package of (dry) zesty italian dressing
What to do:
First, preheat oven to 350
1. Line a baking sheet or casserole dish with foil (It must have edges!)
2. Slice lemons thin and place them randomly on the baking sheet (you should cover the entire bottom of the baking sheet)
3. Melt your butter and pour it on top of the lemons making sure that it’s spread evenly over the baking sheet
4. Meanwhile, peel and devine the shrimp and toss in a ziploc bag with the italian dressing. Shake it up real good until the shrimp were evenly coated
5. Pour the shrimp on top of the butter & lemon on the baking sheet.
6. Bake in the oven for 15 minutes
Serve with rice! :)
Thursday, May 24, 2012
Potatoes Au Gratin
Ashley, I've had this recipe for years but always forget to post. It's a simple way to make potatoes au gratin but so good!
What you will need:
4 russet potatoes, sliced 1/4 inch thick
1 onion, sliced into rings (mine always broke, but they still work!)
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 400 degrees F
2. Butter a 1 quart casserole dish
3. Layer half the potatoes into the bottom of the casserole dish. Top with onion slices and then add the rest of the potatoes. Season with salt and pepper
4. In a saucepan, melt the butter over medium heat. Mix in flour and 1/2 tsp of salt. Stir constantly and add milk. Stir until it thickens
5. Stir in cheese until all melted
6. Pour mixture over potatoes
7. Cover with aluminum foil and bake for 1.5 hours
The recipe says to cover with foil. I usually cover it for 1/2 the time because I like browning the potatoes a little bit! Enjoy.
What you will need:
4 russet potatoes, sliced 1/4 inch thick
1 onion, sliced into rings (mine always broke, but they still work!)
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 400 degrees F
2. Butter a 1 quart casserole dish
3. Layer half the potatoes into the bottom of the casserole dish. Top with onion slices and then add the rest of the potatoes. Season with salt and pepper
4. In a saucepan, melt the butter over medium heat. Mix in flour and 1/2 tsp of salt. Stir constantly and add milk. Stir until it thickens
5. Stir in cheese until all melted
6. Pour mixture over potatoes
7. Cover with aluminum foil and bake for 1.5 hours
The recipe says to cover with foil. I usually cover it for 1/2 the time because I like browning the potatoes a little bit! Enjoy.
Monday, May 21, 2012
Cheesy Chicken
Erin: I made this recipe about a month ago but I forgot to post it! It's definitely not a healthy meal but its delicious :)
Ingredients:
3 boneless chicken breasts
2 tubes of Pillsbury crescent rolls
2 (or 4 cups) bags of shredded cheddar cheese
2 cans of cream of chicken soup
2 cups of milk
1 tsp of dry mustard ( I didn't have any on hand so I just used regular mustard)
butter
Lawry’s seasoning salt
Directions:
1. Preheat oven to 350 degrees.
2. Place chicken, sprinkled with Lawry’s and tablets of butter in tin foil.
3. Bake, in a baking dish, for 45 minutes (or until cooked through)
4. Meanwhile, combine soup, milk, dry mustard, and a handful of cheese in a saucepan. Heat on medium low, until warm and incorporated.
5. Unroll crescent rolls and place a dollop of shredded cheese on each.
6. Once chicken is cooked, cut into cubes and place on crescent rolls with the cheese.
7. Roll up into crescent shape.
8. Pour a portion of your sauce into the bottom of a 9×13 baking pan (just enough to cover the bottom)
9. Place rolled up crescent rolls in 2 rows in the pan.
10. Sprinkle with remaining cheese and cover with remaining sauce.
11. Bake at 350 degrees for 45 minutes.
Ingredients:
3 boneless chicken breasts
2 tubes of Pillsbury crescent rolls
2 (or 4 cups) bags of shredded cheddar cheese
2 cans of cream of chicken soup
2 cups of milk
1 tsp of dry mustard ( I didn't have any on hand so I just used regular mustard)
butter
Lawry’s seasoning salt
Directions:
1. Preheat oven to 350 degrees.
2. Place chicken, sprinkled with Lawry’s and tablets of butter in tin foil.
3. Bake, in a baking dish, for 45 minutes (or until cooked through)
4. Meanwhile, combine soup, milk, dry mustard, and a handful of cheese in a saucepan. Heat on medium low, until warm and incorporated.
5. Unroll crescent rolls and place a dollop of shredded cheese on each.
6. Once chicken is cooked, cut into cubes and place on crescent rolls with the cheese.
7. Roll up into crescent shape.
8. Pour a portion of your sauce into the bottom of a 9×13 baking pan (just enough to cover the bottom)
9. Place rolled up crescent rolls in 2 rows in the pan.
10. Sprinkle with remaining cheese and cover with remaining sauce.
11. Bake at 350 degrees for 45 minutes.
Avocado Pesto Pasta
Erin: We have a huge fan of pesto in this household. Sam just can't get enough. So when I found this recipe for avocado pesto pasta, I thought it was perfect. It took no time at all and Sam was in heaven :)
Ingredients:
1 pound pasta (I used linguine)
1 cup of fresh basil, reserve some leaves for garnish
2 avocados, pitted and peeled
2 tablespoons lemon juice
4 cloves garlic
1/4 cup olive oil
Sea salt
Freshly ground black pepper
What to do:
1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.2. Meanwhile, make the pesto by combining basil, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. Toss with pasta and serve!
3. Toss with pasta and serve!
Sunday, May 13, 2012
Summertime Bow Tie Pasta
What you'll need:
1 lb bow tie pasta
6 slices of bacon
2 avocados, diced
splash of lemon juice
olive oil
parmesan cheese
Directions:
1. Cook pasta as followed and drain
2. Toss with olive oil
3. Mix all ingredients and serve!
1 lb bow tie pasta
6 slices of bacon
2 avocados, diced
splash of lemon juice
olive oil
parmesan cheese
Directions:
1. Cook pasta as followed and drain
2. Toss with olive oil
3. Mix all ingredients and serve!
Saturday, May 12, 2012
Bourbon Chicken
Erin: You know when we were little, whenever we went to the mall we would head to the food court and get bourbon chicken from the little Chinese takeout place. Well, I found a recipe for that chicken! It's so good and actually pretty easy to make. I made the chicken with hot rice and it was fabulous! You gotta try this recipe :)
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
What to do:
1. Heat oil in a large skillet and add chicken pieces and cook until lightly browned. Then remove chicken
2. In the same skillet, add remaining ingredients, heating over medium heat until well mixed and dissolved.
3. Add chicken and bring to a hard boil.
4. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice and ENJOY.
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
What to do:
1. Heat oil in a large skillet and add chicken pieces and cook until lightly browned. Then remove chicken
2. In the same skillet, add remaining ingredients, heating over medium heat until well mixed and dissolved.
3. Add chicken and bring to a hard boil.
4. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice and ENJOY.
Friday, May 11, 2012
Chicken Gyros
Erin: Sorry I haven't blogged in a while. I feel like I have had no time! I made chicken gyros last week and they were so healthy & yummy! It was a bit too much cucumber for me, so next time I might cut it in half. Enjoy :)
Ingredients:
Pita Bread
1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. (So important)
3. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Ingredients:
Pita Bread
For Tzatziki sauce:
1 cup plain Greek yogurt
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
What to do:1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. (So important)
3. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl.
5. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl.
6. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
7. Cook the chicken as desired, either in the skillet or with the broiler. O
7. Cook the chicken as desired, either in the skillet or with the broiler. O
8. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
9. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
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