A perfect side dish for all the picnics and BBQs you will have coming up!
Ingredients
2 cups frozen soybeans aka edamame
1 15-oz can black beans, rinsed
1 15-oz can kidney beans, rinsed
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
Directions
1) Cook soybeans according to package. Drain and rinse wiht cold water
2) In a large bowl combine beans, onion and cilantro.
3) Wisk oil, lime juice and salt together in small bowl.
4) Pour oil mixture over beans and toss to coat. Cover bown and refrigerate. Stir well before serving.
May 11, 2008
May 5, 2008
Chicken Fettuccine Alfredo
Ingredients
10 ounces pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
1 pound chicken cooked
Directions
1)Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to package instructions. Drain.
2)In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes and stir often to make sure the garlic does not burn.
3)Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk, beat together and put aside. Pour the remaining cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture so the egg does not curdle. Continue whisking until well blended.
4)Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Add in chicken and stir. Immediately remove from stove and serve over cooked pasta. Bon appetite!
10 ounces pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
1 pound chicken cooked
Directions
1)Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to package instructions. Drain.
2)In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes and stir often to make sure the garlic does not burn.
3)Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk, beat together and put aside. Pour the remaining cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture so the egg does not curdle. Continue whisking until well blended.
4)Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Add in chicken and stir. Immediately remove from stove and serve over cooked pasta. Bon appetite!
May 1, 2008
Beef Stroganoff
Ingredients
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Directions
1)Prepare the egg noodles according to package directions and set aside.
2)In large skillet over medium heat, saute the ground beef over for 5 to 10 minutes until browned. Drain the fat. Add the soup and garlic powder and simmer for 10 minutes, stirring occasionally.
3)Remove from heat and combine the mixture with the egg noodles. Add the sour cream and season with salt and pepper to taste. Stir well and serve.
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Directions
1)Prepare the egg noodles according to package directions and set aside.
2)In large skillet over medium heat, saute the ground beef over for 5 to 10 minutes until browned. Drain the fat. Add the soup and garlic powder and simmer for 10 minutes, stirring occasionally.
3)Remove from heat and combine the mixture with the egg noodles. Add the sour cream and season with salt and pepper to taste. Stir well and serve.
April 7, 2008
Italian Pasta Salad
Ingredients
1 small package tri-colored Rotini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup diced salami
1 can olives, sliced
1 cucumber peeled, seeded and diced
1 package fresh mozzarella in water
4 tablespoons olive oil
3 cloves garlic
6 tablespoon Basil diced
Salt and pepper to taste
Directions
1) Bring large pot of water to a rolling boil. Boil rotini until just cooked, approximately 10 minutes. Drain and wash with cold water.
2) In a small bowl, prepare dressing. Combine olive oil, pressed garlic and salt and pepper to taste.
3) Add drained rotini into a large bowl. Add in all the all other ingredients and toss everything with dressing.
1 small package tri-colored Rotini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup diced salami
1 can olives, sliced
1 cucumber peeled, seeded and diced
1 package fresh mozzarella in water
4 tablespoons olive oil
3 cloves garlic
6 tablespoon Basil diced
Salt and pepper to taste
Directions
1) Bring large pot of water to a rolling boil. Boil rotini until just cooked, approximately 10 minutes. Drain and wash with cold water.
2) In a small bowl, prepare dressing. Combine olive oil, pressed garlic and salt and pepper to taste.
3) Add drained rotini into a large bowl. Add in all the all other ingredients and toss everything with dressing.
April 6, 2008
Breakfast Pizza
Ingredients
5 eggs
1 package Pillsbury crescent rolls
1/4 cup milk
1 cup hash browns, precooked
1 cup breakfast sausage, precooked
1 cup shredded cheese
Directions
1) Preheat oven to 375 degrees.
2) Beat eggs and milk together, set aside.
3) Press one package of Pillsbury crescent rolls into a pie dish. Top with hash-browns, crumbled breakfast sausage and shredded cheese. You can also add in chopped onion, diced bell pepper, diced tomato, fresh herbs, salt, black pepper and/or anything else you would like on your breakfast pizza.
4). Pour egg mixture evenly over pizza. Bake in oven about 30 minutes or until done. Check often to avoid burning.
5) Serve immediately. Tastes great on its own or topped with sour cream, salsa or fresh herbs.
5 eggs
1 package Pillsbury crescent rolls
1/4 cup milk
1 cup hash browns, precooked
1 cup breakfast sausage, precooked
1 cup shredded cheese
Directions
1) Preheat oven to 375 degrees.
2) Beat eggs and milk together, set aside.
3) Press one package of Pillsbury crescent rolls into a pie dish. Top with hash-browns, crumbled breakfast sausage and shredded cheese. You can also add in chopped onion, diced bell pepper, diced tomato, fresh herbs, salt, black pepper and/or anything else you would like on your breakfast pizza.
4). Pour egg mixture evenly over pizza. Bake in oven about 30 minutes or until done. Check often to avoid burning.
5) Serve immediately. Tastes great on its own or topped with sour cream, salsa or fresh herbs.
April 5, 2008
Yummy BLT Dip
Ingredients
1 package bacon
1 cup mayonnaise
1 cup sour cream
1 ripe tomato, diced
Bread or chips
Directions
1) Fry the bacon until crisp. Drain well on paper towels. Crumble the bacon after it has cooled.
2) Combine the bacon with tomato, sour cream and mayonnaise in serving bowl.
3) Serve on with toast (cut each slice into 4 pieces) or chips.
1 package bacon
1 cup mayonnaise
1 cup sour cream
1 ripe tomato, diced
Bread or chips
Directions
1) Fry the bacon until crisp. Drain well on paper towels. Crumble the bacon after it has cooled.
2) Combine the bacon with tomato, sour cream and mayonnaise in serving bowl.
3) Serve on with toast (cut each slice into 4 pieces) or chips.
April 2, 2008
Fajita Style Quesadillas
Ingredients
1 pound skinless, boneless chicken breast, cooked and diced
1 packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1) Preheat oven to 350 degrees F.
2) Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, chicken and fajita seasoning (read fajita seasoning packet to see if you need to add in some water). Cook for about 10 minutes, stirring occasionally until the vegetables have softened.
3) Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese. Fold the tortillas in half and Place onto a baking sheet.
4) Bake quesadillas in the preheated oven for about 10 minutes or until the cheeses have melted.
1 pound skinless, boneless chicken breast, cooked and diced
1 packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1) Preheat oven to 350 degrees F.
2) Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, chicken and fajita seasoning (read fajita seasoning packet to see if you need to add in some water). Cook for about 10 minutes, stirring occasionally until the vegetables have softened.
3) Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese. Fold the tortillas in half and Place onto a baking sheet.
4) Bake quesadillas in the preheated oven for about 10 minutes or until the cheeses have melted.
March 29, 2008
Easy Kolaczki
I grew up eating kolaczki. Although these aren't quite like my grandmothers...they are pretty darn good and a LOT easier to make.
Ingredients
1 pint vanilla ice cream
2 cups butter
4 cups all-purpose flour
1/2 cup fruit preserves, any flavor
Directions
1) Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, you can use your hands. Rubber gloves are recommended because the mixture is extremely cold.)
2) When dough is smooth, shape into ball and refrigerate overnight.
3) Preheat oven to 350 degrees F.
4) Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
5) Bake at 350 degrees for 20 minutes. Sprinkle with confectioners' sugar when cool.
Ingredients
1 pint vanilla ice cream
2 cups butter
4 cups all-purpose flour
1/2 cup fruit preserves, any flavor
Directions
1) Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, you can use your hands. Rubber gloves are recommended because the mixture is extremely cold.)
2) When dough is smooth, shape into ball and refrigerate overnight.
3) Preheat oven to 350 degrees F.
4) Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
5) Bake at 350 degrees for 20 minutes. Sprinkle with confectioners' sugar when cool.
March 25, 2008
Vegetarian Tostadas
Ingredients
1 package tortillas (about 10)
1 package of taco seasoning
1 cup instant white rice, uncooked
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, drained, rinsed
2 cups shredded lettuce
1 cup shredded cheese (cheddar or a Mexican blend)
Directions
1)Preheat oven to 350°F.
2)While oven is getting hot, cook rice in large saucepan as directed on package. Stir-in beans, corn and seasoning. Mix well. Cook 5 minutes or until heated through, stirring occasionally.
3)While bean mixture is cooking, spray both sides of Tortillas with cooking spray; place in single layer on baking sheet. Bake 5-7 minutes or until crisp and lightly browned.
4)To serve top tortillas with rice mixture, cheese, lettuce, and salsa.
1 package tortillas (about 10)
1 package of taco seasoning
1 cup instant white rice, uncooked
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, drained, rinsed
2 cups shredded lettuce
1 cup shredded cheese (cheddar or a Mexican blend)
Directions
1)Preheat oven to 350°F.
2)While oven is getting hot, cook rice in large saucepan as directed on package. Stir-in beans, corn and seasoning. Mix well. Cook 5 minutes or until heated through, stirring occasionally.
3)While bean mixture is cooking, spray both sides of Tortillas with cooking spray; place in single layer on baking sheet. Bake 5-7 minutes or until crisp and lightly browned.
4)To serve top tortillas with rice mixture, cheese, lettuce, and salsa.
March 21, 2008
Baked Potato Soup
Ingredients
6 to 8 large baking potatoes, peeled and cubed
1 medium sweet onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 tsp chopped garlic
2 8 oz packages of cream cheese, softened
olive oil
chicken broth or water
salt and pepper
Toppings
Shredded cheddar cheese
Bacon bits
Chopped green onions or chives
Directions
1) Cover bottom of a stock pot with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender.
2) Add cubed potatoes and toss to coat.
3) Cover vegetables with chicken broth, water or a mixture of both. Add salt and pepper to taste. Reduce heat and simmer until potatoes are fork tender.
4) Remove mixture from heat and strain veggies out of the pot with a slotted spoon into a separate bowl. Leave broth in pot.
5) Whisk cream cheese into broth until smooth. Return half of the veggies to the broth and mix until smooth. Using a potato masher works well for this step.
6) The soup should be a thick creamy consistency now. Return the remaining half of veggies to pot. Put in fridge for later use or reheat to serve.
7) Serve topped with grated cheddar cheese, bacon bits and green onions or chives.
6 to 8 large baking potatoes, peeled and cubed
1 medium sweet onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 tsp chopped garlic
2 8 oz packages of cream cheese, softened
olive oil
chicken broth or water
salt and pepper
Toppings
Shredded cheddar cheese
Bacon bits
Chopped green onions or chives
Directions
1) Cover bottom of a stock pot with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender.
2) Add cubed potatoes and toss to coat.
3) Cover vegetables with chicken broth, water or a mixture of both. Add salt and pepper to taste. Reduce heat and simmer until potatoes are fork tender.
4) Remove mixture from heat and strain veggies out of the pot with a slotted spoon into a separate bowl. Leave broth in pot.
5) Whisk cream cheese into broth until smooth. Return half of the veggies to the broth and mix until smooth. Using a potato masher works well for this step.
6) The soup should be a thick creamy consistency now. Return the remaining half of veggies to pot. Put in fridge for later use or reheat to serve.
7) Serve topped with grated cheddar cheese, bacon bits and green onions or chives.
March 20, 2008
Mexican-Style Stuffed Peppers
Ingredients
1 pkg. (Rice-A-Roni) Whole Grains Spanish Rice mix
4 large green bell peppers
10 oz. ground turkey
4 stalks celery, finely chopped
1 small onion, finely chopped
2 cups salsa
2 Tb. Taco seasoning mix
1 8-ounce package shredded Mexican-style cheese
Directions
1) Preheat oven to 350 degrees.
2)Prepare rice according to package directions; set aside.
3)Wash peppers and cut them in half. Core peppers. Simmer or steam peppers in 2 inches of water about 5 minutes; drain well and set aside.
4)In a large non-stick skillet sprayed with PAM, cook turkey, celery and onion until meat is browned and onion is tender.
5)Drain and place in a large bowl. Stir in salsa, rice, taco seasoning mix and half of the cheese. Mix well and distribute the filling evenly among the 8 pepper halves.
6)Place the filled peppers in a greased baking pan, cover with foil and bake for 30 minutes. Remove the foil, sprinkle remaining cheese evenly over the tops of the peppers and bake for about 5 minutes, or until cheese starts to melt.
Leftovers can be used for lunch the next day...tastes great reheated.
1 pkg. (Rice-A-Roni) Whole Grains Spanish Rice mix
4 large green bell peppers
10 oz. ground turkey
4 stalks celery, finely chopped
1 small onion, finely chopped
2 cups salsa
2 Tb. Taco seasoning mix
1 8-ounce package shredded Mexican-style cheese
Directions
1) Preheat oven to 350 degrees.
2)Prepare rice according to package directions; set aside.
3)Wash peppers and cut them in half. Core peppers. Simmer or steam peppers in 2 inches of water about 5 minutes; drain well and set aside.
4)In a large non-stick skillet sprayed with PAM, cook turkey, celery and onion until meat is browned and onion is tender.
5)Drain and place in a large bowl. Stir in salsa, rice, taco seasoning mix and half of the cheese. Mix well and distribute the filling evenly among the 8 pepper halves.
6)Place the filled peppers in a greased baking pan, cover with foil and bake for 30 minutes. Remove the foil, sprinkle remaining cheese evenly over the tops of the peppers and bake for about 5 minutes, or until cheese starts to melt.
Leftovers can be used for lunch the next day...tastes great reheated.
March 18, 2008
Low Fat Italian Chicken
Ingredients
2/3 cup chopped onion
2 cloves garlic, chopped
2/3 cup chopped green bell pepper
1.5 pounds chicken, cooked and cubed
1 cup whole peeled tomatoes
1/2 cup mushrooms
1/2 teaspoon dried oregano
Directions
1)In a large skillet, saute onion, garlic and bell pepper until soft.
2)Add chicken, then stir in tomatoes, beans and oregano.
3)Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly.
4)Remove from heat and serve. Works great over rice, noodles or on its own with a side of vegetables.
2/3 cup chopped onion
2 cloves garlic, chopped
2/3 cup chopped green bell pepper
1.5 pounds chicken, cooked and cubed
1 cup whole peeled tomatoes
1/2 cup mushrooms
1/2 teaspoon dried oregano
Directions
1)In a large skillet, saute onion, garlic and bell pepper until soft.
2)Add chicken, then stir in tomatoes, beans and oregano.
3)Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly.
4)Remove from heat and serve. Works great over rice, noodles or on its own with a side of vegetables.
March 17, 2008
Potatoes with Cilantro and Garlic
This side dish is refreshing, elegant and very simple to make.
Ingredients
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
Directions
1) Combine cilantro, garlic and oil in large skillet and cook over medium heat for 1 minute.
2) Add in the potatoes. Cook for about 20-25 minutes stirring occasionally. Potatoes are ready when they are tender and lightly browned.
3) Drain and sprinkle with salt before serving.
Ingredients
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
Directions
1) Combine cilantro, garlic and oil in large skillet and cook over medium heat for 1 minute.
2) Add in the potatoes. Cook for about 20-25 minutes stirring occasionally. Potatoes are ready when they are tender and lightly browned.
3) Drain and sprinkle with salt before serving.
March 13, 2008
Simple Chicken Enchiladas
Ingredients
2 cups chopped cooked chicken
3 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon cumin
1/2 cup salsa
1 (10 ounce) can of enchilada sauce
10 warmed flour or corn tortillas
Directions
1)In a large bowl, combine 2 cups Cheddar cheese, Monterey Jack cheese, soup, chicken, sour cream, chilies, onion, pepper and salt. Spoon about 1/2 cup onto center of each tortilla and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
2)Pour enchilada sauce over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
March 12, 2008
Chicago Style Hotdogs
Ingredients
All-beef hot dog
Poppyseed hot dog bun
Toppings:
Yellow mustard
Sweet green pickle relish
Chopped onion
Tomato wedges
1 dill pickle spear per hotdog
Sport peppers
Dash celery salt
Directions
1) Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun(s) until warm.
2) Place hot dog in the steamed bun. Pile on the toppings in this order: mustard, relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Chicago style means no ketchup!
In my household we usually leave out the sport peppers and my husband prefers ketchup on his. Although many Chicagoans may argue, I don't think this makes him any less of a Chicagoan!
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