January 4th, 2008 by alice
Tags: Crab, Napoleons, Salad
INGREDIENTS
- 6lasagna noodles
- 1cupmayonnaise, plus extra for pasta squares
- 1/2cupfresh chives, chopped(reserve 1/4 cup for garnish)
- 1tablespoonlemon juice
- 1/4teaspoonfresh ground black pepper, plus extra for garnish
- 3cupslump crabmeat
- 1cupfrozen peas, thawed
- 1lemon, zest of, for garnish
DIRECTIONS
- Bring a large pot of water to a boil over high heat.
- Once water is boiling, add salt and pasta and cook until tender but still firm to the bite, stirring occasionally.
- Drain pasta and cool under cold running water.
- Cut each sheet into 4-inch squares.(Each Napoleon will require 3 (4-inch) squares).
- In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab and peas.Toss to combine.
- To assemble the Napoleons, begin with 1 square of pasta on a plate.
- Spread a small spoonful of mayonnaise on the pasta sheet.
- Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta.
- Top with another square of pasta.
- Spread another spoonful of mayonnaise on the pasta.
- Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet.
- Top with a final pasta square.
- Top with a small dollop of the crab salad.
- Sprinkle the top with a pinch of lemon zest, a pinch of chives and a grind of black pepper.
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January 4th, 2008 by alice
Tags: Belindas, Carinos, Chicken, Scallopini, Version
INGREDIENTS
- 3ounceslemon juice
- 3ounceswhite wine
- 4ouncesheavy cream
- 1lbbutter
- 1 3/4lbschicken tenders(or boneless breasts, pounded thin)
- 2tablespoonsolive oil
- 2tablespoonsbutter
- 1/2-3/4cupflour, seasoned with garlic pepper salt
- 12slices pre-cooked bacon, chopped
- 2roma tomatoes, chopped
- 1/2onion, thinly sliced(I used purple, for color)
- 12ouncesthin spaghetti, cooked
DIRECTIONS
- Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
- Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don’t overcook, or it won’t be tender).
- Remove from pan, and keep warm.
- Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
- Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
- Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
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January 4th, 2008 by alice
Tags: Chicken, Citrus, Cubes, Spicy
INGREDIENTS
- 2lbschicken breasts
- 3tablespoonscitrus zest(use citrus grill spice, RZ wouldn’t let me put that in)
- 1/4cupolive oil
- 3/4cupFrank’s red hot sauce
- 3/4cupwater
- 1 1/2tablespoons hiden valleyranch dressing mix(dry powder mix)
- 1orange, juice of
- salt & pepper
DIRECTIONS
- Cut 2 lbs. chicken breast into cubes.
- Mix 3 tablespoons citrus grill spice, salt and pepper to taste and sprinkle on chicken.
- Add 1/4 cup olive oil to hot saute pan and brown chicken on all sides.
- Mix 3/4 (or 1) cup hot sauce, 3/4 cup water, and 1.5 Tbsp ranch mix together and add to pan.
- Reduce heat and let simmer 8-10 minutes until sauce is desired consistency and chicken is cooked.
- Add juice of one orange anytime during simmering, the later the more fruity it’ll be.
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January 4th, 2008 by alice
Tags: Bisque, Newleans, Shrimp, Squash, Treasure, Trove
INGREDIENTS
- 2mediumonions(coarsely chopped)
- 2tablespoonsbutter(may use olive oil)
- 6cupschicken stock
- 4mediumyellow squash(diced)
- 2mediumpotatoes(diced)
- 2smallcarrots(thinly sliced)
- 2tablespoonsfresh dill or2 teaspoonsdried dill
- 1teaspoonTabasco sauce
- 1teaspoonOld Bay Seasoning
- salt & pepper
- 2teaspoonsworcestershire sauce
- 1/2lbshrimp(cooked, sml or baby shrimp work best)
- sour cream(garnish)(optional)
- dill weed(garnish)(optional)
DIRECTIONS
- In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
- Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
- Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
- Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.
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January 4th, 2008 by alice
Tags: Coconut, Cranberry, Muffins
INGREDIENTS
- 2cupsflour
- 2/3cupsugar
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1cupdried sweetened cranberries
- 2/3cupcoconut milk
- 1/4cupbutter, melted
- 1teaspoon gratedlemon rind
- 1/2teaspoonvanilla extract
- 1largeegg, lightly beaten
- 2teaspoonssugar
DIRECTIONS
- Preheat oven to 400.
- Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.Stir in cranberries; make a well in the center of the mixture.
- In a seperate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg.Add to flour mixture, stirring just until moist.
- Place 12 muffin cup liners in the pan.Spoon batter into lined cups.Sprinkle evenly with 2 teaspoons sugar.Bake for 20 minutes.
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