Tag: recipe

Corn Tomato Chowder

Corn Tomato Chowder
Corn Tomato Chowder
I got this favorite recipe from my dear friend, Carol. She is an amazing cook and eating at her house is always a treat. This is a nice easy soup for a cool fall evening.

Ingredients

  • 3 Teaspoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 Teaspoon
  • 1 can diced tomatoes (plain or with chilies or with basil and garlic)
  • 1 can chicken broth
  • 1 cup water
  • 1 can whole kernel corn, drained
  • 2 chicken breasts, cut into bite size pieces
  • 1/4 cup heavy cream

Directions
Saute the onions, peppers, chicken, and Cajun seasonings until the the chicken is cooked through. Add tomatoes, broth and water, cover and bring to a boil. Stir in the corn and cream and heat through.

Lemon Dijon Vinaigrette

As stated in an earlier post, I prefer homemade salad dressings over store bought dressings. Not only are they easy, but they are inexpensive, too. Here is one of my favorite recipes for a vinaigrette. It is not only good on a salad of fresh greens, but also on potato salad or a vegetable salad.

Ingredients

  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper

Directions
Mix all ingredients together and blend well.

Easy Oven Chow Mein

This was an old favorite recipe of my family’s that I made a lot when the kids were young. It is easy and needs only a salad or vegetable to complete the meal.

Directions

  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 cup uncooked rice
  • 1/3 cup soy sauce
  • pepper to taste
  • 2 cups boiling water
  • 1 can cream of mushroom soup or 1 cup milk
  • 1 small can mushrooms (optional)

Directions
Brown ground beef, add remaining ingredients and place in a casserole dish. Cover and bake @ 350 degees for 1 hour, stirring occasionally. Remove the cover for last 15 minutes of cooking.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
Chicken Enchilada Casserole
This is truly an old family favorite recipe. I first had this dish in the 80’s at a friend’s house. It is so good and flavorful. Everytime I have served it for someone they have requested the recipe. It is easy and will not disappoint!

Ingredients

  • 1 chicken, baked and chopped (can use Chicken Breast or use a broasted chicken from the deli)
  • 1 onion, chopped
  • 2 cans cream of chicken soup
  • 1 can chopped green chilies
  • 1 teaspoon cumin
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar Cheese, shredded
  • 9 corn tortillas (flour ones don’t work too well)

Directions

Saute onions in butter. Add soup, chilies, chicken, and cumin. In greased casserole, approx size 8×8, make 2 layers: tortilla,chicken mixture, cheese. Bake @ 350 degrees for 30 minutes. Serve with salsa and/or sour cream, if desired. If you make this dish ahead and it is cold when you bake it, you will need to increase the baking time.

Southwest Black Bean Dip

Black Beans
Black Beans
This is a great recipe for dipping tortilla chips. It is a nice change from salsa. It’s super easy, too. It will surely become a favorite recipe to make for your next get-together.

Ingredients

  • 2 Tblsp lime juice
  • 2 tsps olive oil
  • 1/2 tsp Cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 1/4 cups fresh or frozen corn, thaw and drain if using frozen
  • 1/4 cup chopped cilantro
  • 1 15-ounce can black beans, rinsed and drained
  • 1 large red bell pepper, chopped

    • Directions
    Mix the lime juice, olive oil, cumin, red pepper flakes, and salt in bowl. Add the remaining ingredients and toss.

    Blue Cheese Spread Appetizer

    This is a really tasty cheese spread. It is the a great appetizer and is so easy to make. It has become one of my favorite recipes for entertaining ladies.

    Ingredients

    • 8 ounces cream cheese, room temperature
    • 2 ounces (1/2 cup) crumbled blue cheese, room temperature
    • 1 to 3 tbsp toasted walnuts, coarsely chopped
    • 1 tbsp chives, chopped
    • 1 tbsp parsley, chopped
    • Sourdough or French bread, thinly sliced

    Directions
    Mix together the cream cheese, blue cheese, walnuts, chives and parsley. Do not over-mix. Serve with sliced bread.

    Categories
    My Favorite Recipes

    Halibut with Asian Cilantro Sauce

    Halibut with Asian Cilantro Sauce
    Halibut with Asian Cilantro Sauce
    I really love this sauce and this is my favorite recipe for a sauce for fish. It is excellent with halibut, but would be good on other types as fish as well. You can bake the halibut any way you like. I prefer to lightly season mine with salt, pepper and paprika and bake in a convection oven. It is important not to overcook fish, so I always use a meat thermometer and cook it until the internal temperature reaches 145 degrees. Convection oven cooking works great for fish.

    Ingredients

    • 2 cups loosely packed cilantro leaves
    • 2 tbsp fresh lemon juice
    • 1 tbsp minced, peeled, fresh ginger
    • 1 green onion, chopped
    • 1 jalapeno chili pepper, chopped
    • 3 tbsp olive oil
    • 1 tsp Asian sesame oil
    • 1 tsp soy sauce
    • salt, to taste
    • 2 – 8 oz halibut fillets, cooked

    Directions
    Place all ingredients except halibut in food processor and puree. Serve over cooked halibut.

    Craisin Spinach Salad

    This is a really easy and tasty salad recipe. It is always a hit at potlucks. It will become one of your favorite recipes.

    INGREDIENTS

    • 1 tbsp butter
    • 3/4 cup almonds, blanched and slivered
    • 1 lb spinach, rinsed and torn into bite size pieces
    • 1 cup Craisins
    • 2 tbsp toasted sesame seeds
    • 1 tbsp poppy seeds
    • 1/2 cup sugar
    • 2 tsp minced onion
    • 1/4 tsp paprika
    • 1/4 cup white wine vinegar
    • 1/4 cup cider vinegar
    • 1/2 cup olive oil

    Instructions

    1. In a medium saucepan, melt butter over medium heat.
    2. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
    3. In a large bowl, combine the spinach with the toasted almonds and Craisins.
    4. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and olive oil.
    5. Toss with spinach just before serving.

    Best Ever Lasagna

    Best Ever Lasagna
    Best Ever Lasagna
    I think I got this recipe off the web, but have no idea who originally posted it. It is excellent. Although it takes a little time to put together, your family and friends will love you for it! It is my favorite recipe for lasagna.

    Ingredients

    • 1 lb sweet Italian sausage, cut into bite size pieces and casing removed. (Turkey sausage works well too.)
    • 3/4 lb. lean ground beef
    • 1/2 cup onion, chopped
    • 2 cloves garlic, crushed
    • 1 (28 ounce) can crushed tomatoes
    • 1 (15 ounce) can tomato sauce
    • 1 (12 ounce) can tomato paste
    • 1/2 cup water
    • 2 tbsp white sugar
    • 1 1/2 tsp dried basil
    • 1/2 tsp fennel seeds
    • 1 tsp Italian seasonings
    • 1 tsp salt (or to taste)
    • 1/2 tsp black pepper
    • 4 tbsp chopped fresh parsley
    • 12 lasagna noodles, cooked
    • 16 ounces ricotta cheese
    • 1 egg, beaten
    • 3/4 lb mozzarella cheese, sliced (fresh is best)
    • 3/4 cup grated parmesan cheese

    Directions

    1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned.
    2. Stir in crushed tomatoes,tomato paste, tomato sauce, and water.
    3. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, 2 tbsp parsley.
    4. Simmer covered for about 1 1/2 hours, stirring occasionally.
    5. In a mixing bowl, combine ricotta cheese, egg, remaining parsley and a dash of salt.
    6. Spread 1 1/2 cups meat sauce in bottom of 9×13 inch pan.
    7. Arrange 1/2 of noodles lengthwise over meat sauce.
    8. Spread with 1/2 of ricotta cheese mixture.
    9. Top with 1/3 of mozzarella slices.
    10. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.
    11. Repeat layers and top with remaining mozzarella and Parmesan.
    12. Cover with foil that has been sprayed with cooking spray.
    13. Bake @ 375 degrees for 25 minutes, remove foil and bake for 25 minutes more.
    14. Cool for 10 minutes.