1butter cake mix
1 (8-oz.) pkg. cream cheese
3 eggs1 stick butter, melted
3 T. sugar
2 C. fresh blueberries
1 can of cream cheese or vanilla icing
Preheat oven to 350°F. With mixer, beat the cream cheese, then add eggs and beat well. Add melted margarine and sugar. Add dry cake mix and mix until well blended. With large spoon or spatula, gently fold in blueberries. Grease and flour tube or Bundt pan. Bake in 350°F. oven for 38-45 minutes or until toothpick inserted in center comes out clean. Drizzle warm icing over the cake to serve.
Monday, September 10, 2007
Fajitas
Easy, Easy!
Get packages of HEB marinated fajita beef and chicken. Cook according to directions. In the meantime, saute peppers and onions. Make fajitas with meats, veggies and condiments of your choice. Serve with spanish rice, beans, and chips and queso.
Get packages of HEB marinated fajita beef and chicken. Cook according to directions. In the meantime, saute peppers and onions. Make fajitas with meats, veggies and condiments of your choice. Serve with spanish rice, beans, and chips and queso.
Shrimp and Pepper Kabobs
1 pound peeled large shrimp
1 cup lemon juice
3/4/ cup oil
1/2/ cup soy sauce
1/4 cup parsley
1/3 cup finely chopped onion
2/3 onion, cut into pieces
1 t. salt
1 t. pepper
2 cloves garlic, chopped
1 red and 1 green pepper, seeded and cut into pieces
Combine lemon juice, oil, soy sauce, parsley, 1/3 c. onion, salt, pepper , and garlic in bowl. Stir well. Pour 1/2 of the mixture over shrimp in a shallow dish. Cover and marinade for 4 hours. Drain shrimp, discarding marinade. Thread shrimp , peppers and onions onto skewers in whatever arrangement you'd like. Grill for 3 to 4 minutes on each side, until shrimp turn pink, basting with remaining marinade. Serve over dirty rice. (I used Zattarain's brand that comes in a box and did not add meat to it.
1 cup lemon juice
3/4/ cup oil
1/2/ cup soy sauce
1/4 cup parsley
1/3 cup finely chopped onion
2/3 onion, cut into pieces
1 t. salt
1 t. pepper
2 cloves garlic, chopped
1 red and 1 green pepper, seeded and cut into pieces
Combine lemon juice, oil, soy sauce, parsley, 1/3 c. onion, salt, pepper , and garlic in bowl. Stir well. Pour 1/2 of the mixture over shrimp in a shallow dish. Cover and marinade for 4 hours. Drain shrimp, discarding marinade. Thread shrimp , peppers and onions onto skewers in whatever arrangement you'd like. Grill for 3 to 4 minutes on each side, until shrimp turn pink, basting with remaining marinade. Serve over dirty rice. (I used Zattarain's brand that comes in a box and did not add meat to it.
Pesto Pasta
16 oz bowtie pasta(you can use any kind)
1 red pepper, chopped
8 oz cubed turkey(in meat section in a package)
pesto sauce(Knorr brand)
Cook pasta in boiling water. Meanwhile, saute red pepper and turkey. Cook the sauce according to the package directions. Drain pasta when finished. Put back into pot. Add pepper and turkey and toss with sauce.
1 red pepper, chopped
8 oz cubed turkey(in meat section in a package)
pesto sauce(Knorr brand)
Cook pasta in boiling water. Meanwhile, saute red pepper and turkey. Cook the sauce according to the package directions. Drain pasta when finished. Put back into pot. Add pepper and turkey and toss with sauce.
Meal Stromboli from Rachael Ray
1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Preheat oven to 400 degrees F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. Can make this into one long piece too.
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Preheat oven to 400 degrees F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. Can make this into one long piece too.
Chicken with grapes, couscous and asparagus
1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous
Heat oven to 400 degrees F.
Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous
Heat oven to 400 degrees F.
Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus
Friday, September 7, 2007
Garlic Roasted New Potatoes
Place 1 1/2 lbs. small red potatoes in a 9x13 and pierce each with a fork. Drizzle with enough olive oil to coat. Sprinkle with 3 cloves minced garlic, 1 Tbs. dried crushed Rosemary, salt and pepper to taste. Bake at 400 for 40 minutes or until tender.
Subscribe to:
Posts (Atom)
