Recipes

  • SumoMe

White Wine Sangria

Source: HouseofFifty.com

White Wine Sangria

 

Pour 1 bottle of your favorite white wine into a pitcher ~ I love Eco Domani Pino Grigio

Add 1/2 cup of sugar

Squeeze in juice of 1/2 lime and 1/2 of a lemon

Refrigerate and let this mix together for at least 1hour.

When you take it out, slice up a lemon and lime and add to mixture.  You could also add oranges, but I added a sliced peach instead.

Pour in a bottle of  sparkling water

Add a 1/2 cup of raspberries and serve over ice!

Delish!

 

Antipasto Kabobs

Highly recommend these.  You simply put olives, salami, mozarella cheese, cherry tomatoes, and basil on skewers.  Then drizzle with balsamic vinaigrette.

 

Antipasto Kabobs

Pesto Tortellini Salad

I’m always looking for new recipes to try, but this one seems to be a staple at summer gatherings.  It’s so quick and simple, and we call it “PestoTortellini Salad”.  This recipe will serve 10-12 people, if you figure that each serving is approximately a  half cup.  I usually use three cheese tortellini pasta, but the grocery store was out!!  So, I substituted with three cheese ravioli and I think it was just as good.

Pesto Tortellini Salad

 

Cook 2 lbs. tortellini (ravioli) for about 5-7 minutes.

Drain the pasta and place into serving bowl.

Add container of pesto.  You can make your own pesto from scratch with fresh basil and olive oil as well.

Add a pint of fresh garden cherry tomatoes – can’t wait until my kitchen garden is ready!

Finally, stir in a jar of pine nuts.  You can serve right away, or refrigerate and serve cold.

Add a fresh sprig of basil as a garnish.

Voila!  and Bon Appetit!

Easy summer pasta salad, so you can go and enjoy the sunshine and not worry about dinner.

 

Watermelon Spinach Feta Salad

Source:  www.houseofifty.com

Easy Summer Salad

 

3-4 cups of fresh baby spinach

2 cups watermelon – cubed

2 cucumbers – peeled and cubed

1 cup of feta cheese

couple of slices of red onion for garnish

sprig of mint for garnish

drizzle olive oil and mix just before serving

 

Combine all ingredients – you can also squeeze the juice of one lime over the top of the salad and mix when ready to eat.

 

Asparagus Risotto

 

As I’ve been searching for recipes for Easter, I keep coming across variations of Risotto with Asparagus ~ yum!  I was inspired by one of my favorite blogs that I follow here.  This particular recipe is yet another variation, and came from the back of a box of Bellino Risotto wide grain rice.  Asparagus always means spring is here, and so I thought I’d give this a try:

 

Saute onions and olive oil

 

First, saute the chopped onion in a casserole pan with 3 tbsp. of Olive Oil until brown.  Add rice and stir until evenly coated with the olive oil.  Then add 1 /2 of the heated broth, stirring continually. Continue to slowly add the rest of the broth, about a half cup at a time,  until it is absorbed.   Note: You want to add this slowly or it will overflow.

 

Creamy Risotto

When the broth has been absorbed, stir in parmesan cheese and black pepper.  The rice is done when it is tender, but firm, “Al Dente”, like pasta.

In the meantime:

 

Chopped Fresh Asparagus

 

Saute the asparagus in 2 tbsp. of olive oil in medium sized skillet over medium-high heat.  You can add more onion here if you’d prefer (and even some mushrooms).  Cook about 5 minutes, stirring frequently, until tender. Stir in “Risotto” as prepared above.

 

Ready to eat!

 

Citylogger and I served this up with a fresh salad and some balsamic vinaigrette dressing.  You could also add some shrimp to this dish, if you are so inclined:)

Recipe:

( serves four)

 

1 small onion, chopped fine

3 tbsp. extra virgin olive oil

46 oz. chicken broth

1 lb. Arborio Rice

3 oz. grated parmesan cheese

ground black pepper to taste

bundle of asparagus, cut into small slices

 

Bon Appetit!

A while ago, I took a few cooking classes at the YWCA.  My mom and I went together and one of them was with this recipe.  I will admit that it’s my version because I changed out some of the ingredients.  I hope you like it, however just as I did, feel free to get creative and add your own ideas.

 

Chicken Caprese and Roasted Vegetables

 

The chicken will take less time than the vegetables so you will want to cut and prepare them, and then begin roasting about 20 minutes ahead of the chicken.

Chicken Caprese

4 split boneless chicken breasts

4-5 tablespoons of pesto sauce (I use the ready made store bought, but fresh would be delish)

1 large red tomato

mozarella cheese (I buy a package and then cut 2 small slices per chicken breast)


1.  Lay the chicken breasts out onto a piece of wax paper and a piece of saran wrap

2. Place another piece of saran wrap over the chicken breasts

 

Pound chicken breasts

I made this for twoPound these to about 1/4 inch thickness

 

Add pesto, cheese, and tomatoes

 

Spread the pesto sauce on each chicken breast and the cheese and tomatoes on one half of each breast. Notice I used cherry tomatoes because that’s what I had on hand.  A whole tomato slice is better:)

Saute

 

Roll each chicken breast (you can secure with a toothpick if needed, and saute for about 20 minutes)

 

Add white wine to deglaze the pan

 

Add some white wine, (or you can use chicken broth), to deglaze the pan just before you are ready to transfer to a plate.

**Should take 20-30 minutes on medium heat to saute these**

Note:  When I took this class, they used anchovy paste, fresh parsley, mozarella cheese, and tomatoes.

 

Roasted Vegetables

Cut and trim a bundle of asparagus

Slice and trim 4 peppers (I use yellow, red, and orange peppers)

Wash and take stems off a small carton of cherry tomatoes

8-10 small yukon gold yellow potatoes – sliced and quartered

1  half yellow onion

2-4 cloves garlic

 

1. Preheat oven to 400 degrees F

2. Place potatoes, onions, and garlic on a cookie sheet

3. Drizzle with olive oil and salt and pepper

4. Place in preheated oven for 15-20 minutes

5. Next add peppers, asparagus, and tomatoes

6. Roast for an additional 15-20 minutes

 

So tasty!

Again, when mom and I took the class, we roasted eggplant, carrots, potatoes, green beans, and tomatoes.  You can substitute whatever you like!

This is one of our favorites:)

Bon Appetit!

Some Comfort Food Recipes:

It seems that winter has returned and it’s a good day to spend time in the kitchen and think about what to eat for the week ahead.  It’s going to be a busy one with work, and starting Friday evening, we plan to go help our son paint his new home and get some rooms ready for new carpet – yeah!  So, I will share one recipe that is good if you have no time – it can be put together in the morning and ready when you get home.  The second one works better if you have an afternoon to spend (approximately 2 hours), but it yields a lot that you can freeze and use later on when you don’t feel like cooking.  Here goes:

 

This first recipe was taken from this book:

 

Great Recipes here

 

And it’s called “Gone All Day Stew” – the title got me right away!

 

1 Can (10 3/4 oz.) condensed tomato soup

1/4 cup all purpose flour

2 pounds beef chuck, trimmed and cut into 1 in. cubes

3 medium carrots, cut into 1-inch-thick slices

6 white boiling onions or yellow onions quartered

4 medium all-purpose potatoes, cut into 1 1/2 in. chunks

12 whole large fresh mushrooms

2 beef bouillion cubes

1 tablespoon Italian herb seasoning mix or 1 tsp. each dried oregano, thyme, and rosemary

1 bay leaf

1/4 tsp. black pepper

 

1. Preheat oven to 275 degrees F. In a Dutch oven, stir together 1 cup water, soup, and flour until smooth.  Add beef, carrots, onions, potatoes, celery, mushrooms, boullion, Italian seasoning, bay leaf, and pepper.  Cover and bake 4 to 5 hours or until meat is tender.

I used a crock pot as shown below.  My Dutch oven works great but is too small for this recipe.


Gotta love those crockpots!

Not done yet, but in a few hours some bread and a salad – yum!

 

This second recipe is from our new neighbor.  While we were moving last Fall, we spent many nights after work cleaning and organizing the house we were leaving, and cleaning and organizing our new house.  Some nights, dinner was totally an afterthought.  Isn’t that funny how life goes – when we are busiest and need to eat healthy, we have no time to cook.  Hence, why I am becoming a better planner with meals!  Anyway, our neighbor came around the pond with this in her hands – I can still hear the chorus of “Alleluja’!  Citylogger and I ate half of it in one sitting with 2 forks – I kid you not – so tired that’s all the energy we could muster.  So, I will share with you “Chicken Pot Pie” – the best comfort food we know of, and thanks to our neighbor!!

 

Chicken Pot Pie

 

1 large onion, chopped and sauteed

4 to 5 celery stalks chopped and sauteed with onion

6 to 8 chicken breasts boiled and cubed

 

Ingredients ready

 

In a large pot:

5 cups hot water

5 to 6 boullion cubes

1 can cream of mushroom soup

1 can cream of chicken soup

 

First steps

Mix well and heat on low for 5 minutes.  It will look like the  picture above.

Then add:

 

4-5 peeled and cubed potatoes

2 yams peeled and cubed

1 bag frozen peas and carrots

1 bag frozen corn

1 bag frozen broccoli

chicken breasts ( I baked these ahead of time, or you could use leftovers)

 

Heat on medium low stirring every now and then.

 

Wish you could smell this!

 

Then add:

 

1 1/2 cups sour cream

2 to 3 cups of your favorite cheeses (I used swiss and colby jack)

1 tsp garlic salt

dashes of salt and pepper

 

Almost there!

 

Turn mixture to medium high stirring constantly for 3 to 4 minutes.

 

To thicken mixture melt 4 tbsp of butter and 4 to 5 tbsp of flour (mixture should be like paste).

Then add to pot pie mixture and stir constantly on medium high for 2 minutes or until mixture has thickened.

 

Ready to go in pie crusts

 

Fill pie pans with deep dish pie crust mixture from the grocer.  Recipe should make 5 to 6 pies.

 

This makes enough to freeze for later.

 

Going to appreciate that these are done on busy work days!

 

Place remaining pie crust on top of each.  It is optional, but you can brush each one with some butter and garlic salt.  Bake on 375 degrees until golden brown (about 30 to 40 minutes)

 

I store the pies (unbaked) in gallon size ziploc bags and place in freezer until we are ready to eat them.

Then I thaw one in the fridge on the morning we want to enjoy this for dinner, and then bake when I get home.

I’m sure you could also substitute your own vegetables that you like, as well as your own cheeses.

 

Bon Appetit!

 

Chili – Version 2.222

 

When it looks like this outside:

 

Brrr!

 

There’s nothing like a bowl of chili to make it all better!  I’m calling this “Chili version 2.222”, because there’s two of each ingredient.  Easy to remember – easy to make.

 

Ingredients:

 

2 jars of Classico sauce (Italian sausage with peppers and onions)

2 jars of Bush’s best chili beans (mild or whichever you prefer)

2 tbsp of chili powder

2 lbs. ground round

 

Ingredients Ready

 

Brown the ground round in a skillet.  In the meantime, add the jars of sauce and cans of beans to a saucepan.  Add the beef.  Season with chili powder.  Let simmer….serve with a loaf of bread and a salad and – Bon appetit!

 

Simmering

 

 

There are so many recipes for chili out there.  You can make your own sauce (which I have done), and add your own varying spices.  This is the version we like best – with a football game, of course!

 

**Must give credit to Citylogger for perfecting this recipe – yes, he cooks too!:)