Wednesday, March 9, 2011

Bacon Chive Rice

The only thing I love more than avocado is bacon and this dish makes a great side for chicken or beef. There isn’t much to it – but it certainly gets the job done in the flavor department.

What you’ll need:
3 slices of bacon, diced (you can use the pre-cooked bacon if you like)
3 cups cooked rice (brown or white will work)
¼ cup chives, chopped
½ teaspoon salt
¼ teaspoon pepper (to taste)
1 tablespoon Worcestershire sauce
1 teaspoon bacon drippings (optional)

How you’ll do it:
Cook bacon until crisp. Add 1 teaspoon bacon grease, rice, chives, salt, pepper & Worcestershire sauce. Mix and heat thoroughly.

Tuesday, March 8, 2011

Texas-Style Potatoes

Now we all know about my love affair with avocados and my bacon obsession but I can’t get through a week without some sort of potato-y dish (which is why the Adkins diet almost killed me!). I’m not picky about my potatoes, I’ll take them any way you can think of – for me they are the ultimate comfort food. Since I’m from Texas and all (for the most part) I guess it’s about time I add some Texas-y recipes to the mix so here it goes! I’m sure you’ll love it!

What You’ll Need:
32 ounce bag frozen hash browns (Ore-Ida is good)
½ cup melted butter (= 1 stick)
1 teaspoon salt
¼ teaspoon pepper (optional)
½ chopped onion
1 can cream of mushroom soup (cream of chicken / mushroom works well too)
8 ounces of sour cream (plain yogurt is a great substitute)
1 cup Velveeta, cubed
¼ cup shredded cheese (Velveeta or cheddar)

How you’ll do it:
Thaw potatoes; mix all ingredients in a large bowl. Transfer mixture to casserole dish. Bake at 350 for 45 minutes or until top is crispy. Top with shredded cheese, if desired.

Monday, March 7, 2011

Crispy Pesto Potatoes

Crispy Pesto Potatoes

As if the Texas-Style Potatoes weren’t enough! Feeling Italian? You may not think about potatoes with or in Italian cuisine but these baby reds and the zestiness of pesto work together to make a sure-fire hit your entire family is sure to enjoy.

What you’ll need:
1 ½ pounds baby red potatoes, halved, cooked & drained (boiled is great)
¼ cup Basil Pesto (or if you want to go quick – buy a jar on the pasta aisle at your favorite grocery store)

How you’ll do it:
Preheat broiler. Line a cookie sheet with aluminum foil. Place hot potatoes and pesto in a large bowl; toss to coat the potatoes. Spread potatoes on the cookie sheet. Broil about 5 inches from heat for about 4 or 5 minutes or until potatoes are lightly browned.

Friday, March 4, 2011

Chicken Spaghetti

I've had some really unfortunate experiences with Chicken Spaghetti in the past, but I’m here to tell you – if this one works for me (the picky one) I think you will enjoy it. This is a carb-fest, but what fun is life it you can’t carb-load every now and then, right? This one is really more like a Chicken Spaghetti Bake so bear with me on the semantics :)

What you’ll need:
½ cup butter (= 1 stick)
1 large onion, chopped
4 cloves of garlic, minced
4 ounce can of mushrooms (optional)
2 teaspoons cumin
10 ounces spaghetti (or angel hair pasta)
1 cup chicken broth
16 ounces chopped tomatoes (drained)
2 cups Velveeta, cubed
3 cups chopped, cubed or shredded cooked chicken

How you’ll do it:
Sautee butter, onion and garlic until tender. Boil spaghetti until tender. Combine all ingredients into a casserole dish. Bake at 350 for 30 minutes.

Thursday, March 3, 2011

Shrimp-Stuffed Avocados

Shrimp Stuffed Avocado

So it should be no secret that I have a love affair with avocados. I’m not sure what I love most about them but I’m certain that I should be enrolled in a twelve step program. At any rate, I’ve made it my mission to find all sorts of avocado-licious recipes so I don’t get bored with this fabulous fruit!

What you’ll need:
8 oz (1 cup) small (cut if necessary) cooked & cleaned shrimp (canned or frozen / fresh)
1 (8 oz) package of cream cheese, softened
2 1/2 tablespoons mayonnaise
¼ cup finely chopped iceberg lettuce or cabbage
¼ cup chopped black olives, drained
1/8 teaspoon garlic powder (to your taste)
2 avocados, halved, peeled & pitted
½ teaspoon paprika
1/8 teaspoon ground black pepper (optional)

How you’ll do it:
In a medium sized bowl, combine shrimp, cream cheese, mayonnaise, lettuce (or cabbage), olives and garlic powder; stir well.

Spoon shrimp mixture into avocado halves and sprinkle with paprika and pepper. Refrigerate at least 30 minutes, cut avocado halves into slices (about 2 or 3) making sure the shrimp mixture stays in the crevice. Serve immediately. 

Check out this kickin' guacamole recipe!

Saturday, July 3, 2010

Homemade Pita Chips

I've mentioned using pita chips with some of the dips and snacks I've covered this week, so I thought today would be a great opportunity to share with you an easy pita chip recipe!

What you'll need:
1 pita bread -- whole-wheat Greek-style

Extra virgin olive oil
1 clove garlic -- minced
1 pinch dried oregano

What you'll do:
Preheat oven or toaster oven to 425 degrees.

Brush pita bread with olive oil and sprinkle with garlic and oregano. Place on small baking sheet and toast for about 5 minutes or until crisp and golden.

Cut into quarters and serve with Festive Southwest Cheese Dip, Summer Chicken Salad or your favorite dip / salad. Enjoy!

Friday, July 2, 2010

Summer Chicken Salad

Looking for something to do with your leftover chicken? Everyone loves a chicken salad sandwich, and what better way to honor the summer than by making some yummy additions to the classic chicken salad your mom used to make. Tired of sandwiches? Enjoy this recipe on crackers or pita chips as a quick snack or for your next pot luck.

What you'll need:
1 - 1 1/2 c. chopped chicken
1 tsp. chopped onion
1 tbsp. chopped green bell pepper
1 tbsp. chopped walnuts or pecans
2 tbsp. mayonnaise (not salad dressing) - add more if you prefer a creamier chicken salad
3-4  hard boiled eggs, coarsely chopped
1/4 c. chopped green onions
1/4 c/ chopped red apples (with skin)
1 tbsp. sweet relish
1 tbsp. dill relish
1/8 tsp. paprika
1/4 c. chopped red grapes

What you'll do:
Combine all ingredients listed above, cover with plastic wrap and refrigerate for at least 30 minutes. Enjoy!