tag:blogger.com,1999:blog-20020182574169038322024-03-08T11:09:03.295-06:00Discover DinnerDiscover what's for dinner! Get dinner ideas that I've tried and loved. Trust me - I'm a pretty picky eater so if I love it, I promise you will too! Need info about hosting dinner parties, progressive dinners, pot lucks or game night? It's all right here!Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2002018257416903832.post-57975094529468573672011-03-09T13:02:00.002-06:002011-03-13T11:04:36.206-05:00Bacon Chive Rice<div class="MsoNormal"><a href="https://lh6.googleusercontent.com/-1r5cxhYmtoQ/TXBIYNXZzeI/AAAAAAAABDM/kfJhjchZ5Bc/s1600/101baconchiverice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-1r5cxhYmtoQ/TXBIYNXZzeI/AAAAAAAABDM/kfJhjchZ5Bc/s1600/101baconchiverice.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The only thing I love more than <a href="http://discoverdinner.blogspot.com/2011/03/shrimp-stuffed-avocados.html">avocado</a> 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.</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">What you’ll need:<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 slices of bacon, diced (you can use the pre-cooked bacon if you like)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cups cooked rice (brown or white will work)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ cup chives, chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoon salt</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ teaspoon pepper (to taste)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon Worcestershire sauce</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon bacon drippings (optional)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">How you’ll do it:<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cook bacon until crisp. Add 1 teaspoon bacon grease, rice, chives, salt, pepper & Worcestershire sauce. Mix and heat thoroughly.</span></div>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-8239635012709828602011-03-08T13:54:00.002-06:002011-03-08T13:54:00.331-06:00Texas-Style Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-srqxWusdZsc/TXBHfPtV-sI/AAAAAAAABDI/F02_5OLP81E/s1600/potato-casserole-ck-1654693-x.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh6.googleusercontent.com/-srqxWusdZsc/TXBHfPtV-sI/AAAAAAAABDI/F02_5OLP81E/s200/potato-casserole-ck-1654693-x.jpg" width="200" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now we all know about my love affair with <a href="http://discoverdinner.blogspot.com/2011/03/shrimp-stuffed-avocados.html">avocados</a> 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!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>What You’ll Need:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">32 ounce bag frozen hash browns (Ore-Ida is good)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cup melted butter (= 1 stick)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ teaspoon pepper (optional)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ chopped onion </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can cream of mushroom soup (cream of chicken / mushroom works well too)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 ounces of sour cream (plain yogurt is a great substitute)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup Velveeta, cubed</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ cup shredded cheese (Velveeta or cheddar)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>How you’ll do it:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">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.</span></div>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-29245167054572944342011-03-07T13:48:00.002-06:002011-03-07T13:48:00.361-06:00Crispy Pesto Potatoes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-6VjoNwsYD0M/TXBGNW6neyI/AAAAAAAABDE/G1jAK4ntlh8/s1600/crispy+pesto+potatoes.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://lh5.googleusercontent.com/-6VjoNwsYD0M/TXBGNW6neyI/AAAAAAAABDE/G1jAK4ntlh8/s200/crispy+pesto+potatoes.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Pesto Potatoes</td></tr>
</tbody></table><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">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. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>What you’ll need</b>:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ pounds baby red potatoes, halved, cooked & drained (boiled is great)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ cup Basil Pesto (or if you want to go quick – buy a jar on the pasta aisle at your favorite grocery store)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>How you’ll do it:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">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.</span></div>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-82112099671759940982011-03-04T13:46:00.001-06:002011-03-04T13:46:00.200-06:00Chicken Spaghetti<div class="MsoNormal"><a href="https://lh5.googleusercontent.com/-I37zXgZKNms/TXBEUzURDGI/AAAAAAAABDA/pdIFdm_MBRs/s1600/chicken+spaghetti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="107" src="https://lh5.googleusercontent.com/-I37zXgZKNms/TXBEUzURDGI/AAAAAAAABDA/pdIFdm_MBRs/s200/chicken+spaghetti.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">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 :)</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">What you’ll need:<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cup butter (= 1 stick)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large onion, chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cloves of garlic, minced</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 ounce can of mushrooms (optional)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons cumin</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 ounces spaghetti (or angel hair pasta)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chicken broth</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">16 ounces chopped tomatoes (drained)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups Velveeta, cubed</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cups chopped, cubed or shredded cooked chicken</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">How you’ll do it:<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sautee butter, onion and garlic until tender. Boil spaghetti until tender. Combine all ingredients into a casserole dish. Bake at 350 for 30 minutes.</span></div>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-8460769754679826652011-03-03T19:38:00.002-06:002011-03-03T19:41:54.071-06:00Shrimp-Stuffed Avocados<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-42WIs7iOOfw/TXBCi4IPqfI/AAAAAAAABC8/-5JJ8prI4so/s1600/shrimp+stuffed+avocado.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://lh3.googleusercontent.com/-42WIs7iOOfw/TXBCi4IPqfI/AAAAAAAABC8/-5JJ8prI4so/s200/shrimp+stuffed+avocado.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Stuffed Avocado</td></tr>
</tbody></table><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So it should be no secret that I have a <i>love affair</i> 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!</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>What you’ll need:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 oz (1 cup) small (cut if necessary) cooked & cleaned shrimp (canned or frozen / fresh)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 (8 oz) package of cream cheese, softened</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 tablespoons mayonnaise</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ cup finely chopped iceberg lettuce or cabbage</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ cup chopped black olives, drained</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/8 teaspoon garlic powder (to your taste)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 avocados, halved, peeled & pitted</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoon paprika</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/8 teaspoon ground black pepper (optional)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>How you’ll do it:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a medium sized bowl, combine shrimp, cream cheese, mayonnaise, lettuce (or cabbage), olives and garlic powder; stir well.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Check out this kickin' <a href="http://discoverdinner.blogspot.com/2010/06/guacamole_28.html">guacamole recipe</a>!</span></div>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-62277641451726452122010-07-03T16:09:00.002-05:002011-03-03T19:42:13.630-06:00Homemade Pita Chips<span style="font-family: 'Trebuchet MS', sans-serif;">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!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iPkKjcPovD0/TCZtm6PhQXI/AAAAAAAABAs/csrAkroH8BY/s1600/pita+chips.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" ru="true" src="http://1.bp.blogspot.com/_iPkKjcPovD0/TCZtm6PhQXI/AAAAAAAABAs/csrAkroH8BY/s200/pita+chips.bmp" width="200" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><strong>What you'll need:</strong></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 pita bread -- whole-wheat Greek-style</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Extra virgin olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 clove garlic -- minced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 pinch dried oregano</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><strong>What you'll do:</strong></span> <br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven or toaster oven to 425 degrees. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">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. </span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cut into quarters and serve with Festive Southwest Cheese Dip, Summer Chicken Salad or your favorite dip / salad. <em>Enjoy!</em></span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-83341156924510811762010-07-02T15:21:00.001-05:002010-07-02T15:21:00.649-05:00Summer Chicken Salad<span style="font-family: "Trebuchet MS", sans-serif;">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.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>What you'll need:</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_iPkKjcPovD0/TCZr2l24aJI/AAAAAAAABAk/OcRceb1IEOc/s1600/chicken+salad.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ru="true" src="http://3.bp.blogspot.com/_iPkKjcPovD0/TCZr2l24aJI/AAAAAAAABAk/OcRceb1IEOc/s200/chicken+salad.jpg" width="200" /></a><span style="font-family: "Trebuchet MS", sans-serif;">1 - 1 1/2 c. chopped chicken</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp. chopped onion</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp. chopped green bell pepper</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp. chopped walnuts or pecans</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp. mayonnaise (not salad dressing) - add more if you prefer a creamier chicken salad</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">3-4 hard boiled eggs, coarsely chopped</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1/4 c. chopped green onions</span></div><span style="font-family: "Trebuchet MS", sans-serif;">1/4 c/ chopped red apples (with skin)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp. sweet relish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp. dill relish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 tsp. paprika</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 c. chopped red grapes</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>What you'll do:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine all ingredients listed above, cover with plastic wrap and refrigerate for at least 30 minutes. <em>Enjoy!</em></span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-7870012775732323652010-07-01T15:02:00.002-05:002010-07-01T15:02:00.259-05:00Festive Southwest Cheese Dip<span style="font-family: "Trebuchet MS", sans-serif;">So this is THE BEST dip known to woman (or man). The ingredients are a little pricey (partially because there are so many!) but it is well worth adding this special treat to your rotation. Keeps well for a pot luck, party or even in a lunch bag. This dip is best served with pita chips or a <a href="http://www.nabiscoworld.com/triscuit/">Triscuit</a> type cracker. The next time I make it, I'll be sure to add a photo.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>What you'll need:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 c. grated cheddar cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 c. grated Monterrey jack or pepper jack cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 c. grated Velveeta cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 sm. can sliced black olives</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 large red bell pepper, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 finely chopped seeded jalapenos</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 c. finely chopped green onions</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">pinch of sea salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp. cayenne pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp. garlic powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp. cumin</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">dash of lime / lemon juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz. soft cream cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 c. mayonnaise (not salad dressing)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>What you'll do:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Smash cream cheese, salt, juice and 1/2 c. mayonnaise together in a large bowl.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Stir in chopped red bell pepper, jalapenos, black olives and green onions. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Stir in cheeses. Stir in spices and the rest of the mayo to desired consistency. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cover with plastic wrap and refrigerate until ready to serve and <em>enjoy</em>!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-54745891604758593452010-06-30T13:33:00.001-05:002010-06-30T13:33:00.424-05:00Roasted Asparagus Salad<span style="font-family: "Trebuchet MS", sans-serif;">Asparagus is one of my favorite veggies! I didn't really "discover" it until I became an adult but now I love it. The only thing is that I'm really picky about how it's served. It must be fresh, still crunchy and served warm. So without further ado, check out this quick and easy side.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Here's what you'll need:</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iPkKjcPovD0/TCZKljdsz7I/AAAAAAAABAc/wzFHnR_5RIw/s1600/grilled+asparagus.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ru="true" src="http://3.bp.blogspot.com/_iPkKjcPovD0/TCZKljdsz7I/AAAAAAAABAc/wzFHnR_5RIw/s200/grilled+asparagus.jpg" width="200" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 lb fresh asparagus</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp. olive oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Sea salt, to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Fresh ground white pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp vinegar</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Here's what you'll do:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 350F.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Prepare the asparagus by cutting off the last inch or so of the woody stalk.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Place the asparagus stalks on a baking sheet or wrap them in aluminum foil. Brush them with olive oil and sprinkle with salt and pepper.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Roast in the oven for 10 minutes, until the stalks begin to get slightly tender on the outside. (Thin asparagus spears will take less time than thick spears).</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Toss with the vinegar. <em>Serve and Enjoy!</em></span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-21185453905831609122010-06-29T13:12:00.001-05:002010-06-29T13:12:00.288-05:00Summer Fruit Salad<span style="font-family: "Trebuchet MS", sans-serif;">Ok, so what's better than ice cold fruit on a hot summer night? Try ice cold fruit over ice cream! A yummy treat for after dinner during the week or a quick and easy pot luck contribution. </span><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_iPkKjcPovD0/TCZGgl2q_gI/AAAAAAAABAU/YoaeiRe7tz8/s1600/summer+fruit+salad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ru="true" src="http://1.bp.blogspot.com/_iPkKjcPovD0/TCZGgl2q_gI/AAAAAAAABAU/YoaeiRe7tz8/s320/summer+fruit+salad.jpg" width="214" /></a><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Here's what you'll need:</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 c. mixed berries</span></div><span style="font-family: "Trebuchet MS", sans-serif;">1 mango peeled, pitted and cubed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 nectarine pitted and sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons orange juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Ice cream or sorbet (optional)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Here's what you'll do:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the fruit in a bowl. Sprinkle with orange juice. Refrigerate until ready to serve. Use as a side dish or serve over ice cream or sorbet for dessert. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">(Serves 4 as side dish and about 6 as ice cream or sorbet topping)</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-68156869116094022292010-06-28T13:07:00.002-05:002011-03-03T19:41:15.879-06:00Guacamolé<span style="font-family: 'Trebuchet MS', sans-serif;">I'm super excited to share this recipe with you. I got the basic recipe from a Frenchman at the office (I know, right?!?) it was SO good, but I thought I could kick it up a notch so I've added my own special ingredients. I bring this recipe to EVERY pot luck, backyard BBQ, holiday, dinner, party, cookout, get together I'm invited to. Be careful - once you introduce this at parties you will be asked again & again to bring it. I introduced it to my family last year and now my Dad won't eat anyone else's guacamole recipe. It goes great with any Mexican food dish, veggies, chips, even grilled chicken!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><strong>Here's what you'll need:</strong></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 ripe Haas avocados</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 ripe tomato, seeds and pulp removed, chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 c. red onion, minced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 Serrano peppers, stems and seeds removed, minced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 c. cilantro, finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. cumin</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. cayenne pepper</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. garlic salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. garlic powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, minced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/8 c. lemon or lime juice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sea salt, to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Freshly grated white pepper, to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><strong>Here's what you do:</strong></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Prepare all the ingredients before cutting the avocados and lemon or lime, keep separate.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cut the avocados in half. Remove seed. Scoop out avocado from peel and put in a medium mixing bowl.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Using a fork, mash the avocado. Stir in lemon, chopped red onion, garlic, cilantro, tomato, serranos, garlic, garlic powder, garlic salt, cumin and cayenne pepper. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Nestle two avocado pits (seeds) in the top of the guacamole, cover tightly with plastic wrap to prevent oxidation from the air. <em>You can also use additional lemon or lime juice to prevent oxidation and add a tangier flavor which I LOVE! </em>Refrigerate until ready.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Uncover, remove the avocado pits, and ENJOY!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Love avocado, try these <a href="http://discoverdinner.blogspot.com/2011/03/shrimp-stuffed-avocados.html">shrimp stuffed avocados</a>!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-56675776817866093312010-06-27T10:11:00.001-05:002010-06-27T10:11:00.201-05:00Potato Salad Success for Summer BBQs!<span style="font-family: "Trebuchet MS", sans-serif;">In the spirit of summer, Independence Day, and outdoor dining, here's an Ah-mazing (!) recipe for a potato salad that's sure to be a crowd pleaser! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iPkKjcPovD0/TCYcX45G-LI/AAAAAAAABAA/oB2rQMKCZzo/s1600/red-potato-salad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" ru="true" src="http://2.bp.blogspot.com/_iPkKjcPovD0/TCYcX45G-LI/AAAAAAAABAA/oB2rQMKCZzo/s200/red-potato-salad.jpg" width="200" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Here's what you'll need:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5 lb bag of red potatoes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 c. mayonnaise (NOT salad dressing)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 bunch of green onions, chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp. celery seed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Sea Salt, to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 boiled eggs</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Here's how you make it:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Clean and roll potatoes in paper towels. Bake in microwave. You should be able to do several at a time.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cool slightly and then chunk into a large bowl. Leave skin on.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add salt, chopped green onions and celery seed. Then add may to your desired consistency (so you may use more or less than 1 c. of mayo depending on what you like). Mix well.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Chop and stir in eggs.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve at room temperature. Enjoy!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-3540314711593315692010-06-26T10:07:00.000-05:002010-06-26T10:07:48.538-05:00National Pudding Day?!?<span style="font-family: "Trebuchet MS", sans-serif;">Did you even know such a day existed? In the spirit of pudding, I thought I'd throw one out for all the low fat, low sugar, eating "healthy", guilt-free friends out there in blog-land. My dad was recently diagnosed with diabetes so for his first "diabetic holiday" my nephew and I made him this chocolate mouse pie, so we were all able to enjoy a piece of the same dessert!</span><br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_iPkKjcPovD0/TCYXEbgo2QI/AAAAAAAAA_4/lr2p9-YPTkU/s1600/chocolate+mousse+pie.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" ru="true" src="http://2.bp.blogspot.com/_iPkKjcPovD0/TCYXEbgo2QI/AAAAAAAAA_4/lr2p9-YPTkU/s200/chocolate+mousse+pie.jpg" width="200" /></span></a><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Here's what you'll need:</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 c. skim milk (cold)</span></div><span style="font-family: "Trebuchet MS", sans-serif;">2 packages of chocolate fat-free/sugar-free gelatin instant pudding mix</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 pre-packaged low-fat graham cracker pie crust</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 8 oz. tub of fat-free non-dairy whipped topping (optional)</span><br />
<br />
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the milk and gelatin instant pudding mix in a large mixing bowl.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Beat with an electric mixer for about 1 minute or until well mixed. (It will be a thick consistency)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Fold in the fat-free non-dairy whipped topping. <br />
<br />
Pour mixture into low-fat graham cracker pie crust.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Refrigerate for at least 2 hours. Serve & Enjoy!</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Variations:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>To make a frozen chocolate mousse pie</strong>: Put the completed pie in the freezer for 4 hours instead of the fridge!</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>For a frozen (or regular) chocolate mint mousse pie:</strong> Add 1/2 teaspoon mint extract to the pudding with the whipped topping. Pour mixture into low-fat graham cracker pie crust. Freeze or refrigerate for at least 2 hours.</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-67174851240247337952010-06-24T12:02:00.001-05:002010-06-26T15:08:00.487-05:00Black Bean & Corn Salsa<span style="font-family: "Trebuchet MS", sans-serif;">Looking for something quick and easy to take to the potluck tomorrow or a fun new dip for game day? Try this yummy salsa! Serve with corn chips, veggies, or pita bread for a fun snack.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">What you'll need:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iPkKjcPovD0/TB2jORAGmdI/AAAAAAAAA_Q/pTN2vgsPYDU/s1600/black+bean+%26+corn+salsa.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" qu="true" src="http://3.bp.blogspot.com/_iPkKjcPovD0/TB2jORAGmdI/AAAAAAAAA_Q/pTN2vgsPYDU/s200/black+bean+%26+corn+salsa.jpg" width="200" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">1/4 c. mayonnaise</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp lime juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cumin</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 can black beans (rinsed & drained)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 can whole kernel corn (rinsed & drained)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 c. quartered cherry tomatoes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c. chopped red onions</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp chopped cilantro</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp. chopped Serrano pepper, diced (optional)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Blend mayonnaise, lime juice and cumin together well in a medium bowl. Stir in remaining ingredients. Chill for at least 30 minutes prior to serving.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Try this with <a href="http://discoverdinner.blogspot.com/2010/06/grilled-fish-tacos.html">Fish Tacos</a>!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-54636604163227441652010-06-23T11:47:00.001-05:002010-06-23T11:47:00.236-05:00Tilapia Parmesan SauteThe great thing about tilapia is that you can buy individually wrapped frozen fillets in the freezer section at the grocery store. I often will just pull out one or two for dinner and a package will last me the entire month. Tilapia is a nice fish to "ease into" cooking. It is really hard to mess it up & it defrosts quickly in a bowl of room temperature water.<br />
<br />
What you'll need:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iPkKjcPovD0/TB2fXO_O_8I/AAAAAAAAA_I/eWcfPiKvFWE/s1600/sauteed+tilapia.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" qu="true" src="http://2.bp.blogspot.com/_iPkKjcPovD0/TB2fXO_O_8I/AAAAAAAAA_I/eWcfPiKvFWE/s200/sauteed+tilapia.jpg" width="200" /></a></div>4 - 4 oz. frozen tilapia fillets<br />
1 tbsp olive oil<br />
¼ cup grated parmesan cheese<br />
2 tbsp parsley flakes<br />
2 tbsp butter<br />
1 tbsp lemon juice<br />
1 tsp garlic powder<br />
<br />
Mix parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve & enjoy!Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-42598486847922709602010-06-22T11:32:00.001-05:002010-06-22T11:32:00.408-05:00Onion Rings<span style="font-family: "Trebuchet MS", sans-serif;">Holy Cow, Batman! It's National Onion Rings Day! </span><span style="font-family: "Trebuchet MS", sans-serif;">Not only is this my favorite vegetable, it is also my favorite bar food. MMMMMM fried goodness!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iPkKjcPovD0/TB2cqrGRT9I/AAAAAAAAA_A/kFBQet6b92Q/s1600/onion+rings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" qu="true" src="http://3.bp.blogspot.com/_iPkKjcPovD0/TB2cqrGRT9I/AAAAAAAAA_A/kFBQet6b92Q/s200/onion+rings.jpg" width="200" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">What you'll need:</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 large yellow or white onion</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2½ cups all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">½ tsp. coarsely ground black pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">½ tsp. garlic powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tsp. seasoned salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup buttermilk</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cut onions into 1/4-inch thick slices then separate into rings.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix all dry ingredients into a large bowl. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Pour buttermilk into a separate bowl.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil to 370°. Using metal tongs, dip a few onion slices into the buttermilk and then into the dry ingredients coating thoroughly. Then carefully place them in the hot fat. Fry onion rings about 2 minutes, turning them once or twice until they're an even delicate golden color .</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span> <br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dipping Sauce</span> <br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span> <br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp. tomato ketchup</span> <br />
<span style="font-family: "Trebuchet MS", sans-serif;">½ cup sour cream</span> <br />
<span style="font-family: "Trebuchet MS", sans-serif;">1½ tsp. fresh horseradish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">½ tsp. seasoned salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">¼ tsp. paprika</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 tsp. crushed red pepper</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix all ingredients together in a small bowl. Top with paprika. Serve & Enjoy!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-71688804224859131082010-06-21T11:14:00.001-05:002010-06-21T11:14:00.466-05:00Peaches & Cream<span style="font-family: "Trebuchet MS", sans-serif;">Happy First Day of Spring! It is also National Peaches & Cream Day! (who knew, right?!?)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">So in honor of Peaches & Cream Day delight in this delicious dessert tonight.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iPkKjcPovD0/TB2ZInPMzZI/AAAAAAAAA-4/GMC25MZGzHs/s1600/peaches.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="170" qu="true" src="http://2.bp.blogspot.com/_iPkKjcPovD0/TB2ZInPMzZI/AAAAAAAAA-4/GMC25MZGzHs/s200/peaches.bmp" width="200" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">What you'll need:</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 fresh peaches OR 1 package of frozen sliced peaches</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tub of Cool Whip</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Cut pitted peaches into bite-size slices and place in a martini glass (or other dessert cup). Top with a generous dollop of Cool Whip. Refrigerate until ready to eat. Enjoy!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-52012343362061416702010-06-20T10:45:00.004-05:002010-06-20T11:11:10.641-05:00Grilled Fish Tacos<span style="font-family: "Trebuchet MS", sans-serif;">Looking for something different to do with <span class="goog-spellcheck-word">tilapia</span>? Discover these AMAZING fish tacos! Topped with avocado cream sauce for a flavorful addition. Grilled or pan sauteed you will be so happy you discovered this dish.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">What you'll need:</span><br />
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<u><span style="font-family: "Trebuchet MS", sans-serif;">Tacos</span></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp lime juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp garlic powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp chili powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 tsp sea salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 - 4 oz. raw <span class="goog-spellcheck-word">tilapia</span> fillets (or other white fish)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 corn tortillas (taco size)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 c. shredded cabbage or coleslaw mix</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 c. chopped tomato</span><br />
<br />
<u><span style="font-family: "Trebuchet MS", sans-serif;">Avocado Cream Sauce</span></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 whole mashed Haas Avocado </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 tbsp. fat-free sour cream or plain yogurt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp. lime juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dash of sea salt (to taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dash of garlic powder (to taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dash of chili powder (to taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dash of cumin (to taste)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine lime juice and spices for the tacos together in a large bowl, mix well. Add fish fillets and cover both sides well. Marinate in the refrigerator for at least 10 minutes. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">While the fish is marinating, combine all the ingredients for the avocado cream sauce in a small bowl, mix well. Refrigerate until tacos are ready.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Spray grill or pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, then flip (being very careful not to break fillet). Grill for 3 more minutes. Set aside.<br />
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Heat tortillas on grill or pan until warm (about 45 sec per side). Plate the tortillas and spread evenly with avocado cream. Split the fish between the tortillas. Top with cabbage and tomatoes, fold and ENJOY!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0tag:blogger.com,1999:blog-2002018257416903832.post-47642292752294512302010-06-19T22:15:00.000-05:002010-06-19T22:15:54.685-05:00Baked Pesto Chicken<span style="font-family: "Trebuchet MS", sans-serif;">Pesto is one of the BEST things I've recently "discovered" with wonderful flavor, amazing versatility, and it tastes great any time! As a topping for chicken it will change your world - PLUS it is SO easy, it won't be a big deal to make on a weeknight.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iPkKjcPovD0/TB2HijcRFOI/AAAAAAAAA9w/w7INeU8P-AI/s1600/Pesto+Chicken.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" qu="true" src="http://3.bp.blogspot.com/_iPkKjcPovD0/TB2HijcRFOI/AAAAAAAAA9w/w7INeU8P-AI/s200/Pesto+Chicken.jpg" width="200" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Here's what you'll need:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">4 boneless skinless chicken breasts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 c. of basil pesto (I like </span><a href="http://www.classico.com/pesto-sauces/basil-pesto-sauce.aspx"><span style="font-family: "Trebuchet MS", sans-serif;">Classico Traditional Basil Pesto</span></a><span style="font-family: "Trebuchet MS", sans-serif;">®)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1.5 c. mozzarella cheese (or any Italian blend)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Black Pepper</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 400°F</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Place 2 tablespoons of basil pesto on the bottom of a 8x8 ceramic rectangular dish. Lightly salt and pepper both sides of chicken and place in the dish. Top chicken with the remaining basil pesto. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Cover loosely with aluminum foil.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Bake for 30 minutes.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Remove aluminum foil, top chicken with cheese and bake for 5 more minutes uncovered.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Remove from oven & enjoy!</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">P.S. This goes GREAT with ciabetta bread as a sandwich leftover!</span>Anonymoushttp://www.blogger.com/profile/16066251321321673262noreply@blogger.com0