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Monthly Archives: June 2013

Spreading Feta Dip

8 oz. crumbled Feta Cheese             2 T olive oil

1 T lemon juice                                   1 tsp minced garlic

1 tsp finely chopped pepperoncini salad peppers

1 tsp chopped fresh oregano

1/4—1/2 tsp dried crushed red pepper

1/8 tsp black pepper

 

Pulse all ingredients in food processor until combined.  Chill 2 hours.  Store in refrigerator up to 3 days.

Serve with pita chips or raw vegetables.  Also makes a great garnish for roasted lamb or chicken.

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Mexi Mac & Cheese

8 oz. penne pasta

1/4 C butter

1 12oz. Bag frozen seasoning blend

1/2 (16-oz.) loaf Mexican-style Velveeta, cubed

1 8oz. Container sour cream

1 14oz. Can Rotel—original style

 

Prepare pasta according to directions. Saute seasoning blend in melted butter until tender. Add cheese, stirring constantly until cheese melts. Stir in sour cream until well blended.  Add Rotel and cooked pasta; cook 5 minutes or until heated thoroughly.  Or bake at 350 until top gets crispy if you like it like that!

Serve with roasted deli chicken or simple salad for a quick-n-easy comfort dinner.

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Mexican Minestrone

1 T olive oil                              1/2 tsp kitchen bouquet

1.5 tsp cumin                          2 T flour

1 can Rotel                              1/4 C chopped cilantro

6 C chicken broth                   1 C sliced carrots

1 bag frozen seasoning blend                 Shredded Mozzarella

2 cans (15 oz) black beans                   Tortilla Chips

2 cans (15 oz) peas and carrots

2 C packed fresh baby spinach leaves

 

In stockpot, heat olive oil and sauté seasoning blend until tender.  Sprinkle with flour and cook for about a minute.  Rinse black beans.

Stir in black beans, Rotel, peas & carrots, broth, cumin, cilantro & spinach.  Bring to boil &

reduce heat to low. Cover and cook for 10 minutes. Add dash worchestire or kitchen bouquet to darken color if desired. Season with salt & pepper or Tony’s.

Sprinkle individual servings with shredded Mozzarella or Monterrey jack cheese and crumbled tortilla chips.

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Pumpkin Bread Pudding

4 large eggs                              2 (15 oz) cans pumpkin

1.5 Cups Milk                           1 Cup Half-and-Half

1 Cup Sugar                             1 tsp. ground cinnamon

1/2 tsp. salt                                1/2 tsp. ground nutmeg

1/2 tsp. vanilla                          1 (12oz) loaf French Bread

Caramel Pecan Sauce

1 Cup chopped pecans            1 Cup Light Brown Sugar

1/2 Cup butter                           1 Tbsp light corn syrup

1 tsp. vanilla

Cut French Bread into 1-inch pieces (about 10 cups). Whisk together eggs & remaining ingredients until blended.  Add bread, stirring to coat.  Cover & chill 8-24 hours. Preheat oven to 350.  Spoon into lightly greased 13×9 baking dish. Cover with foil & bake for 35 minutes. Uncover and bake 15 minutes.

Meanwhile, make caramel sauce: Heat pecans over medium-low heat, stirring often, 3-5 minutes til lightly toasted & fragrant. In small saucepan, cook brown sugar, butter and syrup until sugar dissolved, stirring often. Stir in vanilla and pecans.  Drizzle over cooked pudding and bake 5 minutes or til sauce bubbles.  This was a HIT for my family!

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Salmon Patties

2 cans (14.75 oz each) salmon, drained

1.5 Cups Panko bread crumbs

1/2 Cup tartar sauce or mayonnaise

2 green onions, thinly sliced

1 large egg

1/2 tsp salt, 1/4 tsp pepper

3/4 Cup canola oil

Mix together salmon, 1 cup of panko bread crumbs, tartar sauce, onions, egg, salt and pepper in large bowl.  From into eight 3-inch patties, about 1 inch thick.  Place remaining 1/2 Cup panko bread crumbs in shallow dish and press cakes into crumbs until all sides are coated.

Heat 1/2 Cup oil in large skillet over medium-high heat. Fry patties in two batches until golden brown on both sides, 8-10 minutes each, adding remaining 1/4 cup oil for second batch. Drain on paper towels.

Serve with a dollop of aioli mayo atop a bed of fresh spinach for a healthy dinner.  A real treat!

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Simple Spinach Quiche

1 9-inch frozen or refrigerated pie crust

2 12-oz boxes of Stouffer’s frozen

Spinach Souffle, thawed

4 eggs

1-1/2 Cups Shredded Swiss Cheese

1 tsp. Tony’s Creole Seasoning

 

Heat oven to 375. Combine spinach soufflé, eggs, cheese, and spices in large bowl. Pour into prepared pie shell. Bake until set in the center, about 45 minutes.

Talk about simple and good!  Serve with fresh fruit for a tasty breakfast, brunch or dinner!  Thanks Loula for sharing this treat!

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Yukon Lemon Potatoes

3 T Olive Oil                   1½ T butter

3 lb. small Yukon Gold (or large ones), peeled

¾ tsp salt                        ½ tsp pepper

2 tsp Lemon & Herb Spice

2 tsp parsley flakes         2 tsp basil flakes

2 tsp garlic salt

 

Preheat oven to 400.  Cook olive oil and butter in skillet over medium heat stirring constantly 3-4 minutes until butter begins to turn golden brown. Remove from heat, adding peeled potatoes, tossing gently to coat.

Pam 15×20 pan and layer potatoes.  Bake at 400 for 40-45 minutes until potatoes are golden brown and tender.  Mix spices together in separate bowl, then add to potatoes, tossing until well coated.  Return to oven and broil 4 minutes to crisp edges.  Serve immediately.  So good and healthy!

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Appetizers in a Flash!

Blue Cheese Dip Delicious

1 pkg Ranch Dip Mix     16 oz. sour cream

1 pkg crumbled blue cheese

Mix all ingredients thoroughly.  Serve with vegetables or, a favorite of mine, pretzel twists.  Also great served atop an iceberg wedge for salad.

Spicy Pecans in a Pinch

1 large egg white           1 tsp water

4 Cups pecan halves      1/2 C sugar

2 T Tony’s Creole Seasoning

Cayenne and Salt to taste

Whisk together egg white and water til frothy. Add nuts and toss to coat. Separately, combine sugar and spices. Add to pecans and coat evenly.  Spread on baking sheet and bake at 250 for 45 minutes, stirring every 15 minutes.  Serve warm or room temp.  Great for the Holidays!

 

Christmas Morning Primavera

1 C small red potatoes, cut into 1/2-inch pieces

1 small bunch asparagus, trimmed, cut into 1-inch pc

1 C carrots, sliced           2 green onions, sliced

6 large eggs                    1 C shredded Cheddar

1 C light cream                1 tsp salt

1 T Tabasco                     1/2 C frozen peas, thawed

 

Preheat oven to 350. Grease 9×9 inch baking dish or 1½ quart casserole and set aside.

Cook carrots & potatoes in boiling salted water 5 minutes until just tender; remove with slotted spoon; repeat with asparagus, cooking for 2 minutes.  Drain all vegetables well.

Mix eggs and cream.  Blend cheese, peas, onions, Tabasco and salt.  Add cooked vegetables.  Mix well.

Pour into baking dish. Bake 40 minutes until set.

Serve with fresh fruit for a delightful post-Santa treat!

 

Breakfast Pizza

1 (8oz) can refrigerated crescent rolls

1 lb. hot pork sausage

1 (28oz) pkg. frozen hash browns with onions & peppers

1 C shredded Mexican Cheeses

1 can Rotel© tomatoes

6 large eggs

1/2 C milk

1 tsp. Tony’s Creole Seasoning

Unroll crescent roll dough, and press on bottom and partially up sides of a 13 x 9 baking dish or pizza pan; press perforations to seal.  Bake at 375 for no more than 5 minutes.

Cook sausage in large skillet until crumbles and is no longer pink.  Drain well and sprinkle evenly over crust. Strain can of Rotel and spread tomatoes over sausage.

Prepare frozen hash browns according to package directions.  Spoon evenly over tomatoes.  Sprinkle shredded cheese on top.

Cover & chill up to 24 hours.

Whisk together eggs, milk and Tony’s.  Pour evenly over cheese & bake at 350 for 30-35 minutes while you open presents!   Serves ~ 8.

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