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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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