RSS Feed

Monthly Archives: July 2013

CP’s Greek Salad

1 container Hummus       1 red onion, diced

1-2 tomatoes, diced        1 jar sun-dried tomatoes

Feta Cheese                    1 cucumber, chopped

Romaine Lettuce             Pita Bread

Lemon-herb or Balsamic Vinaigrette

Cucumber Ranch Salad Dressing

 

Chop vegetables.  Drain sun-dried tomatoes and slice into slivers.  Tear romaine and lightly toss with vinaigrette, just enough to gently moisten lettuce leaves.  Sprinkle with salt and pepper. Prepare salad plates as follows:  Spread thin layer of hummus on plate.  Lightly cover with lettuce pieces.  Top with fresh tomatoes, sun-dried tomatoes, onion, cucumber and feta.  Drizzle dressing in zig-zag pattern over salad.  Add grilled chicken, shrimp or salmon if desired.  Serve with warm pita bread slices.  It’s all in the presentation!

In search of a new home? Click Here!!

21

 

Advertisements

Blackberry French Toast

1 Cup Blackberry Jam     4 large eggs

2 Cups Half and Half       1 tsp cinnamon

1 tsp vanilla                        1/2 firm brown sugar

1 8oz cream cheese, cut into 1-inch cubes

1 12oz loaf French bread, cut into 1.5 inch cubes

Cook jam over medium heat 1-2 minutes or until melted and smooth, stirring once.  Place half of the bread cubes in bottom of a lightly greased 13×9 baking dish.  Top with cream cheese cubes, and drizzle with melted jam.  Top with remaining bread cubes.   Whisk together eggs, sugar, vanilla, cinnamon and half-and-half.  Pour over bread mixture.  Sprinkle with brown sugar.  Cover, chilling for 8-24 hours.

Bake in preheated 325° oven, covered, for 30 minutes.  Uncover & bake for 10-15 minutes.  Serve with syrup or whipped cream.  Makes a good dessert too — Southern bread pudding!

Click here if you like this kitchen!

DSC_0495

 

Blue Cheese Squash

1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste 1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

 Need to buy a new home?

We can help!

Call or text 225-335-5395

or visit us at www.justlistedinbatonrouge.com

Creole Chicken Tenders

2 T  paprika                            1 T chili powder

1 tsp light brown sugar        1 tsp pepper

1/2 tsp salt                              1.5 lbs skinless breast strips

1 T olive oil                             1 chopped green bell pepper

1 chopped red bell pepper   1 C chopped red onion

1 5oz can evaporated milk  1/4 C chopped green onions

Combine paprika, chili powder, brown sugar, pepper & salt in large plastic bag.  Add chicken and shake to coat. Coat nonstick skillet with cooking spray, add oil and heat to med heat.  Saute chicken until brown and done, about 5-7 minutes. Remove ck and set aside. Add peppers and onions to same skillet.  Cook over med heat 5 minutes or til tender, scraping bits from bottom of pan.  Add milk, stirring for one minute or until heated and bubbly.  Serve chicken with sauce and sprinkle with green onions.  From Holly Clegg in Savvy & Sage, October 2010.

Click Here for your link to your new home

4

 

Grandma’s Blueberry Crunch

1-1.5 cups frozen blueberries (thaw & rinse)

1 large can crushed pineapple

1 tsp. lemon

1/2 C sugar—split into 1/4 cups

1 box yellow cake mix

1-1.5 cups chopped pecans

1 stick of butter

Heat oven to 350.  Place pineapple in bottom of rectangular pan, topping with blueberries.  Drizzle lemon juice over all.  Sprinkle 1/4 cup sugar over berries, then spread cake mix evenly on top.  Sprinkle pecan pieces next.  Drizzle melted butter over cake followed by remaining 1/4 cup sugar.  Bake at 350 for 15 minutes, poke holes in top, return to oven for another 30 minutes.

Serve warm—and top with ice cream for decadence!

 Click Here- for your link to your new kitchen

 DSC_0163

Christmas Morn Breakfast

6 eggs, slightly  beaten                 1 tsp dry mustard

1 C cheddar cheese, shredded             1 tsp oregano

1 lb ground pork sausage, browned & drained

1 C biscuit baking mix (I use Bisquick)

2 C milk

So EASY! Just mix all ingredients and pour  into a 13×9 dish. Cover and refrigerate overnight.

Bake uncovered in 350 degree oven 45-60 minutes.

When lightly browned and set, top with extra cheese and melt.  Now you can eat!

Looking to sell you home?

We can help!

Call us at 225-335-5395

or visit us at www.justlistedinbatonrouge.com

 

Sweet n Simple Raspberry Salad

1 large 6 oz. pkg of raspberry gelatin

1 16 oz pkg frozen raspberries, thawed

(I could only find 10 oz pkgs, so I used both!)

2 cups applesauce

Fresh raspberries, if desired, for garnish

Dissolve gelatin in 2 cups hot water.  Add raspberries and applesauce.  Stir gently.  Pour into crystal compote for charming display. Garnish with fresh raspberries and mint leaves.

My good friend Loula gave me “Sunday in the South” by Ginny McCormack and this recipe caught my attention.  I was going to save it for Thanksgiving as a cranberry sauce alternative, but couldn’t wait.  Served it at our granddaughter Victoria’s christening and it was so good — had to share it with you now as it would be a great addition to your Easter Lunch.   Thanks Loula—and Victoria!

Looking for a new home?

Call or text 225-335-5395

or visit www.justlistedinbatonrouge.com