Tuesday, May 21, 2013
I'm in love with this homemade lemon garlic mayo sauce I discovered awhile back. It makes anything taste amazing! Particularly when paired with feta cheese. Here's a great lunch recipe you can make in a big batch, refrigerate and eat throughout the week for lunch or serve as an appetizer. (I eat it for dinner too!)
2 jalapeño bagels (or any kind you like)
1 jar roasted red peppers
1/2 onion, sliced
1 large summer squash
4 tbsp crumbled feta cheese
2 tbpn butter
2 tbsp cooking oil
2 tbsp garlic mayo sauce
1. Saute squash in butter and oil, add onions then roasted red peppers. Cook over medium heat, stirring frequently for about 12-15 minutes or until squash and onions are thoroughly cooked. Roasted red peppers just need to be heated.
2. Toast the bagel slices then spread with garlic mayo sauce. Sprinkle 1 tbsp feta cheese on each slice of bagel.
3. Top with summer squash medley and enjoy!
Yield: 4 open-faced bagel sandwiches
So, who's planning to celebrate summer, tiki style? How cute is this party decor?!
Saturday, May 18, 2013
|Spread out chocolate chips|
evenly on top
3/4 cup sour cream
5 tbsp butter, divide
2 tbsp sugar
1/4 tsp vanilla extract
1 cup flour
4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1. Preheat oven to 350˚. Grease the bottom and side of a 9x12 pan with 1 tbsp of butter.
2. Whisk together milk, sour cream, remaining butter, vanilla and egg then beat in sugar. In a separate bowl, mix together flour, baking powder and salt, then slowly add dry ingredients to egg mixture.
3. Pour batter into the greased baking pan and spread out evenly.
4. Sprinkle chocolate chips on top of the batter and bake for 22-25 minutes or until golden brown on top.
5. Cut and serve topped with butter and maple syrup.
Things you may need to make this:
Sunday, May 5, 2013
This mac 'n cheese is the Mac Daddy. It's so easy to make and so much better, homemade, you will never want to buy — or eat — boxed mac 'n cheese again. The secret to easy homemade mac 'n cheese is using a dutch oven. With the dutch oven there's no need to transfer the cheesy macaroni into an oven-safe pan before baking, you just take it from the stove top straight to the oven. I own the Foodnetwork dutch oven and I love it. I didn't know if I was going to use it that much but it's very versatile, you can fry in it, make casseroles, popcorn and even bake bread in it! It's pretty awesome so if you don't own one, I highly recommend making the investment. Actually the Foodnetwork brand is very affordable compared to other brands like Le Creuset. Alright then, here's the recipe for some good ol' country style homemade mac 'n cheese:
1/2 cup butter
1/2 cup flour
2 1/2 cups milk
8 oz. white american cheese, cut into strips
8 oz. monterey or pepper jack cheese, cut into cubes
1 lb cavatappi (spiral macaroni), cooked
1 cup shredded cheddar cheese
1. Heat oven to 350°.
2. In a dutch oven, melt butter over medium heat. Whisk in flour; continually stir and cook for 3 mins. Gradually stir in milk and bring to boil; cook and stir until thick. Add american cheese and pepper jack cheese; stir and cook until thoroughly melted. Remove from heat and fold in cooked macaroni.
3. Top with cheddar cheese then move into the oven. Bake for 20 mins, uncovered.
Things you'll need to make this:
Sunday, April 28, 2013
1 (20oz) package precooked lentils
1 can condensed chicken noodle soup
1/2 cup frozen spinach
10 baby carrots, sliced
1 tbsp minced garlic
2 stalks celery, sliced
4 tbsp butter
2 cups water
1 lemon, juiced
1. Melt butter in pot over medium heat and saute garlic.
2. Add remaining ingredients to pot. Cover and cook over medium heat, stirring occasionally, for 35 minutes.
3. Cut pita bread into triangles, toast and serve with lentil soup.
Things you may need to make this: