Friday, July 30, 2010
Thursday, July 29, 2010
I love these cookies!
So, our family has to change our diet a bit to accommodate my husband's health problems (diabetes). I am starting to re-work my standard fare to make it more healthy. I made 2 recipes tonight because I had 1 lb each of lean hamburger and ground turkey (99% fat free) and I thought it would be easier since I was cooking it up to just make the 2 meals and be done and have leftovers!
Tuesday, July 27, 2010
Notice there are 2 pies...I have to double this recipe now so that we have enough!
Make your favorite pie crust for 2 crusts (top and bottom)
Monday, July 26, 2010
Adapted from my good Friend Karen Rule. I LOVE this salad! She served it very elegantly on a beautiful butter lettuce leaf. We don't get that far...it just gets consumed! Her recipe calls for chicken but we have omitted that in ours (you can add it if you would like a more hearty dish)
Friday, July 16, 2010
This sounds really good... I might have to try it!
Marcelle's husband came home bearing a box of 12 baby artichokes. They were delicious served with a dipping sauce made with mayonnaise, garlic and anchovies.
1 cup mayonnaise
6 flat anchovy fillets, drained, patted dry, minced
3 garlic cloves, pressed
1 tablespoon fresh lemon juice
12 baby artichokes
Salt and freshly ground black pepper
2 tablespoons olive oil
Make the sauce by combining the mayonnaise, anchovies, garlic and lemon juice. Cover and chill until ready to serve.
Trim pointed tips (if any) of the leaves with kitchen shears, then cut a thin slice from the ends of the stems to expose a fresh cross section. Trim dark-green fibrous parts from the bases and stems of the artichokes, being careful not to break off the stems. Halve each artichoke lengthwise. Remove the fuzzy centers and any pointed inner leaves.
Boil the artichokes in water seasoned with salt and black pepper until tender, 10 to 12 minutes. Drain, pat dry, then toss with the olive oil.
Start the grill. Oil the grill rack, then grill the artichokes, cut sides down, covered only if using a gas grill. Turn once, until golden brown in spots, 6 to 8 minutes. Serve with the sauce.
These potato's are so simple and delicious! I have used Red onions also and a variety of peppers for beautiful color!
Potatoes with Peppers and Onions
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I LOVE this recipe. Try it some night when you can get super fresh basil and real tomatoes!
Parmesan Crusted Chicken Breasts with Tomato and Basil
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You may ask yourself why would she make these? Well, I had some high gluten flour that I needed to use and this was one of the recipes I thought would work great...and it did!
This recipe is not for the lazy chef. It has some labor involved! I have however, simplified this by making the dough in my bread maker.... don't tell Alton PLEASE!! To make dough's in the breadmaker you need to put the liquid portion in the bottom, then add the flour then the yeast on top and set to dough setting. Walk away and continue in about 90 min... I have also found that rolling out the pretzels is much easier on my counter so I sanitize it and oil it down to roll them out.
Here is the link to his recipe:
Homemade Soft Pretzels
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