Tuesday, June 14, 2011
24 medium pasta shells, cooked according to package directions and drained.
1 1/2 cups mayonnaise
2/3 cup shredded parmesan cheese
2/3 cup shredded swiss cheese
2-3 tsp. worchestershire sauce
1/4 - 1/2 tsp. hot sauce (depending on how spicy you like it
1 4oz can tiny shrimp, drained
4 oz. crab meat (I use the imitation), finely minced
3 tbsp. butter
1 1/2 tbsp. minced garlic
1/2 tsp. worchestershire sauce
1/4 cup flour
1 cup heavy cream
1/2 cup shredded parmesan cheese
1/4 cup water
salt & pepper to taste
Preheat oven to 350 degrees. In large bowl combine filling ingredients and mix well. Gently fill each pasta shell with a heaping tablespoon of filling and place in a casserole dish.
In medium saucepan, melt butter, add garlic and cook for 2-3 minutes, stirring often so butter and garlic does not burn. Add worchestershire sauce and cook an additional 2 minutes. Add flour and combine well. Cook, stirring constantly for 3-5 minutes. Gradually add heavy cream, whisking into flour mixture so there are no lumps. Cook over medium low heat, stirring often, til sauce thickens. Use water to thin slightly if sauce becomes too thick.
Pour sauce over stuffed pasta shells and bake @ 350 for 30 minutes.
Saturday, May 28, 2011
Ingredients for 4 wraps:
1 zucchini, cut in long strips
4-6 oz. salmon fillet (mine was marinated but it doesn't have to be)
1/2 cup mayonnaise
2 tbsp. dill weed
1 tsp. garlic powder
4 12" flour tortillas
In small bowl combine mayonnaise, dill weed, and garlic powder.
Warm tortillas in microwave, or on grill pan.
When salmon has cooled just slightly, gently flake with a fork.
Spread a small amount of dill mayo in the center of each wrap. Add 1/4 of the flaked salmon, a few strips of grilled zucchini, and some fresh arugula. Top with a bit more dill mayo, fold in ends and wrap up!
Wednesday, June 23, 2010
Thursday, June 10, 2010
As a side dish or entree, this dish is as tasty as it is appealing!
1 large zucchini
1 large yellow squash
4-6 Roma tomatoes
8 slices bacon
salt, pepper, and garlic powder to taste
1. Slice zucchini and yellow squash into 1/2" rounds, then quarter each round.
2. Quarter and remove seeds from tomatoes and cut each quarter in half.
3. Combine vegetables, coat VERY LIGHTLY with olive oil, and season with salt, pepper, and garlic powder.
3. In large skillet, cook bacon until light brown and crispy. Remove and let drain on paper towel.
4. Remove all but 1 tbsp. of the bacon drippings. Add vegetables and saute until cooked and lightly browned.
5. Remove vegetables, drain for a few moments on paper towel. Place in serving bowl, crumble in bacon, and toss lightly.
Serves 4 as a side dish. or two as a main course.
Saturday, June 5, 2010
A new take on a classic recipe, this dish combines the tang of sun dried tomatoes and goat cheese with the heat of buffalo sauce and the warm comfort of chicken. This recipe serves 4-5
2 cups cooked chicken
8 oz. sun dried tomatoes, packed in oil
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. garlic powder
4 tbsp. butter
1/4 cup hot sauce (more or less depending on how spicy you like it)
1 cup chicken stock
8 oz. goat cheese
10 corn tortillas
1/2 cup shredded monteray jack cheese
1. In small saucepan, melt butter, add hot sauce and chicken stock and bring to boil. Continue to cook until liquid reduces by close to half and thickens slightly.
2. Drain sun dried tomatoes, reserving oil.
3. In small skillet, heat tomato infused oil and saute onions and garlic until translucent. Drain and set aside. In same skillet, lower heat and add chicken, garlic powder, and half of the tomatoes to warm oil. Toss to coat then set aside.
4. Preheat oven to 350 degrees and spray baking dish with cooking spray.
5. To assemble enchiladas: place one tortilla on a plate, add a small amount of chicken w/sun dried tomatoes, some of the sauteed onions, and approximately a tablespoon of goat cheese. Drizzle just a touch of the sauce over and roll up. Place seam side down in the prepared baking dish. Repeat until all enchiladas are rolled and in the dish. Top with remaining sun dried tomatoes and any remaining onions. Pour sauce over all and top with shredded cheese.
6. Bake @ 350 degrees for 30 minutes.
Serve with a dollop of sour cream.
Thursday, June 3, 2010
1 cup flour
1 tsp. baking powder
4 eggs, separated
1/2 cup vegetable oil
1/4 cup olive oil
1 small onion, diced
1 lg. zucchini, diced
1 yellow squash, diced
3/4 cup butternut squash, finely diced
1/2 cup shredded cheddar cheese
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. celery salt
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1. Preheat oven to 350 degrees. Thoroughly coat casserole dish with cooking spray or butter.
2. In large skillet, heat olive oil. Add diced onion and all squash. Season with curry powder, garlic powder, celery salt, and paprika. Saute until vegetables are just getting tender. Remove veggies from olive oil and let rest.
3. In large bowl, combine flour and baking powder. Add egg yolks and vegetable oil and combine well. In separate bowl, whisk egg whites until thick and frothy, but not stiff. Gently fold whisked egg whites into flour mixture. Add in sauteed vegetables, salt, pepper, and cheddar cheese and gently combine.
4. Pour mixture into prepared casserole dish and bake @ 350 degrees for approximately 45 minutes. Souffle is done when dinner knife inserted in center comes out clean.