Tag Archives: Recipe

40 Minute Chicken and Rice Soup

I assume you have heard of dump cakes – where you just toss everything in, mix and bake? Well, today I wanted soup.  And I didn’t want to go through the hours waiting for it to be “good” soup.   So, I went to the leftovers with a touch of pantry items. And in 40 minutes I had a tasty and amazing Chicken and Rice soup.

 

40 minute Chicken and Rice Soup

 

What you need:
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Spicy Grilled Shrimp

 

Anyone who is the “main” cook in their home knows that making healthy and interesting meals can be a challenge.  At least 4 times a week I try to mix up the food choices here, adding in an entree salad, a vegan or vegetarian option, trying to find different and tasty items.

The other night we had a Spicy Grilled Shrimp as the special element in an organic baby mixed greens salad, served with a lemon pepper vinaigrette.

Spicy Grilled Shrimp

This is a really simple recipe, and you can get the pre-washed and packaged greens at the grocers.

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Pasta Carbonara

Have I mentioned I’m spoiled? Well, I am. Most of the time I do the cooking here – but occasionally my other half will step up, particularly when he decides he needs to recreate one of his favorite dishes from  his years in Italy.  The other day, he found a new “imported” grocer, and they had Prosciutto, Pancetta and Parmesan after having samples, he bought it all.  Now, a treat of prosciutto wrapped asparagus spears last night, with a bastardized bruschetta with parmesan, pancetta and olive oil, and tonight he  cooks.

Pasta Carbonara

 

 Recipe to follow

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Sunday French Toast

 

Sundays at my house were usually quiet without a ton of activities to rush off to in the early mornings.  So, when my daughter was little we started to plan a ‘special’ Sunday breakfast. One we could sit about in pajamas, with a movie on the television, and just be lazy for the morning.

Sunday French Toast Soufflé. This is a staple at my house for all “holiday morning” breakfasts, it brings a dramatic flair to the table and is absolutely delicious.

What you need:

Sunday French Toast

1 loaf of bread – preferably a “sweet” eggy bread like Challah or Portuguese Sweet Bread
6 eggs
1 stick butter, melted
½  cup sugar
1 tsp. cinnamon, ground
1 cup half and half
1 cup milk
Cinnamon/sugar mixed (as you would have on toast) about 1/3 cup – set aside
Soufflé dish, buttered or a glass casserole no larger than 9 X 9
Cling film

Slice the bread into 1” thick slices, and then slice into quarters. You can remove the crust (if thick) or leave it on for added crunch.  Melt the butter; add into the milk and half and half in a medium bowl.  Mix well.  Add sugar, cinnamon and a pinch of salt.

In a small bowl – whip eggs until frothy, add into milk/cream mixture and incorporate well.

Into your soufflé or casserole, be sure to butter bottom and sides.  Lay the bread out in a single layer, fitting pieces in to completely cover the bottom and sides.  Sprinkle lightly with the set-aside cinnamon and sugar, repeat layering bread in another layer, filling in and covering any holes.  Sprinkle with the cinnamon sugar mixture and repeat. Continue in this pattern until your bread is used, I usually have 5 layers.

Gently pour in the egg and milk mixture – a butter knife will help to move the liquid through the bread and distribute it evenly.  Cover tightly with cling film, and refrigerate at least overnight, but this will sit comfortably for 2 days just soaking.

On baking day: remove dish from the refrigerator, remove the cling film and let it sit and rest on the countertop as your oven is coming to temperature.  Set oven to 425°.  When oven is at temperature – put the soufflé in for 40 minutes WITH NO PEEPING.  At 40 minutes, check to see that the bread has risen and is puffy, it should be a darker brown on the edges and feel crispy on the top.  If it is still ‘spongy’ to the touch in the center – leave in for another 5 or 10 minutes, watching carefully.

Remove and sprinkle lightly with cinnamon and sugar, and serve immediately before it falls.

You can do the same with individual serving sizes – these bake for only 25 minutes and will make 4 individual soufflés. Use a measuring cup to distribute the milk mixture evenly.

Want a French Toast that your whole family can enjoy, without waiting?  See more

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Summer Shrimp and Pasta

 

The man in my life found some wonderful gulf shrimp to bring home the other day – at a great price too! And I decided to thaw one of the packets we had in the freezer to use for dinner.
This recipe is SUPER easy – and very quick.

Summer Shrimp with pasta

Recipe to follow

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A Challenge

A cloud speckled with light brown merengue shaped peaks, the tang of a salty component waft out to catch the breeze. Creamy in consistency, with a delicate and slightly sweet first taste, it can be served right from the oven, or cool to room temperature. Using the leftover turns mundane into a share worthy meal; breakfast, lunch OR dinner. Simple basic ingredients, little to no preparation and 40 minutes to cook, it’s my “go to” dish for every pot luck gathering.

That was the challenge: Create a description of a dish. See who could guess what you had made.

The Answer:   Hot Crabmeat Dip (recipe below)

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Ratatouille sans Remy

Not the traditional Provençal version, but a great representation of the original: a ratatouille with eggplant, zucchini, tomatoes, onion and fresh mozzarella brings summer goodness to your table.

Fresh from the oven Ratatouille

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Monday Mexican Chicken

The Finished Product

When my daughter was little, she was addicted to chicken. And the trick was to create a new, easy and tasty way to have healthy meals ready after working 2 jobs and driving to and from activities.  This recipe uses ingredients most have in their pantry and is created in one pot.

Recipe and more here

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