Wednesday, July 28, 2010
Btw, this is a fast recipe and you don't want the peaches too mushy, so it's good to have everything chopped and ready to add when it calls for it.
12 oz. spaghetti or linguine (I used spaghetti but may try a single pasta next time)
3 cloves garlic (I used garlic powder equivalent, check the container)
1 Tbsp canola oil (I used olive oil)
1 pint grape tomatoes (I used several romas, diced)
2 lb. peaches (about 6), pitted & sliced and/or coarsely chopped (leave the skins on)
1/2 cup pitted Kalamata olives, halved (don't like these at all so didn't use them)
1/3 cup chopped basil leaves (used dried equivalent)
1/4 tsp. salt
1/8 tsp. black pepper
1/4 to 1/2 tsp. crushed red pepper
toasted slivered almonds (opt.)
1. Prepare spaghetti according to package directions. Reserve 1/4 c. of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.
2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.
3. Add peach mixture to cooked spaghetti along w/ reserved spaghetti cooking liquid. Toss to combine. Season to taste w/ additional salt and pepper. Serve warm or at room temp. Sprinkle w/ almonds just before serving.
Makes 6 servings.
Enjoy! So unique yet yummy.
Thursday, July 22, 2010
Sunday, July 18, 2010
1 package buttermilk ranch
1 cup mayo (I used sour cream)
1/2 cup buttermilk
1 cup cilantro, chopped
2 garlic cloves, crushed (I use 1/4 tsp garlic powder.)
1/4 tsp crushed cayenne pepper
Blend all ingredients in blender and chill for at least one hour before serving.
~I also got this recipe from Jennica, and it is delicious!
3 1/2 to 4 lb pork roast
2 T brown sugar
1 to 1 1/2 tsp red pepper (cayenne)
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock-pot on low all night. (If you have a pretty hot cooker, you can do it on high in the morning, until it cooks the meat through.)
The next morning add...
1 can root beer (the recipe I have says coke, but I like my RB)
1 cup chicken broth
2 cloves garlic, minced (I have an allergy, so I use 1/4 tsp. garlic powder)
1 small onion, chopped
Keep on low until ready to serve for lunch or dinner.
About one hour before serving, shred roast and add 1 cup brown sugar. Use in tacos or on salad w/ tomatillo dressing.
~I got this recipe from Blake's cousin, Jennica. So yummy!
2 1/2 cups rice (I like to use brown rice)
4 1/2 cups chicken broth (If I'm using cubed bullion to make this, I use 3 cubes instead of 4 1/2 cubes, because it gets too salty.)
1 1/2 tsp salt
4 T lime juice
4 T chopped cilantro (I added more than this at the reunion, Lu.)
1/2 tsp cumin
Put all ingredients in rice cooker and push the cook button.
Wednesday, July 14, 2010
1 ½ cup flour
1 cup sugar
1 t baking powder
1 t soda
1 t ground cinnamon
½ t salt
Stir or sift all dry ingredients together
2/3 cup salad oil
1 cup finely shredded carrots
½ cup crushed pineapple with syrup (1 cup in a can)
1 t vanilla
Mix till moistened. 2 minutes on medium speed. Pour into greased pan and bake 350 for 35 minutes.
This makes enough for one 9x9 pan. If you are feeding a larger crowd (or just want more left-overs :), I would suggest doubling the recipe to fit into a bundt or 9x13 pan.
This may be common sense, but I would highly suggest cream cheese frosting above any other kind with this cake!
Thursday, July 8, 2010
I got this recipe from a friend that I used to work with. She is a great cook and DOESN'T like to share her recipes, so I feel lucky to have this one. It has become a favorite for our whole family and is my favorite thing to have around when I have a newborn, am nursing and am always starving. It is a quick, relatively healthy and satisfying snack.
1 c. oil (you can replace all or half of this with applesauce for a healthier result. It still tastes great.)
1 t. salt
2 c. brown sugar
2 c. milk
4 c. wheat flour
2 t. vanilla
2 t. baking soda
Mix all ingredients. Pour into muffin cups (after putting the paper liners in, of course). Bake at 350 degrees for 20 minutes. Makes 2 1/2 - 3 dozen.
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews