Friday, February 27, 2009
2 ripe avocados, pitted and peeled
4 Tbs. finely diced red onion
1 or 2 diced jalapenos, Serrano's, or chili peppers ( I used 1 small chili)
1 or 2 ripe Roma tomatoes, seeded and finely diced ( I used 1)
1 Tbs. fresh lime juice ( or lemon juice)
1 finely minced garlic clove, if desired
1/2 tsp. sea salt
dash of black pepper
2 Tbs. or more of chopped cilantro
To cut an avocado, cut it length wise all the way around and pull it in half. It will have a large seed inside. If the seed doesn't release from the fruit easily, cut that half of avocado length wise again and pull apart. The seed will come out now. With a spoon scoop out the pulp into a bowl and mash well with a fork. Add the diced onion, peppers and tomato. Add the rest of ingredients and mix well. It's best if chilled for the flavors to develop. Put into a serving bowl and cover with plastic wrap. Place the wrap right on the Guacamole to keep the air out. The air is what turns Guacamole brown. When ready, serve with your favorite tortilla chips. If you have much of a crowd, you may need to double the recipe! Enjoy!
Thursday, February 26, 2009
1 baby Yukon Gold potato, that had already been cooked, sliced
some chopped onion
1/2 chopped bell pepper
5-6 baby cut carrots, quartered
1 egg, scrambled
In a small skillet in about 1 tbs. olive oil I sauteed the squash, onion, bell pepper and carrots for about 5 min., then added the sliced potato and cooked until veggies were tender crisp and potato was browned. I pushed the vegetables to the side of the pan and added a bit more oil and poured in the egg. Stir it around till done and then stir it in with the veggies. I added kosher salt, pepper and a pinch of thyme. Voila! Dinner for one is served! It really was good, would have been even better with asparagus, but I didn't have any. I had some crusty bread to top it off and my tummy was happy! Are there times when you eat alone? What do you eat? Salad, sandwich, or something that no one else in your family will eat? Your comments are very appreciated!
Wednesday, February 25, 2009
Monday, February 23, 2009
Thursday, February 19, 2009
Wednesday, February 18, 2009
PARMESAN CHICKEN BREASTS
4 boneless, skinless chicken breasts
1/2 cup of dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. sea salt (or any salt you want)
3/4 tsp. dried oregano
1/2 tsp. dried thyme
1/4- 1/2 tsp. garlic powder
1/4 tsp. black pepper
2 Tbs. melted butter or olive oil (I used butter this time)
Preheat oven to 425 degrees. Grease a baking sheet.
Mix breading ingredients in a pan or bowl. Melt butter in another bowl. If the chicken breasts are wet, dry them with paper towels, lay them between plastic wrap and pound to an even thickness. Taking 1 chicken breast, dip in melted butter, shaking off excess, and then roll in the breading mixture. Place on the baking sheet and repeat with the rest. I topped each breast with 3 or 4 small shavings of cold butter. Bake at 425 for about 15 min. or until juices run clear. Do not over bake! The chicken pieces I used were somewhat large, but after pounding they were 1/2-3/4 in. thick, so they don't need to bake for along time. Chicken should feel firm when done, and when in doubt, I usually make a small cut in one to see if the juice is pink or clear. I served the Parmesan Chicken Breasts with brown rice and steamed broccoli, but they will go with many side dishes dishes. Enjoy!
Tuesday, February 17, 2009
FRESH BROCCOLI and CAULIFLOWER SALAD
1 large head of broccoli, cut into bite size pieces
1 head of cauliflower, cut into pieces
2 carrots, peeled and thinly sliced
1 green bell pepper, sliced
1 onion, chopped ( I use 1/2 of a red onion)
2 celery ribs, sliced ( I didn't use celery)
Combine all the vegetables in a large bowl.
In a small bowl mix together;
8 oz. sour cream ( can use low-fat)
1 cup real mayo
1 envelope dry ranch dressing mix( use the Original mix)
Mix well and fold into the vegetables. Cover and refrigerate at least a couple of hours before serving. It's so good, with the tangy dressing over the fresh, crunchy veggies! However one of these days, I'm going to experiment with the dressing, trying fresh herbs in place of the powdered ranch. But that's for another day.
Friday, February 13, 2009
Thursday, February 12, 2009
Tuesday, February 10, 2009
Tortilla Soup with Chicken and Lime
Monday, February 9, 2009
Friday, February 6, 2009
This can also be served on toasted hoagie rolls with melted cheese for a great sandwich!
Thursday, February 5, 2009
I want to thank Judy, from Judy's Kitchen for my first awards! Judy has a fantastic food blog with just about any type of food you could want! She is the food editor of her local newspaper and she has such a positive attitude and great recipes.When accepting these awards, we must pass them on according to these rules:
1. Put the logo on your blog or post
2. Nominate at least 10 blogs which show great attitude and /or gratitude
3. Be sure to link to your nominees within your post
4. Let them know that they have received this award by commenting on their blog
5. Share the love and link to this post and to the person from whom you received your award!
I'm passing these awards on to the following blogs;
1. My Kitchen Cafe
2. The Friday Friends
3. Real Mom Kitchen
4. For the Love of Cooking
5.It's all Gouda
6. The Wives with Knives
7. One Perfect Bite
8. Erin Cooks
9. 50's Housewife
10. Jayhawk Girls Kitchen
If you can, check out these blogs because they're really great! thanks again Judy!