1/4 pound bacon,
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!)
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)
Posted by: Rachel
Friday, May 20, 2011
Italian Baked Chicken and Pastina
I made this pretty much exactly as the recipe instructs, so I'm just posting the link.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-chicken-and-pastina-recipe/index.html
Posted by: Erika
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-chicken-and-pastina-recipe/index.html
Posted by: Erika
Shrimp and Linguine
**The recipe says to serve cold as a pasta salad, but I did it warm for dinner. Also, I didn't have everything called for, I made some substitutions.
1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)
Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.
Posted by: Erika
1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)
Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.
Posted by: Erika
Red Enchilada Sauce
3 tbsp flour
3 tbsp chili powder
1 tsp. cocoa powder
1/2 tsp. garlic powder
1 (8 oz) can tomato sauce
3 c. water
In a med. saucepan, whisk together all of the ingredients except the water until it makes a smooth paste. Add the water and simmer over med-low heat for an hour, until thick.
The original recipe says it's enough for 8 enchiladas, but I made 10 and still had half the sauce left over, but it supposedly freezes well, so next time I make enchiladas, I've already got some sauce on hand!
(I filled my tortillas with a combo of chicken, ground cumin, and colby-jack cheese, put them in a 9x13 glass baking dish, topped them with half the sauce, sprinkled a little more cheese on top, and baked at 350 for 30 minutes.)
Posted by: Erika
3 tbsp chili powder
1 tsp. cocoa powder
1/2 tsp. garlic powder
1 (8 oz) can tomato sauce
3 c. water
In a med. saucepan, whisk together all of the ingredients except the water until it makes a smooth paste. Add the water and simmer over med-low heat for an hour, until thick.
The original recipe says it's enough for 8 enchiladas, but I made 10 and still had half the sauce left over, but it supposedly freezes well, so next time I make enchiladas, I've already got some sauce on hand!
(I filled my tortillas with a combo of chicken, ground cumin, and colby-jack cheese, put them in a 9x13 glass baking dish, topped them with half the sauce, sprinkled a little more cheese on top, and baked at 350 for 30 minutes.)
Posted by: Erika
7 Layer Dip
I combined a few recipes to make this one. And I didn't use exact measurements as I went along so, if you try it and it could use a little more or little less, let me know :)
In a round baking dish...
Layer 1) 1 can of refried beans mixed with 1/4 pack of taco seasoning. Blend well.
Layer 2) 3 avocados (I used Haas) peeled and pitted. Pour lemon juice over the halves to keep from browning.
1/4 teaspoon Cumin
1/4 teaspoon salt
Mash all together with a potato masher. Keep it a little lumpy.
Layer 3) Sour Cream!
Layer 4) Lettuce, chopped/torn fine
Layer 5) Tomatoes, chopped and seeded (I used 3 roman)
Layer 6) Sliced Black Olives, drained
Layer 7) Shredded Cheese (I would have liked to had sharp but used mild instead)
Serve with your favorite tortilla chips :) Mine are Mission.
Posted by: Michelle
In a round baking dish...
Layer 1) 1 can of refried beans mixed with 1/4 pack of taco seasoning. Blend well.
Layer 2) 3 avocados (I used Haas) peeled and pitted. Pour lemon juice over the halves to keep from browning.
1/4 teaspoon Cumin
1/4 teaspoon salt
Mash all together with a potato masher. Keep it a little lumpy.
Layer 3) Sour Cream!
Layer 4) Lettuce, chopped/torn fine
Layer 5) Tomatoes, chopped and seeded (I used 3 roman)
Layer 6) Sliced Black Olives, drained
Layer 7) Shredded Cheese (I would have liked to had sharp but used mild instead)
Serve with your favorite tortilla chips :) Mine are Mission.
Posted by: Michelle
Lazy Lasagna
I got this out of a recent Rachael Ray magazine and found the link so I could share it with you guys. It's not a saucy lasagna at all, so don't expect that; but it is really yummy! The only think I did differently was skip the nutmeg (I was going to use it from my spice rack instead of fresh, but completely forgot it all together).
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Lazy-Bolognese-Style-Lasagna
Posted by: Tabitha
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Lazy-Bolognese-Style-Lasagna
Posted by: Tabitha
Mexican Fried Chicken
I'm just gonna post the link since I followed the recipe exactly (for a change). Well, almost exactly. I didn't use Mexican honey, I used regular plain old Fairhope, AL honey.
http://www.rachaelrayshow.com/food/recipes/mexican-fried-chicken/
Posted by: Erika
http://www.rachaelrayshow.com/food/recipes/mexican-fried-chicken/
Posted by: Erika
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