It has been a busy week here...I made something new, but I didn't really like how it turned out...so I won't promote it here. I have got a couple of yummy stuff planned out for next week that I am already excited over!
Company is in town for the weekend which means a lot of cooking but I will be making our favorite things so that is fine. I have already posted much of what I am making this weekend...
So, is it lazy of me to confess what my favorite frozen pizza is as of late? You can pick it up at Trader Joe's (sorry to those foreign readers). It is called Pizza Parlano...it is yummy! I make it when we have had a long day and I just don't have time or inclination to do some cooking.
....enjoy your weekend...I hope it is not full of labor...but full of relaxation...
Friday, August 29, 2008
Saturday, August 23, 2008
Flavor Friday
little late here but who will notice....this sandwich is awesome....
artichoke bacon chicken salad sandwich
it is easy and you can make it in advance. and for those that don't like rosemary, you can ditch that and it will still taste good.
artichoke bacon chicken salad sandwich
it is easy and you can make it in advance. and for those that don't like rosemary, you can ditch that and it will still taste good.
Friday, August 15, 2008
Flavor Friday
Pesto is great, because it is easy. Mash up a bunch of basil and garlic and you are set. But what about adding pistachios? Pistachios are a beloved nut in our household, so when I came upon this recipe, I knew it was going to be a must. Any excuse to get pistachios into the main entree!
I followed another suggested menu from Cooking Light. It suggested to serve the Fusili with Pistachio Pesto with melon and garlic bread. The melon really complemented the flavors in the pesto. And it took no cooking, which was nice.
It was a nice summer meal....enjoy!
I followed another suggested menu from Cooking Light. It suggested to serve the Fusili with Pistachio Pesto with melon and garlic bread. The melon really complemented the flavors in the pesto. And it took no cooking, which was nice.
It was a nice summer meal....enjoy!
Friday, August 8, 2008
Flavor Friday
I am not sure if this meal tasted so good because it was shared with dear friends, or if it was just freakin awesome.....but seriously. If you have not put sweet potatoes in the oven for 25 minutes at 425 degrees...you are missing out!!
Cooking Light often puts together a suggested menu--so I went with their suggestion this week and the result was a super delicious result....
Spiced Chops with Mango-Mint Salsa
Roasted Sweet Potatoes
Sauteed Baby Spinach
Game Plan
1. While oven preheats: cut potatoes, and coat with spice mixture.
2. While potatoes bake: prepare salsa, cook pork, saute spinach.
Spiced Chops with Mango-Mint Salsa
Allspice and mango bring Caribbean flair to this dish. The salsa, redolent of mint, also packs a bit of heat thanks to a dusting of crushed red pepper. A Jamaican beer, such as Red Stripe, would complement this meal.
TOTAL TIME: 35 MINUTES
Flavor Tip: To tweak the taste of the salsa, use lime juice and rind instead of lemon. Or substitute chopped papaya for the mango, or if you prefer; look for ripe, golden-yellow papaya that yields slightly to finger pressure.
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground allspice
4 (4oz) boneless center cut loin pork chops, trimmed
cooking spray
1 1/2 cups finely chopped peeled mango
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/4 teaspoon crushed red pepper
1. Combine first 3 ingredients in a small bowl; sprinkle evenly over pork.
2. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.
3. Combine mango and remaining 5 ingredients in a medium bowl. Serve with pork. Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup salsa)
Roasted Sweet Potatoes
Cut 2 (8oz) peeled sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon ground red pepper in a bowl; toss gently to coat. Place wedges on a baking sheet, baking at 425 degrees for 25 minutes or till tender.
When I made these, it seemed like 25 minutes was just right--although some of the pieces were a little brown.
Cooking Light often puts together a suggested menu--so I went with their suggestion this week and the result was a super delicious result....
Spiced Chops with Mango-Mint Salsa
Roasted Sweet Potatoes
Sauteed Baby Spinach
Game Plan
1. While oven preheats: cut potatoes, and coat with spice mixture.
2. While potatoes bake: prepare salsa, cook pork, saute spinach.
Spiced Chops with Mango-Mint Salsa
Allspice and mango bring Caribbean flair to this dish. The salsa, redolent of mint, also packs a bit of heat thanks to a dusting of crushed red pepper. A Jamaican beer, such as Red Stripe, would complement this meal.
TOTAL TIME: 35 MINUTES
Flavor Tip: To tweak the taste of the salsa, use lime juice and rind instead of lemon. Or substitute chopped papaya for the mango, or if you prefer; look for ripe, golden-yellow papaya that yields slightly to finger pressure.
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground allspice
4 (4oz) boneless center cut loin pork chops, trimmed
cooking spray
1 1/2 cups finely chopped peeled mango
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/4 teaspoon crushed red pepper
1. Combine first 3 ingredients in a small bowl; sprinkle evenly over pork.
2. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.
3. Combine mango and remaining 5 ingredients in a medium bowl. Serve with pork. Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup salsa)
Roasted Sweet Potatoes
Cut 2 (8oz) peeled sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon ground red pepper in a bowl; toss gently to coat. Place wedges on a baking sheet, baking at 425 degrees for 25 minutes or till tender.
When I made these, it seemed like 25 minutes was just right--although some of the pieces were a little brown.
Friday, August 1, 2008
Flavor Friday
I don't want to brag about my culinary skills....but do you ever find yourself looking through your recipes, choosing something to make, and then when you are making it think, "wow! this is much easier to make than I remember." I love having that feeling because it makes me feel like I am growing. And who doesn't enjoy growing--except if it is your waist--hee hee.
Anyways, a great stand-by around here is Superfast Salisbury Steak. I don't think I realized until this week how superfast it really is. If you are "young" and do not have relatives from the Mid-West like me, you may not know (I didn't) that salisbury steak is just a fancy way of saying meatloaf.
I served some instant Idahoan mashed potatoes and corn with this. But you could also do some red potatoes and carrots if you wanted.
Guten Appetit
Anyways, a great stand-by around here is Superfast Salisbury Steak. I don't think I realized until this week how superfast it really is. If you are "young" and do not have relatives from the Mid-West like me, you may not know (I didn't) that salisbury steak is just a fancy way of saying meatloaf.
I served some instant Idahoan mashed potatoes and corn with this. But you could also do some red potatoes and carrots if you wanted.
Guten Appetit
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