My cousin first introduced this salad to us at Thanksgiving when I was in middle school. Ever since then, my mom has been making it for holidays. We have taken out two of the layers because we did not like them. It has been so long that I don't even remember what they were. I have made this for my friends and school functions and it is a hit with everyone. When you look at the ingredients, it looks a little weird. Trust me!! You will love it!
Ingredients
1 head of lettuce, chopped
Mayonnaise
Real Bacon Bits
2 cups shredded mozzarella
2 cups thawed peas
Layer salad in this order starting with lettuce. Lettuce, peas, mayo, bacon bits, cheese. When spreading mayo, it should be thick enough to cover the lettuce but not too thick as to be over the top. end with cheese. Refrigerate. This is better the second day. Lasts about 4 days in the frig.
Wednesday, February 2, 2011
Starwberry Basil Mojito
My boyfriend and I go to the same restaurant/bar about three times a week. We now know all the bartenders and staff so it is more like we are going to hangout with our friends instead of looking like bums who have no where else to go. Since we attend this venue so much now of days, the bartenders have started to diversify the cocktails we are drinking. I just had this a few weeks ago and love it. I haven't made it at home yet but I know there are not a lot of places who have this restaurant. I wanted to put it up here so that those who have not tried it, can at home.
2-3 sliced strawberries
2-3 large basil leaves , torn
2 oz. simple syrup (1 part sugar to 1 part water)
2 oz c.white rum, vodka or gin (about two shot glasses)
2-3 large basil leaves , torn
2 oz. simple syrup (1 part sugar to 1 part water)
2 oz c.white rum, vodka or gin (about two shot glasses)
First, make a simple syrup using 1 cup of sugar and 1 cup of water. Heat in a saucepan until the sugar dissolves completely, then set aside to cool. Meanwhile, slice strawberries into thirds. Place them in a bowl and toss them with about 1 tablespoon of sugar. Let them macerate for about 15-20 minutes.
Fill a large glass with alchool, simple syrup straweberries and basil leaves. Pour into another cup and back into the serving glass to mix.
Fill a large glass with alchool, simple syrup straweberries and basil leaves. Pour into another cup and back into the serving glass to mix.
Apple Cider Mimosa
My cousin actually came up with this idea and my mom decided that this would be the "official" drink of our family Christmas. Yes, we now have an official drink. If you know my family, then you understand.
Just mix equal parts apple cider and your favorite champagne. They are especially great for this time of year.
Just mix equal parts apple cider and your favorite champagne. They are especially great for this time of year.
Hashbrown Cups
I took the traditional hash brown casserole and turned it into individual sized servings.
Ingredients
1 1b hash browns
1/4 c. margarine
1 can cream of chicken soup
1 cup sour cream
1/4 cup chopped onion
1 c. shredded cheddar cheese
1 tsp salt
1/4 tsp white pepper
1/4 tsp garlic powder
1 egg slightly scrambled
Pre-heat oven to 350. Mix all ingredients together in a medium bowl. Grease muffin tin. Fill each muffin tin 3/4 way full. Bake for 30-45 minutes or until tops are golden brown. Let cool for 5 minutes. Serve with a dollop of sour cream. Makes about 24.
Tuesday, February 1, 2011
Tex-Mex sausage balls
I took the traditional sausage balls that people usually make around the holidays and gve them a spicy twist.
Ingredients
1 lb hot pork sausage
2 c. Biscuit Mix or pancake mix
1/2 a small onion grated
1/4 tsp garlic powder
1/4 tsp white pepper
1 tablespoon hot sauce
1/2 c. grated pepper jack cheese
1/2 c. grated sharp cheddar cheese
1/4 c. water
Pre-heat oven to 350. Mix all ingredients in a large bowl. Roll into quarter sized balls. I cover my baking sheet in foil and then spray with non-stick spray. This makes for faster clean up. Bake for 25 minutes. Makes about 30.
Ingredients
1 lb hot pork sausage
2 c. Biscuit Mix or pancake mix
1/2 a small onion grated
1/4 tsp garlic powder
1/4 tsp white pepper
1 tablespoon hot sauce
1/2 c. grated pepper jack cheese
1/2 c. grated sharp cheddar cheese
1/4 c. water
Pre-heat oven to 350. Mix all ingredients in a large bowl. Roll into quarter sized balls. I cover my baking sheet in foil and then spray with non-stick spray. This makes for faster clean up. Bake for 25 minutes. Makes about 30.
Garlic fingers
Feel like your hands permanently smell like garlic after cooking? Wash and wash and still smell like a garlic press? Try this. Take a steal blade knife and run it under water. Gently and carefully run you fingers along the blade. The steal helps take the smell away. No more garlic fingers!!
Mincing Garlic
So your preparing a meal and you see that the recipe calls for minced garlic. What the heck does that mean?!?!? Mincing garlic basically means that you are making a sort of paste out of the garlic.
Start chopping the garlic like normal. Add a sprinkle of salt.
Use the the side of the knife to "slide" across the garlic firmly.
Chop across again and slide. Repeat until you have a paste and garlic pieces are very small.
The salt provides texture that helps "grind" the garlic down.
Start chopping the garlic like normal. Add a sprinkle of salt.
Use the the side of the knife to "slide" across the garlic firmly.
Chop across again and slide. Repeat until you have a paste and garlic pieces are very small.
The salt provides texture that helps "grind" the garlic down.
Ripe avocado
No ripe avocados at the store? Take a few unripened avocados home, set them in a paper sack on the counter. The next you should have nice, ripe avocados!
Monday, January 31, 2011
Dijon Sauce
Dijon Sauce
1 tablespoon margarine
1 tablespoon flour
1/2 cup chicken stock
1 tablespoon Dijon mustard
Salt and Pepper
1 tablespoon margarine
1 tablespoon flour
1/2 cup chicken stock
1 tablespoon Dijon mustard
Salt and Pepper
Make a rue by melting butter then adding flour in a small sauce pan. Mixture should look like a paste. Let cook for about 2-3 minutes so the flour taste will cook out. Add chicken stock whisking until clumps are gone. Whisk in mustard. Bring sauce to a simmer and continue to stir until sauce has reduced by almost a half. about 5 minutes. Spoon over chicken.
Chicken Divan with Dijon Sauce
Ingredients
4 skinless boneless chicken breasts
2 cups cooked broccoli
1 clove garlic, minced
1/4 cup blend of Italian cheese
Oil
***1 tablespoon dried parsley
Salt and Pepper
*** Double if using fresh
Pre-heat oven to broil. Make a hole in the chicken by using a small knife, inserting in the side of the chicken and working back and forth until about a three inch space is made. Be careful not to go all the way through either sides or back of chicken.
I like to steam my broccoli in a little bit of chicken stock instead of water. Make sure broccoli is cook and drained. Chop broccoli into small pieces. Combine in a bowl with garlic and cheese. Stuff mixture into chicken breast packing tight.
Rub chicken with oil on both sides. Salt and pepper on both sides. Crush the parsley in your hand before sprinkling on chicken. This releases the flavor of the dried herb.
Heat a saute pan over high heat for about 3-5 minutes before adding chicken. Add chicken cooking through on both sides. If chicken starts to brown too quickly, turn down heat. Remove chicken from pan and put in a small baking dish. Broil for about five minutes. Finish with Dijon sauce.
Dijon Sauce
1 tablespoon margarine
1 tablespoon flour
1/2 cup chicken stock
1 tablespoon Dijon mustard
Salt and Pepper
Make a rue by melting butter then adding flour in a small sauce pan. Mixture should look like a paste. Let cook for about 2-3 minutes so the flour taste will cook out. Add chicken stock whisking until clumps are gone. Whisk in mustard. Bring sauce to a simmer and continue to stir until sauce has reduced by almost a half. about 5 minutes. Spoon over chicken.
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