I was looking for something that my husband and I could snack on while watching the NCAA Men's Basketball tournament this past week. I needed it to be filling enough to be counted as dinner, but also something we could enjoy in front of the TV...ah! We really don't sit in front of the TV to eat very often, so it's a treat when it happens. Both of these recipes could easily be made for Cinco de Mayo coming up and I'm sure they would be a crowd pleaser!
Creamy Black Bean Dip
2 pkgs (8 oz each) cream cheese, cubed
1 can (15 oz) black beans, rinsed and drained, divided
3/4 cup shredded cheddar cheese
6 green onions, chopped
1 1/2 tsp ground cumin
Topping:
1/4 cup shredded cheddar cheese
2 Tbls diced fresh tomato
2 Tbls chopped green onion
In a food processor, cover and process cream cheese until smooth. Add half of the beans. Cover; pulse until blended. Transfer to a bowl; stir in cheese, onions, cumin and remaining beans. Cover, refrigerate 8 hours or overnight. Just before serving, garnish with the cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.
Fresh Corn Salsa
1 1/2 lb firm ripe tomatoes, chopped
1 medium jalapeno pepper, chopped
1 cup fresh corn
1/4 cup finely chopped red onion
1/4 cup cilantro or fresh parsley
1/4 cup zesty Italian dressing
Chop tomatoes and jalapeno pepper; place in large bowl. Add corn, red onion and cilantro; mix lightly. Add dressing; toss to coat. Makes 24 (2 Tbls) servings.
Tuesday, March 31, 2009
Monday, March 30, 2009
Barefoot Bloggers: Chicken Piccata
I love this chicken recipe! I actually made it for the first time this past November when I was looking for a dish to go with Ina Garten's recipe for Roasted Onions. I am pretty picky when it comes to chicken recipes, basically they need enough flavor to "mask" the chicken taste! My mom really enjoys chicken and growing up we had chicken many different ways over the course of one week. Now, I eat chicken in moderation and it always needs to doctored up with something....cheese, lemon, bacon, the list goes on. Thanks Lindsey for choosing this week's great recipe for the Barefoot Bloggers to enjoy!
Here is a link to the original post about the Chicken Piccata http://dnebunch.blogspot.com/2008/11/chicken-piccata-and-buttermilk-mashed.html
Here is a link to the original post about the Chicken Piccata http://dnebunch.blogspot.com/2008/11/chicken-piccata-and-buttermilk-mashed.html
Pistachio "Green" Bread
I came across this recipe around St. Patrick's Day. I needed something quick and easy to take to Bunko that fit with the St. Patrick's Day theme and this certainly fit the bill. Who doesn't love a cake mix recipe?
Pistachio "Bread"
1 box yellow cake mix
1 - 3 1/2 oz pkg instant pistachio pudding
4 eggs
1/2 cup oil
1/4 cup water
1 cup sour cream
Mix all ingredients well and pour into two greased loaf pans. In a small bowl mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle mixture on top of bread and press firmly into bread before baking. Bake at 350 degrees for 40 minutes. (I checked my bread at 35 minutes and it was done.)
Pistachio "Bread"
1 box yellow cake mix
1 - 3 1/2 oz pkg instant pistachio pudding
4 eggs
1/2 cup oil
1/4 cup water
1 cup sour cream
Mix all ingredients well and pour into two greased loaf pans. In a small bowl mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle mixture on top of bread and press firmly into bread before baking. Bake at 350 degrees for 40 minutes. (I checked my bread at 35 minutes and it was done.)
Saturday, March 28, 2009
All-Day Soup
Despite the teasing warm Spring weather we had been having in Cheyenne, winter has come back to "haunt" us with snow and such. As much as I am looking forward to Spring and seeing my tulips bloom, this cold snap allowed me the chance to break out the crockpot (again!) and try a new soup recipe.
All-Day Soup (Taste of Home)
1 beef flank steak (1 1/2 lbs), cut into 1/2 inch cubes
1 medium onion, chopped
1 Tbls olive oil
5 medium carrots, thinly sliced
4 cups shredded cabbage
4 medium red potatoes, diced
2 celery ribs, diced
2 cans (14 1/2 oz each) diced tomatoes, undrained
2 cans (14 1/2 oz each) beef broth
1 can condensed tomato soup, undiluted
1 Tbls sugar
2 tsp Italian seasoning
1 tsp dried parsley flakes
In a large skillet, brown steak and onion in oil, drain. Transfer to a 5-qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Serves 8.
All-Day Soup (Taste of Home)
1 beef flank steak (1 1/2 lbs), cut into 1/2 inch cubes
1 medium onion, chopped
1 Tbls olive oil
5 medium carrots, thinly sliced
4 cups shredded cabbage
4 medium red potatoes, diced
2 celery ribs, diced
2 cans (14 1/2 oz each) diced tomatoes, undrained
2 cans (14 1/2 oz each) beef broth
1 can condensed tomato soup, undiluted
1 Tbls sugar
2 tsp Italian seasoning
1 tsp dried parsley flakes
In a large skillet, brown steak and onion in oil, drain. Transfer to a 5-qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Serves 8.
Friday, March 27, 2009
Coconut Tilapia with Apricot Dipping Sauce
I thought for sure I had already posted this recipe, as it's one that my husband and I have been enjoying for some time. Upon checking, I realized I hadn't posted it...and will need to get a picture next time. We just savored this dish this past week so it probably won't come around in the recipe line-up for some time, but it is one of our favorite fish recipes!
Coconut Tilapia with Apricot Dipping Sauce (found on Allrecipes)
1 cup flaked coconut, finely chopped
2 Tbls flour
1 Tbls Creole seasoning
4 (4 oz) fillets tilapia
1/2 cup cornstarch
1 (4 oz) carton egg substitute
1/2 cup canola oil
Apricot Dipping Sauce
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish
Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Heat canola oil in frying pan to a temperature of about 350 degrees. Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce. Serves 4.
Coconut Tilapia with Apricot Dipping Sauce (found on Allrecipes)
1 cup flaked coconut, finely chopped
2 Tbls flour
1 Tbls Creole seasoning
4 (4 oz) fillets tilapia
1/2 cup cornstarch
1 (4 oz) carton egg substitute
1/2 cup canola oil
Apricot Dipping Sauce
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish
Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Heat canola oil in frying pan to a temperature of about 350 degrees. Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce. Serves 4.
Thursday, March 26, 2009
Grilled Ham Steaks
My good friend, Susy, gave me a Bourbon glaze for my birthday last Fall. I recently had the opportunity to use it when I came across the following recipe for Grilled Ham Steaks. As I was reading the ingredients and directions, it reminded me of the glaze/sauce I had in the pantry. Rather than actually making this recipe, I decided to use the glaze that Susy sent. All of the ingredients listed on the glaze bottle (minus the Bourbon) are also in this "make-yourself" recipe. 
Grilled Ham Steaks (ToH June/July 2007)
1 1/2 cups orange juice
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 to 2 Tb ground cloves
1 Tb molasses
2-3 tsp ground mustard
2-3 tsp ground ginger
3 bone-in fully cooked ham steak
In a small bowl, combine the first seven ingredients. Pour 1 1/2 cups into a large resealable bag; add ham steaks. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill ham steaks, covered, over medium heat for 10-15 minutes or until heated through, basting frequently with reserved marinade. Serves 12.
Grilled Ham Steaks (ToH June/July 2007)1 1/2 cups orange juice
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 to 2 Tb ground cloves
1 Tb molasses
2-3 tsp ground mustard
2-3 tsp ground ginger
3 bone-in fully cooked ham steak
In a small bowl, combine the first seven ingredients. Pour 1 1/2 cups into a large resealable bag; add ham steaks. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill ham steaks, covered, over medium heat for 10-15 minutes or until heated through, basting frequently with reserved marinade. Serves 12.
Wednesday, March 25, 2009
Getting caught up....
I can't believe I have let my blog lapse for a whole month! I've been preoccupied with other things and honestly have not been cooking all that much; and what I have been cooking is the old "stand-by" recipes that we all treasure (aka - comfort food!). I am going to try to not let the blog lapse this long again, I apologize to all of you that check here frequently. I do have some great recipes to post, along with some very easy things to make that are so delicious! And, I need to get caught up with Barefoot Bloggers and Tuesdays with Dorie.
Starting things off again, I am sharing a great recipe my husband and I tried this past weekend. The weather was gorgeous here, and we took advantage by grilling out on both Saturday and Sunday! (picture will be posted after I find the camera cord!!)
Pineapple Chicken Kabobs (ToH June/July 2007)
2 cans (one 20 oz, one 8 oz) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves
1 package (1 lb) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes
Drain the pineapple, reserving juice; set pineapple aside. In a bowl, combine the pineapple juice and Worcestershire sauce. Cut each piece of chicken into four strips (or large chunks, as we did). Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Serves 8.
Starting things off again, I am sharing a great recipe my husband and I tried this past weekend. The weather was gorgeous here, and we took advantage by grilling out on both Saturday and Sunday! (picture will be posted after I find the camera cord!!)
Pineapple Chicken Kabobs (ToH June/July 2007)
2 cans (one 20 oz, one 8 oz) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves
1 package (1 lb) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes
Drain the pineapple, reserving juice; set pineapple aside. In a bowl, combine the pineapple juice and Worcestershire sauce. Cut each piece of chicken into four strips (or large chunks, as we did). Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Serves 8.
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