This is a quick and easy appitizer that I found on Pioneer Woman's blog. AMAZING! Again, another recipe I've made this NUMEROUS times and they are always a huge hit!
Ingredients:
15 jalapenos, sliced in half, and seeded
1 block Cream Cheese, room temp
1 package of bacon
Toothpicks
Directions:
-Now start smearing cream cheese inside each jalapeno half.
-Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno.
-Now stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.
Monday, December 29, 2008
Pesto Palmiers
Another HIT from Annie's blog! I made this for the baby shower as well. There were NONE left! They were sooo incredibly amazing! I've made them at least two more times since then!
YUM!
Ingredients:
1 sheet puff pastry, thawed
¼ cup grated Parmesan cheese, optional
½-3/4 cup pesto
1 egg
1 tbsp. water
Directions:
Preheat oven to 375°.
Lay puff pastry out onto parchment paper. Roll out into a 12×12” square. Lift up one side of the puff pastry, sprinkle grated Parmesan onto the parchment paper, and replace the puff pastry; repeat with the other side. Using a spatula, spread the pesto within ½ - inch of each side of the pastry. Using your spatula, make three indentations on the top edge of the dough at 3 inches, 6 inches and 9 inches to divide the sheet into quarters.
Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indentation). Fold the sides to the middle again until they are almost touching. Fold the two halves together like a book.
Cut into half-inch slices and place onto parchment-lined baking sheet. Whisk the egg and water together and brush over the palmiers. Bake for 8 minutes, flip and bake for 6-8 more minutes. Palmiers are best the day of baking
YUM!
Ingredients:
1 sheet puff pastry, thawed
¼ cup grated Parmesan cheese, optional
½-3/4 cup pesto
1 egg
1 tbsp. water
Directions:
Preheat oven to 375°.
Lay puff pastry out onto parchment paper. Roll out into a 12×12” square. Lift up one side of the puff pastry, sprinkle grated Parmesan onto the parchment paper, and replace the puff pastry; repeat with the other side. Using a spatula, spread the pesto within ½ - inch of each side of the pastry. Using your spatula, make three indentations on the top edge of the dough at 3 inches, 6 inches and 9 inches to divide the sheet into quarters.
Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indentation). Fold the sides to the middle again until they are almost touching. Fold the two halves together like a book.
Cut into half-inch slices and place onto parchment-lined baking sheet. Whisk the egg and water together and brush over the palmiers. Bake for 8 minutes, flip and bake for 6-8 more minutes. Palmiers are best the day of baking
Pineapple chicken Salad
This is an amazing recipe I found on Annie's blog. I used it for a baby shower and it was a HUGE hit! I just realized I never blogged it, so I thought I'd put it up now!
Enjoy!
Ingredients:
2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained
Directions:
Combine all ingredients in a bowl and mix well. Serve on rolls or in pita pockets with romaine lettuce.
Enjoy!
Ingredients:
2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained
Directions:
Combine all ingredients in a bowl and mix well. Serve on rolls or in pita pockets with romaine lettuce.
French Dip Sandwiches
This is another hit at my house! SUPER yummy and SUPER easy! I found this in KellyCooks blog! SOOO amazing!
2lb beef roast
1packet dry onion soup mix
1 can french onion soup (i use the reduced sodium)
2 beef bullion cubes
Provolone Cheese for topping
Rolls for makin' the samiches!
Directions:
Place the beef roast, soup mix, can of soup, and beef bullion cubes in the crockpot.
Cook on low for at least 6 hours.
Shred the meat, reserving the juices in the bottom of the crockpot.
Toast the rolls, add the meat, top with cheese! YUM
2lb beef roast
1packet dry onion soup mix
1 can french onion soup (i use the reduced sodium)
2 beef bullion cubes
Provolone Cheese for topping
Rolls for makin' the samiches!
Directions:
Place the beef roast, soup mix, can of soup, and beef bullion cubes in the crockpot.
Cook on low for at least 6 hours.
Shred the meat, reserving the juices in the bottom of the crockpot.
Toast the rolls, add the meat, top with cheese! YUM
Caramelized Onions and Apples with Sausages
This was one of the recipes I chose to make when my MIL was here. I'd never tried it before, but it sounded and looked amazing! My goal was to impress her while she was here--and this one definitely tipped the scale in my favor.
Ingredients:
16 oz package kielbasa sausages (2-8oz each)
2 Tbs. butter, divided
3 Granny Smith apples, peeled, cored; each sliced into 10 pieces
1 tsp chopped fresh thyme (i used dry)
1 Tbs. canola oil
1 large onion, thinly sliced (3 cups)
1/2 cup Harp Lager (Guinness) beer, room temperature
1/4 cup dark brown sugar
1/4 cup balsamic vinegar
Directions:
1. Broil, grill, or boil sausages according to package directions. (I cooked mine whole in 2/3 cups boiling water in a covered skillet then cut them into pieces). Keep warm until needed.
2. Meanwhile, heat large skillet over medium-high heat, and add 1 Tbs butter. Add apples, and saute’ until golden brown, about 10 minutes. Add thyme, and season to taste with salt and pepper. Transfer apples to bowl.
3. Return skillet to burner, and add remaining butter and oil. Add onions, and cook over medium-high heat 10 to 15 minutes, until onions are caramelized. Add sauteed apples, beer, sugar, and vinegar, and stir to blend well. Cook until liquid is reduced and begins to thicken, 5 to 7 minutes. Spoon onto platter, and top with sausages.
**Next time I would use more kielbasa, hubby and I are BIG meat eaters!**
Ingredients:
16 oz package kielbasa sausages (2-8oz each)
2 Tbs. butter, divided
3 Granny Smith apples, peeled, cored; each sliced into 10 pieces
1 tsp chopped fresh thyme (i used dry)
1 Tbs. canola oil
1 large onion, thinly sliced (3 cups)
1/2 cup Harp Lager (Guinness) beer, room temperature
1/4 cup dark brown sugar
1/4 cup balsamic vinegar
Directions:
1. Broil, grill, or boil sausages according to package directions. (I cooked mine whole in 2/3 cups boiling water in a covered skillet then cut them into pieces). Keep warm until needed.
2. Meanwhile, heat large skillet over medium-high heat, and add 1 Tbs butter. Add apples, and saute’ until golden brown, about 10 minutes. Add thyme, and season to taste with salt and pepper. Transfer apples to bowl.
3. Return skillet to burner, and add remaining butter and oil. Add onions, and cook over medium-high heat 10 to 15 minutes, until onions are caramelized. Add sauteed apples, beer, sugar, and vinegar, and stir to blend well. Cook until liquid is reduced and begins to thicken, 5 to 7 minutes. Spoon onto platter, and top with sausages.
**Next time I would use more kielbasa, hubby and I are BIG meat eaters!**
Saturday, December 13, 2008
The Best Beef Stew
Yet another recipe from my Fix It Quick: Slow Cooker. Hubby is a BIG meat and potatoes guy, so beef stew is definitely a favorite of his. I'm not huge on beef stew so I wanted to try something different--this was definitely amazing!!! We will be making this again for sure.
Ingredients:
1/2c plus 2T flour, divided
2t salt
1t pepper
3lbs beef for stew, cut into 1" pieces
16oz diced tomatoes in juice, undrained (I used the Italian style with the garlic and herbs)
3 potatoes, peeled and diced
1/2lb smoked sausage, diced (I used HOT italian per David's request)
1c. chopped leak
1c. chopped onion
1/2c chicken broth
3cloves garlic, minced
1t thyme
3T water
Directions:
Combine 1/2c flour, salt, and pepper in resealable plastic food storage bag. Add beef; shake bag to coat beef. Place beef in slowcooker. Add remaining ingredients except 2 T flour and water. Stir well. Cover; cook on LOW 8-12 hours or on HIGH 4-6 hours.
One hour before serving; turn slow cooker to high. Combine 2T flour with 3T water, stir until mixture becomes paste. Stir mixture into slowcooker; mix well. Cover and cook until thickened.
Ingredients:
1/2c plus 2T flour, divided
2t salt
1t pepper
3lbs beef for stew, cut into 1" pieces
16oz diced tomatoes in juice, undrained (I used the Italian style with the garlic and herbs)
3 potatoes, peeled and diced
1/2lb smoked sausage, diced (I used HOT italian per David's request)
1c. chopped leak
1c. chopped onion
1/2c chicken broth
3cloves garlic, minced
1t thyme
3T water
Directions:
Combine 1/2c flour, salt, and pepper in resealable plastic food storage bag. Add beef; shake bag to coat beef. Place beef in slowcooker. Add remaining ingredients except 2 T flour and water. Stir well. Cover; cook on LOW 8-12 hours or on HIGH 4-6 hours.
One hour before serving; turn slow cooker to high. Combine 2T flour with 3T water, stir until mixture becomes paste. Stir mixture into slowcooker; mix well. Cover and cook until thickened.
Tortilla Soup Slow Cooker Style
This is another recipe from my favorite cookbook--Fix It Quick: Slow Cooker. It was extremely delicious after spending a day baking with mom. Hubby ate a HUGE bowl of it before work and said it kept him nice and full.
Ingredients:
28oz Chicken broth
14.5oz Rotel--undrained
2 cups chopped carrots
2cups frozen whole kernel corn
1 1/2 cups chopped onion
8oz tomato sauce
1t chili powder (I added like 2T)
1t ground cumin
1/4t garlic powder
2cups chopped cooked chicken breast.
Directions:
Combin broth, Rotel with juices, carrots, corn, onion, tomato sauce, chili powder, cumin, and garlic powder in slow cooker. Cover; cook on LOW 6-8 hours.
Before serving, mix in chopped chicken
**I cooked my chicken ahead of time and added it with the other ingredients at the beginning**
Ingredients:
28oz Chicken broth
14.5oz Rotel--undrained
2 cups chopped carrots
2cups frozen whole kernel corn
1 1/2 cups chopped onion
8oz tomato sauce
1t chili powder (I added like 2T)
1t ground cumin
1/4t garlic powder
2cups chopped cooked chicken breast.
Directions:
Combin broth, Rotel with juices, carrots, corn, onion, tomato sauce, chili powder, cumin, and garlic powder in slow cooker. Cover; cook on LOW 6-8 hours.
Before serving, mix in chopped chicken
**I cooked my chicken ahead of time and added it with the other ingredients at the beginning**
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