Thursday, July 28, 2011

Oreo Ice Cream Pie


Oreo Ice Cream Pie
30 Oreo cookies, divided
2 cups mint chocolate chip ice cream, softened
2 cups cookies and cream ice cream, softened
1 cup thawed cool whip
hot fudge topping

In a 9" springform pan, stand 14 cookies around the edge. Crush remaining cookies; reserve 2/3 cup. Sprinkle remaining cookie on the bottom of the pan. Spread mint ice cream over cookie layer. Spread cool whip over ice cream layer. Top with remaining crumbs. Spread remaining ice cream over crumbs. Freeze for 4 hours. When ready to serve, remove the outside of the springform pan. Cut into slices and top with hot fudge.

Makes 14 slices

Tuesday, July 26, 2011

Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes


Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes
2 lbs boneless skinless chicken breasts
12 fingerling potatoes
salt
black pepper
olive oil

vinaigrette:
8 cloves garlic, roasted
1/4 cup red wine vinegar
2 Tbsp fresh oregano or 2 tsp dried
2 Tbsp fresh parsley or 2 tsp dried
1 Tbsp honey
1/2 tsp salt
3/4 cup olive oil
1/4 tsp red pepper flakes

Combine garlic, vinegar, spices, and honey in a blender and mix until smooth. Slowly add olive oil until well blended. Stir in red pepper flakes. Set aside.

Place potatoes in a medium saucepan. Pour cold water over potatoes and add 1 Tbsp salt. Boil over high heat until knife comes out with some resistance, about 5-8 minutes after water starts boiling. Drain; slice in half lengthwise. 

Brush chicken and potatoes with olive oil and salt and pepper. Grill chicken about 5 minutes on each side, until cooked through. Grill potatoes about 2 minutes on each side. Remove chicken and potatoes from grill and drizzle with sauce.

Recipe adapted from Food Network, Bobby Flay

Monday, July 25, 2011

Spaghetti and Cheese Stuffed Meatballs


Spaghetti and Cheese Stuffed Meatballs

Spaghetti sauce:
3 Tbsp olive oil, divided
1 onion, diced
1/2 stalk celery, diced
4 cloves garlic, minced
1 1/2 tsp each: oregano, thyme, Italian seasoning, basil, black pepper
2 tsp salt
1/4 tsp red pepper flakes (optional)
1 Tbsp brown sugar
6 oz can tomato paste
1 (28 oz) can crushed tomatoes
1/2 cup water

Cheese Stuffed Meatballs:
1/4 cup bread crumbs
1/2 cup parmesan cheese
1 tsp each: parsley, oregano, thyme, Italian seasoning
1/4 tsp red pepper flakes
4 Tbsp milk
1/4 cup onion, diced
1 lb ground beef
mozzarella cheese, cut into 1 inch cubes

Pulse tomatoes in a food processor until it reaches desired consistency. Heat 2 Tbsp olive oil in a large skillet. Add onion, celery, and garlic. Cook for 5 minutes or until tender. Add seasonings and brown sugar. Stir in tomato paste and tomatoes. Add water and remaining 1 Tbsp olive oil. Simmer for 3-4 hours. 

Preheat oven to 400. Line a baking sheet with foil and spray with cooking spray. Combine all ingredients for meatballs except ground beef. Crumble beef over mixture and mix well with hands. Take a small handful of meat mixture and place a piece of cheese in the middle. Press the meat around the cheese the enclose it completely. Place meatballs on prepared baking sheet. (Makes about 20 meatballs) Bake for 20 minutes. 

Stir meatballs into sauce and serve over spaghetti noodles.

Serves 6-8

Recipe adapted from The On Call Cook

Thursday, July 21, 2011

Baked Southwest Egg Rolls

These were so good. I love the Southwest Egg Rolls at Chili's so when I saw this recipe I was excited to try it. The filling tastes exactly the same. The only difference is they're baked and not fried which is even better to me. Food always seems really heavy when it's fried. This really isn't an egg roll at all; it's actually mini burritos. But either way, it's so yummy!


Baked Southwest Egg Rolls
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 lb chicken breast, cubed
1 green or red bell pepper, diced
1 jalapeno, seeded and minced
1 can black beans, rinsed and drained
10 oz. frozen chopped spinach, thawed and drained
1 cup frozen corn
1 tsp cumin
1 tsp chili powder
1/4 cup cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded cheese
2-3 dozen fajita size tortillas

Chipotle Sauce:
1 cup sour cream
1/4 cup salsa
1 tsp canned chipotle chilies in adobo, minced

Mix together ingredients for sauce. Refrigerate until ready to serve.

Preheat oven to 400. Line 2 rimmed baking sheets with foil and spray with cooking spray. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes until softened. Stir in garlic and cook for 30 seconds. Add chicken and peppers. Cook until chicken is cooked through, about 5-10 minutes. Stir in beans, spinach, corn, and spices. Mix well and cook until heated through. Stir in cheese and cook until melted. 

Heat tortillas in microwave until warm. Place a small amount of filling in the center of each tortilla. Fold in the sides and roll up tightly. Place on baking sheets seam side down. Bake 15-20 minutes or until lightly browned. Serve with dipping sauce.

*Can serve as a main dish or an appetizer

Recipe adapted from Mel's Kitchen Cafe

Tuesday, July 19, 2011

Shredded Chicken Taquitos


Shredded Chicken Taquitos
2 Tbsp olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 Tbsp finely chopped jalapeno
3 cups cooked shredded chicken
3 Tbsp chopped cilantro
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes with green chilies, drained
soft taco size flour tortillas
shredded cheese
vegetable oil

Heat olive oil in a large skillet. Add onion, red pepper, and jalapeno. Cook 3-5 minutes until tender. Stir in chicken, cilantro, salt, cumin, black pepper, and tomatoes. Cook 5 minutes. In a large skillet, heat vegetable oil over medium heat. Heat tortillas in microwave until warm and pliable. Place chicken mixture in the center of each tortilla. Top with cheese and tightly roll. In batches, place seam side down in hot oil. Fry until brown on both sides. Place on a paper towel lined plate to dry. 

Serves 6

Recipe adapted from The Sisters Cafe

Tuesday, July 12, 2011

Key Lime Pie


Key Lime Pie
1 1/2 cup graham cracker crumbs
1/2 cup sugar
4 Tbsp butter, melted
2 (14 oz) cans sweetened condensed milk
1 cup key lime juice or regular lime juice
2 eggs
1 cup sour cream
3 Tbsp powdered sugar
1 Tbsp lime zest

Preheat oven to 375. Mix together graham cracker crumbs, sugar, and butter. Press into a 9 inch pie pan. Bake for 20 minutes. Remove from oven and cool to room temperature, at least 1 hour.

Lower oven to 325. Combine condensed milk, lime juice, and eggs. Whisk until well blended. Pour into cooled pie shell. Bake for 15 minutes. Chill for 2 hours.

Combine sour cream and powdered sugar. Spread over pie. Sprinkle with lime zest. 

Wednesday, July 6, 2011

Honey Grilled Salmon




Honey Grilled Salmon
4 (8 oz) salmon fillets
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar
1/4 cup pineapple juice
juice of 1 lemon
2 Tbsp white vinegar
2 tsp olive oil
1 tsp ground black pepper
1/4 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp garlic powder

Combine all ingredients except salmon in a medium saucepan. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Heat grill to medium heat. Rub each fillet with vegetable oil and season lightly with salt and pepper. Grill 4-5 minutes on each side or until cooked through. Drizzle sauce over salmon. Serve with additional sauce.

Recipe adapted from food.com

Tuesday, July 5, 2011

Chicken and Cabbage Saute


Chicken and Cabbage Saute
4-6 boneless skinless chicken breasts
2 Tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 cup carrots, sliced
1/2 head cabbage, cut into 1" pieces
1/2 tsp thyme
salt and pepper to taste
1/4 cup chicken broth

Heat oil in a large skillet. Season chicken with salt and pepper and place in skillet. Cook 5-6 minutes on each side or until cooked through. Remove from skillet. Add onion, garlic, and carrots to skillet. Cook for 2-3 minutes or until veggies begin to soften. Stir in cabbage, thyme, salt and pepper, and chicken broth. Bring to a boil; reduce heat to medium and cook covered for 10 minutes. Cut chicken into small pieces and return to skillet. Cook covered for 5 minutes. 

Serves 4-6

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