Friday, February 27, 2015
Monday, February 23, 2015
Give someone a hug today! ☺
Every once in a while, I have breakfast for dinner...this is a great recipe for a cold night!
French Toast Casserole
|1.||Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.|
|2.||Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.|
|3.||Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.|
Sunday, February 22, 2015
Saturday, February 21, 2015
Friday, February 20, 2015
Tuesday, February 17, 2015
Monday, February 16, 2015
Basil Chicken over Angel Hair
|1.||In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.|
|2.||In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.|
|3.||Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.|
Sunday, February 15, 2015
Saturday, February 14, 2015
Friday, February 13, 2015
Thursday, February 12, 2015
Monday, February 9, 2015
I ♥ SOUP!
I eat it all year round, but winter time is the perfect time to make a big pot....
and, with this recipe, you use your crock pot! Easy breezy!
Just good hearty eating, and healthy, too!
Slow-Cooker Chicken Tortilla Soup
|1.||Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.|
|2.||Preheat oven to 400 degrees F (200 degrees C).|
|3.||Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.|
|4.||Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.|
Sunday, February 8, 2015
Friday, February 6, 2015
HAPPY FRIDAY! ☺
Thursday, February 5, 2015
Wednesday, February 4, 2015
Tuesday, February 3, 2015
Monday, February 2, 2015
I was at a friend's house recently and she served a vegetarian chili that was ta-die-for! Who knew healthy could taste so good! This recipe is from Emeril Lagasse. My friend also used cubed butternut squash in hers, but the good thing about this chili is, you can use up any veggies you have in the house! Easy breezy! ENJOY!
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe.print.html?oc=linkback