Artichoke Cheese and Rosemary Frittata
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
Jack)
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
Directions: Continue reading
1 cup pecans (or walnuts)
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
This recipe came from my Great Grandma Emily!Emma’s 10 Cup Cookies
1 C. semi sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. raisins (I like dried cherries)
1 C. flaked sweetened coconut
1 C. Quaker oats (I use regular but quick cooking oats works too)
1 C. Butter
1 C. creamy peanut butter
1 C. granulated sugar
1 C. lightly packed brown sugar (light or dark)
1 C. flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 eggs
Directions
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I love chocolate covered bananas when I go to the local fair or Disneyland. Here’s my version of this sweet and salty treat.
Coco-Banana Bon Bons
Ingredients:
12 oz. semisweet chocolate chips
2/3 cup toasted and chopped almonds, walnuts, pistachios or pecans
2 bananas
Directions: Continue reading
Grandma’s Butter Horns
4 cups flour
1/2 cup sugar
2 eggs
1 block of cake yeast
1 cup milk
1 cup shortening
1/2 tsp. salt
Break yeast into cold milk and set aside.
Mix dry ingredients and shortening as if for pie crust.
Beat the eggs well and add to milk/yeast mixture.
Mix this with flour mixture.
Set overnight to raise (doesn’t need to be especially warm).
In the morning, divide dough into four equal parts and roll each out on a floured board or silicone pastry mat.
Spread thin layer of butter onto entire round and then slice into 8 pieces like a pie.
Roll each from wide end to small end and turn under placing on a cookie sheet.
Let them rise again, covered with alight towel.
Bake in 375-400 degree oven for 12-15 minutes.
Serve warm.
Oh so yummy!
light and healthy, no-cook meal for a warm summer night.2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges
Tomato Basil Appetizer
1 dry pint (basket) of cherry tomatoes
1 carton of fresh mozzarella cheese (small balls or you can cut up larger ones)
10-20 fresh basil leaves (depending on size)
good quality extra virgin olive oil
good quality balsamic vinegar
salt and pepper to taste
toothpicks
Directions Continue reading
Basil, Artichoke and Sundried Tomato Frittata
Ingredients
6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste
Instructions Continue reading
This is great summer salad that’s easy, tasty and good for you too.
Chicken and Mango Salad
Salad
3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds
Dressing
1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)
Directions
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INGREDIENTS
1/3 cup rice vinegar
¼ cup soy sauce
3 ½ Tablespoons honey
¼ cup sesame oil
1/3 cup peanut oil
3 cloves garlic, minced finely
½ inch square piece of fresh ginger, peeled and roughly chopped or grated
Place all the ingredients in a container with a tight fitting lid ( I use a small mason jar) and shake well before dressing the salad. I like this one with a Chinese Chicken Salad (Iceberg lettuce, shredded chicken, shredded carrots, red peppers, celery, green onions, red cabbage, and a little fresh mint and fresh cilantro).
INGREDIENTS
½ cup plus 1 T cider vinegar (or your favorite infused vinegar)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp honey
6 T EVOO*
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.
Make 4 servings (198 calories each)
INGREDIENTS
2 T. lemon juice
5 T. EVOO*
3 T. lime juice
1 T. chopped oregano leaves
2 tsp. minced shallots
pinch of kosher salt
Combine all ingredients in a small jar with a tight fitting lid. Shake well.
Makes 4 servings (160 calories each)
¼ cup each of fresh parsley, basil, tarragon and mint leaves
¼ cup lemon juice
¼ cup EVOO*
¼ cup 2 % plain Greek yogurt
1 medium garlic clove
1/8 tsp kosher salt
2T water
In a blender, combine all ingredients and puree until smooth.
Makes 8 servings (71 calories each)
* EVOO is Extra Virgin Olive Oil. I love the robust flavor. If you want something milder, choose light or extra light olive oil instead.
YIELD: Makes 3/4 cup
INGREDIENTS
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup infused vinegar (I like raspberry, mango, cherry or pomegranate)
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified.
Don't Forget the Secret Ingredient 