I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.
This marinade has all the ingredients of a margarita! Marinate the chicken breasts for an hour (not much longer, or the lime juice will start to cook the chicken) and then grill over medium-hot coals. Servings are based on the number of chicken pieces. If you have hearty eaters, this will not serve 8! Delicious!
This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!
After much testing, I've found this is the best way to get nice, crispy fries! Since DS thinks fries are a nutritional necessity, I really needed to find the best-tasting way to make these. When money is tight, I have substituted vegetable/canola oil without a major difference in taste, but the peanut oil is best. Prep time does not include soaking time.
This risotto is a main dish meal! Meat, veggies, and rice! I love risotto as a side, but this is hearty enough for an entire meal! Originally posted by Mrs. Peter Davison in the Edgewood Cooks cookbook, but this version has some alterations by me.
This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.
This is served at our neighborhood Greek restaurant as soon as you sit down at the table. I've tried my best to duplicate it. Had to figure it out as DD wants it everytime she comes home to visit....and the restaurant is closed during holiday when she is here!! Measurements are estimated, as I always just eyeball the ingredients. More oil is always better....more juice for the bread! :)
An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period.
This sauce is delicious with all kinds of things! Shrimp, chicken, sausages....there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, was taken over by Louisiana, and now Denmark and Belgium have become fans. This has become a requirement on the "Danish Hotdog", sold by street vendors, and is common in Danish fridges!
Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.
Although the original recipe calls for Halibut, I've found that any firm, white fish will work. If your fish is frozen, soak it in milk to help remove the frozen "fishy" taste. This is an easy recipe that comes together fast. Except for the fish, most people will have all the other ingredients on hand. I love this after a hard work day....quick, easy, and delicious! Original recipe is from the "Reflections of the West" cookbook, but I've made a few changes.
I love to grill, and even more, I love when the entire meal can be made outside! This is one of those meals.....of course, some rice or bread on the side would be nice, but you can make a full meal out of this. Feel free to switch out the veggies. I like to add onions, especially when the great Vidalias are in season. Prep and cook time does not include the 2 hour marinating time.