Sunday, May 30, 2010

Sausage & Shrimp in Vodka Sauce

This was a last minute - wanted to make something fabulous but didn't have a lot of time or energy dinner - that came out of my head...
Sausage & Shrimp in Vodka Sauce
Shrimp (as many as you want) *I used precooked, peeled and deveined shrimp
Sausage (I used Hillshire Farm chicken sausage that is also precooked)
Angel Hair pasta
Vodka Sauce straight out of the bottle

Cook pasta per directions on package.
Cut sausage into bite sized chunks (I used scissors to do this). Put sausage and onion in a large saucepan and cook until the onion is nice and translucent. Add the cooked and drained pasta, the vodka sauce + about a cup of the starchy pasta water. Use tongs to incorporate. Season your shrimp with salt, pepper, etc. (I seasoned them with these ingredients) and add them at the last minute - just to warm them up. Serve and enjoy!!

I asked my husband what else I could add to make this really great and he suggested green peppers or broccoli - the possibilities are endless!

*If you've never had Vodka sauce - you have to try it!! It's like a marinara mixed with an alfredo sauce - so delicious!

Shrimp On The Barbie

I am so bad about remembering where I find recipes...
Shrimp on the Barbie
1/2 teaspoon salt
1/4 garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
dash allspice
Large shrimp (as many as you need)
fresh lemon juice
1 tablespoon butter, melted

Place the shrimp onto your hot grill with the seasoning side down. Brush some more melted butter over the other side of the shrimp, followed by another light sprinkle of seasoning.
After 3 minutes or so the face down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.

*I used precooked, shelled, deveined shrimp on my George Foreman grill – so it was 3 minutes flat (just warming them up).

Thursday, May 27, 2010

Grilled Chicken Sandwiches with Basil Aioli

So I totally made up for my lack of posts today - if I do say so myself. It's all thanks to Bobby Flay and Best Foods Mayonnaise. There were so many good recipes that I just couldn't help myself.

With Memorial Day BBQ's coming up this weekend - I just had to share!! Let me know if/when you make any of the following recipes!!

Grilled Chicken Sandwiches with Basil Aioli
2 Tbsp. Best Foods Mayonnaise
1 Tbsp. chopped fresh basil leaves
1 tsp. lemon juice1 clove garlic, finely chopped
1 lb. boneless, skinless chicken cutlets
4 whole wheat Kaiser rolls, halved horizontally
20 sprays I Can't Believe It's Not Butter!® Spray Original
4 slices tomato, about 1/4 inch thick
4 thin slices red onion4 lettuce leaves

Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside. Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked. Evenly spray cut-side of rolls with I Can't Believe It's Not Butter!® Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.

Carmelized Onion Dip

Carmelized Onion Dip
2 Tbsp. olive oil
2 large Spanish onions, halved and thinly sliced
2 cloves garlic, finely chopped
1 Tbsp. fresh thyme leaves OR 1 tsp. dried thyme leaves, crushed
1/2 cup Best Foods Mayonnaise
1/2 cup sour cream
2 ounces cream cheese, softened
Salt and ground black pepper
1 tsp. paprika

Heat olive oil in 12-inch skillet over medium-high heat and cook onions, stirring occasionally, 30 minutes or until golden brown. Stir in garlic and thyme and cook 1 minute. Remove from heat and let cool.
Process mayonnaise, sour cream and cream cheese in food processor until smooth. Add onions, salt and pepper to taste and pulse a few times just until onions are coarsely chopped. Turn into serving bowl, then sprinkle with paprika. Serve with potato or tortilla chips.

Deluxe Artichoke Dip

Deluxe Artichoke Dip
1 cup coarsely torn fresh bread crumbs
1 cup grated Parmesan cheese (about 4 oz.)
1/4 cup coarsely chopped fresh parsley
1 cup Best Foods Mayonnaise
1 container (8 oz.) sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1 jar (12 oz.) marinated artichoke hearts, drained and chopped
1 clove garlic, finely chopped
2 Tbsp. olive oilInstructions

Preheat oven to 350°.
Combine bread crumbs, 1/4 cup cheese and parsley in small bowl; set aside.
Combine mayonnaise, sour cream, remaining 3/4 cup cheese, artichokes and garlic in medium bowl. Evenly spread artichoke mixture in 9-inch pie plate; top with bread crumb mixture, then drizzle with olive oil.
Bake uncovered 35 minutes or until heated through. Serve with your favorite dippers.

Asiago Toasts

Asiago Toasts
1/3 cup Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil*
1 cup shredded Asiago or Parmesan-Reggiano cheese
1 clove garlic, finely chopped
1 Tbsp. chopped fresh oregano leaves or 1 tsp. dried oregano leaves, crushed (optional)
1 Tbsp. chopped flat-leaf parsley (optional)
1/2 French baguette, cut into 18 slices
Combine all ingredients except baguette in small bowl.
Arrange baguette slices in a single layer on baking sheet; spread cheese mixture on baguette. Broil until the cheese is melted and golden, about 3 minutes.

*I didn't have that particular mayo - so I lightly drizzled the slices of bread w/EVOO and then used regular mayo for the spread - t's good...

Black Bean & Corn Salsa

Black Bean & Corn Salsa
1/4 cup Best Foods Mayonnaise
2 Tbsp. lime juice
1/2 tsp. ground cumin
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 cup quartered grape tomatoes or cherry tomatoes
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro
1 tsp. chopped jalapeno pepper (optional)

Combine mayonnaise, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

Potato Beet Salad

Potato Beet Salad
1 lb. potatoes, peeled and cut into 1-inch chunks
1 can (14.5 oz.) beets, drained and cut into 1-inch pieces
1 cup Best Foods Mayonnaise
1 package (10 oz.) frozen mixed vegetables, thawed and drained
1/3 cup green onions, finely chopped
Juice of 1 lime
Cover potatoes with water in 2-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool.
Combine potatoes with remaining ingredients in large bowl. Season, if desired, with salt and ground black pepper.

Shrimp and Avocado Salad

Shrimp and Avocado Salad
2 Tbsp. olive oil
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1-1/2 lbs. uncooked medium shrimp, peeled, deveined and coarsely chopped
2 avocados, peeled and chopped
1/2 cup Best Foods Mayonnaise with Lime Juice

Heat olive oil in 12-inch skillet over medium-high heat and cook onion and jalapeno pepper, stirring occasionally, 5 minutes or until tender. Add shrimp and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Chill 30 minutes.

Stir in avocados and mayonnaise with Lime Juice. Season, if desired, with salt and serve with hot pepper sauce.

Cobb Pasta Salad

Cobb Pasta Salad
8 ounces twist or penne pasta
3/4 to 1 cup Best Foods Mayonnaise
1/4 lb. deli turkey and/or ham, cut up
1 medium avocado, peeled and chopped
1 cup grape tomatoes or halved cherry tomatoes
1/4 cup chopped green onions
1 to 2 Tbsp. fresh lime or lemon juice

Cook pasta according to package directions; drain and rinse with cold water until completely cool.
Meanwhile, combine all ingredients except pasta in large bowl. Add pasta and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature.

Grilled Cherry Tomato Salad with Creamy Balsamic Roasted Garlic Vinaigrette

Grilled Cherry Tomato Salad with Creamy Balsamic Roasted Garlic Vinaigrette
1 pint cherry tomatoes
2 Tbsp. canola oil
8 ounces spring salad mix
1 small red onion, thinly sliced
1/2 cup pitted nicoise olives
3 Tbsp. balsamic vinegar
1 Tbsp. Best Foods Mayonnaise
2 tsp. Dijon mustard6 cloves garlic, roasted
1/2 cup extra virgin olive oil
2 Tbsp. finely chopped chives
Toss tomatoes with canola oil and, if desired, salt and black pepper in medium bowl. Grill tomatoes in grill basket 5 minutes or until tender. Combine tomatoes, salad mix, onion and olives in same bowl; set aside.
Process vinegar, mayonnaise, mustard and garlic in blender until smooth. With blender on, slowly drizzle in olive oil. Season, if desired, with salt and black pepper.
Combine 1/2 of the vinaigrette with the salad mixture. Arrange salad mixture on serving platter, then top with chives. Serve with remaining vinaigrette.

Smoked Chili Coleslaw

Are you drooling yet? These Bobby Flay recipes have me in a fit! Gotta go to the store!!

Smoked Chili Coleslaw
1/2 cup Best Foods Mayonnaise
2 Tbsp. chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro

Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Wild Rice & Orange Salad

Another Bobby Flay recipe - summer is perfect for trying new recipes - especially salads!! Can't wait to try this one!

Wild Rice & Orange Salad
1 tsp. finely grated orange peel
1/2 cup orange juice
1 Tbsp. finely grated fresh ginger
2 tsp. Dijon mustard
3 Tbsp. Best Foods Mayonnaise
3 Tbsp. extra virgin olive oil
1-1/2 cups long grain & wild rice, cooked according to package directions
2 seedless oranges, peeled and diced
1 small red onion, finely diced
1/4 cup finely chopped flat-leaf parsley
1/2 cup toasted chopped pecans

Combine orange peel, orange juice, ginger, mustard, mayonnaise and olive oil with wire whisk in large bowl.
Stir in rice, oranges, onion and parsley. Season, if desired, with salt and pepper. Sprinkle with pecans.

Avocado Corn Salad with Creamy Salsa Dressing

I get emails from Best Foods (and coupons too!) and they have recruited Bobby Flay to invent some delicious recipes - this is one of them - so delicious...
Avocado Corn Salad with Creamy Salsa Dressing
1/4 cup Best Foods Mayonnaise
1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)
2 Tbsp. fresh lime juice OR red wine vinegar
1 medium head romaine lettuce, shredded
1 ripe avocado, peeled and diced
1 large beefsteak tomato, halved, seeded and diced
1 cup fresh corn kernels, or frozen kernels, thawed
4 ounces Monterey pepper Jack cheese, dicedCorn tortilla chips, crumbled
Process mayonnaise, salsa and lime juice in blender until smooth, adding water if necessary to thin to dressing consistency. Season, if desired, with salt and pepper.

Arrange lettuce in large bowl and toss with 1/2 of the dressing. Gently toss in remaining ingredients except corn chips. Drizzle with remaining dressing, then top with corn chips.
*I added cucumber and jicama - so yummy!

Navajo Tacos/Navajo Fry Bread

I overheard someone in the grocery store talking about having a Navajo Taco for lunch and I just HAD to have one too. Making the Navajo Fry Bread is so much easier than I thought it would be - and soooo delicious.
Here is a plain piece of Navajo Fry Bread...
My girls helped me roll them out into 8" circles (see easy!)
and here is the final product... super delicioso!
Navajo Fry Bread
4-5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 cups water

Mix dry ingredients. Stir in water and milk. Knead dough until incorporated. Cover and let rest 15 minutes.
Heat 1" vegetable oil in a deep skillet to 350 degrees (I use a candy thermometer).
Split dough into 6 pieces and roll them out until they are about 8” big. In the hot oil, quickly brown on both sides. Drain on paper towels.

Top with ground beef, shredded chicken, refried beans, pinto beans, black beans, corn, grated cheeses, salsa, lettuce, green onion, sour cream - whatever!

Monday, May 10, 2010

Sample Menu

So the ball has been dropped for the last few weeks. So sorry... Life has been insane lately. Here is what's for dinner this week.

Monday- Eat Out- Olive Garden for Sis in laws b-day
Tuesday- Navajo Tacos
Wednesday- Hawaiian Chicken Sandwiches (Teriyaki chickn, Pineapple slices, mayo, lettuce, tomato, and swiss cheese) with salad and mango salsa and chips
Thursday- Manicotti, garlic bread and veggies
Friday- Chicken Roll ups, au gratin potatoes, and salad
Saturday- Pizza
Sunday- Dinner with Family

I hope all of your Mother's days were as fantastic as mine! Enjoy!

Sunday, May 9, 2010

Jicama Chips

I LOVE jicama. It's especially good in salads. It's a root vegetable that has a sweet tang. I'm not going to lie. When you pick it up at the grocery store - it's pretty darn ugly. But once you cut away the outer layer - that sweet, delicious veggie comes to life.

I often slice the jicama in half and then make jicama 'chips' as a snack. My kids LOVE them!! I serve them with salad dressing or sometimes with a little honey. My kids will eat them plain too - a delicious, nutritious snack!

Pearl Onions

I love onions. Like seriously love them. I must be part oger or something. I made Char's Roasted Potatoes the other night and decided to throw some pearl onions in the mix. You can usually find pearl onions in the freezer section at your grocery store - not so at my local mart - but they did have them in the produce section - the package I bought also came with instructions on how to easily peel them.

To peel them - put them in boiling water for approx. 3 minutes drain and rinse in cold water. Cut off the ends and the outer layer will come right off.

When you roast these onions, they become very sweet - and actually don't taste like a 'onion' at all. Super delish - definitely doing that again!!

Saturday, May 1, 2010

Sample Menu

I don't know who's turn it is for the sample menu - but man have we been slackers!! Busy, busy girls.

This Week
Sunday: Baked Pasta with Sausage and Cheesy Garlic Bread
Monday: Simple Salmon and fried rice
Tuesday: Cafe Rio Chicken Salad
Wednesday: Pesto Veggie Pizza
Thursday: Burritos made with the left overs from Tuesday's dinner
Friday: Date Night:)
Saturday: Turkey Burgers, baked beans and corn on the cobb


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