Friday, May 4, 2012
This soup is so delicious, no one believes me when I tell them what is in it and how easy it is to make. I usually make this at the beginning of the week and I will eat it for lunch over the next several days! It sure beats a sandwich and is a whole lot tastier!
2 cans black beans (not drained)
1 can diced tomatoes (not drained)
1 can corn (drained)
1 package taco seasoning
1 package ranch dressing seasoning
2 cans of water or enough for desired consistency
Put all ingredients into a dutch oven and bring to a boil. Reduce heat and simmer for 20-30 minutes. Top with desired garnish...Enjoy!
Monday, April 30, 2012
I got this recipe from a friend last year on a girls trip and have made it at least 30 times since. Avocados are in peak season during the summer months so this past weekend I kicked off the beginning of summer by making this delicious dip. It was the first of many appearances this dip will make at my house over the next four months. Enjoy!
4-5 Roma tomatoes (seeded,juiced and chopped)
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 bunch Italian flat leaf parsley chopped fine
1 Tablespoon chopped fresh oregano
2 Tablespoons olive oil
3 Tablespoons Red Wine Vinegar
4 oz crumbled feta cheese
2 Large Hass avocados (peeled, pitted and diced)
In a bowl, gently stir together tomatoes, onion, garlic, parsley, oregano, olive oil, and red wine vinegar. Cover and let flavors meld together in the refrigerator for at least an hour. Right before serving, fold in the diced avocado and serve with multigrain chips.
*you can tell an avocado is ripe a few different ways. First the coloring should be a dark green almost black appearance. Next, gently press on the flesh. It should give slightly. Make sure the stem is also in tact. Gently lift the stem. It should reveal a bright green interior underneath. If it is brown under the stem that means it is overripe.
*If you can't find a ripe avocado, place the under ripe avocado in a brown paper bag. Fold down the top and place in a dark, room temperature area such as the pantry. They should be perfect in a couple of days.
Tuesday, February 14, 2012
You can always tell a good recipe by the condition of the page it is written. I am too embarrassed to post a picture, but this one is a prime example. I have made this recipe for the last couple of years and it is one of my absolute favorites!! The crispy seasoned crust accompanied by the tart buttery sauce, grabs your taste buds and leaves you wanting more. I got the recipe from a Barefoot Contessa Cookbook and it is one recipe that I follow to the letter. This recipe is a little different from other chicken piccata recipes in that it does not have capers, but you can always add some if you prefer. It is a fairly easy recipe, but looks impressive when you plate it. Enjoy!
Tuesday, February 7, 2012
Monday, January 23, 2012
Monday, January 16, 2012
This cake has been in my family for years and was usually made during the Christmas holidays. I love making this and putting it in a beautiful tin to give as a gift, but it is great anytime of year! It is the most moist cake I have every had and is basically foolproof. It is simply delicious and a recipe that everyone should have in their repertoire.
1 cup chopped walnuts or pecans
1 box yellow cake mix
1 (3.4oz) package instant vanilla putting
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325° F. Grease and flour a 10 inch bundt pan. Sprinkle nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding. Mix in eggs, water, vegetable oil, and rum. Mix with electric mixer for 2 minutes. Pour batter over the chopped nuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the cake comes out clean. While the cake cools slightly, make the glaze by heating in a saucepan, butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes. Remove from the heat and stir in 1/2 cup rum. Poke holes in the cake with a skewer and pour glaze over cake while still in the pan. I know it looks like a lot but believe me it will soak it all up. When cake has cooled invert onto a cake stand and sprinkle with powdered sugar. Enjoy!!