Posted by admin on 8th February 2010
2 ea Cucumbers; Medium 1 1/2 T Sugar 1 1/2 T Cider Vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour Cream 1 T Parsley; Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.
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When dealing with the insane, the best method is to pretend to be sane. — Hermann Hesse
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Posted by admin on 8th February 2010
Peach Yogurt Pops
1 1/2 cups sliced fresh peaches
1 cup low fat or fat free plain yogurt
1/4 cup liquid honey
Combine peaches and yogurt in blender. Begin to process. While processing, add in a slow stream. Process until smooth. Pour into Popsicle molds. Insert Popsicle sticks. Freeze until firm.
For 6 servings: 92 calories, 0.6 g fat, cholesterol 2 mg. sodium 30 mg. carbs. 91.2 g., fiber 0.9
WW Points: 2
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Posted by admin on 8th February 2010
Kivas Restaurant Pasta Jambalaya
Posted by LladyRusty at recipegoldmine.com May 9, 2001
Source: wbrz.com
1 link smoked sausage, sliced
2 ounces boneless breast of chicken, sliced
2 ounces sliced onion
2 ounces sliced bell pepper
1 tablespoon roasted garlic
1/2 cup heavy cream
1/4 cup chicken stock
Pinch cayenne pepper
Garnish
Provolone and mozzarella cheese
Combine garlic, cream, and chicken stock. Reduce to one-half cup.
In separate skillet, saut? first four ingredients and cayenne pepper until chicken is done. Add cream and stock reduction to skillet until the sauce thickens. Spoon over penne pasta and garnish with cheese.
Servings: 1
First say to yourself what you would be and then do what you have to do. — Epictetus
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Posted by admin on 8th February 2010
1 Chicken — quartered Salt & Pepper — to taste 2 tablespoons Butter 3 Leeks, w/ 1″ green — sliced 2 Granny Smith apples — peeled 1 cup Apple juice 1/2 cup Vinegar 3 cups Chicken stock 3 tablespoons Calvados 1/2 cup Heavy cream Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about eight minutes over medium heat. If the butter in the pan starts to brown, lower the heat slightly. Turn the chicken and light saute in the same way for five minutes more. Remove the chicken from the pan and place it in a bowl. If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter. Add the leeks and cook them for 10 minutes over medium heat. Stir the leeks every couple of minutes. They should be soft but not brown. Put the chicken back in the pan with the leeks. Add the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top. Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked. Remove the chicken and let it cool. Remove and discard the skin and pull the meat away from the bones. Cut the meat into half inch chunks. Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls. Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples. The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. This soup is also delicious with curry, which can be added by gently cooking a tablespoon of curry powder in a tablespoon of butter and stirring it into the soup shortly before serving.
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Posted by admin on 8th February 2010
Pizza Fondue
1 pound ground chuck or ground turkey
1 small onion, chopped
1 or 2 cloves garlic, minced
2 (10 ounce) cans pizza sauce
1 1/2 cups shredded natural Cheddar cheese
1 cup shredded natural mozzarella cheese
Cubed French bread
Crumble ground beef into a microwave-safe plastic colander; mix in onion and garlic. Place colander in large bowl. Microwave, uncovered, on HIGH 4 to 5 minutes, until pink color is gone from meat; Discard fat collected in bowl. Transfer meat to casserole or fondue dish. Mix in remaining ingredients except bread. Microwave, uncovered, on HIGH for 5 to 7 minutes, until cheeses melt and fondue bubbles. Stir to blend mixture.
Serve with bread cubes to twirl in mixture. Return to microwave oven to reheat, if necessary, or place over burner to keep warm while serving.
Makes 4 to 5 servings.
Cervantes smiled Spains chivalry away A single laugh demolished the right arm Of his country. — George Gordon Byron
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