Thursday, March 16, 2017

Lemon Lush

Crust:
2 cups all-purpose flour
1 cup butter, softened
1 cup chopped pecans

Cream Cheese Filling:
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
2 Tablespoon lemon juice
1 pkg Sherriff lemon pie filling prepared as directed (cooled)

1½ cups Cool Whip
½ cup icing sugar
Finely grated lemon zest

Crust: Mix the flour, butter and pecans together. Press into a 9x13 baking dish. Bake at 350F for 20-25 minutes or until lightly golden brown. Let crust cool.

Cream Cheese Layer: Beat cream cheese, icing sugar and lemon juice together until smooth. Spread over cooled crust.

Gently spread the lemon filling over cream cheese layer, then cover with Cool Whip. Dust with icing sugar and finely grated lemon zest. Chill.

Tuesday, March 14, 2017

Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander


Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper

Tuesday, March 7, 2017

Greek Garlic Lemon Chicken

4 chicken breasts
1/2 cup Farmboy lemon garlic dressing
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy

Monday, January 9, 2017

Chutney

3 c white sugar
4 c cider vinegar
2 tsp salt

Boil the above in a large stock pot then add:
  • 3/4 c chopped onions
  • 4 cloves garlic finely chopped

Peel, core and chop 10 apples and add to hot vinegar mixture. Mash with potato masher. When well boiled, add:
  • 8 large peeled tomatoes cut in pieces
  • 1 lb raisins (about 2 1/2 c)
  • 2 tsp ginger
  • 2 1/2 tsp mustard seed
  • 1/4 - 1/2 tsp cayenne pepper
Stir well and boil over moderate heat until fruit is well cooked and mixture is fairly thick (about 1 1/4 hours). Bottle in sterilized jars and cover with wax or can in hot water bath


From Beth's great grandfather

Friday, November 11, 2016

Quiche

1 cup broccoli, chopped, cooked and well drained
8 oz cheddar cheese, shredded
2 green onions, chopped
4 oz chopped ham
3 slices bread, cut in small cubes
6 eggs
1 cup 5% cream
1 tsp Dijon mustard
Salt and pepper to taste

Spray a large glass pie plate. Beat the eggs, then whisk in the cream and Dijon. Add remaining ingredients. Let sit for an hour or overnight so bread absorbs liquid. Bake at 350ยบ for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.


Tuesday, October 4, 2016

Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)
Freshly-ground black pepper
Juice from half a lemon
Handful of fresh cilantro, chopped 
Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Monday, October 3, 2016

Layered Pudding Dessert with Pecan Crust

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup whipped cream or cool whip

Vanilla Pudding
1 package of instant vanilla pudding or mousse
2 cups milk 

Chocolate Pudding
1 package of instant chocolate pudding or mousse
2 cups milk

Last Layer
2 cups cool whip

Topping
Shaved chocolate

Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.Prepare the vanilla and chocolate pudding and refrigerate to thicken. In a mixer add the cream cheese, powdered sugar and the cup of cool whip. Mix until light and fluffy.

Once the crust cools, spread the cream cheese mixture evenly over the crust. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with cool whip and sprinkle with the shaved chocolate. Refrigerate for a couple hours to set.

AKA: Six in a pan or Sex in a pan