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I made this weekend and am happy to say it is AWESOME! My husband really loved this dips as well. The recipe only called for 1 jalapeno pepper, I like things a little spicy so I added 3. Adjust this to your taste. The combination of spicy and sweet is amazing. I served mine with the Gluten Free multi grain crackers from Sam’s Club. I love these crackers, if you haven’t tried them I recommend them highly.
Cranberry Cream Cheese Dip
Time: 15 minutes prep + 4 hours refrigeration
Yield: 15 servings
1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
2 8 oz packages cream cheese
1. Put your cranberries in a food processor. You could also,just use a food chopper, I believe it would look a little prettier. The food processor may over chop. I used mine, it tasted fine, just think it may not look as pretty.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don’t like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
Cook a pierced potato in the microwave until it’s soft all the way through – about 10-12 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.
This is one of the best chicken recipes I have made. I love spicy food and I love food with lemon. My recipe for Habanero Chicken is my favorite spicy chicken dish. I believe this will be my favorite Lemon recipe for chicken. The sauce is AMAZING! The next time I prepare it I will make a batch of angel hair pasta as a side dish, and I will add mushrooms and a small bit of capers and drizzle the sauce over the angle hair pasta. Tonight I made it with the Parmesan Roasted potatoes, which were very good as well. We frequently go to an italian restaurant called Vitos for the Lemon Chicken dish. I’m so excited to find a recipe that I think is equally as good as Vitos. They serve theirs with the angle hair pasta, which I love. I can’t wait to try this again with the pasta!
|Preheat the oven to 400 degrees.Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the chicken broth, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.|
These are delicious! Perfect for a brunch or holiday breakfast. Simple to make packed with flavor. I served this with Asparagus with sliced garlic drizzled with olive oil and finished with a twist of lemon juice. My husband loved this recipe. It was so easy to prepare and would be wonderful for a crowd. My sister posted the recipe, but I decided to add the crescent roll crust which really adds a lot to the dish. I love the parmesan cheese sprinkled on top before baking. When I made this I cut it in half using only 5 jumbo eggs and filled 12 cupcake holders.
1/2 pound Italian Sausage (sweet, mild, hot variety depending on your preference I used Bob Evans Italian)
1/2 cup broccoli florets
5 Jumbo eggs
1/8 cup milk (or half and half depending on how you’re feeling that day)
1 tsp. vegetable oil
1/4 tsp baking powder
1/4 cup chopped mushrooms
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli and mushrooms cook for about 5 minutes longer.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Put crescent roll into each muffin tin. ( If you have more filling than crescent rolls like I did lightly spray remaining muffin tins and fill with out crust. Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
I made this tonight for dinner. I was worried that it may not be worth the effort or cost. My husband said to add this to his list of favorite meals. It is pretty rich. I wasn’t uncertain about leaving all of the bacon fat in the pan for the sauce I followed the recipe exactly and would make it the same way again. When served with a caesar salad it could easily feed 6 people. This is something that you wouldn’t want to eat often, but it would be perfect for a dinner party.
- Kosher salt
- Two 4-ounce lobster tails
- 1 pound whole wheat penne pasta
- 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
- 4 cloves garlic, minced
- One 14 1/2-ounce can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup heavy cream
- 1 cup chopped fresh basil
- Freshly ground pepper
- 1 pound large shrimp, peeled and deveined
Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.
This is a side dish I make all the time in the summer. It is wonderful as a side dish served with rice. I use serrano peppers they are a little more spicy than jalapenos.
1 pint of grape tomatoes sliced in half
1/2 bunch of cilanto chopped
1/2 red onion diced
salt and pepper to taste
Combine all ingredients and chill for at least 1 hour or until ready to serve.
So I had seen where someone on facebook posted they were eating an oatmeal casserole. I decided to google a recipe and found this. It is a delicious healthy breakfast. Simple to prepare. This recipe serves 2. I added warm milk to my bowl before serving.
1 3/4 cups milk
1 tablespoon butter
• 1 cup old fashioned oats (NOT quick cooking)
• 1 apples peeled, seeded, cored and chopped small
• 1/3 cup dried tart cherries
• 1/4 cup Almonds, toasted
• 2 tablespoons brown sugar or 2 tablespoons unbleached cane sugar, plus
• 1 tablespoon brown sugar or 1 tablespoon unbleached cane sugar
• 1/2 teaspoon real vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
Lightly toast walnuts and set aside.
Preheat oven to 350 degrees.
Coat a 1 1/2 quart casserole dish with butter or margarine substitute.
In a medium saucepan, bring milk and butter to the boil. Slowly stir in the oats with a fork.
Stir in the apple and dried fruit, toasted almonds, 2 tablespoons brown sugar, vanilla extract if using, cinnamon, and the salt.
Cook mixture, stirring constantly for 1 minute. Be careful not to burn! Pour the oatmeal mixture into the prepared casserole dish.
Bake, uncovered for 15 minutes. The last 5 minutes of cooking, sprinkle the remaining 1 tablespoon of brown sugar on top and bake until the top is bubbly.
Serve warm with additional warmed milk served .
This is a delicious dip. Great served with chips. Adds a little twist to ordinary guacamole dip. The addition of the corn adds a nice crunch and sweetness to the dip.
1 red onion
1/2 bunch of cilantro
1 ear of sweet corn
1 pint of sweet grape tomatoes
juice of 1/2 lime
2 fresh jalapeno peppers
Remove avocado and dice in a bowl. Shuck corn and remove kernels from cob and add to avocado. Dice red onion, cilantro and jalapeno. Slice tomatoes in half. Add to mixture, season with salt and pepper. Cover with plastic wrap and store in fridge. Be sure to press plastic wrap to the surface of the dip to prevent browning. I also add the avocado seed to the bowl to help prevent browning.
So I had an ice maker that I purchased from Target that was complete garbage. I didn’t have the receipt so the cashier told me I needed to purchase something in the same department. I was so angry, because I just wanted to use the credit to buy groceries. I mean what could I possible buy in that department and spend a hundred dollars? Well it turned out it was a blessing in disguise. I purchased a new toaster…the kind that takes unusual shapes of bread, and new electric skillet and a PANINI PRESS! My two favorite meals would be a good soup and a sandwich. I have been wanted to buy one for quite sometime. So I quickly searched for a recipe to use my new-found gadget! I thought this sandwich sounded amazing, and it was. I also made up a soup which I prepared with this sandwich. It was sort of a Tortilla Soup…DELICIOUS. I will be posting that recipe next. Back to this amazing grilled sandwich. I couldn’t believe how much it tasted like a crunchy Jalapeno Popper. The cream cheese combined with the cheddar jack is a perfect combination. I used a sour dough bread, and the addition of the crushed chips between the two layers adds a nice crunch to the sandwich. The recipe I found actually called for roasting your own jalapeno peppers in the oven. I didn’t have fresh peppers so used the ones I had in a jar. They were fine. I will try making it with the fresh ones again. Helpful tip, when using a panini press do not press down on the sandwich, simply let the top rest on the bread. Toast until golden brown! Enjoy
2 slices of sour dough bread
cream cheese ( I used the spreadable kind.)
cheddar jack cheese
crushed tortilla chips
HOW TO PREPARE:
Butter the outsides of both pieces of bread. Spread with cream cheese. Press crushed tortilla chips into the side. Add a layer of jalapeno peppers and the cheddar jack cheese. Toast in a panini, or toast the way you would a grilled cheese on a griddle.