Memories and healthy recipes for your dinner table.
A simple soup full of flavor. 2 tbsp butter 1 onion, chopped Salt and Pepper 1 tbsp chili powder 1 baking potato, peeled and chopped 4 cups chicken broth 1 (16 oz) bag frozen corn kernels 2 cups shredded chicken 1 (10 oz) bag frozen …
Mushrooms add such a nice rich flavor to the simplest of dishes. Source: Christina Stanley Salerno (Everyday with Rachael Ray Magazine) 8 Chicken Thighs 2 tbsp olive oil 1 tsp fresh thyme Salt and pepper 8 oz mushrooms, halved 1 onion, coarsely chopped 1 (10 …
I made a few changes to this one. I am not a fan of green salsa so I leave it out. I also use a blend of shredded Monterrey Jack and cheddar cheese.
4 (6-inch) flour tortillas
3 ounces (3/4 cup) shredded pepper jack cheese
2 1/2 cup (10 oz) shredded chicken
1 cup green salsa, plus more for serving
1/4 cup plus 2 tbsp chopped cilantro
1/4 tsp ground cumin
1 cup shredded iceburg lettuce
3 plum tomatoes, diced
1/4 cup sour cream, optional
Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8-10 minutes.
Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
Top with lettuce, tomato and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa.
I had some left over rice from dinner that I wanted to use up rather than waste. This recipe comes from my sister-n-law Emily’s Grandpa Joe. The recipe does not specify how much milk, sugar and vanilla to use so I guessed 3 cups milk, …
I was in a shrimp mood this week. It started with the Island Shrimp and Fruit salad recipe. This is one of our favorite shrimp recipes. The couscous is a light alternative to pasta or rice.
Source: Better Homes and Gardens magazine October 2005
24 raw shrimp (about 1 lb, fresh or frozen)
1 tbsp olive oil
4 cloves garlic, minced
1 tsp dried tarragon, crushed
1/2 tsp dried thyme, crushed
1/4 tsp Old Bay seasoning or celery salt
1 (5.6 oz) package toasted pine nut flavored couscous mix
1 1/4 cups chicken broth
1 (8 oz) jar oil packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 (6 oz) package fresh baby spinach
12 pitted olives, halved
1 tbsp fresh parsley, optional
Shredded Parmesan cheese
Thaw shrimp if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large zip-lock plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for at least 1 hour.
Prepare the couscous according to package directions using 1 1/4 cups broth in place of water.
Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3-5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on top of spinach. Arrange shrimp on couscous; spoon remaining butter mixture over shrimp. Sprinkle with olives, parsley and Parmesan. Makes 4-6 servings.
I tend to avoid anything prepacked because of all the unknown and extra ingredients. However, sometimes it is nice to have a snack or lunch that is quick and ready to go. This recipe was sent to me by my sister Allison. These little ham …
Back when I was in college I worked at Rag Tops, a car dealership in West Palm Beach that specializes in convertibles, hence the name Ragtops, and classic cars. When the owners, Ty and Sheri were married they had a reception at Ragtops. The building is from the 1920’s, three stories high and packed with fun and amazing memorabilia from art deco to 50’s retro. I am thinking the same thing they must have thought, “who wouldn’t want to have a party here!” And so Party Perfect was born.
We hosted a myriad of parties centered around themes for fortune 500 companies to private individuals. We had The Great Gatsby, Sock Hop’n 50’s, The psychedelic 60’s, Bar Mitzvahs and Halloween to name a few. When I moved away I took my love of parties with me. Once a month I hosted a theme party for a few friends. Each month the list of invited guests changed. It was not long before friends and acquaintances who had heard about the parties were begging to be on the next months list of invited guests. The parties were simple. Just food and decorations. But, just like at Ragtops, my friends eyes lite up and their spirits danced at the site of good food and fun lovely decorations. It was something different and out of the ordinary.
I can’t think of a kid who does not get excited at the mention of the word party, a majority of adults included. Theme parties need not be confined to holidays and cultural cuisines. There are decades, seasons, special occassions, western, luau, sports, favorite movie, Hollywood, casino, music, everything made like a pie night, sing for your supper, mystery dinner, circus, royalty, alien, safari, pirate and the list goes on.
We like to keep the decorations and menu simple and inexpensive. Balloons and streamers, maybe a strand of lights, homemade hats or centerpieces. When Mason and Adelin hear the words party night they can’t wait to dive into the craft cabinet to make decorations. It is one way we have been able to add a little spice and excitement to dinner.
2-lb. chicken fryer, cut in quarters 2 onions, chopped 1 green pepper, chopped 2 medium tomatoes, peeled, seeded and chopped 2 garlic cloves, minced 1/2 cup olive oil 1 bay leaf 4 cups chicken broth 2 cups long-grain white rice, uncooked 1/2 teaspoon saffron 1/2 …