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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
7/7/21 1:58 P

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Sunny: Looks delicious! Seriously doubt there'd be any leftovers!

Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
7/7/21 11:07 A

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1 9" pastry crust
1/2 cup butter, softened
1 1/4 cup sugar
3 Tbsp flour
1/4 tsp salt
3 large eggs
1 cup buttermilk
1 Tbsp lemon juice
1 tsp vanilla

Instructions


Beat butter and sugar in a large mixing bowl till creamy.
Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and
blend well. (Mixture may appear curdled.)

Pour filling into a 9" pie crust. I like to use a deep dish.
Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°.

Bake for 50-55 minutes or till lightly browned on top and mostly set.
Place pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.

Edited by: SUNNY332 at: 7/7/2021 (11:08)
Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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SUNNY332's Photo SUNNY332 Posts: 39,709
7/7/21 11:05 A

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We love Cole Slaw and this is a keeper. Sounds fresh and different than the traditional dressing. Thanks.

Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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SHARON10002's Photo SHARON10002 Posts: 63,421
7/4/21 12:33 A

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My Citrusy Cole Slaw Dressing

1 tablespoons fresh lemon juice
3 tablespoons orange juice
3 tablespoons Champagne or White Wine Vinegar
1/2 t Dijon Mustard
¼ cup extra virgin olive oil
1 tablespoon duck sauce
1/4 t celery seed
¼ teaspoon cayenne pepper
Salt and Pepper to taste

Combine lemon juice, orange juice, vinegar, duck sauce, cayenne, and mustard in mini food processor or medium jar with lid. Shake to combine. Add EVOO a little at a time, shaking to combine and emulsify with other ingredients until all oil is combined with other ingredients.
Leave on countertop until ready to use, and shake very well to combine before adding to the cabbage mix.

Makes about 12 ounces

I combined half a bag of Dole Classic Cole Slaw mix, half a bag of the Rainbow Broccoli Slaw Mix, an extra handful of matchstick carrots, (they never put enough in the bag for me), diced up half of my grilled pineapple, and added a handful of Honey Roasted Sliced Almonds in a large bowl. Tossed it with some of the dressing, and it was delicious - nice and light and summery!.

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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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6/28/21 5:46 P

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Can't remember the last time I had white bbq sauce thanks for the reminder.



Kelly
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A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
6/27/21 5:09 P

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That Mexican Scramble looks delicious! The only addition I'd try would be a pinch of cumin.

I love chorizo! And the BBQ Sauce looks fine.

Edited by: 1CRAZYDOG at: 6/27/2021 (17:25)
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SHARON10002's Photo SHARON10002 Posts: 63,421
6/27/21 4:29 P

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Made a very tasty “Mexican Scramble” for brunch this morning.

Mexican Scramble

2 tsp oil for skillet - distribute with pastry brush all around bottom and sides

1/3 cup finely diced onion
1 link Chorizo, casing removed and crumbled into skillet or 1/4 pound bulk Chorizo
6 large eggs
3 oz Half & Half
1 cup Sharp Cheddar Cheese, finely shredded

Mix together in small bowl:

1/4 t smoked paprika
1/4 t garlic powder
1/4 t onion powder
1/4 t ancho chili powder - optional
1/4 t freshly ground black pepper
1/2 t Diamond Kosher Salt
(If using table salt use 1/4 tsp)
Mexican Salsa

In 10 inch non-stick skillet over medium heat, distribute oil all around bottom and sides with brush.

Crumble chorizo into skillet, and saute until golden brown.

Add onion and saute with Chorizo for about 3 minutes. Distribute evenly around bottom if skillet.

Beat eggs and half and half together with whisk until frothy. Add 1 t of the seasoning mix , and the 1/4 t ancho chili powder. Beat again.

Lower burner to low setting, and pour egg mixture into the skillet. Start stirring with silicone spatula until eggs are softly scrambled.

Serve with Medium Salsa spooned on top.

Makes 2
8 oz servings

Soo good and flavorful, and low carb to boot!!

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SHARON10002's Photo SHARON10002 Posts: 63,421
6/27/21 4:26 P

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Alabama White BBQ Sauce

Made this to go along with grilled chicken the other night for dinner. Soooo good! This will keep for awhile in a covered jar or bottle in the frig. You've got to try this! It would also be good on pork chops, or pork tenderloin - maybe even beef.

Made famous by Bib Bob Gibson's Bar-B-Q in Decatur, Alabama, this white BBQ sauce adds an unexpected but delicious zip to chicken or pork.

Alabama White BBQ Sauce
Prep Time: 10 minutes

1 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tablespoon garlic powder
1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
1 tablespoon coarsely ground black pepper
1 teaspoon mustard powder
1/4 teaspoon Diamond coarse kosher salt
1/2 teaspoon finely ground cayenne pepper

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much.

Directions:

Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2-3hours, if possible, to allow the flavors to meld.

Makes: 4 cups of sauce

Note: I used my blender to mix everything together. This was surprisingly delicious! I halved the recipe just in case we didn't like it. Next time I will make the whole recipe and keep it on hand in the frig. I would expect this just gets better the longer it sits.

Edited by: SHARON10002 at: 6/27/2021 (16:31)
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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/30/21 3:48 P

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OH my. Will definitely try this one! the combinations sound delicious. Thanks!

Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
5/30/21 1:41 P

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I have everything to make this so it will be on our table this week if I can find the time to cook.

It is going to get busy here with Shar's surgery/ICU stay so it may be a restaurant kind of week for us.

Thanks for posting this.

Hugs, Sunny

Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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SHARON10002's Photo SHARON10002 Posts: 63,421
5/30/21 11:28 A

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Quick Chicken and Broccoli Pasta

This is a very quick throw together pasta that can be on the table in about 30 minutes, and tastes delicious. I used leftover cooked chicken breasts, and leftover fresh broccoli.

1 lb Penne Pasta
1 T Kosher Salt
8 oz broccoli florets, no stems - divided into small florets
2 cooked chicken breasts, about 12 ounces
1.25 cups whole milk
2 oz dry white wine
4 large fresh garlic cloves, finely minced
4 oz Parmesan Cheese, freshly grated
3 ounces Philadelphia Cream Cheese with Chives
1 egg
1 Large shallot, finely minced
1/2 cup hot pasta water,reserved
Salt and freshly ground black pepper to taste

Slice and cut the chicken breasts into bite sized pieces.
Cut broccoli florets into small bite sized florets. Set both aside.

Bring the water and salt to a boil in large pan; add the pasta, and stir for about 1 minute. Cook penne for 8 minutes.

While pasta cooks, add milk to wide, deep skillet, or pan over medium high heat.

Place shallot in small bowl and microwave on high power for 30-45 seconds. Remove from microwave.

When milk begins to simmer, reduce heat to medium.
Add the minced garlic, softened shallot, and the cream cheese to the heated milk, constantly whisking in until all the cream cheese is dissolved into the milk.

Still whisking the milk mixture, slowly add the grated cheese, by handfuls sprinkling evenly over the surface of the milk, whisking until fully incorporated before adding more. Repeat until all Parmesan is fully incorporated.

Beat the egg while drizzling in some of the hot pasta water, to temper the egg. Then whisk beaten egg into milk mixture. Whisk in dry white wine.

Reserve 1/2 cup of hot pasta water in measuring cup, and set aside. Transfer hot pasta to milk mixture using slotted spoon. Stir to throughly coat the pasta.

Add the broccoli florets to the pasta water for 30-45 seconds. Remove with slotted spoon and transfer to milk and pasta mixture, and stir to combine and coat.

Slowly add the pasta water so the sauce becomes silky and enrobes the pasta, chicken, and broccoli. Allow cook an additional 5 minutes, stirring frequently.

Taste for seasoning, and serve with additional grated Parmesan Cheese, and black pepper to sprinkle over the top if desired. Enjoy!

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/20/21 12:48 P

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Yes, cooking it in a packet ensures a nice, juicy fish!

Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
5/20/21 7:15 A

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Good Morning, Sharon. You know I steered away from Salmon for the longest time but when I cook it is in the oven, it is just amazing. It only takes about 20 minutes for an 8 oz steak and is just so very good. I melt a couple of Tbsps. of Butter, add some salt and pepper and a couple of garlic cloves (crushed). Place the salmon in foil then add the butter mixture plus some lemon or lime juice. Seal the foil packet and bake. You can fix your salad or sides while it is baking.

Rich and I have used this same recipe on cod, tilapia, and catfish.

Do have a Terrific Thursday.

Edited by: SUNNY332 at: 5/20/2021 (12:58)
Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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SHARON10002's Photo SHARON10002 Posts: 63,421
5/20/21 12:13 A

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Thanks for the links, Sunny. Both of these look delicious, although I'm not a big salmon fan.

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/19/21 4:05 P

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Sunny: Thanks for the ideas! That salmon w/the peanut sauce looks delicious!



Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
5/19/21 2:53 P

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www.mynameissnickerdoodle.co
m/chicken-
artichoke-bacon-pizza-wi/


I had forgotten about the spinach and bacon. Both are great on it. One time, I didn't have spinach and another time, no bacon but did dice up some lean ham. It is really a great pizza.

Here is the recipe for the Thai Peanut Salmon and Noodles that I made last night.
You can tweak the recipe and I would be interested if you do. Let me know.

genabell.com/easy-thai-peanu
t-salmon-n
oodles-recipe/


Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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SUNNY332's Photo SUNNY332 Posts: 39,709
5/18/21 7:44 A

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I do think it would take some "close watching" when you cook a pizza on the Weber but still want to try it.

Trying something new tonight. I am making Thai Peanut Noodles and going to serve it with Chili Lime Salmon. Saw it in a magazine and looked to see if I had the ingredients. I had everything but siracha so will just use the hot sauce I have.

Take care and let me know if you fix the rice. Huggers

Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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5/17/21 5:23 P

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Me too, almost like starting rice a roni (which is the way I start rice most of the time); like the rice/liquid proportions. So looks like we'll all be firing up our ovens soon seems to me I've done it on the weber...maybe it was crunchy and never done again is why I don't remember it?

Kelly
,-._,-.
\/)"(\/
(_o_)

A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/15/21 2:02 P

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Going to give this a try the next time I make rice!



Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
5/15/21 8:44 A

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bakedbree.com/baked-rice?utm
_campaign=
yummly&utm_medium=yummly
&u
tm_source=yummly


I am sending the link as it shows the directions.

Enjoy and let me know if you try it.

Hugs, Sunny

Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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5/11/21 2:37 P

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WOW, who needs pie crust with that combo? Don't think anyone would even miss it, maybe even have a bigger slice since it's crustless. Winner!

Kelly
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A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/10/21 4:42 P

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Delish, Sharon! I love Swiss Cheese in mine.

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
5/10/21 4:29 P

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Here is the recipe for the Quiche I made for Mother's Day:

My Mother’s Day Quiche

This is a crust-less quiche although you could easily add a crust with store bought Pie Dough, which you would blind bake, and it would still be relatively easy.

4 oz Pancetta, small diced
2 large shallots, finely minced
1 T Olive Oil, divided
4 Large Asparagus Spears, thinly sliced
6 oz Marinated Quartered Artichoke Hearts
1 large clove garlic, minced or grated
5 oz Boursin Basil and Chive Flavor
5 large eggs
1 pint Heavy Cream
1/4 t fresh nutmeg, grated
Salt and Pepper to taste
2 T Parmesan Cheese, freshly grated

Finely dice the pancetta and the shallot. Heat 10 inch frypan over medium heat.

Toss the shallots and pancetta in a small bowl with 1 teaspoon olive oil until all thoroughly coated.

Add to the preheated pan, and cook over medium heat, stirring frequently, until shallot is translucent, and pancetta is golden brown. Add in the garlic, and stir to combine. Heat for 1 more minute.

In the meantime, spray a 9 inch round quiche casserole dish or 9 inch pie dish evenly with non-stick cooking spray.

Remove pancetta/shallot mixture from heat, and spread evenly all over the bottom of the casserole dish.

Toss the sliced asparagus with 1 teaspoon of the oil, and add to same frypan over medium heat. Lightly season with salt and pepper. Cook, stirring frequently, until crisp tender. Remove from heat and sprinkle over pancetta mixture.

Remove artichokes from jar without draining to cutting board, and chop. Add the artichokes along with any juices on board to the bottom of the pan, spreading in an even layer over all.

Cut the Boursin in small pieces and distribute evenly over all in bottom of dish.

Preheat oven to 350 degrees with rack in middle of oven.

Break the eggs into a large mixing bowl, and beat with electric mixer fir about one minute. (I used my Kitchen Aid stand mixer with the whisk attachment.)

With mixer on lowest speed, slowly add in 2 cups of the heavy cream, and turn on to medium speed. Mix for an additional minute or so. Lower speed to lowest setting and grate in the nutmeg. Stop mixer and remove bowl.

Pour egg mixture slowly over the veggie/cheese layer in dish. This was the perfect amount for my dish!

Sprinkle the grated Parmesan Cheese evenly all over the surface of the egg mixture.

Carefully place dish in oven, and bake for 55-60 minutes until skewer inserted in middle comes out dry, and cheese on top is golden brown.

Let sit for 5-10 minutes to allow eggs to set, and make slicing easier.

Cut into 6 wedges, and serve. Enjoy!

Notes: This was a “throw together”, and turned out very richly flavorful, and delicious! It was a winner with both of us.

You could sub regular, or reduced fat Half and Half, for the heavy cream. I would NOT recommend Fat Free Half and Half.

You could prep your veggies the night before for mis-en-place, and cut down on prep time. Only a quick sauté necessary before cooking.

You could sub 6 oz of goat cheese, or other grated cheese in place of the Boursin. Gruyere, or Jarlesburg , would be a nice choice, too. Do not use pre-shredded cheese a it doesn’t melt consistently.
I loved the subtle flavor of the goat cheese.

Enjoy!

Edited by: SHARON10002 at: 5/10/2021 (16:38)
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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/7/21 7:29 A

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You're welcome and it won't last long in my fridge, either! LOL Childhood memories of iceberg lettuce cut in wedges drizzled w/Green Goddess (back in the day it was Russian dressing, too.) Enjoy.

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
5/6/21 11:39 P

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Oh this looks really yummy!
Put all the herbs on my shopping list.
It probably won't last long in my frig, either!
Thanks for posting, Barb!

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/6/21 3:34 P

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Try it, you'll like it!

Love is the root of all things good in life.


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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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5/6/21 3:15 P

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YUM!!! I know it wouldn't last that long in my fridge. I know I said I'm not a dressing fan but I may make an exception.

Kelly
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A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/6/21 2:15 P

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Green Goddess Dressing

2 teaspoons anchovy paste or 2-4 canned anchovies
1 small garlic clove, minced
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup chopped parsley
1/4 cup chopped tarragon
3 Tbsp chopped chives
2 Tbsp lemon juice
Salt and black pepper to taste

Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

Serve as a dip, or toss with salad greens for a dressing.

The dressing should last about a week in the fridge.

** You can add 1/2 an avocado for an even creamier dressing.

*** You can sub cilantro for the parsley, if you like (I think I remember you saying you don't like that). The parsley can be flat leaf or curly.

**** He doesn't add but MAYBE a pinch of salt as the anchovy paste is salty. Taste first.

***** You can also add cracked black pepper, to your taste.




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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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5/4/21 3:53 P

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I fixed penne, asparagus and chicken the other night. Nothing fancy, just cooked up the chicken and asparagus in some butter and olive oil and gave it all a heavy dusting of grated Parm. BUT I will be fixin' yours very soon too. Now to add sherry to the grocery list. I like the idea of using shrimp.

Kelly
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A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
5/3/21 12:40 P

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OH MY GOSH, Sharon, the addition of dry sherry to the sauce sounds delicious!

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
5/3/21 12:28 A

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Sunny, I did this today, and subbed Shrimp for the chicken. I used an entire box of Tricolor Penne, 1.25 pounds of shrimp, and 1 pound of asparagus. I upped the milk to 3 cups with another T of cornstarch. I also added 2 ounces of dry sherry to the sauce. It was delicious!
Got 2 more meals for leftovers, and thanks for the recipe. DH loved it!

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SHARON10002's Photo SHARON10002 Posts: 63,421
4/30/21 1:41 P

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Me too! Thanks, Sunny!

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
4/30/21 10:54 A

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YUMMY! Going to try this.

Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
4/30/21 10:18 A

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Lemon Asparagus Pasta
Ingredients
6 oz. bow tie pasta uncooked
1 Tbsp. olive oil
10 to 15 pieces asparagus spears washed, trimmed, cut into 2"
1 clove garlic minced
zest from half Meyer or regular lemon
2 cups 2% milk
2 Tbsp. cornstarch
salt and pepper to taste
Instructions
Cook pasta according to the instructions on the package. Drain and keep warm.
In a large skillet, heat up oil over a medium heat.
Add asparagus and saute until soft, about 2 to 3 minutes.
Add garlic and stir it in. Cook for 30 seconds.
In a medium mixing bowl, whisk together milk and cornstarch.
Add the milk mixture to the sautéed asparagus, gradually, 1/4 of a cup at a time, stirring constantly. Let the sauce thicken before adding more milk. Repeat until you use all the milk.
Add lemon zest and cook for 30 seconds.
Add pasta and toss to coat it with the sauce.
Serve warm.

**We grill the chicken breasts before we start the pasta then let it rest in a warm oven until the pasta is done. We have cut the chicken up and put it in with the pasta or served the Chicken on the side. Either way - it is good!

Edited by: SUNNY332 at: 4/30/2021 (10:19)
Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
4/3/21 3:13 P

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Sounds easy and delicious! Thank you!

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
4/3/21 3:01 P

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Here's my adaptation of Ina Garten's Bernaise Sauce based on the Previous Easy 1-2-3 Hollandaise Sauce recipe. You use Champagne or White Wine Vinegar and dry White Wine instead of 3 T of lemon juice. So here you go!

Easy Beranaise Sauce

1 stick butter, melted (cooled to warm temp)
1 oz champagne, or white wine vinegar
1 oz dry white wine
2 egg yolks
1 Tablespoon finely diced shallot
2 Tablespoons fresh tarragon leaves, divided
Olive oil
1/4 teaspoon Freshly ground black pepper

For the sauce, put the Champagne vinegar, white wine, shallots, 1 Tablespoon finely chopped tarragon leaves, and 1/4 teaspoon pepper in a small saucepan.

Bring to a light boil, and simmer over medium heat for a few minutes, until the mixture is reduced to a few tablespoons. Cool slightly.

Place the cooled mixture with the egg yolks in the jar of a blender and blend for 30 seconds. You could also use an immersion blender.

With blender on, drizzle the hot butter through the opening in the lid.
Add the remaining tarragon leaves and blend only for a second.

If the sauce is too thick, add a tablespoon of white wine to thin it. Keep at room temperature until serving.

Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

Adapted from: www.foodnetwork.com/recipes/
ina-garten
/steak-with-bernaise-recipe-
1943024


Edited by: SHARON10002 at: 4/3/2021 (15:04)
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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
3/31/21 2:41 P

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Wow! That really looks like a go-to Hollandaise sauce! Going to use that on my asparagus for Easter! And you're right . . . can be morphed into Bernaise for steak! THANKS!

Edited by: 1CRAZYDOG at: 3/31/2021 (14:55)
Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
3/31/21 1:12 P

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Easy 1-2-3 Blender Hollandaise Sauce

1 stick melted butter
2 egg yolks
3 teaspoons lemon juice

Add egg yolks to blender, and turn on medium speed.
Pour in lemon juice.
Turn speed to medium high, and very slowly drizzle in butter.

Note:
Keep warm in glass bowl over simmering water if not serving immediately.

This is what's know as a 'mother sauce". Can be modified with additons of white wine vinegar, shallots,and chopped fresh tarragon to make a Bernaise Sauce to serve over steak. Scumptious!

Edited by: SHARON10002 at: 3/31/2021 (15:11)
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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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3/19/21 3:37 P

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Thanks Barb, will give this a go; I still don't remember when I made this last just that it has been a long time ago. And that I got a thick slab of bacon, cut up and pan fried maybe because I don't remember boiling it. Also not adding butter to the cabbage cooking, that doesn't mean I didn't use a lot of butter though.

Kelly
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A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
3/19/21 10:46 A

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Sharon: Good questions. NO, if I get the heat-and-eat slices of ham, I don't boil it. As for bacon, no, if I use that, I just fry it and use it . . . no boiling.

Grandma used to do the mashed potatoes the day of. Definitely better taste. BUT she did use left over potatoes when she made corned beef hash.

Good questions! Thanks for tweaking my memories!



Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
3/19/21 12:01 A

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Thanks for this recipe, Barb. I have a few questions. . .
If you buy a 1 pound ham slice from the meat department - you know they're heat and eat - do you still simmer for 45 minutes, or do you use "country ham" which is very salty?
Also, if using bacon do you simmer that for 45 minutes in water?
Plus, mashed potatoes are not the easiest to reheat, and really don't taste as good as when they're freshly made, or did she do the cabbage and ham and combine with the onion, and do the mashed potatoes the day of?

All that butter, and hot milk!!! How could this not be luscious?! emoticon

Edited by: SHARON10002 at: 3/19/2021 (00:01)
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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
3/18/21 1:56 P

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Colcannon

3 lbs. potatoes
2 sticks butter
1-1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored, shredded
1 lb. piece of ham or bacon
4 scallions (or 1 small, finely diced onion)
Chopped parsley leaves (for garnish)

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

**NOTE: Maternal Grandma (from County Cork) always used bacon. She routinely substituted a small onion for the scallions.

Can substitute white pepper if you want for the black pepper. Be careful, though, it's a little more pungent than the black pepper.

And she always made hers a day ahead so the flavors melted together.

NOT LOW calorie but sooooooo delicious. Always accompanied by a pint of Guiness @ her supper table. LOL


Edited by: 1CRAZYDOG at: 3/19/2021 (15:43)
Love is the root of all things good in life.


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SUNNY332's Photo SUNNY332 Posts: 39,709
3/17/21 3:15 P

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That is a keeper, for sure!

Thanks so much, Sharon. emoticon

Sunny
An Ordinary Woman, Extraordinary SPARK looking to have a little more JOY in my life.
Missouri USA
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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
3/17/21 11:15 A

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OH MY GOSH! That looks totally delicious!

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
3/17/21 11:04 A

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emoticon One Hour Bailey's Mousse emoticon
This Bailey's Mousse is so velvety, creamy and light with a delectable Bailey's Irish Cream and cocoa flavor that's out of this world! Plus, it comes together in ONE hour!
Prep Time: 1 hr 10 mins
Total Time: 1 hr 10 mins
Course: Dessert, No Bake Desserts, No-Bake TreatsCuisine: American, Dessert Servings: 2 -4 Author: Hayley Parker, The Domestic Rebel

Ingredients

1 (8 oz pkg) Cool Whip thawed
1/2 cup heavy cream
1 Tbsp cocoa powder
1-2 tsp espresso powder depending on how strong of a coffee taste you'd like
3 Tbsp sugar
1/4 cup Bailey's Irish Cream liqueur
Whipped cream
Chocolate sprinkles

Instructions

In the bowl of a stand mixer, whip together the Cool Whip and the heavy cream with a whisk attachment until stiff peaks form, about 5-7 minutes.

Meanwhile, in a small bowl, combine the cocoa powder, espresso powder, and sugar. Sprinkle this mixture into the whipped cream mixture and whip until blended.

Lastly, stream in the Bailey's and continue whipping until stiff and glossy, about 1 minute.

Pipe or spoon the mixture among 2-4 glasses (depending on how much mousse you'd like per glass and the size of the glass, of course).

Refrigerate for at least one hour.

Just before serving, top with whipped cream and a sprinkling of chocolate sprinkles.

Https://www.thedomesticrebel.com

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
2/14/21 4:49 P

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OHhhhhhhhhhhh yum.

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
2/14/21 4:47 P

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My Chocolate Waffles with Cream Cheese Icing Drizzle


3 eggs
2 cups buttermilk
1 3/4 cups, 210 g, flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure Vanilla Extract
1 teaspoon white distilled vinegar
2 Tablespoons Cocoa Powder
1/2 cup liquid shortening - melted butter

***For Red Velvet waffles, add 30 drops red food coloring, OR enough gel to give deep red color. Alternately, you could leave it out, too.

Cream Cheese Icing Drizzle

3 T whipped Cream Cheese
1/2 cup Confectioners Sugar
1/2 t Pure Vanilla Extract
2-3 Tablespoons Milk

Beat cheese, sugar, and vanilla in bowl until smooth. Add milk 1 T at a time beating constantly until desired consistency is reached.
Beat eggs well, add vanilla, and add shortening; then buttermilk, and vinegar. Whisk to combine.

For waffles:

Stir dry ingredients together.

Gradually add dry ingredients while whisking into wet ingredients. Do not over-beat - just until all flour is mixed in.

Allow batter to rest while waffle iron heats.

Preheat waffle iron.

Use 1 heaping cup/ladleful of batter per waffle, smoothing from center outward to edges with back of ladle.

Keep waffles warm in 200 degree oven.

Edited by: SHARON10002 at: 2/14/2021 (16:50)
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ALOHAEV1's Photo ALOHAEV1 SparkPoints: (173,435)
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2/14/21 4:24 P

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Those overnight casseroles are a winner, never thought of cinnamon. Thanks Sharon

Kelly
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(_o_)

A smile is a window on your face to show that your heart is at home.

Friendship is born at that moment when one person says to another: What! You, too? Thought I was the only one.(C.S. Lewis)

1CRAZYDOG's Photo 1CRAZYDOG Posts: 749,155
2/13/21 6:59 P

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OH I am definitely trying this! Thanks, Sharon!

Love is the root of all things good in life.


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SHARON10002's Photo SHARON10002 Posts: 63,421
2/13/21 6:04 P

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Easy Overnight Cinnamon French Toast Casserole

1 loaf Cinnamon Bread
12 small "2 Bite" Cinnamon Rolls from store bakery, or 4 regular sized, without frosting
6 Eggs
1 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon Pure Vanilla Extract
2 1/4 cups whole milk

Optional Vanilla Icing Drizzle:

1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 Tablespoons whole milk


Spray small baking dish with Pam non-stick spray.

Cut slices of bread into nine pieces each 4x4. Cut mini cinnamon roll bites into quarters. Place in baking dish, and evenly distribute rolls in with bread.

In blender, add the eggs, cinnamon, sugar and vanilla extract. Turn on low speed to beat eggs. Turn spped on blender up to medium speed and add milk through hole in cover. Blend for a minute.

Pour batter over bread/roll mixture in baking dish. Push bread mixture down with back of spatula to make sure all pieces are submerged in batter.

Cover with aluminum foil, and refrigerate overnight.

Preheat oven to 350 degrees.
Remove and uncover casserole and let sit on counter while you have your first cuppa coffee - about 30 minutes.

Place casserole in oven, and bake for 40-45 minutes, or until knife inserted in center does not come out "wet".

Remove from oven, and let rest on countertop for 10 minutes before slicing.

Drizzle icing over top of each slice with fork until lightly coated. Serve immediately.
Reserve remainder of icing covered in bowl for future servings.

Makes 6-8 servings.

Edited by: SHARON10002 at: 2/13/2021 (18:06)
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