Recent Recipes
Page 29
- 1 tsp olive oil
- 1 clove garlic, minced
- 10 oz. salad shrimp
- 1/2 tsp Adobo seasoning
- 1/4 tsp dill
- 1/3 cup mayo
- 1 small clove garlic, minced
- 1 lemon
- 4 tsp sun-dried tomato pesto
- 4 10-inch tortilla wraps
- 1/2 head romaine, sliced
- 1/3 cup shredded
- Parmesan cheese
- 2 Tbsp sunflower seeds
- 1/2 cup black olives
- 1/2 cup banana peppers
- Heat oil and 1 clove garlic in a pan. Add shrimp and cook until warm, about 5 minutes. Add adobo seasoning and dill. Remove from heat and set aside.
- Mix together mayo, garlic, lemon, and pesto. Set sauce aside.
- Warm tortilla shells.
- Spread sauce on the bottom of the wrap. Top with romaine, shrimp, cheese, sunflower seeds, olives and banana peppers.
- Wrap and serve.
Published: Tuesday, January 31st, 2012
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- 20 fingerling potatoes, diced
- 5 oz. mushrooms, diced
- 2 cloves garlic
- olive oil
- 5 oz. baby spinach
- mushroom gravy
- Preheat oven to 350.
- In a 9x13 casserole dish combine mushrooms, potatoes, and garlic and toss with olive oil.
- Cover with tinfoil and bake for 60 minutes or until potatoes are tender.
- While potatoes cook make gravy.
- In saute pan, saute spinach in a small amount of olive oil until wilted.
- Mix spinach with potatoes and serve topped with gravy.
Published: Tuesday, February 7th, 2012
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- 1 portobella mushroom
- 8 oz mushrooms, shiitake or cremini would work well
- 3 cups vegetable stock
- 3 Tbsp butter
- 1/3 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp white wine, (optional)
- 1 Tbsp butter
- 3 Tbsp corn starch
- 1 tsp thyme
- Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
- Finely chop mushrooms.
- Place butter in a large saute pan over medium heat. Add onions and garlic and cook until translucent, 3 to 5 minutes.
- Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned.
- Add wine and remove from heat.
- Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes.
- Slowly whisk into stock; bring to a boil, whisking until thickened.
- Add the reserved mushroom mixture and thyme, and stir to combine.
Published: Tuesday, February 7th, 2012
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Submitted by: Kristy
These are a great lunch idea or a delicious appetizer!
- 1 8oz. package cream cheese, softened
- 1 Tbsp dill
- 1 loaf white bread
- 2 medium cucumbers, peeled and sliced
- Mix together dill and cream cheese.
- Spread cream cheese mixture on bread. (Number of slices depends on number of servings needed.)
- Lay slices of cucumber on top of one of the bread slices. Top cucumbers with another piece of bread.
- Remove crust and cut diagonally into four small triangles.
- Repeat using all the slices of bread.
Published: Monday, January 23rd, 2012
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