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Mmmmmm Monday :: Antipasto Kabobs

20 Jun

This is an all-time favorite recipe of mine and I’ve had a few friends want the recipe so I decided to post it today! The recipe is from my Better Homes and Garden “Anyone Can Cook” Cookbook :) It’s on Amazon for like $3.00!!
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Antipasto Kabobs

Ingredients

  • 16  Refrigerated cheese-filled tortellini (about 2 ounces)*
  • 6 ounces thinly sliced salami or other thinly sliced cooked meat (I love the real Italian Dry Salami)
  • 1 14-ounce can artichoke hearts, drained and halved or quartered
  • 16 large  pimiento-stuffed green olives
  • 16  pickled banana peppers or small pepperoncini salad peppers
  • 16  red or yellow cherry tomatoes
  • 1 recipe Herb-Balsamic Vinaigrette (See Below)

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6-inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Place kabobs in a single layer in shallow plastic storage containers.
2. Drizzle Herb-Balsamic Vinaigrette or Italian dressing over kabobs. Cover and chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kabobs.
3. *Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.
4. Herb-Balsamic Vinaigrette: (I bolded the ingredients I use.)
In a screw-top jar, combine 1/3 cup extra virgin olive oil or salad oil; 1/3 cup white balsamic, balsamic, or red wine vinegar; 1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 1 teaspoon sugar; and 1 clove garlic, minced. Cover and shake well.

Creamy Veggie Soup :: Dixie Stampede Style

2 May

Are there any fans of the Creamy Veggie Soup from Dixie Stampede out there??? Well, I am a HUGE fan of this stuff!! My friend sent me this recipe so I thought I’d pass it along. It’s perfect for all this cold rainy weather we keep having!
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**Not actual photo of the soup, but it looks similar :) Source is here.

INGREDIENTS:

4 Tablespoons Butter
4 Tablespoons Flour
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Pepper
1/2 teaspoon Salt (I use a little less)
1 Tablespoon Corn Syrup
2 Cups Chicken Broth
2 Cups Half and Half
1 Cup Finely Chopped Mixed Veggies

DIRECTIONS:

In 3 Quart Sauce Pot, Melt the butter and make a Blonde/White Roux by adding the flour, Onion Powder and Garlic Powder. Then add the Corn Syrup to thicken. Slowly add the chicken broth, constantly whisking. Add half and half, slowly, to maintain the consistency. Add veggies and salt and pepper. Simmer (don’t boil) until desired consistency (It could take a good 30 minutes to thicken.

TIPS:

A few tips: Feel free to  use milk, because it’s on hand, and it turns out just as good. It may take a while longer to thicken.
For veggies, buy a bag of frozen mixed veggies and chop them fine in the blender (still frozen).
ALWAYS double the recipe! Try the soup with Garlic Cheese Biscuits! Delish!

Thanks Laura! :)

Mmmm Monday :: Emma’s Breakfast Burritos

21 Mar

I don’t know about you, but I LOVE a good breakfast burrito and these, from Emma look AMAZING!! I can’t wait to try her recipe. She has a great blog and I love her posts :)
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For these breakfast burritos roast: 2 red bell peppers, 1 onion, 2 jalapeno (seeds removed) and 1 can of black beans (drained and rinsed). Emma recommends roasting these ingredients sprinkled with a little olive oil and sea salt, in your oven on 400 F for 10-12 minutes because roasted veggies have a super delicious flavor.

While those are roasting, scramble 6-8 eggs and then add in all those roasted veggies. Now fill burrito sized tortillas with filling, plus sprinkle on some chopped cilantro and shredded cheese.

Squeeze in a little lemon juice too. But if you want to add in hot sauce or spicy salsa feel free! Then wrap these burritos in foil. This makes them easier to eat, but also if you are headed off to work or school it will keep your burrito warmer for a while.
This makes 5-6 burritos.

Mmmmm Monday :: Cheesy Baked Pasta With Spinach and Artichokes

14 Mar

Happy Monday everyone!! I found the recipe below on Real Simple’s website and it looks amazing!!!

Cheesy Baked Pasta With Spinach and Artichokes

Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
  3. Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish. Sprinkle with the remaining cup of mozzarella.
  4. Broil until the cheese is browned in spots, 2 to 3 minutes.

Mmmm Monday :: Amaretto Apple Muffins

28 Feb

Happy Monday!! Over the weekend, a friend and I baked these DELICIOUS muffins!!! I LOVE how the apple and cream cheese go together. All of the flavors are light and the muffins have great texture. If you try and make them, let me know what you think. Also…try them without glaze before you glaze them all b/c they don’t need it, in my opinion. This recipe was found here.
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Amaretto Apple Streusel Muffins

Yield: 12 servings (serving size: 1 cupcake)

Ingredients

  • Cooking spray
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 3/4  cup  granulated sugar
  • 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
  • 1/4  cup  butter, softened
  • 2  tablespoons  amaretto (almond-flavored liqueur)
  • 1  teaspoon  vanilla extract
  • 1  large egg
  • 1/2  cup  reduced-fat sour cream
  • 1/4  cup  2% reduced-fat milk
  • 3/4  cup  finely chopped Gala apple
  • 1  tablespoon  all-purpose flour
  • Streusel:
  • 2  tablespoons  all-purpose flour
  • 2  tablespoons  brown sugar
  • 1/4  teaspoon  ground cinnamon
  • 2  tablespoons  butter, chilled
  • 2  tablespoons  sliced almonds
  • Glaze:
  • 1  cup  powdered sugar
  • 4  teaspoons  2% reduced-fat milk

Preparation

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Mmmmm Monday :: Cuddled Eggs!!

21 Feb

I just “discovered” this new way to cook eggs and I can’t wait to try it. There are so many ways you could switch it up. I found the recipe below from Sweet Paul.

Cuddled Eggs

Can’t be much easier than this—a real, one pot cooking wonder.
Serves 4

Butter, for coating
4 eggs
8 tablespoons heavy cream
16 baby spinach leaves
4 tablespoons crumbled fried bacon
1 spring onion, thinly sliced
Salt and pepper, to taste

Preheat oven to 350F.
Butter 4 small ramekins.
Break an egg in each and add cream, spinach leaves, bacon, onion, salt and pepper.
Bake for about 10 to 12 minutes.
Serve hot with toast.
Photo by Colin Cooke

Mmmmm Monday: Valentine’s Heart Pastries

14 Feb

Happy Valentine’s Day!!

Today I am posting this sweet little recipe for a Valentine’s treat! The photos and idea comes from The Farm Chicks.

To begin, prepare your favorite pie crust. Roll it out in thin strips to cut with a heart cookie cutter:

Add a dollop of seedless raspberry jam to the center of each heart:

Moisten the edge of the heart with water, all around, and cover with another heart cut-out:

Softly press top edge down onto bottom edge, forming a seal, and press sealed edges together with fork tines, all around:

Prick center of each little pie with fork tines and place on a parchment-lined baking sheet. Bake at 425 degrees for 15 minutes, or until lightly browned:

Remove from oven and cool on a wire rack. Serve warm or at room temperature:

You can also dust them with powdered sugar:

Mmmm…Monday! :: Balsamic-Baked Onions and Potatoes with Roast Pork

7 Feb

I made this DELICIOUS meal last week and it was awesome! The potatoes were probably the best part!! It took me about an hour and a half only b/c I hadn’t made it before and I was also missing some ingredients so I had to improvise. Let me know if you end of up trying this and what you think of it!
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Photo Source

RECIPE:

Directions

This dish has attitude – it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I’ve chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.

Ingredients

  • 3 1/2 pounds medium-sized waxy potatoes (all purpose), peeled and quartered lengthwise
  • Olive oil
  • 7 ounces butter, cubed
  • 1 bunch fresh rosemary, leaves picked and chopped
  • 1 whole bulb garlic, quartered or smashed
  • 5 medium red onions, peeled and quartered
  • 1 1/2 cups cheap balsamic vinegar
  • Sea salt and freshly ground black pepper

For the pork:

  • 1 small bunch fresh rosemary, leaves picked and finely chopped
  • Salt and pepper
  • 2 tablespoons freshly ground fennel seeds
  • 1 (3 1/2-pound) boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
  • Olive oil
  • 6 cloves garlic, crushed
  • 1 medium red onion, peeled and quartered
  • 2 stalks celery, trimmed and chopped
  • 4 bay leaves
  • 2 wine glasses white wine

Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.

Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)

Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy – removing the pan to toss the onions and potatoes halfway through.

After 1 hour, the meat should be cooked. Prick it with a sharp knife – if the juices run clear, it’s done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

Recipe found here.

Mmmmm Monday: Rachel Ray Broccoli – BEST EVER!!

1 Feb

I hope you all had an awesome Monday yesterday!! For today’s recipe, I have to share my all-time favorite veggie recipe :) I make this broccoli several times a week sometimes! It’s so tasty and really simple.


(photo source) – I always forget to take a pic b/c we eat it up SO fast!

Ingredients

  • 1/4 cup extra virgin olive oil (even go a little less)
  • 5 to 6 cloves garlic, finely chopped **Use the Garlic Twist for best results! I absolutely LOVE mine!! (See photo below)
  • 1 tablespoon chili powder
  • Salt & Pepper
  • 1 large head broccoli, cut into thin, long spears (I buy a bag for about $1.99 of pre-cut/pre-washed broccoli) Make sure the broccoli is DRY when you start.

Directions

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and Salt/Pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

**Garlic Twists can be found here. They are the absolute best and you waste no garlic.

Mmmmmm…Monday! Pumpkin Pie Pop Tarts

29 Nov

Well, it’s Monday again!!! I hope you all had the best Thanksgiving EVER!! Below is a delicious recipe for HOMEMADE PUMPKIN POP TARTS :-D I found it on Emma’s wonderful food blog.
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Pumpkin Pie Pop Tarts

Makes 6 rather large tarts:)

For the crust: buy premade puff pastry. It’s in the freezer section. Any brand, I like Pepperridge Farm (they did not give me any money to say that;)
For the filling: 3/4 cup canned pumpkin, 1/4 cup brown sugar, 1 large egg, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon all spice.
For the glaze: 1/3 cup softened cream cheese, 2-3 tablespoons cream or milk (I used milk) and 3-4 tablespoons powdered sugar.
The puff pastry I bought came in two sheets. Using a pizza cutter, cut out 12 rectangles from the puff pastry sheets. Place six of the rectangles on a parchment paper lined baking sheet. Combine all the filling ingredients, place a heaping spoonful in the middle of each rectangle.

Now place the other six rectangles on top, and using a fork crimp the edges. Bake at 375 F for 16-18 minutes.
While those are baking, combined (very) softened cream cheese, powdered sugar and milk and whisk to create the glaze.

Once the pop tarts are out of the oven, place them on a cooling rack and drizzle with the glaze.

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