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I'll share my recipe, if you'll share yours, March 3 , 2011

13 years ago

Pear Wedges with Prosciutto and Mint

Bon AppÃÂ©tit

yield: Makes 2 servings

active time: 20 minutes

total time: 20 minutes

In this riff on melon and prosciutto, very ripe pears give the juiciest, most delicious result.

Ingredients

1 tablespoon olive oil

2 teaspoons canned pear nectar

1 teaspoon Sherry wine vinegar

1/4 teaspoon aniseed, lightly crushed

2 tablespoons sliced fresh mint, divided

1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges

Thin prosciutto slices

Preparation

Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.

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Comments (3)

glenda_al
13 years ago
Fig and goat cheese quesadillas

8 flour tortillas, taco size
5 ounces creamy goat cheese
3 ounces thinly sliced prosciutto
4 figs, sliced
1/2 cup shredded Monterey jack cheese
1/2 cup fig preserves
NOTE: If figs are not available or in season substitute fig preserves.
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas.
***I do mine on my cast iron griddle
In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula.
ravencajun Zone 8b TX
13 years ago
Slow cooker Poblano Corn Chowder with Chicken and Chorizo

4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)

1 tablespoon sugar

2 cans (about 14.5 ounces each) cream-style corn

1 large potato, diced (about 2 cups)

2 large poblano chiles, seeded and diced (about 2 cups)

1 package (10 ounces) frozen whole kernel corn, thawed

1 pound skinless, boneless chicken breasts and/or thighs, cut into cubes

1/2 pound chorizo sausage, diced

1 cup heavy cream

1/4 cup chopped fresh cilantro leaves

* Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
* Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.

RECIPE TIPS

* *Or on HIGH for 4 to 5 hours.
* Tip: To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375F. for 30 minutes.

Slow Cooker Poblano Corn Chowder with Chicken and Chorizo
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Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.
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I made this last nite, and hubby said to put it in the "Keep" binder! Lemon Chicken Spaghettini 1/2 lb pkg capellini or spaghettini 1 lemon 1 tbsp Dijon mustard 1/4 tsp sugar 1/4 tsp salt 2 skinless boneless chicken breasts 3 tbsp butter 3 garlic cloves minced 8 oz snow peas or green beans (I used asparagus), cut in half 1 cup coarsely chopped fresh basil Cook pasta adding snow peas the last 1 minute or green beans or asparagus the last 3 minutes of cooking. Finely rate 2 tsp lemon zest into a small bowl. Squeeze about 2 tbsp juice, whisk in Dijon, sugar and salt. Slice chicken in thin strips. Sprinkle with salt and pepper. Melt 2 tbsp butter in large, non-stick pan over medium-high heat. Add garlic, and stir constantly 1 minute. Add chicken and stir-fry until golden, 3-4 minutes. Drain pasta and vegetables; return to pot. Drizzle with lemon mixture. Stir in chicken, chopped basil and 1 tbsp butter. Add more salt and pepper if needed.
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patti43
13 years ago
PIECE OF CAKE-MIX COOKIE BARS (Kraft)

1 box (18.25 oz.) yellow cake mix
1 box (3.25 oz.) instant vanilla pudding (I used white chocolate)
2 eggs
1/4 cup water
1/2 cup vegetable oil

Mix-in Suggestions:

Chocolate Chips or Chunks (White, Milk, Semi or Dark, Butterscotch)
M&M's
Hershey's Mini Kissables
Chopped Candy Bars
Chopped, Toasted Nuts

Preheat oven to 350 degrees. Line a 9 x 13" pan with foil (or coat with cooking spray). Combine all of the ingredients except the mix-ins and stir until blended. The batter will be thick. Fold in desired mix-ins. Spread evenly into pan. Bake for 25-30 minutes, or until top is a light, golden brown, and the center is set. Cool completely in pan then remove with foil. Slice into bars. Store at room temperature in a tightly covered pan.

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