Share your downtown at night!
11 months ago
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I'll share my recipes, if you'll share yours - January 5, 2010
Comments (3)I just made something very like this... used LeSeur early little peas, shoepeg corn, french cut green beans, pimiento, onion and celery. For the marinade, 2/3 cup vinegar, 3/4 cup sugar, 1/4 cup evoo...... Can't stop eating it.! Friend says one can use Splenda instead of sugar. Let it marinate overnight, then drain off the marinade about 30 minutes before serving....See MoreI'll share my recipe, if you'll share yours, May 6, 2012
Comments (5)That's great Lucky!! I got up at 4:30! :( But I did get my bread-making started early! It will be ready for the oven in a little bit. Also made biscuits for breakfast. Saw this recipe this morning and it caught my eye. Will be making this one. Chicken with Balsamic Bell Peppers (Cooking Light) 3/4 teaspoon salt, divided 3/4 teaspoon fennel seeds, crushed 1/2 teaspoon black pepper, divided 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 4 (6-ounce) skinless, boneless chicken breasts 2 tablespoons olive oil, divided 2 cups thinly sliced red bell pepper 1 cup thinly sliced yellow bell pepper 1/2 cup thinly sliced shallots (about 1 large) 1 1/2 teaspoons chopped fresh rosemary 1/4 cup white wine 3/4 cup fat-free, less-sodium chicken broth 1 tablespoon balsamic vinegar 1. Preheat oven to 450. 2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7" baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done. 3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken....See MoreI'll share my recipe, if you'll share yours, July 14, 2012
Comments (2)I posted an Iced Tea Syrup on Tuesday (recipe below) and I made it yesterday. I cut it in half, and since I don't like sweetened tea, I cut back the sugar. I used a little less than 1 1/2 cups sugar. It's very good! Still too sweet for me, so I'll tweak it to my taste. ICED TEA SYRUP Add 28 tea bags to 7 cups of boiling water. Steep for 15 minutes. Remove tea bags and add 4 1/2 cups sugar. Bring to a boil to melt sugar. Remove from heat and cool. Store in refrigerator in a closed jar. Makes 2 quarts of syrup. When ready to make tea, mix 1 cup syrup to 2 quarts of water. Add lemon to taste. You can also add orange juice. I use 3 cups of sugar because 4 1/2 cups is too sweet for me....See MoreI'll share my recipes, if you share yours, Friday, July 20
Comments (3)Tomato Pesto Pie 1 rolled refrigerated pie crust 1 (8-ounce) package cream cheese, softened 1/2 cup ricotta cheese 2 eggs 1/4 grated Parmesan cheese 1/3 cup sliced sun-dried tomatoes 1 tablespoon prepared pesto 1/4 cup sliced almonds Instructions Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate; flute edges. In a large bowl, combine cream cheese and ricotta cheese; blend well with an electric mixer on high speed. Add eggs, one at a time, and beat well with the electric mixer after each addition. Stir in Parmesan cheese, sun-dried tomatoes, and pesto; pour into crust. Sprinkle with sliced almonds. Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Allow to cool to room temperature and cut into wedges to serve....See More- 10 months ago
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