Sunday, June 15, 2008
I am all about cooking quick meals throughout the week. I found this recipe in the latest edition of Essence Magazine. Check it out when you get a chance because they have a lot of good simple quick recipes in there and the June issue has some good recipes too. Happy cooking!
Makes 4 servings
Prep time: 5 minutes
cooking Time: 15 minutes
12 ounces dried spaghetti
1 tablespoon of olive oil
1/2 cup chopped bell pepper
1/4 cup chopped onion
1 teaspoon minced garlic
1/2 cup barbecue sauce
1/2 cup pasta cooking water
2 cups shredded cooked lean beef, pork or chicken
Cook pasta according to package directions. Meanwhile in large skillet heat oil over medium heat. Add bell peeper, onion and garlic; cook and stir 1 to 2 minutes. Stir in barbecue sauce and if needed, pasta water. Bring to simmer; cook, stirring frequently, to prevent sticking; reduce heat. Add meat and drained spaghette; mix well and serve.
Sunday, June 1, 2008
Cezanne aka knottie MRS.CHD emailed me this great recipe for french toast. Taken from trinigourmet.com Enjoy!
Sarina’s Oatsy Orange French Toast
Makes 4 slices (serves 2)
1 heaping tablespoon quick oats
1/3 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
1 teaspoon sugar
1 tablespoon margarine or butter
4 slices bread
1. Whisk the eggs in a shallow bowl until foamy.
2. Whisk in the oats, orange juice, cinnamon, almond essence, vanilla essence and sugar until well-blended.
3. Melt the butter in non-stick pan over medium heat
4. Dip the bread slices in the batter on each side (spoon some of the oats over the top if necessary)
5. Cook, flipping once with a spatula, until golden brown on each side, about 4 minutes total.
6. Garnish as desired
Here is a quick and simple dessert. Again, this is another recipe I found in Sunday's paper. Here is a picture of how it should look, I will add mine later.
Prep: 20 min, Plus freezing
4 cups of fresh strawberries,divided
1 can (14.0z) Eagle Brand Sweetened Condensed Milk
1/4 cup of Lemon Juice
1 tub of cool whip whipped topping thawed, divided
8 oreo chocolate sandwich cookies, finely chopped
1tbsp. of butter melted
Line 8 x 4-inch loaf pan with foil. Mash two cups of strawberries in large bowl. Stir in eagle brand sweetened condensed milk, juice and two cups of the cool whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover
Freeze at least six hours. To serve, invert into plate. Remove foil. Frost with remaining cool whip. Top with remaining strawberries sliced. Makes 12 servings.
I found this great recipe in last Sunday's paper and thought I'd share with you all. I love cooking quick, simple and easy meals throughout the week as I hate being in the kitchen. This meal was very simple to make and right up my alley. Plus DH loved it, so I can't complain. Enjoy!
Prep Time: 15 minutes
Marinate time: 15 minutes
Cook Time: 8 minutes
1 1/4 lbs. uncooked large shrimp, peeled and deveined
2 tbsp. plus 1 tsp. lime juice
2 tbsp. chopped garlic
1/4 tsp. salt
1/2 cup of sour cream
1 to 2 tsp. hot pepper sauce
1 tsp. grated lime peel (optional)
2 tbsp. bertolli classico olive oil
1 package Knorr Fiesta Sides-Spanish Rice prepared according to package directions.
chopped fresh cilantro or parsley (optional
Combine shrimp, 2 tablespoons lime juice, garlic and salt in a large bowl. Cover and marinate in refrigerator 15 minutes.
Meanwhile, blend sour cream, remaining 1 teaspoon of lime juice, hot pepper sauce and lime peel in a small bowl; set aside.
Remove shrimp from marinade, discarding marinade. Heat olive oil in a large nonstick skillet over medium-high heat and cook shrimp 4 minutes, or until shrimp turn pink, stirring ocassionally.
To serve, arrange shrimp and prepared Knorr Fiesta Sides Spanish Rice on a serving platter. Serve with sour cream mixture, lime wedges and sprinkle with cilantro.