Wow! This recipe title is a mouth full, I don't know the real name of the recipe so Monica, if you ever read this, let me know what the "real" title is. This recipe is Monica Pulsiphers and any of you that know Monica know that is has to be FABULOUS to be from her. It has unique ingredients that taste wonderful together. It doesn't have measurements to the recipe but I will share the ingredients.
AVOCADO, STRAWBERRY SPINACH SALAD
Spinach use just the amount you want to eat at that setting
Strawberries, until it looks good
Avocado, dice into small pieces, add as much as you like
green onion, depends on the size of the salad, just add what you think
It really is that easy!
Dressing:
This is the same dressing as the Festive Tossed Salad.
ENJOY!!
Friday, March 13, 2009
Shrimp Fradiavlo
I got this recipe from Denny Henson. YUM! This is one of David's favorite recipes and his request for his 9th birthday.
SHRIMP FRADIAVLO
2 small packages of linguine noodles - boil as directed on the package.
In a wok or whatever pan you like put
1 c. olive oil
1/2 Tbsp minced garlic
Heat these two ingredients over medium heat. Be careful not to burn the garlic.
Add:
1 (1 lb.) bag precooked cocktail or jumbo shrimp - our family like the smaller shrimp
1 Tbsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper flakes (you will probably need to make adjustments for how spicy your family likes things)
2 tsp. paprika
2 tsp. parsley or chives
Mix all together with the oil and garlic and serve over hot noodles.
SHRIMP FRADIAVLO
2 small packages of linguine noodles - boil as directed on the package.
In a wok or whatever pan you like put
1 c. olive oil
1/2 Tbsp minced garlic
Heat these two ingredients over medium heat. Be careful not to burn the garlic.
Add:
1 (1 lb.) bag precooked cocktail or jumbo shrimp - our family like the smaller shrimp
1 Tbsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper flakes (you will probably need to make adjustments for how spicy your family likes things)
2 tsp. paprika
2 tsp. parsley or chives
Mix all together with the oil and garlic and serve over hot noodles.
Thursday, March 5, 2009
Mandarin Orange Almond Salad
This is a great recipe from the Midland 2nd Ward cookbook. It is YUMMY!
MANDARIN ORANGE ALMOND SALAD
1/2 head lettuce
1 c. diced celery
2 green onions
1/2 c. sliced almonds
2 Tbsp. sugar
1 or 2 cans mandarin oranges
DRESSING
2 Tbsp. cider vinegar
2 Tbsp. sugar
4 Tbsp. oil
1/2 tsp. salt
Dash of pepper
Cook sugar and almonds together until sugar melts. Cool. I like to make more of the sugared almonds than asked for so I can save them for the next salad, or I just eat them for a yummy snack. 1 cup almonds and 6 Tbsp. sugar.
Add dressing, nuts and oranges before serving.
MANDARIN ORANGE ALMOND SALAD
1/2 head lettuce
1 c. diced celery
2 green onions
1/2 c. sliced almonds
2 Tbsp. sugar
1 or 2 cans mandarin oranges
DRESSING
2 Tbsp. cider vinegar
2 Tbsp. sugar
4 Tbsp. oil
1/2 tsp. salt
Dash of pepper
Cook sugar and almonds together until sugar melts. Cool. I like to make more of the sugared almonds than asked for so I can save them for the next salad, or I just eat them for a yummy snack. 1 cup almonds and 6 Tbsp. sugar.
Add dressing, nuts and oranges before serving.
Wednesday, March 4, 2009
Pear and Cranberry Salad
PEAR AND CRANBERRY SALAD
1 large or 2 small ripe pears, seeded and cut into 3/4-inch cubes
1/4 cup dried sweetened cranberries
3 cups salad greens
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tbsp. canola oil
1/4 tsp. Dijon-style mustard
1/4 tsp. salt
1/4 tsp. pepper
Combine pears, cranberries and salad greens in large bowl.
In small bowl stir together vinegar, olive oil, canola oil, mustard, salt and pepper. Pour over salad just before serving, toss well. Serves 4
I never use as much oil as it asks for. I usually cut it in half.
Approximately 125 calories, 17g carbs, 1g protein, 7g fat, 3g fiber, 170mg sodium.
1 large or 2 small ripe pears, seeded and cut into 3/4-inch cubes
1/4 cup dried sweetened cranberries
3 cups salad greens
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tbsp. canola oil
1/4 tsp. Dijon-style mustard
1/4 tsp. salt
1/4 tsp. pepper
Combine pears, cranberries and salad greens in large bowl.
In small bowl stir together vinegar, olive oil, canola oil, mustard, salt and pepper. Pour over salad just before serving, toss well. Serves 4
I never use as much oil as it asks for. I usually cut it in half.
Approximately 125 calories, 17g carbs, 1g protein, 7g fat, 3g fiber, 170mg sodium.
Fresh Berry Salad
FRESH BERRY SALAD
5 cups mixed greens
1 1/2 cups sliced strawberries
1 1/4 cups raspberries
2 tbsp. almonds, toasted and chopped
1 tbsp. blue cheese
1/3 cup raspberry vinegar
1 tsp. olive oil
1/4 tsp. freshly ground black pepper
Top mixed greens with strawberries, raspberries, toasted almonds and blue cheese.
Drizzle with raspberry vinegar and olive oil. Top with black pepper. 5 servings (I usually cut the olive oil down, you never need as much as they suggest)
approx. 70 calories, 10g carbs, 2g protein, 3g fat, 4g fiber, 1mg cholesterol, 25mg sodium
5 cups mixed greens
1 1/2 cups sliced strawberries
1 1/4 cups raspberries
2 tbsp. almonds, toasted and chopped
1 tbsp. blue cheese
1/3 cup raspberry vinegar
1 tsp. olive oil
1/4 tsp. freshly ground black pepper
Top mixed greens with strawberries, raspberries, toasted almonds and blue cheese.
Drizzle with raspberry vinegar and olive oil. Top with black pepper. 5 servings (I usually cut the olive oil down, you never need as much as they suggest)
approx. 70 calories, 10g carbs, 2g protein, 3g fat, 4g fiber, 1mg cholesterol, 25mg sodium
Dilled Chicken Salad Sandwich
I notice that I keep saying that I LOVE the recipes that I put on the blog and it is true for this one also. I LOVE THIS RECIPE. It is such a great mixture! It is making me hungry right now.
DILLED CHICKEN SALAD SANDWICH
1 can (12.5 oz) water-packed Chicken Breasts, drained and flaked
¼ c. broken walnut pieces
¼ c. sweetened dried cranberries
¼ c. sliced green onions
1 T. diced red onion, if desired
2 t. chopped fresh dill
1/3 c. low-fat mayonnaise or salad dressing
Arugula leaves or mixed greens
4 focaccia rolls, split, or 8 slices whole wheat bread
In a medium bowl, combine walnuts, cranberries, green and red onions, dill and mayo. Layer arugula and ½ c. chicken mixture in each focaccia roll.
DILLED CHICKEN SALAD SANDWICH
1 can (12.5 oz) water-packed Chicken Breasts, drained and flaked
¼ c. broken walnut pieces
¼ c. sweetened dried cranberries
¼ c. sliced green onions
1 T. diced red onion, if desired
2 t. chopped fresh dill
1/3 c. low-fat mayonnaise or salad dressing
Arugula leaves or mixed greens
4 focaccia rolls, split, or 8 slices whole wheat bread
In a medium bowl, combine walnuts, cranberries, green and red onions, dill and mayo. Layer arugula and ½ c. chicken mixture in each focaccia roll.
Festive Tossed Salad
This recipe was prepared for a Relief Society Enrichment meeting by Karen Smart and everyone LOVED IT! It was different enough that we all tried to figure out what the ingredients were, you may look at the recipe and wonder? but mixed all together it is truly FABULOUS!!
FESTIVE TOSSED SALAD
1 10 oz. bag Romaine lettuce or 10 cups torn
1 c. shreaded swiss cheese (4 oz.)
1 med. apple coared and cubed
1 med. pear coared and cubed
1/4 c. dried cranberries
1/2 c. 1 c. cashews
DRESSING
I LOVE this dressing it is good on all types of salads.
1/2 c. sugar
1/3 c. cider or red wine vinegar
2 Tbsp lemon juice
2 Tbsp finely chopped onion
1/2 tsp salt
2/3 c. vegetable oil (whatever oil you have)
2-3 tsp. poppy seeds
Put in every thing but oil and seeds in a blender and slowly add the oil while blending other ingredients. Then add seeds.
YUMMY!!!
FESTIVE TOSSED SALAD
1 10 oz. bag Romaine lettuce or 10 cups torn
1 c. shreaded swiss cheese (4 oz.)
1 med. apple coared and cubed
1 med. pear coared and cubed
1/4 c. dried cranberries
1/2 c. 1 c. cashews
DRESSING
I LOVE this dressing it is good on all types of salads.
1/2 c. sugar
1/3 c. cider or red wine vinegar
2 Tbsp lemon juice
2 Tbsp finely chopped onion
1/2 tsp salt
2/3 c. vegetable oil (whatever oil you have)
2-3 tsp. poppy seeds
Put in every thing but oil and seeds in a blender and slowly add the oil while blending other ingredients. Then add seeds.
YUMMY!!!
Easy Crock Pot Pulled Pork
I found this recipe on line and I LOVE IT!! It was so good but the kids didn't like it as much as the regular BBQ pulled pork. It has a sweet and tangy taste to it. Try it and let me know what your family thinks.
EASY CROCK POT PULLED PORK
By Brad Kamer
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Paprika
1/4 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion,
Chopped 3 Pounds Pork Shoulder, Trimmed of Fat.
Method1. Combine all ingredients except for onion and pork into crock pot. Whisk all ingredients until well blended.2. Place pork and onions into mixture, coating both sides of meat.3. Cook for 8 to 10 hours under "low" slow cooker setting.4. After meat is cooked, remove from slow cooker onto plate and break apart with fork. If meat has any bones, please discard at this time.5. Place meat back into warm sauce to reheat.6. Serve on hamburger buns or Kaiser Rolls.7. Enjoy.
Shortcut:When I am in a rush, I sometimes opt to use a prepared barbecue sauce from the grocery store which saves about five minutes of prep time. All you do is pour about cup and a half of sauce, 1/3 cup of water, and heat for 8 to 10 hours on low. The store sauces are okay, but it is better to go through the prep method above. There is no substitute for the slow cooker pulled pork marinade created by the sweetness of the onions contrasted by the sharpness of mustard and vinegar.
EASY CROCK POT PULLED PORK
By Brad Kamer
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Paprika
1/4 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion,
Chopped 3 Pounds Pork Shoulder, Trimmed of Fat.
Method1. Combine all ingredients except for onion and pork into crock pot. Whisk all ingredients until well blended.2. Place pork and onions into mixture, coating both sides of meat.3. Cook for 8 to 10 hours under "low" slow cooker setting.4. After meat is cooked, remove from slow cooker onto plate and break apart with fork. If meat has any bones, please discard at this time.5. Place meat back into warm sauce to reheat.6. Serve on hamburger buns or Kaiser Rolls.7. Enjoy.
Shortcut:When I am in a rush, I sometimes opt to use a prepared barbecue sauce from the grocery store which saves about five minutes of prep time. All you do is pour about cup and a half of sauce, 1/3 cup of water, and heat for 8 to 10 hours on low. The store sauces are okay, but it is better to go through the prep method above. There is no substitute for the slow cooker pulled pork marinade created by the sweetness of the onions contrasted by the sharpness of mustard and vinegar.
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