Raise your hand if you can make an entire meal off of a bag a chips and a bowl of guacamole!! I am always looking for a good recipe for the yummy green goodness and I found this one in the Walmart circular last week. I can't wait to try it!!
Last night I made the Buffalo Chicken Spaghetti and it was superb! Definately worth the try.
Guacamole That Rocks!!
3 ripe avocados, pitted, peeled & mashed
1 can Ro-Tel original diced tomatoes & green chilis, drained
3/4 cup chopped onion ( I will probably omit this)
1 tsp lemon or lime juice
1/2 tsp salt
ground black pepper
Directions:
mix all ingredients in a bowl and season with pepper to taste
Wednesday, August 29, 2012
Sunday, August 19, 2012
Buffalo Chicken Spaghetti
I am always on the lookout for new recipes because I really hate getting in an eating rut. Tonight I was cruising around and found this recipe which I can not wait to try out. We love buffalo chicken dip and this sounds awesome!! I found this lovely over at Plain Chicken and if you would like to check out what other yummies there are you can go here. We won't be trying it this week because we had spaghetti (with lots of leftovers), pizza and Olive Garden in the past five days and the hubby has said no to any more italian food for a while!! As soon as he is ready I can guarantee that we will try it.
Buffalo Chicken Spaghetti
Cook spaghetti according to package directions, drain.
In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
Serve with green onions and more cheddar cheese if desired.
Buffalo Chicken Spaghetti
- 16 oz spaghetti
- 3 cups cooked, chopped chicken (I use a rotisserie)
- 2 cups chicken broth
- 8 oz cream cheese (can use light)
- 1/3 - 1/2 cup Frank's hot sauce (more or less to taste)
- 1/2 cup cheddar cheese
- 1 cup Ranch dressing
- green onions
- cheddar cheese
Cook spaghetti according to package directions, drain.
In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
Serve with green onions and more cheddar cheese if desired.
Thursday, August 9, 2012
Tortellini Salad
I love to read cookbooks and back in the spring I bought a cookbook from the church my sister and her family attend. I love different kinds of pasta salads and this one sounded really good. I finally got the chance to make it and the hubster enjoyed it. I added shrimp to ours and it was really good. I sauteed the shrimp in some butter, garlic and old bay seasoning. Cool completely.
9 oz tortellini (cheese filled) I used a 19 oz bag of Great Value
10 oz baby spinach (optional) I opted to skip this
1 cup sliced ripe olives
1 cup baby belle mushrooms
1/2 cup diced red bell pepper - I skipped this too
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 cup creamy caesar salad dressing
Cook tortellini according to directions. Coat with dressing and let cool (be generous). Add remaining ingredients and toss. You can add more dressing at this time if you desire. Chill for several hours before serving.
9 oz tortellini (cheese filled) I used a 19 oz bag of Great Value
10 oz baby spinach (optional) I opted to skip this
1 cup sliced ripe olives
1 cup baby belle mushrooms
1/2 cup diced red bell pepper - I skipped this too
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 cup creamy caesar salad dressing
Cook tortellini according to directions. Coat with dressing and let cool (be generous). Add remaining ingredients and toss. You can add more dressing at this time if you desire. Chill for several hours before serving.
Monday, May 28, 2012
Fuzzy's Taco Garlic Sauce
I don't know if you have a Fuzzy's Taco in your neck of the woods but my friend Julie introduced me to this restaurant last summer and let's just say. . . . .I am hooked! I love their tacos with the garlic sauce and feta cheese. I found this recipe for their garlic sauce online and I haven't tried it yet but I plan on doing it soon. If you try it, let me know how it tastes.
FUZZY'S-STYLE CREAMY GARLIC SAUCE2 cloves garlic, minced
1 Tbsp. butter
1 cup mayonnaise
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
Saute garlic in butter over low heat until golden (about 5 minutes). Add garlic/butter to 1 cup mayo and blend. Add pepper and garlic powder. Put on your taco first thing and enjoy!!!
FUZZY'S-STYLE CREAMY GARLIC SAUCE2 cloves garlic, minced
1 Tbsp. butter
1 cup mayonnaise
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
Saute garlic in butter over low heat until golden (about 5 minutes). Add garlic/butter to 1 cup mayo and blend. Add pepper and garlic powder. Put on your taco first thing and enjoy!!!
Monday, April 30, 2012
Rock Creek Almond Tea
I haven't tried this particular recipe but I have had almond tea and it was delish. I got our electic coop magazine today and I always go to the recipe section first and this is what I found so I thought I would share. It is awesome at brunches or showers.
Rock Creek Almond Tea
2 tablespoons unsweetened instant tea
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate
1 tablespoon almond extract
1 tablespoon vanilla
Mix together tea, sugar and 3 cups water and boil for five minutes. Then add remaining ingredients and 8 cups cold water
Servings: 12, serving size 1 cup
Rock Creek Almond Tea
2 tablespoons unsweetened instant tea
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate
1 tablespoon almond extract
1 tablespoon vanilla
Mix together tea, sugar and 3 cups water and boil for five minutes. Then add remaining ingredients and 8 cups cold water
Servings: 12, serving size 1 cup
Tuesday, January 24, 2012
Cowboy Casserole
This is a great tasting recipe but is not figure friendly so it will only be on the menu occasionally!
Cowboy Casseroleadapted from a recipe at Taste of Home1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost.
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
I got this off of Pinterest but it came from a blog called The Cutting Edge of Ordinary who adapted it from Taste of Home. It comes together pretty quickly, the Mr. and I both enjoyed it and I finished up the last of the leftovers for lunch today. If you try it I hope you enjoy it as much as I did.
Cowboy Casseroleadapted from a recipe at Taste of Home1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost.
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
I got this off of Pinterest but it came from a blog called The Cutting Edge of Ordinary who adapted it from Taste of Home. It comes together pretty quickly, the Mr. and I both enjoyed it and I finished up the last of the leftovers for lunch today. If you try it I hope you enjoy it as much as I did.
Thursday, July 28, 2011
Roasted Garlic Cauliflower
I made this for the first time today and it was so yummy and so easy. I am going to try it with broccoli and maybe carrots for something different. I'll let you know how it turns out.
Cook Time: 25 Minutes Ready In: 40 Minutes
6 servings
INGREDIENTS:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh
parsley
DIRECTIONS:
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Got the recipe from this blog.
http://twodudesandadiva.blogspot.com/2011/07/weekend-and-suyl.html
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