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Archive for February, 2011

Simple Citrus Vinaigrette

When you just want a light dressing with great flavor but less calories…try this simple vinaigrette!

  • 3 tablespoons each:  lime juice, lemon juice & orange juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • freshly ground sea salt &  black pepper

Mix it all up well in and sprinkle on your salad.  This also makes a great marinade for fish or chicken – or brush on fish before you broil!  Play with the flavors — I also love to put a splash of pineapple juice in it (when my sister’s not having – she’s allergic!)  Try blood oranges, key limes or even ruby red grapefruit – any or all of them can add amazing flavors to the vinaigrette party! If you like your dressing a little sweeter – you can add a tablespoon of honey to the dressing.

Then grab a giant bowl, add some chopped romaine, a little baby spinach, some freshly sliced tomatoes (or those cute little cherry tomatoes), some sliced avocado, a handful of dried cherries or cranberries, a sprinkling of toasted almonds (unless you’re Mark!) and even some mandarin oranges if you like!  Make extra dressing marinade a couple of chicken breasts for an hour or so – then grill those and place on top for a wonderful light lunch or dinner!  Mom and I had it the other day with seafood (goes great with shrimp, lobster or scallops!) Enjoy!

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– 1 lb. asparagus, trimmed and cut into ½” pieces
– 1 (8oz.) package sugar snap peas, trimmed
– 1 small red bell pepper, sliced into thin strips
– 1 (8oz.) package dry penne pasta
– 1 Tbsp. butter
– 3 Tbsp. olive oil
– ½ cup shaved Parmesan cheese
– salt and pepper to taste

Bring a large pot of lightly salted water to a boil. In medium skillet, add butter, asparagus, peas, and peppers and sauté for 3-5 minutes until just tender. Transfer vegetables and drippings to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain. Place pasta in the bowl with the vegetables. Toss with olive oil, Parmesan, onion salt and pepper.

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Want to make a cake but no time to make it from scratch? Here’s how to make a boxed cake moister, tastier and disappear because it’s so good!  Take your favorite cake mix, add one package of complimentary flavored instant pudding mix, add an additional 1/4 cup water & 1/4 cup oil to the the whatever the recipe calls for on the back of the box, plus all the remaining ingredients that the box calls for – mix well, pour into a baking spray coated pan and bake!

Examples:

  • Chocolate fudge cake + chocolate fudge pudding
  • Lemon cake + lemon pudding
  • Vanilla cake + vanilla pudding (or the cheesecake pudding mix)
  • Funfetti cake (Randi’s favorite!) + vanilla or cheesecake pudding

Makes it taste homemade!  Try it!

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  • 1 ½  pounds stewing beef, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, cut into small pieces
  • 1 large sweet potato, in 1/2-inch cubes (optional)
  • 1 cup baby carrots, sliced
  • 3 medium potatoes, cut in 1-inch cubes
  • 2 stalks celery, sliced
  • ½ cup frozen corn kernels
  • ½ cup frozen green beans
  • ½ cup frozen peas
  • ½ teaspoon fresh thyme
  • fresh ground sea salt & black pepper, to taste
  • 2-3 tablespoons flour
  • 1/4 teaspoon garlic powder
  • 2 to 2 ½ cups beef stock
  • 1 cube beef bouillon
  • 1 6 ounce can tomato paste
  • 1/4 cup red wine (optional)
  • 1 tablespoon Kitchen Bouquet (found usually in the seasoning section of your grocer)

Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour.  In skillet, heat 2-3 tablespoons of olive oil & sauté beef until browned on all sides.  Add beef and all your other ingredients except wine or beef stock to the crock pot.  Stir them around well. If using wine, add the wine to deglaze the bottom of the skillet, otherwise use a cup of the beef stock to deglaze and pour the liquid and dripping into the crock pot as well.  Add the rest of beef stock – stir everything again.  Place crock pot on low and cook for 8+ hours.

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  • 1 London broil steak
  • 1 bottle Stubbs Beef Marinade

Marinate steak in the Stubbs for at least 5-6 hours (put it in a ziploc bag with marinade before you go to work in the morning!)  — Put your broiler on high.  Bring steak to room temperature.  Remove from marinade, broil on high for 5-6 minutes per side for medium rare or grill about the same amount of time (depending on thickness of London broil).  Remove from broiler – let rest for at least 10-15 minutes.  Slice thin & serve!

Where’s that EASY button? 🙂

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Maya Angelou is a powerful spirit and her words inspire my family on a regular basis…

She shares what she’s learned…what have you learned?

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