The Recipe of the Day: Easy Baked Salmon: Preheat oven to 350 Large enough strip of Tin Foil to enclose Salmon in. Salmon Steaks or Salmon Fillet 1Tbsp Olive Oil 1Tbsp White Cook...
I am not ......
I am not a formally trained chef or cook, I just love to cook for my family and friends. I will post new or old recipes that we love on my blog and hope that you will love them too! Please tell me what you think.......
Thursday, January 17, 2013
Wednesday, January 16, 2013
Lemon Green Beans
1lb bag of whole frozen Green Beans or you could use fresh.
Zest of half of a large Lemon
Salt and Pepper to taste
1tbsp Butter
1pinch of Garlic Salt
In a pan place Butter, Green Beans, Salt, Pepper, and Garlic Salt. Then Zest Lemon over other ingredients and sauté on medium low heat. Do not burn butter. When Green Beans are al dente, serve.
Zest of half of a large Lemon
Salt and Pepper to taste
1tbsp Butter
1pinch of Garlic Salt
In a pan place Butter, Green Beans, Salt, Pepper, and Garlic Salt. Then Zest Lemon over other ingredients and sauté on medium low heat. Do not burn butter. When Green Beans are al dente, serve.
Saturday, January 12, 2013
Pesto Shrimp and Farfalle Pasta
1/2 bag of Kirkland cooked tail on Shrimp 31-40
1 1/2 tbsp Pesto
1/4 cup Olive Oil
1 clove crushed Garlic
Farfalle Pasta cooked
1 cup frozen Artichoke Hearts
Salt and Pepper to taste
Parmesan Cheese to use for a topping
Pour Olive Oil into a pan on medium to low heat. Then add Garlic, Pesto, Artichoke Hearts, Salt, Pepper, and Shrimp. Sauté all ingredients until al dente. Do not over cook Shrimp. Add Farfalle and toss on low heat. Once plated then top with Parmesan Cheese. Enjoy this easy dish! This dish served 2 adults and 3 children.
1 1/2 tbsp Pesto
1/4 cup Olive Oil
1 clove crushed Garlic
Farfalle Pasta cooked
1 cup frozen Artichoke Hearts
Salt and Pepper to taste
Parmesan Cheese to use for a topping
Pour Olive Oil into a pan on medium to low heat. Then add Garlic, Pesto, Artichoke Hearts, Salt, Pepper, and Shrimp. Sauté all ingredients until al dente. Do not over cook Shrimp. Add Farfalle and toss on low heat. Once plated then top with Parmesan Cheese. Enjoy this easy dish! This dish served 2 adults and 3 children.
Tuesday, January 8, 2013
Tilapia with Tomatoes & Artichokes
2 Tilapia Loins
1 can of diced Tomatoes
1 clove of Garlic crushed
1 cup frozen Artichoke Hearts
1/4 cup Leek slices
1tbsp Lemon Zest
1 tsp Basil
1 tbsp Parsley
Pinch of Sugar
Salt and Pepper to taste
1/4 cup Olive Oil
In a pan pour Olive Oil and can of Tomatoes with juice then place Tilapia Loins in pan. Add Basil,Garlic,Leeks, Parsley, Lemon Zest, Artichoke Hearts, Sugar, Salt, and Pepper. Cook on medium to low heat until fish is well done . Enjoy!
1 can of diced Tomatoes
1 clove of Garlic crushed
1 cup frozen Artichoke Hearts
1/4 cup Leek slices
1tbsp Lemon Zest
1 tsp Basil
1 tbsp Parsley
Pinch of Sugar
Salt and Pepper to taste
1/4 cup Olive Oil
In a pan pour Olive Oil and can of Tomatoes with juice then place Tilapia Loins in pan. Add Basil,Garlic,Leeks, Parsley, Lemon Zest, Artichoke Hearts, Sugar, Salt, and Pepper. Cook on medium to low heat until fish is well done . Enjoy!
Sunday, January 6, 2013
Simple Carrots & Peas with Tarragon
2 cups sliced Carrots
1 cup frozen Peas
1tbsp Butter
1/2 tsp Tarragon
Salt and Pepper to taste
On the stove top place in a pan on medium to low heat Butter, Carrots, Tarragon, Salt, and Pepper. Saute until Carrots are al dente. Then you add the Peas. Do not over cook. Enjoy!
1 cup frozen Peas
1tbsp Butter
1/2 tsp Tarragon
Salt and Pepper to taste
On the stove top place in a pan on medium to low heat Butter, Carrots, Tarragon, Salt, and Pepper. Saute until Carrots are al dente. Then you add the Peas. Do not over cook. Enjoy!
Wednesday, January 2, 2013
Savory Cornish Game Hens
2 22oz. Cornish Games Hens
1 Lemon
2 Large sprigs of fresh Rosemary
2 Large sprigs of fresh Thyme
1tbsp Parsley
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Old Bay Seasoning
1 Garlic clove minced
Preheat oven to 350 and prep Hens for cooking in a roasting pan. Stuff each Hen with 1/2 Lemon wedge, 1/2 tbsp Parsley, 1 sprig of Rosemary, and 1sprig of Thyme. Pour Olive Oil Over the top of each Hen. Then sprinkle the tops of each Hen with Garlic, Salt, Pepper, Old Bay Seasoning, 1 sprig of Thyme Leaves, 1 sprig of Rosemary leaves, and left over Parsley. Tie legs together with cooking string for more even cooking. Put them in oven and cook at 350 for 1 hour and 15 minutes or until the Hens register a well done temperature on a cooking thermometer. Basting every 30 minutes first hour of cooking, then 7 minutes of the last 15 minutes with juices from Hens in cooking pan. This will keep them from drying out and make them golden brown on top. Serve and enjoy!
1 Lemon
2 Large sprigs of fresh Rosemary
2 Large sprigs of fresh Thyme
1tbsp Parsley
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Old Bay Seasoning
1 Garlic clove minced
Preheat oven to 350 and prep Hens for cooking in a roasting pan. Stuff each Hen with 1/2 Lemon wedge, 1/2 tbsp Parsley, 1 sprig of Rosemary, and 1sprig of Thyme. Pour Olive Oil Over the top of each Hen. Then sprinkle the tops of each Hen with Garlic, Salt, Pepper, Old Bay Seasoning, 1 sprig of Thyme Leaves, 1 sprig of Rosemary leaves, and left over Parsley. Tie legs together with cooking string for more even cooking. Put them in oven and cook at 350 for 1 hour and 15 minutes or until the Hens register a well done temperature on a cooking thermometer. Basting every 30 minutes first hour of cooking, then 7 minutes of the last 15 minutes with juices from Hens in cooking pan. This will keep them from drying out and make them golden brown on top. Serve and enjoy!
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