Great recipe, Donna. Thanks! I love things I can make ahead. Makes the morning nicer for the cook.
favorite recipes
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Kurt is a great chef...it runs in the family!!!CastlesOfSand said:
CJ's Festive Olive Cheese Nutballs
2 pkgs cream cheese
8 oz jar green olives
4 oz can black olives
green onions or chives chopped, a handful
1-2 tbsp olive juice
1 cup pecans
Chop olives, onions or chives and combine w/cream cheese and olive juice. (or put it all in a food processor and process until ingredients are well blended and olives are slightly chopped)
roll mixture into small balls. Process pecans in food processor and roll balls in chopped pecans. Refrigerate until balls are firm. Serve w/crackers or just eat them whole.
2 pkgs cream cheese
8 oz jar green olives
4 oz can black olives
green onions or chives chopped, a handful
1-2 tbsp olive juice
1 cup pecans
Chop olives, onions or chives and combine w/cream cheese and olive juice. (or put it all in a food processor and process until ingredients are well blended and olives are slightly chopped)
roll mixture into small balls. Process pecans in food processor and roll balls in chopped pecans. Refrigerate until balls are firm. Serve w/crackers or just eat them whole.
I'll have to try that, recipe, Spicesea1 (clever name by the way).
Yumm on the recipe...it sounds like an olive crostini I make. Cannot wait to to try it!
iwishiwasthere said:
Here's a great pasta salad recipe that I make each year to bring with us when we come to Sowal. It makes a large batch, and lasts a while. It's great to have with a sandwich after coming in from the beach. I cook like my grandma, which means there will not be much precise measurement, but if you cook and live in the South, you'll know what I mean:
SoWal Pasta Salad
1 1/2 bags corkscrew pasta, boiled till al dente, drained, then rinsed with cold water
1 can sliced black olives (the little can)
3 roma tomatos, diced
1 bunch (more or less) green onions, thinly sliced
1 cup (ish) grated parmesan Cheese
Salt and pepper, as much as you think
Cavender's Greek Season, not as much as you think(it's got lots of sodium and a little goes a long way)
1 bottle Caesar Dressing (I use Kraft Light Done Right)
Mix all ingredients together, with caesar dressing last. Refrigerate till ready to serve. Big Hint
-Don't overdue the caesar dressing at first; after the pasta sits in the frig for awhile, it soaks up the dressing somewhat, which is yummy, but also means your pasta salad gets a little dry and will need more caesar dressing with each serving. I get the bottle out each time I serve it and just add some dressing and stir it up. It's always yummy!
M
Here's a recipe from the latest Chelco (power company) newsletter. I substituted fresh crab for chicken, since our Dungeness is still in season. It is quite good.
BAKED CRAB DIP
1 lb. fresh lump crabmeat (the original used 2 cups of chicken white meat)
2 8-oz. packages of cream cheese
1 cup of bleu cheese dressing
Dash of Tobasco or other favorite hot sauce
Sharp cheddar cheese (shredded) for topping
Drain the crab and heat in a pan with the hot sauce. Add the cream cheese and stir until melted. Turn off the heat and add bleu cheese dressing. Mix well. Pour the mixture into a baking dish and top with the shreded cheddar cheese. Bake in a pre-heated 350-degree oven for about 30 minutes. Serve with celery sticks, crackers, or tortilla chips. We also use bagel chips.
BAKED CRAB DIP
1 lb. fresh lump crabmeat (the original used 2 cups of chicken white meat)
2 8-oz. packages of cream cheese
1 cup of bleu cheese dressing
Dash of Tobasco or other favorite hot sauce
Sharp cheddar cheese (shredded) for topping
Drain the crab and heat in a pan with the hot sauce. Add the cream cheese and stir until melted. Turn off the heat and add bleu cheese dressing. Mix well. Pour the mixture into a baking dish and top with the shreded cheddar cheese. Bake in a pre-heated 350-degree oven for about 30 minutes. Serve with celery sticks, crackers, or tortilla chips. We also use bagel chips.
from Epicurious.com--Bacon, Zucchini, and Gruyere Quiche
Just made this- very yummy! Added shallots and extra gruyere
http://www.epicurious.com/recipes/find/results?search=bacon+zucchini+quiche
And truly, the diet starts tomorrow!
Just made this- very yummy! Added shallots and extra gruyere
http://www.epicurious.com/recipes/find/results?search=bacon+zucchini+quiche
And truly, the diet starts tomorrow!
That sandcastle cake pan that Mermaid recommended (and that I bought online for about $45 plus shipping!) is on sale at Linens N Things for $29 according to our Sunday advertising today. May have to get another one for the cottages.
Trust me, this is really good. It's a recipe created by my daughter, and I tried it for the first time tonight.
Chicken Tacos (Serves 4-6)
1.5 pounds boneless chicken breasts
1 tablespoon EVOO
1 red bell pepper, sliced into strips
1 onion, coarsely chopped
1 poblano pepper, minced
1 lime, juiced with peel reserved
3 cloves of garlic, crushed and coarsely chopped
1 can of stewed "Mexican" tomatoes with chiles
1 package of Old El Paso Low Sodium Taco Seasoning
Garlic salt, to taste
Crushed red pepper flakes, to taste
Crispy taco shells or soft tortillas (your choice, prepared according to package directions)
Your favorite taco toppings ( shredded lettuce, tomatoes, shredded Monterrey jack, sour cream)
Black beans
Your favorite store-brand salsa
Rice
Boil chicken for 20 minutes and shred when cooked. Heat the taco shells and/or tortillas. Warm black beans and add salsa to taste. Cook the rice according to package directions.
In the meantime, heat the EVOO in a pan, and add the red bell pepper, onion, poblano, lime juice and peel, and garlic. After this cooks to the point of caramelization, add the can of tomatoes. When the chicken is done, shred it and add it to the pan, as well as the taco seasoning with 2/3 cup water, and cook until most of the liquid evaporates.
This is really good - I kid you not!
Chicken Tacos (Serves 4-6)
1.5 pounds boneless chicken breasts
1 tablespoon EVOO
1 red bell pepper, sliced into strips
1 onion, coarsely chopped
1 poblano pepper, minced
1 lime, juiced with peel reserved
3 cloves of garlic, crushed and coarsely chopped
1 can of stewed "Mexican" tomatoes with chiles
1 package of Old El Paso Low Sodium Taco Seasoning
Garlic salt, to taste
Crushed red pepper flakes, to taste
Crispy taco shells or soft tortillas (your choice, prepared according to package directions)
Your favorite taco toppings ( shredded lettuce, tomatoes, shredded Monterrey jack, sour cream)
Black beans
Your favorite store-brand salsa
Rice
Boil chicken for 20 minutes and shred when cooked. Heat the taco shells and/or tortillas. Warm black beans and add salsa to taste. Cook the rice according to package directions.
In the meantime, heat the EVOO in a pan, and add the red bell pepper, onion, poblano, lime juice and peel, and garlic. After this cooks to the point of caramelization, add the can of tomatoes. When the chicken is done, shred it and add it to the pan, as well as the taco seasoning with 2/3 cup water, and cook until most of the liquid evaporates.
This is really good - I kid you not!