Tuesday, March 31, 2009
Tuesday, March 24, 2009
* 1 stalk celery, chopped
* 1 (2.25 oz) can chopped green olives (omitted)
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 2 tablespoons milk (omitted... didn't miss it)
* 1 (10 oz) can chicken chunks, drained (I used a baked chicken breast... canned chicken is gross) * 1 (1 oz) package dry Ranch-style dressing mix
* 2 teaspoons paprika (omitted)
2. In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended.
Saturday, March 21, 2009
* 2 cups penne pasta, uncooked
* 1 lb boneless skinless chicken breasts, cut into bite-size pieces
* 1 tsp fresh basil leaves, chopped
* 1 jar (14.5 oz) spaghetti sauce
* 2 oz neufchatel cheese, cubed
* 1 cup mozzarella cheese, divided
* 2 tbsp grated parmesan cheese
2. Cook and stir chicken, basil, and garlic in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce; bring to boil. Simmer 3 min. or until chicken is done. Stir in neufchatel cheese.
3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 8-inch square baking dish.
4. Bake 15-20 min. Sprinkle with remaining cheeses. Bake 3 min.
Sunday, March 15, 2009
Saturday, March 14, 2009
* 1 oz Absolut Pears vodka
* 1.5 oz grapefruit juice
* Slice of lime
1. Add vodka and grapefruit juice into martini shaker. Shake.
2. Pour into martini glass and garnish with lime. Squeeze the juice in if you'd like. Or if you're like me, just put the whole damn lime in! :)
Thursday, March 12, 2009
2. In a large saute pan melt 2 tbsps of butter and saute the asparagus for 3-4 mins. Add the shrimp and cook till done.
Saturday, March 7, 2009
(I halved the recipe since Keith won't eat this, but the full recipe is posted below.)
* 2 pounds clean, scrubbed new red potatoes
* 6 eggs
* 1 pound bacon (I used up some crumbled bacon we had)
* 1 onion, finely chopped
* 1 stalk celery, finely chopped (omitted)
* 2 cups mayonnaise
* salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (or just use crumbled bacon like I did!)
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Monday, March 2, 2009
1. Preheat oven to 400 degrees.
2. Unroll sheet of dough onto flat surface and spread cheese all over.
3. Cut sheet of dough into 6-7 strips, appx 1"x9"