Tag Archives: recipe

Kellie’s Green Beans

Submitted by Kellie

Ingredients
:
¼ lb green beans (or 1 bag frozen)
2 T slivered almonds
1 T lemon juice
2 tsp olive oil
½ tsp salt
¼ tsp garlic powder
¼ tsp basil
½ tsp pepper

Directions:
Heat oven to 450 degrees F. Mix ingredients and cook for 10 minutes.

Nutrition: to be added

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Filed under Side Dish

Kellie’s Fruit Salsa

Submitted by Kellie

Ingredients:
1 bunch green grapes, chopped
1 apple, peeled, cored and diced
1 lb strawberries, chopped
1 pint blueberries (any berry you want, really!), cut in half
1 T brown sugar
10 – 10-in flour tortillas
butter flavored cooking spray
2 C cinnamon sugar

Directions:
In a large bowl, thoroughly mix chopped fruit, sprinkle with brown sugar. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F. Cut tortilla into wedges and arrange in a single layer on a large baking sheet. Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle wedges with desired amount of cinnamon sugar. Bake in the preheated oven 6 to 8 minutes. Flip wedges over repeat with butter spray and cinnamon sugar. Bake until tortillas are crisp but not too brown. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition: to be added

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Filed under Appetizer and Snacks

Summery Sherbert

Submitted by Jane

Ingredients:
Sherbert

Directions:
Go to Store. Purchase yummy sherbet. Go back home. Get out very large bowl. Scoop in yummy sherbet. Grab biggest spoon in sight. Enjoy.

Nutrition: check your label!

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Filed under Dessert

My Favorite Salad

Submitted by Krista

Ingredients:
10 oz bag of fresh spinach
3 C romaine lettuce, torn into pieces
2 small Granny Smith apples, chopped
1 package of Craisins or raisins
½ C cashews
¼ C sugar*
1 tsp celery salt
¼ C cider vinegar
1 tsp garlic powder
¼ C oil
salt and pepper

Directions:
You may use all spinach and no romaine, more or less of any other ingredient depending on what you like. Add extra ingredients just before tossing and serving. Whisk together sugar, salt, vinegar, and garlic powder. Add oil last and whisk until emulsified. Immediately toss with salad and serve.

*You may cut sugar in half- tastes great!

Nutrition: to be added

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Filed under Soups and Salad

Spanish Grilled Sandwiches

Submitted by Krista

Servings: 4

Ingredients:
6½ oz jar marinated artichoke hearts
⅛ tsp ground cumin
7 oz jar roasted red sweet peppers, drained and cut into strips
4 sandwich rolls such as focaccia, split horizontally*
⅔ C jalapeno stuffed olives, sliced
1 lb roast beef or roast por, thinly sliced
1 onion, sliced and separated into rings
8 oz provolone cheese, sliced
1 T snipped fresh parsley
4 tsp olive oil
⅛ tsp dried oregano, crushed

Directions
:
Drain artichoke, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2-24 hours, tossing occasionally.

Arrange marinated vegetables, meat and cheese over bottom halves of bread. Add tops of rolls. Coat a large skillet with 2 teaspoons of olive oil. Heat skillet over medium heat 2-3 minutes, or until hot. Add sandwich, cover with foil and weigh down sandwich with another skillet or foil covered brick. Cook over medium heat 8-10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary. Transfer sandwiches to a plate. Keep warm.

*other suggestions would be pan cubano, bolillos, teleras, hoagie buns etc.

Nutrition: to be added

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Filed under Main Dish

Million Pines City Chicken Marinade

Submitted by Krista

Yields: approximately 1¾ C

Ingredients:
1 C vegetable oil
¾ C lemon juice
1 T salt
2 tsp paprika
2 tsp sweet basil
2 tsp thyme
2 tsp onion powder
1 tsp garlic powder

Directions:
Combine all ingredients for marinade. Marinate desired number of chicken pieces over night. Bring to room temperature and drain. Grill chicken, basting with reserved marinade while cooking. Discard marinade.

Nutrition: to be added

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Filed under Marinades and Sauces

Salmon Bake with Pecan-Crunch Coating

Submitted by Krista

Servings: 4

Ingredients:
4 (4-6 oz) salmon fillets
1 ½ T honey
⅛ tsp salt and pepper, each
¼ C soft bread crumbs
2 T Dijon mustard
¼ C finely chopped pecans
2 T butter, melted
2 tsp fresh parsley, chopped or 1 tsp dried

Directions:
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 9X13-inch pan. Combine Dijon mustard, butter, and honey; brush on fillets. Combine breadcrumbs, pecans, and parsley; spoon mixture evenly on top of each fillet. Bake at 450 degrees F for 10 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.

Nutrition
: to be added

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Filed under Main Dish