Caesar Bowtie Salad (from Bite Size Cafe)
Romaine Lettuce
Bowtie Pasta
Black Olives (I leave mine whole)
Cherry tomatoes
Artichoke Hearts
Grilled Chicken
Croutons
Shredded Parmesan Cheese
Caesar Dressing (I use Newman's Own)
Chicken Strawberry Salad (from Plates and Palates)
Lettuce
Spinach
Strawberries
Craisins
Grilled Chicken
Bacon
Cashews
Feta Cheese
Honey Lemon dressing
Honey-lemon dressing from Jamie Oliver (this was the recipe I used, but I tweaked it until I found the taste I liked. Then I added poppy seeds because it looked prettier :)
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon good honey
sea salt
freshly ground black pepper
Soups:
Zuppas Cauliflower soup - from Jamie Cooks it up
SOUP:1 medium onion, chopped
3 T butter 2 pounds cauliflower 1/4 C flour 2 C half and half 3 1/4 C water 2 chicken bullion cubes, or 2 tsp bullion granules 1 1/2 C sharp cheddar cheese, shredded 1/2 C pepper jack cheese, shredded 1/2 tsp salt 1 tsp Dijon mustard
TOPPINGS:
Bacon Cheddar Cheese Green Onions 1. Chop a medium-sized onion. 2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes. 3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion. Chop it up into pieces that are roughly 1 inch in size. Don't get out a ruler, okay. Just give them a rough chop. 4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup). 5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth.
6. Add 2 cups half and half, a little at a time whisking as you go. It may seem a bit tedious, but the soup will heat up much faster if you add just a bit of the liquid at a time.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.
8. When the cauliflower is fork tender, turn the heat off and blend the soup up. You can either stick an immersion blender into the pot and blend it until smooth. Or, you can carefully pour the hot soup into a blender.
9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate. 10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you). 11. Stir the cheese in, allowing it to melt.
Serve with bacon, more cheese or even a few green onions.
Enjoy!
Amy's Tortellini Soup
1 lb Italian Sausage
1 onion chopped
2 cloves garlic, minced
2 (13-ounce) cans beef broth
1 cup water
1/2 cup apple juice (I like to add more juice to give a sweeter taste)
3 carrots sliced
1 (28 oz) can crushed tomatoes
1 tsp basil and oregano
1 cup sliced zucchini
4 tbsp parsley, chopped
1 green pepper, chopped
8 oz cheese tortellini (refrigerated or frozen)
Cook sausage. Drain fat and add chopped onion and garlic and cook until tender. Add everything except tortellini. Simmer 30 min. Add tortellini 5-10 minutes before serving and cook until tender, but not soggy.
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Italian Club Sandwich (from Zuppas)
Ham, Salami, Turkey,
Roasted Sweet Red Peppers,
Muenster Cheese, Lettuce, Tomatoes, & Balsamic Spread ( I made a balsamic spread with balsamic vinegar, garlic, mayonnaise, italian seasoning)
Turkey Bacon Guacamole Sandwich
Turkey, Bacon, Lettuce, tomatoes, Guacamole, Mayo
Desserts:
Mason Jar Desserts
This website has 10 different mason jar desserts.
I did the salted caramel brownie and a variation of the punchbowl cake
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