Tuesday, February 17, 2009

Vodka Spiked Lemonade with Red Rocks

We are moving to California within the next month, so we are having a bye bye party. At my parties I make a special drink to serve. So I was testing recipes (at noon) the other day :) and I found this one and I love it!!

Tropical Fruit Punch
3 cups water
1/2 cup fresh lemon juice
1/2 cup sugar
6 oz Vodka
4 thin lemon slices

Pour tropical punch into ice cube trays and freeze. Combine water, lemon juice and sugar in small pitcher. Stir until sugar dissolves. Add vodka. Refrigerate if time permits. Fill each glass with 3 or 4 red ice cubes and add the lemonade. Garnish with lemon slices.
*Note, as you can see in the pic.. I was not feeling like making homemade lemonade, so I used store bought. It tasted great.. it had vodka in it!

Saturday, February 7, 2009


My husband always tells me this is what got me married... my Ribeye's. Everyone likes their steaks different, I guess it just happened that we have the same taste in meat. Hey whatever works, right? :)
This recipe is for 2 steaks.
1/4 c soy sauce
1/4 c plus a few extra splashes Worcestershire sauce
1/2 lemon juiced- see in the pic I used lemon juice from the bottle. I live in Colorado and lemons are at least $1.00 each!! So I used about 1 T.
1 lg. garlic clove, minced.. crushed.. smashed.. whatever
Ground pepper to taste.
1 gallon sized zip lock bag
Mix all ingredients (I do it in a measuring cup). Add the steaks to the bag. Pour marinade into the bag. Massage the meat and let sit in fridge for at least 30 min, the longer the better.
Heat grill. Add steaks when grill is super hot. Cook 5 min each side depending in thickness for Medium rare. Turn only once for a great sear... Rest for 10 minutes before serving.

Just a note.. this recipe is awesome... but only if you are using a grill. I have tried it under the broiler and in a pan. Not only do I not love my steaks cooked that way.. but something happens to the soy sauce? It tastes too sweet.. I dont know.. maybe someone can explain to me.. but it isn't good. So dont try it unless you are grilling.

Wednesday, February 4, 2009

Lemon Chicken

This is one our favorite week night meals. I serve it with brown rice, green beans and a salad.

The recipe is for 2 people, but easily doubled for 4... or 6...
2 Boneless, skinless chicken breasts. I use whatever I have, tonight I had strips.
1 T butter
1 T olive oil
1 1/2 T flour plus more for dredging
1/4 c panko (or any kind) bread crumbs
1 1/2 c chicken broth
1 lemon, juiced
salt and pepper

Pound chicken breasts with a meat mallet to uniform thickness. Dredge lightly in mixture of flour, breadcrumbs, salt and pepper. - i also add a dash of garlic powder

In large saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken and saute, turning once or twice until golden brown and juices run clear. Remove chicken and set aside.
Add lemon juice and chicken stock to pan. Whisk in flour and heat for 1 minute till boil and reduce heat to simmer. Return chicken to pan and heat through. Season with salt and pepper.

adapted from a recipe called Katie Courics lemon chicken msnbc. 2006

Tuscan Salad

I love cannellini beans. They are mild, creamy and packed with protein. They are easy to find, but most of the time they are labeled "White Kidney Beans" and say "Cannellini" in very teeny print underneath. I often eat this salad as a meal and several times a week.

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives - I use Kalamata olives
1/2 red onion, cut into slivers - cut them thin!
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Giada DeLaurentiis

Monday, February 2, 2009

Alfredo Pasta with Chicken, Shrimp, Artichoke and Capers

This is from my Mother in law, who is a wonderful cook. It is now one of my top, top fav's.

1/4 cup butter
2 T flour
2 c. heavy cream
2 egg yolks, beaten
1 T white wine vinegar
1/2 t. pepper
3/4 t. salt
1/4 t. nutmeg
1/4 c shredded Parmesan cheese
1/2 cup fresh parsley, chopped
1 lb Fettuccine pasta, cooked
cooked, sliced chicken, cooked shrimp, as many artichoke hearts as you like and about 2-3 T capers. 1 chopped, seeded tomato

Melt butter in large skillet. Stir in flour to make a roux. Stir in cream and simmer until thick. Turn off heat. Beat egg yolks and add some warm cream to them. Slowly pour into skillet (being careful not to scramble your eggs!). Add cheese and stir until melted and creamy. Season with vinegar, salt, pepper and nutmeg. Add hot pasta, artichokes, capers, cooked shrimp and chicken. Mix together. You can use some of your pasta water to thin out sauce if needed. This also helps the sauce stick to the pasta. Top with 1 chopped, seeded tomato and parsley. Add of course... I always top with more cheese.

Sunday, February 1, 2009

Spinach Dip(s)

I found this recipe from a recipe blog I look at called Kelly's recipes. Jamie found it and I really like this girl! She has so many of the exact same recipes I have and love!! She must be wonderful, right ;)
I will post a link as soon as I get permission. Anyway I tried this spinach dip and its so good. I plan on making it again today to join my superbowl yummy's.

1 pkg frozen spinach
8 oz cream cheese
8 oz Monterrey jack cheese
6 oz Parmesan cheese
1 can Rotel
In a large saucepan, cook the spinach according to package. Drain. Add cheeses and melt on low heat. Add rotel, the whole can juice and all. (there isnt much juice in them). Serve with tortilla chips or bagel chips or melba toasts.
Next time I would probably add a cup or 2 of artichoke hearts, chopped, and some garlic.
This is the best cold dip I have found. Its KNORR VEGETABLE RECIPE MIX
(I used this one before I took the pic... missing the Knorr part). You can get this in any grocery store. Then add:
1 package (10 oz) chopped baby spinach or frozen cooked, drained and squeezed
1 (16 oz) container sour cream
1 cup mayo
1 package recipe mix
1 can (8 oz) water chestnuts, chopped
3 green onions, chopped
*I add one tomato chopped and seeded*
Mix all ingred's and chill at least 2 hours
I serve mine in a bread bowl with chunks of bread and assorted fresh veggies. Yum yum.