Thursday, July 31, 2008


1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight.

Hollow out round loaf of sourdough bread, serve with pieces of bread, crackers, veggies, or chips.

Wednesday, July 30, 2008

Greek Cheese Torta

This savory layered cheese spread is a welcome addition to any gathering.

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

2 pkg (8 oz each) cream cheese, softened

2 tbsp Greek Rub (If you don't have greek rub, you can substitute by using greek flavored feta cheese)

2 pkg (4 oz each) crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained and patted dry

3 tbsp shelled pistachios

Line colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Soften cream cheese in microwave on HIGH 30 seconds. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes. Line small mixing bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios, press onto top of torta. Serve with toasted baguette slices, pita chips or wheat thins.

To make toasted baguette slices

Garlic Oil or olive oil

1 loaf (16 oz) French baguette

Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on cookie sheet. Spray with oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven, cool completely.

This is a pampered chef recipe, if you are inerested in purchasing the Greek Rub or other pampered Chef supplies, you can contact my friend Heather at:

Monday, July 28, 2008

Recipe Assignment:

Favorite Salads: Pasta Salads, Green Salads, Fruit Salads…

Pistachio Fluff Fruit Salad

  • 2 cups miniature marshmallows
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (11 ounce) can mandarin oranges, drained
  • 2 large bananas, sliced
  • 1 (15.25 ounce) can fruit cocktail, drained
  • 1 (3 ounce) package instant pistachio pudding mix
  • 1 (20 ounce) can crushed pineapple with juice

Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Favorite Pink Salad

1 box strawberry Jello
1 large container cool whip
1 package or can of frozen strawberries
1 can pineapple chunks
1 bag small marshmallows

Combine jello with strawberries and pineapple to dissolve. Add all other ingredients and refrigerate until served.

Broccoli Salad

1 bag fresh broccoli, cut into bite sized pieces
1 lb. red grapes, sliced in half
1 c. raisins
1/2 c. sunflower seeds
1/4 c. diced red onions
8-10 slices cooked, crumbled bacon

1 c. Mayo
1/2 c. sugar
1 T. Vinegar

Combine salad ingredients, separately mix dressing ingredients, then pour over salad and mix well.

Friday, July 25, 2008

Srawberry and Spinach Salad

1/2 cup mayonnaise
2 T vinegar
1/3 cup sugar
1/4 cup milk
2 Tbsp poppyseeds

1 pint strawberries, sliced
2 bunches spinach, torn to bite-sized pieces
1/2 cup red onion, sliced
1 cup sugared pecans

Toss dressing with salad ingredients and serve immediately!

The Good Salad

Sorry we don't have a better name...that is what Rich's family calls it!

1 cup mayonnaise (light works fine)
1/2 cup soy sauce
3 Tbsp sugar
3 Tbsp sesame oil
3 Tbsp white vinegar

2 chicken breasts (cooked and shredded)
1/2 -1 bag baby spinach leaves
1/2 bag tri-colored spiral pasta (cooked per package directions)
1/2 bunch cilantro, chopped
1 bunch chopped green onion (or less if desired)
1/4 cup sugared almond slivers*

Marinate chicken in the dressing for at least one hour, then combine remaining ingredients.

*You can buy the almonds already sugared, or just cook plain almond slivers over low heat with some butter and sugar for a few minutes until they start to caramelize)

Thursday, July 24, 2008

Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips:
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon

2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly

Preheat oven 400. For chips, lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.

For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. Mix gently. Serve with cinnamon chips. (The Pampered Chef)

Recipe Assignment:

Refreshing Summer Dinners:

Tuesday, July 15, 2008

Salmon cakes

These are really good with a nice green salad!
1/4 cup chopped green onions
1/4 cup mayonnaise
1 Tbsp lemon juice
1/4 tsp seasoned salt
1/2 tsp garlic powder
dash hot sauce
dash Worcestershire sauce
2 6-oz cans salmon (or use one good size cooked fillet, shredded)
1 egg, beaten
1 cup seasoned breadcrumbs

In bowl, combine first 6 ingredients. Stir in salmon, egg, and 1/3 cup breadcrumbs (mixture will be sticky). Form into balls, roll in remaining breadcrumbs. Flatten to about 1/2 inch thick. Fry in skillet (can use butter or olive oil or cooking spray). Serve with cocktail sauce or lemon juice.

Saturday, July 12, 2008

Ham and Cheese Sliders

1 Pkg. (12) King’s Hawaiian Rolls
½ lb. Sliced Ham
¼ lb. Sliced Swiss Cheese

Make into sandwiches and arrange in baking dish.

1 Stick Melted Butter
2 T. Worcestershire Sauce
1 t. Poppy Seeds
¼ t. Garlic Salt

Pour sauce over sandwiches cover and refrigerate overnight. Bake at 350° until cheese melts (about 15-20 minutes.)

Thursday, July 10, 2008

Jalapeno Steak Sandwich

This has to be one of the best steak sandwiches ever made! It is so easy and nice for summer because you can use the grill. We also do it on a stovetop grill any other time. Hope you enjoy it as much as we do!

Prep: 25 minutes
Marinate: 4 hours
Cook: 14 minutes
· 6 cloves garlic, minced
· 3 jalapeno peppers, finely chopped (don't seed)
· 1/3 cup olive oil
· 1/3 cup fresh lime juice
· 3 Tbsp. Dijon-style mustard
· 1 tsp. kosher salt or salt
· 1-1/4 to 1-1/2 lb. beef flank steak
· 12 slices Texas toast or other thick-cut white bread, toasted*
· 1/2 cup purchased chipotle mayonnaise or 1/2 cup mayonnaise with 1 tsp. chili powder
· 1 red onion, quartered and thinly sliced
· 4 oz. queso fresco or farmer cheese, crumbled
· Fresh cilantro sprigs
· Lime wedges
1. For marinade, in a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt. Marinate at least 4 hrs. Much better overnight if possible.
2. Trim fat from meat. With a sharp knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4 to 24 hours.
3. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14 to 16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices.
4. Meanwhile, spread one side of each toast slice with mayonnaise. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges. Makes 6 servings.
For tabletop grill: For tabletop grill: Preheat grill according to manufacturer�s directions. Place steak on grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. For covered grill, allow 7 to 9 minutes. (For open grill, allow 12 to 14 minutes for medium, turning once halfway through grilling.) Thinly slice steak diagonally across the grain. Continue as directed in Step 4 above.
To toast bread in a grill pan or an open grill, place on grill rack and allow 1 to 2 minutes per side. (Instead of a covered grill, use a toaster.)

Rosemary Ranch Chicken Kabobs

Husbands and Kids love these!

· 1/2 cup olive oil
· 1/2 cup ranch dressing
· 3 tablespoons Worcestershire sauce
· 1 tablespoon minced fresh rosemary
· 2 teaspoons salt
· 1 teaspoon lemon juice
· 1 teaspoon white vinegar
· 1/4 teaspoon ground black pepper, or to taste
· 1 tablespoon white sugar, or to taste (optional)
· 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

**All of the marinade ingredients sound a little frightening together, but they taste GREAT! My kids couldn't get enough of the chicken, they ate more than I did. Really great with grilled veggies.

Thursday, July 3, 2008

Caprese Salad

So simple and delicious! I fell in love with this while in France and I can’t get enough of it! I use fresh tomatoes from our garden, gourmet mozzarella cheese (we use Costco’s) and fresh basil leaves (my kids are not crazy about basil leaves, so I use baby spinach leaves). Top it with a little olive oil, salt and pepper. To make it a meal, I serve it with thinly sliced bread, and layer the Caprese Salad on top of it.

Recipe Assignment:

Mexican Food Theme Night: