This makes a great Fruit Crisp. I use a combination of all berries and a peach or two. If you prebake your apple, you could use that too. Use raspberries, strawberries, blueberries, blackberries or any other fruit you enjoy fresh.
If you want to have a 9x13 Fruit Crisp, double the recipe.
3 cups Berries or fruit
2 tablespoon Lemon juice & lemon zest
2/3 cup Brown sugar
3/4 cup Flour
1/2 cup Oatmeal
1/3 cup Margarine softened
3/4 teaspoon Cinnamon
1/4 teaspoon Salt
Pinch Nutmeg or Allspice
Place fruit or berries in 8X8 baking pan. Sprinkle fruit with lemon juice and lemon zest and 1/4 cup of flour. Mix with fork until crumbly, the brown sugar, 1/2 cup flour, oats, margarine, cinnamon, and salt. Spread the topping mixture evenly over the berries. Bake at 375 for 30 minutes. Let cool until just warm. Serve with a little vanilla ice cream.
Wednesday, July 21, 2010
Monday, May 10, 2010
More Grilled Corn Salad
With corn fresh at the farmer's market, now is the time I love to pick it up cheap!
I am loving grilled corn salads. Here is the latest.
I start with 4 ears of corn, grilled. I cut the corn off the cob once it is cooled. While the grill is going, I will throw on some asparagus, pineapple and mango. I chop all of them once they have cooled and add them to the corn. Sometimes, I will add grilled onion or even a little fresh purple onion.
When they are ripe and when I will have no leftovers, I'll add chunks of fresh avacado. I finish the salad with fresh lime or lemon juice and chopped cilantro. So fresh and yummy!
I am loving grilled corn salads. Here is the latest.
I start with 4 ears of corn, grilled. I cut the corn off the cob once it is cooled. While the grill is going, I will throw on some asparagus, pineapple and mango. I chop all of them once they have cooled and add them to the corn. Sometimes, I will add grilled onion or even a little fresh purple onion.
When they are ripe and when I will have no leftovers, I'll add chunks of fresh avacado. I finish the salad with fresh lime or lemon juice and chopped cilantro. So fresh and yummy!
Wednesday, May 5, 2010
Taco Pasta
It's been a while. I have been experimenting with a new cookbook called "Eat What You Love." Of course I have been altering those recipes and will begin posting once I figure out what I just like and what LOVE.
The other day I felt like pasta and the hubby felt like tacos. So, I compromised and here's what I got.
I started with a half of a box of Rigatoni, fully cooked. I know you could use whatever shell pasta you prefer or have on hand.
In another pan, I browned a pound of ground beef and one chopped onion. You could use ground turkey, chicken or pork for this dish. If you like sausage, you could add smoked sausage or even chorrizo. In a bowl, I mixed one drained can of corn with a bag of 2% colby/jack cheese. To the cheese mix, I added 2 cloves minced garlic, a teaspoon of ground black pepper and 4 heaping tablespoons of taco seasoning.
After the pasta was drained, I used one jar of Ragu sauce and one undrained can of Rotel. I mixed together the pasta, sauces, ground beef and cheese/corn mix.
All ingredients were put in a olive oil coated glass dish and popped in the oven. I baked for 45 minutes at 350 degrees.
We had enough for a couple meals and leftovers for lunches a few days this week.
My husband's only request, fresh peppers.
The other day I felt like pasta and the hubby felt like tacos. So, I compromised and here's what I got.
I started with a half of a box of Rigatoni, fully cooked. I know you could use whatever shell pasta you prefer or have on hand.
In another pan, I browned a pound of ground beef and one chopped onion. You could use ground turkey, chicken or pork for this dish. If you like sausage, you could add smoked sausage or even chorrizo. In a bowl, I mixed one drained can of corn with a bag of 2% colby/jack cheese. To the cheese mix, I added 2 cloves minced garlic, a teaspoon of ground black pepper and 4 heaping tablespoons of taco seasoning.
After the pasta was drained, I used one jar of Ragu sauce and one undrained can of Rotel. I mixed together the pasta, sauces, ground beef and cheese/corn mix.
All ingredients were put in a olive oil coated glass dish and popped in the oven. I baked for 45 minutes at 350 degrees.
We had enough for a couple meals and leftovers for lunches a few days this week.
My husband's only request, fresh peppers.
Tuesday, March 30, 2010
Fresh Melon Salad
Another spring dish that I like to make is a fresh melon salad.
I cube or ball one cantalope and one honeydew melon. In a large bowl, I add the juice and zest of 1 lemon and 1 lime. Add 2 tbsp of finely chopped cilantro and 1 tbsp of sugar or 2 tbsp of sugar substitute. Stir, refrigerate for an hour and serve.
It is a light fresh salad. A chopped lemon basil works well in this dish also.
I cube or ball one cantalope and one honeydew melon. In a large bowl, I add the juice and zest of 1 lemon and 1 lime. Add 2 tbsp of finely chopped cilantro and 1 tbsp of sugar or 2 tbsp of sugar substitute. Stir, refrigerate for an hour and serve.
It is a light fresh salad. A chopped lemon basil works well in this dish also.
Wednesday, March 17, 2010
Citrus Grilled Chicken
I was reminded today that grilling season is nearly here. I'm celebrating that with my favorite grilled chicken recipe.
In a leak proof container, add the following:
1 TBSP olive oil
zest and juice of 1 lime
2 garlic cloves, minced
zest and juice of 1 orange
1 bunch of chopped cilantro
1 tsp salt
1 tsp black pepper or several peppercorns
4 chicken breasts
Add enough orange juice to cover all chicken breast and stir all ingredients well. Let set in fridge for 24 hours. Grill and enjoy.
This is a great recipe to use for fajitas. For a little spice, add fresh sliced jalapenos to the marinade.
Add a slice of grilled pineapple for a Hawaiin chicken sandwich. Great served over a bed of rice with some fresh pico over the top.
In a leak proof container, add the following:
1 TBSP olive oil
zest and juice of 1 lime
2 garlic cloves, minced
zest and juice of 1 orange
1 bunch of chopped cilantro
1 tsp salt
1 tsp black pepper or several peppercorns
4 chicken breasts
Add enough orange juice to cover all chicken breast and stir all ingredients well. Let set in fridge for 24 hours. Grill and enjoy.
This is a great recipe to use for fajitas. For a little spice, add fresh sliced jalapenos to the marinade.
Add a slice of grilled pineapple for a Hawaiin chicken sandwich. Great served over a bed of rice with some fresh pico over the top.
Tuesday, March 16, 2010
The Best, Simple Lemon Frosting
It is fluffy, light and takes minutes to prepare.
Whip one small package of room temperature cream cheese. Add the zest and juice of one large lemon, whipping until mixed well. Add one container of lemon or white frosting. Whip until smoothe. Return to the fridge until firm. Frost cakes, cupcakes or sugar cookies, returning to the fridge until ready to serve.
Whip one small package of room temperature cream cheese. Add the zest and juice of one large lemon, whipping until mixed well. Add one container of lemon or white frosting. Whip until smoothe. Return to the fridge until firm. Frost cakes, cupcakes or sugar cookies, returning to the fridge until ready to serve.
Monday, March 15, 2010
Chicken Spaghetti
This recipe originated from my mother-in-law and is one of their family favorites. Of course, I've altered it and made it my own.
4 cups cooked chicken (less if desired and can be made without chicken)
1 can each Cream of Celery, Mushroom and Chicken Soups
1 cup water
1 can undrained Rotel
1 lb Velveeta cheese
6-8 oz cooked spaghetti
1 tsp cracked black pepper
2 cloves garlic
1 cup frozen spinach (if desired)
Combine above ingredients and bake in a large baking dish that has been sprayed with cooking oil. Bake at 350 degrees for 1 hour. If using a glass dish, reduce heat to 325 degrees. Serves 12-16.
4 cups cooked chicken (less if desired and can be made without chicken)
1 can each Cream of Celery, Mushroom and Chicken Soups
1 cup water
1 can undrained Rotel
1 lb Velveeta cheese
6-8 oz cooked spaghetti
1 tsp cracked black pepper
2 cloves garlic
1 cup frozen spinach (if desired)
Combine above ingredients and bake in a large baking dish that has been sprayed with cooking oil. Bake at 350 degrees for 1 hour. If using a glass dish, reduce heat to 325 degrees. Serves 12-16.
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