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Friday, June 06, 2008
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Currently Reading
Voyager
By Diana Gabaldon
see relatedIced Cappuccino
The weather is getting warm, and I'm starting to think of cool drinks - like lemonade, tea, and iced cappuccino. Actually, I've never had an iced cappuccino, I don't think, but my friend Tammy posted this recipe, and I just have to try it. Of course, she went and posted it back in April, and I wasn't thinking cold drinks back then. So, tonight I had to go searching her blog to find that recipe again.
Now that I've found it, I'm posting it here so I can find it again.NOT QUITE TIM HORTON'S, BUT ALMOST AS GOOD ICE CAPS- 1 cup of whole or 2% milk
- 1 heaping teaspoon of instant coffee
- 1 teaspoon of vanilla
- 6 ice cubes
- 4 teaspoons of sugar
I usually double the recipe because as soon as I make one for me, everyone wants one.
Sounds good, doesn't it? If you try it, do let Tammy know what you think, OK?
Friday, May 23, 2008
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Oatmeal for Breakfast
I read a recipe for crockpot oatmeal somewhere, and I've been meaning to try it since. I bought the steel cut oats. Now I'm finally ready, so I went looking for a good recipe. I'm going to sort of combine these two recipes:
They're pretty much the same, so I'm going to follow the 2nd one, because it only uses 1 cup of oats. I figure it's best to make a smaller batch the first time, just in case no one but me likes it. Then I want to stir in the bananas and walnuts at the end like the other recipe. It sounds really yummy! I can't wait for breakfast.
Wednesday, May 21, 2008
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Barbecued Baked Potatoes
Someone was asking about a way to cook potatoes on the grill. She was tired of plain old baked potatoes. So I suggested these potatoes that we like to grill.Barbecued Baked Potatoes
- 4 large potatoes, scrubbed not peeled
- Salt & Pepper
- Paprika
- 1/2 cup melted butter
Parboil potatoes 10 min. in their skins. Quarter potatoes lengthwise. Brush with mixture of butter, paprika, salt & pepper on all surfaces. Grill potatoes for 15 minutes or so, basting frequently with remaining butter.
For sauce, combine:- 1 cup sour cream
- 1 tsp. red wine vinegar
- 1tsp. sugar
- 1 tsp. mustard powder
- 1 tsp. celery salt
- 1 tsp. fresh herbs
Serve with potatoes. -
Chicken & Broccoli Alfredo
I found this recipe in the coupon section of the newspaper. I made it last week, and it is really good, and really easy.Campbell's® Chicken & Broccoli Alfredo
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
Ingredients:- 1/2 of a 16 ounce package linguine
- 1 cup fresh or frozen broccoli flowerets
- 2 tbsp. butter
- 1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper
- Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
- Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet. Heat, stirring occasionally, until the mixture is hot and bubbling. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed in Step 2 until the shrimp are cooked through.
Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the skillet in Step 3.
Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 cup uncooked basmati rice for the linguine. Prepare as directed above. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet in Step 3. Sprinkle with toasted slivered almonds, if desired.
Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in to the skillet with the chicken in Step 2.
When heating leftovers in the microwave, add a little milk to get the creaminess back. I think I will make this again and probably try one of the variations.
Find this recipe as well as many more at the Campbell's kitchen website.
Thursday, May 15, 2008
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Currently Reading
Split Second
By David Baldacci
see relatedJambalaya
I had a jambalaya recipe, I thought from Tabasco using the green sauce. I do not know what happened to that recipe because I haven't made it in ages. So I tried to find it on the Tabasco site today. I couldn't find the exact recipe, but this one sounds good:Cajun & Creole : Ham and Sausage Jambalaya
- 2 tablespoons vegetable oil
- 1 (20-ounce) package kielbasa or other smoked sausage, cut into 1/2-inch slices
- 2 large onions, chopped
- 1 medium green pepper, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 pound cooked ham, cut into cubes
- 1 bay leaf
- 1 teaspoon Original TABASCO® brand Pepper Sauce
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon ground allspice
- 1 1/2 cups uncooked rice
Heat oil in a large saucepan or Dutch oven over medium heat. Add sausage, onions, green pepper, celery and garlic and cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, TABASCO® Sauce, thyme and allspice; simmer uncovered for 15 minutes.
Stir in rice; cover and simmer 15 minutes or until rice is tender, adding more broth or water if needed. Remove bay leaf before serving.
Makes 6 servings.
I won't use the ham, but I'll probably follow the rest of the recipe. I bet this would be good with cornbread. - 2 tablespoons vegetable oil
