Ingredients
2/3 bag fresh spinach
1/4 cup chopped fresh basil
1/2 cup white wine
3 T butter
1 lemon
garlic powder
onion powder
salt
pepper
(or Emeril's Essence seasoning or other favorite mixed seasoning)
Tilapia
Directions
line a baking pan with spinach
sprinkle chopped basil over top
place tilapia on top
in microwave or saucepan, melt butter with wine
Squeeze in lemon and stir together
Pour over top of tilapia then sprinkle with spices
Cover with foil and bake at 450 for 15 minutes.
This recipe was given to me by my friend Carolyn. I thought it sounded so good and I didnt' want to wait, so I tried it with chicken breasts instead (since I didn't have the fish). I baked it at 375 for 30 minutes instead.
Thursday, October 28, 2010
Monday, October 25, 2010
Microwave Rice
In a 2 qt. microwave safe dish combine 2 cups water and 1 cup rice. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power, microwave for 15 minutes. Let stand for 5 minutes.
These directions are found on the back of Mahatma-brand rice and I am forever throwing the bag away only to find I have purchased some other brand because it is a better deal on that day and then I'm sad when I have to cook it on the stove top. :)
These directions are found on the back of Mahatma-brand rice and I am forever throwing the bag away only to find I have purchased some other brand because it is a better deal on that day and then I'm sad when I have to cook it on the stove top. :)
Thursday, October 21, 2010
Kool Aid Playdough
Kool Aid Playdough
- 3 cups flour
- 1/2 cups salt
- 2 Kool Aid packages
- 2 cups boiling water
Sunday, October 17, 2010
Black Bean Chipotle Soup
Ingredients
1 pound dry black beans
2 stalks celery, chopped
2 carrots, chopped
1 yellow onion, diced
2 chipotle peppers in adobo sauce, chopped
1 cup crushed tomatoes
1 can (4 oz.) chopped mild green chilies, drained
6 cups vegetable stock
2 teaspoons cumin
Salt and pepper to taste
Optional toppings: sour cream, chunky-style salsa, fresh chopped cilantro
Directions
Rinse and sort beans and place in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water
Place beans in a slow-cooker.
Add all other ingredients.
Cover and cook on low for 7-8 hours or high for 4.5-5 hours
If desired, process mixture in blender, in 2 or 3 batches to desired consistency, or leave chunk. Serve with optional toppings.
1 pound dry black beans
2 stalks celery, chopped
2 carrots, chopped
1 yellow onion, diced
2 chipotle peppers in adobo sauce, chopped
1 cup crushed tomatoes
1 can (4 oz.) chopped mild green chilies, drained
6 cups vegetable stock
2 teaspoons cumin
Salt and pepper to taste
Optional toppings: sour cream, chunky-style salsa, fresh chopped cilantro
Directions
Rinse and sort beans and place in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water
Place beans in a slow-cooker.
Add all other ingredients.
Cover and cook on low for 7-8 hours or high for 4.5-5 hours
If desired, process mixture in blender, in 2 or 3 batches to desired consistency, or leave chunk. Serve with optional toppings.
Saturday, October 16, 2010
Carroty Rice
Ingredients
2 cups water
1 cube chicken or vegetable bouillon
1 carrot shredded
1 cup uncooked rice
Directions
Bring water to boil in a med. saucepan over med. heat. Drop in bouillon cube and let dissolve. Stir in carrots and rice and return to boil.
Reduce heat to low, cover and simmer for 20 minutes.
Remove from heat and let stand, covered for 5 minutes.
2 cups water
1 cube chicken or vegetable bouillon
1 carrot shredded
1 cup uncooked rice
Directions
Bring water to boil in a med. saucepan over med. heat. Drop in bouillon cube and let dissolve. Stir in carrots and rice and return to boil.
Reduce heat to low, cover and simmer for 20 minutes.
Remove from heat and let stand, covered for 5 minutes.
Lemon-Caper Salmon
Ingredients
4 salmon fillets
2 lemons
4 teaspoons capers (drained)
2 cloves garlic (crushed with press)
1/3 cup chicken or vegetable broth
Directions
Heat non-stick skillet over med-high heat until hot. Add salmon fillets. Sprinkle with sea salt and pepper. Cook salmon 10 min. or until fish flakes easily when tested with fork, turning once halfway through. Transfer salmon to platter and keep warm.
Meanwhile, from 1 lemon, grate 1/2 teaspoon peel and squeeze 1 Tablespoon juice. Slice remaining lemon for garnish; set aside.
Reduce heat to medium; add capers to skillet and cook 1 minute, stirring. Add garlic and cook 30 seconds longer. Add broth, lemon peel, and lemon juice, and heat through, stirring occasionally.
To serve, spoon sauce over salmon and garnish with lemon slices. Makes 4 main-dish servings.
4 salmon fillets
2 lemons
4 teaspoons capers (drained)
2 cloves garlic (crushed with press)
1/3 cup chicken or vegetable broth
Directions
Heat non-stick skillet over med-high heat until hot. Add salmon fillets. Sprinkle with sea salt and pepper. Cook salmon 10 min. or until fish flakes easily when tested with fork, turning once halfway through. Transfer salmon to platter and keep warm.
Meanwhile, from 1 lemon, grate 1/2 teaspoon peel and squeeze 1 Tablespoon juice. Slice remaining lemon for garnish; set aside.
Reduce heat to medium; add capers to skillet and cook 1 minute, stirring. Add garlic and cook 30 seconds longer. Add broth, lemon peel, and lemon juice, and heat through, stirring occasionally.
To serve, spoon sauce over salmon and garnish with lemon slices. Makes 4 main-dish servings.
Corn on the Cob Chowder
Recently my 12 1/2 year old declared herself a vegetarian. Since this seems to be a rather healthy way to eat, I decided to try to incorporate new vegetarian dishes into our family menu. This one was really good.
Ingredients
4 ears grilled sweet corn
1 can corn, undrained
4 cups vegetable broth
medium onion, finely diced
2 potatoes, baked, skin removed after baking and diced
dash of dried thyme
some sea salt & pepper
butter or margarine
2 cups milk
Directions
Remove corn kernels from cob and set aside
Saute onion in butter until translucent, about 5 min.
Add vegetable broth, corn kernels, can of corn, potatoe, thyme, salt, pepper
Bring to a simmer; cook partially covered for about 30 min.
Taste and adjust seasoning, if needed.
Add milk
Heat through, don't boil
Ingredients
4 ears grilled sweet corn
1 can corn, undrained
4 cups vegetable broth
medium onion, finely diced
2 potatoes, baked, skin removed after baking and diced
dash of dried thyme
some sea salt & pepper
butter or margarine
2 cups milk
Directions
Remove corn kernels from cob and set aside
Saute onion in butter until translucent, about 5 min.
Add vegetable broth, corn kernels, can of corn, potatoe, thyme, salt, pepper
Bring to a simmer; cook partially covered for about 30 min.
Taste and adjust seasoning, if needed.
Add milk
Heat through, don't boil
Welcome to my Page
My sister has been posting her recipes and crafts and such on her blog spot for a few years now and she told me I need a place to store all my favorites. So here it is. Gibson Girl Griddle is born. I have no idea what I am doing, but hopefully one of these days it will make sense and I'll be gald I did it.
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