Mis Favoritas

Ok, Cowboys and Cowgirls, this is your time to wrangle those can openers and get serious about an absolutely delicious appetizer, lunch or snack. I promise it will be a favorite! Thanks for this recipe to Cowboy Jason and Cowgirl Lisa Barkell. Yee-haw! Drain: 1 can black beans 1 can black eyed peas 1 can shoe peg corn 1 jar pimento Place in bowl with: 2 jalapeno peppers 1 medium red onion finely chopped 1 cup finely chopped celery In a saucepan combine: 1 cup olive oil 1/2 cup cider vinegar 1 cup sugar Heat together until sugar dissolves, be careful not to overcook. Pour mixture over beans. Let stand overnight. Drain marinade and serve with (tortilla) chips.

Sundays are the best, sleep in, eat a big brunch, maybe play outside or watch a movie and just take it easy. So brunch is an absolute favorite at our home, this one will leave you wanting every day to be a Sunday. Chile Relleno 4 7 oz cans of diced green chiles (mild or hot) 1 dozen eggs beaten and add the milk to the eggs 1/2 C milk 1 C graded cheese (can be a cheddar blend) 1 large glass rectangular pan, put the chiles in the bottom, pour the egg mixture over the chiles and finally sprinkle the graded cheese on top. Bake at 350 for approx 45-60 minutes until eggs are fully cooked and fluffy.

This is a fun alternative to the pasta macaroni that everyone has, in lieu it is a potato macaroni and cheese. Serve with a big green salad and a dash of love. For 2 adults and 2 children, (double recipe if you need to) 1 package 16 oz. Gnocchi (original) 1/4 C Milk 2 C graded cheddar cheese 1/2 C chopped sweet onion 1 1/2 C broccoli florets (if your family doesn't like broccoli, don't add) 1/2 C melted butter 1 T fresh pressed garlic (or out of the refrigerated jar) 1/4 C Splenda or sugar. First boil the Gnocchis (watch out though, they only need 2-2.5 minutes, as soon as the float to the top or are nice and soft they are done). In a 8x8 glass pan, pour the 1/4 C milk in the bottom, place the boiled Gnocchis in the glass pan and set to the side. Meanwhile, steam broccoli until it is tender but not over cooked. Place broccoli florets over the Gnocchis. In a skillet with 1/2 C melted butter saute onions and garlic and when they are soft add the 1/4 C of Splenda or sugar. Pour ...

Green bean casserole: (4 servings, 8X8 glass pan) 1 can cream of mushroom soup 3 cans green beans (not the french style but the regular) 1 C graded sharp cheddar cheese 2 C french fried onions (in the soup isle) 1/2 C milk (you can substitute 1/2 C of white wine, depending on your audience) Mix the soup, milk and green beans together. Place in 8X8 glass pan, bake 1/2 hour at 350 until hot then sprinkle shredded cheese over and lastly the french fried onions. Brown without lid, serve, smile and think of me :)

* 1 package Gnocchi (a potato pasta in the pasta isle, non refrigerated) * 1 package pesto (usually in the cheese isle) * 2 zucchinis * 1/2 sweet onion diced * 1 small can sliced olives * 1 container sliced fresh mushrooms In a skillet, saute diced onions in butter until soft. Add sliced zucchini and mushrooms to butter and splash with salt, pepper and garlic powder. Meanwhile boil gnocchi (they only take about 3-5 minutes) usually they will float to to the top when the are ready. Mix the skillet items, olives, pesto sauce and gnocchi in a bowl. Serve with a green salad and garlic bread!! You can also substitute Pesto sauce for Alfredo depending on what your family likes. History on Gnocchi: Gnocchi (pronounced [ˈɲɔkːi] in Italian; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The word gnocco means "lump", and comes from nocchio, a knot...

* 1/4 cup all purpose flour * 1/2 tsp. salt * 1/4 tsp. black pepper * 2 tbsp. olive oil * 4 skinless, boneless chicken breasts (about 6 oz each) * 1 tbsp. butter * 3 cups sliced mushrooms * 1 cup champagne (or other sparkling white wine) * 1 cup whipping cream 1. In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate. 2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes per side. The chicken should be browned but not cooked through. Remove to a plate. 3. Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream. Bring to a boil, t...

Ingredients * pizza dough -- (best to buy at a local bakery) In MT. Le Petite is the best. * 2 tbsp. (30 mL) olive oil * 1 can (28 oz/796 mL) diced tomatoes * 1 jar (6 oz/170 mL) marinated artichoke hearts, drained * 1 tsp. chopped garlic * 1/2 tsp. (5 mL) salt * 1/4 tsp. (1 mL) black pepper * 1-1/2 cups (375 mL) shredded asiago cheese (about 6 oz/170 g) * 4 oz. (113 g) fresh asparagus, cut into 1-inch (0.5 cm) pieces Cooking Instructions 1. For the pizza dough egin with one 1-1/2 lb (750 g) package of fresh or frozen pizza dough. 2. At least one hour before (or even a day ahead) you want to make the pizzas, prepare the tomato sauce. Measure the olive oil into a 9x13-inch (23 x 33 cm) baking dish. Pour in the diced tomatoes -- including all the juice. If the artichoke hearts are large, cut them in half but they should remain in substantial chunks. Add to the tomatoes in the pan along with the chopped garlic. Place in the oven and bake at 400 de...

Know is the time to start having some fun in the kitchen! The next time you are in the market, purchase a new spice. At home, google the new "spice and the word recipe" to serve something fun and exciting to your family. If you would like to request a yummy dish, just send me a note in the comment section and I will work up a recipe. Also, if you have a special recipe you would like to share, send it on over. This is fun!! And remember families who eat meals together stay together. XOXO Aimee

Never know what to do with the leftover chicken or turkey, well here is the remedy. If you don't have leftovers a rotissere chicken is perfect. 1 Rotissere chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 can of peas 1 can of chopped carrots 2 stalks of celery 1/2 C onion 2 cans of pillsbury cresenct rolls 1 tbsp garlic powder 1 tbsp chili powder In a skillet saute chopped celery and onion until soft. In a backing dish combine chopped chicken, soups, peas, carrots, celery and onion mixture and spices. *for extra flavor and personal preference you can add 1 C of white wine. Lastly, spread the crescent rolls over the top and back at 350 until golden brown. Your kids are going to love this!!

So this is my new favorite. The first time I had it was at my brother in law's birthday party in SB. It is pretty much a once a week meal at our home ever since. The ingredients below are for a large backing dish. If you are cooking for a smaller family cut it in half. Polenta is a Argentine corn meal and it is delicious. Also, a healthy virtually fat free food. Ingredients: 2 rolls of Polenta (I like mixing 1 of garlic and herb and the other plain.)These are not refridgerated so depending on where you live you may have to ask a grocer to help find them. 1 Lb. ground turkey (or meat of your choice) 1 C diced onions 1 small package frozen spinach 1 jar Ricotta & Parmesan spaghetti sauce 1 bag shredded mozarella cheese 1 small can diced olives 2 zuchinnis peeled and diced. In a skillet, saute onions, zuchinni and when they are soft add the turkey. Meanwhile, slice the polenta into 1/4 inch slices. Pour some sauce on the bottom of the pan. Line the bottom with polenta slices....

This is a whipped guacamole. Try it, it is always fun to put a spin on your favorite recipes. 3 ripe avocados 1/4 C mayonaise 1/4 C sour cream 1 tbsp garlic powder Blend on low in the blender until it is whipped. Add chopped onions and diced tomatoes. For the fearless add diced jalapenos or even better habaneros! Salt and Pepper to taste.

1 package skinned chicken tenderloins 1 can cream of mushroom soup 1 C diced onions 1 C golden raisins Spice Island jar of Curry White rice Dice onions and saute in butter until soft in skillet. Add diced chicken to skillet. Add can of cream of mushroom soup. Add 1 tbsp. of curry to taste (if you like more add more) I usually like mine to be a golden color. Lastly, add golden raisin. Serve over white rice. *Thanks to Nicole Ebiner for this amazing recipe. My kids and even my picky husband loves this!!

1- 10 oz. Frozen Spinach 1- 15 oz. Ricotta Cheese 1- 8 oz. Rondelle Garlic Herb Spreadable Cheese 4 eggs beaten 1- C chopped marinated artichokes 1/2 tsp. salt & pepper (& pinch of garlic & chili powder) 9" Pie Dish, greased in olive oil 375 degrees for 45 minutes *you can add shredded chicken