side dish
If you follow my blog even a little bit you know how much I love watching Food Network and one of my favorite shows is the Pioneer Woman! I have made many of her recipes and I have never been disappointed as they are all so tasty! I made this recipe for the first time about four years ago and it is still a go to recipe for a special occasion or party! Mr. MCYM is not a fan of olive’s so he is not thrilled, but everyone else in the family and many of our relatives and guests just love this recipe. I’m sure you will all enjoy it as well. I have also made the cheese mixture the night before and kept it in the fridge until I was ready to use it thus saving some time on a busy day!
INGREDIENTS
6 ounce can of black olives, drained
6 ounce jar of pimento stuffed green olives, drained
2 scallions
1 stick of butter, room temperature
1/2 cup of mayonnaise
12 ounces shredded Monterey Jack cheese
1 loaf crusty french bread, sliced lengthwise
DIRECTIONS
Preheat oven to 325 degrees. Roughly chop both black olives and green olives. Set aside and slice the scallions into thin pieces. Combine the butter, mayonnaise, cheese, olives, and scallions in a mixing bowl and stir well until well combined. Spread the mixture onto the french bread. Bake until the cheese is melted and turning just slightly brown about 20-25 minutes. Remove from oven, slice and serve warm!
Enjoy,
Everyone at my house really enjoys a good stuffed shrimp recipe. I have tried several, but I knew as soon as I saw this recipe it was going to be great and it was just that! The crab cake mixture is full of great flavor. I also used some of the leftover stuffing I had to make crab cake benedicts…you will see that recipe tomorrow!
INGREDIENTS
10 Tablespoons unsalted butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves garlic, minced
16 ounces crab meat
30 buttery cracker (Ritz), crushed
1/2 cup panko crumbs
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
24 jumbo shrimp, peeled, deveined with tails on
1 lemon
DIRECTIONS
Heat five tablespoons of butter in a large skillet until melted. Add onion and saute until soft. Add bell pepper, remaining five tablespoon of butter, wine and garlic, cook until tender about 4-5 minutes.
In a large bowl add crabmeat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined. Cover and refrigerate for at least one hour, but no longer than 24 hours.
Preheat oven to 350 degrees. Using a sharp knife and starting at the tail end, butterfly each shrimp so the shrimp will lay flat and have surface for the stuffing. Place each shrimp on a prepared baking sheet pressing the shrimp down so the tail of the shrimp is over the flat area of the shrimp. Do this for each shrimp. Using about three tablespoons of the crab mixture at a time, roll the crab mixture into a ball and place on top of the shrimp pressing down on to the shrimp with the tail over the crab mixture. Do this for each one and bake for 10-15 minutes or until shrimp is pink and crab mixture is warm. Remove from oven, squeeze fresh lemon juice over the top and serve warm.
Enjoy,
This recipe can also be found at www.allrecipes.com
I made this bread with a pasta dish last week and it was an instant favorite with Mr. MCYM! We all enjoyed it but Jim LOVED it! It is a little different from your average garlic bread as it is made with Gorgonzola and Parmesan cheese! I will be keeping this in my menu rotations for sure!
INGREDIENTS
1/4 cup butter, softened
1/2 cup Gorgonzola
1 garlic clove, minced
1/2 cup parsley, chopped
1/4 tsp. salt
pepper
1 loaf of italian bread
Parmesan cheese
DIRECTIONS
Preheat broiler. Cream the butter with the Gorgonzola cheese. Add your minced garlic to the mixture along with the chopped parsley, salt and pepper. Slice the bread lengthwise, place the bread on a baking sheet and spread the mixture along each half. Sprinkle with Parmesan cheese. Place the baking sheet under the broiler keeping the oven door open slightly and broil until cheese is melted and bubbly being careful not to burn. Cut into slices and serve warm.
Enjoy,
You can find this recipe at www.plainchicken.com
This appetizer was so pretty and full of flavor. I am looking forward to making this again! This recipe uses a puff party and if you have ever bought a box of puff pastry you get two sheets in the box so stay tuned tomorrow for another simple recipe to use up that pastry!
INGREDIENTS
3 Tablespoons of olive oil
1 large onion thinly sliced
1 sheet of puff pastry thawed
flour for dusting
1 bunch of asparagus
2 small handfuls of cherry tomatoes, cut in half
1/4 cup or so of goat cheese
one pinch of sea salt
1/2 Tablespoon balsamic vinegar
DIRECTIONS
Preheat the oven to 450 degrees. Heat the oil in a large frying pan over medium high heat, add the onion and cook stirring occasionally for 5 minutes, reduce the heat to low and continue to cook the onions for ten more minutes and remove from the heat.
Dust a clean work surface with some flour and open your thawed puff pastry and roll the dough out to 9 x 11. Place the dough on a foil lined baking sheet sprayed with non-stick spray. Top the dough with the onions, tomatoes and crumbled goat cheese. Sprinkle the entire tart with a pinch of sea salt. Place the tart in the preheated oven and bake for 25 minutes watching the last few minutes as to not burn the pastry. Just before the tart is done drizzle with the balsamic vinegar. Let cool for a few minutes before cutting.
Enjoy,
This recipe was inspired by a recipe from www.theendlessmeal.com
OK, I know we are in the new year and everyone has resolutions and maybe getting into shape is one of them, but I have to tell you this is AWESOME! Not figure friendly but hands down the best rice I have ever had! But wait…not only delicious it is baked! You don’t have to stand over the rice and stir, you put it in the oven and call it done! Not only is it delicious on day one but the leftovers are just as good! This is a dish that everyone gets to the dinner table on time for!
INGREDIENTS
1 cup of white rice (not instant)
10 ounces of beef broth
1 can of condensed french onion soup
1 stick of butter (sliced)
DIRECTIONS
Preheat oven to 425 degrees. In a 9×9 inch baking dish combine all of the ingredients while placing the slices of butter throughout the dish. Cover with foil and bake for 30 minutes, uncover and bake an additional 25 minutes. Remove from oven and stir. Serve warm.
Enjoy,
I found this recipe at www.thirtyhomemadedays.com
