Broccoli Dip

Posted on September 28, 2007 | Comments Off on Broccoli Dip

This dip is awesome! I added a little Emmental cheese to the top of it before
baking it. I love cheese!

Ingredients:

  • 6 oz (175 g) fresh broccoli florets, chopped (1 cup/250 mL)
  • 2 tbsp (30 mL) onion, chopped
  • 2 tbsp (30 mL) red pepper, chopped
  • 1 oz (30 g) fresh Parmesan cheese, grated (1/4 cup/50 mL), divided
  • 1 clove garlic, pressed
  • 4 oz (125 g) cheddar cheese, grated (1 cup/250 mL)
  • 1/2 cup (125 mL) fat-free sour cream
  • 1/2 cup (125 mL) mayonnaise (I use Hellman’s light mayo)
  • 1/8 tsp (0.5 mL) ground black pepper
  • Baked Pita Chips or crackers

Preparation:

Preheat oven to 375°F/190°C. Chop broccoli, onion, and red pepper;
place in a batter bowl. Grate Parmesan cheese using a cheese grater; add 2 tbsp/30 mL to batter bowl and garlic pressed with Garlic Press. Add cheddar cheese, sour cream, mayonnaise and black pepper; mix well. Spoon mixture into small baking dish. Bake 20-25 minutes or until heated through. Sprinkle remaining Parmesan cheese over top and surround with baked pita chips or crackers for serving.

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Posted in Dips

Jerk Chicken Nachos

Posted on September 28, 2007 | Comments Off on Jerk Chicken Nachos

Thanks to Pampered Chef parties for this recipe. I didn’t actually follow the recipe as I was making it and going from memory (but I have a bad memory!). This is similar to the Pampered Chef recipe with a couple modifications that turned out delicious just the same!  Enjoy 🙂

Ingredients:

  • Cubed cooked chicken (the BBQ’d chicken already made from the grocery store is good for this), how much depends on how many is eating, use your best judgement
  • Grated cheddar or mozzarella cheese (about 1 1/2 cups)
  • 1/2 cup of plain yogurt or sour cream
  • 1/2 cup of sour cream
  • 4 tbsp. dry jerk rub
  • 1 bag of nacho or tortilla chips (or do what I do and make your own by cutting up soft tortilla shells and throwing them in the oven on a pizza stone)
  • About 4 tbsp. lemon juice (the original recipe called for lime but I didn’t have it)
  • 1 Red pepper
  • 1 Yellow or Orange pepper

Preparation:

Place tortillas on a dish that can go into the oven (a pizza stone works well). Mix the chicken, cheese, 1/2 c. yogurt or sour cream, and 2 tbsp. of the jerk rub together in a bowl. When thoroughly mixed, spread it on the tortilla chips and bake in the oven at 385 degrees F. for about 15 minutes (keep an eye on them as oven temperatures do vary).

In the meantime, to make the salsa, finely chop the peppers (you could add tomatoes to it if you want). Put them in a bowl and add the lemon juice to them and mix.

Next take the 1/2 c. sour cream and put it in a ziploc baggie. Add the remaining 2 tbsp. of jerk rub and seal the bag. Mix it well in the bag then put it aside for later.

Remove the nachos from the oven when they’re done and spread the salsa over them. Cut a small piece off the corner of the bag with sour cream in it and squeeze the contents over the nachos then dig in!

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Posted in Main Course, Recipes

Pomodoro Sauce

Posted on September 28, 2007 | Comments Off on Pomodoro Sauce

This is a basic pomodoro sauce. I looked a recipe up on the net to get the ingredients then went off on my own into the kitchen. This is what I came up with. By the way, I added ground beef fried with onion flakes and rosemary to it, so if you like meat, it goes well with this sauce. Also, this basic sauce can be used to make Chicken Cacciatore. Just bake the chicken in the sauce in the oven until it’s cooked.

Ingredients:

  • 2 28 fl. oz./796 ml. cans diced tomatoes
  • About 2 tsp garlic powder
  • About 4 tbsp olive oil
  • About 2 tsp ground basil
  • About 2 tsp oregano
  • About 2 tsp of red pepper flakes (for a little kick)
  • Salt and pepper to taste

Preparation:

While the meat with onion flakes and rosemary were cooking I put all of the above ingredients in a large pot and brought it to a boil. I let it simmer about 5 minutes. I then added the cooked meat to it (optional) and let it simmer for another 15 minutes then served it with pasta and top with Parmesan cheese. How easy is that? Leftovers can easily be stored in the fridge or freezer.

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Posted in Recipes, Salads, Dressings, Sauces, and Spice Mixes

Elaine’s Fudge Brownies

Posted on September 28, 2007 | Comments Off on Elaine’s Fudge Brownies

OK, I’ll put my name to this even if the two items are made with packaged ingredients 🙂

Ingredients:

  • 1 box of Rich ‘n Moist Brownie mix
  • 1 box of Eagle Brand Fudge mix

Preparation:

Remove the walnuts from the Eagle Brand Fudge Mix box and crush them up a little to make finer pieces. Prepare the Rich ‘n Moist Brownie mix as directed on the back of the box. If you want walnuts in it, this is where you can put them in. If you have an allergy to them or don’t want them, then leave them out completely. Bake the brownie mix as directed then remove from oven and let cool.

Prepare the Eagle Brand Fudge mix as directed (without the nuts). Instead of placing it in the container that came with the kit, pour evenly over the cooled brownies and place in the fridge for 2 hours. Remove from fridge when the fudge has set and cut into squares and serve.

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Posted in Desserts