Tuesday, August 28, 2012

No-name dip!

Yep,  you read the title right...I have no name for this amazing dip.  My friend Leslie introduced it to me a few years ago and I've never known what it is called.  What I do know, is that it is TASTY and is always eaten super fast!!  If you have a party to attend where you need to bring something, or if you are going to have some friends over, whip this up...it does not dissapoint!  Don't be alarmed by the ingredients...I PROMISE, it is DELISH!
No-name dip!
2 cups of shredded cheese (I used colby/monterey jack)
3 green onions sliced
1 cup mayo 
paprika to taste
raspberry jelly
Combine first four ingredients in a bowl and mix well.
 Spread dip out onto platter.
 Spread raspberry jelly over the top and serve with crackers.  (I love it with Wheat Thins.)
Yes, that is IT!!  It takes all of 5 minutes to prepare.  Enjoy!  :)

Tuesday, August 21, 2012

Salmon Piccata with Capers

Yummy, yummy, yummy!!  My friend Aurora recently shared this recipe and I just had to make it immediately.  I LOVE salmon and am always looking for great ways to cook it.  This my friends, is GREAT!!  It is crazy easy and fast...put this on next week's menu!!
Salmon Piccata with Capers
2 salmon fillets (5 oz. each)
3 tbsp. unbleached flour
2 tbsp. chilled, unsalted European butter (I just used Parkay)
1/3 cup vegetable stock or low-sodium vegetable broth
2 tbsp. fresh lemon juice
1 tbsp. drained capers
sea salt
ground black pepper
Season the salmon with sea salt and ground black pepper, then coat with the flour, shaking off the excess.  Melt 1 tbsp. butter in a large nonstick skillet over medium-high heat.  Add salmon and cook four minutes per side, or until brown.
 Place salmon on a platter...or go ahead and dish it up like I did!  :)
 Add broth and lemon juice to the skillet.  Bring to a boil for one minute.  Turn off heat.  Stir in the remaining butter, then the capers.
 Serve the sauce over the salmon.  Season to taste with sea salt.
Seriously, this is wonderful!!!  Enjoy!  :)

Tuesday, August 7, 2012

Rustic Chicken Pizza

This is a recipe that I got from my friend Brittney a few years ago and it has been a favorite of ours ever since!  It is SO DELISH and EASY!!!  If you want pizza, but not just boring pepperoni, give this a try!
Rustic Chicken Pizza
1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup ranch dressing
2 tbsp freshly grated Parmesan cheese
2 cups chopped rotisserie chicken (I season and bake two chicken breasts and then thinly slice it instead)
1 box frozen spinach, thawed, squeezed to drain (I use fresh spinach leaves instead)
1 1/2 cups shredded Asiago cheese  (I always just use the whole container!)
3 plum tomatoes, sliced
Heat oven to 400.  Lightly spray 12 inch pizza pan with cooking spray.  Unroll pizza crust dough; place in pan.  Starting at center, press out dough with hands to edge of pan.  Bake crust about 6 minutes or until crust begins to dry.  Meanwhile, in small bowl, mix dressing and Parmesan cheese.  Remove partially baked crust from oven.  Spread dressing mixture over crust.  Top with chicken and spinach.  Sprinkle with Asiago cheese.  Top with tomatoes.
 Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown.
SO, SO good!!!  Enjoy!  :)