Spinach Artichoke Dip

Total Time: 30 Min's Prep 30 Min's Serves

Ingredients:

2 cups Parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced

Directions:

1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.

This was very good!! Easy to make

Quick Spaghetti Sauce

PREP 20 mins Cook 20 mins Ready in 40 mins Serves 6

1 onion, chopped

2 cloves garlic, minced
 1 (28 ounce) can whole tomatoes
 2 tablespoons Italian seasoning
 1 cup chicken broth
 1 (6 ounce) can tomato paste

Directions

1. In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.

2. Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

This was really good.  We like it chunky so we did not put it in the blinder. 

Had a nice weekend with Dan we took the bus to the u district and down to the university village.  Boy has that place grown!! They got rid of a mexican restaurant that used to be there and the Barns N Noble book store.  Not sure what else their building but what ever it is it will be hugh!!  We also tried a new burger joint.  Zippies!!  They had a chicken burger that was very good.  Milk shake with real strawberries!! Dan could have used more onion rings.  Fries were not bad as well.  It was nice to have a weekend for just the two of us. 

I have to work this Friday and Sunday. 

Hopefully if I have Saturday off we can get together with Jayne.  It has been a while!!

Kielbasa with Honey Mustard

PREP 10 Min's Cook 5 Min's Ready in 15 Min's Serves 6

1 pound kielbasa sausage (Two pounds would be better)

 1 1/2 cups ginger ale
 1 teaspoon brown sugar
 8 ounces honey mustard

Directions

1. Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.

2. In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.

3. Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.

This was very good!! Easy

Cream Cheese Ranch Potatoes

PREP 20 Min's  Cook 25 Min's Ready in 45 Min's Serves 8

8 baking potatoes, peeled and quartered
 1 (8 ounce) package cream cheese, softened
 1 (1 ounce) package dry Ranch-style dressing mix
 1 cup sour cream
 1/2 cup butter, softened

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.

2. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

This was very good!! We have leftover for tonight.  I am going to serve baked chicken with it.

Green Beans for a Special Occasion

PREP 10 Min's Cook 10 Min's Ready in 20 Min's Serves 4

1 tablespoon olive oil

 1 clove garlic, minced
 1/4 cup chopped pine nuts
 1 pound fresh green beans, trimmed and snapped
 salt and pepper to taste

Directions

1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned.

2. Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.

This was good!! I steamed the beans in the microwave.  Then I sauted them with the oil and pine nuts.

I got to talk to Michael last night!! I would have never recognized his voice in a million years!!  I would love to go to lunch with him some time.  It would be fun to catch up on our lives. 

Working tomorrow.  I hope to have the weekend off I want to go to the U district to get some glass cleaner.  We are planning to go to a new hamburger joint.  I am looking forward to spending my time with Dannie!!  I love the times we spend together we always have fun together.  I am so blessed by this man!!

Pork in Olive Oil Marinade

PREP 15 MINS COOK IN 10 MIN'S READY IN 25 MIN'S SERVES 4

2 tablespoons olive oil

 1 1/2 pounds pork tenderloin, cut into bite-size pieces
 2 cloves garlic, minced
 4 sprigs fresh cilantro, chopped
 3 tablespoons olive oil
 4 tablespoons red wine vinegar
 2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper

Directions

1. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.

2. In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

This was good.  It didn’t take much time to fix.

South African Yellow Rice

PREP 10 Min's COOK 35 Mins READY IN 45 Mns  SERVES 4

1 cup long grain white rice

 1/2 teaspoon salt
 1 1/2 teaspoons ground turmeric
 3 tablespoons white sugar
1/2 teaspoon ground cinnamon
 1/2 cup black raisins
 1 tablespoon butter
 2 1/2 cups water

Directions

1. In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

This was very good.  Not used to having raisins in my rice.  I used the golden raisins.  They were what I had on hand.

Aromatic Asparagus

PREP 15 Min's Cook 30 Min's Ready In 45 Min's Serves 4

2 tablespoons butter

1/2 pound asparagus, cut into 1-inch pieces
 3 tablespoons all-purpose flour
 2 cups milk
 1 1/2 cups vegetable broth
 1/2 cup water
 1/4 cup grated Parmesan cheese
 1/4 teaspoon dried thyme
 1/4 teaspoon dried sage
 salt to taste

Directions

1. Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.

2. Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.

This turned out to be a soup!!!  I had no idea!!  It was good though.  I love asparagus!!

I was able to get hold of some old neighbors that I used to know when I was a kid!! It has been fun getting to know Leona Deraitus.  Feels funny calling her by her first name.  Always used to call her Mrs. Deraitus.  I am hoping to be able to talk to Michael and find out what he has been up to all these years.  I am so glad to hear that Beth has been well!!  It has felt like old home week. 

Planning on going down to see Tom and Velva in June.  I want to go and see them before it gets to hot. 

It has been a year since Velva has had cancer!!  So glad that she is doing well.

Almond Chicken Salad

PREP 30 MIN's  READY IN 30 MIN'S Serves 4

4 green onions, thinly sliced

 1 large carrot, shredded
 1 red bell pepper, cut into 1/2 inch pieces (Did not use)
 1/2 pound sugar snap peas, halved
 2 cups chopped, cooked chicken breast meat
 1/2 cup fresh cilantro leaves
 1/2 cup blanched slivered almonds, toasted
 2 tablespoons white sugar
 2 tablespoons distilled white vinegar
 1 1/2 tablespoons sesame oil
 1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Directions

1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.

2. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

I love cilantro.  I love the smell.  This was very good the mustard gave it a little bite!!

Mimi's Zucchini Pie

PREP 25 mins Cook 35 Mins Ready In 1 Hr. Makes 1 – 9 Inch Pie

4 eggs

1/4 cup vegetable oil
 salt and pepper to taste
 1 teaspoon baking powder
 1 cup all-purpose baking mix
 1 1/2 cups sliced zucchini
 1 1/2 cups sliced yellow squash
 1/4 cup chopped onion
 1 large ripe tomato, sliced
 1/4 cup grated Parmesan cheese

 Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.

2. Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.

3. Bake in preheated oven until puffed and golden brown, about 35 minutes.

This was good but, we thought it would be better with Italian Sausage.

Chicken and Apple Curry

PREP 20 mins  COOK 55 MINS READY IN 1HR 15 MINS Serves 6 -8

3 tablespoons butter

2 small onion, chopped (I used green onion)
2 apples - peeled, cored and finely chopped
 3 tablespoons all-purpose flour
1 tablespoon curry powder
 8 skinless, boneless chicken breasts
1 cup hot chicken broth
 1 cup milk
salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.

3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

This was really good!! We have leftovers tonight!!

Put in the time to go down to see Tom and Velva.  I haven’t seen the girls in a while.  It will be nice to see the Grand Nephews!!  I am sure that Connor is getting big.

Katie is studding hard for her nursing!!  Not much time for anything else.  She will be don for the summer in June.  I bet that they will give her stuff to study during this time off. 

Julie will not be able to come home for the summer.  She is going to Panama In July.  Boy that is going to be hot.  Way to hot for me.  I can’t deal with the heat any more.  She is young so she can take it. 

Self cleaning the oven for the first time today.  Boy does it stink.  Hopefully it is not going to bother my asthma.  It is a four hour clean!!!  I have to have the heat off and a window and fan going!!!. 

My eye appointment got moved to next month.  I need to start using these other drops.  My eye has been bothering me. 

So many drops some times it’s hard to keep things straight.  

Pork and Shrimp Pancit

PREP 10 mins  Cook 20 Mins Ready In 45 Mins Serves 4

1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced (I used a shallot)
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced

Directions

1. Soak the rice noodles in warm water for 20 minutes; drain.
2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

Could not find rice noodles.  So I used regular egg noodles.  Turned out swell.

 

Spicy Turkey Burgers

PREP 20 mins Cook 20 Mins Ready In 40 Mins 8 Servings

2 pounds lean ground turkey

2 tablespoons minced garlic

1 teaspoon minced fresh ginger root

2 fresh green chile peppers, diced

1 medium red onion, diced

1/2 cup fresh cilantro, finely chopped

1 teaspoon salt

1/4 cup low sodium soy sauce

1 tablespoon freshly ground black pepper

3 tablespoons paprika

1 tablespoon ground dry mustard

1 tablespoon ground cumin

1 dash Worcestershire sauce

Directions

1. Preheat the grill for high heat.

2. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.

3. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

These were really good.  We had enough for two days.

I had to say goodbye to some one that I have know for years!!

I just could not put up with all the lies and manipulation.  It is rather sad.  You think that you know some one for so long and it turns out that you don’t know them at all.  I wished her well and I pray that good will help me to move on and possibly make a new friend down the road.

Been playing scrabble with a women that live in Mississippi.

We have had some interesting conversations.  I thank God for new friends and opportunity’s.

Not working until Saturday.

Saw Julie last during Easter.  She was here in town for a wedding.  Hopefully it all went down well. 

Saw a wonderful concert with Rush.  For three guys they sure have sound and can play.  Thinking about getting the DVD.  Jonathan wants to know what type of music I listen to this would be something for him to see.  They sure can play!!!!

 

 

 

 

 

 

 

Easy Italian Sausage Lasagna

8 servings PREP 20 mins  Cook 50 mins  Ready In 1 hr 10 mins

 1 pound Bob Evans® Italian Sausage Roll

1 (26 ounce) jar chunky pasta sauce

1 (15 ounce) can tomato sauce

1 (8 ounce) package oven ready lasagna noodles

1 (15 ounce) container ricotta cheese

1 teaspoon Italian seasoning

4 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Directions

1 Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning.

2. Preheat oven to 375 degrees F. Spread 1 cup sauce into bottom of a 9x13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella.

3. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

9x13 pan is too small.  Use a two quart pan.