this restaurant has quickly become a favorite in our household.....we love it!! well, recently i came across this article about brett & i's favorite dish ~ the friday night pasta special ~i just knew i would have to try it at home.....and tonight i did just that!! it was great.....yum-o :) and the beauty of making it at home is you can give yourself larger portions..... though i must say when i leave taziki's i am never hungry!
Side Dish Edition...
Broccoli Salad
10 slices bacon, cooked & crumbled
1 head fresh broccoli, chopped (just florets)
½ large red onion, chopped
½ cup raisins
1-2 cups shredded cheddar
1 cup sunflower seeds
Dressing:
3 tablespoons white wine vinegar
2 tablespoons sugar
1 cup mayo
- whisk together dressing and set aside
- in a large bowl mix together:
broccoli
onion
raisins
cheese
- pour dressing over broccoli mixture & toss well
- refrigerate at least two hours
- before serving toss with bacon & sunflower seeds
…..my husband does not love the sunflower seeds in this so i leave them out for him….but they really are good in there! also, i always go with more cheese than less. i double this to feed a larger crowd.
Oriental Noodle Salad
2 packages Ramen Beef Soup Mix
1 cup toasted slivered almonds
1 cup sunflower seeds
1 bunch green onions
1 - 1lb. Bag of coleslaw (shredded cabbage only)
Dressing: whisk together & set aside
1 cup vegetable oil
½ cup sugar
1/3 cup white wine vinegar
Beef flavoring from soup mix
Layer:
Crushed UNCOOKED ramen noodles
Coleslaw
Almonds
Sunflower seeds
Green onions
- pour dressing all over on top of salad
- refrigerate & marinate at least 24 hours
- DO NOT STIR UNTIL READY TO SERVE
…..again, another easy recipe to double for a large crowd! i don’t take out the sunflower seeds in this one….brett just has to deal with it!
Corn Casserole
1 box Jiffy Muffin Mix
1 stick melted butter
1 cup sour cream
1 egg
16 oz cream corn
16 oz drained whole corn
Shredded mild cheese
-mix all ingredients *except cheese* and pour into a greased baking dish. Bake @ 350 for 45mins - 1 hour. Sprinkle with cheese the last 5 minutes of baking.
Swiss Vegetable Casserole
1 - 16oz bag frozen mixed veggies
1 - 10 ¾ can cream of celery soup
1/3 cup sour cream
¼ tsp. pepper
1 cup shredded swiss cheeses, divided
1 can french fried onions, divided
- combine first four ingredients. Stir in half ½ of onions & ½ of cheese.
- spoon into a greased baking dish
- bake covered 40-45 mins @ 350
- uncover & sprinkle with remaining cheese & onions
- bake 5-7 more mins.
.....seeing as the holidays are all around us i thought it would be a nice change to do some side dishes....these really are good & easy....
Enjoy!! Bon Appetit!!
Creamy Tomato Tortellini Soup with Italian Grilled Cheese
Creamy Tomato Tortellini Soup with Italian Grilled Cheese
Soup
1 pkg. (9oz) Refrigerated 3 Cheese Tortellini
2 boxes Campbell’s Select Creamy Tomato Bisque
2 boxes Campbell’s Select Italian Tomato Soup
1 tbsp fresh chopped basil
Shredded Parmesan cheese
- Combine 1st 4 ingredients and bring to a boil over medium heat, then simmer 10 -20 mins.
- Ladle into bowls, top with parmesan cheese
Sandwich
1 loaf good fresh Italian Bread
Pesto
Sliced Mozzarella
Sundried or Sliced Tomatoes (your preference)
- Layer - bread, slice cheese, spread of pesto, tomato, slice of cheese, bread
- Brush top of bread with olive oil and place into a heated grill pan or skillet & cook, top other side with olive oil and flip.
- this could be done in a panini press
Enjoy!! Bon Appetit!
Cajun Shrimp Pasta
pic from hereIngredients
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 cup chopped flat leaf parsley
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Preparation
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
** i don't know how cajun this meal is but it is spicy! feel free to leave out the white pepper if you don't have any.....it will be just as good....this is a great meal with a small side salad and yummy garlic bread......also, if you are not a fan of scallops, add more shrimp!
Enjoy!......Bon Appetit!
below is a recipe that works as an entree or an appetizer.....chicken pesto pizza....yum-o!....first time i had this it was cut into squares and served as an appetizer at a christmas party.....i have also made it at home to serve as our meal.....either way you can't go wrong!
Chicken Pesto Pizza
Ingredients:
1 - Boboli Pizza Crust
1 - small container refrigerated pesto (Buitoni)
1- package refrigerated pre-cooked italian chicken (Perdue) chopped or 1-2 small chicken breasts, cooked & chopped
½ cup sundried tomatoes, drained & chopped
¼ cup sliced black olives
2 - 2½ cups mozzarella cheese
Preparation:
- preheat oven by crust package directions
- evenly spread pesto over crust
- top with approx. 1 cup cheese, thin layer
- evenly spread out chicken, sundried tomatoes & olives
- top with approx. 1-1½ cups of cheese (amount of cheese is a personal preference)
- Cook according to directions on crust package……may take a few more minutes than directions….you could also add drained, chopped artichoke hearts and/or red onion.
....as i said above, cut into squares for appetizers or serve whole as your entree!
- evenly spread pesto over crust
- top with approx. 1 cup cheese, thin layer
- evenly spread out chicken, sundried tomatoes & olives
- top with approx. 1-1½ cups of cheese (amount of cheese is a personal preference)
- Cook according to directions on crust package……may take a few more minutes than directions….you could also add drained, chopped artichoke hearts and/or red onion.
....as i said above, cut into squares for appetizers or serve whole as your entree!
Enjoy!.....Bon Appetit!
i have come to the conclusion that we eat a whole lot of mexican or mexican-inspired food.....i mean lots....but it's good, so why not?!.....
i am including two recipes today....the first is a super simple chicken dish that i found in that little kraft foods magazine they mail out every few months....i have made this several times in the past few years & it's always a favorite....the second is a recipe ~ hold on to your seats! ~ from brett!......now close your mouth, you're letting flys in.....he was off yesterday and i politely asked him, while i was at work, what was for dinner tonight.....well, he sure showed me!
Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Chunky Salsa
1/4 cup Sour Cream
1/2 cup Crushed tortilla chips
1/2 cup Mexican Style Finely Shredded Four Cheese
Preparation
PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
MIX together salsa & sour cream.
MIX together salsa & sour cream.
TOP each chicken breast evenly with salsa & sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through.
Spinach Quesadillas
Ingredients:
1 bag of pre-washed baby spinach
1/2 medium onion, diced
3 tbsp butter
1 tbsp olive oil
1-2 cups mozzarella cheese
4 tortillas
sour cream or salsa - to serve on top
Preparation:
- Saute onions in 2 tbsp of melted butter
- Add in olive oil & spinach, cook until wilted down
- Heat a non-stick skillet with 1 tbsp of butter
- Place tortilla in skillet, add cheese (the amount is your choice, however cheesy you like it!) to one side of the tortilla. Top with 1/4 of the spinach mix. Fold over other half of tortilla.
- Cook on each side until browned.
- Continue these steps with each quesadilla. You may need to add a little more butter to the skillet.
.....we had ours with black beans.....feel free to serve with your favorite side :) brett says next time he wants to add mushrooms to his....i might add a little diced tomato to mine....this is one recipe that could easily be played around with a personalized to your taste!
i must say it was quite nice to have my dinner cooked & cleaned up for me last night....of course i got bath duty but that is just fine by me!
Enjoy!......Bon Appetit!
it is finally starting to cool off a bit around here......october is one of the strangest months for weather, if you ask me.....this weekend the high is only going to be 60 degrees ~ yeah!!! i am quite ready for fall temperatures.....and to break out those boots, jeans & long sleeves :)
as an ode to cool temps i thought i would post some soup recipes.....these are very basic, very easy & very good, comforting soups.....i like to call them *dump soups* because other than browning ground beef it is just a matter of dumping all the cans together and letting it simmer.....
Santa Fe Soup
picture from kraft foodsI was given this recipe from my sister.....it is definitely a family favorite for the entire family and it is so easy to double or even triple for large gatherings....
Ingredients:
1 lb. ground beef, browned & drained
1 can black beans, undrained
1 can diced tomatoes, undrained
1 can white shoepeg corn, undrained
1 pkg. taco seasoning mix, low sodium
1 pkg. dry ranch dressing
1 can water
*dump* all ingredients together either in a crockpot for 6-8hrs on low or simmer in a stockpot on stovetop for 2 1/2 hours....
....serve with fritos, sourcream, cheese & chopped green onions
Cold Night Soup
this recipe was birthed one night as a combination of several recipes and ideas....nothing fancy, plain & simple....a good semi-homemade recipe....
Ingredients:
1 lb. ground beef, cooked & drained
1 small onion, chopped & cooked with beef
2 cans hearty vegetable soup, i like campbell's
1 can lima beans, undrained
1 can diced tomatoes, undrained
1 can whole kernel corn, undrained
1 can rotel tomatoes, which ever heat you like, drained
*dump* all ingredients into crockpot.....high for 4 hrs or low for 8 hrs
....feel free to add any other canned veggie you would like.....i may add green beans next time....i love to serve this with cornbread....
Enjoy......Bon Appetit!
Creamy Chicken Enchiladas
....i love recipes with a story......the first time i ever had this yummy dish was in nursing school.....my dear friend charlotte made it for me.....i knew then we would be friends for a long time :) they say a way to a man's heart is through their stomach but that goes for me too! we cooked, chatted and thoroughly enjoyed each others company.....as a rewarding end to the night we were able to devour this wonderful meal.....though charlotte and i went our separate ways for years ~ her to TN, me to GA ~ we are now both back in birmingham......and boy am i thankful for that!!! good friends & great food are priceless....
Creamy Chicken Enchiladas
...recipe from Food for Thought, Birmingham Junior League Cookbook
Ingredients
4 skinless, boneless chicken breasts
1 cup salsa
1 tablespoon butter or margarine
1/2 medium onion, chopped
1 (4.5-ounce) can chopped green chiles, drained
1 (3-ounce) package cream cheese, diced
10 (8-inch) flour tortillas
1 block Monterey Jack cheese with Jalapenos, shredded
1 cup whipping cream
1-2 cups grated sharp cheddar
1 tablespoon butter or margarine
1/2 medium onion, chopped
1 (4.5-ounce) can chopped green chiles, drained
1 (3-ounce) package cream cheese, diced
10 (8-inch) flour tortillas
1 block Monterey Jack cheese with Jalapenos, shredded
1 cup whipping cream
1-2 cups grated sharp cheddar
Preparation
- Cook chicken and cube
- Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
- Spoon 2 to 3 tablespoons chicken mixture, sprinkle of cheeses & spoonfull of salsa down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
- Spoon 2 to 3 tablespoons chicken mixture, sprinkle of cheeses & spoonfull of salsa down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Pour whipping cream over enchiladas & top with remaining cheeses- Bake at 350° for 30 minutes or until bubbly
~ this dish is very creamy, cheesy and yummy!! it is also pretty filling....i usually just serve it with black beans or a small green salad...
....the picture above comes from southern living and they have a similar recipe
Here's a Bonus!.....Dessert
Strawberry Cake
Strawberry Cake
~ i made this cake last week and forgot to take a pic so i found this one on the web.
....while school nursing in georgia i had a great assistant principal that could whip up some scrumptious desserts....this was one of her recipes.....so good & so easy!!Ingredients:
1 package white cake mix
1 package (3 ounces) strawberry-flavored gelatin powder
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed strawberries
Strawberry Icing:
1/2 cup butter
1 pound confectioners' sugar
1/4 cup mashed strawberries
Preparation:
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 13x9 baking pan. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool completely and frost with strawberry icing.
For icing, beat the butter and confectioners' sugar together slowly, adding a little sugar at a time, until smooth. Add strawberries. Pour over cake, making sure to cover all sides.
.....make sure you put this cake on a plate with slightly raised sides. the icing just pours over so nicely and pools at the sides.....yummy!!!
Hope Everyone Enjoys ~ Bon Appetit!!
Crockpot Angel Chicken
.... i don't remember where i originally found this recipe but it is here as well....and the pic looks a bit more appetizing....i must say this dish is quite bland looking but tastes wonderful!! i know you are supposed to eat with you eyes first but maybe this time you just start with your eyes closed :)
.... this is a "short" crockpot recipe....not something that needs all day, just a few hours....i like to do this on my off day when i can put it on around 12 or 1pm or on sundays when i wake up, then it is ready for lunch after church....
Crockpot Angel Chicken
Ingredients1 8-ounce package fresh button mushrooms, quartered **
1 6-ounce package fresh shiitake mushrooms, stems removed, caps sliced **
4-6 skinless, boneless chicken breasts
1/4 cup butter
1 0.7-ounce package Italian dry salad dressing mix
1 10 3/4-ounce can condensed golden mushroom soup
1/2 cup dry white wine (if you are not one to keep wine at home you can use broth)
1/2 of an 8-ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta or egg noodles
Snipped fresh chives (optional)
Directions1. Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.
2. Cover; cook on low-heat setting for 4 to 5 hours.
3. Serve chicken and sauce over cooked rice, angel hair pasta or egg noodles. Sprinkle with chives, if desired.
2. Cover; cook on low-heat setting for 4 to 5 hours.
3. Serve chicken and sauce over cooked rice, angel hair pasta or egg noodles. Sprinkle with chives, if desired.
** i am not a fan of mushrooms....i don't mind the cream of mushroom soups but just to eat a mushroom or add them to a recipe ~ no thank you! so, needless to say...i skip that part of the recipe and it turns out just fine!....i included it in the recipe for those of you fungus eaters who don't mind a shroom or too :)
.... i hope you enjoy .... Bon Appetit!
here it is my first installment of posts ALL ABOUT FOOD......whoohoo :) i have affectionately titled these posts Kelly's Kitchen but i must include a disclaimer ~
most of the recipes i will include are not my own, i will always let you know where or how i found them......but all the recipes will be something i have cooked, cook on a regular basis and absolutely love!! most have all been trialed on my family, friends & co-workers......every once in a while i may post something that i actually came up with on my own.....those will be few, i tend to just tweek already existing recipes......
Bon Appetit!!
Tuscan Pasta with Tomato-Basil Cream
from Southern Living
Ingredients1 (20-oz.) package refrigerated four-cheese ravioli*
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips
Preparation 1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, is what i usually use ~ much easier.
Note: I used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.
For a bit more substance, I will also add either two cooked boneless, skinless chicken breast diced or one package of the pre-cooked chicken strips.
This recipe quickly became a favorite of mine! It is so incredibly easy and presents absolutely beautiful. Plus, wow ~ it is delicious!! It is also a great meal to serve a crowd. Just double it and you could honestly feed at least 6 people!
Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living, JULY 2007
so last night for dinner i was quite, quite ambitious....Eggplant Parmesan: Parmigiana di Melanzane....nice, huh?!? i absolutely LOVE eggplant cooked like this....and the eggplants from my trip to pepper place were perfect....along with my basil & "wanda" cheese, it is like a softer asiago..... yum-o!! below are pics of my culinary adventure.... not very often do i "brag" or *pat myself on the back*, but wow this was good :)
i didn't follow a recipe....but if you would like one click here......also, eggplant parmesan is not to be confused with eggplant parmigiana...it is much more of a layered casserole....though eggplant parmesan resembles chicken parmigiana much more....confusing italians!!! my mom & i had this discussion on saturday :) 
also yesterday.....while the kids were at the park with their daddy.....i turned all that beautiful pepper place basil into pesto......basil, pine nuts, wanda (asiago) cheese, garlic & olive oil....yummy, yummy to my tummy :) i'm thinking either more pasta or chicken pesto pizza later this week....
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