1 bag of spiral Noodles
1 pkg imitation crab
4 boiled eggs
dill pickles
onion
mayo
sour cream
milk
salt & pepper
Boil the noodles and eggs. When they are done mix with chopped crab, pickles, onion, and eggs. For the dressing (I just make up the amount) it’s mayo, half the amount of sour cream than mayo. Add milk to thin it a little. Add salt & pepper to taste. Refrigerate.
Tuesday, June 21, 2011
Grilled Salmon
A quick, yummy, healthy summer meal!
4 salmon fillets
season all
salt
pepper
lemon juice
garlic salt
dill
tin foil
Make large rectangles of aluminum foil and center a filet in each one. Sprinkle with season all, lemon juice, garlic, salt, pepper and dill. Fold foil tightly and grill salmon for 10 minutes over medium heat in the pouch. (You know it is done when it looks opaque.) Serve with boiled red potatoes!
4 salmon fillets
season all
salt
pepper
lemon juice
garlic salt
dill
tin foil
Make large rectangles of aluminum foil and center a filet in each one. Sprinkle with season all, lemon juice, garlic, salt, pepper and dill. Fold foil tightly and grill salmon for 10 minutes over medium heat in the pouch. (You know it is done when it looks opaque.) Serve with boiled red potatoes!
Monday, June 20, 2011
Delicious Twice-Baked Potatoes
4 medium potatoes
1/2 c. sour cream
1/4 tsp. garlic salt
1/8 tsp. pepper
1-2 T. milk
grated cheese
Bake potatoes, speared with a fork about 40 – 60 minutes at 350 degrees. Cut lengthwise, scoop insides out into a bowl. Mash with sour cream, garlic salt, and pepper. Beat until smooth. Stir in milk. Pile mixture back into potato skins and bake at 425 degrees for 20 – 25 minutes. Sprinkle with cheese and bake for 2 more minutes.
1/2 c. sour cream
1/4 tsp. garlic salt
1/8 tsp. pepper
1-2 T. milk
grated cheese
Bake potatoes, speared with a fork about 40 – 60 minutes at 350 degrees. Cut lengthwise, scoop insides out into a bowl. Mash with sour cream, garlic salt, and pepper. Beat until smooth. Stir in milk. Pile mixture back into potato skins and bake at 425 degrees for 20 – 25 minutes. Sprinkle with cheese and bake for 2 more minutes.
Pesto-Ranch Chicken Salad
This is a throw-together kind of salad, so the amounts are only approximate and can vary.
1 lb. farfalle (bowties) pasta, cooked and rinsed
1/2 c. fresh or store-bought pesto
1/2 16 oz. bottle light ranch dressing
2 c. cooked, shredded chicken (can use rotisserie)
1 c. shredded parmesan
1/2 c. pine nuts (even better if you toast them first)
1 1/2-2 c. frozen peas
1/2-1 c. craisins (optional)
Combine the dressing and the pesto in medium bowl. Place all ingredients in very large bowl and stir to combine. Makes a great meal on a bed of lettuce.
1 lb. farfalle (bowties) pasta, cooked and rinsed
1/2 c. fresh or store-bought pesto
1/2 16 oz. bottle light ranch dressing
2 c. cooked, shredded chicken (can use rotisserie)
1 c. shredded parmesan
1/2 c. pine nuts (even better if you toast them first)
1 1/2-2 c. frozen peas
1/2-1 c. craisins (optional)
Combine the dressing and the pesto in medium bowl. Place all ingredients in very large bowl and stir to combine. Makes a great meal on a bed of lettuce.
Saturday, June 18, 2011
How to Cook Asaparagus
We love asparagus at our house!
2 lbs. fresh asparagus
butter
salt
Trim woody ends from asparagus and discard. Cook asparagus in a large pot of boiling, salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. Butter and salt to taste.
2 lbs. fresh asparagus
butter
salt
Trim woody ends from asparagus and discard. Cook asparagus in a large pot of boiling, salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. Butter and salt to taste.
Roasted New Red Potatoes
3 pounds small red new potatoes, halved (do not peel
1/4 c. olive oil
1 tsp. salt and freshly ground black pepper
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
1/4 c. olive oil
1 tsp. salt and freshly ground black pepper
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Friday, June 17, 2011
Melissa’s Grilled Corn on the Cob
about 6 corn on the cob
1 stick of butter
parmesan cheese
salt
pepper
tin foil
Husk and clean off the corn. Soften the stick of butter then and mix in salt, pepper, and Parmesan cheese to taste. Slather the butter mixture all over the corn. Wrap in tin foil. Cook on the BBQ for about 25 minutes. Make sure to turn the corn every so often.
1 stick of butter
parmesan cheese
salt
pepper
tin foil
Husk and clean off the corn. Soften the stick of butter then and mix in salt, pepper, and Parmesan cheese to taste. Slather the butter mixture all over the corn. Wrap in tin foil. Cook on the BBQ for about 25 minutes. Make sure to turn the corn every so often.
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