Me again (see below)... I also received a grill pan for Christmas so I can grill inside (the hubs does the outside grilling) so here is a recipe for indoor or outdoor grilling.
London Broil
I bought 2 pounds of London Broil (which is usually top round roast, or flank steak, but was labeled London Broil at my market), about 1 1/2 inches thick. I marinated the meat in extra-virgin olive oil, balsamic vinegar, roasted minced garlic, & rosemary for about 8 hours (you can do it up to 24 hrs). Using my grill pan, I warmed it up to medium heat, & grilled it for about 8 minutes on each side (but it depends on your grill - check between 5-10 minutes per side to see how it's coming along). Let it sit for 10 minutes before slicing. Slice it thinly against the grain. The marinade makes the meat taste great!
I also grilled some corn, zucchini & squash. Leave the corn in the husk to grill it. I seasoned the zucchini & squash with seasoning salt. Grill to your liking on medium-high heat (but make sure the corn husk is nicely charred before removing it).
-Court
Wednesday, December 30, 2009
Cider-Braised Short Ribs
I hope you all had a Merry Christmas!
I was given a Dutch oven for Christmas that I was anxious to use, so I found this delicious recipe (don't worry, if you don't have a Dutch oven, you can still make it in a roasting pan).
Cider-Braised Short Ribs
Ingredients:
•3 to 4 pounds short ribs, cut in 3-inch pieces
•salt and pepper
•1/2 cup flour
•2 tablespoons vegetable oil
•2 cups apple cider
•1 1/2 cups beef broth
•1 teaspoon dried leaf rosemary
•1/2 teaspoon dried thyme
•1 large onion, coarsely chopped
•1 clove garlic, minced
•1 medium onion, chopped
•1 cup baby carrots
•1 cup sliced celery
Preparation:
Heat oven to 300°.
Sprinkle ribs with salt and pepper; toss with the flour.
In a roasting pan*, heat oil (over 2 burners, if possible) over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add cider, beef broth, herbs, coarsely chopped onion, and the garlic. Bring to a boil.
If necessary, the ribs can be browned in a Dutch oven, turning frequently. Continue with adding cider and beef broth, the large coarsely chopped onion, and herbs, then transfer to a roasting pan if the Dutch oven isn't ovenproof.
Cover and bake for 3 1/2 hours. Remove short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, uncovered. Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat until vegetables are tender. Return the short ribs to the broth and heat through. Garnish with parsley to serve.
My modifications: I nixed the onion & vegetables & instead made brown rice & vegetables as sides, so I just left the ribs in the pot when I took it out of the oven. I also used olive oil instead of vegetable oil, because it is yummy. :-)
-Court
I was given a Dutch oven for Christmas that I was anxious to use, so I found this delicious recipe (don't worry, if you don't have a Dutch oven, you can still make it in a roasting pan).
Cider-Braised Short Ribs
Ingredients:
•3 to 4 pounds short ribs, cut in 3-inch pieces
•salt and pepper
•1/2 cup flour
•2 tablespoons vegetable oil
•2 cups apple cider
•1 1/2 cups beef broth
•1 teaspoon dried leaf rosemary
•1/2 teaspoon dried thyme
•1 large onion, coarsely chopped
•1 clove garlic, minced
•1 medium onion, chopped
•1 cup baby carrots
•1 cup sliced celery
Preparation:
Heat oven to 300°.
Sprinkle ribs with salt and pepper; toss with the flour.
In a roasting pan*, heat oil (over 2 burners, if possible) over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add cider, beef broth, herbs, coarsely chopped onion, and the garlic. Bring to a boil.
If necessary, the ribs can be browned in a Dutch oven, turning frequently. Continue with adding cider and beef broth, the large coarsely chopped onion, and herbs, then transfer to a roasting pan if the Dutch oven isn't ovenproof.
Cover and bake for 3 1/2 hours. Remove short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, uncovered. Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat until vegetables are tender. Return the short ribs to the broth and heat through. Garnish with parsley to serve.
My modifications: I nixed the onion & vegetables & instead made brown rice & vegetables as sides, so I just left the ribs in the pot when I took it out of the oven. I also used olive oil instead of vegetable oil, because it is yummy. :-)
-Court
Tuesday, December 8, 2009
Southwestern Chicken Soup
Here's some more comfort food for this chilly weather! Its kinda similar to tortilla soup but with a Santa Fe type twist...
Ingredients:
1 12 oz. jar of salsa verde
3 cups shredded cooked chicken
1 can white kidney beans, drained
1 can corn, undrained
3 cups chicken broth
1 tsp. chopped rosemary (optional)
sour cream
tortilla chips
Hint for cooking the chicken beforehand: Buy uncooked chicken tenders and cover with water in a pot. Add the rosemary in with the chicken and cook on low for 1 hour, for chicken to absorb rosemary. Creates a great flavor that blends well with the salsa verde :) Drain and shred.
Directions:
Pour salsa in a large pot and cook on medium-high for 2 min. Add cooked shredded chicken, beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 min., stirring occasionally. Serve with tortilla chips and a dollop of sour cream. For soupier soup, use 4 cups of broth.
So yummy! Enjoy!
-Emily
Ingredients:
1 12 oz. jar of salsa verde
3 cups shredded cooked chicken
1 can white kidney beans, drained
1 can corn, undrained
3 cups chicken broth
1 tsp. chopped rosemary (optional)
sour cream
tortilla chips
Hint for cooking the chicken beforehand: Buy uncooked chicken tenders and cover with water in a pot. Add the rosemary in with the chicken and cook on low for 1 hour, for chicken to absorb rosemary. Creates a great flavor that blends well with the salsa verde :) Drain and shred.
Directions:
Pour salsa in a large pot and cook on medium-high for 2 min. Add cooked shredded chicken, beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 min., stirring occasionally. Serve with tortilla chips and a dollop of sour cream. For soupier soup, use 4 cups of broth.
So yummy! Enjoy!
-Emily
Monday, December 7, 2009
Gingerbread Men
Hey y'all, I hope you had a great Thanksgiving!
I made these gingerbread men (& stars & trees) the other day - they are yummy! Make sure you flatten the dough enough so they don't expand & lose their shape. Mine were not all that good looking (but still tasted good!).
Gingerbread Men (Betty Crocker recipe)
Ingredients
1 1/2 cups granulated sugar
1 cup butter or margarine, softened
3 tablespoons molasses
1 egg
2 tablespoons water or milk
3 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Currants or Assorted candies, if desired
Colored sugar or Additional sugar, if desired
Directions
-Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in egg and water until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.
-Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.
-Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.
I hope you are enjoying the Christmas season!!
-Court
I made these gingerbread men (& stars & trees) the other day - they are yummy! Make sure you flatten the dough enough so they don't expand & lose their shape. Mine were not all that good looking (but still tasted good!).
Gingerbread Men (Betty Crocker recipe)
Ingredients
1 1/2 cups granulated sugar
1 cup butter or margarine, softened
3 tablespoons molasses
1 egg
2 tablespoons water or milk
3 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Currants or Assorted candies, if desired
Colored sugar or Additional sugar, if desired
Directions
-Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in egg and water until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.
-Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.
-Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.
I hope you are enjoying the Christmas season!!
-Court
Tuesday, November 24, 2009
Crab Dip
Ingredients:
2 (8 oz) pkg cream cheese softened
4 tbs mayo
2 cups cheddar cheese
2 6 oz cans crab meat
1 1/2 tbs fresh lemon juice
2 tsp hot sauce (Louisiana is best)
2 tbs Worcestershire sauce
Paprika
Directions:
Mix ingredients in a medium bowl. Transfer to a 9x13 dish. Sprinkle with paprika. Bake for 30 minutes at 350. (Should be lightly browned and bubbling at sides.) Serve with Ritz crackers.
Great holiday appetizer!
~Amanda
2 (8 oz) pkg cream cheese softened
4 tbs mayo
2 cups cheddar cheese
2 6 oz cans crab meat
1 1/2 tbs fresh lemon juice
2 tsp hot sauce (Louisiana is best)
2 tbs Worcestershire sauce
Paprika
Directions:
Mix ingredients in a medium bowl. Transfer to a 9x13 dish. Sprinkle with paprika. Bake for 30 minutes at 350. (Should be lightly browned and bubbling at sides.) Serve with Ritz crackers.
Great holiday appetizer!
~Amanda
Wednesday, November 18, 2009
Slow Cooker Cranberry Chicken
It's getting cool finally (as in, in the 60's, that's almost winter for us Texans!) which makes me want to bust out my winter recipes! I found this one last year & I love it. Josh does not. But I'm afraid this is one recipe I make anyways because it is THAT good (in my opinion anyways!).
Ingredients
1 lb chicken breast, cut into strips
1 can whole cranberry sauce
2/3 c chili sauce
2 T cider vinegar
2 T brown sugar
1 pkg dry onion soup mix
Directions
Mix everything & put it on the chicken in the slow cooker. Cook on low 6-8 hours. Serve alone or, I'm thinking about serving it on wild rice next time... whatever sounds good. :-)
-Court
Ingredients
1 lb chicken breast, cut into strips
1 can whole cranberry sauce
2/3 c chili sauce
2 T cider vinegar
2 T brown sugar
1 pkg dry onion soup mix
Directions
Mix everything & put it on the chicken in the slow cooker. Cook on low 6-8 hours. Serve alone or, I'm thinking about serving it on wild rice next time... whatever sounds good. :-)
-Court
Tuesday, November 17, 2009
Oatmeal Raisin Cookies
So I don't even like oatmeal raisin cookies but they are Zac's favorite so I found this recipe online and discovered that even I like these oatmeal raisin cookies! I am mostly a baker so you will have to bear with all my dessert recipes
-Cara
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes until light and golden. Do not overbake! They are better when they are still a little soft, just barely golden brown. Let them cool for 2 minutes before removing from cookie sheets to cool completely.
Sunday, November 15, 2009
Taco Soup
This is an amazing and easy soup for any occasion!
It reheats well too! Serves 6-8.
Enjoy!
-Alexis
Taco Soup
1 lb. ground beef
1 can of black beans
1 can of red kidney beans
1 can of corn
1 small can of chopped green chilies
1 (16 oz.) can of tomato sauce (make sure it is not the preseasoned kind)
1 taco seasoning packet
1 ranch dressing packet
Brown the hamburger meat.
Add all other ingredients into a large pot without draining the cans over medium-low heat.
Drain the hamburger, and add to the other ingredients in the pot.
Let simmer for 10 minutes.
Serve with toppings of your choice - some good ones are avocado, sour cream, cheese, tortilla chips.
It reheats well too! Serves 6-8.
Enjoy!
-Alexis
Taco Soup
1 lb. ground beef
1 can of black beans
1 can of red kidney beans
1 can of corn
1 small can of chopped green chilies
1 (16 oz.) can of tomato sauce (make sure it is not the preseasoned kind)
1 taco seasoning packet
1 ranch dressing packet
Brown the hamburger meat.
Add all other ingredients into a large pot without draining the cans over medium-low heat.
Drain the hamburger, and add to the other ingredients in the pot.
Let simmer for 10 minutes.
Serve with toppings of your choice - some good ones are avocado, sour cream, cheese, tortilla chips.
Friday, November 13, 2009
Fiery "Fried" Chicken
This recipe is SUPER easy and just has a hint of sweet and spicy. The chicken is baked rather than fried which makes it healthier ;) So yummy!
Ingredients:
1 tbsp chili-garlic sauce (I use Frontera Classic Mexican Cooking Sauce w/ red pepper and roasted garlic from HEB)
3 tbsp pineapple juice
4 boneless, skinless chicken breasts
3/4 c. bread crumbs (I used Panko)
kosher salt
3 tbsp canola oil
Directions:
Heat oven to 450 degrees F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a seperate bowl or shallow dish, combine the bread crumbs, 1/2 tsp salt, and the oil. Working with one peice at a time, coat the chicken with the bread crumb mixture and tranfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, 12-15 min.
Makes: 4 servings
Enjoy!
-Emily
Ingredients:
1 tbsp chili-garlic sauce (I use Frontera Classic Mexican Cooking Sauce w/ red pepper and roasted garlic from HEB)
3 tbsp pineapple juice
4 boneless, skinless chicken breasts
3/4 c. bread crumbs (I used Panko)
kosher salt
3 tbsp canola oil
Directions:
Heat oven to 450 degrees F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a seperate bowl or shallow dish, combine the bread crumbs, 1/2 tsp salt, and the oil. Working with one peice at a time, coat the chicken with the bread crumb mixture and tranfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, 12-15 min.
Makes: 4 servings
Enjoy!
-Emily
Pasta Salad
This recipe is so versatile! It's a solid base, so you could add anything to it... the sky is the limit! To see photos of the finished product you can go to my blog!! This is usually eaten as a cold salad... it pairs well with just about anything... hamburgers, grilled chicken, or fried anything :)
Pasta Salad
1 lb (16 ozs) short cut pasta (I usually use whole wheat rotini... I like the taste)
1 cup Italian salad dressing
1 cup Caesar salad dressing
1 cup grated Parmesan cheese
1 green bell pepper finely diced
1 red onion finely diced
Pepper to taste
Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl combine all ingredients. Enjoy immediately or cover and stick it in the fridge to eat on all week!
Happy Cooking!
Bails
Sweet Chicken Bacon Wraps
This is a really easy, delicious main course. Sweet, salty, & spicy!
Ingredients
1 lb chicken breast
1 lb bacon
2/3 c brown sugar
2 T chili powder
Directions
-Cut chicken into strips, wrap with bacon & secure with a toothpick
-Mix brown sugar & chili powder
-Dredge chicken in brown sugar/chili powder mixture
-Coat rack & broiler pan with nonstick spray
-Place chicken on rack & bake at 350 for 30-35 minutes
-Court
Ingredients
1 lb chicken breast
1 lb bacon
2/3 c brown sugar
2 T chili powder
Directions
-Cut chicken into strips, wrap with bacon & secure with a toothpick
-Mix brown sugar & chili powder
-Dredge chicken in brown sugar/chili powder mixture
-Coat rack & broiler pan with nonstick spray
-Place chicken on rack & bake at 350 for 30-35 minutes
-Court
Thursday, November 12, 2009
King Ranch Casserole
Ingredients:
Rotisserie Mesquite Chicken 3 c chopped
1 jar cilantro salsa
1 can cream of mushroom soup
1 pkg. tortillas sliced
1 c shredded cheddar
Mix salsa, soup, & chicken in a bowl. Line 2 qt. pan with tortillas, pour mix on top and top with cheese. Cover and bake at 350 for 10 min uncover and bake for about 4 min until cheese is melted.
Rotisserie Mesquite Chicken 3 c chopped
1 jar cilantro salsa
1 can cream of mushroom soup
1 pkg. tortillas sliced
1 c shredded cheddar
Mix salsa, soup, & chicken in a bowl. Line 2 qt. pan with tortillas, pour mix on top and top with cheese. Cover and bake at 350 for 10 min uncover and bake for about 4 min until cheese is melted.
Wednesday, November 11, 2009
Chicken Avocado Tortilla Soup
Ingredients:
1/3 c chopped onion
3 cloves garlic, peeled & chopped
3/4 tsp cumin
3/4 tsp oregano
1/4 tsp chili powder
1 1/2 lbs boneless skinless chicken breast
2 tbs chopped fresh cilantro
1/2 c cheddar cheese
1/4 tsp pepper
8 c chicken broth
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
tortilla chip strips
1 ripe avocado
salt
In a 5-6 qt non-stick pan over med. heat, stir in onion, garlic, cumin, oregano, chili powder, & pepper until spices are fragrant, about 1 min. Add broth, tomatoes with juice, and drained green chile's. Cover & bring to a boil over high heat. Meanwhile rinse chicken & cut into 1/2 inch pieces. Add to broth & return to a boil over high heat. Reduce heat, cover, & simmer until chicken is white in center (cut to test), about 5 min. Stir in cilantro and salt to taste. Slice avocado and garnish bowls with avocado & cheese.
Enjoy!
~Amanda
1/3 c chopped onion
3 cloves garlic, peeled & chopped
3/4 tsp cumin
3/4 tsp oregano
1/4 tsp chili powder
1 1/2 lbs boneless skinless chicken breast
2 tbs chopped fresh cilantro
1/2 c cheddar cheese
1/4 tsp pepper
8 c chicken broth
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
tortilla chip strips
1 ripe avocado
salt
In a 5-6 qt non-stick pan over med. heat, stir in onion, garlic, cumin, oregano, chili powder, & pepper until spices are fragrant, about 1 min. Add broth, tomatoes with juice, and drained green chile's. Cover & bring to a boil over high heat. Meanwhile rinse chicken & cut into 1/2 inch pieces. Add to broth & return to a boil over high heat. Reduce heat, cover, & simmer until chicken is white in center (cut to test), about 5 min. Stir in cilantro and salt to taste. Slice avocado and garnish bowls with avocado & cheese.
Enjoy!
~Amanda
Three Cheese Beef Pasta Shells
This recipe was requested by our newest & tenth recipe contributor, Amanda!
Ingredients
1 bag pasta shells (whichever size you like, I use the medium size shells)
1 lb. ground beef
1 (26 oz) jar pasta sauce
1/4 c water
1 (8 oz) chive & onion cream cheese
1 c shredded 6-cheese Italian blend
1/2 c grated parmesan
1 egg
Directions
-Cook & drain shells, set aside
-Brown & drain beef, set aside
-Pour 1/2 sauce in 13x9 pan
-Mix cheeses (leave some Italian for top), beef, egg, & water, then stir in shells
-Arrange mixture on sauce in pan
-Pour remaining sauce on top
-Sprinkle remaining cheese on top
-Bake at 350 for 40-45 mins.
-Court
Ingredients
1 bag pasta shells (whichever size you like, I use the medium size shells)
1 lb. ground beef
1 (26 oz) jar pasta sauce
1/4 c water
1 (8 oz) chive & onion cream cheese
1 c shredded 6-cheese Italian blend
1/2 c grated parmesan
1 egg
Directions
-Cook & drain shells, set aside
-Brown & drain beef, set aside
-Pour 1/2 sauce in 13x9 pan
-Mix cheeses (leave some Italian for top), beef, egg, & water, then stir in shells
-Arrange mixture on sauce in pan
-Pour remaining sauce on top
-Sprinkle remaining cheese on top
-Bake at 350 for 40-45 mins.
-Court
Tuesday, November 10, 2009
Pumpkin Spice Bread
I made pumpkin bread for 5 of my closest friends from high school this past weekend, & it was delish! Perfect for November. I got it from allrecipes.com.
Pumpkin Spice Bread
(makes 2 loaves)
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 oz) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water
Directions
-In a large bowl, combine sugar, oil & eggs.
-Add pumpkin & mix well.
-Combine dry ingredients; add to pumpkin mixture alternately with water.
-Pour into 2 greased loaf pans.
-Bake at 350 for 60-65 minutes or until bread tests done.
-Cool in pans for 10 mins before removing to wire rack; cool completely.
Enjoy!!
Courtney
Pumpkin Spice Bread
(makes 2 loaves)
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 oz) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water
Directions
-In a large bowl, combine sugar, oil & eggs.
-Add pumpkin & mix well.
-Combine dry ingredients; add to pumpkin mixture alternately with water.
-Pour into 2 greased loaf pans.
-Bake at 350 for 60-65 minutes or until bread tests done.
-Cool in pans for 10 mins before removing to wire rack; cool completely.
Enjoy!!
Courtney
Egg Sandwich
Okay... not a super challenging recipe but SUPER yummy!
Laura's Egg sandwich
1-2 eggs per sandwich cooked to your liking & seasoned with fresh blk. pepper and sea salt
(I prefer scrambled, Caleb likes fried with yolk broken)
2 pieces of toast (any kind of bread, I LOVE ciabatta)
Fresh baby spinach
sliced tomato, sprinkled w/ pepper
real mayo
-Assemble sandwich and enjoy!
I'll post a more challenging recipe next time:-)
God bless your day! -L
Laura's Egg sandwich
1-2 eggs per sandwich cooked to your liking & seasoned with fresh blk. pepper and sea salt
(I prefer scrambled, Caleb likes fried with yolk broken)
2 pieces of toast (any kind of bread, I LOVE ciabatta)
Fresh baby spinach
sliced tomato, sprinkled w/ pepper
real mayo
-Assemble sandwich and enjoy!
I'll post a more challenging recipe next time:-)
God bless your day! -L
Recipes coming soon!
A group of 9 of us - Alexis, Bailey, Beatrice, Brittany, Cara, Courtney, Emily, Kristin, & Laura - love food & love cooking! We wanted a place to share recipes that we have tried & have found to be delicious, so this blog was born!
So come back for some great recipes, coming soon!
So come back for some great recipes, coming soon!
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