About Me

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Tuscaloosa, AL
I am a 31 year old self proclaimed chef :) I love to eat, which means I LOVE to cook, hope you enjoy my recipes!

Wednesday, June 30, 2010

Tomato, Cucumber, and Dill Pasta Salad

1 package of penne pasta, or whatever pasta you have on hand
1 cucumber
2 tomatoes
1/2 a white onion diced
1/2 cup light mayo
1/2 cup light sour cream
3 tbls dill seasoning, or fresh
2 tbls lemon pepper seasoning
salt to taste

Cook pasta according to directions, add all other ingredients, mix well, refridgerate.

This was fantastic, could also be a meal if you wanted to add some chicken or shrimp.

Monday, June 28, 2010

Summer Salad

3 Tomatoes (home grown if you have them)
1 Cucumber
1 white onion
1/2 cup italian dressing
1/4 cup white vinegar
salt
pepper

Chop up the vegetables into bite size pieces, mix with dressing vinegar and salt and pepper.  Refridgerate

Makes a great side dish in the summer, also if you use fat free italian it is very low cal, low fat.

Easy Roasted Potatoes

Any kind of potatoes will work, I usually try to do one per person if using baking potatoes, or 2 to 3 if using smaller red potatoes.
1 onion diced
1/2 cup olive oil
salt
pepper
garlic powder
seasoning salt (I use Lawry's)
parsley

Wash and dice the potatoes into small cubes.  You can peel them, but I usually just leave it on.  In a baking dish spread the diced potatoes in a single layer, toss onion on top, sprinkle with seasonings and then coat with olive oil.  Stir it around enough to get olive oil spread throughout the potatoes.  Bake on 400 for 20 minutes or until potatoes are soft, once they get soft turn the oven to broil for 5 mins to get a nice crunch on them. 

Wednesday, June 23, 2010

Shrimp Scampi with a Vegetable Twist

2 tbls butter
1/2 cup lemon juice
1/2 cup white wine
1/2 a jar sliced mushrooms
1/4 white onion diced
2 cloves garlic
1 head of broccoli florets (about a cup)
1 cup small brussel sprouts
about 12 medium shrimp, more or less depending on the size of the shrimp you have, peeled, deveined, with tails removed
1/8 cup romano cheese
salt, pepper, and lemon pepper seasoning

In a skilet melt butter, mix in lemon juice, wine, garlic, onion, mushrooms, brussel sprouts, and broccoli.  Let simmer on low to medium heat until the vegetables are soft, about 5 minutes.  Stir in shrimp and cook about 3 minutes more until shrimp are white, remove from heat sprinkle with romano cheese, salt, pepper, and a little bit of lemon pepper seasoning.

This is an extremely easy to make dish, you can substitute any of the vegetables you don't like with something else such as artichoke hearts or zucchinni.

Tuesday, June 22, 2010

My Famous Potato Soup

5 lbs potatoes, peeled and diced
1 lb bacon
1 onion diced
4 cloves garlic
2 cups chicken broth
2 cups shredded cheddar
1 cup milk
Green onions

In a large soup pot fry the bacon with the onion and garlic.  When bacon is crispy remove strips and chop up.  Leaving the grease in the pot add the potatoes and enough chicken broth to cover the potatoes to the top.  Boil until the potatoes are tender but not mushy.  Reduce heat to low, stir in milk, cheddar, and about ¾ of the bacon.  Let simmer until the cheese is melted.  If the soup is too thick add more milk or chicken broth, if it is too thin add some unflavored potato flakes slowly until it is the consistenicy that you want.  I usually add some pepper also, but the bacon and cheese should make it salty enough.  Top with cheese, bacon, and green onions to serve.

This is super fattening, but also extremely tasty.  Makes a great dish to take to winter get together or work pot luck.


 

Monday, June 21, 2010

Tuna Salad in Cabbage Wraps


1 Can Tuna in Water
1 tbls mayo
diced onion
squirt of pickle relish
squirt of mustard
salt and pepper
2 large cabbage leaves

Drain the Tuna, mix well with all other ingredients. Put 1/2 of the salad in the middle of a large cabbage leaf and roll up.

Makes a great lunch if you are trying to keep it light!! Can be made the night before, and refrigerated.