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!

Tuesday, July 27, 2010

Spinach Dip

1 16 oz sour cream
1 package of Knorr Vegetable Soup Mix
1 cup Mayo
1 can waterchestnuts, diced
1 package frozen spinach, thawed and drained

Mix all ingredients and let refrigerate for about 4 hours before serving.  Goes best with Fritos Scoops.

Purple Cabbage Slaw

1 head of purple cabbage
1 cup white vinegar
1 cup sugar
1 cup vegetable oil
Salt and pepper to taste

Shred cabbage using a cheese shredder, mix with other ingredients and mix well.  Add salt and pepper to taste, this is better the next day so make in advance if possible. 


Ra-delish Dip

2 packages softened cream cheese
8 radishes, washed and ready to use
4 cloves garlic

In a food processor finely chop the garlic and radishes, add cream cheese and mix until well blended.  Chill and serve with your favorite crackers! 


Friday, July 9, 2010

Slap Yo Momma Lasagna

1 lb ground beef
1 white onion finely chopped
4 cloves garlic minced
1 16 0x stewed tomatoes
2 6 oz cans tomato paste
1 10 3/4 oz can tomato puree
1 tbls dried basil
1 tsp salt
1 10 0z package dry lasagna noodles
3 cups Ricotta cheese
2 tbls chopped fresh parsley
1 ½ cups shredded parmesan cheese
2 large eggs beaten
½ tsp pepper
1 pound mozzarella cheese

Brown ground beef with onion and garlic, drain.  Stir in tomatoes and next 4 ingredients, simmer 30 minutes stirring occasionally.  Cook noodles according to package, drain and set aside.  Combine Ricotta cheese and next 5 ingredients in a large bowl.  Place half of noodles in a 13 x 9 inch greased baking dish.  Spread half of  ricotta cheese mixture over noodles, and top with half of the mozzarella cheese slices.  Spoon meat sauce over cheese.  Top with remaining noodles, ricotta cheese mixture, and cheese slices.  Bake at 375 for 40 minutes.  Let stand 10 minutes before serving, if you can stand it J




Thursday, July 8, 2010

Jamaking Me Crazy Kabobs

4 boneless skinless chicken breast, cut into bite size pieces
1 lg can pineapple chunks
4 bell peppers cut into medium size squares
1 package cherry tomatoes
1 bottle of terriyaki marinade
8 skewers

Marinate chicken, tomatoes, and bell peppers in the marinade for at least 30 mins.  Soak skewers over night in water to prevent burning.  Layer the ingredients on the skewers:  tomato, chicken, pineapple, bell pepper, until all ingredients are used.  Grill over medium heat until chicken is done brushing with marinade a couple of times.  I served with yellow rice and a side salad.

Bacon Wrapped Spinach Stuffed Chicken

4 skinless boneless chicken breasts
½ cup mayonnaise
½ cup crumbled feta cheese
3 cloves minced garlic
1 10oz package frozen spinach, thawed and drained
4 slices bacon

Place each chicken breast on a piece of wax paper and pound to out to about ¼ inch thickness.  In a bowl mix mayo, feta, garlic, and spinach.  To get the spinach dry I recommend ringing it out in several paper towels until there is no more water when you squeeze it.  Scoop ¼ of mixture into center of each chicken breast.  Roll up, then wrap with a piece of bacon, secure with toothpicks it necessary.  Bake in shallow baking dish on 375 for 1 hour until juices run clear in chicken, I usually broil for the last 5 minutes to give the bacon a little crunch. 


Shrimp Salsa Supreme

1 lb Salad Shrimp, cooked, peeled, and deveined
6 Fresh Tomatoes (Home Grown if Available)
1 Red Onion finely diced
½ cup Chopped Cilantro
½ cup Lime Juice
3 cloves minced garlic
Salt and pepper to taste

In a large bowl finely chop tomatoes, make sure to hold the tomatoes over the bowl while chopping so you get all the juice.  Add all other ingredients mix well.  Refrigerate for at least 2 hours before serving.  I served with Tostino’s scoops and it was fabulous!

Wednesday, July 7, 2010

Mom's Famous Tomato Gravy

3 tbls butter
3 tbls flour
1 can / jar of diced tomatoes (homegrown canned ones are the best)
salt
pepper
tobasco
biscuits
In a cast iron skiller melt the butter, add the flour and stir until in is dark brown and thick, pour in the can / jar of tomatoes and let simmer for about 5 minutes stirring continuosly, add water to thin if needed.  Add salt, pepper, and tobasco to taste.  Eat over biscuits.

Tuesday, July 6, 2010

Grilled Bacon Wrapped Lime Shrimp

1lb Jumbo peeled Shrimp, Tail On
9 oz bacon slices
1 bottle of Lawry’s Lime and Herb Marinade
Pepper
Rosemary
Garlic
Skewers

Wash shrimp and marinate 1 hour in the bottle of Lawry’s marinade.  Cut bacon in half and wrap each shrimp in a piece of bacon and place on skewer, Sprinkle with other seasonings to taste.  If you wrap the bacon around the shrimp going from head to tail the skewer will hold it on while grilling.  Grill over medium heat until bacon is done, about 10 minutes turning often.  Enjoy!!



Thursday, July 1, 2010

Big Kahuna Burgers

2 lbs Ground Chuck
12 oz bacon cooked and diced
1/2 White Onion Diced
3 cloves minced garlic
1 cup shredded cheddar cheese, or whatever kind you prefer
splash dales
splash A1
splash worchestershire sauce
pepper to taste
plain bread crumbs as needed

Mix all ingredients in a large bowl, sprinkle in bread crumbs until the mixture starts to stick together.  Make into 6 large paties, or 8 medium ones.  Grill to preferred doneness.  I used a sesame keiser bun which was great. 

Be careful when grilling the grease from the bacon will cause the flame to jump up and burn the burgers.