June 30, 2009
ITALIAN TORTELLINI SALAD
1 7-oz. pkg. cheese-filled spinach tortellini
8 oz. provolone cheese or mozzarella cheese, cubed (2 cups)
1 small tomato, coarsely chopped
1/2 of a small green pepper, cut into thin strips (1/4 cup)
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced (1/4 cup)
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions.
Drain tortellini in a colander. Place colander in a large bowl of ice-cold water. Let stand for 5 minutes. Drain well.
Transfer chilled tortellini to a serving bowl. Add cubed provolone or mazzarella cheese, tomato, pepper strips, olives, and green onions. Pour dressing over tortellini mixture. Toss gently to coat. Add Parmesan cheese and toss lightly. Makes 5 or 6 servings.
June 26, 2009
LEMON-LIME, CORN, AND JALAPENO RELISH
makes about 1 1/2 cups
2 limes
1 lemon
1 cup fresh corn kernels (cut from 2 small ears)
4 jalapeno chiles, seeded, finely chopped (slightly less than 1/2 cup)
3/4 cup extra-virgin olive oil
3/4 teaspoon (or more) coarse kosher salt
Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8 inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapenos, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired.
**NOTE: can be made one day ahead. Keep chilled. Bring relish to room temperature before serving.
**This relish is great spooned over grilled salmon, or halibut, or mahi-mahi. I have also spooned this over thick slices of homegrown tomatoes and tossed it with roasted potato wedges.**
May 30, 2009
Post your recipes and share the magic.
We’re offering prizes to the recipes that receive the most comments, revisions, spark the most invention or dialogue. Just click on the “Comments” link at the end of this post, and insert your recipe. We’ll take a look, and post them to the main blog. “Comment”/contribute often, and welcome.
(What prizes, you ask? BachelorsHome gift certificates, of course!)
May 4, 2009
Ok guys, this is easy and will be sure to impress that certain someone.
28 oz can of crushed tomatoes
One pound of ground beef
One onion
One red bell pepper
One large bulb of garlic
One can of tomato paste
One cup of drinkable red wine
Dried herbs of basil, oregano, and thyme
Brown the beef in a sauce pan with a little olive oil salt and pepper. Set to the side.
Dice the onion and bell pepper and sauté till translucent, then add a little salt and pepper.
Then add that to the veggies, with a sprinkle of basil, oregano and thyme.
In a large pot, add your beef and veggies. Add the crushed tomatoes and the whole can of tomatoes paste. Bring it to a low simmer and cover the pot.
Here’s the kicker: Take the whole garlic bulb and remove the skin from all the cloves by gently hitting them with the top of your chef’s knife. Then cut each clove length wise until you have a bunch of little diced garlic goodies. In a sauté pan with a half cup of olive oil, gently sauté the raw garlic until they become a light golden brown. Do not over-cook the cloves. They will become bitter and your lady friends will have to spank you.
Once the cloves are beautiful, dump the garlic and oil into your sauce. Add the cup of wine. Let it simmer for a couple of hours. Adjust the seasoning (salt, pepper). Pour over your favorite pasta. Relish the response.
