Random Recipes

It's that time again! Yup, you guessed it Random Recipe time.. Gotta love Pam - check her out and see her favorite recipe! That's the theme this time around - Your Favorite Recipe! I'm sure I've posted this one before - but I'm gonna do it again because it is just that good! Seriously - make it once and you will fall in love!

So - I present to you....

Chilis Southwestern Vegetable Soup

Ingredients

6 cups chicken broth (Swanson is best)

1 (14.5-ounce) can diced tomatoes, with juice

1 cup water

1 (14.5 ounce) can dark red kidney beans, drained and rinsed

2 (14.5 ounce) cans yellow cut corn

2 (14.5 ounce)cans cut green beans

1 (4-ounce) can diced green chilies

1 large diced yellow onion

1 (14.5 ounce) can tomato sauce

8 corn tortillas, minced

5 tablespoons chili powder

1 tablespoon garlic powder

dash of salt

dash of pepper

cayenne pepper to taste

Directions

Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Random Recipes

It's that time... That's right Pam's RANDOM RECIPE exchange... Today we are to post a cookie recipe... So here is an easy, yet yummy one.. Check it out...

Ingredients:
1/4 cup (1-1/2 sticks) butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

1/8 teaspoon salt

2 cups all-purpose flour

Instructions:
Preheat the oven to 350°F (175°C). In a large bowl, beat together the butter and sugar with an electric beater. Add the egg, vanilla, and salt; beat until smooth. Stir in the flour and knead lightly until a soft dough forms. Divide the dough in half, then wrap each half in waxed paper to form a cylinder about 1-1/2 inches in diameter. Refrigerate the dough until firm, about 2 hours. Cut the dough into 1/4-inch slices and arrange on greased cookie sheets. Bake for 12 to 15 minutes.

HAPPY FRIDAY!!!

Random Recipes

Here is another Edition of Pam's Random Recipe Exchange.

Today we are to post a Family Recipe!

I call mine

Artichoke Chicken

Ingredients

4 Trimmed Skinless, Chicken Breasts

1 14oz Can of Artichoke Hearts

1 15 oz Can of Whole White Potatoes

1 Package Fresh Sliced Mushrooms

1/2 Sliced Onion

3 TBLSPN Fresh Garlic

Olive Oil

2 Cups Lemon Juice

Balsamic Vinegar

Salt and Pepper, to taste

1 TBLSPN Oregano

Preparation

In a large bowl mix together lemon juice, garlic, onion, salt, pepper, and oregano. Add chicken and marinate overnight!

When ready to cook place chicken and marinade in a large glass pan. Add artichoke hearts, potatoes, and mushrooms. Drizzle with olive oil and balsamic vinegar.

Place under broiler for 10 minutes or until slightly browned on top. Cover with foil and cook on 350 for 45 minutes or until

cooked all the way through!

Serve with your favorite veggies or a side salad!

Random Recipe Exchange

You all know I love participating in

Pam's Random Recipe Exchange!

So here it is one of my favorite side dishes:

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

8 ears corn Garlic butter, recipe follows 1/2 cup grated cotija cheese 4 fresh limes, quartered 2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
Garlic Butter: 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Random Recipes

I love to participate in Pam's Random Recipe exchange. Today we are to post our favorite drink recipe.

I got this drink recipe right from the Food Network. It is so easy and very, very yummy! Gotta love FoodTV!

-Lava Flows-

Pina Coladas with Rivers of Strawberry

These can be made as mocktails for the kids or cocktails for "big kids". The recipe calls for defrosted frozen sliced strawberries. When you bring them home from the market, place them on a dish in the refrigerator so they will be soft and ready to process. The dish will catch any leaks or moisture from defrosting.

Ingredients

2 cups frozen sliced strawberries in juice, defrosted

2 cans coconut milk drink mix (recommended: Coco Lopez)

2 cups pineapple juice

6 shots coconut rum (try malibu or parrot pay for best results)

* For mocktails, omit liquor and use a few extra ice cubes

1 tray of ice

Preparation
Blend strawberries in a blender on high until smooth. Place 1/2 cup strawberry puree in the bottom of 4 hurricane or double rocks cocktail glasses. Rinse blender and return to motor base. Place remaining ingredients in blender and blend on high until smooth. Pour pina coladas into glasses on top of the strawberry puree. The puree will run up through the pina colada, making a lava flow effect.

Random Recipe Exchange

Check out Pam from Random Thoughts for more

Picnic Recipes from her Random Recipe Echange.

The recipe that I would like to contribute to this recipe exchange is:

Grilled Portabella Mushroom Burgers

Ingredients:

2 tablespoons butter melted

1 tablespoon chopped fresh basil leaves

2 teaspoons finely chopped fresh garlic

2 medium (about 4 inches in diameter) portabella mushrooms

2 onion slices

2 whole wheat hamburger buns, split

2 romaine lettuce leaves

2 slices tomato

1 piece of your favorite cheese

Directions:
Heat gas grill to medium or charcoal grill until coals are ash white. Combine butter, basil and garlic in small bowl. Brush butter mixture over mushrooms, onion and cut-sides of buns. Place mushrooms and onions on grill. Grill, turning once and brushing with remaining butter mixture, until mushrooms are tender (6 to 8 minutes). Place cheese on top of mushroom and cover until cheese is melted. Place buns on grill, cut-side down. Grill until toasted (1 to 2 minutes). To serve, place lettuce on grilled bun; add grilled mushroom, tomato and onion slice.

EAT & ENJOY!

Random Recipe Exchange

Well, you all know that I LOVE recipes. Therefore I LOVE to participate in Pam from Random Thoughts Recipe Exchange.

For this recipe exchange we were suppossed to post a favorite "Lunch Recipe." I've been trying to eat better; less meat & chicken and more veggies.

With that said I bring you the

California Veggie Wrap

Ingredients
1 tbsp. spreadable cream cheese or your favorite salad dressing
1 large (10-inch/25-cm) flour tortilla, regular or flavored
2 tbsp. shredded carrot
2 tbsp. thinly sliced red or yellow pepper
2 tbsp. chopped red onion
1/4 cup shredded Cheddar or Monterey Jack cheese
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves (or torn arugula)
1/4 cup alfalfa sprouts
salt and pepper to taste

Cooking Instructions
Spread cream cheese or dressing over the tortilla .

Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste.
Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

Remember you can add extra veggies or substitute if there is something in the wrap you don't like. Be creative!

EAT & ENJOY!!

Random Recipe Exchange

I love partaking in Pam's Random Recipe Exchange. So here it goes, here is one of my favorite appetizers!

Hot Spinach & Artichoke Dip

Ingredients

1 (8 oz.) pkg Cream Cheese

1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped

1/2 cup Spinach frozen chopped, or steamed

1/4 cup Mayonnaise (do not use Miracle Whip)

1/4 cup Parmesan Cheese

1/4 cup Romano Cheese (You can use all Parmesan)

1 clove garlic, finely minced

1/2 teaspoon dried BasilOR1 tablespoon Basil Fresh

1/4 cup Mozzarella Cheese grated

1/4 teaspoon Garlic Powder

Salt and Pepper to taste

Toasted Bread or Tortilla Chips

Preparation

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted

bread or tortilla chips.

EAT & ENJOY!

Random Recipe Exchange

Cavatelli with Mushroom Sauce

Prep Time 20 Minutes

Cooking Time: 30 Minutes

From The Pantry

1 (1/2 oz) package of Dried Porcini Mushrooms

1 TBSP Garlic

2 TBSP Extra-Virgin Olive Oil

1 TBSP Dried Rosemary

1 (25 oz) jar tomato-basil sauce

1/2 TSP each Kosher Salt and freshly Ground Black Pepper

1 1/2 lb frozen Cavatelli Pasta

1 Cup Part-Skim Ricotta Cheese

Grated Parmigiano Cheese

Fresh Ingredients

2 oz Sliced Pancetta, chopped

4 Shallots, halved, thinly sliced

1 (10 oz) package of Cremini Mushrooms, sliced

1 (8 oz) package of White Mushrooms, sliced

1/4 Cup finely chopped Italian Parsley

1. Soak Porcini Mushrooms in 1 cup boiling water for 15 minutes, or until softened. Drain and reserve mushroom water. Finely chop the mushrooms. Bring a large pot lightly salted water to a boil for pasta.

2. Meanwhile, heat oil in a heavy 5-quart saucepan over medium heat. Add pancetta, shallots, and porcini mushrooms;saute 5 minutes, or until the shallots have softened. Add cremini and white mushrooms, parsley, rosemary, and garlic; saute 8 minutes, or until mushrooms are a rich golden brown. Pour reserved mushroom water into mixture; boil 5 minutes, until all liquid has evaporated.

3. Add tomato sauce and bring to a simmer; simmer uncovered 5 minutes. Season with salt and pepper; keep warm.

4. Add pasta to the boiling water and cook according to the package directions. Drain; add to sauce and toss to coat well; cook, stirring 1 minute, so that the pasta absorbs some sauce. Serve immediatley, topped with ricotta and grated cheese.

If desired, on the side, serve with a mixed green salad with Italian Vinaigrette dressing.

ENJOY :)