Thursday, December 15, 2016

Christmas Appetizer Meat and Cheese Tray

We had our annual family Christmas progressive dinner this week.  I had appetizers at my house and found this cute idea on Pinterest.  I adapted it to our liking and I think it turned out kind of fun!  Fresh rosemary between the layers gave it a festive look and smelled really good! Just thought I would share this simple idea!  Merry Christmas!

Tuesday, September 27, 2016

Lemon Chicken Orzo Soup

My daughter-in-law Estee sends me recipes from time to time when she finds a good one that she thinks I will like.  She knows me SO well!  She sent me this one and I loved it!  It has such a yummy flavor and the fresh lemon juice just kicks it up a notch. It cooks up quickly and I love how the vegetables aren't overcooked.  I also love how the orzo thickens up the soup nicely.  I am excited to have a delicious new soup recipe.  Thanks Estee!!

adapted from foodiecrush and

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1 onion, diced
3 carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary or 1/2 tsp dried rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves or 1 tsp dried parsley


Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and garlic until fragrant, about 1 minute.
Stir in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Tuesday, September 6, 2016

Fresh Peach Cobbler

This is a recipe my mom used to make when I was growing up.  I made it for my family, and now, both my daughters have made this same recipe for their families!  It has the most heavenly aroma that just screams Fall to me!  I SO love this!

Fresh Peach Cobbler
from the Betty Crocker's Cookbook (1969 version!)

1/2 c sugar
1 TBSP cornstarch
1/4 tsp cinnamon
4 c sliced fresh peaches (peeled)
1 tsp lemon juice

1 c flour
1 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 TBSP shortening
1/2 c milk

Heat oven to 400 degrees.  Blend 1/2 c sugar, cornstarch and the cinnamon in medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2-quart casserole.  Keep fruit mixture hot in oven while preparing biscuit topping.

Measure flour, 1 TBSP sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.

Bake 25-30 minutes or until biscuit topping is golden brown.  Serve warm and, if desired, with cream.

6 servings

Monday, May 23, 2016

Grilled Shrimp

I love love LOVE grilled shrimp!  I have been on a grilled shrimp roll lately, having it for Sunday dinner probably 4 out of the last 6 weeks!  I have struggled finding a good place to buy shrimp (being I'm in Utah) and have found that frozen shrimp is just great and I bought mine at Costco - raw, deveined and peeled with the tails on.  I buy the size 31-40 per pound.  I put the frozen shrimp in a ziploc bag the night before and stick them in the fridge and they are  thawed and ready to go the next day.  I have used metal and wood skewers, and I think I like the wooden ones best.  You can soak them in water for an hour before to help them not to burn, but I forgot to do that yesterday and I just filled the skewers right to the ends and they did just fine.  Enjoy!!

Grilled Shrimp
adapted from Todd Wilbur at

1 teaspoon kosher salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon sugar
1⁄4 teaspoon cayenne pepper
1 dash ground allspice
20 medium shrimp (31-40 per lb), thawed if frozen
3 tablespoons melted butter

Thread the thawed shrimp onto wooden skewers and brush melted butter over one side of the shrimp.  Sprinkle lightly with the seasoning.  Place skewers seasoned side down onto hot grill and then brush the other side with melted butter and sprinkle with seasoning.  Cook until pink and char marks are golden brown.  Flip and cook until done (about 3 minutes per side).  

Sunday, February 28, 2016

Fresh Fruit Cups

This is a very simple, but yummy idea for serving fresh fruit.  I served these at a shower I gave yesterday.  It tasted especially good in the winter!

I bought these small 6 oz cute glasses at IKEA, and have used them a lot!

Each cup used about:

1 strawberry cut up
3-4 mandarin orange slices (canned)
1/3 of a slice of fresh pineapple cut in small chunks
1/2 of a kiwi cut into small pieces
about 1 ounce of fresh blueberries
2 TBSP Cool whip
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