Meal for Thursday 07/02/2009

Get your Olive Oil ready because, Mai is making

SEAFOOD PAELLA:Delicious yellow rice combine with a perfect blend of seafood mix (shrimps, fish fillet, mussels,calamari) sweet peas, red bell peppers YUMMY! 4 servings $35

Recipe of the week 07/02/2009

Baking with your Kids

4 th of July CUPCAKES

Ingredients:

24 Muffin Cups with paper liners

Preheat oven to 350 degrees

1 pkg. white cake mix

1 pkg. (4 serving size) Jell-O Brand Strawberry

flavor gelatin or any red flavor

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

1/4 cup 4th July sprinkles

Directions

Prepare cake batter as directed on package. Stir in dry powered gelatin until well blended.

Line 24 medium muffin cups with paper liners. Pour batter evenly into cups, filling each cup 1/2 full ( I pour the batter into a Ziploc bag is the best way to fill up the cups evenly)

Bake as directed on the package for cupcakes

Spread 2 tbsp. of the whipped topping onto each cupcake. Decorate each with 1/4 tsp. sprinkles as desired.

Meal for Thursday 06/25/09

Chicken Cordon Bleu

Chicken Breast stuffed with ham and swiss cheese cooked in a light white wine sauce served on a bed of Basil Pesto bow-tie pasta. Simply Delicious!

4 Servings $28

Recipe of the week 06/25/09

Smoked Pork Chops with Orange Glaze

Ingredients:

4 smoked pork chops
1 tablespoon oil
1/4 cup orange juice
2 tablespoons ketchup
2 tablespoons honey BBQ sauce
1 teaspoon soy sauce

Preparation:

Heat a saucepan add oil and brown the pork chops for both sides; in a small bowl mix all the rest of the ingredients until smooth add to the pork chops cover and cook low until tender about 10 minutes; you can served these on a bed of mashed potatoes!

Meal of the Week - Thursday June 18/2009

Eggplant Lasagna with a Twist

Layers of Grilled eggplant stuffed with chicken tomato vegetable sauce cover with mozzarella cheese melted to perfection! 4 servings $28

Recipe of the week June 18/2009

1 2 3 Pasta with Broccoli for Kids!

This is the best way to get your kids to eat their veggies; our girls Ashley and Nicole love it!

Ingredients:

2 cups of your favorite short pasta (uncooked)

5 cups of water (to boil your pasta)

2 cups frozen Broccoli Flowers

1/4 cup heavy whipped cream

2 slices American cheese

1/2 cup Parmesan cheese

2 tablespoon butter

1/2 cup Turkey (lunch meat style) cut in cubes optional

Cook your pasta and the broccoli at the same time as soon as you've drained it add the rest of the ingredients; you will get the best creamy, cheesy pasta ever and your kids will love it!

Recipe for Thursday June/ 11

We are BACK!

Stuffed Red Bell Peppers

Sweet red bell peppers filled with a mixture of ground beef, onions, tomatoes, zucchini, spinach cooked in a light marinara sauce plus a side of mashed potatoes. 4 servings $28

Recipe of the week June 11/2009

Cream Caramel (QUESILLO)

Ingredients:

1 can sweetened condensed milk

1 cup milk

6 eggs

4 oz. cream cheese

1 tbs vanilla extract

For the Caramel

1/2 cup of sugar melted and golden brown pour it into a Pyrex or small custard cups.

Directions:

Blend all the ingredients in a blender until smooth pour this mix into your Pyrex or custard cups. Place the cups in a baking pan and fill the pan with 1" of hot water. Bake in 350 degree F. oven for 50 minutes, or until the custard is soft set in the center. Chill! To serve, run a knife around the edge of the custard cups and unmold onto serving plates.

Thursday June 4th

Bolongese Sauce!

Get your pasta boiling and ready for this delicious meat sauce; combination of ground beef, tomatoes, Italian herbs cooked slowly to bring out all the flavors YUMMY! this is my favorite! Get FREE dessert with your order. 24 oz. container good for

4 servings $10

Recipe of the week... June 4th

Easy Hummus Dip! This is great for a low carb diet...

Ingredients;

1 can (15 oz.) Chickpeas undrained

1/4 cup chopped onion

2 tbsp lemon juice

1/2 tsp minced garlic

1/2 tsp dried basil leaves

1/2 tsp hot pepper sauce

Drain beans. reserving 1/4 cup of liquid

place beans, reserved liquid and the rest of the ingredients in a food processor or blender and blend until smooth cover. Refrigerate at least 1 hr for flavors to blend.

Serve as a dip with crackers or pita bread chips