Entrees

Love-Token Lemon Pesto Linguine

Ingredients 

1 1/2 cups basil

2 -5 garlic cloves

1/4 cup pine nuts

1/4 cup grated parmesan cheese

1/8 cup lemon juice

1/8 cup olive oil

1 package fresh linguine pasta

1 tsp salt

1 T olive oil

Directions:

Boil water for pasta.

Add linguine, salt and olive oil to boiling water and cook until desired tenderness.

Mix basil, garlic, pine nuts and parmesan in a food processor or high quality blender.

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Recipe: Cajun Lime Shrimp

Here’s a simple recipe that will pair perfectly with a Bandit Chardonnay TetraPak for your next Grill Night or family “Glamping” trip!

Ingredients:

1 tablespoon vegetable oil

2 tablespoons fresh lime juice

3 tablespoons Cajun seasoning

1 pound medium shrimp, peeled and deveined

skewers

Directions:

1.) Mix all ingredients together in a ziploc bag. Seal bag and shake well to coat the shrimp.

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Festive Brunch Casserole

Ingredients

  • 1 pound Italian sweet sausage (no casings)
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 4 tablespoons chopped fresh parsley
  • 5 large eggs
  • 3 large egg yolks
  • 1 cup half and half
  • 1 cup whipping cream
  • 2 cups grated mozzarella cheese
  • 1/2 teaspoon salt

Directions:

Preheat oven to 375°F. Butter a 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

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Paula Deen’s Slow Cooker Mac n Cheese

Ingredients

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (some people omit the eggs)
1/2 cup sour cream
1 (10 3/4 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions

1.) Boil the macaroni in water for six minutes. Drain.

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Recipe: Tortilla Soup

Ingredients

2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon instant minced garlic
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
30 fat-free baked tortilla chips

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Recipe: Summer Chicken Scallopini

A light & citrusy take on an old favorite. About 20 minutes from start to finish.

Ingredients:

4 skinless boneless chicken breast halves
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
cooking spreay
1/2 cup chicken broth
1/3 cup white wine (dry or sweet, as is your preference)
4 tsp capers
1 tablespoon butter

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Fruited Curry Chicken Salad

Ingredients

4 skinless, boneless chicken breast halves – cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple – peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

Directions

In a large salad bowl combine the chicken, celery, onion, apple, raisins, grfapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Best if refrigerated 4-8 hours.

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Recipe: Marinated Grilled Shrimp

Ingredients

3-5 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Directions

Stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Pour over shrimp, and stir until evenly coated. Cover, and refrigerate for 30 minutes – 2 hours.

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