Saturday, November 22, 2008

Mushroom Hor d'oeurves

Tis the season for entertaining, cocktail parties and cozy evenings with loved ones. I love this time of year. This is a recipe that my mom used to make when I was younger. She always made yummy appies on Christmas eve and we would eat and play games. Such special memories! This is one of my faves and it's easy yet looks so sophisticated. : )

Here's the how-to:

~ 1 1/2 lb. fresh mushrooms, chopped fine
~ 1/2 c. green onion
~ 1/4 c. butter
~ 2 Tbsp. flour
~ 1 cup sour cream
~ 1/4 c. milk
~ 1/2 tsp each of salt, pepper, paprika and tabasco

Saute the mushrooms and onion in the butter in a pan. Sprinkle flour on mushrooms and blend in. Brown lightly.
Stir in 1/2 c. of sour cream and the milk. Cook/stir on low heat for about 2 minutes. Stir in rest of sour cream and all spices. Cook another 2 minutes.
Serve hot in hors d'oeurve cups on a pretty plate. : )

Yes, I splurged a bit this season and bought myself a platter and a set of plates. Ohhhhh how I love them!!

Pretty, aren't they? I got them here.

Bon appetit!

Thursday, November 20, 2008

Zesty Beef Casserole

This sounds yummy to me!

~ 1 tsp.Cooking oil
~ 1 lb.Lean ground beef
~ 1 c. Chopped onion
~ 1/2 c. Chopped green pepper
~ 1/2 c. Chopped red pepper

~ 1-14 oz. Can of stewed tomatoes, with juice

~ 2 c. Medium egg noodles
~ 1-12oz. Can of kernel corn (with liquid)
~ 1 1/4 c. Water
~ 4 oz. Can of diced green chilies
~ Envelope of taco seasoning mix
~ 1/2 tsp. Salt
~ 1/4 tsp. Pepper

~ 1 c. grated jalapeno Monterey Jack cheese
~ sliced black olives for garnish

Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.

Add tomatoes with juice. Stir. Transfer to ungreased 3 quart (3 L) casserole.

Add next 7 ingredients. Stir. Bake, covered, in 350°F (175°C) oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.

Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.

Garnish with olives. Serves 6.

~ Courtesy of Company's Coming

Pretty Veggies

Isn't this a pretty way of presenting veggies? Fun for kids...and adults.

Ok, I'll try and get off the veggie kick for a while. I just had to share.

~ Photo courtesy of Kraft

Tuesday, November 18, 2008

Easy Marinated Veggie Salad

Tonight I made a super easy marinated vegetable salad. I actually LIKE broccoli this way. I guess because it is marinated in yummy salad dressing. But it works. Does it ever, all of my kids ate it! And not just one bite but lots of bites.
I used:
~ grape tomatoes
~ cauliflower
~ broccoli
~ chickpeas
(I was going to use green beans but then realized I didn't have any)
Cut up veggies and toss with your favourite salad dressing. I used Kraft Classic Herb. It was delicioso! Let it sit in the fridge for an hour at least, if you can, before eating.
(I loved the above photo, I found it on, as you can see, you can add whatever veggies you have on hand).

Thursday, November 6, 2008

Greek Couscous

I threw this together for lunch today and it was yummy.

~ 1 serving of couscous, cooked according to package (couldn't be easier, just boil the water, add couscous, take off heat and let sit for 5 minutes)
~ 1 small tomato diced
~ 1/2 c. cucumber diced
~ feta cheese (of course, my fave)
~ a few dashes of dill
~ a tablespoon of your favourite salad dressing (I used greek with feta and oregano.  You could also use Italian, oil and vinegar etc.)

Mix together and eat.  Two of my girls saw me eating this today, tried it and wanted more.  2 out of 3 ain't bad.  It's light and full of flavour, enjoy!