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Right now, we're at the height of berry season. Make this today!
Blackberry and Blueberry Gallette with Cornmeal Crust is a five star recipe from the July 2008 issue of Cooking Light. It is one that was always on my "I'm going to make this one day" list, but my sister actually got around to making it. I'm so glad she did!
My mom said the crust could not have been more easy to prepare. This goes SO well with vanilla ice cream.
My sister was in town last month for a wedding, and made a great lunch for us before she left for London.
The recipe, Brie and Brisket Quesadillas, was from the Rather Sweet bakery in Fredericksburg. I was able to go to the bakery a couple of weeks ago and had an excellent cranberry and orange scone. I will definitely be adding this cookbook to my already-too-large cookbook collection sometime soon!
This is another recipe that is unexpected but good!
Yum... this tastes good but probably takes unhealthy to a whole new level. This is a very once in a while meal - definitely a husband-pleasing recipe!
Ingredients
- 1 package of Macaroni and Cheese
- 1 10 oz. can of chicken breast, drained
- 3 Tbs. Frank's Red Hot sauce
- 3 Tbs. Ranch salad dressing
- 1/8 cup cheddar cheese, plus 1/4 cup cheddar cheese
Instructions
- Cook macaroni and cheese per package instructions, and combine into a casserole dish.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine macaroni and cheese, chicken, sauce and salad dressing with 1/8 cup of shredded cheddar.
- Top with remaining cheddar.
- Cook in oven for 15 minutes.
Continuing our newfound love of soba noodles... This probably seems like a lot of ingredients. We usually have most of it on hand, so for us this is a really quick dinner - especially if we use rotisserie chicken.
This makes GREAT leftovers - I just may add a little more hoisin sauce and cashews when re-heating.
Ingredients
- 1/2 of a rotisserie chicken, meat chopped [or 2 cooked chicken breasts, cooked and chopped]
- 1/2 cup hoisin sauce
- 1 Tbs. teriyaki sauce
- 1 diced red bell pepper
- 1 Tbs. cilantro, chopped
- 1 inch piece of fresh ginger, grated
- 1 Tbs. minced garlic
- 1 Tsp. crushed red pepper flakes
- 1 Tsp. onion powder
- 1/3 cup cashews
- 12 oz. soba noodles
- 2 Tbs. Vegetable oil
- Salt and Pepper, to taste
Instructions
- Heat a pot of water and cook the soba noodles per package instructions.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat.
- Add the garlic, red pepper flakes, ginger, onion powder and a pinch of salt / pepper. Stir.
- About 30 seconds later, add the red bell pepper, hoisin sauce and teriyaki sauce. Stir periodically.
- About 2 minutes before the noodles are done, add the chicken and cashews to the skillet.
- When the soba noodles are done, add the drained noodles to the skillet, combining them with the chicken mixture.
- Top with cilantro and serve.
With the leftover pork from my previous post, we put together some delicious nachos!
Chips + Refried Beans* + Pork + Tomatillo Salsa + Monterrey Jack / Cheddar Cheese
* I use canned refried beans, then warm them in a saucepan with some seasonings, salt and pepper
This is another recipe from mixingbowl.com - Twisted Pulled Pork Tacos. I hadn't used my slow cooker in over three years, but I was really glad I tried this. The house smelled great all afternoon, and I had enough pork for multiple meals (since only two of us were eating).
This is a recipe from mixingbowl.com (you may need to sign up to see it - I do through my Facebook account) for orange chicken bowls. It was so easy, since I used rotisserie chicken, and Josh really enjoyed it, as he does all things orange chicken-like. The one con - this is not leftover friendly, so adapt quantities as appropriate!
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