Thanks to those who contributed their favoritie recipe to take to a BBQ! Be sure to check them out if you haven't logged in to the blog yet! Yum! If you still want to contribute a favorite BBQ recipe that would be awesome!
Moving on....next I'd like you to dig through your favorite recipes and contribute something you cook when it's hot outside! Soup, maybe? Chicken salad? Something that doesn't require heating up the kitchen! Happy cooking!
Let's make this an awesome week here at WCC!!
Tricia
Wednesday, July 6, 2011
Friday, July 1, 2011
southwestern potato salad
Ingredients:
1 (7 ounce can) chipotle chiles
2 pds small potatoes
1 1/2 cups corn kernels, fresh from the ear if possible
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped fresh cilantro
1 can, (15 ounce) black beans, rinsed and drained
1 jalapeno pepper, seeded, finely chopped
1/4 cup lime juice
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
prep:
1. remove i chipotle chile from can. chop chile to measure 2 teaspoons. reserve remaining chiles and sauce for another use.
2. place potatoes in a saucepan, cover with water. Bring to a boil. reduce heat, simmer 10 minutes or until tender. drain and cool. cut potatoes into 1/4 inch cubes. place in large bowl.
3. heat a large nonstick skillet coated with cooking spray over medium heat. Add corn, saute 5 minutes or until lightly browned. add corn, celery, onion, red pepper,cilantro,beans and jalapeno pepper to potatoes. toss gently.
4. combine 2 teaspoons chopped chipotle chile, lime juice,oil, salt,pepper, stirring with a whisk. Drizzle over potato mixture and toss gently. cover and chill 1-24 hours
1 (7 ounce can) chipotle chiles
2 pds small potatoes
1 1/2 cups corn kernels, fresh from the ear if possible
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped fresh cilantro
1 can, (15 ounce) black beans, rinsed and drained
1 jalapeno pepper, seeded, finely chopped
1/4 cup lime juice
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
prep:
1. remove i chipotle chile from can. chop chile to measure 2 teaspoons. reserve remaining chiles and sauce for another use.
2. place potatoes in a saucepan, cover with water. Bring to a boil. reduce heat, simmer 10 minutes or until tender. drain and cool. cut potatoes into 1/4 inch cubes. place in large bowl.
3. heat a large nonstick skillet coated with cooking spray over medium heat. Add corn, saute 5 minutes or until lightly browned. add corn, celery, onion, red pepper,cilantro,beans and jalapeno pepper to potatoes. toss gently.
4. combine 2 teaspoons chopped chipotle chile, lime juice,oil, salt,pepper, stirring with a whisk. Drizzle over potato mixture and toss gently. cover and chill 1-24 hours
Thursday, June 30, 2011
Patriotic Trifle Recipe
Patriotic Trifle Recipe
16-20 ServingsPrep: 30 min. + chilling30 30 Ingredients
1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
Directions
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.
From: Taste of Home
16-20 ServingsPrep: 30 min. + chilling30 30 Ingredients
1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
Directions
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.
From: Taste of Home
Wright Recipes
Hi All!
How do you like the title for our little endeavour?? I am looking forward to trying your favorite recipes! Let's put a bit of organization into the mix...let's say for the month of July, post a recipe of your favorite side dish to take to a barbeque!!
Have a lovely day!
Tricia
How do you like the title for our little endeavour?? I am looking forward to trying your favorite recipes! Let's put a bit of organization into the mix...let's say for the month of July, post a recipe of your favorite side dish to take to a barbeque!!
Have a lovely day!
Tricia
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