When we travel to Las Vegas, one of the things we love to do is eat at all of the fabulous restaurants! When we stay at the Monte Carlo, our favorite is Brand Steakhouse and they serve this very simple but oh so refreshing salad. Upon returning from our most recent visit, we got about 12 inches of snow and spring looked very far off, however, I whipped up this salad for dinner and it definitely perked up our mood!
It is so simple, it’s hardly a recipe, but it’s worth throwing together with whatever veggies you have on hand and it makes a great presentation for guests...
1 head lettuce-cut into 6 wedges
4 strips bacon-cooked until crispy and chopped up
Blue Cheese Dressing
These are the ingredients at the Brand Steakhouse, you can add anything else you want to include
I simply love any dish that I can make at home in the crock pot! This was super delicious and puts take out to shame. I made up the sauce the night before and then threw everything in the crock pot before heading off to work. When I got home, all I had to do was make the rice and cut up the chicken…
General Tsao's Chicken-Crock Pot
4 boneless, skinless chicken breasts
1 red pepper-chopped
1 yellow pepper-chopped
1/2 cup water
3 tablespoons Hoisin sauce
2 Tablespoons low sodium soy sauce
1/2 cup brown sugar
3 Tablespoons ketchup
1/4 teaspoon dry ginger
1 tablespoon crushed red pepper (use to your liking)
1 tablespoon cornstarch
1 package Yellow rice
In a small mixing bowl, mix together the water, hoisin, soy sauce, brown sugar, ketchup, ginger and crushed red pepper; set aside.
Use a liner in your crock pot or spray with non-stick cooking spray. Add chicken and vegetables and cook on LOW for 5-6 hours. Remove chicken and cut into chunks.
Whisk the cornstarch into the sauce to thicken it up. Add chicken back into the crock, cover and cook fora an additional 15 minutes. Meanwhile, make the rice according to the package directions.
Serve the chicken over the rice and sprinkle with sesame seeds.
FYI: I have changed from feed burner to Mad Mimi (whom I just love) for my email subscriptions! SO, heads up, if you’re no longer receiving the emails, just go ahead and sign up again to get back on the list. And as always, thanks for reading!!
I found the new Land ‘O Lakes Saute Express butters in the store the other day. So I scooped one up and immediatley thought it would be perfect for an easy weeknight shrimp scampi! And it was so easy and so good, I thought I’d share….
1 pound linguine noodles
3 butter squares Land 'O Lakes Saute Express Seasoned Butter & Olive Oil Saute Starter
1 pinch red chili pepper flakes
4 cloves garlic-shopped
1 pound shrimp -shelled and de-veined
1/4 cup white wine or chicken stock
1 lemon-juice and zest
1 tablespoon butter
1 tablespoon parsley-chopped
Start cooking the pasta according to package directions. Heat the butter starters in a pan over medium heat. Add the red chili flakes and garlic and saute for about 1 minute. Add the shrimp and saute until cooked-about 2 minutes on each side, remove from pan to a plate.
Add the wine or chicken stock and lemon juice and bring to a boil. Simmer until reduced by about half-about 4-5 minutes.
Add the butter, wait for it to melt, then turn off heat. Add the shrimp, pasta back into the butter, mix and top with the parsley.
I usually make stuffed cabbage leaves in the crock pot, however on this particular day, I had a hankering for them but only had 2 hours before dinner. So I made my same basic recipe but threw it in the oven to bake. Hubby thought that the cabbage wasn’t as soft and I agree, I think that is just something you get only when you slow cook them. But that doesn’t mean we didn’t like them, because if we didn’t, I wouldn’t be sharing with you…
Stuffed Cabbage Leaves
Stuffed Cabbage Leaves-Baked
1/2 pound cabbage
1 1/4 pounds lean ground beef
1/4 pound pork sausage
1/2 cup raw white rice
1/3 cup milk
Salt & pepper-to taste
1 teaspoon garlic powder
1 1/2 tablespoons garlic-grated
1/4 cups carrots=shredded
1/2 cup cabbage-raw, shredded
1 (8 ounce) cans tomato sauce
1 tablespoon brown sugar
preheat oven to 350 degrees.
Cut 12 large leaves off of the cabbage head, cover leaves with boiling water, let stand until leaves are limp (about 2-3 minutes); drain.
Cook rice according to package directions; set aside.
Mix beef, pork, rice, milk, seasonings, onion, carrots and shredded cabbages in a large mixing bowl.
Spoon about 2 tablespoons of meat mixture in center of each leaf; tuck in sides and roll to cover meat, place-seam side down in a 9 x 13 baking dish.
Mix tomato sauce with brown sugar and pour over the cabbage rolls.
Cover dish tightly with foil and bake for 50-55 minutes or until the meat is cooked through
When we were young and broke, I lived for making “homemade” Rhode’s rolls. They were cheap, easy and tasty. Now I make them because I just love them! They couldn’t be simpler and I add all kinds of “toppings” to change them up, this being one of my favorites…
Rosemary Rhode's Rolls
1 package Rhode's dinner rolls-thawed by package instructions
2 teaspoon butter
1 sprig fresh rosemary-taken off the stem
1 tablespoon flake sea salt
Preheat oven to 350 degrees. Place the rolls on a baking sheet with a Silpat liner.
Melt the butter in a small bowl in the microwave. Brush over the top of each roll. Top with the rosemary pieces and sprinkle with sea salt.
Bake according to the package directions.