Monthly Archives: February 2011

Cobb Salad Dip

Well seems like my attempts at getting the blog done earlier with the new job isn’t working out. Today anyway. I thought I did it and then realized that was the day before! My brain is still adjusting to all of this.

I think pretty much everyone likes a good Cobb Salad. But with Super Bowl coming up I wanted something different to add this year. Salad is too healthy for Super Bowl snacking so this is the next best thing. Cobb Salad as a dip! Minus the lettuce of course. You can serve it with celery stick if you want but it will go best with  crackers or pita chips! Yum…. I will be making this myself for the first time this weekend so I will swap out the picture for my own when I do.


INGREDIENTS:

1 cup light sour cream

1/3 cup crumbled blue cheese (about 2 ounces)

2 teaspoons freshly squeezed lemon juice

1 teaspoon kosher salt

1 teaspoon Worcestershire sauce

1 medium avocado, finely chopped about 1 1/3 cups, cut just before serving

¼ cup thinly sliced scallions

2 tablespoons finely chopped fresh Italian parsley

4 pieces bacon, well-browned and crumbled

DIRECTIONS:

Step 1: This can be done up to 1 day ahead and refrigerated in a covered container. Stir briefly and finish with step 2.

Place sour cream, blue cheese, lemon juice, salt and Worcestershire in a medium nonreactive bowl and stir until well combined.

Step 2: Fold in avocado, scallions, and parsley, transfer to a shallow serving dish and top with bacon. Serve with celery sticks or assorted crackers, chips, etc.

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Bloody Mary Breakfast Bake

Well being back at work after 18 months is beyond exhausting. The main thing is I am now in an office job! Haven’t had an office job for 7 years! I LOVED my last job, I worked from home on my schedule. It was wonderful. But alas, our economy had other ideas. Either way I am now in my first week back and I’m so tired every night I barely have time to read emails. I am going to do my best to get the blog done without fail though. I’m sure once I get back in a routine I will be fine. But till then please bear with me! Thanks.

Ok, this recipe I found in a Rachael Ray magazine but it’s also a recipe from CorningWare. I have not made this yet but it looks pretty easy and I plan to do this next time I have brunch or company stay over on the weekend. I love a good Bloody Mary so this sounded intriguing. No there is no vodka in it but that doesn’t mean you can’t make an actual Bloody Mary to go with it!  It’s an easy recipe so give it a try. I will swap out the photo once I make it myself! The recipe says to use a 1.5 quart square casserole but you can use a longer one also.

Photo is for illustrative purposes only

INGREDIENTS:

8 slices soft light white sandwich bread, crusts removed

3 cups shredded pepper jack cheese

9 large eggs (or egg substitute 2¼ cups)

2 cups low-milk or fat-free half-and-half

½ teaspoon celery salt

1 jar salsa (16 ounces), your choice

DIRECTIONS:

1. Grease a 1.5 quart square casserole dish. Arrange 2½ slices of bread in the bottom of the dish. Sprinkle 1/3 cup shredded cheese on top and cover with another 2½ slices of bread.

2. Layer on another 1/3 cup shredded cheese and top with the final 3 pieces of bread.

3. In a medium bowl, beat eggs, milk and celery salt. Pour over the bread layer; let stand.

4. Bake in a 375º oven for 40-45 minutes, then cover with salsa, sprinkle with remaining pepper jack cheese and bake for 5 minutes more.

5. Let stand for 5 minutes before serving.

Serves 12

Crabmeat Bisque

Normally when see “bisque” on a menu I automatically think of all the fat and calories in it. Don’t get me wrong, it’s usually delicious but I can’t take all those calories. This recipe is a lighter version and it’s very easy to make. A great soup for a cold wintry night after a long day of work. Serve it with a nice crusty loaf of bread and it can be a meal in itself. I use fat-free products in this but feel free to use the regular versions. For a variation you can substitute shrimp or lobster meat for the crabmeat also.

(Again I don’t have a picture of the soup when I made it but I will post one as soon as I make it again)

For illustrative purposes only!!

INGREDIENTS:

1 can (10¾ ounces) condensed fat-free cream of chicken soup

1 can (6 ounces) crabmeat, rinsed and drained

1 soup can of skim milk, light cream, or fat-free half-and-half

1 tablespoon dry sherry

chopped fresh parsley, for garnish

DIRECTIONS:

1. In a 2-quart saucepan, stir together the soup, crabmeat and milk. Heat through.

2. Add the sherry and heat until hot, but do NOT boil. Garnish with chopped parsley.

**VARIATIONS: Substitute 1 can (4½ ounces) deveined shrimp, rinsed and drained, for the crabmeat. Or 6 ounces cooked lobster meat for the crabmeat.

Makes about 3½ cups or 2 moderate servings.

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