I am a quilter and enjoy making quilts, beach bags and fabric art. I have been doing this for 10 years. I live on the Outer Banks of NC. I get to see amazing sunrises, sunsets and ocean pictures of fish, suffers, and sail boat. At night the stars are so clear, you can see the most amazing full moon over the ocean. Please check out my site. I have item that are for sale and you can always email for a special request. debbie.defelice@yahoo.com
2 pkg. (8oz. each) cream cheese, softened
1 envelope ranch salad dressing mix
5 green onions, chopped
1 can (4oz.) chopped green chilies, drained
1 can (4oz.) sliced ripe olives, drained
1 celery rib, chopped
1/4 cup chopped red pepper
2 or 3 Tbsp. real bacon bits
8 flour tortillas (10 in.) you can use any kind of tortillas, I do! My favorite is sundried tomato tortillas or whole wheat.
In a small bowl, beat the cream cheese and dressing mix until blended. Beat in the onions, green chilies, olives, celery, red pepper and bacon. Spread over the tortillas. Roll them up. and cut them into 1 inch slices. Refrigerate leftovers if you have any. Enjoy!!
Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 Tbsp. balsamic vinegar and 2 tsp. brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes. Remove from the heat and whisk in 2 Tbsp. olive oil. Drizzle over the tomatoes; top with snipped chives and basil. Enjoy!!
4 skinless boneless chicken breast
1 Tbsp. olive oil
1 small clove garlic, finely grated
1 1/2 tsp. Chile powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. paprika
1/4 tsp. chipotle Chile powder
4 tsp. fresh lime juice
kosher salt
2 tomatoes, diced
3 tomatillos, husked rinsed and diced
1/4 cup finely diced red onion
1. Butterfly the chicken: Slice each breast almost in half horizontally. Open it like a book.
2. Combine the olive oil, garlic, chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp. lime juice and 1 1/4 tsp. salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Preheat a grill to medium. Meanwhile make some salsa. Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp. lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
3. Brush the grill grates with olive oil. Grill chicken, turning once until marked and just cooked through, 4 to 6 minutes per side. Top with salsa and serve with lime wedges. Enjoy!!
4 oz. pepper jack cheese, shredded
2 cups arugula, chopped
2 skinless, boneless chicken breasts
1 Tbsp. olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 Tbsp. Cajun spice blend
Vegetable oil, for grilling
ADD THE SUCCOTASH
1 cup frozen lima beams, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
1. Combine the cheese and arugula in a bowl. Cut a deep 2-inch wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and Cajun spice blend.
2. Preheat grill to high and brush the grates with vegetable oil. Grill chicken until blackened and thermometer inserted reads 155 about 8 to 10 minutes per side. Transfer to a cutting board.
3. Heat 1 tbsp. olive oil in a skillet over high heat, Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from heat and sir in the lime juice. Slice the chicken and serve with the succotash. Enjoy!!
2 lbs. skinless chicken breasts (boneless) cut into 24 small pieces (1 1/2 inches in small)
1 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 tsp. chopped fresh rosemary
1 clove garlic, grated
1/4 tsp. red pepper flakes
I use Kosher salt
4 oz. fontina cheese, cut up into 24 cubes
24 thin slices prosciutto ( 6 oz.)
1 pint grape tomatoes
1. Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with olive oil, vinegar, rosemary, garlic, red pepper flakes and a pinch of salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining items.
2. Thread the chicken bundles onto 10 inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until prosciutto is crisp and the chicken is cooked through, about 10 minutes.
PREP: 25 min. plus cooling
Cook: 25 Min.
MAKES: 12 Servings
3 Tbsp. brown sugar
3 Tbs. balsamic vinegar
2 Tbsp. olive oil
1 tsp. salt
1 med butternut squash, peel and cut into 1/2 pieces
2 cups uncooked jasmine rice or any rice you like
2 large red peppers, cut into 1/2 inch pieces
1 cup of pine nuts, toasted
6 green onions, thinly sliced
3 Tbsp. snipped fresh dill
3 Tbsp. chopped parsley DRESSING
1/2 cup olive oil
3 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1. Preheat oven to 425 degrees. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15 by 10 inch baking pan. Bake 25 to 30 minutes or until tender. Cool completely.
2. Cook rice according to package directions. Remove from heat: cool completely.
3. In a large bowl, combine the next 5 ingredients and rice. In a small bowl, whisk the dressing ingredients. Pour over the salad :toss to coat. Cover salad and refrigerate. ENJOY!!
This recipe was given to me from a friend who would make it for the church potluck dinner. It makes a lot, so I cut it in halve for a dinner side. Making it a headed will help with the flavors so they have time to blend together with all the herbs. Anyway you do it, it taste great. Enjoy!!
PREP: 1 Hour also cooling time
MAKES: 18 Servings
1 pkg. (12oz) tricolor spiral paste
1 pkg. (12oz.) frozen California-blend vegetables, thawed or what ever one you liked to use.
1 pint grape tomatoes, halved
1 cup zucchini, halved and sliced thin
1 cup yellow squash, halved and sliced thin
1 cup red onion, chopped
1 small block (4oz.) of cheddar cheese, cubed
1 small block (4oz) of Monterey Jack cheese, cubed
2 pkg. (4oz each.) crumbled tomato and basil feta cheese
1 bottle of Italian salad dressing
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh basil
1 tsp. Italian seasoning
1 tsp. seasoned salt
1/2 tsp. pepper
1 can black olives, sliced
Grated Romano cheese, if you please!
1. Cook pasta according to package. Rinse with cold water; drain well. In a large bowl combine the vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
2 In a small bowl, combine the Italian salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Sir in the olives. Cover and put in the refrigerate for about 3 hours to cool.
3. Make sure you toss before you serve. Also top off with Romano cheese. Enjoy!!
2 cups water
1 cup quinoa, rinsed
2 cups fresh baby spinach, chopped
1 cup grape tomatoes, halved
1 English cucumber, chopped
1 orange and yellow pepper, chopped
2 green onions, chopped FOR THE DRESSING
3 Tbsp. lime juice
2 Tbsp. olive oil
4 tsp. honey
1 Tbsp. grated lime peel
2 tsp. fresh gingerroot
1/4 tsp. salt
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; let cool.
2. Sir spinach ,tomatoes, cucumber, peppers and green onion into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss t coat. Refrigerate before serving.
4 Tbsp. canola oil
2 eggs, beaten
1 small onion, chopped
2 shallots, chopped
3 garlic cloves, minced
4 cups cold cooked rice
1 can (8oz.) unsweetened pineapple chunks
1/2 cup cashews (light on the salt)
1/2 cup of peas
1/3 cup fresh cilantro, chopped
1/4 cup raisins
3 Tbsp. chicken broth
2 Tbsp. fish sauce, optional
1 1/2 tsp. curry powder
1 tsp. sugar
1/4 tsp. crushed red pepper flakes
1. In a large skillet or a wok, heat 1 Tbsp. oil over medium heat; add eggs. Cook until done. Set eggs aside but keep warm. In the small skillet, stir-fry onion and shallots in remaining oil. Add garlic, cook for I minute then add the rice, pineapple, cashew, peas, cilantro ,raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add the rice mixture. Enjoy!!
I enjoy cooking! There is nothing like experimenting with new recipes and changing them up. I read a lot of cook books, watch a lot of cooking shows, read a lot of internet recipe and always checking out others blogs and websites. Here are some of my recipes that have been tried and made to eat. Oh did I mention I enjoy food too!!
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 