Gazpacho (My husband's favorite!)
• 3 large tomatoes - peeled and diced
• 2 cucumbers - peeled, seeded and diced
• 1 red bell pepper - diced
• 1 green bell pepper - diced
• 1/3 cup of red onions - diced
• 1 clove of garlic - minced
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 2 1/2 cups of tomato juice
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
In large glass bowl combine all of the vegetables.
Add remaining ingredients and mix well.
Add 1/3 of the mixture to a food processor and
blend until smooth.
Combine puree with original mixture.
Chill for 4 hours and serve with fresh bread.
Prosciutto Wrapped Asparagus
I never liked asparagus but love prosciutto so decided to try this recipe at a baby shower. It has been a family favorite ever since!
Ingredients:
Asparagus
Prosciutto - (order by the slice - as many as pieces of asparagus)
Provolone - (order by the slice - 1/2 as many asparagus)
Preparation:
Blanch Asparagus - Bring small layer of water to boil in pan. Add the asparagus and cook until tender, approximately 3 minutes. Remove asparagus, drain and dry.
Cut sliced provolone in half.
Wrap each stalk with provolone and one slice prosciutto and transfer to a baking sheet or serving platter. Store covered in refrigeration up to one day in advance.
Heat in 350 oven approx 10 minutes until provolone is melted.
Enjoy!
A fun Halloween Cupcake Recipe from Family Fun!
Daddy Long Legs Cupcake
Ingredients:
Chocolate cupcake (body)
Canned chocolate icing
Chocolate sprinkles (hair)
2 pieces of eye-type candy
1 package of black string lace licorice (legs)
Instructions
Frost the cupcake with chocolate icing and cover with sprinkles.
Press the eyes into place.
Cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake.
MomsTown Tip - There are many great Halloween Recipes at Family Fun - The kids are sure to get a 
kick out of them!! I have also made great spider web cupcakes by frosting them with chocolate, making a spiral with white frosting and using a toothpick to pull the frosting from the center out. I use an M&M as the spider and gel frosting to make little black legs...Always a hit!
Another Delicious Apple Recipe...
Apple Pecan Crumb Pie
Posted 9/24/09
Pecans add a little crunch to the classic apple pie filling |
Ingredients: |
Pastry for one-crust 9-inch pie |
Directions: |
1) Heat oven to 375 degrees F. Line a 9-inch pie pan with pastry, trimming edges. 2) In large bowl, combine apples, pecans, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pan. 3) Prepare Crumb Topping; spread evenly over apple filling. Bake pie 45 minutes or until apples are tender.
|
Posted 9/11/09
Apple Stuffed Chicken
Posted 8/19/09
Ingredients:
1 pound skinless boneless chicken breast halves (4 breasts).
2 tablespoons sugar.
1/4 teaspoon ground cinnamon.
2 medium cooking apples (peeled and cut into thin slices).
1 cup of apple cider.
1 tablespoon cornstarch.
Directions:
Heat coals or gas grill.
Place chicken breast halves between 2 pieces of waxed paper.
Pound chicken to 1/8-inch thickness.
Mix sugar and cinnamon. Coat apple slices with sugar mixture.
Divide apple slices among chicken breast halves.
Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,turning once, until juice is no longer pink when centers of thickest pieces are cut.
Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Spoon over chicken and serve.
Heat coals or gas grill.
Place chicken breast halves between 2 pieces of waxed paper.
Pound chicken to 1/8-inch thickness.
Mix sugar and cinnamon. Coat apple slices with sugar mixture.
Divide apple slices among chicken breast halves.
Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,turning once, until juice is no longer pink when centers of thickest pieces are cut.
Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Spoon over chicken and serve.
A Cool Recipe for a Hot Summer Day
Watermelon Gazpacho
- 6 cups seedless watermelon cubes
- ½ peeled and chopped seedless cucumber
- ½ organic yellow bell pepper, seeded and chopped
- 3 scallions, chopped
- 1 large clove garlic, minced
- 2 tablespoons lime or lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon hot pepper sauce
- 1 cup cold raspberry-cranberry juice
- 3 tablespoons chopped fresh mint
In a large food processor, combine 3 cups of the watermelon, the cucumber, bell pepper, scallions, garlic, lime or lemon juice, oil and pepper sauce. Process with short pulses until the mixture is just finely chopped. (Be sure not to puree the ingredients or you’ll end up with a smoothie instead!) Add the remaining watermelon, raspberry-cranberry juice, and mint. Process with pulses until just finely chopped.
Makes 8 servings.
This recipe was sent to me from a friend last week. It sounds delicious! I cannot wait to try it!