These individual bread puddings are delicious and surprisingly easy to make. I found this wonderful recipe in the April 2014 edition of Cooking Light magazine. Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish. These puddings have a bread stuffing feel to them, just with lots of cheese! You can also make this dish vegetarian (see tips) if desired. You can serve with a simple green salad to round out this meal. These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!
You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock. You may also add sliced mushrooms if desired.
You can use low-fat or whole milk. I used whole milk, and it turned out really great! If you want to use low-fat, I suggest 1% to 2% low-fat milk.
Total time is 45 minutes.
Click here for a printable version of this recipe.
I have had this Summer Squash Soup recipe for many years. It was just sitting in my file waiting for me to use it! Now, I wish I hadn't waited so long to use it as it is delicious! It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup. The recipe makes the most of fresh summer herbs and garden squash. Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper. I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!
Preparation time is 30 minutes. Cook time is 15 minutes. Total time is 45 minutes.
6 cups chicken broth or vegetable broth
3 cups water
2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)
A few years ago, I had a houseful of guests to feed. This recipe came in handy for an easy tasty lunch. Not only are these deli sandwiches delicious, but they are convenient too. You can make them ahead of time, so that you have a break from the kitchen and are able to spend time with your company. If you are going on an outing (or a picnic), you can slice them and then wrap them individually with plastic wrap. Pack your cooler and enjoy summer and friends with these great sandwiches!
Make sure your ingredients are patted dry - especially the spinach and peppers.
This recipe can easily be doubled if needed.
If you are not a fan of sundried tomatoes, you can use regular tomatoes as a replacement. You will need approximately 1/2 cup pesto instead of a 1/3 cup. Spread the pesto on both sides of the loaf if you omit the sundried tomatoes.
Preparation time is 20 minutes. Chill time is from 4 to 24 hours.
I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes. The pasta is loaded with vegetables and topped with parmesan reggiano cheese. To make this pasta shine, use the best ingredients. I often try to get clean, natural, and/or organic ingredients if at all possible. You may pay more, but I find that there is definitely a difference in taste. In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.
One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat. It is light and delicious - a perfect embodiment of spring! Primavera is the Italian word for 'spring'. You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp). Serve this with a crusty artesian bread, and you have a lovely meal!
Make sure to read through the instructions before preparing thi...
Here is a lovely quiche that I created when I needed to use some leftover roasted salmon. The combination of leek, asparagus, and salmon is perfect for spring! This dish makes for a lovely luncheon or a special occasion like Mother's Day. I like to serve it with a fresh green salad with a French vinaigrette. This quiche is simple but elegant.
My favorite way to make this quiche is with fresh salmon that has been oven roasted. During spring when salmon is in season, I always buy extra to use in recipes like this one!
To test the quiche to see if it is done, simply insert a butter knife about 1/2 inch deep into the center of the quiche. If it comes out clean, it is finished.
This recipe is a wonderful way to use any leftover lamb (specifically from the Herb-Roasted Boneless Leg of Lamb that we posted last week). It is very easy to prepare, and it tastes refreshing and light. I love the Mediterranean flavors of these pita pockets. If you try this recipe, you can experience the taste of the Mediterranean too!
2 1/2 cup cooked lamb, diced
1 tablespoon olive oil
1 1/2 cup chopped romaine lettuce
1/4 cup crumbled feta cheese
2 small tomatoes, sliced
3 tablespoons bottled Greek dressing
4 whole wheat pita rounds, halved and warmed
For Yogurt Sauce:
1 cup Greek yogurt
1/3 cup loosely packed fresh mint, finely chopped
1/4 cup sour cream
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 medium cucumber; peeled, seeded, and chopped
1 teaspoon Kosher salt
Sauté lamb in hot olive oil in a medium skillet over high heat for 2 minu...
If you love bacon and cheddar cheese, you are going to love this savory pie! I have had this recipe for many years. I do not know where I got it, but I am very glad that I have it! Bacon and cheddar cheese compliment each other (taste-wise), so they are perfect in this pie. I like to say that everything is better with pie! (I certainly think so.)
This bacon cheddar pie tastes good and works for any meal - breakfast, lunch, or dinner. You can even eat it as a snack if you want. It is an easy meal for company when served with either fresh fruit or salad (depending on the time of day). When I make a sweet pie using my water whipped pastry shell (click 'pastry shell' to go to that blog post), I often use the extra shell for this recipe. Here is the perfect pie recipe for those bacon and cheddar cheese lovers! Enjoy!
Some helpful tips before you start:
1. The way I scald the milk is by pouring the milk in a small saucepan o...
This casserole tastes rich, creamy, and decadent. In reality, it is light in calories and fat. A few years ago, I found this recipe in a Feb. 2010, Better Homes and Gardens Special Interest Publications magazine, titled "One-pan recipes". The original recipe needed a little flavor boost, so I modified the recipe. I really like the end result! I hope you like it too if you decide to try it. It is yummy and great for company. I also love that I can make this dish a day ahead in order to free up the day you serve it! The ingredient list seems long, but there is very little prep work, and the casserole comes together quickly. If you love rich, creamy food, you will love this casserole. Give it a try and enjoy it without the guilt!
Here are a few recipe tips before you start:
1. Buy a 2 pound package of chicken breast, and cook them both at the same time. Use one according to the recipe instructions, and place the other one in a f...
When I make my oven roasted salmon, I make to roast enough salmon to have extra in order to make salmon salad. This salmon salad sandwich is absolutely yummy! I like to do my sandwich open-faced on sourdough bread. It is so pretty! It makes a nice elegant lunch for guests or a special treat for yourself! You can can also put a nice rounded scoop on a lettuce leaf in order to make it gluten free and eliminate the bread.
The ingredients are simple - just some good quality mayonnaise, toasted walnuts, dried cranberries, sliced green onions, salt, and freshly ground black pepper. I do not have exact measurements so I will walk you through how I do my salmon salad process. It is easy! First, as you can see by the picture above, I have about 8 ounces of cooked salmon.
Using my hands, I gently break the salmon into medium-sized chunks, discarding the skin. I place the chunks in a medium-sized mixing bowl.