Sun-dried tomato pesto! YUM! We made pizza two nights ago and I added the pesto to the sauce. Very tasty. I also put some on a slice sour dough bread and topped it with mozzerella cheese and broiled it. Tasty. I picked it up at Aldi's for $1.99/6oz. I just saw a recipe for oven-dried tomatoes so we could probably make this at home.
I need some help. I have a 5# tub of sour cream. What can I make????
M-Fajitas (recpie to follow)
T-Pizza with raw veggies
W-French Toast (recipe following)
T-Breaded fish with asparagus (lots and lots), carrots and rice
F-?
S-Omelets
S-Chicken Pesto Pasta
From Alton Brown (I love him!) This has more steps than I really like but it is SO good. I will just add cinnamon next time like I do with regular french toast.
French Toast
Recipe courtesy Alton Brown, 2003
Prep Time: 10 min
Cook Time: 24 min
Level: Easy
Serves: 4 servings
Ingredients
1 cup half-and-half (I used heavy cream because that's what I had)
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread (do let it dry)
4 tablespoons butter
Directions
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
I've never been super successful with fajitas. Always turned out a little dry and lacking the depth of flavor you get in restaurants. I finally thought far enough ahead to marinade. I think I only let it marinade for 30minutes and it made a HUGE difference. I added fresh lime zest and juice while the meat cooked too.
Chicken Fajita Marinade
1/4 cup beer (not lite beer) ==I obviously omitted this and didn't replace it (may have added more oil.)
1/3 cup fresh lime juice
1 tablespoon olive or canola oil
2 large garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce (skipped this too)
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours. Makes enough for 1 to 1-1/2 pounds of chicken (4 servings).
3 comments:
--Beef Stroganoff
--Fondue
--Dip
--Sour Cream Sugar Cookies and freeze (more sour cream cookies on allrecipes.com)
--Funeral Potatoes and freeze in portion sizes and just pull out and heat for a hurry meal. (I like to add diced ham & chicken to mine and use some swiss cheese to make them "cordon bleu")
--I have a chicken enchilada recipe that uses sour cream in the sauce I could send you if your kids like that. It was a favorite, but it also has cream of mushroom soup (gluten) so we don't make it anymore.
--Baked Potato Bar
--Mashed Potatoes
These are my thoughts, hope that helps. I might have to use some of these since I have lots of sour cream as well in my fridge.
I just got this recipe on my Gluten-free group and it would work also, no strange ingredients.
1 cup of cornmeal
1 cup of buttermilk or light sour cream (I like to use the sour cream)
1/4 cup oil or bacon grease
dash of salt
1/4 tsp each baking soda and baking powder
1 egg or equivalent of "egg beaters" or other substitute.
Bake at 425 till brown and risen.
light as feathers!!!!
I like to cook this up in my "mini-muffins" pan..bakes really fast.
Thanks! Now to start cooking!! Bleck.
Post a Comment