Fresh clams, mussels, chicken, chorizo and prawns are just some of the ingredients mixed in with our specialty saffron-infused bomba rice to give this dish an unbelievable amount of flavor.
Skill Level: Moderate
Time: 1 hour 30 minutes
Red Pepper Rouille
For the Seafood Paella
For the Saffron Aioli
Pineapple Dole Whip Recipe
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.
1/4 oz coffee liqueur
1/2 oz dark rum
1/2 oz coconut liqueur
1/4 oz 151 proof rum
juice of 1/2 lemons
4 oz pineapple juice
Mix and Pour over ice in highball
Today I was digging through the refrigerator trying to come up with something I could make for my husband and I without going to the store. I had just hosted a party and frankly the refrigerator had been emptied for food storage in preparation for the big shindig. Cooking a big meal for just the two of us was the last thing on my mind and as I began trying to put together a meal with a little of this and a little of that I was inspired by the 3 flour tortillas I found at the bottom of the drawer. My answer, the quesadilla!
If you don’t make quesadillas, you need to start! All you need is a frying pan, a flour tortilla and whatever you want to put inside it. Today’s meal included leftover orange, yellow and jalapeno peppers, chopped onions, leftover grilled chicken from two nights ago, a combination of cheeses and the last piece of bacon in the package cooked and crumbled. After cooking the veggies for a few minutes, I tossed the chicken in to warm it up. Once that was done, I threw a flour tortilla in a large frying pan, covered it with cheese and then spread the veggie and chicken mix on one half. When the cheese was melted, I folded over the flour shell and dinner was served!
Quesadillas are a quick and easy meal that almost anyone will love. My family has made pizzas, eggs and ham and one of my favorite, the veggie quesadilla with zucchini and onions. Yum! The sky is the limit so pull out your leftovers and go for it!
If you are a quesadilla lover like I am, let me know what you’ve tried!
White Chicken Enchiladas
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
For more great recipes lots of fun, amazing ideas… ! Kathleen’s Healthy Eating Support Group
By: Kathleen Yorke
Peanut Butter cups
16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.
Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.
In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.
Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.
Serve very cold, and enjoy!
Recipe Source: Adapted from Fifteen Spatulas
LOADED CAULIFLOWER CASSEROLE
recipe adapted from Kalyn’s Kitchen
1 large head cauliflower
4 ounces cream cheese
1/2 cup sour cream
1/4 cup minced chives or green onions
1/4 cup freshly grated Parmesan cheese
1/3 cup crispy, crumbled bacon
1 cup sharp cheddar cheese
Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.
Mix in cream cheese, sour cream, most of the chives, Parmesan, and most of the crumbled bacon.
Spread evenly in a small glass casserole dish. Sprinkle with cheddar cheese.
Bake at 350 degrees for 30-35 minutes, or until hot and bubbly. Top with remaining chives and bacon
By: Sunny Conroy