[Nameplate] Fair ~ 48°F  
High: 59°F ~ Low: 38°F
Wednesday, Apr. 16, 2014

New Years Treats

Posted Wednesday, December 29, 2010, at 7:26 PM

Chicken Asparagus Roll-Ups

3 whole chicken breasts, split, skinned and boned (1 to 1 1/2 pounds) 6 ounces sliced low-sodium Swiss cheese
10 ounces fresh asparagus (about 18 stalks)
2 tablespoons olive oil
1 1/2 cup no-salt-added vegetable juice
White wine (optional)
1/4 cup onion, chopped
1 medium clove garlic, minced, to taste
2 tablespoons lemon juice
1/8 teaspoon grated lemon peel
1 tablespoon cornstarch

With meat mallet or dull edge of French knife, pound chicken breasts to 1/8-inch thickness. On each chicken breast, place one slice of cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks. In 10-inch skillet over medium heat, in hot oil, cook roll-ups until browned on all sides. Stir in 1 1/4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking.

In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally. Makes 6 servings.

Holiday Party Dip

2-cups sour cream
1 package onion soup mix
1/4 cup cucumber, finely diced
1/4 cup green pepper, finely diced
1/3 cup pimiento, finely diced

Blend ingredients together and chill for at least one hour before serving. Serve with crackers, raw vegetables or chips.

__La Mansion del Rio Hotel's Bar Olives

La Mansion del Rio is an old hotel on the San Antonio River. You can adjust the amount of heat by using a scant__ 1/4 teaspoon of cayenne pepper.
1 bottle large pimiento stuffed green olives, 7 ounces, about walnut size
1 tablespoon chopped fresh rosemary, about 2 sprigs

1 teaspoon dried granulated garlic

1/2 teaspoon cayenne or to taste

1/2 teaspoon finely ground black pepper

Olive oil as needed

Drain liquid from olives, rinse them in fresh water and drain again. Wash and dry the jar and put the olives back in. Add rosemary, garlic, cayenne and black pepper then fill the bottle with olive oil. Replace the lid, then shake the bottle to mix the ingredients. Allow the olives to marinate for about two days, shaking the jar periodically.

It's not necessary to refrigerate the olives if they are consumed within a few days. For extended storage, keep them in the refrigerator.

Have a wonderful week, and until next time, happy cooking.

Sausage Bacon Bites

3/4 pound sliced Bacon
2 packages (8 ounces each)Brown-and-serve sausage links

I use little smokies in mine
1/2 cup plus 2 tablespoons packed brown sugar divided, I use splenda brown sugar

Cut Bacon strips widthwise in half:cut sausage links in half.Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Wrap a piece of sausage. Secure each with a toothpick. Place in a foil-lined 15-in,10-in.x.1-in. baking pans.Cover wrapped sausages and refrigerate for 4 hours or overnight.

Sprinkle sausages with 1 tablespoon brown sugar. Bake at 350 for35=40minutes or until bacon is crisp.


Comments
Showing comments in chronological order
[Show most recent comments first]

Sorry these did not post as I wanted them to but at least all of the recipes are there.

Happy New Year everyone...Happy Cooking..

-- Posted by kshipley on Wed, Dec 29, 2010, at 7:24 PM

Sorry these did not post as I wanted them to but at least all of the recipes are there.

Happy New Year everyone...Happy Cooking..

-- Posted by kshipley on Wed, Dec 29, 2010, at 7:24 PM

They all sound delicious. Now, if I could just have you drop by to fix them for me...

-- Posted by geezerette on Sat, Jan 15, 2011, at 7:12 PM


Respond to this blog

Posting a comment requires free registration. If you already have an account, enter your username and password below. Otherwise, click here to register.

Username:

Password:  (Forgot your password?)

Your comments:
Please be respectful of others and try to stay on topic.


Cooking with Karen
Karen Shipley
Recent posts
Archives
Blog RSS feed [Feed icon]
Comments RSS feed [Feed icon]
Login
I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
Hot topics
Holiday Cooking
(0 ~ 4:25 PM, Dec 18)

New Collectioin
(0 ~ 7:58 PM, Aug 27)

Summer Cooking
(0 ~ 7:59 PM, Jul 5)

My Collection
(0 ~ 7:52 PM, May 30)

Easter Cooking
(1 ~ 7:43 PM, Mar 26)