Friday, February 29, 2008
Wednesday, February 20, 2008
Tuesday, February 19, 2008
I feel like I'm on a roll with this cooking thing! Last night, Dad and Jesse came over for family night and I made this fabulous dip. It was so smooth and creamy, I had to share!
1 16oz Velveeta (I ended up using just 3/4 of it)
block of cream cheese
can of Rotel diced tomatoes and green chiles (I blended half of the tomatoes before adding)
1/4 cup chopped cilantro
Melt Velveeta and cream cheese in large saucepan. Add tomatoes. Heat through, fold in cilantro. Serve with tortilla chips.
Monday, February 18, 2008
I made this delicious recipe for Ryan and I for Valentine's Day. It turned out great, and was so easy!
Sole with Pesto Cream
4 sole fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
1/2 cup prepared basil pesto
1 teaspoon finely grated lemon zest
1 cup rice, regular or instant, cooked according to package directions
Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.