Ingredients:
Head of Romaine lettuce, chopped (not bagged)
4 ripe tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1/2 red onion, sliced very thin
30 whole pitted Kalamata olives
6 ounces crumbled Feta cheese (or to taste)
1/4 C olive oil
2 tbs red wine vinegar
1 tsp sugar or Splenda (or to taste)
1 clove garlic, minced
6 Kalamata olives (extra), minced
1/4 tsp sea salt
Freshly ground black pepper, to taste
1 whole lemon
Instructions:
Put chopped lettuce, tomato wedges, cucumber chunks, onion slices, Kalamata olives, and feta into a salad bowl. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a small bowl. Whisk together until combined. Taste and adjust seasonings. Pour dressing over sald and toss right beforre serving. Squeeze fresh lemon over salad, and serve.
Head of Romaine lettuce, chopped (not bagged)
4 ripe tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1/2 red onion, sliced very thin
30 whole pitted Kalamata olives
6 ounces crumbled Feta cheese (or to taste)
1/4 C olive oil
2 tbs red wine vinegar
1 tsp sugar or Splenda (or to taste)
1 clove garlic, minced
6 Kalamata olives (extra), minced
1/4 tsp sea salt
Freshly ground black pepper, to taste
1 whole lemon
Instructions:
Put chopped lettuce, tomato wedges, cucumber chunks, onion slices, Kalamata olives, and feta into a salad bowl. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a small bowl. Whisk together until combined. Taste and adjust seasonings. Pour dressing over sald and toss right beforre serving. Squeeze fresh lemon over salad, and serve.
8 4oz. New Zealand lamb chops
¼ C extra virgin olive oil
2 tsp. finely minced garlic
1 TBS fresh rosemary leaves, finely chopped
Juice of ½ large lemon
1 tsp. kosher salt
½ tsp. freshly ground black pepper
Instructions:
Mix all ingredients except lamb. Rub chops with mixture, and put in refrigerator for a couple of hours. Preheat grill to 400*. Cook on each side about 6 minutes, or until desired doneness. May also be cooked in oven, but is more flavorful on the grill.
Ingredients:
1 TBS olive oil
1 C onion, chopped
½ tsp. salt and pepper
6 C chicken STOCK
1 tsp. garlic, chopped
2 C Arborio rice
1 C baby bella mushrooms, sliced
1 TBS butter
¼ C heavy cream
½ C good parmesan, grated
3 TBS green onion, green part mostly, chopped
2 TBS white truffle oil
Instructions:
Heat oil, add onion, salt and pepper; cook, stirring, until soft. Add stock; simmer 6 minutes. Add rice; simmer, stirring for 10 minutes. Add mushrooms; cook and stir 10 minutes. Add butter, heavy cream, cheese, green onions and truffle oil; cook 2 minutes more, or until rice is done, and risotto is thick enough to sit on a plate without running.
Delicious!
Ingredients:
2 tablespoons butter
1 tablespoon Braswell's Mint Jelly with Leaves
1 tablespoon water
1/4 teaspoon salt
1 bag frozen English peas, defrosted and drained
2 tablespoons chopped fresh mint leaves
Preparation:
Melt butter, mint jelly, water, and salt together. Toss with the defrosted, drained peas. .
Heat gently just until done, and sprinkle with the fresh mint leaves. You would never believe these peas are from the supermarket freezer. The mint jelly, butter, and fresh mint bring them up to the quality of a vegetable at a good restaurant.
Ingredients:
1 1/3 C sugar1 TBS fresh lemon juice
1 tsp. vanilla
3 eggs
¼ C butter, melted
8oz. can crushed pineapple with juice
1 refrigerated pie crust, partially baked
Instructions:
Bake pie crust at 425* for about 10 minutes. Melt butter; add sugar, eggs, lemon juice and vanilla; beat well. Add crushed pineapple and juice and mix well. Pour into pie crust and bake at 375* until filling is just set. A really good pie!
Happy Easter!!!!