Our Fabulous Bites

4 oz. small red potatoes, cut into 1/2 inch pieces (3/4 cup) 3/4 head green cabbage, sliced into 1/2 inch ribbons (2 cups) 1 Tbs. olive oil, plus more for brushing dough 1 sm onion, finely dices (1 cup) 4 cloves garlic, minced (4 tsp.) 1 1/2 tsp. dried oregano 1 15-oz. can chopped kalamata olives, chopped 2 tsp. red wine vinegar 3 hard boiled eggs, each cut into 8 slices 3 Tbs. parsley (fresh or not) 1 16-oz. pkg. prepared pizza dough 1. Bring large pot of salted water to a boil. Add potatoes, and cook till tender. Remove to plate and add cabbage to pot, cook till softened. Drain and set a side. 2. Heat oil in large skillet over medium heat. Add onion, and cook till soft. Add garlic and oregano, cook 1 min. Add tomatoes, simmer until most of the liquid has reduced. Add olives and vinegar, cook 3 more min. Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with s&p as desired. Remove from heat, and cool. 3. Preheat oven to 425 coat baking sheet with co...

2 Tbl unsalted butter 2 yellow onions, coarsely chopped 1 small carrot, peeled and coarsely chopped 2 yellow bell pepper ( I also added orange) seeded, deribbed, and coarsely chopped 1/4 tsp fresh tyme leaves 6 cups vegetable stock Kernels from 6 ears of fresh corn, or 4-5 cups frozen corn kernels 1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice 1 cup milk salt and pepper to taste 2 Tbl shopped fresh chives or green onions In a 4 qt pot over medium-low heat, melt the butter. Add the yellow onions, carrot, bell peppers, and thyme and saute, stirring until the vegetables are soft, about 15 minutes. Add the stock and half of the corn and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, uncovered, until the vegetables are very soft, about 20 minutes. Remove from heat and let cool slightly. Working with 2 cups of soup at a time, place in a blender and puree, transfer it to a large saucepan. Place the soup over medium heat and bring to a simmer. Add the po...

I got this recipe from For the Love of Cooking and all three of us loved it! It's really quick, easy, and healthy. This website has a ton of great recipes, so I made it one of our tabs at the top of the blog! Chicken, Mushrooms and Parmesan with Orzo 1 tbsp olive oil 1/2 cup yellow onions, chopped 2 cloves of garlic, minced 1/2 tsp dried thyme 8 oz button mushrooms, sliced 2 boneless, skinless chicken breasts, cut into bite sized pieces 1/4 lb of orzo, cooked per instructions 2-3 tsp chicken bouillon granules 1/2 cup Parmesan cheese, grated 1/4 cup fresh parsley, chopped Cook the orzo in water along with the chicken bouillon granules, per instructions. Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, ...

Josh made this for me months ago! We wanted to post it for a while now, but we kept forgetting to take a picture of it to post, so finally. We're working on a way to make it prettier, and I was thinking a teriyaki sauce drizzled on top might be yummy, but I'd have to experiment. Anyways, it's easy and yummy, as long as you like salmon. Seared Dijon Salmon with Peppered Lemon Rice - created by Joshua Jewett Bigger 2 Salmon Fillets 1 T. Butter Dijon Mustard Garlic cloves, minced (as much as your heart desires; we love garlic) 1 c. Rice 1 t. Basil 1 t. Thyme 1 c. Water 1 c. Chicken Broth Lemon Juice Pepper First cook your rice with the water, chicken broth, basil, and thyme. While the rice is cooking, prepare the salmon by spreading Dijon on top of the fillets, and sprinkle with s&p if desire. Melt the butter in a pan on medium, add the garlic, cook for about 1 minute, then add your salmon. Depending on how big your fillets are, it should really only t...

Josh and I have always wanted to try Risotto (really because of seeing it all the time in Hell's Kitchen) and after trying a couple of recipes we realize we aren't the biggest fan of its texture. However out of the 2 recipes, this one was the best. Though I still don't like the texture, I thought the taste was good, so if you like risotto, here you go! Tomato & Basil Risotto 3 Plum tomatoes; peeled, 2 T Unsalted butter Salt; to taste Pepper; to taste 1/3 c Parmesan cheese 1 T Fresh basil; chopped 5 c Chicken stock 1/2 c White Wine 2 T Unsalted butter 1 T Oil 1/3 c Onion; finely minced 1 1/2 c Arborio (Risotto) First prep the tomatoes by dropping them into boiling salted water for 30 seconds, then immediately run them under cold water. With a knife, peel the skins off and scrape out the seeds. Coarsely chop. Heat butter (2T) in a skillet over moderate heat and add the tomatoes. Cook 2-3 minutes, until tomatoes become tender and turn a red-orange color. Add salt and pep...

I found this recipe online about a year ago and finally made them. They were so yummy and moist. I'm not a big muffin person, but have added these to our breakfast recipe list. 1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1/2 cup white sugar 1/3 cup butter 1 egg 1/2 cup milk 1/2 cup white sugar 1 tsp ground cinnamon 6 Tbls butter, melted Preheat oven to 350 degrees F. Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat w...

This is my new favorite salad for right now. It's easy and a good mixture of sweet and sour. I found it at T.G.I.F. when we went out for a late night family excursion. *Salad 1 head red leaf lettuce 1 head romaine lettuce 6 oz balsamic vinaigrette dressing 2 oz shredded parmesan cheese cracked pepper to taste *Glazed Pecans 1 cup chopped pecans 1/4 cup dark brown sugar 1 TBLS water *Strawberry Glaze 12 strawberries (at least) 1/4 cup balsamic vinaigrette 2 TBLS water Mix chopped pecans with brown sugar, water and heat. set aside Slice strawberries how ever you want them Mix balsamic vinaigrette, sugar, water, and coat strawberries; set aside Chop lettuce into pieces. toss lettuce, parmesan cheese, and glazed pecans Strain strawberries from glaze and place on top of salad,use left over vinaigrette for dressing as desired, top with cracked pepper to taste. Yield: 2 salads