Lilly says Creativity is the keynote of this salad. A trip to the farmer's market will reveal what's in season. Just use this recipe as inspiration and buy whatever looks and tastes good!
1 med head romaine lettuce chopped into 1/2 in pieces
3 large ripe tomatoes, preferably a combo of different colors and varieties, seeded and cut into 1/2 dice
1-1/2 cups fresh corn kernels
1 med zucchini, cut into 1/4 in dice
1 med yellow squash, cut into 1/4 in dice
2 celery ribs, cut into 1/4 in dice
1/2 cup thinly sliced radishes
1 garlic clove, crushed
1/2 cup packed basil leaves
3 tbls red wine vinegar
1 cup extra virgin olive oil
salt and freshly ground pepper to taste
Mix lettuce, tomatoes, corn, zucchini, squash, celery, and radishes in large bowl.
With food processor or blender running, drop garlic and basil through and pulse until finely chopped. With machine running, add vinegar, then oil. Season with salt and pepper. Pour over vegetables and toss well.
from Essentially Lilly a Colorful Guide to Entertaining
7.31.2010
Frozen Sherbet Cake with Pecan Crust
You can substitute your fav Sherbet flavor if you would like. Holy yummy for summer!
Crust:
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter
Filling:
1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract
Fresh raspberries and mint sprigs for garnish
Raspberry Sauce
Position Rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3 springform pan.
To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped. Transfer to bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, about 10 min. Cool COMPLETELY on a wire rack.
Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 min. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead).
When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff. Transfer to pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with warm thin knife. Serve frozen, with raspberry sauce.
RASPBERRY SAUCE:
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining
Crust:
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter
Filling:
1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract
Fresh raspberries and mint sprigs for garnish
Raspberry Sauce
Position Rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3 springform pan.
To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped. Transfer to bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, about 10 min. Cool COMPLETELY on a wire rack.
Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 min. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead).
When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff. Transfer to pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with warm thin knife. Serve frozen, with raspberry sauce.
RASPBERRY SAUCE:
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining
Curried Chicken Salad on Endive
The endive leaves are just a pretty way to serve. If you don't have any or can't get them, just serve on whatever you like chicken salad on. Croissant rolls would be a great choice too!
2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)
Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min. Remove chicken from broth with slotted spoon, transfer to plate to cool. Cool to room temp about 20 min.
Chop chicken into 1/4 in pieces, transfer chicken to med bowl. Add mango or peaches, green onions and 1/4 cup almonds.
In small bowl, whisk mayo, lime juice, and curry powder to blend. Pour dressing over chicken and other ingredients in med bowl. Toss GENTLY to combine. Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface. Top each with 1 tbls chicken salad. Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining
2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)
Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min. Remove chicken from broth with slotted spoon, transfer to plate to cool. Cool to room temp about 20 min.
Chop chicken into 1/4 in pieces, transfer chicken to med bowl. Add mango or peaches, green onions and 1/4 cup almonds.
In small bowl, whisk mayo, lime juice, and curry powder to blend. Pour dressing over chicken and other ingredients in med bowl. Toss GENTLY to combine. Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface. Top each with 1 tbls chicken salad. Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining
Papaya-Banana-Orange Smoothie
One of the first things I bought as a pregnant person was a blender. Boy I have been so happy ever since!
4 cups freshly squeezed orange juice, or best you have
4 cups chopped fresh papaya, or frozen
2 med bananas, peeled
Sugar to taste, if necessary
Combine 2 cups orange juice and all fruit in blender. Blend until mixture is pureed. Pour in large pitcher. Add remaining 2 cups orange juice to pitcher and whisk to blend. Serve into pretty glasses ;)
from Essentially Lilly a Guide to Colorful Entertaining
4 cups freshly squeezed orange juice, or best you have
4 cups chopped fresh papaya, or frozen
2 med bananas, peeled
Sugar to taste, if necessary
Combine 2 cups orange juice and all fruit in blender. Blend until mixture is pureed. Pour in large pitcher. Add remaining 2 cups orange juice to pitcher and whisk to blend. Serve into pretty glasses ;)
from Essentially Lilly a Guide to Colorful Entertaining
Cucumber-Avocado with Cilantro Soup
Haven't tried this yet, but when I first found out I was pregnant and saw this I thought, this would be amazing!
1 Large English hot house cucumber or 3 small cucumbers, peeled, coarsely chopped (about 2-1/2 cups)
2 avocados, peeled, coarsely chopped (about 2 cups)
1 med sweet onion, peeled, coarsely chopped (about 1-1/2 cups)
1-1/2 cups water
1 cup loosely packed cilantro leaves
1/3 cup fresh lime juice
1/2 to 1 whole small jalapeno, seeded, chopped
1/2 tsp ground cumin
1/2 tsp salt
Plain yogurt
Additional cilantro leaves for garnish
Combine first 9 ingredients in a blender, blend until pureed. Thin soup with additional water, if desired. Season to taste with additional salt, if desired. Cover and refrigerate until cold, at least 3 hours and up to 1 day. Ladle scant 1 cup soup into each 5 shallow bowls or teacups. Top each serving with a dollop of yogurt and float cilantro leaves atop soup as garnish. Serve chilled.
from Essentially Lilly's Guide to Colorful Entertaining
1 Large English hot house cucumber or 3 small cucumbers, peeled, coarsely chopped (about 2-1/2 cups)
2 avocados, peeled, coarsely chopped (about 2 cups)
1 med sweet onion, peeled, coarsely chopped (about 1-1/2 cups)
1-1/2 cups water
1 cup loosely packed cilantro leaves
1/3 cup fresh lime juice
1/2 to 1 whole small jalapeno, seeded, chopped
1/2 tsp ground cumin
1/2 tsp salt
Plain yogurt
Additional cilantro leaves for garnish
Combine first 9 ingredients in a blender, blend until pureed. Thin soup with additional water, if desired. Season to taste with additional salt, if desired. Cover and refrigerate until cold, at least 3 hours and up to 1 day. Ladle scant 1 cup soup into each 5 shallow bowls or teacups. Top each serving with a dollop of yogurt and float cilantro leaves atop soup as garnish. Serve chilled.
from Essentially Lilly's Guide to Colorful Entertaining
Sweet & Spicy Meatballs
Let me just first say there is NOTHING like homemade meatballs! But if you insist you just don't have time, lalalala then just go buy some premade. But know you will be sorry!
Meatballs:
3 lbs ground round (or whatever you like)
1 cup Italian bread crumbs (please don't use plain)
3 large eggs, beaten
1 large onion, minced
1/2 cup chopped parsley
4 garlic cloves, pushed through garlic press
1 tsp freshly ground pepper
Sweet & Spicy Sauce
2 tbls extra virgin olive oil
1 med onion, finely chopped
1 (8oz) jar jalapeno jelly
1 (12oz) bottle chili sauce (go easy if you don't like a lot of spice)
1/2 cup grape jelly
2 tbls soy sauce
1 tbls Dijon Mustard
To make meatballs, combine all ingredients in a large bowl. Roll into good size balls (approx 1 tbls ea) and put on baking sheet. Bake in a preheated 400 degree oven for about 20 min or until browned.
***The meatballs can be made and then cooled, stored in a plastic bags and refrigerated up to 2 days or frozen for up to 1 month. If frozen, thaw before cooking in sauce)
To make sauce, heat oil in large saucepan over med heat. Add onion and cook, stirring occasionally, until golden, about 5 min. Stir in all remaining ingredients and bring to a boil. Reduce heat to low. Stir in meatballs and cover. Cook stirring often until meatballs are heated through, about 10 min or 20 if meatballs are chilled.
To serve transfer meatballs to chafing dish or crock pot. Enjoy!
from Essentially Lilly Holidays
Meatballs:
3 lbs ground round (or whatever you like)
1 cup Italian bread crumbs (please don't use plain)
3 large eggs, beaten
1 large onion, minced
1/2 cup chopped parsley
4 garlic cloves, pushed through garlic press
1 tsp freshly ground pepper
Sweet & Spicy Sauce
2 tbls extra virgin olive oil
1 med onion, finely chopped
1 (8oz) jar jalapeno jelly
1 (12oz) bottle chili sauce (go easy if you don't like a lot of spice)
1/2 cup grape jelly
2 tbls soy sauce
1 tbls Dijon Mustard
To make meatballs, combine all ingredients in a large bowl. Roll into good size balls (approx 1 tbls ea) and put on baking sheet. Bake in a preheated 400 degree oven for about 20 min or until browned.
***The meatballs can be made and then cooled, stored in a plastic bags and refrigerated up to 2 days or frozen for up to 1 month. If frozen, thaw before cooking in sauce)
To make sauce, heat oil in large saucepan over med heat. Add onion and cook, stirring occasionally, until golden, about 5 min. Stir in all remaining ingredients and bring to a boil. Reduce heat to low. Stir in meatballs and cover. Cook stirring often until meatballs are heated through, about 10 min or 20 if meatballs are chilled.
To serve transfer meatballs to chafing dish or crock pot. Enjoy!
from Essentially Lilly Holidays
I'm Back!
First off I have an excuse. A really good one. I'm pregnant! Food hasn't been my most favorite thing as it tastes different when you are pregnant. So needless to say I haven't been doing a lot of cooking. Poor hubby has had to fend for himself while I crash on the couch. But I'm over the tiredness stage and have been more open to cooking. Now all I need is a little motivation. Sometimes I just don't want to eat. Not a good motivation for cooking! But I'm trying. So enjoy! Got some good stuff in store :)
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