On Poinsettia Drive

HELLO MY FRIENDS, CAN'T WAIT TO SEE WHAT YOU HAVE TO SHARE WITH US THIS WEEK. THANK YOU FOR COMING TODAY. 

Party Remains open thru Saturday.

PARTY RULES - NOT MANY

• Visit and leave a comment on the 2 posts ahead of you.
• A mention somewhere on your blog about this party.
• By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

Heat a deep nonstick skillet over medium-high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

This is one of my favorite dishes and was so excited to find this easy recipe. Rachel Ray. Hope you enjoy.

Southern Living JUNE 2005

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HELLO MY FRIENDS, CAN'T WAIT TO SEE WHAT YOU HAVE TO SHARE WITH US THIS WEEK. THANK YOU FOR COMING TODAY. 

Party Remains open thru Saturday.

PARTY RULES - NOT MANY

• Visit and leave a comment on the 2 posts ahead of you.
• A mention somewhere on your blog about this party.
• By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.

Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.

Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve.

A Publix Apron Recipe

Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl.

In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt.

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HELLO MY FRIENDS, CAN'T WAIT TO SEE WHAT YOU HAVE TO SHARE WITH US THIS WEEK. THANK YOU FOR COMING TODAY. 

Party Remains open thru Saturday.

PARTY RULES - NOT MANY

• Visit and leave a comment on the 2 posts ahead of you.
• A mention somewhere on your blog about this party.
• By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.

Preheat the oven to 415 degrees F, then start on the pizza toppings.

For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone 5 to 7 minutes. Remove from the heat and set aside.

To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).

Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.

Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards

Slice each into smaller pieces and serve!

Recipe courtesy of Ree Drummond

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HELLO MY FRIENDS, CAN'T WAIT TO SEE WHAT YOU HAVE TO SHARE WITH US THIS WEEK. THANK YOU FOR COMING TODAY. 

Party Remains open thru Saturday.

PARTY RULES - NOT MANY

• Visit and leave a comment on the 2 posts ahead of you.
• A mention somewhere on your blog about this party.
• By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Chocolate Ice-Cream

One 14-ounce can sweeten condensed milk

1/2 cup unsweetened natural cocoa powder

1 teaspoon pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Mix-in options:

Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows

Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped

Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Vanilla Ice-Cream

One 14-ounce can sweeten condensed milk

2 teaspoons pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Mix-In Options:

Cookies and Cream: 12 chocolate sandwich cookies, crushed

Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed

Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

For the ice cream: Whisk together the condensed milk, vanilla, and salt in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

From Food Network Kitchen