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Family favorite holiday recipe. We never have one left!
Ingredients
- 1 pkg. Pillsbury Buttermilk biscuits
- 1/4 c. melted butter
- 1/2 tsp. dill seed
- 1 1/2 tsp. parsley flakes
- 1/4 tsp. onion flakes
- 1tbs. Parmesan Cheese
Instructions
- Cut biscuits in half. Mix melted butter with all seasonings.
- Roll biscuit halves in melted herb mixture and arrange in pyrex dish.
- Bake at 350 degrees for 15-20 minutes or until golden brown.
Ingredients
- 1/2 cup mayonnaise
- 2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
- 2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3 cup Parmesan cheese
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
Instructions
- In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
- Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
- Aji verde keeps well in the refrigerator, covered, for about 1 week.
Ingredients
- 4 Corn on the cobbs / Cut of the kernels
- 1-2 Fresh Diced Tomatoes
- 1 Bunch of thinly Sliced green Onion
- 1 English Cucumber Sliced in Half and then thinly sliced
- 1 Thinly sliced Jalapeno
- 1 Diced Avocado
- Salt and Pepper to taste
Dressing
- ¼ Cup Extra Virgin Olive Oil
- 1 Tablespoon of White Balsamic Vinegar
- ½ Tablespoon of Minced Garlic
- Fresh Minced Herbs I like to use Basil, Dill and Parsley
Topping
- ½ Cup of Cotija Cheese Crumbled
- 4c bisquick
- 1.5c oatmeal
- 4c heavy cream
- 1/2c water
- 1c brown sugar
- 1c sugar
- 1oz vanilla extract
- 4c cut strawberries
- 2c cut rhubarb
- 1c sugar
- 1/2 c butter
Instructions
- Mix first 7 ingredients together with whisk.
- Put half the batter into a greased pan, and cook @325 degrees for 10 minutes. Let cool.
- In separate pot cook second set of ingredients, until rhubarb is soft & cooked down. Then let cool.
- After strawberry mixture is cooled, put on top of cooked batter. Then top with second half of batter and cook for 15 minutes or until golden brown and cooked through.
- After cooked through let cool and enjoy!
- Optional: top with fresh strawberries and whip cream.
- 10 oz. dry Barilla Penne Pasta
- Salt
- 1/4 cup olive oil
- 1/2 medium red onion, sliced
- 1 large carrot, peeled and sliced into matchsticks
- 2 cups broccoli florets, cut into matchsticks
- 1 medium red bell pepper, sliced into matchsticks
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, sliced into quarter portions
- 3 – 4 cloves garlic cloves, minced
- 1 cup (heaping) grape tomatoes, halved through the length
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan,* divided
- 2 Tbsp chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2 – 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.