Pitcher Perfect - Photo Gallery - Photo 1 | SAVEUR.com

Pitcher Perfect - Photo Gallery - Photo 1 | SAVEUR.com:

I saw this and figured it would be perfect for the summer months, which for us in sunny southern California means quite a long time.

Green Jelly Tropical Fruit Mix

This is a quick item you can make for a pot luck, or if you're like me, just to have at home. Its really super easy to make and can be done the day before if you are tight on time.

What you need:
One can of each of the following

• Logan
• Jackfruit
• Palm Seed
• Green Jelly

You will open and drain the first three of the cans of their syrups and pour into a large container (use one with a lid if you plan on storing it). You will then rip with your hands the jackfruit into smaller strips.Then you open and pour the contents of the green jelly into the bowl as well, but don't get rid of the liquid. You then use a knife to cut the jelly into cubes as big or small as you like. Mix the whole thing add some ice cover and let sit in the fridge, until it gets cold.

Last minute Chicken Noodle Soup

I orignally got this recipe from allrecipes.com when I got sick some time last year. Since then I've made this a couple of more times when I'm looking for a filling yet simple and quick meal. What I have below is what I've done to make this more of my own. If you'd like to see the original recipe, just follow the link above.

This is a very quick recipe 30 minutes from start to finish, which you can make even quicker if you buy ready-cut veggies.

What you need

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 boxes of Kirkland Signature (KS) chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1 can of KS chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

What to do

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.               

Goat Cheese Antipasti

Goat Cheese Antipasti


This is a very simple recipe that anyone can do. Don't feel that you have to only make the two that I did for this post. Get creative and see if you can make something that to your fancy.


What you need:

• Goat Cheese
• Chives
• Pistachio nuts, de-shelled

What you do:

1. Take the chives and slice it thin. Place in a tray.
2. Take the pistachio nuts and crush them. Place in a tray.
3. Take the goat cheese and roll them into small spherical shapes. That those and roll and cover them in either the crushed nuts are or the chives.
4. Serve.

Something simple to remember to help you create your own

Scallops with Cherry-Tarragon Sauce

I got this recipe from Whole Food's website. The first time I made this was about a year ago, and it was just so good. However, I had to wait until cherries were back in season.

Serves 4 to 6

The combination of rich sea scallops with sweet and tangy cherries is exceptionally satisfying. Scallops are at their best and most tender with short cooking at very high heat; make sure to have the scallops as dry as possible and your pan so hot that the oil is shimmering--but not smoking--before you add the scallops.

Ingredients

1 1/2 pounds wild-caught sea scallops 
1/2 teaspoon fine sea salt 
1/2 teaspoon ground black pepper 
1 tablespoon extra-virgin olive oil 
2 shallots, chopped 
2 tablespoons rice vinegar 
1/2 pound cherries (about 2 cups), pitted and quartered 
1 tablespoon chopped tarragon

Method

Pat scallops dry with paper towels. Sprinkle on both sides with salt and pepper. Heat a large, heavy skillet over high heat until very hot. Add oil and heat until very hot. Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter and cook remaining scallops; cover and keep warm. 

Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes. Stir in tarragon, then pour cherry sauce over scallops.

Lasagna Cupcakes

Yes, it has finally arrived, Lasagna Cupcakes. Quick, easy, simple, and impressive.


For all you confused men (and women) out there, here is a recipe that you can do real quick.


What you need:

• 2 cups marinara sauce
• 2 lbs. ground beef
• 36 wonton wrappers
• 16 ounces shredded mozzarella
• 6 ounces grated Parmesan cheese
• 8 ounces Ricotta cheese
• (optional) basil for garnish

What you do:

1. Season the beef with salt and pepper. I also use italian seasoning to give it more flavor, but you don't have too. Brown the beef and drain. Set this aside, you'll need it later.
2. Preheat the oven to at least 375 degrees (I use 400).
3. Use a cooking spray on a muffin tin (it's used to make cupcakes).
4. So now comes the fun part, the layering.
1. Wonton Skin - place in the tin, and press it down to the bottom.
2. Parmesan - sprinkle just a bit, followed by
3. Ricotta - then
4. Mozzarella
5. Meat
6. Marinara
7. Repeat (quick tip, once you place the next skin on, press down to pack down the bottom layers.
5. After putting on the final layer of sauce, place about 1 teaspoon of mozzarella and parmesan each on top.
6. Bake for about 18-20 minutes (edges should be cooked well). Take it out and let cook for 5 minutes. Using a knife, loosen the edge from the tin and remove.

All together this should take more than 35 minutes to complete.

A quick salad

So the other night I went running with a friend. Afterwards we were hungry. She wanted to go out, but I had food at home. So I told her I'd make us a salad. This us my creation.

What you need
Romaine lettuce
Goat cheese
Plums
Grape tomatoes


Dressing
One lemon
EVOO
salt &pepper

Chop the romaine and crumble the goat cheese. plums are pitted and sliced. Add the sliced plums and grape tomatoes to the mix.

For the dressing, take the juice of one lemon, add salt and pepper and evoo to a container that can be tightly sealed. Shake and pour over salad. Serve and enjoy.