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so we made the comment several times during our trip to galveston that it is sad that dinner conversation revolves around recipe exchange. but is that really sad? i love food, i love to cook, and i love trying a new recipe. so what is so sad about exchanging recipes during dinner? here are some recipes that were exchanged during dinner in galveston:
tomato basil bisque
1 large (26 ounce) can tomato soup
1 (14 1/2 ounce) can diced tomatoes ( try fire roasted or roasted garlic diced tomatoes for added flavor)
1 1/2 C heavy whipping cream
1 C buttermilk
1 C chicken broth
2 T chopped fresh basil
1/4 teaspoon freshly ground pepper
Garnish: shredded fresh basil, parmesan cheese and/or croutons
Blend first 5 ingredients in blender until smooth and pour into saucepan. Add chopped fresh basil and fresh ground pepper and cook over medium heat, stirring often, 6-8 minutes or until thoroughly heated. Garnish, if desired, serve immediately, or serve chilled.
1 (14 1/2 ounce) can diced tomatoes ( try fire roasted or roasted garlic diced tomatoes for added flavor)
1 1/2 C heavy whipping cream
1 C buttermilk
1 C chicken broth
2 T chopped fresh basil
1/4 teaspoon freshly ground pepper
Garnish: shredded fresh basil, parmesan cheese and/or croutons
Blend first 5 ingredients in blender until smooth and pour into saucepan. Add chopped fresh basil and fresh ground pepper and cook over medium heat, stirring often, 6-8 minutes or until thoroughly heated. Garnish, if desired, serve immediately, or serve chilled.
Makes 7 cups
*1 T fresh basil is equal to 1/2 t dry basil
courtesy of julie
shrimp campechana
1 lb medium shrimp - cooked
1 small bottle cocktail sauce
1 heaping T horseradish
1 jalapeno - chopped
.5 red onion - chopped
fresh cilantro
1 avocado - chopped
juice of 1 lemon
1 lb medium shrimp - cooked
1 small bottle cocktail sauce
1 heaping T horseradish
1 jalapeno - chopped
.5 red onion - chopped
fresh cilantro
1 avocado - chopped
juice of 1 lemon
mix together and chill
serve with tortilla chips
courtesy of lara
bruschetta
1 carton cherry tomatos - quartered
1 small can black olives - chopped
1 bunch of fresh basil - chopped
4 cloves garlic - pressed
douse with olive oil
1 small can black olives - chopped
1 bunch of fresh basil - chopped
4 cloves garlic - pressed
douse with olive oil
serve with sliced french bread
courtesy of lara
crock pot chicken and dumplings
4 chicken breast - pounded
1 can cream of chicken
2 cans chicken broth
1 yellow onion - chopped
4 stalks of celery - chopped
courtesy of lara
crock pot chicken and dumplings
4 chicken breast - pounded
1 can cream of chicken
2 cans chicken broth
1 yellow onion - chopped
4 stalks of celery - chopped
cook in crock pot on high for 4 hours
1 can buttermilk biscuits - quartered drop in biscuits one by one, stir
1 can buttermilk biscuits - quartered drop in biscuits one by one, stir
cook for 30 minutes
courtesy of mary, adapted by lara
apricot pork tacos
1 sliced yellow onion, layered in bottom of crock pot
1 pork tendorloin (i use hormel peppercorn), seasoned on both sides with salt, pepper, and cumin (liberally) and rubbed with 1/2 jar of apricot preserves
1 jalapeño pepper chopped and sprinkled over the pork
1 can chicken broth
apricot pork tacos
1 sliced yellow onion, layered in bottom of crock pot
1 pork tendorloin (i use hormel peppercorn), seasoned on both sides with salt, pepper, and cumin (liberally) and rubbed with 1/2 jar of apricot preserves
1 jalapeño pepper chopped and sprinkled over the pork
1 can chicken broth
cook in crock pot on high for 5 hours
finish with chopped or torn cilantro
serve the pork in tortillas with cheese, sour cream, guac, salsa
serve the pork in tortillas with cheese, sour cream, guac, salsa
courtesy of stefanie, adapted by me
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