Cherry Tomato Pico De Gallo

cherry tomato pico de gallo

We have cherry tomatoes coming out of our ears this year! While, after my disaster of a garden last year, I am beyond excited to walk down to the garden everyday and fill my basket to the top, you can only pop them in so many salads, snack on them, give them to family and sometimes they just don’t sell on the stand. I share with the girls out back too, but there has to be something else I can do with these sweet little treats.

Marble Square Brownies

Marble Square Brownies

Marble Square Brownies are a bit more time consuming but are definitely worth the work! This is another recipe that my family has had as long as I can remember. No part of this recipe is from a box, it is a roll up your sleeves, made from scratch treat!

Marble Square Brownies

Ingredients

1/2 cup margarine
3/4 cup water
1 1/2 (1 oz) pieces of unsweetened chocolate squares
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs beaten
1/2 cup sour cream
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 egg
1 (6 oz) pkg semi-sweet chocolate chips

Eggs Regal

Eggs Regal

With Spring on it’s way there will soon be an abundance of baby chicks and eggs! Eggs Regal is one of my favorite breakfasts and I love to prepare it for Easter especially! Peel your eggs with tips at Easy Peel Fresh Hard Boiled Eggs.

Eggs Regal

Ingredients
3 Tbls Butter
2 Tbls flour
1/2 tsp salt
dash of pepper
1 cup milk
1 cup shredded sharp cheddar
4 hard boiled eggs, chopped
6 pieces cooked bacon crumbled
In a saucepan, over medium heat, melt the butter and whisk in flour until smooth. Gradually whisk in milk, salt and pepper until thickened and smooth. Now add cheese (please feel free to add more, in our home less is more does not work with cheese) and stir until melted. Stir in chopped eggs and bacon and serve over toast or biscuits!
Eggs Regal

Eggs Regal

Easy Peel Fresh Hard Boiled Eggs

Easy Peel Fresh Hard Boiled Eggs

Hard boiled eggs can be tricky at sometimes, especially with fresh eggs.  Over cooked yolks or shells stuck to the egg are a couple of problems that I tend to have.  The shells are the primary problem with fresh eggs.

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So much so, that I have chicken owner friends who actually go to the store and by their eggs there knowing that they are much older and will peel easier!

 

Chicken Bacon and Artichokes in a White Wine Cream Sauce, Over Linguine

Chicken Bacon and Artichokes in a White Wine Cream Sauce, Over Linguine

Chicken Bacon and Artichokes in a White Wine Cream Sauce, Over Linguine

 

Wine Cream Sauce

2 tbsp. shallots, minced

2 cloves garlic, minced

8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika
Heat a few tablespoons of the butter in a skillet and sauté the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly. Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-­10 minutes). Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6­-8 minutes. Season to taste with salt and pepper; stir in remaining butter. Serve garnished with a sprinkling of parsley and paprika for extra color
After my sauce was finished, I made the chicken, bacon and veggies (I say this because, on top of the marinated artichokes I add anything green that I may have in the veggie drawer. In this case fresh green beans.)
In a skillet cook 1/2 lb. bacon, chopped until almost done. Drain grease and add 2 chicken breasts diced. When the chicken is no longer pink and has some browning add the marinated artichokes, drained and any other fresh veggie that you would like (spinach is awesome too!). Stir in and cover for a few minutes, until veggies are cooked. Serve this mixture and sauce over linguine and fall in love!