Delicio Recipe List

Roasted Red Pepper Hummus W e just got back from out trip to Solomon's Island!  We had a great time!  We ate our share of fresh seafood...some delicious rock fish, fresh oysters, Maryland crab, took a nice hike to the sea shore and through a bald Cyprus swamp.  The kids enjoyed collecting sea shells and fossils on the beach.  Although we enjoyed dining out, I am really craving some good home cooking!  Here's a favorite fresh and healthy hummus appetizer or snack that we like at our house. I added roasted red pepper to the classic hummus for a more colorful and flavorful version.  Hummus is a great dip for cut vegetables or as a spread on wraps.  It is so healthy and flavorful.  Love the red pepper! 15 ounce can or approx. 2 cups canned chickpeas, drained, reserve liquid 7-8 ounce jar roasted red peppers, drained 1/3 cup tahini (sesame paste or ground sesame seeds) 1 clove garlic, minced 6 tablespoons lemon juice 2 tablespoons liquid...

Hi yes I'm back just like a bad penny as most of you know by now I am not the most prolific or consistent Blogger I would like to think when I do blog it is of good quality and worth reading so I am going to make a real effort to try and increase my blogging rate I cannot promise to blog every day or every two days  but I am going to try really hard to complete a series of blogs covering and enable-ling you to produce your own English afternoon tea party and of course all the items will be chocolate based. With the Olympic games fast approaching in Britain 2012 there has been a resurgence in the great British tradition of Afternoon teas which originated in the early 1840's.In these difficult global times Britain is eager to impress visitors and investors to our great country and what better way to do it than trough peoples stomachs and peoples passion for food which I believe has never been greater. However afternoon tea is normally taken in high classed estab...

Photo: Randy Mayor; Styling: Jan Gautro The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fiesta Chicken Tacos with Mango and Jicama Salad Recipe . Enjoy our collection of quick & easy recipes and learn how to make Fiesta Chicken Tacos with Mango and Jicama Salad. Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal. Yield: 4 servings (serving size: 2 tacos) Ingredients Salad: 3/4 cup (3-inch) julienne-cut peeled jicama 1/2 cup sliced peeled ripe mango 1/4 cup presliced red onion 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1 1/2 teaspoons chopped fresh cilantro 1/4 teaspoon salt Dash of black pepper Tacos: 1 tablespoon olive oil, divided 1 pound skinless, boneless chicken breast, cut into thin strips 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon ground chipotle chile pepper 1 cup presliced red bell pepper 1 cup preslice...

Photo: Becky Luigart-Stayner; Styling: Cindy Barr The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe . Enjoy our collection of quick & easy recipes and learn how to make Spiedini of Chicken and Zucchini with Almond Salsa Verde. Spiedini is Italian for "little skewers". These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling. Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa) Salsa: 1 cup chopped fresh parsley 2 tablespoons chopped almonds, toasted 2 tablespoons chopped fresh chives 3 tablespoons capers, chopped 1/2 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 1 tablespoon extravirgin olive oil 1/2 teaspoon chopped fresh thym...

Spring Chicken Ragu Hi friends! We are headed out to Solomon Island, Maryland today with the kids (and the bikes) for a little spring break trip over the weekend.  Before I go I want to share one my favorite Spring meals...Spring Chicken Ragu.  It is so perfect for Easter and Mother's Day because it's  beautiful, flavorful and fresh.  This is one of those recipes that I have made over and over again.    I don�t know who to attribute the recipe to, I found it in Elle magazine probably 20 years ago and I am pretty sure I came across it in a Martha Stewart book as well recently.    But it�s delicious and has been a family favorite through the years...and  I have made only a few changes. :) 4 (3/4 lb. each) whole chicken breasts bone in and split, skin removed salt and fresh ground pepper 4 teaspoon olive oil 6 cups water 7 teaspoons chicken bouillon granules 8 canned plum tomatoes, seeded and quartered   24 baby carrots 1 lb....

Oops, it's been a few weeks between recipes! This is a recipe from my husband's childhood. These are his mom's go to chocolate chip cookies. It's been a while since I've made them, but we made them as a family a few weeks ago, and it's obvious why the recipe has been around forever. They looked pretty and they tasted great too! Chocolate Chip Cookies 1 1/2 cups sugar 1 1/2 cups packed brown sugar 1/2 cup Crisco (I used butter flavored) 1 cup margarine (2 sticks) 3 eggs 3 tsp vanilla 5 1/4 cups flour 1 1/2 tsp baking soda 1 tsp salt 12 ounces chocolate chips Cream together the Crisco, margarine and sugars until light and airy (about 3-4 minutes), mix in the eggs and vanilla. Mix together the dry ingredients in a separate bowl and add gradually to the wet ingredients until combined. Stir in the chocolate chips. Scoop with a mall scoop. Bake at 375 degrees for 8 to 10 minutes.

I admit, I have been making a lot of cakes lately.  I promise "Let them eat cake!" isn't exactly the motto I live by, but a festive carrot cake seemed like a perfect fit for Easter dinner.  This is a version of carrot cake, even your kids will enjoy!  I was thinking about decorating the cake with little carrots made of bright orange and green frosting, but the idea of whipping up even more frosting for this cake seemed ridiculous.  So, I made a little carrot garnish out of a shaving of carrot and a tiny piece of parsley instead.  I loved how it turned out!  This cake is baked in a13x18 inch rimmed baking sheet, the rim is about 1 inch high.  By cutting it into three equal parts you can make a beautiful layer cake.  However, if you need something fast and easy, leave the cake in the pan, frost it for a sheet cake, served "family style!"   You can even make this cake a day in advance, which is huge time saver!   Th...