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Side Dishes
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Fusilli with Spinach & Asiago Cheese
¾ lb fusilli pasta                             ¼ c olive oil
1 garlic clove, minced                   1½ bag fresh spinach chopped
10oz cherry tomatoes, halved      1 c grated Asiago
½ c grated parmesan                    1 t salt
¾ t ground pepper                        Red pepper flakes to taste
Cook pasta in salted water as per pkg.  Drain, reserving ½ c cooking water.  Meanwhile, warm olive oil in a lg skillet over med-high heat.  Add garlic & cook about 2 min.  Add spinach & tomatoes and cook about 2 min. more.  Add cooked pasta and toss.  Add the cheeses, salt, peppers & the pasta cooking liquid & stir to combine. 



Garlic & Sun Dried Tomato Corn Muffins
2 packages Jiffy corn muffin mix                        2 c frozen corn, thawed
2 garlic cloves, minced                                        2/3 c diced sun-dried tomatoes
2/3 c buttermilk                                                     2/3 c sour cream
2 lg eggs

Preheat oven to 375º.  Grease 2 muffin pans.  In lg bowl combine muffin mix, corn garlic & sun-dried tomatoes.  Stir to combine.  In a small bowl whisk the buttermilk, sour cream & eggs until well blended.  Add the buttermilk mixture to the muffin mix.  Stir to combine.  Spoon the mix into the muffin pan filling up the cups about halfway.  Bake until golden brown on top, about 15 minutes.   
Sesame Noodles with Broccoli
1 bunch broccoli, cut into florets                        ½ lb spaghetti
1 T chopped fresh ginger                                    2 chopped garlic cloves
1 T sesame oil                                                       ¼ c peanut butter
1 T chili oil                                                             ¼ c soy sauce
2 T rice wine vinegar                                           ½ c chopped nuts
4 chopped green onions
In lg saucepan, bring some water to boil.  Add broccoli & blanch for 1 minute.  Remove and cool in cold water.  Add the spaghetti to same boiling water & cook according to package.  Drain and set aside.  In lg bowl combine ginger, garlic, sesame oil, peanut butter, chili oil, soy sauce & rice wine vinegar & blend.  Add the broccoli, pasta and nuts.  Toss to coat & refrigerate for a least 2 hours.  Sprinkle with green onions and serve at room temperature or slightly chilled.   

Provencal Vegetable Gratin
5 T Olive Oil                                                 2 Medium Onions thnly sliced
3 Medium Galic cloves minced                      2½ t salt
¼ c torn basil leaves                                    2 t chopped frest thyme
5 to 6 sliced plum tomatoes                          2 medium sliced zucchini
2 med. sliced yellow summer squash            ½ c grated parmesan
Preheat oven to 375º.  Lightly grease 7 x 11 baking dish w/ olive oil.  Heat 2 T olive oil in skillet over med. heat.  Add onions, garlic and 1 t salt.  Cook 5 minutes till sofened but not browned.  Stir in basil & thyme.  Spread on bottom of baking dish.  Toss sliced vegetables with remaining olive oil and salt and alternate on top of onion mixture in tight,compact rows.  Cover with aluminum foil and bake 30 to 35 minutes.  Uncover and sprinkle with parmesan cheese.  Bake additional 20 minutes until cheese begins to brown.
 
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Tucson Realtor®
Your Tucson Real Estate Professionals
Your Referrals are Always Appreciated
For all of Your Real Estate Needs Please Contact
Margie Nicholson and Dottie May
(520) 400-0049
margien@longrealty.com