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SEPTEMBER 2014 - Recipe
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Recipes for Busy Lawyers

Editor’s Note—Send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!

 


Cheesy Bread Bowl Dip

Submitted by Lorie Ball

Looking for that easy and delicious appetizer to bring to parties?  You know, the one that will WOW your friends and keep them coming back for more.  While you may have to set aside your diet for the day, this bowl of warm, cheesy goodness is sure to comfort and delight your taste buds. 

1 ½ bricks of cream cheese (12 oz)

¾ cup mayonnaise

¾ cup sour cream

1 cup sharp cheddar cheese

½ cup parmesan cheese

1 package real bacon bits

4 tablespoons Worcestershire sauce (this is the key ingredient)

1 bread bowl (medium sized)

 

Mix together the cream cheese, mayonnaise and sour cream with a hand mixer (mix well)

Add in the cheddar cheese, parmesan cheese, bacon bits, green onions and Worcestershire.

Spoon mixture into the bread bowl

Wrap bread bowl with tinfoil

Bake at 400 degrees for 45 minutes

 

Serve warm out of the oven with tortilla chips, sliced baguette or crackers

Lorie Ball is a WLALA member and an Associate with Robins, Kaplan, Miller & Ciresi LLP.



Fettuccine with Chicken, Artichokes and Dill

Submitted by Lindsay Audette



Makes 4-5 servings

Prep Time: 20-30 minutes

Ingredients

 

Dressing:

¼ cup packed dill leaves

1 medium garlic clove, peeled

¼ cup lemon juice

2/3 cup mild olive or vegetable oil

Salt and ground black pepper

 

Salad:

1 can (14 ounces) artichoke hearts, drained, rinsed, quartered

1 medium avocado, peeled, pitted, rinsed, cut into ¾-inch cubes

1-2 tablespoons vegetable oil

2 whole boneless chicken breasts (2 pounds) with skin on, split

½ pound pasta (fettuccine or penne), cooked and cooled

½ pint cherry tomatoes, rinsed and halved

1 can (5 ounces) pitted black olives, drained and halved

 

Directions

1.   For the dressing: Mince the dill in a food processor.  Add the garlic and lemon juice and process, adding the oil in a thin stream.  Season with ¼ teaspoon salt and 1/8 teaspoon pepper.

2.   Pour the dressing into a large mixing bowl.  Add the artichokes and avocado cubes.  Cover and refrigerate for at least 2 hours to marinate. 

3.   Rub chicken breasts with half the oil and grill or broil or saute.  Set chicken aside at room temperature.  When cool, slice crosswise in ¼-inch-wide strips.

4.   About 1 hour before serving time, bring the artichoke mixture to room temperature.  At serving time, toss the artichoke mixture with the cooked pasta.  Gently mix in the chicken, tomatoes, avocado, and olives.  Adjust seasoning if needed.  Serve immediately at room temperature. 

Lindsay Audette is WLALA's Administrative Assistant.  She also teaches an Improv for Lawyers Workshop.  Contact her at admin@wlala.org for more information.

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