Lady Ford's Blog About Everything!

Artichoke Ravioli with Truffle Cream Sauce  This is a great sauce recipe I came up with for artichoke ravioli last Friday. The sauce could be used on any type of pasta noodle, or ravioli. My inspiration came from one of the best pastas I have ever eaten in my life in Florence, Italy in July, which was a truffle mushroom and ricotta ravioli with a truffle cream sauce ( I know, it was absolutely to die for!) This is the slightly lightened up, but still amazing, at home version. I served this with seared scallops (recipe in post below). Artichoke Ravioli with Truffle Cream Sauce Ravioli: 1 package frozen, fresh prepared ravioli of choice. Good options might be vegetable, traditional ricotta or something similar. Sauce: 2 c sliced mushrooms 1 bunch asparagus cut into 1 1/2'' pieces 1 bulb garlic, chopped 1/2 shallot diced 2 T olive oil 2 T truffle butter* 1 1/2 T truffle oil 1/4 cup light cream 1/4 white wine salt pepper 1/2 lemon juiced 1/2 tsp red peppe

Seared Scallops Searing scallops perfectly is quite the challenge, until you master it, that is! These were the best seared scallops I've ever made, so I wanted to share the success. I will follow this method forever more! My husband and I have certainly tried searing scallops dozens of times, but they have never turned out this good. I finally decided to go about it slightly differently, and making sure everything was just right. I guarantee if you follow these steps your scallops will turn out beautifully, as well. Preparation: Lightly rinse scallops and then place on a kitchen towel and paper towels, cover with paper towels. I found the two layer towels did the trick to soak up all the excess water from the scallops. Let scallops dry for 5-10 min. Once dry, salt and pepper the scallops. Ingredients: 2 T Butter 2 T Olive Oil Sea Scallops Salt & Pepper Cooking: You will need to use a skillet suitable for searing. Add butter and olive oil and heat on high. To

Putting my treasure chest of crystals to good use, I made this fall door hanging to jazz up my front door before Halloween stuff goes up.

A take on the traditional pasta tetrazzini, this is a great way to use leftovers, and make a slightly different type of casserole. One of the best things about tetrazzini recipes, is that you can easily add or sub vegetables for what you have on hand. I have made similar dishes subbing in broccoli, other bell peppers, etc. and have also omitted the black beans for a more traditional Italian type of casserole. Also, for a less spicy version stick with plain canned tomatoes or fresh tomatoes. Ingredients: 2 large chicken breasts, cut into bit sized pieces 1 can black beans, drained and rinsed 1 can diced tomatoes + 1 can diced green chilies OR 1 can Ro*Tel 1 zucchini, bite sized pieces 1 yellow onion, diced 2 cups cooked brown rice 1 medium green pepper, chopped Sliced mushrooms 1 to 1 1/4 cup left over Ninfa's Queso or 1 cup Velveeta cubed, plus 3T milk 2 T garlic powder or 6 cloves fresh chopped garlic Salt and pepper to taste Panko, Japanese style breadcrumbs Pa

Hello All! After lots of searching on Pinterest for a "how to" on Chevron, I realized it could be done a lot easier than all the tutorials I found. I am certainly not saying any method doesn't take time and patience, but I think you'll see this way makes far more sense. I have included lots of pictures of my project to help illustrate the steps. Keep in mind, for any chevron project, measuring and being accurate are key to a great final product. Prepping correctly will save you time later. By using this method, you will also have a chevron template to use for any future projects, or to let a friend borrow for their project (You might want to barter something else from them for your time!) Ready to make this?! Materials: 1 - 24''x36'' blank canvas, or canvas size of your choice 1 Roll of  Scotch Blue Painters Tape  . Buy the width of tape you want your stripes to be. I used 1 1/2''. Choice of main paint color 1 small container of

"Copy Cat" recipe for the Chile Con Queso served at Mama Ninfa's in Houston, Texas. It is hands down, the best cheese dip I've ever had! Ingredients: 1 1/2 Cups Whole Milk OR 1 Cup Whole Milk + 1/2 cup Half and Half 2 lbs Velveeta Cheese 1/3 cup Grated Cheddar Cheese 3 T Diced Bell Pepper 1 T Fresh Diced Jalapeno 3 T Diced Onions 2 T Sliced Green Onions 1 Cup Diced Tomatoes 2 T Chopped Fresh Cilantro 1 T Butter Create double boiler pot; add 1'' water to the bottom of a large pot. Place glass bowl on top of pot, careful that the bowl doesn't touch the water. Add Velveeta and milk, cook on medium low heat until melted, stir as necessary. Add Cheddar Cheese and stir until melted. In a small pan saute bell peppers, onions and fresh jalapenos in butter until tender. Add tomatoes, cilantro and sauteed vegetables to the cheese. Cook an additional 5 minutes. Serve with warm tortilla chips and enjoy.

Cajun Jambalaya with a small Ford twist. We omit sausage from ours and use brown rice to make it slightly healthier. Ingredients: 3 yellow onions, diced 2 green peppers, diced 2 red peppers, diced 1 stalk celery, diced 1 small bunch of parsley, chopped. Small amount reserved for garnishing 6-8 medium sized tomatoes, chopped 2 cups sliced okra, caps and ends removed 3 bulbs of garlic, chopped or pressed 4 cups cooked brown rice 4 chicken breasts cut into1/2'' cubes 2 lbs fresh shrimp, cut into halves or thirds depending on size 2 sticks butter 6T Olive Oil 1/2 cup flour 3 cups shrimp stock* 4T Smoked Paprika Sea salt Pepper 3T Worcestershire sauce 2T Red pepper flakes 2 tsp cayenne pepper Sliced jalapenos (optional garnish) * We have made our own seafood stock each time we've made this recipe, but purchasing store stock would also work. To make your own shrimp stock, this is a great recipe, which I used:  Shrimp Stock Makes 12 dinner sized se