1 pound lean ground meat or turkey
2 tablespoons grated giner or 1/2 tsp dry ginger
1-3 garlic clove, peeled and crushed
1 can chopped water chestnuts
1/2 red bell pepper, chopped
1 small onion, thinly sliced
2 cups coleslaw mix with carrots
Cilantro for garnish
Thai Cooking Sauce:
Combine 1-2 tsp sesame oil, 4 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons honey and 1/2 tsp crushed red pepper
Heat a large nonstick skillet over high heat. Add meat; cook, crumble and stir until meat is no longer pink. Add ginger, garlic, onion, pepper, water chestnuts and slaw mix; stir-fry with meat for 2-3 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about 1 minute. Serve on warm tortillas and garnish with cilantro.
Sunday, June 27, 2010
Whole Chicken in a Crockpot
1 large roasting chicken
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
Combine spices in a small bowl. Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken, including under the skin. Place in resealable plastic bag and refrigerate overnight.
When ready to cook, place aluminum foil balls in bottom of crockpot and place chicken on top.
Cook on low 4-8 hours.
Note: no liquid is needed, the chicken will make it's own juices.
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
Combine spices in a small bowl. Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken, including under the skin. Place in resealable plastic bag and refrigerate overnight.
When ready to cook, place aluminum foil balls in bottom of crockpot and place chicken on top.
Cook on low 4-8 hours.
Note: no liquid is needed, the chicken will make it's own juices.
Saturday, June 26, 2010
Pepperoni Pizza Dip
Cooks.com recipe
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper, optional
1/2 cup pizza sauce
1 (3 oz) pkg pepperoni, chopped
1/4 cup green onions, sliced
1/2 cup Mozzarela cheese, shredded
Assorted crackers or vegetables for dipping
Mix cream cheese, sour cream and spices together. Spread in a 9 or 10 inch pie plate. Spread pizza sauce on top. Sprinkle with pepperoni and green onion. Bake at 350 for 10 minutes. Top with mozzarella. Bake 5 minutes more or until cheese is melted and dip is heated through. This can also be microwaved. Assemble dip completely and microwave 7 minutes at full power.
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper, optional
1/2 cup pizza sauce
1 (3 oz) pkg pepperoni, chopped
1/4 cup green onions, sliced
1/2 cup Mozzarela cheese, shredded
Assorted crackers or vegetables for dipping
Mix cream cheese, sour cream and spices together. Spread in a 9 or 10 inch pie plate. Spread pizza sauce on top. Sprinkle with pepperoni and green onion. Bake at 350 for 10 minutes. Top with mozzarella. Bake 5 minutes more or until cheese is melted and dip is heated through. This can also be microwaved. Assemble dip completely and microwave 7 minutes at full power.
Campbell's Chicken Quesadillas and Fiesta Rice
1 pound skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/2 cup Pace Thick & Chunky Salsa OR Pace Picante Sauce
10 flour tortillas (8 inch) warmed
Fiesta Rice
Directions:
Heat the oven to 425.
Cook the chicken in a 10 inch nonstick over medium high heat until it's well browned and cooked through, stirring often. Stir in the soup and salsa. Cook until the mixture is hot and bubbling. Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets. Bake for 5 minutes or until quesadillas are hot. Serve with fiesta rice.
Fiesta Rice: Heat 1 can (10 oz) Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace Thick & Chuny Salsa in a 1 quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove it from the heat. Let stand fo r5 minutes. Fluff the rice with a fork.
1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/2 cup Pace Thick & Chunky Salsa OR Pace Picante Sauce
10 flour tortillas (8 inch) warmed
Fiesta Rice
Directions:
Heat the oven to 425.
Cook the chicken in a 10 inch nonstick over medium high heat until it's well browned and cooked through, stirring often. Stir in the soup and salsa. Cook until the mixture is hot and bubbling. Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets. Bake for 5 minutes or until quesadillas are hot. Serve with fiesta rice.
Fiesta Rice: Heat 1 can (10 oz) Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace Thick & Chuny Salsa in a 1 quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove it from the heat. Let stand fo r5 minutes. Fluff the rice with a fork.
Creamy Chicken Potato Soup
Taste of Home recipe
1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2 inch cubes
1 1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields: 6 servings
1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2 inch cubes
1 1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields: 6 servings
Chicken Stew with Parsley Dumplings
Robin Miller recipe
1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless skinless chicken breast, cut into bite size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pain over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold into your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless skinless chicken breast, cut into bite size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pain over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold into your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
Tomato, Cheddar & Beef Macaroni
1 pound ground beef
1 cup chopped onion
1 can diced tomatoes with basil, garlic and oregano
1 cup water
1 cup elbow macaroni
1 1/2 cups cheddar cheese
Brown the ground beef with onions. Drain. Stir in tomatoes, water and macaroni. Cover and simmer 10 minutes or until tender. Stir in cheese and serve.
1 cup chopped onion
1 can diced tomatoes with basil, garlic and oregano
1 cup water
1 cup elbow macaroni
1 1/2 cups cheddar cheese
Brown the ground beef with onions. Drain. Stir in tomatoes, water and macaroni. Cover and simmer 10 minutes or until tender. Stir in cheese and serve.
Chocolate Chex Caramel Crunch
8 cups Chocolate chex cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
In 2 cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring util evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
In 2 cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring util evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Chex Muddy Buddies
9 cups Corn Cex, Rice Chex, Wheat Chex or Chocolate Chep cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minutes, stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; share until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minutes, stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; share until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Enchilada Casserole
I believe this is a Kraftfood.com recipe. This is wonderful!
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced fat italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 oz) shredded reduced-fat mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro (I eliminated because we dont like)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2 quart baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400 for 25 minutes. Uncover, bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
yields: 8 servings
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced fat italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 oz) shredded reduced-fat mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro (I eliminated because we dont like)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2 quart baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400 for 25 minutes. Uncover, bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
yields: 8 servings
Sauteeed Chicken Breasts with Creamy Chive Sauce
Foodnetwork.com recipe
4 boneless skinless chicken breasts, trimmed of fat
1 tsp kosher salt, divided
1/4 cup, plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14 oz can reduced-sodium chicken broth
1/3 cup reduced fat sour cream
1 tablespoon dijon mustard
1/2 cup chopped chives
Place chicken between sheets of plastic wrap and pound until flattened to an even thickness, about 1/2 inch. Season both sides with salt, dividing 1/2 a teaspoon amongest all the chicken. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 tsp oil in a large nonstick skillet over medium high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any brown bits, untl golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour, stir to coat. Add wine, broth and remaining 1/2 tsp salt, bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce the heat to a simmer and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth, turn the chicken to coat with the sauce. Stir in chives and serve immediately.
4 boneless skinless chicken breasts, trimmed of fat
1 tsp kosher salt, divided
1/4 cup, plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14 oz can reduced-sodium chicken broth
1/3 cup reduced fat sour cream
1 tablespoon dijon mustard
1/2 cup chopped chives
Place chicken between sheets of plastic wrap and pound until flattened to an even thickness, about 1/2 inch. Season both sides with salt, dividing 1/2 a teaspoon amongest all the chicken. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 tsp oil in a large nonstick skillet over medium high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any brown bits, untl golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour, stir to coat. Add wine, broth and remaining 1/2 tsp salt, bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce the heat to a simmer and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth, turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Shrimp and Wild Rice Casserole
Foodnetwork.com recipe
1 (8 oz) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4 oz) condensed cream of mushroom soup
2 cups grated sharp Cheddar
salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediatey and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11x7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes until bubbly.
1 (8 oz) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4 oz) condensed cream of mushroom soup
2 cups grated sharp Cheddar
salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediatey and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11x7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes until bubbly.
Bacon-Wrapped Green Bean Bundles
Taste of Home recipe
3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400 for 10-15 minutes or until bacon is crisp.
Yields: 4 servings
3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400 for 10-15 minutes or until bacon is crisp.
Yields: 4 servings
Salmon Croquettes
Foodnetwork.com recipe
Serves 4
2 fillets canned salmon, flaked
1 egg, beaten
2 tablespoons green onions, diced
1/2 cup bread crumbs
vegetable oil, for frying
Over medium heat, eat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.
Serves 4
2 fillets canned salmon, flaked
1 egg, beaten
2 tablespoons green onions, diced
1/2 cup bread crumbs
vegetable oil, for frying
Over medium heat, eat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.
Garlic Hasselback Potatoes with Herbed Sour Cream
Sunny Anderson from Foodnetwork recipe
This is an awesome way to do potatoes! I have made these a couple of times and they are wonderful!
16 ounces red new potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and freshly ground black pepper
Herbed sour cream, recipe follows
Preheat oven to 400. Using a wooden soon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
salt and feshly ground black pepper
Combine ingredients in a smal bowl. Season, to taste and refrigerate until use.
This is an awesome way to do potatoes! I have made these a couple of times and they are wonderful!
16 ounces red new potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and freshly ground black pepper
Herbed sour cream, recipe follows
Preheat oven to 400. Using a wooden soon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
salt and feshly ground black pepper
Combine ingredients in a smal bowl. Season, to taste and refrigerate until use.
Oven Barbecued Beef Brisket I
Allrecipes.com recipe
4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water
Preheat oven to 325. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large Covered roasting pan. Cook covered with no water at 325 allowing 1 hour per pound. Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover and cook 1 our longer.
4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water
Preheat oven to 325. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large Covered roasting pan. Cook covered with no water at 325 allowing 1 hour per pound. Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover and cook 1 our longer.
Oven Fried Chicken Strips
1 package Ritz crackers
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 package boneless skinless chicken breast tenderloins
1 large egg
6 tablespoons milk
2 tablespoons melted butter
Crush ritz crackers into fine crumbs with food processor. Add salt, paprika and pepper to cracker crumbs and combine well. In another bowl, beat egg and then add milk. Dredge chicken strips into egg/milk mixture and then coat with cracker crumbs. Place in a 9x13 lightly greased baking dish. Melt butter in microwave and drizzle over coated chicken strips. Put in 375 degree oven for 45-60 minutes.
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 package boneless skinless chicken breast tenderloins
1 large egg
6 tablespoons milk
2 tablespoons melted butter
Crush ritz crackers into fine crumbs with food processor. Add salt, paprika and pepper to cracker crumbs and combine well. In another bowl, beat egg and then add milk. Dredge chicken strips into egg/milk mixture and then coat with cracker crumbs. Place in a 9x13 lightly greased baking dish. Melt butter in microwave and drizzle over coated chicken strips. Put in 375 degree oven for 45-60 minutes.
Easy Chicken Pot Pie
2 chicken breast cooked and diced
1 bag frozen veggies
2 potatoes boiled and cubed
2 cans cream of chicken condensed soup
1/2 - 3/4 cup cooking sherry
1 cup Bisquick
1 cup milk
1 stick butter melted
Mix vegetables, chicken, potatoes and soup in a 9x13 baking dish. Add cooking sherry and mix well. Spread evenly across dish. Evenly sprinkle Bisquick over top, pour milk evenly over top, pour melted butter evenly over top. Bake at 375 until the top is browned and bubbly. Enjoy!
1 bag frozen veggies
2 potatoes boiled and cubed
2 cans cream of chicken condensed soup
1/2 - 3/4 cup cooking sherry
1 cup Bisquick
1 cup milk
1 stick butter melted
Mix vegetables, chicken, potatoes and soup in a 9x13 baking dish. Add cooking sherry and mix well. Spread evenly across dish. Evenly sprinkle Bisquick over top, pour milk evenly over top, pour melted butter evenly over top. Bake at 375 until the top is browned and bubbly. Enjoy!
Oven Fried Honey Chicken
1/4 cup honey
2 Tbsp balsamic or red wine vinegar
1 1/2 cup dried bread crumb
1 Tbsp olive oil
6 (4-6 oz) boneless, skinless chicken breasts
Preheat oven to 375. In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into a separate bowl. Set bowls aside. Spread olive oil over foil-lined baking pan large enough to hold all chicken in a single layer. Dip chicken pieces in honey mixture then in bread crumbs and place in pan. Bake 30 minutes or unti cooked through.
2 Tbsp balsamic or red wine vinegar
1 1/2 cup dried bread crumb
1 Tbsp olive oil
6 (4-6 oz) boneless, skinless chicken breasts
Preheat oven to 375. In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into a separate bowl. Set bowls aside. Spread olive oil over foil-lined baking pan large enough to hold all chicken in a single layer. Dip chicken pieces in honey mixture then in bread crumbs and place in pan. Bake 30 minutes or unti cooked through.
Sunday, June 20, 2010
Rich Chocolate Pudding
Taste of Home recipe
2 cups (12 ounces) semisweet chocolate chips
1/3 cup confectioners' sugar
1 cup milk
1/4 cup butter, cubed
Whipped topping and miniature semisweet chocolate chips, optional
Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped.
In a small saucepan, add milk and butter. bring to a boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.
Yield: 6 servings
2 cups (12 ounces) semisweet chocolate chips
1/3 cup confectioners' sugar
1 cup milk
1/4 cup butter, cubed
Whipped topping and miniature semisweet chocolate chips, optional
Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped.
In a small saucepan, add milk and butter. bring to a boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.
Yield: 6 servings
Chicken and Yellow Rice with Sausage
I am not sure where I got this recipe but I have had it for many years and I absolutely LOVE this!
2 skinless chicken breasts, cut into cubes
1 lb sausage (chorizo, kiebalsa), cut into 1/2 moons
1 onion, diced chunky
1 red bell pepper, cut into bit size strips
10 oz yellow rice mix
1 1/2 cups frozen peas
Using a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20 to 25 minutes). When the rice is done, stir in the frozen peas and serve.
2 skinless chicken breasts, cut into cubes
1 lb sausage (chorizo, kiebalsa), cut into 1/2 moons
1 onion, diced chunky
1 red bell pepper, cut into bit size strips
10 oz yellow rice mix
1 1/2 cups frozen peas
Using a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20 to 25 minutes). When the rice is done, stir in the frozen peas and serve.
Turkey and Potato Soup with Canadian Bacon
Cooking Light November 2008 recipe
1 tablespoon canola oil
1 1/2 cups chopped onion (about 1 large onion)
1 cup chopped celery
2 carrots, halved lenthwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon, chopped
3 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
2 1/2 cups mashed cooked peeled baking potatoes
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
sage sprigs (optional)
Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes and chopped sage, stirring with a whisk until blended; brng to a boil. Reduce heat; and simmer for 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.
Yields: 4 servings (serving size 2 cups)
1 tablespoon canola oil
1 1/2 cups chopped onion (about 1 large onion)
1 cup chopped celery
2 carrots, halved lenthwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon, chopped
3 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
2 1/2 cups mashed cooked peeled baking potatoes
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
sage sprigs (optional)
Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes and chopped sage, stirring with a whisk until blended; brng to a boil. Reduce heat; and simmer for 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.
Yields: 4 servings (serving size 2 cups)
Broccoli, Parmesan and Lemon
This is a wonderful way to have broccoli!
Foodnetwork.com recipe
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
salt and pepper
1 cup freshly grated parmigiano-reggiano
1 lemon, juiced
Preheat oven to 400. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lenghtwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
Foodnetwork.com recipe
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
salt and pepper
1 cup freshly grated parmigiano-reggiano
1 lemon, juiced
Preheat oven to 400. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lenghtwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
Sauteed Min Vegetable Medley
Foodnetwork.com recipe
1 pound assorted min squash=patty pans and/or baby zucchini
3 tablespoons extra virgin olive oil
1 cup frozen pearl onions
1 pint cherry tomatoes
salt and freshly ground black pepper
3 to 4 tablespoons chopped fresh dill
handful flat leaf parsley, chopped
Halve the squash. Heat the olive oil in a large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes. Season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and teh onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.
Serves 4 to 6
1 pound assorted min squash=patty pans and/or baby zucchini
3 tablespoons extra virgin olive oil
1 cup frozen pearl onions
1 pint cherry tomatoes
salt and freshly ground black pepper
3 to 4 tablespoons chopped fresh dill
handful flat leaf parsley, chopped
Halve the squash. Heat the olive oil in a large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes. Season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and teh onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.
Serves 4 to 6
Homemade Baked Mac and Cheese
Deen Brothers recipe
2 cups uncooked elbow macaroni
8 ounces Cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded(about 2 cups)
1 cup whole milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1/2 teaspoon salt
Preheat oven to 350. Grease a 9x13 inch baking dish;set aside. In a saucepan, cook macaroni according to package directions, drain. Return macaroni to saucepan. While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the preheated baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce and salt. Pour the milk mixture over the macaroni. Bake for 35-40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
2 cups uncooked elbow macaroni
8 ounces Cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded(about 2 cups)
1 cup whole milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1/2 teaspoon salt
Preheat oven to 350. Grease a 9x13 inch baking dish;set aside. In a saucepan, cook macaroni according to package directions, drain. Return macaroni to saucepan. While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the preheated baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce and salt. Pour the milk mixture over the macaroni. Bake for 35-40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
Salisbury Steak
Taste of Home recipe
2 eggs
1/2 cup milk
1/2 cup dry bread crumbs
2 envelopes brown gravy mix, divided
2 tsp dried minced onion
1 lb lean ground beef
1 cup water
2 T prepared mustard
In a bowl, whisk the eggs and milk. Add bread crumbs, 2 T gravy mix and onion. Crumble beef over mixture and mix well. Shape into 6 patties about 3/4 inch thick. Broil 3-4 inch from the heat for 6-7 minutes on each side or until meat is no loner pink and a meat thermometer reads 160. Place remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve the gravy over the beef patties.
2 eggs
1/2 cup milk
1/2 cup dry bread crumbs
2 envelopes brown gravy mix, divided
2 tsp dried minced onion
1 lb lean ground beef
1 cup water
2 T prepared mustard
In a bowl, whisk the eggs and milk. Add bread crumbs, 2 T gravy mix and onion. Crumble beef over mixture and mix well. Shape into 6 patties about 3/4 inch thick. Broil 3-4 inch from the heat for 6-7 minutes on each side or until meat is no loner pink and a meat thermometer reads 160. Place remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve the gravy over the beef patties.
Mashed Red Potatoes
Quick Fix Meals with Robin Miller
8 medium red potatoes, cut into 1-inch pieces (skin on)
6 whole cloves garlic
1 cup light sour cream
4 tablespoons chopped fresh chives
salt and ground black pepper
Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover; set plan over high heat and bring to a boil. Boil 8 minutes or until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.
Yields: 8 servings
8 medium red potatoes, cut into 1-inch pieces (skin on)
6 whole cloves garlic
1 cup light sour cream
4 tablespoons chopped fresh chives
salt and ground black pepper
Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover; set plan over high heat and bring to a boil. Boil 8 minutes or until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.
Yields: 8 servings
Toll House Chocolate Chip Pie
This is the BEST pie!!!
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup chopped peans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees.
Combine cooled melted butter, sugar, eggs, vanilla extract, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and baked in the preheated oven for about 1 our. Let cool and serve.
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup chopped peans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees.
Combine cooled melted butter, sugar, eggs, vanilla extract, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and baked in the preheated oven for about 1 our. Let cool and serve.
Wednesday, June 16, 2010
Whole Wheat Naan
Whole Wheat Naan
1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 cups whole grain flour
1/2 cup bread flour, plus extra for rolling
1/2 tsp. salt
1/4 cup olive oil
1/3 cup plain yogurt
1 large egg
melted butter (I used olive oil), for frying
In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.
Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.
Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it like a scone) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.
Makes about 8 naan.
1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 cups whole grain flour
1/2 cup bread flour, plus extra for rolling
1/2 tsp. salt
1/4 cup olive oil
1/3 cup plain yogurt
1 large egg
melted butter (I used olive oil), for frying
In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.
Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.
Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it like a scone) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.
Makes about 8 naan.
Sunday, June 13, 2010
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
Cooking Light recipe
Smoked paprika, a staple spice in Spanish cuisine, adds a heady flavor to this simple dish. Creamy polenta complements the full-flavored fish.
Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese
Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray
To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
CALORIES 422 (21% from fat); FAT 9.7g (sat 3g,mono 5.1g,poly 1.1g); IRON 1mg; CHOLESTEROL 73mg; CALCIUM 414mg; CARBOHYDRATE 34.2g; SODIUM 751mg; PROTEIN 39.9g; FIBER 4.1g
Cooking Light recipe
Smoked paprika, a staple spice in Spanish cuisine, adds a heady flavor to this simple dish. Creamy polenta complements the full-flavored fish.
Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese
Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray
To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
CALORIES 422 (21% from fat); FAT 9.7g (sat 3g,mono 5.1g,poly 1.1g); IRON 1mg; CHOLESTEROL 73mg; CALCIUM 414mg; CARBOHYDRATE 34.2g; SODIUM 751mg; PROTEIN 39.9g; FIBER 4.1g
Steak Frites with Shallot Pan Reduction
Steak Frites with Shallot Pan Reduction
Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.
Yield: 4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)
1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
Cooking spray
3/4 teaspoon kosher salt, divided
2 teaspoons chopped fresh thyme, divided
1 pound boneless sirloin steak, trimmed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons finely chopped shallots
2 tablespoons brandy
3/4 cup less-sodium beef broth
1 tablespoon Dijon mustard
1 1/2 teaspoons butter
1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
2. Preheat oven to 450°.
3. Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
4. Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
5. Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.
6. Slice steak. Serve with shallot pan reduction sauce and potatoes.
Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18. —Karen MacNeil
CALORIES 347 (18% from fat); FAT 6.8g (sat 2.7g,mono 2.4g,poly 0.4g); IRON 4.9mg; CHOLESTEROL 73mg; CALCIUM 39mg; CARBOHYDRATE 37.7g; SODIUM 612mg; PROTEIN 28.9g; FIBER 2.7g
Cooking Light, SEPTEMBER 2008
Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.
Yield: 4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)
1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
Cooking spray
3/4 teaspoon kosher salt, divided
2 teaspoons chopped fresh thyme, divided
1 pound boneless sirloin steak, trimmed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons finely chopped shallots
2 tablespoons brandy
3/4 cup less-sodium beef broth
1 tablespoon Dijon mustard
1 1/2 teaspoons butter
1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
2. Preheat oven to 450°.
3. Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
4. Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
5. Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.
6. Slice steak. Serve with shallot pan reduction sauce and potatoes.
Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18. —Karen MacNeil
CALORIES 347 (18% from fat); FAT 6.8g (sat 2.7g,mono 2.4g,poly 0.4g); IRON 4.9mg; CHOLESTEROL 73mg; CALCIUM 39mg; CARBOHYDRATE 37.7g; SODIUM 612mg; PROTEIN 28.9g; FIBER 2.7g
Cooking Light, SEPTEMBER 2008
Sauteed Chicken Breasts with Creamy Chive Sauce
Sauteed Chicken Breasts with Creamy Chive Sauce
http://www.eatingwell.com/recipes/sauteed_chicken_breasts_with_creamy_chive_sauce.html
From EatingWell: December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)
Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
•4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
•1 teaspoon kosher salt, divided
•1/4 cup plus 1 tablespoon all-purpose flour, divided
•3 teaspoons extra-virgin olive oil, divided
•2 large shallots, finely chopped
•1/2 cup dry white wine
•1 14-ounce can reduced-sodium chicken broth
•1/3 cup reduced-fat sour cream
•1 tablespoon Dijon mustard
•1/2 cup chopped chives, (about 1 bunch)
Preparation
1.Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3.Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4.Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Nutrition
Per serving : 244 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 72 mg Cholesterol; 1 g Carbohydrates; 26 g Protein; 0 g Fiber; 679 mg Sodium; 334 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 very lean meat ,1 fat
http://www.eatingwell.com/recipes/sauteed_chicken_breasts_with_creamy_chive_sauce.html
From EatingWell: December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)
Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
•4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
•1 teaspoon kosher salt, divided
•1/4 cup plus 1 tablespoon all-purpose flour, divided
•3 teaspoons extra-virgin olive oil, divided
•2 large shallots, finely chopped
•1/2 cup dry white wine
•1 14-ounce can reduced-sodium chicken broth
•1/3 cup reduced-fat sour cream
•1 tablespoon Dijon mustard
•1/2 cup chopped chives, (about 1 bunch)
Preparation
1.Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3.Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4.Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Nutrition
Per serving : 244 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 72 mg Cholesterol; 1 g Carbohydrates; 26 g Protein; 0 g Fiber; 679 mg Sodium; 334 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 very lean meat ,1 fat
Best Chicken Noodle Soup
Best Chicken Noodle Soup
Taste of Home recipe
1 tablespoon dried rosemary, crushed
2 teaspoons each garlic powder, pepper and seasoned salt
2 broiler/fryer chicken (3 to 3 1/2 pounds each)
5 cups chicken broth
2 1/4 cups sliced fresh mushrooms
1/2 cup each chopped celery, sliced carrots and chopped onion
1/4 teaspoon pepper
Noodles:
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil
Combine the rosemary, garlic powerder, pepper and seasoned salt; rub over chickens. Place in an ungreased 13x9x2 inch baking pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cool chicken; debone and cut into chunks. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes.
Taste of Home recipe
1 tablespoon dried rosemary, crushed
2 teaspoons each garlic powder, pepper and seasoned salt
2 broiler/fryer chicken (3 to 3 1/2 pounds each)
5 cups chicken broth
2 1/4 cups sliced fresh mushrooms
1/2 cup each chopped celery, sliced carrots and chopped onion
1/4 teaspoon pepper
Noodles:
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil
Combine the rosemary, garlic powerder, pepper and seasoned salt; rub over chickens. Place in an ungreased 13x9x2 inch baking pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cool chicken; debone and cut into chunks. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes.
Chunky Chicken Soup
Chunky Chicken Soup
Taste of Home
3 boneless skinless chicken thighs, cut into 1 inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons vegetable oil
6 cups chicken broth
1 1/2 cups sliced carrots
1 teaspoon dired thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1 1/2 cups frozen peas
In a 3 qt saucepan, cook chicken, celery and onion in oil until chicken juices run clear. Add broth, carrots, thyme, salt if desired and pepper; bring to a boil.
Reduceheat; cover and simmer for 45 minutes or until the vegetables are tender. Stir in the macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Yield: 8 servings
Taste of Home
3 boneless skinless chicken thighs, cut into 1 inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons vegetable oil
6 cups chicken broth
1 1/2 cups sliced carrots
1 teaspoon dired thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1 1/2 cups frozen peas
In a 3 qt saucepan, cook chicken, celery and onion in oil until chicken juices run clear. Add broth, carrots, thyme, salt if desired and pepper; bring to a boil.
Reduceheat; cover and simmer for 45 minutes or until the vegetables are tender. Stir in the macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Yield: 8 servings
Comforting Chicken Noodle Soup
Comforting Chicken Noodle Soup
Taste of Home recipe
2 quarts water
8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Yield: 10-12 servings
Taste of Home recipe
2 quarts water
8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Yield: 10-12 servings
Cheeseburger Soup
Cheeseburger Soup
Taste of Home recipe
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 pounds)
1/4 cup all purpose four
2 cups (8 ounces) process cheese (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3 qt saucepan, cook beef until no longer pink; drain and set aside. In teh same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir about 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2 1/4 quarts)
Taste of Home recipe
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 pounds)
1/4 cup all purpose four
2 cups (8 ounces) process cheese (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3 qt saucepan, cook beef until no longer pink; drain and set aside. In teh same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir about 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2 1/4 quarts)
No Fuss Potato Soup
No Fuss Potato Soup
Taste of Home recipe
6 cups cubed peeled potatoes
5 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon or vegetable bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional
In a large slow cooker, combine potatoes, water, onion, celery, carrots, butter, bouillon, salt and pepper. Cover and cook on high for 7-8 hours or until the vegetables are tender.
Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.
Yield: 8-10 servings (about 3 quarts)
Taste of Home recipe
6 cups cubed peeled potatoes
5 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon or vegetable bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional
In a large slow cooker, combine potatoes, water, onion, celery, carrots, butter, bouillon, salt and pepper. Cover and cook on high for 7-8 hours or until the vegetables are tender.
Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.
Yield: 8-10 servings (about 3 quarts)
Walk Aong Chili
Walk Aong Chili
Taste of Home magazine
2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 to 3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried oregano
1 1/2 teaspoons salt
1 teaspoon ground cumin
16 bags (1 1/4 ounces each) corn chips
shredded cheese
In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add onion and garlic; cook and stir for 5 minutes. Stir in the next eight ingredients. Bring to aboil. Cover and simmer for 1 hour.
To serve, split open bags of chips at the back seam or cut an "x" in the bag; add 1/2 cup of chili to each. Sprinkle with cheese.
Yield: 16 servings
Taste of Home magazine
2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 to 3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried oregano
1 1/2 teaspoons salt
1 teaspoon ground cumin
16 bags (1 1/4 ounces each) corn chips
shredded cheese
In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add onion and garlic; cook and stir for 5 minutes. Stir in the next eight ingredients. Bring to aboil. Cover and simmer for 1 hour.
To serve, split open bags of chips at the back seam or cut an "x" in the bag; add 1/2 cup of chili to each. Sprinkle with cheese.
Yield: 16 servings
Vegetable Medley
Vegetable Medley
www.lightandtasty.com
1/2 pound sliced fresh mushrooms
1 medium zucchini, sliced
1 medium yellow summer squash, sliced
1 small onion, chopped
1 can (14.5 oz) italian diced tomatoes,undrained
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Serves 5
Calories: 61
www.lightandtasty.com
1/2 pound sliced fresh mushrooms
1 medium zucchini, sliced
1 medium yellow summer squash, sliced
1 small onion, chopped
1 can (14.5 oz) italian diced tomatoes,undrained
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Serves 5
Calories: 61
Beef Tenderloin with Mushroom Gravy
Beef Tenderloin with Mushroom Gravy
Cooking Light recipe
4 (4 ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup presliced mushrooms
1/2 cup finely chopped onion
1 teaspoon bottled minced garlic
1/2 cup low-salt beef broth
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add mushrooms, onion, and garlic to pan; saute 5 minutes. Stir in broth; bring to a boil. Cover; reduce heat, and simmer 3 minutes. Place sour cream in a medium bowl. Gradualy add mushroom mixture to sour cream, stirring constantly with wire whisk. Stir in minced parsley. Serve gravy with steak.
Yield: 4 servings (1 steak and 1/4 cup gravy)
Calories: 210
Fat 7.8g
Cooking Light recipe
4 (4 ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup presliced mushrooms
1/2 cup finely chopped onion
1 teaspoon bottled minced garlic
1/2 cup low-salt beef broth
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add mushrooms, onion, and garlic to pan; saute 5 minutes. Stir in broth; bring to a boil. Cover; reduce heat, and simmer 3 minutes. Place sour cream in a medium bowl. Gradualy add mushroom mixture to sour cream, stirring constantly with wire whisk. Stir in minced parsley. Serve gravy with steak.
Yield: 4 servings (1 steak and 1/4 cup gravy)
Calories: 210
Fat 7.8g
Slow Cooker Tender and Yummy Round Steak
Slow Cooker Tender and Yummy Round Steak
Allrecipes.com
Serves 6
3 potatoes, peeled and quartered
1 onion, chopped
6 carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 oz) package dry onion soup mix
1 (10.75 oz) can condensed cream of mushroom soup
3/4 cup water
Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of the vegetables. In a mixing bowl, combine the soup mix, soup and water, pour over beef.
Cover, and cook on low for 7 to 10 hours.
Allrecipes.com
Serves 6
3 potatoes, peeled and quartered
1 onion, chopped
6 carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 oz) package dry onion soup mix
1 (10.75 oz) can condensed cream of mushroom soup
3/4 cup water
Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of the vegetables. In a mixing bowl, combine the soup mix, soup and water, pour over beef.
Cover, and cook on low for 7 to 10 hours.
Roasted Tomato and Shrimp Pasta
Roasted Tomato and Shrimp Pasta
Paula Deen magazine recipe
Makes 6 to 8 servings
2 (12 ounce) packages cherry tomatoes
2 pounds large fresh shrimp, peeled and deveined (tails left on)
6 small shallots, thinly sliced
1/2 cup olive oil, divided
2 teaspoons minced garlic
2 teaspoons salt, divided
1 teaspoon crushed red pepper
1 (16 oz) package angel hair pasta, cooked and kept warm
Garnish: chopped fresh basil
Preheat oven to 500. Line a rimmed baking sheet with aluminum foil.
In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.
Paula Deen magazine recipe
Makes 6 to 8 servings
2 (12 ounce) packages cherry tomatoes
2 pounds large fresh shrimp, peeled and deveined (tails left on)
6 small shallots, thinly sliced
1/2 cup olive oil, divided
2 teaspoons minced garlic
2 teaspoons salt, divided
1 teaspoon crushed red pepper
1 (16 oz) package angel hair pasta, cooked and kept warm
Garnish: chopped fresh basil
Preheat oven to 500. Line a rimmed baking sheet with aluminum foil.
In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.
Chocolate-Peanut Butter Cookie Bars
Chocolate-Peanut Butter Cookie Bars
Kraftfoods.com
Makes 32 servings
1 pkg (2 layer size) chocolate cake mix
1 pkg (3.9 oz) Jello Chocolate Instant Pudding
1/2 cup (1 stick) butter, melted
1/2 cup cold milk
6 squares Baker's Semi-Sweet Chocolate, chopped, divided
1 cup Planters Dry Roasted Peanuts, divided
1 cup creamy peanut butter
Heat oven to 350. Line 13x9 inch dish with foil; spray with cooking spray. Mix first 4 ingredients until blended. (Mixture will be thick.) Pess half the cake mix mixture into prepared pan.
Bake 10 minutes. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. Bake 15 minutes. Cool 1 hour. Refrigerate 4 hours before cutting into bars.
Kraftfoods.com
Makes 32 servings
1 pkg (2 layer size) chocolate cake mix
1 pkg (3.9 oz) Jello Chocolate Instant Pudding
1/2 cup (1 stick) butter, melted
1/2 cup cold milk
6 squares Baker's Semi-Sweet Chocolate, chopped, divided
1 cup Planters Dry Roasted Peanuts, divided
1 cup creamy peanut butter
Heat oven to 350. Line 13x9 inch dish with foil; spray with cooking spray. Mix first 4 ingredients until blended. (Mixture will be thick.) Pess half the cake mix mixture into prepared pan.
Bake 10 minutes. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. Bake 15 minutes. Cool 1 hour. Refrigerate 4 hours before cutting into bars.
Triple-layer chocolate pie
Triple-layer chocolate pie
Kraftfoods.com
Makes 8 servings
2 pkg (3.9 oz each) Jello Chocolate Instant Pudding
2 cups cold milk
1 Oreo Pie Crust
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
Beat pudding mixes and milk in large bowl with whisk 2 minutes (mixture will be thick)
Spread 1 1/2 cups pudding onto bottom of crust. Stir in half the Cool Whip into remaining pudding; spread over layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hour or until firm.
Kraftfoods.com
Makes 8 servings
2 pkg (3.9 oz each) Jello Chocolate Instant Pudding
2 cups cold milk
1 Oreo Pie Crust
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
Beat pudding mixes and milk in large bowl with whisk 2 minutes (mixture will be thick)
Spread 1 1/2 cups pudding onto bottom of crust. Stir in half the Cool Whip into remaining pudding; spread over layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hour or until firm.
Cheddar Chicken and Potatoes
Cheddar Chicken and Potatoes
Food & Family magazine
4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves
4 cups (1 lb. frozen diced potatoes with peppers and onions, thawed)
4 oz. (1 cup) Kraft shredded sharp cheddar cheese
Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.
Add chicken to skillet; cook 5 minutes on each side or until done. Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5minutes or until heated through.
Place chicken over potatoes; top with cheese. Cover; cook 2 minutes or until cheese is melted.
Food & Family magazine
4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves
4 cups (1 lb. frozen diced potatoes with peppers and onions, thawed)
4 oz. (1 cup) Kraft shredded sharp cheddar cheese
Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.
Add chicken to skillet; cook 5 minutes on each side or until done. Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5minutes or until heated through.
Place chicken over potatoes; top with cheese. Cover; cook 2 minutes or until cheese is melted.
Beef Tenderloin Steaks with Shiitake Mushroom Sauce
Beef Tenderloin Steaks with Shiitake Mushroom Sauce
Cooking Light recipe
4 (4 oz) beef tenderloin steaks, trimmed (about 1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 8 oz)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves
Sprinkle the steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saute for 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook for 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
Yields: 4 servings (1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves.
Cooking Light recipe
4 (4 oz) beef tenderloin steaks, trimmed (about 1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 8 oz)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves
Sprinkle the steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; saute 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; saute 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; saute for 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook for 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
Yields: 4 servings (1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves.
Broiled Zucchini and Potatoes with Parmesan Crust
Broiled Zucchini and Potatoes with Parmesan Crust
Giada De Laurentiis recipe
4 small new potaotes (red or white, about 1 1/2 inches in diameter)
2 tablespoons new butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1 inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 mnutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and peeper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Giada De Laurentiis recipe
4 small new potaotes (red or white, about 1 1/2 inches in diameter)
2 tablespoons new butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1 inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 mnutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and peeper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Strawberry Shortcut Cake
Strawberry Shortcut Cake
Cooking with Paula Deen magazine
Makes 12 servings
1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry flavored gelatin
3 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons cognac
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries
Preheat oven to 350
Bake cake in a 13x9 inch baking pan according to package directions. Allow cake to cool completely.
Invert cake onto a serving platter.
Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.
In a medium bowl, combine strawberries, sugar and cognac. Cover, and let stand at room temperature for 20 minutes.
Beat cream, confectioners' sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form.
Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.
Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired.
Cooking with Paula Deen magazine
Makes 12 servings
1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry flavored gelatin
3 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons cognac
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries
Preheat oven to 350
Bake cake in a 13x9 inch baking pan according to package directions. Allow cake to cool completely.
Invert cake onto a serving platter.
Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.
In a medium bowl, combine strawberries, sugar and cognac. Cover, and let stand at room temperature for 20 minutes.
Beat cream, confectioners' sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form.
Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.
Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired.
Strawberry Shortcut Cake
Strawberry Shortcut Cake
Cooking with Paula Deen magazine
Makes 12 servings
1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry flavored gelatin
3 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons cognac
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries
Preheat oven to 350
Bake cake in a 13x9 inch baking pan according to package directions. Allow cake to cool completely.
Invert cake onto a serving platter.
Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.
In a medium bowl, combine strawberries, sugar and cognac. Cover, and let stand at room temperature for 20 minutes.
Beat cream, confectioners' sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form.
Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.
Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired.
Cooking with Paula Deen magazine
Makes 12 servings
1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry flavored gelatin
3 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons cognac
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries
Preheat oven to 350
Bake cake in a 13x9 inch baking pan according to package directions. Allow cake to cool completely.
Invert cake onto a serving platter.
Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.
In a medium bowl, combine strawberries, sugar and cognac. Cover, and let stand at room temperature for 20 minutes.
Beat cream, confectioners' sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form.
Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.
Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired.
Strawberry Vanilla Shortcake
Strawberry Vanilla Shortcake
Kraft.com recipe
3 cups strawberries, sliced
2 tbsp. sugar
1 pkg (12 oz) pound cake, cut into 12 slices
1 1/2 cups cold milk
1 pkg (4 serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
Toss strawberries with sugar; let stand 10 minutes or until sugar is dissolved.
Cut each slice of pound cake in half diagnonally. Place 12 of the cake pieces on individual dessert plates.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Spoon 2 tbsp of the strawberries over each cake piece. Top with 1/4 cup of the pudding mixture. Top with remaining cake pieces, strawberries and 2 tbsp whipped topping. Serve immediately or refrigerate until ready to serve.
Kraft.com recipe
3 cups strawberries, sliced
2 tbsp. sugar
1 pkg (12 oz) pound cake, cut into 12 slices
1 1/2 cups cold milk
1 pkg (4 serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
Toss strawberries with sugar; let stand 10 minutes or until sugar is dissolved.
Cut each slice of pound cake in half diagnonally. Place 12 of the cake pieces on individual dessert plates.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Spoon 2 tbsp of the strawberries over each cake piece. Top with 1/4 cup of the pudding mixture. Top with remaining cake pieces, strawberries and 2 tbsp whipped topping. Serve immediately or refrigerate until ready to serve.
Candy Crunch Pudding Pie
Candy Crunch Pudding Pie
2 cups cold milk
2 pkg (4 serving size each) Jello Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, Thawed, divided
2 milk chocolate English Toffee candy bars (1.4 oz each), chopped, divided
1 Oreo Pie Crust (6 oz)
1 square Baker's Semi-Sweet Baking Chocolate, melted
Beat milk and dry pudding mixes with whisk 2 minutes or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp of the candy
Spoon into crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
Makes 8 servings.
2 cups cold milk
2 pkg (4 serving size each) Jello Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, Thawed, divided
2 milk chocolate English Toffee candy bars (1.4 oz each), chopped, divided
1 Oreo Pie Crust (6 oz)
1 square Baker's Semi-Sweet Baking Chocolate, melted
Beat milk and dry pudding mixes with whisk 2 minutes or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp of the candy
Spoon into crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
Makes 8 servings.
Sunday's Best Fruit Salad
Sunday's Best Fruit Salad
1 can pineapple chunks (20 ounce) juice reserved
2 apples, peeled and cored
1 can peach pie filling (21 ounce)
2 bananas, peeled and diced
3 kiwis, sliced
1 pint strawberries, sliced
In a small bowl, toss the chopped apples in reserved pineapple juice.
Allow to sit for 5 to 10 minutes.
In a large salad bowl, combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture.
Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries
Chop the other 1/2 of strawberries and set aside.
Remove bananas from pineapple juice and add to pie filling mixture.
Add chopped strawberries; toss together
Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices.
Chill and serve
1 can pineapple chunks (20 ounce) juice reserved
2 apples, peeled and cored
1 can peach pie filling (21 ounce)
2 bananas, peeled and diced
3 kiwis, sliced
1 pint strawberries, sliced
In a small bowl, toss the chopped apples in reserved pineapple juice.
Allow to sit for 5 to 10 minutes.
In a large salad bowl, combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture.
Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries
Chop the other 1/2 of strawberries and set aside.
Remove bananas from pineapple juice and add to pie filling mixture.
Add chopped strawberries; toss together
Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices.
Chill and serve
Blueberry Angel Dessert
Blueberry Angel Dessert
Taste of Home recipe
Serves 12-15
1 package (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz) frozen Cool Whip whipped topping, thawed
1 prepared angel food cake (16 ounces), cut into 1 inch pieces
2 can (21 ounces each) blueberry pie filling
In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9x2 inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.
Taste of Home recipe
Serves 12-15
1 package (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz) frozen Cool Whip whipped topping, thawed
1 prepared angel food cake (16 ounces), cut into 1 inch pieces
2 can (21 ounces each) blueberry pie filling
In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9x2 inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.
Crockpot Blueberry Dump Cake
Crockpot Blueberry Dump Cake
1 21 oz can blueberry pie filling
1 package yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, spring over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 to 3 hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
1 21 oz can blueberry pie filling
1 package yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, spring over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 to 3 hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
Strawberries with Cheesecake Cream
Strawberries with Cheesecake Cream
Betty Crocker recipe
10 vanilla wafer cookies
2 teaspoons butter or margarine, melted
1/2 cup cream cheese spread (from 8 oz container)
6 tablespoons sugar
3 tablespoons milk
1 tablespoon orange juice
1 teaspoon orange-flavored liqueur, if desired
1 quart fresh strawberries, sliced (3 cups)
Heat oven to 350. Place cookies in blender. Cover; blend on high speed until finely crushed. In small bowl, mix cookie crumbs and butter; spread on ungreased cookie sheet. Bake about 5 minutes or until golden brown.
In large bowl, beat remaining ingredients except strawberries with electric mixer on medium speed until smooth.
Divide strawberries among 4 large wine glasses or individual dessert dishes. Top each with about 1/4 cup cream cheese mixutre; sprinkle each with 2 tablespoons crumb.
4 servings
Calories: 300
Total Fat: 13g
Betty Crocker recipe
10 vanilla wafer cookies
2 teaspoons butter or margarine, melted
1/2 cup cream cheese spread (from 8 oz container)
6 tablespoons sugar
3 tablespoons milk
1 tablespoon orange juice
1 teaspoon orange-flavored liqueur, if desired
1 quart fresh strawberries, sliced (3 cups)
Heat oven to 350. Place cookies in blender. Cover; blend on high speed until finely crushed. In small bowl, mix cookie crumbs and butter; spread on ungreased cookie sheet. Bake about 5 minutes or until golden brown.
In large bowl, beat remaining ingredients except strawberries with electric mixer on medium speed until smooth.
Divide strawberries among 4 large wine glasses or individual dessert dishes. Top each with about 1/4 cup cream cheese mixutre; sprinkle each with 2 tablespoons crumb.
4 servings
Calories: 300
Total Fat: 13g
Jello Magic Mousse
Jello Magic Mousse
3 cups boiling water
1 package (8 serving size) Jello Brand Gelatin, any red flavor
1 tub (16 oz) Cool Whip Whipped Topping, thawed, divided
Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Reserve 1 cup of the whipped topping; refrigerate. Add remaining whipped topping to gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will be thin.)
Pour into 6-cup glass bowl sprayed with cooking spray.
Refrigerate at least 8 hours or overnight. Top with the reserved whipped topping just before serving. Store leftovers in refrigerator.
3 cups boiling water
1 package (8 serving size) Jello Brand Gelatin, any red flavor
1 tub (16 oz) Cool Whip Whipped Topping, thawed, divided
Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Reserve 1 cup of the whipped topping; refrigerate. Add remaining whipped topping to gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will be thin.)
Pour into 6-cup glass bowl sprayed with cooking spray.
Refrigerate at least 8 hours or overnight. Top with the reserved whipped topping just before serving. Store leftovers in refrigerator.
Banana Cream Cheesecake
Banana Cream Cheesecake
Taste of Home recipe
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Filling:
1 package (8 oz) ceam cheese, softened
1/2 cup sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1 3/4 cups cold milk
1 package (3.4 oz) instant banana cream pudding mix
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9 inch springform pan or 9 inch square baking pan. Bake at 350 for 5-7 minutes. Cool on wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
In a bowl, beat milk and pudding mix until smooth; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Yields: 10 servings
Taste of Home recipe
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Filling:
1 package (8 oz) ceam cheese, softened
1/2 cup sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1 3/4 cups cold milk
1 package (3.4 oz) instant banana cream pudding mix
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9 inch springform pan or 9 inch square baking pan. Bake at 350 for 5-7 minutes. Cool on wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
In a bowl, beat milk and pudding mix until smooth; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Yields: 10 servings
Strawberries al Moscato with Vanilla Cream
Strawberries al Moscato with Vanilla Cream
Taste of Home recipe
1 quart fresh strawberries, quartered
1/4 cup GALLO Family Vineyards Moscato
4 teaspoons honey
2 teaspoons lemon juice
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/4 cup sugar
fresh mint leaves, optional
In a bowl, toss strawberries with the Moscato, honey and lemon juice. Let stand 10 minutes before serving. In a separate mixing bowl, combine the cream, vanilla and sugar until soft peaks form. Spoon berry mixture into chilled serving dishes. Garnish with vanilla cream and mint leaves.
Serves 8
Taste of Home recipe
1 quart fresh strawberries, quartered
1/4 cup GALLO Family Vineyards Moscato
4 teaspoons honey
2 teaspoons lemon juice
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/4 cup sugar
fresh mint leaves, optional
In a bowl, toss strawberries with the Moscato, honey and lemon juice. Let stand 10 minutes before serving. In a separate mixing bowl, combine the cream, vanilla and sugar until soft peaks form. Spoon berry mixture into chilled serving dishes. Garnish with vanilla cream and mint leaves.
Serves 8
Pumpkin Crisp
Pumpkin Crisp
Cooking with Paula Deen recipe
Serves 8
2 (15 oz) cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Walnut Crisp Topping (recipe follows)
Garnish: sweetened whipped cream, ground cinnamon
Preheat oven to 350. Lightly grease an 8 inch square baking dish.
In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice, and vaniall until smooth. Pour into prpeared baking dish; sprinkle evenly with Walnut Crisp Topping. Bake for 45 to 50 minutes, or until center is set and topping is golden brown. Serve warm with whipped cream and cinnamon, if desired.
Walnut Crisp Topping
Makes about 2 cups
3/4 cup firmly packed sugar
3/4 cup quick-cooking oats
3/4 cup chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
In a medium bowl, combine sugar, oats, walnuts, flour, and cinnamon. Add melted butter, stirring until combined.
Cooking with Paula Deen recipe
Serves 8
2 (15 oz) cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Walnut Crisp Topping (recipe follows)
Garnish: sweetened whipped cream, ground cinnamon
Preheat oven to 350. Lightly grease an 8 inch square baking dish.
In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice, and vaniall until smooth. Pour into prpeared baking dish; sprinkle evenly with Walnut Crisp Topping. Bake for 45 to 50 minutes, or until center is set and topping is golden brown. Serve warm with whipped cream and cinnamon, if desired.
Walnut Crisp Topping
Makes about 2 cups
3/4 cup firmly packed sugar
3/4 cup quick-cooking oats
3/4 cup chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
In a medium bowl, combine sugar, oats, walnuts, flour, and cinnamon. Add melted butter, stirring until combined.
Roasted Green Beans and Mushrooms
Roasted Green Beans and Mushrooms
Cooking with Paula Deen recipe
Serves 6 to 8
1 1/2 pounds fresh green beans, trimmed
1 (8 oz) package fres mushrooms, quartered
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 450. Line a rimmed baking sheet with aluminum foil.
Combine green beans and mushrooms on prepared baking sheet. Drizzle with olive oil; sprinkle with salt and pepper. Toss gently to coat. Baker for 15 minutes, or until desired degree of tenderness. Serve immediately.
Cooking with Paula Deen recipe
Serves 6 to 8
1 1/2 pounds fresh green beans, trimmed
1 (8 oz) package fres mushrooms, quartered
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 450. Line a rimmed baking sheet with aluminum foil.
Combine green beans and mushrooms on prepared baking sheet. Drizzle with olive oil; sprinkle with salt and pepper. Toss gently to coat. Baker for 15 minutes, or until desired degree of tenderness. Serve immediately.
Beef Tips and Carmelized Onion Casserole
Beef Tips and Carmelized Onion Casserole
Cooking with Paula Deen recipe
Serves 8 to 10
2 tablespoons olive oil
4 pounds sirloin tip roast, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup all-purpose flour
2 (10.5 oz) cans beef consomme
1 (14 oz) can beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
1/2 (14 oz) package French bread, cut into 1/4 inch thick slices, toasted
1 1/2 cups shredded mozzarella cheese
Garnish: fresh thyme
In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, in batches, for 3 to 4 minutes per side; remove from pan , and set aside.
In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently, for 15 to 20 minutes, or until onions are tender. Increase heat to medium-high, and cook for 3 to 4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. Add roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered for 1 hour. Stir in cream, and simmer, uncovered, for 30 minutes. Discard bay leaves.
Preheat broiler. Lightly grease a 13x9 inch baking dish.
Spoon roast mixutre into prepared baking dish. Place toasted french bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3 to 4 minutes or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.
Cooking with Paula Deen recipe
Serves 8 to 10
2 tablespoons olive oil
4 pounds sirloin tip roast, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup all-purpose flour
2 (10.5 oz) cans beef consomme
1 (14 oz) can beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
1/2 (14 oz) package French bread, cut into 1/4 inch thick slices, toasted
1 1/2 cups shredded mozzarella cheese
Garnish: fresh thyme
In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, in batches, for 3 to 4 minutes per side; remove from pan , and set aside.
In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently, for 15 to 20 minutes, or until onions are tender. Increase heat to medium-high, and cook for 3 to 4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. Add roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered for 1 hour. Stir in cream, and simmer, uncovered, for 30 minutes. Discard bay leaves.
Preheat broiler. Lightly grease a 13x9 inch baking dish.
Spoon roast mixutre into prepared baking dish. Place toasted french bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3 to 4 minutes or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.
Slow-cooked Chicken
Slow-cooked Chicken
Foodnetwork.com recipe
Serves 4 to 6
1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undistributed.
Remove the chicken from the slow cooker, and pour the accumulated juices into a 2 cup heatproog container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
Foodnetwork.com recipe
Serves 4 to 6
1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undistributed.
Remove the chicken from the slow cooker, and pour the accumulated juices into a 2 cup heatproog container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
Roasted Broccoli with Cherry Tomatoes
Roasted Broccoli with Cherry Tomatoes
Foodnetwork.com recipe
Serves 4
2 bunches broccoli, cut into 2 1/2 inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatos, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
salt and freshly ground black pepper
1/3 cup grated Parmesan
Preheat oven to 450
Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate teh Parmesan over the broccoli while its hot.
Foodnetwork.com recipe
Serves 4
2 bunches broccoli, cut into 2 1/2 inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatos, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
salt and freshly ground black pepper
1/3 cup grated Parmesan
Preheat oven to 450
Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate teh Parmesan over the broccoli while its hot.
Grilled Stuffed Tomatoes
Grilled Stuffed Tomatoes
Foodnetwork.com recipe
6 large tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped basil leaves
6 ounces goat cheese
salt and freshly ground black pepper
2 cups cooked orzo
2 tablespoons extra virgini olive oil
1/4 cup grated parmesan cheese
Preheat the grill to medium heat.
Cut the tomatoes and core them, removing all the seeds and juice.
In a medium bowl add the onions, basil and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
Foodnetwork.com recipe
6 large tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped basil leaves
6 ounces goat cheese
salt and freshly ground black pepper
2 cups cooked orzo
2 tablespoons extra virgini olive oil
1/4 cup grated parmesan cheese
Preheat the grill to medium heat.
Cut the tomatoes and core them, removing all the seeds and juice.
In a medium bowl add the onions, basil and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
Italian Chicken Sticks
Italian Chicken Sticks
Foodnetwork.com recipe
Serves 3 to 3 1/2 dozen
1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground black pepper
8 boneless chicken breast halves, cut into 1/2 inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping
Preheat the oven to 400.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in teh bread crumb mixture. Place the chicken strips in a single layer on a highly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.
Foodnetwork.com recipe
Serves 3 to 3 1/2 dozen
1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground black pepper
8 boneless chicken breast halves, cut into 1/2 inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping
Preheat the oven to 400.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in teh bread crumb mixture. Place the chicken strips in a single layer on a highly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.
Broccoli with Cheedar Sauce
Broccoli with Cheedar Sauce
The Best of Cooking Light magazine
1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme
1 1/2 pounds broccoli florets (about 9 cups)
Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until the mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheddar, Parmesan, mustard, salt, pepper and thyme, stirring until whisk until smooth. Keep warm.
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, for 4 minuts or until broccoli is crisp-tender. Serve immediately with sauce.
Yields: 8 servings (about 1 cup broccoli and 2 tablespoon sauce)
The Best of Cooking Light magazine
1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme
1 1/2 pounds broccoli florets (about 9 cups)
Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until the mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheddar, Parmesan, mustard, salt, pepper and thyme, stirring until whisk until smooth. Keep warm.
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, for 4 minuts or until broccoli is crisp-tender. Serve immediately with sauce.
Yields: 8 servings (about 1 cup broccoli and 2 tablespoon sauce)
Semi-Homemade Lasagna
Semi-Homemade Lasagna
Sandra Lee Semi-Homemade magazine recipe
Serves 6 to 8
2 pounds ground chuck
1 (12 ounces) bag frozen chopped onions
1 (26 ounce) jar chunky garden style pasta sauce, Ragu
2 cups whole milk ricotta cheese, Sargento
1 large egg, lightly beaten
2 teaspoons italian seasoning
1/2 cup shredded paremsan cheese
1 (8 oz) no-boil lasagna noodles
3 (8 oz) packages shredded mozzarella cheese
Garnish: fresh parsley
In a large skillet, combine ground chuck, onions, and garlic. Cook over medium-high heat, for 8 to 10 minutes, stirring frequently, until meat is browned and crumbles; drain well. Stir in pasta sauce.
In a medium bowl, combine ricotta, egg, italian seasoning, and parmesan.
Spread about one-fourth of the meat sauce in bottom of prepared baking dish. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread one-third of ricotta mixture over noodles, top with one-fourth of meat sauce and one-third of mozzarella. Repeat layers, beginning with noodles and reserving last one-third of mozzarella.
Bake for 30 minutes. Sprinkle evenly with remaining one-third cheese, and bake for 15 minutes, or until hot and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.
Sandra Lee Semi-Homemade magazine recipe
Serves 6 to 8
2 pounds ground chuck
1 (12 ounces) bag frozen chopped onions
1 (26 ounce) jar chunky garden style pasta sauce, Ragu
2 cups whole milk ricotta cheese, Sargento
1 large egg, lightly beaten
2 teaspoons italian seasoning
1/2 cup shredded paremsan cheese
1 (8 oz) no-boil lasagna noodles
3 (8 oz) packages shredded mozzarella cheese
Garnish: fresh parsley
In a large skillet, combine ground chuck, onions, and garlic. Cook over medium-high heat, for 8 to 10 minutes, stirring frequently, until meat is browned and crumbles; drain well. Stir in pasta sauce.
In a medium bowl, combine ricotta, egg, italian seasoning, and parmesan.
Spread about one-fourth of the meat sauce in bottom of prepared baking dish. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread one-third of ricotta mixture over noodles, top with one-fourth of meat sauce and one-third of mozzarella. Repeat layers, beginning with noodles and reserving last one-third of mozzarella.
Bake for 30 minutes. Sprinkle evenly with remaining one-third cheese, and bake for 15 minutes, or until hot and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.
Eggs Lorraine
Eggs Lorraine
Taste of Home recipe
4 slices Canadian bacon
2 slices swiss cheese
4 eggs
2 tablespoons sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
Minced chives, optional
Coat two shallow oval 1 1/2 cups baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break two eggs into each dish.
In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs.
Bake, uncovered, at 350 for 25-30 minutes or until eggs are completely set. Sprinkle with chives if desired.
Yield: 2 servings
Taste of Home recipe
4 slices Canadian bacon
2 slices swiss cheese
4 eggs
2 tablespoons sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
Minced chives, optional
Coat two shallow oval 1 1/2 cups baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break two eggs into each dish.
In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs.
Bake, uncovered, at 350 for 25-30 minutes or until eggs are completely set. Sprinkle with chives if desired.
Yield: 2 servings
Twisted Strawberry Shortcake
Twisted Strawberry Shortcake
2 package (4 serving size each) Jello Vanilla Flavor Instant Pudding and Pie Filling
1 qt (4 cups) cold milk
2 cups thawed Cool Whip Whipped Topping
1 pacakge (12 oz) store bought angel food cake, cut into 1/2 inch cubes
1/3 cup orange juice or orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares Baker's Premium White Baking Chocolate
Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.
Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of teh cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.
Refrigerate at least 30 minutes or until ready to serve.
Makes 20 servings, 1/2 cup each)
2 package (4 serving size each) Jello Vanilla Flavor Instant Pudding and Pie Filling
1 qt (4 cups) cold milk
2 cups thawed Cool Whip Whipped Topping
1 pacakge (12 oz) store bought angel food cake, cut into 1/2 inch cubes
1/3 cup orange juice or orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares Baker's Premium White Baking Chocolate
Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.
Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of teh cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.
Refrigerate at least 30 minutes or until ready to serve.
Makes 20 servings, 1/2 cup each)
Saturday, June 12, 2010
Heirloom Lasagna
Heirloom Lasagna
From Sandra Lee Semi-Homemade magazine
Serves 8 to 10
1 1/2 pounds ground chuch
1 pound sweet italian sausage, casing removed
1 large onion, chopped
4 garlic cloves, minced
3 (15 oz) cans tomato sauce
1 (14.5 oz) can diced tomatoes
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (8 oz) package cream cheese, softened
2 cups ricotta cheese
1/3 cup chopped fresh parsley
1/4 cup shredded parmesan cheese
2 large eggs
1 (16 oz) box lasagna noodles, cooked according to package directions
3 (8 oz) packages shredded mozzarella cheese
Garnish: fresh parsley
In a large heavy bottomed pot, combine ground chuck, italian sausage, onion and garlic. Cook over medium high heat, for 8 to 10 minutes, stirring frequently until meat is browned and crumbles; drain well. Add tomato sauce, diced tomatoes, basil, oregano, pepper and salt. Bring to a boil, reduce heat, and simmer, uncovered for 1 hour, stirring frequently.
In a medium bowl, combine cream cheese, ricotta, parsley, parmesan, and eggs.
Preheat oven to 350. Spray a deep dish lasagna pan with nonstick cooking spray.
Arrange enough noodles in a single layer to cover bottom of pan. Spread one-third of cream cheese mixture evenly over noodles. Top evenly with one-third of meat sauce. Sprinkle evenly with one-third mozzarella. Repeat layers, reserving last one-third of mozzarella. Bake for 30 minutes. Sprinkle evenly with remaining one-third of mozzarella, and bake for 15 minutes, or until lasagna is hot and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.
From Sandra Lee Semi-Homemade magazine
Serves 8 to 10
1 1/2 pounds ground chuch
1 pound sweet italian sausage, casing removed
1 large onion, chopped
4 garlic cloves, minced
3 (15 oz) cans tomato sauce
1 (14.5 oz) can diced tomatoes
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (8 oz) package cream cheese, softened
2 cups ricotta cheese
1/3 cup chopped fresh parsley
1/4 cup shredded parmesan cheese
2 large eggs
1 (16 oz) box lasagna noodles, cooked according to package directions
3 (8 oz) packages shredded mozzarella cheese
Garnish: fresh parsley
In a large heavy bottomed pot, combine ground chuck, italian sausage, onion and garlic. Cook over medium high heat, for 8 to 10 minutes, stirring frequently until meat is browned and crumbles; drain well. Add tomato sauce, diced tomatoes, basil, oregano, pepper and salt. Bring to a boil, reduce heat, and simmer, uncovered for 1 hour, stirring frequently.
In a medium bowl, combine cream cheese, ricotta, parsley, parmesan, and eggs.
Preheat oven to 350. Spray a deep dish lasagna pan with nonstick cooking spray.
Arrange enough noodles in a single layer to cover bottom of pan. Spread one-third of cream cheese mixture evenly over noodles. Top evenly with one-third of meat sauce. Sprinkle evenly with one-third mozzarella. Repeat layers, reserving last one-third of mozzarella. Bake for 30 minutes. Sprinkle evenly with remaining one-third of mozzarella, and bake for 15 minutes, or until lasagna is hot and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.
Semi-Homemade Cinnamon Roll
Semi-Homemade Cinnamon Rolls
Sandra Lee Semi-Homemade magazine
Makes 16 rolls
1 (1 pound) loaf frozen white bread dough, thawed in refrigerator
1 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 cup unsalted butter, softened and divided
1 cup confectioners' sugar
5 tablespoons cream cheese, softened
1 teaspoon vanilla extract
Spray 2 (9 inch) round baking pans with nonstick cooking spray.
On a lightly floured surface, roll out dough into a 7X15 inch rectangle.
In a small bowl, combine brown sugar and cinnmon; set aside. Spread 1/2 cup butter over dough, and sprinkle evenly with sugar mixtur, leaving a 1/2 inch border on one short end of dough. Roll up dough, starting at other short end of dough, jelly-roll fashion, pressing edge to seal. Cut roll into 16 slices, and place, cut sides up, in prepared baking plans. Cover, and let rise in warm place (85 degrees), free from drafts, for 1 hour, or until doubled in size.
Preheat oven to 350. Bake for 15 minutes, or until lightly browned.
While rolls are baking, in a medium bowl, combine remaining 1/2 cup butter, confectioners' sugar, cream cheese, and vanilla. Beat at medium speed with an electric mixer until icing is fluffy.
Top the warm rolls with icing. Serve warm.
Sandra Lee Semi-Homemade magazine
Makes 16 rolls
1 (1 pound) loaf frozen white bread dough, thawed in refrigerator
1 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 cup unsalted butter, softened and divided
1 cup confectioners' sugar
5 tablespoons cream cheese, softened
1 teaspoon vanilla extract
Spray 2 (9 inch) round baking pans with nonstick cooking spray.
On a lightly floured surface, roll out dough into a 7X15 inch rectangle.
In a small bowl, combine brown sugar and cinnmon; set aside. Spread 1/2 cup butter over dough, and sprinkle evenly with sugar mixtur, leaving a 1/2 inch border on one short end of dough. Roll up dough, starting at other short end of dough, jelly-roll fashion, pressing edge to seal. Cut roll into 16 slices, and place, cut sides up, in prepared baking plans. Cover, and let rise in warm place (85 degrees), free from drafts, for 1 hour, or until doubled in size.
Preheat oven to 350. Bake for 15 minutes, or until lightly browned.
While rolls are baking, in a medium bowl, combine remaining 1/2 cup butter, confectioners' sugar, cream cheese, and vanilla. Beat at medium speed with an electric mixer until icing is fluffy.
Top the warm rolls with icing. Serve warm.
Chocolate Peanut Clusters
I am not sure where I got this recipe.
Chocolate Peanut Clusters
1/2 cup chocolate chips
1/2 cup semi-sweet chocolate chips
1 tbsp shortening (do not use butter, margarine or oil)
1 cup unsalted, roasted peanuts
Place both types of chocolate chips and shortening in a small microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, or just until mixture is smooth when stirred. Stir in peanuts. Drop by rounded teaspoonfuls into 1" diameter candy paper/cups. Allow to set until firm. Store in an airtight containers in a cool dry place. Makes about 1 dozen candies.
Chocolate Peanut Clusters
1/2 cup chocolate chips
1/2 cup semi-sweet chocolate chips
1 tbsp shortening (do not use butter, margarine or oil)
1 cup unsalted, roasted peanuts
Place both types of chocolate chips and shortening in a small microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, or just until mixture is smooth when stirred. Stir in peanuts. Drop by rounded teaspoonfuls into 1" diameter candy paper/cups. Allow to set until firm. Store in an airtight containers in a cool dry place. Makes about 1 dozen candies.
Garden Pasta Salad
Garden Pasta Salad
Allrecipes.com
1 (16 oz) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, choped
1/2 cup chopped green pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 oz) bottles italian sytle salad dressing
1/2 cup grated parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water; and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in a large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour italian dressing over mixture, add parmesan cheese and mix well.
Chill for one hour before serving.
Allrecipes.com
1 (16 oz) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, choped
1/2 cup chopped green pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 oz) bottles italian sytle salad dressing
1/2 cup grated parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water; and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in a large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour italian dressing over mixture, add parmesan cheese and mix well.
Chill for one hour before serving.
Irish Herbed Potatoes
Irish Herbed Potatoes
Taste of Home recipe
2 1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat.
Serves 8-10
Taste of Home recipe
2 1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat.
Serves 8-10
Stuffed Tomatoes with Golden Crumb Topping
Stuffed Tomatoes with Golden Crumb Topping
http://www.eatingwell.com/recipes/stuffed_tomatoes_with_golden_crumb_topping.html
From EatingWell: August/September 2005
Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.
4 servings | Active Time: 30 minutes | Total Time: 1 hour
Ingredients
•4 ounces 90%-lean ground beef, or 93%-lean ground turkey
•1 cup cooked brown rice, or 1/2 cup instant brown rice
•4 large ripe but firm tomatoes, (about 8 ounces each)
•1/2 teaspoon kosher salt, divided
•Freshly ground pepper, to taste
•1/2 cup petite green peas, (cooked, if fresh; thawed, but not cooked, if frozen)
•1/4 cup minced red onion
•1/2 cup grated Parmigiano-Reggiano cheese, divided
•1 tablespoon minced flat-leaf parsley
•1 cup breadcrumbs, made from day-old whole-wheat bread (see Tip)
•2 tablespoons extra-virgin olive oil
•1 small clove garlic, minced
Preparation
1.Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
2.Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3.If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4.Add cooked rice to the bowl with the meat.
5.Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6.Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7.Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.
Nutrition
Per serving : 355 Calories; 16 g Fat; 5 g Sat; 7 g Mono; 35 mg Cholesterol; 11 g Carbohydrates; 20 g Protein; 6 g Fiber; 639 mg Sodium; 695 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch,1 vegetable, 1 1/2 high-fat meat
Tips & Notes
•Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
•Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.
http://www.eatingwell.com/recipes/stuffed_tomatoes_with_golden_crumb_topping.html
From EatingWell: August/September 2005
Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.
4 servings | Active Time: 30 minutes | Total Time: 1 hour
Ingredients
•4 ounces 90%-lean ground beef, or 93%-lean ground turkey
•1 cup cooked brown rice, or 1/2 cup instant brown rice
•4 large ripe but firm tomatoes, (about 8 ounces each)
•1/2 teaspoon kosher salt, divided
•Freshly ground pepper, to taste
•1/2 cup petite green peas, (cooked, if fresh; thawed, but not cooked, if frozen)
•1/4 cup minced red onion
•1/2 cup grated Parmigiano-Reggiano cheese, divided
•1 tablespoon minced flat-leaf parsley
•1 cup breadcrumbs, made from day-old whole-wheat bread (see Tip)
•2 tablespoons extra-virgin olive oil
•1 small clove garlic, minced
Preparation
1.Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
2.Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3.If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4.Add cooked rice to the bowl with the meat.
5.Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6.Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7.Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.
Nutrition
Per serving : 355 Calories; 16 g Fat; 5 g Sat; 7 g Mono; 35 mg Cholesterol; 11 g Carbohydrates; 20 g Protein; 6 g Fiber; 639 mg Sodium; 695 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch,1 vegetable, 1 1/2 high-fat meat
Tips & Notes
•Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
•Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Pineapple-Teriyaki Chicken
Pineapple-Teriyaki Chicken
http://www.eatingwell.com/recipes/pineapple_teriyaki_chicken.html
From EatingWell: September/October 2008
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.
4 servings | Active Time: 30 minutes | Total Time: 45 minutes
Ingredients
•1/3 cup dry sherry, (see Note)
•1/4 cup reduced-sodium soy sauce
•2 tablespoons brown sugar
•1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
•4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
•1 teaspoon cornstarch
•1 tablespoon butter
Preparation
1.Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
2.Meanwhile, preheat grill to medium-high.
3.Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4.Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.
Nutrition
Per serving : 360 Calories; 11 g Fat; 4 g Sat; 3 g Mono; 83 mg Cholesterol; 39 g Carbohydrates; 22 g Protein; 1 g Fiber; 467 mg Sodium; 238 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat
Tips & Notes
•Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
•Tip: You'll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.
•Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
http://www.eatingwell.com/recipes/pineapple_teriyaki_chicken.html
From EatingWell: September/October 2008
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.
4 servings | Active Time: 30 minutes | Total Time: 45 minutes
Ingredients
•1/3 cup dry sherry, (see Note)
•1/4 cup reduced-sodium soy sauce
•2 tablespoons brown sugar
•1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
•4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
•1 teaspoon cornstarch
•1 tablespoon butter
Preparation
1.Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
2.Meanwhile, preheat grill to medium-high.
3.Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4.Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.
Nutrition
Per serving : 360 Calories; 11 g Fat; 4 g Sat; 3 g Mono; 83 mg Cholesterol; 39 g Carbohydrates; 22 g Protein; 1 g Fiber; 467 mg Sodium; 238 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat
Tips & Notes
•Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
•Tip: You'll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.
•Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Chicken Cutlets with Grape-Shallot Sauce
Chicken Cutlets with Grape-Shallot Sauce
http://www.eatingwell.com/recipes/chicken_cutlets_with_grape_shallot_sauce.html
From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook
One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before—try it—you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
•1/4 cup all-purpose flour
•4 chicken breast cutlets, trimmed (about 1 pound)
•1 teaspoon kosher salt
•1/4 teaspoon freshly ground pepper
•5 teaspoons canola oil, divided
•1 cup thinly sliced shallots
•2 cups halved seedless green or red grapes
•1 cup white wine
•1 cup reduced-sodium chicken broth
•2 tablespoons chopped fresh parsley
Preparation
1.Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2.Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3.Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
Nutrition
Per serving : 343 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 67 mg Cholesterol; 29 g Carbohydrates; 30 g Protein; 1 g Fiber; 399 mg Sodium; 636 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat
http://www.eatingwell.com/recipes/chicken_cutlets_with_grape_shallot_sauce.html
From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook
One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you've never used grapes in a sauce before—try it—you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
•1/4 cup all-purpose flour
•4 chicken breast cutlets, trimmed (about 1 pound)
•1 teaspoon kosher salt
•1/4 teaspoon freshly ground pepper
•5 teaspoons canola oil, divided
•1 cup thinly sliced shallots
•2 cups halved seedless green or red grapes
•1 cup white wine
•1 cup reduced-sodium chicken broth
•2 tablespoons chopped fresh parsley
Preparation
1.Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2.Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3.Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
Nutrition
Per serving : 343 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 67 mg Cholesterol; 29 g Carbohydrates; 30 g Protein; 1 g Fiber; 399 mg Sodium; 636 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat
Chicken-Fried Steak & Gravy
Chicken-Fried Steak & Gravy
http://www.eatingwell.com/recipes/chicken_fried_steak_gravy.html
From EatingWell: September/October 2008, EatingWell for a Healthy Heart Cookbook
Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
•1/4 cup all-purpose flour
•2 large egg whites, lightly beaten
•1/4 cup cornmeal
•1/4 cup whole-wheat flour
•1/4 cup plus 1 tablespoon cornstarch, divided
•1 teaspoon paprika
•1 pound cube steak, cut into 4 portions
•3/4 teaspoon kosher salt, divided
•1/2 teaspoon freshly ground pepper
•2 tablespoons canola oil, divided
•1 14-ounce can reduced-sodium beef broth
•1 tablespoon water
•1/4 cup half-and-half
Preparation
1.Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2.Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
3.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4.Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
Nutrition
Per serving : 315 Calories; 13 g Fat; 3 g Sat; 7 g Mono; 57 mg Cholesterol; 14 g Carbohydrates; 33 g Protein; 1 g Fiber; 312 mg Sodium; 379 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat, 1 fat
http://www.eatingwell.com/recipes/chicken_fried_steak_gravy.html
From EatingWell: September/October 2008, EatingWell for a Healthy Heart Cookbook
Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
•1/4 cup all-purpose flour
•2 large egg whites, lightly beaten
•1/4 cup cornmeal
•1/4 cup whole-wheat flour
•1/4 cup plus 1 tablespoon cornstarch, divided
•1 teaspoon paprika
•1 pound cube steak, cut into 4 portions
•3/4 teaspoon kosher salt, divided
•1/2 teaspoon freshly ground pepper
•2 tablespoons canola oil, divided
•1 14-ounce can reduced-sodium beef broth
•1 tablespoon water
•1/4 cup half-and-half
Preparation
1.Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2.Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
3.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4.Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
Nutrition
Per serving : 315 Calories; 13 g Fat; 3 g Sat; 7 g Mono; 57 mg Cholesterol; 14 g Carbohydrates; 33 g Protein; 1 g Fiber; 312 mg Sodium; 379 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat, 1 fat
Fettuccine with Shiitake Mushrooms & Basil
Fettuccine with Shiitake Mushrooms & Basil
http://www.eatingwell.com/recipes/fettuccine_with_shiitake_mushrooms_basil.html
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
4 servings, 1 1/2 cups each | Active Time: 10 minutes | Total Time: 20 minutes
Ingredients
•2 tablespoons extra-virgin olive oil
•3 cloves garlic, minced
•2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
•2 teaspoons freshly grated lemon zest
•2 tablespoons lemon juice, juice
•1/4 teaspoon salt, or to taste
•Freshly ground pepper, to taste
•8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
•1/2 cup freshly grated Parmesan cheese, (1 ounce)
•1/2 cup chopped fresh basil, divided
Preparation
1.Bring a large pot of lightly salted water to a boil for cooking pasta.
2.Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
3.Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
4.Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
Nutrition
Per serving : 311 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 9 mg Cholesterol; 44 g Carbohydrates; 13 g Protein; 8 g Fiber; 307 mg Sodium; 125 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 21/2 starch, 1 lean meat, 1 fat
Tips & Notes
•Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.
http://www.eatingwell.com/recipes/fettuccine_with_shiitake_mushrooms_basil.html
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
4 servings, 1 1/2 cups each | Active Time: 10 minutes | Total Time: 20 minutes
Ingredients
•2 tablespoons extra-virgin olive oil
•3 cloves garlic, minced
•2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
•2 teaspoons freshly grated lemon zest
•2 tablespoons lemon juice, juice
•1/4 teaspoon salt, or to taste
•Freshly ground pepper, to taste
•8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
•1/2 cup freshly grated Parmesan cheese, (1 ounce)
•1/2 cup chopped fresh basil, divided
Preparation
1.Bring a large pot of lightly salted water to a boil for cooking pasta.
2.Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
3.Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
4.Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
Nutrition
Per serving : 311 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 9 mg Cholesterol; 44 g Carbohydrates; 13 g Protein; 8 g Fiber; 307 mg Sodium; 125 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 21/2 starch, 1 lean meat, 1 fat
Tips & Notes
•Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.
Blueberry-Ricotta Pancakes
Blueberry-Ricotta Pancakes
http://www.eatingwell.com/recipes/blueberry_ricotta_pancakes.html
From EatingWell: August/September 2006
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
4 servings, 2 pancakes each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
•1/2 cup whole-wheat pastry flour, (see Source)
•1/4 cup plus 2 tablespoons all-purpose flour
•1 teaspoon sugar
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon freshly grated nutmeg
•3/4 cup part-skim ricotta cheese
•1 large egg
•1 large egg white
•1/2 cup nonfat buttermilk, (see Tip)
•1 teaspoon freshly grated lemon zest
•1 tablespoon lemon juice
•2 teaspoons canola oil, divided
•3/4 cup fresh or frozen (not thawed) blueberries
Preparation
1.Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2.Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Nutrition
Per serving : 238 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 68 mg Cholesterol; 30 g Carbohydrates; 12 g Protein; 3 g Fiber; 334 mg Sodium; 128 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 medium-fat meat
Tips & Notes
•Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
•Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
http://www.eatingwell.com/recipes/blueberry_ricotta_pancakes.html
From EatingWell: August/September 2006
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
4 servings, 2 pancakes each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
•1/2 cup whole-wheat pastry flour, (see Source)
•1/4 cup plus 2 tablespoons all-purpose flour
•1 teaspoon sugar
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon freshly grated nutmeg
•3/4 cup part-skim ricotta cheese
•1 large egg
•1 large egg white
•1/2 cup nonfat buttermilk, (see Tip)
•1 teaspoon freshly grated lemon zest
•1 tablespoon lemon juice
•2 teaspoons canola oil, divided
•3/4 cup fresh or frozen (not thawed) blueberries
Preparation
1.Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2.Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Nutrition
Per serving : 238 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 68 mg Cholesterol; 30 g Carbohydrates; 12 g Protein; 3 g Fiber; 334 mg Sodium; 128 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 medium-fat meat
Tips & Notes
•Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
•Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Citrus Berry Smoothie
Citrus Berry Smoothie
http://www.eatingwell.com/recipes/citrus_berry_smoothie.html
From EatingWell: July/August 2008
This meal-in-a-glass smoothie is bursting with berries and orange juice, healthful sources of carbohydrate and powerful antioxidants. Getting plenty of antioxidant-rich foods makes sense for active people, since free radicals are produced any time the body's cells process oxygen.
1 smoothie, about 2 cups | Active Time: 5 minutes | Total Time: 5 minutes
Ingredients
•1 1/4 cups fresh berries
•3/4 cup low-fat plain yogurt
•1/2 cup orange juice
•2 tablespoons nonfat dry milk
•1 tablespoon toasted wheat germ
•1 tablespoon honey
•1/2 teaspoon vanilla extract
Preparation
1.Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
Nutrition
Per serving : 432 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 15 mg Cholesterol; 77 g Carbohydrates; 20 g Protein; 7 g Fiber; 250 mg Sodium; 617 mg Potassium
4 1/2 Carbohydrate Serving
Exchanges: 3 fruit, 2 low-fat milk
http://www.eatingwell.com/recipes/citrus_berry_smoothie.html
From EatingWell: July/August 2008
This meal-in-a-glass smoothie is bursting with berries and orange juice, healthful sources of carbohydrate and powerful antioxidants. Getting plenty of antioxidant-rich foods makes sense for active people, since free radicals are produced any time the body's cells process oxygen.
1 smoothie, about 2 cups | Active Time: 5 minutes | Total Time: 5 minutes
Ingredients
•1 1/4 cups fresh berries
•3/4 cup low-fat plain yogurt
•1/2 cup orange juice
•2 tablespoons nonfat dry milk
•1 tablespoon toasted wheat germ
•1 tablespoon honey
•1/2 teaspoon vanilla extract
Preparation
1.Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
Nutrition
Per serving : 432 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 15 mg Cholesterol; 77 g Carbohydrates; 20 g Protein; 7 g Fiber; 250 mg Sodium; 617 mg Potassium
4 1/2 Carbohydrate Serving
Exchanges: 3 fruit, 2 low-fat milk
Ham and Swiss Stuffed Chicken Breast with Mustard Sauce
Ham and Swiss Stuffed Chicken Breast with Mustard Sauce
Taste of Home recipe
2 boneless skinless chicken breast halves
salt and pepper to taste
1 slice (1 oz swiss cheese)
2 slices (3/4 oz each) deli ham
1/4 teaspoon dried thyme
Mustard Sauce:
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon honey
Pinch salt
Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breat so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4 inch thickness. Remove plastic wrap and sprinkle with salt and pepper to taste.
Cut slices of cheese in half. Wrap a slce of ham around each slice of cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle dried thyme over the top of each chicken breast.
Put stuffed chicken breasts into a medium or large Ziploc Zip n Steam Bag with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave.
Cook chicken on full power for 5-5 1/2 minutes or until a meat thermometer reads 170. If needed continue microwaving at 30 second intervals until chicken is no longer pink. Let bag stand 1 minute before handling. Meanwhile, for the mustard sauce, combine all ingredients in a small bowl. Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.
Taste of Home recipe
2 boneless skinless chicken breast halves
salt and pepper to taste
1 slice (1 oz swiss cheese)
2 slices (3/4 oz each) deli ham
1/4 teaspoon dried thyme
Mustard Sauce:
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon honey
Pinch salt
Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breat so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4 inch thickness. Remove plastic wrap and sprinkle with salt and pepper to taste.
Cut slices of cheese in half. Wrap a slce of ham around each slice of cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle dried thyme over the top of each chicken breast.
Put stuffed chicken breasts into a medium or large Ziploc Zip n Steam Bag with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave.
Cook chicken on full power for 5-5 1/2 minutes or until a meat thermometer reads 170. If needed continue microwaving at 30 second intervals until chicken is no longer pink. Let bag stand 1 minute before handling. Meanwhile, for the mustard sauce, combine all ingredients in a small bowl. Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.
Cheese and Onion Potatoes
Cheese and Onion Potatoes
Taste of Home website
Serves 4
1/4 cup butter
4 medium unpeeled red
2 tablespoons dried minced onion
pepper to taste
1/3 cup shredded cheddar cheese
Chopped fresh parsley
In a skillet, melt butter over medium high heat. Add potatoes, onion and pepper; toss to coat. Cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Uncover; cook until potatoes are browned, about 6 minutes.
Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.
Taste of Home website
Serves 4
1/4 cup butter
4 medium unpeeled red
2 tablespoons dried minced onion
pepper to taste
1/3 cup shredded cheddar cheese
Chopped fresh parsley
In a skillet, melt butter over medium high heat. Add potatoes, onion and pepper; toss to coat. Cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Uncover; cook until potatoes are browned, about 6 minutes.
Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.
Hot Spinach and Artichoke Dip
Hot Spinach and Artichoke Dip
Alton Brown recipe
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Alton Brown recipe
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Scalloped Corn and Tomato Casserole
Scalloped Corn and Tomato Casserole
2 cups fresh bread crumbs
2 cups peeled and chopped tomatoes
2 cups whole kernel corn (thawed frozen or canned is okay)
1/4 cup butter
1 tsp salt
1/2 tsp freshly ground black peper
1 cup grated cheddar cheese, divided
Combine all ingredients, reserving 1/3 cup cheddar cheese. Pour into greased shallow baking dish. Sprinkle remaining 1/3 cup cheddar cheese on top. Bake at 350 for 20 to 30 minutes, or until slightly browned on top.
2 cups fresh bread crumbs
2 cups peeled and chopped tomatoes
2 cups whole kernel corn (thawed frozen or canned is okay)
1/4 cup butter
1 tsp salt
1/2 tsp freshly ground black peper
1 cup grated cheddar cheese, divided
Combine all ingredients, reserving 1/3 cup cheddar cheese. Pour into greased shallow baking dish. Sprinkle remaining 1/3 cup cheddar cheese on top. Bake at 350 for 20 to 30 minutes, or until slightly browned on top.
Zucchini Cakes
Zucchini Cakes
Paula Deen recipe
3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded parmesan
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoons dried italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (1 stick butter)...try to substitute a olive oil or use less butter
1 jar store bought marinara sauce
Grate zucchini and squash with a fine grater. Pess between paper towls to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2 inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
Place onto serving platter and serve with marinara sauce
Paula Deen recipe
3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded parmesan
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoons dried italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (1 stick butter)...try to substitute a olive oil or use less butter
1 jar store bought marinara sauce
Grate zucchini and squash with a fine grater. Pess between paper towls to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2 inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
Place onto serving platter and serve with marinara sauce
Kiddy Chow
Kiddy Chow
from Chex site
9 cups corn, rice or wheat chex (full box)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powderd sugar
In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.
from Chex site
9 cups corn, rice or wheat chex (full box)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powderd sugar
In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.
Oreo Brownies
Oreo Brownies
I got this recipe from a cooking board that I frequent...Sharon-GatorGrrrl)
1 package oreos, crushed
14 oz can sweet condensed milk
12 oz package chocolate chips
1 1/2 cup chopped pecans or walnuts
2 disposable aluminum brownie pans (I ruined a pan getting these out once and now prefer these)
Mix all ingredients until it forms a stiff batter. Grease the brownie pans well and pour in batter. Bake at 350 for abot 25 to 30 minutes.
Cool and cut (I have found it is best to put them in the fridge to cool. Then turn them upside down on the counter and peel away the aluminum pan with kitchen scissors).
I got this recipe from a cooking board that I frequent...Sharon-GatorGrrrl)
1 package oreos, crushed
14 oz can sweet condensed milk
12 oz package chocolate chips
1 1/2 cup chopped pecans or walnuts
2 disposable aluminum brownie pans (I ruined a pan getting these out once and now prefer these)
Mix all ingredients until it forms a stiff batter. Grease the brownie pans well and pour in batter. Bake at 350 for abot 25 to 30 minutes.
Cool and cut (I have found it is best to put them in the fridge to cool. Then turn them upside down on the counter and peel away the aluminum pan with kitchen scissors).
Roasted Chicken Noodle Soup
Roasted Chicken Noodle Soup
Recipe from www.RecipeGirl.com
Serves 10 (2 1/2 quarts)
2 tsp olive oil
1 cup chopped onion
1 cup diced onions
1 cup sliced celery
1 clove garlic, minced
1/4 cup flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups low-salt chicken broth
1 tsp salt
2 cups diced leftover roasted chicken
1 cup evaporated milk
4 ounces (2 cups) uncooked egg noodles
fresh thyme (optional)
Heat olive oil in a dutch oven over medium heat. Add chopped onion, carrots, celery and garlic clove; saute 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. Add roasted chicken, milk and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Nutritional Information
Per Serving
Calories: 168
Calories from Fat: 49g
Total Fat: 5g
Recipe from www.RecipeGirl.com
Serves 10 (2 1/2 quarts)
2 tsp olive oil
1 cup chopped onion
1 cup diced onions
1 cup sliced celery
1 clove garlic, minced
1/4 cup flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups low-salt chicken broth
1 tsp salt
2 cups diced leftover roasted chicken
1 cup evaporated milk
4 ounces (2 cups) uncooked egg noodles
fresh thyme (optional)
Heat olive oil in a dutch oven over medium heat. Add chopped onion, carrots, celery and garlic clove; saute 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. Add roasted chicken, milk and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Nutritional Information
Per Serving
Calories: 168
Calories from Fat: 49g
Total Fat: 5g
Baked Chicken and Rice with Black Beans
Baked Chicken and Rice with Black Beans
Serves 6 to 8
Ingredients:
1 (10 oz) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15 oz) can black beans, drained
1 (10 oz) can diced tomatoes and green chiles, undrained
2 cups (8 oz) grated Monterey Jack cheese
Directions:
Preheat oven to 350. Prepare rice according to package directions.
Meanwhile, saute onions, bell pepper and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chilies, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3 qt or 13X9 inch baking dish; sprinkle with remaining 1/2 cup cheese.
Bake, covered at 350 for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Serves 6 to 8
Ingredients:
1 (10 oz) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15 oz) can black beans, drained
1 (10 oz) can diced tomatoes and green chiles, undrained
2 cups (8 oz) grated Monterey Jack cheese
Directions:
Preheat oven to 350. Prepare rice according to package directions.
Meanwhile, saute onions, bell pepper and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chilies, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3 qt or 13X9 inch baking dish; sprinkle with remaining 1/2 cup cheese.
Bake, covered at 350 for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Skillet Sausage 'n' Rice
Skillet Sausage 'n' Rice
Serves 4-6
Ingredients:
1 (16 oz) package smoked sausage
1 medium size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5 oz) bags quick cooking brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh parsley
Directions:
Cut sausage into 1/2 inch slices. Saute in a large nonstick skillet over medium high beat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towesl, reserving 1 Tbsp drippings in skillet.
Add bell pepper, onion, and garlic to skillet, and saute over medium high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.
Serves 4-6
Ingredients:
1 (16 oz) package smoked sausage
1 medium size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5 oz) bags quick cooking brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh parsley
Directions:
Cut sausage into 1/2 inch slices. Saute in a large nonstick skillet over medium high beat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towesl, reserving 1 Tbsp drippings in skillet.
Add bell pepper, onion, and garlic to skillet, and saute over medium high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.
Bacon-Chive Potato Salad
Bacon-Chive Potato Salad
Taste of Home recipe
Serves 8
Ingredients:
2 1/2 pounds small red potatoes
1/2 cup real bacon bits
1/4 cup minced chives
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Place potatoes in a large suacepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges, place in a serving bowl. Add bacon and chives.
In a small bowl, combine the mayonnaise, mustard, salt and pepper. spoon over salad, toss to coat. Refrigerate for at least 1 hour before serving.
Taste of Home recipe
Serves 8
Ingredients:
2 1/2 pounds small red potatoes
1/2 cup real bacon bits
1/4 cup minced chives
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Place potatoes in a large suacepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges, place in a serving bowl. Add bacon and chives.
In a small bowl, combine the mayonnaise, mustard, salt and pepper. spoon over salad, toss to coat. Refrigerate for at least 1 hour before serving.
Best Guacamole
Best Guacamole
Allrecipes.com recipe
Serves 16
Ingredients:
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions:
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Allrecipes.com recipe
Serves 16
Ingredients:
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions:
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Taco Dip
Taco Dip
Taste of Home recipe
serves 10-12
Ingredients:
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 carton (8 oz) French onion dip
1 envelope taco seasoning
4 cups shredded lettuce
2 cups (8 oz) shredded cheddar cheese
1 1/2 cups chopped tomatoes
Tortilla chips
Directions:
In a small bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12 inch round serving platter. Top with lettuce, cheese and tomatoes. Serve with tortilla chips.
Taste of Home recipe
serves 10-12
Ingredients:
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 carton (8 oz) French onion dip
1 envelope taco seasoning
4 cups shredded lettuce
2 cups (8 oz) shredded cheddar cheese
1 1/2 cups chopped tomatoes
Tortilla chips
Directions:
In a small bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12 inch round serving platter. Top with lettuce, cheese and tomatoes. Serve with tortilla chips.
Orzo Salad
Orzo Salad
Giadia De Laurentis recipe
serves 6
Ingredients
Orzo Salad:
4 cups chicken broth
1 1/2 cups orzo
1 (15 oz) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grap tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
salt and freshly ground black pepper
Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint and enough vinaigrette to coat. Season the salad, to tase, with salt and peper, and serve at room temperature.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cups fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoons freshly ground black pepper
1 cup extra virgin olive oil
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desire.
Yields: 1 3/4 cups)
Giadia De Laurentis recipe
serves 6
Ingredients
Orzo Salad:
4 cups chicken broth
1 1/2 cups orzo
1 (15 oz) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grap tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
salt and freshly ground black pepper
Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint and enough vinaigrette to coat. Season the salad, to tase, with salt and peper, and serve at room temperature.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cups fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoons freshly ground black pepper
1 cup extra virgin olive oil
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desire.
Yields: 1 3/4 cups)
Crispy Mashed Potato Cakes
Crispy Mashed Potato Cakes
Rachel Ray Recipe
Serves 4
Ingredients:
2 large Idaho potatoes, 2 pounds total weight
3 to 4 ounces cream cheese
2 tablespoons sour cream
2 scallions, very finely chopped
2 teaspoons lemon zest
1 egg, lightly beaten
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Directions:
Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to a boil over medium heat, andd cook until tender. Drain the potatoes and return to hot pot to dry. Transfer the potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
Rachel Ray Recipe
Serves 4
Ingredients:
2 large Idaho potatoes, 2 pounds total weight
3 to 4 ounces cream cheese
2 tablespoons sour cream
2 scallions, very finely chopped
2 teaspoons lemon zest
1 egg, lightly beaten
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Directions:
Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to a boil over medium heat, andd cook until tender. Drain the potatoes and return to hot pot to dry. Transfer the potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
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