Heather Moore

 


Shrimp Fettuccine with no cook tomato sauce

So fresh, so light...try this dish tonight!

5 medium tomatoes (about 1-1/2 lbs), chopped
4 green onions, chopped
1/4 cup snipped fresh basil
2 garlic cloves, minced
4 tbsp olive oil, divided
Salt and pepper to taste
1 package (16 oz) fettuccine
1-1/2 lbs uncooked medium shrimp, peeled and deveined
Grated Parmesan cheese

In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tbsp oil; toss lightly. Add salt and pepper. Let stand for 15 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce. Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with grated Parmesan cheese.
 (0) Comments


Share This: | More


 

Inside-out Cabbage Roll

All of the tastiness of a cabbage roll without all the work!

1 pound lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 small head cabbage, chopped
1 can (10 oz) diced tomatoes and green chilies
1 cup reduced-sodium beef broth
1 can or jar (8oz) pizza sauce
1 cup cooked brown rice
1/2 cup shredded cheddar cheese

In a Dutch oven, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in the cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.

Stir in cooked rice; heat through. Remove from the heat. Sprinkle with cheddar cheese; cover and let stand until cheese melts.
 (0) Comments


Share This: | More


 

White Chicken Chili

For a chili change of pace, try this version! (It's a large recipe--the leftovers will be awesome too)

1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
4 cooked boneless skinless chicken breast halves, chopped
2 cans (14 oz each) chicken broth
1 can (4 oz) chopped green chilies
2 tsp ground cumin
2 tsp dried oregano
1-1/2 tsp cayenne pepper
3 cans (14-1/2 oz each) great northern beans, divided
1 cup (4 oz) shredded Monterey Jack cheese

In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low. With a potato masher (or fork), mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with Monterey Jack cheese.
 (0) Comments


Share This: | More


 

Banana Split IceBox Dessert

Knock their socks off with this tasty treat! Best part? No cooking...you just put it all together.

1 carton (16 oz) frozen whipped topping, thawed
1 cup (8 oz) sour cream
1 package (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, fresh strawberries and addt'l banana slices

In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a plastic bag; fill with pudding mixture.

On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times (or four if you run out of pudding mixture too soon!). Cover and refrigerate overnight. Before serving, top with chocolate syrup, strawberries and banana slices. (Yes, it will be a gigantic, delicious mess!!!)
 (0) Comments


Share This: | More


 

Zucchini Boats

Who doesn't love food this fresh, simple and tasty?!?!

2 medium zucchini (about 8 inches each)
3/4 pound lean ground beef
1 small onion, chopped
1/2 cup large fresh mushrooms
1/2 cup chopped sweet red bell pepper
1/2 cup chopped green bell pepper
1 cup (4 oz) shredded cheddar cheese, divided
2 tbsp ketchup
Salt and pepper to taste

Trim the ends of the zucchini. Cut in half lengthwise; using a teaspoon, carefully scoop out pulp, leaving 1/2-in. shell. Finely chop pulp.

In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup of the cheese, ketchup, salt and pepper; mix well. Spoon into zucchini shells. Place in a lightly greased baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 for 25-30 minutes or until zucchini is tender.
 (0) Comments


Share This: | More


 

Parmesan Corn Chowder

Happy Meat-Free Monday!

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
2 cups whole milk
1 can (14-3/4 oz) cream-style corn
1-1/2 cups (6 oz) shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until veggies are tender. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and sitr for 2 minutes or until thickened. Stir into veggie mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.
 (0) Comments


Share This: | More


 

Cran-Apple Raisin Pie

What a great fall pie! Cranberries? YES! Apples? YES! And raisins?!? YES!!!

Pastry for double-crust pie (9-in)
1-1/2 cups sugar
1 cup packed brown sugar
1/2 cup all-purpose flour
3 tbsp cornstarch
1-1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
3 cups thinly sliced peeled tart apples (about 3 medium apples)
2 cups fresh cranberries
2 cup raisins
1/4 cup butter, melted

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter.

Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400 for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
 (0) Comments


Share This: | More


 

Hash Brown Apple Pancake

Love breakfast for dinner? Try this tonight!

1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple (I love Pink Lady apples!)
1/4 cup finely chopped onion
1 tbsp fresh chives, snipped
1/4 tsp each salt and pepper
2 tbsp butter, divided
2 tbsp canola oil, divided
1/2 cup shredded Swiss cheese
'
In a large bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large nonstick skillet, melt 1 tbsp butter and 1 tbsp canola oil over medium-high heat. Spread half of the hash brown mixture in an even layer on the skillet. Sprinkle with cheese; topp with remaining hash browns. Press mixture gently into skillet. Cook for 5 minutes or until bottom is browned.

Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into wedges to serve.
 (0) Comments


Share This: | More


 

Pork Chops with apples and raisins

This savory dish just might satisfy your sweet tooth tonight!

4 bone-in pork loin chops (3/4 in thick and 8 oz each)
1 tsp canola oil
1/4 tsp salt
Dash pepper
1 cup apple cider (or juice)
2 tbsp spicy brown mustard
2 medium apples, sliced
1/4 cup sliced green onions
2 tbsp raisins
1 tbsp cornstarch
2 tbsp cold water

In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet. Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer 13-18 minutes or until a meat thermometer reads 160. Remove chops to s serving dish; keep warm.

Add the apples and raisins to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
 (0) Comments


Share This: | More


 

Toamto Basil Salmon

So easy, so delicious, so GOOD FOR YOU!

4 salmon steaks (about 6 oz each)
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
6 large plum tomatoes, peeled, sedded and chopped
1/4 cup water
2 tbsp minced fresh basil
1/2 tsp salt
1/4 tsp pepper
Hot cooked linguine (or your favorite pasta)

In a large skillet over medium heat, cook salmon in oil for 2-3 minutes on each side or until golden brown. Remove and keep warm. In the same skillet, cook and stir onion until crisp-tender. Stir in garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt and pepper.

Bring to a boil. Reduce heat to low; carefully return salmon to the pan. Cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with linguine.
 (0) Comments


Share This: | More


 

Potato Soup with roasted red peppers

Simple soup for a Meat-Free Monday!  And it's fast too--on the table in 30 minutes.

2 medium onions, chopped
2 tbsp canola oil
1 jar (7 oz) roasted red peppers, undrained and chopped
1 can (4 oz) chopped green chilies, drained
1 tsp ground cumin
1 tsp salt
1 tsp ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tbsp minced fresh cliantro
1/2 cup cream cheese, cubed

In a large saucepan, saute onions in oil until tender.  Stir in roasted peppers, chilies, cumin, salt and coriander.  Cook and stir for 2 minutes.  Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in cilantro.  Cool slightly.  In a blender, process the cream cheese and half of the soup until smooth.  Return all to the saucepan and heat through before serving.
 (0) Comments


Share This: | More


 

Rice Pudding

Swap savory for sweet...rice is very versatile!  Makes 4 servings; easy to double if you need more.

1-1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick ( 3 inches)
1 cup sweetened condensed milk
3 tbsp raisins

In a small saucepan, combine the water, rice and cinnamon.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed.  Stir in milk and raisins.  Bring to a boil.  Reduce heat; simmer, uncovered for 10-15 minutes or until thick and creamy, stirring frequently.  Discard cinnamon.  Serve warm or cold.
 (0) Comments


Share This: | More


 

Thumbprint Cookies with jam

Your favorite jam is the star of the show!

1-1/2 cups butter, softened
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
3-1/2 cups all-purpose flour
1/3 cup flaked coconut
1 egg
1 tbsp water
1/3 cup apricot preserves (or your fav jam!)

In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy.  Gradually beat in flour.  Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.

Place coconut in a bowl.  In another bowl, whisk egg and water.  Shape the cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing to adhere.  Place balls 2 in. apart on parchment paper-lined baking sheets, coconut side up.  Press a deep indentation in center of each with the end of a wooden spoon handle.  Fill holes with preserves.  Bake at 350 for 18-20 minutes or until bottoms are browned.
 (0) Comments


Share This: | More


 

Blueberry-Rhubarb Crumble

Swap out the rhubarb for strawberries if you'd like!

2/3 cup sugar
2 tbsp cornstarch
3 cups fresh blueberries
3 cups fresh (or frozen) rhubarb, thawed
Topping:
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 tsp salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup chopped almonds

Preheat oven to 375.  In a large bowl, mix sugar, cornstarch and salt.  Add blueberries and rhubarb; toss to coat.  Transfer to a greased 8-in. square baking dish.  For topping, in a small bowl, mix baking mix, sugar and salt.  Cut in butter until crumbly; stir in oats and almonds.  Sprinkle ovr filling.  Bake 40-45 minutes or until filling is bubbly and topping is golden brown.
 (0) Comments


Share This: | More


 

Red Velvet Cookies

Wow, love 'em as cupcakes but they're even better as cookies!

2 oz. unsweetened chocolate, chopped
1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 egg
1 tbsp red food coloring
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup (6 oz) semisweet chocolate chips
1 can (16 oz) cream cheese frosting

In a microwave, melt unsweetened chocolate; stir until smooth.  Cool.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in the egg, food coloring and vanilla.  Add cooled chocolate; beat until blended.  In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.  Stir in chocolate chips.

Drop by tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets.  Bake at 375 for 6-9 minutes or until set.  Cool completely before frosting.
 (0) Comments


Share This: | More


 

Curried Beef

Here's a dish that tastes like it was a ton of trouble but really is simple to make!

1 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 pound beef top round steak, cut into thin 3-in strips
3 tbsp canola oil, divided
2 cups sliced onions
1 garlic clove, minced
1 tsp curry powder
1 tsp beef bouillon granules
1 cup boiling water
1/2 cup tomato juice
3 tbsp tomato paste
Hot cooked noodles or rice

In a large resealable bag, combine the flour, salt and pepper; add beef.  Seal bag and shake to coat.  In a large skillet, brown beef in 2 tbsp oil; drain.  Add the onions and remaining oil; saute until onions are golden brown.  Add garlic; cook 1 minute longer.  Sprinkle with curry.  Dissolve bouillon in boiling water; pour over beef and onion mixture.  Bring to a boil.  Reduce heat; cover and simmer for an hour or until meat is tender.  Add tomato juice and paste; cook for 5 minutes or until heated through.  Serve with your choice of hot cooked noodles or rice.
 (0) Comments


Share This: | More


 

Goulash Soup

So satisfying, this dish is destined to be a family favorite soon!

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-in cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 oz) diced tomatoes
3 cups beef broth
2 tbsp paprika
1-1/2 tsp salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
Sour cream, dollops on servings optional

In a Dutch oven, cook bacon over medium heat until crisp.  Remove bacon to paper towels; drain--leaving about 2 tbsp drippings in pan.  Add beef cubes and brown on all sides.  Add green pepper and onions; cook until tender.  Add garlic; cook 1 minute longer.  Stir in the tomatoes, broth, paprika, salt, pepper and sugar.

Cover and simmer for about 1-1/2 hours or until beef is tender.  About a 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender.  Garnish each serving with a dollop of sour cream if desired.
 (0) Comments


Share This: | More


 

Oven Swiss Steak

Your family will thank you for making this dish.  Don't tell 'em it was so easy!

1 pound beef top round steak
4 tbsp all-purpose flour
1 tsp salt
2 tbsp canola oil
1/2 cup each chopped carrot and celery
2 tbsp chopped onion
2 cans (14-1/2 oz each) stewed tomatoes, undrained
1/2 tsp Worcestershire sauce
4 tbsp shredded sharp cheddar cheese

Trim beef; cut into 4 portions and flatten each to 1/4-in. thickness.  In a large resealable plastic bag, combine flour, salt; add beef and shake to coat.  In an ovenproof skillet, brown beef in oil on both sides.

In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender.  Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Return beef to the pan; spoon some of the veggie mixture over the top.

Cover and bake at 325 for 1 hour or until meat is tender.  Uncover; sprinle iwth cheese.  Bake 5 minutes longer until cheese is melted.
 (0) Comments


Share This: | More


 

Dijon Mushroom Beef

Tastes so fancy but this dish is ridiculously easy to make!

1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
2 tsp olive oil
1 pound beef top sirloin steak, thinly sliced
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
2 tbsp Dijon mustard
Hot cooked yolk-free noodles

In a large nonstick skillet, saute mushrooms and onion in oil until tender.  Remove and set aside.  In the same skillet, cook beef until no longer pink.  Add the soup, milk, mustard and mushroom mixture.  Bring to a boil.  Reduce heat; cook and stir until thickened.  Serve over hot cooked noodles.
 (0) Comments


Share This: | More


 

Chicken Broccoli Shells

All this dish needs is a loaf of warm, crusty bread!  Yummy.

1 jar (16 oz) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 oz) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large bowl, combine the Alfredo sauce, broccoli, cooked chicken and cheeses.  Spoon into pasta shells.  Place in a lightly greased 13-in by 9-in baking dish.  Cover and bake at 350 for 30-35 minutes or until heated through.
 (0) Comments


Share This: | More


 

Meat Free Chili

Monday is a great day to go Meat-Free, so says Sir Paul McCartney.  You won't even miss the meat in this hearty chili.

1 can (16 oz) hot chili beans, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tbsp ground cumin
2 tsp chili powder
4 tbsp sour cream
4 tbsp shredded cheddar cheese

In a large saucepan.  Combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until veggies are crsip-tender.  Top each serving with a dollop of sour cream and a sprinkling of cheese.
 (0) Comments


Share This: | More


 

Maple Teriyaki Salmon

Match up a great piece of salmon with a sweet and simple marinade and you've got one fantastic dish!

1/3 cup apple juice
1/3 cup maple syrup
3 tbsp reduced-sodium soy sauce
2 tbsp finely chopped onion
2 garlic cloves, minced
4 salmon fillets (6 oz each)

In a small bow, whisk the first five ingredients until blended.  Remove 1/2 cup for basting; cover and refrigerate.  Pour remaining marinade into a resealable plastic bag.  Add salmon; seal bag and turn to coat.  Refrigerate 1-3 hours.

Drain salmon, discarding marinade in bag.  Moisten a paper towel with cooking oil; using tongs, rub on grill rack to coat lightly.  Place salmon on grill rack, skin side down.  Grill covered over medium heat (or broil 4 inches from heat) 10-12 minutes or until fish flakes easily with a fork, basting frequently the last four minutes with reserved marinade.
 (0) Comments


Share This: | More


 

Mediterranean Shrimp Linguine

Another fast weeknight dish for a super-short work week!  (Plus, it reheats well if someone shows up late for dinner.)

9 oz uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
1 cup sliced fresh mushrooms
2 tbsp olive oil
3 medium tomatoes, chopped
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and halved
1 can (6 oz) pitted ripe olives
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper

Cook linguine according to package directions.  Meanwhile, in a large skillet, saute shrimp and mushrooms in oil for 2 minutes.  Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.  Drain linguine; toss gently with shrimp mixture and serve.
 (0) Comments
Tags :  
Topics : Hospitality_RecreationOther
Social :
Locations : Mediterranean


Share This: | More


 

Beef Spanish Rice

Quick dishes are always nice to prepare during a four day work week!

1 pound lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 can (14-1/2 oz) stewed tomatoes
1-1/2 cups water
1 cup uncooked long grain rice
1 tsp salt
1 tsp chili powder
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp pepper
2 tbsp tomato paste
French bread

In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain.  Stir in the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is tender.  Stir in tomato paste and cook until heated through.  Serve with French bread.
 (0) Comments


Share This: | More


 

Pasta with Chicken and Roasted Peppers

Quick and easy weeknight meal!

2 tbsp extra-virgin olive oil

 

In a sauté pan or skillet large enough to hold all of the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute. Add the chicken and sauté, stirring, until it is cooked through. Lower the heat to medium and add the roasted red peppers, oregano, rosemary, and chicken broth.

In a large pot of boiling salted water, cook the pasta according to package directions for al dente. Drain the pasta and add it to the sauté pan with the chicken. Stir to combine. Add freshly ground pepper. Serve in large pasta bowls, with parmesan cheese on the side.

 (0) Comments


Share This: | More


 

Pepperoni Burgers

A nice compromise when one family member wants pizza and another wants burgers for dinner!

1-1/2 lb ground beef 


Combine the ground beef, salt, pepper, garlic, and oregano. Mix the ingredients well and form into six patties. Place the patties on a broiler and cook on both sides until almost done. Spoon the pizza sauce over the top of the cooked burgers and top with the grated mozzarella, Place the pepperoni slices on top of the cheese and broil until the cheese is melted and starting to brown. Serve open-faced on a slice of toasted Italian bread!
 (0) Comments


Share This: | More


 

Hot Chicken Salad

Chicken salad doesn't have to just make sandwiches...it can also make a delicious casserole!

4 cup cold, chopped cooked chicken

 
Grease a 2-quart oval or rectangular baking dish; set aside.  In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken soup, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.  Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate at least one hour (or even overnight).  Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.
 (0) Comments


Share This: | More


 

Chimichangas

Chimichangas are like really awesome fried burritos!  (This is a big recipe, fyi.)

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, miced
2 cans (16 oz each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10-inch)
Vegetable oil (for frying)
Optional Toppings: salsa, shredded lettuce, sour cream, chopped ripe olices, chopped tomatoes, addtional cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.

Spoon about 1/3 cup of beef and bean mixture off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortilla, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings!
 (0) Comments


Share This: | More


 

Adobo Shrimp Scampi

Don't be afraid of a little spice...

2 plum tomatoes, seeded and chopped
1 poblano pepper, seeded and chopped
1 tbsp minced chipotle pepper in adobo sauce
3 garlic cloves, minced
1 tbsp olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh cilantro
3 tbsp lime juice
2 tbsp butter
1/2 tsp salt
1/4 cup shredded part-skim mozzarella cheese

In a large skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes.  reduce heat to medium; stir in the shrimp, broth, cilantro, lime juice, butter and salt.  Cook and stir for 3-4 minutes or until shrimp turn pink.  Remove from the heat; sprinkle with cheese.                    
 (0) Comments


Share This: | More


 

Skillet Chicken and Veggies

Change out the veggies to suit your family's tastes! 

1 package (7 oz) spaghetti
1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1 tsp garlic powder
1 tsp dried basil
1 tbsp canola oil
1/2 pound fresh mushrooms, sliced
1 large zucchini, julienned
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3/4 cup mayonnaise
4 tbsp grated Parmesan cheese, divided

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender.  Add the mushrooms, zucchini, onion and peppers.  Cook and stir for 5-7 minutes until chicken juices run clear and veggies are crisp-tender.

Stir the mayonnaise and 3 tbsp Parmesan cheese into chicken mixture.  Drain spaghetti; top with chicken mixture.  Toss gently to combine.  Serve sprinkled with remaining cheese.
 (0) Comments


Share This: | More


 

Fajita Skillet

It's the fresh pineapple that'll knock your socks off! 2 flour tortillas (10-in), cut into 1/2-in strips 3 tbsp olive oil, divided 1/2 pound boneless skinless chicken breasts, cut into strips 1/2 pound beef top sirloin steak, cut into thin strips 1 medium green pepper, sliced 1 small onion, sliced 2 tbsp soy sauce 2 tsp brown sugar 1/2 tsp chili powder 1/2 tsp ground cumin 1/4 tsp pepper 1 tsp cornstarch 2 tbsp lime juice 1 cup cubed fresh pineapple 1 medium tomato, chopped In a large skillet, fry tortilla strips in 2 tbsp oil on both sides for 1 minute or until golden brown. Drain on paper towels. In the same skillet, cook the chicken beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. In a small bowl, combine the cornstarch and lime juice until smooth; add to pan. Bring to a boil; cook and stir until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.
 (0) Comments


Share This: | More


 

Lemon Shrimp Stir-Fry

The sauce is mild but still full of velvety lemon flavor!  Tiny recipe, though, only serves two so double up if you need to.

1 tbsp cornstarch
1/2 tsp sugar
1/2 tsp chicken bouillon granules
1/4 tsp grated lemon peel
Dash pepper
1/2 cup water
4-1/2 tsp lemon juice
1/2 pound uncooked medium shrimp, peeled and deveined
1 tbsp canola oil
3/4 cup sliced celery
1/2 medium green pepper, cut into strips
1/2 medium sweet red pepper, cut into strips
1 cup sliced fresh mushrooms
3/4 cup fresh sugar snap peas
1 green onion, sliced
1 cup hot cooked long grain rice

In a small bowl, combine the first five ingredients.  Stir in water and lemon juice until blended; set aside.  In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink.  Remove with slotted spoon and keep warm.  In the same pan, stir-fry celery and peppers for 2 minutes.  Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until veggies are crisp-tender.

Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add shrimp; heat through. Serve with rice.
 (0) Comments


Share This: | More


 

Garden Primavera

Start the week off right with a nice Meat-Free Monday meal, chock full of healthy veggies.

8 oz uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tbsp olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet, saute broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes.  Add the V8 juice and basil; bring to a boil.  Reduce heat; simmer uncovered for 3 minutes.  Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.

Drain fettuccine; add to veggie mixture and toss to coat.  Sprinkle with Parmesan cheese.


 
 (0) Comments


Share This: | More


 

Apple Spiced Pork

    
Something about sweet and savory dishes, gets me everytime.

2 cups uncooked yolk-free noodles
1 pound pork tenderloin, halved lengthwise and cut into 1/2-in slices
1/4 cup chopped celery
2 tbsp chopped onion
1 tbsp canola oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp browm sugar
1/2 tsp seasoned salt
1/2 tsp ground cinnamon
4-1/2 tsp cornstarch
1 can (14-1/2 oz) reduced-sodium beef broth
2 tbsp chopped walnuts

Cook noodles according to package directions; drain.  Meanwhile, in a large skillet, brown the pork with celery and onion in oil; drain.  Add the apples, raisins, brown sugar, seasoned salt and cinnamon.  Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and veggies are tender.

In a small bowl, combine cornstarch and broth until smooth; gradually add to the pork mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with noodles.  Sprinkle with walnuts.

 
 (0) Comments


Share This: | More


 

Wild Rice Salad with Apples and Almonds

You'll be surprised at how awesome a cold rice salad is! 

1-1/2 cups uncooked wild rice
2 medium apples, chopped
2 tbsp plus 1/2 cup orange juice
4 tsp olive oil
4 tsp red wine vinegar
1 tbsp honey
3/4 tsp salt
1/4 tsp pepper
2 celery ribs, chopped
1/2 cup almonds, chopped

Cook wild rice according to package directions.  Transfer to a large bowl; cool completely.  Meanwhile, in a small bowl, toss apples with 2 tbsp orange juice.  In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper.

Add apples and celery to rice.  Drizzle with dressing; toss to combine.  Refrigerate covered until chilled.  Sprinkle with almonds before serving.

 
 (0) Comments


Share This: | More


 

Merlot Filet Mignon

So simple and so good, add a loaded baked potato and a salad to complete the meal!  (Note this recipe only serves two.)

2 beef tenderloin steaks
3 tbsp butter, divided
1 tbsp olive oil
1 cup merlot
2 tbsp heaving whipping cream
1/8 tsp salt

In a small skillet, cook steaks in 1 tbsp butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness.  Remove and keep warm.

In the same skillet, add wine, stirring to loosen browned bits from pan.  Bring to a boil; cook until the liquid is reduced to 1/4 cup.  Add the cream, salt and remaining butter; bring to a boil.  Cook and stir for 1-2 minutes or until slightly thickened and butter is melted.  Serve with steaks.

 
 (0) Comments


Share This: | More


 

Ribeye Steaks with Chili Butter

There is something so decadent about these steaks, finished off with a spicy chili butter! 

1/4 cup butter, softened
1 tsp chili powder
1/2 tsp Dijon mustard
Dash cayenne pepper
2 beef ribeye steaks (8 oz each)
1 tsp coarsely ground black pepper
1/4 tsp sugar

In a small bowl, beat the butter, chili powder, mustard and cayenne pepper until smooth.  Refrigerate until serving.

Rub the steaks with pepper and sugar.  Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness.

Spoon chili butter over steaks and serve!

 
 (0) Comments


Share This: | More


 

Steak and Bread Salad

Steak salads are SO satisfying.  And no lettuce is required for this one!

2 tsp chili powder
2 tsp brown sugar
1/2 tsp each salt and pepper
1 beef top sirloin (1-in thick and 1-1/4 lbs)
2 cups cubed multigrain bread
2 tbsp olive oil
1 cup ranch salad dressing
2 tbsp finely grated horseradish
1 tbsp prepared mustard
3 large tomatoes, cut into 1-in pieces
1 medium cucumber, cut into 1-in pieces
1 small red onion, halved and thinly sliced

Mix chili powder, brown sugar, salt and pepper; rub over steak.  Let stand 15 minutes.  Meanwhile, toss bread cubes with oil.  In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.  In a small bowl, whisk salad dressing, horseradish and mustard.

Grill steak, covered, over medium heat or broil 4-in from heat 6-8 minutes on each side or until meat reaches desired doneness.  In a large bowl, combine tomatoes, cucumber, onion and toasted bread.  Add 1/2 cup dressing mixture; toss to coat.  Slice steak; serve with salad and remaing dressing.
 (0) Comments


Share This: | More


 

Pizza Pasta

The pizza flavor packs a punch in this pasta dish!

2 cups uncooked spiral pasta
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small green bell pepper, chopped
1 small onion, chopped
3 oz sliced pepperoni
1 can (14-1/2 oz) diced tomatoes, undrained
1 jar (14 oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms
1 can (4-1/4 oz) chopped ripe black olives, drained
1 cup (4 oz) shredded part-skim mozzarella

Cook the pasta according to package directions.  Meanwhile, in a large skillet, cook the beef, sausage, green pepper and onion until the meat is no longer pink; drain.  Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives; cook and stir for 5 minutes.

Drain the pasta; stir into the meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand until cheese is melted.

 
 (0) Comments


Share This: | More


 

Chicken Carrot Pilaf

Love that this meal is prepared all in one skillet, less clean-up!!

1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tbsp minced fresh parsley

In a large skillet, brown chicken in butter until no longer pink.  Remove and keep warm.  In the same skillet, add the rice carrots, onion, mushrooms and red pepper.  Cook and stir until rice is browned and onion is tender.

Stir in broth.  Place the chicken over the rice mixture.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.  Stir in parsley.  Let stand for 5 minutes before serving.
 (0) Comments


Share This: | More


 

Chicken Taco Fettuccine

The flavors come together so nicely in the easily prepared dish! 

8 oz uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 tsp olive oil
1/2 tsp minced garlic
1/2 cup heavy whipping cream
3 to 4 tsp taco seasoning
2 tbp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through (it should already be cooked).  Add garlic; cook 1 minute longer.

Whisk in cream and taco seasoning until blended.  Cook and stir until heated through (do not boil).  Stir in cheese.  Drain fettuccine; toss with chicken mixture.
 (0) Comments


Share This: | More


 

Cajun Cabbage

It's a little spicy and a little cheesy too...not your average cabbage dish, that's for sure!

1 pound lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilies
1 can (8 oz) tomato sauce
1/2 cup uncooked long grain rice
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each white, black and cayenne pepper
4 to 6 drops hot pepper sauce (more if you dare!)
1 small head cabbage, chopped
1 cup (4 oz) shredded Colby cheese

In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in tomatoes, tomato sauce, rice and seasonings.

Spread into an ungreased 13-in x 9-in baking dish.  Top with the cabbage and cheese.  Cover and bake at 350 for 65-75 minutes or until the rice is tender.

 
 (0) Comments


Share This: | More


 

Spinach Manicotti

Nice dish for a Meat-Free Monday!

1 carton (15 oz) fat-free ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squezzed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 oz) crushed tomatoes
14 uncooked manicotti shells

In a large bowl, combine ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.

Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in x 9-in baking dish.  Stuff the uncooked manicotti with spinach mixture; arrange over sauce.  Pour remaining sauce over manicotti.

Cover and bake at 350 for 55 minutes.  Uncover; sprinkle with remaining mozzarella cheese.  Bake 15 minutes longer or until noodles are tender.
 (0) Comments


Share This: | More


 

Bacon and Cheddar Stuffed Burgers

Instead of asking "why stuff a burger with bacon and cheddar?"...ask yourself WHY NOT?!?
     
1 lb ground beef chuck


In a large bowl combine ground beef, salt, pepper and Worcestershire sauce together. Form the meat into 8 equal portioned patties. Place patties on a plate and cover under refrigeration until ready to use.

In a small bowl, combine cheddar cheese, bacon, barbecue sauce and onion together.  To stuff burgers, place a small about of cheese and bacon mixture in the middle of four patties. Cover the filled patties with the plain patties, securing the burgers by crimpling the sides with your fingers.  Chill burgers until ready to cook.

Broil, grill or sauté burger until cheese has melted and the meat is cooked well. Place on toasted hamburger buns and top as desired.  The filling in these burgers will be VERY hot, be careful when eating.
 
        
 (0) Comments


Share This: | More


 

Linguine with Garlic Shrimp

Never met a shrimp dish I didn't LOVE!  (But then again, my dad did own a restaurant named The Shrimp House!!)

12 oz fresh shrimp, deveined


For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside. 

Cook pasta according to package directions. Drain. Cover to keep warm.
Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.
In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turns pink. Stir in tomatoes; heat through.
To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.
 
 (0) Comments


Share This: | More


 

Bacon-wrapped Burgers

Don't let this be a steak-only trick...wrapping bacon around a burger is tasty too! (Fyi: large recipe here--feeds 10.)

1 cup (4 oz) shredded cheddar cheese
2/3 cup chopped onion
1/4 cup ketchup
2 eggs, lightly beaten
3 tbsp Worcestershire sauce
2 tbsp grated Parmesan cheese
1 tsp seasoned salt
1/2 tsp pepper
2 pounds ground beef
10 bacon strips
10 hamburger buns and various toppings

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Shape into ten patties.  Wrap each patty with a strip of bacon; secure with wooden toothpicks.

Grill patties, uncovered, over medium heat for 5-6 minutes on each side or until juices run clear and a meat thermometer reads 160.  Discard toothpicks!  Serve on buns with toppings.


                       
 (0) Comments


Share This: | More


 

Chicken Salad Stuffed Peppers

Two of my fav things in one dish!

4 green onions, finely chopped
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp salt
1/4 tsp pepper
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips

Preheat oven to 350.  In a small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place peppers in a lightly greased baking dish.  Fill each pepper half with chicken mixture.  Sprinkle each with crushed potato chips.  Bake uncovered 15-20 minutes or until filling is heated through.
                                                
 (0) Comments


Share This: | More


 

Mediterranean Chicken

An easy weeknight meal, just add a side salad to round it out!

4 boneless skinless chicken breast halves (4 oz each)
1 tbsp olive oil
1 can (14-1/2 oz) stewed tomatoes
1 can (14-1/2 oz) cut green beans, drained
1 cup water
1 tsp dried oregano
1/4 tsp garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

In a large nonstick skillet, brown chicken in oil on each side.  Stir in the tomatoes, green beans, water, oregano and garlic powder.  Bring to a boil; reduce heat.  Cover and simmer 10 minutes.

Stir in rice.  Return to a boil.  Cover and simmer 8-10 minutes longer or until rice is tender.  Right before serving, stir in olives; sprinkle with cheese.
 (0) Comments
Tags :  
Topics : Hospitality_Recreation
Social :
Locations : Mediterranean


Share This: | More


 

Hot Tuna Sandwiches

Easy to double or triple this recipe if you're feeding a crowd!

1 can (12 oz) white water-packed tuna, drained and flaked
1/2 cup frozen mixed veggies, thawed and chopped
1/3 cup mayonnaise
2 tbsp finely chopped onion
1 tbsp ranch salad dressing mix
4 hamburger buns,split

Combine the first five ingredients in a large bowl.   Spoon tuna mixture onto bun bottoms; replace tops.  Place each sandwich on a piece of heavy-duty foil.  Fold foil around each sandwich and seal tightly; place packets on a baking sheet.  Bake at 400 for 10-15 minutes or until heated through.
 (0) Comments


Share This: | More


 

Garden Primavera

Change out the veggies to suit your family's tastes or what you have fresh on hand to use as well!

8 oz uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tbsp olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions.  In a large nonstick skillet, saute broccoli, red pepper, carrot , mushrooms, celery and garlic in oil for 3 minutes.  Add the V8 juice and basil; bring to a boil.  Reduce heat; simmer uncovered for 3 minutes.  Stir in peas, salt and pepper; simmer 2 minutes longer or until peas are tender.

Drain fettuccine; add to veggie mixture and toss to coat.  Sprinkle with Parmesan cheese.
 (0) Comments


Share This: | More


 

Potato Salad

It's a small recipe so plan on doubling (or tripling!) up for a bigger gathering.

3 medium Yukon Gold potatoes, about 1-1/2 pounds, peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 samll onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce

Place the potatoes in a large saucepan; cover with water.  Bring to a boil.  Reduce heat and cook uncovered 10-15 minutes or until tender.  Drain potatoes and place in a large bowl.  Add the eggs, celery, onion and green pepper.

In a small bowl, mix the remaqining ingredients; add to potato mixture.  Toss gently to coat.  Serve warm.  Cover and refrigerate leftovers.
 
 (0) Comments


Share This: | More


 

Blue Cheese Slaw

Another great picnic side for your celebrations on Independence Day!

4 cups shredded green cabbage
4 cups shredded red cabbage
4 large carrots, shredded
Dressing:
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp stone-ground mustard
1 tbsp cider vinegar
1/2 tsp celery salt
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1-1/2 cups (6 oz) crumbled blue cheese
1/4 cup minced fresh parsley

In a large bowl, combine cabbages and carrots.  In a small bowl, combine the mayo, mustards, vinegar, celery salt, salt and pepper.  Pour over cabbage mixture; toss to coat. Stir in cheese and parsley.  Refrigerate for 2 hours before serving to let the flavors set up.

 
 (0) Comments


Share This: | More


 

Roasted Red Pepper Salad

Great for picnics!!!

1 package tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar

Cook pasta according to package directions; drain and rinse in cold water.  In a large bow, combine pasta, onions, red peppers and cheese.

In a small bowl, whisk the salad dressing mix, broth and vinegar.  Pour over pasta mixture; toss to coat.  Cover and refrigerate for at least an hour before serving.
 
 (0) Comments


Share This: | More


 

Watermelon Salad

Featuring awesome picnic dishes this week to help you celebrate Independence Day!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into rings
1 cup toasteds slivered almonds
1 cup fresh arugula (or baby spinach)
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese
Watermelon slices, optional

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving. add almonds and arugula.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with cheese.  If desired, serve over additional slices of watermelon.

 
 (0) Comments


Share This: | More


 

Chicken Vegetable Kabobs

Stick everything on a skewer and grill away!

1 pound boneless skinless chicken breasts, cut into 1-in. cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 tsp garlic salt
1/2 tsp dried rosemary, crushed
1 medium zucchini, cut into 1/2-in.slices
1 yellow summer squash, cut into 1/2-in. slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-in. pieces
2 cups cherry tomatoes

In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing.  Seal bag and turn to coat; refrigerate for 15 minutes.  Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables.  Seal bag and toss to coat veggies.

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.  Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

 
 (0) Comments


Share This: | More


 

Grilled Steaks with Cilantro Sauce

Fire up the grill and get ready to be stunned at how good this cilantro sauce is!

2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 tsp kosher salt, divided
1/2 tsp plus 3/4 tsp freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tbsp lemon juice
1/2 tsp crushed red pepper flakes
4 lbs beef flat iron steaks or top sirloin steak (1 in. thick)

Place herbs, 1 tsp salt and 1/2 tsp pepper in a food processor; pulse until herbs are chopped.  Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.

Sprinkle steaks with remaining salt and pepper.  Grill covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.  Cut steaks into 1/4-in. slices; serve with sauce.

 
 (0) Comments


Share This: | More


 

Tangy Sweet Shrimp

Served over rice, this dish has just the right amount of kick!  (But feel free to add more red pepper flakes if you like it HOT.)

1/2 cup ketchup
2 tbsp sugar
2 tbsp cider vinegar
2 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/4 tsp crushed red pepper flakes
1-1/2 lbs uncooked medium shrimp, peeled and deveined
1 tbsp minced fresh gingerroot
1 tbsp canola oil
3 garlic cloves, minced
2 green onions, sliced
1 tsp sesame seeds, toasted
Hot cooked rice

In a small bowl, combine the first six ingredients; set aside.  In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink.  Add garlic; cook 1 minute longer.

Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through.  Sprinkle with onions and sesame seeds.  Serve with rice.

 
 (0) Comments


Share This: | More


 

Lemon Chicken Primavera

It's amazing how just a little grated lemon peel can make such a big impact on a dish!

1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tbsp canola oil
2 tbsp all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 tsp salt
1 tsp grated lemon peel
1/2 tsp dill weed
1/4 tsp pepper
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley

Cook pasta according to package directions.  In a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear.  Combine the flour and milk until smooth; gradually sitr into chicken mixture.  Bring to a boil.  Cook and stir for 2 minutes or untl thickened.

Drain pasta.  Add the pasta, peas, salt, lemon peel, dill and pepper to pan.  Cook and stir until heated through.  Sprinkle with cheese and parsley.

 
 (0) Comments


Share This: | More


 

Salsa Pork Chops

Very fast weeknight meal for your family, serve the dish with rice on the side!

6 boneless pork loin chops (6 oz each)
1/2 tsp salt
1/4 tsp pepper
2 cups fresh whole kernel corn
1-1/2 cups chunky salsa
2 tbsp water
1 tsp ground cumin

Sprinkle pork chops with salt and pepper.  Heat a large nonstick skillet coated with cooking spray over medium heat.  Brown chops on both sides in batches.

Add all chops and remaining ingredients to skillet; bring to a boil.  Reduce heat; simmer, covered, 6-8 minutes or until thermometer reads 145.  Let stand 5 minutes before serving.


 
 (0) Comments


Share This: | More


 

Pizza Meatloaf Cups

Kids love these pizza cups...and so do adults!!  Add a crusty loaf of bread and a salad to finish this meal.

1 egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1-1/2 pounds lean ground beef
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese
Additional pizza sauce, warmed

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.  Crumble beef over mixture and mix well.  Divide among 12 greased muffin cups; press onto bottom and up the sides.  Fill center with cheese.

Bake at 375 for 15-18 minutes or until meat is no longer pink.  Serve immediately with additional pizza sauce.
 (0) Comments


Share This: | More


 

Four Cheese Spaghetti

 NIce meal for a Meat-Free Monday, just add a side salad to round it out.

8 oz uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley

Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually stir in cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheeses until melted.

Drain spaghetti; toss with cheese sauce and parsley.


 
 (0) Comments


Share This: | More


 

Breakfast Skillet

 Love having breakfast for dinner! 

1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup each chopped onion and green bell pepper
1/2 tsp salt
pepper to taste
1/2 cup sliced mushrooms
4 eggs, lightly beaten
1 medium tomato, thinly sliced
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook sausage until no longer pink.  Add the potatoes, onion, green pepper and salt.  Cook over medium high heat for 18-20 minutes or until the potatoes are browned.

Stir in mushrooms.  Pour eggs over mixture.  Arrange tomato slices on top.  Sprinkle with cheese.  Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).

 
 (0) Comments


Share This: | More


 

Fish Tacos

The sauce has just the right amount of "cool vs. hot" to make these tacos terrific!

3/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 tbsp fresh cilantro leaves
1 tbsp lime juice
4 tilapia fillets
1/2 cup all-purpose flour
1 egg white, beaten
1/2 cup panko bread crumbs
1 tbsp canola oil
1/2 tsp each salt, white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, chopped

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and blend.  Set aside.

Cut each tilapia fillet lengthwise into two portions.  Place the flour, egg white and bread crumbs in separate shallow bowls.  Dip tilapia in flour then egg white then crumbs.

In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork.  Combine the seasonings; sprinkle over fish.

Place a portion of fish on each tortilla; top with about 2 tbsp of sour cream mixture.  Sprinkle with tomato and serve.

 
 (0) Comments


Share This: | More


 

Mozzarella Beef Wraps

 Ridiculously easy and kids LOVE 'em!

1 pound lean ground beef
1 medium green pepper, finely chopped
1/3 cup chopped onion
1 can/jar (8 oz) pizza sauce
28 slices of pepperoni
1/2 tsp dried oregano
6 flour tortillas, warmed
6 pieces (1 oz each) string cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until the meat is no longer pink; drain.  Stir in the pizza sauce, pepperoni and oregano.

Spoon about 1/2 cup beef mixture off center on each tortilla; top with a piece of string cheese.  Fold one side of torilla over filling and roll up from the opposite side.

Place seam side down on an ungreased baking sheet.  Bake at 350 for 10 minutes or until heated through and cheese is melted.


 
 (0) Comments


Share This: | More


 

Tomato-Cabbage Pasta Toss

Crazy ingredients but they come together nicely.  Nice side dish for a steak!

2 medium tomatoes, peeled and diced
2 tbsp red wine vinegar
1 tsp dried basil
1/2 cup minced fresh parsley
8 oz uncooked bow tie pasta
2 cups shredded cabbage
1-1/2 cups soft bread crumbs
1/2 cup slivered almonds
3 garlic cloves, minced
1/4 cup olive oil
1/4 cup butter

In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside.  Cook pasta according to package directions, adding the cabbage during the last 2 minutes.

Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.  Drain the pasta and cabbage; place in a large bowl.  Add tomato and crumb mixture; toss.

 
 (0) Comments


Share This: | More


 

Grilled Chicken with Peaches

Fire up the grill for this sweet dish!

1 cup spreadable peach fruit
2 tbsp olive oil
4 tsp reduced-sodium soy sauce
1 tbsp ground mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp each pepper and cayenne pepper
8 boneless skinless chicken breast halves (4 oz each)
8 medium ripe peaches, halved and pitted

In a bowl, combine the first eight ingredients; set aside.  Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170, basting occasionally with some of the reserved glaze.  Transfer to a serving platter; keep warm.

Grill peaches, cut side down, for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze.  Serve with the grilled chicken!

 
 (0) Comments
Tags :  
Topics : Hospitality_Recreation
Social :
People : Peaches


Share This: | More


 

Barbecue Chicken Burritos

Flavors explode when you bite into these bad boys!

1/2 pound boneless skinlees chicken breasts, cut into 1/2 -in cubes
1-1/2 cups julienned green peppers
1 cup chopped onion
4 tbsp canola oil, divided
1/2 cup barbecue sauce
1-1/2 cups (6 oz) shredded Mexican cheese blend
4 flour tortillas (10-in), warmed
Serve with lime wedges, sour cream, shredded lettuce and chopped tomatoes

In a large skillet, cook the chicken, green peppers and onion in 2 tbsp of oil over medium heat for 6-8 minutes or until chicken juices run clear.  Stir in barbecue sauce.  Bring to a boil.  Reduce heat; simmer for 1-2 minutes or until heated through.

Sprinkle cheese down the center of each tortilla; top with chicken mixture.  Fold sides and ends over filling and roll up.

In a large skillet, brown burritos in remaining oil on all sides over medium heat.  Serve with lime wedges, sour cream, lettuce and tomatoes if desired.


 
 (0) Comments


Share This: | More


 

Caesar Chicken Burgers

Be prepared for a new family favorite after you serve these spectacular sandwiches!

4 boneless skinless chicken breast halves
1/4 tsp each salt and pepper
4 slices red onion
2 tbsp butter, softened
4 buns, split
2 cups torn romain lettuce
1 tbsp grated Parmesan cheese
1/2 cup creamy Caesar salad dressing, divided

Sprinkle the chicken with salt and pepper.  Grill on an indoor grill coated with cooking spray for 4-5 minutes or until juices run clear.  Grill onion slices for 4-5 minutes or until tender.

Meanwhile, spread butter over cut side of buns.  Place buttered side up on an ungreased baking sheet.  Broil 3-4 in. from the heat for 1 minute or until golden brown.

Toss romaine with cheese and 1/4 cup dressing; spoon onto bun bottoms.  Top with onions, chicken and remaining dressing.  Replace bun tops and serve!

 
 (0) Comments


Share This: | More


 

Greek Chicken Penne

So much flavor in one dish!

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 oz) reduced sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 oz) marinated quartered artichoke hearts, drained
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tbsp minced fresh parsley

Cook penne according to package directions.  Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir inthe chicken, artichoke hearts, cheese, tomatoes and olives.

Drain penne; stir into the pan.  Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown.  Sprinkle with parsley.

 
 (0) Comments


Share This: | More


 

Spaghetti Pie

Tell your family they're finally getting PIE for dinner!

6 oz spaghetti, cooked
2 tablespoons olive oil
2 eggs, well beaten
3/4 cup (3 oz.) shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup pasta sauce
1/2 cup (2 oz.) shredded mozzarella cheese

Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.

Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 F oven for 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.
 
 (0) Comments


Share This: | More


 

Tomato-Basil Shrimp Skewers

Add grilled shrimp on a stick to your party this Memorial Day weekend!

1/3 cup olive oil
1/4 cup tomato sauce
2 tbsp minced fresh basil
2 tbsp red wine vinegar
1-1/2 tsp minced garlic
1/4 tsp cayenne pepper
2 lbs uncooked jumbo shrimp, peeled and deveined

In a large resealable plastic bag, combine the first six ingredients; add shrimp.  Seal bag and turn to coat; refrigerate for up to 30 minutes.

Drain and discard marinade.  Thread shrimp onto six metal (or soaked wooden) skewers.  Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, flipping once.
 (0) Comments


Share This: | More


 

Summer Corn Salad

Fresh and tasty!

5 tsp olive oil, divided
1 tbsp lime juice
1/4 tsp salt
1/4 tsp hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tbsp minced fresh basil (or 2 tsp dried basil)
1/4 cup crumbled feta cheese

Whisk 4 tsp oil, lime juice, salt and pepper sauce together in a small bowl; set aside.  In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender.  Transfer to a salad bowl; cool slightly.  Add the tomatoes, cucumber, onion and basil.  Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled.  Sprinkle with cheese just before serving.
 (0) Comments


Share This: | More


 

Aui Gratin Macaroni

Great dish for a Meat-Free Monday or any potluck party for sure!

1 package (7 oz) macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8 oz Velveeta, cubed
1 tbsp chopped onion
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground mustard
2 tbsp seasoned bread crumbs

Cook macaroni according to package directions; drain.  Place in a greased 2-qt. baking dish; set aside.

In a saucepan, melt butter over medium heat.  Stir in flour until well-blended.  Gradually add milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Add cheese, onion, Worcestershire sauce, salt, pepper and ground mustard; stir until cheese melts.

Pour over macaroni and mix well.  Sprinkle with bread crumbs.  Bake uncovered at 375 for 30 minutes.
 (0) Comments


Share This: | More


 

Pierogi Pasta Shells

It's a Meat-Free Monday!  But your family won't miss a thing with this delicious dish.

25 uncooked jumbo pasta shells
1 package (32 oz) refrigerated mashed potatoes
1 tbsp dried minced onion
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups (8 oz) shredded cheddar cheese, divided
1/4 cup chopped green onions

Cook the pasta shells according to package directions; drain and rinse in cold water.  Place mashed potatoes in a large microwave-safe bowl.  Cover and microwave on high for 4 minutes, stirring once.  Add the minced onion, onion powder and garlic powder.  Stir in 1 cup of cheese until well blended.

Using a tablespoon, stuff potato mixture in shells.  Place in a greased 13-in by 9-in baking dish.  Sprinkle with green onions and remaining cheese.  Cover and bake at 350 for 20 minutes.  Uncover; bake 10 minutes longer or until heated through.
 (0) Comments


Share This: | More


 

Flounder Packets

Shhh!  Don't tell the family what a low-fat, low-calorie this dish is...it is so full of flavor they'd never believe you anyway.

4 flounder fillets (6 oz each)--you can substitute catfish, perch, sole or orange roughy
1/4 tsp salt
1/8 tsp pepper
1/2 cup chopped sweet red pepper
1/2 cup finely chopped peeled cucumber
2 green onions, sliced
4 tsp reduced-sodium soy sauce
2 tsp sesame oil ( a little of this goes a long way!)
1 tsp ground ginger
Hot cooked rice

Place each fillet on a double thickness of heavy-duty foil (about 12-in square).  Sprinkle with salt and pepper; top with red pepper, cucumber and green onions.  Combine the soy sauce, oil and ginger; drizzle over vegetables.  Fold foil around the mixture and seal tightly.

Place on a baking sheet.  Bake at 450 for 10-12 minutes or until fish flakes easily with a fork.  Open foil carefully to allow steam to escape.  Serve with rice.
 (0) Comments


Share This: | More


 

Gnocchi Chicken Skillet

You can find gnocchi in the pasta or frozen food section at the grocery store; they are tasty little dumplings!
 
1 package (16 oz) potato gnocchi
1 pound ground chicken
½ cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
¼ tsp salt
½ tsp dried oregano
Shredded Parmesan cheese
 
Cook gnocchi according to package directions.  Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary.  Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
 
Drain gnocchi; gently stir into skillet.  Garnish servings with Parmesan cheese.
 (0) Comments


Share This: | More


 

Philly Cheesesteaks

Can't go wrong with meat, cheese and a bun!  There are veggies, too, but not enough to scare the family off (haha!).

1 beef top sirloin steak (1-1/2 lbs)
3 tbsp butter, divided
4 medium onions, halved and sliced
2 small green peppers, cut into thin strips
2 small sweet red peppers, cut into thin strips
1 tsp hot pepper sauce
4 submarine buns, split
3/4 tsp salt
1/2 tsp pepper
8 slices cheddar cheese

Freeze steak 1 hour until firm but not frozen.  In a large skillet, heat 2 tbsp butter over medium heat.  Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm.

Place bun bottoms on a baking sheet, cut side up.  Remove steak from freezer; cut into thin slices.  Sprinkle with salt and pepper.  In same skillet, heat remaining butter over medium-high heat.  Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink.  Remove from pan. 

Layer bun bottoms with meat, onion mixture and cheese.  Broil 4 inches from heat for 2-3 minutes or until cheese is melted. Replace tops and serve.
 (0) Comments


Share This: | More


 

Sante Fe Chicken Pizzas

Got any leftover chicken from the weekend?  Throw it together with these fixins for a fast Monday meal the whole family will enjoy!

4 whole pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 tbsp chopped green chilies
2 tbsp sliced ripe black olives
3/4 cup shredded Colby-Monterey Jack cheese
1 green onion, chopped
1/2 cup sour cream

Preheat oven to 350.  Place pita breads on an ungreased baking sheet; spread with beans.  Top with salsa, chicken, chilies and olives; sprinkle with cheese.

Bake 8-10 minutes or until cheese is melted.  Top with green onion; serve with sour cream.
 (0) Comments


Share This: | More


 


advertise with us
Recent Blog Posts
Categories
Archives