Heather Moore
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Heather Moore

 


Turkey Burgers

With cheese and bacon, oh my!

2/3 cup finely chopped onion
2 tsp minced garlic
2 tbsp ketchup
1 tbsp reduced sodium soy sauce
1/4 tsp ground mustard
1/4 tsp pepper
1 pound ground turkey
4 slices Monterey Jack cheese
4 burger buns
4 bacon strips, cooked and cut in halves
Lettuce leaves

In a large nonstick skillet coated with cooking spray, cook and stir onion and garlic over medium heat until tender.  Transfer to a large bowl, cool slightly.  Mix in ketchup, soy sauce, ground mustard and pepper.  Crumble turkey over mixture and mix well; shape into four patties.  In the same skillet, cook burgers over medium heat 5-7 minutes on each side until juices run clear.  Top with cheese; cover and cook just until cheese melts.  Serve on buns with bacon and lettuce.
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Tuna Melts

Putting your tuna melt on ciabatta rolls makes this dish really delicious.

2 cans tuna (packed in water), drained
1/3 cup finely chopped celery
1/4 cup finely chopped red onion
1/2 cup mayonnaise
1 tbsp dill weed
1 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
4 ciabatta rolls, split
2 cups (8 oz) shredded cheddar cheese

In a small bowl bowl, combine the tuna, celery, onion, mayo, dill, lemon juice, salt and pepper; mix well.  Place rolls on a baking sheet.  Spread each half with tuna mixture; sprinkle each with cheese.  Broil 2-3 inches from the heat for 2-4 minutes until cheese is melted.
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Meat Loaf Muffins with bbq sauce

These make a great after-school snack too!

1 pound ground beef
2 tbsp your favorite barbeque sauce
1 package (6 oz) stuffing mix
1 cup water
1 cup shredded cheddar cheese
Addtional BBQ sauce

Combine the stuffing mix, water and bbq sauce.  Mix in ground beef.  Place about 1/3 cup of beef/stuffing mixture into 12 ungreased muffin cups.  Bake uncovered 18-22 minutes.  Then, sprinkle tops with cheddar cheese; bake 3 minutes more until cheese is melted.  Serve with additional sauce for dipping!
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Easy Ground Beef Gyros

Great weeknight dish!  It comes together fast. 

1 pound lean ground beef
2 cups (loosely packed) baby spinach
6 green onions, chopped
1 can (2-1/4 oz) sliced black olives, drained
2 tsp lemon-pepper seasoning, divided
1 large tomato, chopped
1 cup (8 oz) plain yogurt
1/2 cup mayonnaise
6 pita breads (6 inch), halved
12 lettuce leaves
1 cup (4 oz) crumbled feta cheese

In a large skillet, cook beef over medium heat until no longer pink.  Add the spinach, green onions, black olives and 1 tsp lemon pepper; heat through.  Stir in tomato; set aside.  Combine the yogurt, mayo and remaining tsp of lemon pepper in a small bowl.  Line pita halves with lettuce; fill with beef mixture and feta cheese.  Serve with yogurt sauce.
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Tomato Basil Soup

Pair this soup with a grilled cheese sandwich!  (Small recipe--serves two)

1 medium onion, chopped
1 medium carrot, shredded
1-1/2 tsp butter
4 medium tomatoes, seeded and diced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground pepper
1/4 cup loosely packed fresh basil leaves
1 cup chicken (or vegetable) broth

In a small saucepan, saute the onion and carrot in butter until tender.  Stir in the tomatoes, sugar, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Cool slightly.  Transfer to a blender; add basil leaves.  Cover and process until smooth.  Return to pan; stir in broth and heat through.
 
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Chicken and Broccoli Shells

Simple AND satisfying!

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

Combine the Alfredo sauce, broccoli, chicken and cheeses in a large bowl.  Spoon into pasta shells. Place into a greased baking dish.  Cover and bake at 350 for 30-35 minutes until heated through.
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Chocolate Chip Banana Muffins

Making these today because I forgot I bought bananas this past weekend...now, they're ripe and ready for my muffin mix!

1-1/2 cups all purpose flour
2/3 cup sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1-1/2 cups mashed ripe bananas (about 3 medium)
1/3 cup butter, melted
1 tsp vanilla extract
1/2 cup semisweet chocolate chips

Preheat oven to 375.  Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl.  In another bowl, whisk egg, bananas, melted butter and vanilla until blended.  Add to flour mixture; stir until just moistened.  Gently fold in chocolate chips.  Fill greased or paper-lined muffin cups about 3/4 full.  Bake 17-20 minutees until a toothpick inserted in the center comes out clean.  Cool 5 minutes before removing from pan to a wire rack.
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Quick and Easy Chili

Sausage gives it a nice, spicy kick.  (Use pork sausage instead of the turkey sausage if you'd like.)

1 pound bulk turkey sausage
1 large onion, chopped
1 can (28 oz) crushed tomatoes
2 cans (16 oz each) chili beans, undrained
3 cups water
1 can (4 oz) chopped green chilies
1 envelope chili seasoning mix
1 tbsp sugar

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain.  Add remaining ingredients; cover and simmer for 20 minutes, stirring often. 
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My Favorite Chicken Salad

My mouth is watering just thinking about all this deliciousness...

1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/4 tsp each salt and pepper
1/2 tsp dried dill weed (or 2 tbsp fresh snipped dill)
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
Romaine lettuce

Combine mayo, sour cream, lemon juice and seasonings.  Add the chicken, grapes, pecans and celery; mix lightly to coat.  Serve on romaine.
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Smooth Sweet Potato Soup

Little kids LOVE this soup...and so do their parents!

1 cup choped celery
1/2 cup chopped onion
1 tbsp canola oil
3 medium sweet potatoes, peeled and cubed
3 cups chicken (or vegetable) broth
1 bay leaf
1/2 tsp dried basil
1/2 tsp salt

In a Dutch oven, saute celery and onion in oil under tender.  Add remaining ingredients; bring to a boil over medium heat.  Reduce heat; simmer for 30 minutes until sweet potatoes are tender.  Discard bay leaf.  Cool slightly.  In a blender; process soup in batches until smooth.  Return all to the pan and heat through before serving.
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Cherry Cream Cheese Dessert

Love this easy, no-bake, sweet meal-ender!  Swap out the flavor of pie-filling to suit your family's tastes.

2/3 cup graham cracker crumbs
2 tbsp brown sugar
2 tbsp butter, melted
4 oz cream cheese, softened
1 tbsp powdered sugar
1 cup whipped topping
1-1/4 cups cherry pie filling

In a small bowl, combine the cracker crumbs, brown sugar and butter; press into an ungreased 9x5 loaf pan.  Beat the cream cheese and powdered sugar together; fold in whipped topping.  Spread over crust.  Top with pie filling.  Chill until serving.
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Garden Chowder

Nice Meat-Free Monday meal, full of good-for-you veggies!

1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups vegetable stock
1 tsp salt
1/2 tsp pepper
1/2 cup all-purpose flour
2 cups 2% milk
1 tbsp minced fresh parsley
3 cups (12 oz) shredded cheddar cheese

In a Dutch oven, saute green peppers and onion in butter until tender.  Add veggies, vegetable stock, salt and pepper; bring to a boil.  Reduce heat; cover and simmer for 20 minutes until veggies are tender.  Combine the flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Add parsley and cheese; serve when cheese is melted.
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Honey Butter Chicken

Sweet dish for your sweetheart this Valentine's Day! 

1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tbsp dried parsley flakes
1 tsp Italian seasoning
1/2 tsp garlic salt
1/2 tsp poultry seasoning
4 boneless skinless chicken breasts
3 tbsp butter
Honey Butter:
1/4 cup butter, softened
1/4 cup honey

Place egg in a shallow bowl.  In another shallow bowl, combine the bread crumbs and seasonings.  Dip chicken in egg then coat with bread crumb mixture.  In a large skillet over medium heat, cook chicken in 3 tbsp butter for about 5 minutes on each side.  Meanwhile, combine softened butter with honey.  Serve honey butter with chicken.
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Tomato & Spinach Soup

Tastes great with grilled cheese!

1 large yellow onion, chopped
1 tbsp olive oil
1 can (14 oz) diced tomatoes, drained
2 cups water
2 beef bouillon cubes
1/2 cup sliced fresh mushrooms
1/2 tsp Italian seasoning
1/4 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 cups spinach leaves (loosely packed)
Grated Parmesan cheese for garnish

In a Dutch oven, saute onion in oil over medium heat for 5-10 minutes until tender.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Stir in spinach; simmer for 3-5 minutes until spinach is wilted and tender.  Garnish servings with Parmesan cheese.
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Super-Sloppy Joes

Make these Sunday and your family will name you the MVP!

1 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1 can (4 oz) chopped green chilies
1/2 cup beef broth
1/4 cup chili sauce
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp ground pepper
6 hamburger buns, split
2 tbsp butter, softened

Cook beef and onion over medium heat until meat is no longer pink; drain.  Add garlic; cook 1 minute longer.  Stir in ketchup, chilies, broth, chili sauce and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes, stirring occasionally.  Spread cut sides of buns with butter.  Place on baking sheets, butter side up and broil fr 2 minutes until toasted.  Serve beef mixture on buns.  Have napkins at the ready!
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Curry Chicken

Great weeknight dish, comes together in a flash!

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 tbsp canola oil
1 can (14 oz) coconut milk
2 tbsp tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Cook rice according to package directions.  Meanwhile, sprinkle the chicken with curry powder, salt and pepper.  In a large skillet, saute chicken and onion in oil until chicken is no longer pink.  Stir in coconut milk and tomato paste.  Bring to a boil. Reduce heat; simmer uncovered for 5 minutes or until thickened.  Add spinach and tomato; cook 2-3 minutes longer until spinach is wilted.  Serve with rice.
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Mexican Chicken Pasta

Perfect weeknight dish, so quick and easy to pull together!

1 package (16 oz) penne pasta
2 cups cubed cooked chicken
1-1/2 cups salsa con queso dip
1/2 cup 2% milk
1/4 tsp salt
1 can (15 oz) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the cooked chicken, dip, milk and salt.  Drain pasta; return to pan.  Stir in chicken mixture and toss to coat.  Top with black beans, tomato, onions and cheese; heat through before serving.
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Baked Fish

Try this recipe with catfish or any nice sized white-fish fillets!  Serve with your favorite rice.

2 tbsp minced fresh parsley
1 tsp salt
3/4 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dreid basil
1/2 tsp pepper
4 catfish fillets (6 oz each)
2 tbsp lemon juice
1 tbsp butter, melted
1 garlic clove, minced

Combine the first seven ingredients; sprinkle over fillets on both sides.  place in a greased baking dish. Combinet he lemon juice, butter and garlic; drizzle over fillets.  Bake uncovered at 350 for 15-20 minutes until fish flakes easily with a fork.
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Fettuccine Alfredo

With chicken AND bacon!!!

1 package (12 oz) fettuccine
8 bacon strips, cut into pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half and half cream
1/2 cup shredded Parmesan cheese
1 tsp paprika
Additional Parmesan

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook the bacon until crisp.  Remove from pan to drain on paper towels.  Cook chicken in 1 to 2 tbsp bacon drippings until no longer pink.  Add mushrooms and green onions; cook until mushrooms are tender.  Add garlic; cook 1 minute longer.  Stir in the cream, cheese and paprika.  Reduce heat; simmer uncovered for 5-10 minutes.  Drain fettuccine, add to chicken mixture.  Add bacon; toss to coat.  Top servings with another sprinkling of Parmesan cheese.
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Spicy Steak Soup

This easy to pull together soup just happens to be one of husband's favorites! 

1/2 pound beef tenderloin, cut into small pieces
1/2 cup chopped onion
1/2 tsp salt
1 to 2 tbsp olive oil
3 cups cubed peeled Yukon Gold potatoes
2 cups beef broth
1/4 cup steak sauce
1 tbsp chili powder
1/4 tsp ground cumin
1/8 tsp cayenne pepper


In a Dutch oven, saute beef, onion and salt in oil for 5 minutes until meat is no longer pink.  Stir in the potatoes, broth, steak sauce and spices.  Bring to a boil.  Reduce the heat; cover and simmer for an hour.
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Lemon Garlic Pasta with crab

Vampires hate this recipe (see amount of garlic).

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes (until garlic is golden not brown!).  Add the broth, crab and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.  Drain pasta; toss with crab sauce and 1/4 cup parsley.  Garnish with lemon wedges and remaining parsley.
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Parmesan Corn Chowder

Bet this dish warms you right up tonight!

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 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 potatoes, carrots, celery and onions in water; bring to a boil.  Reduce heat; cover and simmer for 15 minutes until veggies are tender (do not drain!).  Meanwhile, in a small saucepan, melt butter.  Stir in the flour, salt and pepper untl smooth; gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes until thickened.  Stir into the vegetable mixture.  Add corn and cheese.  Cook 10 minutes longer until heated through.

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Salsa Verde Chili

Great weeknight dish that comes together quickly using jarred salsa!

1 cup thinly sliced green onions, divided
1 16 oz jar salsa verde
2 15 oz cans low-sodium black beans
1 cup frozen fire-roasted corn kernels
4 tbsp chopped fresh cilantro

In a large saucepan, coated with cooking spray, saute 3/4 cup green onions until softened (about 3 minutes).  Add salsa, beans, corn and 1/2 cup water; bring to a boil.  Reduce heat to medium-low and simmer 15-20 minutes.  Salt and pepper to taste.  Garnish each serving with a tbsp each of green onions and cilantro.
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Veg Soup

Such an easy soup to throw together on a busy weeknight!

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tbsp butter
3 cups fresh broccoli florets
3 cups skim milk, divided
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 tbsp all-purpose flour

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes.  Add the broccoli; cook 3 minutes longer.  Stir in 2-3/4 cups milk, salt, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes until vegetables are tender.  Combine the flour and remaining 1/4 cup milk until smooth; gradually stir into the soup.  Bring to a boil; cook 2-3 minutes longer until thickened.
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Burgers with a surprise

Love stuffed burgers!

1/2 cup chopped onion
1 can (4 oz) chopped green chilies
1 pound ground beef
4 slices Monterey jack cheese
2 burger buns, split and toasted
1/4 cup guacamole

Combine onions and chilies in a small bowl.  Shape beef into eight patties.  Top half the patties with an even amount of the onion mixture.  Cover with remaining paties and firmly press edges to seal.  Grill, covered, over medium heat for 5-7 minutes on each side (until meat thermometer reaches 160 and juices run clear).  Top each with a slice of cheese.  Grill 1 minute longer until cheese is melted.  Serve on toasted buns with guacamole.
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Cheesy Chicken Chowder

Everybody loves this tasty dish!  And it is super satisfying on a cold night.

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 tsp salt
1/2 tsp pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken

In a large saucepan, bring the chicken broth to a boil.  Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.  Cover and simmer for 15 minutes until veggies are tender.  Meanwhile, melt the butter in another saucepan; stir in flour until smooth.  Gradually stir in milk.  Bring to a boil over medium heat; cook and stir for 2 minutes until thickened.  Reduce heat; add the cheese, stirring until melted.  Add cheese sauce mixture to broth and veggies along with the cooked chicken.  Cook and stir until heated through.
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Peanut Butter Candy

My husband's favorite sweet thing (besides me, of course!) is this quick version of peanut butter fudge.  It is very crumbly...because that's the way he likes it best!!!

1 stick butter
2-1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp vanilla
3-1/2 cups powdered sugar

Melt the butter in a large saucepan. Add the brown sugar and milk; stir to combine.  Bring to a low-rolling boil.  Boil for two minutes stirring frequently.  Remove from heat; add peanut butter and vanilla. Mix until peanut butter is incorporated fully.  Pour mixture into a big bowl containing the powdered sugar.  Mix together well and spread into a foil lined dish.  Refrigerate for a while before cutting into pieces.  This is a crumbly fudge! Your pieces may not be perfect but they will be DELICIOUS.
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Quick Black Bean Soup

Great Meat-Free Monday meal right here! 

2 cans (15 oz) black beans, rinsed and drained
3 cups vegetable broth
1-1/2 cups chunky salsa
1 cup canned whole kernel corn, drained
Dash (or two!) hot pepper sauce
1 tbsp lime juice
2 cups (8 oz) shredded cheddar cheese
1/4 cup chopped green onions
Tortilla chips

Combine beans, broth, salsa, corn and hot pepper sauce in a saucepan.  Cover and heat through.  Drizzle each serving with lime juice; sprinkle with cheese and onions. Serve with tortilla chips as an extra topping!
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Mexican Manicotti

Put this dish together and refrigerate it overnight to bake the next day!

1 pound lean ground beef
1 can (16 oz) refried beans
2-1/2 tsp chili powder
1-1/2 tsp dried oregano
1 package (8 oz) manicotti shells
2-1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions


In a large bowl, combine the uncooked beef, beans, chili powder and regano.  Spoon into the uncooked manicotti shells; arrange in a greased 13x9 baking dish.  Combine water and picante sauce; pour over shells.  Cover and refrigerate overnight.  Remove from the fridge 30 minutes before baking.  Cover and bake for one hour.  Uncover; spoon the sour cream over the top.  Sprinkle with cheese and green onions.  Bake 5-10 minutes longer until cheese is melted and bubbly.
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Barbecue Muffins

These make great afterschool snacks!  (They freeze really well.)

1 tube (10 oz) refrigerated buttermilk biscuits
1 pound lean ground beef
1/2 cup ketchup
3 tbsp brown sugar
1 tbsp cider vinegar
1/2 tsp chili powder
1 cup (4 oz) shredded cheddar cheese

Separate dough into 10 biscuits; flatten each into a 5-in. circle.  Press each onto the bottom and up the sides of a greased muffin cup; set aside.  In a skillet, cook beef over medium heat until no longer pink; drain.  In a small bowl, combine ketchup, brown sugar, vinegar and chili powder; stir until smooth.  Add to meat and mix well.  Divide the meat mixture among the biscuit-lined muffin cups, using about 1/4 cup for each.  Sprinkle with cheese.  Bake at 375 for 20 minutes or until biscuits are golden brown.  Let them cool for a few minutes before serving them, especially to kids.
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Stuffed Meatballs

Surprise your family by stuffing your meatballs with mozzarella!

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tbsp minced fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1 pound lean ground beef
3 oz fresh mozzarella cheese
2 tbsp canola oil
1 jar (26 oz) marinara sauce
Hot cooked pasta

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture; mix well.  Cut mozzarella into eighteen 1/2-in cubes.  Divide meat mixture into eighteen protions; shape each around a cheese cube.  In a large skillet, cook meatballs in batches until no pink remains; drain.  In a large saucepan, heat marinara sauce; add meatballs and heat through.  Serve over pasta.
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Pizza Roll Ups

A fun dinner both kids and adults will love!

1 pound lean ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 jar/can (8 oz) pizza sauce
28 slices pepperoni
1/2 tsp dried oregano
6 flour tortillas (10-inches), warmed
6 pieces (1 oz each) string cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Stir in the pizza sauce, pepperoni and oregano.  Spoon about 1/2 cup of the beef mixture off center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over the filling and roll up from the opposite side.  Place seam side down on an ungreased baking sheet.  bake at 350 for 10 minutes until heated through and cheese is melted.
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Mediterranean Cod

Easy and healthy!

4 cups shredded cabbage
1 large sweet onion, thinly sliced
4 garlic cloves, minced
4 cod fillets (6 oz each)
1/4 cup pitted Greek olives, chopped
1/2 cup crumbled feta cheese
1/4 tsp each salt and pepper
4 tsp olive oil

Cut parchment paper or heavy duty foil into 18-in by 12-in pieces; place 1 cup cabbage on each.  Top with onion, garlic, cod fillet, olives, cheese, salt and pepper.  Drizzle with olive oil.  Make sealed packets out of each; place on baking sheets.  Bake at 450 for 12-15 minutes until fish flakes easily with fork.  Open packets carefully to allow steam to escape.
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Coconut Shrimp Chowder

Quick and easy!

1 medium onion, chopped
2 tsp canola oil
1/4 tsp cayene pepper
2 cups chicken broth
1 package (10 oz) frozen corn
1/4 tsp (each) salt and pepper
1 can (13 oz) coconut milk
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lime juice
2 tbsp minced fresh cilantro
1 medium avocado, peeled and cubed

In a large saucepan, saute onion in oil until tender. Add cayenne pepper.  Stir in broth, corn, salt and pepper.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes.  Remove from the heat and stir in coconut milk.  Cool slightly.  In a food processor or blender, process soup in batches until blended.  Return all to pan.  Add shrimp; cook and stir over medium heat for 5-6 minutes until shrimp turn pink.  Stir in lime juice and cilantro.  Top servings with avocado.
 

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Potato Pumpkin Mash

Two classic sides...combined into one gorgeous dish!  Read recipe--you'll be cooking them both at the same time at first.

8 cups peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 cup to 3/4 cup 2% milk, divided
8 tbsp butter, softened, divided
1 tsp salt, divided
1 tbsp olive oil
1/4 tsp coarsely ground pepper

Place pumpkin in a large saucepan; add water to cover.  Bring to a boil.  Reduce heat; simmer uncovered for 20 minutes until pumpkin is tender. At the same time, place potatoes in another saucepan; cover with water.  Bring to a boil.  Reduce heat; cook uncovered for 10-15 minutes until potatoes are tender.  Drain potatoes; return to pan.  Mash, adding 1/4 cup milk, 4 tbsp butter and 1/2 tsp salt.  Add milk if needed.  Transfer to serving bowl and keep warm.  Drain pumpkin; return to pan.  Mash pumpkin, gradually adding remaining butter, salt and milk; spoon evenly over potatoes.  Use a spoon to swirl through mashed mixture.  Drizzle dish with olive oil; sprinkle with pepper.
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Mexican Rice Skillet

It's a one-pan masterpiece!!!  And a great use of leftover rice too.

1 pound boneless skinless chicken breasts
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
2 cups cooked rice
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1 jar (7 oz) roasted sweet red peppers, drained and sliced
1 jar (8 oz) taco sauce (spicy as you like it)
2 green onions, chopped
1/4 cup minced fresh cilantro

In a large skillet, stir-fry chicken and onion in oil until chicken is no longer pink.  Add garlic; cook 1 minute longer.  Stir in cooked rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through.  Sprinkle servings with fresh cilantro.
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Chicken Portobello Stroganoff

A modern version of a Russian classic, this dish is comforting on cold nights!

1 pound ground chicken
12 oz baby portobello mushrooms, halved
1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
2 cups plus 3 tbsp chicken broth, divided1/2 cup heavy whipping cream
2 tbsp lemon juice
1/4 tsp salt
1/8 tsp white pepper
1 cup (8 oz) sour cream
Hot cooked egg noodles or pasta

In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no lnger pink.  Add garlic and cook 1 minute longer.  Stir in 3 tbsp broth.  Bring to a boil; cook until liquid is almost evaporated.  Add the remaining 2 cups broth plus the cream, lemon juice, salt and pepper.  Bring to a boil; cook until liquid is reduced by half.  Reduce heat.  Gradually stir in sour cream; heat through (but do not boil this time).  Serve with hot noodles.
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Spicy Tomato Soup with couscous

Change up your ordinary tomato soup, this one has tons of flavor!

2 medium sweet yellow peppers, chopped
1 medium red onion, chopped
2-1/2 tsp olive oil
3 garlic cloves, minced
6 cups vegetable broth
6 plum (Roma) tomatoes, chopped
1-1/2 tsp ground cumin
1-1/ tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/4 tsp pepper
1/2 cup uncooked couscous

In a Dutch oven, saute peppers and onions in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes until flavors are blended.  Stir in couscous and cook 5 minutes more untl couscous is tender.
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Sesame Spaghetti Salad

Make-ahead salad with a ton of flavor!

1 package (16 oz) spaghetti
1/3 cup sesame oil
1/4 cup canola oil
1 tsp crushed red pepper flakes
1/4 cup reduced-sodium soy sauce
3 tbsp honey
1-1/2 tsp kosher salt
1/2 cup dry roasted peanuts, chopped
1/4 cup minced fresh cilantro
2 tbsp sesame seeds, toasted

Cook spaghetti according to package directions.  Meanwhile, in a small saucepan over medium heat, heat the sesame oil, canola oil and pepper flakes until oil is fragrant.  Remove from the heat.  Stir in the soy sauce, honey and salt; set aside.  Drain spaghetti and rinse in cold water; transfer to a large bowl.  Add the peanuts, cilantro, sesame seeds and oil mixture; toss to coat.  Chill until serving.


 
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Lentil Spinach Soup

Simmer a big ol' pot of this and your family will thank you!  (Recipe has 5 servings, double everything to make more.)

1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 tsp chicken bouillon granules
1/8 tsp crushed red peper flakes
1 package (10 oz) fresh spinach, coarsely chopped
Parmesan cheese

In a large saucepan, cook sausage and onion until meat is no longer pink; drain.  Stir in the water, lentils, bouillon and red pepper flakes.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes until lentils are tender.  Stir in spinach, cook 3-5 minutes longer until spinach is tender.  Sprinkle servings with shredded Parmesan cheese.
 
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Tex-Mex Tailgate Dip

Easy to share with a crowd!

2 cans (9 oz each) bean dip
3 medium ripe avocados, peeled
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 cup (8 oz) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups (8 oz) shredded cheddar cheese
1 cup sliced ripe olives
4 green onions, sliced
1 large tomato, chopped and seeded
Tortilla chips

Spread the bean dip on a 12-inch serving plate.  In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip.  Combine the sour cream, mayonnaise and taco seasoning; spread carefully over the avocado layer.  Sprinkle with cheese, olives, green onions and tomatoes.  Serve with tortilla chips!
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Hot Deviled Eggs

It's National Deviled Egg Day!  Try these spicy ones...if you dare.

12 hard-cooked eggs
6 tbsp minced fresh cilantro
6 tbsp mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced (keep the seeds if you like it HOT)
1-1/2 tsp grated lime peel
1 tsp ground cumin
1/4 tsp each salt and pepper

Cut eggs in half lengthwise.  Remove yolks; set whites aside.  In a smal bowl, mash the yolks.  Add 3 tbsp cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well.  Stuff or pipe into egg whites.  Refrigerate until serving.  Garnish with remaining cilantro.
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Pumpkin Soup

Just what you need on a cool, fall night!  Big recipe, serves 10.

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tbsp butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 oz) solid-pack pumpkin
1 can (14-1/2 oz) chicken broth
1/4 cup minced fresh parsley
2 tsp dried thyme
1 tsp salt
1 tsp brown sugar
1 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

In a Dutch oven, saute carrots, onion and celery in butter for 4-5 minutes.  Add the apple and garlic; cook 2 minutes longer until veggies are tender.  Stir in the pumpkin, broth, parsley and seasonings.  Bring to a boil.  Reduce heat; cover and simmer 20 minutes.  Add milk and cream.  Cool slightly.  In a blender, process soup in batches until smooth.  Return all to pan and heat through.  Top servings with pumpkin seeds!
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Ground Beef Quesadillas

Have plenty of toppings on hand lke sour cream, salsa, guacamole, chopped tomatoes and lettuce!

3/4 pound lean ground beef
1/2 cup refried beans
1 can (4 oz) chopped green chilies, drained
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
4 flour tortillas
2 tbsp butter, melted
1-1/2 cups shredded Mexican cheese blend
Paprika

In a large skillet, cook the beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, oregano, cumin and salt.  Cook over medium-low heat for 3-4 minutes until heated through.  Brush one side of each tortilla with butter.  Spoon 1/4 cup of the meat mixture over half of unbuttered side.  Sprinkle with 1/3 cup cheese; fold in half.  Place on lightly greased baking sheet.  Sprinkle with paprika.  Bake at 475 for 10 minutes until crisp and golden brown.  Cut into wedges and serve with toppings.
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Mashed Cauliflower Au Gratin

Going to "trick" my guys with this fantastic side dish.  With all the flavor, they won't even realize it's not potatoes!

2 large heads cauliflower, broken into florets
1-1/2 cups shredded Parmesan cheese
1 cup shredded Colby-Monterey jack cheese
6 tbsp butter, cubed
3/4 tsp garlic salt
1/2 tsp Montreal steak seasoning
Topping:
1 cup Italian-style panko bread crumbs
1/4 cup butter, melted

Place cauliflower in a stock pot; add water to cover.  Bring to a boil; reduce heat.  Simmer uncovered for 10 minutes until very tender.  Drain and transfer to a large bowl.  Mash cauliflower; stir in cheeses, cubed butter and seasonings.  Transfer to a greased 13x9 baking dish.  In a small bowl, mix bread crumbs and melted butter together until crumbs are coated. Sprinkle over cauliflower mixture.  Bake uncovered at 250 for 45 minutesuntil heated through and topping is golden brown.
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Tomato Green Bean Soup

Goes great with grilled cheese sandwiches! 

1 cup chopped onion
1 cup chopped carrots
2 tsp butter
6 cups vegetable broth
1 pound fresh green beans, cut into 1-in. pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil (or 1 tbsp dried basil)
1/2 tsp salt
1/4 tsp pepper

In a large saucepan, saute onions and carrots in butter for 5 minutes.  Stir in broth, beans and garlic; bring to a boil.  Reduce heat; cover and simmer for 20 minutes until veggies are tender.  Stir in tomatoes, basil, salt and pepper.  Cover and simmer five minutes more before serving.
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"Migas"

Quick easy breakfast dish you can certainly have for dinner too.  Small recipe, serves two.

1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp canola oil
4 eggs
1 tbsp water
1 tbsp salsa
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese, divided
Chopped green onions, addtional salsa and warm flour tortillas

In a large skillet, saute onion and green pepper in oil until tender.  In a small bowl, whisk the eggs, water and salsa.  Add to skillet; cook and stir until set.  Stir in tortilla chips and 1/4 cup cheddar cheese.  Top servings with remaining cheese and chopped green onions.  Serve with salsa and warm tortillas.
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Beef Barley Soup

With 12 servings in this recipe, it is easy to freeze half of this finished soup for a later day!

2 pounds lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 cans (14-1/2 oz each) beef broth
1 cup quick-cooking barley
2 cans (14-1/2 oz each) diced tomatoes with garlic and onion, undrained
2 tsp Worcestershire sauce
1 tsp salt
1 tsp dried basil

In a Dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain.  Stir in the water and broth; bring to a boil.  Reduce heat.  Add barley; cover and simmer for 10-20 minutes until barley is tender.  Stir in the remaining ingredients; heat through.  If freezing, let cool and transfer to freezer containers.  Good for 3 months.
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Turkey Potpie Ramekins

Great way to use up leftover turkey (or chicken)!

1 tube (16.3 oz) large refrigerated flaky biscuits
3 cups cubed cooked turkey
3 cups turkey gravy
2-1/4 cups frozen mixed vegetables
1/2 tsp salt
1/2 tsp pepper
1 cup French-fried onions
2-1/4 cups mashed potatoes
1/3 cup 2% milk
1/2 cup shredded cheddar cheese

On a lightly floured surface, roll each biscuit into an 8-in. circle.  Press onto the bottoms and up the sides of eight greased 8-oz. ramekins.  In a large saucepan, combine the turkey, gravy, veggies, salt and pepper.  Bring to a boil.  Reduce heat and simmer uncovered for 5 minutes.  Sprinkle onions into ramekins; top with turkey mixture.  In a small bowl, combine potatoes and milk; spread over tops.  Sprinkle each with cheese.  Bake at 375 for about 20 minutes until golden brown.
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Portobello Stew

Using only one skillet, this dish is a fast and easy weeknight meal!  Goes great with a loaf of crusty Italian bread.

2 large portobello mushrooms, chopped
1 medium onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1/2 cup white wine or vegetable broth
1 can (28 oz) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary, crushed
1/4 tsp each salt and pepper
2 cans (15 oz each) cannellini beans, rinsed and drained

In a large skillet, saute the mushrooms, onion and garlic in oil until tender.  Add the wine (or veggie broth).  Bring to a boil; cook until liquid is reduced by half.  Stir in the tomatoes, kale and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add beans; heat through.  Discard bay leaf before serving.
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Crab Dip

Pick your favorite crackers to go along with this terrific dip!

1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 tbsp lemon juice
1 tsp ground mustard
1 tsp seafood seasoning
1/8 tsp garlic salt
3 cans (6 oz each) lump crabmeat, drained
1/2 cup shredded cheddar cheese
1/8 tsp paprika
Assorted crackers

Combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.  Fold in crab.  Transfer to a greased 9-inch pie plate.  Sprinkle with cheese and paprika.  Bake at 325 for 20-25 minutes or until bubbly.  Serve warm with crackers.
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Cajun Chicken Pasta

Pick your pasta for this dish...I use penne!  This recipe serves 6.

1 package (16 oz) penne pasta
4 boneless skinless chicken breast halves
2 tsp blackened (Cajun) seasoning
2 containers (10 oz each) refrigerated Alfredo sauce
2 plum tomatoes, chopped
3 green onions, thinly sliced

Cook pasta according to package directions; drain.  Meanwhile, sprinkle chicken with Cajun seasoning.  Coat a skillet with cooking spray and cook chicken over medium high heat, about 5 minutes each side (until a meat thermometer reads 170).  Cut chicken into bite-size pieces.  Heat Alfredo sauce over medium heat until warm in a clean skillet, stirring frequently.  Add tomatoes, onions and chicken and toss to coat; heat through.
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Italian Grilled Cheese Sammies

Not your ordinary grilled cheese!  (I like to add thinly sliced tomatoes and spinach to mine.)

8 slices Italian bread
4 tbsp prepared pesto
4 slices provolone cheese
4 slices part-skim mozzarella cheese
5 tsp olive oil
Marinara sauce, warmed

Spread four bread slices with pesto. Layer each piece of bread with a slice of provolone and mozzarella; top with remaining bread.  Spread outside of sandwiches with olive oil.  In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side untl cheese is melted.  Serve with marinara for dipping!
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Chili

Basic recipe for an awesome chili.

1 pound ground beef
1 medium onion, choped
1 garlic clove, minced
2 cans (10 oz each) diced tomatoes with green chilies
2 cans (8 oz each) tomato sauce
1-1/2 cups canned pinto beans, rinsed and drained
1 tbsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink.  Add garlic, cook 1 minute longer; drain.  Stir in tomatoes, tomato sauce, beans, chili powder, oregano, salt, cumin and pepper.  Bring to a boil.  Reduce the heat; cover and simmer for 1 hour.
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Roasted Tomato Soup

So fresh and so delicious!

3-1/2 pounds tomatoes, halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tbsp olive oil
2 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
12 fresh basil leaves
Salad croutons for topping

Preheat oven to 400.  Place tomatoes, onion and garlic on a greased baking pan; drizzle with olive oil.  Sprinkle with thyme, salt and pepper; toss to coat.  Roast 25-30 minutes untl tender, stirring once.  Cool slightly.  Process tomato mixture and basil leaves in batches in a blender until smooth.  Transfer to a large saucepan, heat through.  Top servings with croutons.
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Creamy Chicken & Wild Rice Soup

One of my go-to favorites, I do so love a creamy soup!  This is a large recipe with 10 servings.

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 tsp salt
1/4 tsp pepper
1 cup fat-free evaporated milk
1/4 cup minced chives

In a large saucepan, saute the onion, carrot and celery in butter until tender.  Stir in flour until blended.  Gradually add in broth.  Stir in the rice, chicken, salt and pepper.  Bring to a boil over medium heat; cook and stir for 2 minutes until thickened.  Stir in milk; cook 5 minutes longer.  Garnish servings with chives.
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Italian Dinner Soup

One of my husband's favorite soups!

1 pound boneless skinless chicken breasts, cubed
1 medium green bell pepper, chopped
1 medium sweet red bell pepper, chopped
1 medium onion, chopped
1 celery rib, thinly sliced
1 smal carrot, thinly sliced
1 garlic clove, minced
4 cups water
1 can (28 oz) Italian crushed tomatoes
1 can (14-1/2 oz) chicken broth
3 tbsp grated parmesan cheese
1 tsp italian seasoning
1/2 tsp crushed red pepper flakes
1/4 tsp salt and pepper
1 cup uncooked elbow macaroni
1/2 cup shredded part-skim mozzarella cheese

In a nonstick Dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink.  Remove and keep warm.  Add peppers, onion, celery, carrot and garlic to the pan; cook and stir until crisp-tender. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 40 minutes.  Stir in macaroni; cook 20 minutes longer until macaroni is tender.  Sprinkle each serving with mozzarella cheese.
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Tortellini Soup with basil

Celebrating my love of soup with an All-Soup Week!  First up, an easy one that uses store-bought tortellini. Crusty bread is nice with this one.

4-1/2 cups chicken broth
1 package (9 oz) refrigerated cheese tortellini
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 cup chopped fresh tomato
1/3 cup shredded fresh basil
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
1/3 cup shredded Parmesan cheese


In a large saucepan, bring broth to a bil.  Add tortellini; cook for 7-9 minutes until tender.  Stir in the beans, tomato and basil.  Reduce heat; simmer uncovered for 5 minutes. Add the balsamic vinegar, salt and pepper.  Top servings with sprinkled Parmesan cheese.
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Chicken Rice Salad with peanut sauce

Easy dish to throw together with leftover chicken and a prepared peanut sauce!  (And by "prepared", I mean store-bought.)

2 packages (8.8 oz each) ready to serve long grain rice
2/3 cup prepared Thai peanut sauce
2 tbsp canola oil
2 tbsp water
1 package (16 oz) coleslaw mix
2 cups cooked chicken breasts
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts, crushed a bit

Prepare the rice according to package directions; place in a large bowl.  In a small bowl, whisk the peanut sauce, oil and water until blended and set aside.  Add the coleslaw mix, chicken and cilantro to the rice.  Drizzle with the peanut sauce mixture; toss to combine.  Sprinkle with peanuts and serve.
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Tuna Noodle Skillet

Not ashamed to admit that I LOVE this easy stovetop version of a casserole!!!  But I am the only one in my house that loves it so this is a small-ish recipe.  Double it to feed more than 2 people.

1 jar (16 oz) Alfredo sauce
1 cup chicken broth
1 package (16 oz) wide egg noodles
1 package (10 oz) frozen peas
1/4 tsp pepper
1 can (6 oz) solid white albacore tuna in water, drained and flaked

In a large skillet over medium heat. Bring Alfredo sauce and broth to a boil.  Add noodles, cover and cook for 7-8 minutes.  Reduce heat; stir in peas and pepper.  Cover and cook 4 minutes longer until noodles are tender.  Stir in tuna; heat through.
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Pasta with cream sauce

It can be a side dish or the main attraction!

1 package (16 oz) bow tie pasta
1 small red onion, chopped
3 tbsp olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 tsp minced fresh basil
1-1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream

Cook pasta according to package directions.  In a large skillet, saute onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in broth, basil, oregano, salt and pepper.  Bring to a boil; cook for 8 minutes or until reduced by about half.  Stir in cream.  Cook uncovered 8-10 minutes longer until sauce is reduced to 1-1/2 cups.  Drain pasta; toss with sauce.
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Roasted Red Pepper Soup

Great with grilled cheese sandwiches!

1 large sweet onion, chopped
2 tsp butter
2 garlic cloves, minced
2 jars (15-1/2 oz each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 tsp dried basil
1/4 tsp salt
1 cup half-and-half cream

Saute the onion in butter for 2-3 minutes until tender.  Add garlic; cook 1 minute longer.  Stir in the red peppers, broth, basil and salt.  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Cool slightly.  Cover and process the soup in batches in a blender untl smooth.  Remove 1 cup to a small bowl; stir in cream.  Return remaining puree to pan.  Stir in cream mxture; heat through (do not boil).
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Croissant Casserole

Make this weekend fabulous!

1 jar (18 oz) orange marmalade
1/2 cup apricot preserves
1/3 cup orange juice
3 tsp grated orange peel
6 croissants, split
5 eggs
1 cup half-and-half cream
1 tsp vanila extract
Fresh strawberries, quartered

Mix marmalade, preserves, orange juice and peel together in a small bowl.  Arrange croissant bottoms in a greased 13x9-in. baking dish.  Spread with 1-1/2 cups of marmalade mixture.  Add croissant tops.  In another bowl, whisk eggs, cream and extract; pour over croissants.  Spoon remaining marmalade mixture over tops.  Refrigerate overnight, covered.  Preheat oven to 350.  Remove casserole from refrigerator while oven heats.  Bake uncovered 25-30 minutes until a knife inserted near the center comes out clean.  Let stand 5 minutes.  Top servings with fresh strawberries.
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Beef Spanish Rice

Dial the spice level up or down to suit your family's taste!

1 pound ground beef (I use 90%)
1 medium onion, chopped
1 green bell 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 (more or less)
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp pepper
2 tbsp tomato paste

In a large skillet, cook the ground beef, onion, green pepper and garlic until the meat is no longer pink; drain.  Stir in the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 minutes until the rice is tender.  Stir in the tomato paste and cook until heated throughout.
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Honey Butter Chicken

It's sweet and salty and flat-out divine!  Add a serving of your favorite rice with a side salad to round out the meal.

1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tbsp dried parsley flakes
1 tsp Italian seasoning
3/4 tsp garlic salt
1/2 tsp poultry seasoning
4 boneless skinless chicken breast halves
3 tbsp butter
Honey Butter:
1/4 cup butter, softened
1/4 cup honey

Place lightly beaten egg in a shallow bowl.  In another shallow bowl, combine the bread crumbs and seasonings.  Dip chicken in egg then coat it with bread crumb mixture.  In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170.  Meanwhile, combine butter and honey.  Serve with chicken.
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Tomato Spinach Soup

Usually serve this soup with ooey-goey grilled cheese sandwiches!

1 large yellow onion, chopped
1 tbsp olive oil
1 can (14 oz) diced tomatoes, undrained
1 pint beef broth
1/2 cup sliced fresh mushrooms
1/2 tsp Italian seasoning
1/4 tsp dried basil
1/4 tsp salt and pepper
2 cups spinach leaves
Grated Parmesan cheese for topping

In a Dutch oven (or stock pot), saute onions in oil over medium heat for 10 minutes until tender.  Add beef broth, tomatoes, mushrooms and seasonings; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Stir in spinach; simmer for 3-5 minutes longer.  Garnish servings with Parmesan cheese.
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Meatloaf Reubens

Leftover meatloaf just got an upgrade!

8 slices rye bread
4 tbsp Thousand Island dressing, divided
4 slices cooked meatlaf, warmed
1 cup sauerkraut, rinsed and well drained
4 slices Swiss cheese
2 tbsp butter, softened

Spread four bread slices with half the salad dressing.  Layer each with meatloaf, sauerkraut and cheese. Spread remaining bread with remaining salad dressing; place over cheese.  Butter outsides of sandwiches.  In a large skillet ove medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
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Super Easy Stuffed Shells

It really doesn't get any easier than this recipe.

1 package (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen fully cooked Italian meatballs(1/2 oz each), thawed
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain and rinse in cold water.  Place 1/2 cup sauce in a lightly greased 13x9-in baking dish.  Place a meatball in each shell; transfer to prepared baking dish.  Top with remaining sauce and sprinkle with cheese.  Cover and bake at 350 for 35 minutes.  Uncover and bake 5-10 minutes longer until cheese is melted and bubbly.
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Black Bean and Corn Chowder

So hearty you won't even miss the meat!

1/2 cup half-and-half cream
1 can (15 oz) black beans, rinsed and drained, divided
1/2 cup chopped onion
1 tsp olive oil
2 garlic cloves, minced
1/2 cup salsa
1/3 cup fresh or frozen corn
1 tbsp lime juice
3/4 tsp ground cumin
Optional toppings: ripe avocado, sour cream, tortilla chips and shredded cheddar cheese

In a blender, combine the cream and 3/4 cup black beans; cover and process until smooth.  Set aside.  In a small saucepan, saute the onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the salsa, corn, lime juice, cumin and remaining beans.  Reduce heat, stir in cream/bean mixture.  Cook uncovered for 2-3 minutes until heated through.  Serve with toppings as desired.
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Tortilla Pie

Yes, this dish is layers and layers of goodness!

1 pound ground beef (I use 90% lean)
1 medium onion, chopped
1 can (8 oz) tomato sauce
1 garlic clove, minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (2-1/2 oz) sliced ripe olives, drained
1 tbsp butter
6 corn tortillas
2 cups (8 oz) shredded cheddar cheese
1/4 cup water

In a large skillet, cook beef and onion until meat is no longer pink; drain.  Add the tomato sauce, garlic, chili powder, salt, pepper and olives.  Bring to a boil. Reduce heat; simmer for 5 minutes until thickened.  Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt round casserole.  Top with about 1/2 cup meat mixture and 1/3 cup cheese.  Repeat layers, ending with cheese.  Pour water around sides of casserole (not over the top!).  Cover and bake at 400 for 20 minutes until heated through.  Let stand for 5 minutes before cutting and serving.
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PB Banana Muffins

Perfect size recipe for a dozen delicious muffins!

1-1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup butter, melted
1-1/2 cups mashed ripe bananas (about 3)
3/4 cup peanut butter chips

Combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the egg, butter and bananas.  Gently stir into dry ingredients just until moistened.  Fold in chips.  Fill paper-lined muffin cups three-fourths full.  Bake at 375 for 18-22 minutes (or until toothpick inserted near the center comes out clean).  Cool for 5 minutes before serving.
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Tortellini Primavera

So fresh, so good!

1 package (9 oz) refrigerated cheese tortellini
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 tsp olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/2 tsp pepper
1/2 cup creamy Caesar salad dressing
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted

Cook tortellini according to package directions.  In a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes until crisp-tender.  Drain tortellini; transfer to a large bowl.  Add the squash mixture, tomatoes, green onions and pepper.  Drizzle with salad dressing; toss to coat.  Sprinkle with Parmesan cheese and almonds.
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All American Burgers

Firing up the grill this long Labor Day weekend?  Consider making these!

2 tbsp finely chopped onion
2 tbsp ketchup
1 garlic clove, minced
1 tsp sugar
1 tsp Worcesteshire sauce
1 tsp steak sauce
1/4 tsp cider vinegar
1 pound groud beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked bacon strips
Optional toppings:  lettuce, tomato, pickles and onion

Combine the first seven ingredients in a large bowl.  Crumble beef over mixture and mix well.  Shape into four patties.  Grill burgers covered over medium heat for 4-7 minutes on each side.  Top with cheese; continue grilling until cheese melts.  Serve on toasted buns with bacon and toppings!
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Fettuccine Alfredo with chicken

So creamy and delicious!

1 package (12 oz) fettuccine
8 bacon strips, cut into 1-in pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 tsp paprika
1/2 tsp coarsely ground pepper
Addtional Parmesan cheese for topping

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook the bacon until crisp.  Remove to paper towels to drain, reserving 2 tbsp drippings.  Saute the chicken in drippings until no longer pink.  Add mushrooms and green onions; cook until mushrooms are tender.  Add garlic; cook 1 minute longer.  Stir in the cream, cheese, paprika and pepper.  Reduce the heat; simmer uncovered for 5-10 minutes to let the sauce thicken up.  Stir in bacon.  Drain fettuccine; add to chicken mixture. Toss to coat.  Top servings with addt'l Parmesan cheese.
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Sesame Chicken Noodle Salad

Quick, easy and CRUNCHY...yum!

8 oz uncooked angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 oz) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/2 tsp salt
2/3 cup Asian toasted sesame salad dressing
1/2 cup chopped salted peanuts

Cook the pasta according to package directions.  In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt.  Toss to combine.  Drain pasta and rinse in cold water.  Add pasta and dressing to chicken mixture; toss to coat.  Sprinkle with peanuts and serve!
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Cheeseburger Pitas

Tastes like a cross between a burger and a stuffed pepper...YUM!

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup cooked long grain rice
1 can (8 oz) tomato sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cups (8 oz) shredded cheddar cheese
4 pita breads (6 inches), halved

Cook the beef, onion and green pepper over medium heat in a large skillet until the meat is no longer pink; drain.  Add the cooked rice, tomato sauce, Worcestershire sauce, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes.  Stir in cheese; cover and cook 2-3 minutes longer until cheese is melted.  Spoon about 1/2 cup into each pita half and serve.
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Fresh Corn and Tomato Pasta

Trade out your standard Parmesan cheese with feta in this pasta dish for a salty, sharp bite!  I'm crazy for the fresh corn and tomatoes in this recipe too.

8 oz fettucine
2 medium ears sweet corn
2 tsp plus 2 tbsp olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp each salt and pepper
1 cup crumbled feta cheese
2 tbsp minced fresh parsley

Cook fettuccine according to package directions in a Dutch oven, adding corn during the last 8 minutes of coking.  Meanwhile, in a small skillet, heat 2 tsp oil over medium-high heat.  Add red pepper and green onions; cook and stir until tender.  Drain pasta and corn; transfer pasta to a large bowl.  Cool corn slightly; cut corn from cob and add to pasta.  Add tomatoes, salt, pepper, remaining oil and red pepper mixture; toss to combine.  Sprinkle with feta cheese and parsley.
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Pierogi Shells

Stuffing pasta shells with mashed potatoes?  Sign me up!!  

25 uncooked pasta shells
1 package (32 oz) refrigerated mashed potatoes
1 tbsp minced dried onion
1/4 tsp onion powder
1/4 tsp garlic powder
2 cup (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 one cup of cheese until well blended.  Using a tablespoon, gently stuff potato mixture into each shell.  Place in a lightly greased baking dish.  Sprinkle with green onions and remaining cheese,  Cover and bake at 350 for 20 minutes.  Uncover and bake 10 minute longer untl heated through.
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Buffalo Roll Ups

Another way to enjoy buffalo-style chicken!

4 boneless skinless chicken breasts (6 oz each)
3/4 tsp salt
1/4 tsp pepper
1/4 cup crumbled blue cheese
1/4 hot pepper sauce
2 tbsp mayonnaise
1 cup crushed cornflakes

Flatten the chicken breasts to 1/4-in. thickness.  Season with salt and pepper; sprinkle with blue cheese.  Roll up each and secure with toothpicks.  Combine pepper sauce and mayo in a shallow bowl.  Place crushed cornflakes in a separate bowl.  Dip chicken in pepper sauce mixture, then coat with cornflakes.  Place seam side down in a lightly greased baking dish. Bake uncovered at 400 for 30-35 minutes until chicken is no longer pink.  Discard toothpicks before serving!
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Skillet Lasagna

Easier and faster than the oven classic!

1 pound lean ground beef
1 can (14-1/2 oz) diced tomatoes, undrained
2 eggs, lightly beaten
1-1/2 cups ricotta cheese
4 cups Italian baking sauce (or just your fave spaghetti sauce works fine)
1 package (9 oz) no-cook lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese

Cook beef over medium heat (in a large skillet) until no longer pink; drain.  Transfer to a bowl; stir in can of tomatoes.  In another bowl, combine eggs and ricotta cheese.  Return 1 cup of the meat mixture to the skillet; spread evenly.  Layer with 1 cup ricotta mixture, 1-1/2 cups sauce and half the noodles.  Repeat layers.  Top with remaining sauce.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes until noodles are tender.  Sprinkle with mozzarella cheese; let stand for 2 minutes before serving.
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Watermelon Salad

So much watermelon, so little time...here's a fresh idea for you!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into thin rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted*
1 cup fresh arugula and/or baby spinach
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving add nuts and arugula/baby spinach to the mixture.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with blue cheese.
*to toast nuts, spread on baking sheet and bake at 350 for 5-10 minutes until lightly browned, stirring occasionally. 
 

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Lemonade Chicken

Hot summer days scream for slow cooker recipes...like this one!

6 boneless skinless chicken breast halves (4 oz each)
3/4 cup thawed lemonade concentrate
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
2 tbsp cornstarch
2 tbsp cold water

Place the chicken in a 5-qt. slow cooker. Combine the lemonade concentrate, ketchup, brown sugar and cider vinegar in a bowl; pour over chicken.  cover and cook on low for 2-1/2 hours or until chicken is tender.  Remove chicken and keep warm.  For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices.  Cover and cook on high for 30 minutes until thickened.  Return chicken to the slow cooker; heat through.

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3-in-1 Salad

It's a chicken salad and a potato salad and a green salad, all in one!!  (Big recipe: 12 servings)

1-1/2 cups cubed red potatoes
Dressing:
1/4 cup finely choped onion
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1/4 cup lemon juice
2 tsp dried tarragon
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 cup canola oil
Salad:
2 packages hearts of romaine salad mix
4 cups cubed cooked chicken
1 cup chopped celery
16 bacon strips, cooked and crumbled

Cover potatoes with water in a saucepan.  Bring to a boil.  Reduce heat; cook uncovered 10-15 minutes or until tender.  Drain; cool completely.  In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings.  Gradually whisk in oil until blended.  In a large bowl, combine salad mix, chicken, celery and potatoes.  Just before serving, add dressing; toss to coat.  Top servings with crumbled bacon!
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Pizza Pasta

Can't decide between pizza and pasta??  The flavors in this dish combine the two!

2 cups uncooked spiral pasta
1 lb lean ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 can (15 oz) tomato puree
1/2 cup diced pepperoni
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions.  Cook beef, mushrooms and green pepper over medium heat untl meat is no longer pink; drain.  Add the tomato puree, pepperoni and seasonings; cook and stir for 5 minutes.  Drain pasta; stir into meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand until cheese melts.
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Lime Tilapia with peppers

Nice, light meal for a Monday!

4 tilapia fillets (6 oz. each)
2 tsp lime juice
1/2 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
1 each sweet red, yellow and orange bell peppers, cut into thin strips
1 tbsp olive oil
2 tbsp minced fresh basil

Place fillets on a baking dish lightly sprayed with cooking spray.  Drizzle with lime juice; sprinkle with lime peel, salt and pepper.  Bake at 350 for 12 minutes or until fish flakes easily with a fork.  Cook and stir peppers in oil over medium heat until crisp-tender; stir in basil.  Serve peppers over tilapia and enjoy!
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Shrimp Skewers

Easy-peasy and full of flavor!!!

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 (1/2 tsp if you like it spicy!)
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 30 minutes.  Drain and discard marinade.  Thread shrimp onto six metal or soaked wooden skewers.  Grill covered over medium heat for 3-5 minute on each side until shrimp turn pink, turning once.
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Turkey & Feta Sammie

Love the saltiness of the feta in this sandwich combined with the creaminess of the hummus!  (Recipe serves 8)

1 loaf (1 lb) unsliced French bread
1/2 cup roasted garlic hummus
1/3 cup crumbled feta cheese
1 tsp dried oregano
1 lb sliced deli turkey
1 large sweet red pepper, sliced
4 slices red onion

Cut French bread lengthwise in half; hollow out each half, leaving 1/4-in shell.  Spread hummus on bread top.  Combine feta cheese and oregano; sprinkle over bread botoom.  Top with turkey, red pepper and red onion.  Replace top and cut into slices!
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Oven Chicken Drummies

Great for picnics!!! 

1 cup fat-free plain Greek yogurt
1 tbsp Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks (4 oz each), skin removed
1/2 cup whole wheat flour
1-1/2 tsp paprika
1 tsp baking powder
1 tsp salt
1 tsp pepper
Olive oil flavored cooking spray

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight. 

Preheat oven to 425.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place chicken pieces on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180.
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Citrus Garlic Shrimp

The citrus makes this dish scream "SUMMER"!

1 package (16 oz) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 tsp grated lemon peel
4 tsp grated orange peel
1 tsp salt
1/2 tsp pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional toppings

Cook the linguine according to package instructions.  In a blender, combine the next eight ingredients.  Pour into a skillet and bring to a boil.  Reduce heat, stir in shrimp.  Simmer uncovered for 3-4 minutes until shrimp turn pink.  Drain linguine; toss with shrimp mixture.  Sprinkle each serving with Parmesan cheese and parsley.
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Black Bean Spinach Salad

Meat Free Monday!  A nice, light salad sounds delish today after the potluck extravaganza from the long weekend.

4 cups fresh baby spinach
1 can (15 oz) black beans, rinsed and drained
1 cup chopped sweet yellow pepper
2 medium tomatoes, wedged
1 cup shredded zucchini
1 cup (4 oz) shredded cheddar cheese
1/2 cup chopped walnuts, toasted
Salad dressing of your choice

Combine all ingredients and top with your favorite dressing!
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All American Cheeseburgers

Juicy and delicious!

2 tbsp finely chopped onion
2 tbsp ketchup
1 garlic clove, minced
1 tsp sugar
1 tsp Worcestershire sauce
1 tsp steak sauce
1/4 tsp cider vinegar
1 pound ground beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked bacon strips
Toppings:  lettuce leaves, tomato slices, pickles

Combine the first seven ingredients in a large bowl.  Crumble beef over mixture and mix well.  Shape into four patties.  Grill burgers, covered, over medium heat (or broil 3-in. from the heat) for about 4-7 minutes on each side until juices run clear.  Top with cheese.  Grill (or broil) one minute longer to melt cheese.  Serve on buns with bacon and toppings!
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Shrimp Skillet

Nothing I love more than shrimp...

1 small onion, diced
1 small red (or yellow or orange) bell pepper, diced
3 tbsp butter
3 cups frozen corn (use fresh if/when you can)
2 tsp sugar
1/2 tsp each salt, dried basil, dried thyme and black pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and bell pepper in butter for 2 minutes.  Stir in corn, suagr, salt, basil, thyme and black pepper.  Cover and cook over medium-low heat for 5 minutes or so until corn is tender.  Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.
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Four Cheese Stuffed Shells

Let's go with a meat-free Monday dish so delicious...no one will miss the meat!

12 uncooked jumbo pasta shells
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded Asiago cheese
1/2 cup ricotta cheese
1/2 cup 4% cottage cheese
2 tbsp minced chives
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups meatless spaghetti sauce, divided

Cook pasta according to package directions.  Combine 1/2 cup of the mozzarella cheese with all of the Asiago cheese, ricotta cheese and cottage cheese plus chives and 1 cup spinach.  Spread 1 cup spaghetti sauce into a shallow baking dish coated with cooking spray.  Drain pasta; stuff each with cheese mixture.  Arrange shells in baking dish; top with remaining spaghetti sauce and mozzarella.  Cover and bake at 350 for 25-30 minutes until heated through.
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Ribeyes (plus chili butter!)

Special recipe for just the two of you.

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 pepper
1/4 tsp sugar

Beat the butter, chili powder, mustard and cayenne together until smooth.  Refrigerate until serving.  Rub 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!
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Garlic Ranch Chicken

Add your favorite side plus a dinner salad and you're all set!

4 boneless skinless chicken breast halves
1/4 cup 2% milk
1 garlic clove, minced (about a tablespoon)
1/4 cup all-purpose flour
1 tbsp ranch salad dressing mix
1/4 tsp pepper
1 tbsp olive oil
1 tbsp butter

Flatten chicken slightly so all pieces are the same thickness; set aside.  Combine the milk and garlic in a bowl.  And combine the flour, ranch dressing mix and pepper in another bowl.  Dip chicken in the milk mixture then coat with flour mixture.  Cook chicken in oil and butter over medium heat 6-8 minutes on each side until no longer pink.
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Black Bean Soup

Simple and delicious!

1 can (15 oz) black beans, rinsed and drained
1-1/2 cups chicken broth
3/4 cup chunky salsa
1/2 cup canned whole kernel corn, drained
2 tsp lime juice
1 cup (4 oz) shredded cheddar cheese (or Monterey Jack)
2 tbsp chopped green onions
Dashes hot pepper sauce

Heat beans, broth, salsa, corn and hot pepper sauce over medium heat until heated through.  Drizzle each serving with lime juice and top with cheese and green onions.
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Shrimp Quesadillas

Definitely NOT your average quesadilla recipe!!

1/2 pound fresh mushrooms, chopped
1 tbsp canola oil
1 tbsp butter
6 tbsp apricot preserves
6 flour tortillas (10 inches)
6 oz Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp (peeled, deveined and chopped)
2 tbsp butter, melted

In a large skillet, saute mushrooms in oil and butter until tender.  Spread 1 tbsp apricot preserves over half of each tortilla; top with cheese, shrimp and mushrooms.  Fold tortillas over.  Brush both sides with melted butter.  Cook quesadillas over medium-high heat (1-2 minutes each side) until they're golden brown and cheese melts.  Serve immediately.
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Mushroom Artichoke Lasagna

A very filling meat-free recipe for Monday! 

1 pound baby portobello mushrooms
2 tbsp butter
3 garlic cloves, minced
2 can (14 oz each) water-packed artichoke hearts (rinsed, drained, chopped)
1 cup chardonnay or other white wine (or vegetable broth)
1/4 tsp each salt and pepper
Sauce:
1/4 cup butter, cubed
1/2 cup all-purpose flour
3-1/2 cups 2% milk
2-1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine (or vegetable broth)
Assembly:
9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided

Saute mushrooms in 2 tbsp butter until tender.  Add garlic; cook 1 minute longer. Add the artichokes, 1 cup wine, salt and pepper; cook over medium heat until liquid is evaporated.  For the sauce, in a large saucepan over medium heat, melt 1/4 cup butter.  Stir in flour until smooth; gradually add milk.  Bring to a boil; cook and stir for 1 minute until thickened.  Stir in Parmesan cheese and 1 cup wine.

Spread 1 cup sauce into a greased 13-in by 9-in baking dish.  Layer with three noodles, 1-2/3 cups sauce, 1 cup mozarella and 1-1/2 cups artichoke mixture.  Repeat layers twice.  Cover and bake at 350 for 45 minutes.  Sprinkle with remaining mozzrella cheese.  Bake uncovered 15-20 minutes longer or until cheese is melted.  Let stand for at least 10 minutes before cutting and serving.
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Blueberry Dijon Chicken

Never met a blueberry recipe I didn't like...

4 (6 oz each) boneless, skinless chicken breasts
1/2 tsp each salt and pepper
1 tbsp butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh blueberries
3 tbsp Dijon mustard
1 tbsp minced fresh basil

Sprinkle the chicken breasts with salt and pepper.  In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side.  Remove and keep warm.  Combine blueberry preserves, raspberry vinegar, fresh blueberries and Dijon mustard in skillet.  Bring to a boil; cook and stir until thickened.  Serve with chicken; sprinkle with basil.
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Chunky Chicken Salad

Another rotisserie chicken timesaver!!

1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp pepper
4 cups shredded rotisserie chicken
1-1/2 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion
Romaine leaves

In a large bowl, combine the first five ingredients.  Add the chicken, grapes, pecans, celery and onion; mix lightly.  Serve on romaine.
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