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Heather Moore

 


Cheeseburger Pitas

Nice twist on the average burger recipe!

1 pound 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 pitas (6 inches), halved

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the 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 or until cheese is melted. Spoon 1/2 cup into each pita half.
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Greek Pasta

Great use of rotisserie chicken!

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) 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 pasta according to package directions. 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 until thickened. Stir in chicken, artichoke hearts, cheese, tomatoes and olives. Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
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Veggie Chowder

Fast fix for your Monday meal!

2 cups chicken broth
2 cups peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 oz) cream-style corn
1 can (12 oz) evaporated milk
3/4 cup shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 tsp pepper
Bacon crumbles, if desired

In a large saucepan, combine the broth, poatoes, carrots and onion. Bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until veggies are tender. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir for 4-6 minutes longer until heated through. Serve with bacon crumbles, if so desired.
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Spaghetti Casserole

Everyone will LOVE this dish!!!

1 package (8 oz) spaghetti
1 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 oz) spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 oz. cream cheese
1 cup (8 oz) sour cream
3 green onions, chopped
1-1/2 cups (6 oz) shredded cheddar-Monterey Jack cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion (not the green onions!) and garlic over medium heat for 6-8 minutes until beef is no longer pink, breaking beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer uncovered for 20 minutes, stirring occasionally.

In a small bowl, mix cream cheese and sour cream together; stir in green onions. In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese. Baked covered at 350 for 25 minutes. Uncover and bake 5-10 minutes until cheese is bubbly. Let stand for a few minutes before serving.
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Black Bean Chicken with rice

Fast weeknight meal that's pretty healthy and tasty too!

3 tsp chili powder
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves (4 oz each)
2 tsp canola oil
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice, warmed

Combine the chili powder, cumin, pepper and salt; rub spices over chicken. In a large skillet coated with cooking spray, brown chicken in oil on both sides. Stir in beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes. Slice chicken; serve with rice and bean mixture.
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Cream of Mushroom Soup

Homemade cream of mushroom soup is ALWAYS a hit with me! Small recipe here because other people in my house (you know who you are) don't exactly enjoy the earthiness of mushrooms. (Double up everything to get 6 servings.)

1 tsp beef bouillon granules
1/4 cup boiling water
3 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tbsp butter
2 tbsp all-purpose flour
1 cup 2% milk
6 oz cream cheese, cubed

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour. Gradualy add the milk and reserved broth. Bring to a boil over meat heat, stirring constantly; cook for 1-2 minutes or unitl thickened. Reduce the heat; stir in the cream cheese until melted and soup is heated through. Salt and pepper to taste!
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Ginger-Sesame Chicken

Sometimes, a simple weeknight stir-fry is all you need to make your family happy!

1 tbsp cornstarch
3/4 cup chicken broth
2 tbsp sesame seeds
2 tbsp maple syrup
4 tsp soy sauce
1/2 tsp ground ginger
1/4 tsp pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil, divided
1 cup chopped green pepper
1/2 cup chopped onion
Hot cooked rice

In a small bowl, combine the first seven ingredients until blended; set aside. In a large wok (or skillet), stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove and keep warm. Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.
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Chicken Nachos

Everyone loves to dig into a heaping pile o' these!

6 cups nacho tortilla chips
1/4 cup finely chopped onion
3 garlic cloves, minced
1 tbsp canola oil
3 cups shredded cooked chicken breasts
2 tbsp taco seasoning
1 cup salsa
1 cup (4 oz) shredded Colby Jack cheese
1 plum tomato, seeded and diced
2 green onions, chopped

Arrange tortillas on a lightly greased baking sheet. In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. Bake at 350 for 10-15 minutes or until cheese is melted. Top with tomato and green onions.
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Chicken Taco Fettuccine

Your family will be pleasantly surprised by this flavorful dish! Plus, it's great for leftover chicken.

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

Cook fettuccine according to package directions. In a large skillet, heat the chicken in olive oil for 4-5 minutes. Add garlic; cook 1 minute longer. Whisk in cream and taco seasoning until blended. Cook and stir until heated through (don't boil). Drain fettuccine; toss with chicken mixture. Top servings with Parmesan cheese.
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Monday Soup

Participate in the Meat-Free Monday movement started by Paul McCartney by preparing this delicious soup!

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1-3/4 cups water
1/2 tsp pepper
Dash salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese
Minced fresh parsley

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.

In a small bowl, whisk flour and milk until smoth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth (skip this step if you like a chunky soup). Return to pan; heat through. Sprinkle servings with cheese and parsley.
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Pepperoni Pizza Chili

With this recipe, you don't have to decide between the flavors of pizza and chili!

2 pounds ground beef
1 pound bulk hot Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 garlic cloves, miced
1 jar (16 oz) salsa
1 can (16 oz) hot hili beans, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (12 oz) pizza sauce
1 package (8 oz) sliced pepperoni, halved
1 cup water
2 tsp chili powder
1/2 tsp each salt and pepper
3 cups (12 oz) shredded part-skim mozzarella cheese

In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the rest of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.
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Winter Beef Soup

So thick, so hearty and so satisfying...just what's needed on this cold winter's night!

1 pound lean ground beef (90%)
4 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 cans (16 oz each) kidney beans, rinsed and drained
2 cups chopped cabbage

In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes or until cabbage is tender.
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Gnocchi Chicken Skillet

Always looking for a way to make ground chicken taste divine, this one works!

1 package (16 oz) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
1/4 tsp salt
1/2 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.
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Shrimp Skillet

Quick, delicious dish! Serve with hot, cooked rice to round out the meal.

1 small onion, chopped
1 small green pepper, chopped
3 tbsp butter
3 cups frozen corn
2 tsp sugar
1/2 tsp each salt, dried basil, dried thyme, pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and green pepper in butter for 2 minutes. Stir in the corn, sugar, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Serve over hot, cooked rice.
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Cheeseburger Cups

Quick dish for this busy week, the kids will love it!!

1 pound ground beef
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared nustard
1-1/2 tsp Worcestershire sauce
1 tube (12 oz) refrigerated buttermilk biscuits
1/2 cup cubed Velveeta

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the ketchup, brown sugar, mustard and Worcestershire sauce.  Remove from the heat; set aside.  Press each biscuit onto the bottom and up the sides of a greased muffin cup.  Spoon beef mixture into cups; top with cheese cubes.  Bake at 400 for 14-16 minutes or until golden brown.
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Pistachio Salmon Cakes

Even kids will love these crunchy, buttery patties!!!

1-1/2 salmon fillets
1 egg
1/2 cup soft bread crumbs
1 tbsp Dijon mustard
1 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
1 cup coarsely ground pistachios
2 tbsp canola oil
Lime wedges

In a large nonstick skillet, bring 4 cups of water to boil.  Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.  Remove from pan and cool slightly.

In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt and pepper.  Shred salmon with two forks; fold into bread crumb mixture.  Shape into eight patties.  Coat both sides with pistachios.

In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.  Serve with lime wedges.
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Zesty Meat Loaf

Little known fact:  I am a sucker for horseradish!  This meat loaf surprises and satisfies...

4 slices whole wheat bread, crumbled
1/4 cup fat free milk
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup prepared horseradish
2 tbsp Dijon mustard
2 tbsp chili sauce
1 egg, lightly beaten
1-1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1-1/2 pounds lean (90%) ground beef
1/2 cup ketchup

In a large bowl, soak bread in milk for 5 minutes.  Drain and discard milk.  Stir in celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt and pepper.  Crumble beef over mixture and mix well.

Shape into a loaf in an 11-in. by 7-in. baking dish coated with cooking spray.  Spread top with ketchup.  Bake at 350 for 45-55 minutes or until no pink remains and a meat thermometer reads 160. Let stand 10 minutes before cutting and serving.
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Mexican Chicken Penne

Quick weeknight meal needed?  Here it is!

1 package (16 oz) penne pasta
2 cups cubed cooked chicken
1-1/4 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 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.
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Blue Cheese-Crusted Steaks

So simple AND so tasty...

2 tbsp butter, divided
1 medium onion, chopped
1 beef top sirloin steak (1-inch thick and 1-1/2 pounds)
3/4 tsp salt
1/2 tsp pepper
1/3 cup crumbled blue cheese
2 tbsp soft bread crumbs

In a large ovenproof skillet, heat 1 tbsp butter over medium heat.  Add onion; cook and stir until tender.  Transfer to a small bowl.  Cut steak into four equal portions; season with salt and pepper.  In the same skillet, heat remaining butter over medium heat.  Brown steaks about 5 minutes on each side.  Meanwhile, add blue cheese and bread crumbs to onion; spread over steaks.  Broil steaks 4-6 inches from the heat for 3-5 minutes or until steaks reach desired doneness.
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Boozy Cherries and Spicy Nuts

Nice to have both of these treats around during the holidays, you never know when friends might stop by!

Chocolate Brandy-soaked Cherries:
1 jar (10 oz) maraschino cherries (with stems), drained
1/2 cup brandy
4 oz bittersweet chocolate, chopped
1 tsp shortening

Place cherries in a bowl; cover with brandy.  Refrigerate covered overnight.  Drain and pat dry.  In a microwave, melt chocolate and shortening; stir until smooth.  Holding stems, dip cherries in chocolate mixture; allow excess to drip off.  Place on waxed paper; let stand until set.

Spicy Nuts:
1/4 cup sugar
2 tbsp olive oil
1 tsp cayenne pepper (or 2, if you dare)
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp salt
4 cups mixed nuts

In a large bowl, mix the first six ingredients.  Add nuts; toss to coat.  Spread onto a big baking pan.  Bake at 300 for 35-40 minutes or until nuts are lightly toasted and appear dry, stirring occasionally.  Serve warm or at room temp.  Store in an airtight container.
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Chicken Artichoke Pasta

Such an elegant looking dish, hard to believe it's this easy to make!

8 oz uncooked bowtie pasta
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 tsp dried oregano
1/4 tsp each salt and pepper
3 tbsp olive oil
1 to 2 tbsp minced garlic
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 oz) oil-packed sun-dried tomatoes, quartered
1 can 92-1/4 oz) sliced ripe olives, drained
Shredded Parmesan cheese

Cook pasta according to package directions.  Meanwhile, sprinkle chicken with the oregano, salt and pepper.  In a large skillet, saute chicken in oil until no longer pink.  Add garlic; saute 1 minute longer.  Stir in the artichokes, tomatoes and olives; heat through.  Drain pasta; toss with chicken mixture.  Sprinkle with cheese.
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Baked Eggs and Potatoes with cheddar

Who doesn't love breakfast for dinner every now and then?  This dish starts out on the stovetop but finishes in the oven.  (And a side of bacon is always appreciated!)

3 tbsp butter
1-1/2 pounds red potatoes, diced
1/4 cup minced fresh parsley
3/4 tsp kosher salt
1/4 tsp pepper
8 eggs
1/2 cup shredded extra sharp cheddar cheese

Preheat oven to 400.  In a 10-inch ovenproof skillet, heat butter over medium-high heat.  Add potatos; cook and stir until golden brown and tender.  Stir in the parsley, garlic, salt and pepper.  With the back of a spoon, make four wells in the potato mixture; break two eggs into each well. 

Bake at 400 for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but aren't hard.  Sprinkle with cheese; bake 1 minute longer or until the cheese is melted.
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Tortellini and Spinach Soup

Nice, quick weeknight meal! 

2 cans (14-1/2 oz each) vegetable broth
1 package (9 oz) refrigerated cheese tortellini
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 oz) Italian diced tomatoes
1/4 tsp salt
1/8 tsp pepper
3 cups fresh baby spinach
3 tbsp minced fresh basil
1/4 cup shredded Asiago cheese

In a large saucepan, bring broth to a boil.  Add tortellini; reduce heat.  Simmer uncovered for 5 minutes.  Stir in the beans, tomatoes, salt and pepper; return to a simmer.  Cook 4-5 minutes longer or until tortellini are tender.  Stir in spinach and basil; cook until spinach is wilted.  Top servings with cheese.
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Potato Pumpkin Mash

Always room for another tasty dish at Thanksgiving, right?!

8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 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; cook uncovered for 20-25 minutes until tender.  Meanwhile, place potatoes in another saucepan; add water to cover.  Bring to a boil.  Reduce heat; cook uncovered for 10-15 minutes until tender.

Drain potatoes; return to pan.  Mash potatoes, adding 1/4 cup milk, 4 tbsp butter and 1/2 tsp salt.  Add addtional milk if needed to reach desired consistency.  Transfer to a serving bowl, keep warm.

Drain pumpkin; return to pan.  Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes.  Cut through with a spoon or knife to swirl the potatoes and pumpkin.  Drizzle with olive oil and pepper.  Serve immediately.
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Mozzarella Beef Rollups

So fast and easy to throw together on a weeknight!

1 pound lean ground beef (90%)
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (or jar) pizza sauce (8 oz)
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 beef mixture off-center on each tortilla; top with a piece of string cheese.  Fold one side of tortilla over 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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Spinach Stuffed Chicken

Wow.  These bubbling pockets of goodness are flat-out delicious!  Rice makes a nice side dish to round this meal out.

4 cups fresh baby spinach
1 garlic clove, minced
2 tsp olive oil, plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breast halves (about 5 oz each)
1 egg, beaten
1/4 tsp pepper

In a large skillet, saute the spinach and garlic in 2 tsp oil until spinach is wilted.  Remove from the heat.  Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt.  Cut a pocket in the thickest part of each chicken breast; fill with spianch mixture.  Secure with toothpicks.

Place egg in a shallow bowl.  In another shallow bowl, combine the pepper with the remaining bread crumbs and salt.  Dip chicken in egg, then coat with bread crumb mixture.  In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side (or until a thermometer reads 170).  Discard toothpicks before serving!!
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Tuxedo Pasta

Great use for leftover chicken or turkey and it comes together quickly too!

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tbsp butter, divided
1/4 cup lemon juice
2 tbsp chicken broth (or white wine)
3/4 cup shredded Parmesan cheese
1 tbsp dried basil (or 3 tbsp minced fresh basil)

Cook pasta according to package directions.  Meanwhile in a large skillet saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp butter for 4-5 minutes or until veggies are tender.  Add the broth and lemon juice.  Bring to a boil.  Reduce heat; cook and stir for 2 minutes or until heated through.  Drain pasta; add to skillet.  Stir in the cheese, basil and remaining butter.
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Taco Bowls

Fast for a weeknight--you'll surprise your family with the ramen in this dish!

1 pound lean ground beef
4 tbsp finely chopped onion
1 can diced tomatoes, drained
4 tbsp taco seasoning
2 cup water
2 package (3 oz) ramen noodles
1/2 cup shredded cheddar
Crushed tortilla chips

In a small skillet, cook the beef and onion over medium heat until meat is no longer; drain. Stir in the tomatoes, taco seasoning and water.  Bring to a boil.  Add the ramen noodles (discard seasoning packet or save it for another use).  Cook and stir for 3-5 minutes or until the noodles are tender.  Spoon into serving bowls; sprinkle with cheese and crushed tortilla chips.
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Steak and Rice Rollups

Your family will feel so special enjoying this dish!

1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tbsp butter
1-1/2 cups cooked long grain rice
2 tbsp diced pimientos
1/4 tsp dried thyme
1/4 tsp dried marjoram
2 pounds beef top round steak (1/2 inch thick)
2 tbsp canola oil
2 tbsp plus 1 tsp onion soup mix
1 cup water

In a large skillet, saute the mushrooms, onions and pepper in butter until tender.  Transfer to a small bowl; stir in the cooked rice, pimientos, thyme and marjoram.  Cut steak into six pieces; flatten to 1/2-in. thickness.  Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown rollups in oil on all sides.  Add soup mix and water; cover and simmer for 1 to 1-1/2 hours or until meat is tender, occasionally spooning cooking liquid over the rollups.  Thicken cooking juices if desired; serve with rollups. Discard toothpicks!
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Crustless Chicken Quiche

Real men will eat quiche if it tastes this good!  Start with a salad to get your veggies.

1 large sweet onion, chopped
2 tsp minced garlic
2 tbsp olive oil
6 eggs
3/4 cup heavy cream
2 cups cubed cooked rotisserie chicken
2 cups (8 oz) shredded cheddar cheese
5 bacon strips, cooked and crumbled

In a small skillet, saute onion and garlic in oil until tender.  In a large bowl, combine eggs and cream.  Stir in the chicken, cheese, bacon and onion mixture.  Pour into a greased 9-in. deep-dish pie plate.

Bake at 375 for 35-45 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.
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Mexican Beef Cobbler

Got to love a good casserole, and this one certainly fits the bill!  Spice it up with "hot" taco seasoning and a medium or hot salsa too!!

1 pound lean ground beef
1 envelope taco seasoning
3/4 cup water
1 jar (16 oz) salsa
1 can (8-3/4 oz) whole kernel corn
2 cups (8 oz) shredded sharp cheddar cheese
3-1/3 cups biscuit/baking mix
1-1/3 cups 2% milk
1/8 tsp each salt and pepper

In a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain.  Stir in taco seasoning and water.  Bring mixture to a boil; cook until liquid is evaporated.  Transfer to a 11-in. x 7-in. baking dish; layer with salsa, corn and cheese.

In a large bowl, mix biscuit mix and milk until just blended; drop mixture by tablespoonfuls over cheese (dish will be full!).  Sprinkle with salt and pepper.  Bake uncovered at 350 for 35-45 minutes or until bubbly and top is golden brown.
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Creamy Chicken Angel Hair

Serve everyone a big portion...they're going to LOVE this dish!

1 package angel hair pasta
1-1/2 pounds boneless skniless chicken breasts, cut into 1-in. cubes
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive oil, divided
1 large carrot, diced
2 tbsp butter
1 medium onion, chopped
1 celery rib, diced
3 large garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled
1 tbsp lemon juice
1 tsp Italian seasoning
1 cup shredded Parmesan cheese

Cook pasta according to the package directions.  Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tbsp oil until no longer pink.  Remove and keep warm.  In the same sklillet, saute carrot in butter and remaining oil for 1 minute.  Add onion and celery; saute 3-4 minutes longer or until tender.  Add garlic; cook for 1 minute.

Stir in the cream, bacon, lemon juice and Italian seasoning.  Bring to a boil.  Reduce heat; simmer uncovered for 2-3 minutes or until slightly thickened, stirring constantly.  Return chicken to the pan.  Drain pasta; toss with chicken mixture.  Garnish with cheese.
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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.
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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.
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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.
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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!!!)
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.

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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!
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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.
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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!
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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.                    
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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.
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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.
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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.
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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.


 
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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.

 
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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.

 
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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.

 
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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!

 
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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.
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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.

 
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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.
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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.
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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.

 
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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.
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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.
 
        
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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.
 
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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.


                       
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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.
                                                
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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.
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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.
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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.
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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.
 
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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.

 
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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.
 
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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.

 
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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.

 
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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.

 
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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.

 
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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.

 
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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.


 
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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.
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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.


 
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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).

 
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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.

 
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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.


 
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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.

 
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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!

 
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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.


 
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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!

 
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