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Posts from May 2014

Skillet Chicken Parmesan

Easy recipe that saves on calories by not breading the chicken first...still delicious!

1 tablespoon olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

 

Heat the oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted. Serve on a bed of cooked spaghetti noodles.

Image: Copps.com 
 
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Caprese Sandwich

Light sandwich for a quick weeknight meal!

1 lb crusty baguette
1 whole garlic clove, cut in half
2 whole ripe tomatoes, thinly sliced
24 whole fresh basil leaves
4 oz fresh mozzarella, drained and cut into 1/2-inch dice
2 to 3 tsp extra-virgin olive oil
2 tsp drained capers
1 pinch kosher salt
1 pinch black pepper

Lay the baguette on a cutting board. Make a lengthwise cut down the middle, starting on the top of the loaf and cutting to but not through the bottom. (A serrated knife works best for cutting.) Gently pry open the loaf to make a V-shaped cavity.

Rub the sides of the cavity with the cut garlic. Arrange tomato slices down each side of the cavity, followed by the basil leaves.

Gently mix the cheese, olive oil, capers, salt, and pepper in a mixing bowl. Spoon this mixture into the loaf, between the rows of tomato and basil. Cut the sandwich crosswise into 6-inch lengths and serve.
 
Image: Copps.com
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Spaghetti Pie

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

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

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

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

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

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

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

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

Image: Copps.com
 

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Leftover Pasta Salad

After a holiday weekend filled with food, a nice leftover pasta salad is just the thing to clear out the fridge.

1/2 lb leftover cooked pasta (whatever you have left)
2 tbsp olive oil, preferably extra-virgin
1/2 each red, yellow, and green bell pepper, cored and seeded, cut into slivers
1 cup frozen broccoli florets, thawed and drained
4 oz sun-dried tomato-basil feta cheese (or plain feta), crumbled
1/2 red onion, cut into thin strips
2 tbsp capers
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup chopped ripe tomatoes
3 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste

To make the salad, in a large bowl, toss the leftover pasta with the olive oil. Add the remaining salad ingredients and toss together well.

For the dressing, in a jar with a tight-fitting lid combine all the dressing ingredients. Shake well. Adjust the seasonings to taste.

Pour the dressing over the pasta salad and toss well. Serve the salad immediately or cover it and refrigerate until ready to serve.

Image: Copps.com
 
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Warm Spinach Salad

Nice addition to any meal...or serve it as a light meal itself!

1 lb. small spinach leaves
6 slices bacon, thick sliced
2 slices bread, crust removed
1/4 cup olive oil
4 tsp red wine vinegar
1 tsp Dijon mustard
salt and pepper, to taste

Put washed spinach into a serving bowl. Heat a nonstick skillet, add bacon and cook until crisp and brown. Remove with a slotted spoon and drain on paper towels. Drain off fat from skillet.

Cut bread into cubes. Add 1 tbsp of the oil to skillet, add bread and fry over medium to high heat until crisp and golden. Remove and drain on paper towels. Add to spinach with bacon.

Stir vinegar and mustard into skillet and bring to a boil. Add remaining oil, salt and pepper. Heat through and pour over salad. Toss and serve immediately.

Image:  Copps.com
 
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Tomato-Basil Shrimp Skewers

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

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

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

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

Shhh..the blue cheese is IN the burger!

1/2 lb blue cheese, crumbled
2 lbs ground beef
1/4 cup minced scallions, including the tops
1/4 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/4 teaspoon ground red pepper, optional
8 whole hamburger buns, toasted
 
Crumble the blue cheese into the ground beef and add the minced scallions, tabasco, worcestershire, salt, pepper, and red pepper (if using). Mix lightly to combine. Let stand in the refrigerator for an hour or two so the flavors can blend.

Gently press the meat into patties. Broil, pan-fry, or grill over moderate coals to the desired degree of doneness. Serve on toasted hamburger buns.

Image:  Copps.com


 

 
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Raspberry-Chocolate Bars

Sweet finish for your weekend picnics! 

2-1/2 cups all-purpose flour
1 cup sugar
3/4 cup pecans, chopped fine
2 sticks butter, softened
1 large egg
12 oz red raspberry jam, seedless
1-2/3 cups semisweet chocolate chips

Preheat oven to 350.  In a large bowl, combine flour, sugar, pecans, butter, and egg; stir until crumbly. Set aside 1-1/2 cups of the mixture. Press remaining mixture into the bottom of a lightly greased 9 x 13 baking pan.

Spread the raspberry jam over top. Sprinkle with chocolate chips and remaining crumb mixture. Bake in preheated oven for 40 to 45 minutes, or until lightly brown. Cool completely in pan; cut into 2 x 2-inch bars.

Image: copps.com
 
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Louisana Crab Cakes

Make 'em as hot as you like, by increasing the amount of hot sauce of course!

1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 large egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce (or more if you dare!)
3/4 cup plain dry bread crumbs, divided
Vegetable oil for frying
Leaf lettuce

Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover and refrigerate for 1 hour or until mixture firms up.

Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.

Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels.  Arrange crab cakes on a lettuce-lined platter. Serve warm.

Image:  Copps.com
 
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