Mike and Mandy
Thanks for listening to Memphis's home for continuous soft rock!
Posts from June 2014

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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