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Heather Moore

What does Heather have to say?
Posts from April 2013


Beef Ragu Ravioli
Who doesn't love raviolis?!? Dressed up with this fresh sauce, they're amazing.

1 pound lean ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1-1/2 cups beef broth
1 can (6 oz) tomato paste
2 tsp minced fresh rosemary
1 tsp sugar
1 tsp minced garlic
1/2 tsp salt
1 package (20 oz) refrigerated cheese ravioli
Grated Parmesan cheese
 
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, broth, tomato paste, rosemary, sugar, garlic and salt.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.

Cook ravioli according to package directions; drain.  Serve with meat sauce.  Sprinkle with parmesan cheese.
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Smoked Salmon Quesadillas
Seems so fancy and decadent but really is simple and satisfying!  The sauce just sends it over the top!

Quesadillas:
1/4 cup cream cheese, softened
2 ox fresh goat cheese
3 flour tortilas
3 oz smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro for garnish
Sauce:
1/2 cup sour cream (or creme fraiche)
2 tbsp minced chipotle peppers in adobo sauce
2 tbsp lime juice
1/8 tsp salt
1/8 tsp pepper

In a small bowl, mix together the sauce ingredients.  In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas.  Top half side of each with the salmon, shallots and red pepper; fold over.  Place quesadillas on a greased griddle.  Cook over medium heat for 1-2 minutes on each side or until lightly browned and cheeses are melted.  Serve with sauce; top with cilantro.
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Walleye Fish Fry
Tasty little recipe for Friday nights! 

1 cup biscuit/baking mix
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cajun seasoning
1-1/2 tsp pepper
1 tsp salt
1/2 cup 2% milk
Oil for frying
1 pound Walleye fillets, skin removed
Lemon wedges

In a shallow bowl, mix the first six ingredients.  Place milk in a separate shallow bowl.  In an electric skillet, heat 1/4-inch oil to 375.
In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork.  Serve immediately with lemon wedges.
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Chicken and Rice Salad with Peanut Sauce
Easy to throw together, this salad is always a hit.

2 pkg (8.8 oz each) ready-to-serve long grain rice
2/3 cup Thai peanut sauce*
2 tbsp canola oil
2 tbsp water
1 pkg (16 oz) coleslaw mix
2 pkg (6 oz each) ready-to-use grilled chicken breast strips (or make your own, of course)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts, crushed

Prepare rice according to package directions; remove to a large bowl.  Meanwhile, in a small bowl, whisk the peanut sauce, oil and water until blended; set aside.

Add the coleslaw mix, chicken and cilantro to the rice.  Drizzle with peanut sauce mixture; toss to combine.  Sprinkle with peanuts.
*I often make my own peanut sauce by mixing together peanut butter, soy sauce, cayenne pepper and hot water--play with the ratios until you get it just right for your family.
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Turkey Cheeseburgers
A few little add-ins make ground turkey explode with flavor!

2/3 cup finely chopped onion
1-1/2 tsp minced garlic
2 tbsp ketchup
1 tbsp reduced sodium soy sauce
1/4 tsp ground mustard
1/4 tsp pepper
1 pound ground turkey
4 slices Monterey Jack cheese
4 kaiser rolls, split
4 turkey bacon strips, cooked
4 lettuce leaves
4 slices of tomato

In a large nonstick skillet coated with cooking spray, cook and stir onion and garlic over medium heat until tender.  Transfer to a large bowl; cool slightly.  Mix in the ketchup, soy sauce, mustard and pepper.  Crumble turkey over mixture and mix well; shape into four patties.
In the same skillet, cook burgers over medium heat 5-7 minutes on each side or until a thermometer reads 165 and juices run clear.

Top with cheese; cover and cook until cheese is melted.  Serve on buns with bacon, lettuce and tomato.
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Tuna Ciabatta Melts
Love tuna, love ciabatta--packs a punch with crunch too!

1 pouch (11 oz) light tuna in water
1/3 cup each finely chopped celery, cucumber and red onion
1/4 cup mayonnaise
2 tsp dill weed
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
4 ciabatta rolls, split
2 cups (8 oz) shredded cheddar cheese

In a small bowl, combine the tuna, celery, cucumber, red onion, mayo, dill, lemon juice, salt and pepper; mix well.

Place rolls on a baking sheet.  Spread each half with tuna mixture; sprinkle with cheese.  Broil 2-3 inches from the heat for 2-4 minutes or until cheese is melted.
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Warm Potato Salad
No reason to make this salad wait in the fridge for a picnic! 

3 medium Yukon Gold potoatoes (about 1-1/2 lbs), peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 small 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; add water to cover.  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 remaining ingredients; add to potato mixture.  Toss gently to coat.  Serve warm.  Cover and refrigerate any leftovers.
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Chicken Artichoke Pizza
For a different spin on your average pizza night, try this creamy alternative.

1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
3 cups (12 oz) shredded pepper Jack cheese, divided
1-1/2 cups cubed cooked chicken breast
1 can (4 oz) chopped green chilies
1/4 cup mayonnaise
1/4 cup sour cream
1 envelope Italian salad dressing mix
2 prebaked 12-inch thin pizza crusts

In a large bowl, combine the artichokes, 1 cup cheese, chicken, chilies, mayo, sour cream and salad dressing mix.  Place crusts on pizza pans; spread with artichoke mixture.  Sprinkle with remaining cheese.  Bake at 450 for 10-14 minutes until bubbly. 
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Tex-Mex Beef Sammies
The cocoa is what totally makes these sandwiches special!

1 boneless beef chuck roast (3 pounds)
1 envelope burrito seasoning
2 tbsp baking cocoa
1 large green pepper, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 large onion, chopped
1 cup beef broth
1/2 cup ketchup
8 hoagie buns, split

Cut roast in half.  Combine burrito seasoning and cocoa; rub over meat.  Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat.  Combine broth and ketchup; pour over meat.
Cover and cook on low for 8-10 hours or until meat is tender.  Skim fat.  When cool enough to handle, shred meat with two forks and return to slow cooker; heat through.  Using a slotted spoon, spoon 1/2 cup onto each bun.
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French Meat Pie
Sometimes, you just need a meat pie.

2 tbsp canola oil
1 large onion, thinly sliced
1 pound ground beef
1 pound groun pork
1 cup mashed potatoes
1 can (8 oz) mixed veggies, drained
2 tsp ground allspice
1 tsp salt
1/2 tsp pepper
Pastry for double-crust pie (9-inches)
1 egg, lightly beaten, optional
In a skillet, heat oil over medium heat.  Saute onion until tender.  Remove and set aside.  Cook beef and pork together; drain.  Combine onion, meat, potatoes, vegetables and seasonings.  Line pie plate with pastry; fill with meat mixture.  Top with crust; seal and flute eadges.  Male slits in top crust.  Brush with egg if desired.  Bake at 375 for 30-35 minutes or until golden brown.
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Spaghetti with four cheeses
Nothing more comforting than a big bowl of pasta!

8 ounces 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 fontine 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 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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Lemon Bars
Fresh tasting and easy to make, these bars will pucker you right up!

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar
FILLING:
2 eggs
1 cup sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
2 tbsp lemon juice
1 tsp grated lemon peel
Additional confectioner's sugar

In a bowl, combine the flour, butter and confectioner's sugar.  Pat into an ungreased 8-in. square baking pan. Bake at 350 for 20 minutes.
For the filling, in a small bowl, beat eggs.  Add the sugar, flour, baking soda, lemon juice and peel; beat until frothy.  Pour over crust.  Bake 25 minutes longer or until light golden brown.  Cool on a wire rack.  Dust with confectioner's sugar.  Cut into bars.
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