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Heather Moore

What does Heather have to say?
Posts from June 2013


Bacon Cheeseburgers
Nothing more American than a juicy hamburger, topped with bacon no less!

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

In a large bowl, combine the first seven ingredients.  Crumble beef over mixture and mix well.  Shape into four patties.

Grill burgers, covered, over medium heat or broil 3 inches from heat for about 4-7 minutes on each side or until a thermometer reads 160 and the juices run clear.  Top with cheese.  Grill one minute longer or until cheese is melted.  Serve on buns with bacon and toppings of your choice.
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Portobello Pitas
Portobello mushrooms replace the lamb in this veggie version of a gyro.  On the table in less than thirty minutes!

Cucumber Sauce:
1 cup (8 oz) reduced-fat plain yogurt
1/2 cup chopped peeled cucumber
1/4 to 1/3 cup minced fresh mint
1 tbso grated lemon peel
1 tbsp lemon juice
1 tsp garlic powder
Pitas:
4 large portobello mushrooms, stems removed
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Greek seasoning
2 tbsp canola oil
8 pita pockets halves, warmed
8 thin slices red onion, separated into rings
8 slices tomato

In a bowl, combine sauce ingredients.  Cover and refrigerate.

Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning.  In a skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.

Line each pita pocket with onion and tomato.  Cut mushrooms in half; place in pitas.  Serve with cucumber sauce.

 
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BBQ Chicken with fried eggs and polenta
"Brinner" anyone?  That's breakfast-for-dinner and this dish deliciously fits the bill!!

2 cups shredded cooked chicken breasts
3/4 cup barbecue sauce
1 tbsp minced fresh cilantro
2 tbsp olive oil, divided
1 tube (1 pound) polenta, cut into 8 slices
1 small garlic clove, minced
4 eggs

In a small saucepan, combine the chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally.

In a large skillet, heat 1 tbsp of oil over medium heat.  Add polenta; cook 2-3 minutes on each side or until lightly browned.  Transfer to a serving plate; keep warm.

In the asame pan, heat remaining oil over medium-high heat.  Add garlic; cook and stir 1 minute.  Break eggs, one at a time, into pan.  Reduce heat to low.  Cook until desired doneness.  Serve over polenta with chicken mixture.
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Easy Turkey Loaf
Your fav spaghetti sauce flavors this dish and keeps it moist while using turkey saves you calories!

1 cup seasoned bread crumbs
1 cup garden-style (chunky) spaghetti sauce (or your fav)
1 medium onion, chopped
1 egg
1 tsp each salt and pepper
1-1/2 pounds ground turkey

In a large bowl, combine the bread crumbs, 1/2 cup spaghetti sauce, onion, egg, salt and pepper.  Crumble turkey over mixture and mix well.  Pat into an ungreased 9-in. by 5-in. loaf pan.

Bake uncovered at 350 for 1 hour.  Spread remaining spaghetti sauce over loaf.  Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear.
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Shrimp Quesadillas with green chilies
Wow, this weeknight meal is on the table in ten minutes! 

1-3/4 cups shredded cheddar cheese
1 cup peeled and deveined cooked small shrimp
1 can (4 oz) chopped green chilies
2 green onions, thinly sliced
8 flour tortillas (8-in.)
1 medium ripe avocado, peeled and pitted
2 tbsp salsa
1/4 tsp garlic salt

In a bowl, combine the cheese, shrimp, green chilies and green onions.  Place half of the tortillas on a greased griddle; sprinkle with cheese mixture.  Top with remaining tortillas.  Cook over medium heat for 2 minutes on each side or until golden brown and cheese is melted.

Meanwhile, in a small bowl, mash avocado with salsa and garlic salt.  Serve with quesdillas.
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Summertime Tea
Celebrate summer in style with this delicious iced tea, with tequila or without!

14 cups water, divided
6 individual black tea bags
1-1/2 cups sugar
3/4 cup thawed frozen orange juice concentrate
3/4 cup thawed frozen lemonade concentrate
1 cup tequila, optional
Fresh mint leaves and lemon or lime slices

In a large saucepan, bring 4 cups of water to boil.  Remove from heat; add tea bags.  Cover and steep for 3-5 minutes.  Discard tea bags.

Stir in the sugar, concentrates and remaining water.  Add tequila if desired.  Refrigerate until chilled.  Garnish with mint and lemon or lime slices when serving.
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Ramen Chicken Dinner
How about the ease of a microwave* meal tonight?

1 package (3 oz) chicken ramen noodles
1-1/2 cups frozen California-blend vegetables, thawed
1/4 cup chopped celery
1/4 cup frozen peas, thawed
1/2 cup water
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tbsp reduced-sodium soy sauce
2 tbsp canola oil
1 tsp sugar
1/4 to 1/2 tsp crushed red pepper flakes

Set aside seasoning packet from the noodles.  In a 2-qt. microwave-safe dish, combine the noodles, frozen veggies, celery, peas and water.  Cover and microwave on high for 4-5 minutes or until noodles and vegetables are tender stirring once.

Place chicken in another microwave safe dish.  Cover and microwave on high for 2-3 minutes or until chicken juices run clear.  Stir chicken into noodle mixture.

Meanwhile, in a small bowl, combine the soy sauce, oil, contents of the seasoning packet, sugar and pepper flakes.  Pour over chicken mixture.  Microwave, uncovered, on high 45 seconds longer or until heated through.

*Recipe tested in a 1100 watt microwave
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Topics: Hospitality_Recreation
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Locations: California


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Shrimp and Spinach Risotto
Love the creaminess of risotto, plus you know shrimp and spinach are two of my favs!

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tbsp butter
3 garlic cloves, minced
1 cup uncooked arborio rice
1 package (6 oz) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/2 tsp pepper

In a small saucepan, heat broth and keep warm.  In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes.  Add garlic; cook 1 minute longer.  Add rice; cook and stir for 2-3 minutes.  Carefully stir in 1 cup heated broth.  Cook and stir until all of the liquid is absorbed.

Add remaining broth, 1/2 cup at a time, stirring constantly.  Allow liquid to absorb between additions.  Cook just until risotto is creamy and rice is almost tender, about 20 minutes.

Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.  Serve immediately.
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California Chicken Wraps
Great for leftover chicken, makes a quick weeknight meal!

1/3 cup prepared hummus
4 whole wheat tortillas (8 inches)
2 cups cooked chicken breast, cubed or shredded
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Spread hummus on tortillas; top with chicken, peppers, cheese and basil.  Roll up and enjoy!
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Topics: Hospitality_Recreation
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Locations: California


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Tomato Pasta Toss
Just recently tried feta cheese on pasta...and now I am hooked!  Sliced grilled chicken breast is an excellent protein with this side dish.

2-1/2 cups uncooked bowtie pasta
1/4 pound fresh green beans, trimmed and cut into 1-in pieces
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
dash pepper
3/4 pound tomatoes, seeded and chopped
1 garlic clove, minced
1 tbsp minced chives
2 tsp minced fresh basil
1/4 cup crumbled feta cheese

Cook pasta according to package directions, adding beans during the last 5-6 minutes.  Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper.  Stir in the tomatoes, garlic, chives and basil.  Drain pasta mixture and add to the tomato mixture; toss to coat.  Serve warm or at room temp.  Sprinkle with feta cheese just before serving.
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Taco Meatloaf
What a fun way to serve meatloaf!  Rice and a side salad round out this main dish nicely.

1 cup crushed saltines (about 30 crackers)
1 envelope taco seasoning
1/2 cup ketchup
1 can (4 oz) mushroom stems and pieces, drained
1 can (2-1/4 oz) sliced ripe olives, drained
1 small onion, chopped
2 eggs, lightly beaten
2 tbsp Worcestershire sauce
2 pounds lean ground beef
Salsa, sour cream, shredded cheddar cheese and addtional olives, optional

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture; mix well.  Press into a greased 9-in. by 5-in. loaf pan.

Bake, uncovered, at 350 for 1-1/2 hours or until a meat thermometer reads 160.  Serve with salsa, sour cream, cheese and olives if desired.
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Roasted Asparagus
Hot or chilled, this dish will be the star of your meal!

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tbsp pine nuts
3 tbsp olive oil, divided
2 garlic cloves, minced
1 tsp sea salt
1/2 tsp pepper
1 tbsp lemon juice
1/3 cup grated Parmesan cheese
1 tsp grated lemon peel

Mix together 2 tbsp oil, garlic, salt and pepper.  Toss with asparagus, tomatoes and pine nuts; place on a foil lined baking pan.

Bake at 400 for 15-20 minutes or until asparagus is just tender.  Drizzle with remaining oil and lemon juice; sprinkle with cheese and lemon peel.  Toss to combine. 
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Spinach Manicotti
Another "Meat-Free Monday" delicious dish--you'll love not having to cook the noodles first!

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 squeezed 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 the 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. v 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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Grilled Huli Huli Chicken
Huli is Hawaiian for "turn"; these flavors will sizzle on your grill!

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup chicken broth
2-1/2 tsp minced fresh gingerroot
1-1/2 tsp minced garlic
24 boneless skinless chicken thighs

In a small bowl, mix the first six ingredients.  Reserve 1-1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occassionally with reserved marinade during the last 5 minutes.
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Cheddar Shrimp and Penne
Nothing I love more than shrimp!  It may have to do with the fact my parents owned a fast-food shrimp restaurant...

2 cups uncooked penne pasta
2 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1-1/2 cups (6 oz) shredded cheddar cheese, divided
1 pound cooked medium shrimp, peeled and deveined
1 can (15-1/4 oz) whole kernel corn, drained

Cook the pasta according to package directions.  Meanwhile in a large saucepan, cook the garlic in butter over medium heat for about 1 minute.  Stir in flour, salt and pepper until blended; gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in 1 cup of cheese until melted.  Remove from heat.

Drain the pasta; add pasta, shrimp and corn to cheese sauce.  Transfer to a greased 2-qt. baking dish.  Cover and bake at 350 for 25 minutes.  Uncover; sprinkle with remaining cheese.  Bake 10-15 minutes longer or until bubbly. 
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Buffalo Chicken-Topped Potatoes
All kinds of our favorite things (potatoes, cheese, chicken) are in this one dish!

4 medium potatoes (about 1-1/2 pounds)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tbsp buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 tsp salt
1/4 tsp chili powder
1 tbsp canola oil
2 tbsp white wine vinegar
2 tbsp butter
Addtional sour cream and chopped green onions

Scrub and pierce potatoes.  Bake at 375 for 1 hour or until tender.  When cool enough to handle, cut each potato in half lengthwise.  Scoop out the pulp, leaving thin shells.

In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tbsp buffalo wing sauce.  Spoon into potato shells.  Sprinkle with remaining cheese.

Place on a baking sheet.  Bake 8-12 minutes longer or until heated through.  Meanwhile, sprinkle the chicken with salt and chili powder.

In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink.  Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer.

Spoon chicken mixture over the potatoes.  Serve with additional sour cream and chopped green onions.
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Four-Cheese Baked Ziti
With it being June Dairy Month and a "Meat-Free Monday", here's a delicious dish that celebrates both!

1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/8 tsp crushed red pepper flakes
8 oz uncooked ziti
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzerella cheese
1/4 cup grated Parmesan cheese

In a large nonstick skillet, coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender.  Stir in diced tomatoes, crushed tomatoes, broth and red pepper flakes; bring to a boil.  Reduce heat; simmer uncovered for 15 minutes.

Meanwhile, cook ziti according to package directions; drain and return to pan.  Stir in vegetable mixture, ricotta, provolone and basil.

Transfer to a 13x9 baking dish coated with cooking spray.  Sprinkle with mozzerella and Parmesan.  Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted. 
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