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What's For Dinner With Heather Moore

Find out What's For Dinner with Heather Moore, thanks to Pick 'n Save and Copps
Pick 'n Save Copps
Posts from August 2013

Citrus Garlic Shrimp
For the unofficial end of summer, try this light and tasty dish!

1 package (16 oz) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 tsp grated lemon peel
4 tsp grated orange peel
1 tsp salt
1/4 tsp pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional

Cook linguine according to package directions.  Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended.  Pour into a large skillet; bring to a boil.  Reduce heat, stir in the shrimp; simmer, uncovered, for 3-4 minutes or until shrimp turn pink.

Drain linguine; toss with shrimp mixture.  Sprinkle with Parmesan cheese and fresh parsley if desired.
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Chicken Fried Rice
Costs less than takeout to make this fab dish at home!

1 carrot, finely chopped
1 celery rib, chopped
3 tbsp canol oil
4 cups cold cooked instant rice
3 eggs, lightly beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 tbsp reduced-sodium soy sauce
1/4 tsp pepper

In a large skillet or wok, stir-fry the carrot and celery in oil until crisp-tender (5 minutes or so).  Add rice, stir-fry for 3 minutes or until heated through.

Make a well in the center of the rice mixture; add eggs.  Add the remaining ingredients; stir-fry until heated through.
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Confetti Meat Loaf
Not only do the apple and veggies add great flavor to this meat loaf, they add fantastic color too!

2 eggs
1 tbsp cider vinegar
1/3 cup dry bread crumbs
5 bacon strips, cooked and crumbled
1/3 cup grated peeled tart apple
1/3 cup grated carrots
1/3 cup each chopped celery, onion, green pepper and sweet red pepper
3 garlic cloves, minced
3 tbsp dried parsley flakes
1-1/4 tsp salt
1 tsp pepper
2 pounds ground beef

In a large bowl, combine the eggs, vinegar, bread crumbs, bacon, apple, veggies, garlic, parsley, salt and pepper.  Crumble beef over mixture and mix well.

Pat into a greased 9-in.x5-in. loaf pan.  Bake uncovered at 350 for an hour or until meat is no longer pink and meat thermometer reads 160; drain.  Let stand ten minutes before slicing.
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Sun-Dried Tomato & Herb Muffins
Serve these in place of rolls or plain ol' bread at your next dinner, your family will thank you!

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp dill weed (or 1 tsp fresh dill weed)
1/4 tsp dried thyme (or 1 tsp fresh thyme)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 egg
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

In a large bowl, mix the first seven ingredients.  In another bowl, whisk together the egg, milk and olive oil.  Add to flour mixture; stir just until mixture is moistened.  Fold in the cheddar cheese and tomatoes.

Fill greased muffin cups three-fourths full.  Bake at 375 for 18-20 minutes or until a toothpick inserted in center comes out clean.  Cool for five minutes before removing muffins from plan to a wire rack.  Serve warm!
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Nutty Banana Shakes
Got bananas on the brain today, might as well whip 'em up into a shake!

1 cup milk
3 cups vanilla ice cream
4 medium rip bananas, cut into chunks
1/2 cup chopped walnuts
4 miniature Butterfinger candy bars (or 5 or 6! haha!)

Place all ingredients in a blender; cover and process until blended.  Pour into chilled glasses; serve immediately.
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Stuffed Bread Boat
Everybody gets a slice or two of goodness with this tasty treat!

1 loaf unsliced Italian bread
1 pound lean ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 cup chopped fresh spinach
1 medium tomato, chopped
1/2 tsp dried oregano
Salt and pepper to taste

Cut a thin slice off the top of the bread; set top aside.  Hollow out the loaf; leaving 1/4-in. shell.  Dice removed bread and set aside.

In a nonstick skillet, cook beef over medium heat until no longer pink; drain.  Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longers or until vegetables are crisp-tender.  Stir in the oregano, salt, pepper and reserved diced bread.

Spoon into bread shell; replace top.  Wrap tightly in heavy duty foil.  Bake at 400 for 20 minutes or until heated through.  Cut into slices and serve.
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Chicken Salad Bake
For all my (weird) Miracle Whip loving friends...

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 tsp garlic powder
1/2 tsp pepper
1 cup soft bread crumbs
1 tbsp butter, melted
1/4 cup shredded cheddar cheese

In a large bowl, combine the first six ingredients.  Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture.

Transfer to a 2-qt. baking dish coated with cooking spray.  Bake, uncovered, at 350 for 20 minutes.

Toss bread crumbs with butter; sprinkle over chicken mixture.  Top with cheese.  Bake 7-10 minutes longer or until heated through and top is lightly browned.
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Tags :  
Topics: Hospitality_Recreation
People: Light

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Corn with Cilantro-Lime Butter
Another fabulous way to serve your sweet corn!

1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tbsp lime juice
1-1/2 tsp grated lime peel
12 medium ears sweet corn, husks removed
Grated cojita cheese, optional, as garnish

In a small bowl, mix butter, cilantro, lime juice and peel.  Shape into a log; wrap in plastic wrap.  Refrigerate 30 minutes or until firm.  Wrap each ear of corn with a piece of heavy duty foil.

Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally.  Meanwhile, cut lime butter into 12 slices.  Carefully open foil, allowing steam to escape.  Serve corn with butter and optional cojita cheese if desired.
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Hash Brown Beef Pie
A satisfying spin on your average shepherd's pie, this dish swaps out hash browns for the mashed potatoes!

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, drained
1 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups frozen mixed vegetables
3 cups frozen shredded hash browns, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1 egg
1/8 tsp salt
1/8 tsp pepper

In a large skillet, cook beef, onion, and garlic until beef is no longer pink; drain.  Stir in the tomatoes, chili powder, oregano, salt and pepper; bring to a boil.  Reduce heat; simmer uncovered for 10 minutes.  Stir in the vegetables.

Pour into a greased 9-in. pie plate.  Combine the topping ingredients; spoon evenly over the meat mixture.  Bake uncovered at 400 for 30 minutes.
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Chicken Drumsticks
Not your ordinary "fried chicken", these delicious drummies are dramatically different in the fat and calories department but still full of flavor!

1 cup fat-free plain Greek yogurt
1 tbsp Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks, skin removed
1/2 cup whole wheat flour
1-1/2 tsp paprika
1 tsp baking powder
1 tsp salt
1 tsp pepper
Olive oil flavored cooking spray

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.

Preheat oven 425.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180.
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Buffalo Chicken Roll Ups
What a treat!  Add a side of glazed carrots and crunchy slaw to complete the meal.

4 boneless skinless chicken breast halves (6 oz each)
3/4 tsp salt
1/2 tsp pepper
1/4 cup crumbled blue cheese
1/4 cup hot pepper sauce (like Frank's Red Hot)
2 tbsp mayonnaise
1 cup crushed corn flakes

Flatten chicken breasts to 1/4-in. thickness.  Season with salt and pepper; sprinkle with blue cheese.  Roll up each from a short side and secure with toothpicks.

In a shallow bowl, combine the hot pepper sauce and mayonnaise.  Place crushed cornflakes in a separate shallow bowl.  Dip chicken in pepper sauce mixture, then coat with cornflakes.  Place seam side down in a greased baking dish.

Bake, uncovered, at 400 for 30-35 minutes or until chicken is no longer pink.  Discard toothpicks before serving!
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Tags :  
Topics: Hospitality_Recreation
Locations: Buffalo

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Spinach Penne Salad
Got another Meat-Free Monday handled here for you!

1 package (16 oz) uncooked whole wheat penne pasta
1 package (16 oz) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 cup (6 oz) crumbled feta cheese
4 green onions, thinly sliced
1/2 cup sliced ripe or Greek olives
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 tbsp Dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper

In a dutch oven, cook pasta according to pasta directions.  Drain and rinse in cold water; drain again.

Meanwhile, in a small bowl, whisk the vinaigrette ingredients.  In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives.  Add vinaigrette; toss to coat.  Serve immediately.
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Puff Pastry with Brie
Melt in your mouth pastry, with hot cheese and jam...Yes, yes and more yes!

1 sheet puff pastry, cut into a 14-in. square
1/4 cup raspberry jam
1 Brie cheese round (13.2 oz)
1 egg
1 tbsp water

On the center of the pastry, spread jam into a 4-1/2 in circle; place Brie over jam.  Fold pastry around cheese; pinch edges to seal.  Place seam side down on baking sheet.  Beat the egg and water together; brush over pastry.  Bake at 400 for 20-25 minutes or until golden brown.
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Lemon Chicken Primavera
The lemon peel and dill weed make this dish a stand-out supper for sure!

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.  Meanwhile, 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 stir into chicken mixture.  Bring to a boil.  Cook and stir for 2 minutes or until 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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Guacamole Burgers
The surprise is inside!!!  Topped with guac, the burgers have green chilies and onion in the middle of the patties.

8 bacon strips
1/2 cup chopped onion
1 can (4 oz) choped green chilies
1 pound ground beef
4 slices Monterey Jack cheese
4 buns, toasted
1/4 cup guacamole

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.  Meanwhile, in a small bowl, combine onion and chilies; set aside.  Shape beef into eight patties.  Top half of patties with onion mixture.  Cover with remaining patties and firmly press edges to seal.

Grill, covered, over medium heat for 5-7 minutes on each side or until meat thermometer reads 160 and juices run clear.  Top each with bacon and cheese.  Grill 1 minute longer or until cheese is melted.  Serve on buns with guacamole.
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Easy Minestrone Soup
Slow-cooker summer soups mean no hot stoves!  Put this together in the morning then forget about it for the rest of the day. 

4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can kidney beans, rinsed and drained
1 can garbanzo beans (or chickpeas), rinsed and drained
6 cups reduced-sodium chicken (or vegetable) broth
1-1/4 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups cooked elbow macaroni
5 tbsp shredded Parmesan cheese

In a 5-qt. slow cooker, combine the first 11 ingredients.  Cover and cook on low for 6-8 hours or until vegetables are tender.  Just before serving, stir in the cooked macaroni and heat through.  Serve with Parmesan cheese.
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Turkey Focaccia Club
A fresh sammie always makes my day and I really enjoy the special sauce on this one!

Cranberry Pecan Mayonnaise:
1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tbsp Dijon mustard
2 tbsp chopped pecans, toasted
1 tbsp honey
1 loaf (8oz) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced turkey breast
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked

In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.

Cut bread in half horizontally; spread with cranberry pecan mayo.  Layer lettuce, turkey, cheese, tomatoes and bacon; replace bread top.  Slice into wedges to serve.
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