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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 October 2013


Slow Cooker Chicken
My mama made me jealous last night talking about the delicious BBQ chicken sandwiches she and Dad had eaten.  Using the slow cooker made it so easy!

2 tsp salt
1-1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp pepper
1 whole chicken, cut up (3 to 3-1/2 pounds)
1/2 cup cola soft drink
1/3 cup ketchup
1/4 firmly packed light brown sugar
2 tbsp apple cider vinegar
2 tbsp bourbon (plus a nip for the chef!)
1 lemon, sliced

Stir together the first 4 ingredients in a small bowl.  Sprinkle over chicken.  Place chicken in a single layer in a lightly greased 6-qt. slow cooker.

Whisk together cola, ketchup, brown sugar, vinegar and bourbon in a small bowl.  Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).  Place lemon slices in a single layer on top of chicken.

Cover and cook on high for 5 hours or on low for 7 hours.  Remove chicken from slow cooker; let cool slightly.  Discard lemon slices.  Skin, bone and shred chicken.  Serve on your favorite bread for sandwiches with coleslaw.

Image: Wikimedia Commons
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Taco Pie
Two of my favorite things, tacos and pie, come together beautifully in this dish!

1 pound lean ground beef
1 large onion, chopped
1/2 cup salsa
2 tbsp taco seasoning
1/4 tsp pepper
1 cup 94 oz) shredded cheddar cheese
2 eggs
1 cup milk
1/2 cup biscuit/baking mix

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the salsa, taco seasoning and pepper.  Transfer to a greased 9-in. pie plate; sprinkle with cheese.

In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese.  Bake at 400 for 25-30 minutes or until a knife inserted near the center comes out clean.

(Image: Wikimedia Commons)
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Easy Minestrone Soup
Simmer this soup on the stove (or start it earlier in a slow cooker).  Delicious on a Meat Free Monday!

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 (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
6 cups reduced-sodium chicken broth (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

Combine all ingredients in a Dutch oven.  Bring to a boil, reduce heat and simmer for 45 minutes to one hour (or until vegetables are tender).  Just before serving, stir in macaroni and heat through.  Serve with Parmesan cheese.
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Pecan Catfish
It's the sauce you make in the pan after you've cooked the fish that really sets this dish off!

1 cup finely chopped pecans, divided
1/2 cup cornmeal
1 tsp salt, divided
1 tsp pepper, divided
4 catfish fillets (6 oz each)
1/2 cup butter, divided
1/2 cup heavy whipping cream
2 tbsp lemon juice
1 to 2 tbsp minced fresh parsley

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 tsp each salt and pepper.  Coat catfish with pecan mixture.

In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork.  Remove and keep warm.

In the same skillet, melt remaining butter over medium heat.  Add remaining pecans; cook and stir for 1 minute.  Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minutes.  Stir in parsley.  Serve sauce with the catfish.
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Chicken Alphabet Soup
Spell love S-O-U-P with this fast and easy, one pot dish!

2 medium carrots, chopped
1 celery rib, chopped
1/3 cup chopped sweet onion
1 tbsp olive oil
1 quart chicken broth
1-1/2 cups cubed cooked chicken breast
1/4 tsp dried thyme
3/4 cup uncooked alphabet pasta
2 tbsp minced fresh parsley (or 1 tsp dried parsley)

In a Dutch oven, saute the carrots, celery and onion in oil until tender.  Stir in the broth, chicken and thyme.  Bring to a boil.  Stir in pasta.  Reduce heat; simmer, uncovered, for about 10 minutes or until pasta is tender.  Stir in parsley and serve.
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Chocolate Chili
Don't let the name fool you, it's just one teaspoon of baking cocoa that adds the full flavor of chocolate without a hint of sweetness.  You'll be amazed at how rich this tastes!

1 pound lean (90%) ground beef
1 large onion, chopped
2 cans (16 oz each) kidney beans, rinsed and drained
2 cans (14-1/2 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1 medium green pepper, chopped
3 tbsp chili powder
1 tbsp ground cumin
2 garlic cloves, minced
1 tsp baking cocoa
1 tsp dried oregano
1 tsp Worcestershire sauce, optional
Salt and pepper to taste

In a large saucepan, cook beef and onion over medium until the meat is no longer pink; drain.  Add the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 3 hours, stirring occasionally.
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Four-cheese Stuffed Shells
A Meat Free Monday meal so tasty, no one is going to ask "where's the beef?"!

12 uncooked jumbo pasta shells
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded Asiago cheese
1/2 cup ricotta cheese
1/2 cup 4% cottage cheese
2 tbsp minced chives
1 packages (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups meatless spaghetti sauce, divided

Cook the pasta according to package directions.  Meanwhile, in a small bowl, combine 1/2 cup mozzarella cheese, asiago cheese, ricotta cheese, cottage cheese, chives and 1 cup spinach (save any remaining spinach for another use).

Spread 1 cup spaghetti sauce into a shallow baking dish coated with cooking spray.  Drain pasta; stuff with cheese mixture.  Arrange in prepared dish.  Top with remainig spaghetti sauce and mozzarella.

Cover and bake at 350 for 25-30 minutes or until heated through.
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Cantonese Beef
Surprisingly simple and absolutely delicious! 

1 can (11 oz) mandarin oranges
2 pounds beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 tbsp canola oil
1-1/2 cups water
1/3 cup reduced-sodium soy sauce
1/2 tsp ground ginger
4 celery ribs, sliced
1 small green pepper, julienned
1 can (8 oz) sliced water chestnuts, drained
3 tbsp cornstarch
3 tbsp cold water
Hot cooked rice

Drain oranges, reserving juice; set oranges aside.  In a Dutch oven, brown beef and onion in oil; drain.  Stir in water, soy sauce, ginger and reserved juice.  Bring to a boil.  Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender.

Add the celery, green pepper and water chestnuts.  Cover and cook for 20-30 minutes or until vegetables are tender.  Combine cold water and cornstarch until smooth; stir into beef mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in reserved oranges.  Serve with rice. 
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Taco Meat Loaf
Everyone loves topping this dish with their own personal favorites!  And, if (and that's a big if)there are any leftovers, they make an incredible sandwich. 

1 cup crushed saltines (avout 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
Suggested toppings:  salsa, sour cream, shredded cheddar cheese and olives

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

Bake uncovered at 350 for 1-1/2 hours or until a meat thermometer reads 160. 
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Crunchy Chicken Casserole
It's crunchy AND it's creamy, your whole family will love it!

1 cup chopped celery
1 tbsp butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 oz) sliced water chesnuts, drained
1/2 cup sliced almonds
2 tbsp chopped onion
Salt and pepper to taste
Topping:
1 tbsp butter, melted
1/2 cup crushed cornflakes

In a skillet, saute celery in butter until tender.  Remove from the heat; add the next nine ingredients to the skillet and combine.  Spoon into an ungreased 2-1/2 qt. baking dish.

Combine melted butter and cornflakes; sprinkle on top of casserole.  Bake uncovered at 350 for 30 minutes.
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Shrimp Alfredo
Making Alfredo sauce from scratch is easy and it tastes SO much better than the jarred version!

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 tsp pepper
1 tsp minced fresh parsley

Cook fettuccine according to package directions.  Meanwhile, in a large saucepan, melt butter over medium heat.  Stir in cream.  Bring to a gentle boil.  Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly.

Add the shrimp, cheese, garlic and pepper; cook and stir until heated through.  Drain fettuccine; toss with shrimp mixture.  Sprinkle with parsley.
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Peanut Chicken Pockets
Fast and kid-friendly, this recipe makes the most out of leftover chicken!

2 cups cubed cooked chicken
2 celery ribs, chopped
1/4 cup chopped cucumber
1/4 cup bean sprouts
1/4 cup chopped peanuts
1/4 cup mayonnaise
2 green onions, chopped
1 tbsp minced fresh parsley
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
4 pita breads (6 inches), halved
8 lettuce leaves
8 tomato slices

In a large bowl, combine the first 11 ingredients.  Line the pita halves with lettuce leaves and tomato slices.  Spoon chicken mixture into pitas.
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Cuban Ground Beef Hash
The dish that can handle double duty--it's great over white rice but also pretty terrific when used as an omelet filling! 

1-1/2 pounds lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 oz) diced tomatoes, undrained
3 tbsp tomato paste
1/3 cup raisins
1/3 cup pimiento-stuffed olives
1 tbsp cider-vinegar
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 cup frozen peas
Hot cooked rice

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper.

Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add peas; cover and simmer 5 minutes longer or until heated through.  Serve with rice. 
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Pizza Pasta Toss
It's a pizza dish to the kids and it's a pasta dish for the adults!

2 cups uncooked spiral pasta
1 pound lean ground beef (90%)
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 can (15 oz) tomato puree
1/2 cup diced pepperoni
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain.  Add the tomato puree, pepperoni and seasonings; cook and stir for 5 minutes.

Drain pasta; stir into meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand a few minutes until cheese is melted.
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Second Chance Reubens
What do you do with meatloaf leftovers?  Turn into a reuben, of course!

8 slices rye bread
4 tbsp Thousand Island dressing, divided
4 slices cooked meatloaf, warmed
1 cup sauerkraut, rinsed and well drained
4 slices Swiss cheese
2 tbsp butter, softened

Spread four bread slices with half the salad dressing.  Layer each with meatloaf, sauerkraut and cheese.  Spread remaining bread with salad dressing; place over cheese.  Butter outside of sandwiches.

In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
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Skillet Beef Tamales
Love this dish (and the fact there's only one pan to clean after dinner)!

1 pound lean ground beef (90% lean)
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
2 cups salsa
3/4 cup frozen corn
2 tbsp water
6 corn tortillas, halved and cut into 1/2-inch strips
3/4 cup shredded cheddar cheese
Sour cream as garnish

In a large nonstick skillet, cook beef and peppers over medium heat until meat is no longer pink; drain.  Stir in the salsa, corn and water; bring to a boil.

Stir in tortilla strips.  Reduce heat; cover and simmer for 10-15 minutes or until tortillas are softened.  Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.  Serve with sour cream.
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Broccoli Cheese Soup
When the temp takes a dive, I start making soup!  Here's an easy one that is also great on a Meat-Free Monday.

4 tbsp chopped onion
2 tbsp butter
2 cups chicken broth
1 packsages (10 oz each) frozen broccoli and cheese sauce, thawed
1 cup cooked long grain rice
1/2 cup heavy whipping cream

In a small saucepan, cook onion in butter until tender.  Stir in broth and broccoli with sauce.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4 minutes.

Add rice and cream.  Cook 3-4 minutes longer or until heated through and broccoli is tender (do not boil).
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Buffalo Chicken Roll-ups
Surprise your family with this crunchy baked chicken dish that'll knock their socks off!

4 boneless skinless chicken breasts 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 Sauce)
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 pepper sauce and mayonnaise.  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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Mexican-Style Ravioli
A southwestern twist on ravioli, it's simple and hearty! 

1 package (20 oz) refrigerated cheese ravioli
1 can (14-1/2 oz) diced tomatoes, undrained
1 cup beef broth
1/2 cup canned black beans, rinsed and drained
1 tbsp brown sugar
1 tsp dired oregano
1/4 tsp salt
1/4 tsp pepper
4 cups fresh baby spinach

Cook the ravioli according to package directions.  Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.

Drain ravioli; add to the tomato mixture.  Stir in spinach; cook and stir for 4-5 minutes or until spinach is wilted.
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Sausage Zucchini Skillet
What started out as a side dish became a meal all on its own with sausage and rice added.

1 pound Italian turkey sausage links, casings removed
2 large zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 tsp pepper
2 cups hot cooked rice

In a large nonstick skillet coated with cooking spray, combine the sausage, zucchini and onion; cook and stir over medium heat for 4 minutes or until meat is no longer pink.  Add garlic; cook 1 minute longer; drain.

Stir in tomatoes and pepper; bring to a boil.  Reduce heat; simmer uncovered for 4-5 minutes or until the liquid evaporates.  Serve with rice.
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Cheeseburger Quiche
Real men DO eat quiche, especially if it's cheeseburgr quiche!!

1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
3 eggs
1-1/2 cups (6 oz) shredded cheddar cheese, divided
1 unbaked pie shell (9 inches)

In a skillet, brown beef and onion; drain and set aside.  In a bowl, combine the mayo, milk, oregano, salt and pepper; beat in eggs.  Stir in beef mixture and 1 cup cheese.  Pour into pie shell.

Bake at 350 for 35-40 minutes or until set.  Remove from oven and sprinkle with remaining cheese.  Allow to stand for 5 minutes before cutting and serving.
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