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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


Pistachio Salmon Cakes

Even kids will love these crunchy, buttery patties!!!

1-1/2 salmon fillets
1 egg
1/2 cup soft bread crumbs
1 tbsp Dijon mustard
1 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
1 cup coarsely ground pistachios
2 tbsp canola oil
Lime wedges

In a large nonstick skillet, bring 4 cups of water to boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly.

In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt and pepper. Shred salmon with two forks; fold into bread crumb mixture. Shape into eight patties. Coat both sides with pistachios.

In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown. Serve with lime wedges.
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Zesty Meat Loaf

Little known fact: I am a sucker for horseradish! This meat loaf surprises and satisfies...

4 slices whole wheat bread, crumbled
1/4 cup fat free milk
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup prepared horseradish
2 tbsp Dijon mustard
2 tbsp chili sauce
1 egg, lightly beaten
1-1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1-1/2 pounds lean (90%) ground beef
1/2 cup ketchup

In a large bowl, soak bread in milk for 5 minutes. Drain and discard milk. Stir in celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well.

Shape into a loaf in an 11-in. by 7-in. baking dish coated with cooking spray. Spread top with ketchup. Bake at 350 for 45-55 minutes or until no pink remains and a meat thermometer reads 160. Let stand 10 minutes before cutting and serving.
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Mexican Chicken Penne

Quick weeknight meal needed? Here it is!

1 package (16 oz) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup 2% milk
1/4 tsp salt
1 can (15 oz) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.
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Jalapeno Popper Spread

Should I bring this dish to the office potluck? YES!

2 packages (8 oz each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/2 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup panko bread crumbs
Sweet red bell pepper pieces and corn chips

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-inch pie plate Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400 for 25-30 minutes or until lightly browned. Serve with peppers and chips
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Blue Cheese-Crusted Steaks

So simple AND so tasty...

2 tbsp butter, divided
1 medium onion, chopped
1 beef top sirloin steak (1-inch thick and 1-1/2 pounds)
3/4 tsp salt
1/2 tsp pepper
1/3 cup crumbled blue cheese
2 tbsp soft bread crumbs

In a large ovenproof skillet, heat 1 tbsp butter over medium heat. Add onion; cook and stir until tender. Transfer to a small bowl. Cut steak into four equal portions; season with salt and pepper. in the same skillet, heat remaining butter over medium heat. Brown steaks about 5 minutes on each side. Meanwhile, add blue cheese and bread crumbs to onion; spread over steaks. Broil steaks 4-6 inches from the heat for 3-5 minutes or until steaks reach desired doneness.
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Boozy Cherries and Spicy Nuts

Nice to have both of these treats around during the holidays, you never know when friends might stop by!

Chocolate Brandy-soaked Cherries:
1 jar (10 oz) maraschino cherries (with stems), drained
1/2 cup brandy
4 oz bittersweet chocolate, chopped
1 tsp shortening

Place cherries in a bowl; cover with brandy. Refrigerate covered overnight. Drain and pat dry. In a microwave, melt chocolate and shortening; stir until smooth. Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Spicy Nuts:
1/4 cup sugar
2 tbsp olive oil
1 tsp cayenne pepper (or 2, if you dare)
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp salt
4 cups mixed nuts

In a large bowl, mix the first six ingredients. Add nuts; toss to coat. Spread onto a big baking pan. Bake at 300 for 35-40 minutes or until nuts are lightly toasted and appear dry, stirring occasionally. Serve warm or at room temp. Store in an airtight container.


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Chicken Artichoke Pasta

Such an elegant looking dish, hard to believe it's this easy to make!

8 oz uncooked bowtie pasta
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 tsp dried oregano
1/4 tsp each salt and pepper
3 tbsp olive oil
1 to 2 tbsp minced garlic
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 oz) oil-packed sun-dried tomatoes, quartered
1 can 92-1/4 oz) sliced ripe olives, drained
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; saute 1 minute longer. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
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Baked Eggs and Potatoes with cheddar

Who doesn't love breakfast for dinner every now and then? This dish starts out on the stovetop but finishes in the oven. (And a side of bacon is always appreciated!)

3 tbsp butter
1-1/2 pounds red potatoes, diced
1/4 cup minced fresh parsley
3/4 tsp kosher salt
1/4 tsp pepper
8 eggs
1/2 cup shredded extra sharp cheddar cheese

Preheat oven to 400. In a 10-inch ovenproof skillet, heat butter over medium-high heat. Add potatos; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.

Bake at 400 for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but aren't hard. Sprinkle with cheese; bake 1 minute longer or until the cheese is melted.
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Tortellini and Spinach Soup

Nice, quick weeknight meal!

2 cans (14-1/2 oz each) vegetable broth
1 package (9 oz) refrigerated cheese tortellini
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 oz) Italian diced tomatoes
1/4 tsp salt
1/8 tsp pepper
3 cups fresh baby spinach
3 tbsp minced fresh basil
1/4 cup shredded Asiago cheese

In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer uncovered for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender. Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.
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Potato Pumpkin Mash

Always room for another tasty dish at Thanksgiving, right?!

8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tbsp butter, softened, divided
1 tsp salt, divided
1 tbsp olive oil
1/4 tsp coarsely ground pepper

Place pumpkin in a large saucepan; add water to cover. bring to a boil.  Reduce heat; cook uncovered for 20-25 minutes until tender.  Meanwhile, place potatoes in another saucepan; add water to cover.  Bring to a boil.  Reduce heat; cook uncovered for 10-15 minutes until tender.

Drain potatoes; return to pan.  Mash potatoes, adding 1/4 cup milk, 4 tbsp butter and 1/2 tsp salt.  Add addtional milk if needed to reach desired consistency.  Transfer to a serving bowl, keep warm.

Drain pumpkin; return to pan.  Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes.  Cut through with a spoon or knife to swirl the potatoes and pumpkin.  Drizzle with olive oil and pepper.  Serve immediately.
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Mozzarella Beef Rollups

So fast and easy to throw together on a weeknight!

1 pound lean ground beef (90%)
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (or jar) pizza sauce (8 oz)
28 slices pepperoni
1/2 tsp dried oregano
 6 flour tortillas (10 inches), warmed
6 pieces (1 oz each) string cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Stir in the pizza sauce, pepperoni and oregano.  Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese.  Fold one side of tortilla over filling and roll up from the opposite side.  Place seam side down on an ungreased baking sheet.  Bake at 350 for 10 minutes until heated through and cheese is melted.
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Spinach Stuffed Chicken

Wow.  These bubbling pockets of goodness are flat-out delicious!  Rice makes a nice side dish to round this meal out.

4 cups fresh baby spinach
1 garlic clove, minced
2 tsp olive oil, plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breast halves (about 5 oz each)
1 egg, beaten
1/4 tsp pepper

In a large skillet, saute the spinach and garlic in 2 tsp oil until spinach is wilted.  Remove from the heat.  Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt.  Cut a pocket in the thickest part of each chicken breast; fill with spianch mixture.  Secure with toothpicks.

Place egg in a shallow bowl.  In another shallow bowl, combine the pepper with the remaining bread crumbs and salt.  Dip chicken in egg, then coat with bread crumb mixture.  In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side (or until a thermometer reads 170).  Discard toothpicks before serving!!
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Tuxedo Pasta

Great use for leftover chicken or turkey and it comes together quickly too!

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tbsp butter, divided
1/4 cup lemon juice
2 tbsp chicken broth (or white wine)
3/4 cup shredded Parmesan cheese
1 tbsp dried basil (or 3 tbsp minced fresh basil)

Cook pasta according to package directions.  Meanwhile in a large skillet saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp butter for 4-5 minutes or until veggies are tender.  Add the broth and lemon juice.  Bring to a boil.  Reduce heat; cook and stir for 2 minutes or until heated through.  Drain pasta; add to skillet.  Stir in the cheese, basil and remaining butter.
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Taco Bowls

Fast for a weeknight--you'll surprise your family with the ramen in this dish!

1 pound lean ground beef
4 tbsp finely chopped onion
1 can diced tomatoes, drained
4 tbsp taco seasoning
2 cup water
2 package (3 oz) ramen noodles
1/2 cup shredded cheddar
Crushed tortilla chips

In a small skillet, cook the beef and onion over medium heat until meat is no longer; drain. Stir in the tomatoes, taco seasoning and water.  Bring to a boil.  Add the ramen noodles (discard seasoning packet or save it for another use).  Cook and stir for 3-5 minutes or until the noodles are tender.  Spoon into serving bowls; sprinkle with cheese and crushed tortilla chips.
 
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Easy Potato Soup

An easy to prepare potato soup, feel free to top it with crumbled cooked bacon and diced green onions!
 
3 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter,cubed
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/4 tsp pepper
1-1/2 cups 2% milk
 
Place potatoes and water in a large saucepan.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes until potatoes are tender. 
 
Meanwhile, in another large saucepan, saute the onion in butter until tender.  Stir in the flour, salt, thyme, rosemary and pepper until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add potatoes with cooking liquid; stir and heat through.  Serve with crumbled bacon and chopped green onions if desired.
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Dave's Easy and Hot Chilli

This is Heather's husband, David Moore. Since Heather is out sick today, I am going to be making dinner for the boy and I. This is my go-to dish.

1 pound of ground beef
1 onion chopped
1 can stewed tomatoes
1 can tomato sauce
1 cup water
1 jalapeno
1 teaspoon of chili powder
1 big pinch of crushed red pepper (more if you like it hotter)
pinch of spicy Montreal Steak seasoning
pinch of onion salt
pinch of garlic powder
hot sauce if you are adventurous
salt and pepper to taste

1. Combine the beef and onion and saute until the meat is brownded and the onion carmelizes. Then add the tomatoes, the tomato sauce, the jalapeno and water.
2. Bring it to a boil, add the spices, reduce the heat to low, cover it and let it simmer for 15-20 minutes.
3. Salt and pepper it before eating. You can add some more hot sauce if you are adventurous. I like it with thick tortilla chips, but saltines or oyster crackers also work great.
 
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Spicy Steak Soup

Not the first time I've shared this recipe and it won't be the last either...a Moore family FAVORITE! (Small recipe--serves two)

1/4 pound beef tenderloin, cut into 1/4-in pieces
1/4 cup chopped onion
1/4 cup choped green pepper
2 tsp olive oil
1-1/2 cups cubed peeled Yukon Gold potatoes
2 cups beef broth
1 tbsp Montreal Steak seasoning
Chopped green onions

In a large saucepan, saute beef, onion, green pepper and Montreal Steak seasoning in oil for 4-5 minutes or until beef is no longer pink.  Stir in potatoes and broth.  Bring to a boil.  Reduce the heat; cover and simmer for 45 minutes or so until beef and potatoes are tender.  Serve with chopped green onions.
 
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Beef Potpie with biscuits

Good thing this is a big dish because your family will ask for seconds!

1-1/2 pounds boneless beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 oz) beef gravy
1/2 tsp dried thyme
1/4 tsp pepper
1 tube (12 oz) refrigerated buttermilk biscuits

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in vegetables, gravy, thyme and pepper.  Transfer to a greased 9-in deep-dish pie plate or 11-in by 7-in baking dish.  Bake uncovered at 400 for 25 minutes.

Place the biscuits in a single layer over meat mixture.  Bake 10-15 minutes longer until biscuits are golden brown.
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Steak and Rice Rollups

Your family will feel so special enjoying this dish!

1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tbsp butter
1-1/2 cups cooked long grain rice
2 tbsp diced pimientos
1/4 tsp dried thyme
1/4 tsp dried marjoram
2 pounds beef top round steak (1/2 inch thick)
2 tbsp canola oil
2 tbsp plus 1 tsp onion soup mix
1 cup water

In a large skillet, saute the mushrooms, onions and pepper in butter until tender.  Transfer to a small bowl; stir in the cooked rice, pimientos, thyme and marjoram.  Cut steak into six pieces; flatten to 1/2-in. thickness.  Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown rollups in oil on all sides.  Add soup mix and water; cover and simmer for 1 to 1-1/2 hours or until meat is tender, occasionally spooning cooking liquid over the rollups.  Thicken cooking juices if desired; serve with rollups. Discard toothpicks!

 
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Flat Iron Sizzle Steaks

Easy recipe full of flavor, round it out with your favorite sides and a salad!

1-1/2 tsp smoked paprika
1 tsp salt
1 tsp ground chipotle pepper
1/2 tsp pepper
1-1/4 pounds beef flat iron steaks or top sirloin steak (3/4-in. thick)
2 tbsp butter

Combine seasonings; rub over steaks.  In a large skillet, cook the steaks in butter over medium-high heat for 30 seconds on each side.  Reduce heatto medium; cook for 5-7 minutes on each side or until meat reaches desired doneness.  Cut into slices and serve!
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Cajun Pepper Steak

Serve over rice or noodles, your choice!

1-1/2 pounds boneless beef top round steak, cubed
2 tbsp butter
2 medium onions, halved and sliced
2 medium green peppers, julienned
1 medium sweet red pepper, julienned
1 celery rib, sliced
1-1/2 cups water
4 tsp Worcestershire sauce
1 tbsp chili powder
1 tbsp soy sauce
1 tsp Cajun seasoning
2 tbsp cornstarch
2 tbsp cold water
Hot cooked rice or egg noodles

In a large skillet, brown beef in butter over medium heat; drain.  Stir in the onions, peppers and celery; cook and stir for 2 minutes.  Add the Worcestershire sauce, chili powder, soy sauce and Cajun seasoning.  Bring to a boil.  Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.  Combine cornstarch and cold water until smooth; stir into meat mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with your choice of rice or noodles.
 
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Pumpkin Penne with sausage

Scare your family tonight with how eerily awesome this is!!!

3/4 cup uncooked penne pasta
2 Italian sausage links, casings removed
1/2 cup chopped sweet onion
1 garlic clove, minced
1 tsp olive oil
1/3 cup white wine or chicken broth
1 bay leaf
3/4 cup chicken broth
1/3 cup canned pumpkin or fresh pumpkin puree
3 tsp minced fresh sage, divided
1/8 tsp each salt, pepper and ground cinnamon
Dash ground nutmeg
3 tbsp half-and-half cream
2 tbsp shredded Romano cheese

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles.  Remove with slotted spoon; drain on paper towels.  Discard all but 1 tsp drippings.  Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender.  Add wine (or 1/3 cup broth) and bay leaf.  Bring to a boil; cook until liquid is reduced by half.  Stir in broth (3/4 cup), pumpkin, 1-1/2 tsp sage and remaining seasonings; cook 1 minute longer.  Add the cream and sausage; heat through.  Remove by leaf.  Drain pasta; transfer to a large bowl.  Add sausage mixture; toss to coat.  Sprinkle with cheese and remaining sage.
 
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Crustless Chicken Quiche

Real men will eat quiche if it tastes this good!  Start with a salad to get your veggies.

1 large sweet onion, chopped
2 tsp minced garlic
2 tbsp olive oil
6 eggs
3/4 cup heavy cream
2 cups cubed cooked rotisserie chicken
2 cups (8 oz) shredded cheddar cheese
5 bacon strips, cooked and crumbled

In a small skillet, saute onion and garlic in oil until tender.  In a large bowl, combine eggs and cream.  Stir in the chicken, cheese, bacon and onion mixture.  Pour into a greased 9-in. deep-dish pie plate.

Bake at 375 for 35-45 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.
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Pine Nut-Crusted Tilapia

Add sides of rice and veggies, you'll be all set!

1/2 cup pine nuts, ground
1/4 cup all-purpose flour
1/4 tsp dill weed
1/4 tsp lemon-pepper seasoning
1 egg
3 tbsp lemon juice
1 tsp honey
4 tilapia fillets (6 oz each)
2 tbsp butter
Addtional honey

In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper.  In another shallow bowl, combine the egg, lemon juice and honey.  Dip fillets in egg mixture, then coat with nut mixture.

In a large nonstick skillet, cook the fillets in butter over medium heat for 4-5 minutes onb eah side or until the fish flakes easily with a fork.  Drizzle with additional honey if desired when serving.
 
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Mexican Beef Cobbler

Got to love a good casserole, and this one certainly fits the bill!  Spice it up with "hot" taco seasoning and a medium or hot salsa too!!

1 pound lean ground beef
1 envelope taco seasoning
3/4 cup water
1 jar (16 oz) salsa
1 can (8-3/4 oz) whole kernel corn
2 cups (8 oz) shredded sharp cheddar cheese
3-1/3 cups biscuit/baking mix
1-1/3 cups 2% milk
1/8 tsp each salt and pepper

In a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain.  Stir in taco seasoning and water.  Bring mixture to a boil; cook until liquid is evaporated.  Transfer to a 11-in. x 7-in. baking dish; layer with salsa, corn and cheese.

In a large bowl, mix biscuit mix and milk until just blended; drop mixture by tablespoonfuls over cheese (dish will be full!).  Sprinkle with salt and pepper.  Bake uncovered at 350 for 35-45 minutes or until bubbly and top is golden brown.
 
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Creamy Chicken Angel Hair

Serve everyone a big portion...they're going to LOVE this dish!

1 package angel hair pasta
1-1/2 pounds boneless skniless chicken breasts, cut into 1-in. cubes
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive oil, divided
1 large carrot, diced
2 tbsp butter
1 medium onion, chopped
1 celery rib, diced
3 large garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled
1 tbsp lemon juice
1 tsp Italian seasoning
1 cup shredded Parmesan cheese

Cook pasta according to the package directions.  Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tbsp oil until no longer pink.  Remove and keep warm.  In the same sklillet, saute carrot in butter and remaining oil for 1 minute.  Add onion and celery; saute 3-4 minutes longer or until tender.  Add garlic; cook for 1 minute.

Stir in the cream, bacon, lemon juice and Italian seasoning.  Bring to a boil.  Reduce heat; simmer uncovered for 2-3 minutes or until slightly thickened, stirring constantly.  Return chicken to the pan.  Drain pasta; toss with chicken mixture.  Garnish with cheese.
 
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Caesar Chicken Burgers

All the flavors of the salad...sandwiched in a bun!

4 boneless skinless chicken breasts halves (4 oz each)
1/4 tsp salt
1/4 tsp pepper
4 slices red onion
2 tbsp butter, softened
4 hamburger buns, split
2 cups torn romaine lettuce
1 tbsp grated Parmesan cheese
1/2 cup creamy Caesar salad dressing, divided

Sprinkle chicken with salt and pepper.  Grill on an indoor grill coated with cooking spray for 4-5 minutes or until juices run clear.  Grill onion slices for 4-5 minutes or until tender.  Meanwhile, spread butter over cut sides of buns.  Place buttered side up on an ungreased baking sheet.  Broil 3-4 inches from the heat for 1 minute or until golden brown.  Toss romaine with cheese anbd 1/4 cup dressing; spoon onto bun bottoms.  Top with onions, chicken and remaining dressing.  Replace bun tops and serve!
 
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Shrimp Fettuccine with No Cook Tomato Sauce

So fresh, so light...try this dish tonight!

5 medium tomatoes (about 1-1/2 lbs), chopped
4 green onions, chopped
1/4 cup snipped fresh basil
2 garlic cloves, minced
4 tbsp olive oil, divided
Salt and pepper to taste
1 package (16 oz) fettuccine
1-1/2 lbs uncooked medium shrimp, peeled and deveined
Grated Parmesan cheese

In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tbsp oil; toss lightly.  Add salt and pepper.  Let stand for 15 minutes, stirring occasionally.  Meanwhile, cook fettuccine according to package directions.  in a large skillet, heat remaining oil over medium-high heat.  Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce.  Drain fettuccine; transfer to a platter.  Top with sauce; sprinkle with grated Parmesan cheese.
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Inside-out Cabbage Rolls

All of the tastiness of a cabbage roll without all the work!

1 pound lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 small head cabbage, chopped
1 can (10 oz) diced tomatoes and green chilies
1 cup reduced-sodium beef broth
1 can or jar (8oz) pizza sauce
1 cup cooked brown rice
1/2 cup shredded cheddar cheese

In a Dutch oven, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain.  Stir in the cabbage, tomatoes, broth and pizza sauce.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.

Stir in cooked rice; heat through.  Remove from the heat.  Sprinkle with cheddar cheese; cover and let stand until cheese melts.
 
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White Chicken Chili

For a chili change of pace, try this version!  (It's a large recipe--the leftovers will be awesome too)

1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
4 cooked boneless skinless chicken breast halves, chopped
2 cans (14 oz each) chicken broth
1 can (4 oz) chopped green chilies
2 tsp ground cumin
2 tsp dried oregano
1-1/2 tsp cayenne pepper
3 cans (14-1/2 oz each) great northern beans, divided
1 cup (4 oz) shredded Monterey Jack cheese

In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low.  With a potato masher (or fork), mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thoroughly.  Top each serving with Monterey Jack cheese.
 
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Vegetarian Tacos

Roasting the veggies upgrades the flavor on this Meat-Free Monday meal!

6 plum tomatoes, seeded and cut into wedges
2 medium green peppers, cut into 1/2-inch slices
2 medium onions, cut into 1/2-inch wedges
1 envelope taco seasoning
3 tbsp canola oil
1 can (16 oz) vegetarian refried beans, warmed
12 taco shells, warmed
1 cup taco sauce

In a large bowl, combine the tomatoes, green peppers, onion, taco seasoning and oil.  Arrange in a single layer on a baking sheet.  Bake uncovered at 475 for 20 minutes or until veggies are lightly browned,  Spread beans over half of each taco shell.  Fill with vegetable mixture; drizzle with taco sauce.
 
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Banana Split Icebox Dessert

Knock their socks off with this tasty treat!  Best part?  No cooking...you just put it all together.

1 carton (16 oz) frozen whipped topping, thawed
1 cup (8 oz) sour cream
1 package (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings:  chocolate syrup, fresh strawberries and addt'l banana slices

In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple.  Cut a small hole in the corner of a plastic bag; fill with pudding mixture.

On a flat serving plate, arrange four crackers in a rectangle.  Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices.  Repeat layers five times (or four if you run out of pudding mixture too soon!).  Cover and refrigerate overnight.  Before serving, top with chocolate syrup, strawberries and banana slices.  (Yes, it will be a gigantic, delicious mess!!!)
 
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Sausage and Chicken Kabobs

Nice(ish) weather is just an excuse to fire up the grill!

1/4 cup reduced-sodium soy sauce
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/4 tsp pepper
1/8 tsp seasoned salt
1 pound boneless skinless chicken breasts, cut into 1-1/2-in. cubes
1 pound fully cooked kielbasa or Polish sausage, cut into 3/4-in. slices
4 medium red potatoes, cut into 1-1/2-in. cubes
2 cups cubed fresh pineapple

In a large resealable plastic bag, combine the first five ingredients; add chicken and sausage.  Seal bag and turn to coat; refrigerate 1 hour.  Meanwhile, place potatoes in a large microwave safe bow.  Cover and microwave 6-8 minutes or until almost tender, stirring twice.

Drain and discard marinade.  On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple.  Grill covered over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. 
 
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Fajita Skillet

Adding pineapple to this recipe sent it over the moon!  (Yes, you can put this mixture in extra tortillas but it is tasty enough to stand alone.)

2 flour tortillas (10-in), cut into 1/2-in strips
3 tbsp olive oil, divided
1/2 pound boneless skinless chicken breasts, cut into thin strips
1/2 pound beef top sirloin steak, cut into thin strips
1 medium green pepper, sliced
1 small onion, sliced
2 tbsp soy sauce
2 tsp brown sugar
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp pepper
1 tsp cornstarch
2 tbsp lime juice
1 cup cubed fresh pineapple
1 medium tomato, chopped

In a large skillet, fry tortilla strips in 2 tbsp oil on both sides for 1 minute or until golden brown.  Drain on paper towels.  In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.

In a small bowl, combine cornstarch and lime juice until smooth; add to the pan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in pineapple and tomato; heat through.  Serve with tortilla strips.

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Zucchini Boats

Who doesn't love food this fresh, simple and tasty?!?!

2 medium zucchini (about 8 inches each)
3/4 pound lean ground beef
1 small onion, chopped
1/2 cup large fresh mushrooms
1/2 cup chopped sweet red bell pepper
1/2 cup chopped green bell pepper
1 cup (4 oz) shredded cheddar cheese, divided
2 tbsp ketchup
Salt and pepper to taste

Trim the ends of the zucchini.  Cut in half lengthwise; using a teaspoon, carefully scoop out pulp, leaving 1/2-in. shell.  Finely chop pulp.

In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain.  Remove from the heat.  Add 1/2 cup of the cheese, ketchup, salt and pepper; mix well.  Spoon into zucchini shells.  Place in a lightly greased baking dish.  Sprinkle with remaining cheese.  Bake uncovered at 350 for 25-30 minutes or until zucchini is tender. 
 

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Parmesan Corn Chowder

Happy Meat-Free Monday!

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
2 cups whole milk
1 can (14-3/4 oz) cream-style corn
1-1/2 cups (6 oz) shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until veggies are tender.  Meanwhile, in a small saucepan, melt butter.  Stir in flour, salt and pepper until smooth; gradually stir in milk.  Bring to a boil; cook and sitr for 2 minutes or until thickened.  Stir into veggie mixture.  Add corn and cheese.  Cook 10 minutes longer or until heated through.
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Cran-Apple Raisin Pie

Cranberries? YES! Apples? YES! And raisins?!? YES!!!

Pastry for double-crust pie (9-in)
1-1/2 cups sugar
1 cup packed brown sugar
1/2 cup all-purpose flour
3 tbsp cornstarch
1-1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
3 cups thinly sliced peeled tart apples (about 3 medium apples)
2 cups fresh cranberries
2 cup raisins
1/4 cup butter, melted

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.  Set aside.  In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt.  Add the apples, cranberries and raisins; toss to coat.  Pour into crust.  Drizzle with butter.

Roll out remaining pastry to fit top of pie; place over filling.  Trim, seal and flute edges.  Cut slits in pastry.  Cover edges loosely with foil.  Bake at 400 for 20 minutes.  Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly.  Cool on a wire rack.

 
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Hash Brown Apple Pancake

Love breakfast for dinner?  Try this tonight!

1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple (I love Pink Lady apples!)
1/4 cup finely chopped onion
1 tbsp fresh chives, snipped
1/4 tsp each salt and pepper
2 tbsp butter, divided
2 tbsp canola oil, divided
1/2 cup shredded Swiss cheese
'
In a large bowl, combine the hash browns, apple, onion, chives, salt and pepper.  In a large nonstick skillet, melt 1 tbsp butter and 1 tbsp canola oil over medium-high heat.  Spread half of the hash brown mixture in an even layer on the skillet.  Sprinkle with cheese; topp with remaining hash browns.  Press mixture gently into skillet.  Cook for 5 minutes or until bottom is browned.

Invert pancake onto a plate.  Heat remaining butter and oil in the skillet.  Cook 5 minutes longer or until bottom is browned and cheese is melted.  Slide pancake onto a plate; cut into wedges to serve.
 
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Tarragon Chicken with apples

With a side of rice and a side of green beans, you are set for dinner!

4 boneless skinless chicken breast halves
2 tbsp butter, divided
1/4 tsp salt
1/8 tsp pepper
2 medium tart apples, peeled and sliced
1/2 cup apple juice
1/2 cup milk
1 tsp cornstarch
1 tbsp water
1 tbsp minced fresh tarragon (or 1 tsp dried tarragon)

In a nonstick skillet, brown chicken in 1 tbsp butter for 3-4 minutes on each side.  Sprinkle with salt and pepper; remove and keep warm.  In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender, remove and keep warm. 

Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half.  Add milk.  Return chicken to pan; cook for 3 minutes or until chicken juices run clear.  Combine cornstarch and water until smooth; stir into pan juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the apples and tarragon; heat through.  Serve with sides of rice and green beans.
 
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Curried Chicken with apples

So fresh, so spicy and so tasty!

1 pound boneless skinless chicken breasts, cut into 1-in cubes
1 large sweet onion, halved and sliced
2 tbsp canola oil
3 garlic cloves, minced
2 medium tart apples, peeled and sliced
1/2 cup water
1 tsp salt
1 tsp ground coriander
1 tsp minced fresh gingerroot
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 can (14-1/2 oz) diced tomatoes, drained
1 jalapeno pepper, seeded and chopped
2 tbsp minced fresh cilantro
Hot cooked rice

In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender.  dd garlic, cook 1 minute longer.  Stir in the apples, water and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally.  Stir in the tomatoes, jalapeno and cilantro; heat through.  Serve with rice.
 
 

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Pork Chops with apples and raisins

This savory dish just might satisfy your sweet tooth tonight!

4 bone-in pork loin chops (3/4 in thick and 8 oz each)
1 tsp canola oil
1/4 tsp salt
Dash pepper
1 cup apple cider (or juice)
2 tbsp spicy brown mustard
2 medium apples, sliced
1/4 cup sliced green onions
2 tbsp raisins
1 tbsp cornstarch
2 tbsp cold water

In a large skillet, brown pork chops in oil in batches on both sides.  Sprinkle with salt and pepper.  Return all chops to the skillet.  Combine cider and mustard; pour over meat.  Bring to a boil; reduce heat.  Cover and simmer 13-18 minutes or until a meat thermometer reads 160.  Remove chops to s serving dish; keep warm.

Add the apples and raisins to the skillet.  Cover and cook over medium heat for 5-6 minutes or until apples are tender.  Combine cornstarch and water until smooth; stir into apple mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.
 
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Crispy Potatoes Side Dish

One of my family's favorite dishes, I also bake chicken breasts to go along with these crispy potatoes.  
 
12 to 15 baby red potatoes
1/2 cup olive oil
Coarsely ground salt and pepper
 
Preheat the oven to 450.  In a large saucepan, cover the potatoes with water and bring to a boil.  Cook until fork tender.  Drain the potatoes and let them cool slightly.  Cover a baking sheet with aluminum foil (for easier cleanup!) and spread 1 tbsp of the oil all over the foil surface.  Put the potatoes about 2 inches apart on the baking sheet.  Carefully, using either a potato masher or a clean folded dishcloth, smash each potato so it resembles a cookie on the sheet.  Brush each potato liberally with olive oil, making sure to get the underside.  Salt and pepper each potato.  Bake in the oven for 20-25 minutes until the potatoes are sizzling and crispy.   
 
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Orzo Chicken Soup

 For a twist on traditional chicken noodle soup, try orzo!

1/2 cup chopped onion
1 tbsp butter
3 cans (14-1/2 oz each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/4 tsp pepper
Minced fresh parsley

In a large saucepan, saute the onion in butter until tender.  Add 1 can broth, carrot and celery; bring to a boil.  Reduce the heat; cover and simmer for 15 minutes.  Add the chicken, orzo, pepper and remaining broth; return to a boil.  Reduce the heat; cover and simmer 25-30 minutes or until the orzo and veggies are tender.

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Tomato Basil Salmon

So easy, so delicious, so GOOD FOR YOU!

4 salmon steaks (about 6 oz each)
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
6 large plum tomatoes, peeled, sedded and chopped
1/4 cup water
2 tbsp minced fresh basil
1/2 tsp salt
1/4 tsp pepper
Hot cooked linguine (or your favorite pasta)

In a large skillet over medium heat, cook salmon in oil for 2-3 minutes on each side or until golden brown.  Remove and keep warm.  In the same skillet, cook and stir onion until crisp-tender.  Stir in garlic; cook 1 minute longer.  Add the tomatoes, water, basil, salt and pepper.

Bring to a boil.  Reduce heat to low; carefully return salmon to the pan.  Cover and simmer for 10-12 minutes or until fish flakes easily with a fork.  Serve with linguine.
 
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Ginger Chicken with mushrooms

Easy enough for a weeknight meal even though it tastes like a fancy Saturday night dish!

1 cup fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
3/4 pound boneless skinless chicken breasts, cut into thin strips
3 tsp canola oil, divided
1/2 pound sliced baby portobello mushrooms
1 tsp minced fresh gingerroot
2 cups hot cooked brown rice
1/4 cup minced fresh parsley

Place snow peas in a small saucepan; cover with water.  Bring to a boil; boil for 1 minute.  Drain and set aside.  In a small bowl, combine cornstarch, salt, pepper and milk until smooth; set aside.

In a wok (or large saucepan) coated with cooking spray, stir-fry chicken in 1 tsp hot oil for 5 minutes or until no longer pink.  Remove and keep warm.  In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes.  Add snow peas; stir-fry 2 minutes longer.

Stir cornstarch mixture and add to the pan.  Return chicken to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with hot cooked rice.  Sprinkle with parsley.
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Potato Soup with roasted red peppers

Simple soup for a Meat-Free Monday!  And it's fast too--on the table in 30 minutes.

2 medium onions, chopped
2 tbsp canola oil
1 jar (7 oz) roasted red peppers, undrained and chopped
1 can (4 oz) chopped green chilies, drained
1 tsp ground cumin
1 tsp salt
1 tsp ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tbsp minced fresh cliantro
1/2 cup cream cheese, cubed

In a large saucepan, saute onions in oil until tender.  Stir in roasted peppers, chilies, cumin, salt and coriander.  Cook and stir for 2 minutes.  Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in cilantro.  Cool slightly.  In a blender, process the cream cheese and half of the soup until smooth.  Return all to the saucepan and heat through before serving.

 
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Rice Pudding

Swap savory for sweet...rice is very versatile!  Makes 4 servings; easy to double if you need more.

1-1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick ( 3 inches)
1 cup sweetened condensed milk
3 tbsp raisins

In a small saucepan, combine the water, rice and cinnamon.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed.  Stir in milk and raisins.  Bring to a boil.  Reduce heat; simmer, uncovered for 10-15 minutes or until thick and creamy, stirring frequently.  Discard cinnamon.  Serve warm or cold.


 
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Dreamy Lemon Cheesecake

So light, so airy, so good.

Crust:
2 cups graham cracker crumbs
6 tbsp butter, melted
1/4 cup sugar
Filling:
4 packages (8 oz each!) cream cheese, softened (32 oz total)
1 cup sugar
1/2 cup heavy whipping cream
1/4 lemon juice
2 tbsp all-purpose flour
1 tbsp grated lemon peel
2-1/2 tsp vanilla extract
1 tsp lemon extract
5 eggs, beaten

In a small bowl, combine the cracker crumbs, butter and sugar.  Press onto the bottom and 2-in. up the sides of a greased 10-in. springform pan.  Place pan on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the cream, lemon juice, flour, lemon peel and extracts.  Add eggs, beat on low speed just until combined.  Pour into crust.  Return pan to baking sheet.

Bake for 55-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of the pan to lossen; cool one hour longer.  Refrigerate overnight.  Remove sides of pan.  Slice to serve.
 

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Thumbprint Cookies with jam

Your favorite jam is the star of the show!

1-1/2 cups butter, softened
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
3-1/2 cups all-purpose flour
1/3 cup flaked coconut
1 egg
1 tbsp water
1/3 cup apricot preserves (or your fav jam!)

In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy.  Gradually beat in flour.  Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.

Place coconut in a bowl.  In another bowl, whisk egg and water.  Shape the cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing to adhere.  Place balls 2 in. apart on parchment paper-lined baking sheets, coconut side up.  Press a deep indentation in center of each with the end of a wooden spoon handle.  Fill holes with preserves.  Bake at 350 for 18-20 minutes or until bottoms are browned.
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Blueberry-Rhubarb Crumble

Swap out the rhubarb for strawberries if you'd like!

2/3 cup sugar
2 tbsp cornstarch
3 cups fresh blueberries
3 cups fresh (or frozen) rhubarb, thawed
Topping:
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 tsp salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup chopped almonds

Preheat oven to 375.  In a large bowl, mix sugar, cornstarch and salt.  Add blueberries and rhubarb; toss to coat.  Transfer to a greased 8-in. square baking dish.  For topping, in a small bowl, mix baking mix, sugar and salt.  Cut in butter until crumbly; stir in oats and almonds.  Sprinkle ovr filling.  Bake 40-45 minutes or until filling is bubbly and topping is golden brown.
 
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Red Velvet Cookies

Wow, love 'em as cupcakes but they're even better as cookies!

2 oz. unsweetened chocolate, chopped
1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 egg
1 tbsp red food coloring
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup (6 oz) semisweet chocolate chips
1 can (16 oz) cream cheese frosting

In a microwave, melt unsweetened chocolate; stir until smooth.  Cool.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in the egg, food coloring and vanilla.  Add cooled chocolate; beat until blended.  In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.  Stir in chocolate chips.

Drop by tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets.  Bake at 375 for 6-9 minutes or until set.  Cool completely before frosting.

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Curried Beef

Here's a dish that tastes like it was a ton of trouble but really is simple to make!

1 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 pound beef top round steak, cut into thin 3-in strips
3 tbsp canola oil, divided
2 cups sliced onions
1 garlic clove, minced
1 tsp curry powder
1 tsp beef bouillon granules
1 cup boiling water
1/2 cup tomato juice
3 tbsp tomato paste
Hot cooked noodles or rice

In a large resealable bag, combine the flour, salt and pepper; add beef.  Seal bag and shake to coat.  In a large skillet, brown beef in 2 tbsp oil; drain.  Add the onions and remaining oil; saute until onions are golden brown.  Add garlic; cook 1 minute longer.  Sprinkle with curry.  Dissolve bouillon in boiling water; pour over beef and onion mixture.  Bring to a boil.  Reduce heat; cover and simmer for an hour or until meat is tender.  Add tomato juice and paste; cook for 5 minutes or until heated through.  Serve with your choice of hot cooked noodles or rice.
 

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Easy Beef Potpie

Your whole house will smell delicious after baking up this dish!

1-1/2 pounds boneless beef top round steak, cut into 1/2-in. cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 oz) beef gravy
1/2 tsp dried thyme
1/4 tsp pepper
1 tube (12 oz) refrigerated buttermilk biscuits

In a large skillet sprayed lightly with cooking spray, cook beef over medium heat until no longer pink; drain.  Stir in the vegetables, gravy, thyme and pepper.  Transfer to a greased 9-in. pie plate (or 11-in by 7-in baking dish).  Bake uncovered at 400 for 25 minutes.

Place the biscuits in a single layer over meat mixture.  Bake 10-15 minutes longer or until biscuits are golden brown. 
 
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Goulash Soup

So satisfying, this dish is destined to be a family favorite soon!

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-in cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 oz) diced tomatoes
3 cups beef broth
2 tbsp paprika
1-1/2 tsp salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
Sour cream, dollops on servings optional

In a Dutch oven, cook bacon over medium heat until crisp.  Remove bacon to paper towels; drain--leaving about 2 tbsp drippings in pan.  Add beef cubes and brown on all sides.  Add green pepper and onions; cook until tender.  Add garlic; cook 1 minute longer.  Stir in the tomatoes, broth, paprika, salt, pepper and sugar.

Cover and simmer for about 1-1/2 hours or until beef is tender.  About a 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender.  Garnish each serving with a dollop of sour cream if desired.
 

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Ribeyes with chili butter

Perfect grillin' weather tonight so fire it up!

1/2 cup butter, softened
2 tsp chili powder
1 tsp Dijon mustard
Dash cayenne pepper
4 beef ribeye steaks (8 oz each)
1 to 2 tsp coarsely ground pepper
1/2 tsp sugar

In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth.  Refrigerate until serving.

Rub the steaks with pepper and sugar.  Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired donesness.  Spoon chili butter over steaks and serve.
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Oven Swiss Steak

Your family will thank you for making this dish.  Don't tell 'em it was so easy!

1 pound beef top round steak
4 tbsp all-purpose flour
1 tsp salt
2 tbsp canola oil
1/2 cup each chopped carrot and celery
2 tbsp chopped onion
2 cans (14-1/2 oz each) stewed tomatoes, undrained
1/2 tsp Worcestershire sauce
4 tbsp shredded sharp cheddar cheese

Trim beef; cut into 4 portions and flatten each to 1/4-in. thickness.  In a large resealable plastic bag, combine flour, salt; add beef and shake to coat.  In an ovenproof skillet, brown beef in oil on both sides.

In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender.  Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Return beef to the pan; spoon some of the veggie mixture over the top.

Cover and bake at 325 for 1 hour or until meat is tender.  Uncover; sprinle iwth cheese.  Bake 5 minutes longer until cheese is melted.

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Cheddar Chicken Chowder

Great way to use up leftover chicken!

3 cups chicken broth
2 cups diced peeled potatoes
1 cup each diced celery and diced carrots
1/2 cup diced onion
1-1/2 tsp salt
1/2 tsp pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken

In a 4-qt saucepan, bring the chicken broth to a boil.  Reduce the heat; add the potatoes, carrots, celery, onion, salt and pepper.  Cover and simmer 12-15 minutes or until veggies are tender.

Meanwhile, melt the butter in a medium saucepan; stir in flour until smooth.  Gradually stir in milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce the heat; add cheese, stirring until melted.  Add to the broth along with the cooked chicken.  Cook and stir until heated through.
 

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Dijon Mushroom Beef

Tastes so fancy but this dish is ridiculously easy to make!

1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
2 tsp olive oil
1 pound beef top sirloin steak, thinly sliced
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
2 tbsp Dijon mustard
Hot cooked yolk-free noodles

In a large nonstick skillet, saute mushrooms and onion in oil until tender.  Remove and set aside.  in the same skillet, cook beef until no longer pink.  Add the soup, milk, mustard and mushroom mixture.  Bring to a boil.  Reduce heat; cook and stir until thickened.  Serve over hot cooked noodles.

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Chicken Broccoli Shells

All this dish needs is a loaf of warm, crusty bread!  Yummy.

1 jar (16 oz) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 oz) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large bowl, combine the Alfredo sauce, broccoli, cooked chicken and cheeses.  Spoon into pasta shells.  Place in a lightly greased 13-in by 9-in baking dish.  Cover and bake at 350 for 30-35 minutes or until heated through.

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Gyros with spinach and beef

Nothing can take the place of a real lamb-meat-on-a-spit gyro but this fast weeknight version made with ground beef is certainly a viable option!

1 pound lean ground beef
1 package frozen chopped spinach, thawed and squeezed dry
6 green onions, chopped
1 can (2-1/4 oz) sliced rip olives, drained
2 tsp lemon-pepper seasoning, divided
1 large tomato, chopped
1 cup (8 oz) fat-free plain yogurt
1/2 cup mayonnaise (Use the mayo with olive oil--flavor profile works great with this dish!)
6 pita breads (6 in.), halved
12 lettuce leaves
1 cup (4 oz) crumbled feta cheese

In a large skillet, cook beef over medium heat until no longer pink.  Add the spinach, onions, olives and 1 tsp lemon-pepper; heat through.  Stir in tomato; set aside.

In a small bowl, combine the yogurt, mayo and remaining lemon-pepper.  Line pita halves with lettuce; fill with beef mixture and feta cheese.  Serve with yogurt sauce.
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