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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


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
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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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Meat Free Chili

Monday is a great day to go Meat-Free, so says Sir Paul McCartney.  You won't even miss the meat in this hearty chili.

1 can (16 oz) hot chili beans, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tbsp ground cumin
2 tsp chili powder
4 tbsp sour cream
4 tbsp shredded cheddar cheese

In a large saucepan.  Combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until veggies are crsip-tender.  Top each serving with a dollop of sour cream and a sprinkling of cheese.
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Maple Teriyaki Salmon

Match up a great piece of salmon with a sweet and simple marinade and you've got one fantastic dish!

1/3 cup apple juice
1/3 cup maple syrup
3 tbsp reduced-sodium soy sauce
2 tbsp finely chopped onion
2 garlic cloves, minced
4 salmon fillets (6 oz each)

In a small bow, whisk the first five ingredients until blended.  Remove 1/2 cup for basting; cover and refrigerate.  Pour remaining marinade into a resealable plastic bag.  Add salmon; seal bag and turn to coat.  Refrigerate 1-3 hours.

Drain salmon, discarding marinade in bag.  Moisten a paper towel with cooking oil; using tongs, rub on grill rack to coat lightly.  Place salmon on grill rack, skin side down.  Grill covered over medium heat (or broil 4 inches from heat) 10-12 minutes or until fish flakes easily with a fork, basting frequently the last four minutes with reserved marinade.
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Layered Tortilla Pie

Have toppings at the ready with this perfect pie, like shredded lettuce and sour cream!

1 pound lean ground beef
1 medium onion
1 can (8 oz) tomato sauce
1 garlic clove, minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (2-1/2 oz) sliced ripe olives, drained
1 tbsp butter
6 corn tortillas (6 inches)
2 cups (8 oz) shredded cheddar cheese
1/4 cup water

In a large skillet, cook beef and onion until meat is no longer pink; drain.  Add the tomato sauce, garlic, chili powder, salt, pepper and olives.  Bring to a boil.  Reduce heat; simmer for 5 minutes or until thickened.

Lightly butter tortillas on one side; place one tortilla, buttered side down in a 2-qt. round casserole dish.  Top with about 1/2 cup meat mixture and 1/3 cup cheese.  Repeat layers; ending with cheese.

Pour water around sides of casserole (not over the top!).  Cover and bake at 400 for 20 minutes or until heated through.  Let stand 5 minutes before cutting and serving.
 

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Mediterranean Shrimp Linguine

Another fast weeknight dish for a super-short work week!  (Plus, it reheats well if someone shows up late for dinner.)

9 oz uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
1 cup sliced fresh mushrooms
2 tbsp olive oil
3 medium tomatoes, chopped
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and halved
1 can (6 oz) pitted ripe olives
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper

Cook linguine according to package directions.  Meanwhile, in a large skillet, saute shrimp and mushrooms in oil for 2 minutes.  Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.  Drain linguine; toss gently with shrimp mixture and serve.
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Beef Spanish Rice

 Quick dishes are always nice to prepare during a four day work week!

1 pound lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 can (14-1/2 oz) stewed tomatoes
1-1/2 cups water
1 cup uncooked long grain rice
1 tsp salt
1 tsp chili powder
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp pepper
2 tbsp tomato paste
French bread

In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain.  Stir in the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is tender.  Stir in tomato paste and cook until heated through.  Serve with French bread.
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Spaghetti and Meatballs

 School starts back tomorrow, the kids will LOVE a night of homemade spaghetti and meatballs before the big day!

1 cup chopped onion
1 tbsp canola oil
1 can (28 oz) stewed tomatoes
2 cans (6 oz each) tomato paste
1 tbsp sugar
1/2 tsp dried basil
1/4 tsp dried oregano
1/8 tsp dried majoram
1/8 tsp paprika
Dash pepper
2 eggs
1 garlic clove, minced
2 tsp dried parsley flakes
1 pound lean ground beef
1 cup grated Parmesan cheese
1/2 cup dry bread crumbs
Hot cooked spaghetti

In a Dutch oven, saute onion in oil until tender.  Stir in tomatoes, tomato paste, sugar and seasonings.  Bring to a boil.  Meanwhile, in a large bowl, beat eggs, garlic and parsley.  Add the beef and mix well.  Sprinkle with cheese and bread crumbs; mix gently.  Shape into 1-1/2-inch balls.  Add to the sauce; reduce heat.  Cover and simmer for 30 minutes or until the meat is no longer pink.  Serve the meatballs and sauce with hot cooked spaghetti.

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BRATS!

Can't go wrong grilling BRATS! this weekend!  The fennel makes it special.

8 uncooked bratwurst links
3 cans (12 oz) beer
1 large onion
2 tbsp fennel seed
8 brat buns, split

Place the brats in a large saucepan or Dutch oven; add the beer, onion and fennel.  Bring to a boil.  Reduce heat; cover and simmer 8-10 minutes or until meat is no longer pink.  Drain and discard beer mixture.

Grill brats, covered, over indirect medium heat for 4-6 minutes on each side (or until a thermometer reads 160), turning occasionally.  Serve on buns.
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Pasta with Chicken and Roasted Peppers

Quick and easy weeknight meal!

2 tbsp extra-virgin olive oil

 

In a sauté pan or skillet large enough to hold all of the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute. Add the chicken and sauté, stirring, until it is cooked through. Lower the heat to medium and add the roasted red peppers, oregano, rosemary, and chicken broth.

In a large pot of boiling salted water, cook the pasta according to package directions for al dente. Drain the pasta and add it to the sauté pan with the chicken. Stir to combine. Add freshly ground pepper. Serve in large pasta bowls, with parmesan cheese on the side.


 
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Pepperoni Burgers

A nice compromise when one family member wants pizza and another wants burgers for dinner!

1-1/2 lb ground beef 


Combine the ground beef, salt, pepper, garlic, and oregano. Mix the ingredients well and form into six patties. Place the patties on a broiler and cook on both sides until almost done. Spoon the pizza sauce over the top of the cooked burgers and top with the grated mozzarella, Place the pepperoni slices on top of the cheese and broil until the cheese is melted and starting to brown. Serve open-faced on a slice of toasted Italian bread!
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Hawaiian Fish Kabobs



 
 Add the first seven ingredients to a jar with a tight-fitting lid and shake them well.  Place the catfish in a shallow bowl and pour the marinade over the fish, tossing the fish to coat it thoroughly with the marinade.  Cover the bowl and chill the fish for 30 minutes or longer.  Reserving the marinade, remove the fish from the bowl.  String the pineapple, vegetables, and fish on the skewers, starting and ending with pieces of bell pepper.  Brush the skewers on all sides with the remaining marinade.  Place the skewers on a hot grill, and cook the kebabs for 4 minutes on each side or until the fish is just cooked through.

 
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Hot Chicken Salad

Chicken salad doesn't have to just make sandwiches...it can also make a delicious casserole!

4 cup cold, chopped cooked chicken

 
Grease a 2-quart oval or rectangular baking dish; set aside.  In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken soup, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.  Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate at least one hour (or even overnight).  Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

 
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Chimichangas

Chimichangas are like really awesome fried burritos!  (This is a big recipe, fyi.)

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, miced
2 cans (16 oz each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10-inch)
Vegetable oil (for frying)
Optional Toppings: salsa, shredded lettuce, sour cream, chopped ripe olices, chopped tomatoes, addtional cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.

Spoon about 1/3 cup of beef and bean mixture off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortilla, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings!
 

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Adobo Shrimp Scampi

Hope you're not afraid of a little spice...

2 plum tomatoes, seeded and chopped
1 poblano pepper, seeded and chopped
1 tbsp minced chipotle pepper in adobo sauce
3 garlic cloves, minced
1 tbsp olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh cilantro
3 tbsp lime juice
2 tbsp butter
1/2 tsp salt
1/4 cup shredded part-skim mozzarella cheese

In a large skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes.  reduce heat to medium; stir in the shrimp, broth, cilantro, lime juice, butter and salt.  Cook and stir for 3-4 minutes or until shrimp turn pink.  Remove from the heat; sprinkle with cheese.
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Skillet Chicken and Veggies

Change out the veggies to suit your family's tastes! 

1 package (7 oz) spaghetti
1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1 tsp garlic powder
1 tsp dried basil
1 tbsp canola oil
1/2 pound fresh mushrooms, sliced
1 large zucchini, julienned
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3/4 cup mayonnaise
4 tbsp grated Parmesan cheese, divided

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender.  Add the mushrooms, zucchini, onion and peppers.  Cook and stir for 5-7 minutes until chicken juices run clear and veggies are crisp-tender.

Stir the mayonnaise and 3 tbsp Parmesan cheese into chicken mixture.  Drain spaghetti; top with chicken mixture.  Toss gently to combine.  Serve sprinkled with remaining cheese.
 
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Pasta Veggie Stir Fry

Monday, Monday...let's go Meat Free!  You won't miss it with all the garden goodness in this dish.

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek, white portion only-julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green peppers, cut into thin strips
1 cup fresh green beans, cut into 1-in pieces
1 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp honey
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp ground ginger

Cook the pasta according to package directions.  Meanwhile, in a large skillet or wok, stir-fry the carrots, leek, zucchini, peppers and green beans in hot olive oil for 3-4 minutes until crisp tender.  Drain pasta; add to the vegetables mixture.  Drizzle with sesame oil.  Stir fry for 2 minutes.  In a small bowl, combine the vinegar, honey, salt, chili powder and ginger.  Pour over pasta mixture; toss to coat.
 
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Summer Sausage Packets

Firing up the gril this weekend?  Easy foil packages, full of all your favorite things, cook up easily (and clean up is a breeze!).

1 pound summer sausage, cut into 1-in pieces
4 medium potatoes, peeled and cut into 1/2-in cubes
3 cups shredded cabbage
1 large sweet onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 pound chicken tenderloins, cut into 1-in pieces
2 medium tomatoes, cut into wedges
1/2 cup butter, cut into eight cubes
1/4 cup prepared Italian salad dressing

In a large bowl, combine the first eight ingredients.  Gently stir in the chicken and tomatoes.  Divide mixture among eight double thicknesses of heavy duty foil (about 12-in square).  Top each with a butter cube.

Fold foil around mixture and seal tightly.  Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and veggies are tender.  Carefully open foil to allow steam to escape; drizzle with dressing.
 
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Fajita Skillet

It's the fresh pineapple that'll knock your socks off!

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 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 the cornstarch and lime juice until smooth; add to pan.  Bring to a boil; cook and stir until thickened.  Stir in pineapple and tomato; heat through.  Serve with tortilla strips.
 
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Greek Pizzas

Nice, fresh spin on classic pizza taste!


1 package (5 oz) fresh baby spinach
1 tbsp olive oil
1/2 pound lean ground beef
1 can (15 oz) pizza sauce
2 prebaked mini pizza crusts
4 plum tomatoes, sliced
1 cup crumbled tomato and basil feta cheese
1/4 cup pine nuts, toasted

In a large skillet, saute spinach in oil for 2-3 minutes or until wilted.  Remove and set aside.  In the same skillet, cook beef over medium heat until no longer pink; drain.  Stir in pizza sauce; cook for 5 minutes or until heated through.

Place crusts on an ungreased baking sheet; spread with meat sauce to within 1/2-inch of edges.  Layer with spinach, tomatoes, feta cheese and pine nuts.  Bake at 450 for 8-10 minutes or until cheese is melted.
 

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Lemon Shrimp Stir-Fry

The sauce is mild but still full of velvety lemon flavor!  Tiny recipe, though, only serves two so double up if you need to.

1 tbsp cornstarch
1/2 tsp sugar
1/2 tsp chicken bouillon granules
1/4 tsp grated lemon peel
Dash pepper
1/2 cup water
4-1/2 tsp lemon juice
1/2 pound uncooked medium shrimp, peeled and deveined
1 tbsp canola oil
3/4 cup sliced celery
1/2 medium green pepper, cut into strips
1/2 medium sweet red pepper, cut into strips
1 cup sliced fresh mushrooms
3/4 cup fresh sugar snap peas
1 green onion, sliced
1 cup hot cooked long grain rice

In a small bowl, combine the first five ingredients.  Stir in water and lemon juice until blended; set aside.  In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink.  Remove with slotted spoon and keep warm.  In the same pan, stir-fry celery and peppers for 2 minutes.  Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until veggies are crisp-tender.

Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add shrimp; heat through. Serve with rice.

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Garden Primavera

Start the week off right with a nice Meat-Free Monday meal, chock full of healthy veggies.

8 oz uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tbsp olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet, saute broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes.  Add the V8 juice and basil; bring to a boil.  Reduce heat; simmer uncovered for 3 minutes.  Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.

Drain fettuccine; add to veggie mixture and toss to coat.  Sprinkle with Parmesan cheese.
 
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Brown Sugar Salmon with Strawberries

So fresh, so light...your body will thank you! 

1 tbsp canola oil
1 tsp ground mustard
1 tsp ground allspice
1/2 tsp salt
1/3 cup packed brown sugar
4 salmon fillets (5 oz each)
Relish:
1 tbsp minced fresh mint
1 tbsp canola oil
1 tbsp lemon juice
2 tsp grated lemon peel
1/8 tsp sugar
1 cup finely chopped fresh strawberries
1 small cucumber, finely chopped

In a small bowl , mix the first five ingredients and rub over the flesh side of the salmon fillets.  Refrigerate covered for 1 hour.  For the relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar.  Add strawberries and cucumber; toss to coat.

Oil your grill lightly.  Place salmon on grill rack, skin side down.  Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork.  Serve with relish.
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Apple Spiced Pork

Something about sweet and savory dishes, gets me everytime.

2 cups uncooked yolk-free noodles
1 pound pork tenderloin, halved lengthwise and cut into 1/2-in slices
1/4 cup chopped celery
2 tbsp chopped onion
1 tbsp canola oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp browm sugar
1/2 tsp seasoned salt
1/2 tsp ground cinnamon
4-1/2 tsp cornstarch
1 can (14-1/2 oz) reduced-sodium beef broth
2 tbsp chopped walnuts

Cook noodles according to package directions; drain.  Meanwhile, in a large skillet, brown the pork with celery and onion in oil; drain.  Add the apples, raisins, brown sugar, seasoned salt and cinnamon.  Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and veggies are tender.

In a small bowl, combine cornstarch and broth until smooth; gradually add to the pork mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with noodles.  Sprinkle with walnuts.
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Wild Rice Salad with Almonds and Apples

You'll be surprised at how awesome a cold rice salad is! 

1-1/2 cups uncooked wild rice
2 medium apples, chopped
2 tbsp plus 1/2 cup orange juice
4 tsp olive oil
4 tsp red wine vinegar
1 tbsp honey
3/4 tsp salt
1/4 tsp pepper
2 celery ribs, chopped
1/2 cup almonds, chopped

Cook wild rice according to package directions.  Transfer to a large bowl; cool completely.  Meanwhile, in a small bowl, toss apples with 2 tbsp orange juice.  In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper.

Add apples and celery to rice.  Drizzle with dressing; toss to combine.  Refrigerate covered until chilled.  Sprinkle with almonds before serving.

 
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Curried Chicken with Apples

Fast weeknight dish that just explodes with flavor!

1 pound boneless skinless chicken breasts, cut into 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 caynenne 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.  Add garlic, cook 1 minute longer.  Stir in 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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Easy Brisket

Oh, you'll thank me for this recipe.  Leftovers (if you have any) make excellent sandwiches!

2 tbsp brown sugar
1 tbsp (each) salt, onion powder, garlic powder
1 tbsp (each) ground mustard, smoked paprika, pepper
2 fresh beef briskets (3-1/2 lbs each)
1 bottle (10 oz) Heinz 57 steak sauce
1/2 cup liquid smoke
1/4 cup Worcestershire sauce

In a small bowl, combine spices and brown sugar.  With a fork or sharp knife, prick holes in briskets.  Rub meat with seasoning mixture.  Cover and refrigerate overnight.

Place briskets, fat sides up, in a roasting pan.  In a small bowl, combine the steak sauce, liquid smoke and Worcestershire sauce; pour over meat.

Cover tightly with foil; bake at 325 for 4 to 5 hours or until tender.  Let stand in juices for 15 minutes.  To serve, thinly slice across the grain.  Spoon pan juices over servings.
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Merlot Filet Mignon

So simple and so good, add a loaded baked potato and a salad to complete the meal!  (Note this recipe only serves two.)

2 beef tenderloin steaks
3 tbsp butter, divided
1 tbsp olive oil
1 cup merlot
2 tbsp heaving whipping cream
1/8 tsp salt

In a small skillet, cook steaks in 1 tbsp butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness.  Remove and keep warm.

In the same skillet, add wine, stirring to loosen browned bits from pan.  Bring to a boil; cook until the liquid is reduced to 1/4 cup.  Add the cream, salt and remaining butter; bring to a boil.  Cook and stir for 1-2 minutes or until slightly thickened and butter is melted.  Serve with steaks.

 
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Beef Fajitas with wasabi

Wasabi is Japanese horseradish and it goes very well with beef!  It's powerful. (You've been warned!)

1 large sweet red pepper, julienned
12 green onions with tops, cut in half lengthwise
2 tbsp sesame oil, divided
1 pound beef stir-fry strips
2 tsp cornstarch
3 tbsp reduced-sodium soy sauce
2 tsp prepared wasabi
2 tsp minced fresh gingerroot
1 tsp minced garlic
8 flour tortillas, warmed
1 cup coleslaw mix

In a large skillet, stir-fry pepper and onions in 1 tbsp oil for 3 minutes or until tender; remove and set aside.  In the same skillet, stir-fry beef in remaining oil for 5 minutes or until no longer pink.

In a small bowl, combine the cornstarch, soy sauce, wasabi, ginger and garlic until blended; pour over beef.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Return red pepper mixture to the pan and heat through.

Spoon 1/2 cup of the beef mixture down the center of each tortilla; top with 2 tbsp of the coleslaw mix.  Roll up tortillas and serve immediately.
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