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Mornings with Mike & Heather
Some people call me the space cowboy!

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


Tomato & Spinach Soup

Tastes great with grilled cheese!

1 large yellow onion, chopped
1 tbsp olive oil
1 can (14 oz) diced tomatoes, drained
2 cups water
2 beef bouillon cubes
1/2 cup sliced fresh mushrooms
1/2 tsp Italian seasoning
1/4 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 cups spinach leaves (loosely packed)
Grated Parmesan cheese for garnish

In a Dutch oven, saute onion in oil over medium heat for 5-10 minutes until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes until spinach is wilted and tender. Garnish servings with Parmesan cheese.

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Super-Sloppy Joes

Make these Sunday and your family will name you the MVP!

1 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1 can (4 oz) chopped green chilies
1/2 cup beef broth
1/4 cup chili sauce
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp ground pepper
6 hamburger buns, split
2 tbsp butter, softened

Cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in ketchup, chilies, broth, chili sauce and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes, stirring occasionally. Spread cut sides of buns with butter. Place on baking sheets, butter side up and broil fr 2 minutes until toasted. Serve beef mixture on buns. Have napkins at the ready!
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Curry Chicken

Great weeknight dish, comes together in a flash!

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 tbsp canola oil
1 can (14 oz) coconut milk
2 tbsp tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry powder, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer until spinach is wilted. Serve with rice.

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Spicy Shrimp

Can you handle the heat?!?

1/2 large onion, chopped
1/2 large green pepper, chopped
1 tbsp olive oil
2 garlic cloves, minced
1/2 can (4 oz) tomato sauce
1/4 cup chicken broth
1/4 cup minced fresh parsley
1 to 2 tbsp hot sauce
1/4 tsp onion salt
1/4 tsp pepper
1 pound uncooked large shrimp, peeled and deveined
3 cups hot cooked rice

In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, parsely, hot sauce, onion salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer until shrimp turn pink. Serve with rice.
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Mexican Chicken Pasta

Perfect weeknight dish, so quick and easy to pull together!

1 package (16 oz) penne pasta
2 cups cubed cooked chicken
1-1/2 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 apckage directions.  Meanwhile, in a large bowl, combine the cooked 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 before serving.

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Baked Fish

Try this recipe with catfish or any nice sized white-fish fillets!  Serve with your favorite rice.


2 tbsp minced fresh parsley
1 tsp salt
3/4 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dreid basil
1/2 tsp pepper
4 catfish fillets (6 oz each)
2 tbsp lemon juice
1 tbsp butter, melted
1 garlic clove, minced

Combine the first seven ingredients; sprinkle over fillets on both sides.  place in a greased baking dish. Combinet he lemon juice, butter and garlic; drizzle over fillets.  Bake uncovered at 350 for 15-20 minutes until fish flakes easily with a fork.
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Fettuccine Alfredo

With chicken AND bacon!!!

1 package (12 oz) fettuccine
8 bacon strips, cut into pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half and half cream
1/2 cup shredded Parmesan cheese
1 tsp paprika
Additional Parmesan

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook the bacon until crisp.  Remove from pan to drain on paper towels.  Cook chicken in 1 to 2 tbsp bacon drippings until no longer pink.  Add mushrooms and green onions; cook until mushrooms are tender.  Add garlic; cook 1 minute longer.  Stir in the cream, cheese and paprika.  Reduce heat; simmer uncovered for 5-10 minutes.  Drain fettuccine, add to chicken mixture.  Add bacon; toss to coat.  Top servings with another sprinkling of Parmesan cheese.

 
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Spicy Steak Soup

This easy to pull together soup just happens to be one of husband's favorites! 

1/2 pound beef tenderloin, cut into small pieces
1/2 cup chopped onion
1/2 tsp salt
1 to 2 tbsp olive oil
3 cups cubed peeled Yukon Gold potatoes
2 cups beef broth
1/4 cup steak sauce
1 tbsp chili powder
1/4 tsp ground cumin
1/8 tsp cayenne pepper


In a Dutch oven, saute beef, onion and salt in oil for 5 minutes until meat is no longer pink.  Stir in the potatoes, broth, steak sauce and spices.  Bring to a boil.  Reduce the heat; cover and simmer for an hour.
 
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Lemon Garlic Pasta with crab

Vampires hate this recipe (see amount of garlic).

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes (until garlic is golden not brown!).  Add the broth, crab and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.  Drain pasta; toss with crab sauce and 1/4 cup parsley.  Garnish with lemon wedges and remaining parsley.

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Parmesan Corn Chowder

Bet this dish warms you right up tonight!

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 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 potatoes, carrots, celery and onions in water; bring to a boil.  Reduce heat; cover and simmer for 15 minutes until veggies are tender (do not drain!).  Meanwhile, in a small saucepan, melt butter.  Stir in the flour, salt and pepper untl smooth; gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes until thickened.  Stir into the vegetable mixture.  Add corn and cheese.  Cook 10 minutes longer until heated through.

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Salsa Verde Chili

Great weeknight dish that comes together quickly using jarred salsa!

1 cup thinly sliced green onions, divided
1 16 oz jar salsa verde
2 15 oz cans low-sodium black beans
1 cup frozen fire-roasted corn kernels
4 tbsp chopped fresh cilantro

In a large saucepan, coated with cooking spray, saute 3/4 cup green onions until softened (about 3 minutes).  Add salsa, beans, corn and 1/2 cup water; bring to a boil.  Reduce heat to medium-low and simmer 15-20 minutes.  Salt and pepper to taste.  Garnish each serving with a tbsp each of green onions and cilantro.

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Veg Soup

Such an easy soup to throw together on a busy weeknight!

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tbsp butter
3 cups fresh broccoli florets
3 cups skim milk, divided
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 tbsp all-purpose flour

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes.  Add the broccoli; cook 3 minutes longer.  Stir in 2-3/4 cups milk, salt, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes until vegetables are tender.  Combine the flour and remaining 1/4 cup milk until smooth; gradually stir into the soup.  Bring to a boil; cook 2-3 minutes longer until thickened. 
 

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Burgers with a surprise

Love stuffed burgers!

1/2 cup chopped onion
1 can (4 oz) chopped green chilies
1 pound ground beef
4 slices Monterey jack cheese
2 burger buns, split and toasted
1/4 cup guacamole

Combine onions and chilies in a small bowl.  Shape beef into eight patties.  Top half the patties with an even amount of the onion mixture.  Cover with remaining paties and firmly press edges to seal.  Grill, covered, over medium heat for 5-7 minutes on each side (until meat thermometer reaches 160 and juices run clear).  Top each with a slice of cheese.  Grill 1 minute longer until cheese is melted.  Serve on toasted buns with guacamole.
 

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Cheesy Chicken Chowder

Everybody loves this tasty dish!  And it is super satisfying on a cold night.

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
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 large saucepan, bring the chicken broth to a boil.  Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.  Cover and simmer for 15 minutes until veggies are tender.  Meanwhile, melt the butter in another saucepan; stir in flour until smooth.  Gradually stir in milk.  Bring to a boil over medium heat; cook and stir for 2 minutes until thickened.  Reduce heat; add the cheese, stirring until melted.  Add cheese sauce mixture to broth and veggies along with the cooked chicken.  Cook and stir until heated through.
 
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Peanut Butter Candy

My husband's favorite sweet thing (besides me, of course!) is this quick version of peanut butter fudge.  It is very crumbly...because that's the way he likes it best!!!

1 stick butter
2-1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp vanilla
3-1/2 cups powdered sugar

Melt the butter in a large saucepan. Add the brown sugar and milk; stir to combine.  Bring to a low-rolling boil.  Boil for two minutes stirring frequently.  Remove from heat; add peanut butter and vanilla. Mix until peanut butter is incorporated fully.  Pour mixture into a big bowl containing the powdered sugar.  Mix together well and spread into a foil lined dish.  Refrigerate for a while before cutting into pieces.  This is a crumbly fudge! Your pieces may not be perfect but they will be DELICIOUS.
 
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Quick Black Bean Soup

Great Meat-Free Monday meal right here! 

2 cans (15 oz) black beans, rinsed and drained
3 cups vegetable broth
1-1/2 cups chunky salsa
1 cup canned whole kernel corn, drained
Dash (or two!) hot pepper sauce
1 tbsp lime juice
2 cups (8 oz) shredded cheddar cheese
1/4 cup chopped green onions
Tortilla chips

Combine beans, broth, salsa, corn and hot pepper sauce in a saucepan.  Cover and heat through.  Drizzle each serving with lime juice; sprinkle with cheese and onions. Serve with tortilla chips as an extra topping!

 

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Mexican Manicotti

Put this dish together and refrigerate it overnight to bake the next day!

1 pound lean ground beef
1 can (16 oz) refried beans
2-1/2 tsp chili powder
1-1/2 tsp dried oregano
1 package (8 oz) manicotti shells
2-1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions


In a large bowl, combine the uncooked beef, beans, chili powder and regano.  Spoon into the uncooked manicotti shells; arrange in a greased 13x9 baking dish.  Combine water and picante sauce; pour over shells.  Cover and refrigerate overnight.  Remove from the fridge 30 minutes before baking.  Cover and bake for one hour.  Uncover; spoon the sour cream over the top.  Sprinkle with cheese and green onions.  Bake 5-10 minutes longer until cheese is melted and bubbly.
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Barbecue Muffins

These make great afterschool snacks!  (They freeze really well.)

1 tube (10 oz) refrigerated buttermilk biscuits
1 pound lean ground beef
1/2 cup ketchup
3 tbsp brown sugar
1 tbsp cider vinegar
1/2 tsp chili powder
1 cup (4 oz) shredded cheddar cheese

Separate dough into 10 biscuits; flatten each into a 5-in. circle.  Press each onto the bottom and up the sides of a greased muffin cup; set aside.  In a skillet, cook beef over medium heat until no longer pink; drain.  In a small bowl, combine ketchup, brown sugar, vinegar and chili powder; stir until smooth.  Add to meat and mix well.  Divide the meat mixture among the biscuit-lined muffin cups, using about 1/4 cup for each.  Sprinkle with cheese.  Bake at 375 for 20 minutes or until biscuits are golden brown.  Let them cool for a few minutes before serving them, especially to kids.
 

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Stuffed Meatballs

Surprise your family by stuffing your meatballs with mozzarella!

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tbsp minced fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1 pound lean ground beef
3 oz fresh mozzarella cheese
2 tbsp canola oil
1 jar (26 oz) marinara sauce
Hot cooked pasta

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture; mix well.  Cut mozzarella into eighteen 1/2-in cubes.  Divide meat mixture into eighteen protions; shape each around a cheese cube.  In a large skillet, cook meatballs in batches until no pink remains; drain.  In a large saucepan, heat marinara sauce; add meatballs and heat through.  Serve over pasta.


 
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Pizza Roll Ups

A fun dinner both kids and adults will love!

1 pound lean ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 jar/can (8 oz) pizza sauce
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 of the beef mixture off center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over the 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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Mediterranean Cod

Easy and healthy!

4 cups shredded cabbage
1 large sweet onion, thinly sliced
4 garlic cloves, minced
4 cod fillets (6 oz each)
1/4 cup pitted Greek olives, chopped
1/2 cup crumbled feta cheese
1/4 tsp each salt and pepper
4 tsp olive oil

Cut parchment paper or heavy duty foil into 18-in by 12-in pieces; place 1 cup cabbage on each.  Top with onion, garlic, cod fillet, olives, cheese, salt and pepper.  Drizzle with olive oil.  Make sealed packets out of each; place on baking sheets.  Bake at 450 for 12-15 minutes until fish flakes easily with fork.  Open packets carefully to allow steam to escape.
 

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Coconut Shrimp Chowder

Quick and easy!

1 medium onion, chopped
2 tsp canola oil
1/4 tsp cayene pepper
2 cups chicken broth
1 package (10 oz) frozen corn
1/4 tsp (each) salt and pepper
1 can (13 oz) coconut milk
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lime juice
2 tbsp minced fresh cilantro
1 medium avocado, peeled and cubed

In a large saucepan, saute onion in oil until tender. Add cayenne pepper.  Stir in broth, corn, salt and pepper.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes.  Remove from the heat and stir in coconut milk.  Cool slightly.  In a food processor or blender, process soup in batches until blended.  Return all to pan.  Add shrimp; cook and stir over medium heat for 5-6 minutes until shrimp turn pink.  Stir in lime juice and cilantro.  Top servings with avocado.
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Potato Pumpkin Mash

Two classic sides...combined into one gorgeous dish!  Read recipe--you'll be cooking them both at the same time at first.

8 cups peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 cup 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; simmer uncovered for 20 minutes until pumpkin is tender. At the same time, place potatoes in another saucepan; cover with water.  Bring to a boil.  Reduce heat; cook uncovered for 10-15 minutes until potatoes are tender.  Drain potatoes; return to pan.  Mash, adding 1/4 cup milk, 4 tbsp butter and 1/2 tsp salt.  Add milk if needed.  Transfer to serving bowl and keep warm.  Drain pumpkin; return to pan.  Mash pumpkin, gradually adding remaining butter, salt and milk; spoon evenly over potatoes.  Use a spoon to swirl through mashed mixture.  Drizzle dish with olive oil; sprinkle with pepper. 
 
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Mexican Rice Skillet

It's a one-pan masterpiece!!!  And a great use of leftover rice too.

1 pound boneless skinless chicken breasts
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
2 cups cooked rice
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1 jar (7 oz) roasted sweet red peppers, drained and sliced
1 jar (8 oz) taco sauce (spicy as you like it)
2 green onions, chopped
1/4 cup minced fresh cilantro

In a large skillet, stir-fry chicken and onion in oil until chicken is no longer pink.  Add garlic; cook 1 minute longer.  Stir in cooked rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through.  Sprinkle servings with fresh cilantro.
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Chicken Portobello Stroganoff

A modern version of a Russian classic, this dish is comforting on cold nights!

1 pound ground chicken
12 oz baby portobello mushrooms, halved
1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
2 cups plus 3 tbsp chicken broth, divided1/2 cup heavy whipping cream
2 tbsp lemon juice
1/4 tsp salt
1/8 tsp white pepper
1 cup (8 oz) sour cream
Hot cooked egg noodles or pasta

In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no lnger pink.  Add garlic and cook 1 minute longer.  Stir in 3 tbsp broth.  Bring to a boil; cook until liquid is almost evaporated.  Add the remaining 2 cups broth plus the cream, lemon juice, salt and pepper.  Bring to a boil; cook until liquid is reduced by half.  Reduce heat.  Gradually stir in sour cream; heat through (but do not boil this time).  Serve with hot noodles.
 
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Spicy Tomato Soup with couscous

Change up your ordinary tomato soup, this one has tons of flavor!

2 medium sweet yellow peppers, chopped
1 medium red onion, chopped
2-1/2 tsp olive oil
3 garlic cloves, minced
6 cups vegetable broth
6 plum (Roma) tomatoes, chopped
1-1/2 tsp ground cumin
1-1/ tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/4 tsp pepper
1/2 cup uncooked couscous

In a Dutch oven, saute peppers and onions in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes until flavors are blended.  Stir in couscous and cook 5 minutes more untl couscous is tender.
 
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Cheddar Bacon Chicken

If everything's better with bacon AND everything's better with cheese...this is the most awesome dish ever!!!

4 boneless skinless chicken breast halves
1/4 cup reduced-sodium teriyaki sauce
1/4 cup barbecue sauce
4 slices cooked bacon, cut in half
4 slices cheddar cheese

Dip both sides of chicken in teriyaki sauce; place on greased baking pan.  Bake the chicken uncovered for 13-18 minutes or until thermometer reads 170.  Spread barbecue sauce over chicken; top with bacon and cheddar slices.  Bake for 3-5 minutes longer until cheese is melted.
 
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Sesame Spaghetti Salad

Make-ahead salad with a ton of flavor!

1 package (16 oz) spaghetti
1/3 cup sesame oil
1/4 cup canola oil
1 tsp crushed red pepper flakes
1/4 cup reduced-sodium soy sauce
3 tbsp honey
1-1/2 tsp kosher salt
1/2 cup dry roasted peanuts, chopped
1/4 cup minced fresh cilantro
2 tbsp sesame seeds, toasted

Cook spaghetti according to package directions.  Meanwhile, in a small saucepan over medium heat, heat the sesame oil, canola oil and pepper flakes until oil is fragrant.  Remove from the heat.  Stir in the soy sauce, honey and salt; set aside.  Drain spaghetti and rinse in cold water; transfer to a large bowl.  Add the peanuts, cilantro, sesame seeds and oil mixture; toss to coat.  Chill until serving.
 
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Lentil Spinach Soup

Simmer a big ol' pot of this and your family will thank you!  (Recipe has 5 servings, double everything to make more.)

1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 tsp chicken bouillon granules
1/8 tsp crushed red peper flakes
1 package (10 oz) fresh spinach, coarsely chopped
Parmesan cheese

In a large saucepan, cook sausage and onion until meat is no longer pink; drain.  Stir in the water, lentils, bouillon and red pepper flakes.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes until lentils are tender.  Stir in spinach, cook 3-5 minutes longer until spinach is tender.  Sprinkle servings with shredded Parmesan cheese.

 
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Tex-Mex Dip

Easy to share with a crowd!

2 cans (9 oz each) bean dip
3 medium ripe avocados, peeled
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 cup (8 oz) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups (8 oz) shredded cheddar cheese
1 cup sliced ripe olives
4 green onions, sliced
1 large tomato, chopped and seeded
Tortilla chips

Spread the bean dip on a 12-inch serving plate.  In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip.  Combine the sour cream, mayonnaise and taco seasoning; spread carefully over the avocado layer.  Sprinkle with cheese, olives, green onions and tomatoes.  Serve with tortilla chips!

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Hot Deviled Eggs

It's National Deviled Egg Day!  Try these spicy ones...if you dare.

12 hard-cooked eggs
6 tbsp minced fresh cilantro
6 tbsp mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced (keep the seeds if you like it HOT)
1-1/2 tsp grated lime peel
1 tsp ground cumin
1/4 tsp each salt and pepper

Cut eggs in half lengthwise.  Remove yolks; set whites aside.  In a smal bowl, mash the yolks.  Add 3 tbsp cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well.  Stuff or pipe into egg whites.  Refrigerate until serving.  Garnish with remaining cilantro.
 
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Pumpkin Soup

Just what you need on a cool, fall night!  Big recipe, serves 10.

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tbsp butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 oz) solid-pack pumpkin
1 can (14-1/2 oz) chicken broth
1/4 cup minced fresh parsley
2 tsp dried thyme
1 tsp salt
1 tsp brown sugar
1 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

In a Dutch oven, saute carrots, onion and celery in butter for 4-5 minutes.  Add the apple and garlic; cook 2 minutes longer until veggies are tender.  Stir in the pumpkin, broth, parsley and seasonings.  Bring to a boil.  Reduce heat; cover and simmer 20 minutes.  Add milk and cream.  Cool slightly.  In a blender, process soup in batches until smooth.  Return all to pan and heat through.  Top servings with pumpkin seeds! 

 
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Ground Beef Quesadillas

Have plenty of toppings on hand lke sour cream, salsa, guacamole, chopped tomatoes and lettuce!

3/4 pound lean ground beef
1/2 cup refried beans
1 can (4 oz) chopped green chilies, drained
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
4 flour tortillas
2 tbsp butter, melted
1-1/2 cups shredded Mexican cheese blend
Paprika

In a large skillet, cook the beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, oregano, cumin and salt.  Cook over medium-low heat for 3-4 minutes until heated through.  Brush one side of each tortilla with butter.  Spoon 1/4 cup of the meat mixture over half of unbuttered side.  Sprinkle with 1/3 cup cheese; fold in half.  Place on lightly greased baking sheet.  Sprinkle with paprika.  Bake at 475 for 10 minutes until crisp and golden brown.  Cut into wedges and serve with toppings.
 
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Mashed Cauliflower Au Gratin

Going to "trick" my guys with this fantastic side dish.  With all the flavor, they won't even realize it's not potatoes!

2 large heads cauliflower, broken into florets
1-1/2 cups shredded Parmesan cheese
1 cup shredded Colby-Monterey jack cheese
6 tbsp butter, cubed
3/4 tsp garlic salt
1/2 tsp Montreal steak seasoning
Topping:
1 cup Italian-style panko bread crumbs
1/4 cup butter, melted

Place cauliflower in a stock pot; add water to cover.  Bring to a boil; reduce heat.  Simmer uncovered for 10 minutes until very tender.  Drain and transfer to a large bowl.  Mash cauliflower; stir in cheeses, cubed butter and seasonings.  Transfer to a greased 13x9 baking dish.  In a small bowl, mix bread crumbs and melted butter together until crumbs are coated. Sprinkle over cauliflower mixture.  Bake uncovered at 250 for 45 minutesuntil heated through and topping is golden brown.

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Tomato Green Bean Soup

Goes great with grilled cheese sandwiches! 

1 cup chopped onion
1 cup chopped carrots
2 tsp butter
6 cups vegetable broth
1 pound fresh green beans, cut into 1-in. pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil (or 1 tbsp dried basil)
1/2 tsp salt
1/4 tsp pepper

In a large saucepan, saute onions and carrots in butter for 5 minutes.  Stir in broth, beans and garlic; bring to a boil.  Reduce heat; cover and simmer for 20 minutes until veggies are tender.  Stir in tomatoes, basil, salt and pepper.  Cover and simmer five minutes more before serving.
 

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"Migas"

Quick easy breakfast dish you can certainly have for dinner too.  Small recipe, serves two.

1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp canola oil
4 eggs
1 tbsp water
1 tbsp salsa
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese, divided
Chopped green onions, addtional salsa and warm flour tortillas

In a large skillet, saute onion and green pepper in oil until tender.  In a small bowl, whisk the eggs, water and salsa.  Add to skillet; cook and stir until set.  Stir in tortilla chips and 1/4 cup cheddar cheese.  Top servings with remaining cheese and chopped green onions.  Serve with salsa and warm tortillas.
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Beef Barley Soup

With 12 servings in this recipe, it is easy to freeze half of this finished soup for a later day!

2 pounds lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 cans (14-1/2 oz each) beef broth
1 cup quick-cooking barley
2 cans (14-1/2 oz each) diced tomatoes with garlic and onion, undrained
2 tsp Worcestershire sauce
1 tsp salt
1 tsp dried basil

In a Dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain.  Stir in the water and broth; bring to a boil.  Reduce heat.  Add barley; cover and simmer for 10-20 minutes until barley is tender.  Stir in the remaining ingredients; heat through.  If freezing, let cool and transfer to freezer containers.  Good for 3 months.
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Turkey PotPie Ramekins

Great way to use up leftover turkey (or chicken)!

1 tube (16.3 oz) large refrigerated flaky biscuits
3 cups cubed cooked turkey
3 cups turkey gravy
2-1/4 cups frozen mixed vegetables
1/2 tsp salt
1/2 tsp pepper
1 cup French-fried onions
2-1/4 cups mashed potatoes
1/3 cup 2% milk
1/2 cup shredded cheddar cheese

On a lightly floured surface, roll each biscuit into an 8-in. circle.  Press onto the bottoms and up the sides of eight greased 8-oz. ramekins.  In a large saucepan, combine the turkey, gravy, veggies, salt and pepper.  Bring to a boil.  Reduce heat and simmer uncovered for 5 minutes.  Sprinkle onions into ramekins; top with turkey mixture.  In a small bowl, combine potatoes and milk; spread over tops.  Sprinkle each with cheese.  Bake at 375 for about 20 minutes until golden brown.

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Portobello Stew

Using only one skillet, this dish is a fast and easy weeknight meal!  Goes great with a loaf of crusty Italian bread.

2 large portobello mushrooms, chopped
1 medium onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1/2 cup white wine or vegetable broth
1 can (28 oz) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary, crushed
1/4 tsp each salt and pepper
2 cans (15 oz each) cannellini beans, rinsed and drained

In a large skillet, saute the mushrooms, onion and garlic in oil until tender.  Add the wine (or veggie broth).  Bring to a boil; cook until liquid is reduced by half.  Stir in the tomatoes, kale and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add beans; heat through.  Discard bay leaf before serving.
 
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Crab Dip

Pick your favorite crackers to go along with this terrific dip!

1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1 tbsp lemon juice
1 tsp ground mustard
1 tsp seafood seasoning
1/8 tsp garlic salt
3 cans (6 oz each) lump crabmeat, drained
1/2 cup shredded cheddar cheese
1/8 tsp paprika
Assorted crackers

Combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.  Fold in crab.  Transfer to a greased 9-inch pie plate.  Sprinkle with cheese and paprika.  Bake at 325 for 20-25 minutes or until bubbly.  Serve warm with crackers.
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Cajun Chicken Pasta

Pick your pasta for this dish...I use penne!  This recipe serves 6.

1 package (16 oz) penne pasta
4 boneless skinless chicken breast halves
2 tsp blackened (Cajun) seasoning
2 containers (10 oz each) refrigerated Alfredo sauce
2 plum tomatoes, chopped
3 green onions, thinly sliced

Cook pasta according to package directions; drain.  Meanwhile, sprinkle chicken with Cajun seasoning.  Coat a skillet with cooking spray and cook chicken over medium high heat, about 5 minutes each side (until a meat thermometer reads 170).  Cut chicken into bite-size pieces.  Heat Alfredo sauce over medium heat until warm in a clean skillet, stirring frequently.  Add tomatoes, onions and chicken and toss to coat; heat through.
 
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Italian Grilled Cheese Sammies

Not your ordinary grilled cheese!  (I like to add thinly sliced tomatoes and spinach to mine.)

8 slices Italian bread
4 tbsp prepared pesto
4 slices provolone cheese
4 slices part-skim mozzarella cheese
5 tsp olive oil
Marinara sauce, warmed

Spread four bread slices with pesto. Layer each piece of bread with a slice of provolone and mozzarella; top with remaining bread.  Spread outside of sandwiches with olive oil.  In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side untl cheese is melted.  Serve with marinara for dipping!
 
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Chili

Basic recipe for an awesome chili.

1 pound ground beef
1 medium onion, choped
1 garlic clove, minced
2 cans (10 oz each) diced tomatoes with green chilies
2 cans (8 oz each) tomato sauce
1-1/2 cups canned pinto beans, rinsed and drained
1 tbsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink.  Add garlic, cook 1 minute longer; drain.  Stir in tomatoes, tomato sauce, beans, chili powder, oregano, salt, cumin and pepper.  Bring to a boil.  Reduce the heat; cover and simmer for 1 hour.
 

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Roasted Tomato Soup

So fresh and so delicious!

3-1/2 pounds tomatoes, halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tbsp olive oil
2 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
12 fresh basil leaves
Salad croutons for topping

Preheat oven to 400.  Place tomatoes, onion and garlic on a greased baking pan; drizzle with olive oil.  Sprinkle with thyme, salt and pepper; toss to coat.  Roast 25-30 minutes untl tender, stirring once.  Cool slightly.  Process tomato mixture and basil leaves in batches in a blender until smooth.  Transfer to a large saucepan, heat through.  Top servings with croutons.  
 
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Creamy Chicken & Wild Rice Soup

One of my go-to favorites, I do so love a creamy soup!  This is a large recipe with 10 servings.

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 tsp salt
1/4 tsp pepper
1 cup fat-free evaporated milk
1/4 cup minced chives

In a large saucepan, saute the onion, carrot and celery in butter until tender.  Stir in flour until blended.  Gradually add in broth.  Stir in the rice, chicken, salt and pepper.  Bring to a boil over medium heat; cook and stir for 2 minutes until thickened.  Stir in milk; cook 5 minutes longer.  Garnish servings with chives.
 
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Italian Dinner Soup

One of my husband's favorite soups!

1 pound boneless skinless chicken breasts, cubed
1 medium green bell pepper, chopped
1 medium sweet red bell pepper, chopped
1 medium onion, chopped
1 celery rib, thinly sliced
1 smal carrot, thinly sliced
1 garlic clove, minced
4 cups water
1 can (28 oz) Italian crushed tomatoes
1 can (14-1/2 oz) chicken broth
3 tbsp grated parmesan cheese
1 tsp italian seasoning
1/2 tsp crushed red pepper flakes
1/4 tsp salt and pepper
1 cup uncooked elbow macaroni
1/2 cup shredded part-skim mozzarella cheese

In a nonstick Dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink.  Remove and keep warm.  Add peppers, onion, celery, carrot and garlic to the pan; cook and stir until crisp-tender. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 40 minutes.  Stir in macaroni; cook 20 minutes longer until macaroni is tender.  Sprinkle each serving with mozzarella cheese.
 
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Tortellini Soup with basil

Celebrating my love of soup with an All-Soup Week!  First up, an easy one that uses store-bought tortellini. Crusty bread is nice with this one.

4-1/2 cups chicken broth
1 package (9 oz) refrigerated cheese tortellini
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 cup chopped fresh tomato
1/3 cup shredded fresh basil
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
1/3 cup shredded Parmesan cheese


In a large saucepan, bring broth to a bil.  Add tortellini; cook for 7-9 minutes until tender.  Stir in the beans, tomato and basil.  Reduce heat; simmer uncovered for 5 minutes. Add the balsamic vinegar, salt and pepper.  Top servings with sprinkled Parmesan cheese.

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Chicken Rice Salad with peanut sauce

Easy dish to throw together with leftover chicken and a prepared peanut sauce!  (And by "prepared", I mean store-bought.)

2 packages (8.8 oz each) ready to serve long grain rice
2/3 cup prepared Thai peanut sauce
2 tbsp canola oil
2 tbsp water
1 package (16 oz) coleslaw mix
2 cups cooked chicken breasts
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts, crushed a bit

Prepare the rice according to package directions; place in a large bowl.  In a small bowl, whisk the peanut sauce, oil and water until blended and set aside.  Add the coleslaw mix, chicken and cilantro to the rice.  Drizzle with the peanut sauce mixture; toss to combine.  Sprinkle with peanuts and serve.

 
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Tuna Noodle Skillet

Not ashamed to admit that I LOVE this easy stovetop version of a casserole!!!  But I am the only one in my house that loves it so this is a small-ish recipe.  Double it to feed more than 2 people.

1 jar (16 oz) Alfredo sauce
1 cup chicken broth
1 package (16 oz) wide egg noodles
1 package (10 oz) frozen peas
1/4 tsp pepper
1 can (6 oz) solid white albacore tuna in water, drained and flaked

In a large skillet over medium heat. Bring Alfredo sauce and broth to a boil.  Add noodles, cover and cook for 7-8 minutes.  Reduce heat; stir in peas and pepper.  Cover and cook 4 minutes longer until noodles are tender.  Stir in tuna; heat through.
 
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Pasta with cream sauce

It can be a side dish or the main attraction!

1 package (16 oz) bow tie pasta
1 small red onion, chopped
3 tbsp olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 tsp minced fresh basil
1-1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream

Cook pasta according to package directions.  In a large skillet, saute onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in broth, basil, oregano, salt and pepper.  Bring to a boil; cook for 8 minutes or until reduced by about half.  Stir in cream.  Cook uncovered 8-10 minutes longer until sauce is reduced to 1-1/2 cups.  Drain pasta; toss with sauce.
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Roasted Red Pepper Soup

Great with grilled cheese sandwiches!

1 large sweet onion, chopped
2 tsp butter
2 garlic cloves, minced
2 jars (15-1/2 oz each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 tsp dried basil
1/4 tsp salt
1 cup half-and-half cream

Saute the onion in butter for 2-3 minutes until tender.  Add garlic; cook 1 minute longer.  Stir in the red peppers, broth, basil and salt.  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Cool slightly.  Cover and process the soup in batches in a blender untl smooth.  Remove 1 cup to a small bowl; stir in cream.  Return remaining puree to pan.  Stir in cream mxture; heat through (do not boil). 
 
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Croissant Casserole

Make this weekend fabulous!

1 jar (18 oz) orange marmalade
1/2 cup apricot preserves
1/3 cup orange juice
3 tsp grated orange peel
6 croissants, split
5 eggs
1 cup half-and-half cream
1 tsp vanila extract
Fresh strawberries, quartered

Mix marmalade, preserves, orange juice and peel together in a small bowl.  Arrange croissant bottoms in a greased 13x9-in. baking dish.  Spread with 1-1/2 cups of marmalade mixture.  Add croissant tops.  In another bowl, whisk eggs, cream and extract; pour over croissants.  Spoon remaining marmalade mixture over tops.  Refrigerate overnight, covered.  Preheat oven to 350.  Remove casserole from refrigerator while oven heats.  Bake uncovered 25-30 minutes until a knife inserted near the center comes out clean.  Let stand 5 minutes.  Top servings with fresh strawberries.
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Beef Spanish Rice

Dial the spice level up or down to suit your family's taste!

1 pound ground beef (I use 90%)
1 medium onion, chopped
1 green bell 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 (more or less)
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp pepper
2 tbsp tomato paste

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

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Honey Butter Chicken

It's sweet and salty and flat-out divine!  Add a serving of your favorite rice with a side salad to round out the meal.

1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tbsp dried parsley flakes
1 tsp Italian seasoning
3/4 tsp garlic salt
1/2 tsp poultry seasoning
4 boneless skinless chicken breast halves
3 tbsp butter
Honey Butter:
1/4 cup butter, softened
1/4 cup honey

Place lightly beaten egg in a shallow bowl.  In another shallow bowl, combine the bread crumbs and seasonings.  Dip chicken in egg then coat it with bread crumb mixture.  In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170.  Meanwhile, combine butter and honey.  Serve with chicken.
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Tomato Spinach Soup

Usually serve this soup with ooey-goey grilled cheese sandwiches!

1 large yellow onion, chopped
1 tbsp olive oil
1 can (14 oz) diced tomatoes, undrained
1 pint beef broth
1/2 cup sliced fresh mushrooms
1/2 tsp Italian seasoning
1/4 tsp dried basil
1/4 tsp salt and pepper
2 cups spinach leaves
Grated Parmesan cheese for topping

In a Dutch oven (or stock pot), saute onions in oil over medium heat for 10 minutes until tender.  Add beef broth, tomatoes, mushrooms and seasonings; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Stir in spinach; simmer for 3-5 minutes longer.  Garnish servings with Parmesan cheese.

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Meatloaf Reubens

Leftover meatloaf just got an upgrade!

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

Spread four bread slices with half the salad dressing.  Layer each with meatloaf, sauerkraut and cheese. Spread remaining bread with remaining salad dressing; place over cheese.  Butter outsides of sandwiches.  In a large skillet ove medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
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Super Easy Stuffed Shells

It really doesn't get any easier than this recipe.

1 package (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen fully cooked Italian meatballs(1/2 oz each), thawed
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain and rinse in cold water.  Place 1/2 cup sauce in a lightly greased 13x9-in baking dish.  Place a meatball in each shell; transfer to prepared baking dish.  Top with remaining sauce and sprinkle with cheese.  Cover and bake at 350 for 35 minutes.  Uncover and bake 5-10 minutes longer until cheese is melted and bubbly.
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Black Bean and Corn Chowder

So hearty you won't even miss the meat!

1/2 cup half-and-half cream
1 can (15 oz) black beans, rinsed and drained, divided
1/2 cup chopped onion
1 tsp olive oil
2 garlic cloves, minced
1/2 cup salsa
1/3 cup fresh or frozen corn
1 tbsp lime juice
3/4 tsp ground cumin
Optional toppings: ripe avocado, sour cream, tortilla chips and shredded cheddar cheese

In a blender, combine the cream and 3/4 cup black beans; cover and process until smooth.  Set aside.  In a small saucepan, saute the onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the salsa, corn, lime juice, cumin and remaining beans.  Reduce heat, stir in cream/bean mixture.  Cook uncovered for 2-3 minutes until heated through.  Serve with toppings as desired.
 

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Tortilla Pie

Yes, this dish is layers and layers of goodness!

1 pound ground beef (I use 90% lean)
1 medium onion, chopped
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
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 until thickened.  Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt round casserole.  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 until heated through.  Let stand for 5 minutes before cutting and serving.
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PB Banana Muffins

Perfect size recipe for a dozen delicious muffins!

1-1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup butter, melted
1-1/2 cups mashed ripe bananas (about 3)
3/4 cup peanut butter chips

Combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the egg, butter and bananas.  Gently stir into dry ingredients just until moistened.  Fold in chips.  Fill paper-lined muffin cups three-fourths full.  Bake at 375 for 18-22 minutes (or until toothpick inserted near the center comes out clean).  Cool for 5 minutes before serving.
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