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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


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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Ribeye Steaks with Chili Butter

There is something so decadent about these steaks, finished off with a spicy chili butter! 

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

In a small bowl, beat the butter, chili powder, mustard and cayenne pepper 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 doneness.

Spoon chili butter over steaks and serve!

 
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Steak and Bread Salad

Steak salads are SO satisfying.  And no lettuce is required for this one!

2 tsp chili powder
2 tsp brown sugar
1/2 tsp each salt and pepper
1 beef top sirloin (1-in thick and 1-1/4 lbs)
2 cups cubed multigrain bread
2 tbsp olive oil
1 cup ranch salad dressing
2 tbsp finely grated horseradish
1 tbsp prepared mustard
3 large tomatoes, cut into 1-in pieces
1 medium cucumber, cut into 1-in pieces
1 small red onion, halved and thinly sliced

Mix chili powder, brown sugar, salt and pepper; rub over steak.  Let stand 15 minutes.  Meanwhile, toss bread cubes with oil.  In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.  In a small bowl, whisk salad dressing, horseradish and mustard.

Grill steak, covered, over medium heat or broil 4-in from heat 6-8 minutes on each side or until meat reaches desired doneness.  In a large bowl, combine tomatoes, cucumber, onion and toasted bread.  Add 1/2 cup dressing mixture; toss to coat.  Slice steak; serve with salad and remaing dressing.
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Pizza Pasta

The pizza flavor packs a punch in this pasta dish!

2 cups uncooked spiral pasta
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small green bell pepper, chopped
1 small onion, chopped
3 oz sliced pepperoni
1 can (14-1/2 oz) diced tomatoes, undrained
1 jar (14 oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms
1 can (4-1/4 oz) chopped ripe black olives, drained
1 cup (4 oz) shredded part-skim mozzarella

Cook the pasta according to package directions.  Meanwhile, in a large skillet, cook th ebeef, sausage, green pepper and onion until the meat is no longer pink; drain.  Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives; cook and stir for 5 minutes.

Drain the pasta; stir into the meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand until cheese is melted.

 
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Chicken Carrot Pilaf

Love that this meal is prepared all in one skillet, less clean-up!!

1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tbsp minced fresh parsley

In a large skillet, brown chicken in butter until no longer pink.  Remove and keep warm.  In the same skillet, add the rice carrots, onion, mushrooms and red pepper.  Cook and stir until rice is browned and onion is tender.

Stir in broth.  Place the chicken over the rice mixture.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.  Stir in parsley.  Let stand for 5 minutes before serving.
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Chicken Taco Fettuccine

The flavors come together so nicely in the easily prepared dish! 

8 oz uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 tsp olive oil
1/2 tsp minced garlic
1/2 cup heavy whipping cream
3 to 4 tsp taco seasoning
2 tbp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through (it should already be cooked).  Add garlic; cook 1 minute longer.

Whisk in cream and taco seasoning until blended.  Cook and stir until heated through (do not boil).  Stir in cheese.  Drain fettuccine; toss with chicken mixture.
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Cajun Cabbage

It's a little spicy and a little cheesy too...not your average cabbage dish, that's for sure!

1 pound lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilies
1 can (8 oz) tomato sauce
1/2 cup uncooked long grain rice
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each white, black and cayenne pepper
4 to 6 drops hot pepper sauce (more if you dare!)
1 small head cabbage, chopped
1 cup (4 oz) shredded Colby cheese

In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in tomatoes, tomato sauce, rice and seasonings.

Spread into an ungreased 13-in x 9-in baking dish.  Top with the cabbage and cheese.  Cover and bake at 350 for 65-75 minutes or until the rice is tender.

 
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Spinach Manicotti

Nice dish for a Meat-Free Monday! 

1 carton (15 oz) fat-free ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squezzed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 oz) crushed tomatoes
14 uncooked manicotti shells

In a large bowl, combine ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.

Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in x 9-in baking dish.  Stuff the uncooked manicotti with spinach mixture; arrange over sauce.  Pour remaining sauce over manicotti.

Cover and bake at 350 for 55 minutes.  Uncover; sprinkle with remaining mozzarella cheese.  Bake 15 minutes longer or until noodles are tender.
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Bacon and Cheddar Stuffed Burgers

Instead of asking "why stuff a burger with bacon and cheddar?"...ask yourself WHY NOT?!?
     
1 lb ground beef chuck


In a large bowl combine ground beef, salt, pepper and Worcestershire sauce together. Form the meat into 8 equal portioned patties. Place patties on a plate and cover under refrigeration until ready to use.

In a small bowl, combine cheddar cheese, bacon, barbecue sauce and onion together.  To stuff burgers, place a small about of cheese and bacon mixture in the middle of four patties. Cover the filled patties with the plain patties, securing the burgers by crimpling the sides with your fingers.  Chill burgers until ready to cook.

Broil, grill or sauté burger until cheese has melted and the meat is cooked well. Place on toasted hamburger buns and top as desired.  The filling in these burgers will be VERY hot, be careful when eating.

Image: picknsave.com


        
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Halibut Salad

You could also use this as a sandwich filling too!



 
Lightly coat a medium skillet with oil and heat over medium-high heat. Sear halibut steak until browned, 3 - 5 minutes per side. Allow halibut to cool, then flake into large pieces and set aside.

Mix together mayonnaise, celery, scallions, and dill in a medium bowl and season to taste with salt and pepper. Fold in flaked fish and adjust seasonings. Use as a sandwich filling or serve as a salad.
 
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Sopa de Lima


Cut the chicken breasts into thin strips.

Spread the tortilla slivers on a nonstick baking sheet or on a piece of foil and bake in a 400°F oven or toaster oven until lightly browned, about 4 minutes. Let cool on a plate.

Heat the olive oil in a large saucepan. Add the onion, garlic, and chili slices and cook over medium heat until lightly browned, about 5 minutes. Stir in the chicken stock, lime juice, chicken, and tomato. Gently simmer the soup until the chicken is cooked. Add salt and pepper to taste and extra lime juice if desired: The soup should be highly seasoned. Stir in the cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips.

Image: picknsave.com

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Locations : Lima


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Linguine with Garlic Shrimp

Never met a shrimp dish I didn't LOVE!  (But then again, my dad did own a restaurant named The Shrimp House!!)

12 oz fresh shrimp, deveined


For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside. 

Cook pasta according to package directions. Drain. Cover to keep warm.
Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.
In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turns pink. Stir in tomatoes; heat through.
To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.

Image:  picknsave.com
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Panfried Flank Steak

With garlic butter, too!  


      
Pat steak dry with paper towels, then season liberally on both sides with salt and pepper. Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (be careful; oil will spatter) and sear, until almost black, for about 4 minutes on each side (for rare). Don't move meat until ready to turn or crust will break.  Transfer steak to a platter and top with garlic butter. Cover loosely with foil to keep warm. Allow steak to rest for 10 minutes, then cut across the grain into 1/4" slices. Spoon juices over steak and top with parsley. 

GARLIC BUTTER: Heat butter and garlic in a small saucepan over medium-low heat. Cook until garlic is fragrant, about 5 minutes. Remove and discard garlic. Keep butter warm. Makes enough to top 4 servings of steak.
              
Image: picknsave.com
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Bacon-wrapped Burgers

Don't let this be a steak-only trick...wrapping bacon around a burger is tasty too! (Fyi: large recipe here--feeds 10.)

1 cup (4 oz) shredded cheddar cheese
2/3 cup chopped onion
1/4 cup ketchup
2 eggs, lightly beaten
3 tbsp Worcestershire sauce
2 tbsp grated Parmesan cheese
1 tsp seasoned salt
1/2 tsp pepper
2 pounds ground beef
10 bacon strips
10 hamburger buns and various toppings

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Shape into ten patties.  Wrap each patty with a strip of bacon; secure with wooden toothpicks.

Grill patties, uncovered, over medium heat for 5-6 minutes on each side or until juices run clear and a meat thermometer reads 160.  Discard toothpicks!  Serve on buns with toppings.
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Chicken Salad Stuffed Peppers

Two of my fav things in one dish!

4 green onions, finely chopped
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp salt
1/4 tsp pepper
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips

Preheat oven to 350.  In a small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place peppers in a lightly greased baking dish.  Fill each pepper half with chicken mixture.  Sprinkle each with crushed potato chips.  Bake uncovered 15-20 minutes or until filling is heated through.
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Mediterranean Chicken

An easy weeknight meal, just add a side salad to round it out!

4 boneless skinless chicken breast halves (4 oz each)
1 tbsp olive oil
1 can (14-1/2 oz) stewed tomatoes
1 can (14-1/2 oz) cut green beans, drained
1 cup water
1 tsp dried oregano
1/4 tsp garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

In a large nonstick skillet, brown chicken in oil on each side.  Stir in the tomatoes, green beans, water, oregano and garlic powder.  Bring to a boil; reduce heat.  Cover and simmer 10 minutes.

Stir in rice.  Return to a boil.  Cover and simmer 8-10 minutes longer or until rice is tender.  Right before serving, stir in olives; sprinkle with cheese.
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Hot Tuna Sandwiches

Easy to double or triple this recipe if you're feeding a crowd!

1 can (12 oz) white water-packed tuna, drained and flaked
1/2 cup frozen mixed veggies, thawed and chopped
1/3 cup mayonnaise
2 tbsp finely chopped onion
1 tbsp ranch salad dressing mix
4 hamburger buns,split

Combine the first five ingredients in a large bowl.   Spoon tuna mixture onto bun bottoms; replace tops.  Place each sandwich on a piece of heavy-duty foil.  Fold foil around each sandwich and seal tightly; place packets on a baking sheet.  Bake at 400 for 10-15 minutes or until heated through.
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Garden Primavera

Change out the veggies to suit your family's tastes or what you have fresh on hand to use as well!

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.  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 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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Potato Salad

It's a small recipe so plan on doubling (or tripling!) up for a bigger gathering.

3 medium Yukon Gold potatoes, about 1-1/2 pounds, peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 samll onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce

Place the potatoes in a large saucepan; cover with water.  Bring to a boil.  Reduce heat and cook uncovered 10-15 minutes or until tender.  Drain potatoes and place in a large bowl.  Add the eggs, celery, onion and green pepper.

In a small bowl, mix the remaqining ingredients; add to potato mixture.  Toss gently to coat.  Serve warm.  Cover and refrigerate leftovers.
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Blue Cheese Slaw

Another great picnic side for your celebrations on Independence Day!

4 cups shredded green cabbage
4 cups shredded red cabbage
4 large carrots, shredded
Dressing:
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp stone-ground mustard
1 tbsp cider vinegar
1/2 tsp celery salt
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1-1/2 cups (6 oz) crumbled blue cheese
1/4 cup minced fresh parsley

In a large bowl, combine cabbages and carrots.  In a small bowl, combine the mayo, mustards, vinegar, celery salt, salt and pepper.  Pour over cabbage mixture; toss to coat. Stir in cheese and parsley.  Refrigerate for 2 hours before serving to let the flavors set up.

 
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Roasted Red Pepper Salad

Great for picnics!!!

1 package tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar

Cook pasta according to package directions; drain and rinse in cold water.  In a large bow, combine pasta, onions, red peppers and cheese.

In a small bowl, whisk the salad dressing mix, broth and vinegar.  Pour over pasta mixture; toss to coat.  Cover and refrigerate for at least an hour before serving.
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Watermelon Salad

Featuring awesome picnic dishes this week to help you celebrate Independence Day!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into rings
1 cup toasteds slivered almonds
1 cup fresh arugula (or baby spinach)
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese
Watermelon slices, optional

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving. add almonds and arugula.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with cheese.  If desired, serve over additional slices of watermelon.

Image:  Copps.com
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Chicken Vegetable Kabobs

Stick everything on a skewer and grill away!

1 pound boneless skinless chicken breasts, cut into 1-in. cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 tsp garlic salt
1/2 tsp dried rosemary, crushed
1 medium zucchini, cut into 1/2-in.slices
1 yellow summer squash, cut into 1/2-in. slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-in. pieces
2 cups cherry tomatoes

In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing.  Seal bag and turn to coat; refrigerate for 15 minutes.  Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables.  Seal bag and toss to coat veggies.

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.  Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

 
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Grilled Steaks with Cilantro Sauce

Fire up the grill and get ready to be stunned at how good this cilantro sauce is!

2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 tsp kosher salt, divided
1/2 tsp plus 3/4 tsp freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tbsp lemon juice
1/2 tsp crushed red pepper flakes
4 lbs beef flat iron steaks or top sirloin steak (1 in. thick)

Place herbs, 1 tsp salt and 1/2 tsp pepper in a food processor; pulse until herbs are chopped.  Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.

Sprinkle steaks with remaining salt and pepper.  Grill covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.  Cut steaks into 1/4-in. slices; serve with sauce.

Image: Wikimedia Commons
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