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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


Tomato Bacon Casserole

Everyone loves the bacon in this dish!

6 oz uncooked egg noodles
1 pound sliced bacon, diced
1/3 cup chopped green pepper
1/3 cup chopped onion
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp pepper
1 can (28 oz) stewed tomatoes
1 cup (4 oz) shredded cheddar cheese

Cook noodles according to package directions; drain. In a large skillet, cook bacon until crisp. Remove to paper towels to drain, leaving 2 tbsp bacon drippings. In the drippings, saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in the tomatoes. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in noodles. Add half the bacon. Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake uncovered at 350 for 10 minutes until cheese is melted.


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Cheeseburger Pitas

Nice twist on the average burger recipe!

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup cooked long grain rice
1 can (8 oz) tomato sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cups (8 oz) shredded cheddar cheese
4 pitas (6 inches), halved

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes.

Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon 1/2 cup into each pita half.

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Greek Pasta

Great use of rotisserie chicken!

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 oz) chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 oz) marinated quartered artichoke hearts, drained
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tbsp minced fresh parsley

Cook pasta according to package directions. In a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in chicken, artichoke hearts, cheese, tomatoes and olives. Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
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Veggie Chowder

Fast fix for your Monday meal!

2 cups chicken broth
2 cups peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 oz) cream-style corn
1 can (12 oz) evaporated milk
3/4 cup shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 tsp pepper
Bacon crumbles, if desired

In a large saucepan, combine the broth, poatoes, carrots and onion. Bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until veggies are tender. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir for 4-6 minutes longer until heated through. Serve with bacon crumbles, if so desired.

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Spaghetti Casserole

Everyone will LOVE this dish!!!

1 package (8 oz) spaghetti
1 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 oz) spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 oz. cream cheese
1 cup (8 oz) sour cream
3 green onions, chopped
1-1/2 cups (6 oz) shredded cheddar-Monterey Jack cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion (not the green onions!) and garlic over medium heat for 6-8 minutes until beef is no longer pink, breaking beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer uncovered for 20 minutes, stirring occasionally.

In a small bowl, mix cream cheese and sour cream together; stir in green onions. In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese. Baked covered at 350 for 25 minutes. Uncover and bake 5-10 minutes until cheese is bubbly. Let stand for a few minutes before serving.
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Black Bean Chicken with rice

Fast weeknight meal that's pretty healthy and tasty too!

3 tsp chili powder
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves (4 oz each)
2 tsp canola oil
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice, warmed

Combine the chili powder, cumin, pepper and salt; rub spices over chicken. In a large skillet coated with cooking spray, brown chicken in oil on both sides. Stir in beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes. Slice chicken; serve with rice and bean mixture.
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Cream of Mushroom Soup

Homemade cream of mushroom soup is ALWAYS a hit with me! Small recipe here because other people in my house (you know who you are) don't exactly enjoy the earthiness of mushrooms. (Double up everything to get 6 servings.)

1 tsp beef bouillon granules
1/4 cup boiling water
3 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tbsp butter
2 tbsp all-purpose flour
1 cup 2% milk
6 oz cream cheese, cubed

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour. Gradualy add the milk and reserved broth. Bring to a boil over meat heat, stirring constantly; cook for 1-2 minutes or unitl thickened. Reduce the heat; stir in the cream cheese until melted and soup is heated through. Salt and pepper to taste!
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Ginger-Sesame Chicken

Sometimes, a simple weeknight stir-fry is all you need to make your family happy!

1 tbsp cornstarch
3/4 cup chicken broth
2 tbsp sesame seeds
2 tbsp maple syrup
4 tsp soy sauce
1/2 tsp ground ginger
1/4 tsp pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil, divided
1 cup chopped green pepper
1/2 cup chopped onion
Hot cooked rice

In a small bowl, combine the first seven ingredients until blended; set aside. In a large wok (or skillet), stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove and keep warm. Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.
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Chicken Nachos

Everyone loves to dig into a heaping pile o' these!

6 cups nacho tortilla chips
1/4 cup finely chopped onion
3 garlic cloves, minced
1 tbsp canola oil
3 cups shredded cooked chicken breasts
2 tbsp taco seasoning
1 cup salsa
1 cup (4 oz) shredded Colby Jack cheese
1 plum tomato, seeded and diced
2 green onions, chopped

Arrange tortillas on a lightly greased baking sheet. In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. Bake at 350 for 10-15 minutes or until cheese is melted. Top with tomato and green onions.
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Baked Catfish

Healthy AND tasty!

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

Combine all the spices; sprinkle over fillets on both sides. Place on a greased baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets. Bake uncovered at 350 for 15-20 minutes or until fish flakes easily with a fork.
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Chicken Taco Fettuccine

Your family will be pleasantly surprised by this flavorful dish! Plus, it's great for leftover chicken.

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

Cook fettuccine according to package directions. In a large skillet, heat the chicken in olive oil for 4-5 minutes. Add garlic; cook 1 minute longer. Whisk in cream and taco seasoning until blended. Cook and stir until heated through (don't boil). Drain fettuccine; toss with chicken mixture. Top servings with Parmesan cheese.
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Monday Soup

Participate in the Meat-Free Monday movement started by Paul McCartney by preparing this delicious soup!

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1-3/4 cups water
1/2 tsp pepper
Dash salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese
Minced fresh parsley

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.

In a small bowl, whisk flour and milk until smoth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth (skip this step if you like a chunky soup). Return to pan; heat through. Sprinkle servings with cheese and parsley.
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Pepperoni Pizza Chili

With this recipe, you don't have to decide between the flavors of pizza and chili!

2 pounds ground beef
1 pound bulk hot Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 garlic cloves, miced
1 jar (16 oz) salsa
1 can (16 oz) hot hili beans, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (12 oz) pizza sauce
1 package (8 oz) sliced pepperoni, halved
1 cup water
2 tsp chili powder
1/2 tsp each salt and pepper
3 cups (12 oz) shredded part-skim mozzarella cheese

In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the rest of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.
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Winter Beef Soup

So thick, so hearty and so satisfying...just what's needed on this cold winter's night!

1 pound lean ground beef (90%)
4 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 cans (16 oz each) kidney beans, rinsed and drained
2 cups chopped cabbage

In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes or until cabbage is tender.

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Gnocchi Chicken Skillet

Always looking for a way to make ground chicken taste divine, this one works!

1 package (16 oz) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
1/4 tsp salt
1/2 tsp dried oregano
Shredded Parmesan cheese

Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through. Drain gnocchi; gently stir into skillet. Garnish servings with Parmesan cheese.
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Shrimp Skillet

Quick, delicious dish! Serve with hot, cooked rice to round out the meal.

1 small onion, chopped
1 small green pepper, chopped
3 tbsp butter
3 cups frozen corn
2 tsp sugar
1/2 tsp each salt, dried basil, dried thyme, pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and green pepper in butter for 2 minutes. Stir in the corn, sugar, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Serve over hot, cooked rice.
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Cheeseburger Cups

Quick dish for this busy week, the kids will love it!!

1 pound ground beef
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared nustard
1-1/2 tsp Worcestershire sauce
1 tube (12 oz) refrigerated buttermilk biscuits
1/2 cup cubed Velveeta

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the ketchup, brown sugar, mustard and Worcestershire sauce.  Remove from the heat; set aside.  Press each biscuit onto the bottom and up the sides of a greased muffin cup.  Spoon beef mixture into cups; top with cheese cubes.  Bake at 400 for 14-16 minutes or until golden brown.
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Pistachio Salmon Cakes

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

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

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

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

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

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

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

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

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

Quick weeknight meal needed?  Here it is!

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

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

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

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

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

So simple AND so tasty...

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

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

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

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

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

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

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


 

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Chicken Artichoke Pasta

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

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

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

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

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

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

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

Nice, quick weeknight meal! 

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

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

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

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

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

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

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

So fast and easy to throw together on a weeknight!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Your family will feel so special enjoying this dish!

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

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

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

 
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Flat Iron Sizzle Steaks

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

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

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

Serve over rice or noodles, your choice!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Zucchini Boats

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

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

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

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

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Parmesan Corn Chowder

Happy Meat-Free Monday!

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

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

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

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

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

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

 
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Hash Brown Apple Pancake

Love breakfast for dinner?  Try this tonight!

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

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

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

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

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

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

So fresh, so spicy and so tasty!

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

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

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Pork Chops with apples and raisins

This savory dish just might satisfy your sweet tooth tonight!

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

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

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

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

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

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

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

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