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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
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Shrimp Po' Boys

So easy and delicious, this recipe might just become a fave with your fam!

3/4 cup mayo
1/2 up ketchup
1 tsp prepared horseradsih
1 tsp hot pepper sauce
Oil for frying
3/4 cup all-purpose flour
3/4 cup cornmeal
1 tbsp cajun seasoning
1 tsp salt
1 pound uncooked medium shrimp (peeled, deveined, tails removed)
4 french rolls, split
2 medium tomatoes, sliced
2 cups shredded lettuce

In a small bowl, mix the mayo, ketchup, horseradish and hot pepper sauce. Cover and chill until serving. Heat 1/2 inch oil on medium high in a skillet. In a large resealable plastic bag, combine the flour, cornmeal, cajun seasoning and salt. Add shrimp, a few at a time. Seal bag and toss to coat; fry in oil for 2-3 minutes on each side until golden brown. Drain on paper towels. Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce.
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Enchilada Stuffed Shells

By combining Mexican and Italian ideas, you get this great dish!

15 uncooked jumbo pasta shells
1 pound lean ground turkey (or beef, if you prefer)
1 can (10 oz) enchilada sauce
1/2 tsp dried minced onion
1/4 tsp each dried basil, dried oregano and ground cumin
1/2 cup refried beans
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook meat over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with meat mixture. Place in a baking dish coated with cooking spray. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with cheese. Bake five minutes longer until cheese is melted.

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Potato Corn Chowder

Quick and easy meat-free Monday meal! Of course, you can add crumbled bacon if you'd like...

1 medium onion, chopped
1 tbsp olive oil
2 can (14-1/2 oz each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 oz) whole kernel corn, drained
1 cup 2% milk, divided
1/2 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
Minced fresh parsley

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until potatoes are tender. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle servings with parsley.

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Teriyaki Grilled Chicken

The weather screams GRILL TONIGHT...

1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions thinly sliced
2 tbsp plus 1-1/2 tsp honey
2 tbsp chicken broth
2 garlic cloves, minced
1 tsp minced fresh gingerroot
6 bone-in chicken breast halves (around 8 oz each)

In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20 minutes more until juices run clear.
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Spaghetti Carbonara

Nice little recipe to have in your back pocket...it's done in 25 minutes!

12 oz spaghetti
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 large eggs, slightly beaten
1 cup grated Parmesan cheese (about 4 oz), plus more for topping
Kosher salt and freshly ground pepper
2 tbsp chopped fresh parsley

Cook pasta according to package directions, reserve 1/4 cup of the cooking liquid before draining pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine. Add the eggs, Parmesan, 1/2 tsp salt and 1-1/2 tsp pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with extra Parmesan.
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Roasted Pepper Pasta Salad

This stand alone salad is perfect for a light dinner tonight! It's also a hit at potlucks.

1 package (12 oz) 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 bowl, 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 an hour before serving.

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Lemon Olive Chicken

Easy clean up with this one pan meal!

1 tbsp olive oil
4 boneless skinless chicken thighs (about 1 lb.)
1 can (14-1/2 oz) chicken broth
2/3 cup orzo pasta
1/2 lemon, cut into wedges
1/2 cup pitted Greek olives, sliced
1 tbsp lemon juice (squeeze it fresh from that other lemon half!)
1 tsp dried oregano
1/4 tsp each salt and pepper

In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan. Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer uncovered for 5 minutes, stirring ocasionally. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and chicken is cooked throughout.
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Crunchy Burritos

How do you make a good thing great?? Fry it!

1 pound lean ground beef
1 envelope taco seasoning
1 can (16 oz) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 oz) shredded Colby-Monterey jack cheese
4 tsp canola oil
Salsa and sour cream

In a large skillet, brown beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.  Spoon about 1/3 cup of beans off center on each tortilla; top with about 2 tablespoons of beef mixture.  Sprinkle with cheese.  Fold sides and ends of tortilla over filling and roll up.  In a large skillet over medium-high heat, brown burritos in oil on all sides.  Serve with salsa and sour cream.
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Chicken Rotini Salad with cashews

Great for potlucks and picnics!

1 package (16 oz) rotini pasta
4 cups cubed cooked chicken
1 can (20 oz) pineapple tidbits, drained
1-1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup sedless red grapes
1 cup seedless green grapes
1 package (6 oz) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine chicken, pineapple, celery, onion, grapes and cranberries.  Drain the pasta and rinse in cold water; stir into chicken mixture.  in a small bowl, whisk ranch dressing and mayo.  Pour over salad and toss to coat.  Cover and refrigerate at least an hour.  Just before serving, stir in cashews.
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Tom and Avo Wrap

Such a nice day deserves a fast (re: no cooking required!) dinner.  As tomatoes and avocados are two of my fave things, putting them together in a wrap in a no-brainer for me!  (This recipe makes two so double up if you need more.)

1 medium ripe avocado, peeled and thinly sliced
2 10-inch tortillas (flavored if you like), room temperature
2 lettuce leaves
1 medium tomato, thinly sliced
2 tbsp shredded Parmesan cheese
1/4 tsp garlic powder
1/8 tsp each salt and pepper

In a small bowl, mash 1/4 of the avocado with a fork; spread over tortillas.  Layer with lettuce, tomato and remaining avocado.  Sprinkle cheese, garlic powder, salt and pepper; roll up.  Serve immediately.  


 
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Brown Sugar Salmon with strawberry relish

Quick and easy but it looks so fancy!

1/3 cup packed brown sugar
1 tbsp canola oil
1 tsp ground mustard
1 tsp ground allspice
1/2 tsp salt
4 salmon fillets (5 oz each)
Strawberry 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 cucmber, peeled and finely chopped

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

Fire up the grill and lightly coat it with oil.  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 strawberry relish. 
 
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Shepherd's Pie

Mashed potatoes are the "crust" for this midweek masterpiece!

1 pound lean ground beef
3 bacon strips, diced
1 small onion, choppped
1/4 tsp dried oregano
2 garlic cloves, minced
1/2 cup tomato sauce
1 can (11 oz) Mexicorn, drained
5-1/2 cups hot mashed potatoes (made without milk and/or butter)
2 eggs, lightly beaten
2 tbsp butter, softened
1 tbsp minced fresh parsely
1/2 tsp salt
Additional melted butter

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.  In the same skillet, cook the bacon, onion and oregano until bacon is crisp.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, corn and reserved beef.  Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt.  Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate.  Top with beef mixture and remaining potato mixture.  Bake at 375 for 20 minutes.  Brush with melted butter.  Bake 10 minutes more until top is golden brown.
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Baked Ziti with four cheeses

Another great Meat-free Monday recipe (with eight servings)!

1 package (16 oz) ziti pasta
2 cartons (10 oz each) refrigerated Alfredo sauce
1 cup (8 oz) sour cream
2 eggs, lightly beaten
1 carton (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1/4 cup minced fresh parsley
1-3/4 cups shredded part-skim mozzarella cheese

Cook ziti according to package directions; drain and return to the pan.  Stir in Alfredo sauce and sour cream.  Spoon half into a lightly greased 3-qt. baking dish.  In a small bowl, combine the eggs, ricotta cheese, Romano cheese, 1/4 cup of the Parmesan cheese and parsley; spread over pasta.  Top with remaining pasta mixture; srpinkle with mozzarella and remaining Parmesan.  Cover and bake at 350 for 25 minutes.  Uncover; bake 10-15 minutes longer until bubbly. 
 

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Pizza Sammies

Quick, weeknight meal your entire family will love!

1 pound lean ground beef
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp pepper
1-1/2 cups pizza sauce
2 loaves (8 oz each) French bread, halved lengthwise
1/2 cup shredded part-skim mozzarella cheese

In a small bowl, mix the beef and seasonings just until combined.  Divide into twelve portions; shape each into a 1-1/2-in. patty.  In a large nonstick skillet, cook patties for 4 to 5 minutes on each side or until meat is no longer pink; drain.  Pour pizza sauce over patties and heat through.  Spoon onto French bread; sprinkle with cheese.  Cut into sandwiches and serve.
 

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Spring Pea Soup

Okay, maybe it's not spring yet but here is a snazzy soup recipe that is gorgeously green!

2 cups cubed peeled potatoes
2 tbsp butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tbsp minced chives

In a large saucepan, saute potatoes in butter until lightly browned.  Stir in broth; bring to a boil.  reduce heat; cover and simmer 10-15 minutes until potatoes are tender.  Add peas; cook 5-8 minutes longer until peas are tender.  Cool slightly.  In a blender, process soup in batches until smooth.  Return all to the pan; heat through.  Sprinkle with chives.
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BBQ Mini Meatloafs

What fun these are, to make and to eat!!

1 package (6 oz) stuffing mix
1 cup water
2 tbsp hickory smoke-flavored barbecue sauce
1 pound ground beef
4 oz (1 cup) shredded cheddar cheese

Combine the stuffing mix, water and bbq sauce.  Mix in ground beef.  Place 1/3 cup into each of 12 ungreased muffin cups.  Bake at 375 for 18-22 minutes.  Sprinkle tops with cheese; bake 2-4 minutes longer until cheese is melted.  Serve with additional bbq sauce if desired.
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Peanut, Chicken and Rice salad

This dish comes together so fast on a weeknight!  And it's delicious..

2 packages (8.8 oz) ready to serve long grain rice
2/3 cup Thai peanut sauce
2 tbsp canola oil
2 tbsp water
1 package (16 oz) coleslaw mix
2 package (6 oz each) ready to use grilled chicken breast strips (or 1-1/2 cups shredded rotisserie chicken or other leftover cooked chicken)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts

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

My husband is not a big fan of tomato soup.  But since he loves red peppers, this soup is a nice alternative.

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

In a large saucepan, saute onion in butter for 2-3 minutes or until tender.  Add garlic; cook 1 minute longer.  Stir in the red peppers, broth, basil and salt.  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Cool slightly.  In a blender, cover and process soup in batches until smooth.  Remove 1 cup to a small bowl; stir in cream.  Return remaining puree to pan.  Stir in the cream mixture; heat through but do not boil.
 
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Braised Steaks with zesty sauce

Another great heart-healthy recipe for the American Heart Association!

Braised Beef Steaks with Zesty Sauce
Serves 4; 3 ounces cooked steak and 2 tablespoons sauce per serving
 
These eye-of-round steaks are seasoned with a salt-free blend of garlic and herbs, braised until tender, and topped with an easy-mix sauce enhanced with toasted almonds.
 
4 boneless eye-of-round steaks (4 ounces each), all visible fat discarded
1 teaspoon salt-free garlic and herb seasoning blend
Vegetable oil spray
1 cup fat-free, no-salt-added beef broth
1/4 cup whole almonds
1 tablespoon sliced almonds
1/4 cup whole-berry cranberry sauce or 1/3 cup fat-free sour cream
1 tablespoon prepared white horseradish
1/2 teaspoon salt-free garlic and herb seasoning blend
 
Season both sides of the steaks evenly with 1 teaspoon garlic and herb seasoning blend. Heat a large nonstick skillet over medium-high heat. Cook the steaks for 2 minutes on each side, or until browned. Add the broth and bring to a simmer. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until tender. If needed, add water 1/4 cup at a time to keep the steaks from sticking. If desired, reserve 1/2 to 2/3 cup cooking liquid to spoon over the steaks before serving.
 
Meanwhile, in a medium skillet, dry-roast the whole almonds over medium heat for 6 to 8 minutes, or until golden brown, stirring occasionally. Transfer to the work bowl of a food processor and let cool for 5 minutes. In the same skillet, dry-roast the sliced almonds for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer to a small plate and set aside.
 
Process the whole almonds for 1 to 2 minutes, or until finely ground. Transfer to a medium bowl. Stir in the cranberry sauce or sour cream, horseradish, and 1/2 teaspoon garlic and herb seasoning blend until well combined.
 
To serve, spoon the reserved pan liquid over each steak. Top each with about 2 tablespoons sauce. Garnish with the almond slices.
 
NUTRITION ANALYSIS (per serving)
 
with cranberry sauce
 
 
Calories 228  
Total Fat 9.0 g
   Saturated Fat 1.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 1.5 g
   Monounsaturated Fat 5.0 g
Cholesterol 47 mg
Sodium 65 mg
Carbohydrates 9 g
   Fiber 2 g
   Sugars 5 g
Protein 28 g
     
Dietary Exchanges: 1/2 carbohydrate, 3 1/2 lean meat
 
 
with sour cream sauce
 
 
Calories 223  
Total Fat 9.0 g
   Saturated Fat 1.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 1.5 g
   Monounsaturated Fat 5.0 g
Cholesterol 50 mg
Sodium 78 mg
Carbohydrates 6 g
   Fiber 1 g
   Sugars 2 g
Protein 29 g
     
Dietary Exchanges: 1/2 carbohydrate, 3 1/2 lean meat
 
 
 
This recipe is brought to you by the American Heart Association’s Go Red For Women movement. Recipe copyright © 2006 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at americanheart.org/cookbooks.
 
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Chicken Tomato Soup

With super-cold weather hanging around for a few days, a big ol' pot of this soup will go a long way!

1-1/2 cups water
3 cups frozen chopped broccoli
3/4 cup chopped onion
1 garlic clove, minced
3/4 pound boneless skinless chicken breasts, cut into 1-in. chunks
1/2 tsp seasoned salt
1/4 tsp pepper
1 can (46 oz) tomato juice
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1 tbsp ketchup
1 tsp brown sugar
Crumbled bacon and shredded cheddar cheese, optional toppings

In a Dutch oven, combine the water, broccoli, onion and garlic.  Bring to a boil; boil for 8-10 minutes, stirring frequently.  Meanwhile, in a nonstick skillet, cook the chicken until no longer pink, about 6 minutes.  Sprinkle with seasoned salt and pepper.  Add to broccoli mixture; stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil.  Reduce heat; cover and simmer 10-15 minutes, stirring occasionally.  Garnish servings with bacon and cheddar cheese if desired.
 

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Hot Fudge Cake

Just right for Valentine's Day...a chocolate cake that is not too sweet, easy to make and special for your sweetheart!

1 cup all-purpose flour
3/4 cup sugar
6 tbsp baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup 2% milk
2 tbsp canola oil
1 tsp vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Serve with ice cream or whipped topping

Preheat oven to 350.  In a large bowl, whisk flour, sugar, 2 tbsp cocoa, baking powder and salt.  In another bowl, whisk milk, oil and vanilla until blended.  Add to flour mixture; stir until just moistened.  Transfer to an ungreased 9-in. square baking pan.  In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter.  Pout hot water over all; do NOT stir.  Bake 35-40 minutes.  Serve warm, topped wth ice cream or whipped cream!

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Veggie and Bacon Pizza

 Another heart-healthy recipe from the American Heart Association!

Fresh Veggie and Canadian Bacon Pizza with Homemade Crust
Recipe courtesy of Alton Brown
 
Serves 8; 2 slices per serving
 
Nutrition Analysis (per serving)
Calories 333
Total Fat 7.0 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 2.5 g
      Trans Fat 0.0 g
Cholesterol 21 mg
Sodium 402 mg
Carbohydrates 51 g
      Sugar 2 g
      Fiber 2 g
Protein 15 g
Dietary Exchanges: 3 1/2 starch,
1 lean meat
 
Crust
4 cups all-purpose flour, plus ½ cup set aside
1 envelope instant yeast
1 teaspoon sugar
1/2 teaspoon salt  
1 1/4 cups tepid water
1 tablespoon olive oil
Cornmeal for dusting the peel
 
Toppings
2 cups part-skim mozzarella or other reduced-fat cheese
2 medium tomatoes, sliced
2 ounces Canadian bacon, diced
2 cups sliced or chopped fresh vegetables, such as mushrooms, zucchini, broccoli, asparagus, or onions, or a combination
4 teaspoons thinly sliced or finely chopped fresh herbs, such as basil or oregano, or a combination 
 
Directions
If using a standing mixer, in the bowl whisk together the 4 cups of flour, yeast, sugar, and salt. Pour in the water. Attach the dough hook. With the mixer on low, beat until the dough forms a ball, stopping the mixer and pushing down the dough with your hands as needed so it combines well. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until the dough pulls away from the side of the bowl.
 
If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar, and salt using a large wooden spoon. With your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.
 
For either method, set the dough aside to rest for 15 minutes.
 
To knead the dough with the mixer, beat on medium-low until smooth and elastic,
about 5 minutes. Turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about for about 30 seconds, or until the dough is smooth and elastic, then work the dough into a ball.
 
To knead by hand, turn the dough out as directed above and knead for 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.
 
Lightly coat a large, clean bowl with 1 teaspoon of the olive oil. Put the dough in the bowl, cover with a clean kitchen towel, and set aside in a warm place (about 85ºF) until the dough doubles in size, about 1 hour.
 
Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.
 
If you plan to use the dough that day, leave it on the counter, covered with a clean kitchen towel, for 1 hour to let it relax so shaping is easier. If you plan to use the dough another day, wrap it well in plastic wrap or put in an airtight plastic bag, and refrigerate for up to 1 week. For longer storage, freeze the dough, then when you’re ready to use it, thaw it overnight in the refrigerator. 
 
To prepare the dough, put it on a large, lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.
 
If available, set one or two pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500ºF.
 
Dust the peel with cornmeal and place the dough on top. Brush each pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in order, with the tomato slices, Canadian bacon, vegetables, and herbs. Slide the pizza off the peel and onto the pizza stone in the oven.
 
If you do not have a pizza stone, turn two sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. Assemble as directed above. (If you have only one sheet pan, assemble only one pizza at this point.)
 
Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.
 
This recipe is brought to you by the American Heart Association’s Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.
 
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Broccoli Carrot Soup

After seeing Paul McCartney dancing on the Grammys last night, I knew I would give you a Meat-Free Monday recipe today!

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tbsp butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
3 tbsp all-purpose flour

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes.  Add the broccoli; cook 3 minutes longer.  Stir in 2-3/4 cups milk, salt, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes until veggies are tender.  Combine the flour and remaining milk until smooth; gradually stir into the soup.  Bring to a boil; cook 2 minutes longer until thickened.
 
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Berry-Topped Pudding Pie

Another heart healthy recipe from the American Heart Association!
 
Berry-Topped Pudding Pie in Meringue-Nut Crust
Recipe courtesy Alton Brown
 
Nutrition Analysis (per serving)
Calories 169
Total Fat 6.5 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 4.5 g
      Monounsaturated Fat 1.0 g
      Trans Fat 0.0 g
Cholesterol 1 mg
Sodium 223 mg
Carbohydrates 25 g
      Sugar 18 g
      Fiber 3 g
Protein 5 g
Dietary Exchanges: 1/2 fruit,
1 other carbohydrate, 1 1/2 fat
 
Serves 8; 1 slice per serving
 
Ingredients
Canola or corn oil for pie pan
2 large egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
3/4 cup walnuts or pecans, finely chopped
1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk
12 ounces fresh berries or other fruit, sliced if needed
1/2 cup fat-free frozen whipped topping, thawed (optional)
 
 
Directions
Preheat the oven to 300°F. Pour a small amount of oil onto a paper towel and lightly wipe the bottom and side of an 8- or 9-inch pie pan.
 
In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With the mixer still running, gradually add the sugar in a slow steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.)  Very gently fold in ½ cup of the nuts.  
 
Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan.  Sprinkle the bottom of the pan with the remaining nuts.
 
Bake for 50 minutes, or until the meringue is firm and lightly browned. Transfer to a cooling rack and let cool completely, at least 2 hours.
 
Using the package directions, prepare the pudding.  Spread over the cooled crust. Arrange the fruit decoratively over the pudding. Top with the whipped topping.
 
Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours.
 
This recipe is brought to you by the American Heart Association’s Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.
 
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Spinach Lasagna Roll Ups

Such a fancy dish but these are WAY easier to put together than they look!

12 uncooked lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups (10 oz) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 oz) frozen chopped sipnach, thawed and squeezed dry
1/4 tsp each salt, pepper and nutmeg
1 jar (26 oz) meatless spaghetti sauce

Cook the lasagna noodles according to package directions; drain.  In a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg.  Spread 1/3 cup cheese mixture over each noodle; carefully roll up.  Pour 1 cup spaghetti sauce into an ungreased baking dish (13x9).  Place the lasagna roll ups seam side down over sauce.  Top with remaining sauce.  Bake uncovered at 375 for 20-25 until heated through.
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Shrimp Jambalaya

February is American Heart Month!  Here is a delicious recipe the American Heart Association shared with me...

Shrimp Jambalaya
Serves 4; 1 1/2 cups per serving
Slow cooking time: 5 to 6 hours on low plus 30 minutes on high, OR
2 1/2 to 3 hours on high
 
1 14.5-ounce can no-salt-added tomatoes, undrained
1 cup water (if cooking on low) or 1 1/2 cups water (if cooking on high)
1/2 cup finely chopped onion
1 medium rib of celery, sliced crosswise
1 small green bell pepper, chopped
2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about 1/3 cup)
2 teaspoons dried parsley, crumbled
1 teaspoon dried oregano, crumbled
2 medium garlic cloves, minced
1/2 teaspoon dried thyme, crumbled
1/8 to 1/4 teaspoon cayenne
1 medium dried bay leaf
**********
8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry
1 cup frozen cut okra, thawed
1 cup uncooked instant brown rice
1/4 cup snipped fresh parsley
 
In the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.
 
If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.
 
Nutrition Analysis (per serving)
Calories                             196
Total Fat                          2.0 g
   Saturated Fat               0.5 g
   Trans Fat                      0.0 g
   Polyunsaturated Fat     0.5 g
   Monounsaturated Fat   0.5 g
Cholesterol                    78 mg
Sodium                       472 mg
Carbohydrates                 30 g
   Fiber                                4 g
   Sugars                             7 g
Protein                              14 g
 
Dietary Exchanges
1 1/2 starch
2 vegetable
1 1/2 lean meat
 
 
This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere
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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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