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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


Pizza Pasta

The pizza flavor packs a punch in this pasta dish!

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

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

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

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Chicken Carrot Pilaf

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

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

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

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

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

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

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

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

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

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

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

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

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Spinach Manicotti

Nice dish for a Meat-Free Monday!

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

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

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

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

Instead of asking "why stuff a burger with bacon and cheddar?"...ask yourself WHY NOT?!?

1 lb ground beef chuck


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

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

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

Image: picknsave.com


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Halibut Salad

You could also use this as a sandwich filling too!



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

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


Cut the chicken breasts into thin strips.

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

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

Image: picknsave.com

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Topics : Hospitality_Recreation
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Locations : Lima


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Linguine with Garlic Shrimp

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

12 oz fresh shrimp, deveined


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

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

Image: picknsave.com
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Panfried Flank Steak

With garlic butter, too!



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

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

Image: picknsave.com
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Bacon-wrapped Burgers

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

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

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

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

Two of my fav things in one dish!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Drain fettuccine; add to veggie mixture and toss to coat. Sprinkle with Parmesan cheese.
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Potato Salad

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

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

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

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

Another great picnic side for your celebrations on Independence Day!

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

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

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Roasted Red Pepper Salad

Great for picnics!!!

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

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

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

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

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

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

Image:  Copps.com
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Chicken Vegetable Kabobs

Stick everything on a skewer and grill away!

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

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

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

 
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Grilled Steaks with Cilantro Sauce

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

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

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

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

Image: Wikimedia Commons
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Tangy Sweet Shrimp

Served over rice, this dish has just the right amount of kick!  (But feel free to add more red pepper flakes if you like it HOT.)

1/2 cup ketchup
2 tbsp sugar
2 tbsp cider vinegar
2 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/4 tsp crushed red pepper flakes
1-1/2 lbs uncooked medium shrimp, peeled and deveined
1 tbsp minced fresh gingerroot
1 tbsp canola oil
3 garlic cloves, minced
2 green onions, sliced
1 tsp sesame seeds, toasted
Hot cooked rice

In a small bowl, combine the first six ingredients; set aside.  In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink.  Add garlic; cook 1 minute longer.

Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through.  Sprinkle with onions and sesame seeds.  Serve with rice.

Image:  Wikimedia Commons
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Quesadillas with ground beef

You finish these off in the oven, giving you more time to get your toppings together!

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

In a large skillet, cook the beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, oregano, cumin and salt.  Cook over medium-low heat for 3-4 minutes or until heated through.

Brush one side of each tortilla with butter.  Spoon 1/2 cup of the meat mixture over half of unbuttered side.  Sprinkle with 1/3 cup cheese; fold in half.

Place on a lightly greased baking sheet.  Sprinkle each with a bit of paprika.  Bake at 475 for 10 minutes or until crisp and golden brown.  Cut into wedges and serve with your fav toppings (like sour cream, salsa, shredded lettuce and jalapenos!).

Image:  Wikimedia Commons
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Lemon Chicken Primavera

It's amazing how just a little grated lemon peel can make such a big impact on a dish!

1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tbsp canola oil
2 tbsp all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 tsp salt
1 tsp grated lemon peel
1/2 tsp dill weed
1/4 tsp pepper
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley

Cook pasta according to package directions.  In a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear.  Combine the flour and milk until smooth; gradually sitr into chicken mixture.  Bring to a boil.  Cook and stir for 2 minutes or untl thickened.

Drain pasta.  Add the pasta, peas, salt, lemon peel, dill and pepper to pan.  Cook and stir until heated through.  Sprinkle with cheese and parsley.

Image: Wikimedia Commons
 
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Salsa Pork Chops

Very fast weeknight meal for your family, serve the dish with rice on the side!

6 boneless pork loin chops (6 oz each)
1/2 tsp salt
1/4 tsp pepper
2 cups fresh whole kernel corn
1-1/2 cups chunky salsa
2 tbsp water
1 tsp ground cumin

Sprinkle pork chops with salt and pepper.  Heat a large nonstick skillet coated with cooking spray over medium heat.  Brown chops on both sides in batches.

Add all chops and remaining ingredients to skillet; bring to a boil.  Reduce heat; simmer, covered, 6-8 minutes or until thermometer reads 145.  Let stand 5 minutes before serving.

Image: Wikimedia Commons
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Pizza Meatloaf Cups

Kids love these pizza cups...and so do adults!!  Add a crusty loaf of bread and a salad to finish this meal.

1 egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1-1/2 pounds lean ground beef
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese
Additional pizza sauce, warmed

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.  Crumble beef over mixture and mix well.  Divide among 12 greased muffin cups; press onto bottom and up the sides.  Fill center with cheese.

Bake at 375 for 15-18 minutes or until meat is no longer pink.  Serve immediately with additional pizza sauce.
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Four Cheese Spaghetti

NIce meal for a Meat-Free Monday, just add a side salad to round it out.

8 oz uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley

Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually stir in cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheeses until melted.

Drain spaghetti; toss with cheese sauce and parsley.

 
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Breakfast skillet

Love having breakfast for dinner! 

1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup each chopped onion and green bell pepper
1/2 tsp salt
pepper to taste
1/2 cup sliced mushrooms
4 eggs, lightly beaten
1 medium tomato, thinly sliced
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook sausage until no longer pink.  Add the potatoes, onion, green pepper and salt.  Cook over medium high heat for 18-20 minutes or until the potatoes are browned.

Stir in mushrooms.  Pour eggs over mixture.  Arrange tomato slices on top.  Sprinkle with cheese.  Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).

Image: Wikimedia Commons
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Fish Tacos

The sauce has just the right amount of "cool vs. hot" to make these tacos terrific!

3/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 tbsp fresh cilantro leaves
1 tbsp lime juice
4 tilapia fillets
1/2 cup all-purpose flour
1 egg white, beaten
1/2 cup panko bread crumbs
1 tbsp canola oil
1/2 tsp each salt, white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, chopped

Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and blend.  Set aside.

Cut each tilapia fillet lengthwise into two portions.  Place the flour, egg white and bread crumbs in separate shallow bowls.  Dip tilapia in flour then egg white then crumbs.

In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork.  Combine the seasonings; sprinkle over fish.

Place a portion of fish on each tortilla; top with about 2 tbsp of sour cream mixture.  Sprinkle with tomato and serve.

Image:  Wikimedia Commons
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Mozzarella Beef Wraps

Ridiculously easy and kids LOVE 'em!

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

In a large skillet, cook the beef, green pepper and onion over medium heat until the 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 torilla over filling and roll up from the opposite side.

Place seam side down on an ungreased baking sheet.  Bake at 350 for 10 minutes or until heated through and cheese is melted.


Image: Wikimedia Commons
 
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Cabbage-Tomato Pasta Toss

Crazy ingredients but they come together nicely.  Nice side dish for a steak!

2 medium tomatoes, peeled and diced
2 tbsp red wine vinegar
1 tsp dried basil
1/2 cup minced fresh parsley
8 oz uncooked bow tie pasta
2 cups shredded cabbage
1-1/2 cups soft bread crumbs
1/2 cup slivered almonds
3 garlic cloves, minced
1/4 cup olive oil
1/4 cup butter

In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside.  Cook pasta according to package directions, adding the cabbage during the last 2 minutes.

Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.  Drain the pasta and cabbage; place in a large bowl.  Add tomato and crumb mixture; toss.

Image:  Wikimedia Commons
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Grilled Chicken with Peaches

Fire up the grill for this sweet dish!

1 cup spreadable peach fruit
2 tbsp olive oil
4 tsp reduced-sodium soy sauce
1 tbsp ground mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp each pepper and cayenne pepper
8 boneless skinless chicken breast halves (4 oz each)
8 medium ripe peaches, halved and pitted

In a bowl, combine the first eight ingredients; set aside.  Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170, basting occasionally with some of the reserved glaze.  Transfer to a serving platter; keep warm.

Grill peaches, cut side down, for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze.  Serve with the grilled chicken!

Image:  Wikimedia Commons
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Barbecue Chicken Burritos

Flavors explode when you bite into these bad boys!

1/2 pound boneless skinlees chicken breasts, cut into 1/2 -in cubes
1-1/2 cups julienned green peppers
1 cup chopped onion
4 tbsp canola oil, divided
1/2 cup barbecue sauce
1-1/2 cups (6 oz) shredded Mexican cheese blend
4 flour tortillas (10-in), warmed
Serve with lime wedges, sour cream, shredded lettuce and chopped tomatoes

In a large skillet, cook the chicken, green peppers and onion in 2 tbsp of oil over medium heat for 6-8 minutes or until chicken juices run clear.  Stir in barbecue sauce.  Bring to a boil.  Reduce heat; simmer for 1-2 minutes or until heated through.

Sprinkle cheese down the center of each tortilla; top with chicken mixture.  Fold sides and ends over filling and roll up.

In a large skillet, brown burritos in remaining oil on all sides over medium heat.  Serve with lime wedges, sour cream, lettuce and tomatoes if desired.

Image: Wikimedia Commons
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Garlic Roast Beef Sandwiches

Not your average roast beef sammie for sure!

1 loaf (10 oz) frozen garlic bread
1/2 pound sliced fresh mushrooms
2/3 cup sliced onion
4 tsp butter
1 tsp minced garlic
1 tsp Worcestershire sauce
1 pound shaved deli roast beef
6 slices Colby cheese

Bake garlic bread according to package directions.  Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in Worcestershire sauce.

Layer each of half of garlic bread with roast beef, mushroom mixture and cheese.  Return to oven; bake 1-2 minutes longer on until cheese is melted.  Slice and serve immediately.

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Caesar Chicken Burgers

Be prepared for a new family favorite after you serve these spectacular sandwiches!

4 boneless skinless chicken breast halves
1/4 tsp each salt and pepper
4 slices red onion
2 tbsp butter, softened
4 buns, split
2 cups torn romain lettuce
1 tbsp grated Parmesan cheese
1/2 cup creamy Caesar salad dressing, divided

Sprinkle the 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 side of buns.  Place buttered side up on an ungreased baking sheet.  Broil 3-4 in. from the heat for 1 minute or until golden brown.

Toss romaine with cheese and 1/4 cup dressing; spoon onto bun bottoms.  Top with onions, chicken and remaining dressing.  Replace bun tops and serve!

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Greek Chicken Penne

So much flavor in this dish!  Broiling it at the end really sets it off.

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) reduced sodium 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 penne according to package directions.  Meanwhile, 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 or until thickened.  Stir inthe chicken, artichoke hearts, cheese, tomatoes and olives.

Drain penne; stir into the pan.  Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown.  Sprinkle with parsley.

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Skillet Chicken Parmesan

Easy recipe that saves on calories by not breading the chicken first...still delicious!

1 tablespoon olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

 

Heat the oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted. Serve on a bed of cooked spaghetti noodles.

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Caprese Sandwich

Light sandwich for a quick weeknight meal!

1 lb crusty baguette
1 whole garlic clove, cut in half
2 whole ripe tomatoes, thinly sliced
24 whole fresh basil leaves
4 oz fresh mozzarella, drained and cut into 1/2-inch dice
2 to 3 tsp extra-virgin olive oil
2 tsp drained capers
1 pinch kosher salt
1 pinch black pepper

Lay the baguette on a cutting board. Make a lengthwise cut down the middle, starting on the top of the loaf and cutting to but not through the bottom. (A serrated knife works best for cutting.) Gently pry open the loaf to make a V-shaped cavity.

Rub the sides of the cavity with the cut garlic. Arrange tomato slices down each side of the cavity, followed by the basil leaves.

Gently mix the cheese, olive oil, capers, salt, and pepper in a mixing bowl. Spoon this mixture into the loaf, between the rows of tomato and basil. Cut the sandwich crosswise into 6-inch lengths and serve.
 
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Spaghetti Pie

Tell your family they're finally getting PIE for dinner!

6 oz spaghetti, cooked
2 tablespoons olive oil
2 whole eggs, well beaten
3/4 cup (3 oz.) shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup pasta sauce
1/2 cup (2 oz.) shredded mozzarella cheese

Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.

Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 F oven for 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.

Image: Copps.com
 

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Leftover Pasta Salad

After a holiday weekend filled with food, a nice leftover pasta salad is just the thing to clear out the fridge.

1/2 lb leftover cooked pasta (whatever you have left)
2 tbsp olive oil, preferably extra-virgin
1/2 each red, yellow, and green bell pepper, cored and seeded, cut into slivers
1 cup frozen broccoli florets, thawed and drained
4 oz sun-dried tomato-basil feta cheese (or plain feta), crumbled
1/2 red onion, cut into thin strips
2 tbsp capers
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup chopped ripe tomatoes
3 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste

To make the salad, in a large bowl, toss the leftover pasta with the olive oil. Add the remaining salad ingredients and toss together well.

For the dressing, in a jar with a tight-fitting lid combine all the dressing ingredients. Shake well. Adjust the seasonings to taste.

Pour the dressing over the pasta salad and toss well. Serve the salad immediately or cover it and refrigerate until ready to serve.

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Warm Spinach Salad

Nice addition to any meal...or serve it as a light meal itself!

1 lb. small spinach leaves
6 slices bacon, thick sliced
2 slices bread, crust removed
1/4 cup olive oil
4 tsp red wine vinegar
1 tsp Dijon mustard
salt and pepper, to taste

Put washed spinach into a serving bowl. Heat a nonstick skillet, add bacon and cook until crisp and brown. Remove with a slotted spoon and drain on paper towels. Drain off fat from skillet.

Cut bread into cubes. Add 1 tbsp of the oil to skillet, add bread and fry over medium to high heat until crisp and golden. Remove and drain on paper towels. Add to spinach with bacon.

Stir vinegar and mustard into skillet and bring to a boil. Add remaining oil, salt and pepper. Heat through and pour over salad. Toss and serve immediately.

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Blues Burgers

Shhh..the blue cheese is IN the burger!

1/2 lb blue cheese, crumbled
2 lbs ground beef
1/4 cup minced scallions, including the tops
1/4 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/4 teaspoon ground red pepper, optional
8 whole hamburger buns, toasted
 
Crumble the blue cheese into the ground beef and add the minced scallions, tabasco, worcestershire, salt, pepper, and red pepper (if using). Mix lightly to combine. Let stand in the refrigerator for an hour or two so the flavors can blend.

Gently press the meat into patties. Broil, pan-fry, or grill over moderate coals to the desired degree of doneness. Serve on toasted hamburger buns.

Image:  Copps.com


 

 
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Raspberry-Chocolate Bars

Sweet finish for your weekend picnics! 

2-1/2 cups all-purpose flour
1 cup sugar
3/4 cup pecans, chopped fine
2 sticks butter, softened
1 large egg
12 oz red raspberry jam, seedless
1-2/3 cups semisweet chocolate chips

Preheat oven to 350.  In a large bowl, combine flour, sugar, pecans, butter, and egg; stir until crumbly. Set aside 1-1/2 cups of the mixture. Press remaining mixture into the bottom of a lightly greased 9 x 13 baking pan.

Spread the raspberry jam over top. Sprinkle with chocolate chips and remaining crumb mixture. Bake in preheated oven for 40 to 45 minutes, or until lightly brown. Cool completely in pan; cut into 2 x 2-inch bars.

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Louisana Crab Cakes

Make 'em as hot as you like, by increasing the amount of hot sauce of course!

1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 large egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce (or more if you dare!)
3/4 cup plain dry bread crumbs, divided
Vegetable oil for frying
Leaf lettuce

Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover and refrigerate for 1 hour or until mixture firms up.

Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.

Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels.  Arrange crab cakes on a lettuce-lined platter. Serve warm.

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Midwestern Meat Loaf

Add a veggie side dish to round out this meal!  The leftovers make awesome sandwiches too.

1 medium onion, thinly sliced
1/4 cup fresh parsley
2 lbs extra-lean ground beef
16 oz canned peeled tomatoes
2 whole large eggs
1 cup country bread, broken into pieces
1-1/2 tsp salt
1 1/2 teaspoon dry mustard
1 tsp chili powder
1/2 tsp freshly ground pepper

Preheat oven to 350F.  Thinly slice onion. Finely chop parsley. Combine all ingredients in a large mixing bowl. Mix until well blended.

Pack into a 9" x 5" loaf pan. Bake 1-1/2 hours or until loaf is browned on top and cooked through. Cut into slices to serve.

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Grilled Cashew Chicken

Getting the grill ready for the unofficial start of the summer this weekend!

4 whole chicken legs
1/2 whole cucumber (sliced for garnish)
8 oz chinese cabbage
2 oz cashews
1 whole onion, finely chopped
2 whole Garlic cloves, crushed
2 whole red chili peppers,chopped
1 oz lemon grass (2" piece)
1 tbsp tamarind sauce
2 tbsp dark soy sauce
1 tablespoon Thai fish sauce
2 tsp sugar
1/2 tsp salt
1 tablespoon rice vinegar

Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.

To make the marinade, place the cashew in a food processor and grind until fine (or use a pestle and mortar to grind them).  Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.

Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.

Image: Copps.com

 

 
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Zucchini Onion Pie

Wonderful way to use up all your zucchini!

3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

In a large bowl, whisk the first seven ingredients.  Gently stir in zucchini, baking mix and onion.  Pour into a greased 9-in. deep dish pie plate.  Bake at 350 for 25-35 minutes or until lightly browned.

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Chicken Quesadillas

Using rotisserie chicken makes this dish a speedy supper for sure!

2 cups shredded cheddar cheese
2 cups shredded rotisserie chicken
1 can (4 oz) chopped green chilies, drained
2 green onions, thinly sliced
8 flour tortillas (8-in.)
1 medium ripe avocado, peeled and pitted
2 tbsp salsa
1/4 tsp garlic salt

In a bowl, combine the cheese, chicken, green chilies and green onions.  Place half of the tortillas on a greased griddle; sprinkle with cheese and chicken mixture.  Top with remaining tortillas.  Cook over medium heat on each side until golden brown and cheese is melted.  Meanwhile, in a small bowl, mash avocado with salsa and garlic salt.  Serve with quesadillas.

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Pizza Casserole

Easy and tasty, two of my weeknight requirements are certainly met by this dish!

1 pound lean ground beef
1 medium onion, chopped
1 can (15 oz) pizza sauce
8 oz elbow macaroni, cooked and drained
2 cups (8 oz) shredded part-skim mozzarella cheese
1 package (3-1/2 oz) sliced pepperoni, quartered
1/2 tsp salt

In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.  Stir in remaining ingredients.  Transfer to a greased 2-qt. baking dish.  Bake uncovered at 350 for 40-45 minutes or until heated through.

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Steak Soup

My husband's fav soup!  And he loves it SPICY, so scale back the Montreal steak seasoning if your family can't handle the heat.  (It's a small batch recipe, double/triple up if you're feeding a crowd.)

1/2 pound beef top sirloin steak, cut into small pieces
1/2 cup chopped onion
1 tbsp canola oil
1 cup diced red potatoes
1/2 cup chopped carrots
1 can (14-1/2 oz) reduced-sodium beef broth
1/2 cup water (and more as needed during cookng process)
1 tbsp Montreal steak seasoning
1 tsp each minced fresh parsley and minced fresh chives
1/2 tsp salt
1/4 tsp pepper

Shake the beef and onion with Montreal steak seasoning and oil in a ziploc bag.  In a large saucepan, cook the beef and onion until meat is no longer pink; drain.  Stir in potatoes and carrots.  Add the broth, water, herbs, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes or until the meat and veggies are tender.  (The smaller you've cut the beef, the faster this dish will be ready!)

Image:  Wikimedia Commons
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Topics : Hospitality_Recreation
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Locations : Montreal


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Veggie Linguine

Try making this dish tonight for Meat-Free Monday!

6 oz uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tbsp butter
1 tbsp olive oil
1 large tomato, chopped
2 tsp minced fresh basil
1/2 tsp each salt and pepper
4 oz shredded provolone cheese
3 tbsp shredded Parmesan cheese

Cook linguine according to package directions.  Meanwhile in a large skillet saute zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes.  Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes.  Drain linguine; add to the veggie mixture.  Sprinkle with cheeses and toss to coat.

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Honeyed Fruit Salad

Add this to Mom's breakfast-in-bed tray on Sunday and she'll thank you, for sure!  Serve it in a glass dish...it is SO pretty.

1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple chunks, drained
1 cup green grapes
1 cup halved fresh strawberries
1 medium firm banana, sliced
3 tbsp honey
2 tsp lime juice
1/4 tsp grated lime peel
1/4 tsp vanilla extract
1/4 tsp poppy seeds

In a large bowl, combine fruit.  In a small bowl, combine the honey, lime juice, peel and vanilla.  Pour over fruit; gently toss to coat.  Sprinkle with poppy seeds.

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Hash Brown Apple "Pancake"

Nice little side dish for your's Mother's Day feast!

1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 tbsp snipped chives
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 has browns, apple, onion, chives, salt and pepper.  In a large nonstick skillet, melt 1 tbsp butter and 1 tbsp oil over medium-high heat.  Spread half of the hash brown mixture in an even layer in skillet.  Sprinkle with cheese; top 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 skillet.  Slide pancake, browned side up, into skillet.  Cook 5 minutes longer or until bottom is browned and cheese is melted.  Slide pancake onto a plate; cut into wedges.

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Beef Ragu Ravioli

Great weeknight dish that tastes like it's been simmering all day!

1 pound lean ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1-1/2 cups beef broth
1 can (6 oz) tomato paste
2 tsp minced fresh rosemary (or 1 tsp dried)
1 tsp sugar
1 garlic clove, minced
1/2 tsp salt
1 package (20 oz) refrigerated cheese ravioli
Grated Parmesan cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, broth, tomato paste, rosemary, sugar, garlic and salt.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.

Cook ravioli according to package directions; drain.  Serve with meat and a sprinkle of Parmesan cheese.

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Loaded Steak

Stuff a steak?!?  Try it...it'll blow you away! 

1/2 cup butter, softened
6 bacon strips, cooked and crumbled
3 green onions, chopped
2 tbsp ranch salad dressing mix
1/2 tsp pepper
1 beef flank steak (1-1/2 to 2 lbs.)

In a small bowl, combine the first five ingredients.  Cut a deep slit in the side of the steak, forming a pocket.  Stuff butter mixture into slit.

Grill steak covered, over medium heat (or broil 4-6 in. from heat) for 6-7 minutes on each side or until meat reaches desired doneness.  To serve, thinly slice scross the grain.

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Florentine Stuffed Shells

So tasty, you and your family won't miss the meat! 

1 package (12 oz) jumbo pasta shells
1 egg, beaten
2 cartons (15 oz each) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1 jar (28 oz) spaghetti sauce

Cook pasta shells according to package directions.  Meanwhile, in a bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well.  Drain the shells and rinse in cold water; stuff each with spinach mixture.

Place the shells in a lightly greased 13-in x 9-in baking dish.  Pour spaghetti sauce over the shells.  Cover and bake at 350 for 30-40 minutes or until heated through.

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BLT Tortilla Wraps

A fun change from your ordinary BLT, this wrap makes everyone smile!

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp ranch salad dressing mix
1/4 tsp crushed red pepper flakes
8 flour tortillas (8-in.), room temperature
16 bacon strips, cooked and drained
2 to 3 cups shredded lettuce
2 cups chopped tomato

Combine the mayo, sour cream, salad dressing mix and red pepper flakes; spread on tortillas.  Layer with bacon, lettuce and tomato.  Roll up tortillas and serve.

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Quick Fish Soup

Great weeknight soup option, it comes together fast!  And you can use your favorite white fish, instead of the halibut, no problem.  It is a small recipe so double up if needed.

2 shallots, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
1-1/2 cups chicken broth
3/4 cup frozen mixed veggies
1/2 cup frozen cubed hash browns
1 tsp seafood seasoning
1/4 tsp sugar
1/4 tsp ground allspice
Dash (or two!) cayenne pepper
2 bay leaves
1 halibut fillet (6 oz), cut into bite-size pieces

In a large saucepan coated with cooking spray, saute shallots and garlic until tender.  Add the tomatoes, broth, mixed veggies, hash browns, seasonings and bay leaves.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes or until vegetables are tender.

Add halibut; simmer 2-3 minutes longer or until fish turns opaque.  Just before serving, discard bay leaves.

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Buffalo Chicken Sandwiches

Short on time but need to deliver a satifying meal?  Try this sandwich!  Serve with a side of celery and carrots, of course.

4 boneless skinless chicken breast halves (4 oz each)
1/2 tsp salt
1/4 tsp each garlic powder and pepper
1/2 cup seasoned bread crumbs
4 tbsp all-purpose flour
2 tbsp vegetable oil
4 slices mozzarella cheese
6 tbsp butter
2 tsp cornstarch
1/2 to 1 tsp hot pepper sauce
4 sandwich buns, split
Blue cheese or ranch salad dressing
Carrot/celery sticks

Sprinkle chicken with salt, garlic powder and pepper.  In a large resealable plastic bag, combine bread crumbs and flour.  Add chicken and shake to coat.  In a skillet over medium heat, brown chicken in oil.  Reduce heat; cover and cook for 10 minutes or until juices run clear.

Place cheese over chicken; cover and cook for 1 minute or until cheese is melted.  In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth.  Bring to a gentle boil, whicking constantly for 1 minute or until thickened.  Drizzle over chicken.  Serve on buns with blue cheese or ranch salad dressing with carrots and celery sticks on the side.

Image:  Wikimedia Commons
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Topics : Hospitality_Recreation
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Locations : Buffalo


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Veggie Primavera

Here is a delicious dish for another Meat-Free Monday!

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

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

Drain fettuccine; add to vegetables mixture and toss to coat.  Sprinkle with Parmesan cheese.

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