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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
Posts from August 2014


BRATS!
Can't go wrong grilling BRATS! this weekend!  The fennel makes it special.

8 uncooked bratwurst links
3 cans (12 oz) beer
1 large onion
2 tbsp fennel seed
8 brat buns, split

Place the brats in a large saucepan or Dutch oven; add the beer, onion and fennel.  Bring to a boil.  Reduce heat; cover and simmer 8-10 minutes or until meat is no longer pink.  Drain and discard beer mixture.

Grill brats, covered, over indirect medium heat for 4-6 minutes on each side (or until a thermometer reads 160), turning occasionally.  Serve on buns.
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Pasta with Chicken and Roasted Peppers
Quick and easy weeknight meal!

2 tbsp extra-virgin olive oil

 

In a sauté pan or skillet large enough to hold all of the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute. Add the chicken and sauté, stirring, until it is cooked through. Lower the heat to medium and add the roasted red peppers, oregano, rosemary, and chicken broth.

In a large pot of boiling salted water, cook the pasta according to package directions for al dente. Drain the pasta and add it to the sauté pan with the chicken. Stir to combine. Add freshly ground pepper. Serve in large pasta bowls, with parmesan cheese on the side.


 
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Pepperoni Burgers
A nice compromise when one family member wants pizza and another wants burgers for dinner!

1-1/2 lb ground beef 


Combine the ground beef, salt, pepper, garlic, and oregano. Mix the ingredients well and form into six patties. Place the patties on a broiler and cook on both sides until almost done. Spoon the pizza sauce over the top of the cooked burgers and top with the grated mozzarella, Place the pepperoni slices on top of the cheese and broil until the cheese is melted and starting to brown. Serve open-faced on a slice of toasted Italian bread!
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Hawaiian Fish Kabobs


 
 Add the first seven ingredients to a jar with a tight-fitting lid and shake them well.  Place the catfish in a shallow bowl and pour the marinade over the fish, tossing the fish to coat it thoroughly with the marinade.  Cover the bowl and chill the fish for 30 minutes or longer.  Reserving the marinade, remove the fish from the bowl.  String the pineapple, vegetables, and fish on the skewers, starting and ending with pieces of bell pepper.  Brush the skewers on all sides with the remaining marinade.  Place the skewers on a hot grill, and cook the kebabs for 4 minutes on each side or until the fish is just cooked through.

 
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Hot Chicken Salad
Chicken salad doesn't have to just make sandwiches...it can also make a delicious casserole!

4 cup cold, chopped cooked chicken

 
Grease a 2-quart oval or rectangular baking dish; set aside.  In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken soup, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.  Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate at least one hour (or even overnight).  Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

 
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Chimichangas

Chimichangas are like really awesome fried burritos!  (This is a big recipe, fyi.)

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, miced
2 cans (16 oz each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10-inch)
Vegetable oil (for frying)
Optional Toppings: salsa, shredded lettuce, sour cream, chopped ripe olices, chopped tomatoes, addtional cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.

Spoon about 1/3 cup of beef and bean mixture off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortilla, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings!
 

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Adobo Shrimp Scampi
Hope you're not afraid of a little spice...

2 plum tomatoes, seeded and chopped
1 poblano pepper, seeded and chopped
1 tbsp minced chipotle pepper in adobo sauce
3 garlic cloves, minced
1 tbsp olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh cilantro
3 tbsp lime juice
2 tbsp butter
1/2 tsp salt
1/4 cup shredded part-skim mozzarella cheese

In a large skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes.  reduce heat to medium; stir in the shrimp, broth, cilantro, lime juice, butter and salt.  Cook and stir for 3-4 minutes or until shrimp turn pink.  Remove from the heat; sprinkle with cheese.
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Skillet Chicken and Veggies
Change out the veggies to suit your family's tastes! 

1 package (7 oz) spaghetti
1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1 tsp garlic powder
1 tsp dried basil
1 tbsp canola oil
1/2 pound fresh mushrooms, sliced
1 large zucchini, julienned
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3/4 cup mayonnaise
4 tbsp grated Parmesan cheese, divided

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender.  Add the mushrooms, zucchini, onion and peppers.  Cook and stir for 5-7 minutes until chicken juices run clear and veggies are crisp-tender.

Stir the mayonnaise and 3 tbsp Parmesan cheese into chicken mixture.  Drain spaghetti; top with chicken mixture.  Toss gently to combine.  Serve sprinkled with remaining cheese.
 
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Pasta Veggie Stir Fry
Monday, Monday...let's go Meat Free!  You won't miss it with all the garden goodness in this dish.

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek, white portion only-julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green peppers, cut into thin strips
1 cup fresh green beans, cut into 1-in pieces
1 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp honey
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp ground ginger

Cook the pasta according to package directions.  Meanwhile, in a large skillet or wok, stir-fry the carrots, leek, zucchini, peppers and green beans in hot olive oil for 3-4 minutes until crisp tender.  Drain pasta; add to the vegetables mixture.  Drizzle with sesame oil.  Stir fry for 2 minutes.  In a small bowl, combine the vinegar, honey, salt, chili powder and ginger.  Pour over pasta mixture; toss to coat.
 
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Summer Sausage Packets
Firing up the gril this weekend?  Easy foil packages, full of all your favorite things, cook up easily (and clean up is a breeze!).

1 pound summer sausage, cut into 1-in pieces
4 medium potatoes, peeled and cut into 1/2-in cubes
3 cups shredded cabbage
1 large sweet onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 pound chicken tenderloins, cut into 1-in pieces
2 medium tomatoes, cut into wedges
1/2 cup butter, cut into eight cubes
1/4 cup prepared Italian salad dressing

In a large bowl, combine the first eight ingredients.  Gently stir in the chicken and tomatoes.  Divide mixture among eight double thicknesses of heavy duty foil (about 12-in square).  Top each with a butter cube.

Fold foil around mixture and seal tightly.  Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and veggies are tender.  Carefully open foil to allow steam to escape; drizzle with dressing.
 
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Fajita Skillet
It's the fresh pineapple that'll knock your socks off!

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

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

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

Nice, fresh spin on classic pizza taste!


1 package (5 oz) fresh baby spinach
1 tbsp olive oil
1/2 pound lean ground beef
1 can (15 oz) pizza sauce
2 prebaked mini pizza crusts
4 plum tomatoes, sliced
1 cup crumbled tomato and basil feta cheese
1/4 cup pine nuts, toasted

In a large skillet, saute spinach in oil for 2-3 minutes or until wilted.  Remove and set aside.  In the same skillet, cook beef over medium heat until no longer pink; drain.  Stir in pizza sauce; cook for 5 minutes or until heated through.

Place crusts on an ungreased baking sheet; spread with meat sauce to within 1/2-inch of edges.  Layer with spinach, tomatoes, feta cheese and pine nuts.  Bake at 450 for 8-10 minutes or until cheese is melted.
 

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Lemon Shrimp Stir-Fry

The sauce is mild but still full of velvety lemon flavor!  Tiny recipe, though, only serves two so double up if you need to.

1 tbsp cornstarch
1/2 tsp sugar
1/2 tsp chicken bouillon granules
1/4 tsp grated lemon peel
Dash pepper
1/2 cup water
4-1/2 tsp lemon juice
1/2 pound uncooked medium shrimp, peeled and deveined
1 tbsp canola oil
3/4 cup sliced celery
1/2 medium green pepper, cut into strips
1/2 medium sweet red pepper, cut into strips
1 cup sliced fresh mushrooms
3/4 cup fresh sugar snap peas
1 green onion, sliced
1 cup hot cooked long grain rice

In a small bowl, combine the first five ingredients.  Stir in water and lemon juice until blended; set aside.  In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink.  Remove with slotted spoon and keep warm.  In the same pan, stir-fry celery and peppers for 2 minutes.  Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until veggies are crisp-tender.

Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add shrimp; heat through. Serve with rice.

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Garden Primavera
Start the week off right with a nice Meat-Free Monday meal, chock full of healthy veggies.

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

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

Drain fettuccine; add to veggie mixture and toss to coat.  Sprinkle with Parmesan cheese.
 
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Brown Sugar Salmon with Strawberries
So fresh, so light...your body will thank you! 

1 tbsp canola oil
1 tsp ground mustard
1 tsp ground allspice
1/2 tsp salt
1/3 cup packed brown sugar
4 salmon fillets (5 oz each)
Relish:
1 tbsp minced fresh mint
1 tbsp canola oil
1 tbsp lemon juice
2 tsp grated lemon peel
1/8 tsp sugar
1 cup finely chopped fresh strawberries
1 small cucumber, finely chopped

In a small bowl , mix the first five ingredients and rub over the flesh side of the salmon fillets.  Refrigerate covered for 1 hour.  For the relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar.  Add strawberries and cucumber; toss to coat.

Oil your grill lightly.  Place salmon on grill rack, skin side down.  Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork.  Serve with relish.
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Apple Spiced Pork
Something about sweet and savory dishes, gets me everytime.

2 cups uncooked yolk-free noodles
1 pound pork tenderloin, halved lengthwise and cut into 1/2-in slices
1/4 cup chopped celery
2 tbsp chopped onion
1 tbsp canola oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp browm sugar
1/2 tsp seasoned salt
1/2 tsp ground cinnamon
4-1/2 tsp cornstarch
1 can (14-1/2 oz) reduced-sodium beef broth
2 tbsp chopped walnuts

Cook noodles according to package directions; drain.  Meanwhile, in a large skillet, brown the pork with celery and onion in oil; drain.  Add the apples, raisins, brown sugar, seasoned salt and cinnamon.  Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and veggies are tender.

In a small bowl, combine cornstarch and broth until smooth; gradually add to the pork mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with noodles.  Sprinkle with walnuts.
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Wild Rice Salad with Almonds and Apples
You'll be surprised at how awesome a cold rice salad is! 

1-1/2 cups uncooked wild rice
2 medium apples, chopped
2 tbsp plus 1/2 cup orange juice
4 tsp olive oil
4 tsp red wine vinegar
1 tbsp honey
3/4 tsp salt
1/4 tsp pepper
2 celery ribs, chopped
1/2 cup almonds, chopped

Cook wild rice according to package directions.  Transfer to a large bowl; cool completely.  Meanwhile, in a small bowl, toss apples with 2 tbsp orange juice.  In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper.

Add apples and celery to rice.  Drizzle with dressing; toss to combine.  Refrigerate covered until chilled.  Sprinkle with almonds before serving.

 
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Curried Chicken with Apples
Fast weeknight dish that just explodes with flavor!

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

In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender.  Add garlic, cook 1 minute longer.  Stir in apples, water and seasonings.

Bring to a boil; reduce heat.  Simmer uncovered for 12-15 minutes or until chicken is no longer pink, stirring occasionally.  Stir in the tomatoes, jalapeno and cilantro; heat through; serve with rice.

 
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Easy Brisket
Oh, you'll thank me for this recipe.  Leftovers (if you have any) make excellent sandwiches!

2 tbsp brown sugar
1 tbsp (each) salt, onion powder, garlic powder
1 tbsp (each) ground mustard, smoked paprika, pepper
2 fresh beef briskets (3-1/2 lbs each)
1 bottle (10 oz) Heinz 57 steak sauce
1/2 cup liquid smoke
1/4 cup Worcestershire sauce

In a small bowl, combine spices and brown sugar.  With a fork or sharp knife, prick holes in briskets.  Rub meat with seasoning mixture.  Cover and refrigerate overnight.

Place briskets, fat sides up, in a roasting pan.  In a small bowl, combine the steak sauce, liquid smoke and Worcestershire sauce; pour over meat.

Cover tightly with foil; bake at 325 for 4 to 5 hours or until tender.  Let stand in juices for 15 minutes.  To serve, thinly slice across the grain.  Spoon pan juices over servings.
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