Good evening and welcome to the newest issue of A to Z Recipes Newsletter. Its been busy town here. I've been on nights and had to get my sleep turned around for a school I'm attending this week. So... I slept through the posting time for this issue. Its late but its good! I do hope you'll enjoy it as much as I enjoyed getting it done for you. Once again, I have sent along recipes submitted by Treva. She so lovingly shared recipes for posting all these years and its a shame not to continue with her wish to share them with you, her friends here. I will resume sharing your recipes as soon as enough of you get them to me, ok?
Why not take a few minutes and send us a recipe?
For recipes use this link.
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I have embedded the "subject" line. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
ALL OF THE RECIPES IN THIS ISSUE WERE SENT IN TO SHARE WITH YOU FROM TREVA KEY IN NORTH CAROLINA. MAY SHE REST IN PEACE!
Ham & Egg Cups for Breakfast
It's neither a fried, poached, or scrambled egg, and nor is it an omelet - it's an egg in a cup of ham. Using a muffin tin, you can create a multitude of egg-serving variations like this mouth-watering delight to kick-start your day. Here's a great and easy recipe you can use to make it:
What you'll need:
Handful of plum tomatoes, halved
1 clove garlic
2 slices of ham
1 tablespoon jack cheese
Splash of milk
1 egg
Salt & pepper
Olive oil
Instructions:
First, preheat the oven to 375ºF. Grab a muffin tin and grease one slot (or as many as you need). Place 2 slices of ham inside, overlapping each other. Then, in a small separate pan, cook the tomatoes over the oil and garlic, on medium heat, for a few minutes. When ready, place this into the ham shell and add a splash of milk and cheese. Finally, empty a cracked egg over everything, and drizzle with salt and pepper.
Your ham and egg cup will be ready for serving in 20 minutes.
Source: Popsugar.com
Microwave Sweet Potato Chips
You'll need a mandolin to slice the potato thin enough to crisp.
Serves 8 (serving size: 1/2 cup)
Ingredients
Cooking spray
1 (14-ounce) sweet potato, very thinly sliced, divided
1 teaspoon finely chopped fresh rosemary, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Preparation
1. Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.
Nutritional Information
Amount per serving Calories 43 Fat 0.1 g Satfat 0.0 g Monofat 0.1 g Polyfat 0.0 g Protein 0.8 g Carbohydrate 10.1 g Fiber 1.5 g Cholesterol 0.0 mg Iron 0.3 mg Sodium 175 mg Calcium 15 mg
Source: Cooking Light
Apple Chips
This is a ZReduction recipe from the creative mind of Jen. When we were at lunch the other day, Jen mentioned how dieters miss their crunch. She wondered if we could come up with a recipe for apple chips. I will tell you they worked. They are crunchy if you eat them quickly. If you let them sit overnight they become chewy. Still good but not crunchy. With this recipe be careful with your portions. Be sure not to eat too many.
I like the ones cut with the apple placed on its side. I feel those look the most like potato chips. The rings are fun, too. Use any kind of apple. I used Granny Smith for the chip style and Golden Delicious for the rings.
Servings: Serves 2
Ingredients:
2 apples. Don’t bother to peel them.
2 tsp of ground cinnamon mixed with
2 tsp of Truvia
Instructions:
Preheat oven to 250 degrees.
You’ll want to slice your apples very thin or they won’t get crunchy. To do this I used my mandolin slices and set it on level one which is the thinnest setting. Without a mandolin slicer this will be tricky but you can get them fairly thin by hand, too.
Take out two cookie sheets. Cover each of them with a piece of parchment paper. Without the parchment paper the apples will stick terribly.
Place your apple slices on the paper. Try not to have them touch each other unless you don’t mind them sticking together. In the pictures you’ll see they stuck some but they are easy to pull apart. Each cookie sheet contains one apple portion.
Sprinkle the top side with the flavor mixture. I put mine in a leftover shaker jar so it sprinkled on very evenly. Don’t worry if it’s a bit messy. They will still taste great.
Put the cookie sheets in the oven and bake for two hours. Watch them a last few minutes to make sure they don’t burn.
Serving Suggestions:
Serve hot or cold. I can see all kinds of flavors. You can use nutmeg for another sweet flavor. You can use cumin for an East-Indian version, use cayenne for a spicy version. You can even use the barbecue rub and make barbecue flavored apple chips. Use your creativity to find flavors you love.
Source: Zola
Eggnog Pound Cake
Serves: 12
Ingredients
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon cinnamon
2 teaspoons vanilla
¼ cup International Eggnog
For the glaze:
1 cup powdered sugar
¼ cup eggnog
1 teaspoon vanilla
Instructions
Preheat oven to 350. Spray and 9 x 5 in loaf pan and set aside.
In a small bowl, combine flour, baking powder, salt and cinnamon..
In a bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Alternate adding flour mixture and egg nog. Mix until smooth and combine. Pour onto prepared baking pan.
Bake for 50-60 minutes or until toothpick inserted in the center comes out clean or with only a few crumbs. Let cake sit on a baking sheet in pan for 15 minutes. Run a knife around the edge of the cake to loosen. Remove from pan and let cool completely on a wire rack.
Whisk together powdered sugar, eggnog and vanilla. If glaze it too thick, add more eggnog one tablespoon at a time. Spoon glaze over cooled bread.
Source: Lemons for Lulu
Healthy Reisfleisch with Beef and Turkey Kielbasa
Serves 8
1 tablespoon unsalted butter
1 1/2 cups (375 mL) diced organic red bell pepper
1 1/2 cups (375 mL) diced yellow onion
1 1/2 cups (375 mL) diced organic celery
1 1/2 cups (375 mL) diced organic carrot
2 garlic cloves, minced
2 cups (500 mL) long-grain brown rice
2 1/4 cups (560 mL) organic, low-sodium chicken broth
2 teaspoons fresh lemon juice
1 pound (500 g) smoked turkey kielbasa sausage, cut into 1/4-inch (12-mm) slices
1 pound (500 g) lean beef steak, such as top sirloin, well trimmed of excess fat and cut into bite-size pieces
1 tablespoon sweet paprika
1 to 2 teaspoons red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
1 1/2 cups (375 mL) frozen peas
2 tablespoons chopped fresh Italian parsley, for serving
Set the pressure cooker timer to 10 minutes and preheat for 5 minutes.
In the pressure cooker pot, melt the butter and cook until it starts to turn a light nut-brown color. Immediately add the bell pepper, onion, celery, carrot and garlic. Saute, stirring frequently, until the vegetables turn glossy and begin to soften slightly, about 3 minutes.
Add the rice, broth, lemon juice, sausage, beef, paprika, red pepper flakes to taste (if using), and salt and pepper to taste. Stir well.
Secure the lid on the pressure cooker and seal the steam vent. Reset the timer to 15 minutes.
When the time is up, allow the pressure to release naturally for 10 minutes. Then, open the steam vent to release any remaining pressure. Uncover the pressure cooker, add the frozen peas, and fluff the rice lightly with a fork to distribute the peas through the rice.
Re-secure the pressure cooker lid and leave for 5 minutes to allow the peas to heat through.
Release the pressure valve and remove the lid. Scoop the reisfleisch into bowls or onto serving plates and garnish with the parsley.
Source: Wolfgang Puck
Layered Banana Split
Once you make this dish, you will be asked over and over again for it.
This recipe is not hard to make and it is so good that it will become your go-to dessert for years to come.
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)
Directions
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.
Quinoa and Grilled Vegetable Pilaf
Serves 4
1 1/2 cups (375 mL) quinoa
3 cups (750 mL) organic chicken broth or vegetable broth
1 large slender Japanese eggplant, cut lengthwise into slices 1/3-inch (8 mm) thick
1 large zucchini, trimmed and cut lengthwise into slices 1/3-inch (8 mm) thick
1 large red bell pepper, quartered, stemmed, seeded and deveined
1 ear sweet corn, husks and silk removed
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh chervil leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint leaves
Preheat an outdoor grill, an indoor countertop grill or ridged grill pan, or a broiler.
Put the quinoa in a fine-meshed strainer and rinse under cold running water. Transfer to a medium saucepan and add the broth. Bring to a boil over medium-high heat; then reduce the heat to low, cover the pan and cook until the quinoa is tender and all the liquid has been absorbed, about 15 minutes. Set aside and keep warm.
Meanwhile, when the grill or broiler is hot, lightly brush the eggplant, zucchini, bell peppers and corn with oil and season lightly with salt and pepper. Place on the grill or under the broiler and cook until the eggplant, zucchini and pepper are nicely browned on both sides and tender, 3 to 5 minutes per side, and the corn is slightly charred all over, 5 to 7 minutes total.
As the vegetables are done, transfer them to a clean cutting board. As soon as they are cool enough to handle, cut the eggplant, zucchini and peppers into 1/3-inch (8-mm) dice. Transfer them to a mixing bowl. Carefully steadying one end of the corn ear on the board and, carefully cutting downward with the knife parallel to the cob, cut the corn kernels from the cob. Add them to the bowl.
Transfer the warm cooked quinoa to the bowl. Run the tines of a fork through it to separate the grains. Add all the herbs and stir the quinoa and herbs with the vegetables, tossing everything together thoroughly. Season to taste with salt and pepper. Serve immediately.
Source: Wolfgang Puck
Crock Pot Honey Mustard
Approx. 12 -14 Chicken Wings, thawed
1 bottle Sweet Baby Ray’s Honey Barbecue Sauce (18 oz.)
1 cup French’s Honey Mustard
Place Chicken Wings in Crockpot. Cover with lid and cook on High for 2.5 hours. After 2.5 hours, remove juices from crockpot. In small mixing bowl, combine Honey Mustard and BBQ Sauce and stir well. Pour mixture over chicken. Cover, and cook for 30 minutes more, or until done.
Source: Susan's Daily Dose
Cherry-Hazelnut Cake With Streusel Topping
The Pacific Northwest's cherry crop runs from May through early July. Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.
Yield: Serves 10 (serving size: 1 wedge)
Total time: 1 Hour, 30 Minutes
STREUSEL:
1/2 cup sugar
6 tablespoons all-purpose flour
3 tablespoons old-fashioned rolled oats
2 tablespoons finely chopped hazelnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons olive oil
2 teaspoons reduced-fat buttermilk
CAKE:
4.5 ounces all-purpose flour (about 1 cup)
4.5 ounces whole-wheat pastry flour (about 1 cup)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter, softened
1 large egg
1 1/2 teaspoons grated orange rind
1/4 teaspoon almond extract
1/2 cup reduced-fat buttermilk
10 ounce chopped pitted fresh sweet cherries (about 2 cups)
Baking spray with flour
1. Preheat oven to 375°.
2. To prepare streusel, combine first 6 ingredients in a small bowl, stirring with a whisk. Add oil and 2 teaspoons buttermilk; stir to combine. Set aside.
3. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking powder, cinnamon, nutmeg, and salt in a bowl, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg; beat 1 minute or until combined. Beat in rind and almond extract. Add flour mixture and 1/2 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in cherries.
4. Pour batter into a 9-inch springform pan coated with baking spray; sprinkle with streusel. Bake at 375° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean, rotating pan from front to back after 25 minutes. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack.
Recipe Time
Hands-on: 26 Minutes
Total: 1 Hour,30 Minutes
Nutritional Information
Calories 266 Fat 7.8 g Satfat 3.1 g Monofat 3.4 g Polyfat 0.6 g Protein 4 g Carbohydrate 46 g Fiber 3 g Cholesterol 26 mg Iron 2 mg Sodium 148 mg Calcium 80 mg
Source: Cooking Light JUNE 2015
Berry-Banana Smoothie
Preparation Time: 5 min
Level: Easy
Cook Time: 5 min
Serves: 2
There's no more classic combo than fresh berries and bananas. Here, just a touch of honey shines up their flavors even more.
Ingredients:
1 ripe banana, sliced
1/2 cup raspberries
1/4 cup blueberries
1 1/2 teaspoons honey
1/8 teaspoon ground cinnamon
1/2 cup unsweetened apple juice
1/2 cup ice
Preparation:
Place ingredients in the order listed in a blender. Pulse twice to chop the fruit, stir well, then blend until smooth. Serve immediately.
Nutritional Information:
Per serving
Calories 126 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 33 g
Dietary Fiber 4 g
Fat - g
Saturated Fat - g
Monosaturated Fat -
Polysaturated Fat -
Protein 1 g
Potassium 351 mg
Sodium 4 mg
Iron -
Cholesterol - mg
Folic Acid -
Nutritional Bonus:
Per serving
Vitamin C (25% daily value).
Autumn Pot Roast
1 pot roast, lean, boneless, about 2 to 3 pounds
1 tablespoon vegetable oil
1 medium onion, sliced
4 medium sweet potatoes, about 1 1/2 pounds, peeled and quartered (enough for 4 to 6 people)
1/2 cup water
1 1/2 teaspoons beef bouillon granules or beef base
1/4 teaspoon celery seed
dash ground cinnamon
1/4 teaspoon ground black pepper
2 tablespoons cornstarch combined with 2 tablespoons cold water, optional
Trim roast. Heat oil in a large skillet and brown roast on all sides. Browning the roast is optional, but does enhance the flavor a bit. Drain fat from skillet. Place sliced onion in crockpot; top with sweet potatoes. Place meat on vegetables. In a cup, combine the 1/2 cup water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours, until meat is tender (or cook on HIGH for 4 to 5 hours). Remove beef and vegetables to a serving dish and keep warm.
Skim fat from juices and serve with the beef and vegetables. If desired, pour 2 cups of the cooking liquid into a 2-cup measure. Add enough water or broth to make 2 cups. Put the 2 cups of juices into a saucepan and stir in the cornstarch and water mixture. Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.
Source: About.com
http://about.com
Shrimp Po' Boy
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Ingredients
2 cup(s) cabbage, red
2 tablespoon relish, dill pickle
2 tablespoon mayonnaise, reduced-fat
2 tablespoon yogurt, fat-free plain
1 pounds shrimp, peeled and deveined
4 teaspoon oil, canola
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon pepper, black ground
4 whole hot dog buns, whole-wheat
4 slice(s) tomato(es)
1/4 cup(s) onion(s), red
Preparation
1. Preheat grill to medium-high.
2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl.
4. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
5. Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes.
6. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.
Nutritional Info (Per serving):
Calories: 322, Saturated Fat: 1g, Sodium: 522mg, Dietary Fiber: 5g, Total Fat: 10g, Carbs: 32g, Cholesterol: 173mg, Protein: 28g
Carb Choices: 2
Recipe Source: Eating Well, Everyday Health Network
Double-Caramel Turtle Cake
One of our most popular cakes, this light chocolate cake has two layers of tender chocolate cake with a low-fat caramel frosting and an easy topping made with store-bought caramel-apple dip and chopped pecans.
Yield: 16 servings
Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Frosting:
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar
Topping:
2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
1/4 cup finely chopped pecans, toasted
Preparation
Preheat oven to 350°.
To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
Nutritional Information
Amount per serving
Calories 309 Calories from fat 24 % Fat 8.4 g Satfat 4.3 g Monofat 2.9 g Polyfat 0.8 g Protein 3.7 g Carbohydrate 56.7 g Fiber 1.9 g Cholesterol 42 mg Iron 1.5 mg Sodium 249 mg Calcium 41 mg
Source: Cooking Light
Lime Sherbet Punch
1 bottle of Sprite (2-liter)
1 Bottle Ginger Ale (2-liter)
1 container of Lime Sherbet (approx 48-oz)
Combine all in a punch bowl and serve in Mason Jar mugs for an added touch.
Source: Susan's Daily Dose
Cherry-Almond Snack Mix
Prep Time: 10 mins
Cook Time: 20 mins
Rest Time: 20 mins
Total Time: 30 mins
Ingredients
4 cup(s) cereal, sweetened oat squares
1/2 cup(s) nuts, almonds, sliced
2 tablespoon butter
1/2 teaspoon apple pie spice
dash(es) salt
1 cup(s) cherries, dried
Preparation
1. Preheat oven to 300°F. In a 15x10x1-inch baking pan, combine cereal and almonds. In a small bowl, stir together melted butter, apple pie spice, and salt. Drizzle butter mixture over cereal mixture; toss to coat evenly.
2. Bake about 20 minutes or until almonds are toasted, stirring once during baking. Cool in pan on a wire rack for 20 minutes. Stir in dried cherries or raisins. Cool completely. Store in a tightly covered container at room temperature for up to 1 week.
Nutritional Info (Per serving):
Calories: 82, Saturated Fat: 1g, Sodium: 58mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 12g, Cholesterol: 3mg, Protein: 2g
Exchanges:Other Carb: 1, Fat: 0.5
Carb Choices: 1
Source: Everyday Health Network
Pineapple Fluff
1 (3.4 oz.) vanilla (or coconut cream) instant pudding mix*
1 (20 oz.) can crushed pineapple (do not drain)
1 (8 oz.) container Cool Whip, thawed
2 cups mini marshmallows
1 cup shredded sweetened coconut, optional
1/2 cup chopped pecans
In a large bowl, stir together pudding mix and the entire can of crushed pineapple. Gently stir in Cool Whip, marshmallows, coconut and nuts. Cover bowl with plastic wrap. Chill for a couple of hours before serving.
*Cook's Notes: If you don't like shredded coconut, just leave it out and use coconut cream pudding instead of vanilla. Or, if you can't find the coconut cream pudding, just add a teaspoon of coconut extract to the mixture. To make it taste more like a Pina Colada, add a teaspoon of rum extract!
Source: www.thecountrycook.net
Hershey Bar Pie
5 (1.55 oz) Hershey bars with almonds
1 (8 oz) container of Cool Whip
1 pie shell, baked
In microwavable bowl, melt candy bars. Fold in half of Cool Whip. Then add remaining topping and fold in. Place in pie crust and chill several or more hours.
Garnish suggestions:
Cool Whip
Hershey Bar shavings
Small Chocolate Chips
Hershey Kisses
Source: Susan's Daily Dose
Crockpot Potatoes
Source: Susan's Daily Dose
1 carton sour cream (16 oz)
2 cans cheddar cheese soup
Few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)
Melt margarine in saucepan and add sour cream and soups and onions. Combine with cooked potatoes in crock pot on low. Cook for about 2 hours on high.
Caramel Cheesecake Cookies
1 (8ounce) package softened cream cheese
1 egg
1 (17.5 ounce) pouch sugar cookie mix
2/3 cup of caramel chips
Preheat oven to 350 degrees. Line the cookie sheet with parchment paper. In a bowl add softened cream cheese, egg and cookie mix. Mix with a mixer until well blended; the mix will be thick. Fold in caramel chips. Spoon the dough onto lined cookie sheet using a tablespoon. You can either free form from the spoon or roll them into balls. Bake for 20 minutes. Let cool.
Caramelized Onion Lasagna
Ingredients
8 ounce(s) pasta, lasagna noodles, whole wheat
3 tablespoon oil, olive, extra-virgin
3 large onion(s), sweet
4 medium mushrooms, portobello
1/2 cup(s) wine, red, table
1 teaspoon salt
pepper, black ground
4 cup(s) spinach, baby
2 cup(s) cheese, ricotta, fat-free
1/2 cup(s) basil, fresh
1/2 teaspoon salt
2 tablespoon oil, olive, extra-virgin
3 tablespoon flour, all-purpose
2 cup(s) milk, lowfat (1%)
1/2 teaspoon salt
2 ounce(s) cheese, crumbled Gorgonzola
1/3 cup(s) nuts, walnuts
1/4 cup(s) basil, fresh
Preparation
1. Bring a large pot of water to a boil.
2. Cook noodles until not quite al dente, about 2 minutes less than the package directions.
3. Drain; return the noodles to the pot and cover with cool water.
To prepare onion filling:
1. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.)
2. Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
To prepare spinach filling:
1. Place spinach, ricotta, basil and 1/2 teaspoon salt in a food processor and process until smooth.
To prepare white sauce:
1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds.
2. Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
3. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
To assemble lasagna:
1. Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Drain the noodles and spread out on a kitchen towel. Spread 1/2 cup white sauce in the prepared pan.
3. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread 1/2 cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.
4. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.
Nutritional Info (Per serving):
Calories: 345, Saturated Fat: 3g, Sodium: 680mg, Dietary Fiber: 8g, Total Fat: 14g, Carbs: 39g, Cholesterol: 9mg, Protein: 16g
Carb Choices: 2
Prep Time: 40 mins
Cook Time: 1 h
Total Time: 1 h 40 mins
Source: Eating Well - Everyday Health Network
Butternut Squash Fries
This is a ZReboot recipe. You will not believe how easy these are to make and how wonderful they taste!
Servings: Serves 4 – 6 depending on how big a squash you decide to buy.
1 butternut squash (try to find a long, skinny one, they have fewer seeds)
olive oil spray
sea salt
pepper (optional)
Preheat oven to 400 degrees. If you have a convection setting use that at 375 degrees.
Peel your squash with a vegetable peeler. Toss peels in the trash. I don’t put them in a garbage disposal. They can clog. With a VERY SHARP knife cut the ends off of your squash and toss those. Then cut your squash into half-inch discs. You can also cut around the seeded section and get even more ‘fries.’
When you have the discs cut, lay each one flat and cut across them to make half-inch wide sticks that resemble potato fries. Spray a cookie sheet with oil. Place the fries on there and don’t let them touch each other. They need room to circulate the heat. Spray the tops and grate on your sea salt to taste. Even some pepper if you like that on your fries.
Roast in your oven for approximately 20-30 minutes. You can see them begin to brown toward the end. I like mine cooked a bit more so you can see what they looked like when I took them out.
Once you start eating these “fries” you’ll never miss the other ones. They taste sweet and wonderful; even better than sweet potato fries. No ketchup necessary.
Source: Zola
Stromboli Sticks
Yields: 10 sticks
1 package (13.8 oz) refrigerated pizza crust
10 mozzarella cheese sticks
30 thin slices pepperoni
1 jar (1 lb. 10 oz) pasta sauce, heated
Preheat oven to 425°. Grease baking sheet; set aside.
Roll pizza crust into 13 x 10-inch rectangle. Cut in half crosswise, then cut each half into 5 strips. Arrange 1 cheese stick on each piece of pizza crust, then top with 3 slices pepperoni. Fold edges over, sealing tightly.Arrange stromboli sticks on prepared baking sheet, seam side down.
Bake 15 minutes or until golden.
Serve with Pasta Sauce, heated, for dipping.
Source: Susan's Daily Dose
Slow Cooker Creamy Ranch Potatoes
Creamy, tender, and flavorful potatoes that cook in the crock pot!
2 lbs red or yellow potatoes, cut into 1" chunks
1 cup sour cream (full fat works better)
1/2 cup milk
1 can condensed cream of potato soup
1 packet (0.4 oz) buttermilk ranch dressing mix (dry, DO NOT prepare)
salt and pepper to taste (I used 1/4 teaspoon each)
1. Spray slow cooker with cooking spray. Add chopped potatoes into it.
2. In mixing bowl, combine sour cream, milk, condensed potato soup, ranch seasoning packet, and salt and pepper. Stir together well.
3. Pour over the potatoes. Cover with lid.
4. Cook on low for 4-5 hours. Stirring 1-2 during cooking time to prevent burning/sticking.
5. Serve with bacon bits and/or chopped fresh parsley, if desired.
Source: http://www.togetherasfamily.com
Mouthwatering Apple Cinnamon Roll Cupcakes
I love cinnamon and this cinnamon roll cupcake recipe is so easy to prepare. Cupcakes with liners offer a manageable sized treat that is a lot easier than eating this messy treat with a fork. These sweet cupcakes are versatile and can be served as a dessert, for brunch, for breakfast, or with tea. This recipe makes 24 cinnamon roll cupcakes, but can be halved to make a dozen.
Special equipment you will need:
A stand mixer, with a dough hook attachment
A cupcake pan and cupcake liners
A pastry brush
The Dough
Ingredients:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour
2 eggs
1/4 cup butter, room temperature
Cooking spray
Making the dough
Heat the milk in a small saucepan. Mix yeast and sugar in a stand mixer and pour in the milk, until the milk dissolves into the batter. Add salt and 2 cups of milk into the mixture and beat for 2 minutes. Add in the eggs and butter, and beat. Stir in the rest of flour, half a cup at a time, and mix well after each addition. Using a dough hook, knead the mixture for five minutes, until it becomes smooth and elastic. Apply cooking spray to a large deep bowl Shape the dough into a ball shape and cover with a towel Set this aside in a warm place, allowing it to rise for 40 minutes, until it has doubled in volume.
The Filling
Ingredients:
1 cup white sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups finely chopped apples
1/4 cup melted butter
Preparing the filling
Combine the sugars, cinnamon, nutmeg, cloves and chopped apples in a bowl.
Making the cinnamon cupcakes
Melt the butter a small dish and set this aside. Sprinkle flour over your counter top to roll the dough in. Roll the dough into a rectangle shape, ¼ inch thick. Brush the dough with half the melted butter. Cover the apple mixture, spreading it evenly over the dough, leaving an inch empty on all sides. Line your cupcake pan with liners. Roll the dough over itself to form a log, beginning with the long side of the rectangle. Slice the log into 24 even pieces. Remove the ends that don’t have any filling. Place each slice into a cupcake liner and fold the ends together to make a C-shape. Cover the cupcake pan with a towel, setting it aside in a warm place for another 40 minutes, to allow the dough to rise some more. Preheat the oven to 350°F (180°C). Brush the tops of the cupcakes with the remaining melted butter. Bake for 20 minutes, until the tops are a golden color.
The Glaze
Ingredients:
1 cup powdered sugar
2 tablespoons milk
Glaze directions
Add the powdered sugar to a small bowl. Begin by adding just one tablespoon of milk, mixing until the mixture is well combined Add more milk as necessary, until the glaze is thick enough to easily run off the spoon. Drizzle this over the warm cupcakes.
Storage
These cupcakes taste delicious fresh but can be kept in an airtight container and reheated in the microwave for 20 seconds for second servings.
Source: homeiswheretheholmansare.blogspot.com.es
Chocolate Cheesecake Dip
1 pkg (8oz) cream cheese, softened
1 stick butter, softened
3/4 c. Powdered sugar
2 Tbsp. Brown sugar
1 tsp. Vanilla
Mini chocolate chips - the original recipe calls for 1 cup, but I rarely measure when it comes to chocolate chips, I just pour until it looks good!
Graham crackers or graham cracker sticks,
or anything else you'd like for dipping.
Beat cream cheese and butter until light and fluffy Add powdered sugar, brown sugar, and vanilla. Beat until mixed well. Stir in chocolate chips Refrigerate until ready to serve!
Source: Susan's Daily Dose
Grilled Tomatillo Salsa
1 pounds tomatillo(s), fresh
1 small onion(s), red
2 medium pepper(s), jalapeno
1 tablespoon lime juice
1 tablespoon vinegar, rice
2 teaspoon sugar, brown, dark
1/8 teaspoon salt
1. Preheat grill.
2. Grill tomatillos, onion slices and jalapenos, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
3. Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.
Nutritional Info (Per serving):
Calories: 55, Saturated Fat: 0g, Sodium: 76mg, Dietary Fiber: 3g, Total Fat: 1g, Carbs: 11g, Cholesterol: 0mg, Protein: 1g
Prep Time: 10 mins
Cook Time: 15 mins
Rest Time: 10 mins
Total Time: 35 mins
Source: Eating Well
Spinach And Cheese Roll-Ups
Makes: 4 servings.
1 teaspoon olive oil
1/3 cup chopped onion
1 clove garlic, minced
1 (14-1/2-oz.) can tomatoes, cut up
2 tablespoons tomato paste
1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup fat-free or reduced-fat ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons finely shredded Parmesan cheese
2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or Italian seasoning, crushed
1 slightly beaten egg white
For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through.
Makes 4 servings.
Source: Go ask Alice
Chinese Noodle Candy
1 Cup chocolate chips
2 Cup butterscotch chips
2 Cup Spanish peanuts
2 Cup Chinese noodles
Melt chips, mix in nuts and noodles.
Drop by teaspoonful, let cool.
Source: Susan's Daily Dose
Carrot Bars
18 oz. pkg. carrot cake mix
3 eggs
2/3 cup applesauce
1 cup chopped nuts
1 cup raisins
Heat oven to 350. Prepare a 13x9 inch pan.
Combine cake mix, eggs and applesauce in large mixer bowl; mix well. Stir in remaining ingredients.
Spread evenly into pan. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean.
Cool in pan on a rack. Cut.
(You could ice if you want)
Source: Susan's Daily Dose
Slow Cooker Meatloaf
Meatloaf
1 & 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided
Spray crockpot with butter-flavored cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours.
Serves 6.
Fudge Float Milkshake
Prep Time: 10 Minute(s)
Yield: 1 serving
1 cup vanilla ice cream
1/4 cup Smucker's® Magic Shell®
Chocolate Fudge Flavored Topping
3 to 4 tablespoons milk
Whipped cream
Maraschino cherry
1. COMBINE ice cream, topping and milk in blender container. Process until smooth. Add more milk, if needed, and process to desired thickness.
2. POUR into serving glass. Garnish with whipped cream and cherry.
Homemade General Tso’s Chicken
(Makes 4 servings)
Ingredients:
Chicken:
4-5 boneless, skinless chicken breasts cut into bite-sized pieces
3 eggs, beaten
1/2 cup cornstarch
Vegetable or peanut oil
Sauce:
1 Tablespoon vegetable or peanut oil
10 dried chili pods
4 teaspoons cornstarch
3 Tablespoons rice vinegar
4 Tablespoons rice wine
6 Tablespoons sugar
6 Tablespoons soy sauce
Directions:
In a large bowl, combine cornstarch and eggs. Add the chicken to the bowl and toss to coat. Heat 1-2 inches of vegetable or peanut oil in a large wok or pot over medium-high heat. Add coated chicken to the hot oil and fry until golden brown on the outside and cooked through. Remove cooked chicken from the oil and place on a plate with a paper towel over it and set aside. In a medium sized mixing bowl, combine cornstarch, rice vinegar, rice wine, sugar and soy sauce. Heat a skillet over medium heat and add oil. Once oil is heated, add chili pods to the oil and stir-fry briefly just until you can smell them but they aren’t burned. Add the mixing bowl with the rest of the sauce ingredients and heat until the sauce caramelizes into a glaze (2-3 minutes). Add cooked chicken back to the sauce and toss until coated. Serve over cooked rice.
Grape Salad with Toasted Pecans
Ingredients:
2 pounds seedless green grapes
2 pounds seedless purple grapes
1 (8-ounce) package cream cheese, room temperature
1 (8-ounce) container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup brown sugar, firmly packed
1 cup pecans, finely chopped
Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a large bowl. In a separate bowl, stir the cream cheese until it is smooth. Add the sour cream, granulated sugar, and vanilla. Mix well. Pour this mixture over the grapes and toss together until all grapes are coated. Pour the grapes into a 9 x 12-inch pan. Refrigerate overnight.
Just before serving, sprinkle with the brown sugar and pecans.
Source: Home Cooking with Trisha Yearwood
Quick and Easy Egg Drop Soup
Classic Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
Prep time: 7 minutes
Cook time: 13 minutes
Yield: Serves 4
Ingredients
3 eggs, lightly beaten
4 cups of chicken stock*
1 tablespoon of corn starch
Scant 1/2 teaspoon grated ginger**
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of enoki mushrooms or sliced shitaki mushrooms
*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.
**Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.
Method
1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Easy Pepper Jack Chicken
4 to 6 chicken breast halves, boneless, without skin
1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa
Combine all ingredients. Cover and cook on LOW for 5 t 6 hours, until chicken is tender.
Serves 4 to 6.
Pralines and Cream Dream Dessert
For the crust:
1 (11.3 ounce) package Sandies® pecan cookies, crushed
1/4 cup melted butter
For the cream cheese filling:
8 ounces cream cheese, softened
8 ounces whipped topping, thawed
1/4 cup powdered sugar
For the pudding layer:
2 small boxes instant butterscotch or other flavor pudding; dry, not prepared and NOT cook n' serve
3-1/2 cup milk
For the topping:
12 ounces whipped topping, thawed
For the sugared pecans:
1 cup chopped pecans
1/2 cup sugar
Remaining ingredients:
1/4 cup caramel ice cream topping
Heat oven to 350 degrees. In a 9 x 13” baking dish, combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 minutes. Set aside to cool.
In a small mixing bowl, beat cream cheese, powdered sugar and whipped topping until smooth and well combined. Set aside in refrigerator until ready to assemble.
In small mixing bowl, mix pudding packets and milk and refrigerate until ready to assemble.
In a medium skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour onto to a piece of parchment paper to cool.
To assemble, spread cream cheese mixture over cooled crust. Next, gently spoon the pudding over the cream cheese mixture, then top with the whipped topping. Sprinkle the cooled sugared pecans over the top. Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.
Cajun Shrimp and Pasta Skillet
Prep time: 12 minutes/Cook time: 15 minutes
Yield: About 4 to 6 servings
1/2 pound short cut pasta, cooked
1 pound (41/50) medium shrimp, peeled and deveined
Old Bay seasoning, to taste
Cajun seasoning (like Slap Ya Mama or Beazell's), to taste
1 tablespoon of cooking oil (vegetable, canola, olive), divided
1/4 pound of andouille or other smoked sausage, chopped
2 slices of bacon, chopped
1 cup of chopped onion
1/2 cup of chopped bell pepper
1 tablespoon minced garlic
1 tablespoon of fresh, chopped parsley
1 tablespoon of butter
Kosher salt, freshly cracked black pepper
Cajun or Creole seasoning, to taste
Prepare pasta al dente according to package directions; reserve 2 cups of the cooking water, drain pasta and set aside. Season shrimp generously with Old Bay and Cajun seasoning. Heat 1/2 tablespoon of the oil over medium high and sauté shrimp just until pink. Remove and set aside.
Add remaining 1/2 tablespoon of oil and brown sausage; remove and set aside. Add the bacon to the pan and cook until softened; add the onion and bell pepper and cook until softened, about 4 minutes; add the garlic and cook another minute. Add cooked pasta to the pan and 1 cup of the reserved cooking water; stir to combine and bring to a boil. Return the shrimp and sausage to the skillet; stir, adding additional cooking water, only as needed, to make a sauce. Add salt, pepper and Cajun or Creole seasonings to taste. Stir in the butter and parsley, taste and adjust seasonings; serve immediately.
Cook's Notes:
Use any medium, short cut pasta such as elbows, rotini, trumpets, shells or bowties will also work. May substitute one pound of boneless, skinless chicken breast, cut into cubes; omit Old Bay.
Source: http://www.deepsouthdish.com/
Crockpot Sweet and Sour Pork Ribs
1 & 1/2 to 2 pounds boneless country-style ribs
1 teaspoon onion powder
1/2 teaspoon garlic power
salt and pepper
1 cup sweet and sour sauce
1 large sweet bell pepper, cut into 1-inch pieces
Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours; drain. Add remaining ingredients. Cover and cook 2 hours longer.
Serves 6 to 8.
Pineapple Delight Dessert
Are you looking for the perfect dessert for a summer family reunion or pot luck ? This Pineapple Delight Dessert is so easy to make and feeds a crowd.
Prep Time: 2 hours, 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 40 minutes
Crust
3 cups graham cracker crumbs
3/4 cup butter, melted
Filling
3/4 cup butter, softened
2 1/4 cups icing sugar
2 eggs
1 tsp vanilla
Pineapple Layer
2 cans of crushed pineapple, drained (about 1 cup)
Whipped Cream Topping
1 1/2 cup whipping cream
3 Tbsp icing sugar
2 tsp vanilla
Preheat oven to 350. Spray an 13 X 9 pan lightly with cooking spray. Set aside.
In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.
Bake for 10 minutes, then cool completely on a wire rack.
In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth.
Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer.
Bake for 10-12 minutes, then remove and cool completely on a wire rack.
Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.
Drain the juice from the canned crushed pineapple.
Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.
If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.
Cover and chill until ready to serve, at least 2 hours.
Restaurant Style Salsa
Tomatoes, onion, jalapeno, garlic, a little lime juice and cilantro, whirled up in the food processor to give you a nice restaurant style salsa that we all love.
Prep time: 15 minutes
Yield: About 12 servings
Ingredients:
2-1/2 to 3 pounds of raw tomatoes, skinned, chopped & juices reserved
2 (10 ounce) cans of Rotel tomatoes
1/4 of a Vidalia onion, or 1 whole, small white or yellow onion, cut into chunks
1 to 3 fresh jalapeno peppers, cleaned, seeded, ribs remove and chopped
1 large clove of garlic, roughly chopped
1/2 a teaspoon of salt
2 teaspoons of sugar
Pinch of cumin
1/4 cup of fresh lime juice (about 1 to 1-1/2 limes)
1/4 cup well packed cilantro or flat leaf parsley, or to taste, set a few leaves aside to chop for garnish
Instructions:
To a food processor, add all of the tomatoes, onion, peppers, garlic, salt, sugar, cumin, lime juice and cilantro. Pulse several times to desired consistency. Pour into a container, cover and refrigerate several hours to let the flavors settle.
Note: For the fiery version, use the Hot Rotel diced tomatoes with habanero, and if you use it, you will not likely want the added peppers. For less heat, substitute original or mild RO*TEL and add hot peppers to your own desired heat level. For canned tomatoes, use 1 (28 ounce) can of San Marzano tomatoes, or other whole canned tomatoes. Can also substitute your choice of other hot chilies for the jalapenos.
Source: http://www.deepsouthdish.com
Pearl Couscous Salad with Mint and Pecans
Pearl couscous, toasted pecans, generous handfuls of fresh mint and a chopped onion, what's not to like? Here's a recipe that's marvelous warm, cold or any temperature in between. It's party or picnic food perfection in its most casual form.
Serves 2 as main, 4 as a side
1 medium-sized red onion, cut into slivers
1/2 cup pearl couscous
1/2 cup (plus 2 tablespoons) water
3 tablespoons olive oil
1/4 cup fresh mint, chopped (reserve a few whole leaves for garnish)
1/4 cup pecans, roughly chopped and toasted
1 tablespoon red wine vinegar
Salt and pepper to taste
In a large pan on medium heat, sauté the onion in 2 tablespoons of olive oil for approximately 20 minutes. The onion should be soft and slightly caramelized, but not completely reduced (as you would do for a French onion soup, for example). Sprinkle the onions with a dash of salt.
In the meantime, chop the pecans and toast in a smaller skillet on a low flame for about 5 minutes. Nuts should be aromatic, just lightly toasted. Stir frequently to prevent burning (they can go from toasty to burnt in just a second, so keep an eye on them the entire time). Chop the mint, reserving a few leaves for garnish.
Place couscous in a medium-large bowl. Boil water, measure it to 1/2 cup mark and add one more little splash. Pour water into bowl with couscous. Cover with foil for about 12 minutes. Remove foil, then add cooked onion, toasted pecans, fresh mint and a tablespoon of olive oil and vinegar. Stir until evenly mixed, and sprinkle with a little fresh mint on top.
Thank the Lord and bless the cook!!!!
Source: Go Ask Alice
Fresh Grape Waldorf Salad
1 & 1/2 c. diced unpeeled apples
1 c. seedless grapes
1 c. diced fresh celery
1/2 c. chopped walnuts
1/2 c. mayonnaise
2 tbsp. fresh lemon juice
Lettuce
Combine apples, grapes, celery, walnuts, mayonnaise and lemon juice; toss lightly.
Serve on lettuce; garnish with additional grapes if desired.
Yield: 6 servings.
Source: Go Ask Alice
Deluxe Strawberry Shortcake
Janet Fant's tasty shortcake is perfect for the Fourth of July. “I love the moist, from-scratch flavor of this simple cake,” she writes from Denair, California. “It's foolproof and always brings lots of compliments.”
TOTAL TIME:
Prep: 25 min.
Bake: 20 min. + cooling
Yield: 12 servings
Ingredients
1 package yellow cake mix (regular size)
1 cup water
1/2 cup sour cream
1/3 cup canola oil
3 eggs
1 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups chopped fresh strawberries
Fresh mint leaves, optional
1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired.
Yield: 12 servings.
Nutritional Facts
1 serving (1 slice) equals 426 calories, 23 g fat (11 g saturated fat), 81 mg cholesterol, 348 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
Pineapple Dream Dessert
Crust:
2 & 1/2 cups graham cracker crumbs
1/2 cup butter
Filling:
4 oz. cream cheese, softened
1/2 cup butter, room temperature
2 cups powdered sugar
1 (8 oz.) container frozen whipped topping (COOL WHIP), thawed
1 (20 oz.) can crushed pineapple, drained well
Preheat oven to 300F. Crush your graham crackers. Also, drain crushed pineapple. Melt 1/2 cup (1 stick butter) in the microwave in a medium, microwave-safe bowl. Add 2 & 1/2 cups graham cracker crumbs to the melted butter and stir until combined. Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8x8 or 9x9 square baking dish. Bake crumb mixture for about 8-10 minutes and then allow to cool completely. You'll have some crumb mixture left over. Just hang onto it because you'll need it for the topping. In a stand mixer (or using an electric mixer), beat the cream cheese and butter together until creamy. If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth. Now add in a heaping tablespoon of the drained pineapple and give it a good stir. Next, spread the cream cheese mixture over the baked and cooled graham cracker crust. In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple. Stir well. It will get thick and clumpy. Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon. Now, sprinkle the rest of the graham cracker crumb mixture on the top. Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours. Enjoy!
Source: www.thecountrycook.net
Goat Cheese-Garlic Toasts
Serves 6
6 diagonal baguette slices, each 1/2 inch (1.25 cm) thick
Extra-virgin olive oil, for brushing
1/2 cup (125 ml) fresh goat cheese, softened, about 3 & 1/2 ounces (about 105 g)
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon minced fresh chives
1 teaspoon chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 garlic clove, halved
Preheat the oven to 350 F (175 C). Brush the bread on both sides with olive oil, arrange on a baking sheet and bake until crisp, about 7 minutes. Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned.
Meanwhile, in a bowl, mash together the goat cheese, parsley, chives and thyme. Season to taste with salt and pepper.
Rub the toasts on both sides with the cut sides of the garlic clove. Spread the goat cheese on top. Serve warm or at room temperature.
Source: Wolfgang Puck
Grilled Ribs with Cherry Cola Barbecue Sauce
5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce
Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15 x 10 x 1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
http://www.keyingredient.com/recipes
Taco Bell Beefy 5-Layer Burrito
1 lb. ground beef
Taco seasoning mix
Refried beans
Nacho cheese or salsa con queso
Sour cream
Cheddar cheese
Tortillas
Brown ground beef and drain if necessary. Add taco seasoning plus water and simmer for 5 minutes.
Heat refried beans.To build, spread beans on one half of each tortilla. Top with beef, sour cream, and cheddar cheese.
Spread nacho cheese on the empty half of the tortilla.
Fold the burrito tightly starting at the full end.
Serves 4
Source: Recipe Secrets Forum
Chilled Cucumber Salad
Makes 6 servings
Start to Finish: 2 hours
1 European cucumber, thinly sliced
1 small red onion--peeled, halved and thinly sliced
1 garlic clove, smashed
4 sprigs fresh dill
1 1/2 cups seasoned rice vinegar
1. Toss the cucumber, onion, garlic and dill together in a medium glass bowl.
2. Pour the vinegar over the cucumber mixture. The cucumber slices should be submerged in the vinegar; if they aren’t quite, you can weigh them down with a second bowl.
3. Transfer the bowl to the refrigerator and marinate until good flavor develops, at least 1 1/2 hours. (The longer you let the salad marinate, the more intense the flavor will be.) Serve as a main dish or side dish.
Note: The marinated cucumbers will keep, covered and refrigerated, for up to a week and a half.
Source: ttp://www.purewow.com/recipes/Chilled-Cucumber-Salad
Tzatziki Chicken Salad
Serving Size: 4
Yield: 2 cups
A simple chicken salad recipe using Greek yogurt instead of mayo and with all of the traditional tzatziki flavors.
1/2 cucumber, diced, or shredded (see note)
1/2 onion, optional (I process in vitamix with cucumber)
2 cups cooked chicken, shredded
3/4 cup Greek yogurt (I used whole milk Greek yogurt)
1/4 cup herbs, chopped (combo of mint, basil, parsley and dill)
juice from 1/2 lemon
1 clove of garlic, minced
salt and pepper to taste
Finely dice the half cucumber and sprinkle with salt, then place in a colander over the sink to let the juices drain while you make the rest of the salad. In a bowl mix together the shredded chicken, yogurt, herbs, lemon juice, and minced garlic. Add in the cucumber. Serve over greens or in a sandwich. Top with feta cheese or extra cucumbers and herbs.
Beans and Hot Dogs
3 cans (16 ounces each) pork and beans
1 pound hot dogs, cut into 1-inch pieces
1/2 cup ketchup
1 small onion, chopped
1/4 cup molasses
1 tablespoon prepared mustard
In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and mustard. Cover and cook on LOW for 6 to 8 hours. Serves 6.
Mini Caramel-Sauce Muffins
Makes 12 muffins.
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 & 1/2 sticks butter
2/3 cup sugar
2 eggs
1 tsp vanilla
1/3 cup milk
Mix 1/2 cup jarred caramel sauce and 1/4 tsp salt. Mix flour, baking powder, and salt. Beat butter and sugar until fluffy. Beat in eggs and vanilla. Beat in flour mixture and milk. Swirl in caramel sauce mixture. Divide among 36 lined mini muffin cups, bake 18 min. at 350 degrees. SERVE & ENJOY.
Greek Salad
Dietitian's tip:
Although spinach is a good source of iron and calcium, the oxalic acid in this vegetable prevents their absorption. Vitamin C can help reverse this. Eating this salad along with vitamin C-containing juice or fruit, such as oranges, can help improve absorption.
Serves 8
Ingredients
For the vinaigrette:
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons extra-virgin olive oil
1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes
1 pound spinach, stemmed and torn into bite-sized pieces
1 English (hothouse) cucumber, peeled, seeded and diced
1 tomato, seeded and diced
1/2 red onion, diced
2 tablespoons pitted, chopped black Greek olives
2 tablespoons crumbled feta cheese
Directions
Position a rack in the lower third of the oven and preheat to 450 F (230 C). Lightly coat a baking sheet with olive oil cooking spray.
To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.
Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.
In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.
Nutritional analysis per serving
Total carbohydrate 9 g
Dietary fiber 3 g
Sodium 245 mg
Saturated fat 1 g
Total fat 5 g
Cholesterol 2 mg
Protein 3 g
Monounsaturated fat 3 g
Calories 88
DASH Eating Plan Servings
Fats and oils 1
Vegetables 2
DASH recommended servings
Sample DASH menus
Mayo Clinic Healthy Weight Pyramid Servings
Fats 1
Vegetables 2
Sample menu
Diabetes Meal Plan Choices
Fats 1
Nonstarchy vegetables 2
Source: Mayo Clinic Staff
Mini Bee Stings
Take two yeast-based cakes. Top with honey and butter and almonds. Fill with delicious vanilla cream. That's the Mini Bee Sting, our individual-serving take on one of our Bakery's most popular pastries. This delicious dessert is perfect for special guests.
Filling
1 & 1/2 cups King Arthur Pastry Cream Filling mix*
2 cups half & half or milk
Cakes
2 cups King Arthur Unbleached Bread Flour
1/2 teaspoon salt
1 tablespoon sugar
2 & 1/4 teaspoons instant yeast
1/3 cup lukewarm milk
3 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Topping
1/4 cup (4 tablespoons) unsalted butter
1/4 cup sugar
1/4 cup honey
pinch of salt
3/4 cup sliced almonds
1) Prepare the pastry cream filling according to package instructions. Transfer to a bowl and refrigerate.
2) To make the cakes: Mix and knead everything together to make a smooth dough. Cover and let rest for 45 minutes.
3) To make the topping: Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
4) Remove from the heat, and stir in the almonds.
5) Divide the dough into 6 pieces. Pat each piece of dough into a flattened 3 1/2" circle.
6) Place each dough circle into the greased cups of a hamburger bun pan; or onto a baking sheet, spacing 2" to 3" apart. Prick each several times with a fork.
7) Spread the topping over the dough circles. Cover and let rise until doubled, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.
8) If you're using the bun pan, place it on a baking sheet to catch any spills.
9) Bake the cakes for 20 to 22 minutes, until golden and bubbly.
10) Remove them from the oven, and after 10 minutes transfer them to a rack to cool.
11) When completely cool, cut the cakes in half; pipe or spread each of the bottom halves with 1/3 cup filling; and top with the remaining halves.
Yield: 6 pastries.
Tips from our bakers
Substitute prepared vanilla pudding for the pastry cream filling mix and milk, if desired.
Source: King Arthur Flour
Back-of-the-Bag Oatmeal Bread
This tender, high-rising bread makes wonderful sandwiches and great toast. The recipe has been featured on our bread flour bag for quite some time, and is a reader favorite. Enjoy!
3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
3/4 cup raisins or currants (optional)
*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.
3) Bread machine method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.
4) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.
5) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Yield: 1 loaf.
Source: King Arthur Flour
Sour Cream Potato Soup
1/4 pound bacon -- diced
1 medium onion -- diced
2 stalks celery -- diced
2 tablespoons flour
Salt and pepper
3 cups water
2 cups chicken broth
4 large potatoes -- chopped
1 1/2 cups sour cream
Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook just until soft. Sprinkle in the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce heat and simmer until the potatoes are soft (about 30-40 minutes.) In a separate bowl, ladle in 2 cups of the soup broth. Whisk the sour cream into broth until blended. Whisk the mixture back into the soup.
Heat for 3 minutes longer. Adjust seasonings and serve warm.
Serves 4
Pecan Pie Bars
Yields 4 dozen
Ingredients
Crust:
2 1/2 cups all purpose flour
1/2 cup brown sugar
2 sticks cold, unsalted butter, cubed
1/4 teaspoon salt
Filling:
3 eggs
2 1/4 cups pecans, chopped
1 2/3 cups corn syrup
1 cup brown sugar
1/3 cup honey
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Directions
Preheat oven to 350º F and line a 9x13-inch baking dish with aluminum foil or parchment paper.
In a food processor or a large bowl, pulse together flour, sugar and salt (of crust ingredients) until combined.
Slowly add in cold butter and pulse until mixture is coarse and crumbly.
Turn dough out into lined baking dish and press it evenly into the bottom and around the edges.
Place in oven and bake for 20 minutes, or until golden brown. Remove and set aside.
In a large bowl, whisk together the eggs, corn syrup, sugar, honey, butter and vanilla extract.
Fold in pecans and mix so they’re thoroughly coated. Then pour over hot crust.
Return to oven and bake for 25-30 minutes, or until filling has set.
Remove and let cool completely before extracting aluminum foil from baking dish, cutting into bars and serving.
Oven Fried Creole Chicken
Creole Seasoning (Emeril) Recipe Ingredients:
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
1/2 cup butter
Preheat oven to 425°F.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.
Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
Source: Go Ask Alice
Roast Beef Panini With Roquefort, Caramelized Shallots and Horseradish Cream
Serves 4
1/2 cup (125 mL) heavy cream, well chilled
1 to 1 1/2 tablespoons drained prepared horseradish
Kosher salt
Freshly ground black pepper
2 medium-sized baguette loaves
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1 pound (500 g) thinly sliced medium-rare roast beef
1 cup (250 mL) finely crumbled Roquefort cheese
First, prepare the horseradish cream:
In a clean mixing bowl, whip the cream using a hand-held electric mixer or a wire whisk just until the cream is thick enough to hold very soft peaks when the beaters or whisk are lifted out. Then, stir in the horseradish to taste and season to taste with salt and pepper.
With a sharp bread knife, carefully cut each baguette loaf crosswise into two halves to make a total of 4 portions. Then, carefully use the knife to cut each portion horizontally lengthwise in half to form top and bottom pieces for each panini sandwich.
Preheat a double-sided hinged countertop electric grill or a panini maker.
Meanwhile, in a small saute pan over medium heat, melt the butter. Add the shallots, season with salt and pepper to taste, and saute, stirring frequently, until the shallots turn caramel brown, 5 to 7 minutes. Transfer the shallots to a small bowl and set aside.
Spread the cut side of each piece of bread with horseradish cream. Arrange the roast beef slices evenly on the bottom pieces. Evenly distribute the shallots and then the Roquefort cheese on top of the roast beef. Neatly place the top pieces on each of the sandwiches.
Place each baguette sandwich in the hot hinged grill or panini maker, taking care not to overcrowd the cooking surface. Lower the top half onto the sandwiches and press down gently to compact them evenly, taking care the sandwich halves don't separate. Cook the panini until the sandwiches are deeply browned on both side and the cheese has melted and sealed them, about 4 minutes.
Using tongs or a spatula, carefully remove the panini, transferring them to a cutting board. Carefully use the bread knife to cut each panini crosswise in half. Transfer to plates and serve immediately.
Source: Wolfgang Puck
Jicama Salad with Jalapeno Dressing
6 cups mixed salad greens
1 jicama, diced
One half Vidalia onion, sliced
4 roma tomatoes or fresh garden tomatoes, diced
One third cup mayonnaise
One quarter cup sour cream
Juice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
One half tsp. cumin
Combine salad greens, jicama, onion, and tomatoes in a large bowl and set aside. In a blender,
combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth.
Just before serving pour dressing over salad. Toss and serve.
The Skinny: Use low fat mayo and sour cream in the dressing.
Source: http://www.arcamax.com
Grilled Chicken with Pico de Gallo
6 - 8 boneless chicken breasts
One quarter cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated
Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken.
Pico de Gallo
6 - 8 roma tomatoes or fresh garden tomatoes, diced
One half cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
One half cup fresh cilantro, chopped
1 tsp. sugar
One quarter cup beer, Mexican if possible
Salt and pepper to taste
Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is. We list roma tomatoes because they are traditional to this recipe. If you have fresh tomatoes you should certainly use them instead.
The Skinny: For the chicken, use low fat cheese. For the Pico de Gallo, don’t mess with perfection.
Source: http://www.arcamax.com
Quick and Easy Baked Beans with Sausage
1 can (15 ounces) pinto beans, drained
1 can (15 ounces) small red beans, drained
2 cans (15 ounces each) Great Northern beans, drained
8 to 12 ounces smoked sausage, thinly sliced
1 & 1/4 cups ketchup
1/2 cup finely chopped onion
1/2 cup maple syrup
1/4 cup light brown sugar, firmly packed
2 tablespoons prepared mustard
1/4 teaspoon ground black pepper
In crockpot combine beans, sausage slices, ketchup, onion, maple syrup, brown sugar, mustard, and pepper. Cover and cook on LOW for 5 to 6 hours.
Serves 8 to 10
Vegetable Rice Salad
2 cups wild rice
3 cups water
One quarter cup carrots, chopped
One quarter cup celery, chopped
One quarter cup asparagus, chopped
One quarter cup cucumber, chopped
One quarter cup pitted black olives, chopped
3 Tbsp. fresh parsley, chopped
One quarter cup olive oil
2 Tbsp. fresh lemon juice
One quarter cup slivered almonds
Salt and pepper to taste
Place rice and water in large saucepan and bring to a boil. Cover and cook on low heat for 30 – 35 minutes or until water is absorbed. During same time, place carrots, celery, asparagus in small amount of water and cook over medium high heat for 15 minutes or until vegetables are just crisp/tender. When rice is done, add vegetables including cucumber and olives, to rice. Add olive oil, lemon juice and almonds. Stir to mix thoroughly and season with salt and pepper.