“On days when warmth is the most important need of the human heart, the kitchen is the place you can find it.” ~ E. B. White
Good morning and welcome to the newest issue of A to Z Recipes Newsletters. I finished my classes last week and feel much smarter, lol. In my line of work, we require in-service training and re-certification routinely to maintain our licenses. Oddly enough, although I've been in my career choice for over 45 years, I've managed to learn something new every day and certainly every class attended, even when I am the teacher. Our instructor this past week is a true professional and a master of the trade. I learned so much from him and loved his funny stories and scenarios! I'm back to the regular work grind and should be in full swing here again, too.
Some of you have made no secret of loving the return of regular postings of these A to Z Recipes Newsletters. You have NO IDEA how happy this makes me and what an encouragement it is for me to revive this publication. I haven't yet been able to get the web site going again and pray they have not yet deleted it as it enabled me to have some control over aspects of publishing that I enjoy, such as using photos, graphics, having an effective search engine, etc. Things are looking up for me! I've paid off my old clunker and will soon be able to minimize some more of my usual living expenses and hopefully will get things going on the web site again. It is within my grasp and I am anxious to get the web site back or begin anew with another one. I thank you for the kind words and moral support as it is just what the doctor ordered!
I still have a glut of recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. I will continue to post her recipes here (don't you just LOVE them?) until such time I have enough from YOU to begin posting those again. I do have another reader who has continually shared recipes for posting and I will share those here soon, too. I have added a few of my own in this issue as I have a SLEW of them to share! Why not take a few minutes and send us a recipe?
For recipes use this link.
For other postables use this link.
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 SECTION WERE SENT IN TO SHARE WITH YOU FROM TREVA KEY IN NORTH CAROLINA. MAY SHE REST IN PEACE!
Cherry Smash
Preparation Time: 10 min
Level: Easy
Cook Time: 10 min
Serves: 4
Celebrate fresh cherries with this mint-infused cherry cocktail. Black cherry-flavored seltzer gives the drink the most cherry flavor, but plain seltzer also works well.
Ingredients:
1 cup pitted fresh or frozen (thawed) cherries
1/4 cup fresh mint leaves, plus 4 sprigs for garnish
8 teaspoons sugar
6 ounces (3/4 cup) dark rum
1/4 cup lime juice
3 cups cherry-flavored seltzer
Preparation:
Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in rum and lime juice. Fill glasses with ice and top with seltzer. Garnish with mint sprigs.
Nutritional Information:
Per serving Calories 163 cal Calories From Protein Calories From Carbs Calories From Fat Carbohydrates 16 g Dietary Fiber 1 g Fat g Saturated Fat g Monosaturated Fat Polysaturated Fat Protein 1 g Potassium 131 mg Sodium 2 mg Iron Cholesterolmg Folic Acid
Nutritional Bonus: Per serving Vitamin C (15% daily value).
Source: Eating Well
Peanut Butter Cereal Bars
Servings: 16
Prep Time: 20 mins
Cook Time: 28 mins
Total Time: 48 mins
cooking spray
4 cups cereal, sweetened oat flakes
3/4 cup oats, rolled, quick cooking
1/2 cup flour, all-purpose
1/2 cup apples, dried
2 eggs
1/3 cup honey
1/3 cup( peanut butter, chunky
1/4 cup oil, cooking
1. Preheat oven to 325°F. Line a 9x9x2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a large bowl, combine oat cereal flakes, rolled oats, flour, and dried apples. Set aside.
2. In a small bowl, beat eggs with a fork; stir in honey, peanut butter, and oil. Pour over cereal mixture. Mix well. Transfer mixture to prepared pan. Using the back of a large spoon, press mixture firmly into pan. Bake for 28 to 30 minutes or until edges are browned. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars.
Nutritional Info (Per serving):
Calories: 181, Saturated Fat: 1g, Sodium: 91mg, Dietary Fiber: 2g, Total Fat: 8g, Carbs: 26g, Cholesterol: 27mg, Protein: 4g
Exchanges: Starch: 1, Other Carb: 1, Fat: 1
Carb Choices: 1.5
Source: Everyday Health
Steamed Red Snapper Filets With Brown Rice
Serves 4
THAI DIPPING SAUCE:
1 cup (250 mL) Thai sweet chili sauce
1/4 cup (60 mL) fish sauce
1/4 cup (60 mL) fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
3 scallions, chopped
2 tablespoons chopped garlic
2 tablespoons chopped shallot
2 tablespoons chopped ginger
1 sprig fresh cilantro
1 sprig fresh mint
1 Kaffir lime leaf, or 1 long strip fresh lime zest
STEAMED RED SNAPPER:
4 skinless red snapper filets, each about 6 ounces (185 g)
FOR SERVING:
4 cups (1 L) cooked brown rice or white rice
About 24 hours before serving, make the Thai Dipping Sauce. In a nonreactive bowl, combine the Thai sweet chili sauce, fish sauce, lime juice, soy sauce, rice vinegar, scallions, garlic, shallot and ginger. Place the cilantro, mint, and Kaffir lime leaf on a clean cutting board and, with the side of a heavy knife or a clean meat pounder, press down on them to crush them slightly; then, wrap them in a piece of clean cheesecloth, tie it shut with kitchen string and add it to the bowl. Stir well. Cover and refrigerate.
Before serving, prepare the steamed red snapper. Put 3 inches (7.5 cm) of water in the bottom pan of a steamer or in a saucepan large enough for a steamer basket to rest on top. Bring the water to a boil. Arrange the snapper filets side by side in the steamer basket. Cover, set over the boiling water and steam until the fish is cooked through, 3 to 5 minutes.
To assemble the dish, remove the dipping sauce from the refrigerator and remove and discard the wrapped herbs. Transfer the sauce to small individual bowls. Arrange beds of brown rice on individual heated serving plates. With a spatula, carefully transfer the snapper filets to rest on top of the rice. Serve the sauce on the side, to be spooned over individual portions to taste.
Source: Wolfgang Puck
Lime Cream Berry Shortcakes
Makes 6 Servings.
FOR SHORTCAKES---
2 & 1/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
2/3 cup heavy cream
1/2 tsp vanilla
2 Tbsp. dried coconut chips
FOR BLUEBERRY MIXTURE---
3 cups blueberries
3 Tbsp. sugar
2 Tbsp. lime juice
Pinch of salt
2 Tbsp. chopped mint
FOR WHIPPED CREAM---
1 cup heavy cream
1/2 tsp vanilla
1/2 CUP sweetened coconut cream
Zest of 1 lime
MAKE SHORTCAKES---
Line a baking sheet. Pulse flour, sugar, baking powder, and salt in a processor until combined. Add butter, pulse until mixture resembles coarse meal. Add cream and vanilla, pulse until dough starts to come together. Pat into a 5 x 7 1/2" rectangle. -Cut out 6 rounds with a 2 1/2" round cutter, place on baking sheet, refrigerate 30 min. Heat oven to 350 degrees. Brush shortcake tops with cream, then sprinkle with sugar and coconut chips. Bake until golden and coconut is lightly browned 20 min.
MAKE BLUEBERRY MIXTURE---
Toss blueberries with sugar, lime juice, and salt in a bowl. Let sit until juicy.
MAKE WHIPPED CREAM---
Beat cream and vanilla in a bowl until stiff peaks form. Fold in coconut cream and zest. Split shortcakes. Stir mint into blueberry mixture, spoon onto shortcake bottoms. Top with whipped cream, then shortcake tops.
SERVE & ENJOY.
Source: Food Network
Sweet and Sour Sesame Pork
One half cup soy sauce
One half cup Catalina dressing (Catalina is a spicy French dressing).
One quarter cup sesame seeds
One quarter cup fresh lemon juice
One half tsp ground ginger
2 cloves garlic, minced
2 pound pork tenderloins, cut into one half-inch pieces
2 Tbsp. oil
1 large sweet onion, quartered
1 green bell pepper, seeded and sliced
1 15-oz. can pineapple chunks, drained
Combine first 6 ingredients and mix well to form the marinade. Place pork in a large sealable plastic bag and pour marinade over pork. Chill for several hours. Heat oil in a skillet, remove pork from marinade, making sure to reserve the marinade. Stir-fry pork until done. Add vegetables and cook until crisp-tender. Pour reserved marinade over pork and vegetables and cook for several minutes until mixture starts to thicken. Serve over hot cooked rice.
The Skinny: Use the leanest pork you can find and low fat dressing.
Shredded Barbecue Chicken
Made in your crock pot!!!! Super simple and exploding with flavor!!!! Serve on a bun!
4 large boneless skinless chicken breasts, cooked and shredded
1 & 1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
8 buns
Place chicken breast in the crockpot and cook on high about 3 hours. Stir together all the sauce ingredients. Add the shredded chicken and heat. Serve on buns.
Blueberry Pie Cookies
The recipe is so easy & quick:
1 store bought rolled pie crust (2 in a box)
1 can blueberry filling
sanding sugar (or regular sugar)
egg wash for crust
Unroll 1 pie crust - use rolling pin to make bottom crust a little thinner on floured board.
Spread sparingly the blueberry filling on crust.
Roll out other pie crust cut into strips. Place on top layer as lattice (basket weave).
Use round cookie cutter (I used 2") cut out rounds, transfer gently to cookie sheets lined with parchment - brush tops with egg wash and sprinkle tops with sugar.
Bake on 375 degrees for 12 minutes or until golden brown on edges.
Let cool - sprinkle with conf sugar if desired.
Enjoy! PS: You can also use different fillings.
County Fair Fried Dough
Hands-on time: 10 mins. to 15 mins.
Total time: 30 mins. to 35 mins.
Yield: 8 servings
Baker's Hotline So, you think you need a deep fryer and some kind of special county fair chef expertise to make fried dough? Think again! This easy version uses a simple baking powder dough, and fries in just 1/4" of vegetable oil - no messy deep frying necessary.
2 cups King Arthur Unbleached All-Purpose Flour*
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cold unsalted butter, in 1/2" cubes
3/4 cup lukewarm water
*See "tips," below, to make this recipe using King Arthur Unbleached Self-Rising Flour.
Directions
1) Mix the flour, baking powder, and salt.
2) Work in the cold butter, using a pastry blender, your fingers, or a mixer.
3) Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
4) Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
5) Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
6) Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
7) Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
8) Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice - some folks enjoy a savory version, with marinara sauce and cheese.
Tips from our bakers
Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor. Want to make fried dough with King Arthur Unbleached Self-Rising Flour? Omit the recipe's baking powder and salt; and decrease the water to 1/2 to 2/3 cup, enough to make a soft (but not sticky) dough.
Source: King Arthur Flour
Fresh Spinach Salad with Herbs, Strawberries and Goat Cheese
Serves 2
1 (6-ounce) bag baby spinach (about 6 cups)
1 cup packed small mixed fresh herb leaves such as basil, mint and parsley
2 tablespoons packed tarragon leaves
1 cup quartered strawberries
Salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon very finely minced shallot
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
5 tablespoons extra virgin olive oil
3 ounces fresh goat cheese (feta will also work)
Aged Balsamic vinegar, to drizzle
1. In a large salad bowl, combine the spinach, mixed herbs and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.
2. In small bowl, combine vinegar, shallot, mayonnaise, mustard, salt and pepper. Whisk until mixture appears milky and no lumps remain. Whisking constantly, very slowly drizzle oil into mixture. Vinaigrette should be glossy and lightly thickened.
3. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top. Drizzle with aged balsamic and serve immediately.
Source: Cook Like James
(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love.www.oneforthetable.com.)
Grape Dumplings
Note from Maggie: Treva was a native American Indian!
Cherokee Nation recipe for grape dumplings
1 cup flour
1-1/2 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon shortening
1/2 cup grape juice
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough thin on floured board and cut into strips 1/2-inch wide, or roll dough in hands and break off pea-sized bits. Drop into boiling grape juice and cook for 10 to 12 minutes.
Source: www.cherokeenation.com
Choctaw Nation recipe for grape dumplings
1/2 gallon unsweetened grape juice
2 cups sugar
2 tablespoons shortening, melted
1 teaspoon baking powder
1 cup water
flour
Bring grape juice to a boil with the sugar. Mix water, shortening and baking powder. Add enough flour to make stiff dough. Roll out thin on a floured board and cut into pieces. Drop each of these one at a time into the boiling juice. Cook over high heat about 5 minutes. Then simmer for about 10 minutes with cover on before serving. May be served with cream or plain.
Source: www.choctawnation.com
Cheesecake Trifle
This trifle cheesecake recipe will make you the hit of the summer party scene. Filled with all your favorite dessert ingredients and sure to please anybody with a sweet tooth. This perfect union of chocolate, whipped cream, cheesecake, and caramel is really easy to put together. Get ready to have your tastebuds blown away!
Ingredients for the crust:
1 & 1/2 cups graham crackers, crushed
4 tablespoons butter, melted
Ingredients for the cheesecake:
3 x 8oz packages of cream cheese, softened
1 cup sugar
1 ½ teaspoon vanilla
2/3 cup sour cream
3 eggs
Ingredients for the trifle:
Caramel sauce Chocolate sauce Whipped cream
1.45 oz. (40g) chocolate bar Cooking spray
Prepare the crust
Preheat the oven to 325°F (160°C). Spray a 9" spring form pan with cooking spray. Mix crushed graham crackers with melted butter. Firmly press this into the pan. Bake this for 7 minutes in the oven.
Prepare the cheesecake mixture
With a hand mixer, blend the cream cheese, sugar and vanilla for 1-2 minutes on medium speed. Beat this until it’s well mixed. Add the sour cream, mixing for 1 minute. Add the eggs, adding one by one. Mix the batter until all the ingredients are blended together. Pour the batter into the baked crust in the spring form pan. Bake at 325°F (160°C) for 40-50 minutes. Allow to cool before you begin cutting.
Prepare the trifle
Cube your cheesecake into 8 pieces. Take one of these cubes and remove the crust. Lightly mash this piece of cheesecake and put it aside. Place 3-4 cubes of cheesecake at the bottom of the trifle dish. Drizzle this with both caramel and chocolate sauces. Generously layer whipped cream over this. Place the remaining cheesecake cubes over the whipped cream. Drizzle caramel sauce and chocolate sauce over the second layer of cubes. Take your fluffed cheesecake from step 2 and using a piping bag to create another layer. Drizzle caramel sauce over this. Crush a half of a 1.45 oz. (40g) chocolate bar over the top and place the remaining half of the chocolate bar at the top.
Source: http://www.ba-bamail.com/content.aspx?emailid=16465&memberid=1020657
Strawberry Bruschetta
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Ingredients
4 slice(s) bread, 100% whole-wheat
6 tablespoon sugar, brown, light
1 teaspoon lemon zest
2 teaspoon lemon juice
3 cup(s) strawberries
4 tablespoon cheese, mascarpone
Preparation
1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute.
3. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
4. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
Nutritional Info (Per serving): Calories: 203, Saturated Fat: 2g, Sodium: 152mg, Dietary Fiber: 4g, Total Fat: 5g, Carbs: 40g, Cholesterol: 9mg, Protein: 4g Carb Choices: 2.5
Source: Eating Well
Grilled Peaches with Cinnamon Butter Sauce
This is a ZReboot recipe. I adapted this recipe for Plan Z from one of Bobby Flay’s ideas. I love a good grilled peach in the summer. Even if you have a crowd over for a barbecue you can grill up a bunch of these in a jiffy and everyone will enjoy a healthy dessert.
Servings: Serves four to eight and can be doubled easily. The portion depends on whether you serve each person one or two halves. I think one is plenty but if you set these on a platter for the crowd to consume, they might take two. They are that good.
Ingredients:
4 fairly ripe peaches, cut in half and pits removed
½ stick of butter, room temperature
½ tsp of cinnamon
1 – 2 tsp of Truvia. This will be to taste.
A pinch of grated sea salt
Oil spray (I use butter flavor or olive oil)
Mint leaves for garnish (optional)
Instructions:
First up is to make the topping. Put the butter, cinnamon, Truvia and salt in a bowl and stir. You can use this soft or put it in the fridge to firm up. If you serve it cold, you can use a melon baller to make little balls of butter topping. Either way works.
If you cut the peach in half across the belly, the pits remove fairly easily. Work your way around the pit with your sharp knife. Don’t cut through the pit. That makes your job harder. Twist the two halves apart and lift out the pit. Then spray the flesh side and put them on the clean grill. Grill at medium high for about three minutes. Don’t mess with them a lot. If you just leave them, you get nice grill marks. As soon as they are hot they are done.
Put the peach halves on a platter or individual plates and serve with a small dollop of the sauce in the middle indentation. Garnish with mint leaves if you choose.
Source: Recipes from Zola
Mediterranean Turkey Burgers
Serve a light and fresh turkey burger flavored with pesto and feta cheese. A spicy and creamy tzatziki sauce is great spread on the burgers or served on the side for dipping.
Yield: 4 servings (serving size: 1 stuffed pita half)
Ingredients
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon minced red onion
2 tablespoons commercial pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground turkey breast
1 garlic clove, minced
Cooking spray
2 cups arugula
2 (6-inch) whole-wheat pitas, toasted and halved
Tzatziki sauce (recipe below)
Preparation
1. Combine first 8 ingredients in a bowl; mix until combined. Divide panko mixture into 4 portions, shaping each into a 1/2-inch-thick oval patty.
2. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until done. Place 1 patty and 1/2 cup arugula in each pita half.
Tzatziki sauce: Combine 1/2 cup plain low-fat, Greek-style yogurt; 1/4 cup finely chopped seeded cucumber; 1/4 teaspoon salt; and 1/8 teaspoon ground red pepper. Serve with sliced bell pepper and celery sticks.
Nutritional Information
Amount per serving
Calories 303 Fat 8.8 g Satfat 2.9 g Monofat 4.1 g Polyfat 0.8 g Protein 33 g Carbohydrate 24.3 g Fiber 3 g Cholesterol 56 mg Iron 1.9 mg Sodium 595 mg Calcium 101 mg
Source: Cooking Light
French Breakfast Puffs with Fresh Strawberries
½ cup shortening
½ cup sugar
1 egg
1+1/2 cups self rising flour
¼ teaspoon nutmeg (I substitute cinnamon)
½ cup milk
Topping
1 teaspoon ground cinnamon
½ cup (1 stick) margarine or butter, melted
½ cup sugar
Preheat the oven to 350 and grease 12-15 medium muffin cups (I just divide it among twelve). In the bowl of an electric mixer, beat the shortening, ½ cup of the sugar, and the egg thoroughly. Mix in the flour and nutmeg (or cinnamon as a substitute) alternately with the milk. Divide batter evenly among muffin cups and bake for 20-25 minutes, until golden brown. In a small bowl, mix the remaining ½ cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture. Serve hot.
Source: Southern Plate
Guilt-Free Chocolate Mousse
Chocolate mousse is one of my favorite desserts, but this popular dessert is usually quite unhealthy (I guess that’s why it's so delicious!). I still want to enjoy chocolate mousse, but I know that I’m doing my body a disservice by wolfing down cup after cup.
That is why I’m so glad I found this recipe, that only uses a handful of ingredients to turn this great tasting treat into a healthy snack, and it only takes 5 minutes to make! This version is still delicious, but is also highly nutritious, as well as low on calories.
Ingredients:
1/3 cup almond milk
1 ripe avocado
1 ripe banana, peeled
1 handful fresh berries
1 handful sunflower seeds
1 tablespoon cacao powder
1 tablespoon vanilla extract
1 tablespoon dark chocolate chips
Preparation:
Remove the skin and pit from the avocado and put the rest in the blender, then add the almond milk.
Add the banana, cacao powder, and vanilla extract to the blender.
Blend until the mixture is smooth.
Scoop into a mousse cup and top with sunflower seeds, berries, and chocolate chips.
Source: Abba Mail
Corn Salad With Tomato And Avocado
2 cups cooked corn kernels (about 3 large ears)
14 grape tomatoes, halved lengthwise
3 green onions, sliced thinly crosswise
1 jalapeno, minced
1/4 cup chopped cilantro
1 tablespoon plus 1 teaspoon red wine vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 ripe avocado, peeled, seeded, diced
In medium bowl combine corn, tomatoes, green onions, jalapeno and cilantro and mix well. Add red wine vinegar, olive oil, salt, and pepper, and mix to combine. Add avocado and mix gently until well combined. Serve cold or at room temperature. Makes 4 servings.
Per serving: 234 calories (58 percent from fat), 16.4 g fat (2.3 g saturated, 11 g monounsaturated), 0 mg cholesterol, 9.1 g protein, 30 g carbohydrate, .7 g fiber, 604 mg sodium.
Source: Maria Amalia Garza for the TheLatinKitchen.com.
Black Rice With Mango, Pomegranate And Avocado
3 cups lightly salted water
1 1/2 cups black rice, rinsed and drained
2 ripe mangoes, peeled, pitted, and diced (about 2 cups)
3/4 cup pomegranate seeds
4 green onions, thinly sliced
1/4 cup chopped fresh basil
1 ripe Hass avocado
Dressing:
1/3 cup extra virgin olive oil
1/3 cup pomegranate or orange juice
2 tablespoons honey or agave
2 teaspoons Dijon mustard
Kosher salt
Freshly ground black pepper
Bring water to a boil in a medium saucepan over high heat. Add rice; reduce heat. Cover and simmer for 35-40 minutes. The rice should be tender but slightly chewy. Remove from heat, let stand, covered, for 10-15 minutes. Transfer to a large serving bowl; let cool. Add mangoes, pomegranate seeds, scallions, and basil to the serving bowl.
Dressing: Combine ingredients for dressing in a glass jar; seal tightly and shake well. Shortly before serving, peel, pit, and dice avocado. Add avocado and dressing to rice mixture; toss gently to combine. Serve at room temperature. Makes 8 servings.
Per serving: 290 calories (38 percent from fat), 13 g fat (1.6 g saturated, 8.2 g monounsaturated), 0 mg cholesterol, 4.2 g protein, 43.5 g carbohydrate, 5.1 g fiber, 55 mg sodium.
Source: "The Silver Platter" by Daniella Silver with Norene Gilletz. Reprinted with permission from ArtScroll/Mesorah Publications.
Bison Burger With Blue Cheese
1 pound ground bison, loosely packed into burger patties
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
4 slices blue cheese (Castello offers a convenient sliced version)
4 brioche-style soft hamburger buns, toasted
1 small red onion, very thinly sliced into rings
1 cup arugula
Heat grill to medium-high heat. Season burgers with salt and freshly ground black pepper on both sides. Drizzle with olive oil, then place on grill. Cook 3 minutes, then flip. Add slices of blue cheese (1 slice per burger), and let cook another 1-2 minutes. Remove burgers from grill and place patties on toasted buns. Top each burger with slice of red onion and 1/4 of the arugula. Makes 4 servings.
Per serving: 605 calories (50 percent from fat), 33.4 g fat (11.8 g saturated, 14.7 g monounsaturated), 146 mg cholesterol, 37 g protein, 39 g carbohydrate, 1.7 g fiber, 826 mg sodium.
Source: Chef Michael Symon
Easy & Decadent Caramel Tiramisu
P.S. You can substitute Splenda or your favorite powdered sweetener substitute for the sugar in this if you like.
Let’s talk ingredients. You’re gonna need Ladyfingers, Light Whipped Topping (or regular), Vanilla, Cream Cheese, Sugar (or splenda), Instant Coffee, and some Caramel Sundae Syrup*.
*You want this thinner caramel syrup, not the thick stuff that comes in a jar, so it can soak into the ladyfingers along with the coffee.
Ladyfingers are sometimes hard to find. My Krogers usually has them and Publix pretty much always does but you may have to ask for helping finding them at both places. They generally tend to hang around the bakery area. If you can’t find them, you can substitute angel food cake (sliced thin), pound cake (again, sliced thin), or even a homemade yellow cake, but these will make your end product a bit sweeter. That is fine, I just wanted you to know ahead of time.
To start with, take 3/4 a cup of hot water and add enough instant coffee to make two cups to it. So I’m using two of these little sleeves. Stir that up and set it aside.
Place your cream cheese, sugar (or splenda), and vanilla in a mixing bowl. Mix this with an electric mixer until well blended. Add in whipped topping and mix again, scraping down the sides as needed, until smooth and creamy.
*Christy, can I use homemade whipped cream? You sure can. Knock yourself out. Finding out how much heavy cream you’ll need is gonna be on you so play with it until you get 3 cups.
1. In the bottom of an 8×8 pan, place the bottom half of your ladyfingers. Ladyfingers are little cakes that have been split in half so you may not think you have enough but once you take them apart you do.
2. Now just drizzle half of your coffee over those with a spoon, trying to keep it kinda sorta even if you can.
3. Then do a little zig zag of some caramel on top of that. You don’t want too much, just a quick few lines. That way it will soak in and blend with the coffee flavor rather than having a runny goo at the bottom of your dish.
4. Spread 1/2 of you topping mixture over this and then repeat process one more time.
5. End by sprinkling a little cocoa powder over the top, if you like. Cover and refrigerate several hours.
Source: Southern Plate
Cheesy Chicken Tater Tot Casserole (Slow Cooker)
1 (32 oz.) bag frozen tater tots
1 (3 oz.) bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
Spray slow cooker with nonstick cooking spray.
Layer half of the frozen tater tots on the bottom of the slow cooker.
Sprinkle with 1/3 of the bacon pieces.
Now top with 1/3 of the shredded cheese.
Add diced chicken on top. Season with salt & pepper.
Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top.
Cover and cook on low about 4-6 hours.
Note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark. You want to make sure the chicken is cooked thoroughly (to 165F degrees).
Cook's Note: This recipe is designed to be made in a slow cooker. If your only choice is to make it in the oven then you will need to thaw partially thaw the tater tots first. Spray a 9x13 baking dish with nonstick spray. Then layer ingredients into baking dish. Cover with aluminum foil and bake for about an hour to an hour and a half.
Also, use any kind of bacon you want with this. If you have some fried bacon or microwave bacon - that all works just fine too!
Source: the Country Cook
www.thecountrycook.net
Herb Crackers
Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.
(That being said there are some tricks to doing it. I baked three batches I was not happy with but the forth was perfect. My notes on how I did it are in parentheses in the directions.)
I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.
1 & 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
(Knead four or five minutes not times. I needed to add 1/4 cup more flour)
Divide dough into 3 pieces and roll out 1 piece keep remaining pieces covered with plastic wrap on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
(I divided it into 4 pieces. Then I took one piece and cut that into three pieces. I first rolled it out using the rolling pin add flour as needed until it was pretty thin. Floured the rectangle of rolled dough and put it thru the KA pasta roller starting with the largest setting down to the narrowest. I then took my scalloped round cutter and made it in crackers about 1/2 in wide and 6 inches long) If the dough pulls apart in the KA you need to back up to a larger size and run it thru until it’s kneaded together. When it’s finished it will be a little thinner than a sheet of lasagna noodle.)
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
(My flatbreads were thin and took 5 minutes in a 450 convection oven. The sheet pan was heated and I just put the flatbreads on parchment and then put the parchment onto the hot pan.)
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
These are lovely little crackers. top with the seeds you like, like sesame or poppy. Salt and pepper. Cayenne if you want some heat. Whatever floats your boat.
Notes:
See the directions to read how I did this recipe.
Use you pasta roller instead of a rolling pin.
Spicy Okra Tomatoes
Browned onion, garlic, and a few tomatoes create a delicious coating for sweet, fresh okra. Cooking okra this way - without much liquid and with a fair amount of acid (from the tomatoes) - minimizes the "slime" factor so many people associate with okra.
The Indian-style spices make this dish perfect for a vegetarian meal with pair with rice and lentils or beans, but it's also great alongside grilled meats.
Note that this dish re-heats beautifully.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 1/2 lbs. okra
1 medium yellow or red onion
3 medium tomatoes (canned tomatoes work just fine in this recipe)
3 cloves garlic
1 Tbsp. vegetable oil
1 1/2 tsp. chile powder (I like ancho chile powder for this dish, but it's very flexible)
2 tsp. cumin seeds
1 tsp. turmeric
1/4 tsp. cayenne (optional)
1/2 tsp. salt plus more to taste
1 Tbsp. lemon juice
Preparation:
Trim off the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices and set aside. Peel and thinly slice the onion and set aside. Chop the tomatoes and mince the garlic and set them both aside. Heat oil in a large frying pan or saute pan over high heat. Add onion and cook, stirring frequently, until onions start to brown. Add garlic and cook, stirring, about 30 seconds. Add chile powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring, another 30 seconds. Add okra stir to coat with onion-spice mixture. Add tomatoes, any juices they've released, salt, and 1/2 cup water. Stir combine and cover. Reduce heat to maintain a steady simmer and cook until okra is tender and flavors are blended, 5 to 10 minutes. Stir in lemon juice and add more salt to taste, if you like. Serve hot or warm.
Makes 4 to 6 servings
Source: Go Ask Alice
Root Beer Float Fudge
My children have always loved root beer floats so I came up with this fudgy treat just for them. Sweet and creamy with that familiar root beer flavor, it's always a best seller at school bake sales.
Prep: 15 min.
Cook: 15 min. + chillin
Yield: 81 servings
Ingredients
1 teaspoon plus 3/4 cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 package (10 to 12 ounces) white baking chips
1 jar (7 ounces) marshmallow creme
1/2 teaspoon vanilla extract
2 teaspoons root beer concentrate
Directions
1. Line a 9-in.-square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes.
2. Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla.
3. To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 3 pounds.
Editor's Note: This recipe was tested with McCormick root beer concentrate.
Nutritional Facts
1 piece equals 74 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 19 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.
Source: Taste of Home
Apple Crisp With Caramel Sauce
For the apple part:
6-7 seven small Granny Smith Apples, peeled and cut into chunks
1/4 cup (55g) granulated sugar
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon pinch salt
1/2 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
For the crisp:
1 cup (150g) unbleached all-purpose flour
1/2 cup (70g) almond flour (or 1/2 cup slivered almonds chopped up in a food processor)
1/4 cup (55g) brown sugar
3/4 cup (165g) granulated sugar
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 sticks (12 tablespoons, or 170g) cold, unsalted butter, cut in pieces
1. Preheat oven to 350 degrees (180 degrees Celsius).
2. In a large bowl, combine apple chunks, sugar, nutmeg, cinnamon, salt, lemon zest and lemon juice. Place in a medium sized casserole dish.
3. In a separate large bowl, whisk all ingredients besides butter. Add in butter, and using your fingers, break up until mixture is well combined, and clumps together. Form into a ball, and crumble over the fruit.
4. Place on a cookie sheet to catch drips, and bake for one hour, or until a knife inserted to the bottom of the dish meets little resistance. (In other words, the apples should be soft and cooked through.) Serve with vanilla ice cream and caramel sauce (recipe follows).
Caramel Sauce
Please read all these directions a couple times before starting, and get all your ingredients set out before hand. Kick all other family members out of the kitchen, and best of luck. Caramel is very simple, but it requires good timing. Remember, I burned my first batch, so you might want extra cream on hand in case that happens. Experience is the best teacher for this. Give yourself plenty of time, and don’t be discouraged if it isn’t perfect at first. Once I got the hang of it, I made an extra batch which came out as well as the one before it.
3/4 cup heavy cream (make sure it is heavy cream, or heavy whipping cream, not regular whipping cream)
1/2 teaspoon pure vanilla extract
1 cup (220g) granulated sugar
1/4 cup (65g) water
1 teaspoon butter
1. Measure out cream into a liquid measuring cup. Stir in vanilla and set aside within an easy reach of the stove.
2. Stir sugar and water in a medium pot with tall sides. Set over medium-high heat. As the sugar dissolves and begins to boil, you may swirl the pot to mix the boiling sugar water. DO NOT STIR WITH A SPOON. This will make the sugar crystalize.
3. As the sugar syrup boils, watch very carefully for the color to change. You are looking for a nice, warm amber color, about the shade of cinnamon sticks. Don’t let it get any darker. (Even if it doesn’t look burnt, it can taste burnt. If it starts to smoke, you’ve let it go too far.) On a side note, my candy thermometer did not reach far enough into the pot to get an accurate reading of the syrup, but with such a small amount of syrup, the temperature changes pretty quickly anyway. It’s best to watch it and wait for it to turn the right color.
4. As soon as it turns the proper amber color, pull the pot off the heat. Whisk in the butter, and then pour in the vanilla-cream mixture. It will now bubble violently. Whisk carefully but briskly. The caramel will start to solidify a bit., but keep whisking. Put the pot of caramel over low heat and whisk carefully for a minute or two until smooth. Pour into a heat proof jar, and allow to cool. Can be refrigerated for up to a week (Well, I think. Mine never lasts that long.)
Source: Sophistimom
Broccoli Salad With Creamy Feta Dressing
Prep Time: 15 mins
Total Time: 15 mins
Serves: 4
1/3 cup cheese, feta, crumbled
1/4 cup yogurt, fat-free plain
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon pepper, black ground
8 ounces broccoli
7 ounces beans, garbanzo (chickpeas)
1/2 cup pepper, red, bell
1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.
Nutritional Info (Per serving):
Calories: 122, Saturated Fat: 2g, Sodium: 260mg, Dietary Fiber: 4g, Total Fat: 3g, Carbs: 18g, Cholesterol: 11mg, Protein: 7g
Carb Choices: 1
Source:Eating Well
Crab and Crawfish Salad with Spicy Louis Dressing
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 to 6 Servings
This seafood salad is a Cajun blend of crab and crawfish, along with vegetables and salad greens. The salad is served with a Louis (or Louie) style dressing.
Dressing
1 cup mayonnaise, light or full fat
1/3 cup chili sauce or seafood cocktail sauce
1 tablespoon lemon juice
1 teaspoon Tabasco Sauce
1 teaspoon Old Bay Seasoning
2 teaspoons sweet pickle relish
4 green onions, thinly sliced
salt and freshly ground black pepper, to taste
Salad
1 pound jumbo lump crabmeat, chilled
1 to 1 1/2 pounds crawfish tails, cooked, peeled, chilled, or about 4 to 6 for each plate
1 dozen cherry tomatoes, halved
1 large red onion, quartered and thinly sliced
1 large red bell pepper, cut in thin strips
4 hard-cooked eggs, cut in wedges
torn lettuce or salad greens for serving
In a bowl combine the mayonnaise, chili sauce or cocktail sauce, lemon juice, Tabasco, Old Bay, relish, and green onions. Add salt and pepper, as needed, to taste. Blend thoroughly; cover and chill until ready to serve.
On individual salad plates, arrange the lettuce leaves, arugula, or mixed greens. Place a portion of the crabmeat in the center of each greens-lined plate. Arrange the crawfish tails, tomato halves, hard-cooked egg wedges, and bell pepper around the crabmeat on each plate.
Cover and refrigerate the plates if not serving immediately.
Serve with the chilled dressing.
Source: Diana Rattray,Southern Food Expert
Italian Stuffed Eggplant
Makes 4 servings
2 large eggplants
3 tablespoons olive oil, for brushing
1/4 cup water
2 tablespoons butter
3 or 4 shallots, finely diced
1/2 pound (250 grams) cremini mushrooms, quartered
1/4 cup red wine
2 tablespoons parsley, chopped
1 14-ounce can diced tomatoes, drained
1 tablespoon Italian seasoning
Salt and pepper, to taste
1/2 cup pecorino cheese, diced (plus more grated for topping)
Preheat the oven to 350 degrees.
Cut the eggplants in half lengthwise and cut out the flesh, leaving about 1/4 inch inside the shell.
Dice what you removed and set aside.
Salt the inside of the eggplant shells well, then put them cut side down on a plate and let sit for about 30 minutes. Then wipe them dry with a paper towel.
Brush the eggplant shells inside and out with some olive oil, and place them cut side down in a casserole dish. Pour 1/4 cup of water in the dish, then cover tightly with foil and bake for 30 to 40 minutes.
While the shells are baking, heat the butter in a skillet above medium-low heat and add the shallots. Cook until softened, about four minutes.
Add the mushrooms and sauté until they have given up most of their juices, then increase the heat to high and add the wine and parsley.
When about half of the liquid has evaporated, stir in the diced eggplant and cook on high heat for about three more minutes. Stir in the diced tomatoes and Italian seasoning, and season well with salt and pepper. Reduce the heat and allow to simmer for about five minutes, then remove from heat and set aside.
When the eggplant shells are is done, remove them from the oven and increase the heat to 425 degrees.
Stir the pecorino cheese into the mushroom mixture, then stuff each eggplant shell and bake in the top third of the oven for 10 minutes.
Turn the broiler on high, sprinkle the eggplants with the reserved grated pecorino and broil for about two minutes, until browned.
Chocolate Espresso Brownies
1 and one third cup flour
One quarter tsp. baking powder
One half tsp. baking soda
One quarter tsp. salt
Three quarters cup sugar
One half cup butter
One third cup light corn syrup
One half cup espresso coffee or other strong brewed coffee
16 oz. semisweet chocolate squares
4 eggs
2 tsp. vanilla
Combine flour, baking powder, baking soda and salt in a large bowl and set aside. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch. Add chocolate mixture to flour mixture and mix with a hand mixer. Add eggs and vanilla and mix again. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.
The Skinny: Use egg and sugar substitute and low fat chocolate or even carob to cut some fat and calories.
Source: http://www.arcamax.com/homeandleisure/recipes/arcamaxchef/s-935437?ezine=5
How To Make A Super Simple Hash Brown And Cheese Casserole
To see video with the pictures check this out:
http://www.reshareworthy.com/hash-brown-casserole/?utm_source=Reshareworthy+Newsletter&utm_campaign=997980ed46-Newsletter_May_22_20155_22_2015&utm_medium=email&utm_term=0_6e07917f92-997980ed46-196640421
This casserole combines cheese and hash browns for an easy and delicious recipe sure to please everyone who eats it!
The dish is based on Cracker Barrel’s Hash Brown Casserole and as you’ll see in the video below, it’s very easy to make!
You’ll need the following ingredients:
Frozen hash brown potatoes (32 ounces) or 12 large potatoes grated
Greased 9"X13" baking pan
Can of cream of chicken soup (10 3/4 ounces)
Shredded sharp Cheddar cheese (8 ounces)
Sour cream (16 ounces)
1/2 cup melted butter
1/2 cup chopped onion
Heat the oven to 350 degrees. Stir soup, sour cream, butter and chopped onion in a bowl.
Spread potato into pain and sprinkle salt and pepper over top for flavoring. Spread the
mixture over top of the potatoes and stir it together. Sprinkle cheddar cheese on top.
Next place the tray (uncovered) in the oven for 45 to 55 minutes.
When it’s golden and bubbly on top it’s ready!
I love it. It looks like a great side dish to any dinner or as a meal all on its own!
Source: Reshareworthy.com
Italian Grilled Chicken Breasts
The long, cold winter so many people experienced is beginning to recede into memory. And it's likely to be almost forgotten when the Memorial Day weekend marks the unofficial beginning of grilling season and the start of summer vacation -- even though actual summer is still almost a month away.
One of the things many enthusiastic outdoor cooks, myself included, enjoy most about summertime grilling is the fact that each meal you cook can feel like a mini vacation. It isn't just the relaxed feeling that comes over you when you're standing near the grill, smelling the delicious aromas of the food as it cooks. It's also the fact that grilling provides an enthralling chance to travel without ever leaving home.
Think about it. Not so long ago, mention of Memorial Day grilling meant hot dogs and burgers. Or maybe, for more ambitious cooks, some steaks, ribs, chops, chicken, fish fillets or shrimp kabobs. But the ever-growing interest in creative home cooking and the world's cuisines can make today's grilling, even at its simplest, feel at times like a delightful international tour.
Your burgers might be made of ground turkey or lamb and flavored Greek-style with oregano, lemon zest, crumbled feta and pitted Kalamata olives; or Korean, with a blend of soy sauce, sesame oil, chilies and garlic, then garnished with the pungent pickled cabbage called kimchi. Simple steaks could be topped with pats of seasoned compound butters or Dijon mustard for a classic French flair, or maybe minced fresh chili peppers and some fresh cilantro for a taste of Mexico. You can slather Japanese teriyaki sauce over whatever is cooking; or grill your food simply seasoned and then serve it with a fragrant fresh-herb-and-garlic chimichurri sauce from Argentina.
As those few dishes I just described suggest, adding a global touch to your grilling can be incredibly easy. This recipe features one of today's most popular main course ingredients: the boneless, skinless chicken breast. A blended marinade of olive oil, vinegar, fresh basil, garlic and Parmesan gives the chicken a delicious Italian flavor while also helping the meat remain juicier during grilling; and more of that mixture, which you can also use as a salad dressing if you like, also flavors the accompanying slices of zucchini and golden squash.
Feel free to use boneless, skinless chicken thighs if you prefer. And vary the vegetables, too. After all, it's your backyard vacation to Italy.
BASIL-GARLIC VINAIGRETTE
Makes about 1 cup (250 mL)
1/2 cup (125 mL) packed fresh basil leaves, finely chopped
2 tablespoons minced garlic
1/4 cup (60 mL) Champagne vinegar
2 tablespoons freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
In a blender, combine the basil, garlic, vinegar and Parmesan. Pulse the machine on and off until the mixture is evenly pureed, stopping as needed to scrape down the side of the container with a rubber spatula.
With the machine running, slowly pour the oil through the opening in the lid and continue blending until smooth. Pulse in salt and pepper to taste.
Transfer the vinaigrette to a small container, cover, and refrigerate until ready to use. Before using, whisk briefly to recombine any separated ingredients.
ITALIAN GRILLED CHICKEN BREASTS
Serves 4
4 large boneless, skinless chicken breasts
1 cup (250 mL) Basil-Garlic Vinaigrette (see previous recipe)
2 medium-sized zucchini, cut lengthwise into slices 1/4 inch (6 mm) thick
2 medium-sized yellow summer squash or 2 more zucchini, cut lengthwise into slices 1/4 inch (6 mm) thick
Kosher salt
Freshly ground black pepper
Fresh basil sprigs, for garnish
Put the chicken breasts in a resealable plastic food storage bag. In a separate bag, put the zucchini and yellow squash slices. Pour 1/2 cup (125 mL) of the basil-garlic vinaigrette into the bag with the chicken and the remainder into the bag with the vegetables. Seal each bag securely, eliminating excess air from the bags so the food is completely surrounded by the vinaigrette. Put the bags in the refrigerator to marinate for up to 3 hours, until you are ready to heat the grill.
Build a fire for direct-heat cooking in a charcoal or gas grill. As soon as the grill begins heating, remove the bags of chicken and vegetables from the refrigerator and leave them at a cool room temperature.
When the fire is hot, position the cooking grid several inches above the heat. Remove the chicken and vegetables from the bags, leaving excess vinaigrette in the bags; discard the bags. Lightly but evenly season the chicken and vegetables with salt and pepper.
Place the chicken breasts and vegetables on the cooking grid directly over the heat. Cook, undisturbed, until cooked through and an instant-read grilling thermometer inserted into the thickest part of a breast registers 165 F (74 C), 8 to 10 minutes per side, turning them once. Meanwhile, turn and then remove the vegetables when they are tender-crisp and marked with golden-brown grill marks, 3 to 4 minutes per side, keeping them warm on a covered platter.
When the chicken breasts are done, transfer them to the platter and arrange the vegetables around them. Garnish with basil sprigs and serve immediately.
Source: Wolfgang Puck
Pressure Cooker Beef Short Ribs
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 4 Servings
It's hard to believe you can have a complete meal with tender, melt-in-your mouth beef short ribs in less than 1 & 1/2 hours start to finish, but a pressure cooker handles the task with ease.
Thicken the sauce with a little flour or serve with the strained and defatted liquids.
I used an electric pressure cooker for the ribs, but a non-electric pressure cooker could be used as well, following your cooker's instructions. The ribs may also be prepared and cooked on the stovetop in a covered Dutch oven (see instructions below).
3 pounds beef short ribs
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 medium onions, peeled, halved, sliced
6 to 8 ounces mushrooms, thickly sliced
4 small to medium cloves garlic, crushed, chopped
1 & 1/2 pounds small (2 to 3 inch) round red, round white, or new potatoes*
1 & 1/2 cups beef stock
1/2 cup dry red wine, such as cabernet or pinot
2 tablespoons flour, optional
cold water, optional
Sprinkle the short ribs with salt and pepper.
In the pressure cooker or in a separate skillet or saute pan over medium-high heat, sear the beef ribs in the olive oil on all sides. Remove and set aside.
Add the onions and mushrooms to the pan and cook until the onions are lightly browned and softened. Add the garlic and cook for 1 minute longer.
Combine the onion mixture and ribs in the pressure cooker. Top with the potatoes and sprinkle lightly with salt and pepper.
Combine the beef stock and wine; pour over all.
Bring the pressure up to high and cook for 50 minutes. Unplug and let the pressure come down naturally before removing the cover, about 15 to 20 minutes.
Transfer the ribs and vegetables to a platter and keep warm.
Sauce (optional)
Put the liquids in a gravy separator and discard the fat.
Serve with the short ribs and potatoes or thicken the sauce.
If a thicker sauce is desired, bring the liquids to a simmer in a saucepan or in the cooker.
Combine 2 tablespoons of flour with 3 to 4 tablespoons of cold water and mix until smooth. Add to the simmering broth. Cook, stirring, until thickened.
Stovetop
Follow the first 3 steps and arrange the ribs, onion mixture, and potatoes in a heavy Dutch oven. Cover and bring to a boil. Reduce heat to maintain a simmer; cook for about 2 1/2 to 3 1/2 hours, or until the short ribs are very tender. Continue with sauce, if desired.
*Boiling potatoes hold up well in this dish.
Source: Diana Rattray, Southern Food Expert
http://southernfood.about.com
THE FOLLOWING RECIPES ARE FROM ME TO YOU
Green Chile, Egg and Potato Bake
Note from Maggie: I got this recipe from the Betty Crocker collection and I love it. It is perfect as is, but I switch things up sometimes (add jalapenos or other spicy peppers, change up cheeses, add meats, etc.). A wonderful aspect of this recipe is that, while it serves as many as 8 people, it is perfect for cooking ahead, freezing, and making several servings for singles or empty-nesters. Trey shares my zest for re-purposed cooking whereby we stuff great casserole leftovers in a tortilla for a burrito, serve it up on a toasted bagel, or tucked into tortillas and then grilled for a spectacular quesadilla. Of course, this recipe is quite easy to half or quarter for smaller immediate serving needs.
Prep Time 20 min
Total Time 1 hr 30 min
Servings 8
Ingredients
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
1/2 cup frozen corn, thawed
1/4 cup chopped roasted red bell peppers (from 7-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
10 eggs
1/2 cup small-curd cottage cheese
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
4 medium green onions, chopped (1/4 cup)
Directions
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.
Tips
Save on last-minute fussing by assembling this brunch dish a day ahead. Cover and refrigerate, then bake as directed.
Use an 11-ounce can of Green Giant® Mexicorn® whole kernel corn with red and green peppers instead of the frozen corn and roasted peppers.
Nutrition Information Serving Size: 1 Serving
Calories 230 Calories from Fat 120 Total Fat 14g Saturated Fat 6g Trans Fat 0g Cholesterol 285mg Sodium 320mg Total Carbohydrate 12g Dietary Fiber 1g Sugars 3g Protein 16g
% Daily Value*: Vitamin A 20% Vitamin C 15% Calcium 20% Iron 8%
Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choice1
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
http://www.bettycrocker.com/recipes/green-chile-egg-and-potato-bake/8ec9db16-7992-4b37-9b3c-9f0c68ed8253
Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs
Note from Maggie: Everyone has their favorite newsletter and Noble Pig is mine! Cathy does such a fabulous job in bringing do-able and tasty recipes to her readers. I truly enjoyed this particular one, but have made and/or adapted use in dozens of others from her. Thanks, Cathy!
Adapted from Cuisine at Home
Prepare and Roast:
24 large button mushrooms
Saute in 1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.
Combine; Add:
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced
Salt and pepper to taste
Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated
Preheat oven to 425 degrees.
Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over and roast 5 minutes more. Remove mushrooms from oven; leave oven on.
Saute shrimp in 1 T. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper; set aside.
Combine cream cheese, mayonnaise, milk, spinach, 3 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper to taste.
Toss crumbs with 3 T. oil, 3 T. Parmesan, salt and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.
Source: Noble Pig
http://http://noblepig.com/2008/06/04/shrooms.aspx
Texas Millionaires
Note from Maggie: I use 2 plastic forks with all but 2 end tines (each fork) removed for ease in the dipping process. Try it, it works great! No cleanup, less mess!
14 oz. pkg. caramels, unwrapped
2 Tbs. butter or margarine
2 Tbs. water
3 cups pecan halves
1 cup (6 oz.) semisweet chocolate morsels
8 (2-oz.) vanilla candy coating squares
Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth. Stir in pecan halves. Cool in pan 5 minutes. Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes until firm.
Melt morsels and candy coating in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper. Let stand until firm. Yield: Makes 4 dozen.
Source: Southern Living, Nov. 2000
Fried Chicken with Pan Gravy
1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up (I like using chicken thighs)
Oil for frying
Gravy:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups milk
Directions
In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.
Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings (1-1/2 cups gravy).
Layered Turkey Enchiladas
1 lb. turkey breast tenderloin, cut in bite-size strips
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
Lime wedges (optional)
Cilantro sprigs (optional)
Directions
Position oven rack toward top of oven. Preheat oven to 450 degrees F. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.
In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro. Serves 4.
Mexican Rice
1 1/2 cups raw white rice
4 1/2 cups chicken broth (or 5 bouillon cubes dissolved in 4 1/2 cups water)
2 Tbsp olive oil
1 small can tomato paste
1 small onion, diced
1 tsp cumin
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
Cilantro, chopped (opt)
In a large frying pan, brown rice with the olive oil. Add onion and garlic; saute for two minutes. Stir in tomato paste and add broth. Stir in chipotle pepper and cumin; bring to a simmer. Reduce heat to low. Cover and cook for 25 minutes or until liquid is absorbed. Season with salt/pepper to taste. Sprinkle with cilantro if desired. Serve warm.
Crispy Beef Tostadas
3 cups all-purpose flour
5 teaspoons baking powder
1-1/4 cups milk
1 pound ground beef
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
Oil for deep-fat frying
Picante sauce
Shredded lettuce
Finely chopped green onions
Diced tomatoes
Shredded cheddar cheese
Directions
In a large bowl, combine flour and baking powder; add the milk to form a soft dough. Cover and let rest for 1 hour.
About 30 minutes before serving, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic, chilies, taco seasoning and water; simmer for 10 minutes. Stir in beans; heat through and keep warm.
Divide dough into sixths. On a lightly floured surface, roll each portion into a 7-in. circle. In a deep-fat fryer, preheat oil to 375°. Fry tostadas in hot oil until golden, turning once; drain on paper towels. Top each with meat mixture, picante sauce, lettuce, onions, tomatoes and cheese. Yield: 6 servings.
Old Fashioned Coconut Cream Pie
Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 4 Hours 50 Minutes
Servings: 8
"This quintessential coconut cream pie calls for lots of half-and-half that is cooked up with other tasty ingredients into a lavishly rich cream filling. Then the shredded coconut is stirred in and the filling is spooned into a waiting crust. Top with whipped topping and toasted coconut - if you dare."
Ingredients:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt 1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Directions:
1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
Source: Allrecipes
Velvet Mashed Potatoes With Mushroom Sauce
Prep: 15 minutes
Bake: 55 minutes
Velvet Mashed Potatoes Ingredients
1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
1 Recipe Mushroom-Sauce, (see recipe below)
Directions
1. Preheat oven to 400 degrees F. Cut 1/4 inch off the pointed end of the head of garlic to expose cloves. Drizzle with a little olive oil; wrap in foil. Scrub potatoes and prick with fork. Place potatoes in preheated oven; bake 20 minutes. Add garlic. Continue baking potatoes and garlic 35 to 40 minutes or until potatoes are tender and garlic is soft and browned.
2. Holding hot potatoes with towel, split potatoes and scrape flesh into saucepan over low heat. Squeeze roasted head of garlic from the bottom to push cloves out of their papery skins and into potatoes. Add butter, sour cream, and cream cheese. Mash with potato masher. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Gradually stir or whisk in hot milk until potatoes are light and fluffy. Transfer to serving bowl. Top with Mushroom Sauce. Serves 8.
Nutrition Facts
Calories296, Total Fat (g)17, Saturated Fat (g)10, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)45, Sodium (mg)466, Carbohydrate (g)31, Total Sugar (g)4, Fiber (g)3, Protein (g)6, Vitamin C (DV%)35, Calcium (DV%)6, Iron (DV%)6
Percent Daily Values are based on a 2,000 calorie diet
Mushroom Sauce
Prep: 20 minutes
Cook: 8 minutes
Mushroom Sauce Ingredients
3 Tbsp. butter
1 lb. fresh mushrooms, such as button, cremini, or stemmed shiitakes, sliced
1 shallot, finely chopped
1/4 cup oil-packed dried tomatoes, drained and chopped
1-1/2 tsp. chopped fresh thyme
1/2 cup dry white wine or chicken broth
1/3 cup whipping cream
Directions
1. Melt butter in skillet, over medium-high heat. Add mushrooms. Cook, stirring occasionally, 4 minutes or until browned. Add shallot; cook 2 minutes. Add dried tomatoes, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add wine. Cook and stir, scraping up browned bits from pan. Add cream; bring to boiling. Simmer, uncovered, 2 minutes or until slightly thickened. Serve with Velvet Mashed Potatoes. Serves 8.
Nutrition Facts
Calories106, Total Fat (g)9, Saturated Fat (g)5, Monounsaturated Fat (g)2, Cholesterol (mg)25, Sodium (mg)167, Carbohydrate (g)4, Total Sugar (g)1, Fiber (g)1, Protein (g)2, Vitamin C (DV%)8, Calcium (DV%)13, Iron (DV%)3
Percent Daily Values are based on a 2,000 calorie diet
Source: BH&G
Crockpot Kielbasa and Cabbage
1 lb kielbasa sausage, sliced 1/4" thick
1 head cabbage, chopped
1 cup chopped onion
1 Tbsp butter
28 oz can tomatoes, undrained
4 cups chicken broth
Combine all ingredients in your crockpot. Cover and cook on HIGH 4-6 hours or on LOW 8-10 hours.
Source: TLOL Recipe Box, 01-16-2003
Baked Chicken Kiev
1/4 cup low calorie margarine
2 Tbs. fresh parsley, minced
1/4 tsp. dried rosemary
1/8 tsp. garlic powder
2 boneless skinless chicken breasts, halved
2 Tbs. plus 2 tsp. skim milk
3-1/2 Tbs. fine breadcrumbs
3/4 lemon, cut into wedges
round wooden toothpicks
Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 4 2 inch long sticks; freeze until firm. Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs. Bake at 400°F for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve.
Famous Amos Chocolate Chip Cookies
1/2 pound butter
2 eggs
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon soda
2 1/4 cups flour
2 cups semisweet chocolate pieces
1 cup raisins
Cream together butter, eggs and sugars until light and fluffy. Sift together baking powder, soda and flour. Stir into creamed mixture until well blended. Fold in chocolate and raisins. Drop by teaspoonfuls onto greased baking sheets and bake at 350 degress for 7 minutes.
Cheese Meat Loaf
2 1/2 pounds ground beef
1 cup grated Cheddar cheese
2/3 cup chopped onion
3 Tablespoons chopped green bell pepper
2 1/2 cups dry bread crumbs (or oatmeal)
1 Tablespoon salt
1/4 teaspoon dried thyme
dash garlic salt
3 eggs, beaten
2 1/2 cups tomato puree
Preheat the oven to 350 degrees F. In a large bowl, mix together beef, cheese, onion, green pepper, bread crumbs, salt, thyme and garlic salt. Combine eggs and tomato puree and blend into meat mixture. Turn into two 8x4-inch loaf pans. Bake for 1 hour. Remove from oven and let sit for at least 5 minutes before serving.