A to Z Recipes Newsletter 08-07-2019
PUBLISHER'S CORNER
"Sometimes when I'm faced with an atheist, I am tempted to invite him to the greatest gourmet dinner that one could ever serve, and when we have finished eating that magnificent dinner, to ask him if he believes there's a cook." ~ Ronald Reagan
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. I hope this finds you well. Everything here in Texas is hot and humid - but we are well, thank goodness. I've said it before: if you've got your health, you've got everything!
Today's collection of recipes is pretty awesome and you'll hopefully find one to call your own. Many thanks to the following without whose help this publication would not exist:
Peter P., Canada
Lisa H., Belmont, NC
Jessica S., Corfu, Greece
Rick W., TX
Gloria C., Canada
Deb M., TX
Michael G., MI
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
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DID YOU KNOW?
7-Day Diet Weight Loss Soup (Wonder Soup)
Note from Maggie: I am in no way endorsing or recommending the following weight loss plan. Only you and your doctor or nutritionist can make such a decision. i will tell you, in all honesty, that I have used this plan and it worked really well for me. However - not having a little vino with the hubby at night was the hardest part!!! Seriously. Hardest. Part.
INGREDIENTS
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
Directions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using).
Taste broth and adjust seasoning if needed.
So here is a brief overview of the 7 Day Cabbage Soup diet plan.
Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.
Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water. (I had coffee, no cream or sugar).
Day Two: Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.
Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.
Day Four: Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.
Day Five: Beef or Chicken And Tomatoes: Ten to twenty ounces of beef and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for beef on one of the beef days (but not both).
Day Six: Beef and Vegetables: Eat to your heart’s content beef or skinless chicken and vegetables this day. You can have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.
Day Seven: Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.
Stick With The Cabbage Soup Diet For 7 Days... And Look Amazing Later, Too!
Be sure to eat your soup at least once today.
No bread, ALCOHOL, or carbonated beverages, not even diet soda.
JUST MAKE ME LAUGH!
Resurrection
~Shared by Peter P., Canada
The minister started his Children's Sermon with a question,
"Who knows what the Resurrection is?"
Without missing a beat a young boy says, "If you have one lasting
more than 4 hours call your physician."
The pastor is still laughing.
TODAY'S RECIPES
Taco Spaghetti
~Shared by Lisa H., Belmont, NC
Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) RoTel Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium high heat. ?dd ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in RoTel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.
Apple Cake
~Shared by Jessica S., Corfu, Greece
6 medium Gala or Fuji or Honey Crisp apples
1 tablespoon cinnamon
1 tablespoon baking soda
1 1/2 cups sugar
2 cups flour
1/2 cup oil
2 eggs
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking soda and flour and add to the ingredients in the bowl.
Mix WELL (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9×13 or two 9" round pans. Bake for approximately 55 min.
(I have added raisins and or nuts, too.)
New Orleans Style Shrimp Creole
~Shared by Rick W., TX via Facebook
Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Yellow Onion, Chopped
1 cup Celery, Chopped
1 cup Green Bell Pepper, Chopped
2 cloves Garlic, Chopped
3 Tablespoons Flour
1 can 8 Ounce) Tomato Sauce
1 can (14 Ounce) Chicken Broth
1/8 teaspoons Black Pepper
1/8 teaspoons White Pepper
1/8 teaspoons Cayenne Pepper
1 pound Medium Shrimp, Peeled And Deveined
1 teaspoon Lemon Juice
2 whole Bay Leaves
2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe via link)
Directions:
In a black cast iron pot melt butter.
Add oil.
Over medium heat sauté all seasonings until wilted, about 5 minutes.
Add flour and blend well.
Add tomato sauce and broth.
Add black pepper, white pepper and cayenne pepper.
Bring to a low boil then reduce the heat and simmer for 30 minutes.
Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
Serve over boiled rice.
Garnish with sliced green onion tops.
Mile High Biscuits
~Shared by Gloria C., Canada via Facebook
READY IN: 25 mins
YIELD: 15 Large Biscuits
INGREDIENTS
3 c all-purpose flour
2 Tbsp sugar
3/4 tsp salt
1 Tbsp plus 1/2 teaspoon baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tablespoons milk
DIRECTIONS
Preheat oven to 400 degrees F.
Combine dry ingredients and cut in butter with pastry blender.
Combine egg and milk.
Add to dry ingredients and stir until well moistened.
Knead 10 times.
Roll out 1" inch, cut with 2 1/2" cutter.
Bake on ungreased cookie sheet until done 12-15 minutes.
Cabbage Roll Soup
~Shared by Deb M., TX via Facebook
INGREDIENTS
2 teaspoons olive oil
salt and pepper to taste
1 pound ground beef I use 90% lean
1 onion finely diced
2 teaspoons minced garlic
4 cups coarsely chopped green cabbage
2 carrots peeled, quartered and sliced
4 cups beef broth
3 8 ounce cans tomato sauce
1/2 cup uncooked long grain rice
1 bay leaf
3 tablespoons brown sugar
2 tablespoons parsley
INSTRUCTIONS
Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.
Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.
Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard. Sprinkle with parsley and serve.
Creamy Mushroom Toasts
~Shared by Michael G., MI via Facebook
Under 30 min
Ingredients
for 2 servings
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon McCormick® Paprika, plus extra for garnish
14 oz mushroom, sliced
1 teaspoon salt
¼ cup heavy cream
3 scallions, thinly sliced
4 slices bread, 1 in (2 1/2 cm)
4 eggs, poached
Preparation
Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
Enjoy!
Source: Tayo Ola - Tasty.co
Italian Zucchini Casserole
~Shared by Marilyn M., OH
3 medium zucchini, sliced (about 6-1/2 cups)
3 Tbsp olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 oz) diced tomatoes, undrained
1 Tbsp minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese
In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside.
In the same skillet, saute the onion and garlic in remaining oil for 1 minute.
Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes.
Remove from the heat; gently stir in zucchini.
Place in an greased 13 x 9-in. baking dish ~ Top with stuffing mix; sprinkle with Parmesan cheese.
Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese.
Bake, uncovered 10 minutes longer or until cheese is melted.
The BEST Fluffy Key-Lime No-Bake Pie
~Shared by Marilyn M., OH
1/4 cup boiling water
1 package (0.3 oz) lime gelatin
2 cartons (6 oz each) Key lime yogurt
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker (or shortbread) crust (6 oz)
In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve.
Whisk in yogurt ~ and fold in whipped topping.
Note: Add a little lime juice to increase the "tang factor."
Pour into crust.
Refrigerate, covered, until set, about 2 hours.
TRY: Orange with chocolate Oreo Crumb crust!
Note: Fat-free ingredients work well here also!
Easy Chocolate Swirl Delight
~Shared by Marilyn M., OH
1-1/2 packages (13 oz each) Swiss cake rolls
2-3/4 cups 2% milk
2 packages (3.9 oz each) instant chocolate fudge pudding mix
2 cups whipped topping
Cut each cake roll into 6 slices; reserve any broken chocolate coating for topping.
Line bottom and sides of a 9-in. springform pan with cake slices, covering completely.
Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls.
Cover with whipped topping. Sprinkle with reserved chocolate pieces.
Refrigerate, covered, at least 2 hours before serving. Serve and Enjoy!
Candy Bar-Pretzel Cookies
~Shared by Marilyn M., OH
2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup butter softened
1 cup light brown sugar
1 cup granulated sugar
2/3 cup smooth peanut butter
2 tsp pure vanilla extract
2 large eggs
1 (11-oz) bag Snickers bars or Baby Ruth bars, cubed
1 cup chopped pretzels
1 cup cocktail peanuts, roughly chopped
1 cup milk chocolate chips
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Sift together the all-purpose flour, baking powder, baking soda and salt; set aside.
Using an electric stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla.
Beat for 3 minutes until smooth, fluffy and light beige in color.
Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
Add dry ingredients gradually while beating on low speed continue until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
Use a large non-stick spatula or spoon to mix the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter by hand. Note: The batter will be stiff. Mix until the ingredients are evenly distributed.
Use a 2 oz ice cream scoop to separate the dough. Place dough rounds at least 3-inches apart on the baking sheet to allow room to spread.
Press the centers to flatten slightly for even baking. (A 4 oz ice cream scoop will make jumbo cookies so, adjust baking time accordingly)
Bake for 18 minutes rotating the pans if needed, until golden.
Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Special Chicken Salad Croissant Sandwiches
~Shared by Marilyn M., OH
2 cups shredded cooked chicken breast
1 cup seedless red grapes, halved
1/2 cup chopped cashews
1 celery rib, chopped
1/3 cup grated Parmesan cheese
1 green onion, chopped
1/2 cup mayonnaise
1/3 cup buttermilk
2 teaspoons lemon juice
1 teaspoon dill weed
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 croissants, split
In a small bowl, combine the first six ingredients.
In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings.
Pour over chicken mixture; mix well.
Spoon chicken salad onto croissant bottoms.
Replace tops. Yield 4 sandwiches ~ Serve and Enjoy!
Pecan Pie Cobbler
~Shared by Marilyn M., OH
1 box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans.
Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface.
Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Easy No-Bake Hershey's Chocolate Bar Pie
~Shared by Marilyn M., OH
1 (9-inch) chocolate crumb pie crust (such as Oreo pie crust)
1 1/2 (8 oz.) containers Cool Whip whipped topping (12 oz. total)*
5 full-size (1.45 oz.) Hershey's Milk Chocolate Bars with Almonds**
Break chocolate bars into pieces and place in a small saucepan over medium-low heat.
Heat, stirring constantly, until melted and smooth.
(Or, place chocolate bar pieces in a microwave-safe bowl. Microwave at MEDIUM power for one minute or until chocolate is melted and smooth when stirred.)
Remove from heat and cool for two minutes.
Fold melted chocolate into the Cool Whip until well combined. Spoon into crust.
Cover and refrigerate over night, or until set.
* The original recipe calls for 1 (8 oz.) container of Cool Whip, however I use 1 1/2 containers as I prefer a fuller pie.
If you'd like to use just 1 container of Cool Whip, use just 4 Hershey's bars.
Your pie will taste great, it just won't be as full in the pie crust.
** Regular Hershey's Milk Chocolate Bars (without almonds) can be substituted.
Enjoy!
Orange Liquor Double Chocolate Bundt Cake
~Shared by Marilyn M., OH
2 cups flour
3/4 cup cocoa
1 1/2 cups sugar
1 Tbsp baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup orange liquor - I used Triple Sec
1 cup mini chocolate chips (optional-although this is what makes it double chocolate)
Combine dry ingredients - flour, cocoa, sugar, baking powder, salt-in a bowl and set aside
In a mixing bowl beat together - vegetable oil, eggs, buttermilk and vanilla
Once combined slowly add dry ingredients and combine well
Slowly pour in orange liquor while mixing on low until combined- cake batter will be runny-it's all good
Stir in mini chocolate chips
Pour batter into a greased and floured bundt pan
Bake in a 350 degree pre-heated oven for 50-55 minutes, until toothpick inserted in center comes out clean.
Allow to cool for 10-15 minutes then remove from pan.
Glaze
1 cup powdered sugar
3 Tbsp orange liquor - I used Triple Sec
Combine powdered sugar and orange liquor until smooth and drizzle over cake
Tip: Add orange zest and/or mini chocolate chips as decoration on top.
Upside-down Apple Pie
~Shared by Marilyn M., OH
1/4 cup plus 1 Tbsp butter, divided
1/2 cup pecan halves
1 cup light brown sugar, divided
Refrigerated pie crust (14.1 oz)
8 medium apples, peeled, cored and sliced (recommend Granny Smith)
2 Tbsp lemon juice
1 Tbsp flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Vanilla Ice Cream, optional
Melt 1/4 cup butter in a 9-inch deep-dish pie plate. Tilt to coat sides.
Arrange pecans on bottom of the pie plate in a single layer, rounded side down.
Pat 1/2 cup light brown sugar evenly over the pecans. Cover with one pie crust.
Place apples in a large mixing bowl.
Add lemon juice, flour, sugar, remaining 1/2 cup brown sugar, cinnamon, nutmeg, and vanilla ~ Mix well.
Spoon apple mixture over pastry in pie plate. Dot with remaining butter.
Fit the second pie crust over filling ~ Trim edge of top pastry, leaving a 1/2" overhang.
Fold overhang under edges of bottom pie crust, pressing firmly to seal. Flute.
Cut slits in top pie crust to allow steam to escape.
Moisten edges lightly with a little cold water and bake at 350º for 45-50 minutes.
Cool 5-10 minutes on a wire rack. Turn out onto a large plate.
Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!
Tart Cherry Meringue Dessert
~Shared by Marilyn M., OH
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 large egg, room temperature, lightly beaten
TOPPING AND FILLING:
3 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
3/4 cup finely chopped almonds
1 can (14-1/2 oz) pitted tart cherries
3 Tbsp quick-cooking tapioca
2 teaspoons lemon juice
6 to 8 drops red food coloring, optional
Preheat oven to 375°.
In a small bowl, mix flour and salt; cut in shortening until crumbly.
Add egg, stirring with a fork. Press mixture onto bottom and up sides of a greased 11x7-in. baking dish. Bake until lightly browned, 20-22 minutes. Cool on a wire rack. Reduce oven setting to 350°. In a small bowl, beat egg whites with vanilla and cream of tartar on medium speed until soft peaks form.
Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form. Fold in almonds.
Drain cherries, reserving juice. Add enough water to juice to measure 1 cup; pour into a saucepan.
Stir in tapioca, egg yolks and remaining sugar; let stand 5 minutes.
Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes.
Stir in cherries, lemon juice and, if desired, food coloring.
Pour into crust. Immediately spread meringue over top, sealing edges to crust.
Bake until meringue is golden brown, 22-25 minutes.
Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
PUBLISHER'S CHOICE
Billion Dollar Buttery Biscuits
Note from Maggie: I saw this many times over the past and after seeing it again on Facebook, just had to try it. You will love them!
YIELD: 12 BISCUITS
PREP TIME: 15 MINUTES
COOK TIME: 12 MINUTES
INGREDIENTS:
1/2 cup (1 stick) salted butter
4 1/2 cups Bisquick (or a similar all-purpose baking mix)
1 cup 7-Up (or a similar lemon-lime soda)
1 cup sour cream (don't use light)
DIRECTIONS:
Preheat the oven to 425 degrees F. Put the butter in a 9x13-inch baking dish and place the dish in the oven until the butter is melted. Remove from the oven.
In a large bowl, stir together the Bisquick, 7-Up and sour cream. The dough will be sticky. Turn the dough onto a floured work surface. You may need to sprinkle a little more of the baking mix into the dough if you find that it's too sticky. Roll or pat the dough into a 1-inch thick circle. Cut circles out of the dough using a round cutter (or you can use anything else that is round-- a small plastic bowl or a glass). Place the biscuits in the pan of melted butter.
Bake until the biscuits are golden brown, 10 to 12 minutes. Remove from the oven and let the biscuits sit and soak in all of the melted butter.
Baked Fajita Tacos
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 tacos
Ingredients:
1 1/2 lbs ground turkey or beef
10 hard taco shells
3 cups jack cheese, grated
3 bell peppers, diced
1 poblano pepper, diced
1 jalapeno pepper, seeded, diced
1 white onion, diced
3 cloves garlic, minced
1 tablespoon creole seasoning
1 tablespoon chili powder
1 tablespoon oregano, crushed
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
extra virgin olive oil
Directions:
Preheat oven to 375 degrees.
Mix seasoning blend and set aside.
Add a couple of tablespoons of olive oil to a pan over medium heat.
Add peppers and onions, saute about 5 minutes.
Season with 1 tablespoon of seasoning blend.
Add garlic and cook 1 minute more.
Reserve half the pepper mixture and set aside.
Add meat to peppers in the pot, season with remaining seasoning blend.
Cook meat about 12 minutes until browned.
Spray casserole dish with nonstick cooking spray.
Add meat to shells, top with cheese, top with more peppers if desired.
Bake at 375 degrees for 15-20 minutes.
Remove from oven and serve immediately.
Source: The Creole Contessa Food Blog
The Best Tater Tot Casserole
Prep time: 40 minutes
cooC time: 35 minutes
Serving: 6 servings
Ingredients
olive oil - 2 tbsp
onion - 1, chopped
garlic cloves - 2, chopped
green pepper - 1, diced
mushrooms - 2 cups, chopped
ground beef - 2 pounds
salt - 1 tsp
pepper - 1/2 tsp
flour - 1/4 cup
milk - 2 cups
sour cream - 1/2 cup
green beans - 1 16 oz bag, frozen
cheddar cheese - 3 cups, shredded
tater tots - 1 2 lb bag, frozen
How to
Preheat your oven to 350° F and grease a 9x13 casserole dish.
In a large, heavy-bottomed skillet, heat the oil over medium heat. Add the onions and green peppers, and sautée until softened. Add the garlic and mushrooms and cook for about 3 - 5 more minutes, or until the mushrooms have begun to release their liquid.
Add the ground beef, salt, and pepper and increase the heat to medium high. Cook, stirring often, until the beef is browned. Remove from heat, and drain most of the grease.
Melt the butter in a medium saucepan over medium heat. When it is completely melted, whisk in the flour and cook for a minute or two, whisking constantly. Slowly add the milk, whisking the entire time until the mixture is smooth and begins to thicken, then remove from heat and whisk in the sour cream.
Pour the creamy mixture over the ground beef, add the green beans, and stir to incorporate.
Pour the beef mixture in the bottom of the prepared casserole dish and flatten with the back of a spoon. Add half of the shredded cheese on top, then layer the tater tots on the cheese.
Bake in the oven for 30 - 40 minutes, or until the tater tots are browned, then remove and sprinkle the remaining cup of cheese on top. Put back in the oven for 10 more minutes, or until the cheese is melted.
Allow the casserole to cool before serving.
Source: Comfortable Food
Bacon-Cheddar Slab Quiche
Prep 20 MIN
Total 1 HR 10 MIN
Ingredients 9
Servings 8
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
8 eggs
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped cooked bacon
1/3 cup sliced green onions
3/4 cup shredded Cheddar cheese (3 oz)
3/4 cup shredded Parmesan cheese (3 oz)
Steps
1 Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2 Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
3 In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.
4 Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.
Expert Tips
Sheet pan will be very full of egg mixture, so take care when transferring to oven.
Serve with a side of fresh fruit for a complete brunch.
Source: Pillsbury
Yellow Cake with Chocolate Frosting
A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!
For the Yellow Cake:
3/4 cup unsalted butter (, at room temperature*)
1/4 cup oil (**)
2 cup granulated sugar
3 large egg (, at room temperature)
2 large egg yolk (, at room temperature)
1 Tablespoon vanilla extract
2 1/2 teaspoon baking powder
1 teaspoon salt
2 2/3 cup all-purpose flour
1 cup buttermilk (, at room temperature)
For the Chocolate Frosting:
1/2 cup butter (melted)
2/3 cup unsweetened cocoa powder
3 cup powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
For the Yellow Cake:
Preheat oven to 350 degrees F.
Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
In a large bowl, cream sugar and butter until smooth. Add oil and mix
Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
Stir together baking powder, salt, and flour in a medium bowl.
Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
Bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don’t over-bake or the cake will be dry.
Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
For the Chocolate Frosting:
Stir together the butter and cocoa powder.
Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
Once the cake has cooled completely, frost with chocolate frosting.
*You can use salted butter, just reduce the amount of salt added to the batter.
**You can substitute all butter if you want, instead of the oil, but I found the oil and butter combination yields a moister cake.
This cake recipe is adapted from The Domestic Rebel.
Blueberry Almond Breakfast Cake
Blueberry Almond Breakfast Cake is the perfect combination of blueberry and almond in a tender butter cake. This recipe comes together so easily with just a handful of ingredients you will find yourself whipping it up all year long. Perfect for making any time of year with fresh or frozen fruit.
Prep time: 10 MINS
Cook time: 40 MINS
Total time: 50 mins
Yield: 18
INGREDIENTS
2 cups granulated sugar
3 large eggs, room temperature
3/4 cups (12 tablespoons) salted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
12 ounces fresh blueberries (or frozen and thawed)
1 cup sliced almonds
INSTRUCTIONS
1. Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray. Set aside.
2. In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
3. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries.
4. Using a spatula, pour and smooth batter into prepared pan. Sprinkle almonds on top.
5. Bake for 40-45 minutes until a toothpick comes out clean.
6. Allow to cool completely before serving, or the cake will crack. If you can't wait, just know it will taste amazing!
DONNA'S NOTES
1. Use a serrated knife to cut the cake.
2. Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow thawing for 10-15 minutes on the counter before eating.
The cake will keep for up to 6 months.
Source: Donna Elick The Slow Roasted Italian
Scallops in Onion Sage Cream Sauce
A different way to serve scallops.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6
Calories: 357kcal
Ingredients
1 lb sea scallops preferred but bay scallops will work
salt & pepper
3 tbs olive oil divided
1 tbs butter
1/4 cup finely chopped onion
1 clove garlic finely minced
3/4 cup heavy cream
4-6 fresh sage leaves thinly sliced
1 tsp salt
1/4 tsp pepper
16 oz fettucine or linguine cooked
Instructions
1. Pat scallops as dry as you can get them, then sprinkle with a little salt and pepper.
2. Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the scallops to the pan, but don’t crowd them. To get a good sear, DO NOT MOVE THEM AROUND—let them stay put for about 2 minutes. They will release easily once seared. Turn them and cook for about 1 minute on the other side. Remove from the pan and keep them warm.
3. Wipe out the skillet then add the remaining oil and the butter. Saute the onion and garlic about 1 minute till they become fragrant.
4. Add the cream, sage, salt and pepper. Bring to the boil and boil for about 1 minute till the sauce is slightly thick.
5. Place the scallops back in the pan and heat through—about 30 seconds.
6. Serve with pasta.
Nutrition
Calories: 357kcal | Carbohydrates: 27g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 713mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9.9% | Vitamin C: 1% | Calcium: 2.9% | Iron: 7.2%
Source: Midnight Baker
EASY GUACAMOLE SALAD WITH CUMIN-LIME DRESSING
YIELD: 5-6 SERVINGS
Prep time: 15 MINS
Total time: 15 MINS
Everyone’s favorite guacamole dip becomes a salad. My deconstructed guacamole salad is sure to be a hit with everyone this summer. Perfect for potlucks, parties, and summer barbecues! So yummy and so easy!
INGREDIENTS:
SALAD:
3 large Haas avocados, peeled, pits removed, diced
6-7 plum tomatoes, quartered
1/3 cup EACH: minced red onions AND cilantro leaves
DRESSING:
2 tablespoon EACH: olive oil AND lime juice
½ teaspoon ground cumin
1 large clove garlic, grated or minced
¼ jalapeno (or serrano) pepper, grated
pinch of salt + cayenne pepper (or black pepper to keep it mild)
DIRECTIONS:
DRESSING: Add the ingredients for the dressing in a mason jar (one that has a lid) or in a bowl. Whisk the ingredients for the dressing together or screw on the lid and give it a good shake until combined. Taste and adjust salt and spice to taste!
GUACAMOLE SALAD: Add the ingredients for the salad in a large bowl. Drizzle half of the prepared dressing on top and stir to combine. Taste and adjust with more dressing if desired. Let sit 5 minutes before serving.
Leftovers can be refrigerated in an airtight container for up to 2 days.
Source: Little Spice Jar
Berry Cheesecake Salad
This easy Berry Cheesecake Salad is a sweet and creamy, patriotic, red, white and blue dessert salad that requires no baking, making it perfect for a summer holiday BBQ, picnic, or potluck, such as for Memorial Day or July 4th.
Prep Time 15 minutes
Servings 8
Calories 330 kcal
Ingredients
16 ounces cream cheese, softened (Two 8-ounce packages)
1 cup heavy cream
2/3 cup Swerve Confectioner's sweetner (powdered sugar replacement)
1/2 teaspoon pure vanilla
2 cups fresh strawberries, chopped
2 cups fresh blueberries
Instructions
1. In a large bowl, beat the softened cream cheese until it is smooth.
2. Pour in the heavy cream, vanilla, and Swerve confectioners sweetener (or powdered sugar if you are not using Swerve.)
3. Beat on high speed until the cream cheese mixture is thick, smooth and creamy.
4. Fold in the strawberries and blueberries.
5. Refrigerate until ready to serve.
Source: The Flavor Mosaic
Thai Noodle Salad
1 lb. spaghetti, cooked, rinsed with cold water and drained
2 1/4 c. tri color coleslaw mix
5 medium carrots, shredded
1 bunch green onions, white and light green chopped
1 small bunch cilantro, chopped
1/4 c. sesame seeds, extra for garnish
1 c. dry roasted salted peanuts extra for garnish
Dressing
1/4 c. (heaping) creamy peanut butter
1/4 c. vegetable oil
1/2 c. seasoned rice vinegar
1/4 tsp. garlic powder
1/4-1/2 tsp. sriracha sauce, to taste
Salt to taste
In a large bowl combine all salad ingredients. Toss well. In a microwave safe bowl, heat peanut butter until slightly melted. Add to vinegar, garlic powder, sriracha and salt. Slowly add oil and whisk until combined well and smooth. Pour over salad. Toss well. Chill until ready to serve. Garnish with extra peanuts and sesame seeds.
Source: Everyday Mom's Meals
Bacon Wrapped Jalapeno Popper Chicken - Keto
Bacon Wrapped Jalapeno Popper Chicken surprises with a bomb of spicy jalapeno pepper! Learn how to cook this easy recipe that's full of flavors and texture!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 914 kcal
Ingredients
4 chicken breasts boneless and skinless
20 slices bacon do not use thick cut - about 4-5 slices per breast
Glaze:
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
Cheese Stuffing:
8 ounces cream cheese
1 cup cheddar cheese shredded
1 jalapeno seeded and finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
Garnish:
1 tablespoon chopped parsley
Instructions
1. Preheat the oven to 375 degrees F.
2. In a small bowl, mix together all the GLAZE ingredients.
3. In a medium bowl, mix together all the CHEESE STUFFING ingredients.
4. Lengthwise, cut a pocket into each chicken breast. Stuff with the cheese mixture, dividing equally.
5. Wrap each chicken breast in 4-5 slices of bacon. Place the chicken breasts, seam side down in a lightly greased baking pan.
6. Top with the glaze mixture.
7. Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through, basting the chicken occasionally with the pan drippings.
8. If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
9. Sprinkle with parsley, then serve
Source: Catalina Castravet - Sweet and Savory Meals
BBQ Chicken Drumsticks
BBQ Chicken Drumsticks cooked in an easy homemade BBQ sauce and then grilled to crispy, smokey perfection! An easy recipe that's always a crowd pleaser.
Servings: 12
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Calories: 208 kcal
Ingredients
15 ounce tomato sauce
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup low-sodium soy sauce
2 Tablespoon white vinegar
1 teaspoon mustard
12 large chicken drumsticks, washed and pat dry
Instructions
1. Add all ingredients (besides the chicken) to a large pot over medium-high heat.
2. Stir well to combine. Bring mixture to a gentle boil, then add the raw chicken drumsticks.
3. Turn heat to medium-low, cover, and simmer for about 20-30 minutes or until chicken is just cooked through. Remove chicken to a plate and ladle some of the sauce into a cup.
4. Prepare your grill by oiling it well and bringing it to HIGH heat.
5. Once grill is hot, add chicken drumsticks. (The chicken is cooked at this point, you're just wanting to char the skin a bit). Lather some of the extra BBQ Sauce on the chicken as you grill it, and rotate the chicken drumsticks as each side becomes lightly charred. If your grill is hot enough, this should only take a few minutes!
Source: Tastes Better From Scratch
Fried Ravioli with Marinara Sauce
Prep 30 MIN
Total 30 MIN
Servings 40
Ingredients
Vegetable oil
2 eggs
1 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon garlic powder
1/4 teaspoon salt
1 package (25 oz) frozen cheese-filled ravioli, thawed
1 1/2 cups marinara sauce, heated
Steps
1 In 6-quart Dutch oven, heat 1 inch oil to 360°F.
2 In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
3 Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.
Expert Tips After frying, keep the ravioli warm in a 200-degree oven until ready to serve.
Source: Betty Crocker