Ingredients
1 1/2-2 lb roast
5 or 6 red potatoes, cut up skins on
1-2 handfuls of baby carrots
1 stalk celery, chopped
1 large onion, sliced
1 envelope Lipton Onion soup mix
1-1 1/2 cups beef stock
2 tbsp worcestershire sauce
2-3 tbsp minced garlic
1-1 1/2 tsp kosher salt
1 tsp black pepper
Combine all ingredients in crock pot. Cook on High for 5-6 hours; on low for 8 - 10 hours.
Sunday, January 5, 2014
Friday, January 3, 2014
Cheese Biscuits with Honey Butter
Makes 12 biscuits and about 1 cup honey butter
Ingredients
1 c butter, softened
2 tbsp honey
2 1/2 c all-purpose baking mix, Bisquick
1/4 tsp garlic powder
1/8 tsp ground red pepper
1 large egg, lightly beated
1/3 c milk
1/3 c sour cream
3 tbsp butter, melted
1 c shredded sharp cheddar cheese
In a medium bowl, combine 1 c butter and honey; beat at medium speed with electric mixer until well combined. Spoon honey butter into a small serving dish/bowl. Cover and chill until firm.
Preheat oven to 400˚. Line a baking sheet with parchment paper.
In a large bowl, combine baking mix, garlic powder, and red pepper; whisk until blended. Add egg, milk, sour cream and 3 tbsp butter, stirring until thoroughly combined. Add cheese, stirring just until combined. On prepared baking sheet, drop batter evening into 12 mounds.
Bake for 10 minutes. Serve with honey butter.
Ingredients
1 c butter, softened
2 tbsp honey
2 1/2 c all-purpose baking mix, Bisquick
1/4 tsp garlic powder
1/8 tsp ground red pepper
1 large egg, lightly beated
1/3 c milk
1/3 c sour cream
3 tbsp butter, melted
1 c shredded sharp cheddar cheese
In a medium bowl, combine 1 c butter and honey; beat at medium speed with electric mixer until well combined. Spoon honey butter into a small serving dish/bowl. Cover and chill until firm.
Preheat oven to 400˚. Line a baking sheet with parchment paper.
In a large bowl, combine baking mix, garlic powder, and red pepper; whisk until blended. Add egg, milk, sour cream and 3 tbsp butter, stirring until thoroughly combined. Add cheese, stirring just until combined. On prepared baking sheet, drop batter evening into 12 mounds.
Bake for 10 minutes. Serve with honey butter.
Loaded Potato Soup
courtesy of Sandra Lee
Ingredients
6 bacon slices
1/4 c green onion
1 (14oz) can vegetable broth
1 c sour cream
1 c whole milk
1 (20oz) bag red potato wedges, Simply Potatoes®
1 tsp kosher salt
1 tsp ground black pepper
Garnish: shredded cheddar cheese, chopped fresh chives
In a large heavy-bottomed pot, cook bacon until crisp. Remove bacon and drain on paper towels, reserving 1 tbsp droppings in pot. Crumble bacon.
Cook green onion in hot drippings over medium-high heat for 3 minutes, or until tender. Add broth. Whisk in sour cream and milk. Add potatoes, salt and pepper. Cook for 15 minutes or until heated through. Top with crumbled bacon, and if desired, garnish with shredded cheese and chives.
Ingredients
6 bacon slices
1/4 c green onion
1 (14oz) can vegetable broth
1 c sour cream
1 c whole milk
1 (20oz) bag red potato wedges, Simply Potatoes®
1 tsp kosher salt
1 tsp ground black pepper
Garnish: shredded cheddar cheese, chopped fresh chives
In a large heavy-bottomed pot, cook bacon until crisp. Remove bacon and drain on paper towels, reserving 1 tbsp droppings in pot. Crumble bacon.
Cook green onion in hot drippings over medium-high heat for 3 minutes, or until tender. Add broth. Whisk in sour cream and milk. Add potatoes, salt and pepper. Cook for 15 minutes or until heated through. Top with crumbled bacon, and if desired, garnish with shredded cheese and chives.
Spicy Honey-Brushed Chicken
Ingredients
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 boneless chicken thighs/breasts
cooking spray
6 tbsp honey
2 tsp cider vinegar
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil 5 minutes on each side.
Combine honey and cider vinegar in a small bowl, stirring with a whisk. Remove chicken from oven, and brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven, turn over. Brush with remaining honey mixture. Broil another minute or until chicken is done.
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 boneless chicken thighs/breasts
cooking spray
6 tbsp honey
2 tsp cider vinegar
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil 5 minutes on each side.
Combine honey and cider vinegar in a small bowl, stirring with a whisk. Remove chicken from oven, and brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven, turn over. Brush with remaining honey mixture. Broil another minute or until chicken is done.
Chicken Paprikash
Ingredients
1 tbsp canola oil/EVOO
1 lb chicken breasts, cut into 1" strips
1 c chopped onion
1 c thinly sliced red bell pepper
1 1/2 tsp minced garlic
1/4 c whipping cream
1 tbsp paprika
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper
1 (14.5oz) can diced tomatoes, undrained
Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan; keep warm.
Add onion, pepper and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and next 6 ingredients (through tomatoes). Cover; simmer 5 minutes or until chicken is done and sauce is slightly thick. Garnish with parsley, optional. Serve over egg noodles.
1 tbsp canola oil/EVOO
1 lb chicken breasts, cut into 1" strips
1 c chopped onion
1 c thinly sliced red bell pepper
1 1/2 tsp minced garlic
1/4 c whipping cream
1 tbsp paprika
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper
1 (14.5oz) can diced tomatoes, undrained
Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan; keep warm.
Add onion, pepper and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and next 6 ingredients (through tomatoes). Cover; simmer 5 minutes or until chicken is done and sauce is slightly thick. Garnish with parsley, optional. Serve over egg noodles.
Citrus Salad with Bacon and Red Onion
Ingredients
4 c packed torn mixed salad greens
4 c packed baby spinach leaves
1 large naval orange, peeled, thinly sliced and halved
1/3 c dried cranberries
1/3 c thin red onion rings
3 slices bacon, cooked and crumbled
1/3 c balsamic vinaigrette dressing
Combine all ingredients except dressing. Add dressing just before serving; toss to coat.
4 c packed torn mixed salad greens
4 c packed baby spinach leaves
1 large naval orange, peeled, thinly sliced and halved
1/3 c dried cranberries
1/3 c thin red onion rings
3 slices bacon, cooked and crumbled
1/3 c balsamic vinaigrette dressing
Combine all ingredients except dressing. Add dressing just before serving; toss to coat.
Hot Broccoli Dip
Ingredients
1 round sourdough load (1 1/2lb)
1/2 c chopped celery
1/2 c chopped red peppers
1/4 c chopped onions
2 tbsp butter
1lb (16oz) Velveeta cheese, cut into 1/2" cubes
1 pkg (10oz) frozen broccoli, thawed and drained
1/4 tsp dried rosemary, crushed
Preheat oven to 350˚.
Cut thin slice from top of bread loaf' remove center, leaving 1" thick shell. Cut removed bread into bite-sized pieces; spread onto baking sheet. Add bread shell; replace top. Bake 15 minutes. Cool completely.
Meanwhile, cook and stir celery, peppers, onions in butter in medium saucepan on medium heat or until tender. Add velveeta cheese; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce (a few drops, optional). Cook until heated through, stirring constantly.
Pour into bread shell just before serving. Serve with toasted bread pieces, Ritz crackers and/or cut-up fresh veggies.
1 round sourdough load (1 1/2lb)
1/2 c chopped celery
1/2 c chopped red peppers
1/4 c chopped onions
2 tbsp butter
1lb (16oz) Velveeta cheese, cut into 1/2" cubes
1 pkg (10oz) frozen broccoli, thawed and drained
1/4 tsp dried rosemary, crushed
Preheat oven to 350˚.
Cut thin slice from top of bread loaf' remove center, leaving 1" thick shell. Cut removed bread into bite-sized pieces; spread onto baking sheet. Add bread shell; replace top. Bake 15 minutes. Cool completely.
Meanwhile, cook and stir celery, peppers, onions in butter in medium saucepan on medium heat or until tender. Add velveeta cheese; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce (a few drops, optional). Cook until heated through, stirring constantly.
Pour into bread shell just before serving. Serve with toasted bread pieces, Ritz crackers and/or cut-up fresh veggies.
Creamy Bacon Cheddar Dip
Ingredients
1 c sour cream
1 c mayonnaise
1 c shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, sliced
Mix all ingredients. Serve with crackers.
1 c sour cream
1 c mayonnaise
1 c shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, sliced
Mix all ingredients. Serve with crackers.
Marinated Steak with Caramelized Onions
Ingedients
1/4 c balsamic vinaigrette dressing
3 tbsp A1 sauce, divided
2 tbsp brown sugar
2 cloves garlic, minced
1 boneless beef sirloin steak (1 lb)
1 tbsp EVOO
1 large onion, sliced
Mix dressing, steak sauce, sugar and garlic until well blended. Pour over steak in shallow dish; turn to coat on both sides. Refrigerate 1 hour to marinate.
Heat oil in large skillet over medium-high heat. Add onions; cook and stir 5 minutes. Cover, cook on medium-low heat 15 minutes or until onions are golden brown, stirring occasionally.
Meanwhile, heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan. Broil, 4 inches from heat, 8 minutes on each side or until done. Remove from heat; cover. Let stand 5 minutes before cutting across grain into thin slices. Stir remaining steak sauce into onions. Serve with meat.
1/4 c balsamic vinaigrette dressing
3 tbsp A1 sauce, divided
2 tbsp brown sugar
2 cloves garlic, minced
1 boneless beef sirloin steak (1 lb)
1 tbsp EVOO
1 large onion, sliced
Mix dressing, steak sauce, sugar and garlic until well blended. Pour over steak in shallow dish; turn to coat on both sides. Refrigerate 1 hour to marinate.
Heat oil in large skillet over medium-high heat. Add onions; cook and stir 5 minutes. Cover, cook on medium-low heat 15 minutes or until onions are golden brown, stirring occasionally.
Meanwhile, heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan. Broil, 4 inches from heat, 8 minutes on each side or until done. Remove from heat; cover. Let stand 5 minutes before cutting across grain into thin slices. Stir remaining steak sauce into onions. Serve with meat.
Saucy Mexican Chicken
Ingredients
3–4 chicken breast halves
1 jar (16oz) chunky salsa
1 can (15oz) black beans, rinsed and drained
1 cup shredded cheddar cheese
Cook chicken in a nonstick skillet on medium-high heat for 4 minutes per side or until browned on both sides. Add sals and beans. Bring to boil; cover. Simmer on medium-low heat 5 minutes or until chicken is done. Top with cheese. Remove from heat. Let stand, covered for 5 minutes or until cheese is melted.
3–4 chicken breast halves
1 jar (16oz) chunky salsa
1 can (15oz) black beans, rinsed and drained
1 cup shredded cheddar cheese
Cook chicken in a nonstick skillet on medium-high heat for 4 minutes per side or until browned on both sides. Add sals and beans. Bring to boil; cover. Simmer on medium-low heat 5 minutes or until chicken is done. Top with cheese. Remove from heat. Let stand, covered for 5 minutes or until cheese is melted.
Individual Chocolate Soufflés
Makes 4
Ingredients
2 tbsp unsalted butter, room temperature
1/3 c sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/2 tsp cream of tarter
5 1/2 oz bittersweet chocolate (70% cacao), melted
2/3 cup whole milk
1 tbsp + 1 1/2 tsp cornstarch
1/2 tsp salt
3 tbsp créme fraîche or sour cream
garnish: confectioners sugar, for dusting
Preheat oven to 400˚. Brush four 7oz ramekins generously with butter; coat with sugar. Whisk egg whites with a mixer until frothy, about 2 minutes. Add cream of tarter; whisk until soft peaks form. Add 1/3 c sugar; whisk until medium peaks form, about 5 minutes.
Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk yolks and créme fraîche. Gently fold in egg whites.
Fill ramekins evenly with batter. Bake on a baking sheet, rotating hallway through, until soufflés rise but centers are still liquid, about 14 minutes. Dust with confectioners sugar.
Ingredients
2 tbsp unsalted butter, room temperature
1/3 c sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/2 tsp cream of tarter
5 1/2 oz bittersweet chocolate (70% cacao), melted
2/3 cup whole milk
1 tbsp + 1 1/2 tsp cornstarch
1/2 tsp salt
3 tbsp créme fraîche or sour cream
garnish: confectioners sugar, for dusting
Preheat oven to 400˚. Brush four 7oz ramekins generously with butter; coat with sugar. Whisk egg whites with a mixer until frothy, about 2 minutes. Add cream of tarter; whisk until soft peaks form. Add 1/3 c sugar; whisk until medium peaks form, about 5 minutes.
Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk yolks and créme fraîche. Gently fold in egg whites.
Fill ramekins evenly with batter. Bake on a baking sheet, rotating hallway through, until soufflés rise but centers are still liquid, about 14 minutes. Dust with confectioners sugar.
Home Fried Potatoes with Smoked Paprika
4 servings
Ingredients
1/4 c + 1 tbsp EVOO
3 russet potatoes, cut into 1" pieces
coarse salt
2 onions, sliced into rings
1/2 tsp pimentón/paprika
2 tbsp chopped fresh parsley
Heat 3 tbsp oil in large skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tbsp oil and onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
Sprinkle with pimentón, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.
Ingredients
1/4 c + 1 tbsp EVOO
3 russet potatoes, cut into 1" pieces
coarse salt
2 onions, sliced into rings
1/2 tsp pimentón/paprika
2 tbsp chopped fresh parsley
Heat 3 tbsp oil in large skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tbsp oil and onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
Sprinkle with pimentón, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.
Black Bean Burgers
Ingredients
2 (15oz) cans black beans, drained and rinsed
1 1/2 c panko
1 (4oz) can chopped green chilies, drained
1/4 c minced green onion
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
3 tbsp vegetable oil/EVOO, divided
5 corn tortillas or buns
In a food processor, combine black beans, panko, chilies, green onion, chili powder, cumin and salt. Process until mixture is smooth. Shape into 5 patties.
In a large skillet, heat oil over medium heat. Add black bean patties, and cook, in batches if necessary for 3 to 4 minutes per side.
Place patty on cooked corn tortilla or bun. Top with salsa, optional. Garnish with sour cream.
Bruschetta Burgers
Ingredients
1 1/2 lbs ground chuck
1/2 c minced onion
2 tbsp minced fresh basil
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 c mayonnaise
2 tbsp basil pesto
5 ciabatta buns, split and toasted
2 c shredded romaine lettuce
roma tomato, thinly sliced
5 slices provolone cheese
In a alrge bowl, combine ground chuck, onion, basil, vinegar and salt. Shape mixture into 5 patties.
Preheat grill to medium-high heat (350˚ to 400˚). Grill patties, covered, for 7 to 8 minutes per side or until desired doneness.
In a small bowl, combine mayo and pesto. Spread desired amount of mixture evenly over bottom halves of buns. Top each evenly with shredded lettuce, tomatoes, patty and cheese slice. Cover with ciabatta bun tops.
1 1/2 lbs ground chuck
1/2 c minced onion
2 tbsp minced fresh basil
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 c mayonnaise
2 tbsp basil pesto
5 ciabatta buns, split and toasted
2 c shredded romaine lettuce
roma tomato, thinly sliced
5 slices provolone cheese
In a alrge bowl, combine ground chuck, onion, basil, vinegar and salt. Shape mixture into 5 patties.
Preheat grill to medium-high heat (350˚ to 400˚). Grill patties, covered, for 7 to 8 minutes per side or until desired doneness.
In a small bowl, combine mayo and pesto. Spread desired amount of mixture evenly over bottom halves of buns. Top each evenly with shredded lettuce, tomatoes, patty and cheese slice. Cover with ciabatta bun tops.
Chicken Salad with Balsamic Vinaigrette
Ingredients
4 c chopped cooked chicken (cans)
1 c sliced roasted red peppers
1/2 minced celery
1/2 c toasted pine nuts
2 tbsp sliced fresh basil
Balsamic Vinaigrette (recipe follows)
pita pockets, optional, with lettuce
In a medium bowl, combine chicken, bell peppers, celery, pine nuts and basil. Add balsamic vinaigrette, tossing gently to coat. Cover and refrigerate for up to 3 days. Serve in pita pockets or with crackers.
Balsamic Vinaigrette
Ingredients
1/2 c EVOO
1/4 c white balsamic vinegar
1 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper
In a small bowl, whisk together EVOO, vinegar, mustard, salt and pepper. Cover and refrigerate until ready to use.
4 c chopped cooked chicken (cans)
1 c sliced roasted red peppers
1/2 minced celery
1/2 c toasted pine nuts
2 tbsp sliced fresh basil
Balsamic Vinaigrette (recipe follows)
pita pockets, optional, with lettuce
In a medium bowl, combine chicken, bell peppers, celery, pine nuts and basil. Add balsamic vinaigrette, tossing gently to coat. Cover and refrigerate for up to 3 days. Serve in pita pockets or with crackers.
Balsamic Vinaigrette
Ingredients
1/2 c EVOO
1/4 c white balsamic vinegar
1 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper
In a small bowl, whisk together EVOO, vinegar, mustard, salt and pepper. Cover and refrigerate until ready to use.
Waldorf Tuna Salad
Ingredients
2 (12oz) cans albacore tuna in water, drained
1 c chopped Granny Smith apples
1 c quartered seedless red grapes
1/2 c chopped celery
3/4 c mayonnaise
In a medium bowl, combine tuna, apple, grapes and celery. Add mayonnaise, stirring to combine. Cover, and refrigerate for up to 3 days.
2 (12oz) cans albacore tuna in water, drained
1 c chopped Granny Smith apples
1 c quartered seedless red grapes
1/2 c chopped celery
3/4 c mayonnaise
In a medium bowl, combine tuna, apple, grapes and celery. Add mayonnaise, stirring to combine. Cover, and refrigerate for up to 3 days.
Bacon Dip with Carrots and Celery
courtesy of Paula Deen
Ingredients
2 c sour cream
1/2 c mayonnaise
8 slices bacon, cooked and crumbled
1 (1oz) pkg dry ranch dressing mix
carrot and celery sticks
In a medium bowl, combine sour cream, mayonnaise, bacon and ranch dressing mix. Cover and refrigerate for up to 3 days. Serve with carrots and celery.
Ingredients
2 c sour cream
1/2 c mayonnaise
8 slices bacon, cooked and crumbled
1 (1oz) pkg dry ranch dressing mix
carrot and celery sticks
In a medium bowl, combine sour cream, mayonnaise, bacon and ranch dressing mix. Cover and refrigerate for up to 3 days. Serve with carrots and celery.
Chili Cheese Dip
Ingredients
1 (15oz) can turkey chilli without beans
1 (8oz) pkg cream cheese, softened
1 (8oz) pkg shredded mozzarella cheese
corn chips
In a medium bowl, combine chili and cream cheese. Microwave on high in 30-second intervals, stirring between each until cheese is melted. Stir in mozzarella cheese. Microwave on high in 30-second intervals, stirring in between each, until cheese is melted. Serve with corn chips.
Can be made one day ahead and reheated.
1 (15oz) can turkey chilli without beans
1 (8oz) pkg cream cheese, softened
1 (8oz) pkg shredded mozzarella cheese
corn chips
In a medium bowl, combine chili and cream cheese. Microwave on high in 30-second intervals, stirring between each until cheese is melted. Stir in mozzarella cheese. Microwave on high in 30-second intervals, stirring in between each, until cheese is melted. Serve with corn chips.
Can be made one day ahead and reheated.
Grilled Buttery Herb Corn
Ingredients
1/4 cup butter, softened
1 tbsp basil and garlic seasoning blend
4 ears of corn
Preheat gril to medium-high heat (350˚ to 400˚).
In a small bowl, combine butter and seasoning blend. Rub butter mixture evenly over corn. Wrap each ear in foil. Grill corn, covered with grill lid, for 3 to 4 minutes, turning once. Allow corn to cool slightly before removing foil.
1/4 cup butter, softened
1 tbsp basil and garlic seasoning blend
4 ears of corn
Preheat gril to medium-high heat (350˚ to 400˚).
In a small bowl, combine butter and seasoning blend. Rub butter mixture evenly over corn. Wrap each ear in foil. Grill corn, covered with grill lid, for 3 to 4 minutes, turning once. Allow corn to cool slightly before removing foil.
Southwest Burgers
Ingredients
1 lb ground chuck
1 pkg taco seasoning
4 slices colby-jack cheese
2 tbsp butter, softened
8 slices Texas Toast
1/2 c sour cream
1 c french-fried onion rings
1/2 c chunky salsa, medium
In a large bowl, combine ground chuck and taco seasoning. Form mixture into 4 even patties.
Preheat frill to medium-high heat (350˚ to 400˚). Grill burgers, covered with grill lid, for 5 minutes per side or until desired doneness. Top each patty with 1 slice cheese adn grill, covered, until cheese is melted.
Spread butter evenly on both sides of toast. Grill toast for 1 to 2 minutes per side or until golden brown.
Spread 2 tbsp sour cream on 4 toast slices. Top each with 1/4 c fried onions, 1 burger, and 2 tbsp salsa. Cover with remaining 4 toast slices.
1 lb ground chuck
1 pkg taco seasoning
4 slices colby-jack cheese
2 tbsp butter, softened
8 slices Texas Toast
1/2 c sour cream
1 c french-fried onion rings
1/2 c chunky salsa, medium
In a large bowl, combine ground chuck and taco seasoning. Form mixture into 4 even patties.
Preheat frill to medium-high heat (350˚ to 400˚). Grill burgers, covered with grill lid, for 5 minutes per side or until desired doneness. Top each patty with 1 slice cheese adn grill, covered, until cheese is melted.
Spread butter evenly on both sides of toast. Grill toast for 1 to 2 minutes per side or until golden brown.
Spread 2 tbsp sour cream on 4 toast slices. Top each with 1/4 c fried onions, 1 burger, and 2 tbsp salsa. Cover with remaining 4 toast slices.
Black Bean Lasagne
Ingredients
9 lasagne noodles (no bake noodles?)
1 onion, minced
1 tsp EVOO or canola oil
2 cans (16oz) black beans, rinsed and drained
1 can (14oz) diced tomatoes, undrained
2 cans (6oz) tomato paste
1 c water
2 tbsp minced celantro
1/4 to 1/2 tsp crushed red pepper flakes
4 eggs whites, beaten
1 carton (15oz) ricotta cheese
1/2 c grated parmesan cheese
1/4 c minced fresh parsley
2 cups shredded mexican cheese
Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion and garlic in oil until tender. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat, simmer uncovered for 15 minutes or until slightly thickened.
In a small bowl, combine the egg whites, ricotta cheese, paremesan cheese and parsley.
Drain noodles. Spread 1/2 cup bean mixture into 13x9 dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup mexican cheese blend. Repeat layers twice.
Cover and bake at 350˚ for 30-35 minutes. Uncover; bake for 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
9 lasagne noodles (no bake noodles?)
1 onion, minced
1 tsp EVOO or canola oil
2 cans (16oz) black beans, rinsed and drained
1 can (14oz) diced tomatoes, undrained
2 cans (6oz) tomato paste
1 c water
2 tbsp minced celantro
1/4 to 1/2 tsp crushed red pepper flakes
4 eggs whites, beaten
1 carton (15oz) ricotta cheese
1/2 c grated parmesan cheese
1/4 c minced fresh parsley
2 cups shredded mexican cheese
Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion and garlic in oil until tender. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat, simmer uncovered for 15 minutes or until slightly thickened.
In a small bowl, combine the egg whites, ricotta cheese, paremesan cheese and parsley.
Drain noodles. Spread 1/2 cup bean mixture into 13x9 dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup mexican cheese blend. Repeat layers twice.
Cover and bake at 350˚ for 30-35 minutes. Uncover; bake for 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Chicken Fajitas
Ingredients
2 tbsp vegetable oil/EVOO
1 1/2 lb chicken breasts, cut into 1/4" thick slices
1 onion, sliced
1 red pepper, sliced thin
1 pkg taco seasoning
taco-sized flour tortillas
sour cream, chopped tomatoes, shredded cheese, etc for serving
In a large skillet, heat oil over medium-high heat. Add chicken, onion, pepper and taco seasoning. Cook, uncovered, for 4 minutes, stirring frequently. Cover and cook 8 minutes or until chicken is done and veggies are tender.
2 tbsp vegetable oil/EVOO
1 1/2 lb chicken breasts, cut into 1/4" thick slices
1 onion, sliced
1 red pepper, sliced thin
1 pkg taco seasoning
taco-sized flour tortillas
sour cream, chopped tomatoes, shredded cheese, etc for serving
In a large skillet, heat oil over medium-high heat. Add chicken, onion, pepper and taco seasoning. Cook, uncovered, for 4 minutes, stirring frequently. Cover and cook 8 minutes or until chicken is done and veggies are tender.
Green Salad with Strawberry Balsamic Dressing
Ingredients
1 10oz pkg frozen sliced strawberries, in syrup, thawed
1/4 c balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
1/2 c vegetable oil (EVOO?)
green leaf lettuce
strawberries, mandarin oranges, sliced almonds
In a blender, combine strawberries, vinegar, salt and pepper. Blend until smooth. With blender running, add oil in a slow, steady stream. Cover and chill. Serve dressing over lettuce, strawberries, oranges and almonds.
1 10oz pkg frozen sliced strawberries, in syrup, thawed
1/4 c balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
1/2 c vegetable oil (EVOO?)
green leaf lettuce
strawberries, mandarin oranges, sliced almonds
In a blender, combine strawberries, vinegar, salt and pepper. Blend until smooth. With blender running, add oil in a slow, steady stream. Cover and chill. Serve dressing over lettuce, strawberries, oranges and almonds.
Cheese Fondue
Boil 3/4 c chicken broth in a large sauce pan. Reduce heat to medium.
Add 2 cups shredded cheddar cheese, 2 tbsp each Grey Poupon and cornstarch, stirring constantly until melted and smooth. Stir until it bubbles.
Remove from heat; pour into fondue pot. Serve with assorted dippers such as pepper strips, cubed crusty bread, pretzels, apples and broccoli.
Add 2 cups shredded cheddar cheese, 2 tbsp each Grey Poupon and cornstarch, stirring constantly until melted and smooth. Stir until it bubbles.
Remove from heat; pour into fondue pot. Serve with assorted dippers such as pepper strips, cubed crusty bread, pretzels, apples and broccoli.
Beef Burgundy
Ingredients
1/2 onion, sliced
EVOO
1 tbsp butter
skillet beef
102 tbsp minced garlic
salt and pepper, to taste
1/2 pkg egg noodles
1/2-1 tbsp butter
1/2-1 tsp parsley
1-1 1/2 tbsp tomato paste
1/2 tsp worcestershire sauce
1/2 can beef broth
1/4-1/2 tsp oregano or italian seasoning
Heat EVOO and butter in skillet. Add onion and cook for about 5 minutes. Add beef, garlic, salt and pepper.
In a large pot, boil water and cook egg noodles. Drain. Mix with parsley and butter to coat.
In a small pot, start with a rue of butter and flour (1:1 ratio, about 1 tbsp of each). Then, add tomato paste, worcestershire sauce and beef broth. Cook 5 to 6 minutes to reduce.
Pour this mixture over beef and onions. Add oregano.
Serve beef mixture over noodles.
1/2 onion, sliced
EVOO
1 tbsp butter
skillet beef
102 tbsp minced garlic
salt and pepper, to taste
1/2 pkg egg noodles
1/2-1 tbsp butter
1/2-1 tsp parsley
1-1 1/2 tbsp tomato paste
1/2 tsp worcestershire sauce
1/2 can beef broth
1/4-1/2 tsp oregano or italian seasoning
Heat EVOO and butter in skillet. Add onion and cook for about 5 minutes. Add beef, garlic, salt and pepper.
In a large pot, boil water and cook egg noodles. Drain. Mix with parsley and butter to coat.
In a small pot, start with a rue of butter and flour (1:1 ratio, about 1 tbsp of each). Then, add tomato paste, worcestershire sauce and beef broth. Cook 5 to 6 minutes to reduce.
Pour this mixture over beef and onions. Add oregano.
Serve beef mixture over noodles.
Chili Cheese Enchilada
Ingredients
1 can (19 oz) Old El Paso® enchilada sauce (any variety)
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup sour cream
1 can (4.5 oz) Old El Paso® chopped green chiles
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
chopped avocado or green onions, if desired
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
Steak Rub/Grilled Steak
Ingredients
4 steaks
1/4 cup maple syrup
1 tbsp crushed garlic
1 tbsp seasoned salt
1 tbsp ground black pepper
Preheat grill on high heat.
Place steaks in a bowl, and drizzle on both sides with maple syrup. Rub with garlic, seasoned salt and pepper.
Lightly oil grill grate. Place steaks on the grill and cook about 7 minutes per side.
4 steaks
1/4 cup maple syrup
1 tbsp crushed garlic
1 tbsp seasoned salt
1 tbsp ground black pepper
Preheat grill on high heat.
Place steaks in a bowl, and drizzle on both sides with maple syrup. Rub with garlic, seasoned salt and pepper.
Lightly oil grill grate. Place steaks on the grill and cook about 7 minutes per side.
White Trash
courtesy of Jarod Carrol
Ingredients
2 cups Golden Grahams Cereal
2 cups peanuts
2 cups pecans
2 cups stick pretzels, broken in half
1 pkg white bark coating (in the baking section)
Melt the white bark coating in a large pot (big enough to hold the 8 cups of dry ingredients will add later) over a very low heat stirring constantly.
While this is melting, measure all other ingredients together in a large bowl and mix them. Line a 18x12" cookie sheet with was paper.
When the bark is melted, pour the dry mixture in the pot and mix/fold until all ingredients have been coated. Pour onto the wax paper/cookie sheet and spread evenly. Let sit overnight before breaking into pieces.
Ingredients
2 cups Golden Grahams Cereal
2 cups peanuts
2 cups pecans
2 cups stick pretzels, broken in half
1 pkg white bark coating (in the baking section)
Melt the white bark coating in a large pot (big enough to hold the 8 cups of dry ingredients will add later) over a very low heat stirring constantly.
While this is melting, measure all other ingredients together in a large bowl and mix them. Line a 18x12" cookie sheet with was paper.
When the bark is melted, pour the dry mixture in the pot and mix/fold until all ingredients have been coated. Pour onto the wax paper/cookie sheet and spread evenly. Let sit overnight before breaking into pieces.
Spinach Salad with Goat Cheese and Walnuts
Ingredients
Dressing
1 tbsp red wine vinegar
1 tbsp minced shallot
2 tsp dijon mustard
1/4 tsp kosher salt
freshly ground black pepper
3 tbsp quality walnut oil
Salad
8 cups baby spinach leaves, stems trimmed
1/2 c whole or chopped walnuts, toasted
1/3 c crumbled goat cheese
In a small bowl, combine vinegar, shallot, mustard, salkt and pepper. Gradually whisk in the oil to make a creamy dressing.
Put all but a large handful of the spinach in a large bowl. Toss with most of hte dressing. Add remaining spinach and continue tossing until well coated. Serve immediately topped with goat cheese and walnuts.
Dressing
1 tbsp red wine vinegar
1 tbsp minced shallot
2 tsp dijon mustard
1/4 tsp kosher salt
freshly ground black pepper
3 tbsp quality walnut oil
Salad
8 cups baby spinach leaves, stems trimmed
1/2 c whole or chopped walnuts, toasted
1/3 c crumbled goat cheese
In a small bowl, combine vinegar, shallot, mustard, salkt and pepper. Gradually whisk in the oil to make a creamy dressing.
Put all but a large handful of the spinach in a large bowl. Toss with most of hte dressing. Add remaining spinach and continue tossing until well coated. Serve immediately topped with goat cheese and walnuts.
Sangria
courtesy of Kelly Spell
Ingredients
1 ea lemon, orange, lime (all cut into wedges)
1 bottle white wine (chardonnay)
1/3 c lemonade
1/2 cup sugar
2 shots apricot, peach or berry flavored brandy OR Amaretto!
1 peach, pitted and cut into wedges
1 cup strawberries, sliced
2 cups ginger ale
Squeeze juice from lemon, orange and line wedges into large pitcher; add wedges to pitcher. Stir wine, lemonade, sugar, and amaretto into pitcher. Add peach wedges and strawberries. Chill overnight. Stir in ginger ale just before serving.
Can double or triple this recipe!
Ingredients
1 ea lemon, orange, lime (all cut into wedges)
1 bottle white wine (chardonnay)
1/3 c lemonade
1/2 cup sugar
2 shots apricot, peach or berry flavored brandy OR Amaretto!
1 peach, pitted and cut into wedges
1 cup strawberries, sliced
2 cups ginger ale
Squeeze juice from lemon, orange and line wedges into large pitcher; add wedges to pitcher. Stir wine, lemonade, sugar, and amaretto into pitcher. Add peach wedges and strawberries. Chill overnight. Stir in ginger ale just before serving.
Can double or triple this recipe!
Zucchini Bread
courtesy of Paula Deen
Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar (OR 1c brown sugar + 2 c white sugar)
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Makes 1 loaf or about 40 muffins
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar (OR 1c brown sugar + 2 c white sugar)
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Makes 1 loaf or about 40 muffins
BBQ Chicken
Ingredients
1c Sweet Baby Ray's
1/3 c apricot preserves
2 tsp yellow mustard
3 chicken breasts
Mix all together. Add chicken breasts to crockpot. Pour mixture over chicken. Cook for 4 hours on High.
1c Sweet Baby Ray's
1/3 c apricot preserves
2 tsp yellow mustard
3 chicken breasts
Mix all together. Add chicken breasts to crockpot. Pour mixture over chicken. Cook for 4 hours on High.
Applesauce Muffins
Ingredients
6 tbsp butter
1 1/2 c all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
2/3 c brown sugar
1 1/2 c chunky applesauce
Preheat oven to 375˚F. Line a 12-cup muffin tin with baking cups.
In a small bowl, melt butter on high in microwave for about 30-60 seconds. Set aside to cool.
Sift together flour, baking powder, soda, cinnamon and salt into a large bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears to produce muffins with a nice crumbly texture.
In another bowl, whisk together eggs and brown sugar. Stir in applesuace and melted butter until mixture is smooth.
Pour apple mixture over the flour mixture. Mix with a wooden spoon until combined. Fill the muffin tin with about 2/3 full with batter. Bake for 20 minutes or until light brown.
6 tbsp butter
1 1/2 c all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
2/3 c brown sugar
1 1/2 c chunky applesauce
Preheat oven to 375˚F. Line a 12-cup muffin tin with baking cups.
In a small bowl, melt butter on high in microwave for about 30-60 seconds. Set aside to cool.
Sift together flour, baking powder, soda, cinnamon and salt into a large bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears to produce muffins with a nice crumbly texture.
In another bowl, whisk together eggs and brown sugar. Stir in applesuace and melted butter until mixture is smooth.
Pour apple mixture over the flour mixture. Mix with a wooden spoon until combined. Fill the muffin tin with about 2/3 full with batter. Bake for 20 minutes or until light brown.
Cheddar Garlic Oven Fried Chicken
Ingredients
1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).
Bahama Breeze Creole Baked Goat Cheese
Ingredients
1 Tbsp Olive oil
2 Tbsp Garlic, fresh, minced
½ cup Sweet onion, ¼" diced
4 oz wt Fresh chevre goat cheese
1 each Vine-ripened Roma tomato, seeded and diced ¼"
1 Tbsp Fresh cilantro, chopped
1 TPSP Fresh parsley, chopped
¼ tsp Hot pepper sauce
Salt and fresh ground black pepper to taste
Roasted red pepper cups (see recipe below)
- Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Remove from heat and cool to room temperature.
- Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste.
- Fill roasted red pepper cups with goat cheese mixture and bake in a 350 ºF preheated oven for 10 minutes. Now, place the garlic crouton rounds in the oven and bake for an additional 5 minutes. Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the baked croutons in a circle around the pepper cups. Serve with a fresh tomato salsa on the side.
Roasted Red Pepper Cups
1 Medium sized red bell pepper 1 Tbsp Olive oil as needed Salt & pepper
Candied Pecans
Ingredients
1 lb pecans
2 egg whites
1 tbsp water
1 c sugar
3/4 tsp salt
3/4 tsp vanilla
3/4 tsp cinnamon
Preheat oven to 250˚F. Cover a cookie sheet with tin foil and coat with cooking spray.
Mix eggs and water until frothy but not stiff. Add pecans and vanilla. Stir to coat evenly. Add sugar, salt, cinnamon until coated.
Spread onto cookie sheet in a single layer. Bake 45-60 minutes, stirring every 5 minutes (flip over). Scrape from foil. Let sit.
1 lb pecans
2 egg whites
1 tbsp water
1 c sugar
3/4 tsp salt
3/4 tsp vanilla
3/4 tsp cinnamon
Preheat oven to 250˚F. Cover a cookie sheet with tin foil and coat with cooking spray.
Mix eggs and water until frothy but not stiff. Add pecans and vanilla. Stir to coat evenly. Add sugar, salt, cinnamon until coated.
Spread onto cookie sheet in a single layer. Bake 45-60 minutes, stirring every 5 minutes (flip over). Scrape from foil. Let sit.
Oreo Speedwagon
Ingredients
2 oz Kahlua
vanilla ice cream, 2 scoops
2 oreo cookies
Crush cookies. Add kahlua, cookies and ice cream into blender. Blend until smooth.
2 oz Kahlua
vanilla ice cream, 2 scoops
2 oreo cookies
Crush cookies. Add kahlua, cookies and ice cream into blender. Blend until smooth.
White Russian
Ingredients
3/4 oz Kahlua
1 1/2 oz Vodka
(2:1 ratio)
Pour into glass on the rocks. Cream on top.
Pesto Chicken Panini
courtesy of Sandra Brown
Ingredients
Ingredients
1 (16-ounce) package chicken tenders, rinsed and patted dry
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves
In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
Cut into 4 portions and serve.
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves
In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
Cut into 4 portions and serve.
Pesto Crostini
courtesy of Kraft Foods
Ingredients
1/3 c Kraft Classic Italian Vinaigrette Dressing
3 c fresh basil
1/3 c + 1/4 c grated parmesan cheese
32 baguette slices (1/4" thick), toasted
1 tub (8oz) cream cheese spread
Blend dressing, basil, 1/3 c parmesan in blender until smooth. Spread toasted slices with cream cheese spread, them basil mixture. Sprinkle with 1/4 cup parmesan.
Ingredients
1/3 c Kraft Classic Italian Vinaigrette Dressing
3 c fresh basil
1/3 c + 1/4 c grated parmesan cheese
32 baguette slices (1/4" thick), toasted
1 tub (8oz) cream cheese spread
Blend dressing, basil, 1/3 c parmesan in blender until smooth. Spread toasted slices with cream cheese spread, them basil mixture. Sprinkle with 1/4 cup parmesan.
Pesto Crostini with Roast Red Pepper and Goat Cheese
Ingredients
12 slices french bread
2 tbsp pesto
1 c roasted red peppers
1/4 c goat cheese, crumbled
Preheat oven to 400˚F.
Place bread on an ungreased baking sheet; bake for 7 minutes, turning once.
Preheat broiler.
Spread each slice with 1/2 tsp pesto. Top evenly with roasted red pepper and goat cheese. Broil 3 minutes or until lightly browned.
12 slices french bread
2 tbsp pesto
1 c roasted red peppers
1/4 c goat cheese, crumbled
Preheat oven to 400˚F.
Place bread on an ungreased baking sheet; bake for 7 minutes, turning once.
Preheat broiler.
Spread each slice with 1/2 tsp pesto. Top evenly with roasted red pepper and goat cheese. Broil 3 minutes or until lightly browned.
Brown Sugar Zucchini Bread
Ingredients
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
Variation: Brown-Sugar Carrot Bread
Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
Variation: Brown-Sugar Carrot Bread
Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.
Lady and Sons Peach Cobbler
Ingredients
1/2 cup (1 stick) butter
1 1/2 cups sugar
1 1/2 cups self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Note:
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches
Notes
*Cook's Note: The most important part of this dish is not stirring the mixture.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/the-lady-and-sons-peach-cobbler-recipe/index.html?oc=linkback
1 1/2 cups sugar
1 1/2 cups self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Note:
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches
Notes
*Cook's Note: The most important part of this dish is not stirring the mixture.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/the-lady-and-sons-peach-cobbler-recipe/index.html?oc=linkback
Beef Fondue
courtesy of Jeanne Lynn
Ingredients
tenderloin or sirloin beef (1/2 lb per person)
salt and pepper
peanut oil
Remove all fat and tendons from meat. Cut into 1" cubes. Place meat on platter; sprinkle lightly with salt and pepper.
Place peanut oil in fondue pot to a depth of 2". Place fondue pot over medium-high heat until hot enough to brown a cube of bread.
Spear cubes of meat with a fondue fork; place in hot oil and cook until meat is desired doneness. Transfer to a dinner fork and dip into fondue sauces.
Ingredients
tenderloin or sirloin beef (1/2 lb per person)
salt and pepper
peanut oil
Remove all fat and tendons from meat. Cut into 1" cubes. Place meat on platter; sprinkle lightly with salt and pepper.
Place peanut oil in fondue pot to a depth of 2". Place fondue pot over medium-high heat until hot enough to brown a cube of bread.
Spear cubes of meat with a fondue fork; place in hot oil and cook until meat is desired doneness. Transfer to a dinner fork and dip into fondue sauces.
Horseradish Dip
courtesy of Jeanne Lynn
Ingredients
1 c sour cream
1 tbsp prepared horseradish
1 tbsp fresh lemon juice
1/4 tbsp worcestershire sauce
salt and pepper
Combine all ingredients in a small bowl. Mix together well.
Ingredients
1 c sour cream
1 tbsp prepared horseradish
1 tbsp fresh lemon juice
1/4 tbsp worcestershire sauce
salt and pepper
Combine all ingredients in a small bowl. Mix together well.
Tangy Mayonaise
courtesy of Jeanne Lynn
Ingredients
1 C real mayo
4 tbsp creamy french dressing
8 tbsp grated paremsan cheese
In a small bowl, combine mayo, french dressing and cheese. Mix until well blended.
Makes 1 1/3 cups.
Ingredients
1 C real mayo
4 tbsp creamy french dressing
8 tbsp grated paremsan cheese
In a small bowl, combine mayo, french dressing and cheese. Mix until well blended.
Makes 1 1/3 cups.
Italian Fondue
courtesy of Jeanne Lynn
Ingredients
1/2 lb ground beef, browned
1/2 pkg spaghetti sauce mix
15 oz tomato sauce
12 oz shredded cheddar cheese
4 oz shredded mozzarella cheese
1 tbsp cornstarch mixed with 1/2 cup Chianti
Cook down until thick and bubbly. Cut Italian bread into cubes and dip into sauce.
Ingredients
1/2 lb ground beef, browned
1/2 pkg spaghetti sauce mix
15 oz tomato sauce
12 oz shredded cheddar cheese
4 oz shredded mozzarella cheese
1 tbsp cornstarch mixed with 1/2 cup Chianti
Cook down until thick and bubbly. Cut Italian bread into cubes and dip into sauce.
Restaurant Style Garlic Bread
www.copykat.com
Ingredients
1 loaf whole french bread, sliced diagonally
1 stick butter
1/4 c EVOO
2 tsp minced garlic
1/2 tsp paprika
1/4 tsp garlic salt
1 tbsp fresh basil finely minced
1 tsp parsley
8 oz mozzarella cheese, shredded
4 oz paremesan cheese, shredded
In a small pan melt butter, oil, garlic, paprika, salt, basil and parsley until blended. Heat oven to 400˚F. Spread melted herb mixture on sliced bread. Bake until bread is just turning golden. Remove from oven and layer with mozz and parm on top. Place back in oven until cheeses are melted. Serve warm.
Ingredients
1 loaf whole french bread, sliced diagonally
1 stick butter
1/4 c EVOO
2 tsp minced garlic
1/2 tsp paprika
1/4 tsp garlic salt
1 tbsp fresh basil finely minced
1 tsp parsley
8 oz mozzarella cheese, shredded
4 oz paremesan cheese, shredded
In a small pan melt butter, oil, garlic, paprika, salt, basil and parsley until blended. Heat oven to 400˚F. Spread melted herb mixture on sliced bread. Bake until bread is just turning golden. Remove from oven and layer with mozz and parm on top. Place back in oven until cheeses are melted. Serve warm.
Julia Child's American Style Potato Salad
Ingredients
2 lbs yukon gold potatoes
2 tbsp cider vinegar OR balsamic vinegar
1/3 cup chicken stock or potato water
2/3 cup onion (finely chopped)
1/2 cup celery (finely chopped)
3-4 slices bacon (crisply cooked, chopped or crumbled)
2-3 tbsp dill pickles, chopped
2 eggs (hard-boiled, peeled & sliced thin)
3 tbsp chives (finely chopped) or 3 tablespoons scallions (finely chopped)
salt
white pepper (freshly ground if avail.)
1 cup mayonnaise
2 tbsp cider vinegar OR balsamic vinegar
1/3 cup chicken stock or potato water
2/3 cup onion (finely chopped)
1/2 cup celery (finely chopped)
3-4 slices bacon (crisply cooked, chopped or crumbled)
2-3 tbsp dill pickles, chopped
2 eggs (hard-boiled, peeled & sliced thin)
3 tbsp chives (finely chopped) or 3 tablespoons scallions (finely chopped)
salt
white pepper (freshly ground if avail.)
1 cup mayonnaise
sour cream (optional)
Slice potatoes lengthwise in 1/2 or in quarters if very large; cut
crosswise into 1/2 round or 1/4 round slices, about 1/2" thick. Put in a
saucepan with just enough water to cover & 1 1/2 t of salt per
quart of water. Heat to a simmer & cook for 5 - 6 min until just
cooked through. (It is essential that they be cooked through!). Remove
from heat & drain, reserving 1 c of the cooking liquid for later
use.
Transfer potatoes to a large bowl; stir together the cider
vinegar with 1/3 c of the potato water or chicken stock & drizzle
over potatoes, turning them gently to distribute it evenly. Let sit 10
min to absorb the liquid.
Add the onion, celery, bacon, pickle, hard-boiled eggs & chives; season to taste. Top with 2/3 c of mayonnaise (or a mix of mayonnaise & sour cream) & gently fold everything together. Taste & add more salt, pepper or mayonnaise as needed.
Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment.
Add the onion, celery, bacon, pickle, hard-boiled eggs & chives; season to taste. Top with 2/3 c of mayonnaise (or a mix of mayonnaise & sour cream) & gently fold everything together. Taste & add more salt, pepper or mayonnaise as needed.
Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment.
Grilled Tomato Basil Pizza
Ingredients
1 large firm tomato, cut into 1/2 thick slices
2 tbsp EVOO
1 clove garlic, minced
1 12-inch prebaked pizza crust
1 c shredded mozzarella cheese, divided
3 tbsp thin strips fresh basil, divided
2 tbsp shredded parmesan cheese
crushed red pepper flakes (optional)
prep time: 10 minutes
cook time: 10 minutes
Coat grill rack with non stick spray. Preheat grill to medium direct heat (300˚ to 350˚F). Blend oil and garlic in a small bowl. Brush tomato slices lightly with oil. Place tomato on grill. Grill, covered, 2 to 3 minutes per side to lightly char. Remove to platter; leave grill on.
Brush pizza crust with remaining oil. Sprinkle with 1/2 cup of the mozzarella and 2 tbsp of basil. Top with frilled tomato slices. Sprinkle with remaining 1/2 cup mozz and parm.
Place pizza directly on grill (or on sheet of heavy-duty foil lightly sprayed with cooking spray). Grill, covered, 7 to 9 minutes or until bottom of crust is evenly browned, topping is hot and cheese is melted. Rotate once, if necessary, to cook crust evenly. Remove from grill (slide a cookie sheet under the pizza). Sprinkle with remaining 1 tbsp basil. Serve with additional parm cheese and red pepper flakes.
1 large firm tomato, cut into 1/2 thick slices
2 tbsp EVOO
1 clove garlic, minced
1 12-inch prebaked pizza crust
1 c shredded mozzarella cheese, divided
3 tbsp thin strips fresh basil, divided
2 tbsp shredded parmesan cheese
crushed red pepper flakes (optional)
prep time: 10 minutes
cook time: 10 minutes
Coat grill rack with non stick spray. Preheat grill to medium direct heat (300˚ to 350˚F). Blend oil and garlic in a small bowl. Brush tomato slices lightly with oil. Place tomato on grill. Grill, covered, 2 to 3 minutes per side to lightly char. Remove to platter; leave grill on.
Brush pizza crust with remaining oil. Sprinkle with 1/2 cup of the mozzarella and 2 tbsp of basil. Top with frilled tomato slices. Sprinkle with remaining 1/2 cup mozz and parm.
Place pizza directly on grill (or on sheet of heavy-duty foil lightly sprayed with cooking spray). Grill, covered, 7 to 9 minutes or until bottom of crust is evenly browned, topping is hot and cheese is melted. Rotate once, if necessary, to cook crust evenly. Remove from grill (slide a cookie sheet under the pizza). Sprinkle with remaining 1 tbsp basil. Serve with additional parm cheese and red pepper flakes.
Mochatini
Ingredients
1/4 c Vodka
1/4 c Kahlua
2 tbsp Dark Creme de Cacao
2 tbsp chocolate syrup
4 chocolate covered coffee beans
Shake all ingredients in cocktail shaker with ice. Pour into chilled martini glasses and drop 2 coffee beans in each martini.
Makes 2 servings.
1/4 c Vodka
1/4 c Kahlua
2 tbsp Dark Creme de Cacao
2 tbsp chocolate syrup
4 chocolate covered coffee beans
Shake all ingredients in cocktail shaker with ice. Pour into chilled martini glasses and drop 2 coffee beans in each martini.
Makes 2 servings.
Pepperoni Bread
courtesy of Alexis Riffle
Ingredients
1/2 stick pepperoni
1 egg
1/3 c parmesan cheese
2 tbsp dried parsley
1 loaf frozen bread dough
Thaw bread dough until soft. Cut pepperoni into small pieces to equal 3/4 cup.
Beat egg. Add cheese and parsley. Add pepperoni.
Roll out bread dough to approx 7" x 12". Spread pepperoni mixture over dough. Roll up like jelly roll starting at 12" side. Place seam down on greased cookie sheet. Let rise for 45 minutes to 1 hour. Bake at 350˚F for 25-35 minutes.
Ingredients
1/2 stick pepperoni
1 egg
1/3 c parmesan cheese
2 tbsp dried parsley
1 loaf frozen bread dough
Thaw bread dough until soft. Cut pepperoni into small pieces to equal 3/4 cup.
Beat egg. Add cheese and parsley. Add pepperoni.
Roll out bread dough to approx 7" x 12". Spread pepperoni mixture over dough. Roll up like jelly roll starting at 12" side. Place seam down on greased cookie sheet. Let rise for 45 minutes to 1 hour. Bake at 350˚F for 25-35 minutes.
Irish Soda Bread
courtesy of Martha Stewart
Ingredients
4 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cup raisins, optional
1 3/4 buttermilk
1 egg
1 tbsp heavy cream
Heat oven to 350˚F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, salt, baking soda, and powder until well combined. Stir in raisins until distributed evenly.
Pour buttermilk in all at once and stir with a fork until all liquid is absorbed and mixture begins to hold together. Should resemble a rough biscuit dough. Using hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift loaf from the bowl, transfer to the center of the baking sheet.
In a small bowl, mix egg yolk and cream together. With a pastry brush, brush egg mixture over the loaf. With a sharp knife cut a cross, about 1/2 inch deep, into the top of the loaf. Transfer baking sheet to over. Bake, rotating halfway through, until loaf is deep golden brown and wooden skewer comes out clean when inserted into center, about 70 minutes. Remove from oven and cool on wire rack.
Ingredients
4 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cup raisins, optional
1 3/4 buttermilk
1 egg
1 tbsp heavy cream
Heat oven to 350˚F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, salt, baking soda, and powder until well combined. Stir in raisins until distributed evenly.
Pour buttermilk in all at once and stir with a fork until all liquid is absorbed and mixture begins to hold together. Should resemble a rough biscuit dough. Using hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift loaf from the bowl, transfer to the center of the baking sheet.
In a small bowl, mix egg yolk and cream together. With a pastry brush, brush egg mixture over the loaf. With a sharp knife cut a cross, about 1/2 inch deep, into the top of the loaf. Transfer baking sheet to over. Bake, rotating halfway through, until loaf is deep golden brown and wooden skewer comes out clean when inserted into center, about 70 minutes. Remove from oven and cool on wire rack.
Fudge
courtesy of Jeff Spies
Ingredients
1/2 lb Velveeta
1 c butter
1 tsp vanilla
1 c nuts, optional
2 16oz powdered sugar
1/2 c cocoa
Spray a 9x9 pan with cooking spray.
Over medium heat, melt butter and cheese. Remove from heat and add vanilla and nuts. Stir. Add sugar and cocoa. Stir.
Ingredients
1/2 lb Velveeta
1 c butter
1 tsp vanilla
1 c nuts, optional
2 16oz powdered sugar
1/2 c cocoa
Spray a 9x9 pan with cooking spray.
Over medium heat, melt butter and cheese. Remove from heat and add vanilla and nuts. Stir. Add sugar and cocoa. Stir.
Meatloaf
courtesy of Tom Lambert
Ingredients
1/4 c green peppers, diced
1 lb ground beef
1/2-1 c bread crumbs (Italian style)
1 med onion, diced (about 1/2 cup)
1 tsp salt
1/4 tsp pepper
1-2 eggs
1/3 c ketchup OR 1/2 can tomato sauce
1 tsp oregano
Mix all together. Put into loaf pan Bake for 1 hour at 350˚ F.
Ingredients
1/4 c green peppers, diced
1 lb ground beef
1/2-1 c bread crumbs (Italian style)
1 med onion, diced (about 1/2 cup)
1 tsp salt
1/4 tsp pepper
1-2 eggs
1/3 c ketchup OR 1/2 can tomato sauce
1 tsp oregano
Mix all together. Put into loaf pan Bake for 1 hour at 350˚ F.
Pinwheels
courtesy of Susan Orf
Ingredients
1 pkg burrito tortillas
4-8oz cream cheese, softened
2 bunches of green onions, chopped
2 cans chopped chilis
1 red pepper, chopped
garlic powder
*Make the night before!
Spread cream cheese on a tortilla. Add green onions, chilis and red pepper on top. Sprinkle with garlic powder. Roll up tortilla. Repeat.
Refrigerate. Slice just before serving.
Ingredients
1 pkg burrito tortillas
4-8oz cream cheese, softened
2 bunches of green onions, chopped
2 cans chopped chilis
1 red pepper, chopped
garlic powder
*Make the night before!
Spread cream cheese on a tortilla. Add green onions, chilis and red pepper on top. Sprinkle with garlic powder. Roll up tortilla. Repeat.
Refrigerate. Slice just before serving.
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