NEED:
2 pounds fresh green beans, trimmed
1/4 cup plain nonfat yogurt
3 Tablespoon mayonnaise
1 1/2 Teaspoon Dijon mustard
3 Tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
Steam or Blanch beans and set aside.
Whisk all other ingredients together.
Pour over green beans and serve.
ENJOY!
Friday, July 31, 2009
Wednesday, July 29, 2009
Fresh Fruit Bruschetta
NEED:
No-Stick Cooking Spray
1 prepared round angel food cake (10 inch), cut into 16 slices
1/4 teaspoon ground cinnamon
3 large fresh nectarines, peeled, chopped (about 2 cups)
1/2 cup fresh blueberries
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice
Whipped topping
Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
Top each slice with a serving of whipped topping, just before serving.
ENJOY!
No-Stick Cooking Spray
1 prepared round angel food cake (10 inch), cut into 16 slices
1/4 teaspoon ground cinnamon
3 large fresh nectarines, peeled, chopped (about 2 cups)
1/2 cup fresh blueberries
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice
Whipped topping
Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
Top each slice with a serving of whipped topping, just before serving.
ENJOY!
Bread Salad
NEED:
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.
Makes 4 side-dish servings.
*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
ENJOY!
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.
Makes 4 side-dish servings.
*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
ENJOY!
Monday, July 27, 2009
Oreo Truffles
NEED:
18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-ounce package cream cheese, softened
1 pound white baking chocolate, melted
In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate.
Makes 50 truffles.
ENJOY!
18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-ounce package cream cheese, softened
1 pound white baking chocolate, melted
In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate.
Makes 50 truffles.
ENJOY!
Antipasto Platter
Sometimes you just want something fast and easy. Maybe company stopped by, or its just to hot to cook or you are hungry but not THAT hungry..so..why not just a great little arrangement of things to munch on.
NEED:
1 container(s) (8-ounce) hummus
8 ounce(s) smoked mozzarella cheese, thickly sliced
4 ounce(s) thinly sliced salami
2 bunch(es) radishes with tops, trimmed
1 small bulb fennel, cut into thin wedges
2 large carrots, sliced diagonally
1/2 cup(s) mixed olives
Bread sticks and/or your favorite crackers
Spoon hummus into serving bowl. Arrange hummus and remaining ingredients on large tray or cutting board.
ENJOY!
NEED:
1 container(s) (8-ounce) hummus
8 ounce(s) smoked mozzarella cheese, thickly sliced
4 ounce(s) thinly sliced salami
2 bunch(es) radishes with tops, trimmed
1 small bulb fennel, cut into thin wedges
2 large carrots, sliced diagonally
1/2 cup(s) mixed olives
Bread sticks and/or your favorite crackers
Spoon hummus into serving bowl. Arrange hummus and remaining ingredients on large tray or cutting board.
ENJOY!
Buttery Apricot Tart
NEED:
Sweet Pastry Dough
1 1/4 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 teaspoon(s) salt
7 tablespoon(s) butter or margarine, cut up
Apricot Filling
1/4 cup(s) sugar
1 1/2 teaspoon(s) all-purpose flour
1 1/2 pound(s) (8 to 10 large) apricots, each cut in half and pitted
2 tablespoon(s) plain dried bread crumbs
2 tablespoon(s) pistachios, shelled and chopped
Prepare sweet pastry dough: Preheat oven to 375 degrees . In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With hand, press dough together in bowl. Press dough onto bottom and up side of 11-inch fluted tart pan with removable bottom.
Bake tart shell 20 minutes.
Meanwhile, prepare apricot filling: In medium bowl, combine sugar and flour; add apricots and toss to coat. Set aside.
Sprinkle hot tart shell with bread crumbs. Arrange apricot halves, cut sides down in tart shell.
Bake tart 50 to 55 minutes or until shell is golden and apricots are tender. Cool tart in pan on wire rack.
To serve, carefully remove side of tart pan. Sprinkle tart with pistachios.
ENJOY!
Sweet Pastry Dough
1 1/4 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 teaspoon(s) salt
7 tablespoon(s) butter or margarine, cut up
Apricot Filling
1/4 cup(s) sugar
1 1/2 teaspoon(s) all-purpose flour
1 1/2 pound(s) (8 to 10 large) apricots, each cut in half and pitted
2 tablespoon(s) plain dried bread crumbs
2 tablespoon(s) pistachios, shelled and chopped
Prepare sweet pastry dough: Preheat oven to 375 degrees . In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With hand, press dough together in bowl. Press dough onto bottom and up side of 11-inch fluted tart pan with removable bottom.
Bake tart shell 20 minutes.
Meanwhile, prepare apricot filling: In medium bowl, combine sugar and flour; add apricots and toss to coat. Set aside.
Sprinkle hot tart shell with bread crumbs. Arrange apricot halves, cut sides down in tart shell.
Bake tart 50 to 55 minutes or until shell is golden and apricots are tender. Cool tart in pan on wire rack.
To serve, carefully remove side of tart pan. Sprinkle tart with pistachios.
ENJOY!
Friday, July 24, 2009
Cherry Peach Crisp
NEED:
4-5 ripe peaches, peeled, pitted and diced
1 1/2 cups sweet red cherries, pitted and cut in half
1/4 cup granulated sugar
Oatmeal Crisp Topping:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, chopped and chilled
Preheat oven to 350 degrees
In a large mixing bowl, fold together peaches, cherries, and granulated sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and butter until it resembles coarse bread crumbs.
Place fruit mixture into six (six ounce) ramekins.
Cover mixture with oatmeal topping, patting down topping.
Bake in oven for approximately 20-30 minutes, until topping is a rich golden brown and mixture underneath is bubbly.
Can be served with ice cream or whipped cream.
ENJOY!
4-5 ripe peaches, peeled, pitted and diced
1 1/2 cups sweet red cherries, pitted and cut in half
1/4 cup granulated sugar
Oatmeal Crisp Topping:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, chopped and chilled
Preheat oven to 350 degrees
In a large mixing bowl, fold together peaches, cherries, and granulated sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and butter until it resembles coarse bread crumbs.
Place fruit mixture into six (six ounce) ramekins.
Cover mixture with oatmeal topping, patting down topping.
Bake in oven for approximately 20-30 minutes, until topping is a rich golden brown and mixture underneath is bubbly.
Can be served with ice cream or whipped cream.
ENJOY!
Tuesday, July 21, 2009
Texas Roadhouse Green Beans
One of my favorite places to eat is Texas Roadhouse. The green beans there are amazing. After a bit of searching I found the recipe. Easy and great!!
NEED:
2 cans of green beans, drained
2 cups of water
1 tbsp. of sugar
1/2 tsp. of pepper
4 oz. of bacon (raw, diced) or ham (cooked, diced)
4 oz. of diced onions
If using bacon, place it in the cooking pan first and brown. Then add diced onions and cook until tender and light brown. Add the water and beans, bring to boil, then simmer before serving.
If using ham, place diced ham and onions into cooking pan and cook until both are lightly brown. Add the water and beans, bring to boil, then simmer before serving.
ENJOY!
NEED:
2 cans of green beans, drained
2 cups of water
1 tbsp. of sugar
1/2 tsp. of pepper
4 oz. of bacon (raw, diced) or ham (cooked, diced)
4 oz. of diced onions
If using bacon, place it in the cooking pan first and brown. Then add diced onions and cook until tender and light brown. Add the water and beans, bring to boil, then simmer before serving.
If using ham, place diced ham and onions into cooking pan and cook until both are lightly brown. Add the water and beans, bring to boil, then simmer before serving.
ENJOY!
Monday, July 20, 2009
Skillet White Beans
NEED:
1 large sweet onion, halved lengthwise and thinly sliced (2 cups)
3 Tablespoon butter
1/2 cup maple or maple-flavored syrup
1/3 cup white balsamic vinegar or lemon juice
2 Tablespoon packed brown sugar
2 Tablespoon snipped fresh sage
2 Tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 15-1/2- or 16-oz. cans navy beans, rinsed and drained
2 15 1/2- or 16-oz. cans butter beans, rinsed and drained
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
Dairy sour cream
Yellow, red, and/or green tomatoes, chopped (optional)
Sage leaves (optional)
In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.
Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves. Makes 12 to 14 side-dish servings.
ENJOY!
1 large sweet onion, halved lengthwise and thinly sliced (2 cups)
3 Tablespoon butter
1/2 cup maple or maple-flavored syrup
1/3 cup white balsamic vinegar or lemon juice
2 Tablespoon packed brown sugar
2 Tablespoon snipped fresh sage
2 Tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 15-1/2- or 16-oz. cans navy beans, rinsed and drained
2 15 1/2- or 16-oz. cans butter beans, rinsed and drained
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
Dairy sour cream
Yellow, red, and/or green tomatoes, chopped (optional)
Sage leaves (optional)
In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.
Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves. Makes 12 to 14 side-dish servings.
ENJOY!
Peanut Chocolate Parfait Bars
It's summer, the perfect time for a great frozen treat.
NEED:
3/4 cup cocoa powder
3/4 cup butter
2 cups sugar
4 eggs
1-1/4 cups flour
1 teaspoon baking powder
1-1/2 cups powdered sugar
3/4 cup peanut butter
8 ounce pkg. cream cheese, softened
1/2 cup peanut butter
1/2 cup powdered sugar
6 serving size pkg. instant vanilla pudding mix
2-1/2 cups milk
8 oz. container frozen whipped topping, thawed
BROWNIE
Preheat oven to 350 degrees. Spray a 13x9" pan with baking spray and set aside. In large microwave safe bowl, melt butter with cocoa; stir until smooth. Add sugar and mix thoroughly. Then beat in eggs until smooth. Add flour and baking powder and mix just until blended. Pour into prepared pan and bake at 350 degrees for 20-23 minutes until barely set. Cool completely on wire rack.
In small bowl combine 1-1/2 cups powdered sugar and 3/4 cup peanut butter until crumbly and all powdered sugar has been incorporated into the peanut butter. Set aside.
In medium bowl, combine cream cheese, 1/2 cup peanut butter and 1/2 cup powdered sugar and beat until fluffy. In another bowl, combine pudding mix and milk and beat with wire whisk for 2 minutes. Gradually add to cream cheese mixture, beating until smooth, then stir in thawed whipped topping.
Fold 3/4 of the peanut butter/powdered sugar crumbles into the cream cheese mixture and spread over cooled brownies. Top with remaining peanut butter crumbles. Freeze until solid, at least 3 hours. Remove from freezer 20 minutes before serving time for easier cutting. Serves 16-20.
NOTE: To make this a totally no cook recipe, use brownies purchased from a bakery or your grocery store.
ENJOY!
NEED:
3/4 cup cocoa powder
3/4 cup butter
2 cups sugar
4 eggs
1-1/4 cups flour
1 teaspoon baking powder
1-1/2 cups powdered sugar
3/4 cup peanut butter
8 ounce pkg. cream cheese, softened
1/2 cup peanut butter
1/2 cup powdered sugar
6 serving size pkg. instant vanilla pudding mix
2-1/2 cups milk
8 oz. container frozen whipped topping, thawed
BROWNIE
Preheat oven to 350 degrees. Spray a 13x9" pan with baking spray and set aside. In large microwave safe bowl, melt butter with cocoa; stir until smooth. Add sugar and mix thoroughly. Then beat in eggs until smooth. Add flour and baking powder and mix just until blended. Pour into prepared pan and bake at 350 degrees for 20-23 minutes until barely set. Cool completely on wire rack.
In small bowl combine 1-1/2 cups powdered sugar and 3/4 cup peanut butter until crumbly and all powdered sugar has been incorporated into the peanut butter. Set aside.
In medium bowl, combine cream cheese, 1/2 cup peanut butter and 1/2 cup powdered sugar and beat until fluffy. In another bowl, combine pudding mix and milk and beat with wire whisk for 2 minutes. Gradually add to cream cheese mixture, beating until smooth, then stir in thawed whipped topping.
Fold 3/4 of the peanut butter/powdered sugar crumbles into the cream cheese mixture and spread over cooled brownies. Top with remaining peanut butter crumbles. Freeze until solid, at least 3 hours. Remove from freezer 20 minutes before serving time for easier cutting. Serves 16-20.
NOTE: To make this a totally no cook recipe, use brownies purchased from a bakery or your grocery store.
ENJOY!
Saturday, July 18, 2009
Chicken salad in lettuce cups
To hot to cook? Here is a great idea.
NEED:
1 2 1/2 to 3-pound rotisserie chicken
4 medium carrots, shredded
6 scallions (white and light green parts), thinly sliced
Kosher or regular salt and pepper
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 head Bibb lettuce, leaves separated
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a small bowl, whisk together the vinegar, mustard, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Divide the lettuce leaves among individual plates, spoon the chicken salad into lettuce leaves, and drizzle with the vinaigrette.
ENJOY!
NEED:
1 2 1/2 to 3-pound rotisserie chicken
4 medium carrots, shredded
6 scallions (white and light green parts), thinly sliced
Kosher or regular salt and pepper
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 head Bibb lettuce, leaves separated
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a small bowl, whisk together the vinegar, mustard, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Divide the lettuce leaves among individual plates, spoon the chicken salad into lettuce leaves, and drizzle with the vinaigrette.
ENJOY!
Friday, July 17, 2009
Asian Broccoli Beef Salad
NEED:
2 teaspoon olive oil
2 cups steamed/cooked broccoli pieces
1 pound flank steak cut into strips
1 pound vermicelli pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)
Asian vinaigrette
3 teaspoon soy sauce
2 teaspoon roasted sesame oil
4 Tablespoon olive oil
4 Tablespoon rice wine vinegar
Pepper
Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag to use as marinade. Take remaining dressing and place in a separate container in the refrigerator for use later.
Place beef strips into the marinade in plastic bag and allow to marinate for an hour in the refrigerator.
Remove beef from marinade. Discard marinate. Cook beef until it is at the done to our liking. Remove from heat and allow to cool completely.
Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.
ENJOY!
2 teaspoon olive oil
2 cups steamed/cooked broccoli pieces
1 pound flank steak cut into strips
1 pound vermicelli pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)
Asian vinaigrette
3 teaspoon soy sauce
2 teaspoon roasted sesame oil
4 Tablespoon olive oil
4 Tablespoon rice wine vinegar
Pepper
Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag to use as marinade. Take remaining dressing and place in a separate container in the refrigerator for use later.
Place beef strips into the marinade in plastic bag and allow to marinate for an hour in the refrigerator.
Remove beef from marinade. Discard marinate. Cook beef until it is at the done to our liking. Remove from heat and allow to cool completely.
Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.
ENJOY!
Wednesday, July 15, 2009
Chicken Creole with Chile Cream Sauce
NEED:
4 skinless, boneless chicken breasts
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 oz.) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (4 oz.) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice or instant rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.
Stir in sour cream and heat through. Serve over rice.
ENJOY!
4 skinless, boneless chicken breasts
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 oz.) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (4 oz.) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice or instant rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.
Stir in sour cream and heat through. Serve over rice.
ENJOY!
Zucchini Bread
NEED:
2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts
Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.
In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well.
Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans.
Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.
ENJOY!
2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts
Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.
In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well.
Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans.
Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.
ENJOY!
Easy Zucchini Carrot Cake
It is that time of year again. The time when backyard gardens and road side stands produce all the best fresh veggies. Zucchini is always in abundance so why not bake some treats?
NEED:
1/3 cup vegetable oil, such as canola oil, corn oil, or safflower oil
4 large eggs
1 can (8 ounces) crushed pineapple with juice, undrained
1 box (18 ounces) carrot cake mix with pudding in the mix
1 medium zucchini, unpeeled, grated, about 1 1/2 cups grated
1 cup chopped pecans
1/2 cup flaked coconut, optional
Heat oven to 350°. Grease and flour a 13x9x2-inch or 10-inch round baking pan.
With an electric mixer, beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut, if using.
Bake for 45 to 50 minutes, or until the cake bounces back when touched lightly with a finger.
ENJOY!
NEED:
1/3 cup vegetable oil, such as canola oil, corn oil, or safflower oil
4 large eggs
1 can (8 ounces) crushed pineapple with juice, undrained
1 box (18 ounces) carrot cake mix with pudding in the mix
1 medium zucchini, unpeeled, grated, about 1 1/2 cups grated
1 cup chopped pecans
1/2 cup flaked coconut, optional
Heat oven to 350°. Grease and flour a 13x9x2-inch or 10-inch round baking pan.
With an electric mixer, beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut, if using.
Bake for 45 to 50 minutes, or until the cake bounces back when touched lightly with a finger.
ENJOY!
Friday, July 10, 2009
Citrus Chicken and Rice
NEED:
4 skinless, boneless chicken breasts
1 3/4 cups Chicken Broth (regular or low sodium)
1/2 cup orange juice
1 medium onion, chopped
1 cup (uncooked) regular long-grain white rice or you can use instant rice
3 tablespoons chopped fresh parsley
Orange slices
Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.
Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.
** I also making this with pineapple in place of the orange--yummy!
ENJOY!
4 skinless, boneless chicken breasts
1 3/4 cups Chicken Broth (regular or low sodium)
1/2 cup orange juice
1 medium onion, chopped
1 cup (uncooked) regular long-grain white rice or you can use instant rice
3 tablespoons chopped fresh parsley
Orange slices
Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.
Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.
** I also making this with pineapple in place of the orange--yummy!
ENJOY!
Chicken and Asparagus Bundles
NEED:
4 (4 ounce) boneless skinless chicken breast halves
1 pound fresh asparagus spears, trimmed
4 1/2 teaspoons olive or canola oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth
Flatten chicken breasts slightly.
Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with the onions.
Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.
Remove bundles to a serving platter and keep warm.
In a saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce.
ENJOY!
4 (4 ounce) boneless skinless chicken breast halves
1 pound fresh asparagus spears, trimmed
4 1/2 teaspoons olive or canola oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth
Flatten chicken breasts slightly.
Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with the onions.
Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.
Remove bundles to a serving platter and keep warm.
In a saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce.
ENJOY!
Tilapia Asparagus Bundles With White Wine Sauce
NEED:
4 (4 ounce) fillets tilapia
12 asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, chopped
Sauce:
2/3 cup white wine
1 1/2 teaspoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees.
Grease a baking pan.
Wrap each tilapia fillet around 3 spears of asparagus and secure with wooden toothpicks. Season the fish with salt and pepper, then place in prepared baking pan.
Cover with foil and bake for 10 minutes.
Remove the foil and sprinkle the chopped green onion over the fish. Return the pan, uncovered, to the oven to bake for an additional 5 to 10 minutes, or until fish flakes easily with a fork.
While the fish is baking, heat the wine in a small saucepan over medium heat. In a small bowl, combine the cornstarch and lemon juice and whisk until there are no visible clumps. Add the cornstarch mixture to the white wine, cooking and stirring to prevent lumps. Add the dried basil and black pepper and continue to cook for 2 minutes or until the sauce is thickened.
To serve, remove the toothpicks from the tilapia fillets and spoon sauce over top.
ENJOY!
4 (4 ounce) fillets tilapia
12 asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, chopped
Sauce:
2/3 cup white wine
1 1/2 teaspoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees.
Grease a baking pan.
Wrap each tilapia fillet around 3 spears of asparagus and secure with wooden toothpicks. Season the fish with salt and pepper, then place in prepared baking pan.
Cover with foil and bake for 10 minutes.
Remove the foil and sprinkle the chopped green onion over the fish. Return the pan, uncovered, to the oven to bake for an additional 5 to 10 minutes, or until fish flakes easily with a fork.
While the fish is baking, heat the wine in a small saucepan over medium heat. In a small bowl, combine the cornstarch and lemon juice and whisk until there are no visible clumps. Add the cornstarch mixture to the white wine, cooking and stirring to prevent lumps. Add the dried basil and black pepper and continue to cook for 2 minutes or until the sauce is thickened.
To serve, remove the toothpicks from the tilapia fillets and spoon sauce over top.
ENJOY!
Roasted Asparagus Bundles
NEED:
32 thin asparagus spears
1 package(s) (4 ounces) sliced panchetta
Freshly ground black pepper
Place a large baking sheet with sides on bottom rack of oven; heat oven to 450 degrees F. Trim asparagus spears to 6-inch lengths, using a knife or snapping ends off with your hands.
For each bundle, wrap half a pancetta slice around the middle of 2 asparagus spears.
When all 16 bundles are assembled, carefully remove the hot baking sheet from oven. Arrange bundles, evenly spaced, on sheet. Roast 5 minutes. Turn bundles over with tongs. Continue to roast 5 minutes, or until pancetta is crisp and asparagus tender.
To serve, transfer bundles to a plate and finish with a grinding of fresh pepper. Bundles can be served hot, warm, or at room temperature.
ENJOY!
32 thin asparagus spears
1 package(s) (4 ounces) sliced panchetta
Freshly ground black pepper
Place a large baking sheet with sides on bottom rack of oven; heat oven to 450 degrees F. Trim asparagus spears to 6-inch lengths, using a knife or snapping ends off with your hands.
For each bundle, wrap half a pancetta slice around the middle of 2 asparagus spears.
When all 16 bundles are assembled, carefully remove the hot baking sheet from oven. Arrange bundles, evenly spaced, on sheet. Roast 5 minutes. Turn bundles over with tongs. Continue to roast 5 minutes, or until pancetta is crisp and asparagus tender.
To serve, transfer bundles to a plate and finish with a grinding of fresh pepper. Bundles can be served hot, warm, or at room temperature.
ENJOY!
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