I love pork. I don't like pan fried pork chops though. They are always to dry. Cooking them in some oil is ok but then you are added unwanted calories and sometimes taste. I cook mine with ice..yes..ice. I love this trick and gives you some very moist chops.
4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.**
Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.
Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.
Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.
To serve, spoon any cooking juices from skillet over pork, apricots, and beans.
Makes 4 servings.
ENJOY!
Tuesday, June 1, 2010
Gingered Beef & Broccoli Salad Bowl
Some spring veggies are all ready to go and others will be soon. Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
Thursday, February 4, 2010
Hashbrown Quiche
NEED:
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste
Preheat oven to 425 degrees F.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
ENJOY!
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste
Preheat oven to 425 degrees F.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
ENJOY!
Apple Skillet Pancakes
NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired
Preheat the oven to 500 degrees F
In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.
Servings: 4
How kids can help
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
• Pour the batter over the apples.
• Dust with icing sugar.
ENJOY!
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired
Preheat the oven to 500 degrees F
In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.
Servings: 4
How kids can help
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
• Pour the batter over the apples.
• Dust with icing sugar.
ENJOY!
Wednesday, January 13, 2010
Hungarian Goulash
This is one of my favorite winter dishes.
NEED:
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons paprika * FYI Hungarian Paprika is hot..choose according to your taste
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency.
ENJOY!
NEED:
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons paprika * FYI Hungarian Paprika is hot..choose according to your taste
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency.
ENJOY!
Saturday, January 9, 2010
Clam Chowder
NEED:
1/4 pound salt pork, diced
1 large onion, finely chopped
1 cup boiling water
3 medium potatoes, diced
1 teaspoon salt
1/4 teaspoon ground pepper
2 eight ounce cans of minced clams
2 cups skim milk
1 cup heavy cream
Thyme (to taste)
Fry salt pork in a skillet until brown and crisp; remove and drain.
Saute onion in remaining fat until golden brown.
Add water, potatoes, salt and pepper.
Cover mixture and simmer until potatoes are tender.
Add clams with liquid and heat all together.
Add milk and cream; season to taste.
Simmer until ready to serve, but do not allow mixture to boil.
Serve in bowls topped with a dash of thyme
ENJOY!
1/4 pound salt pork, diced
1 large onion, finely chopped
1 cup boiling water
3 medium potatoes, diced
1 teaspoon salt
1/4 teaspoon ground pepper
2 eight ounce cans of minced clams
2 cups skim milk
1 cup heavy cream
Thyme (to taste)
Fry salt pork in a skillet until brown and crisp; remove and drain.
Saute onion in remaining fat until golden brown.
Add water, potatoes, salt and pepper.
Cover mixture and simmer until potatoes are tender.
Add clams with liquid and heat all together.
Add milk and cream; season to taste.
Simmer until ready to serve, but do not allow mixture to boil.
Serve in bowls topped with a dash of thyme
ENJOY!
Sunday, January 3, 2010
Caramel Apple Pork Chops
NEED:
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook until apples are just tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking mixture uncovered in skillet, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
ENJOY!
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook until apples are just tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking mixture uncovered in skillet, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
ENJOY!
Sunday, December 20, 2009
Turkey / Chicken / Tater Tot Bake
This was created as a way to rid my fridge of leftovers. I had some leftover roast turkey and some left over convienent store chicken. Also a bit of turkey gravy.
I added a few more things and tossed it all in the oven. Your amounts will vary according to your taste and of course your leftovers.
Dice up the left over Turkey or Chicken or both, into a large bowl.
Dice one small onion
Dice one large carrot
Dice two stalks of celery
Add to the diced turkey / chicken
Pour in the gravy
Salt / pepper / garlic powder to taste
Spray the appropriate sized baking dish with cooking spray.
Add the mixture.
Top with shredded cheese
Top all that with Tater Tots
Place in a 350 degree oven for about 40 minutes or until the Tater Tots are golden brown.
Not only does this use leftovers, it is a great comfort food.
I served mine with a tossed salad.
ENJOY!
I added a few more things and tossed it all in the oven. Your amounts will vary according to your taste and of course your leftovers.
Dice up the left over Turkey or Chicken or both, into a large bowl.
Dice one small onion
Dice one large carrot
Dice two stalks of celery
Add to the diced turkey / chicken
Pour in the gravy
Salt / pepper / garlic powder to taste
Spray the appropriate sized baking dish with cooking spray.
Add the mixture.
Top with shredded cheese
Top all that with Tater Tots
Place in a 350 degree oven for about 40 minutes or until the Tater Tots are golden brown.
Not only does this use leftovers, it is a great comfort food.
I served mine with a tossed salad.
ENJOY!
Thursday, December 10, 2009
Almond Crescent Cookies
NEED:
1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup ground almonds
1/4 cup of powdered sugar for sprinkling
Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
Add the flour and ground almonds. Mix thoroughly.
Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.
Dust with powdered sugar.
For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.
ENJOY!
1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup ground almonds
1/4 cup of powdered sugar for sprinkling
Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
Add the flour and ground almonds. Mix thoroughly.
Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.
Dust with powdered sugar.
For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.
ENJOY!
Peanut Butter and Chocolate Chip Pancakes.
NEED:
1 cup multi grain pancake mix
1 large egg
1/2 cup peanut butter - smooth or crunchy..according to your taste
1 cup milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon butter
Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve.
Repeat with remaining batter.
ENJOY!
1 cup multi grain pancake mix
1 large egg
1/2 cup peanut butter - smooth or crunchy..according to your taste
1 cup milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon butter
Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve.
Repeat with remaining batter.
ENJOY!
Cheesy Chicken Spaghetti
NEED:
9 ounces uncooked spaghetti
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed
Preheat oven to 350º.
Cook pasta according to package directions, omitting salt. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese.
Bake at 350º for 15 minutes.
ENJOY!
9 ounces uncooked spaghetti
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed
Preheat oven to 350º.
Cook pasta according to package directions, omitting salt. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese.
Bake at 350º for 15 minutes.
ENJOY!
Spinach-Apple Salad With Maple-Cider Vinaigrette
NEED:
Sugared Curried Pecans
1 (6-ounce) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled goat cheese
Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
ENJOY!
Sugared Curried Pecans
1 (6-ounce) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled goat cheese
Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
ENJOY!
Blue Cheese-Bacon Dip
NEED:
7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flat bread or assorted crackers
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flat bread or assorted crackers.
ENJOY!
7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flat bread or assorted crackers
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flat bread or assorted crackers.
ENJOY!
Saturday, December 5, 2009
Cheesy Chicken Taco Casserole
NEED:
1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced
Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes.
Remove foil and cook until top is lightly browned, 10 minutes more.
ENJOY!
1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced
Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes.
Remove foil and cook until top is lightly browned, 10 minutes more.
ENJOY!
Cranberry-Orange Tea Bread Muffins
NEED:
1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 miniature baking cups
Vegetable cooking spray
Orange-Cream Cheese Glaze
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.
Whisk together flour, baking powder, and salt.
Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.
Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins.
ENJOY!
1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 miniature baking cups
Vegetable cooking spray
Orange-Cream Cheese Glaze
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.
Whisk together flour, baking powder, and salt.
Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.
Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins.
ENJOY!
Friday, December 4, 2009
Fixed Up Cauliflower
NEED:
1 small head cauliflower or 3 cups frozen cauliflower
1 tablespoon olive or vegetable oil
1 stalk celery, thinly sliced
2 tablespoons cider vinegar
2 tablespoons lower-sodium chicken broth or water
1 tablespoon chopped drained canned pimientos
1 teaspoon sugar
1⁄4 teaspoon dried thyme leaves
1⁄8 teaspoon black pepper
Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.
Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed.
ENJOY!
1 small head cauliflower or 3 cups frozen cauliflower
1 tablespoon olive or vegetable oil
1 stalk celery, thinly sliced
2 tablespoons cider vinegar
2 tablespoons lower-sodium chicken broth or water
1 tablespoon chopped drained canned pimientos
1 teaspoon sugar
1⁄4 teaspoon dried thyme leaves
1⁄8 teaspoon black pepper
Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.
Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed.
ENJOY!
Monday, November 30, 2009
Artichoke Pasta
NEED:
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)
Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.
Makes 6 servings.
ENJOY!
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)
Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.
Makes 6 servings.
ENJOY!
Saturday, November 28, 2009
Round Steak - in the Crock Pot
I am not a fan of steak..but I made this and WOW..so easy..so tender.
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste
Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.
ENJOY!
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste
Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.
ENJOY!
Thursday, November 26, 2009
Creamy Mexican Crockpot Chicken or Turkey
NEED:
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
Turkey Pesto Casserole
NEED:
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
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