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Wednesday, August 31, 2011

Coffee Cup Scramble

No need to skip breakfast with this quick and easy recipe for Coffee
Cup Scramble. It cooks up fast in the microwave for a healthy way to
start your day.

Serves: 1
Cooking Time: 1 min

2 eggs
2 tablespoons milk
2 tablespoons shredded Cheddar cheese
Salt and pepper to taste

Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add
eggs and milk; beat until blended.

Microwave 45 seconds at high power; stir. Microwave 30 to 45 seconds
more, or until eggs are almost set (see Note).

Top with cheese, season with salt and pepper, and serve

Spicy Fried Green Tomatoes

Prep Time: 10 Min

Cook Time: 10 Min
Ready In: 20 Min
Servings 6

1 1/2 cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 eggs, lightly beaten
1 (12 fluid ounce) can beer
1/2 cup oil for frying
5 green tomatoes, sliced 1/2 inch thick

In a bowl, mix the flour, black pepper, red pepper, garlic powder,
eggs, and beer. The mixture should resemble pancake batter.

Heat the oil in a skillet over medium heat. Dip tomato slices in the batter
to coat, then fry in the skillet 5 minutes on each side, until golden brown.
Eat while hot.

Nutritional Information
Amount Per Serving Calories: 207
Total Fat: 4.1g
Cholesterol: 70mg

Lemony Sauced Chicken Breasts

serves 4, prep 10 min, cook 15 min

2 medium boneless, skinless chicken breasts
1 tbsp butter
1 tbsp oil
salt and pepper
2 tbsp lemon juice
2 tbsp dry white wine
1/2 cup chicken broth

Trim all visible fat from the chicken breasts.

Place one breast in a large zip-top plastic blag and use a flat mallet or
heavy bottle to pound it to an even thinness, the breast should be fairly
large and flat.

Remove the breast from the bag and cut into two equally sized portions.
Repeat with the other breast so you have four chicken breast paillards.

Heat a large frying pan over medium heat, then when hot, add the
butter and oil.

Once butter is melted, season chicken with salt and pepper then
place in the pan. Cook undisturbed until chicken has turned white
about halfway up on the sides, about 5 minutes.

Flip chicken with tongs and finish cooking, about 5 more minutes.
Remove chicken to a serving plate and keep warm in an oven or
under foil.

Add lemon juice and white wine to the pan, scraping up all of the
browned bits in the bottom of the pan. Add chicken broth and boil
until reduced by about half and sauce is slightly thick.

Serve chicken drizzled with about 1 to 2 tbsp of sauce.

The base of this dish is a very, very basic mushroom risotto. There is
almost no prep work required (tell me you have an egg slicer for slicing
your mushrooms) and the stirring can be done while working on your
other dishes. Just get it started and then it cooks itself while you make
the chicken and pan sauce.

Mediterranean Chicken with Rosemary Orzo

1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 cup uncooked orzo or rosamarina pasta
1 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup water
2 teaspoons chopped fresh
       or 1/2 teaspoon dried rosemary leaves
1/4 teaspoon salt
1 medium zucchini, cut lengthwise into fourths,
       then cut crosswise into slices (3/4 cup)
2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium bell pepper, chopped (1/2 cup)

1. Heat 10-inch nonstick skillet over medium-high heat. Cook chicken
in skillet about 5 minutes, stirring frequently, until brown.

2. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover
and simmer about 8 minutes or until most of the liquid is absorbed.

3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover
and simmer about 5 minutes, stirring once, until bell pepper is crisp-
tender and pasta is tender.

Smokin' Tetrazzini


12 ounces dried multigrain, spinach,
        or whole wheat fettuccine or linguine
3/4 cup dried tomatoes (not oil-packed), snipped
3 cups sliced fresh mushrooms (8 ounces)
2 medium red sweet peppers, cut into bite-size strips (2 cups)
1 medium onion, chopped (1/2 cup)
2 tablespoons olive oil
2 tablespoons all-purpose flour
1-1/3 cups milk
1 cup water
2 cups shredded smoked gouda cheese
        or smoked cheddar cheese (8 ounces)
Salt and ground black pepper
2 cups shredded roasted turkey or chicken
2 tablespoons sliced almonds, toasted
Shredded smoked gouda cheese or smoked cheddar cheese (optional)

1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish; set
aside. Cook pasta according to package directions, adding dried
tomatoes to boiling water with the pasta; drain.

2. For sauce, in a large skillet, cook mushrooms, sweet peppers, and
onion in hot oil over medium heat until tender. Stir in flour. Gradually stir
in milk and the 1 cup water. Cook and stir until slightly thickened and
bubbly. Gradually add the 2 cups cheese, stirring until melted. Season
to taste with salt and pepper.

3. In a large bowl, combine cooked pasta mixture, sauce, and turkey.
Transfer mixture to the prepared baking dish. Sprinkle with almonds.

4. Bake, covered, about 30 minutes or until heated through. Let stand
for 5 minutes before serving. If desired, sprinkle each serving with
additional cheese. Makes 6 servings.

Tuesday, August 30, 2011

Breakfast Quesadillas


3 eggs
2 flour tortillas (8 inches)
1/2 cup shredded fontina cheese
2 bacon strips, cooked and crumbled
1 green onion, thinly sliced
Sour cream and salsa, optional

In a small bowl, whisk the eggs. Coat a large skillet with cooking
spray. Add eggs; cook and stir over medium heat until completely set.

Place tortillas on a griddle. Spoon eggs over half of each tortilla;
sprinkle with cheese, bacon and onion. Fold over and cook over low
heat for 1-2 minutes on each side or until cheese is melted. Serve with
sour cream and salsa. Yield: 2 servings

Mouth Watering Peanut Butter Cookies

Peanut butter isn't just for sandwiches anymore!
Try making Mouth-Watering Peanut Butter Cookies.

Cooking Time: 10 min

1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 cup creamy peanut butter
2 eggs
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt

1. Cream butter, sugar and peanut butter with mixer.
2. Add unbeaten eggs.
3. Add flour and soda and salt.
4. Form into large balls.
5. Place on ungreased cookie sheets.
6. Flatten both ways with sugar-coated fork.
7. Bake cookies at 325 degrees F for 10 minutes.

Chicken Divan Casserole

2 tablespoons butter or margarine

3 tablespoons Gold Medal® all-purpose flour
2 teaspoons chicken bouillon granules
2 cups milk
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 boxes (9 oz each)
     Green Giant® frozen broccoli spears, thawed, drained
3 cups cubed cooked chicken or turkey
1/2 cup shredded Cheddar cheese (2 oz)

1/3 cup Progresso® plain bread crumbs
1 tablespoon butter or margarine, melted

1. Heat oven to 350°F. In 2-quart saucepan, melt 2 tablespoons butter
over medium heat. Stir in flour and bouillon granules. Gradually stir in
milk, cooking and stirring constantly with wire whisk, until mixture boils
and thickens. Stir in mayonnaise and mustard until well blended.

2. In ungreased 12x8-inch (2-quart) glass baking dish, arrange
broccoli spears. Top with chicken. Spoon sauce over chicken.
Sprinkle with cheese.

3. In small bowl, mix topping ingredients; sprinkle over top. Bake
about 30 minutes or until thoroughly heated

Crab-Stuffed Chicken


8 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
3 tablespoons butter
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1/3 cup dry white wine
1 tablespoon butter
1 cup chopped fresh mushrooms
1/4 cup chopped onion
1 6-ounce can crabmeat, drained, flaked, and cartilage removed
1/2 cup coarsely crushed saltine crackers (10 crackers)
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
Dash ground black pepper
2 tablespoons butter
1 cup shredded Swiss cheese (4 ounces)
1/2 teaspoon paprika

1. Preheat oven to 350 degrees F. Place each chicken breast half
between two pieces of plastic wrap. Using the flat side of a meat mallet,
pound chicken lightly until about 1/8 inch thick. Remove plastic wrap.

2. For sauce, in a medium saucepan, melt the 3 tablespoons butter over
medium heat. Stir in flour. Gradually stir in milk, broth, and wine. Cook
and stir until thickened and bubbly. Set aside.

3. For filling, in a medium skillet, heat the 1 tablespoon butter over
medium heat. Add mushrooms and onion; cook until tender. Stir in crab-
meat, crackers, parsley, salt, and pepper. Stir in 2 tablespoons of the
sauce. Place about 1/4 cup of the filling on each piece of chicken. Fold
in sides; roll up. Secure with wooden toothpicks, if necessary. In a large
skillet, heat the 2 tablespoons butter over medium heat. Cook chicken
rolls, half at a time, in hot butter until brown on all sides.

4. Arrange chicken rolls, seam sides down, in an ungreased 3-quart
rectangular baking dish. Top with the remaining sauce. Bake, covered,
about 35 minutes or until chicken is no longer pink. Sprinkle with
cheese and paprika. Bake, uncovered, about 2 minutes more or until
cheese is melted. Remove toothpicks, if using.

5. Transfer chicken to a serving platter. Whisk mixture in baking dish;
pass with chicken. Makes 8 servings.

Lemon Pepper and Rosemary Roasted Chicken

Paula Deen

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

1 Whole Roasting Chicken, cavity cleaned
4 stems of Fresh Rosemary, Divided
1/2 Head of Garlic
1 lemon, Halved
1/2 C butter, softened
2 T Paula Deen Lemon Pepper Seasoning, divided
A small section of butcher’s twine for tying legs
Lemon slices for garnish

Pre-heat oven to 350°F.
Wash and pat dry chicken.

Sprinkle 1 t salt inside cavity. Stuff lemon halves, garlic and one stem
of rosemary inside cavity. Note: Rosemary can be sticking out of bird.

Being careful not to tear the skin, gently separate skin from breast meat
and stuff two sprigs of rosemary under the skin. Rub the entire bird
with the softened butter.
Sprinkle evenly with the Paula Deen Lemon Pepper Seasoning.

Soak a small section of butchers twine in water. Tie legs of bird
together using soaked twine.

Tuck wings under bird.

Cut the tops off of some garlic heads, drizzle with olive oil and toss in
the roasting pan with your chicken. Never miss the chance to have
roasted garlic. Great as a spread on ciabatta bread with the chicken!

Place in a shallow roasting pan (breast side up) and bake until internal
temp reaches 165º and juices run clear. Let rest before serving.

Garnish with lemon slices up the breast of the chicken and rosemary
tucked in between

Monday, August 29, 2011

Heavenly Caramel Pie


1 Box Pillsbury® refrigerated pie crusts, softened as directed on box
1-1/2 Cups caramel ice cream topping (from two 12.25-oz jars)
1/4 Cup Fisher® Chef's Naturals® Chopped Pecans
2 Packages (8 oz each) cream cheese, softened
1 Container (8 oz) frozen whipped topping, thawed (3 cups)
1/2 Cup Fisher® Chef's Naturals® Pecan Halves

1 Heat oven to 450ºF. Make pie crust as directed on box for One-Crust
Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until
light golden brown. Cool completely on cooling rack, about 15 minutes.

2 In small bowl, mix 1/4 cup of the caramel topping and the chopped
pecans. Spread mixture over bottom of cooled pie crust.

3 In large bowl, beat cream cheese and 1 cup of the caramel topping
with electric mixer on medium speed until well blended. Fold in whipped
topping just until blended (do not overmix). Spoon cream cheese mixture
into pie crust. Refrigerate at least 2 hours until set.

4 Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel 
topping over pie. Cover and refrigerate any remaining pie

Zesty Italian Crescent Casserole

Here's a casserole classic!
The beefy, cheesy filling is topped with flaky crescents.

1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted

Heat oven to 375 F. In large skillet, cook ground beef and onion over
medium heat for 8 to 10 minutes or until beef is thoroughly cooked,
stirring frequently. Drain. Stir in pasta sauce cook until thoroughly
heated. Meanwhile, in medium bowl, combine mozzarella cheese and
sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or
10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking
dish. Spoon cheese mixture over beef mixture. Unroll dough over
cheese mixture. (If using pie pan, separate dough into 8 triangles;
arrange points toward center over cheese mixture, crimping outside
edges if necessary.) In small bowl, mix Parmesan cheese and butter.
Spread evenly over dough. Bake at 375 F. for 18 to 25 minutes or
until deep golden brown.

High Altitude (3500-6500 ft) Bake at 375 F. for 22 to 25 minutes.


Chicken Madeira

Paula Deen

Here’s a classic fricassee from old Savannah. Until well into the twentieth
century, Madeira, a sherry-like wine from an island near Morocco,
was one of the most popular in our city, not only for drinking, but for
cooking. It’s only natural then that it had a hand in the way our spring
bird came to the table.

Serves 4
8 tablespoons unsalted butter
1 chicken, weighing no more than 2½–to-3 pounds, cut up as for frying
Salt and whole white pepper in a peppermill
1 cup minced shallots or yellow onion (about 5 medium shallots or 1 onion)
8 ounces fresh brown (crimini) mushrooms, wiped clean with a dry
     cloth and thickly sliced
1 cup thinly sliced leeks
2 tablespoons chopped fresh sage
1 cup medium dry (Sercial) Madeira
1 cup chicken broth
½ cup heavy cream
1 tablespoon all purpose flour
½ cup thinly sliced green onions

Warm 6 tablespoons of butter over medium heat in a deep, heavy-bottomed,
lidded skillet that will hold the chicken in one layer. Season the chicken
well with salt and pepper and when the butter is hot, add it to the pan.
Sauté, turning frequently, until browned on all sides, about 8 minutes,
and remove it to a warm platter.

Add the shallots and sauté, tossing frequently, until golden, about 5
minutes. Add the mushrooms and sauté until they are beginning to color,
about 2 minutes. Add the leeks and sage and sauté until fragrant.

Add the Madeira, stirring and scraping the bottom of the pan, and bring
it to a boil. Add the broth, let it come back to a boil, and return the chicken
to the pan. Reduce the heat to a slow simmer and cook gently until the
chicken is tender, about 20 minutes longer.

Remove the chicken to a warm platter. Raise the heat to medium high,
add the cream, and cook, stirring constantly, until lightly reduced. Knead
the flour into the remaining butter and add it in bits, stirring constantly.
Simmer until thickened, about 4 minutes longer, and stir in the green
onion. Turn off the heat, pour the sauce over the chicken, and serve

Chocolate-Covered Bugs

Yield: 12 servings

Red-licorice whips
24 Soft caramel candies
6 oz Chocolate chips

Colored sprinkles
Red hots
Sliced almonds
Assorted decors and dragees

Line a baking sheet with waxed paper.
Cut licorice into small pieces.

Use your hands to flatten each caramel into a small oval.

Press bits of licorice onto 12 of the flattened caramels to make legs. Top
each with a second caramel and press edges to seal.

Put on prepared baking sheet.

Put chocolate in a microwave-safe bowl. Microwave on High about 1
minute. Stir and then microwave on High 1 minute longer.

Remove from oven and stir until melted.

Spoon melted chocolate over each candy. Decorate with nuts and candy.

Christmas Cheer Candy

3 cups granulated sugar

1 cup white Karo syrup
1 1/2 cups light cream
1 teaspoon vanilla extract
1/2 pound candied mixed fruits
1/2 pound English walnuts
1/2 pound Brazil nuts
1/2 pound pecans

Bring sugar, syrup and cream to a boil in a heavy boiler. Boil for 8
minutes, stirring constantly, until mixture forms a soft ball in cold water.
Remove from heat and add vanilla extract. Beat until mixture begins
to thicken or is very light in color. Add fruit and nuts. Stir. Pour into
buttered pan. Cool and cut into small squares.

This candy keeps well and the flavor improves with age.

Sunday, August 28, 2011

Barbecue Brisket and Noodles [slowcooker]

Recreate grandma's brisket with this easy slow cooker recipe. You will
love the combination of the rich barbecue sauce and the spicy horseradish.
The kids will love eating this tender meat with wide noodles.

2 1/2 pounds beef brisket
1 cup bottled hickory-smoke barbecue sauce
1 tablespoon prepared horseradish
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 ounces wide noodles

Place brisket in slow cooker. In a small bowl, combine barbecue sauce,
horseradish, mustard, salt, and pepper. Pour over brisket.

Cover and cook on low 7 to 8 hours or until brisket is tender.
Cook noodles according to package directions; drain.
Slice meat. Arrange sliced meat on noodles and top with sauce.

Wild Rice with Chicken and Sugar Snap Peas

Makes: 6 servings

Prep: 10 minutes
Slow Cook: 5 hours on LOW

1-1/2 cups wild rice mix
2-3/4 cups vegetable broth
1 pound chicken breast tenders, cut into 1-inch pieces
1 shallot, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
8 ounces sugar snap peas, trimmed and halved
2 tablespoons raspberry vinegar
1/2 cup chopped toasted walnuts
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head Boston lettuce

1. Rinse rice under cold water. Place rice in slow cooker bowl and add
the broth, chicken, shallot, carrot and celery. Cover and cook on LOW
for about 5 hours or until rice kernels are open but not mushy.

2. Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.

3. Remove 12 small bowl-shaped leaves from head of lettuce; rinse and
pat dry. Spoon about 1/2 cup rice mixture into each lettuce cup and serve.

Nutrition Facts
Servings Per Recipe 6 servings
Calories338, Total Fat (g)9, Saturated Fat (g)1,
Cholesterol (mg)44, Sodium (mg)696, Carbohydrate (g)42,
Fiber (g)5, Protein (g)24,
Percent Daily Values are based on a 2,000 calorie diet

Black Bottom Banana Bread

1/2 cup butter, softened

2/3 cup granulated sugar
3 eggs
1/4 cup milk
1 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1-2/3 cups mashed ripe bananas (3 to 4 medium)
1-1/4 cups semisweet chocolate chips

Heat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan and
set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed,
about 1 minute. Stop mixer and add eggs. Continue beating until fluffy,
about 1 minute. Add milk and stir until combined. Remove from mixer.

In another mixing bowl, sift together flour, baking soda and salt. With a
wooden spoon, stir flour-mixture and mashed bananas into the creamed
butter-mixture until combined. Stir in chocolate chips and pour batter
into prepared loaf pan.

Bake for 55 to 60 minutes or until wooden pick inserted in center of bread
comes out clean. Remove from oven and place pan on wire rack for 10
minutes. Gently remove loaf from pan and cool completely on wire rack.

For best flavor, when cooled, wrap bread in foil and allow bread to rest
at room temperature overnight before slicing.

Bourbon Pecan Bread

3/4 cup raisins

1/3 cup bourbon
3/4 cup (1 1/2 sticks) butter or margarine, softened
6 eggs, separated
1 1/2 cups granulated sugar, divided
2 1/4 cups flour
1 1/2 teaspoons vanilla extract
1 cup pecan nutmeats, broken

Soak raisins in bourbon for 2 hours and drain, reserving bourbon.

Add more bourbon to make 1/3 cup.

Grease two bread loaf pans and line pan bottoms with greased wax
paper. Heat oven to 350 degrees F.

Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one
at a time, beating well. Add flour in thirds, alternating with bourbon. Mix
until blended. Stir in raisins, pecans, and vanilla extract.

With clean beaters, beat egg whites until soft peaks form. Gradually beat
in remaining 1 cup sugar; beat until stiff. Fold egg whites into batter; turn
in to pans and bake 1 hour

Super-Stuffed French Toast

Recipe courtesy Aaron McCargo, Jr.

Show: Big Daddy's House
Episode: Keep me in Bed
6 servings

6 jumbo eggs, beaten
1/4 cup heavy cream
2 tablespoons vanilla extract
2 tablespoons ground cinnamon, plus more for topping
1/4 cup sugar
12 slices brioche bread, about 1/2-inch thick
6 ounces apple pie filling
6 ounces cherry pie filling
Cooking spray
Powdered sugar, for topping

Preheat indoor grill or griddle.

In a medium bowl, whisk together eggs, cream, vanilla, cinnamon,
pinch of salt and sugar until well combined.

Lay 6 slices of bread out and lightly brush egg mixture around edges.
Press a "pocket" in the middle of each slice of bread for the
filling. Heap 2 teaspoons of apple or cherry pie filling in the
middle of each bread pocket.

Take remaining 6 slices and brush the edges with egg mixture. Place
on top of bread with filling and seal edges with fingers.

Dip stuffed bread in the egg mixture and place on sprayed griddle;
cook for 6 to 8 minutes, turning once, until lightly browned.
Sprinkle with cinnamon and/or powdered sugar.

Saturday, August 27, 2011

Crock Pot Full of Pot Roast

When I make this, the beef literally falls off the bone. The bones and
the ingredients in this roast make a rich broth, a thickener really isn't necessary.

Shared by SandisPantry,
San Diego

4 lg. Carrots, cut in half
4 stalks celery, cut in half
1 lg. Red onion, quartered
2 sprigs fresh rosemary
1 sprig fresh thyme
1 garlic bulb, slice top off
1 scallion, peeled and chopped
1 stick butter, cut 1-inch thick pieces
4 lb. 7-bone beef roast
2 Tbs. Kosher salt
2 Tbs. Freshly ground black pepper
1 C. Beef broth
2 Tbs. Worcestershire sauce
1/2 C. Red wine
1 lb. Yukon small gold potatoes, scrubbed, skins on and cut in half

Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion
in bottom of 6-qt. Crock pot. Scatter butter over the vegetables. Salt
and pepper the beef roast on both sides. Lay on top of vegetables.
Mix broth, Worcestershire sauce and red wine together. Then pour
mixture over ingredients in crock pot. Cook on low for 6 hours. Add
potatoes to crock pot and cook on high an additional 2 hours.
Carefully remove roast. It will probably be so tender it falls off the
bone. Remove vegetables and keep all warm. Discard the sprigs of
rosemary, thyme and garlic. Strain juice and make gravy if desired.
Make a rough and mix into the boiling broth, stir until thickened.

Slow Cooker Turkey Tacos

Spicy strips of turkey tender are tucked inside crispy taco shells for a
mouthwatering Tex-Mex meal!

Prep Time 25 Minutes
Total Time 7:25 Hrs:Mins
Makes 12 Tacos

1 (15 oz) spicy chili beans in sauce, undrained
1 Medium onion, chopped (1/2 cup)
1 1/2 Lb turkey thighs, skin removed
1 Package (1.25 oz) Old El Paso® taco seasoning mix
1/2 Cup Old El Paso® Thick 'n Chunky salsa
1 Package (4.6 oz) Old El Paso® taco shells (12 shells)
1 Cup shredded lettuce
1 Large tomato, chopped (1 cup)
1 Cup shredded cheese

In 3- to 4-quart slow cooker, mix chili beans and onion. Top with
turkey. Sprinkle taco seasoning over turkey; spoon salsa over top.

Cover; cook on Low heat setting 7 to 9 hours.

Place turkey on cutting board. Remove meat from bones; discard
bones. Using 2 forks, pull turkey into shreds. Stir turkey into bean
mixture in cooker.

Heat taco shells as directed on package. Spoon turkey mixture into
taco shells. Top with lettuce, tomato and cheese.

Makes 12 tacos

Chocolate-Chili Eggs

2 tbsp (30 mL) olive oil
1 yellow onion, diced
2 large cloves garlic, minced
1 red bell pepper, finely chopped
19-oz (540-mL) can black beans, rinsed, drained
1-1/2 tbsp (22 mL) grated cacao or dark chocolate that’s at least 70% pure
Kosher salt + freshly ground pepper to taste

1 tbsp (15 mL) Asian chili oil
4 eggs
4 slices toast
2 tbsp (30 mL) grated cacao or dark chocolate that’s at least 70% pure
2 avocados, thinly sliced
2 tomatoes, sliced

For beans, heat oil in large skillet over medium. Add onions, garlic and
bell pepper. Cook, stirring, until soft, about 7 minutes. Add beans and
cacao. Season with salt and pepper. Cook, stirring, until warmed.

For eggs, heat oil in large non-stick skillet over medium. Add eggs,
in batches if necessary, and fry to desired doneness.

To assemble, place 1 slice toast on each plate; top each with 1 egg.
Sprinkle equal amounts cacao over each. Alongside eggs, arrange
equal portions avocados, tomatoes and beans.

Makes 4 servings.

Star-tested by Jennifer Bain

Mummy Sausage Breakfast Kolaches

makes a dozen,
prep 15 min (after cooking sausage),
cook 10 min

12 breakfast sausage links, cooked, any flavor (maple, spicy, etc..)
12 crescent dough pieces, canned, refrigerated
mustard for mummy eyes

Cook your sausages. Preheat the oven to 375°F.

Using kitchen shears or a sharp knife, cut your crescent dough into
long strips.

Wrap each sausage in strips of dough leaving a space towards one end
for the mummy’s face. You may have leftover crescent dough.

Bake kolaches for about 10 minutes or until golden brown.

When ready to serve, use a toothpick or knife tip dipped in mustard
to make two eyes.

You can make ketchup eyes too but they don’t stand out as well. You
can also do this with party sausages or hot dogs for finger food. If you
don’t have time to make these in the morning before running out to
school or work, you can make them at night, refrigerate, and reheat
them in the oven for a few minutes. The microwave works too, for an
even faster option, but they will be softer

Sausage and Broccoli Breakfast Frittata

serves 8, prep 10 min, cook 40 min

1/2 lb breakfast sausage, cooked
2 cups broccoli florets, frozen
1/4 cup sharp cheddar cheese, shredded
4 eggs
1/2 cup egg whites
1/2 cup milk
salt and pepper

Grease a 9 inch deep dish pie plate and preheat oven to 400° F.

Layer broccoli, sausage and cheese in pie plate.

In a bowl or large measuring cup, whip together eggs, egg whites, and
milk with a fork. Sprinkle with salt and pepper.

Pour egg mixture over ingredients in the pie plate.

Place pie plate in the oven and bake for 30-40 minutes or until
completely set and browned on top.

Cool, slice into wedges and serve.

Friday, August 26, 2011

Aunt Fran's Goulash

When I was a young girl, Aunt Fran always made this when we went to brother and I would have been disappointed if she didn't because
it was our favorite. It's quick to make on busy days, and also freezes
well.—LaVergne Krones, Matteson, Illinois

4-6 Servings
Prep/Total Time: 25 min.

1-1/2 pounds ground beef
1 medium onion, diced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 teaspoon beef bouillon granules
1-1/2 cups water
Dash pepper
8 ounces spiral pasta, cooked and drained
Grated Parmesan cheese, optional

In a skillet, cook beef and onion over medium heat until no longer
pink; drain and set aside. In a large saucepan, combine the beans,
soup, tomato sauce, beans, bouillon, water and pepper. Add cooked
noodles and beef; heat through. If desired, garnish with Parmesan
cheese. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 436 calories, 11 g fat
(5 g saturated fat), 56 mg cholesterol, 816 mg sodium, 52 g
carbohydrate, 6 g fiber, 31 g protein.

Vanilla Dessert Sandwiches

These extra-crisp cookies feature vanilla cream cheese filling.

Makes: 24 sandwich cookies
Prep: 45 minutes
Chill: 30 minutes
Bake: 10 minutes per batch
Cool: 1 minute

3 cups unbleached all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 Tbsp. milk
1 Tbsp. vanilla extract
1 tsp. pure ground vanilla beans* or 2 tsp. vanilla extract
Vanilla sugar (recipe below)
1 recipe Vanilla Cream Cheese Frosting (recipe below)

1. In medium bowl whisk together flour, cream of tartar, baking soda,
and salt. Set aside.

2. In large bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add granulated sugar and beat until smooth and creamy.
Beat in milk, vanilla, and ground vanilla. Beat in as much of the flour
mixture as you can with the mixer. Stir in remaining flour mixture by
hand. Dough will be soft.

3. Divide dough in half. Cover and chill dough about 30 minutes or until
easy to handle. On lightly floured surface, roll half the dough at a time
until 1/8 inch thick.

4. Preheat oven to 350 degrees F. Using a 3-inch round cookie cutter,
cut out circles from dough. Using a 1-inch round cookie cutter, cut out
circles from the centers of half the dough circles. Place dough circles
on parchment paper-lined cookie sheets. Reroll scraps, including the
1-inch dough rounds, and cut out additional dough circles as directed.
Repeat with remaining dough half.

5. Sprinkle the dough circles that have the centers cut out with vanilla
sugar. Bake cookies for 10 to 12 minutes or until golden brown. Let
cookies cool on cookie sheets for 1 minute. Transfer cookies to wire
racks to cool completely.

6. Spread bottoms of the solid cookies with about 1-1/2 teaspoons of
the Vanilla Cream Cheese Frosting. Top each with one of the cookies
with the center hole, sugar side up. Refrigerate filled cookies to store.
Makes 24 sandwich cookies.

Vanilla Cream Cheese Frosting: In a medium bowl stir together
6 ounces cream cheese, softened; 1/4 cup powdered sugar; and
1 teaspoon vanilla extract until smooth.

Note: *Ground vanilla beans should not be confused with vanilla powder.

Vanilla Sugar: Pour 4 cups of sugar into a large, clean jar. Using a
sharp paring knife, slit 1 vanilla bean lengthwise. Insert both halves
into sugar, making sure all of the bean is covered with sugar. Secure
lid and store in a cool, dry place for 2 weeks before using. (Will keep indefinitely.)

Nutrition Facts
Servings Per Recipe 24 sandwich cookies
Calories 223, Total Fat (g)10,  Saturated Fat (g)6,
Monounsaturated Fat (g)3,  Cholesterol (mg)28,
Sodium (mg)126,  Carbohydrate (g)31,  Total Sugar (g)18,
Protein (g)2,  Calcium (DV%)1,  Iron (DV%)4,
Percent Daily Values are based on a 2,000 calorie diet

Nicholas & Sebastian's Pumpkin Pie Latte

The perfect Halloween coffee!

Also great for the Thanksgiving season too. Not just flavored with
cinnamon and allspice, this latte actually contains pureed pumpkin.
It's spicy, thick and deliciously wonderful.

1 tbs canned pumpkin
2 tbs vanilla extract
1/4 tsp cinnamon, ground
1 cup milk
1/2 cup strong coffee, or 1/4 cup espresso

In a saucepan, heat your milk and pumpkin until steaming. Stir in vanilla
and cinnamon. Put mixture in a blender, and blend for 15-20 seconds
until thick and foamy. Pour into tall glass, then add coffee (or espresso).
Top with a sprinkling of pumpkin pie spice or ground nutmeg. Serves 1

Orange Juice Special

1 Cup of frozen orange juice concentrate

1 Cup Milk (I used whole)
1 tsp Vanilla (give or take, I eyeball it)
1/2 Cup sugar (more to taste if you like)

Place all ingredients in blender and mix until frothy. Pour over ice to serve.
Makes about four.

Thursday, August 25, 2011

Asparagus and Mozzarella Stuffed Chicken Breasts

Prep Time:  20 Min
Cook Time:  25 Min
Ready In:  45 Min
Original Recipe Yield 2 servings

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-
inch baking dish.

Place each chicken breast between two sheets of heavy plastic (reseal-
able freezer bags work well) on a solid, level surface. Firmly pound the
chicken with the smooth side of a meat mallet to an even thickness of
about 1/4 inch. Sprinkle each side with salt and pepper.

Place 4 spears of asparagus down the center of a chicken breast,
and spread about 1/4 cup of mozzarella cheese over the asparagus.
Repeat with the other chicken breast, and roll the chicken around the
asparagus and cheese to make a tidy, compact roll. Place the rolls seam
sides down in the prepared baking dish, and sprinkle each with about
 2 tablespoons of bread crumbs.

Bake in the preheated oven until the juices run clear when pricked
with a fork, about 25 minutes. An instant-read thermometer inserted
into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information
Amount Per Serving Calories: 390
Total Fat: 10.8g
Cholesterol: 147mg Powered by ESHA Nutrient Database

Vanilla-Sparkling Wine Pound Cake

Sparkling wine in the batter and glaze adds a unique brightness to this
party-worthy dessert. "I use vanilla paste here for its intense flavor,"
says recipe developer Alice Medrich. "You can also use an equal
amount of vanilla extract in place of the paste."

Prep: 30 minutes
Bake: 50 minutes
Cool: 15 minutes

3 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sparkling wine or milk
3 Tbsp. sour cream
2 cups sugar
3/4 cup unsalted butter, melted
1/4 cup safflower or canola oil
5 cold eggs
2 Tbsp. vanilla paste or vanilla extract
1 recipe Sparkling Wine Glaze, recipe below

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube
pan; set aside. In large bowl mix together flour, baking powder, and
salt. Sift mixture; set aside. Stir together sparkling wine and sour cream;
set aside.

2. In large mixing bowl beat sugar, melted butter, and oil with electric
mixer until well combined. Add eggs, one at a time, beating well after each.
Beat in vanilla paste. Beat on medium to high 3 to 5 minutes or until
thicker and lighter in color. Add one-third the flour mixture; beat on
low just until combined, scraping sides of bowl as needed. Add half
the wine mixture; beat just until combined. Repeat with one-third the
flour mixture, the remaining wine mixture, and remaining flour mixture.
With rubber spatula scrape batter into prepared pan.

3. Bake 50 to 55 minutes or until a wooden pick inserted near center
comes out clean. Cool in pan on wire rack 15 minutes. Turn out on rack;
cool completely. Drizzle with Sparkling Wine Glaze. Makes 16 servings.

4. Sparkling Wine Glaze: In small bowl combine 1 cup powdered sugar
and 1 Tbsp. sparkling wine. Stir in additional wine, 1 tsp. at a time, to
reach drizzling consistency.

Nutrition Facts
Calories361, Total Fat (g)14, Saturated Fat (g)6,
Monounsaturated Fat (g)3, Polyunsaturated Fat (g)3,
Cholesterol (mg)90, Sodium (mg)145,
Carbohydrate (g)51, Total Sugar (g)33,
Fiber (g)1, Protein (g)5, Calcium (DV%)4, Iron (DV%)8,

Percent Daily Values are based on a 2,000 calorie diet

Bloody Mary Steak

2 cups V8 Juice (spicy if you can find it)

2 tbsp prepared horseradish
4 cloves garlic, minced
Juice of 1 lemon
½ tbsp. Worcestershire sauce
Hot sauce, to taste
Black pepper, to taste
1 lb skirt steak, or flank steak

Combine V8, horseradish, garlic, lemon juice, Worcestershire sauce,
hot sauce and pepper in a baking dish and use a whisk to mix. Add
steak and turn to coat.
Cover with plastic wrap and refrigerate. Marinate for at least 2 hours.
Up to 12.
Preheat a grill (or a grill pan). Pour off marinade and discard. Dry well.
When the grill, or pan is hot, put steak in and cook for 3-5 minutes
per side, depending on how well done you want it.

Let meat rest. Slice thinly, against the grain.
Serve with roasted asparagus and mashed sweet potatoes
   (mashed with a bit of stock or water, or Fat Free Half and Half).

Yield: 4 servings

Source: Cook This, Not That – Yellow Edition

Fruit and Nut Cheese Ball

4 cups (16 ounces) sharp Cheddar cheese, shredded

3/4 cup butter, softened
2 tablespoons Dijon mustard
2 tablespoons milk
2 teaspoons Worcestershire sauce
1/2 cup mixed dried fruit, chopped
1/2 cup sliced almonds, toasted

Position knife blade in food processor bowl; add first 5 ingredients.
Process 1 minute or until smooth. Chill 30 minutes.

Shape into a ball. Roll in dried fruit and almonds, pressing gently to make
fruit and almonds adhere. Chill up to 2 days.

Let sit 1 hour before serving.

Serve with crackers.

Meatballs Stroganoff


1-12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring
to boiling; reduce heat. Cover and simmer about 15 minutes or until
meatballs are heated through.

2. In a small bowl, stir together sour cream and flour. Whisk in milk
and mustard. Stir sour cream mixture into skillet. Cook and stir until
thickened and bubbly. Cook and stir for 1 minute more. Serve over
hot cooked noodles. If desired, stir in snipped fresh parsley.
Makes 6 to 8 servings

Wednesday, August 24, 2011

Pepper Jack Chicken


6 boneless skinless chicken breast halves (5 ounces each), cut into chunks
1 each small green, sweet red and orange pepper, cut into thin strips
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup chunky salsa
1/8 teaspoon chili powder
4-1/2 cups hot cooked rice

In a 3-qt. Slow cooker, combine the chicken, peppers, soup, salsa
and chili powder. Cover and cook on low for 5-6 hours or until chicken
is no longer pink. Serve with rice. Yield: 6 servings.

Nutrition Facts: 1 cup chicken mixture with 3/4 cup rice equals
360 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol,
553 mg sodium, 41 g carbohydrate, 2 g fiber, 34 g protein.
Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.

Shredded Pork Burritos

Pork roast is slow-cooked with savory and sweet ingredients, including
a can of cola, to create tender, shredded pork burritos. A tomatillo
sauce, made easy with a dressing mix, tops the pork for an out-of-this-
world entree.

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced

1 cup mayonnaise
1/2 cup 2% milk
2 tomatillos, husks removed
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches)

Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons
paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt.
Slow cooker. Add the cola, broth, onion and garlic. Cover and cook
on low for 8-10 hours or until meat is tender.

Set meat aside until cool enough to handle. Remove meat from bones;
discard bones. Shred meat with two forks. Skim fat from cooking juices
and return meat to slow cooker. Stir in remaining brown sugar and
paprika. Cover and cook on low for 1 hour or until heated through.

Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos,
cilantro, jalapeno, salad dressing, lime juice, garlic and cayenne. Cover
and process until blended. Pour into a small bowl. Chill until serving.

Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla.
Drizzle with some of the tomatillo sauce. Fold sides and ends over filling
and roll up. Serve with remaining sauce. Yield: 16 servings (2-1/3 cups sauce).

Editor's Note: We recommend wearing disposable gloves when cutting
hot peppers. Avoid touching your face.

Chocolate Chip Cheese Ball

8 ounces cream cheese, softened

1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla extract
until fluffy. Gradually add sugars; beat just until combined. Stir in
chocolate chips. Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape
into a ball. Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans. Serve with graham
crackers. This is also good with chocolate or vanilla wafers.

Yield: 1 cheese ball (about 2 cups)

Hidden Valley Ranch Cheese Ball

Can be served immediately or, for maximum flavor, refrigerate overnight.
Keeps in fridge covered about 2 days. Very very easy and very very yummy

6 ounces low fat/fat free cream cheese
6 ounces regular cream cheese
1 package Hidden Valley Ranch dressing mix

Coarsely chopped red or green pepper
Lightly dust a cereal bowl with flour.

Blend cream cheese and the Hidden Valley Ranch powder. Shape
into a ball. Roll in pepper (cover entire ball).

Mexican Cheese Ball

2/3 cup chopped pecans

1 tablespoon butter, melted
1/8 teaspoon salt
16 ounces cream cheese
4 scallions, chopped
1/2 cup shredded Cheddar cheese
1/4 cup taco seasoning
1/4 cup picante sauce

Sauté pecans in butter and sprinkle with salt. Bake in the oven until
toasted, stirring occasionally. Mix all ingredients together into a ball and
roll in pecans. Serve with assorted crackers.

Tuesday, August 23, 2011

Midori Mai Tai

Servings 1

1 oz midori (melon liqueur)
1 oz citrus (infused rum)
1/2 oz pineapple juice
1 oz sour mix (prepared)

Shake and serve over ice.

Skinny Bitch

diet coke
a shot of vodka
a lime wedge
ice cubes

put ice, diet coke and a shot of vodka into a glass
   and top with a lime wedge.

Number of Servings: 1

Beef and Mushroom Soup

serves 4, prep 5 min, cook time 30 min

4 tbsp butter
1 small onion, diced
1-2 cloves garlic, minced
8 oz. mushrooms, sliced
1/2 cup red wine
40 oz. beef broth
2 cups cooked roast beef, cubed
2 tbsp butter
2 tbsp flour
baguette, sliced thin
shredded mozzarella cheese

Melt butter in soup pot. Add onions, garlic, and mushrooms.
Saute over medium high until mushrooms and onions are browned,
immediately deglaze the pan with wine.
Scrap the bottom of the pot and add beef broth. Bring to a boil.
Stir in cooked roast beef and simmer.
In a small sauce pan melt 2 tbsp butter. Sprinkle with flour and cook,
stirring frequently until flour is golden and lightly browned.
Stir small amounts of cooked flour into boiling soup until desired thickness.
Cook a few additional minutes, season with salt and pepper.
While soup is cooking, preheat oven to 400°F. Melt some butter in a
shallow dish or plate.
Dip one side of each baguette slice in melted butter then place butter
side up on a baking sheet.
Place baking sheet in oven until bread slices are golden, approximately
10 minutes.
Flip the slices and sprinkle with shredded mozzarella, salt and pepper.
Return to the oven until cheese is melted.
Serve soup topped with additional shredded cheese and a couple of toasts.
You can also prepare this soup and store it in individual servings in the
freezer. Heated in the microwave, it makes for a great quick lunch.

Lord of the Rings Onion Mix

Source: French's

6 ounces French's French fried onions
2 cups mixed nuts
1 1/2 cups small pretzel twists
2 (1 1/2 ounce) cans French's potato sticks
3 tablespoons butter or margarine, melted
3 tablespoons Bold and Spicy Brown Mustard

Place the onions, nuts, pretzels and potato sticks in a 4-quart
microwave-safe bowl.

Combine butter and mustard. Pour over mixture in bowl. Toss to coat.
Microwave, uncovered, for 6 minutes, stirring well every 2 minutes.
Transfer to paper towels and cool completely

Skillet Tostadas with Beef


8 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1-15-ounce can light red kidney beans, rinsed and drained
1-11-ounce can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded taco cheese (4 ounces)
Shredded lettuce
Chopped tomatoes
Dairy sour cream or guacamole (optional)

1. In a large skillet cook meatand onion until meat is brown and onion is
tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa
into beef mixture. Heat through.

2. Divide mixture among tostada shells. Top with cheese. Top with lettuce
and tomatoes. If desired, serve with sour cream or guacamole.

3. Makes 4 servings

Monday, August 22, 2011

Asparagus with Mixed Vegetables

This asparagus recipe combines asparagus with other vegetables in an
easy stir-fry. In this asparagus recipe, the "speers" remain bright green
and still crispy, never soggy or limp. Stir-fried in your wok or frying
pan, this easy and healthy asparagus recipe will give you 2-3 servings
of your daily vegetable goal, and still you'll crave more! Includes an
easy stir-fry sauce and lots of cooking tips to make the best
asparagus recipe you've ever tried!

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

1 bunch fresh asparagus
1 carrot, sliced into matchstick-like pieces
4 spring (green) onions, cut into 2-inch lengths (including green stem)
      handful of fresh shiitake (or other type) mushrooms, sliced
1-2 cups fresh bean sprouts
1 red bell pepper, de-seeded and sliced into thin strips
2-3 Tbsp. sherry or cooking sherry
canola oil (or other healthy oil) for stir-frying

3 Tbsp. oyster sauce (or vegetarian oyster sauce)
1 Tbsp. fish sauce (or vegetarian fish sauce) + more to taste
2 tsp. brown sugar
1 tsp. fresh minced red chili (OR dried chili flakes,
     OR chili sauce (omit for mild, or add more for spicy-hot)
optional: 1 tsp. shrimp paste
2 tsp. sesame oil

Rinse asparagus, then snap off the ends (these will snap off easily in
just the right place, leaving only the tender stalks behind). Discard
the ends, juice them, or add them to homemade chicken stock.

Prepare all other vegeatables and place them in separate piles near
the stove.

Make the sauce by stirring all sauce ingredients (except the sesame oil)
together in a cup. Stir well. Set the cup beside the stove.

Heat 2-3 Tbsp. oil in a wok (or large frying pan) over medium-high
heat. When oil is hot, add the asparagus and stir-fry 1 minute.

Add the cooking sherry plus the carrots and mushrooms. Stir-fry
another 1-2 minutes, or until mushrooms are cooked.

Tip: When wok/pan becomes dry, add a little water instead of more
oil (1 Tbsp. at a time).

Add the spring onions and bell pepper. Stir-fry 1 more minute.
Finally, add the bean sprouts plus the sauce. Stir-fry to combine
(30 seconds to 1 minute).
Remove from heat and drizzle the sesame oil over. Toss to combine.

Tip: Sesame oil is one of the "healthy oils", but if it is heated, it loses
all its nutritional value. So be sure to drizzle it over the vegetables at
the end, when your stir-fry is done.

Taste test the vegetables for salt and sweetness, add more fish sauce
(1 tsp. to 1 Tbsp.) if not salty enough, or a little more sugar if too sour.

Tip: The asparagus (and other vegetables) should still be fairly crisp
and bright in color (aside from tasting better, this means they have
retained most of their valuable nutrients too!).

Serve hot from the wok. May be eaten as is, or with
Thai jasmine rice. Enjoy!

Sloppy Joe's Mojito

Servings 1

Prep Time 5 mins.
Total Time 5 mins.

1 lime, halved crosswise
3 sprigs fresh mint
1 tablespoon sugar
1 fluid ounce white rum
1/3 cup chilled sparkling water

Directions :
1 Squeeze juice from both lime halves into a 12-ounce highball glass,
then add lime halves.
2 Add mint and sugar and crush mint with back of a spoon until sugar
is dissolved.
3 Add rum and stir.
4 Add ice, then top off drink with sparkling water and stir well

American Blessings Mix

2 cups Bugles brand corn snacks

2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms chocolate candy
16 Hershey's chocolate kisses

In a large bowl, gently mix all ingredients except Hershey's Kisses.
Place 1/3 to 1/2 cup Blessing Mix in small cellophane treat bags. Add
one Hershey's Kiss to each bag. Close bag with chenille stem or twist-tie.

Bugles - Shaped like a cornucopia or Horn of Plenty, a symbol of
our Nation's abundance.

Pretzels - Arms folded in prayer, a freedom sought by the founders
of our country.

Candy Corn - Sacrifices of the Pilgrim's first winter. Food was so
scarce that the settlers survived on just a few kernels of corn per day.

Nut or Seeds 0 Promise of a future harvest, one will reap only if seeds
are planted and tended to with diligence.

Dried Fruits - Harvest gifts of our bountiful land.

M and M's - Memories of those who came before us to guide us
to a blessed future.

Hershey'sKiss - The love of family and friends that sweetens our lives.

Honey Roasted Holiday Mix

6 cups popcorn

1 (5 ounce) can wide chow mein noodles
1 cup honey roasted peanuts
5 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

In large roasting pan, mix popcorn and chow mein noodles. Melt butter
and sugar together, stir in vanilla and cinnamon. Pour over popcorn,
toss to coat. Bake at 250 degrees for 1 hour, stirring every 20 minutes.

Add nuts. Spread on paper towels to cool. Store airtight.

Makes 11 cups.

Hot Italian Beef Salad


1 12-ounce beef top round steak, cut 1 inch thick
Nonstick cooking spray
1 medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 cup bottled fat-free Italian salad dressing
6 cups torn mixed salad greens
1/4 cup finely shredded Parmesan cheese (1 ounce)
Coarsely ground black pepper (optional)

1. Trim fat from steak. Thinly slice steak across the grain into bite-size strips.*

2. Coat an unheated large nonstick skillet with nonstick cooking spray.
Preheat over medium-high heat. Add steak and sweet pepper to hot
skillet. Cook and stir for 3 to 5 minutes or until steak is desired doneness
and sweet pepper is crisp-tender; drain. Add dressing to skillet.
Cook and stir until heated through.

3. Divide the salad greens among 4 dinner plates. Top with the beef
mixture. Sprinkle with Parmesan cheese and, if desired, black pepper.
Serve immediately. Makes 4 servings.

*NOTE:Partially freeze beef for easier slicing.

Sunday, August 21, 2011

Chocolate Pudding Wedges with Cinnamon Toasts

Chocolate pudding -- so thick it can be cut in wedges -- is served on
slices of cinnamon toast. "It's a little bit of childhood all grown up,"
says recipe developer Alice Medrich.

Makes: 12 servings
Prep: 45 minutes
Chill: overnight
Broil: 2 minutes
Cool: 2 hours

2/3 cup natural unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
1/2 cup whipping cream
10 oz. bittersweet chocolate (60 percent to 62 percent cacao), chopped
2 Tbsp. dark rum (optional)
2 tsp. vanilla extract
1/4 cup packed brown sugar
2 Tbsp. unsalted butter, melted
1 tsp. ground cinnamon
1/8 tsp. salt
12 3/4-inch thick baguette slices
Natural unsweetened cocoa powder
Dark grapes (optional)

1. In large heavy saucepan whisk cocoa powder, granulated sugar,
cornstarch, and 1/4 tsp. salt. Add 1/2 cup of the milk; whisk to a
smooth paste. Whisk in remaining milk and whipping cream. Stir
constantly over medium heat until pudding thickens and begins to bubble
at edges. Stir 30 seconds more. Add chocolate; stir 1 minute to melt.
Remove from heat; stir in rum and vanilla.

2. Transfer pudding to lightly oiled 9-inch deep-dish pie plate. Cook,
uncovered, for 2 hours at room temperature. Cover and refrigerate overnight.

3. For cinnamon toasts, in small bowl combine brown sugar, butter,
cinnamon, and 1/8 tsp. salt. Spread on one side of each baguette slice.
Place on baking sheet. Broil 5 to 6 inches from heat for 2 to 3 minutes
or until toasted and sugar mixture is bubbly.

4. Sprinkle pudding with additional cocoa powder. To serve, cut in
wedges or, with a large spoon, spoon in free-form wedges. Serve
with cinnamon toasts and grapes. Makes 12 servings.

Nutrition Facts
Servings Per Recipe 12 servings
Calories310,  Total Fat (g)18,  Saturated Fat (g)11,
Monounsaturated Fat (g)5,  Polyunsaturated Fat (g)1,
Cholesterol (mg)25,  Sodium (mg)208,
Carbohydrate (g)39,  Total Sugar (g)21,
Fiber (g)4,  Protein (g)6,  Calcium (DV%)11,
Iron (DV%)16,
Percent Daily Values are based on a 2,000 calorie diet

Vanilla Tart with Nutmeg Crust and Spiced Pears

Pour creamy vanilla custard over a tender cookie crust and top with
brandy-soaked pears. "Tahitian vanilla adds cherry flavor notes to
this tart, making it a natural to pair with nutmeg," says recipe
developer Alice Medrich. "Other vanilla extracts would also work."

Prep: 30 minutes
Chill: 30 minutes
Bake: 20 minutes
Cool: 1 hour

7 Tbsp. unsalted butter, melted
1/4 cup sugar
3/4 tsp. Tahitian vanilla extract or vanilla extract
1/4 tsp. salt
1/8 tsp. freshly grated nutmeg
1 cup unbleached all-purpose flour
1/4 cup sugar
2 Tbsp. plus 2 tsp. cornstarch
1/8 tsp. salt
2 cups half-and-half
2 tsp. Tahitian vanilla extract or vanilla extract
1 recipe Spiced Pears (recipe below)

1. For nutmeg crust, position rack in lower third of oven. Preheat oven
to 350 degrees F. In medium bowl combine butter, 1/4 cup sugar,
3/4 tsp. vanilla, 1/4 tsp. salt, and nutmeg. Add flour; mix just until
well blended. If dough is too soft, let stand a few minutes to firm up.

2. Evenly press dough on bottom and sides of a 9- to 9-1/2-inch
square or round tart pan in a thin layer. (This takes patience, as there
is just enough dough.) Refrigerate 30 minutes to firm the dough.

3. Place pan on baking sheet. Bake 20 to 25 minutes, until crust is a
deep golden brown, checking after 15 minutes. If dough has puffed
from bottom of pan, prick a few times and gently press down with
back of a fork. Cool in pan on wire rack.

4. For vanilla filling, in heavy medium saucepan whisk 1/4 cup sugar,
cornstarch, and 1/8 tsp. salt to blend. Add 3 Tbsp. half-and-half and
whisk to form a smooth paste. Whisk in remaining half-and-half.
Using a heat-proof spatula or wooden spoon, stir constantly over
medium heat, scraping bottom, sides, and corners of pan until filling
thickens and begins to bubble. Cook and stir 1 minute more to fully
cook cornstarch. Stir in the 2 tsp. vanilla extract. Immediately pour
into crust, leveling with spatula. Cool 1 hour, uncovered, at room
temperature. Refrigerate in covered container to cool completely.
Serve with Spiced Pears. Makes 12 servings.

Spiced Pears:  In large saucepan combine 1-1/2 cups white wine,
1/2 cup Poire William (pear liqueur) or pear nectar, 2 Tbsp. sugar,
and 1 vanilla bean, split lengthwise or 2 tsp. vanilla. Bring to boiling.
Reduce heat; simmer, uncovered, 25 minutes or until reduced to
1 cup. Stir in 3 sliced firm, ripe pears. Return to boiling. Reduce
heat and cover. Simmer 5 to 8 minutes more or until pears are
crisp-tender. Remove from heat;  cool. Refrigerate until ready to serve.

Nutrition Facts
Calories227,  Total Fat (g)11,  Saturated Fat (g)7,
Monounsaturated Fat (g)3,  Cholesterol (mg)33,
Sodium (mg)91,  Carbohydrate (g)25,  Total Sugar (g)12,
Fiber (g)1,  Protein (g)2,  Vitamin C (DV%)2,
Calcium (DV%)5,  Iron (DV%)3,
Percent Daily Values are based on a 2,000 calorie diet

Blue Cheese Ranch Dressing or Dip

makes about 1 cup, prep 10 min, chill before serving

1/2 cup mayonnaise
1/2 cup sour cream (or 1/4 cup buttermilk for thinner dressing)
1-2 cloves garlic, minced (can use dried)
2-3 tbsp parsley, minced (can use 1 tsp dried)
1 green onion, green and white parts, minced
1-2 tbsp red wine vinegar (use lesser amount if using buttermilk)
2 tbsp blue cheese, more if desired-this is very lightly flavored
salt and pepper

Combine all ingredients, except blue cheese. Stir well.

Spoon a small amount of mayo mixture onto a plate and use a fork to
mash blue cheese until well combined with dressing. Or if using blue
cheese crumbles just stir them in.

Stir cheese mixture into remaining dressing.
Salt and pepper to taste, chill.

Thin with a small amount of milk, buttermilk or water before serving if
too thick.

Make your dipping sauce first so it has time to chill and the flavors can
develop. We are still sort of weenie-ish when it comes to blue cheese so
this is very lightly flavored, as in it is basically ranch dressing. Add in
additional blue cheese until it is a pungent as you like it. This dressing
is really delicious by the way on a fresh, green salad.

Cajun Smothered Potatoes

1 pound Irish potatoes, cubed

1/2 pound bacon, cut Into pieces
1/2 pound Tasso, cut Into pieces
1/2 pound pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 clump green onion tops, chopped
Garlic powder
Pepper, red and black
Parsley flakes

Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture
with seasoning listed above. Add water to potatoes. Do not cover
potatoes completely with water! Cook over medium to high heat,
stir-ring occasionally to keep from sticking until potatoes are
tender. Serve hot.

Cajun Three Pepper Bread

8 cups flour

3/4 cup polenta
1/4 tsp cayenne pepper
1 tsp black pepper
1 tsp parsley flakes
3 tsp garlic, crushed
2 packages yeast
2 tsp salt
1/2 diced sweet red pepper
1 tsp Tabasco or hot pepper sauce
2-1/2 cup water

Proof yeast in 4 Tbsp of the water. Mix all the dry ingredients in
a bowl, then add the liquids. Turn the dough onto a floured surface
and knead it for 10-12 minutes.The dough should have a coarse look,
but will be cohesive, stretchy, tacky but not sticky, and resilient.
Allow the dough to rise for about 1-1/2 hours (until double in

Punch it down, and allow it to rise again for 1-1 1/2 hours. Punch
it down again. Cut the dough into two (2) pieces and form into
rounds or French loaves. Allow to proof for 1 hour.

Bake like French breads in a 400 deg oven with steam or spray for
30-40 minutes. Cool before cutting.

Saturday, August 20, 2011

Ham and Cheese Biscuit Sandwiches

1 Cup cubed cooked ham
1 Cup shredded Swiss cheese (4 oz)
1/2 Cup finely chopped peeled apple
1 Can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
1 LAND O LAKES® Egg, slightly beaten
1 Teaspoon water
Chopped tomato, if desired

1. Heat oven to 375°F. Lightly spray large cookie sheet with
CRISCO® Original No-Stick Cooking Spray, or grease with
shortening. In small bowl, gently mix ham, cheese and apple.
Separate dough into 10 biscuits. Press or roll 5 biscuits into 4-inch
circles on cookie sheet.

2. Place about 1/2 cup ham mixture onto center of each circle. Press or
roll remaining 5 biscuits into 5-inch circles; place over ham mixture on
each. Press edges with fork to seal. Mix egg and water; brush over filled biscuits.

3. Bake 13 to 18 minutes or until golden brown. Cut each sandwich in
half.. To serve, garnish with tomato. Serve warm.

To reheat, wrap loosely in foil; heat at 350°F 12 to 15 minutes or until warm.

"You used pineapple rather than apples and cheddar rather than Swiss

Slow Cooker Pulled Pork Fajitas

Take the best of two Latin favorites: slow-cook pork to juicy perfection,
shred, then serve fajita-style with a sultry avocado-onion slaw.

Prep Time: 25 Min
Total Time: 7 Hr 25 Min
Makes: 6

1 Tablespoon vegetable oil
1 Lb boneless pork shoulder roast, trimmed
3/4 Cup Old El Paso® mild salsa
1 Teaspoon chili powder
3/4 Teaspoon ground cumin
3 Tablespoons mayonnaise or salad dressing
1 Tablespoon white vinegar
1/4 Teaspoon salt
1 Medium avocado, cubed
1/2 Cup halved and thinly sliced onion
12 Small Old El Paso® flour tortillas or Old El Paso® taco shells
1/4 Cup chopped cilantro

Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, heat
oil over medium heat. Cook pork in oil 6 to 8 minutes or until brown
on both sides. Place pork in slow cooker. Cover; cook on Low heat
setting 7 to 8 hours or until pork pulls apart easily with fork.

Remove pork from slow cooker; shred pork. Reserve 1/4 cup liquid
in slow cooker; discard remaining liquid. Stir pork, salsa, chili powder
and cumin into liquid in slow cooker.

In medium bowl, stir together mayonnaise, vinegar and salt. Gently stir
in avocado and onion. To serve, place pork in tortillas; top with
avocado-onion slaw and chopped cilantro.

Nutritional Information:
1 Serving (1 Serving)
Calories 430
(Calories from Fat 220),
Total Fat 25g
(Saturated Fat 6g,
Trans Fat 1 1/2g),
Cholesterol 50mg;
Sodium 770mg;
Total Carbohydrate 31g
(Dietary Fiber 3g,
Sugars 3g),
Protein 21g;
Percent Daily Value*:
Vitamin A 8.00%;
Vitamin C 2.00%;
Calcium 8.00%;
Iron 10.00%;
2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
2 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;
Carbohydrate Choices: 2;
*Percent Daily Values are based on a 2,000 calorie diet.

Basic Pizza Dough

Preparation time: 15 minutes/standing time: 1 hour

2 cup lukewarm water 1/4 tsp granulated sugar 1 pkg (1tbsp) dry
yeast 4 tsp olive oil 2 cups all-purpose flour 1/2 tsp salt 1 to 2 tbsp flour

1. Pour the lukewarm (110F) water into a 2-cup
(500-ml) measure or medium-size bowl. Stir in the
sugar until dissolved. Sprinkle the yeast over
top but do not stir. Let stand for 5 to 10
minutes, until the yeast is foamy. Add the oil
and stir until evenly mixed.

2. Place 2 cups flour and salt in a food
processor fitted with a metal blade. Mix, using
an on-and-off motion. With the machine running,
gradually pour in the yeast. Then, gradually add
1 to 2 tablespooons flour until the dough forms a
ball. Or, if you're not using a food processor,
simply put the flour and salt into a bowl. Add
the yeast mixture to the flour and stir until

3. Turn the dough out onto a lightly floured
surface. Knead for about 2 minutes. Then, form
into a smooth ball. Place the dough in a greased
bowl and cover with greased waxed paper and a damp
cloth. Let it rise in a warm spot for about 1
hour or until almost doubled in bulk. Then, punch
down the dough and divide it in half.

4. If not using right away, wrap the dough well
and refrigerate for up to 3 days or freeze. Use
for 2 pizzas. Depending on how thinly you roll
the crusts, they'll need from 8 to 15 minutes of
baking at 475F.

Ham and Vegetable Casserole


1-1/2 cup cubed ham
1-1/2 cup rice, cooked
3 green onions, chopped
1 1/2 cup chopped cooked broccoli
1 can cream of mushroom soup
1 1/2 cup shredded cheddar cheese
1/4 cup milk
2 slices white bread
2 Tbsp. margarine

Layer rice, ham, onion, and broccoli in greased 1 1/2 quart casserole.
Combine soup, cheese, and milk; spread over broccoli. Bake at
375 degrees F for 20 minutes. Make coarse bread crumbs with
bread slices. Saute crumbs in margarine over medium heat until light
brown, stirring often. Sprinkle over casserole and bake 15 minutes longer.

Pizza Bites

makes 48 bites divided into 3 trays, prep 20 min, cook time 20 min,
adapted from Recipezaar

2 recipes pizza dough (or 2 cans refrigerated pizza dough)
8 oz block mozzarella cheese
4 oz thin sliced pepperoni
2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
1/4 cup olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Prepare pizza dough and roughly chop pepperoni. Cut block of
mozzarella into 48 cubes.

If you are going to bake some (or all!) right away preheat oven to
400°F. Grease 3 pie pans.

If using refrigerated pizza dough: roll one dough out into a large rectangle
and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade
dough just pinch off walnut sized pieces as you go.

In each dough piece place a couple pieces of chopped pepperoni and
a cube of cheese. Seal dough around meat and cheese and place seam
side down in pie pan.

Repeat, placing approximately 16 dough balls in each pie plate.

Once assembled, combine oil and spices and brush over the dough.
Sprinkle with Parmesan cheese.
Now you can cover with plastic wrap and refrigerate or freeze
or you can bake right away.
When ready to bake: bake at 400°F for 16-20 min.
Serve with warm pizza or marinara sauce.
If you wanna make you own homemade dough here's one
that was with this recipe

Friday, August 19, 2011

Au Gratin Potatoes and Ham


6 Cups (6 medium) sliced peeled potatoes
1 Medium onion, coarsely chopped (1/2 cup)
1 1/2 Cups cubed cooked ham
1 Cup shredded cheese (4 oz)
1 Can (10 3/4 oz) condensed 98% fat-free cream
     of mushroom soup with 30% less sodium
1/2 Cup milk
1/4 To 1/2 teaspoon dried thyme leaves

1 In 3 1/2- to 4-quart slow cooker, layer half each of the potatoes, onion,
ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme;
pour over top.

2 Cover; cook on High heat setting 1 hour.

3 Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or
until potatoes are tender.

To make ahead, slice potatoes up to 12 hours ahead; cover with lightly
salted water, and refrigerate. Chopped onion and shredded cheese can
be refrigerated in separate covered containers. Drain potatoes, and add
to slow cooker when ready to cook.

Each slow cooker varies in performance. Check the potatoes at the
\minimum time to check for doneness to prevent overcooking.

Chocolate Macarons

From Food & Wine

These sandwich cookies get plenty of rich chocolate flavor from cocoa
powder and an intense ganache filling.

Servings: Makes 2 dozen macarons
Prep: 50 mins
Total: 1 hr 30 mins

1 1/4 cups confectioners' sugar
1 1/3 cups almond flour, see Note
2 1/2 tablespoons unsweetened Dutch-process cocoa powder
5 large egg whites, at room temperature
2/3 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon light corn syrup
1 1/2 ounces bittersweet chocolate, coarsely chopped

1. Preheat the oven to 400 degrees and position racks in the upper and
lower thirds. Line 2 baking sheets with parchment paper.

2. In a large, wide bowl, using a large rubber spatula or a handheld
electric mixer, mix the confectioners' sugar with the almond flour
and cocoa powder. Add 2 of the egg whites and mix until evenly moistened.

3. In a small saucepan, combine the granulated sugar with the water
and bring to a boil; using a moistened pastry brush, wash down any
crystals from the side of the pan. Boil over high heat until the syrup
reaches 240 degrees on a candy thermometer.

4. In another large bowl, using clean beaters, beat the remaining 3 egg
whites until soft peaks form. With the mixer at high speed, carefully
drizzle the hot sugar syrup over the egg whites and beat until the meringue
is firm and glossy.

5. Stir one-fourth of the meringue into the almond-cocoa mixture. Using
a rubber spatula, fold in the remaining meringue. Transfer the meringue
to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared
baking sheets in 1 1/2-inch mounds, spacing them about 1 inch apart.
Tap the sheets and let dry at room temperature for 15 minutes.

6. Transfer the meringues to the oven and immediately turn off the heat.
Bake the meringues for 5 minutes. Turn the oven on to 400 degrees
again and bake the meringues for 8 minutes, until the meringues are
puffed and the tops are firm and glossy. Transfer the baking sheets to
racks and let the meringues cool completely.

7. Meanwhile, in a small saucepan, combine the cream with the corn
syrup and bring to a boil. Remove from the heat. Add the chocolate and
let stand until melted, about 5 minutes. Whisk until smooth. Transfer
the ganache to a bowl and let cool to room temperature, whisking
occasionally; it will become very thick.

8. Carefully peel the meringues off of the parchment paper. Spoon the
ganache into a small pastry bag fitted with a 1/4-inch tip. Alternatively,
use a resealable sturdy plastic bag and snip off a corner. Pipe the
ganache onto the flat sides of half of the meringues. Top with the
remaining meringues and serve.


Almond flour (finely ground blanched almonds) is available at supermarkets.

Buttermilk-Parmesan Toasted Ravioli


Oil for frying
1 cup buttermilk
2 cups Italian-style fine dry bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store-bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches.
Heat oil over medium heat until a deep fry thermometer registers 325
degrees. While oil is heating, put buttermilk and bread crumbs in separate
shallow bowls. Working in batches, dip ravioli in buttermilk to coat
completely. Allow excess buttermilk to drip back into bowl. Dredge
ravioli in bread crumbs. Place ravioli on a baking sheet, and continue
with remaining ravioli. When oil is hot, fry ravioli in batches, turning
occasionally, until golden brown, about 3 minutes. Using a slotted spoon,
transfer fried ravioli to paper towels to drain. Sprinkle fried ravioli with
Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Number of Servings: 4-6

Italian Garlicky Meatloaf

serves 4-6, prep:
10 min, cook: 90 min (allow to rest before slicing)

1/2 – 1 cup bread crumbs
5 tbsp grated Parmesan or Romano cheese
5 tbsp minced parsley, dried is fine
2 tbsp minced garlic, this is about 6-8 minced cloves
1/2 tsp salt
1/2 tsp fresh ground pepper
2lbs ground beef
2 eggs

Preheat oven to 350ºF and grease a shallow casserole dish.

Mix a 1/2 cup bread crumbs, cheese, parsley, garlic, salt, and pepper
until well combined.

Mix in ground beef until you have a uniform mixture.

Add eggs and knead in until mixture resembles a sticky dough ball.
It should hold it’s shape and not be too dry or crumbly-add some
water-or to sticky and sloppy-add some more bread crumbs.

Mold the meat mixture into a loaf and place in a casserole and top with
a layer of ketchup. I thought that sounded totally gross when I made this
for the first time (never really ate a lot of meatloaf, so I didn’t know) but
it is actually a nice topping, the sugar in the ketchup caramelizes slightly
in the oven and it adds a nice tomatoey contrast.

Bake for 90 minutes. Center should be 160ºF. Slice once slightly cooled
and serve or make ahead and serve reheated. Like any really good
meatloaf recipe, the leftovers get better and better.

While meatloaf is baking, clean up kitchen (do it!) and prepare
appropriate sides, like veggies.

This is a great meal to double and stash away in the freezer because the
leftovers are just as great. To reheat a meatloaf, thaw if necessary, place
the loaf or however many slices you’d like in a casserole and bake at
350°F for about 20 minutes or until warmed through. Alternately you
can just microwave slices or pan fry them as well.

Pepper-Stuffed Burgers

SERVINGS: 4 servings

4 miniature red, green, yellow,
         and/or orange sweet peppers (about 1/2 ounce each)
1 ounce Monterey Jack cheese with jalapeño peppers
           or reduced-fat Monterey Jack cheese, cut into 4 small cubes
1 pound 90% or higher lean ground beef
1/2 teaspoon mesquite seasoning
4 whole grain or multigrain ciabatta rolls
         or whole wheat hamburger buns, split and toasted
1/4 cup purchased green salsa (optional)

1. Cut the tops off the sweet peppers. Remove any ribs and seeds.
For a charcoal grill, grill peppers on the rack of an uncovered grill
directly over medium coals for 5 to 7 minutes or until pepper skins
are lightly blistered and peppers are just tender, turning occasionally.
(For a gas grill, preheat grill. Reduce heat to medium. Place peppers
on grill rack over heat. Cover and grill as above.) Remove peppers
from the grill; cool slightly. Stuff peppers with the cheese cubes.

2. In a medium bowl, combine ground beef and mesquite seasoning.
Divide mixture into four portions. Shape each portion of the beef mixture
around one of the stuffed peppers to completely enclose the pepper.
Flatten slightly to form 3/4-inch-thick patties.

3. For a charcoal grill, grill patties on the rack of an uncovered grill
directly over medium coals for 14 to 18 minutes or until an instant-
read thermometer inserted into side of each patty registers 160°F
(insert the thermometer into the meat to the side of the pepper).
(For a gas grill, place patties on grill rack over heat. Cover and
grill as above.)

4. Place grilled patties on roll bottoms. If desired, spoon salsa on top
of patties; top with roll tops.

Thursday, August 18, 2011

Breakfast Burrito

From Food and Wine

"How many lunchrooms have disgusting Taco Tuesdays?" asks
chef Spike Mendelsohn. As an alternative, he stuffs burritos with s
crambled eggs (lightened with egg whites), feta, turkey bacon and spinach.

Servings: 4 servings (8 for kids)
Prep: 35 mins
Total: 35 mins

1 tablespoon extra-virgin olive oil
1/4 cup finely chopped red onion
4 slices turkey bacon, cut crosswise into 1/2-inch strips
2 cups packed baby spinach, coarsely chopped
1/2 cup cherry tomatoes, thinly sliced
Kosher salt
4 large eggs
4 large egg whites
1/4 cup crumbled feta cheese
1 tablespoon snipped chives

1. In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add the red
onion and cook over moderate heat until softened, about 5 minutes.
Add the turkey bacon and cook over moderately high heat, stirring,
until browned, about 3 minutes. Add the spinach and tomatoes and
cook until the spinach is wilted, about 2 minutes. Transfer to a bowl
and season with salt. Wipe out the skillet.

2. In a bowl, whisk the whole eggs and egg whites and season with salt.
Heat the remaining 1 1/2 teaspoons of oil in the skillet. Add the eggs
and cook over moderate heat, stirring gently, until set, 3 minutes.
Remove from the heat and stir in the bacon mixture, feta and chives.

3. Spoon the egg mixture down the center of each tortilla and top with
the lettuce. Fold in the sides of the tortillas, then fold the bottom of the
tortillas over the filling and continue to roll until the filling is enclosed.
Cut the burritos in half and serve.