I haven't tried this one yet... but looks like it could be good for turkey day left overs which will be here before we know it...
1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits
Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 565(0% from fat); FAT 24g (sat 6g); CHOLESTEROL 35mg; CALCIUM 124mg; CARBOHYDRATE 63g; SODIUM 2245mg; PROTEIN 24mg; FIBER 4g; IRON 5mg
Feta Chicken with Zucchini
weekly recipe from Real Simple...
2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat oven to 400° F.
Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside.
Thinly slice the lemon. Place half the slices in the pan. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top. Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.
Tip: For an almost effortless side dish that can cook while the chicken is in the oven, make boiled new potatoes, white rice, or couscous.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 270(27% from fat); FAT 8g (sat 3g); CHOLESTEROL 110mg; CARBOHYDRATE 5g; SODIUM 378mg; PROTEIN 42g; FIBER 2g; SUGAR 3g
2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat oven to 400° F.
Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside.
Thinly slice the lemon. Place half the slices in the pan. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top. Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.
Tip: For an almost effortless side dish that can cook while the chicken is in the oven, make boiled new potatoes, white rice, or couscous.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 270(27% from fat); FAT 8g (sat 3g); CHOLESTEROL 110mg; CARBOHYDRATE 5g; SODIUM 378mg; PROTEIN 42g; FIBER 2g; SUGAR 3g
Aunt Julie's To-Die-For Cheesecake
I'm stalking veggie mom this week... it's recipe week overthere..
so i figured i should post them here as well...
For the crust, mix in a small bowl:
¾ cup softened butter
1 ¼ cup flour
¼ cup sugar
1 egg yolk
Grated lemon peel
Preheat oven to 400*. Press 1/3 of the dough in bottom of large (very) springform pan. Bake 8 minutes, watching carefully not to get too brown.
Cool. Turn oven up to 475 degrees. In large bowl, beat 'til smooth:
Five 8 oz. softened packages of Philly Cream Cheese.
Beat in 1 ¾ cup sugar slowly, 'til mixed in. On low, add:
3 Tbsp. flour
5 eggs
2 additional egg yolks
¼ cup whipping cream
¼ tsp salt
Lemon zest
Beat 5 minutes on high, scraping bowl well.
Press remaining dough on sides of pan. Pour cream cheese mixture into crust. (Bake in a water bath, so cheesecake won’t split.)
Bake 12 minutes. Leave in oven, and turn heat down to 300 degrees. Bake 35 more minutes. Turn oven off. Leave in the oven 30 more minutes. Remove.
Cool in pan. Remove sides, loosen. Slide onto serving plate.
Best served with mashed strawberries (which you froze this summer with this dessert in mind!).
so i figured i should post them here as well...
For the crust, mix in a small bowl:
¾ cup softened butter
1 ¼ cup flour
¼ cup sugar
1 egg yolk
Grated lemon peel
Preheat oven to 400*. Press 1/3 of the dough in bottom of large (very) springform pan. Bake 8 minutes, watching carefully not to get too brown.
Cool. Turn oven up to 475 degrees. In large bowl, beat 'til smooth:
Five 8 oz. softened packages of Philly Cream Cheese.
Beat in 1 ¾ cup sugar slowly, 'til mixed in. On low, add:
3 Tbsp. flour
5 eggs
2 additional egg yolks
¼ cup whipping cream
¼ tsp salt
Lemon zest
Beat 5 minutes on high, scraping bowl well.
Press remaining dough on sides of pan. Pour cream cheese mixture into crust. (Bake in a water bath, so cheesecake won’t split.)
Bake 12 minutes. Leave in oven, and turn heat down to 300 degrees. Bake 35 more minutes. Turn oven off. Leave in the oven 30 more minutes. Remove.
Cool in pan. Remove sides, loosen. Slide onto serving plate.
Best served with mashed strawberries (which you froze this summer with this dessert in mind!).
okey-Gnocchi with Pancetta
first things first... you'll need trader joes to do this one... if you don't know if you have one near by... http://traderjoes.com/...
this is like mac and cheese that grown-ups and kids will eat...
1 (16oz) frozen gnocchi alla gorgonzola
2 oz pancetta mini-cubes (half the package or 1/2 c chopped ham)
1/2 c frozen peas, or more for extra veggies in the meal
cook pancetta over med-high heat until browned. place on a paper towel to drain grease
pour entire package of gnocchi in a medium sauce pad and cook for 5 minutes or until cheese is almost melted. add pancetta and frozen peas, continue to cook for 3 more minutes
serve
takes 10 minutes serves 2-3
this is like mac and cheese that grown-ups and kids will eat...
1 (16oz) frozen gnocchi alla gorgonzola
2 oz pancetta mini-cubes (half the package or 1/2 c chopped ham)
1/2 c frozen peas, or more for extra veggies in the meal
cook pancetta over med-high heat until browned. place on a paper towel to drain grease
pour entire package of gnocchi in a medium sauce pad and cook for 5 minutes or until cheese is almost melted. add pancetta and frozen peas, continue to cook for 3 more minutes
serve
takes 10 minutes serves 2-3
Spice up your tailgating
I snagged this one from Adcock Circus
With football season here I have to share one of my favorite football snacks.
My hubby and I love hot wings and now Gage does too!
Thanks to my friend Summer we can enjoy the taste of hot wings without the messy bones.
And it saves your lips from the burn of biting off the bone!
Spicy Chicken Dip
Qty - 3 chicken breasts (i have used canned before and taste just as good, whatever your personal preference is)
Qty - 1 small bottle of hot sauce (I like Franks)
Qty - 1 bottle Ranch dressing - small bottle will work fine or about 2/3 of a large bottle
Qty - 1 package of cream cheese
Qty - 1 package mozzarella cheese (2 cup size)
Boil chicken until done. Drain water and shred the chicken into small
pieces. Wash the pan and place shredded chicken back in pan and add bottle
of hot sauce. Simmer this mixture for about 45 minutes. Spread the cream
cheese into the bottom of a 9x9 or 8 1/2 x 11 pan and pour the chicken
mixture on top and level out. Pour the ranch dressing and smooth over the
top. Place mozzarella cheese on top and bake at 350 degrees until the cheese
melts and boils around the sides.
Serve with "Scoop" style chips or corn chips and a nice icy beverage of your choice. I prefer LandShark but again personal preference! Curl up and enjoy an afternoon of college football!
Sideline note:
** do not add the ranch dressing and mozzarella cheese if you are making
ahead of time to refrigerate overnight.
With football season here I have to share one of my favorite football snacks.
My hubby and I love hot wings and now Gage does too!
Thanks to my friend Summer we can enjoy the taste of hot wings without the messy bones.
And it saves your lips from the burn of biting off the bone!
Spicy Chicken Dip
Qty - 3 chicken breasts (i have used canned before and taste just as good, whatever your personal preference is)
Qty - 1 small bottle of hot sauce (I like Franks)
Qty - 1 bottle Ranch dressing - small bottle will work fine or about 2/3 of a large bottle
Qty - 1 package of cream cheese
Qty - 1 package mozzarella cheese (2 cup size)
Boil chicken until done. Drain water and shred the chicken into small
pieces. Wash the pan and place shredded chicken back in pan and add bottle
of hot sauce. Simmer this mixture for about 45 minutes. Spread the cream
cheese into the bottom of a 9x9 or 8 1/2 x 11 pan and pour the chicken
mixture on top and level out. Pour the ranch dressing and smooth over the
top. Place mozzarella cheese on top and bake at 350 degrees until the cheese
melts and boils around the sides.
Serve with "Scoop" style chips or corn chips and a nice icy beverage of your choice. I prefer LandShark but again personal preference! Curl up and enjoy an afternoon of college football!
Sideline note:
** do not add the ranch dressing and mozzarella cheese if you are making
ahead of time to refrigerate overnight.
soccer night dinner
quick... no cook dinner from my favorite real simple
Chicken and Peaches Platter
2 heads romaine lettuce, cut crosswise into 1-inch strips
1 store-bought rotisserie chicken, meat thickly sliced
2 ripe peaches (peeled, if desired), roughly chopped
3 ounces (3/4 cup) blue cheese, crumbled (i'm using cheddar)
1/2 cup (2 ounces) almonds, roughly chopped
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
Arrange the lettuce, chicken, peaches, cheese, and almonds on a platter.
In a small bowl, whisk together the vinegar, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss.
Yield: Makes 6 servings
Chicken and Peaches Platter
2 heads romaine lettuce, cut crosswise into 1-inch strips
1 store-bought rotisserie chicken, meat thickly sliced
2 ripe peaches (peeled, if desired), roughly chopped
3 ounces (3/4 cup) blue cheese, crumbled (i'm using cheddar)
1/2 cup (2 ounces) almonds, roughly chopped
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
Arrange the lettuce, chicken, peaches, cheese, and almonds on a platter.
In a small bowl, whisk together the vinegar, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss.
Yield: Makes 6 servings
turtle bars
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)
Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.
Yield: Makes 32 bars
NUTRITION PER SERVING
CALORIES 211(55% from fat); FAT 13g (sat 6g); CHOLESTEROL 28mg; CALCIUM 43mg; CARBOHYDRATE 22g; SODIUM 49mg; PROTEIN 3mg; FIBER 1g; IRON 1mg
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)
Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.
Yield: Makes 32 bars
NUTRITION PER SERVING
CALORIES 211(55% from fat); FAT 13g (sat 6g); CHOLESTEROL 28mg; CALCIUM 43mg; CARBOHYDRATE 22g; SODIUM 49mg; PROTEIN 3mg; FIBER 1g; IRON 1mg
compliments of Real Simple
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 cup green olives, pitted and halved
2 medium navel oranges, peeled, separated into segments, and membranes removed
1 28-ounce can diced tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds halibut, skin removed, cut into 2-inch pieces
1/4 cup fresh dill, chopped
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes. Add the salt, pepper, and halibut to the pan. Spoon the sauce over the halibut. Cover and simmer until cooked through, about 7 minutes. Divide the halibut and sauce among individual plates and sprinkle with the dill.
Tip: Try this bold combination of flavors and colors with other seafood, including cod, shrimp, and salmon.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 339(32% from fat); FAT 12g (sat 1g); CHOLESTEROL 54mg; CARBOHYDRATE 23g; SODIUM 1038mg; PROTEIN 38g; FIBER 5g; SUGAR 13g
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 cup green olives, pitted and halved
2 medium navel oranges, peeled, separated into segments, and membranes removed
1 28-ounce can diced tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds halibut, skin removed, cut into 2-inch pieces
1/4 cup fresh dill, chopped
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes. Add the salt, pepper, and halibut to the pan. Spoon the sauce over the halibut. Cover and simmer until cooked through, about 7 minutes. Divide the halibut and sauce among individual plates and sprinkle with the dill.
Tip: Try this bold combination of flavors and colors with other seafood, including cod, shrimp, and salmon.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 339(32% from fat); FAT 12g (sat 1g); CHOLESTEROL 54mg; CARBOHYDRATE 23g; SODIUM 1038mg; PROTEIN 38g; FIBER 5g; SUGAR 13g
Rum Cake
it wouldn't be a pak christmas without this favorite...
i got it from my mom many moons ago...
preheat oven to 325
1 pkg yellow cake mix
1 pkg (3 3/4 oz) vanilla instant pudding
4 eggs
1/2 c cold water
1/2 c dark rum (i use mount gay)
1/2 c vegetable oil
mix cake mix, pudding eggs water rum and oil until smooth in mixer.
pour in to bunt pan sprayed with cooking oil
bake for one hour
cool 25 minutes and remove from pan... invert from pan and poke holes in top with chopstick. spoon and brush glaze over cake. I find it useful to place the cake on a cooling rack over a plate so the extra glaze will drip off and not make the cake to soggy.
glaze:
1/4 lb butter
1/4 c water
1 c sugar
1/2 c dark rum (again i use mount gay)
melt butter in sauce pan. sir in water and sugar. boil 5 minutes, remove from heat and add rum... use immediately.
i got it from my mom many moons ago...
preheat oven to 325
1 pkg yellow cake mix
1 pkg (3 3/4 oz) vanilla instant pudding
4 eggs
1/2 c cold water
1/2 c dark rum (i use mount gay)
1/2 c vegetable oil
mix cake mix, pudding eggs water rum and oil until smooth in mixer.
pour in to bunt pan sprayed with cooking oil
bake for one hour
cool 25 minutes and remove from pan... invert from pan and poke holes in top with chopstick. spoon and brush glaze over cake. I find it useful to place the cake on a cooling rack over a plate so the extra glaze will drip off and not make the cake to soggy.
glaze:
1/4 lb butter
1/4 c water
1 c sugar
1/2 c dark rum (again i use mount gay)
melt butter in sauce pan. sir in water and sugar. boil 5 minutes, remove from heat and add rum... use immediately.
neiman marcus famous cookies
2 c of butter
4 c of flour
2 tsp soda
2 c sugar
5 c oatmeal
24 oz chocolate chip
2 c brown sugar
1 tsp salt
18 oz grated Hershey bar
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (optional)
measure oatmeal and blend in Cuisinart to fine powder.
cream butter and both sugars
add eggs and vanilla
mix with flour, oatmeal salt baking powder and soda
add chocolate chips Hershey bar and nuts
roll into balls and place 2 inches apart on a cookie sheet.
bake for 10 minutes @ 375
4 c of flour
2 tsp soda
2 c sugar
5 c oatmeal
24 oz chocolate chip
2 c brown sugar
1 tsp salt
18 oz grated Hershey bar
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (optional)
measure oatmeal and blend in Cuisinart to fine powder.
cream butter and both sugars
add eggs and vanilla
mix with flour, oatmeal salt baking powder and soda
add chocolate chips Hershey bar and nuts
roll into balls and place 2 inches apart on a cookie sheet.
bake for 10 minutes @ 375
mom's banana bread
1 c sugar
1/4 c butter, softened
1 2/3 c mashed banana (about 3 bananas)
1/4 c fat free milk
1/4 c low fat sour cream
2 large egg whites
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
cooking spray
preheat oven to 350
combine sugar and butter in a bowl. beat with a mixer at medium speed until well blended. add bananas milk, sour cream, and egg whites... beat well
lightly spook flour into dry measuring cups, level with knife. combine flour baking soda and salt...stir well. add flour mixture to banana mixture...beating until blended
spoon batter in to 4 mini loaf pans or one 2 regular loaf pans.
bake 45 minutes @ 350 or until wooden pick comes out clean. cool 10 minutes on wire rack and then remove from pan.
1/4 c butter, softened
1 2/3 c mashed banana (about 3 bananas)
1/4 c fat free milk
1/4 c low fat sour cream
2 large egg whites
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
cooking spray
preheat oven to 350
combine sugar and butter in a bowl. beat with a mixer at medium speed until well blended. add bananas milk, sour cream, and egg whites... beat well
lightly spook flour into dry measuring cups, level with knife. combine flour baking soda and salt...stir well. add flour mixture to banana mixture...beating until blended
spoon batter in to 4 mini loaf pans or one 2 regular loaf pans.
bake 45 minutes @ 350 or until wooden pick comes out clean. cool 10 minutes on wire rack and then remove from pan.
tangy pork with tomatillos, tomatoes and cilantro
takes 30 minutes
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground red pepper
1 lb pork tenderloin trimmed and cut into 1" cubes
1 tbsp olive oil divided
cooking spray
1 c walla walla or other sweet onion
1 tsp minced garlic
2 c choppped tomatillos's (about 8 oz)
2 c halved cherry tomatoes (about 8 oz)
1/4 c chopped fresh cilantro
4 c hot cooked rice
start rice... brown...white...minute... whatever you like
combine the first 4 ingredients in a medium bowl. add pork, toss well. heat 1 1/2 tsp oil in a large nonstick skillet coated with cooking spray. add pork, saute 3 minutes. remove pork from pan keep warm
heat 1 1/2 tsp oil in pan over medium high heat. add onion and garlic, saute for 30 seconds. add tomatillos, saute 1 minute. add pork cover and cook 10 minutes or until pork is done. add tomatoes and cilantro, cover and cook for 1 minute. serve with rice
feeds 4
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground red pepper
1 lb pork tenderloin trimmed and cut into 1" cubes
1 tbsp olive oil divided
cooking spray
1 c walla walla or other sweet onion
1 tsp minced garlic
2 c choppped tomatillos's (about 8 oz)
2 c halved cherry tomatoes (about 8 oz)
1/4 c chopped fresh cilantro
4 c hot cooked rice
start rice... brown...white...minute... whatever you like
combine the first 4 ingredients in a medium bowl. add pork, toss well. heat 1 1/2 tsp oil in a large nonstick skillet coated with cooking spray. add pork, saute 3 minutes. remove pork from pan keep warm
heat 1 1/2 tsp oil in pan over medium high heat. add onion and garlic, saute for 30 seconds. add tomatillos, saute 1 minute. add pork cover and cook 10 minutes or until pork is done. add tomatoes and cilantro, cover and cook for 1 minute. serve with rice
feeds 4
beef stew
this is the perfect meal for school season and or winter
i do it in the crock pot... dump in all the ingredients in the morning, put on low and by dinnner you'll be good to go...
2 lb stew meat
1 c each - carrots, celery and onions (sometimes i also use mushrooms)
1 tbsp sugar
1/4 c red wine
1 tsp beef extract
2 tbsp tapioca
1 tsp salt
1/4 tsp black peper
1/4 tsp thyme, dill or basil
1 c sausage and pepper spag sauce
stir together and dump in crock pot or heavy casserole dish
cover tightly and cook 4-6 hours @ 250, or 8-10 hours @ 200 if you have to be gone all day, or if you are in a hurry 2-3 hours @ 325.
i do it in the crock pot... dump in all the ingredients in the morning, put on low and by dinnner you'll be good to go...
2 lb stew meat
1 c each - carrots, celery and onions (sometimes i also use mushrooms)
1 tbsp sugar
1/4 c red wine
1 tsp beef extract
2 tbsp tapioca
1 tsp salt
1/4 tsp black peper
1/4 tsp thyme, dill or basil
1 c sausage and pepper spag sauce
stir together and dump in crock pot or heavy casserole dish
cover tightly and cook 4-6 hours @ 250, or 8-10 hours @ 200 if you have to be gone all day, or if you are in a hurry 2-3 hours @ 325.
Monday Night Special
the kids LOVE this one...
1 can whole green chiles drained
cooking spray
1 lb ground turkey
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 (10oz) can diced tomatoes and green chiles, undrained
2 c frozen whole kernel corn thawed, or canned
1 (16 oz) can refried beans
1 can black beans
1 1/2 c (6oz) shredded cheddar cheese
1 c chopped tomato
1/2 c chopped green onions
preheat oven to 375
cut green chiles in half lengthwise arrange chiles in a single later in a 8" square pan sprayed with cooking spray
heat a large nonstick skillet over medium-high heat. add turkey, onion, chili powder, cumin, salt, and garlic, saute 5 minutes stirring to crumble. add diced tomatoes cook 5 minutes or until liquid evaporates
spoon turkey mixture over chiles top with corn, carefully spread both kinds of beans over corn. sprinkle cheese over beans. bake 375 for 30 minutes. let stand 5 minutes, top with chopped tomato and green onions
yields 6 servings.
1 can whole green chiles drained
cooking spray
1 lb ground turkey
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 (10oz) can diced tomatoes and green chiles, undrained
2 c frozen whole kernel corn thawed, or canned
1 (16 oz) can refried beans
1 can black beans
1 1/2 c (6oz) shredded cheddar cheese
1 c chopped tomato
1/2 c chopped green onions
preheat oven to 375
cut green chiles in half lengthwise arrange chiles in a single later in a 8" square pan sprayed with cooking spray
heat a large nonstick skillet over medium-high heat. add turkey, onion, chili powder, cumin, salt, and garlic, saute 5 minutes stirring to crumble. add diced tomatoes cook 5 minutes or until liquid evaporates
spoon turkey mixture over chiles top with corn, carefully spread both kinds of beans over corn. sprinkle cheese over beans. bake 375 for 30 minutes. let stand 5 minutes, top with chopped tomato and green onions
yields 6 servings.
Frikadeller
a family christmas time favorite...
excellent cold in sandwhiches
1 lb chopped meat (1/2 beef, 1/2 pork)
1/2 c flour or bread crumbs (or half of each)
1 egg
1 samll onion or 3 green onions finely chopped
1 tsp salt
1 tsp pepper
1/2 ts all spice (optional)
1/2 milk or creak
1/2 c chiken broth
2 tsp parsley fresh or dried
mix together all ingredients (like you would meatloaf)
melt a stick of butter in a non stick skillet over medium high heat
form meat into flat meatballs cook on both sides until brown
drain on paper towel
excellent cold in sandwhiches
1 lb chopped meat (1/2 beef, 1/2 pork)
1/2 c flour or bread crumbs (or half of each)
1 egg
1 samll onion or 3 green onions finely chopped
1 tsp salt
1 tsp pepper
1/2 ts all spice (optional)
1/2 milk or creak
1/2 c chiken broth
2 tsp parsley fresh or dried
mix together all ingredients (like you would meatloaf)
melt a stick of butter in a non stick skillet over medium high heat
form meat into flat meatballs cook on both sides until brown
drain on paper towel
orzo with chicken and asiago
this is a favorite last minute one pot meal of super hubby
prep time - 5 minutes
total time - 25 minutes
1/2 c water
1 c chicken broth
12 oz skinned boned chicken breast cut in to bite sized pieces
1 1/4 c uncooked orzo
1 c frozen peas
1/2 c asiago cheese divided
1/4 tsp salt
1/8 tsp black pepper
combine water and broth in dutch oven bring to boil
add chicken and pasta bring to a boil
reduce heat and simmer for 12 minutes
stirring occasionally
remove from heat stir in peas 1/4 c cheese, salt and pepper
top each serving with t tbsp of cheese
yields 4 servings
prep time - 5 minutes
total time - 25 minutes
1/2 c water
1 c chicken broth
12 oz skinned boned chicken breast cut in to bite sized pieces
1 1/4 c uncooked orzo
1 c frozen peas
1/2 c asiago cheese divided
1/4 tsp salt
1/8 tsp black pepper
combine water and broth in dutch oven bring to boil
add chicken and pasta bring to a boil
reduce heat and simmer for 12 minutes
stirring occasionally
remove from heat stir in peas 1/4 c cheese, salt and pepper
top each serving with t tbsp of cheese
yields 4 servings
Dilled Pork Strogonoff
found in 2002 Cooking Light
total time 30 minutes
ingredients
3 c uncooked medium egg noodles (6 oz)
1 lb pork tenderloin trimmed and cut into 1/2" strips
1/2 tsp salt
1/4 tsp black pepper
2 1/2 tsp butter, divided
cooking spray
1/2 c fat-free chicken broth
2 c chopped walla walla or other sweat onion
1 (8oz) package presliced mushrooms
1 c low-fat sour cream
1 tbsp chopped fresh dill
1 tbsp dijon mustard
1 tsp all-purpose flour
cook pasta according to package directions, omitting salt and fat
sprinkle pork with salt and pepper. melt half the butter in large nonstick skillet coated with cooking spray over medium-high heat. Add pork, saute 4 minutes or until pork loses its pink color. remove pork from pan, keep warm
add broth to pan, cook 30 seconds. add 1 tsp butter, onion, and mushrooms. cook 8 minutes or until lightly browned. remove from heat
combine sour cream, dill dijon and flour in small bowl. add pork and sour cream mixture to pan, stir well. serve pork mixture immediately over noodles.
serves 4
total time 30 minutes
ingredients
3 c uncooked medium egg noodles (6 oz)
1 lb pork tenderloin trimmed and cut into 1/2" strips
1/2 tsp salt
1/4 tsp black pepper
2 1/2 tsp butter, divided
cooking spray
1/2 c fat-free chicken broth
2 c chopped walla walla or other sweat onion
1 (8oz) package presliced mushrooms
1 c low-fat sour cream
1 tbsp chopped fresh dill
1 tbsp dijon mustard
1 tsp all-purpose flour
cook pasta according to package directions, omitting salt and fat
sprinkle pork with salt and pepper. melt half the butter in large nonstick skillet coated with cooking spray over medium-high heat. Add pork, saute 4 minutes or until pork loses its pink color. remove pork from pan, keep warm
add broth to pan, cook 30 seconds. add 1 tsp butter, onion, and mushrooms. cook 8 minutes or until lightly browned. remove from heat
combine sour cream, dill dijon and flour in small bowl. add pork and sour cream mixture to pan, stir well. serve pork mixture immediately over noodles.
serves 4
Orange Roughy on Rice with Thai-Spiced Coconut Sauce
Prepared Thai curry paste helps a dish develop complex flavor in no time. If you have red paste and would like to use it in place of the yellow, add only one-and-a-half teaspoons.
ingredients
1 cup jasmine or other long-grain rice
1 1/2 cups water
1 2/3 cups canned unsweetened coconut milk
2 teaspoons yellow Thai curry paste (see Notes)
1/3 cup canned low-sodium chicken broth or homemade stock
1 tablespoon Asian fish sauce (see Notes) or soy sauce
1 teaspoon brown sugar
Pinch turmeric
3/4 teaspoon salt
1/4 cup flour
1/4 teaspoon fresh-ground black pepper
1 1/2 pounds orange-roughy fillets, cut to make 4 pieces
2 tablespoons cooking oil
1/3 cup cilantro leaves (optional)
4 lime wedges, for serving
directions
Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat. Add the curry paste and cook, stirring, for 3 minutes. Whisk in the remaining coconut milk, the broth, fish sauce, brown sugar, turmeric, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring frequently, until slightly thickened, about 7 minutes.
In a shallow bowl, combine the flour, the remaining 1/2 teaspoon salt, and the pepper. Coat the fish with the flour mixture and shake off any excess. In a large nonstick frying pan, heat the oil over moderately high heat.
Put the fish in the pan, skinned-side down, and cook until golden, about 3 minutes.
Turn and continue cooking until just done, about 2 minutes longer for 1-inch-thick fillets. Mound the rice on plates and top with the fish and the sauce. Sprinkle with the cilantro, if using, and serve with the lime wedges.
NOTES Thai curry paste and Asian fish sauce are available at Asian markets and many supermarkets
The perfumed heat of this dish with its full-bodied coconut sauce makes a cold beer a great companion. If you prefer wine, experiment with a moderately priced sparkling one from California.
Washington Apple Cocktail
the first time i read this recipe i was certain it would be gross...
i was oh so wrong...
2 oz Crown Royal® Canadian whisky
2 oz DeKuyper® Sour Apple Pucker schnapps
2 oz cranberry juice
Pour DeKuyper sour apple pucker and Crown Royal canadian whisky into a highball glass filled with ice. Add cranberry juice, more to taste if desired, and serve.
i was oh so wrong...
2 oz Crown Royal® Canadian whisky
2 oz DeKuyper® Sour Apple Pucker schnapps
2 oz cranberry juice
Pour DeKuyper sour apple pucker and Crown Royal canadian whisky into a highball glass filled with ice. Add cranberry juice, more to taste if desired, and serve.
chicken sauteed with apples
this is a fall favorite... yummy with the WA Apple cocktail4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
1 cup apple juice
1 large onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoon Dijon mustard
Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick.
Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 255.7(26% from fat); FAT 7.52g (sat 1.45g); CHOLESTEROL 78.31mg; CALCIUM 43.96mg; CARBOHYDRATE 17g; SODIUM 551.89mg; PROTEIN 29.61mg; FIBER 1.59g; IRON 1.76mg
Jane Kirby and Kay Chun
Real Simple, OCTOBER 2002
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