Servings: 6
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
2 egg yolks
3/4 cup beer
2 large white onions, sliced 1/4-in thick
oil for deep frying
1. Mix the flour, salt, pepper, oil and yolks together. Gradually whisk in the beer.
2. Refrigerate the batter 3 1/2 hours to rest before using.
3. Slice onions, and dip them in the batter.
4. Deep-fry in 375F oil until golden brown. This batter also works well on other vegetables besides onion rings; it's great on fish, too.
Saturday, June 26, 2010
Italian Chicken Sausage Risotto with Salad (Friday)
Servings: 4
Start to finish: 45 minutes
Serving Ideas: instead of sweet peas use peppers
Internet Address: http://allrecipes.com/Recipe/Italian-Chicken-Sausage-Risotto/Detail.aspx
1 tablespoon olive oil
1 package al fresco® All Natural Sweet Italian Chicken Sausage (16 ounce)
1 cup chopped sweet onion
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cups Arborio rice
1 cup Chardonnay or other dry white wine
3 1/2 cups chicken broth, low-sodium
1 cup frozen petite sweet peas
1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
2. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.
Start to finish: 45 minutes
Serving Ideas: instead of sweet peas use peppers
Internet Address: http://allrecipes.com/Recipe/Italian-Chicken-Sausage-Risotto/Detail.aspx
1 tablespoon olive oil
1 package al fresco® All Natural Sweet Italian Chicken Sausage (16 ounce)
1 cup chopped sweet onion
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cups Arborio rice
1 cup Chardonnay or other dry white wine
3 1/2 cups chicken broth, low-sodium
1 cup frozen petite sweet peas
1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
2. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.
Flank Steak Sandwiches (Saturday)
Servings: 6
Preparation Time: 25 hours 25 minutes
Internet Address: http://www.tasteofhome.com/Recipes/Flank-Steak-Sandwiches
1 cup chopped onion
1 cup dry red wine or beef broth
3/4 cup soy sauce
1/2 cup olive oil, divided
4 1/2 teaspoons minced garlic, divided
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split
1. In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
2. Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Preparation Time: 25 hours 25 minutes
Internet Address: http://www.tasteofhome.com/Recipes/Flank-Steak-Sandwiches
1 cup chopped onion
1 cup dry red wine or beef broth
3/4 cup soy sauce
1/2 cup olive oil, divided
4 1/2 teaspoons minced garlic, divided
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground ginger
1 beef flank steak (1-1/2 pounds)
1 medium sweet red pepper, cut into 1-inch strips
1 medium sweet yellow pepper, cut into 1-inch strips
1 medium red onion, thickly sliced
1/4 teaspoon pepper
6 French rolls, split
1. In a small bowl, combine the onion, wine or broth, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
2. Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Drain and discard marinade from vegetables. Place in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Steak Fajitas with Chimichurri and Drunken Peppers with Mexican Rice (Thursday)
Servings: 4
Preparation Time: 1 hour 1 minute, Start to finish: 1 hour 55 minutes
Internet Address: http://www.foodnetwork.com/recipes/sunny-andersons-steak-fajitas-with-chimichurri-and-drunken-peppers-recipe/index.html (Sunny Anderson)
Serve with Birdseye Southwestern Rice or Southwestern Corn. Coupons
Preparation Time: 1 hour 1 minute, Start to finish: 1 hour 55 minutes
Internet Address: http://www.foodnetwork.com/recipes/sunny-andersons-steak-fajitas-with-chimichurri-and-drunken-peppers-recipe/index.html (Sunny Anderson)
Serve with Birdseye Southwestern Rice or Southwestern Corn. Coupons
1 bunch fresh parsley
1 bunch fresh cilantro
1 cloves garlic (1 to 2)
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8 inch flour tortillas
Lime wedges, for serving (optional)
1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
2. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
4. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
1 bunch fresh cilantro
1 cloves garlic (1 to 2)
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8 inch flour tortillas
Lime wedges, for serving (optional)
1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
2. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
4. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
Grilled Potato Skins (Wednesday)
Servings: 4
Preparation Time: 15 minutes, Start to finish: 30 minutes
Internet Address: http://allrecipes.com/Recipe/Grilled-Potato-Skins/Detail.aspx
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream
1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Preparation Time: 15 minutes, Start to finish: 30 minutes
Internet Address: http://allrecipes.com/Recipe/Grilled-Potato-Skins/Detail.aspx
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream
1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Grilled Pizza Burgers (Wednesday)
Servings: 4
Preparation Time: 20 minutes, Start to finish: 35 minutes
Serving Ideas: You can always substitute your favorite bun for the English muffin.
Internet Address: http://www.tasteofhome.com/Recipes/Grilled-Pizza-Burgers
1 egg, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup minced fresh parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1 pound ground beef
4 slices provolone cheese
4 English muffins, split and toasted
1/2 cup pizza sauce
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.
2. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.
Preparation Time: 20 minutes, Start to finish: 35 minutes
Serving Ideas: You can always substitute your favorite bun for the English muffin.
Internet Address: http://www.tasteofhome.com/Recipes/Grilled-Pizza-Burgers
1 egg, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup minced fresh parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1 pound ground beef
4 slices provolone cheese
4 English muffins, split and toasted
1/2 cup pizza sauce
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.
2. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.
Sauteed Potatoes with Chorizo served with salad (Tuesday)
Servings: 4
Preparation Time: 10 minutes, Start to finish: 35 minutes
Notes: *Cook's Note: Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Since it's fresh, you will need to remove the casing before cooking it. They can be found at most supermarkets. Also, some chorizos are very salty so watch the seasoning!
A great filling for soft tacos, just add shredded cheese, beans or your favorite taco filling!
Internet Address: http://www.foodnetwork.com/recipes/marcela-valladolid/sauteed-potatoes-with-chorizo-recipe/index.html
1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed*
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper
Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
Preparation Time: 10 minutes, Start to finish: 35 minutes
Notes: *Cook's Note: Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Since it's fresh, you will need to remove the casing before cooking it. They can be found at most supermarkets. Also, some chorizos are very salty so watch the seasoning!
A great filling for soft tacos, just add shredded cheese, beans or your favorite taco filling!
Internet Address: http://www.foodnetwork.com/recipes/marcela-valladolid/sauteed-potatoes-with-chorizo-recipe/index.html
1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed*
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper
Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
Firecracker Shrimp (Monday)
Servings: 4
Internet address: http://www.honey.com/
Serve with: Salad
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper flakes, or to taste
1 tablespoon vegetable oil
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1 1/2 pounds shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, optional
In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
Internet address: http://www.honey.com/
Serve with: Salad
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper flakes, or to taste
1 tablespoon vegetable oil
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1 1/2 pounds shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, optional
In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
Rigatoni in Vodka Sauce with salad (Sunday)
Servings: 6
Preparation Time: 20 minutes, Start to finish: 35 minutes
Serving Ideas: Delicious option 1: Cook 1 small zucchini, chopped, with onion and garlic.
Delicious option 2: add chicken
Delicious option 3: add sausage & peppers
Internet Address: http://allrecipes.com/Recipe/Rigatoni-in-Vodka-Sauce/Detail.aspx
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup vodka or chicken broth
1 jar Bertolli® Tomato and Basil Sauce (24 ounce)
1 jar Bertolli® Creamy Alfredo Sauce (15 ounce)
1 box rigatoni or penne pasta (16 ounce) cooked and drained
Heat olive oil in 2-quart saucepan over medium-high heat and cook onion 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in vodka and cook 1 minute. Stir in sauces. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently, 4 minutes. Serve over hot rigatoni and sprinkle, if desired, with fresh basil.
Preparation Time: 20 minutes, Start to finish: 35 minutes
Serving Ideas: Delicious option 1: Cook 1 small zucchini, chopped, with onion and garlic.
Delicious option 2: add chicken
Delicious option 3: add sausage & peppers
Internet Address: http://allrecipes.com/Recipe/Rigatoni-in-Vodka-Sauce/Detail.aspx
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup vodka or chicken broth
1 jar Bertolli® Tomato and Basil Sauce (24 ounce)
1 jar Bertolli® Creamy Alfredo Sauce (15 ounce)
1 box rigatoni or penne pasta (16 ounce) cooked and drained
Heat olive oil in 2-quart saucepan over medium-high heat and cook onion 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in vodka and cook 1 minute. Stir in sauces. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently, 4 minutes. Serve over hot rigatoni and sprinkle, if desired, with fresh basil.
Sunday, June 20, 2010
Garlic Parmesan Orzo (Saturday)
Serves: 8
Prep: 5 minutes, Cook: 15 minutes
Source: www.allrecipes.com
Prep: 5 minutes, Cook: 15 minutes
Source: www.allrecipes.com
- 2 cups uncooked orzo pasta
- 3 teaspoons minced garlic
- 1/2 cup butter, cubed
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese milk, parsley salt and pepper. Cook and stir until heated through.
Grilled Lime Cilantro Ahi with Honey Glaze (Saturday)
Servings: 4
Preparation Time: 2 hours 30 minutes, Start to finish: 10 minutes
Suggested Wine: Sauvignon Blanc
Source: www.allrecipes.com
1/4 cup olive oil
1/4 cup lime juice
1/8 cup balsamic vinegar
2 cloves garlic, minced
1 Tablespoon fresh ginger root, minced
1/4 cup cilantro, chopped
1 pound yellow fin tuna fillets
1/4 cup honey
2 Tablespoons olive oil
2 Tablespoons cilantro, chopped
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
4. Footnote: Ahi is the Hawaiian name for yellowfin tuna.
Preparation Time: 2 hours 30 minutes, Start to finish: 10 minutes
Suggested Wine: Sauvignon Blanc
Source: www.allrecipes.com
1/4 cup olive oil
1/4 cup lime juice
1/8 cup balsamic vinegar
2 cloves garlic, minced
1 Tablespoon fresh ginger root, minced
1/4 cup cilantro, chopped
1 pound yellow fin tuna fillets
1/4 cup honey
2 Tablespoons olive oil
2 Tablespoons cilantro, chopped
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
4. Footnote: Ahi is the Hawaiian name for yellowfin tuna.
Grilled Cheeseburger Pizza (Friday)
Servings: 4
Preparation Time: 25 minutes, Start to finish: 15 minutes
Source: www.tasteofhome.com
Side Dish Options: Salad, grilled veggis
3/4 pound ground beef
1 cup ketchup
2 Tablespoons prepared mustard
12 inch pizza crust, prebaked
1 cup lettuce, shredded
1 medium tomato, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 small sweet onion, thinly sliced
1/2 cup dill pickle slices
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1. Shape beef into three 1/2-in.-thick patties. Grill, covered, over medium-hot heat for 5 minutes on each side or until meat is no longer pink.
2. Meanwhile, combine ketchup and mustard; spread over the crust to within 1 in. of edge. Sprinkle with lettuce; top with tomato. Sprinkle with salt and pepper. When beef patties are cooked, cut into 1/2-in. pieces; arrange over tomato slices. Top with onion, pickles and cheeses.
3. Place pizza on a 16-in. square piece of heavy-duty foil. Prepare grill for indirect heat. Grill, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Let stand for 5-10 minutes before slicing.
TIME SAVER: Precook your hamburger and crumble on pizza instead of slicing.
Preparation Time: 25 minutes, Start to finish: 15 minutes
Source: www.tasteofhome.com
Side Dish Options: Salad, grilled veggis
3/4 pound ground beef
1 cup ketchup
2 Tablespoons prepared mustard
12 inch pizza crust, prebaked
1 cup lettuce, shredded
1 medium tomato, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 small sweet onion, thinly sliced
1/2 cup dill pickle slices
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1. Shape beef into three 1/2-in.-thick patties. Grill, covered, over medium-hot heat for 5 minutes on each side or until meat is no longer pink.
2. Meanwhile, combine ketchup and mustard; spread over the crust to within 1 in. of edge. Sprinkle with lettuce; top with tomato. Sprinkle with salt and pepper. When beef patties are cooked, cut into 1/2-in. pieces; arrange over tomato slices. Top with onion, pickles and cheeses.
3. Place pizza on a 16-in. square piece of heavy-duty foil. Prepare grill for indirect heat. Grill, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Let stand for 5-10 minutes before slicing.
TIME SAVER: Precook your hamburger and crumble on pizza instead of slicing.
Newman's Own Honey of a Salad (Thursday)
10 Ounces Salad Mix
2 red onion, thinly sliced
1 cup red grape tonatoes, cut in 1/2
2 cups chicken, chopped
1/2 cup Newman's Own® Lighten Up® Honey Mustard Dressing
Mix two lettuces together. Arrange on plates. Divide onions and tomatoes evenly among the plates. Top with chicken. Dress salads with Newman's Own Lighten Up™ Honey Mustard Salad Dressing. Serves 4 as a main course.
2 red onion, thinly sliced
1 cup red grape tonatoes, cut in 1/2
2 cups chicken, chopped
1/2 cup Newman's Own® Lighten Up® Honey Mustard Dressing
Mix two lettuces together. Arrange on plates. Divide onions and tomatoes evenly among the plates. Top with chicken. Dress salads with Newman's Own Lighten Up™ Honey Mustard Salad Dressing. Serves 4 as a main course.
Slow Cooker Lasagna (Wednesday)
Servings: 6
Preparation Time: 25 minutes, Start to finish: 4 hours 25 minutes
Serving Ideas: salad, garlic bread
1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
29 ounces tomato sauce
1 cup water
6 ounces tomato paste
1 teaspoon salt
1 teaspoon dried oregano
16 Ounces Mozzarella cheese
8 ounces lasagna noodle, no cook
1 1/2 cups 4% cottage cheese, 12 oz
1/2 cup parmesan cheese
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
2. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
3. Cover and cook on low for 4-5 hours or until noodles are tender.
SAVE TIME TIP: when you bring your ground meat home, cook then & freeze in 1 lb portions in a sandwich bag.
Preparation Time: 25 minutes, Start to finish: 4 hours 25 minutes
Serving Ideas: salad, garlic bread
1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
29 ounces tomato sauce
1 cup water
6 ounces tomato paste
1 teaspoon salt
1 teaspoon dried oregano
16 Ounces Mozzarella cheese
8 ounces lasagna noodle, no cook
1 1/2 cups 4% cottage cheese, 12 oz
1/2 cup parmesan cheese
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
2. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
3. Cover and cook on low for 4-5 hours or until noodles are tender.
SAVE TIME TIP: when you bring your ground meat home, cook then & freeze in 1 lb portions in a sandwich bag.
Fried Zucchini (Tuesday)
Recipe courtesy Giada De Laurentiis
Prep: 15 minutes, Cook: 10 minutes
Prep: 15 minutes, Cook: 10 minutes
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Cheese Stuffed Burgers (Tuesday)
2 Tablespoons finely chopped onion
2 Tablespoons ketchup
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1/2 cup cheddar cheese, finely shredded
4 hamburger buns
lettuce, optional
tomato, optional
onion, optional
1. In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
2. Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.
2 Tablespoons ketchup
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1/2 cup cheddar cheese, finely shredded
4 hamburger buns
lettuce, optional
tomato, optional
onion, optional
1. In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
2. Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.
Broccoli Cole Slaw (Monday)
16 ounces broccoli cole slaw
2 packages chicken ramen noodles (3oz pkgs each)
1 bunch green onions, chopped
1 cup sunflower seeds
1/2 cup sugar
1/4 cup vegetable oil
1/3 cup cider vinegar
1. In a large salad bowl, combine the slaw, broken noodles and green onions.
2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with sunflower seeds before serving.
2 packages chicken ramen noodles (3oz pkgs each)
1 bunch green onions, chopped
1 cup sunflower seeds
1/2 cup sugar
1/4 cup vegetable oil
1/3 cup cider vinegar
1. In a large salad bowl, combine the slaw, broken noodles and green onions.
2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with sunflower seeds before serving.
BBQ corn (Monday)
6 ears of corn, with husks
3 tablespoons butter or margarine
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
dash of black pepper
2 tablespoons water
1. Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn.
2. Melt butter in small saucepan, add seasonings and stir. Brush butter mixture on ear of corn.
3. Pull corn husk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes.
4. Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.
3 tablespoons butter or margarine
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
dash of black pepper
2 tablespoons water
1. Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn.
2. Melt butter in small saucepan, add seasonings and stir. Brush butter mixture on ear of corn.
3. Pull corn husk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes.
4. Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.
BBQ flank steaks (Monday)
2 tablespoons dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup packed brown sugar
2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove, chopped
1/3 cup lemon juice
2 flank steaks
1. Whisk together first 8 ingredient in bowl to make basting sauce place flank steaks in shallow pan (flank steaks are best if they are tenderized first).
2. Pour sauce over steaks covering them well cover and refrigerate for at least 2 hours.
3. Remove steaks from basting sauce and cook them over grill for about 3-5 min per side baste with additional sauce as desired.
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup packed brown sugar
2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove, chopped
1/3 cup lemon juice
2 flank steaks
1. Whisk together first 8 ingredient in bowl to make basting sauce place flank steaks in shallow pan (flank steaks are best if they are tenderized first).
2. Pour sauce over steaks covering them well cover and refrigerate for at least 2 hours.
3. Remove steaks from basting sauce and cook them over grill for about 3-5 min per side baste with additional sauce as desired.
Sunday, June 13, 2010
Coffee Toffee Cheesecake (Father's Day)
Servings: 12
Preparation Time: 45 minutes
Start to finish: Overnight
Source: www.tasteofhome.com
2 1/2 cups chocolate wafer cookie crumbs
1/2 cup butter, melted
2 Tablespoons sugar
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
24 ounces cream cheese, softened
1 1/3 cups sugar
12 ounces sour cream
1 Tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, slightly beaten
4 Heath candy bars (1.4 oz each), chopped
1 Dark chocolate candy bar (1.4 oz)
1. Preheat oven to 350 degrees.
2. Place a greased 9 in spring form pan on a double thickness of heavy duty foil. Securely wrap foil around
pan.
3. In small bowl, combine wafer crumbs, butter and sugar. Press into bottom and 1 inch up the sides of
prepared pan. Place pan on a baking sheet. Bake at 350 degree oven for 10 minutes. Cool on a wire
rack.
4. In a microwave safe bowl, melt chips and cream, stir until smooth.
5. Stir in coffee granules until dissolved. Set aside.
6. In a large bowl, beat cream cheese and sugar until smooth. Beat in teh sour cream, vanilla and salt;
gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined.
7. Pour into crust. Place spring form pan in a large baking pan; add 1 1/2 in of hot water to larger baking
pan.
8. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Remove spring
form pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
10. Refrigerate overnight.
11. Chop dark chocolate candy bar; melt in a microwave and stir until smooth.
12. Drizzle over cheesecake.
Preparation Time: 45 minutes
Start to finish: Overnight
Source: www.tasteofhome.com
2 1/2 cups chocolate wafer cookie crumbs
1/2 cup butter, melted
2 Tablespoons sugar
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
24 ounces cream cheese, softened
1 1/3 cups sugar
12 ounces sour cream
1 Tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, slightly beaten
4 Heath candy bars (1.4 oz each), chopped
1 Dark chocolate candy bar (1.4 oz)
1. Preheat oven to 350 degrees.
2. Place a greased 9 in spring form pan on a double thickness of heavy duty foil. Securely wrap foil around
pan.
3. In small bowl, combine wafer crumbs, butter and sugar. Press into bottom and 1 inch up the sides of
prepared pan. Place pan on a baking sheet. Bake at 350 degree oven for 10 minutes. Cool on a wire
rack.
4. In a microwave safe bowl, melt chips and cream, stir until smooth.
5. Stir in coffee granules until dissolved. Set aside.
6. In a large bowl, beat cream cheese and sugar until smooth. Beat in teh sour cream, vanilla and salt;
gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined.
7. Pour into crust. Place spring form pan in a large baking pan; add 1 1/2 in of hot water to larger baking
pan.
8. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Remove spring
form pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
10. Refrigerate overnight.
11. Chop dark chocolate candy bar; melt in a microwave and stir until smooth.
12. Drizzle over cheesecake.
Sour Cream Coffee Cake (Father's Day)
Servings: 12
Preparation Time: 15 minutes
Start to finish: 55 minutes
Source: www.tasteofhome.com
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/3 cup brown sugar, packed
2 teaspoons cinnamon, ground
1/2 cup pecans, chopped
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan.
2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
Preparation Time: 15 minutes
Start to finish: 55 minutes
Source: www.tasteofhome.com
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/3 cup brown sugar, packed
2 teaspoons cinnamon, ground
1/2 cup pecans, chopped
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan.
2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
The BEST Ceasar Salad
Servings: 6
Start to finish: 20 minutes
Source: Royal Caribbean Savor Volume II
Serving Suggestion: Grilled Chicken breast or blackened Grouper)
Croutons:
4 Tablespoons Extra Virgin olive oil
1 cup Sourdough bread, cubed (or any leftover bread)
salt and pepper, to taste
Salad:
3 heads Romaine lettuce, washed, dried & cut lengthwise
1/4 cup Parmesan cheese, shaved
Dressing: (OR use your favorite Caesar dressing)
3 cloves garlic
3 Tablespoons lemon juice, freshly squeezed
2 teaspoons anchovy paste
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
2 egg yolks
1 cup Extra Virgin olive oil
salt, to taste
Start to finish: 20 minutes
Source: Royal Caribbean Savor Volume II
Serving Suggestion: Grilled Chicken breast or blackened Grouper)
Croutons:
4 Tablespoons Extra Virgin olive oil
1 cup Sourdough bread, cubed (or any leftover bread)
salt and pepper, to taste
Salad:
3 heads Romaine lettuce, washed, dried & cut lengthwise
1/4 cup Parmesan cheese, shaved
Dressing: (OR use your favorite Caesar dressing)
3 cloves garlic
3 Tablespoons lemon juice, freshly squeezed
2 teaspoons anchovy paste
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
2 egg yolks
1 cup Extra Virgin olive oil
salt, to taste
Old West Burgers (Father's Day)
Servings: 4
Serving Ideas: Serve with baked beans and fresh fruit.
Source: Lawry's, http://www.lawrys.com/
1 pound ground beef OR 1 pound ground turkey
1 1-ounce package Lawry's Taco Spices and Seasonings
4 slices cheddar cheese
4 Kaiser, onion or hamburger buns
GARNISHES
Sliced onion
Tomatoes
Lettuce
Salsa
In bowl, combine meat and Taco Spices and Seasonings; shape into 4 patties. Grill or broil until no longer pink inside, about 8 to 10 minutes. Top each patty with cheese and place on open bun. Garnish with onions, tomatoes, lettuce and salsa.
Serving Ideas: Serve with baked beans and fresh fruit.
Source: Lawry's, http://www.lawrys.com/
1 pound ground beef OR 1 pound ground turkey
1 1-ounce package Lawry's Taco Spices and Seasonings
4 slices cheddar cheese
4 Kaiser, onion or hamburger buns
GARNISHES
Sliced onion
Tomatoes
Lettuce
Salsa
In bowl, combine meat and Taco Spices and Seasonings; shape into 4 patties. Grill or broil until no longer pink inside, about 8 to 10 minutes. Top each patty with cheese and place on open bun. Garnish with onions, tomatoes, lettuce and salsa.
Huevos Rancheros
Servings: 6
Preparation Time: 10 minutes
Start to finish: 25 minutes
Serving Ideas: corn bread, black beans
Source: www.pillsbury.com
1/2 pound chorizo or pork sausage
6 corn tortillas, 5-6 inch diameter
1 1/4 cups salsa
6 fried eggs
3/4 cup cheddar cheese, shredded
1. Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
2. Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
3. Spread each tortilla with 1 tablespoon of the salsa to soften.
4. Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.
Preparation Time: 10 minutes
Start to finish: 25 minutes
Serving Ideas: corn bread, black beans
Source: www.pillsbury.com
1/2 pound chorizo or pork sausage
6 corn tortillas, 5-6 inch diameter
1 1/4 cups salsa
6 fried eggs
3/4 cup cheddar cheese, shredded
1. Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
2. Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
3. Spread each tortilla with 1 tablespoon of the salsa to soften.
4. Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.
BBQ Chicken Calzones
Servings: 4
Preparation Time: 20 minutes
Start to finish: 45 minutes
Suggested Wine: Sangiovese
Suggested Side Dish: Salad
Source: www.allrecipes.com
4 slices bacon
1/2 small onion, chopped
3 cups chicken breast, cooked & shredded
2/3 cup barbecue sauce
10 ounces refrigerated pizza crust dough
1 cup mozzarella cheese, shredded
2 Tablespoons fresh cilantro, chopped
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
Preparation Time: 20 minutes
Start to finish: 45 minutes
Suggested Wine: Sangiovese
Suggested Side Dish: Salad
Source: www.allrecipes.com
4 slices bacon
1/2 small onion, chopped
3 cups chicken breast, cooked & shredded
2/3 cup barbecue sauce
10 ounces refrigerated pizza crust dough
1 cup mozzarella cheese, shredded
2 Tablespoons fresh cilantro, chopped
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
Fajita-Style Orzo
Servings: 4
Serving Ideas: This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.
Source: National Pasta Association, http://ilovepasta.org/
1 pound Orzo, Ditalini, or other small pasta shape, uncooked
2 teaspoons vegetable oil
2 large red bell peppers, cored, seeded and cut into wide strips
1 large red onion, sliced into 1/4-inch-thick rings
3 medium tomatoes, very ripe
1 bunch scallions, finely chopped
1 jalapeño pepper, seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream OR 1/4 cup low-fat guacamole
1. Prepare pasta according to package directions; drain.
2. Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
3. Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.
4. When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.
5. Divide the pasta among four bowls and top each with a spoonful of sour cream.
Serving Ideas: This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.
Source: National Pasta Association, http://ilovepasta.org/
1 pound Orzo, Ditalini, or other small pasta shape, uncooked
2 teaspoons vegetable oil
2 large red bell peppers, cored, seeded and cut into wide strips
1 large red onion, sliced into 1/4-inch-thick rings
3 medium tomatoes, very ripe
1 bunch scallions, finely chopped
1 jalapeño pepper, seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream OR 1/4 cup low-fat guacamole
1. Prepare pasta according to package directions; drain.
2. Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
3. Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.
4. When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.
5. Divide the pasta among four bowls and top each with a spoonful of sour cream.
Steak and Parmesan-Grilled Vegetables
Servings: 4
Preparation Time: 30 minutes
Source: The Texas Beef Council
Internet address: http://www.txbeef.org/
2 pounds T-bone or porterhouse steaks, 1-inch thick
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 red or yellow bell peppers, cut into quarters
1 large red onion, 1/2-inch slices
1 tablespoon basil leaves, dried, crushed
2 teaspoons basil leaves, dried
1 teaspoon pepper
1. In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons seasoning; press into both sides of beef steaks.
2. Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
3. Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.
4. Season steaks with salt, as desired. Remove bones; carve steaks crosswise into thick slices. Serve with vegetables.
Preparation Time: 30 minutes
Source: The Texas Beef Council
Internet address: http://www.txbeef.org/
2 pounds T-bone or porterhouse steaks, 1-inch thick
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 red or yellow bell peppers, cut into quarters
1 large red onion, 1/2-inch slices
1 tablespoon basil leaves, dried, crushed
2 teaspoons basil leaves, dried
1 teaspoon pepper
1. In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons seasoning; press into both sides of beef steaks.
2. Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
3. Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.
4. Season steaks with salt, as desired. Remove bones; carve steaks crosswise into thick slices. Serve with vegetables.
Grilled California Swordfish with Pesto
Servings: 4
Suggested Wine: Chardonnay
Source: California Seafood Council
Internet Address: http://www.ca-seafood.org/index.htm
1 pound California swordfish (or other medium dense to dense fish)
PESTO SAUCE (Buy prepared or make your own)
1/4 cup olive oil
1 cup nuts (piñon, almonds, pecans, or walnuts)
1 large bunch basil, cilantro, or Italian parsley
1/4 cup Parmesan or Romano cheese, grated
1 head garlic (about 6-8 cloves)
1/2 tsp. pepper
Zest of 1 lemon
GARNISH
Lemon wedges
Herb sprigs
BROILED, GRILLED OR BBQ'ED:
Baste with pesto when turning. Cook 10 minutes total per inch of thickness, approximately 5 minutes per side. Serve with pesto on top. Garnish with lemon wedges.
PESTO:
Process or blend all sauce ingredients together until smooth. Stir well before serving. Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.
Makes 1 cup.
Serve with Brown Rice and your favorite vegi or salad.
Suggested Wine: Chardonnay
Source: California Seafood Council
Internet Address: http://www.ca-seafood.org/index.htm
1 pound California swordfish (or other medium dense to dense fish)
PESTO SAUCE (Buy prepared or make your own)
1/4 cup olive oil
1 cup nuts (piñon, almonds, pecans, or walnuts)
1 large bunch basil, cilantro, or Italian parsley
1/4 cup Parmesan or Romano cheese, grated
1 head garlic (about 6-8 cloves)
1/2 tsp. pepper
Zest of 1 lemon
GARNISH
Lemon wedges
Herb sprigs
BROILED, GRILLED OR BBQ'ED:
Baste with pesto when turning. Cook 10 minutes total per inch of thickness, approximately 5 minutes per side. Serve with pesto on top. Garnish with lemon wedges.
PESTO:
Process or blend all sauce ingredients together until smooth. Stir well before serving. Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.
Makes 1 cup.
Serve with Brown Rice and your favorite vegi or salad.
Saturday, June 5, 2010
Barila No Boil Lasagna
Barila No Boil Lasagna
Serves 12
9 ounces lasagna noodle, boil or no boil (I prefer to use the boil noodles, I put them in the lasagna uncooked)
2 eggs
15 ounces ricotta cheese
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
1 pound ground beef, turkey, italian sausage (your choice), browned and drained
27 ounces spaghetti sauce
1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. Set aside.
3. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
4. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
5. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
6. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
8. Bake covered with foil for 50-60 minutes.
TIP: great to freeze for future use. Need less, make this into (2) 8x8 pans.
Enjoy with your favorite garlic bread and salad....
Serves 12
9 ounces lasagna noodle, boil or no boil (I prefer to use the boil noodles, I put them in the lasagna uncooked)
2 eggs
15 ounces ricotta cheese
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
1 pound ground beef, turkey, italian sausage (your choice), browned and drained
27 ounces spaghetti sauce
1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. Set aside.
3. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
4. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
5. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
6. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
8. Bake covered with foil for 50-60 minutes.
TIP: great to freeze for future use. Need less, make this into (2) 8x8 pans.
Enjoy with your favorite garlic bread and salad....
BBQ Jack Chicken & Bacon/Swiss Tossed Salad
Servings: 4
Start to finish: 25 minutes
Source: www.tasteofhome.com
4 chicken breast half, boneless
4 slices pepper jack cheese
1 cup barbecue sauce
1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (Several toothpicks work well too)
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce.
For an extra taste, throw on some cooked bacon in the pocket with the cheese.
Bacon/Swiss Tossed Salad
Servings: 6
Start to finish: 10 minutes
Source: www.tasteofhome.com
4 cups romaine lettuce, torn
4 ounces Swiss cheese, shredded
3/4 cup bacon bits
1/2 cup cashews, salted
3 Tablespoons Brown sugar
2 Tablespoons water
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1/4 teaspoon minced onion, dried
1/4 teaspoon poppy seeds
1/4 teaspoon ground mustard
dash salt
In a large bowl, combine the romaine, cheese, bacon and cashews. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Start to finish: 25 minutes
Source: www.tasteofhome.com
4 chicken breast half, boneless
4 slices pepper jack cheese
1 cup barbecue sauce
1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (Several toothpicks work well too)
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce.
For an extra taste, throw on some cooked bacon in the pocket with the cheese.
Bacon/Swiss Tossed Salad
Servings: 6
Start to finish: 10 minutes
Source: www.tasteofhome.com
4 cups romaine lettuce, torn
4 ounces Swiss cheese, shredded
3/4 cup bacon bits
1/2 cup cashews, salted
3 Tablespoons Brown sugar
2 Tablespoons water
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1/4 teaspoon minced onion, dried
1/4 teaspoon poppy seeds
1/4 teaspoon ground mustard
dash salt
In a large bowl, combine the romaine, cheese, bacon and cashews. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Wild Rice Stuffed Steaks & Garlicky Grean Beans
Wild Rice Stuffed Steaks
Servings: 6
Source: www.tasteofhome.com
6 1/4 ounces wild rice, fast cooking
1/4 cup green onion, chopped
6 beef top loin steak
1/2 cup teriyaki sauce, divided
1. Cook rice according to package directions for microwave; cool. Stir in onions. Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup rice mixture; secure with toothpicks. Brush steaks with 2 tablespoons teriyaki sauce.
2. Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons teriyaki sauce. Broil 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with remaining sauce. Discard toothpicks.
Garlicky Grean Beans
Serves: 6
1 pound green beans, topped/tailed
2 tablespoons butter
1 fine chopped garlic clove
salt
fresh ground pepper
1. Boil beans ahead of time then reheat in the garlic/butter mixture. Always run cold water over green vegetables to stop the cooking. This also helps them retain their colour.
2. Bring a large pot of salted water to boil on high heat. Add beans and boil until crisp-tender, about 2 to 4 minutes. Alternately, steam beans for about 5 minutes, until crisp-tender.
3. Drain beans and refresh under cold running water.
4. Heat butter and garlic together in skillet on medium heat. Toss in beans and saute until beans are hot and coated with mixture. Season with salt and pepper.
Servings: 6
Source: www.tasteofhome.com
6 1/4 ounces wild rice, fast cooking
1/4 cup green onion, chopped
6 beef top loin steak
1/2 cup teriyaki sauce, divided
1. Cook rice according to package directions for microwave; cool. Stir in onions. Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup rice mixture; secure with toothpicks. Brush steaks with 2 tablespoons teriyaki sauce.
2. Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons teriyaki sauce. Broil 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with remaining sauce. Discard toothpicks.
Garlicky Grean Beans
Serves: 6
1 pound green beans, topped/tailed
2 tablespoons butter
1 fine chopped garlic clove
salt
fresh ground pepper
1. Boil beans ahead of time then reheat in the garlic/butter mixture. Always run cold water over green vegetables to stop the cooking. This also helps them retain their colour.
2. Bring a large pot of salted water to boil on high heat. Add beans and boil until crisp-tender, about 2 to 4 minutes. Alternately, steam beans for about 5 minutes, until crisp-tender.
3. Drain beans and refresh under cold running water.
4. Heat butter and garlic together in skillet on medium heat. Toss in beans and saute until beans are hot and coated with mixture. Season with salt and pepper.
Beef N' Rice Enchiladas
Servings: 10
Preparation Time: 30 minutes
Start to finish: 40 minutes
Source: www.tasteofhome.com
6 3/4 ounces spanish rice mix
1 pound ground beef
20 ounces enchilada sauce
10 flour tortillas
16 ounces cheddar cheese, shredded
1. Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
2. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
3. Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.
Serve with: Black Beans, Pinto Beans, Birdseye Southwestern Corn or Rice.
Preparation Time: 30 minutes
Start to finish: 40 minutes
Source: www.tasteofhome.com
6 3/4 ounces spanish rice mix
1 pound ground beef
20 ounces enchilada sauce
10 flour tortillas
16 ounces cheddar cheese, shredded
1. Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
2. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
3. Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.
Serve with: Black Beans, Pinto Beans, Birdseye Southwestern Corn or Rice.
Aloha Burger, Oven Fries
Aloha Burger
Servings: 4
Start to finish: 30 minutes
Source: www.tasteofhome.com
8 ounces pineapple, sliced
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 Tablespoon butter
4 lettuce leaves
4 buns
4 slices Swiss cheese
4 bacon slices, cooked
1. Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside. Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
2. Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.
3. Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
Try these on Hawaiian Sandwich rolls.
Oven Fries
Servings: 4
Preparation Time: 10 minutes
Start to finish: 50 minutes
Source: www.tasteofhome.com
4 medium potato
1 Tablespoon olive oil
2 1/2 teaspoons paprika
3/4 teaspoon salt
3/4 teaspoon garlic powder
1. Cut each potato into 12 wedges. In a large bowl, combine the oil, paprika, salt and garlic powder. Add potatoes; toss to coat.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-45 minutes or until tender, turning once.
Serve with your favorite tossed salad!
Servings: 4
Start to finish: 30 minutes
Source: www.tasteofhome.com
8 ounces pineapple, sliced
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 Tablespoon butter
4 lettuce leaves
4 buns
4 slices Swiss cheese
4 bacon slices, cooked
1. Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside. Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
2. Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.
3. Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
Try these on Hawaiian Sandwich rolls.
Oven Fries
Servings: 4
Preparation Time: 10 minutes
Start to finish: 50 minutes
Source: www.tasteofhome.com
4 medium potato
1 Tablespoon olive oil
2 1/2 teaspoons paprika
3/4 teaspoon salt
3/4 teaspoon garlic powder
1. Cut each potato into 12 wedges. In a large bowl, combine the oil, paprika, salt and garlic powder. Add potatoes; toss to coat.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-45 minutes or until tender, turning once.
Serve with your favorite tossed salad!
Angel Hair Pasta with Roasted Pepper Salsa and Chicken & Olive Garden Salad
Servings: 5
Source: National Pasta Association, Internet address: http://ilovepasta.org/
1 pound Angel Hair or Capellini pasta, uncooked
2 red bell peppers OR 1 red bell pepper & 1 yellow bell pepper
3 tablespoons finely shredded fresh basil
1 teaspoon balsamic vinegar OR 1 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Pepper, to taste
1 tablespoon olive oil OR 1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, cut into small cubes
1/2 cup chicken broth
1. Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let them stand until cool. Cut the peppers in half lengthwise and remove the stems and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.
2. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared and refrigerated up to one day in advance.)
3. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and stir until cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30 seconds, scraping up the brown bits that stick to the pan. Remove the skillet from the heat.
4. Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the chicken broth to the skillet with the chicken mixture. Return the pasta to the pot. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta. Season to taste. Serve hot.
Olive Garden Salad
12 ounces iceberg lettuce
1/4 small red onion, sliced thin
8 black olives, pitted
2 small roma tomato, sliced
1/2 cup croutons
Parmesan cheese, grated
ground pepper
Dressing:
1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
3 Tablespoons Miracle Whip®
1 Tablespoon lemon juice
2 Tablespoons parmesan cheese, grated
1/4 teaspoon garlic salt
1 1/2 Tablespoons water
Combine dressing ingredients in a blender or food processor; puree until smooth. Toss with salad ingredients.
Source: National Pasta Association, Internet address: http://ilovepasta.org/
1 pound Angel Hair or Capellini pasta, uncooked
2 red bell peppers OR 1 red bell pepper & 1 yellow bell pepper
3 tablespoons finely shredded fresh basil
1 teaspoon balsamic vinegar OR 1 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Pepper, to taste
1 tablespoon olive oil OR 1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, cut into small cubes
1/2 cup chicken broth
1. Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let them stand until cool. Cut the peppers in half lengthwise and remove the stems and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.
2. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared and refrigerated up to one day in advance.)
3. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and stir until cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30 seconds, scraping up the brown bits that stick to the pan. Remove the skillet from the heat.
4. Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the chicken broth to the skillet with the chicken mixture. Return the pasta to the pot. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta. Season to taste. Serve hot.
Olive Garden Salad
12 ounces iceberg lettuce
1/4 small red onion, sliced thin
8 black olives, pitted
2 small roma tomato, sliced
1/2 cup croutons
Parmesan cheese, grated
ground pepper
Dressing:
1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
3 Tablespoons Miracle Whip®
1 Tablespoon lemon juice
2 Tablespoons parmesan cheese, grated
1/4 teaspoon garlic salt
1 1/2 Tablespoons water
Combine dressing ingredients in a blender or food processor; puree until smooth. Toss with salad ingredients.
Subscribe to:
Posts (Atom)