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Friday, May 18, 2012
Bon Appétit: Slow Cooker Mexican Chicken and Rice
Ingredients:
3 cups chicken broth
1 1/2 cups converted long-grain white rice
1/2 large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained
Directions:
Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning.
Rub the remaining taco seasoning over the chicken breasts, and place into the cooker.
Place the lid on the cooker, and set to high setting.
Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours.
About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them.
Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.
Thursday, May 17, 2012
Bon Appétit: Chicken Nachos
Ingredients:
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender.
Mix in shredded chicken, salt and pepper.
Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet.
Spoon the chicken mixture over tortilla chips.
Top with Cheddar/Monterey Jack cheese blend and tomato.
Bake in the preheated oven 10 minutes, or until cheese has melted.
Remove from heat and sprinkle with green onion tops before serving.
Wednesday, May 16, 2012
Bon Appétit: Fresh Pea Soup
Ingredients:
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)
Directions:
Melt the butter in a heavy-bottomed saucepan over medium heat.
Cook the shallots until soft and translucent, about 3 minutes.
Pour in the water and peas, season to taste with salt and pepper.
Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
Puree the peas in a blender or food processor in batches.
Strain back into the saucepan, stir in the cream if using, and reheat.
Season to taste with salt and pepper before serving.
Tuesday, May 15, 2012
Bon Appétit: Turkey Soup with Pasta
Ingredients:
16 ounces whole-wheat pasta shells
1 tablespoon extra-virgin olive oil
1 pound ground turkey
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
3 (14 ounce) cans chicken broth
3/4 cup water
1 (15 ounce) can garbanzo beans, drained and rinsed
1/3 cup tomato paste
2 cups roughly chopped kale
salt and pepper to taste
Directions:
Bring a large pot of salted water to a boil.
Stir in the pasta, and return to a boil.
Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes.
Drain well.
Heat olive oil in a large soup pot; add turkey, onion, and garlic.
Cook over medium heat until meat browns and onion is soft, about 5 minutes.
Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown.
Pour the broth and water into the pot along with the garbanzo beans and tomato paste.
Bring to a boil and add kale.
Simmer until kale softens, about 5 minutes.
Season soup with salt and pepper.
To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.
Monday, May 14, 2012
Bon Appétit: Colorful Vegetable Fajitas
Ingredients:
8 (8 inch) flour tortillas
2 tablespoons vegetable oil
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 teaspoon minced garlic
1 yellow squash, halved and sliced into strips
1/2 cup salsa
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Directions:
Wrap tortillas in aluminum foil, and place in oven.
Turn heat to 350 degrees F (175 degrees C).
Bake for 15 minutes, or until thoroughly heated.
In a 10 inch skillet, heat oil over medium high heat.
Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes.
Stir squash into vegetables.
Stir in salsa, cumin, and salt.
Cover, and cook for 5 minutes.
Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro.
Roll up tortillas, and serve.
Sunday, May 13, 2012
Bon Appétit: Bacon Jack Chicken Sandwich
Ingredients:
8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
Directions:
Preheat a grill for medium heat.
While the grill preheats, place the bacon in a large skillet over medium-high heat.
Cook until browned on both sides.
Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill.
Cook for about 6 minutes per side, or until no longer pink in the center.
Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese.
Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
Saturday, May 12, 2012
Bon Appétit: Vegetarian Lime Orzo
Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
2 cups orzo pasta
1 zucchini, peeled and shredded
1 carrot, peeled and shredded
1 (16 ounce) can stewed tomatoes, undrained
1 (14 ounce) can vegetable broth
1 teaspoon Italian seasoning
1 teaspoon dried basil leaves
salt and black pepper to taste
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
2 teaspoons grated lime zest
2 tablespoons lime juice
1/2 cup grated Parmesan cheese for topping
Directions:
Heat the olive oil in a large skillet over medium-high heat.
Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes.
Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes.
Stir in the tomatoes, vegetable broth, Italian seasoning, and basil.
Season with salt and pepper to taste.
Reduce heat to medium.
Cover, and simmer until almost all liquid is absorbed, about 10 minutes.
Stir in the green onions, parsley, lime zest, and lime juice.
Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.
Friday, May 11, 2012
Bon Appétit: Garlic Chicken with Noodles
Ingredients:
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping
Directions:
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown.
Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear.
Reduce heat to medium, and mix in the parsley and cooked orzo.
Place spinach in the skillet.
Continue cooking 5 minutes, stirring occasionally, until spinach is wilted.
Serve topped with Parmesan cheese.
Thursday, May 10, 2012
Bon Appétit: Asian Beef Skewers
Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers
Directions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices.
Place slices in a 1 gallon resealable plastic bag.
Pour hoisin sauce mixture over slices, and mix well.
Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat.
Discard marinade, and thread steak on skewers.
Oil the grill grate.
Grill skewers 3 minutes per side, or to desired doneness.
Wednesday, May 09, 2012
Bon Appétit: Melt-In-Your-Mouth Meat Loaf
Ingredients:
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Directions:
In a large bowl, combine the first six ingredients.
Crumble beef over mixture and mix well (mixture will be moist.)
Shape into a round loaf; place in a 5-qt. slow cooker.
Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce.
Spoon over the meat loaf.
Cook 15 minutes longer or until heated through.
Let stand for 10-15 minutes before cutting.
GFP - 05.09.2012
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~~~ Readers' Comments ~~~
I love meatloaf. Have you ever baked this meatloaf in the oven. I don’t have a slow cooker but would like to try to make this meatloaf. Thanks for the recipe.
By Liz on 05.11.2012
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Tuesday, May 08, 2012
Bon Appétit: Vegetarian Tortilla Soup
Ingredients:
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Directions:
Heat the oil in a large pot over medium heat.
Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender.
Mix in the tomatoes and chile peppers.
Pour in the broth, and season with salt and pepper.
Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes.
Serve in bowls over equal amounts of tortilla chips.
Top with cheese and avocado.
Monday, May 07, 2012
Bon Appétit: Salsafied Chicken and Rice
Ingredients:
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves - cubed
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese
Directions:
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper.
Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice.
Sprinkle Cheddar cheese over the mixture.
Cover the skillet and let sit until the rice is tender, about 5 minutes.
Sunday, May 06, 2012
Bon Appétit: Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa
Ingredients:
1 (12 ounce) package al fresco® Spicy Jalapeno chicken sausage, fully cooked, slice on the diagonal 1/4 inch thick
1 tablespoon extra-virgin olive oil
2 tablespoons dry sherry
1 cup fresh mango, 1 inch chunks
1 cup fresh pineapple, 1 inch chunks
1 1/2 cups fresh salsa
1/2 cup prepared fresh/frozen edamame (soybeans)
1/2 cup canned black, unsalted soybeans, rinsed
3 cups cooked jasmine rice
1 tablespoon chopped fresh cilantro
Directions:
Heat a 12 inch skillet with olive oil over high heat.
Quickly saute the jalapeno sausage for 2 minutes, add the dry sherry and cook 2 more minutes.
Toss in the mango and pineapple and saute for 2-3 minutes.
Add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
Mix the chopped cilantro with the rice.
Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.
Saturday, May 05, 2012
Bon Appétit: Baked Lemon-Basil Pasta
Ingredients:
3 cups bow tie pasta
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 teaspoon lemon pepper
1/4 cup margarine
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 tablespoon chopped fresh parsley
1/2 cup torn fresh spinach
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Stir in the bow tie pasta; return to a boil.
Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C).
Season chicken with lemon pepper.
Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center.
Remove the chicken pieces, and place them in the bottom of a casserole dish.
To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice.
Bring the mixture to a boil, stirring constantly.
Remove the skillet from the heat; stir in the pasta.
Spoon the pasta and sauce mixture over the chicken.
Cover with foil.
Bake in the preheated oven until heated through.
Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice.
Bake, uncovered, for 10 minutes.
Friday, May 04, 2012
Bon Appétit: Vegetarian Cassoulet
Ingredients:
2 tablespoons olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed
Directions:
Heat a small amount of oil in a skillet over medium heat.
Cook and stir onion and carrots in oil until tender.
In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf.
Pour in water if necessary to cover ingredients with water.
Tie together parsley, rosemary, thyme, and savory, and add to the pot.
Cook on Low for 8 hours.
Stir in potato, and continue cooking for 1 hour.
Remove herbs before serving.
Thursday, May 03, 2012
Bon Appétit: Slow Cooker Beef Pot Roast
Ingredients:
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
Directions:
Generously season both sides of roast with salt and pepper.
Sprinkle flour over the top until well coated, and pat it into the meat.
Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot.
Sear the roast on both sides for 5-6 minutes each, until well browned.
Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown.
Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute.
Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer.
Remove skillet from the heat.
Place carrots and celery in the slow cooker.
Place roast over the vegetables and pour in any accumulated juices.
Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast.
Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
Skim off any fat from the surface and remove the bones.
Season with salt and pepper to taste.
Wednesday, May 02, 2012
Bon Appétit: Baked Chicken Nuggets
Ingredients:
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2-inch sized pieces.
In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil.
Mix well.
Put melted butter in a bowl or dish for dipping.
Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.
Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Tuesday, May 01, 2012
Bon Appétit: Baked Chicken
Ingredients:
8 skinless, boneless chicken breast halves
1 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons celery salt
2 teaspoons garlic salt
1 dash pepper
1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
1/2 cup butter, melted
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a baking dish.
In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper.
Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat.
Arrange chicken in the prepared baking dish.
Drizzle with the melted butter.
Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.
Monday, April 30, 2012
Bon Appétit: Mushroom Kabobs
Ingredients:
3/4 cup sliced fresh mushrooms
2 red bell peppers, chopped
1 green bell pepper, cut into 1 inch pieces
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Preheat grill for medium heat.
Thread mushrooms and peppers alternately on skewers.
In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper.
Brush mushrooms and peppers with this flavored oil.
Brush grate with oil, and place kabobs on the grill.
Baste frequently with oil mixture.
Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
Sunday, April 29, 2012
Bon Appétit: Kabobs
Ingredients:
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
skewers
Directions:
In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger.
Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade.
Seal, and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate.
Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Saturday, April 28, 2012
Bon Appétit: Chile Garlic Salmon
Ingredients:
3 pounds whole salmon, cleaned
1/4 cup soy sauce
1 tablespoon chile sauce
1 tablespoon chopped fresh ginger root
1 clove garlic, chopped
1 lime, juiced
1 lime, zested
1 tablespoon brown sugar
3 green onions, chopped
Directions:
Prepare outdoor grill for high heat.
Trim the tail and fins off of the salmon.
Make several shallow cuts across the salmon’s skin.
Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
In a bowl, stir together soy sauce, chile sauce, ginger, and garlic.
Mix in lime juice, lime zest, and brown sugar.
Spoon sauce over the salmon.
Fold the foil over the salmon, and crimp the edges to seal.
If using hot coals, move them to one side of the grill.
Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid.
If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid.
Cook for 25 to 30 minutes.
Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish.
Sprinkle with green onions.
Friday, April 27, 2012
Bon Appétit: Springtime Spaghetti
Ingredients:
8 ounces spaghetti
2 tablespoons butter
1 large zucchini, julienned
3 large carrots, julienned
2 teaspoons minced garlic
3/4 cup heavy cream
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh dill
Directions:
Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender.
Stir in the heavy cream, Parmesan cheese, and dill.
Cook and stir until thickened.
Mix with the cooked spaghetti to serve.
Thursday, April 26, 2012
Bon Appétit: Fresh Tomato Salsa
Ingredients:
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
Directions:
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice.
Chill for one hour in the refrigerator before serving.
Wednesday, April 25, 2012
Bon Appétit: Mexican Pizza
Ingredients:
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat.
Cook until beef is evenly browned.
Drain off grease.
Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans.
Spread half of the seasoned ground beef over each one, and then cover with a second tortilla.
Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly.
Spread half of the salsa over each top tortilla.
Cover each pizza with half of the Cheddar and Monterey Jack cheeses.
Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted.
Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
Tuesday, April 24, 2012
Bon Appétit: Tomato, Basil, and Feta Salad
Ingredients:
6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
1/4 cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste
Directions:
In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese.
Season with salt and pepper.
Monday, April 23, 2012
Bon Appétit: Halibut Supreme
Ingredients:
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon juice
1 tablespoon diced onion
1/8 teaspoon ground cayenne pepper
2 pounds halibut steaks
Directions:
Preheat oven to 425 degrees F (220 degrees C).
Lightly grease a medium baking dish.
In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
Bake 10 minutes in the preheated oven.
Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.
Sunday, April 22, 2012
Bon Appétit: Peking Pork Chops
Ingredients:
6 thick cut pork chops (1 inch)
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
salt and pepper to taste
Directions:
Trim excess fat from pork chops and place in slow cooker.
Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat.
Cover, turn to low and cook 4 to 6 hours, or until tender.
Season with salt and pepper, if needed.
Saturday, April 21, 2012
Bon Appétit: Stir-Fried Vegetables with Chicken
Ingredients:
2 tablespoons vegetable oil
1/2 pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
1/2 cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch
Directions:
Heat oil in a wok or large heavy skillet.
Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes.
Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini and green onions.
Season with salt, and stir-fry for 6 to 8 minutes.
In a small bowl, mix together water, soy sauce and cornstarch.
Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Friday, April 20, 2012
Bon Appétit: Pork Chalupas
Ingredients:
1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas
Directions:
Place the roast inside a slow cooker coated with cooking spray.
In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder.
Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered.
Jiggle the roast a little to get some of the liquid underneath.
Cover, and cook on Low for 8 to 9 hours.
Check after about 5 hours to make sure the beans have not absorbed all of the liquid.
Add more water if necessary 1 cup at a time.
Use just enough to keep the beans from drying out.
When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board.
Remove any bone and fat, then shred with forks.
Return to the slow cooker, and stir in the remaining can of green chilies.
Heat through, and serve with flour tortillas and your favorite toppings.
Thursday, April 19, 2012
Bon Appétit: Easy Taco Rolls
Ingredients:
1/2 cup uncooked instant rice
1/2 cup water
1 1/2 pounds ground beef
3/4 (1 ounce) packet taco seasoning mix
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 (8.75 ounce) can no-salt-added whole-kernel corn, drained
1/2 cup water
1 1/2 cups shredded Cheddar cheese
8 (10 inch) flour tortillas
1 (16 ounce) jar salsa
1 1/2 cups shredded Cheddar cheese
Directions:
Preheat an oven to 450 degrees F (230 degrees C).
Stir the rice and 1/2 cup water together in a microwave-safe bowl.
Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside.
While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef.
Cook and stir until the beef is crumbly, evenly browned, and no longer pink.
Drain and discard any excess grease.
Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice.
Cook and stir until the cheese has melted and the corn is hot.
Spoon the mixture into the flour tortillas.
Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze).
Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.
Wednesday, April 18, 2012
Bon Appétit: Balsamic Glazed Salmon
Ingredients:
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions:
Place the salmon in an 11x8-inch (2-quart) shallow baking dish.
Sprinkle with black pepper and drizzle with oil.
Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil.
Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce.
Garnish with the orange slices.
Tuesday, April 17, 2012
Bon Appétit: Salmon Salad
Ingredients:
2 (7 ounce) cans salmon, drained
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 cup chopped celery
2 tablespoons capers
1/8 teaspoon ground black pepper
8 leaves lettuce
Directions:
Crumble the salmon into a 1 quart bowl, removing any bones or skin.
In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper.
Mix well and then add to salmon and toss.
Serve on a bed of lettuce leaves.
Monday, April 16, 2012
Bon Appétit: Tomato Alfredo
Ingredients:
1 (14.5 ounce) can diced tomatoes
1 cup low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup frozen green peas
1 pound dry fettuccine pasta
ground black pepper to taste
salt to taste
Directions:
Cook pasta in a large pot of boiling water, adding peas just before pasta is done.
Drain.
Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice.
Add pasta and peas.
Salt and pepper to taste.
Sunday, April 15, 2012
Bon Appétit: Peppered Shrimp Alfredo
Ingredients:
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat.
Stir in onion, and cook until softened and translucent, about 2 minutes.
Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.
Season with cayenne, salt, and pepper to taste.
Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Saturday, April 14, 2012
Bon Appétit: Spicy Honey-Roasted Chicken
Ingredients:
1 (6 pound) whole roasting chicken
1/2 cup honey
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons butter, melted
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Rinse and pat dry the chicken; place in roasting pan.
In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder.
Using your hands, rub the honey mixture all over the chicken.
Baste chicken with the melted butter.
Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes.
Baste the chicken with juices in the roasting pan.
Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours.
Baste occasionally during roasting.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C).
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Friday, April 13, 2012
Bon Appétit: Green Beans, Ham, and Potatoes
Ingredients:
2 pounds fresh green beans, rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 pounds new potatoes, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
ground black pepper to taste
Directions:
Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks.
Cover, and cook on High until simmering.
Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
Add potatoes, and cook for another 45 minutes.
While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones.
Chop or shred meat, and return to slow cooker.
Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper.
Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
Thursday, April 12, 2012
Bon Appétit: Ham and Pear Panini
Ingredients:
4 slices bread
1 tablespoon mustard
6 slices ham
1 pear, peeled and thinly sliced
2 dashes ground black pepper
1 cup shredded mozzarella cheese
1 tablespoon light margarine (such as I Can’t Believe It’s Not Butter - Light ®)
Directions:
Spread 2 slices of bread with the mustard.
Layer each with 3 slices of ham, half of the pear slices, a dash of pepper, and 1/2 cup mozzarella cheese.
Top with remaining bread.
Lightly spread margarine on the outer sides of each sandwich.
Heat a skillet or griddle over medium heat.
Grill the sandwiches until the cheese is melted and the bread is golden brown, about 3 minutes per side.
Cut each sandwich in half to serve.
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