Wednesday, January 30, 2013

You can order these fortune cookies for your Valentine by clicking on the link in the right hand column.

EASY PASTA AND SALAD MEAL

Still archiving!  I had no idea I had written over 1200 articles for the internet so this is going to take me awhile!  I have decided not to archive this one as it has still been quite active over the past six months even though it was first published in 2008.  But since I have it pulled up, I will share it anyway.  I'm too tired to write a new post tonight!

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different. With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles. Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.


BEEF AND MACARONI CASSEROLE WITH FETA CHEESE
12 oz pkg whole grain elbow macaroni
1 tbsp olive or canola oil
1 med onion, peeled, finely chopped
1/4 tsp turmeric
1/4 tsp ground corriander
1/4 tsp pepper
1 lb lean ground beef
2 tbsp lemon juice
1/2 cup chopped parsley
1 cup crumbled feta cheese
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 35 minutes until bubble and hot through.

Six servings. Per serving: 371 calories, 28 g carbs, 29 g protein

ORANGE-ALMOND SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup SPLENDA or Equal Sugar-Lite
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.

Enjoy!

Tuesday, January 29, 2013

CRISPY PARM TURKEY CUTLETS

1/2 cup plain dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh parsley
1 tsp finely grated lemon peel
1 large egg
1 tbsp water
4 (5-oz) skinless, boneless turkey breast cutlets
1 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp olive or canola oil
Lemon wedges for serving, if desired

Preheat oven to 400 degrees.

Combine the breadcrumbs, cheese, parsley, and lemon peel in a pie plate.

In a second pie plate, beat the egg with the water.

Lightly pound the turkey breast cutlets to about 1/8-in thickness.  Season both sides of cutlets with the salt and pepper.  Dip cutlets into the egg mixture and then into the crumb mixture, coating both sides.

Heat half the oil in a large nonstick skillet over medium heat. Add two of the cutlets and cook about 4 minutes per side to brown and cook through.  Place on a cookie sheet and keep warm in the oven while you cook the other two cutlets in the remaining oil.


Serve with the lemon wedges, if desired.

Sunday, January 27, 2013

Chili Spiced Chicken Meal (suitable for Diabetics!) in 30 Minutes

This is another 2009 Internet article heading for the archives.  This article can fit into either the quick fix category or the diabetic category as it is suitable for diabetics, too.  Before it is archived, I will share it this one last time.

For an easy meal that can be ready in around thirty minutes try this Chili-Spiced Chicken. Add some crunch, color, and a tad of citrus by adding Broccoli with Orange Cream Sauce (A good way to interest your kids in this healthy vegetable!). Dessert is elegant but very easy. French Vanilla Tarts with Fresh Berries and Mint make it look like you've really outdone yourself! This meal is perfect for the harried housewife, busy cook, or the person who doesn't really like to cook but wants to impress someone. Beginning cooks will also find this meal to be one they can do easily.
CHILI-SPICED CHICKEN
8 skinless, boneless chicken breasts
2 tsp onion powder
1 tsp salt
1 1/2 tsp paprika
1/2 tsp chili powder
Cooking oil spray

Preheat oven to 350 degrees. Combine spices in a small bowl. Sprinkle spice mixture evenly over chicken breasts. Heat a large non-stick skillet over medium-high heat. Spray pan with cooking spray. Add chicken to pan and saute about 2 minutes on each side. Remove chicken to a shallow baking pan and bake approximately 15 minutes or until juices run clear.

BROCCOLI WITH ORANGE CREAM SAUCE
1 1/2 lbs fresh broccoli, cut into florets
6 oz fat-free cream cheese, cubed
1/4 cup fat-free milk
1/4 tsp thyme
1/4 tsp salt
1/4 tsp grated orange peel
1/4 cup unsweetened orange juice
2 tbsp chopped walnuts

Steam broccoli for 6 to 8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the cream cheese, milk, thyme, salt and orange peel. Cook and stir over low heat until blended. Stir in orange juice until combined. Place broccoli in a serving dish; top with the orange sauce and sprinkle with nuts.

Yields 6 servings 3/4 cup each =126 calories, 14 g carbs, 12 g protein

MINI FRENCH VANILLA TARTS WITH FRESH BERRIES AND MINT
1 box (1.34 oz) Sugar-Free French Vanilla Instant Pudding and Pie Fillling Mix
1 pkg Graham cracker mini tart shells
Fresh seasonal berries
Mint sprigs for garnish, if desired

Prepare pudding mix as directed on box. Pour pudding into tart shells and refrigerate. Before serving, add 3 or 4 fresh berries and a mint sprig, if desired, for garnish.

HINT: SAVE ANY LEFTOVER CHICKEN IN THE REFRIGERATOR, SEALED IN A ZIPLOCK BAG, FOR USE LATER IN THE WEEK. PERFECT FOR CHICKEN TACOS.

Enjoy!
 
 

Saturday, January 26, 2013

MACARONI HAM SALAD

2 cups uncooked elbow macaroni (whole-grain is healthiest)
3 cups cooked, diced lean ham
1 cup diced celery
1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tbsp finely chopped onion
2 tbsp chopped pimento
1/2 tsp salt
2 to 3 grinds of black pepper

Prepare the macaroni according to the package directions; drain well.

In a large bowl, combine the macaroni with the remaining ingredients; stir to blend well and coat all the ham and macaroni.

Cover and refrigerate until serving time.


Yield: 6 servings

Friday, January 25, 2013

ANGEL HAIR PASTA WITH CHICKEN AND VEGETABLES

This is another of my internet articles I am archiving this week.  This one was first published 4 years ago this month and has been republished several hundred times since them.  Time for the archives, don't you think?  First I will share it, one last time, with you.

For busy working parents, single moms, sports families, etc. this recipe will help you have dinner ready in 30 minutes. No need for fast food when you can make this healthy, nutritious meal for your family in no more time than it would take to go through the fast food drive-through window, get home and set the food out. Make a promise to yourself to feed your family more healthy food this year and add this recipe for Angel Hair Pasta with Chicken and Vegetables to your meal planning file. This meal is not only healthy and delicious, it is inexpensive, too. Add garlic bread and a salad, if you want. You will have a great meal that your family will no doubt request again.


2 tbsps olive oil, divided

2 skinless, boneless chicken breasts halves, cut into cubes

1 carrot, cut into 1-inch pieces

1 pkg (10 oz) frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add chicken to the hot skillet. Cook, stirring, until the chicken is cooked through. This should take about 5 minutes. Remove from the skillet and drain on paper towels. Heat the remaining oil in the same skillet. Put the water on to heat to cook the pasta according to package directions. Add the carrot to the skillet and cook, stirring, for about 4 minutes. Add the broccoli and garlic to the carrot skillet and cook, while continuing to stir, for a couple more minutes.

Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan cheese to the skillet mixture. Stir to combine all ingredients. Return the chicken to the skillet. Reduce the heat and simmer for 4 minutes.

Drain pasta and place in a large serving bowl. Top with the chicken and vegetable mixture. Serve immediately while still hot.

Yield: 4 servings.

Enjoy!

Thursday, January 24, 2013

30 Minutes Or Less: Easy Chicken Parmesan and Sauteed Chicken with Mushrooms

This is another of my old Internet articles going into the archives.  This article first appeared in March 2010.

It really isn't hard to get a quick and healthy meal on the table in a matter of minutes. You can feed your family an inexpensive, nutritious meal in about a half hour. Here are a couple of chicken entrees to get you started. Try the Quick and Easy Chicken Parmesan that is table ready in a matter of minutes. If you prefer mushrooms, try the Sauteed Chicken with Mushrooms.

Both of these recipes are also perfect for diabetics.

QUICK FIX CHICKEN PARMESAN
4 skinless, boneless chicken breast halves
2 cans (14.5 oz ea) Italian-style stewed tomatoes
2 tbsps cornstarch
1/2 tsp basil
1/4 tsp oregano
1/4 tsp hot pepper sauce, optional
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.

Place chicken in an oblong baking dish. Bake, covered, for 15 minutes at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.

SAUTEED CHICKEN WITH MUSHROOMS
4 skinless, boneless chicken breasts
1/3 cup flour
1 tsp salt
1/4 tsp fresh ground black pepper
3 tbsps butter
1/4 tsp minced garlic
1 cup sliced green onions
8-oz fresh mushrooms, sliced*
3/4 cup chicken broth
1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.



*You may substitute 1 cup canned mushrooms that have been drained.

Serve this chicken dish with some hot buttered noodles or rice.

Enjoy!

Wednesday, January 23, 2013

MARLEY COFFEE POD BREWER WITH 12 PODS

Check out this closeout item at Cooking.com.  This Marley Coffee Brewer, with 12 Pods Included, has a rating of 5 out of 5.  Marley Coffee paired up with BUNN to produce this single serve brewer.  Regular price is 199.99 but closeout price is $78.99.  To check out this coffee pot or other closeout items, click on the link in the right hand column.

A Quick And Easy Chicken Recipe As The Center Of A Meal In Minutes

This is another of my old Internet articles that I am archiving.  This article was first published in March of 2010 and is being achived today.

This chicken recipe will make you feel like a gourmet cook in front of your family and friends! No one would guess you prepared this dish in minutes. But that is okay; we won't tell! This dish cooks on top of the stove in a matter of minutes. Add some minute brown rice and steamed broccoli for a quick, easy, and complete meal that is quick and easy. If you want to serve dessert, that can be quick and easy, too. Serve vanilla ice cream or a bakery bought pound cake sliced and topped with fresh berries.
STOVE TOP CHICKEN WITH WINE SAUCE
4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley
3/4 cup whipping cream
Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.

Enjoy!

Tuesday, January 22, 2013

ONIONY PANKO CHICKEN BREASTS

1 envelope (1/2 box) dry onion soup mix
3/4 cup Panko (Japanese) bread crumbs
1 tbsp grated Parmesan cheese
1/4 tsp black pepper
6 boneless, skinless chicken breast halves*
2 eggs, beaten
2 tbsp butter, melted
thin strips of the tops of green onions for garnish, if desired

Preheat oven to 400 degrees.

Using a rolling pin or a heavy glass, crush onion soup mix while still in the envelope; combine with the bread crumbs, Parmesan cheese, and the pepper.  Combine the mixture in a pie plate or on a piece of waxed paper.

Place the beaten eggs in a shallow bowl and dip the chicken pieces into the eggs then roll in crumb mixture to coat.

Arrange chicken pieces on a baking sheet that has sides; drizzle with the melted butter.

Yield: 6 servings

*May substitute 12 boneless, skinless chicken thighs.

Bake at 400 degrees 20 minutes or until juices run clean when pierced with a fork.  Garnish with the green onion, if using.

Monday, January 21, 2013

30 Minute Dinner, Homemade Vegetable Beef Soup and Cheesy Corn Muffins. Heavenly Peach Ambrosia for Dessert

This evening I have going through the archives of some of my previously published internet articles.  Here is one that was published in December 2008.  I thought I would repost it here for fun.
 
If you are like most people today, it often feels like you meet yourself coming and going. We live in a busy world yet we want to serve our families delicious, hearty meals and on a budget, no less. It really is possible to do so without much fuss. The following menu gets your meal on the table quickly, won't break your food budget, and it is filling and very tasty. Try Homemade Vegetable Beef Soup in 30 Minutes served with Cheesy Corn Muffins. Finish off your meal with a light touch. Heavenly Peach Ambrosia is just right. This entire quick and easy meal is diabetic friendly!!
 
HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES
1 tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
3/4 lb. beef sirloin, thinly sliced
32 oz frozen vegetable blend of broccoli, cauliflower and carrots
1 can black-eyed peas*
1 can (14.5 oz) low-sodium beef broth
1 1/4 cups water
1 tsp dried oregano
 
Heat olive oil in a large saucepan over medium-high heaat. Add the onion and garlic, saute 1 minute. Add beef and continue cooking until browned. Transfer beef to a plate and keep warm. Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes. Add the other ingredients back in and heat through for 4-5 minutes.
*Use a can of any type bean you choose.
 
 Note: This soup has an equal amount of carbs and protein making it diabetic-friendly.
 
CHEESY CORN MUFFINS
 
1/4 cup chopped onion
1 tbsp butter
2 pkgs (8 1/2 oz each) unsweetened corn muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese
 
In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to the package directions; fold in onion. Fill greased muffin tins two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400 degrees for 15 to 20 minutes or until done. Cool in pan for five minutes before removing.
 
HEAVENLY PEACH AMBROSIA
 
3 cups fresh sliced peaches
2 cups blueberries
1 1/3 cups flaked unsweetened coconut
 
Arrange half of the peaches in the bottom of a clear glass bowl; sprinkle with half the coconut. Add the blueberries and sprinkle with the remaining coconut. Top with the remaining peaches. Chill. Before serving garnish with a little additional coconut, if desired.

Sunday, January 20, 2013

ORANGE ALMOND SPARKLE

1 can (6-oz) frozen lemonade, thawed
2 cups water
1 bottle (1-oz) almond extract
2 (2-liter) bottles chilled ginger ale
1/2 gallon orange sherbet, softened
orange slices for garnish, if desired
maraschino cherries for garnish, if desired

Combine the lemonade, water, and almond extract; stir well.  Chill until serving time.

To serve place the sherbet, in scoops, into a punch bowl.  Add the chilled lemonade mixture.  Slowly add the ginger ale; stir gently.  Garnish, if desired and serve immediately.

Yield: Approximately 6 1/2-quarts.

Saturday, January 19, 2013

SO EASY SQUASH SAUTE

3 medium-size yellow squash
2 medium-size zucchini
1 large onion
1 large green bell pepper
2 medium carrots
3 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary

Slice the squash, zucchini, and onion into 1/4-inch slices. 

Julienne bell pepper and carrots.

Heat the butter in a large skillet over medium heat; add the veggies, slat, pepper, basil, thyme, and rosemary.  Cook, gently stirring constantly, until tender - about 10 minutes.

Serve squash with a slotted spoon.

Yield: 6 servings

EASY BEEF STROGANOFF

1 lb round steak, salted, peppered, floured, cut into bite-size pieces
2 tbsp canola oil
1/2 tsp Worcestershire sauce
1/3 cup chopped onion
1/2 can condensed cream of mushroom soup
1/2 can beef broth
1 can (6-oz) sliced mushrooms, drained
1 cup sour cream

Heat the oil in a large skillet and brown the meat over medium-high heat.  Add the onion and cook 30 to 40 minutes, covered, over low heat until tender.

Combine the soup, beef broth, mushrooms, and sour cream; add to meat.  Cook until well blended and heated through.

Serve over hot brown rice.

Yield: 4 servings

CHICKEN PIZZA PRIMAVERA

1 tube refrigerated pizza crust
nonstick olive or canola oil cooking spray
2 tbsp shredded Parmesan cheese
1/2 tsp garlic powder
2 tbsp light ranch dressing
1 pkg (6-oz) refrigerated cooked chicken breast strips, chopped
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced red onion
1/2 cup torn baby spinach
1 1/2 cups shredded mozzarella cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes, optional

Preheat oven to 400 degrees.
Lightly spray a 12-inch pizza pan with nonstick cooking spray or use a pizza stone.

Unroll the pizza crust onto the pan spread from the center to the edge using hands or a pizza roller.  Lightly spray the crust with the nonstick cooking spray.  Sprinkle the Parmesan cheese and the garlic powder over the crust.

Bake the crust at 400 degrees until lightly browned, about 8 to 10 minutes.  Remove from the oven.

Spread the ranch dressing over the crust; top with chicken pieces, bell pepper, onion, and spinach.  Sprinkle the mozzarella cheese, oregano, basil, and red pepper flakes, if using over all.

Bake 10 to 12 minutes or until the cheese is melted and the pizza is heated through.

Cut into wedges to serve.


POLLO CON COMINO

It seems the readers of this blog continually search for chicken recipes.  So today I will oblige you with a chicken recipe with a bit of a Mexican twist.

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic salt
2 tbsp canola oil
1/2 cup your favorite picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove the skin and any excess fat from the chicken.

In a cup, combine half the cumin with the oregano and garlic salt; mix well and rub onto the chicken pieces.

Heat the canola oil in a large nonstick skillet, add the chicken and brown lightly; drain off fat.

In a glass measuring cup combine the picante sauce, water, and bouillon; mix well.  Pour the picante mixture evenly over the chicken in the skillet.  Bring the mixture to a boil over medium-high heat.  Reduce the heat to simmer, cover with a tight-fitting lid, and simmer 30 to 40 minutes until chicken is tender and cooked through.

Yield: 4 servings

Friday, January 18, 2013

PINEAPPLE LEMON CHICKEN

1 can (20-oz) sliced pineapple in juice
1 garlic clove, pressed
1 tbsp cornstarch
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary
3 whole chicken breasts, split
1 tsp salt
1 small lemon, sliced thin

Drain the pineapple; reserve juice.  Combine the juice with the garlic, cornstarch, Worcestershire, mustard, and rosemary in a small bowl.

Arrange the chicken in a shallow baking dish, skin side up.  Sprinkle the salt over the chicken and broil until browned.  Set oven to 400 degrees.

Stir the sauce and pour over the chicken; bake at 400 degrees for 30 minutes. 

Arrange the pineapple slices and lemon slices around the chicken; spoon the sauce over all.  Bake another 5  minutes or until chicken juices run clear.

Yield: 6 servings of less than 230 calories each.

Thursday, January 17, 2013

ANCHO CHILI SALMON

3 minced garlic cloves
1 tsp minced shallot
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp ground ancho chili pepper
1/4 tsp salt
pinch of black pepper
1 lb salmon fillet
2 tsp canola oil
2 tbsp minced fresh cilantro for garnish

Spray a small saucepan with nonstick cooking spray; over medium-high heat, saute the garlic and shallot until tender.  Add the orange juice and balsamic vinegar and bring mixture to a boil.  Reduce heat to simmer and cook, uncovered, for 20 to 25 minutes until reduced to a fourth of a cup.  Stir in the honey, chili pepper, salt, and pepper.

In a large cast iron or other ovenproof skillet, heat the canola oil.  Add the salmon and brown on both sides.  Brush a quarter cup of the sauce over the salmon.  Bake, uncovered, in a 400 degree oven for 8 to 10 minutes until the salmon flakes easily with a fork.


Brush any remaining sauce over the salmon and sprinkle with the cilantro to serve.

Wednesday, January 16, 2013

MAPLE-FLAVORED PEANUT BUTTER COOKIES

1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup real maple syrup
1 egg
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
sugar for dipping fork

Preheat oven to 350 degrees.

In large mixer bowl, beat the brown sugar, butter, and peanut butter until light and fluffy.  Add the syrup and egg; beat well.

Combine the flours, baking soda, salt, and baking powder; gently stir into the butter mixture, mixing well.  You will need to handle this dough so refrigerate up to a half hour if necessary for easier handling.

Shape the dough into ball approximately 1-inch in diameter; place 2-inches apart on ungreased baking sheets.  Dip a fork into the sugar and use to flatten the balls using a criss-cross pattern.

Bake cookies at 350 degrees 8 to 12 minutes or until golden brown.  Do not overbake cookies.

Yield: 4 dozen

Tuesday, January 15, 2013

SPAGEHTTI SHRIMP DISH

8-oz uncooked spaghetti, cooked according to package directions
1/3 cup olive or canola oil
2 cups cooked shrimp
1 large garlic clove, minced
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh dill
1 tsp salt
1/2 tsp freshly ground black pepper

Drain spaghetti.

In a large skillet heat the oil; add shrimp and garlic.  Cook, stirring, for 5 minutes. 

Add the cooked spaghetti to the skillet with the garlic and shrimp.  Add the parmesan cheese, dill, salt, and pepper; toss to coat the spaghetti well.

Serve immediately.

Yield: 6 servings

Sunday, January 13, 2013

DR. PEPPER HAM AND CHEESE ROLL

8-oz grated American cheese
1 brick (8-oz) cream cheese
dash of ground red pepper
dash of garlic powder
1/2 cup finely chopped pecans
1 tbsp Dr. Pepper
2 small pkgs Buddig Shaved or Thin Sliced Ham

Lay the ham slices our in a pattern, overlapping each other.

Mix the cheeses, red pepper, garlic powder, pecans, and Dr. Pepper together well.  Spread the cheese mixture over the ham; roll up into a log.  Cover with more ham if needed until all the cheese is covered.  Refrigerate until serving time.  Slice into pieces for ham and cheese spirals.

Saturday, January 12, 2013

BUTTERMILK FRUIT SALAD

This recipe comes to us from a lady in Montana.

1 cup buttermilk
1 pkg (4-serving size) instant French Vanilla pudding mix
1 carton (12-oz) extra creamy frozen whipped topping, thawed
3 cups seedless grapes
1 quart fresh strawberries
3 large bananas

Beat the buttermilk and the pudding mix together; fold in the whipped topping.

Cut the grapes and strawberries in half and add to the pudding mixture.  Just before serving, slice and add bananas.

Yield: 12 servings

Thursday, January 10, 2013

PARMESAN BUTTERNUT SQUASH

2 lb butternut squash, peeled, seeded, chunked in 1-inch pieces
4 tsp olive or canola oil, divided
1 onion, cut into 10-inch chunks
1/4 tsp freshly ground black pepper
1/2 cup chicken broth
1/4 cup + 1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees.

In a 15 x 10 x 1-inch baking pan, toss the squash with 2 teaspoons of the oil; spread evenly over bottom of the pan.  Bake 20 minutes.

Add the onion, pepper, and remaining oil.  Again spread into an even layer; bake another 20 minutes or until tender.

Drizzle with the broth and mix lightly.  Sprinkle with the 1/4 cup Parmesan cheese.  Transfer to a serving bowl and sprinkle with the tablespoon of Parm.

Yield: 4 to 6 servings.

Wednesday, January 9, 2013

GARLIC SHRIMP WITH ANGEL HAIR PASTA

1 1/2 lb medium shrimp, shelled & deveined
2 tbsp cornstarch
1 can (14 1/2-oz) chicken broth
2 tbsp olive or canola oil
4 garlic cloves, minced
1/8 tsp ground red pepper
1 tbsp dried parsley flakes
3 tbsp lemon juice
5 cups cooked angel hair pasta

In a small bowl combine the chicken broth and cornstarch; set aside.

In a large skillet, over medium-high heat, heat the oil.  Cook the shrimp, garlic, and pepper until the shrimp turn pink; stir often.  Remove shrimp from skillet and set the shrimp aside.

Add the parsley and lemon juice to the skillet.  Stir cornstarch mixture and add to the skillet.  Cook until mixture boils and thickens, stirring constantly.  Return the shrimp to the pan; heat through.

Toss the hot pasta with the shrimp mixture, to serve.

Yield: 6 servings

Tuesday, January 8, 2013

QUICK AND EASY CHICKEN NACHOS

1 can (10.75-oz) condensed Cheddar Cheese Soup
1/2 to 3/4 cup (depending on taste) salsa
2 cans (5-oz each) chunk chicken, drained
1 bag (10-oz) tortilla chips
2 - 3 green onions, sliced
1 small can sliced ripe olives, drained
1 large ripe tomato chopped, optional

In a medium saucepan combine the soup, salsa, and chicken; heat through over low heat, stirring often.

Warm chips in microwave and place on a large platter.  Pour the cheese sauce over the chips and top with the onions, olives, and tomato, if using.

Yield: Serves 4 to 6

Monday, January 7, 2013

TROPICAL CAKE

1 box yellow cake mix (banana may be used)
1 can (20-oz) crushed pineapple in its own juice, drained-reserving 1/2 cup of the juice
1/3 cup canola oil
3 large eggs

Preheat oven to 350 degrees.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking canola spray; set aside.

In large mixer bowl, combine the cake mix, reserved pineapple juice, oil, and eggs at low speed until moistened.  Beat for 2 minutes on high speed.  Fold in 1/2 cup of the crushed pineapple. 

Pour the batter into the prepared pan and bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake bakes make the following TOPPING:
1/4 cup butter
remaining pineapple
3/4 cup firmly packed brown sugar
3/4 cup flaked coconut
1/2 cup chopped nuts
1/4 cup chopped maraschino cherries

Melt the butter in a medium saucepan over low heat.  Stir in the remaining topping ingredients.  As soon as the cake is done, remove from the oven and gently spread the topping over the top of the cake.

Broil 3 to 5 inches from the heating element until the topping is bubbly.  This will only take a few minutes, usually less than 5. 


Allow cake to cool completely before serving and keep stored in the refrigerator.

Friday, January 4, 2013

OLD-FASHIONED JOHNNY CAKE

1 cup all-purpose flour
1 cup yellow corn meal
1/4 cup granulated sugar
1 tsp salt
2 tsp baking powder
1 egg, beaten
1 cup milk
1 tbsp melted butter

Heat oven to 350 degrees.
Grease an 8-inch square pan and set aside.

Combine the flour, corn meal, sugar, salt, and baking powder; set aside.

Lightly beat the egg and add the milk and butter stirring until combined.

Gently stir the dry and wet ingredients together; pour into the prepared pan.

Bake at 350 degrees for 25 minutes or until done.

Cut into 9 squares and serve warm with butter.

Wednesday, January 2, 2013

MUSTARD FRIED VENISON STEAKS

1 lb venison cubed steaks
1/2 cup Dijon mustard
2/3 cup flour
1 tsp salt
6 tbsp canola oil

Brush the steaks on both sides with the mustard.

Mix the flour and salt and dredge the steaks in the flour.

Heat the oil in a skillet and quickly cook the steaks until golden brown.

Serve immediately.

Note:  Venison should never be overcooked.

Tuesday, January 1, 2013

CINNAMON MONKEY BREAD

This is a recipe I got from my husband's cousin's wife.

4 cans small-size biscuits
1 cup granulated sugar
1 tbsp + 1 tsp ground cinnamon, divided
chopped pecans
1 1/2 sticks butter
1 cup brown sugar

Mix together the 1 cup granulated sugar and the tablespoon of ground cinnamon.  Quarter each biscuit and shake in the sugar/cinnamon mixture.  Put into a greased tube pan and sprinkle with some chopped nuts.  Continue layering biscuits and nuts.  Combine the teaspoon of cinnamon with the brown sugar and sprinkle over all.  Melt butter and pour over the biscuits.

Bake at 350 degrees for 30 to 35 minutes.