Friday, May 29, 2015

EASY TURKEY WRAPS

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey (or leftover turkey or chicken may be used)
2 cups shredded carrots
2 cups minced tomato

Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Secure with toothpicks, if needed, but be sure to remove toothpicks before eating.



Thursday, May 28, 2015

TOH 1998 SAVORY PARTY BREAD

One of my older recipes, this savory party bread recipe is from a lady in Raleigh, NC who shared it with Taste of Home in 1998. It is still a good choice for a party food.

1 (1 lb) round loaf sourdough bread, unsliced
1 lb Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 tsp poppy seeds

Preheat oven to 350 degrees.

Cut bread crosswise into 1-inch slices and within 1/2-inch of the bottom. Repeat the cuts in the opposite direction.

Cut the cheese into 1/4-inch slices and cut the slices into small pieces. Stick the cheese pieces into the cuts.

In a small bowl, mix the butter, green onions, and poppy seeds. Drizzle the mixture over the bread.

Wrap bread in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes, unwrap and bake another 10 minutes or until the cheese is melted.

Yield: Will serve 8.

Note: This is a file photo.

Wednesday, May 27, 2015

SALSA PORK CHOPS

6 boneless pork loin chops (6-oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro

Sprinkle the salt and pepper over the pork chops.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.

Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.

Allow chops to stand 5 minutes before serving.

To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.


Note: This is my version of an old TOH recipe. The picture is from TOH.

Tuesday, May 26, 2015

APPETIZER TURKEY MEATBALLS WITH A TANG

This recipe is for those of you who want more poultry recipes. You know I do not eat any poultry so I cannot vouch for this recipe. I do, however, have many family and friends who enjoy poultry and verify this is a good recipe.

2 cups soft bread crumbs
1/2 cup finely chopped onion
2 lbs lean ground turkey (check labels - be sure it does not include skin)
1 jar (12-oz) currant jelly
1 bottle (12-oz) chili sauce

Combine the bread crumbs, onion, and turkey in a large mixing bowl; mix together well.

Shape the turkey mixture into 1-inch size balls and place in the prepared baking dish.

In a small mixing bowl, combine the jelly and chili sauce; pour over the turkey balls. Cover with aluminum foil.

Bake at 350 degrees for 40 minutes. Remove foil and bake another 10 minutes. Be sure meat is no longer pink before serving!


Monday, May 25, 2015

MUSHROOM PUFFS

3 tbsp butter
3 dozen medium-size fresh white mushrooms
1 cup mayonnaise - do not use a substitute for regular mayo
1 cup finely shredded Swiss cheese
1/4 cup Dijon mustard
1/4 cup fresh minced parsley
1/2 tsp onion powder
2 egg whites

Preheat oven to 450 degrees.

Clean mushrooms, remove and discard the stems.

Melt the butter in a skillet; add mushroom caps and saute.

Combine the mayonnaise, cheese, Dijon, parsley and onion powder in a bowl.

Beat egg whites until stiff; fold into the mayonnaise mixture. Stuff the mushroom caps with the mixture.

Place caps in an ungreased 15" X 10" X 1" baking pan or dish. Bake at 450 degrees 8 to 10 minutes or until golden brown.

Note: This is a file photo.

Friday, May 22, 2015

KRAFT'S EASY TACO SALAD

This is a quick and easy recipe I received from Kraft Foods a few years ago.

1 lb ground beef
1/3 of pkg (12-oz size) Kraft Sizzling Salads Southwest Chicken Dinner Kit
6 cups mixed salad greens
1 cup grape tomatoes, halved
1 cup finely shredded Mexican-style cheese

Brown meat in large skillet; drain. Add 1/4 cup KRAFT SIZZLING SALADS Zesty Fajita Cooking Sauce; cook and stir on low heat 1 min. or until meat is evenly coated.

Place greens on platter; top with meat, tomatoes and cheese. Drizzle with 1/4 cup KRAFT SIZZLING SALADS Barbecue Ranch Dressing. Serve with additional 1/4 cup dressing.

Note: Both the KRAFT SIZZLING SALADS Cooking Sauce and Dressing are components of the KRAFT SIZZLING SALADS Entree Salad Kit. Look for the kit in the salad dressing section of your grocery store.


Thursday, May 21, 2015

MAKE-AHEAD BERRY LEMON PIE

I am putting this pie recipe on this blog because it is quick to fix. However, be aware it does need to be refrigerated for around 8 hours before cutting to serve. That is why I have titled it a make-ahead pie. This is a recipe I got from Mr. Food years ago.

1 cup heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons seedless raspberry jam
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest, plus extra for garnish
3/4 cup fresh raspberries, plus extra for garnish
1 (6-ounce) graham cracker pie crust

In a large bowl, beat cream until stiff peaks form. Fold in sweetened condensed milk, jam, lemon juice and zest until combined. Fold in raspberries then pour mixture into crust.
 
Cover and chill 8 hours, or overnight until firm. Garnish with extra raspberries and lemon zest. Add a mint sprig for color, if desired.

Note: Leftovers must be keep refrigerated.


Read more at http://www.mrfood.com/Pie/Berry-Lemon-Pie#cSrwmbfD3S7XQxdo.99

Wednesday, May 20, 2015

FRUITED CHICKEN SALAD

This recipe was shared by "The Quilting Hen and Antiques" in Montana.

4 cups cooked chicken, diced
1 can (15-oz) pineapple chunks, drained
1 cup chopped celery
1 can (11-oz) mandarin oranges, drained
1/2 cup ripe olives, sliced
1/2 cup chopped green bell pepper
2 tbsp grated onion
1 cup mayonnaise
1 tbsp prepared mustard
1 can (15-oz) chow mein noodles

In a large bowl, combine the chicken through onion.

Blend the mayonnaise and mustard together. Toss gently with the chicken mixture; cover and chill overnight or several hours.

Just before serving, toss the chow mein noodles with the chicken salad;

Line a pretty serving bowl with lettuce leaves and place salad in the bowl.

Yield: 8 servings


Tuesday, May 19, 2015

ROTINI WITH RED PEPPER SAUCE

8-oz uncooked rotini
1 cup roasted red peppers, drained from a 12-oz jar
1 tbsp olive or canola oil
2 garlic cloves, minced
1 tsp oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
Grated Parmigiano-Reggiano cheese, optional
Chopped fresh oregano for garnish, if desired

Cook pasta according to package directions; drain in a colander.

While the pasta cooks, puree the peppers in a food processor; set aside.

Heat the oil in a nonstick skillet over medium heat; add the garlic and oregano. Cook while stirring for 30 seconds. Add the processed peppers to skillet, reduce the heat and cook slowly for 2-3 minutes; season with the salt and pepper.

Toss the rotini and sauce together to coat. Before serving, sprinkle with the cheese, if desired.

Garnish each serving with the fresh oregano, if using.

Yield: 4 servings



Monday, May 18, 2015

CHEESE STRAWS

This is a recipe from my daughter.

1 lb sharp cheddar cheese, finely grated
1 cup unsalted butter, softened
3 cups sifted flour
1 tsp salt
1 1/2 tsp hot pepper sauce
2 tsp cayenne pepper

Combine all ingredients well. Put through a cookie press in 1/4-inch wide strips or roll out to 1/8-inch thick on a lightly floured board and cut into 1/4-inch wide strips 3 to 5-inches long. Place on an ungreased cookie sheet and bake at 375 degrees for 10 to 15 minutes.

Note: May be stored in a sealed container for several weeks.

Yield: 36 straws.


Note: File photo

Wednesday, May 13, 2015

LEMON BLUEBERRY DROP BISCUITS

1 cup all-purpose flour
1 cup white whole-wheat flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon reduced-fat yogurt
1 large egg
1/4 cup butter, melted
1 tsp grated lemon peel
1 cup fresh (or frozen) blueberries

Glaze (optional)
1/2 cup powdered sugar
1 tbsp lemon juice
1/2 tsp grated lemon zest

Preheat oven to 400 degrees.
Lightly grease baking sheet; set aside.

Whisk the flours, sugar, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk the yogurt, egg, butter, and lemon peel until blended; add to the flour mixture and stir just until moistened. Gently fold in the blueberries.

Drop by tablespoonfuls onto the prepared baking sheet placing 1-inch apart. Bake at 400 degrees for 15-18 minutes or until lightly browned.

If desired, combine the glaze ingredients together in a small bowl until smooth and drizzle over the biscuits.

Yield: 12 biscuits

Note: File Photo

Tuesday, May 12, 2015

MUSHROOM-PEA PILAF

I love pilaf, peas, and mushrooms so this is a favorite. I got this recipe somewhere in the past from a TOH magazine.

1 pkg (6.6-oz) rice pilaf mix with toasted almonds
1 tbsp butter
1 1/2 cups fresh or frozen peas
1 cup sliced baby portobello mushrooms

Prepare the pilaf according to the package directions.

In a large skillet, heat the butter over medium heat. Add the peas and mushrooms; cook while stirring for 6 to 8 minutes or until tender. Stir in the pilaf mix.

Note: File Photo

Monday, May 11, 2015

QUICK AND EASY ASIAN CHICKEN SLAW

1 pkg (3-oz) ramen noodles
1 store purchased rotisserie chicken, skinned, shredded
1 pkg (16-oz) coleslaw mix
6 green onions, chopped fine
1 cup reduced-fat Asian toasted sesame salad dressing

Discard (or save for another use) the seasoning packet with the noodles. Break noodles into small pieces and place in a large bowl.

Add the chicken, coleslaw mix, and green onions to the noodles. Drizzle the dressing over all and toss to coat.

Yield: 8 servings
Per serving: 267 calories, 10 g (3 g sat) fat, 18 g carbs, 2 g fiber, 26 g protein
Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat

Source: TOH 2014

Friday, May 8, 2015

BERRY PARFAIT with YOGURT and GRANOLA

3/4 cup sliced strawberries
3/4 cup blueberries
1 (6 ounce) container vanilla yogurt
1 tablespoon wheat germ
1/2 banana, sliced
1/3 cup granola


Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.


Thursday, May 7, 2015

BAKED CAULIFLOWER FLORETS

Cooking spray
1/2 cup olive oil
1 cup Italian-flavored bread crumbs
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen cauliflower florets, thawed

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.

Place oil in a small bowl. 

In another small bowl, blend bread crumbs, garlic powder, salt, and pepper.

Dip each cauliflower floret in oil then in bread crumb mixture. Place breaded florets in prepared baking dish and coat florets with cooking spray.

Bake 20 to 25 minutes, or until light golden.

Note: Fresh cauliflower may be used. Steam until tender then drain well and proceed as above.



Wednesday, May 6, 2015

FRANKS AND POTATOES SKILLET

1 pkg (1 lb) quarter pound beef franks
3 tbsp canola or olive oil
3 cups chopped red potatoes, cooked and drained
1 large onion, chopped
1 medium red or green bell pepper, chopped
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp fresh chopped parsley, optional

Make shallow cuts in the franks at 1-inch intervals (Do not cut more than halfway through.)

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add franks and cook about 5 minutes until browned on all sides; remove from skillet and set aside.

To the same skillet add the remaining 2 tablespoons of oil, the potatoes, onion and bell pepper. Cook, stirring often, 10-12 minutes until the potatoes are browned. Stir in the sage, salt and pepper until well mixed.

Return franks to skillet and cook another 5 minutes, turning franks once. Sprinkle with the parsley before serving, if desired.


GLUTEN-FREE CHOCOLATE STRUESEL BREAD

I do not do gluten-free per my doctors advice. But for those of you who do, this looks good.

  1. Preheat the oven to 350°F. Grease and flour a loaf baking pan and set aside.
  2. In a small mixing bowl, combine the walnuts, shredded coconut, dark chocolate chips, cinnamon and brown sugar. Set aside.
  3. In a large mixing bowl, add the yogurt, sugar, milk, oil, vanilla, and egg. Mix the ingredients together with a wire whisk. Add the flour and baking powder and blend well.
  4. Spread half the batter into the prepared baking pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. Sprinkle the hemp seeds over the streusel.
  5. Bake for 25-30 minutes or until a tester comes out clean. Remove the bread from the oven and place pan on a wire rack to cool completely. Remove bread from the pan, serve and enjoy!

If desired, drizzle the bread with some extra melted chocolate before serving.

Source: This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.


Tuesday, May 5, 2015

QUICK CHICKEN RICE SKILLET

1 pkg (12-oz) frozen mixed vegetables
2 tbsp olive oil, divided
2 eggs, lightly beaten
4 tbsp sesame oil, divided
3 pkgs (8.8-oz each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed; shredded
1/4 tsp salt
1/4 tsp freshly ground black pepper

Prepare vegetables according to package directions.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Pour in the eggs and cook, stirring, until the eggs are thickened and no liquid egg remains. Remove from the pan.

In the same skillet, heat 2 tablespoon of the sesame oil over medium-high heat. Add the rice; cook and stir 10-12 minutes or until the rice begins to brown.

Stir in the chicken, salt and pepper; add eggs and vegetables. Heat through, breaking eggs into small pieces and stirring to combine. Drizzle with the remaining sesame oil.

Yield: 6 servings

Monday, May 4, 2015

GARLIC MAPLE DRESSING

2 garlic cloves, minced
1/3 cup olive oil
1/4 cup pure maple syrup
1 lemon, juiced
1 to 2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper

Combine all ingredients in a jar with a tight-fitting lid. Shake, shake, shake until thoroughly combined.