Saturday, July 29, 2017

CRUSTY POTATO WEDGES

1 lb red potatoes, scrubbed (about 8 potatoes)
1 tbsp Dijon mustard
1 1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp garlic salt

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. In a large bowl, combine the mustard, paprika, cumin, and salt. Stir to mix well. Add the potato wedges to the seasoning in the bowl and toss to coat potatoes well. Spread the potatoes in a single layer in the prepared baking dish. Leave a little space between wedges so all sides can brown. Bake wedges 20 minutes, turning about halfway through the baking process. Potatoes should be tender and crusty.

 Note: File Photo

Friday, July 28, 2017

BUTTERSCOTCH FLAVORED COFFEE

8 cups hot freshly brewed coffee
1 cup butterscotch baking chips
1/2 cup heavy cream
6 tbsp sugar, or sugar to taste
Whipped cream
additional butterscotch chips for garnish, if desired

In a 2-quart heat-proof pitcher, pour in the butterscotch chips; add the hot coffee. Stir together until the chips are melted. Add the heavy cream and sugar, stirring to blend. Pour coffee into serving mugs. Top each mug with some whipped cream and a few butterscotch chips, if desired.

Yield: 8 cups
Note: File Photo

Thursday, July 27, 2017

TROPICAL FLUFFY SALAD

1 large tub whipped topping, thawed
1 box (4-serving size) instant coconut cream pudding mix
1 large can mandarin oranges, drained
1 can pineapple tidbits, drained - juice reserved

Mix thawed whipping topping and the pudding mix together adding a little of the pineapple juice to make mixture creamier. Fold in the oranges and pineapple tidbits.

Refrigerate at least an hour before serving.

Keep any leftovers refrigerated.

 Note: File Photo

Wednesday, July 26, 2017

CHICKEN APPLE SAUSAGE

1 large Granny Smith apple, peeled, cored, diced
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 lb lean ground chicken

In a large bowl, combine the apple, poultry seasoning, salt, pepper, and sage. Crumble the ground chicken over the mixture and mix well. Divide mixture into 8 equal parts and form into patties. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the patties to the heated skillet and cook 5 to 6 minutes per side or until no longer pink and cooked through. Drain on paper toweling, if needed.

Per pattie: 92 calories, 4 g carbs, 9 g protein

You can freeze these patties either before or after cooking, if desired. Wrap individually for convenience, if desired.

Note: File Photo
I have had this recipe and photo for several years. I believe I got them from Eating Well.

Tuesday, July 25, 2017

TOMATO MOZZARELLA SALAD WITH BASIL

Dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper

Salad:

1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil over all. Drizzle the dressing over the salad.

Yield: 4 servings

Dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper

Salad:

1 1/4 lbs tomatoes, sliced
4 oz mozzarella cheese, diced
1/4 cup chopped fresh basil

To make the dressing: In a bowl whisk the olive oil, red wine vinegar, salt and pepper together to mix well.

Arrange the sliced tomatoes on a serving platter. Sprinkle the mozzarella over the tomatoes, then sprinkle the basil over all. Drizzle the dressing over the salad.

Yield: 4 servings

Note: File Photo

Monday, July 24, 2017

QUICK AND EASY CABBAGE-APPLE SAUTE

1 tbsp canola oil
1 small yellow onion, chopped
1 1/2 lb coarsely chopped cabbage
1/4 cup cider vinegar
3 tbsp sugar
1/4 tsp salt
1 large Granny Smith apple, cored and chopped

In a large skillet, heat the oil over medium-high heat. Add the onion and saute a couple of minutes or until transparent. Add the cabbage and saute 3 to 5 minutes until cabbage is just tender. Add the vinegar, sugar, salt, and apple. Saute another minute or two and serve while hot.

Note: Photo Credit to roadtolivingwhole.com

Sunday, July 23, 2017

GRILLED LEMON GARLIC CHICKEN

This chicken marinates overnight. It is in the quick fix recipes category because the marinade preparation only takes minutes and the chicken grills quickly the next day.

8 skinless boneless chicken breasts
juice of two lemons
zest of 1 lemon
1/4 cup canola oil
8 garlic cloves, finely minced
1 tsp thyme
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp oregano
1/2 tsp salt
1/2 tsp fresh ground black pepper

Rinse chicken breasts and pat dry. In a large glass baking dish, combine the lemon juice, lemon zest, canola oil, garlic, thyme, parsley, chives, oregano, salt and pepper; add chicken and cover. Refrigerate overnight.

Remove chicken from refrigerator, drain and discard the marinade. Grill chicken until cooked through. Garnish with parsley sprigs and lemon slices, if desired.

 Note: File Photo

Saturday, July 22, 2017

QUICK AND EASY CRACKER APPETIZERS

Graham crackers
Whole-Grain crackers
1 tub cream cheese
orange marmalade
jalapeno jelly

Spread the crackers with the soft-style cream cheese. Top the cream cheese on the Graham crackers with the orange marmalade. Top the whole-grain cream cheese crackers with the jalapeno jelly. With this one quick and easy recipe, you have appetizers for two very different tastes to serve your guests.


 Note: File Photo

Wednesday, July 19, 2017

GRILLED CORN WITH CAYENNE AND LIME BUTTER

6 fresh ears of corn still in the husks
6 tbsp butter, melted
1 tsp cayenne pepper
juice of 2 limes
pinch of salt

Being careful not to rip husks, pull back and remove silks from the corn. Carefully fold the husks back over the corn. Soak corn in husks in a sink of cold water for 10 minutes. Remove from water and drain well.

Place corn on a medium-high hot grill and cook about 12 minutes, turning often to prevent burning. Set aside to cool slightly.

In a small bowl, combine the butter, cayenne pepper, lime juice and salt. When the corn is cool enough to handle, pull back the husks but leave them attached as handles. Brush the butter mixture over the corn and serve.

Note: File Photo

Tuesday, July 18, 2017

MOCHA CHOCOLATE MOUSSE PARFAITS

1 3/4 cups cold milk
1 tsp instant coffee granules
1 pkg (8-oz) cream cheese, softened
1 pkg (4-oz) chocolate flavor instant pudding and pie filling mix
8-oz frozen whipped topping, thawed

Microwave 1/4 cup milk and coffee granules on High for 30 to 45 seconds. Stir to dissolve coffee granules.

In a medium mixing bowl, gradually add the coffee mixture and the remaining milk to the cream cheese while beating at medium speed of an electric mixer. Beat until well blended. Add the pudding mix and beat at low speed 1 to 2 minutes or until well blended.

Spoon mousse into 6 parfait glasses alternating with whipped topping. End with whipped topping and sprinkle with chocolate shavings or chocolate coated coffee beans.

Note: File Photo

Monday, July 17, 2017

PARMESAN CHEESE CRAB CAKE SANDWICHES

1 pkg (8-oz) crab delight flakes, rinsed and chopped
1 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
1 tsp Dijon mustard
1/2 cup dry bread crumbs
1/4 cup oil
Bottled tartar sauce
8 toasted sourdough bread slices
lettuce, tomato, other garnishes, as desired

In a medium bowl, mix together the crab flakes, Parmesan cheese, eggs, bell pepper, green onion, and Dijon mustard. Mix together well to combine and shape into 8 patties. Coat patties with the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add patties and cook approximately 3 minutes on each side or until golden brown.

To make into sandwiches spread tartar sauce on bread slices. Place two crab cakes on a bread slice, add garnishes, if using, and top with a second bread slice to make 4 double meat sandwiches. Cakes can also be eaten as an entee instead of sandwiches.
 
 Note: File Photo

Friday, July 14, 2017

POUND CAKE WITH BERRIES

1 vanilla pound cake, homemade or store bought
powdered sugar glaze or whipped cream, your choice
fresh strawberries
fresh blueberries

Slice pound cake into individual slices. Pour powdered glaze over the slice of cake or top with a dollop of whipped cream. Garnish with the fresh strawberries and blueberries.

Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired.

To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.


 Note: File Photo

Thursday, July 13, 2017

HOT ARTICHOKE SHRIMP DIP

1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) chopped green chilies, drained
3/4 cup shredded Parmesan cheese
6-oz medium shrimp, deveined, cooked and diced
3/4 cup mayonnaise
1/8 tsp garlic powder
Crackers or party bread for dipping

Preheat oven to 350 degrees.

Combine the artichoke hearts, chilies, Parmesan, shrimp, mayonnaise, and garlic powder; spread into a 1-quart baking dish. Bake until hot, 20 minutes, stirring after 10 minutes.

Serve dip warm with the bread or crackers.

Yield: 12 servings
Note: This is a file photo.

Wednesday, July 12, 2017

CHEESY MASHED POTATOES

2 cups instant mashed potato flakes
1 jar (8-oz) pasteurized process cheese spread
1/3 cup sour cream
1/3 cup chopped chives

Prepare the potatoes according to the package directions, omitting milk. Heat the cheese spread according to the label directions; mix into the potatoes. Add the sour cream and chives; stir to blend well.

Yield: 4 to 6 servings

 Note: This is a file photo

Tuesday, July 11, 2017

MICROWAVE ZUCCHINI CASSEROLE

1 large tomato
6 large slices zucchini
1 celery stalk
1/2 stick oleo
2 large slices of yellow onion
1 large green bell pepper
salt to taste
pepper to taste

Into a bowl, cut all the vegetables into 1/2-inch pieces. Add salt and pepper as desired. Melt oleo in a casserole dish in the microwave. Stir the vegetables in and toss to coat well. Cover the dish. Cook in the microwave on high until vegetables are tender, about 8 to 10 minutes.

Yield: 4 servings

Note: File Photo

Monday, July 10, 2017

CRISPY RICE & GRANOLA TREATS

1 package (10-oz)regular marshmallows
1/4 cup butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled unsalted sunflower seeds

Line a 13 x 9-inch baking pan with foil leaving foil hanging over the short sides. Butter the foil and set aside.

In a large saucepan, combine the marshmallows and butter. Cook and stir the mixture until the marshmallows are melted. Stir in the granola, cereal, and sunflower seeds. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from the pan. Cut into 24 bars.

Note: File Photo

Thursday, July 6, 2017

QUICK AND EASY PECAN CHICKEN BREASTS

4 (about 1 1/4 lb total) boneless, skinless chicken breasts
1/2 cup creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
1/4 cup butter

Place chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.

In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.

In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through.

Wednesday, July 5, 2017

BUTTER DIP BUTTERMILK BISCUITS

1 stick (1/2 cup) salted butter
2 1/2 cups all-purpose flour
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. baking powder
1 3/4 cup buttermilk
 
 Preheat oven to 450F degrees.
In a microwave-safe bowl or in the baking dish that you’ll use for baking, if it’s microwave-safe, melt  butter in the microwave. Put melted butter in an 8×8 baking dish.
 
In a medium bowl, mix together the flour, sugar and baking powder; pour in buttermilk. Stir until a loose dough forms. Batter will be sticky.
 
Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or use your hand. Dough may not be even but that's okay. Some of the butter will run over the top of the dough and that is okay, too.

Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.
 
Slice and serve with butter!
 
 Note: Recipe modified from original Betty Crocker recipe. This is a file photo.

COPYCAT PANERA MACARONI AND CHEESE


Note: This recipe and photo are from Shurgary Sweets
Yield: serves 8
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk (I used skim)
  • 2 cup heavy cream
  • 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dry mustard
  • 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
  3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Tuesday, July 4, 2017

Wishing You A Safe and Happy Holiday!


SHORTCUT CUTOUT COOKIES

1/4 cup all-purpose flour
1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.



 Note: This is a file photo.

Monday, July 3, 2017

CRISPY TILAPIA

1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

 
 Note: File Photo

Saturday, July 1, 2017

HONEY-PEANUT SQUARES

1 cup sugar
1 cup peanut butter
6 cup regular Cheerios
1 cup honey
1 cup peanuts

Butter a 9 x 13-inch pan and set aside.

In a large saucepan bring the sugar and honey to a boil but do not boil. Remove from heat. Stir in the peanut butter, peanuts and cereal. Press mixture into the prepared pan. Cut into squares.

 
 Note: File Photo