TINY HOT POTATO SNACKS

7 small yukon gold potatoes

1 cup broccoli florets
2-oz Monterey Jack cheese, shredded
3 tbsp plain yogurt
2 tbsp finely chopped pickled jalapeno
salt and pepper
butter-flavored cooking spray
chili powder

Place the potatoes in a large saucepan and add enough water to cover. Bring to a boil and lower the heat to simmer. Simmer potatoes about 25 minutes until fork tender. Drain and allow to cool slightly.

Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender - about 5 minutes; drain. Chop broccoli fine and place in a medium bowl.

Slice 6 of the potatoes in half and scoop out half of the flesh from each piece; add scooped out part to the broccoli.

Peel and finely chop the remaining potato and add to the potato/broccoli mixture. Add the cheese, 2 tablespoons of the yogurt, and the jalapeno; mash coarsely with a fork and season with the salt and pepper.

Preheat oven to 425 degrees.

Arrange the potato halves cut side down on a baking sheet and lightly coat them with the cooking spray; invert and season with the salt and pepper.

Divide the potato/broccoli stuffing mixture among the potato halves. Lightly coat with the cooking spray and sprinkle with the chili powder.

Bake potatoes at 425 degrees about 20 minutes or until golden.

Before serving, garnish with the remaining yogurt and sprinkle with a dash more chili powder.

                    file photo for reference only

BEEF AND PORK STUFFED CABBAGE ROLLS

 Disclaimer: This is not a quick recipe as the total time is over an hour. It is, however,  an old fashion recipe I thought some of you might like.

1 medium to large head of cabbage

1 lb lean ground beef
1 lb lean ground pork
3/4 cup rice, uncooked
2 small onions or 1 medium onion, chopped
salt to taste
pepper to taste
1 tbsp dill
1/2 pint sour cream
3 tbsp flour
1 small can tomato paste
1 tsp salt
2 tbsp sugar

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion; secure with toothpicks.

Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour. Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes.

file photo for reference

TUNA BALL

At your next party why not have a tuna ball to go with the usual cheeseball? This recipe is quick and easy to make but does require 4 to 6 hours chilling time before serving.

1 brick (8-oz) cream cheese, softened
1/2 pkg dry onion soup mix
1 can (6 1/4-oz) white albacore tuna, drained
chopped parsley for rolling
chopped pecans for rolling

Combine all ingredients in a bowl and mix together well. Shape mixture into a ball and roll in the nuts and/or chopped parsley. Chill 4 to 6 hours before serving.

Serve with assorted crackers, chips, or raw veggies.

CHEDDAR, TOMATO & SPINACH SCONES

This is a recipe I got from a Cabot Cheese ad a year or so ago.

Ingredients:

1 cup King Arthur Unbleached All-Purpose Flour, fluffed with whisk before measuring
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces Cabot Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 2 cups)
1/2 cup chopped fresh baby spinach leaves
1/4 cup chopped moist sundried tomatoes*
1/2 cup Cabot 2% Plain Greek-Style Yogurt
1 large egg
2 tablespoons extra-virgin olive oil

Directions:

1. Place rack in upper third of oven and preheat oven to 425º. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).

2. In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes.

3. In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain.

4. Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 WEDGES. Transfer scones to prepared ungreased baking sheet.

5. Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.

*If your sundried tomatoes seem leathery, cover them with boiling water and let stand for a few minutes until softened, then drain and chop. If substituting oil-packed sundried tomatoes, blot excess oil with paper towels.

Yield: 8 scones

STRAWBERRIES AND CREAM ANGEL FOOD CAKE

Even though this cake has to be refrigerated for an hour it goes together very quickly and makes a great do ahead dessert.

3 cups fresh strawberries, divided
4 oz Neufchatel cheese, softened
2 tbsp granulated sugar
1 1/2 tsp orange zest
1 tbsp fresh orange juice
2 cups thawed frozen whipped topping
1 (10-in.) prepared angel food cake, split in half horizontally

Chop strawberries to make 2 cups. Refrigerate remaining whole berries to use later for garnish.

Beat the Neufchatel cheese, sugar, orange zest, and orange juice with electric mixer until well blended. Add topping and blend on low just until blended. Gently fold in the chopped berries.

Spread approximately 2/3 of the whipped mixture over the bottom layer of the cake; place top of cake over the mixture. Spread the remaining whipped mixture over the top of the cake.

Refrigerate cake for an hour.

Before serving, arrange the remaining whole berries atop the cake.

Note: This picture and basic recipe are from Kraft Foods.

BOW-TIE PASTA WITH ASPARAGUS

2 cups uncooked bow-tie pasta

1 lb fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 cup orange bell pepper strips, sliced thin
1/4 cup julienned oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
1/4 cup whipping cream
1 tbsp chopped fresh oregano
1 cup shredded Italian-blend cheese

Cook pasta according to the package directions but without the salt.

Add the asparagus to the pasta during the last 2 minutes of cooking time. Drain pasta/asparagus well.

Meanwhile cook the peppers and tomatoes in a large skillet on medium-high heat for 2 to 3 minutes or until crisp tender; stir frequently.

Add the drained pasta mixture, broth, cream, and oregano to the skillet; mix well.  Cook, stirring, for 5 minutes or until the sauce is slightly thickened. Top with the cheese; cook a couple minutes until cheese begins to melt.

May add a cup of cooked chicken when adding the pasta, if desired. (If you are a regular follower of my blogs you know I don't add chicken!)

FILE PHOTO

CLASSIC EGG SALAD

6 hard boiled eggs

1/4 cup mayonnaise
1 tbsp Dijon mustard
1 stalk celery, finely chopped
1 green onion, finely chopped
1 tbsp chopped fresh parsley
1/4 tsp black pepper

Peel eggs and chop. In a mixing bowl combine the eggs with the remaining ingredients until blended.  Serve on bread with a lettuce leaf for egg salad sandwiches or serve with crackers.

Yield: 4 servings

Note: This is a Kraft Foods recipe.

 

EASY APPLE CAKE

About 5 to 7 apples, peeled, cored & thinly sliced

1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:

1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired!

FILE PHOTO

STOVE TOP CHICKEN WITH WINE SAUCE READY IN MINUTES

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.

This is a file photo used for reference only.

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.

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

Yield: 6 servings

*May substitute 12 boneless, skinless chicken thighs.

This is a filerecipe.

CHINESE CHICKEN SALAD

4 boneless, skinless chicken breasts

1 1/2 tbsp Soy sauce
1 medium head of cabbage, shredded
6 chopped green onions
2 pkgs chicken flavored Ramen noodles
1/2 cup plain almonds, sliced
1/4 cup sesame seeds
3/4 cup extra-virgin olive oil
1/4 cup sesame oil
1/4 cup rice or white vinegar
1 of the seasoning packets from the Ramen noodles
1 tbsp Splenda

Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle and cut into bite-size pieces. Toast noodles and almonds in a non-stick skillet, stirring so as not to burn. Add sesame seeds at last minute and brown lightly. Mix together oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken pieces into a large bowl. Pour oil mixture over top of ingredients in bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.

FILE PHOTO

SOUTHERN FRIED GREEN TOMATOES

1 large egg, lightly beaten

1/2 cup buttermilk
1/2 cup flour, divided
1/2 cup cornmeal
1 tsp salt
1/2 tsp freshly ground black pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Canola or coconut oil for frying
Additional salt to taste, if desired

In a shallow bowl, combine the egg and buttermilk; set aside.

In a shallow bowl or pie plate, combine 1/4 cup of the flour, cornmeal, 1 teaspoon salt, and pepper.

Place remaining flour on a plate and dredge tomatoe slices in the remaining flour then dip them in the egg mixture then dredge in the cornmeal mixture.

In a large, deep, heavy skillet (preferably cast iron), pour oil to about 1/2 inch deep. Heat oil to 375 degrees. Drop the tomatoes, in batches - don't overcrowd- into the hot oil and cook 2 minutes per side (or until golden brown). Drain on paper towels.

Sprinkle with additional salt, if desired.

file photo

ITALIAN BREAD SALAD

4 cups cubed French bread

6 tbsp olive oil
3 tbsp red wine vinegar
2 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
3/4 tsp freshly ground black pepper
1/4 tsp dried crushed red pepper
1 large head romaine lettuce, chopped
4 to 5 large plum tomatoes, chopped
2 cups chopped smoked ham
1 pkg (8-oz) fresh mozzarella cheese, cubed
3 green onions, chopped

Preheat oven to 325 degrees.

Place bread cubes on a baking sheet and bake at 325 degrees 15 minutes or until lightly browned.

Whisk together the olive oil, vinegar, garlic, oregano, salt, and both peppers.

Reserve 1 cup of the bread cubes. Scatter remaining cubes on a serving platter; top with the lettuce, tomatoes, ham, and cheese. Drizzle the dressing overall and toss. Allow to stand for 15 minutes before serving.

Before serving, sprinkle with the reserved bread crumbs and the green onions.

Yield: 4 servings

FILE PHOTO

STIR-FRIED OKRA

1 medium-size sweet onion, chopped

1 tsp mustard seeds
1/2 tsp ground cumin
1/4 tsp dried crushed red pepper
2 tbsp canola oil
1 pkg (16-oz) frozen okra, thawed*
3/4 tsp salt

Heat oil in a large skillet over medium-high heat; add onion, mustard seeds, cumin, and red pepper. Sauté mixture for 5 minutes or until onion is tender.

Add the okra to the skillet and sauté 15 minutes or until okra is lightly browned; stir in the salt.

*May use 1 lb fresh okra.

Note: File photo

BUTTERSCOTCH-CHOCOLATE BROWNIES

2 cups all-purpose flour

2 tsp baking powder
3/4 cup butter
1 pkg (1 lb) light brown sugar
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips

In a small bowl, combine the flour and baking powder; set aside.

In a 10-inch ovenproof skillet, melt the butter over low heat. Stir in the brown sugar until dissolved. Remove from heat.

Add the flour mixture to the skillet, stirring until smooth. Stir in the eggs, salt, and vanilla extract until blended. Add the pecans and chocolate chips, stirring until the chocolate melts.

Bake brownies in the skillet for 30 minutes at 350 degrees.

Delicious served with a scoop of vanilla ice cream.

Note: If desired, brownies can be baked in a lightly greased 9 x 13-inch pan.

Note: File photo