QUICK AND EASY TUSCAN VEGETABLE STEW

 

2 tbsp olive oil

2 tsp bottled minced garlic
8-oz sliced button mushrooms
1/4 cup chopped or thin sliced sweet onion
1 jar (7-oz) roasted red peppers
1 can (14 1/2-oz) Italian-style stewed tomatoes
1 can cannellini or great northern beans, drained
2 tsp dried basil
1 tbsp balsamic vinegar
Grated Italian cheeses for garnish

Heat oil and garlic in a large deep skillet over medium heat. Add mushrooms and onion; cook 5 minutes, stirring often.

Meanwhile, drain and rinse the peppers; cut into 1-inch pieces. Snip tomatoes in the can into small pieces.

Add the peppers, tomatoes, and beans to the skillet; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes, stirring once.

Stir the basil and vinegar into the stew; add salt and pepper to taste.

Dip into serving bowls and sprinkle top with cheese/s.

CREAMY GARLIC-HERB BUTTERMILK SALAD DRESSING

1/2 cup nonfat buttermilk

1/4 cup instant nonfat dry milk powder

2 tbsp olive oil mayonnaise

2 tbsp white wine vinegar

1 small garlic clove, crushed

2 tsp dried Italian seasoning

1/4-1/2 tsp salt

Dash of ground red pepper

Combine all ingredients in a small bowl and stir well with a whisk. Cover bowl and chill thoroughly. Serve over lettuce salad or use as a dip with fresh veggies.

May be store in a jar with a tight-fitting lid so it can be shaken well before using.

file photo for reference

TEX-MEX HOMINY

Vegetable oil cooking spray

1/4 cup chopped green onions

1 garlic clove, minced

2 cans golden hominy, drained

1 can (10-oz) diced tomatoes and green chiles, undrained

1 tsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper 

1/2 cup shredded Monterey Jack cheese

Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add onions and garlic sauté until tender. Stir in the hominy, tomatoes and spices. Cook mixture 5 minutes, stirring occasionally. 

Pour skillet mixture into a baking dish that has been coated with cooking spray. Place lid on baking dish and bake at 350 degrees for 20 minutes or until heated through.  Remove lid and sprinkle with the cheese. Bake another 5 minutes or until the cheese is melted.

Yield: 6 servings

file photo for reference - not this exact recipe

HOT WATER CORNBREAD

1 1/2 cups self-rising corn meal

3 tbsp finely chopped scallions
1 tsp fresh thyme
1 tsp sugar
1 tsp salt
1 cup boiling water
1 1/2 cups canola oil

In a medium bowl, stir together cornmeal, scallions, thyme, sugar and salt; add boiling water and stir until combined.

Heat oil in a cast-iron 10-inch skillet. Shape tablespoons of batter into slightly flattened patties; drop in hot oil and fry in batches until golden brown. This should take about 2  to 3 minutes per side. Remove to paper towels to drain before serving.

file photo

LOWCOUNTRY BARBECUE SAUCE

This is a 1980s recipe from Lowcountry Barbecue Catering in Atlanta, Georgia.

1 quart apple cider vinegar

1 pint ketchup

1/2 tbsp Worcestershire sauce

2 tbsp black pepper

1/4 tsp cayenne pepper

1/2 tbsp salt

1 tbsp sugar

Boil vinegar for 10 minutes then stir in the ketchup and Worcesterhire sauce. Reduce heat to medium and mix in the peppers, salt and sugar. Simmer over low heat 15 minutes, stirring often.

Yield: Approximately 1 quart

file photo for reference only

 

CRISPY CHICKEN BREAST WITH PAN GRAVY

6 (6-oz each) boneless, skinless chicken breasts

2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
2 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1 1/2 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp salt butter
3 tbsp olive oil

Preheat oven to 350 degrees.

Place chicken breasts between 2 sheets of plastic wrap and flatten to about 3/4-inch thickness. Sprinkle chicken with 1 teaspoon each of the salt and pepper.

Whisk the eggs and milk together in a shallow dish.

Stir the panko, Italian seasoning, paprika and remaining salt and pepper in another shallow bowl.

Dip chicken, one piece at a time, in the egg mixture, shaking off excess, then dredge in the crumb mixture coating well and pressing to adhere.

Melt half the butter with half the olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3 to 5 minutes per side. Remove from pan and place on a rimmed baking sheet. Repeat with remaining butter, oil, and chicken.

Bake chicken at 350 degrees 10 minutes or until cooked through.

Serve with pan gravy (recipe follows), if desired.

Pan Gravy:
1/4 cup melted salted butter
1/4 cup flour
2 cups chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper

Whisk butter and flour together in large skillet. Cook over medium heat, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in chicken broth, salt and pepper. Cook, whisking often, until mixture just comes to a boil and is smooth and thick, 2 to 5 minutes. Gradually add more broth if mixture is too thick.

Recipe and Photo from an old SL.

BROCCOLI-ALMOND TOSS

 1/4 cup mayonnaise

2 tbsp cider vinegar

1 tbsp sugar

1/8 tsp salt

6 cups broccoli florets

1 cup red grapes, halved

1/2 cup diced celery

1/3 cup diced red onion

1/4 cup real bacon bits

1/4 cup slivered almonds

In a large bowl, combine the first 4 ingredients. Stir the remaining ingredients into the dressing mixture. Cover and refrigerate at least 2 hours but up to overnight.

Yield: 6 servings

file photo for reference - not this exact recipe

CUCUMBER-MINT SMOOTHIE

 3 English cucumbers, peeled and chopped

1 frozen banana

1/2 cup vanilla Greek yogurt

1 tbsp honey

1 tsp lime juice

Mint Leaves

In a blender, puree first 5 ingredients until smooth. Pour into 2 glasses and garnish with fresh mint leaves.

Yield: 2 servings

Per serving 190 calories, 10g protein, 37g carbs, 6g fiber, 20mg sodium, 2g fat

file photo

CREAMY CHICKEN ALFREDO CASSEROLE

This is a quick and easy recipe because it uses refrigerated pesto and rotisserie chicken. Let your grocery store or deli be your friend!

1 pkg (6-oz) fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1 jar (15-oz) Alfredo sauce
1/4 cup chicken broth
12-oz pkg penne pasta, cooked according to pkg directions
2 1/2 cups chopped rotisserie chicken (leftover turkey would work well, too)

1 cup shredded low-moisture mozzarella cheese
2 tbsp fresh basil, thinly sliced
1/4 tsp paprika

Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish.

In a medium bowl, toss the spinach and pesto together; set aside.

In another bowl, stir the Alfredo sauce and chicken broth together; spread 1/2 cup of the mixture into the bottom of the prepared baking dish. Top with half the spinach mixture.

Stir chicken, cooked pasta, and remaining Alfredo mixture together; spoon half over the spinach mixture in baking dish. Repeat layers with the remaining spinach mixture and chicken mixture.

Bake in the preheated oven for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until hot and bubbly, about 5 minutes. Top with the basil and paprika.

Yield: 4 servings

 I got this recipe and photo from SL a few years ago.

Happy Thanksgiving

Happy Thanksgiving to you and yours.

 

BANANA-COCONUT COOKIES

1 banana

3/4 cup unsweetened shredded coconut
Optional Ingredients:
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
mini chocolate chips

Preheat oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
Combine banana and shredded coconut in food processor and pulse until finely ground and combined. Mix in any of the optional ingredients you choose to use, if applicable.

Optional: gently flatten cookies with palm of your hand.
Place baking sheet in oven and bake for 20-22 minutes, or until golden brown.
Remove from oven and let cool slightly before serving.

Note: This is an easy gluten-free recipe that uses no added sugar.

File Photo

MARSHA'S ORANGE SLUSH

1 cup milk

1 cup water
1/2 large can orange juice (about 6-oz)
1/2 cup sugar
1 tsp vanilla
12-14 ice cubes

Place all ingredients in a blender and blend until ice is chopped.

File Photo

HAM AND CHILE BRUNCH PIZZA

1 can (13.8-oz) Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut or chopped cooked ham

1 can (4.5-oz) Old El Paso chopped green chiles

1 1/2 cups shredded Monterey Jack cheese or pepper Jack cheese (6-oz)

2 tbsp chopped fresh cilantro, if desired

Heat oven to 425-degrees. Grease a 16-inch pizza pan with shortening. unroll dough, place in pan. Starting in center, press out dough to edge of pan to form crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with wire whisk. In 10-inch skillet, melt butter over medium heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until firm but still moist. Spoon and spread eggs over crust. Toop with ham, chiles and cheese.

Bake 8 to 12 minutes longer or until crust is deep golden brown. Sprinkle with cilantro before serving, if using.

Yield: 4 servings

Per serving: 610 calories, 30g fat (14g saturated), 1820 mg sodium, 49g carbs (2g fiber, 8g sugar), 35g protein

This was a 2002 Pillsbury Bake-Off Prize-Winning Recipe

Pillsbury Photo

FRUIT AND NUT BROWNIES

1 cup granulated sugar
1 stick butter, softened
2 large eggs
2 squares (1-oz each) unsweetened chocolate, melted
1 tsp vanilla extract
1/2 cup all purpose flour
1 cup chopped dried mixed fruit
1 cup chopped pecans, divided
1 cup semisweet chocolate chips, divided

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

Combine sugar and butter in a large mixing bowl; beat with electric mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each. Beat in the melted chocolate and vanilla extract.

Stir in the flour, fruit, 1/2 cup pecans and 1/2 cup chocolate chips. Spread batter in the pan and top with the remaining pecans and chocolate chips.

Bake at 350 degrees for 25 to 30 minutes or just until center feels firm. Cool completely before cutting into 16 squares.

 File photo - not this exact recipe.

QUICK AND EASY CHERRY VANILLA CAKE

1 box (2-layer size) vanilla cake mix
3 large eggs
1/2 cup melted butter
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, with an electric mixer, combine cake mix, eggs, and butter; beat 1 to 2 minutes until well blended. Fold in pie filling and spread batter into the prepared pan.

Bake at 350 degrees 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

No frosting needed. Serve topped with a dollop of whipped cream or ice cream.
Note: The following picture is a file photo.

file photo

CHEESE AND OLIVES ON RYE

1 cup grated cheddar cheese

1 cup chopped ripe olives
1 cup chopped dried beef
1 cup mayonnaise
Party rye bread

Combine the cheese, olives, beef, and mayonnaise; mix well.

Spread mixture on party rye; place under broiler for about 5 minutes, until bubbly. Watch carefully so not to burn.

file photo

CREAMY HORSERADISH DIP

1 pkg (8-oz) cream cheese
1/2 cup mayonnaise
1/3 cup horseradish sauce
1/4 cup green onions, chopped
4 tbsp bacon, cooked, drained, crumbled

Combine the cream cheese, mayonnaise, and horseradish sauce until well blended. Stir in green onion and bacon.
Serve with fresh vegetables and/or chips or crackers.

Note: File Photo

ROASTED ACORN SQUASH WEDGES

 

1 acorn squash, halved, seeded, cut into 1/2-inch thick wedges

olive oil
salt
pepper

Preheat oven to 425 degrees.

Toss the squash wedges with some olive oil; sprinkle with salt and pepper to taste.

Spread on a baking sheet and roast at 425 degrees 15 to 20 minutes until tender. Stir halfway through cooking time.

file photo

INSTANT POT GARLIC BROWN BUTTER POTATOES

 

• 3 pounds (1.5kg) baby yellow and red potatoes, halved
• 1 stick (110g) unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 1/2 cup (125ml) vegetable broth
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

 1. Prepare the brown butter: Heat butter in a non stick pan or sauce pan over medium-high heat. Melt butter, swirling the pan and stirring occasionally for about 3 minutes, until the foam settles. The butter will turn golden brown with a nutty fragrance. Remove from heat, skim the foam with a spoon and filter butter to a bowl or jar through a fine mesh strainer. Set aside for later.
2. Wash the potatoes, pat dry and cut in half. In a small bowl, combine oregano, basil, garlic, salt, and pepper.

3. Add potatoes in the Instant Pot and toss in the herb and garlic seasoning. Add brown butter and toss potatoes to coat, then add the vegetable broth. Close and lock the lid then set the cooking time to 7 minutes in high pressure (or “quick mode” on other brands).
4. Once done, press “cancel” and turn the valve on the lid of the Instant Pot to venting position. Open lid and sprinkle potatoes with Parmesan and chopped parsley. Serve hot with meat, pork, chicken, or on their own it’s still amazing. Enjoy!

 This delicious potato recipe and photo are from eatwell.

MINI BAKED BRIE CUPS

1 pkg mini croustades or mini phyllo cups

Brie cheese, rind removed and cubed
Apricot preserves
Chopped pistacios

Preheat oven to 375 degrees.

Arrange the pastry on a baking sheet. Put a cheese cube in each cup. Top each cheese cube with 1/2 teaspoon of the apricot preserves. Bake until bubbly, 5 to 10 minutes. Sprinkle each with a few of the pistachios.

I found this recipe in an old Food Network Magazine.

ALBACORE - CORN CHOWDER

2 tbsp butter

1/2 cup sliced celery
1/2 cup chopped onion
3/4 cup chopped carrot
2 to 3 tbsp flour
1 tsp Italian seasoning
1 can (17-oz) cream-style corn
2 cups milk
1 can (12-oz) albacore tuna, drained and flaked
1 cup water
1 tsp chicken flavored instant bouillon

In a medium saucepan, melt butter over medium heat; sauté celery, onion, and carrot about 3 minutes. Add flour and Italian seasoning, blend well. Cook 3 more minutes. Add corn, milk, tuna, water, and bouillon, stirring to blend. Cover pan and simmer (do not boil) 5 minutes to heat through, stirring occasionally.

Yield: 4 servings

file photo

 

 

SAUSAGE-APPLE SKILLET

1 lb fresh pork sausage links

6 (about 2 lbs total) medium apples, cored & cut into 8 wedges each
3 tbsp brown sugar
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper

In a 12-inch skillet, cook sausages over medium heat for 10 minutes or until no longer pink; drain and discard juices. Cut links in half crosswise and return them to the skillet.

Add the apple wedges at the sausage; sprinkle brown sugar, lemon juice, salt and pepper over all.

Cover skillet and cook over medium-low heat 10-15 minutes or until the apples are just tender. Stir gently one or twice during cooking.

Yield: 6 servings

This is the type of sausage used in this recipe.

LEMON RICE SOUP

1 to 2 fresh lemons

2 tbsp butter
1/2 cup minced green onions, including tops
6 cups chicken broth
2/3 cup uncooked long grain white rice
4 eggs
1/8 tsp white pepper, optional

Juice lemons into a bowl, remove any seeds; set bowl aside.

In a 3-quart saucepan over medium heat, melt butter; add green onions. Cook and stir for about 3 minutes or until onion greens are tender.

Stir in broth and rice; bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 20-25 minutes until rice is tender.

Beat eggs in a medium bowl with a wire whisk until well beaten. Add the lemon juice and 1/2 cup of the broth to the bowl.Mix well and gradually stir into the saucepan, stirring constantly. Cook, stirring, over low heat about 3 minutes until broth mixture thickens enough to lightly coat a spoon. Do Not Boil! Stir in the pepper, if using.

Garnish each bowl with some fresh mint leaves and/or thin strips of lemon peel, if desired.

Yield: 6 to 8 servings

file photo

MYRA'S 3-BEAN BAKE

 

1 can baked beans

1 can green lima beans OR butter beans
1 can kidney beans
1 cup chopped celery
1 cup chopped bell pepper
1 cup chopped onion
1/4 cup ketchup
1/4 cup prepared barbecue sauce
1/4 cup brown sugar
1/4 cup vinegar
1/2 lb bacon, cut in small pieces, cooked and drained

Mix all ingredients together. Pour into a casserole dish that has been sprayed with nonstick cooking spray.
Bake at 350 degrees for 30-45 minutes.

File Photo for reference only.

Not this exact recipe.

ONION ITALIAN SAUSAGE

This recipe won the Grand Prize in the September/October 1987 Country Woman magazine.

2 tbsp butter

6 med onions, peeled and sliced 1/4-inch thick

6 sweet Italian sausages

1 small green pepper, chopped

1 small red pepper, chopped

1 1/2 tbsp salt-free Italian seasonings

Dash of lite soy sauce

Melt butter in large skillet; add onions and cook until lightly browned. Remove, set aside. Brown the sausages lightly in skillet, turning frequently. Remove; set aside with onions.

Add more butter to skillet, if necessary, and lightly brown peppers. Add onions, sausages, Italian seasonings and soy sauce to skillet. Add water to 1-inch depth and simmer until sausages are done and water is cooked away. Serve with buns.

Yield: 6 servings

Per serving: 2 protein, 2 vegetable, 2 fat

Per serving: 287 calories, 674 mg sodium, 64 mg cholesterol, 9g carbs, 15g protein, 21g fat

Country Woman Magazine Photo

EGG POTATO SALAD

Dressing:

1/2 cup milk
1/3 cup sugar
1 egg
1/4 cup vinegar
4 tbsp butter
1 tbsp cornstarch
3/4 tsp salt
3/4 tsp celery seed
1/4 tsp dry mustard

Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until thickened. Remove from heat and allow to cool.

Salad:

1/4 cup chopped onion
1/4 cup mayonnaise
7 medium potatoes, cooked and diced
3 hard boiled eggs, choppe
Paprika for garnish, if desired

Combine all salad ingredients. Fold into the dressing and chill before serving. Sprinkle with paprika, if desired.

 File Photo

BRAISED CHICKEN THIGHS WITH CARROTS AND LEMONS

 

8 bone-in chicken thighs, trimmed

2 tsp paprika
1 tsp kosher salt, divided
1 tsp black pepper, divided
2 tbsp butter
1 large carrot, halved lengthwise and cut into 1 1/2-inch long pieces
2 1/2 tbsp flour
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving, optional

Pat chicken dry with paper towels (this makes it cook up more crispy). Sprinkle with paprika and 3/4 teaspoon of the salt and 3/4 tsp of the pepper.

Melt butter in a large skillet (enameled coated cast iron skillet with lid is recommended) over medium-high heat. Place half the chicken, skin side down, in the skillet and cook until golden brown, about 6 minutes. Remove from skillet and repeat with remaining chicken.

Place carrots in the pan and cook, stirring occasionally, about 7 minutes or until browned. Add the flour and cook, stirring, 1 minute to blend. Add the broth, thyme, and remaining salt and pepper. Bring the mixture to a boil and place the chicken, skin side up, over the carrots.

Place the lid partially over the skillet, reduce heat to medium-low, and cook until the chicken is cooked through, about 20 more minutes.

Remove the thyme, add the lemons, and serve with the mashed potatoes, if desired.

Yield: 4 servings

This is basically an old SL recipe.

WHITE CHOCOLATE RICE PUDDING WITH CHERRIES

2 cups cooked rice

1 2/3 cups milk
1/2 tsp vanilla
Pinch of salt
3/4 cup white chocolate chips
1 cup frozen cherries, thawed

In a saucepan, over medium heat, bring the rice, milk, vanilla, and salt to a simmer. Cook while stirring occasionally until creamy,  6 to 8 minutes. Remove from the heat.

Stir the chips into the rice mixture and let set a few minutes for chips to melt.

Divide the cherries among 4 dessert dishes and top with the rice pudding.

Yield: 4 servings

 

                                               f ile photo

MACADAMIA ORANGE-FLAVORED FUDGE

 

3 cups granulated sugar

3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) Nestle Toll House semi-sweet chocoate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

In a heavy saucepan, combine sugar, butter and evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from the heat.

Add the chocolate morsels to the hot mixture and stir until melted and mixture is smooth. Add the marshmallow cream, nuts and liqueur; beat until well blended.

Pour into a foil-lined 9 x 13-inch pan. Chill until firm.

Yield: Approximately 2 1/2 lbs

This is a Nestle recipe and photo.

CHICKEN AND HERBED CORNMEAL DUMPLINGS

This recipe takes right at an hour but only about 20 minutes of that is work on your part. The rest is cooking time. This is a recipe I got a year or two ago from a Southern Living magazine.

1/4 cup salted butter, divided
2 cups sliced carrots
1 cup diagonally sliced celery
1 cup chopped yellow onion
1/2 cup + 2 tbsp all-purpose flour, divided (Personal note: I only use white whole wheat)
3 1/4 cups chicken broth
1 bay leaf
3/4 tsp kosher salt, divided
3 cups coarsely shredded rotisserie chicken (Personal note: Buy chicken at deli!)
1/2 cup coarse plain yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 cup whole buttermilk
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh tarragon

Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Add the carrots, celery, and onion; cook, stirring occasionally until the onions are tender, about 5 to 6 minutes. Add 2 tablespoons of the flour and cook, stirring occasionally, 1 to 2 minutes. Add the broth, bay leaf and 1/2 teaspoon of the salt. Bring mixture to a boil and cook, stirring occasionally, until thickened. This will take about 4 to 5 minutes. Stir in the chicken and remove pot from the heat.

Whisk together the cornmeal, baking powder, baking soda, 1/2 cup flour, and the remaining salt in a medium bowl. Cut the remaining butter into the mixture using a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, parsley and tarragon, stirring just until moistened.

Place pot back over medium heat and drop dumpling dough by tablespoonfuls about a 1/2-inch apart into the hot mixture. Cook and cook until the dumplings are done and dry to the touch, about 15-20 minutes. Serve immediately.

Yield:  6 servings of 2 dumplings and 1 cup chicken mixture

file photo