This bacon is great for a blt sandwich.
6 slices thick-cut bacon
2 tbsp sugar
1 tsp water
1 tsp minced rosemary
1/4 tsp black pepper
Heat oven to 375-degrees.
Line a rimmed baking sheet with aluminum foil. Set a rack in the baking sheet.
Lay bacon on the rack and bake 12 to 14 minutes.
Mix the sugar and water; brush on the bacon after flipping. Sprinkle with the rosemary and pepper.
Bake another 12 to 16 minutes or until done to your liking.
3 lbs potatoes (about 8 medium)
6 large hard-boiled eggs, chopped
3 celery ribs, chopped
6 green onions
2 medium dill pickles, finely chopped
1 1/2 cups mayonnaise
1/4 cup dill pickle juice
4 1/2 tsp prepared mustard
1 tsp celery seed
1 tsp salt
1/2 tsp pepper
Leaf lettuce, optional
Dill pickle slices for garnish, optional
Place potatoes in a Dutch oven or large kettle and cover with water. Bring potatoes to a boil, reduce heat, cover. and simmer until tender, 20-30 minutes. Drain and cool.
Peel and cube potatoes, place in a large bowl. Add eggs, celery, onions and pickles.
In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over the potato mixture, gently mix well. Cover and refrigerate at least 4 hours.
If desired, serve in a lettuce-lined bowl and garnish with the pickle slices.
3 cups uncooked bow tie pasta
2 tbsp butter
1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1 1/2 cups milk
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 - 1/2 tsp crushed red pepper flakes
3 cups cubed rotisserie chicken
1 can (14-oz) water-packed quartered artichoke hearts, rinsed and drained
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tbsp grated Parmesan cheese
Topping:
1/3 cup seasoned breadcrumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted
11/2 tsp paprika
Preheat oven to 350-degrees. Cook pasta according to package directions, drain.
In a large skillet, heat the butter over medium-high heat; sauté mushrooms and onion until tender. Remove from heat.
In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts. spinach, cheeses, and mushroom mixture. Stir in pasta.
Transfer mixture to a greased 13x9-inch baking dish. Bake, uncovered, 40 minutes.
Mix the topping ingredients together and sprinkle over the casserole. Bake, uncovered, until bubbly and topping is a golden brown. 5 to 10 minutes.
Yield: 8 servings of 1 1/2 cups Per serving: 455 calories, 21g fat (11g sat), 136 mg cholesterol, 713mg sodium, 34g carbs, 34g protein
16-oz spiral pasta, uncooked
1 1/2 cups milk
1/2 cup Ranch salad dressing
1 envelope ranch salad dressing mix
1 pkg (8-oz) cream cheese, cubed
2 cups cubed rotisserie chicken
8 bacon strips, cooked and crumbled
2 cups shredded Colby cheese, divided
Sliced green onions for garnish, optional
Preheat oven to 400-degrees.
Cook pasta according to the package directions. Drain and transfer to a large bowl.
In the same pan, combine milk, ranch dressing and salad dressing mix until smooth. Stir in the cream cheese. Cook, stirring, over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup of the Colby cheese. Transfer to a greased 13x9-inch baking dish. Top with the remaining 1 cup of Colby cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. Sprinkle with the green onions, if using.
Yield: 10 cups
I got this recipe from a friend in Oklahoma several years ago.
6 cups low-sodium chicken broth
1/2 cup orzo
1 large egg + 2 egg yolks
Kosher salt and freshly ground black pepper
5 tbsp fresh lemon juice (about 1 1/2 lemons)
1 3/4 cups shredded rotisserie chicken (skin removed)
1 1/4 cups frozen peas and carrots
Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
Meanwhile, whisk together the whole egg, egg yolks, 3/4 teaspoon salt and 1/4 tsp pepper in a medium bowl; whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it gradually into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
Yield: 4 servings
2 cups plain whole-milk Greek yogurt
1 cup heavy cream
2/3 cup sweetened condensed milk
1 tbsp honey
1 vanilla bean, seeded
honey and pistachios for topping
Blend yogurt, cream, milk, honey and vanilla bean seeds in a food processor until thick and fluffy, 4 minutes. Transfer to a 9x5-inch loaf pan and freeze, stirring halfway through, until firm, about 5 hours. To serve top each serving with some honey and pistachios.
file photo for reference
For those of you who don't know, I also write a health blog about how foods and eating affects our health. I have posted a few times about how sauerkraut is a healthy food. If you don't like sauerkraut or you are just starting to try it, give this recipe a try. Sometimes it is easier to learn to like a food when you aren't eating it by itself.
I have no idea who Chrissy is, (Teigen probably) but I got this recipe from allrecipes a couple years ago. It is supposedly reminiscent of a dip served at Olive Garden several years ago. I don't eat seafood, so I wouldn't know. I do know, however, that many of you love seafood so perhaps you will enjoy this recipe.
1 cup marinara sauce
1 pkg (8-oz) cream cheese, softened
4-oz (1 cup) white cheddar cheese, shredded
3/4 cup frozen cooked, peeled, deveined, tail-off shrimp (61-70 count), thawed and coarsely chopped
1 can (6-oz) crabmeat, drained and flaked
2 tsp Old Bay seasoning
2 tsp Worcestershire sauce
1/2 tsp black pepper
Chopped fresh parsley, for garnish
Desired dippers. such as crostini, crackers, and/or mini bell pepper halves
Preheat oven to 350-degrees.
Spread marinara in an even layer in bottom of an 8 or 9-inch baking dish.
In a bowl, stir together cream cheese, cheddar cheese, shrimp, crabmeat, Old Bay seasoning, Worcestershire and pepper. Spoon the mixture over the marinara and spread into an even layer.
Bake 30 to 40 minutes until the top is a golden brown. Remove from oven and let stand 5 to 10 minutes. Garnish with the parsley and serve with the desired dippers.
Yield: 8 servings
This is an old recipe from the 1960s.
Click on photo to enlarge for easier reading.
8 oz uncooked spaghetti, broken into 3-inch pieces
3 cups cubed rotisserie chicken
1 can (10 1/4-oz) condensed cream of chicken soup, undiluted
1 cup 2% milk
1 med onion, chopped
1 cup shredded sharp cheddar cheese, divided
1 cup Swiss cheese divided
1 can (4-oz) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tbsp mayonnaise
1 1/2 tsp steak seasoning
1/2 tsp dried basil
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
Drain spaghetti and add to the chicken mixture, toss to coat. Transfer to a greased 13x9-inch baking dish. Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with the remaining cheeses. Bake until heated through and cheese is melted, 5 to 10 minutes longer.
Yield: 6 servings
This recipe is from the Pillsbury Bake-Off contest in 2004.
16-oz uncooked linguine
1 can (18.5-oz) Progresso Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 1/2-lb uncooked deveined peeled large shrimp, tail shells removed
1 package (8-oz) sliced fresh mushrooms
4 medium green onions, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste
1/2 cup shredded Parmesan cheese, if desired
In a 5 to 6-quart Dutch oven, cook linguine as directed on package. Drain well and return to the Dutch oven, cover to keep warm.
Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Cover, blend on medium speed until the mixture is smooth. Set aside.
In a 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Cook shrimp, mushrooms and onion in oil about 5 minutes, stirring frequently, until shrimp turn pink.
Stir in pepper flakes and soup mixture; cook until hot. Stir in parsley, salt and pepper.
Pour over cooked linguine in Dutch oven, tossing gently to coat. Top individual servings with shredded Parmesan cheese, if desired.
Yield: 8 servings
1 dozen hard-cooked eggs
1 5-oz jar pasteurized Neufchatel cheese spread with olives, or pimiento-flavored
2 tablespoons mayonnaise
2 tablespoons minced sweet pickles
2 tablespoons minced sweet onion
1/2 tsp salt
Peel eggs and cut in half lengthwise. Mash yolks; blend with cheese spread and mayonnaise. Stir in remaining ingredients. Fill egg whites. Yield: 3 dozen
2 packages vanilla pudding mix
3 cups milk
2 regular cans pineapple chunks (drained, saving 1 cup of juice + juice to coat the bananas)
4 bananas, sliced and dipped in the pineapple juice to retain color
1 cup pineapple juice (saved from the pineapple chunks0
1 package vanilla wafers
Prepare pudding as directed using the 3 cups of milk and the 1 cup of pineapple juice as a substitute for the 4th cup of milk. Layer as follows: Vanilla wafers, bananas, pineapple chunks, pudding.
I suggest garnishing the pudding with some vanilla wafers around the edges and/or sprinkling a bit of coconut over the top.
1 cup diced celery
1 cup diced carrot
1 quart chicken broth
2 cups shredded cooked chicken breasts
1 1/2 cups cooked orzo
1/4 tsp cracked black pepper
2 eggs
1/2 cup fresh lemon juice
1 tbsp chopped parsley
Sliced lemon for garnish, optional
Coat a large with nonstick cooking spray. Add the celery and carrot and cook over medium heat about 5 minutes. Stir in the broth and bring to a boil. Reduce the heat and simmer 2 minutes.
Stir the chicken, orzo and pepper into the pot and heat through.
In a bowl, whisk the eggs and lemon juice together. While whisking constantly, add broth mixture to the egg mixture. Stir back into pot and add parsley and lemon, if using.
Yield: 4 servings
2 tsp garlic powder
2 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes, optional
2 tbsp olive oil
12-oz fully cooked chicken sausage, sliced into 1/8-inch rounds
1 1/2 cups uncooked jasmine rice, rinsed
4 cups low-sodium chicken broth
3 cups roughly chopped baby spinach
Juice of 1 lemon
1 tbsp reduced-sodium soy sauce
In a small bowl, mix garlic, oregano, salt and peppers. Set aside.
Heat oil in a large, lidded sauté pan or Dutch oven over medium heat. Add sausage and cook until browned and crisp, 2 to 3minutes per side. Transfer to a plate.
In the same pan, add rice. Cook, stirring, until golden and fragrant, about a minute. Stir in the spices and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook until liquid is absorbed and rice is fluffy, 14 to 16 minutes, stirring halfway through cooking to prevent sticking.
Add spinach, lemon juice and soy sauce and stir until spinach is wilted, about a minute. Turn off heat and return sausage to the pan. Mix well and spoon into 4 bowls for serving.
Yield: 4 servings
1 (1 to 1 1/2) lb pork tenderloin, cut crosswise into 4 pieces
1 tbsp fresh lemon juice + lemon wedges for serving
Kosher salt and pepper
1 large egg + 1 large egg white
1/4 cup all-purpose flour
1 cup panko
6 tbsp olive oil, divided
2 tbsp unsalted butter, divided
1 tbsp red wine vinegar
1 small shallot, thinly sliced
1 pint grape or cherry tomatoes, halved
2 cups baby arugula
1/4 cup small basil leaves
Wrap a meat mallet or heavy can in plastic wrap. Working with one piece at a time, pound pork in sliding motion, from center outward, until evenly 1/4-inch thick. Rub surface with lemon juice, then season with 1/2 teaspoon each of salt and pepper.
In a shallow bowl, beat egg and egg white together. Place flour and panko in separate shallow bowls. Working with one piece at a time, coat pork in flour, then egg, then panko, pressing gently to help crumbs adhere.
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium heat. Add 2 pork cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer pork to plates and repeat with 2 tablespoons oil, remaining butter and pork.
In a medium bowl, whisk together vinegar, remaining oil and 1/2 teaspoon each of salt and pepper. Stir in shallot, thin toss with tomatoes. Fold in arugula and basil. Serve spooned over the pork with lemon wedges.
Yield: 4 servings
1 1/2 cups brown sugar
1/2 cup tahini
1 cup basil leaves, roughly chopped
1/2 cup flat-leaf parsley, including tender stems, roughly chopped
1/2 oz chives, roughly chopped
1/2 tsp grated lemon zest, + 3 tbsp lemon juice
2 tbsp olive oil
1 tsp pure maple syrup
Kosher salt
Black pepper
Fresh veggies and baguette slices for dipping
In a food processor, combine tahini, herbs, lemon zest and juice, oil, maple syrup, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup water. Process, scraping down bowl as needed, until smooth. Cover and refrigerate at least 1 hour before serving with the veggies and baguette slices.
I saw this on Pinterest but wasn't sure. However, a friend of mine did her corn this way and she said she will always cook hers this way now.
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp lemon peel, grated finely
1 cup heavy cream
3 tbsp water
Preheat oven to 375-degrees.
In a medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Stir in the cream and water, using a fork. Mix until dough forms a rough ball. Knead dough 4 or 5 times on a lightly floured surface. Place on greased cookie sheet and pat into an 8-inch round circle. Using a large knife, cut into dough halfway, making 8 wedges.
Bake 20 to 25 minutes, until golden brown. Cool on wire rack and cut into wedges while still warm. Serve with lemon curd or Devonshire cream.
Yield: 8 scones
Note: I do not recommend substituting diet soda.
When I was at Disney World many years ago, I did not have a Dole Whip. But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.
1 medium-sized onion, finely chopped
2 large red bell peppers, seeded and diced
4 garlic cloves, finely chopped
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
2 tsp harissa
2 tbsp tomato paste
5 large ripe tomatoes OR 1 can (28-oz) crushed tomatoes
5-oz feta cheese
4 large eggs
Chopped cilantro, for garnish
1 avocado, sliced, optional
Preheat oven to 375-degrees.
In a cast iron pan or a shallow Dutch oven, heat olive oil over medium heat. Add onion to the pan and stir for 2 minutes.
Add bell peppers, garlic, cumin, kosher salt, black pepper, harissa and tomato paste. Cook for 8-10 minutes, until pepper have softened.
Add the tomatoes and cook on simmer for another 10 minutes. Crumble feta cheese over the tomato mixture. Make four dips in the sauce and carefully crack the eggs into the holes.
Transfer the pan to the oven and bake for 8-10 minutes, depending on how runny you want the yolks. Garnish with the cilantro and the sliced avocado, if desired.
Yield: 4 servings
Kosher salt
1/2 cup extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1 1/2 - 1 3/4 lbs broccoli, stems peeled
Grated lemon zest, to serve
Finely grated Parmesan or Romano cheese, to serve (optional)
Heat oven to 425-degrees and place rack in middle position.
In a large bowl, combine 3 tablespoons water and 1 teaspoons salt; stir until salt dissolves. Stir in the oil, garlic and pepper flakes.
Cut broccoli into spears with stems of about 1 1/2-inches. Add broccoli to the bowl and toss until evenly coated. Transfer to a 9 X 13-inch baking dish, keeping broccoli in an even layer; drizzle on any oil mixture remaining in the bowl. Cover tightly with foil and bake until a skewer inserted into the thickest part of the stems indicates tenderness, approximately 30 to 35 minutes.
Immediately upon removing from oven, remove foil. Transfer broccoli to a serving platter and drizzle with the liquid in the baking dish. Sprinkle with grated lemon zest and the cheese, if desired.
Yield: 4 servings
2 tbsp olive oil
1 small red pepper, chopped
1 cup corn
1/2 cup chopped red onion
3 tsp Cajun seasoning
1 cup tricolor quinoa
1 tsp grated lime zest
12-oz boneless, skinless chicken breasts, cut into 12 pieces
8 cups thinly sliced lettuce
In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pepper, corn, onion and 1 1/2 teaspoon seasoning, cook stirring, until softened, 5 minutes. Add quinoa and 1 1/2 cups water, bring to a boil. Reduce heat to medium-low and cover. Cook until water is absorbed, 14 minutes. Add lime zest.
Sprinkle the remaining seasoning on the chicken. In a skillet, heat the remaining oil over medium-high heat, add chicken and cook 2 to 3 minutes. Turn chicken and reduce heat to medium-low. Cover and cook until no longer pink, around 5 minutes.
Divide lettuce, quinoa mixture and chicken among 4 plates. Serve with cilantro, lime wedges, chips and sour cream, if desired.
Yield: 4 servings
