Since some of us are flirting with summer, we will soon be looking for cool, refreshing drinks. Here is one you might want to try.
1 1/4 cups light apple juice, chilled
2 cups chopped honeydew melon, frozen
1 kiwifruit, peeled, chopped, and frozen
Honeydew and Kiwi wedges optional, to garnish
In a blender, combine apple juice, honeydew and kiwi. Cover and blend until smooth.
Pour into two glasses and garnish with the fruit wedges, if desired.
1 12-inch prepared pizza crust
1 tsp olive oil
1/2 cup purchased basil pesto
1 1/2 cups shredded rotisserie chicken
1 jar (6-oz) quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
1 cup shredded Tontina cheese
Fresh basil leaves for garnish, optional
Preheat oven to 425-degrees. Lightly grease a 12-inch pizza pan.
Place prepared pizza crust on pizza pan and brush with the olive oil. Spread pesto in an even layer over the crust leaving about a 1-inch border. Top evenly with chicken, artichoke hearts and tomatoes. Sprinkle with cheese. Bake until cheese is melted and crust is golden brown, about 10 minutes. Sprinkle with the basil leaves, if using.
Cut into 8 slices to serve.
1 pkg (13-14 oz) smoked sausage, cut into 1/4-inch thick slices
1 medium red bell pepper, sliced
1 medium onion, chopped (around 1 cup)
3 medium (1 tbsp) cloves garlic, minced
1 pkg (5-oz) baby spinach
1 pkg (12-oz) refrigerated cheese tortellini, cooked according to pkg directions
1 jar (24-oz) less-sodium marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh oregano, plus more for garnish
Crushed red pepper for garnish
Preheat oven to 375-degrees. Heat a very large oven-safe skillet over medium-high heat. Cook sausage, stirring occasionally, until browned, about 5 minutes. Add the bell pepper, onion, and garlic. Reduce heat to medium. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add spinach, cook, stirring frequently, until wilted, about 2 minutes.
Stir in the cooked tortellini, marinara sauce, 1 cup mozzarella, 1/4 cup Parmesan and the oregano. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
Transfer skillet to oven and bake until cheese is melted and bubbly, 15 to 20 minutes. Garnish with crushed red pepper and oregano.
Yield: 8 servings
1/2 cup wild rice
This is a tasty recipe but does need an hour to chill before serving.
1 cup orzo pasta
1/3 cup frozen whole kernel corn
1 cup chopped red bell pepper
1 small red onion, chopped
1/3 cup dried currants
3/4 tsp salt
3/4 tsp black pepper
3 tbsp white balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp minced fresh garlic
1/4 cup canola oil
1/4 cup chopped fresh basil, plus leaves for garnish
Cook rice according to package directions until tender, about 40 minutes. Drain well, then spread on a large, rimmed baking sheet and chill until cool.
Meanwhile, bring a pot of lightly salted water to a boil. Cook pasta according to package directions, adding corn in the last 3 minutes of cooking. Drain and rinse with cold water to cool.
Transfer pasta mixture and rice to a large bowl. Stir in bell pepper, onion, currants, salt and black pepper.
To make the dressing: Whisk together vinegar, honey, mustard, and garlic in a bowl. Slowly whisk in oil until emulsified. Add the dressing to pasta mixture and toss to coat. Chill, covered, at least one hour but up to 4 days. Stir in chopped basil just before serving. Garnish with basil leaves.
Yield: 10 servings
This is a Kraft Foods recipe.
Yes, I know I am weird! And here is more proof. I do not eat fish but I love Long John Silver's fish batter. Any time my family would go to Long John's I would eat everyone's crunchies. And I was Lucky at Long John's too. I once won a TV at the Long John's in Bedford, Indiana! We don't have one in our area now but when I saw this recipe on facebook, I knew I had to add it to my blog. You see this is where I store my recipes. Perhaps you would like this recipe, too. And by the way, thank you Anna DeLong for posting this.
3 tbsp olive oil
3 lb baby gold potatoes
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup sour cream
1/2 cup mayonnaise
1 pkg (1-oz) dry ranch seasoning
1 bunch green onions, thinly sliced (about 1 2/3 cups)
10 slices bacon crisp cooked and crumbled + more for garnish
2 stalks celery, chopped
1/2 cup crumbled blue cheese + more for garnish
1/4 cup cayenne pepper hot sauce (such as Frank's Red:Hot), or to taste
Preheat oven to 425-degrees. Line a 10x15-inch rimmed baking sheet with foil, coat with 1 tablespoon of the olive oil.
Place potatoes in a large pot; add enough salted water to cover potatoes by 2-inches. Bring to a boil over high heat then reduce to medium heat. Simmer, stirring occasionally, until tender, 12-15 minutes. Drain well and arrange in an even layer on the prepared baking sheet.
Using the bottom of a sturdy glass, flatten potatoes to 1/4-1/2-inch thickness. Take care not to break them fully apart. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with salt, pepper and garlic powder.
Roast potatoes, turning after 25 minutes, until crispy and browned, 30-35 minutes. Let cool slightly.
Meanwhile, make the dressing. In a large bowl, stir together sour cream, mayonnaise, and ranch seasoning. Stir in the green onions, bacon, celery and blue cheese.
Add the roasted potatoes to dressing. Drizzle with hot sauce; gently toss until well coated. Garnish with additional bacon and blue cheese. Serve warm or chilled (up to 3 days).
Yield: 10 servings
An old recipe from Campbell's Soup. Good way to use up leftover chicken.
3 (5-oz) cans or packets salmon, drained
1/4 cup onion, finely chopped
1/4 cup red and yellow bell peppers, finely chopped
1 large egg
1/2 cup breadcrumbs
1 tsp Worcestershire sauce
1 tbsp olive oil
Place all ingredients but oil in a large bowl and stir until well blended.
For the mixture into 5 patties.
Heat olive oil in a frying pan and place patties in the pan over medium heat. Brown on each side, turning gently.
Serve with lemon wedges, if desired.
Yield: 5 patties
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
