PAPRIKA CHICKEN

 

2 tbsp olive or canola oil
1 large yellow onion, chopped
6 (1 1/2 to 2 lbs total) boneless, skinless chicken breasts
1 yellow bell pepper, chopped
2 tomatoes, chopped
1 tsp hot Hungarian paprika*
1 tsp paprika*
2 tsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup sour cream (I suggest reduced-fat for health reasons)
Hot buttered noodles, optional

Heat the oil in a large skillet over medium-high heat.  Add the onion to the skillet and cook until softened.  Add the chicken to the skillet; cover and cook 5 minutes.  Stir in the bell pepper, tomatoes, Hungarian paprika, and the parika.  Reduce heat to low and simmer 20 minutes.

In a small bowl stir the cornstarch, salt, and pepper together.  Blend together with the sour cream; add to the skillet and cook 5 minutes, uncovered to allow the sauce to thicken.

Serve with the hot buttered noodles, if desired.

file photo for reference only

MICROWAVE PIZZA DIP II

1 cup chopped onion

1 cup chopped fresh mushrooms

1 cup chopped bell pepper

1 1/2 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese, divided

2 tsp dried parsley flakes

3/4 cup chopped pepperoni

3/4 cup pizza sauce

Breadsticks or garlic toast rounds for dipping

Combine the veggies in a 1-auart microwave-safe dish, cover and microwave on high 2 to 3 minutes or until crisp tender. Drain veggies on paper towels.

In a small bowl, combine the mozzarella with 1/2 cup of the Parmesan cheese and parsley.

Spread the drained veggies over the bottom of an 8-inch square microwave-safe dish. Top with the pepperoni, cheese mixture and pizza sauce. Microwave on medium power 5 to 8 minutes or until cheese is melted. If you do not have a turntable, turn dish halfway through baking.

Top with the remaining Parmesan cheese and serve warm with the breadsticks or toast rounds.

file photo for reference only

FROSTED PUMPKIN-ORANGE COOKIES

 

1 box yellow cake mix

1/2 cup quick oats
2 1/4 tsp pumpkin pie spice
1 large egg
1 can (15-oz) can pumpkin
2 tbsp coconut oil
3 cups powdered sugar
1 tsp grated orange peel
3 to 4 tbsp orange juice

 Preheat oven to 350 degrees.

In a large mixing bowl, combine cake mix, oats and pumpkin pie spice.
In another bowl, beat egg, pumpkin and oil; stir into cake mix mixture just until moistened. Drop by 2 tablespoonfuls onto baking sheets sprayed with cooking spray; use back of spoon to flatten.
Bake at 350 18-20 minutes until edges are golden brown. Remove to wire racks to cool completely before frosting.

To make frosting: Combine powdered sugar, orange peel and orange juice to reach desired spreading consistency.

Yield: 2 1/2 to 3 dozen cookies.

 Note: File Photo

QUICK AUTUMN SQUASH SOUP

1 cup frozen chopped onion

1 tbsp minced garlic

5 cups frozen butternut squash, diced

1 cup frozen sliced carrots

1 can (15-oz) pumpkin 

4 cups vegetable broth

1 can (14-oz) coconut milk

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp curry powder

dash of nutmeg

2 tbsp maple syrup, optional

salt to taste

pepper to taste

In a large saucepan, sauté onions and garlic over medium heat until translucent. Add squash, carrots, pumpkin, broth and spices, mix well until pumpkin is dissolved (well blended). Bring to a boil. Lower the heat and cover the pan. Simmer 20 to 30 minutes until the veggies are tender.

Remove the pan from the heat. Using an immersion blender, blend until smooth. Add in the coconut milk and maple syrup, if using. Season with salt and pepper to taste.

file photo for reference

ITALIAN-FLAVORED POTATO SALAD

This is a great light potato salad that does not use mayonnaise.

5 to 6 medium new red potatoes, cooked, cut into bite-size pieces
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional

In a large bowl combine the potatoes, garlic, red pepper, tomatoes, olive oil, basil leaves, olives, oregano, salt, and pepper; toss to coat well.  Cover bowl and refrigerate until serving time.

Serve the salad in a large lettuce-lined bowl, if desired.  Or serve on individual lettuce-lined plates, if desired.

 Note: File Photo

PAN-FRIED PARMESAN FISH FILLETS

2 to 2 1/4 lb firm fresh fish fillets (cod, sunfish, etc)

1 egg, beaten
1/2 cup milk
1 cup butter-flavored cracker crumbs
1/2 cup grated Parmesan cheese
Canola or Peanut oil for frying

Combine the milk and egg in a medium-size mixing bowl.

In a pie plate, combine the cracker crumbs and the Parmesan cheese.

Heat the oil in a 12-inch skillet over medium heat.

Dip the fish fillets first in the milk/egg mixture then in the crumb mixture to coat completely with a thin coating.

Add the fish to the hot oil and fry for 4 to 6 minutes (per 2 to 3-oz fillet) or until golden brown, turning once to cook both sides.  Remove from the skillet and drain on a double thickness of paper towels before serving.

Yield: Approximately 6 servings

Note: File Photo

OLD FASHION HEARTY MUSHROOM BURGERS

 1 lb extra lean ground beef

1/2 cup fresh breadcrumbs
1/2 cup fresh mushrooms, chopped
Dash of garlic powder
2 tsp Worcestershire sauce
Salt and pepper to taste
1 small onion, chopped

Combine all ingredients and mix well. Shape into 4 patties. Grill or fry until meat reaches desired doneness. Serve on a bun with your favorite condiments.

File Photo

GERMAN CHOCOLATE CARAMEL SQUARES

1 box German chocolate cake mix
1 can (5-oz) evaporated milk
1 bag (14-oz) vanilla caramels
1 cup chopped pecans
1/2 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Set aside two tablespoons of the evaporated milk; pour the remaining into a medium saucepan along with the caramels.  Cook the mixture over low heat while stirring constantly until the caramels melt.  Stir to blend well and set aside.

In a large mixing bowl, combine the cake mix, pecans, butter, and the other two tablespoons of the evaporated milk; mix together well.  Press half the mixture onto the bottom of an ungreased 9 x 13-inch baking pan.  Bake at 350 degrees for 8 minutes.

Remove from oven and sprinkle the chocolate chips over the hot crust.  Gently spread the caramel mixture over all.  Crumble the remaining cake mix mixture over the caramel.  Return to the 350 degree oven and bake an additional 15 to 18 minutes until the filling is set.

Remove from oven and set pan on a wire rack to cool.  Allow to cool completely before cutting into squares.

Yield: 36 squares

file photo

SAUSAGE WELLINGTON PACKETS

 

1 lb bulk sausage

1 pkg (8-oz) cream cheese, softened
1 pkg (8-oz) refrigerated crescent rolls OR puff pastry cut into 3 or 4-inch squares
1 tbsp poppy seeds, optional
1 egg white, slightly beaten
1 pkg dry onion soup mix

Preheat oven to 350 degrees.

Brown sausage and drain well. Add cream cheese to drained sausage and blend until creamy. Add the onions soup mix.

Unroll crescent rolls into 1 long rectangle. Using damp fingers, press seams to seal. OR cut puff pastry, if using instead of rolls.

If using crescent rolls, spread sausage-cheese mixture lengthwise down the center of the pastry. Fold over sides to make a log.

If using puff pastry, place mixture in center of each square and pull edges to center to twist and seal.

Brush top with egg white  and sprinkle with poppy seeds, if using.

Bake at 350 degrees 20-30 minutes or until crust is golden brown.

These appetizers are best served warm.

Note: This is a file photo of a similar recipe.

SAUSAGE CHEESE SQUARES

1 tube (8-oz) refrigerated crescent rolls

1 pkg (8-oz) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices

2 cup shredded Monterey Jack cheese

4 large eggs

3/4 cup milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425 degrees.

Unroll crescent dough and place into a 9 x 13-inch baking pan that is ungreased. Press dough onto bottom and 1/2-inch up sides to make a crust. Seal seams.

Top the crust with the sausage pieces then the cheese.

Beat the eggs in a bowl then add the milk, salt, and pepper. Gently pour the egg mixture over the cheese.

Bake at 425 degrees for 20 to 25 minutes or until a butter knife inserted in the center comes out clean. Remove from oven and cut into 12 squares for serving.

Note: I like to add chopped fresh mushrooms to mine.

TOH Photo, Quick& Easy Recipe