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.